Brandy's Baking

Peanut Butter Cup Brownies

2011-09-07T15:38:00.001-05:00

Alright! Who remembers this "vintage" Reese's Peanut Butter Cup television ad?
I do! I'm pretty sure I was begging my dear mother for CANDY about 13 seconds after it ended. I've come to terms with my oldness, but frankly, I'm a little perturbed by the fact that commercials from my youth are termed "vintage" on You Tube. Vintage? Really?

You know what else is bothering me about this commercial? A guy strutting down the sidewalk eating a chocolate bar. That I can see. I get it. But! A girl walking down the street, sticking her fingers in a jar of peanut butter and licking those fingers. Ewwwww! I think I would have to say "no thanks" if my chocolate bar fell in that jar of peanut butter. You can just keep it, chickie.

Anyway! I thought that would be funny to share. I always think of that commercial whenever I make something with peanut butter and chocolate. It's such a great combination.

So, let's get to the good stuff. Here they are...Peanut Butter Cup Brownies!

Mercy!
I know...I know, I know, I know! I know, because I ate 12 of them.
The picture says it all.
Fudge-alicious Brownie + Peanut Butter Cups = Just give me the whole pan...really!

I've mentioned that I have a little love for chocolate and peanut butter before. Check these out if you want to make your head spin.

Peanut Butter Cup Cookies
Peanut Butter Snickers Brownies
Peanut Butter Cup Rice Krispies Treats
My Dirty Secret Addiction

Now, get out your 80's music and make some brownies!

Peanut Butter Cup Brownies
Source: My Baking Addiction
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Ingredients:
8 ounces semi-sweet chocolate chips
8 tablespoons (1 stick) unsalted butter, cut into chunks
4 tablespoons cocoa powder
1 1/2 tablespoons instant espresso powder
3 large eggs
1 1/4 cups granulated sugar
2 teaspoons vanilla extract
1/3 cup creamy peanut butter
1/2 teaspoon salt
1 cup all-purpose flour
10 regular size Reese’s peanut butter cups, coarsely chopped

Directions:
1. Preheat oven to 350 degrees. Spray an 8″ square baking pan with nonstick cooking spray or line with parchment paper.
2. Microwave chocolate chips and butter in microwave, using 30 second increments. Stir until smooth. Whisk in the cocoa powder and espresso powder. Set aside.
3. Whisk together eggs, sugar, vanilla extract, peanut butter and salt until combined.
4. Whisk the warm chocolate mixture into the egg mixture.
5. Stir in the flour until just combined.
6. Fold chopped Reese’s peanut butter cups into batter.
7. Pour mixture into prepared pan, spread evenly and level the surface with a rubber spatula.
8. Bake approximately 35-40 minutes. Brownies will be slightly puffed and a toothpick inserted into the center should come out mostly clean. Cool to room temperature for about 2 hours. Cut into small squares.

This post is linked to: These Chicks Cooked

Cast Party Wednesday

Totally Tasty Tuesdays

Tuesday Tutorials

Melt In Your Mouth Monday

Mouthwatering Monday

Recipe Sharing Monday

What's Cooking Wednesday

What I Made Wednesday

Jelly Donut Muffins

2011-09-04T20:06:00.001-05:00

Hi! I hope everyone is enjoying the holiday weekend. We are! I'm painting my living room (because that's super fun) and my hubby is preparing for a mini-triathlon. We've had all sorts of drama, so I'm completely wheel's-off with the Menu Plan. What Menu Plan? I have no Menu Plan, none at all. I'm just winging it--i.e. I didn't make it to the grocery store this weekend.

Never fear! I do have a tasty post for you, my treasured readers. I give you....Jelly Donut Muffins!

When I was little, I remember regular stops at the donut shop after church on Sunday morning. My husband takes our kids to get donuts now, maybe once a month or so. It's good to carry on traditions! Especially when they involve fried dough.

I've always been a "cake" donut kind of gal. Cake is right, cake is good. I won't turn down one of those light, fluffy donuts, but my preference is the hefty cake version. Sometimes though, when I see a pretty jelly donut behind the glass case, I have to go for it! Sweet dough, powdered sugar and JELLY! Yum! I'm a kid again! That's just what I felt like while I was gobbling down these sweet jelly donut muffins, and licking the powdered sugar off my fingers.

These little muffins really do taste like jelly donuts, without the frying and the trip to the donut shop. Make them at home, folks. They're yummy!
Trust.

