Compost Cookies

Compost Cookies ~ From the very best, Momofuku Milk Bar, these amazing cookies are chewy, crunchy, sweet and salty with so much flavor ~ The Way to His Heart

We haven’t done much in the way of baking new things this summer. My idea of a quiet summer hanging around the house with the kids has not been realized. The only days we don’t have something planed we are using as re-coop days. Two weeks ago I decided to get into the kitchen and create. While a few were created on the spot, these cookies were made with purpose. Ever since I had heard of them I knew I just had to have them. I also had a good opportunity to send most to work with my husband so my willpower wouldn’t be tested too much!

The beauty of these cookies is that they were created by using bits of this and that around the kitchen. Kind of a “everything but the kitchen sink” idea, hence the name “Compost Cookies.” My daughter thinks the name sounds disgusting so she calls them “the most amazing, super-duper cookies ever.” So, feel free to call them that as well because they are! The flavors in these cookies don’t compete, not get lost. Some how it’s a perfect balance. I love the slight coffee flavor, and the saltiness and then the butterscotch with the chocolate and chips. Oh my! I love a good cookie dough, but this was the most amazing dough ever. I could have eaten the whole batch without even baking them. Yeah, yeah salmonella, but I’m a daredevil that way.

Whether you want divine cookies for yourself or want to make something to impress, go ahead and make up a batch of these. While you’re at it, go ahead and make up a few batches since you’ll have ingredients to spare and they freeze nicely!

Compost Cookies ~ From the very best, Momofuku Milk Bar, these amazing cookies are chewy, crunchy, sweet and salty with so much flavor ~ The Way to His Heart


Compost Cookies


For the graham crust:

  • 10 t0 12 graham crackers (enough to make 1 1/2 cups)
  • 1/4 cup milk powder
  • 2 Tbsp granulated sugar
  • 3/4 tsp salt
  • 4 Tbsp unsalted butter, melted
  • 1/4 cup heavy cream

For the cookies:

  • 16 Tbsp (2 sticks) unsalted butter, room temperature
  • 1 cup granulated sugar
  • 2/3 cup light brown sugar, tightly packed
  • 2 Tbsp glucose (can substitute with 1 tablespoon corn syrup)
  • 1 large egg
  • 1/2 tsp vanilla extract
  • 1 1/3 cup all-purpose flour
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1 tsp salt
  • 3/4 cup mini chocolate chips
  • 1/2 cup mini butterscotch chips
  • 1/4 recipe graham crust (recipe below)
  • 1/3 cup old-fashioned oats
  • 2 1/2 tsp ground coffee (NOT instant coffee)
  • 2 cups potato chips (kettle chips work best)
  • 1 cup mini pretzels

To make the graham crust:

In a food processor, process graham crackers. Transfer to a medium bowl and add milk powder, sugar, and salt.

In a small bowl, mix melted butter and heavy cream. Add to graham cracker mixture and mix until combined. Use 1/4 of the recipe for the cookies and refrigerate rest for later (a pie or some more cookies).

In the bowl of a stand mixer, using the paddle attachment, cream the butter, sugars, and glucose together on medium speed for 2 to 3 minutes. Then, add the egg and vanilla and continue to beat for 7 to 8 minutes.

Reducing the speed to low, add the flour, baking powder, baking soda, and salt and mix until just combined. Then add the chocolate chips, butterscotch chips, graham crust, oats, and coffee. Mix until just combined.

Line a baking sheet with parchment paper or a silicone mat and scoop out cookie dough using a cookie scoop or 1/3 measuring cup. Gently flatten the tops of each mound. Cover the baking sheet with plastic wrap and refrigerate for at least 1 hour or up to 1 week.

Pre-heat oven to 375 F.

Place cookies 4-inches apart and bake for 18 minutes. Cookies should be slightly brown at the edges but have yellow centers. Store in an airtight container for up to 5 days or freeze for 1 month.

Leave cookies to cool on baking sheet.

Makes about 15 to 20 cookies.

Source: Momofuku Milk Bar


Cherry & Chocolate Ice Cream Pie ~ What's better than ice cream cake? Ice cream cherry pie! This dessert is so easy to assemble, you'll make it often! ~ The Way to His Heart

Happy Birthday to me…Happy Birthday to me…

Last week I turned another year older which really meant that we had a reason to have cake and I got to eat whatever I wanted for dinner! I’m a big fan of ice cream and ice cream cakes. I’ve had this ice cream cake since I was little for most of my birthdays. This year I wanted to change it up a it and I found a delicious and easy frozen dessert that will probably become a go to dessert when needed. You could even simplify this even more but purchasing a pre-made Oreo crust. We made the kid-friendly version of this dessert, but I’m sure the adult version would be extra tasty as well. This didn’t last long in our house. It was devoured pretty quickly which is a good thing because

it means I wont be raiding the freezer for days!

Cherry & Chocolate Ice Cream Pie ~ What's better than ice cream cake? Ice cream cherry pie! This dessert is so easy to assemble, you'll make it often! ~ The Way to His Heart

Cherry & Chocolate Ice Cream Pie


  • 15 Oreo cookies
  • 1/4 cup unsalted butter, melted
  • 3/4 cup hot fudge ice cream topping
  • 4 cups vanilla ice cream, softened
  • 3 cups fresh or frozen dark sweet cherries, pitted and quartered, divided
  • 1/2 cup water
  • 1/4 cup sugar
  • 2 Tbsp. thawed cranberry juice concentrate
  • 1 Tbsp cornstarch
  • 1 Tbsp cherry liqueur, optional

Pulse cookies in a food processor until fine crumbs form. Add butter; process until blended. Press mixture onto bottom and up the sides of an ungreased 9-inch pie plate. Freeze until firm, about 15 minutes. Carefully, spread hot fudge topping over bottom of crust. Freeze until firm, about 30 minutes.

