I get asked all the time about how I make cookies on my Traeger grill. This is a seriously no fail, FABULOUS recipe that you can make in your smoker! Don’t have a smoker? No worries, you can make these in the oven too. Just don’t go skimpy on the salt! They honestly take 10 minutes from start to finish and taste UH-MAZE-ING.
Preheat Smoker to (350F) *Use a mild wood like apple, pecan or cherry
Mix Butter in a stand mixer until light and fluffy.
One cup at a time, add the Cookie Dough Mix and stir until combined. Stir in Chocolate Chips.
Use an Ice Cream scoop to create golf ball sized balls. Pack the scoop so the ball is tight and not crumbly.
Lightly roll the top of the cookie dough balls into the salt, and place on a parchment covered cookie sheet. (you could also fill a small cast iron for 2-3 giant cookies)
Place on the center rack of the smoker for 8-9 minutes until they look *just* done with slightly browned edges
Let cool on the cookie sheet and serve to all your friends
I know what you’re thinking. WTF?! But stop. The heart was actually really great! However, if it makes you squeamish, feel free to switch the heart out with a different cut of beef. Not to mention, the Red Wine Chocolate sauce is AMAZING, and you could eat it with dirty socks and LOVE it.
Scale
Ingredients
1 Beef Heart
2T Blackened Saskatchewan Rub
2T Butter
1T Evoo
Marinade
2C Red Wine
2T Lemon Juice
3T EVOO
1T Garlic, crushed
Thyme 1 Sprig
Zest of 1/2 Orange
1t Peppercorns
For Red Wine-Chocolate Sauce (adapted from wideopeneats)
3T Butter
2 Shallots, rough chopped
1 Spring Rosemary
1.5C Red Wine
1T Peppercorns
4C Bone Broth
1/4C Dark Chocolate (I used Millcreek Pepercorn Chocolate 78% Dark) Grated or chopped thin
Instructions
Be sure to trim ALL the fat and silver skin from the heart! Remove the veins and arteries. After all the cleaning and trimming, I ended up with 3 thin steaks. Place the cleaned heart pieces in a ziploc with the marinade and marinate for about 3 hours.
Remove from marinade (shaking off as much as possible), and cover with the rub.
Set Smoker to (225F) ( with Super Smoke if you have it) and smoke hearts for about 2 hours or until you hit an internal temp of (135F) ( the steaks will probably cook at different rates, so keep an eye on the thinner ones!)
After you remove the steaks from the Smoker, wrap them in foil and set aside. (no tasting yet)
Put a cast iron skillet over medium high heat. When the skillet is HOT, add the evoo and butter. Sear the heart steaks for about a minute per side. Slice and serve immediately with The Red Wine Chocolate Sauce.
Marinade
Combine all ingredients in a Zip Loc and add Heart steaks. Marinate about 3 hours.
Red Wine Chocolate Sauce
On medium heat, Saute the shallots, garlic, peppercorns, and rosemary in butter until the shallots are soft and fragrant. ( about 5 minutes)
Add the Red Wine. Reduce until the liquid is *almost evaporated. Add the Bone Broth and reduce by about 2/3. This will take about 20 minutes.
Finally, add the chocolate while whisking until its well incorperated
Pour the sauce into a sieve ( press down on all the chunks, you don’t wanna miss out on any flavor)
The idea that the only acceptable time to decorate cookies is Christmas, is 100% a fallacy. Do you REALLY need an excuse? I say, no. These cookies are so fun and surprising, and the end product looks pretty and impressive. Not to mention, this recipe is SUPER versatile! Don’t have a heart shaped cookie cutter? Use a Pumpkin, a Tree, a cup, anything.
* side note* This is NOT a sugar Cookie recipe, but if you have one you love, I’m sure it’ll work too!
