contact us

Use the form on the right to contact us.

You can edit the text in this area, and change where the contact form on the right submits to, by entering edit mode using the modes on the bottom right.

         

123 Street Avenue, City Town, 99999

(123) 555-6789

email@address.com

 

You can set your address, phone number, email and site description in the settings tab.
Link to read me page with more information.

Blog

Chewy Chewy Chewy Molasses Cookies

Patricia Reitz

 Chewy Molasses Cookies - ButterYum —

Chewy Molasses Cookies - ButterYum —

Chewy, chewy, chewy, chewy, really yummy, and chewy is how I describe these fantastic molasses cookies. They’re my new cookie obsession! Yes, the intoxicating sweet and spicy aroma of these cookies will pull you in, but the flavor and chew factor will keep you coming back for more!

Feel free to pull out your stand mixer if you like, but this simple recipe can easily be mixed with a hand mixer.

Start by whisking together the flour, baking soda, ground ginger, ground cloves, ground cinnamon, and fine salt in a medium mixing bowl.

fullsizeoutput_2f78.jpeg

Set aside.

DSC_5400.JPG

In another mixing bowl, whisk together the sugar, oil, molasses, and egg.

This is where your mouth starts to water. Just sayin’!

Pour the wet ingredients into the dry.

Mix on medium speed until no traces of dry ingredients remain.

DSC_2259 (2).JPG

Use a #50 scoop to portion the dough. You can place the dough directly on a silicone-lined sheet pan, or….

Roll the dough in the palm of your hands and coat with granulated sugar.

Sometimes time is a factor and rolling the dough can eat up precious minutes in one’s schedule, but I have to say, the sugar-coated cookies look the most festive after baking.

Bake as directed and allow cookies to cool for 5 minutes before transferring to a cooling rack to cool completely. Store cookies in an airtight container to maintain chewiness.

Items used to make this recipe:


Chewy Chewy Chewy Molasses Cookies

makes 24 cookies (#50 scoop)

Printable Recipe

Ingredients:

  • 2 cups all purpose flour

  • 2 teaspoons baking soda

  • 1 teaspoon ground cinnamon

  • 1/2 teaspoon ground ginger

  • 1/2 teaspoon ground cloves

  • 1/2 teaspoon fine salt

  • 1 cup granulated sugar

  • 3/4 cup neutral flavor vegetable oil

  • 1/4 cup molasses

  • 1 large egg

  • optional: 1/4 cup granulated sugar for rolling

Directions

  1. Preheat oven to 275F and place rack in center position.

  2. Line 2 half sheet pans with silicone liners; set aside until needed.

  3. In a medium mixing bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, and salt; set aside.

  4. In another mixing bowl, whisk together the sugar, oil, molasses, and egg.

  5. Pour the wet ingredients into the dry and use and hand mixer to combine on medium speed until no traces of dry ingredients remain.

  6. Use a #50 scoop to portion dough, 12 cookies per silicone-lined half sheet pan (optional, roll dough into balls and coat with granulated sugar before baking).

  7. Bake cookies, one tray at a time, in center of preheated oven for 18-20 minutes.

  8. Remove from oven and rest for 5 minutes before transferring to a rack to cool completely.

  9. Store cookies in an airtight container.

Note: if the cookies lose their chewiness, place in an airtight container with a damp paper towel. The cookies will soften nicely within a few hours.

adapted from Shelby at The Queens Cabinet.

Keto Scampi-Style Chicken

Patricia Reitz

 Keto Scampi-Style Chicken - ButterYum —

Keto Scampi-Style Chicken - ButterYum —

The inspiration for this delicious recipe came from a magazine. I made a few tweaks to the original recipe - it called for the use of bread crumbs, but I wanted to make it more Keto-friendly so I subbed almond flour and I’m so impressed with how wonderful that substitution worked out. It’s hard to believe something this tasty contains only 1 net carb per serving!

 how to make keto chicken scampi. keto scampi-style chicken recipe.

Start by dipping the chicken pieces into beaten egg…

DSC_5242.JPG

Then coat them with almond flour.

DSC_5248.JPG

Done.

Heat oil in a skillet over medium-high heat.

fullsizeoutput_2f63.jpeg

Brown chicken on both sides.

fullsizeoutput_2f64.jpeg

Be careful to not burn the almond meal. Set the chicken aside for now (it’s okay if it isn’t cooked through completely at this point).

DSC_5289.JPG

Clean out the pan and add a little more oil to saute the red bell peppers for 5-7 minutes.

Add the sliced garlic and saute, stirring constantly, for 1 full minute.

fullsizeoutput_2f67.jpeg

Add the chicken stock (try my homemade stock).

fullsizeoutput_2f68.jpeg

Add the parsley too.

Bring to a gently bubble and cook until the mixture thickens and reduces by half.

fullsizeoutput_2f5c.jpeg

Reduce the heat to a simmer and stir in the butter.

 Keto chicken scampi recipe with how-to photos.  Gluten-free, low-carb, Keto-friendly chicken recipe.

Return the chicken to the pan and stir well to coat well.

DSC_5327.JPG

Cover pan and continue simmering for 5 minutes until chicken is heated through.

 chicken scampi recipe. keto chicken recipes. keto chicken scampi.

I like to serve this chicken on a bed of riced cauliflower. The chicken turns out so moist and flavorful - I really hope you’ll give it a try. Enjoy!


