Baking

Breaded & Baked Walleye

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My guy likes to joke that all we eat is walleye and venison. This is far from the truth but for a good portion of the year we eat them roughly once a week but for sure every other week. I don’t mind. I love them both. They are nice to rotate with your standard chicken, pork, beef, etc. It’s also a nice feeling to be able to say that you caught your own dinner or harvested it during hunting season. To make it even better it’s a great feeling to add in fresh veggies from the garden. Roasted green beans & tomatoes are one of my favorite side dishes and they go perfectly with baked walleye. We might not be living off the grid but I’d say we are fairly self-sufficient and that makes cooking dinner extra enjoyable and satisfying.

 

Breaded & Baked Walleye (serves 2)

  • 2-4 fillets walleye
  • 1 tbsp mayonnaise
  • 1 tbsp whole grain mustard
  • 1/2 cup fine dry bread crumbs
  • 1-2 tsp Blackened Seasoning
  • salt to taste
  • cooking spray, olive oil, or melted butter

Mix mayonnaise & mustard on a plate. Mix breadcrumbs & seasonings on a plate. Coat the walleye on both sides with the mayo/mustard mixture. Dip in the seasoned breadcrumbs to coat & shake to get rid of excess crumbs.

Place on a lightly greased baking sheet & spray with cooking spray or drizzle with olive oil or melted butter. Bake for 10-15 minutes. Broil for 2-3 minutes. Serve with sides of choice (I chose creamy rice and roasted green beans & tomatoes fresh from the garden).

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Crispy Walleye Sandwich

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Yesterday was the official start to Baking Sunday. I do tend to bake year round on Sundays but since football season started yesterday my true Baking Sunday began as well. I don’t just bake on these “Baking Sundays.” I use them for various activities. I try to blog, make new recipes in general, meal plan, do canning, etc.

I did actually bake something yesterday. I made an apple quick bread. I was going to make pepper jelly as well but didn’t get around to it. I also made lunch for my guy who happened to have the day off which was a nice surprise.

He rarely has weekend days off as he is a fishing guide. Sounds awesome in theory but as a consequence we don’t get many weekends together in the summer. We do get to eat walleye on a fairly regular basis though. Normally I make cajun walleye which is baked in the oven so it’s very light. He eats a lot of fried fish while working so we tend to stay away from beer battered walleye as delicious as it is.

I decided to make a crispy walleye sandwich. I thought it would be the perfect Football Sunday lunch. I have to say I was very pleased with how it turned out. The walleye was perfectly crispy & the garden fresh lettuce & tomatoes gave it just the right touch. Of course the tartar sauce is absolutely necessary as well. I make mine to be a smidge spicy but of course the sweetness of the relish shines through and pairs amazingly well with the pan fried fish.

 

Crispy Walleye Sandwich (serves 2)

  • 2 walleye fillets
  • Blackened Seasoning
  • all-purpose flour
  • 1 egg, beaten
  • panko breadcrumbs
  • vegetable oil (for frying)
  • brat buns (or hoagie buns)
  • lettuce & tomato
  • tartar sauce
    • You can use store bought but homemade is so much better. Mix 2 tbsp mayo, a few splashes lemon juice, 1 tbsp relish, onion powder, garlic powder & dill to taste, 1/2 tsp hot sauce (I used asian chili sauce). Adjust seasonings as needed.

Season the fillets liberally with blackened seasoning (if using salt free seasoning add salt as well). Dredge the fillets in flour, followed by the egg, and finally the panko breadcrumbs.

Place enough oil in a large frypan to be about 1/2 inch deep. Heat oil over medium heat. Place fillets in hot oil and cook over medium heat for 1-2 minutes. Turn heat down to medium-low & cook for an additional 3 minutes. Flip fillets over and cook for about 5 minutes (you may need to turn the heat back up for a minute or so to get a nice crisp & golden color).

Bake or broil buns until warmed through & slightly crispy. Slather with tartar sauce. Top with lettuce, tomato & crispy walleye.