Scale
Ingredients
1.5C Butter (Salted, Room Temp)
1.5C Packed Brown Sugar
1/2C Granulated Sugar
2 Eggs (Room Temp!)
2t Vanilla
4C AP Flour
1.5T Cornstartarch
2t Baking Soda
3/4C Rainbow Sprinkles
4 Bags POP-ROCKS, cherry flavor
1 Tub Vanilla Frosting ( Or Martha Stewart’s 7 minute frosting works well for this recipe too!)
1/2C powdered sugar for rolling dough out
Instructions
Using a stand mixer, cream the butter for about 1 minute until light and fluffy. Add the granulated Sugar and Brown sugar and continue to mix until well incorporated and again, fluffy. (don’t over mix)
With your mixer on low, add the Eggs one at a time, then the vanilla. Making sure to scrape down the edges. Stir until *just combined*.
In a separate bowl, combine the Flour, Cornstarch, and Baking soda. Add the flour mixture, one cup at a time to the Mixing bowl (still on low speed and still scraping down the edges throughout)
Finally, add the sprinkles. ( I use a wooden spoon for this so the sprinkles don’t break apart in the mixer)
Cover the bowl with plastic wrap , and refrigerate for at leased an hour.
Using powdered sugar, Roll out the dough to about 1/4in thick. Use a large, heart shaped, cookie cutter first, then use a smaller one, to make a “window” in the center. Repeat until all the dough is used, using more powdered sugar as needed. ( you’ll have some dough left. I just kept the tiny hearts, and let my kids decorate them with frosting)
Place the cookies on parchment Paper FIRST, then fill the “windows” with POP-Rocks about 3/4 of the way full. Bake for about 10 minutes, or until the pop-rocks are melted and the cookies look *just* done.
**Don’t move the cookies for a minimum of 10 MINUTES. The pop-rock centers need to set up.
This step is optional, but I think its WAY prettier. Use a Piping bag, and a small star tip to pipe around the inner and outer edges of the cookie. It can look a little sloppy, and this keeps things looking neat. Not to mention, Frosting. so… there’s that.
There you go! Big, Soft, Pretty cookies, with a fun surprise in the center.
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Smoked Beef Jerky with Ginger, Teriyaki, Honey, and Orange
Ill be honest, this was my first ever Beef Jerky recipe. I had never once tried making Jerky before, but when Harmons had a sale on thin sliced beef I couldn’t not buy it. (obviously)
Can I also just say that I deserve a gold medal in the Jerky Olympics, cause this recipe is freaking great.
Scale
Ingredients
Bottom round sliced THIN ( about 10-12 slices)
12oz Ginger beer ( I used Bundaberg)
1/4C Teriyaki Sauce
1T Hot Honey ( I used Bee Local)
1.5C Brown Sugar
1T Brown Sugar BBQ Rub (I used Kinder)
1/4C Fresh Orange Juice
Instructions
In a medium saucepan, combine the Ginger Beer, Teriyaki, Honey, Brown Sugar, BBQ Rub, and Orange juice. Whisk on medium heat until reduced by HALF. ( you don’t need to stir the entire time, but keep an eye on it cause it’ll boil over!
Remove from heat and let cool completely. (I just put it into a glass dish and threw it in the freezer for a few minutes. I’m a cheater, so what)
After the marinade is fully cooled, cover the meat completely and refrigerate at least 6 hours
When you’re ready to start cooking, set your smoker to (180F) with super smoke. ( I’ve said it before and ill say it again, USE SUPER SMOKE WHENEVER YOU CAN)
Shake any excess marinade off of the slices and place directly on the grates. Smoke for about 3 hours, flipping halfway through. They’ll look dark and shiny, but not wet or juicy.
If you’re not going to eat them right away, make sure to throw them in a plastic bag to keep them fresh!
YES, you read that right. Get your munchie fix and lean protein at the same time! If you’re not in love with the “Flamin’ Hot” variety, feel to use the original flavor. If you’re not in love with the original flavor, feel free to to take a long, hard look at your life to reevaluate your decisions. The only question is, why did it take me so long to think of this recipe?
Ingredients
Preheat Smoker to (400F). Use a mild wood like apple or cherry.
Spatchcock the chicken. (First use kitchen shears to remove the spine. Then lay the bird breast side up on a cutting board. Use your palm to press down on the breastbone until it breaks. Yes, this seems very violent, but I promise its way easier than it sounds!)
Use your fingers to separate the skin from the meat and form “pockets” between the skin on the breast meat and thighs. Fill the pockets with a thin layer of about half of the softened butter, and spread the rest on the entire top of the bird.
