Sundays in the Kitchen

It is not out of the ordinary that I cook something 5-6 nights out the week. But the past couple weeks I have taken my normal Sunday that is filled with checking things off my to-do list and really started relaxing and being still (Psalm 46:10). For those of you who know me this is not an easy task.

Last week was filled with strawberry oatmeal bars, mushroom and spinach stuffed pork loins, and kale chips.

So I started this day off by baking some more kale chips (see recipe below), which have become quite the staple at our house in lieu of potato chips, surprising I know. I also am not known to be a baker since it generally requires following a recipe, something I rarely do. But decided to combine two sweets that I loved growing up with, chocolate & cherries and make double chocolate cherry cookies. To finish up the day, I tried a recipe I have been trying for the past couple years to nail down, John’s grandmother’s chicken and dumplings. There must be a secret in it because even after following exact measurements and directions and trying to wing it on my own I still cannot make it just like her. John did say I did sooo much better this time. I say the secret in it is Grandmother Stringer’s love.

Menu for the Week:
Turkey, Sweet Potato, and Black Bean Crock Pot Chili
Herbed Goat Cheese Flatbread with Caprese Tart
Honey Grilled Quail, Coleslaw, and Hush Puppies

Kale Chips
1 big bunch of kale, stems discarded and leaves torn into pieces
2 tablespoons olive oil
kosher salt
Preheat oven to 400 degrees, toss the kale with the olive oil and spread out on a baking sheet lined with parchment paper. Sprinkle with salt and bake for 12-15 minutes, until lightly browned and crispy (might take a little less time depending on how small of pieces you tear)



Double Chocolate Cherry Cookies
  • 6 oz. mini chocolate chips
  • 10 oz. Hershey's chocolate
  • 1 c. flour
  • 3 Tbsp. unsweetened cocoa powder
  • 1 tsp. baking powder
  • ½ tsp. salt
  • ½ c. unsalted butter, room temperature
  • ¾ c. sugar
  • 2 eggs
  • 1 tsp. vanilla extract
  • ⅔ c. dried cherries (if you can't find these, substitute cranberries)
  1. Preheat oven to 350 degrees. Place 10 oz. of Hershey chocolate in heatproof glass bowl. Place over a saucepan of simmering water. Make sure bowl is not touching water. Stir until melted, set aside. In a medium bowl, whisk together flour, cocoa, baking powder and salt.
  2. In a large bowl, using an electric mixer beat butter and sugar until light and fluffy.
  3. Add eggs and vanilla, beat until combined.
  4. Beat in melted chocolate. With mixer on low, gradually add in flour mixture, until combined. Don't over mix. Fold in the mini chocolate chips and dried cherries.
  5. On a baking sheet lined with parchment paper, drop dough into ¼ c. size balls. Bake for 18 minutes or until tops of cookies look like they are cracking. Let them cool before eating.

About the author

Lauren Hall

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