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Cowboy Cookies. And they're BIG!

Posted on August 06, 2015 by Rebecca | 0 comments

When we were looking for a recipe to suit our suede color Cowboy Tan, we knew it had to be big. Cowboy-sized in fact!

After flicking through all of the obvious steak, ribs and general grill themed recipes, these huge cookies stood out as a meal in themselves. Perfect!

These cookies end up at a 4" diameter or a massive 12 inches around. With oats, chocolate chips, pecans and coconut, these cookies have enough oomph to satisfy any cowboy hunger.

With a total prep and cook time of just 30 minutes, when you turn out 36 of these massive cookies you'll be as popular as a chuck wagon cook at chow time!

We'd love to hear your comments or see photos of any of the recipes you try out. You can post them here or head over to our Facebook page and post to our timeline.

Ingredients

  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 tablespoon baking soda
  • 1 tablespoon ground cinnamon
  • 1 teaspoon salt
  • 1½ cups (3 sticks) unsalted butter, at room temperature
  • 1½ cups granulated sugar
  • 1½ cups packed light brown sugar
  • 3 large eggs
  • 1 tablespoon vanilla
  • 3 cups semisweet chocolate chips
  • 3 cups old-fashioned rolled oats
  • 2 cups sweetened, flaked coconut
  • 2 cups (8 ounces) chopped pecans

    Directions

    1. Preheat oven to 350 degrees F. Line baking sheets with parchment paper or line with a silicone baking mat.
    1. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt; set aside.
    1. In a large mixing bowl, beat the butter on medium speed until smooth and creamy, about 2 minutes. Gradually beat in the sugars and continue to beat until light and fluffy, scraping the bowl as necessary, about 3 minutes. Add the eggs one at a time, beating well after each addition. Beat in the vanilla extract. Reduce the mixer speed to low and gradually add the flour mixture, mixing until just combined. With a wooden spoon or large rubber spatula stir in the chocolate chips, oats, coconut and pecans.
    1. For each cookie, drop ¼ cup dough onto the baking sheets, spacing them about 3 inches apart. Bake until the edges are set but the middles still look light and puffy, about 12-15 minutes, rotating the sheets halfway through. Cool cookies on the baking sheets.

     

    Along with these cookies, we think our Cowboy Tan suede color says a lot about the casual cowboy lifestyle. Click here to see the full suede collection.

     

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    A tasty oyster appetizer

    Posted on July 18, 2015 by Rebecca | 0 comments
    Continuing our theme of matching recipes with our new Summer Suede line, this one is a stand out.

    The oyster is a versatile seafood and can be prepared so many ways, with so many variations, it's almost impossible to count (or eat your way through!). If you've travelled to Australia and New Zealand, you'll find Oysters Kilpatrick on almost every menu from fine dining to the local pub.

    While Oysters Kilpatrick are an 'anytime, any entree' type of appetizer, there's nothing better than serving these up at a summer BBQ before the main event.

    We'd love to hear your comments or see photos of any of the recipes you try out. You can post them here or head over to our Facebook page and post to our timeline.

    Ingredients

    • 24 fresh oysters, in their shells
    • Rock salt
    • 1 tablespoon of Worcestershire sauce
    • 30g of butter
    • 4 slices of bacon, rind and all fat removed, finely diced
    • Sea salt to taste
    • Fresh ground black pepper to taste
    • 2 tablespoons flat leaf parsley, chopped
    • Lemon wedge, to serve

    Directions

    1. Preheat the oven to the highest temperature (use broiler if fitted).
    2. Arrange the oysters on a bed of rock salt in a large, shallow, ovenproof dish.
    3. Combine the Worcestershire sauce and butter in a small saucepan and heat the butter until it melts and the mixture begins to bubble around the edges of the saucepan. Remove from the heat.
    4. Spoon a little of the Worcestershire sauce and butter mixture over each oyster, and top evenly with the diced bacon and season with sea salt and freshly ground black pepper, to taste.
    5. Cook under a preheated grill for 3-4 minutes, or until the bacon is crisp.
    6. Sprinkle with parsley, and serve with lemon wedges. 

    Note that you can prepare these oysters on a grill with the hood down, or an over without a broiler, simply crisp the bacon up first.

    There are lots of variations to try with Oyster Kilpatrick; add a few drops of tabasco, add some pre-cooked diced onion, add some cheese...experiment and enjoy!

     

     

    Our new oyster suede is also perfect for summer outings - click here to see the full collection. 

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    Convenient Key Lime

    Posted on July 07, 2015 by Rebecca | 0 comments
    With the release of the new Rebecca Ray Designs Summer Suede range, we thought it would be a great way to celebrate to match up our exciting color line up with some bright and fun summer food and drink recipes.

    First up, nothing screams summer more than key lime pie (which is why we created our Key Lime color). And to really make a fun statement at your next cookout, what not serve your pie in a jar?!?

    So, without further ado, try our Key Lime pie recipe and feel free to leave comments and pictures either here or on Facebook with your successes!!

    Ingredients

    • 1 cup graham cracker crumbs
    • 3 tbsp butter, melted
    • 2 tsp icing sugar
    • Filling
    • 8 ounce cream cheese, softened
    • 1 can (14-oz.) sweetened condensed milk
    • 1/2 cup key lime juice, regular limes also works (6-8 limes)
    • 1 cup whipped cream
    • Lime slices and graham craker crumbs for garnish

    Directions

    1. Crush graham crackers in a foodprossesor or with a rolling pin. Mix together 3/4 cup crumbs, icing sugar and melted butter in a bowl.
    2. Spoon 1-2tbsp of mixture into 8 individual jars (you can use desert bowls if 8 jars are hard to come by!), press lightly down with the spoon.
    3. With an electric mixer on low speed, beat the cream cheese until creamy, about 30 seconds. Add the condensed milk and key lime juice and mix on medium speed intil well combined.
    4. Whisk cream until stiff peaks form. Fold gently in 1 cup of the whipped cream into to the mixture.
    5. Spoon mixture evenly into the jars or dessert bowls.
    6. Cover with plastic and put in the fridge for at least 2 hours before serving.
    7. Garnish with lime slices and sprinkle the rest of the crumbs and serve.

     

    That's it, tart and sweet. If a dessert can be considered 'refreshing', this is it!

    Key Lime is just one of 8 of our new summer suede colors - all available in 4 product style.

     

     

    Or click here to see the full collection. 

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