Jelly Donut Muffins
Source: Better Homes and Gardens
Makes 18 muffins
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Ingredients:
1/2 cup unsalted butter, softened
2 eggs, at room temperature
2 1/3 cups flour
2 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup sugar
1/2 cup brown sugar, packed
1 1/2 tsp pure vanilla extract
1 cup milk
1 cup raspberry, strawberry or cherry jelly and/or orange marmalade or lemon curd
1/4 cup powdered sugar

Directions:
1. Preheat oven to 350 degrees F. Line eighteen 2 -1/2 inch muffin cups with paper bake cups. In a medium bowl stir together flour, baking powder, baking soda, and salt. Set aside.
2. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, brown sugar, and vanilla; beat until combined, scraping sides of bowl occasionally. Add eggs, one at a time, beating well after each addition. Alternately add flour mixture and milk to butter mixture, beating on low speed after each addition just until combined.
3. Spoon batter into prepared muffin cups, filling each about two-thirds full. Use the back of a spoon to smooth out batter in cups.
4. Bake for 15 to 18 minutes or until a toothpick inserted in centers comes out clean. Cool in pan for 5 minutes and then remove muffins from pan to cool completely on wire racks.
5. Spoon jelly, lemon curd, and/or marmalade into pastry bag(s) fitted with small round tip(s). Insert tip into the top of each muffin and squeeze some of the jelly inside muffin until some is visible on top. Sift powdered sugar over tops of muffins.

This post is linked to: Muffin Monday

Menu Plan Monday #5

2011-08-28T15:33:00.002-05:00

Our first week of back to school-done! It wasn't without drama, let me tell you! My boy, he did fine. I love him so. My girl, my little kindergartener, she did fine...for the first two days. On the third day, she got off the bus, lip quivering and eyes watering, and melted into a sad little puddle when I wrapped my arms around her.
We both cried at the bus stop.
We cried while other moms and kids watched us. We cried while my second grader son watched in horror, begging us to start walking home. It could have been that it was 107 degrees outside or that he was embarrassed that his mom and sister were sobbing, I'm not sure.

Needless to say, by Friday morning, my girl was determined that she was not going back to school. No way!
"Mommy, you'll break my heart if you make me go back to school. I want to be with you."
Oh, help me! Homeschooling, here I come!

I managed to get her into the front doors of the school Friday morning, and right before we turned to go down the kindergarten hallway....meltdown city. Girlfriend was screaming, crying and jumping around like a lunatic. Oh mercy.
Broke.
My.
Heart!

Her sweet teacher helped get her into the classroom and she was fine the rest of the day. She was fine, except for the disaster that involved forgetting to raise her hand when she really, really needed to go to the bathroom.

So! I'm planning especially easy and tasty dinners this week. We all need some comfort food.

Monday

Cafe Rio Chicken and Rice Bowls

Tuesday

Lasagna Cupcakes

Salad

Wednesday

Slow Cooker Sweet and Sour Chicken

Garlic Rice Pilaf

Thursday

Leftover Free-For-All

Friday

Beef and Bean Burritos

Saturday

Kitchen Closed-Out to Dinner

Everyone have a great week. Thanks for stopping by.

Linked up to Menu Plan Monday

Rolo Cupcakes

2011-08-26T13:43:00.009-05:00

I love a Rolo. I do!
Do you?
Chocolate and caramel, I mean really, there is no better combination, in my humble opinion. Now, add some Rolos to a chocolate cupcake...shut the front door!

Not only is there a cute little Rolo adorning the top of this cupcake, there's also a Rolo baked in the center.
Mmmmmhhhmmm!
Oh yeah, I'm bad.
So bad.

I can't take credit for dreaming up these gems. I saw them on My Baking Addiction and I've been counting the minutes until I could make them! They are divine, incredibly rich and so worth the trip to the gym to erase the guilt.

There are so many ridiculous things going on in this cupcake. Ridiculously delicious things.
I've already mentioned the fact that the chocolate cupcake has a Rolo baked inside. Then there is the caramel buttercream, the chocolate ganache drizzle and another Rolo. Help me!

You need to make these soon. You really do. They're easy friends! They start with a cake mix. I know! Don't be hatin' on the cake mix though. That's not nice. Trust me, the cake mix will help you get these cupcakes made and in your belly faster, and that's a good thing. So, get to it!

Rolo Cupcakes
24 cupcakes
Source: My Baking Addiction
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Ingredients:
For the cupcakes
1 (18.25 ounce) package Devil’s Food Cake mix
1 (5.9 ounce) package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs, lightly beaten
1/2 cup warm water
1 teaspoon of vanilla
24 frozen Rolos (freeze for at least 2 hours)

For the frosting
4 sticks unsalted butter; room temperature
2 teaspoons pure vanilla extract
¼ teaspoon fine sea salt
⅓ cup caramel syrup
1 1/2 pounds confectioners’ sugar

For the ganache
4 oz bittersweet chocolate, chopped
1/2 cup heavy whipping cream
2 tablespoons honey
2 tablespoons light corn syrup
2 teaspoons vanilla

24 Rolos for garnish

Directions:
Prepare the cupcakes
1. Preheat oven to 350 F.
2. Line two 12 cup muffin tins with paper liners.
3. In the bowl of a stand mixer, fitted with the paddle attachment, or with a hand mixer in a large bowl, beat together the cake and pudding mixes, sour cream, oil, beaten eggs, water and vanilla until well combined and smooth.
4. Evenly divide the batter amongst the prepared pans.
5. Gently push a frozen Rolo into the center of the batter and smooth the surface making sure to cover the candy with batter.
6. Bake for 18-22 minutes, or until top is springy to the touch. (A small divot may appear in the center of the cupcake, but it will be covered with frosting.)
7. Cool cupcakes thoroughly on wire rack.

