I’ve been doing a lot of baking lately. Actually, a lot of cooking in general, as I’m sure most  people have. I always like to have a sweet bite in the house. I change it up every week, and a family favorite is cookies. There’s so many different types to choose from. But there’s something about these Corn Flake Cookies that make them an easy choice. Something about the texture is kind of addicting to me.

The recipe is easy. No need to refrigerate the dough before baking. From start to finish, in about 25 minutes you’ll have warm cookies fresh outta the oven. I’ll bet you can’t eat just one!

Corn Flake Cookies
approximately 2 dozen cookies

INGREDIENTS
1/3 cup Butter, unsalted – room temperature
1/2 cup Sugar
1/2 cup Brown Sugar
1 Egg
1 tsp pure Vanilla Extract
1 cup All-Purpose Flour
1/2 tsp Baking Soda
1/2 tsp Baking Powder
1/8 tsp Salt
1 cup Corn Flakes
1/2 cup Pecans

METHOD
Preheat oven to 350 degrees.
In a medium bowl cream together the butter, sugars, egg and vanilla.
Add in the flour, baking soda, baking powder, and salt, mix until totally combined.
Stir in the corn flakes and pecans, just until incorporated.
Drop by tablespoonfuls (I use a scooper) onto a parchment or silpat lined baking sheet.
Bake for about 8 minutes, or until the edges are lightly golden.
Remove from the oven and allow the cookies to continue to bake on the cookie sheet for another few minutes, until centers are set.
Enjoy!

I know we’ve all been doing more cooking at home. Quick & easy has become a goal. Here’s a delicious, healthy dinner that comes together with 10 minutes of prep time and 30 minutes total cooking time… and clean up is a snap!

INGREDIENTS
5 Yukon Gold Potatoes, sliced thin
2 pieces of Salmon
12 Asparagus Spears
8 Cherry Tomatoes
4 Lemon Slices
Olive Oil
Salt & Pepper
Italian Seasoning
Dill

METHOD
Preheat oven to 375 degrees.
Line a baking sheet with foil and spray with olive oil spray.
Slice potatoes and toss in olive oil, salt, pepper and a little Italian Seasoning.
Place potatoes on lined baking sheet, using 1/3 of the area (as shown below).
Place in oven for 15 minutes.
While the potatoes are baking prepare the asparagus, wash and cut off the tough ends.
Slice the lemon.
When the potatoes have cooked for 15 minutes, take the baking sheet out and place the salmon on, season with salt, pepper, dill and lemon slices.
Place the asparagus and cherry tomatoes on the baking sheet.
Put baking sheet back in the oven and continue to bake for another 15 minutes.
Dinner is ready – plate & enjoy!

This pancake is super easy & so much fun to make! I love watching it puff up… and it’s delicious, too.  If you’ve never made one before, give it a try. I’d love to hear from you, if you do.

Dutch Baby Pancake
Yield: One 10” Dutch Baby

INGREDIENTS
3 eggs
1⁄2 cup flour
1⁄2 cup milk
1 tsp vanilla
1 Tbsp sugar
½ tsp lemon zest, optional
Pinch of salt
4 Tbsp butter

METHOD
Preheat oven to 425 degrees.
You will need a 10-inch frying pan.
Combine eggs, flour, milk, sugar, lemon zest and salt in a medium bowl and whisk until smooth.
Put the skillet on a medium high and let it get hot.
Add the butter, let it melt, being careful not to let it burn.
Carefully pour batter into the pan.
Place in oven and bake for 15 minutes, until the pancake is puffed and golden.
Lower your oven temperature to 300 degrees and bake for 5 minutes longer.
Remove pancake from oven.
I like to top it with some powdered sugar.
Cut into wedges and serve at once topped with whatever you like (options below).
Enjoy!

GARNISHES: Syrup, powdered sugar, squeeze of lemon, jam, cinnamon sugar, fresh berries, banana, chocolate syrup, sliced cooked apples, nuts, sweetened ricotta, peaches, mango, pineapples, chocolate chips, whipped cream, etc.

Hello ~ ~ It’s been way too long since I’ve posted on Saucy Girls Kitchen. Since opening our cafe (www.TheCuriousKitchen.net), my blog/website has taken a back seat. I’ve felt sad neglecting it! So, I’m back with a delicious cookie recipe just in time for the holidays. I wanted to bake something that wasn’t chocolate, or lemon…. 2 of my favs…. but I wanted something different. And now I have a new favorite!!