50 States, 50 Cookies: New York

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While doing this cookie challenge of baking a cookie from every state, I have realized a few things thus far. One thing I’ve realized is that a lot of these cookies are hard to actually write about besides giving a general review. This cookie is different. It’s different because of the ingredients I used to make them and it’s different because I have a memory of New York which is the state that these cookies are from.

I visited New York briefly. Very briefly. I think I was there for a whopping 3 nights or a whole 2 days. I went to visit a friend who was home for Christmas (she has been residing in France for 10 years now if you can believe it).

I remember a lot about that trip now that I’m actively thinking about it. I had never been to New York before. I had to fly into New Jersey and take a train the rest of the way. Emily said she’d meet me at the train station in New York. I was wearing a red hoody and had dyed my hair red for the first time a few months prior. I told her this. Seeing as how I’d be completely red I thought she could find me easily.

This was not the case. For whatever reason I could not find her. I heard my name over the intercom, I think. The person did not enunciate well. All the words got mushed together. They repeated it, “Angela….go to…” that’s all I could here. Where was I supposed to go? I had no clue. I tried to find the place where people could page one another. I heard another one. Again, I had no clue what they were saying. Finally we found each other. We must have looked like a bunch of silly school girls running towards each other all smiles and laughing and hugging. I’m pretty sure that scene has been created in movies numerous times and it was probably based on us.

We went to her parents’ apartment in Manhattan and then proceeded to hang out. We didn’t really do a whole lot. There wasn’t really time for it. Plus, we have a certain rhythm together. We are fine not doing “activities” per say but just enjoying one another’s company and whatever fills the time with that is fine. We went to the Met Museum which was fun. I’ve been to many a museum with Miss Monaco who is a great museum partner. We can go and not be rushed and take our own time together or separately. It all works out.

We also went to Carnegie Deli which was one of the only things I had requested we do while I visited. I wanted to eat there and I had a request from a friend to bring back a dried sausage. It was amazing. Emily said we should split a sandwich cause they were huge. She wasn’t joking.

It was served with a side of coleslaw and pickles (which were sooo good). They just look pretty.

After we ate I tried to go buy a salami and the guy handed me a bag with a sandwich. I explained I wanted a dried sausage/hard salami & pointed to the ones hanging up. He laughed and said not many people buy those (i.e. only tourists do).

Those are the only things I can remember except for a few miscellaneous memories. I remember the smell of burnt toast in the morning and Emily explaining that her sister would only eat it when it was basically completely charred. I remember being there for garbage day. I had always heard about garbage day in New York. About the gabage bags being stacked higher than head level all down the streets because there was no where else to put it for collection. People live stacked on one another in apartment buildings so it makes sense that the garbage would be the same. I also remember going out with her and her friends.

We went to a bar and proceeded to drink, talk, laugh, and basically just have a fun night out.

If you look closely at this photo I am in the background staring at Big Buck Hunter. Being from Minnesota everyone assumed I’d kick ass at the game but I had to explain I had never been hunting let alone played that game. Little did I know that I would become a hunter within a few years.

Which brings me to today (7 years later). I have been living in Almost Canada for almost 4 years now. I still haven’t played Big Buck Hunter since that time in New York but I now hunt for real. We also have a garden which is the one of the few things I like about summer. The chance to get to eat fresh veggies all the time. This year we discovered we had an apple tree. A small one but how cool is that!

We also have too many deer eating our garden and tree this year. Not cool. I went out and picked all the apples I could once I realized we had a deer problem. I ended up getting just a handful (I had 4 more but I used them to make these cookies)

 

These apples are definitely a bit tart but still delicious. Finding that apple tree to make these cookies in my 50 States, 50 Cookies challenge couldn’t have timed out any better.

