Amalya, what's your favorite way to eat Tillamook?
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Tillamook Gingerbread Ice Cream Sandwiches
Tis the season of gingerbread men and sweet treats! What’s better than one cookie? I know…two cookies, with a layer of Tillamook Ice Cream sandwiched between them! These ice cream sandwiches are a bit tricky to pull off, but if you can time it just right, they’re a delicious way to treat your kids, your friends, your family, and yourself!
Yield: About 8 sandwiches (depending on the thickness of your cookies and ice cream layer)
Tillamook Old-Fashioned Vanilla Ice Cream (or any flavor, you can’t go wrong!)
3 cups all-purpose flour
½ teaspoon baking soda
¼ teaspoon baking powder
½ cup Tillamook Unsalted Butter (one stick)
½ packed brown sugar
2 teaspoons ground ginger
2 teaspoons ground cinnamon
1 teaspoon ground cloves
½ teaspoon finely ground black pepper
1 teaspoon salt
1 large egg
½ cup unsulfured molasses
There are two methods to get your ice cream layer between your cookies. One option is to just put a scoop on top of one cookie and press another cooking on top forming a sandwich.The second option is to freeze your ice cream onto a cookie sheet and use your cookie cutter to cut the ice cream to fit your sandwich perfectly. This is the method I used, and let me warn you, you’ll need some patience to get it right. If you’d like to try the cookie cutter method, line a baking sheet with wax paper and scoop on your ice cream. Place another sheet of wax paper on top of the ice cream and gently roll with a rolling pin until you have a flat sheet of ice cream. The thicker your ice cream sheet, the easier it will be to cut later – I suggest no thinner than ½ inch. Place baking sheet into the freezer and freeze for 5 hours (I only waited about 2 hours and my ice cream wasn’t quite hard enough).
1. Sift flour, baking soda, and baking powder together and set aside.
2. Mix butter and brown sugar until combined. Then add ginger, cinnamon, cloves, pepper, salt, egg, and molasses and mix until completely combined.
3. Add your flour mixture to the wet mixture and mix until combined.
4. Wrap your dough in plastic wrap and refrigerate for 1 hour.
5. Preheat oven to 350 degrees.
6. Roll dough on a lightly floured surface to ¼ inch thick.
7. Using a cookie cutter, cut your cookie dough and place onto a baking sheet lined with parchment paper or a Silpat, leaving about an inch between your cookies.
8. Bake cookies for about 12 minutes (it’s hard to tell when these dark brown cookies are done, but you want to make sure they don’t burn, so keep a close eye on them!)
9. Let cool completely – I didn’t wait quite long enough, and my cookies melted the ice cream pretty quick with the little bit of lingering heat. I suggest sticking your cookies in the fridge for an hour to make sure they’re really cool enough.
10. When you’re ready to serve, scoop (or cookie-cut) your ice cream and layer between two cookies and enjoy immediately!
Cookie recipe adapted from Martha Stewart
Tortilla Chicken Soup
A hearty bowl of soup is hard to beat when it’s chilly outside. This vegetable rich soup with a kick of heat is a fantastic comfort food for anyone feeling a cold coming on. Here’s my favorite recipe, but feel free to get a little creative with what you add to this soup!
Yield: 4 servings
2 tablespoons Tillamook Salted Butter
½ medium onion, diced
2 cloves garlic, pressed
1 Chipotle pepper in adobo, minced
1 tablespoon chili powder
2 teaspoons Kosher salt
6 cups chicken broth
1 cup corn kernels (canned, frozen or boiled fresh will work)
1 cup cooked black beans
1 large tomato, diced
1 cup chicken, cooked and shredded
½ cup cilantro, finely chopped
¼ cup fresh squeezed limes (2 limes)
1 cup tortilla chips, crushed
Tillamook Mexican Shreds
1. Cook onion, garlic, and chipotle in a medium pot in the butter over medium heat. Add salt and chili powder and cook until onion softens.
2. Add chicken broth and bring to boil. Reduce heat and simmer broth uncovered for 10 minutes.
3. Add corn and beans and cook for an additional 5 minutes.
4. Stir in tomato, chicken, cilantro, and lime juice and remove from heat.
5. Pour into bowls and sprinkle tortilla chips and shredded cheese on top to your liking (the more cheese, the better). Garnish with a thin slice or two of avocado. Add a lime wedge for aesthetics if you like.
Waffle Iron Cheddar Latkes
This year, Thanksgiving and Hanukkah overlap! Who could complain about two holidays that boast delicious recipes hitting the table the same week!? Instead of traditional shredded potato fried latkes , this year I’m putting my Thanksgiving leftover mashed potatoes to use! These hearty potato waffles are a healthier spin on the classic, and delicious to eat for any meal of the day!