Cranberry Pistachio Shortbread Cookies

INGREDIENTS
2 sticks salted butter, softened
2/3 cup sugar
2 egg yolks
2 tsp pure vanilla extract
2 1/4 cups AP flour
3/4 cup dried cranberries
3/4 cup pistachios, chopped

Turbinado sugar, to sprinkle on top before baking (optional)

METHOD
Preheat oven to 350 degrees.
Mix together butter and sugar until light and creamy, about 3 minutes.
Add egg yolks and vanilla, combine completely.
Add in the flour.
Once the flour is totally incorporated, add in the cranberries and pistachios, mixing until totally combined.
Using your cookie scooper (I used the 2.25oz size), scoop the cookie dough and form it into a disk shape, about 3″ wide and 1/2″ tall.
The cookies won’t rise or spread, so the way you shape them is the way they will bake.
Place cookie on a silpat or parchment covered baking sheet.
Once you’ve filled your cookie sheet, top each cookie with a sprinkle of turbinado sugar.
Bake for 10-12 minutes, or until edges are lightly golden.
Remove from oven and place on cooling rack.
Enjoy!

Makes 2 dozen

INGREDIENTS
2 sticks Butter, softened
¾ cup granulated Sugar
¾ cup Dark Brown Sugar
2 eggs
1 tsp Pure Vanilla Extract
1 ½ cups All-Purpose Flour
1 tsp Baking Soda
½ tsp Ground Cardamom
½ tsp Ground Cinnamon
½ tsp Salt
3 cups Oatmeal
1 cup Walnuts
1 cup Raisins

2 cups White Chocolate Chips or Vanilla Almond Bark, optional – for icing

METHOD
Preheat oven to 350 degrees.
In a large bowl, beat butter and sugars on medium speed of electric mixer until light and creamy.
Add the eggs and vanilla, and beat well.
Add in combined flour, baking soda, cardamom, cinnamon and salt, mix until well blended.
Add the oatmeal, walnuts and raisins, mixing until totally incorporated.
Using a 1 inch scoop, place dough on an ungreased baking sheet.
Bake for about 8 minutes, or until lightly golden.
Allow to cookies to cool 1 minute on cookie sheet before moving to a wire rack.
Cool completely.
If desired, ice the cookies with melted white chocolate or vanilla almond bark.

This soup is simply divine. I love everything about it. From the simplicity of making it, to the rich flavor that is achieved through the cooking process. The sweet flavor of the red bell pepper is intensified when they’re roasted. I have a gas stovetop and begin the cooking process with the bell pepper directly on the burner with the flame on medium. What you’re looking for is a really good char. This can also be achieved on the grill, or under your broiler.

INGREDIENTS
5 Red Peppers, roasted
4 cups Vegetable Broth
½ cup Heavy Cream
3 Tbsp Olive oil
Pinch of Salt
Sour Cream, garnish (optional)
Sprig of Fresh Parsley, garnish (optional)

METHOD
Preheat oven to 400 degrees.
Wash and roast the red peppers over an open flame.
Place in a baking dish and bake in the oven for about 35 minutes, or until soft.
Remove from oven and allow to cool, before handling.
Once the peppers are cool, remove skin, stem and seeds, and discard. (I actually like to leave the skin on mine, but it’s up to you.)
Place peppers in the food processor or blender, adding broth if needed for processing.
Process until you get the desired consistency (I like mine with a little texture).
Place peppers in a medium size saucepan, add in the broth and heavy cream.
Heat on medium until hot.
Stir in olive oil.
Add salt to taste.
Enjoy!

These cookies are soft and chewy in the center and crispy on the edges. Peanut Butter perfection!

INGREDIENTS
1 cup Peanut Butter
1 cup Butter, softened
1 cup White Sugar
1 cup Brown Sugar, packed
1 tsp pure Vanilla Extract
2 Eggs
1 tsp Baking Powder
1 tsp Baking Soda
2 1⁄2 cups Flour

METHOD
Preheat oven to 35o degrees.
Cream butter, peanut butter and sugars together, about 2 minutes.
Add vanilla.
Add eggs, beating well.
Stop mixer and add flour, baking powder, and baking soda.
Mix to combine thoroughly.
Roll into balls and place on baking sheet, leaving 2 inches between cookies.
Using a fork, flatten cookies in a criss-cross pattern.
Sprinkle cookie tops with a little bit of sugar.
Bake on ungreased cookie sheet (or use a silpat) for 6-8 minutes or until lightly golden on the edges.
Cooking times will vary depending on the size of your cookies!