Double-Chocolate Oatmeal Cookies

Want to try one of the most delicious cookies ever?  Then these Double-Chocolate Oatmeal Cookies from the God’s Love We Deliver Cookbook should be the next ones you make! They are that good!  We have been working with God’s Love We Deliver for as long as I can remember and they are an amazing organization that provides life-sustaining meals and nutrition counseling to people living with severe illnesses in the New York metropolitan area. This year alone, God’s Love will cook and deliver more than 1.4 million nutritionally-tailored meals (Free of charge!) with the help of 8,000 volunteers.  Wow.. That is a lot of meals and a huge team!

In celebration of over 30 years of service, God’s Love We Deliver  has created a cookbook featuring family recipes and personal stories of 75 celebrities and friends of the organization. From Trish Yearwood’s Chicken Noodle Soup to Ina Garten’s Perfect Roast Turkey to Rosanna Cash’s Coconut Layer Cake, each delicious contribution is featured in the cookbook along side a note from the person and a photograph of the recipe. There are so many good recipes that I want to try but chose to feature the Double-Chocolate Oatmeal Cookies because they are one of my favorite treats and I have been waiting patiently for the cookbook to be released so I could get the recipe! Be sure to click the link to see more about the God’s Love Cookbook and by purchasing one (or more!) you are supporting a wonderful organization.  Enjoy!

These Double-Chocolate Oatmeal Cookies are one of Lifestyle Blogger, Ridgely Brode's favorites and she shares the recipe on Ridgely's Radar.

 

These Double-Chocolate Oatmeal Cookies are one of Lifestyle Blogger, Ridgely Brode's favorites and she shares the recipe on Ridgely's Radar.

 

These Double-Chocolate Oatmeal Cookies are one of Lifestyle Blogger, Ridgely Brode's favorites and she shares the recipe on Ridgely's Radar.

 

These Double-Chocolate Oatmeal Cookies are one of Lifestyle Blogger, Ridgely Brode's favorites and she shares the recipe on Ridgely's Radar.

Double-Chocolate Oatmeal Cookies from God's Love We Deliver Cookbook
 
Author:
Recipe type: Dessert
Cuisine: American
Serves: 4 Dozen
Ingredients
  • 1½ cups all-purpose flour
  • 4½ tablespoons cocoa powder
  • 1 teaspoon baking soda
  • 4 ounces (1 stick) butter or margarine, softened
  • ¾ cup light brown sugar
  • ½ cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3 cups rolled oats
  • 1 cup chocolate chips
Instructions
  1. Prehat oven to 350F
  2. In a bowl, whisk together the flour, cocoa powder, and baking soda. Blend well
  3. Using an electric mixer, beat the butter and sugars until blended.
  4. Add the eggs and vanilla, beat until incorporated.
  5. Add the flour mixture and beat until just incorporated.
  6. Fold in the oats and chocolate
  7. Drop rounded tablespoons of dough onto parchment or silicone-lined cookie sheets about 1 inch apart.
  8. Bake 1 sheet at a time until golden brown. about 8 to 10 minutes per batch
  9. Transfer cookies to a rack to cool
  10. serve

 

These Double-Chocolate Oatmeal Cookies are one of Lifestyle Blogger, Ridgely Brode's favorites and she shares the recipe on Ridgely's Radar.

to buy: God’s Love We Deliver Cookbook

Shop the Essential for making this recipe below

Rosemary Roasted Cashews

I love a bowl of nibbles on the bar or set strategically on the coffee table or side tables for guests to grab.  One new favorite are these Rosemary Roasted Cashews that are served warm out of the oven with a touch of spice and just the right amount of rosemary and salt,  So good, I could eat them all!  We will be making them to have along side our St-Germain Champagne Cocktails for our New Years Eve Celebration.  Here’s to a Healthy and Happy New Year!  Cheers!

Ridgely Brode puts out dishes of these delicious Rosemary Roasted Cashews for her guests and shares the recipe on Ridgely's Radar

 

Ridgely Brode puts out dishes of these delicious Rosemary Roasted Cashews for her guests and shares the recipe on Ridgely's Radar

 

Ridgely Brode puts out dishes of these delicious Rosemary Roasted Cashews for her guests and shares the recipe on Ridgely's Radar

 

 
Prep time
Cook time
Total time
 
Author:
Recipe type: Appetizer
Cuisine: American
Serves: 3 cups
Ingredients
  • 1¼ pounds cashew nuts
  • 2 tablespoons coarsely chopped fresh rosemary leaves
  • ½ teaspoon cayenne
  • 2 teaspoons dark brown sugar
  • 2 teaspoons kosher salt
  • 1 tablespoon melted butter
Instructions
  1. Preheat the oven to 375 degrees F.
  2. Place the nuts on an ungreased baking sheet and bake for about 10 minutes until they are warmed through.
  3. Meanwhile, combine the rosemary, pepper, sugar, salt and butter in a large bowl.
  4. Toss the warm nuts with the rosemary mixture until the nuts are completely coated.
  5. Serve warm.