Apple Pie Stuffed Snickerdoodles (from Bob’s Red Mill United States of Cookies)

Ingredients

Apple Pie Filling

  • 2 medium Apples peeled, cored, diced (1-3/4 cups)
  • 3 Tbsp Light Brown Sugar packed
  • 1/2 Tbsp Unbleached White All-Purpose Flour
  • 1 tsp ground Cinnamon
  • 1 Tbsp Butter

Snickerdoodles

  • 1/2 cup Butter room temperature
  • 1/2 cup Shortening
  • 1 cup Granulated Sugar
  • 1/2 cup Light Brown Sugar packed
  • 2 Eggs
  • 1 tsp Vanilla Extract
  • 2+ 3/4 cups Unbleached White All-Purpose Flour
  • 1+ 1/2 tsp Baking Powder
  • 1/4 tsp Salt

Coating

  • 1/2 Tbsp ground Cinnamon
  • 1/2 cup Granulated Sugar
Instructions
Apple Pie Filling
  1. In a medium saucepan, add in the apples, brown sugar, flour, cinnamon and butter. Stir to combine.
  2. Place saucepan over medium heat and let it come up to a simmer and simmer for about 3 – 4 minutes until the syrup is thick. Be sure to stir continuously. The apples will be soft.
  3. Remove from the heat and let cool while you make your cookie dough.
Cookie Dough
  1. Preheat oven to 350 degrees. Line your cookie sheet with parchment paper.
  2. In the mixing bowl, add in the butter and shortening. Using a paddle attachment on medium speed, mix until combined. Scrape the sides of the bowl down.
  3. Add granulated sugar and the brown sugar. Mix on medium until light and fluffy.
  4. Add in the vanilla and one egg at a time and continue mixing. Once the egg is incorporated add in the second egg and continue mixing. Once both eggs are incorporated, scrape down the sides.
  5. Add in the flour, baking powder, and salt. Mix on low until the flour starts to combine with the wet mixture. Scrape down the sides and turn the mixer up to medium until everything is combined.
  6. Using a large ice cream scoop, scoop the dough up. Make a well in the center of the cookie using your thumb.
  7. Add a small spoon full of apple pie filling into the cookie.
  8. Cover the well up with more cookie dough. Press to together and even it out with the top of the cookie scoop.
  9. In a shallow bowl, add in the granulated sugar and cinnamon for the coating. Stir together.
  10. Place into the cookie into the cinnamon sugar. Roll the dough into it’s completely covered.
  11. Place on baking sheet to bake. Leave 1 to 2 inches between each cookie.
  12. Once the cookie sheet is full, bake for 12-16 minutes depending on the size of your cookies.
 

50 States, 50 Cookies: New Hampshire

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I love gingersnaps and molasses cookies. Always have. I like thin and crispy gingerbread cookies and I like a soft chewy molasses cookie. These are the soft & chewy kind. They have the perfect balance of flavors and they do not harden over time which is amazing. I will be making these around christmas time this year.

Molasses Cookies (New Hampshire) from Bob’s Red Mill united states of cookies

Ingredients
  • 2 cups Gluten Free 1-to-1 Baking Flour
  • 2 tsp Baking Soda
  • 1 tsp ground Cinnamon
  • 1/2 tsp Ground Cloves
  • 1/2 tsp Ground Ginger
  • 1/2 tsp Salt
  • 3/4 cup Butter melted
  • 1/2 cup Granulated Sugar
  • 1/2 cup Brown Sugar
  • 1 Egg
  • 1/4 cup Molasses
Instructions
  1. In a a medium bowl, combine the flour, baking soda, cinnamon, ginger, cloves and salt.
  2. In a large bowl, mix together the melted butter, white and brown sugars and egg until smooth.
  3. Stir in the molasses.
  4. Gradually add the flour mixture to the wet ingredients, mixing well.
  5. Cover and chill dough for 1-2 hours.
  6. Preheat oven to 375 degrees F (190 degrees C).
  7. Roll dough into 1 to 1/2 inch balls, and roll them in white sugar.
  8. Place cookies 2 inches apart onto ungreased baking sheets.
  9. Bake for 8 to 10 minutes in the preheated oven.
  10. Cool on wire racks.
  11. Store in an airtight container to keep from getting hard.
 

50 States: 50 Cookies: Oklahoma

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I love pecan pie. I always have. One of my other favorite cookies to make is a pecan tassie so I was very excited to make these. They did not disappoint. They are a great translation of pie into cookie.