Combine the ice cream and 1 cup cherries; spread over hot fudge later. Freeze until firm, about 8 hours.

Meanwhile, in a large saucepan, combine the water, sugar, cranberry juice and cornstarch; bring to a boil over medium heat, stirring constantly. Stir in the remaining cherries. Reduce heat; simmer, uncovered, until thickened and cherries are soft, about 5 minutes. Remove from heat; if desired, stir in liqueur. Cool completely.

Remove pie from freezer 10 minutes before cutting. Serve with sauce.

Serves 8

Source: Taste of Home Summer 2016

Sweet Zucchini Relish


If you are growing zucchini then you have probably run the gamut in ways to use it all up. Everything from zoodles (spiralized zucchini), zucchini bread, zucchini cookies, and a ton of different side dishes. My mom introduced me to zucchini relish last year when she gave me a jar as a gift. There’s nothing better than relish on a hot dog, but I was a bit hesitant, until we opened it up and had a taste. It was delicious. Now, obviously the recipe plays a key factor in the taste, but what I really loved was just how well the zucchini worked. I honestly felt like it was better than cucumbers. Where has this been my whole life? The zucchini itself is mild, but it holds up to cooking and maintains a nice texture without getting mushy. It also really absorbs the flavors well.

So, now I’ve realized another great use for this garden workhorse and I couldn’t be happier! This recipe was too sweet for my liking at first, so I cut the sugar down. You can tweak it a bit as you go, but even if you like really sweet things like me, the original recipe was truly too in my opinion. I also prefer to dice everything up rather than shred. It takes a few extra minutes, but you get a product that you are used to eating rather than a pickled, sauerkraut type texture. The recipe can easily be doubled, but when I try a new recipe for canning, I like to go small first. Hope you enjoy! Let me know your favorite ways to use zucchini below!

Sweet Zucchini Relish


  • 6 cups finely diced zucchini (peeled or unpeeled)
  • 2 cups finely chopped onion
  • 2 1/2 Tbsp canning salt
  • 1/2 red bell pepper, finely chopped
  • 1/2 green bell pepper, finely chopped
  • 2 cups sugar
  • 1 1/4 cups white vinegar
  • 1/2 Tbsp cornstarch
  • Heaping 1/4 tsp ground nutmeg
  • Heaping 1/4 tsp ground turmeric
  • 3/4 tsp celery seed
  • 1/4 tsp freshly ground black pepper

Place the zucchini, onion, and salt in a large non-metallic bowl. Mix well, cover, and refrigerate overnight or at least 8 hours.

Drain the zucchini in a colander and rinse well with cold water. Squeeze out excess water and set aside on a towel or paper towels.

In a large pot, stir in remaining ingredients and add zucchini. Bring to a boil over medium-high heat and then reduce to medium-low and simmer for 30 minutes.

Meanwhile, sterilize jars and get your canner ready.

Add relish to jars, making sure to eliminate air pockets. Fill jars to 1/2-inch from top. Process jars for 15 minutes.

Remove jars from canner and place on a cloth until cool.

Makes about 2 pint jars.

Adapted from Allrecipes

Rice & Pigeon Peas

Rice & Pigeon Peas ~ A classic Barbados side dish ~ The Way to His Heart

When my husband and I honeymooned in Jamaica what we loved the most was trying the local dishes. Having food and drinks being served to us 24/7 was pretty great too! We found ourselves chatting with the locals and staff at the resort. Bringing home spices and recipes and ideas to recreate our own. What I can’t believe is I still have a long list of things I have yet to make almost eight years later. What’s worse is the ones I have recreated I haven’t really shared with you guys. So, that’s going to change!

While this dish isn’t from Jamaica it is from the Caribbean. All Caribbean islands have their own take on rice and beans, but we like Barbados version the most. This is a very easy recipe that uses very inexpensive ingredients but brings a lot of flavor. The freshness of the lime really brings everything together. While you can have this at anytime, we love serving this with a spicy smoked meat, jerk, or pernil.

Rice & Pigeon Peas


  • 3 oz salt pork
  • 1 small yellow onion, finely chopped
  • 2 cups long-grain white rice
  • 1 15oz. can pigeon peas, rinsed and drained
  • 3 1/2 cups water
  • 3 sprigs fresh thyme
  • 1 lime, cut into wedges

In a large saucepan, bring a couple of inches of water to a boil. Add salt pork and blanch for 1 minute. This removes some of the saltiness. Drain and rinse under cold water.

Return the salt pork to empty pan and heat over medium heat until the fat begins to render, about 10 minutes. There should be about 2 tablespoons of melted fat. Add onion and saute until translucent, about 5 minutes.

Stir in rice and cook about 2 minutes.

Stir in pigeon peas, water, and thyme sprigs and bring to a simmer. Cook, uncovered, over medium to medium-high heat until almost all the liquid is absorbed, or until the liquid level is just below the rice, about 10 to 15 minutes.

Stir the rice well, then reduce heat to low, cover, and cook (without stirring) for 20  minutes, until water is absorbed. Fluff the rice with a fork and transfer to a serving bowl. Serve with lime wedges on the side.

*If you’d like to make this a vegetarian dish, that’s easy, simply omit the salt pork and use 1 tablespoon of vegetable oil and 1/4 teaspoon of smoked salt.

Serves 8

Source: Hannaford Fresh Magazine, July-August 2012