Keto Scampi-Style Chicken

makes 4 servings

Printable Recipe

Ingredients

  • 1 pound boneless, skinless chicken breasts or tenders, cut into bite-size pieces

  • 1 large egg, beaten

  • 1/2 cup almond four

  • 3 tablespoons vegetable oil, divided

  • 1/2 red bell pepper, cut into batonnet (short matchsticks)

  • 4 cloves garlic, sliced thin

  • 1 cup chicken broth

  • 1 tablespoon dried parsley

  • 2 tablespoons butter

  • salt and pepper to taste

  • fresh lemon juice to taste

Directions

  1. Dip chicken pieces in beaten egg followed by almond flour; set aside while oil heats.

  2. In a large skillet over medium heat, heat 1 tablespoon oil until it shimmers; brown half the chicken pieces until golden brown on both sides, being careful not to burn the almond flour; remove chicken from skillet and set aside.

  3. Wipe pan to remove any remaining almond flour; repeat step 2 with remaining chicken.

  4. Wipe out pan to remove any remaining almond flour; add remaining tablespoons of oil in skillet and saute red bell peppers with a pinch of salt and pepper for 5-7 minutes, stirring frequently.

  5. Add sliced garlic and stir constantly for 1 full minute; add chicken stock and parsley and allow mixture to bubble until it thickens and reduces by half.

  6. Reduce heat to a simmer and stir in butter; taste and adjust salt and pepper if needed.

  7. Return chicken to pan and simmer for 5 minutes, covered, until the chicken is heated through; stir well and squeeze fresh lemon juice over chicken before serving (optional).

Stats: each serving has 225 calories, 26g protein, 13g fat, 2g carbs, 1g fiber (1 net carb).

Cream Puffs

Patricia Reitz

 Cream Puffs - ButterYum —

Cream Puffs - ButterYum —

Cream puffs are the perfect crowd-pleasing treat because absolutely everybody loves them. The pastry shells can be baked and frozen up to a month ahead of time, and the filling can be made and refrigerated a day or two ahead. When you’re ready to serve them, just whip up a batch of whipped cream, fold it into the pastry cream, and spoon or pipe it into the empty pastry shells. Finish with a quick sprinkling of confectioner’s sugar and get ready to be the hit of the party.

DSC_2595.JPG

We'll start by making the pastry which is technically called pate a choux (sounds like pot-ah-shoo).

In a 4-quart nonstick saucepan, heat water, milk, butter, salt, and sugar until it boils.

DSC_2597.JPG

While you're waiting for the mixture to boil, have the flour and eggs ready to go.

DSC_2598.JPG

Okay, the milk mixture is just starting to boil - time to add the flour.

Add all the flour at once...

DSC_2628.JPG

And stir vigorously until all the liquid is absorbed.

 how to make cream puffs from scratch. cream puff recipe.

When all the liquid is absorbed, continue stirring constantly...

 homemade pate a choux. homemade cream puff recipe.

Until a smooth paste forms and pulls away from the sides of the pan.  We're not quite there yet, but almost.

Just a few more moments and we're done.  Remove the pan from the heat.

 how to make homemade cream puffs.

Add the eggs, mixing one at a time, until no traces of raw egg remains.

Transfer the mixture to a large pastry bag fitted with a large star tip (like this one).  I like to use disposable bags (like these).  Using a star tip helps the pastry dough expand evenly in the oven.

I piped long skinny shapes for eclairs as well as round mounds for cream puffs, but didn’t get photos of the cream puff mounds - oops. You’ll figure it out though.

DSC_2858.JPG

When the mounds are done baking, allow them to cool slightly, turn each puff upside down, poke a hole in the bottom with a paring knife or skewer, and allow excess steam to escape. Allow them to cool completely before cutting the pastry shells in half and proceeding with the recipe.

Note: if you plan to freeze the puffs for use later, flash freeze the cooled, uncut pastry shells for about an hour, then transfer to an airtight freezer-safe container for up to a month. Thaw overnight, in the refrigerator, inside the airtight container.

 cream puff recipe

To assemble, cut the pastry shell puffs in half with a serrated knife and fill with a mixture made of 50% pastry cream and 50% sweetened whipped cream. You can spoon the mixture in, or you can use a pastry bag fitted with a pasty tip as shown.

 how to make cream puffs from scratch. pastry puffs, pate a choux filled with creme patisserie, how to make cream puffs. cream puff recipe.

Once filled, sprinkle with a dusting of confectioner’s sugar and serve immediately. Enjoy!

are links to some of the items I used in this recipe:


Cream Puffs

makes about 20

Printable Recipe

Ingredients

Pastry Shells:

  • 1/2 cup water

  • 1/2 cup whole milk

  • 8 tablespoons unsalted butter

  • 1 teaspoon table salt

  • 2 teaspoons granulated sugar

  • 1 cup all purpose flour

  • 5 large eggs

  • confectioner's sugar for dusting

Filling (equal parts of each):

Directions

  1. Preheat oven to 450F and place rack in center position.

  2. In a 4-quart nonstick saucepan, heat the milk, water, butter, salt, and sugar until it boils.

  3. Immediately add the flour and stir vigorously until all the liquid is absorbed by the flour and a paste forms; continue stirring constantly until the paste dries out and forms a ball that cleans the sides of the pan.

  4. Transfer the paste to the bowl of a stand mixer or food processor and allow it to cool for a couple of minutes. 

  5. Add the eggs, one at a time, beating until each is fully incorporated.

  6. Transfer paste to a large disposable pastry bag that has been fitted with a large star tip (I used Ateco #826).

  7. Pipe the paste into 3-inch round by 1-inch tall mounds on a silpat lined sheet pan; dust with confectioner's sugar.

  8. Bake in 450F oven for 5 minutes, then reduce heat to 350F and continue baking for 25 to 30 minutes more.  

  9. Remove from oven and allow to rest until they're cool enough to handle, then poke a couple of vent holes in the bottom and allow to cool completely.

  10. When completely cool, fill with a mixture of 1 part pastry cream and 1 part sweetened whipped cream.