For the frosting:
1. Cream the butter in the bowl of an electric or stand mixer. Add the vanilla extract, salt and caramel syrup and combine well.
2. Begin adding in the sugar and mixing thoroughly after each addition. After all of the sugar has been added and mixed thoroughly, give it a taste and decide if you want to add in more caramel syrup. For thicker frosting you can gradually add in a little more sugar.

For the ganache:
1. In a small saucepan over medium heat, warm the heavy cream until very hot, but not boiling.
2. Place chocolate pieces in a heat safe bowl. Pour the hot cream over the chocolate and allow it to sit for about 5 minutes. Whisk the cream and chocolate until smooth and thoroughly combined. Whisk in the honey, corn syrup, and vanilla. Allow to cool for about 15 minutes. Do not let the ganache sit for too long or it will harden up before you spoon it over the frosting.
3. Spoon the ganache on the tops of the frosted cupcakes, allowing it to drip down the sides a little bit. (Don’t add too much, or it will drip all over your liners.)
4. Top each cupcake with a Rolo.
5. Store cupcakes in the refrigerator. Remove them to room temperature one hour before serving.

This post is linked to: Sweet Indulgences Sunday
Melt in Your Mouth Monday
Mouthwatering Monday
Recipe Sharing Monday
Tasty Tuesday
Tuesday Tutorials
These Chicks Cooked
Cast Party Wednesday
Savory Sunday
What's Cooking Wednesday
What I Made Wednesday
Delightfully Inspiring Thursday
Sweet Treats Thursday
Friday Food
Fresh Food Friday
Sweet Tooth Friday

Strawberries and Cream Cupcakes

2011-08-23T06:00:00.006-05:00

I think about cupcakes. I think about them much more than I really should. I'm always thinking about the next cupcake that I want to make. Always. This particular version was on my mind for several days. I kept daydreaming about a strawberry cupcake topped with a combination of lightly sweet strawberry buttercream and cream cheese frosting. Focus...focus...

Mmmmm...cupcake dreams really do come true...

I topped the cupcakes with a strawberry jelly bean. Cute, no?
These were a truly tasty summer treat. Make some soon!

Oh yeah, the Rolo Cupcake is coming up next! Stay tuned... :)

Strawberry Cupcakes
Source: slightly adapted from Cupcakes by Shelly Kaldunski
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For the Cupcakes:
2 Tbsp strawberry preserves
1/4 cup finely chopped fresh strawberries
1 1/4 cups flour
1 1/4 tsp baking powder
1/4 tsp salt
3/4 cup sugar
1/2 cup unsalted butter, softened
3 large egg whites, at room temperature
1/2 tsp vanilla
1/3 cup whole milk

1. Preheat oven to 350F. Line a standard cupcake pan with 12 paper or foil liners. In a small bowl, stir together the preserves and chopped fresh strawberries. Set aside.
2. In a medium bowl, whisk together flour, baking powder and salt. Using an electric mixer on medium-high, beat the sugar and butter until light and fluffy, 2-3 minutes. Add the egg whites and vanilla and beat until well combined. Add the flour mixture alternately with the milk, beginning and ending with the flour mixture. Fold in the chopped strawberry mixture just until combined.
3. Divide the batter evenly into the prepared pan and bake for about 25 minutes, or until lightly golden and a toothpick inserted in the center of one of the cupcakes comes out clean. Cool in the pan for about 5 minutes and then transfer the cupcakes to a wire rack to cool completely. Top with buttercream frosting and then a small dollop of cream cheese frosting. The strawberry jelly bean is optional.

For the Strawberry Buttercream:
1/2 cup unsalted butter, softened
1/2 cup strawberry puree
6 cups powdered sugar
1/4 tsp salt

Beat the butter and strawberry puree together at medium speed with an electric mixer until creamy. Gradually add the powdered sugar and salt, beating at low speed until well blended. Beat at high speed about 2 minutes or until creamy.

For the Cream Cheese Frosting:
1/4 cup butter, softened
1/2 (8oz.) pkg cream cheese, softened
2 1/2 to 3 cups powdered sugar
1/8 tsp salt

Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add powdered sugar and salt, beating at low speed until blended. Beat at high speed about 2 minutes are until creamy.