Sprinkle both sides of the bird lightly with the rub, then carefully place the bird, breast side up, directly on the grates.
Grill the bird about 3/4 of the way done, or until the internal temperature reads about (120F)
Bring the Chicken inside and place onto a large cookie sheet. (DO NOT TASTE IT! ITS NOT COOKED YET) Spray the top of the bird liberally with the olive oil cooking spray, and press the Cheeto crumbs into a thin crust on top. Cover as much of the chicken as you can without the crumbs falling off. *OPTIONAL* (you can also cover the bottom of the
chicken in crumbs, but be ready for a very messy drip tray. Either use foil, or just dust the bottom)
Very Careful not to let the crumb coat fall off of the chicken, return it to the smoker grates and cook for an addition 15 minutes or until the internal temp reads (165F) Very carefully remove chicken from the grill and Serve Immediately! Be the most popular kid in town. You’re welcome.
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Smoked Hasselback Potatoes with Gouda and Everything Seasoning
Potatoes are pretty much a perfect side, no matter the main course. Hasselback potatoes are great, because you get thin, crispy, chip-like pieces, along with a soft and flavorful baked potato-esque base.
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Ingredients
4 Potatoes (golden,russet,etc)
1/2C EVOO
10–12 Slices Gouda, cut into silver dollar sized squares
1T Everything Seasoning (If you don’t have a Trader Joes close, ask the bakery at your local grocery store to sell you some!)
*optional* 1t Parsley for garnish
Instructions
Wash Potatoes and dry completely. Preheat smoker to (400F)
Cut super thin slices into the potato without cutting all the way through.
*Place the potato between 2 wooden spoons and slice down until you get to the spoons! They’ll keep you from cutting all the way through!*
Put the potatoes into a large bowl and cover with the oil. Use your hands to make sure to get oil into every cut and on both sides of the slices.
Place the potatoes on one piece of foil and layer the Gouda squares between every other slice. Some of the Gouda should still be sticking out of the potato. Cover in the everything Seasoning, all the skin too!
Place the foil down and potatoes on the grill grates and smoke for about 45 minutes, or until the center of the potato is soft when poked with a fork. Keep an eye on the cheese to make sure its not getting too dark.
YES, pizza for brunch! You’re welcome world. This is the most basic version of the recipe, so feel free to add bacon, tomato, prosciutto, sky is the limit!
Scale
Ingredients
8 oz Pizza dough ( enough for one, tn inch pizza)
6oz Almond pesto (I buy it Harmons, but you can easily make it in a food processor! Basil, almonds, evoo, garlic, salt)
1C Burrata Cheese
3 Eggs
1/4C Salted Almonds, crushed
1/4C Cornmeal
Flake salt and cracked black pepper to taste
Instructions
Heat your smoker to (400F) with the pizza stone inside.
Roll out dough to about 10in and lay on an inverted cookie sheet dusted with the cornmeal.
Spread Pesto leaving about 1/2in crust. Pull Burrata into about 6-8 pieces and layer on tpo of pesto evenly
4. Once smoker is preheated, slide the pizza off of the cookie sheet and onto the pizza stone. (the cornmeal will help with this)
Crack eggs onto pizza AFTER its already in the smoker, making sure to keep the yolks in tact. Sprinkle with salt and pepper to taste.
Close lid and smoke for about 12-15 minutes until eggs are set and crust is golden. Garnish with Crushed Almonds. Best Brunch ever in less than 20 minutes!
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Brown Sugar and Walnut Crusted Sourdough French Toast
Breakfast is my JAM. I almost always prefer breakfast food to any other meal of the day. French Toast is perfect too because you can make it in a million different ways, and its basically like having a sandwich right? This is one of my husbands favorite breakfasts that I make, and there is no bacon in sight… (which for him is a BIG DEAL if he’s eating breakfast!) Its Perfect for Brunch and even people who “don’t love nuts” will LOVE this french Toast.