Yield: About 4 waffles (depending on size)
2 tablespoons Tillamook Salted Butter
½ onion, diced
1 tablespoon garlic
2 cups mashed potatoes
¼ cup all-purpose flour
½ cup Tillamook Sharp Cheddar Shreds
2 eggs, beaten
¼ teaspoon salt
¼ teaspoon ground pepper
1. Preheat waffle iron (if your waffle iron has temperature controls, I suggest medium to high heat).
2. Melt butter in a sauce pan or skillet over medium heat.
3. Cook onion and garlic in melted butter until onions are soft.
4. Mix together, by hand, onion-garlic mixture with mashed potatoes, flour, shredded cheese, eggs, salt, and pepper.
5. Scoop about ½ cup (depending on size of your iron) of the mixture into your waffle iron.
6. Cook in waffle iron until golden brown, about 4-6 minutes.
7. Serve with Tillamook Sour Cream, ketchup or apple sauce if you like!
Pumpkin Pie Milkshake
Got some pumpkin pie leftovers lingering in the kitchen? Re-purpose your leftover pie with some Tillamook Ice Cream for a seasonally delicious shake. Your new diet doesn’t start til January, so go on and savor this spicy and sweet treat while you still can ;)
Yield: 1 milkshake
¾ cup Tillamook Vanilla Bean Ice Cream (Old-Fashioned and French Vanilla work great too!)
1 slice of pumpkin pie (we used slices from Pacific Pie Co. out of Portland – YUM)
½ teaspoon pumpkin pie spice
¼ cup milk
Whip cream to garnish if you like
Easy as pie! Blend all ingredients together and enjoy! Depending on the strength of your blender, you may want to dice the pie before blending. Enjoy!
Top 5 Cooking Tools for Kids
Is your Tillakid antsy to help in the kitchen? I know when I was growing up, all I wanted was to busy my hands helping mom and dad cook. Since my uncoordinated chubby-fingered days, a handful of kid-friendly cooking tools have hit the market. Here are 5 that caught our eye, and, to be blunt, are just smart!
Don’t be fooled – while this plastic knife won’t cut your hand if you pick up the wrong end, it can accomplish a handful of kitchen tasks! From slicing bread, to cutting cheese, fruit and vegetables, this knife with a non-slip handle will prevent any trips to the emergency room.
This multi-purpose tool does it all: grating, juicing, shredding, and pouring! The handle is easy for small hands to hold and the basin keeps your shreds contained and off your kitchen floor!
Rumor has it, apples and cheddar were made for each other. Take the danger out of slicing apples with this safe tool. The handles are extra far away from the blades and have soft non-slip grips to help keep little hands steady while they slice.
This veggie scrubber is made for tiny chefs in training. Its small size and non-slip detailing make it easy to use.
Measuring cups, spoons + Non-slip mixing bowl
Color coded measuring cups and spoons are a great way to get kids involved and start teaching them simple kitchen math! The bowl used here is also kid friendly – its non-slip bottom helps keep it steady during mixing! In fact, I could use a bowl like this in my own kitchen!
What tools do your kids like to use when they’re working with you in the kitchen!?
Cinnamon Cardamom Yogurt Muffins
Fall is here and it’s time to break out the mittens and sweaters and get cozy! One of my favorite things about the season is the scent of cinnamon lingering in the kitchen. These quick and easy yogurt muffins not only smell amazing, but also taste it! A sweet and spicy combination of vanilla, cinnamon and cardamom perfectly balance each other for a tasty breakfast or afternoon treat.
10-12 muffins (32 if you make mini-muffins)
1¾ cups all-purpose flour
¾ cup sugar
¾ teaspoon ground cinnamon
¾ teaspoon ground cardamom
1 teaspoon baking powder
¾ teaspoon baking soda
½ teaspoon salt
6 oz cup of Tillamook Vanilla Bean Yogurt or French Vanilla Bean Yogurt
6 tablespoons Tillamook Salted Butter
Preheat oven to 375ºF. In a large bowl, mix flour, sugar, cinnamon, cardamom baking powder, baking soda, and salt, and set aside. In a separate bowl, whisk egg, yogurt, and melted butter. Add the wet ingredients to the dry and mix until thoroughly combined. Next, pour batter into a paper lined muffin tray, for a little extra flavor, you can sprinkle some extra cinnamon on top. Bake for 15 minutes or until the tops are golden brown. Let cool, and enjoy!
DIY Halloween Costumes
Are you in need of a quick Halloween costume for your Tillakids? Are you a lover of DIY projects and up-cycling? Here are three inexpensive and easy to make costume ideas that’ll put your empty Tillamook Yogurt containers to use!