This post is linked to: Totally Tasty Tuesdays
Tasty Tuesday
Melt In Your Mouth Monday
Muffin Monday
Mouthwatering Monday
Recipe Sharing Monday
Sweet Indulgences Sunday
These Chicks Cooked
Cast Party Wednesday
What's Cooking Wednesday
What I Made Wednesday
Delightfully Inspiring Thursday
Sweet Treats Thursday
Friday Food
Fresh Food Friday
Sweet Tooth Friday
Sweets for a Saturday

Menu Plan Monday #4

2011-08-21T08:04:00.000-05:00

Hi friends! Another week--GONE! My kids are starting back to school this week, and I'm sure our evenings will be quite hectic as we adjust to a new routine. That's why our menu this week is all about quick and easy! Best wishes to all of you with kiddos going back to school! It really hurts my heart to send them off to school, especially my brand new kindergartener. It's all okay though, all okay! (I'm going to be repeating that until I convince myself.)

Sunday

Grilled Chicken Caesar Salad

Baked Potatoes

(Grill extra chicken for Monday's dinner)

Monday

Vegetable and Chicken Lo Mein

Tuesday

Lemon Pepper Shrimp Scampi

Orzo

Roasted Asparagus

Wednesday

Spaghetti

Thursday

Turkey Sloppy Joes

Broccoli

Friday

Hamburgers

Baked Waffle Fries

Enjoy your week!

Coming Up!

2011-08-15T17:12:00.000-05:00

Don't give up on me, friends! This week is super busy for me. I'm baking up a storm and getting my kids ready to go back to school. I'll be back next week though! I have some really tasty things coming up. I promise!

Menu Plan Monday #3

2011-08-15T06:00:00.001-05:00

Well, another week has come and gone. You'll be happy to know that I survived the circus. It's true, I did! It was quite fun, actually. I did have a tense moment standing in line for a $13 box of popcorn, but no harm done. I kept my cool and the personal space invader stepped off.

My babies start back to school next week, so this week is crazy! With so much going on, I know I'll be glad to have a plan when dinner time rolls around.

Here it is, the plan. :)

Monday
Grilled Chicken
Sauteed Zucchini
Garlic Rice

Tuesday

Daddy's in charge of dinner tonight! My kids will rejoice. I'm sure they'll go and enjoy dinner with my archenemy, the demon that starts with a Mc and ends with a D. I'm going to be okay with it. I have a meeting to go to, a meeting about Kindergarten. I'll be much too busy sobbing and wailing about the fact that my baby daughter is starting Kindergarten. BooooHooooo! It seems like she was just born. :(

Wednesday

Southwestern Chicken Corn Chowder

Buttermilk Cheddar Biscuits

Thursday

Chicken and Black Bean Tostadas

Friday

Leftover Bonanza

Saturday

Someone please take me out to dinner!

Have a great week everyone!

Chocolate-Chocolate Chip Cookie Cupcakes

2011-08-11T18:59:00.000-05:00

Remember when I teased you about some really tasty cupcakes that I made. The cupcakes that my chocolate-hating husband rejected. How could a sane person reject these?

Chocolate-Chocolate Chip Cookie Cupcakes!

I told you that I would share
the recipe soon, and I'm making
good on that promise. I have a
guest post over on Alli-n-Son.

Jump over there and check her out!
While you're there, you can grab
the recipe for these cupcakes.
Her blog is all about photography,
parenting and food-especially
sweets!

Chocolate Chip Banana Snack Cake

2011-08-09T07:22:00.007-05:00

Bananas, bananas, bananas!
I always have bananas languishing in my fruit bowl. We never seem to eat all of the banana bunch that I buy every week. You know what that means! Banana baked yummy stuff!

Banana Crunch Muffins

Banana Bars

Browned Butter Banana Bread

One might think that I over-buy bananas on purpose. :) Maybe I do!
(Mmmmwwwhahahaha...sinister plots, that's all I'm good for.)
This time around, I made Chocolate Chip Banana Snack Cake.

It has a hint of cinnamon in the streusel layer, which tasted great with the banana flavor and chocolate chips. I was pleasantly surprised, as I sort of hesitated to add cinnamon to something with chocolate chips. It worked though! It worked very nicely. Give it a try...you know you have bananas that need to be used. Use them or lose them, friends! Brown Banana Power! :)

Chocolate Chip Banana Snack Cake
Source: slightly adapted from Back to the Cutting Board
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Ingredients:
3/4 chocolate chips
1/2 cup packed brown sugar
1 tbsp ground cinnamon
1 1/2 cups flour
3/4 tsp baking soda
3/4 tsp baking powder
1/4 teaspoon salt
3/4 cup sugar
1/2 cup (1 stick) unsalted butter, room temperature
1 large egg
1 1/3 cups mashed very ripe bananas (about 3 large)
3 tablespoons buttermilk

Directions:
1. Preheat oven to 350°F. Grease an 8x8" baking pan or line with parchment paper.
2. Prepare streusel layer: Stir chocolate chips, brown sugar, and cinnamon in small bowl until well blended; set aside.
3. Sift all purpose flour, baking soda, baking powder, and salt into medium bowl.
4. Using an electric mixer, beat sugar, room temperature butter, and egg in large bowl until fluffy. Beat in mashed bananas and buttermilk. Add dry ingredients and blend well.
5. Spread half of batter (about 2 cups) in prepared baking pan. Sprinkle with half of streusel mixture. Repeat with remaining batter and streusel.
6. Bake until toothpick inserted into center comes out clean, about 45 minutes. Let cool for at least 10 minutes before cutting.