Oklahoma: Pecan Pie Cookies (from Bob’s Red Mill United States of Cookies)

Ingredients

  • 1/2 cup butter
  • 1/4 cup vegetable oil
  • 1/2 cup sugar
  • 1/2 cup powdered sugar
  • 1 egg
  • 1 tsp vanilla
  • 2 cups al-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 cup chopped pecans
  • 1/2 cup brown sugar
  • 1/2 cup dark chocolate chips, chopped
  • 1/3 cup heavy whipping cream
  • 1 tsp vanilla
Instructions
  1. Preheat oven to 375 degrees.
  2. In a large mixer bowl combine butter, oil, sugar and powdered sugar. Beat until well combined, about 2 minutes. Add egg and vanilla extract and beat until combined.
  3. Add flour, baking powder, and salt. Mix just until combined. Scoop onto a lined or greased baking sheet about 2-3 inches apart.
  4. Dip a small cup into sugar and make an indention in each cookie to hold filling.
  5. Mix pecans, brown sugar, mini chocolate chips, heavy whipping cream and vanilla in a small bowl. Spoon filling into each cookie round.

     6.   Bake for 10-12 minutes or until golden brown around the edges. Cool on a wire rack.

This entry was posted in Baking.

50 States, 50 Cookies: Ohio

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If you are looking for something rich and able to satisfy that chocolate PB sweet tooth than look no further. This bar (cookie) will do the trick. I had to bring in more than half the pan to work because you really only need a small piece. Normally people say that and I completely disagree but a little bite goes a long way with these.

Buckeye Bars (from Bob’s Red Mill United States of Cookies)

Ingredients

  • 1 cup flour
  • 1/2 cup buter
  • 1/4 cup granulated sugar
  • 1/4 tsp salt
  • 1 3/4 cups creamy peanut butter
  • 1/2 cup butter
  • 1 tbsp heavy cream
  • 1 tsp vanilla
  • 2 1/2 cup powdered sugar
  • 2 bags chocolate chips
  • 3/4 cup butter
Instructions
SHORTBREAD LAYER
  1. Preheat oven to 350 degrees.
  2. Cut 1 stick butter into cubes, add to food processor and bring to room temperature.
  3. Line 8″ x 8″ baking pan with parchment paper, leaving extra length on ends to ease in removal of Buckeye Shortbread Bars from pan. Blend butter until creamy consistency.
  4. Add sugar and salt and blend well. Once combined, add flour and blend well.
  5. Press shortbread mixture firmly into parchment lined baking pan and bake for 20 minutes. Allow to cool for at least 20 – 30 minutes
PEANUT BUTTER LAYER
  1. Combine peanut butter, butter, heavy cream and vanilla extract in food processor. Once combined gradually mix in powdered sugar. Spread peanut butter mixture over shortbread.
CHOCOLATE LAYER
  1. Add chocolate chips and butter into a microwave safe bowl and microwave in 15 second increments until fully melted, stirring well between each increment.
  2. Spread over peanut butter layer. Allow to set for at least 30 minutes before cutting.

50 States, 50 Cookies: Wyoming

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I really liked these cookies. I loved the oats, chocolate, coconut, the cinnamon gave just a hint of warmth with the sunflower seeds adding just a touch of saltiness. All in all, a great cookie

Cowboy Cookies (from Bob’s Red Mill United States of Cookies)

  • 1 cup + 2 tbsp flour
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 1/4 tsp baking soda
  • 1/2 packed brown sugar
  • 1/3 cup shortening
  • 1/4 cup milk
  • 1 tsp vanilla
  • 1/3 cup shredded coconut
  • 1/3 cup chocolate chips
  • 1/3 cup regular rolled oats
  • 1/4 cup shelled sunflower seeds
Instructions
  1. Preheat oven to 350 degrees F.
  2. Line cookie sheets with parchment paper and set aside.
  3. In a medium bowl, whisk together the flour, salt, cinnamon, and baking soda. Set aside.
  4. In a large bowl, combine the brown sugar, shortening, and vanilla with a hand blender until mixed well.
  5. Add the flour mixture to the brown sugar mixture along with the rice milk and beat to combine until a dough forms.
  6. Add the coconut, chocolate chips, oats, and sunflower seeds to the dough and mix well either with a hand mixer or a spoon by hand.
  7. Pinch off 1 Tablespoon dough and roll into balls, place on the parchment lined cookies sheets about 2 inches apart and lightly flatten with your hands. The dough should not be sticky but easy to roll.
  8. Bake for 12 minutes in the preheated oven.
  9. Allow cookies to cool on the pan for about 5 minutes before moving to a wire rack to cool completely.
  10. Enjoy!