Scale
Ingredients
6–8 THICK slices Sourdough Bread
1C Walnut Crumbs (use a food processor)
1/3C Brown Sugar
1/2C Panko Bread Crumbs
1C Milk
2 Eggs
1t Vanilla
2T Honey ( I use Bee Local)
Pinch cinnamon
4–6T Butter
Instructions
Combine Walnuts, Brown Sugar, and Bread crumbs in a wide rimmed bowl. Set aside.
Blend the milk, eggs, vanilla, honey, and cinnamon until well combined. Transfer to a shallow casserole dish.
Melt 2T Butter in a cast Iron Pan set to medium-low heat.
Dip a slice of bread into the milk mixture briefly, then into the crumb mixture and cover completely. Shake off excess and place into the cast iron pan and cook about 2-3 minutes per side or until golden brown. Continue with remaining slices of bread, adding more butter to your pan as needed. (I cooked 2 sliced of bread at a time but it depends on how big your pan is!)
Serve with Fresh Fruit and banana syrup then dust with powdered sugar.
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Almond Poppy Seed Mini Bundt Cakes with Orange Glaze
You can Use this recipe with regular cupcake pans, but a miniature bundt cake pan really takes muffins and cupcakes to the next level. 100% Recommend. I got mine at Williams-Sanoma, but I’m sure you can get them at Target or even Amazon. I’m a sucker for this flavor combination, and I promise, even if your not a nut-lover, youll LOVE these cakes!
Scale
Ingredients
1/2C Salted Butter
1/2C Granulated Sugar
1/2C Milk
1/2C Honey (or Vanilla) Greek Yogurt
1 Egg
1T Almond Extract
1 1/2C Flour
1t Baking Powder
1T Poppy Seeds
1 1/5 C Powdered Sugar
2T Fresh Orange juice
1t Orange Zest
*optional Slivered almonds for Garnish
Instructions
Beat butter and Granulated sugar in an electric mixer until light and fluffy
Combine the Milk, Yogurt, Egg, And Almond extract and slowly add the mixture to the butter and sugar while the mixer is set to low.
In a separate bowl combine Flour, Baking Powder. ( Sift the flour to avoid lumps, but the muffins will still work unsifted)
Mix the dry ingredients into the wet ingredients with a wooden Spoon until *just* combined, then fold in the poppy seeds. (*Its important that you don’t stir the batter too much*)
Grease Mini Bundt Pan (or fill muffin tin with liners) and fill 2/3 of the way with batter. Bake at (375F) for about 15-18 minutes or until the cake tops “bounce back” when pressed.
**Its better to have the bundt pans less full than overfull- you want the mini cakes to sit flat**
Move Cakes to a cooling rack (put parchment paper down underneath the rack) and let cakes cool completely before making glaze.
After the cakes are completely cool, combine powdered sugar, orange juice, and zest ( if you like a thinner glaze add more juice, and for a thicker glaze add more powdered sugar) Use a Spoon to drizzle the glaze along the top of the cakes, making sure to let some drip down the sides. Garnish with slivered almonds if desired.
* The glaze sets up pretty quickly so don’t make it too soon*
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Smoked Bone Marrow with Caramelized Shallots and Lemon Scented Bread Crumbs
Personally I think Bone Marrow is very underappreciated in the world of BBQ. Its incredibly rich and full flavored and makes an incredible appetizer (or entree if your feeling crazy).
Serve it up with some quality toast points or crackers that you love. Bone Marrow sounds intimidating, but once you try it you’ll be hooked. Not to mention its insanely impressive looking.
Scale
Ingredients
2 Marrow Bones sliced lengthwise (ask your butcher!)
1 Large Shallot, sliced thin
2T Butter
1C Panko Bread Crumbs
1t Fresh Lemon Juice
1T Extra Virgin Olive Oil
4 Slices Bread, toasted and cut into triangles
1t Flake Salt
1/2t Fresh Pepper
Instructions
Preheat smoker to (400F)
Cover the Marrow tops in the Flake Salt and Pepper and place directly onto grill grates for about 20 minutes.
While the bones are smoking, combine sliced shallots and butter and saute until fragrant and browned slightly (about 10 minutes)
Combine the bread crumbs, lemon juice, and evoo. The Bread crumbs should be moistened and shiny but still very crunchy.