This post is linked to: Totally Tasty Tuesdays
Tasty Tuesday
Melt in Your Mouth Monday
Mouthwatering Monday
Recipe Sharing Monday
Workshop Wednesday
These Chicks Cooked
Cast Party Wednesday
What's Cooking Wednesday
Sweet Treats Thursday
Delightfully Inspiring
Friday Food
Sweet Tooth Friday
Sweets for a Saturday
Tuesday Tutorials

Menu Plan Monday #2

2011-08-07T17:01:00.002-05:00

Well, it's that time again. Menu Plan Monday! I mentioned last week that I start with Sunday. I know that's not the norm, sorry! That's just what works for me. One day, I'll be cool like everyone else and start with Monday, but not today.

So! Here's the plan.

Sunday

Grilled Chicken

Broccoli & Cauliflower Salad

Cornbread Muffins

Monday

PW's Meatloaf

Twice Baked Potatoes

Tuesday

Leftover Bonanza Baby!

Wednesday

Parmesan Tilapia

Rice

Sauteed Zucchini

Thursday

Spicy Black Bean Burritos

Friday

Pizza

Pizza = a sort of apology to my kiddies, for a particularly gag-a-rific week (from their perspective, not mine!): broccoli salad, tilapia, and meatloaf in the same week! I wonder what my kids will say about my cooking when they are grown up, and thinking about their younger years. :)

Saturday

Circus Day! No really, we're going to the circus. I'm thinking someone better take me out to dinner after I endure a day packed in an arena with 7,682 strangers. I hate to keep bringing up my hermit status and the fact that I loathe a crowd ...but seriously, the circus may have a new crazy lady if anyone invades my personal space. I'm not even joking. Full on freak woman.

Have a great week everyone! Thanks for stopping by.

Linked up to Menu Plan Monday

Lemon Raspberry Bars

2011-08-02T07:06:00.010-05:00

Pucker up!
No, I'm not smooching with you, I'm trying to prepare you for the lovely lemon-ness of these lemon bars!
I like a lemon bar that means business. No flat, barely lemon-tasting bar will do. It just won't!

I like 'em big. I like 'em chunky.
I like 'em big. I like 'em plumpy.
Chunky....chunky, chunky...chunky
and plumpy....plumply, plumpy...plumpy
...ain't nothing wrong with lovin' chunky...

(Name that song or the movie it's in!)

So! Let me just say that these lemon bars do not disappoint. They are big. Big and packed with lemon goodness. The lovely ribbon of raspberry preserves really adds something special. I hope you try them!

Lemon-Raspberry Bars
Source: Marcy Goldman-The New Best of Better Baking
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Ingredients:
For the crust:
1 cup unsalted butter, softened
2 cups flour
1/2 cup confectioners' sugar
1/2 tsp baking powder
1/4 tsp salt
1 tsp grated lemon zest

For the lemon topping:
6 eggs
2 cups sugar
1/2 cup fresh lemon juice
1/4 tsp pure lemon extract
zest of 1 lemon
3/4 tsp baking powder
4 tsp flour
1/2 cup raspberry preserves

Directions:
Preheat oven to 350F. Spray a 9" square baking pan with baking spray or line with parchment paper. Set aside.
Prepare the crust: Combine all the crust ingredients in a medium bowl and stir with a wooden spoon until a soft dough forms. Press evenly into the prepared pan. Refrigerate for 10 minutes. Bake the crust for 15 minutes, then let cool for 15 minutes.
Prepare the lemon topping: Combine all the topping ingredients, except the raspberry preserves, in a medium bowl and whisk until well blended. Spread the raspberry preserves evenly over the baked crust. Slowly pour the lemon topping mixture over the raspberry layer. Bake for 22-24 minutes. Lower the oven temperature to 325F and continue baking for 20-25 minutes longer or until topping is set. Transfer the baking pan to a cooling rack and let cool completely. Refrigerate for at least 2 hours before cutting. Dust with powdered sugar before serving.