3 6oz Tillamook Yogurt cups, washed and dried
E600 glue (this glue, while not recommended for kids to use, will bond materials securely to your plastic cups)
Puff paint for details (permanent marker would work great too)
Pipe cleaners, elastic, or an old headband
Two of your yogurt cups will be used to make ears. You may want to trim these down a bit depending on the size of your costume wearer, and the type of animal ears you’re making. For reference, I trimmed the mouse ears but not the pig or bear ears.
Next, cover your plastic cups with felt applying the E600 glue rather liberally. The glue sets pretty fast, but hold your felt in place for about a minute to make sure it doesn’t slip around. Add details like the inside of the ears using another color of felt trimmed down to your liking using scissors. Finally, add any details with puff paint or permanent marker. I love the idea of adding a little glow in the dark puff paint – a fun surprise for the kids! To finalize the ears, you need to connect them to something that you can wear on your head. You can twist a crown of pipe cleaners together, glue directly onto a headband, or glue an elastic chin strap (which you wear like a party cone hat).
For the nose/snout, you will likely want to trim the cup down significantly. I also cut a notch out where the piece will sit on the nose. You can trim the cup to fit the face of your costume wearer. For these pieces, I covered the rim of the cup in felt as well (it will be sitting right against the face). I suggest using a piece of elastic and gluing to opposite inside edges of the nose cup.
Finish off your costume with a tail made of felt or pipe cleaners. Dress your little animal in sweatpants and a shirt to match their costume (sneaky way to keep the kids warm while trick-or-treating!)
I hope these costume ideas inspire you to create something new out of supplies you’ve got around the house! What are you dressing up as for Halloween this year?
Tillamook Cheddar Buffalo Chicken Bites
Wings and football go hand in hand – but as football season drives on, your game day eats may be in need of a little shaking up. These buffalo chicken bites turn the classic dip into a bite sized popper perfect for your next tailgate or Monday night football party. They’re so tasty they’ll leave you craving football season year-round.
About 20, varies based on size of bites made
3 cups of cooked chicken, shredded
½ cup hot sauce (I used Frank’s Wing Sauce)
½ cup soft cream cheese
2 cups shredded Tillamook Sharp Cheddar
¼ cup finely chopped green onion
1 cup flour
4 cups corn flakes
Preheat oven to 350ºF and line a cookie sheet with parchment paper (I used tin foil and the bites got stuck, if you don’t have wax paper handy, sprinkle a layer of cornflakes and bake the bites on top). Combine chicken, cream cheese, hot sauce, cheese, and green onions in a bowl and set aside. Crush cornflakes using a potato masher, mallet, or using your hands (which I did). Once broken into small pieces, set aside in a bowl.
In a separate bowl, beat your eggs and set aside. Then dump your flour into a shallow bowl or dish. Take a spoonful of the chicken and cheese mixture and roll into a small bite-sized ball. Roll each ball into the flour first, then into the beaten eggs, and then coat in corn flakes and set onto baking sheet. Bake your bites for 20-25 minutes, remove from own and let cool for just a minute or two. Serve with ranch (you can make your own using Tillamook Sour Cream) and enjoy!
If you’re looking for an extra kick of flavor, try using Special Reserve Extra Sharp Cheddar or adding diced jalapenos to the mix!
Sweeten up Gameday with Tillamook Football Whoopie Pies
Whether you’re a diehard fan or just in it for the killer eats, there’s no denying that football season is upon us! Impress your friends at your next tailgate with some festive homemade treats like these whoopie pies. I used the recipe from Simplethings in the Tillamook Kitchen here. The only changes I made were to exclude the red food coloring and shape the cookies into football like figures before baking.
These cookies are as sweet as victory – so go on, give them a try!
Homemade Cookies to Make Their Day
Did you know that October 1st is National Homemade Cookies Day!? While the origins of this holiday are somewhat uncertain, I’ll take it as an excuse to indulge in one of my favorite treats.
Homemade cookies make for one of the best lunchbox surprises ever! I used to love getting cookies from my dad in my lunchbox wishing me luck on my tests, decorated with my name, or just a sweet “I love you.” Treat your kids, friends, co-workers to a sweet homemade cookie and celebrate with us today!
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Beer and Cheese Pairings Sat, December 14
Pelican Pub will be at The Cheese Factory from 12-4pm sampling seasonal ales!
Pictures with Santa at the Cheese Factory Sat and Sun, December 14 -15
Santa is stopping by with his elves from 11am til 2pm to meet you & find out if you have been naughty or nice this year!