50 States, 50 Cookies: Massachusetts

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I did not follow this recipe with it’s ingredients. I used regular all-purpose flour, regular butter, & regular chocolate chips. I didn’t add any maple syrup to the ganache & used heavy whipping cream in place of the non-dairy creamer. I also used 1 cup unsweetened coconut milk and 1/2 cup heavy whipping cream for the filling. I also used the unsweetened coconut milk in place of the almond milk in the cookie. That being said…I really enjoyed these cookies. I think the main take away here is that you don’t have to follow the recipe. Yes, if you want a vegan cookie than you do. As I am not vegan I adapted it to my own needs & what I had on hand. I liked the concept of these. They definitely need to set up in the fridge for a bit so that the filling lightly absorbs into the cookie & doesn’t smash out when you bite into them.

Boston Cream Pie from Bob’s Red Mill United States of Cookies

Ingredients

for the vanilla cream filling:

  • 1-1/2 cups Plain Unsweetened Almond Milk
  • 2-1/2 Tbsp Corn Starch
  • 1/3 cup Organic Cane Sugar
  • 1 Tbsp vegan butter
  • 1 tsp Vanilla Extract
  • pinch Fine Sea Salt
  • pinch ground turmeric (optional for color)

for the vanilla cake cookies:

  • 1-1/3 cups organic Powdered Sugar sifted
  • 1/3 cup vegan butter room temperature
  • 1/2 cup Plain Unsweetened Almond Milk
  • 1 tsp Vanilla Extract
  • 2 cups Organic Unbleached White All-Purpose Flour
  • 1-1/4 tsp Baking Powder
  • 1/2 tsp Fine Sea Salt

for the chocolate ganache topping:

  • 1/2 cup Vegan Chocolate Chips
  • 2 Tbsp Plain Non-Dairy Creamer
  • 1 Tbsp Pure Maple Syrup
  • Vegan Sprinkles for decorating optional
Instructions
Prepare the cream filling:
  1. Add the almond milk and cornstarch to a medium saucepan and whisk well to combine. Turn the heat to medium, then add the sugar and bring to a low boil, whisking constantly.
  2. Once boiling, reduce the heat to low and cook for 2-3 more minutes, still whisking constantly. Turn off the heat and stir in the buttery spread, vanilla, salt, and turmeric (if using).
  3. Pour the mixture into a small mixing bowl and allow to cool on the counter for 20 minutes. Cover with plastic wrap (it should touch the surface of the pudding to prevent a skin from forming) and cool in the fridge for at least 1 hour or until cold.
While the filling cools, make the cookies:
  1. Preheat the oven to 350° F. Line two baking sheets with parchment paper.
  2. In the bowl of a stand mixer, beat together the powdered sugar and buttery spread on low speed, then add the almond milk and vanilla and beat once more. Sift the flour, baking powder, and salt over the mixture and beat on low speed until just combined (be careful not to over-mix).
  3. Use a level cookie dough scoop to portion out the dough onto the baking sheets, spacing them 2 inches apart. Freeze for 12 minutes, then use your hands to roll the dough into smooth balls and flatten them into ¼ inch thick rounds.
  4. Bake for 9-10 minutes, or until the tops spring back when lightly touched. (The cookies won’t brown at all.) Remove the cookies from the oven and allow them to cool completely.
Meanwhile, prepare the chocolate ganache:
  1. Add the chocolate chips, non-dairy creamer and maple syrup to a small microwavable bowl. Microwave for 30 seconds, then use a spatula to stir the mixture until the chocolate is fully melted, about 2 minutes. Let cool to room temperature.
Assemble the cookies:
  1. Add a spoonful (about 1 heaping teaspoon) of cream filling onto the center of the flat side of half of the cookies. Top with the remaining cookies, flat side down. Spoon about 1 teaspoon of chocolate ganache on top of each cookie sandwich, then decorate with sprinkles (if using). Allow the chocolate to set before serving.