This post is linked to: Totally Tasty Tuesday
Tuesday Tutorials at The Kurtz Korner
Melt in Your Mouth Monday
Mouthwatering Monday
Recipe Sharing Monday
Workshop Wednesday
Tasty Tuesday
These Chicks Cooked
Cast Party Wednesday
What's Cooking Wednesday
Sweet Treats Thursday
Delightfully Inspiring
Friday Food
Sweet Tooth Friday
Sweets for a Saturday
Sweet Indulgences Sunday

Menu Plan Monday #1

2011-07-31T10:26:00.002-05:00

I am getting back on the weekly menu planning track. It really helps me keep the grocery bills down and saves time and energy when dinner time rolls around. I thought I would share my weekly menu plans here on the blog and at I'm An Organizing Junkie. (Love!) I generally do my meal planning on Saturday evening (woo-hoo, yeah I'm a party animal). I get my grocery list in order and then I shop on Sunday morning, in the peaceful early morning bliss at the grocery store. You all know I'm a hermit and can't stand a crowd, right? If I have to shop later in the day, on a weekend, or (gasp!) during the week with my kids, forget it - we'll eat cereal for dinner! No joke, folks. So...weekend grocery shopping just works best for me right now. Maybe that will change when the kids are both in school, as I understand one can find better "deals" during the week. :)

Anywho! Let's get to it. I'm starting with Sunday, but I think other people generally start with Monday. I'm a rebel, what can I say? A rebel that makes grocery lists on Saturday night. So sad.

Sunday

Chicken and Zucchini Kabobs with Lime Butter Sacue

Garlic Rice Pilaf

Monday

White Fish Tacos

Tuesday

Baked Creamy Chicken Taquitos with Creamy Lime-Cilantro Dressing

Wednesday

Portobello Prosciutto Burgers

Waffle Fries

Thursday

Spaghetti

Friday

BBQ Chicken Pizza

for mom & dad - Margaritas!

Saturday

Eat Out!

Lunch for Me, Myself and I-during the week

Pasta Salad with Asparagus and Garbanzo Beans

(I've mentioned before that I just can't eat another turkey sandwich. I try to make myself something yummy & healthy to eat for lunch a couple days during the week.)

There you have it! That's what we're eating this week. What about you?

Linked to Menu Plan Monday at I'm an Organizing Junkie!

Triple Berry Crisp

2011-07-26T20:20:00.008-05:00

In the fall, I make apple crisp all the time. I think I could prepare it with my eyes closed...seriously, I've got it down. I've been wanting to find a great recipe for a crisp using berries though, instead of apples. I've tried several recipes and none of them were what I was looking for. Specifically, the problem was that the berries created so much juice while baking that the filling was mushy and too runny...eww. Or! The recipe called for flour or cornstarch to be stirred into the berries before baking, therefore creating a berry layer that was...slushy, too thick. Eww, again. I'm so hard to please, I know. Sorry!

I'm happy to report that I've found the one! The berry crisp recipe that I will use from now on, and learn to make with my eyes closed, until my family begs for something else.

I ran across this recipe on Allrecipes and was intrigued by the method...pressing 1/2 of the crisp topping mixture into the bottom of the pan before baking. Genius! That totally did the trick. The layer on the bottom sort of mingles with the fruit and results in a perfectly delicious berry crisp, no slush or mush! There is still plenty of buttery, crumbly topping to make it, well, a CRISP! I am really happy with this recipe. I hope you give it a try!

Triple Berry Crisp
Source: adapted from Allrecipes
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Ingredients:
4-4 1/2 cups mixed berries*
5 Tbsp sugar
1 cup flour
1 cup rolled oats
3/4 cup packed brown sugar
1 tsp ground cinnamon
1/2 tsp ground nutmeg
pinch of salt
3/4 cup cold unsalted butter, cut into chunks

Directions:
Preheat oven to 350F. Grease an 8x8 baking pan. Stir together berries and sugar. Set aside. In the bowl of a food processor, add flour, oats, brown sugar, cinnamon, nutmeg and salt. Pulse until combined. Add the butter and pulse until mixture forms a sandy, crumbly texture. Press 1/2 of the mixture into the bottom of prepared pan. Pour berries over the top. Sprinkle the remaining crumb mixture over the berries. Bake for 40-50 minutes until the fruit is bubbly and topping is golden brown. Let cool for about 20-30 minutes before serving.

*I used a frozen blend of blueberries, raspberries and blackberries. I just let the fruit thaw before I added the sugar.

This post is linked to: Mouthwatering Monday
Melt in Your Mouth Monday
Tasty Tuesday
Totally Tasty Tuesdays
These Chicks Cooked
Cast Party Wednesday
What's Cooking Wednesday
Bake With Bizzy
Sweet Treats Thursday
Sweet Tooth Friday
Sweets for a Saturday
Sweet Indulgences Sunday
and

A Guest Post and Cheesecake Bar Review

2011-07-25T06:00:00.004-05:00

Hello friends! I'm excited to tell you that I am featured as a guest blogger over on Home Savvy A to Z. This sweet blog is run by a very nice lady named Erin. She shares all sorts of great information on subjects like home maintenance, design, gardening and (my personal favorite) FOOD. My post over at Erin's blog spotlights some of my favorite Cheesecake Bar recipes. Stop by and check it out!

Cream Cheese Brownies

2011-07-21T06:00:00.008-05:00

Something simple and fabulous today...Cream Cheese Brownies. These little brownies are very fudgey and loaded with mini-chocolate chips and swirls of cheesecake.
See! Simple, but oh so wonderful.