After the bones have smoked for about 15 minutes (they will have browned but still not look done) top them with the Shallots first, then the breadcrumbs and smoke an additional 5 minutes until crumbs have browned.
Remove from the grill carefully and serve immediately with toast points and a small spoon.
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Eggnog Cake with Peanut Brittle-Gingersnap Streusel and Eggnog Glaze
All things Christmas in one perfect mini loaf! I made mini loaves as neighbor gifts this year and they worked great! You could easily make this in a loaf pan or even a bundt pan as a dessert or Christmas morning breakfast. I know I always say these recipes are easy, but seriously… this one is EASY.
Scale
Ingredients
2 Eggs
3/4C Granulated Sugar
1C Eggnog
1/2C Butter melted and cooled
1t Vanilla
21/4C Flour
2t Baking powder
2t pumpkin pie spice
1/2t Salt
Streusel
1 3/4C Flour
1/2C Packed Brown Sugar
3/4C Melted butter
3/4C Peanut brittle ,crushed
3/4C Gingersnaps, crushed
1/4t Salt
1/2t Cinnamon
Eggnog Glaze
1C powdered Sugar
2T Eggnog
Instructions
Whisk together the flour, baking soda salt and pumpkin pie spice. Set aside
In a large mixer combine the eggs, sugar, butter, eggnog, and vanilla.
Add the dry ingredients to the eggnog mixture in 3 parts and stir until just combined. Pour the batter into greased mini loaf pans ( or full sized pan) and top with a hefty amount of streusel on top. Use ALL of it!
* you could double the streusel recipe and add a layer into the batter as well for even more flavor!*
Bake at (350F) for about 20 minutes for mini loafs and 40 for full sized or until golden brown and the bread “bounces back” when pressed lightly with a finger.
Let cool completely and drizzle with eggnog glaze.
Streusel
Combine Flour, Brown sugar, Cinnamon, Peanut Brittle, Gingersnaps, and Salt in a medium bowl. Pour Butter over the flour mixture and gently toss util large crumbs form. Set aside.
Eggnog Glaze
Mix well until no lumps remain and drizzle over cooled loaves.
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Potatoes Au Gratin with Shallots, Thyme, and Gruyere
“Mix ’em, mash ’em, put ’em in a stew!” You almost cant go wrong with potatoes. They’re inexpensive, super filling, and can be made for a crowd in about 15 minutes. BUT, if you’re a food snob like me, you get nervous that potatoes are somewhat of a “cop out” side; The side dish you make when you couldn’t think of anything else. ( I know, its weird) This potato side however, is STILL super easy, ready for a crowd, and tasty without being “just” mashed potatoes. The final product is gorgeous and leftovers reheat beautifully.
Scale
Ingredients
3 Lbs Small Red Potatoes, washed
1 Large Shallot
3T Salted Butter
3T Flour
1t. Grainy Mustard
2C Half and Half
1C Mild Cheddar cheese, shredded
1/2C Gruyere, shredded
4 Sprigs Thyme, leaves removed
1t Garlic and Onion Salt
Pepper to taste
Instructions
Slice the Potatoes, skin on, and the Shallot to 1/8in thick (you *can do this by hand but a mandolin works amazingly. Totally worth the purchase)
Arrange the slices into 2-3in tall stacks. Place the stacks, upright, in a greased casserole dish. You should have 1 Slice of Shallot between every 10-12 Slices of Potato. Start on the outside of your dish, working your way in.
Melt the butter and flour in a sauce pan until combined and browned slightly (about 2 minutes) Add the Thyme leaves, salt, and pepper to the Half and Half and slowly pour it into the butter mixture. Whisking constantly. Keep over medium heat, stirring constantly until thickened.
Remove Sauce from heat and add the shredded cheese. Stir until the cheese is fully melted and pour the mixture over the potatoes. It will be very thick so you may want to spread it with a spoon and make sure to get it into any gaps!
Spay a piece of foil and cover . Place your Casserole Dish on a cookie sheet ( it may drip) and place in Smoker (or you can make this in your oven) set to (400F) Cook for 1 hour. Remove foil and cook for an addition 20 minutes or until potatoes are soft and top is browned. Not your moms Potato Recipe.