Ridgely Brode puts out dishes of these delicious Rosemary Roasted Cashews for her guests and shares the recipe on Ridgely's RadarRidgely Brode puts out dishes of these delicious Rosemary Roasted Cashews for her guests and shares the recipe on Ridgely's Radar

 

Ridgely Brode puts out dishes of these delicious Rosemary Roasted Cashews for her guests and shares the recipe on Ridgely's Radar

 Pair with St-Germain Champagne Cocktail

Celebrate the New Year with this St-Germain Champagne Cocktail

Looking for a festive Champagne Cocktail for New Years Eve? Then give this St-Germain Champagne Cocktail a try. It is delicious and looks elegant with the fragrant lavender sprigs and petals dancing in the champagne.  St-Germain is a liquere made in the artisanal French manner from freshly hand-picked elderflower blossoms.  The bottle is a beautiful artdeco style glass and looks well alongside a vase of lavender. Come back tomorrow for a easy to make nibble to pair with your cocktails.  Cheers!

 

Lifestyle Blogger, Ridgely Brode, Celebrates the New Year with this St-Germain Champagne Cocktail on her blog Ridgely's Radar

 

Lifestyle Blogger, Ridgely Brode, Celebrates the New Year with this St-Germain Champagne Cocktail on her blog Ridgely's Radar

 

Lifestyle Blogger, Ridgely Brode, Celebrates the New Year with this St-Germain Champagne Cocktail on her blog Ridgely's Radar

 

Lifestyle Blogger, Ridgely Brode, Celebrates the New Year with this St-Germain Champagne Cocktail on her blog Ridgely's Radar

 

Lifestyle Blogger, Ridgely Brode, Celebrates the New Year with this St-Germain Champagne Cocktail on her blog Ridgely's Radar

 

Lifestyle Blogger, Ridgely Brode, Celebrates the New Year with this St-Germain Champagne Cocktail on her blog Ridgely's Radar

 

Lifestyle Blogger, Ridgely Brode, Celebrates the New Year with this St-Germain Champagne Cocktail on her blog Ridgely's Radar

 

St-Germain Champagne Cocktail
 
Author:
Ingredients
  • 1½ ounces St- Germain
  • 4 ounces Champagne or Prosecco
  • 1 ounce club soda
  • Dried Lavender sprigs and petals
Instructions
  1. Pour St-Germain into a Champagne flute.
  2. Top with Champagne and club soda.
  3. Add a Lavender Sprig and petals
  4. Serve

 

Lifestyle Blogger, Ridgely Brode, Celebrates the New Year with this St-Germain Champagne Cocktail on her blog Ridgely's Radar

 

Lifestyle Blogger, Ridgely Brode, Celebrates the New Year with this St-Germain Champagne Cocktail on her blog Ridgely's Radar

 Shop the links below

I am Looking for a Bigger Coffee Maker

I love my cup of coffee,  I have one, maybe two cups a day and I want it to be good, really good.  I wake up excited for my coffee, sort of like my excitement for a glass of wine at the end of a long day, but todays post is all about coffee.  I like to make my own and it has to be strong.  Over the years, I have tried many coffee makers and brands of coffee.  Turns out, for me, expensive is not necessarily better. Currently at home, I am using Cafe 1820 – Costa Rican Ground Coffee 17.5 Oz – 500 Grams.  I discovered it a few summers ago while staying in Costa Rica and I buy it from Amazon.com.  It is a rich, delicious coffee.  YUM!

Lifestyle blogger, Ridgely Brode, is looking for a bigger coffee maker now that her son likes a cup too and is choosing between 6 models.

Lifestyle blogger, Ridgely Brode, is looking for a bigger coffee maker now that her son likes a cup too and is choosing between 6 models.

It use to be just me having coffee at home and now my oldest son seems to have picked up the taste and my trusty Cuisinart  4 cup with stainless-steel carafe with this gold tone filter is not going to cut it, especially when I use the whole carafe to fill my large cup!  I now make two rounds of coffee in the morning, one for me and one for him. And lets not even talk about this past weekend when we had guests, I think I made 6 rounds each morning…

Time to find a bigger coffee maker and buy more mugs!

Besides making good coffee, I would like the carafe to be dishwasher safe and sturdy.  I have lost many a glass carafe to the dishwasher and had a problem just getting a replacement carafe.  That is one of the reasons I have the stainless steel version now. I am interested in the BrewStation that holds the coffee in the machine and dispenses as needed (Check out the Krupp! Talk about an investment.. Yowzer).  Anyone have one of those?

Calling all coffee lovers reading this… Do you have one of the below 6 coffee makers?  Please let me know what you are using and love.. this coffee drinker (and son) would like to know!