Make some today!

Cream Cheese Brownies
Source: Marcy Goldman's The New Best of Better Baking
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For the cream cheese layer:
1 (8 oz.) pkg. cream cheese, softened
1/4 cup sugar
1 egg
1/2 tsp pure vanilla extract
1 Tbsp flour

For the brownie layer:
1/3 cup unsalted butter
4 oz. semisweet chocolate, chopped
2 eggs
1 cup sugar
1 tsp pure vanilla extract
1/4 tsp salt
1/2 cup flour
1/2 cup miniature semisweet chocolate chips

Directions:
1. Preheat the oven to 350F. Line a 9x9 or 7x11 pan with parchment paper. Set aside.
2. For the cream cheese layer, combine the cream cheese and sugar in a medium bowl. Blend well. Stir in the egg, vanilla, and flour until smooth. Set aside.
3. For the brownie layer, melt the butter and chocolate in the microwave in a medium mixing bowl. Stir until smooth and let cool.
4. Stir the eggs, sugar, vanilla and salt into the chocolate mixture. Slowly stir in flour until blended and smooth.
5. Spread 3/4 of the brownie batter evenly into the prepared pan. Drop on dollops of the cream cheese batter. Sprinkle with chocolate chips, then top with remaining brownie batter by placing small dollops on top of the cream cheese batter. Using a knife, cut through the batters to marbleize. Gently smooth the top.
6. Bake for 30-35 minutes or until the cream cheese swirl is just set. Let cool on wire rack, then refrigerate for at least 1 hour before cutting and serving.

* These are best served slightly chilled, they have a denser texture and are much easier to cut.

This post is linked to: Sweet Treats Thursday
Mouthwatering Monday
Melt in Your Mouth Monday
Tasty Tuesday
Totally Tasty Tuesday
These Chicks Cooked
Cast Party Wednesday
Fun With Food Friday
Friday Food
Sweet Tooth Friday
Sweets for a Saturday
Sweet Indulgences Sunday
Savory Sunday
and

Taco Pizza

2011-07-19T07:08:00.004-05:00

I have two kids.
We eat a lot of pizza.
We just do. I apologize.
I don't love the mucho pizza eating. It just keeps the kids happy, and well, it's easy...therefore, I am more pleasant when hubs arrives home from. And good heavens, sometimes I just need a break from the kitchen! So..the pizza...it works.
The regular pizza establishments suffice, but I much prefer something other than cheese pizza (for my girl, but we have to call it "plain" because she doesn't like cheese!) or pepperoni (for my boy).
I knew right away when I saw this lovely pizza on The Pioneer Woman that it would be the perfect "something other" sort of pizza for me-and it was!
(Yes, I know, again with PW?! Sorry...I just love her so very much. Sorry.)

So! The Taco Pizza...it was really very good! So many tasty things going on: a homemade crust, black bean & salsa base, and a drizzle of sour cream and hot sauce topping the whole affair! Mmmmm...mmm...mmm!

Give it a try. I made my favorite pizza crust using my bread machine, but I've made PW's crust before and it's really good. Check out her post if you want to try her crust recipe.

Taco Pizza
Adapted from The Pioneer Woman

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Ingredients:
For the crust:
1 1/2 cups warm water
2 1/2 tsp rapid rise yeast
2 tsp sugar
1 1/2 tsp salt
2 Tbsp olive oil
4 cups bread flour

For the pizza:
1 can (14 oz) black beans, rinsed and drained
1/4 cup salsa
1 tsp taco seasoning
2 cups grated cheese (Monterey Jack and/or Cheddar)
1 head green leaf lettuce, shredded thin
2 whole ripe tomatoes, seeded and diced
½ cups chopped fresh cilantro
¼ cups sour cream
3 Tbsp hot sauce (or more! I used Frank's Red Hot)

Prepare the crust:
Bread machine: Put all of the ingredients for the pizza dough into your bread machine, in the order directed by the manufacturer, put it on the "dough" cycle and let it go. :)

In a mixer: In a mixer bowl, hand whisk water and yeast and let stand 2-3 minutes to dissolve and bloom yeast. Briskly whisk in sugar, salt, oil and 2 cups flour and mix to make a very soft dough. Knead with dough hook, dusting in remaining flour as required to form a soft, elastic dough, about 5-8 minutes. Place dough in a large, well greased bowl. Cover with plastic wrap or a damp towel and let rise in a warm place for 60-90 minutes, or until doubled in size.