 

 

50 States, 50 Cookies: Maryland

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Review & Recipe: These cookies were terribly bland. The only good thing about them was the frosting.

The Berger Cookie from Maryland from Bob’s Red Mill United States of Cookies

Ingredients
  • Cookie
  • 1/3 cup Butter
  • 1 tsp Vanilla Extract
  • 1 tsp Baking Powder
  • 1/2 cup Granulated Sugar
  • 1 large Egg
  • 1-1/2 cup Organic Unbleached White All-Purpose Flour
  • 1/3 cup Milk
  • Icing
  • 1 cup Bittersweet Chocolate Chips
  • 1 cup semisweet chocolate chips
  • 1 Tbsp Light Corn Syrup
  • 1 tsp Vanilla Extract
  • 3/4 cup Heavy Cream
  • 1-1/2 cup Powdered Sugar
Instructions
  1. Preheat the oven to 400°F. Line a baking sheet with parchment paper and set to the side.
  2. In the bowl of your mixer beat together butter, vanilla extract, baking powder, and sugar.
  3. Add the egg and beat until the mixture just starts to come together. Slowly add the flour a ½ cup at a time alternating it with the milk.
  4. Scoop about a tablespoon of cookie dough and drop it on the baking sheet. Repeat this step spacing the dough about 2 inches apart.
  5. Lightly grease the bottom of a measuring cup and press it gently down on the dough balls, flattening them slightly so they are about 1½ inches across. You will need to grease the measuring cup several times during the process so the dough doesn’t stick to it. I just used a little non-stick spray.
  6. Bake the cookies for 8-10 minutes. This cookies are cake-like so you don’t want the bottoms getting fully brown. They are done when the bottom is a mottled brown.
  7. Once cookies are done remove them from the oven and place them on a cooling rack.
  8. Make the frosting by placing the two types of chocolate chips in a bowl. In a separate, microwave safe bowl, add the heavy cream and microwave it for 30 seconds at a time until it begins to boil.
  9. Pour the boiling milk over the chocolate chips and let it sit. Add the light corn syrup to the chocolate and stir until it is smooth.
  10. Stir in the powdered sugar and let them mixture sit for 5 minutes to cool slightly.
  11. Take each cookie and turn it over, dipping the flat bottom in the chocolate icing.
  12. Let the chocolate mixture continue to cool and then using a knife scoop up more chocolate and spread it over each cookie. If you can see swirls in the icing after you spread it over the cookie then it is the right consistency. In the end the chocolate should be about the same thickness as the cookie.
  13. Let the chocolate set and then store in an airtight container until ready to serve.

50 States, 50 Cookies: Montana

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These cookies were very good for breakfast cookies or a snack on the go to provide energy. I’m always looking for healthy breakfast cookies so I might use this as a base for more recipes to come.

Montana Camp Cookies (from Bob’s Red Mill United States of Cookies)

 

 

Ingredients
  • 1/2 cup Butter (one stick), softened
  • 1/4 cup Applesauce unsweetened
  • 3 Tbsp Honey
  • 1/2 – 3/4 cup Brown Sugar
  • 1/2 cup Creamy Peanut Butter unsweetened
  • 1 tsp Vanilla Extract
  • 1 Egg
  • 1-1/4 cups Organic Unbleached White All-Purpose Flour or Gluten Free 1-to-1 Baking Flour
  • 1-1/2 cups Regular Rolled Oats
  • 1/2 cup Peanuts chopped
  • 1 tsp Baking Powder
  • 1/4 tsp Baking Soda
  • 1-1/2 cups Dried Tart Cherries chopped
Instructions
  1. Preheat oven to 350.
  2. Cream butter, brown sugar and honey. Add applesauce, vanilla, peanut butter and egg.
  3. In a separate bowl, combine all dry ingredients. Add chopped cherries last.
  4. Add dry ingredients to wet, a little bit at a time, until it’s all combined.
  5. Spoon by the tablespoonful onto baking pan and cook for 15-20 minutes.