Lifestyle blogger, Ridgely Brode, is looking for a bigger coffee maker now that her son likes a cup too and is choosing between 6 models.

to buy: 1. Black & Decker 12 Cup Thermal Coffeemaker  /  2. Cuisinart Black Steel Coffeemaker  /3. Hamilton Beach BrewStation   /  4. KRUPS Cup on Demand  /  5. BUNN HG 8 Cup Coffee Brewer  /  6. Mr. Coffee Optimal Brew 10 Cup

 

Asian Inspired Cole Slaw

Following up to my post from yesterday, I wanted to share the salad that Steve made alongside the Turkey Mini Meatloaves with Chili Sesame Glaze.  It was an Asian inspired Cole Slaw that was the perfect complement to the spicy meatloaf.  The cool, crunchy cabbage with sesame seeds, sliced almonds and ramen noodles dressed in a vinaigrette with rice vinegar was just what was needed to clear the palate and get ready for the next bite of the meatloaf.  It is an easy recipe to make for anytime you want something a little different or do not want a traditional mayonnaise cole slaw.  Check back soon to see what else Steve will be cooking for us!

Asian Inspired Cole Slaw | Ridgely's Radar

 

Asian Cole Slaw | Ridgely's Radar

 

Asian Cole Slaw | Ridgely's Radar

Asian Cole Slaw
 
Author:
Recipe type: Salad
Ingredients
  • 1# bag of Cole Slaw Mix
  • ⅓ - ½ cups of Sliced Almonds
  • 1-2 packages of the Ramen Soup Mix (I prefer the chicken flavor, if using the package variety discard the flavoring package, if using the soup bowl variety, discard the freeze dried carrots and peas)
  • 2-3 Tablespoons of Sesame Seeds (if you can find the ones that are already toasted I use those)
  • 2 Tablespoons of Sugar (I use Splenda for a lower calorie version)
  • 3 Tablespoons of Vinegar - I prefer rice vinegar but you could use apple cider or white as well
  • ¼ cup Canola Oil
  • Salt and pepper
Instructions
  1. Toast the almonds in a dry skillet over medium heat until lightly brown
  2. (careful not to burn them). If you are using un-toasted sesame seeds put them in with the almonds to toast them as well.
  3. Whisk together the vinegar, oil, sugar, salt and pepper.
  4. Just prior to serving, place the cabbage mix in a large bowl, mix in the dressing mix, add the almonds and sesame seeds and then break up the ramen noodles and spread them over the top. Give the mixture one last stir to incorporate all of the ingredients.

Turkey Mini Meatloaves With Chili Sesame Glaze and Asian Inspired Cole Slaw | Ridgely's Radar

to buy:  Juliska Bamboo Dinner Plates  /  Juliska Bamboo Flatware  /  Juliska Florence Medium Tumbler

 

Stuffed Peppers with Sausage and Beef (Gluten Free)

Now that you have had a little bit of time to try out our families recipe for making white rice, you can put your new cooking skills to the test with these Stuffed Peppers with Sausage and Beef. We are not big fans of green peppers and like to use the red, orange and yellow ones, but if you prefer green then by all means use them. We have substituted corn flakes, parmesan cheese and gluten free bread crumbs as the topping on those times we didn’t have potato chips in the house or wanted to change it up.  Hope you enjoy this recipe and if you have any tips, please share with us!

Stuffed Peppers with Sausage and Beef (Gluten Free) | Ridgely's Radar

 

Stuffed Peppers with Sausage and Beef (Gluten Free) | Ridgely's Radar

 

Stuffed Peppers with Sausage and Beef (Gluten Free) | Ridgely's Radar

 

 

 

Stuffed Peppers with Sausage and Beef (Gluten Free)
 
Author:
Recipe type: Main
Cuisine: American
Serves: 8
Ingredients
  • 3½ teaspoons extra-virgin olive oil, plus more for baking sheet
  • 1 pound sweet Italian sausage, casings removed
  • 1 pound ground beef
  • 1 can (14.5 oz.) diced tomatoes, drained
  • 1 large yellow onion, diced small
  • 1 garlic clove, minced
  • Coarse salt and ground pepper
  • ½ ounce Parmesan, grated (1/4 cup)
  • 1 cup dry long-grain rice cooked
  • ½ cup potato chips, crushed (we have also used cornflakes)
  • 8 large bell peppers (any color), top removed, seeds and ribs removed
Instructions
  1. Preheat oven to 400 degrees.
  2. In a large skillet, heat 1 teaspoon oil over medium-high.
  3. Add sausage and ground beef, cook, breaking up meat with a wooden spoon, until browned, 5 minutes.
  4. With a slotted spoon, transfer sausage/ beef mixture to a medium bowl.
  5. Add 1 teaspoon oil to skillet along with onion and garlic, cook until onions are translucent.
  6. Add drained tomatoes, season with salt and pepper and cook through
  7. Add tomato mixture to bowl with sausage/beef, along with Parmesan, rice, and 1 teaspoon oil; stir to combine and season with salt and pepper.
  8. Brush a rimmed baking sheet or shallow baking with oil and arrange bell peppers, cut side up, on sheet or baking dish
  9. Divide rice mixture among peppers and top with crushed potato chips.
  10. Bake until potato chips are browned and peppers are tender, about 30 minutes. Serve warm.

Stuffed Peppers with Sausage and Beef (Gluten Free) | Ridgely's Radar