Prepare the pizza:
Preheat the oven to 500F. Let the oven heat for 20-30 minutes.
In a small sauce pan, stir together the black beans, salsa and seasoning. Warm over medium-low heat and use a potato masher to mash the beans to desired texture. Continue heating beans, stirring occasionally, until no longer runny (should be the texture of refried beans). Set aside.
Remove half the pizza dough from the bowl (or bread machine). Save the other half to use later (you can wrap it in plastic wrap and freeze it.) With hands, spread pizza dough on an oiled baking sheet, making sure it’s relatively thin. Spread layer of bean mixture all over pizza crust. Sprinkle grated cheese over the top. Place pan in the oven and bake for 9 to 12 minutes. Watch it to make sure crust doesn’t burn.
Remove pizza from oven. Sprinkle on shredded lettuce, diced tomatoes, and cilantro.
Mix together sour cream and hot sauce, adding enough hot sauce to make the mixture pourable. With a spoon (or you can put it in a pastry bag) drizzle mixture over finished pizza.
Cut into squares and serve immediately with good quality salsa.

This post is linked to: Melt in Your Mouth Monday
Totally Tasty Tuesdays
Tasty Tuesday
Cast Party Wednesday
These Chicks Cooked
Mouthwatering Monday
What's Cooking Wednesday
Fun With Food Friday
Friday Food
Savory Sunday
and

Chocolate Chip Cookie Cupcakes

2011-07-14T07:26:00.006-05:00

So...I cranked out some super-fabulous cupcakes a little while ago.
Chocolate-Chocolate Chip Cookie Cupcakes.
I'll share them with you soon. They were so good!

Anyway...I made the cupcakes and proudly presented them to my husband.
Me: "Look! Do you waaaaant one of these delicious cupcakes?"
Him: "No thanks, I'm just on my way to work out?"
Me: "What!? Don't you want a cupcake to give you a little sugar boost, so you'll have the energy to lift all those heavy weights?"
Him: "Why yes, the weights I lift are really very heavy, but no thanks, I don't want a cupcake."
Me: "Why? Don't you love me?"
Him: "Yes, but I just don't like chocolate that much. See ya!"

Why? Why, I ask! Why does he wound me so? I've tried and tried to bring the joys of chocolate to his attention, he just won't bite (literally). Blast!

What's the point here? Did I just hear you ask that? Well, the point is that I made these cupcakes for my husband...the chocolate disliker. To tempt him. I'm a cupcake temptress.
Or not.
Behold...
Chocolate Chip Cookie Cupcakes

Though he claims to not like chocolate, the man does love a chocolate chip cookie. I think he'll like these cupcakes. He won't reject THESE cupcakes...he better NOT reject these cupcakes. We'll see! He'll be home soon.

See ya!
Here's the recipe!

Chocolate Chip Cookie Cupcakes
Source for the cupcakes: Tidy Mom
Yield: 24 cupcakes
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Ingredients:
For the cupcakes
3 sticks unsalted butter, at room temperature
1½ cups light brown sugar, packed
4 large eggs
2 2/3 cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
¼ tsp. salt
1 cup milk
2 tsp. vanilla extract
1 cup semi-sweet chocolate chips

For the frosting
3 sticks unsalted butter, softened
pinch of salt
1 tablespoon pure vanilla extract
5-6 cups powdered sugar, sifted
4-6 tablespoons heavy cream or milk

Directions:
1. Preheat the oven to 350° F. Line 2 standard cupcake pans with paper liners. Set aside.
2. Using the paddle attachment on your mixer, combine the butter and brown sugar. Cream together on medium-high speed until light and fluffy, approx 3 minutes. Add eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed.
3. Whisk the flour, baking powder, baking soda, and salt together in a medium bowl.
4. Alternating add the dry ingredients to the mixer bowl with the milk on low speed, beginning and ending with the dry ingredients, mixing each addition just until incorporated. Blend in the vanilla and fold in the chocolate chips with a spatula.
5. Divide the batter evenly between cupcake liners. Bake for 18-20 minutes, until a toothpick inserted in the center comes out clean. Allow to cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely.
6. Prepare the frosting: In a large mixing bowl, cream butter until fluffy. Slowly add in powdered sugar, and continue creaming until well blended. Add salt, vanilla, and 3 tablespoons of heavy cream or milk. Blend on low speed until moistened. Add an additional 1 to 3 tablespoons of heavy cream or milk until you reach the desired consistency. Beat at high speed until frosting is smooth and fluffy.
7. Frost the cupcakes and decorate with mini-chocolate chip cookies and mini-chocolate chips and/or sprinkles.

This post is linked to: These Chicks Cooked
Cast Party Wednesday
Totally Tasty Tuesdays
Tasty Tuesday
Sweet Treats Thursday
Mouthwatering Monday
Melt in Your Mouth Monday
What's Cooking Wednesday
Fun With Food Friday
Friday Food
Sweet Tooth Friday
Sweets for a Saturday
So Sweet Sunday
Sweet Indulgences Sunday
and

Strawberry Breakfast Buns

2011-07-12T09:48:00.008-05:00

Hello friends! May I tell you something?
Since we're friends...
I have cravings. Powerful cravings.
No, not preggers, not I. I just crave...
Mostly these cravings hit about 9:30pm, and are generally for things like nachos and (forgive me) Toaster Strudel. These cravings usually lose out to the fact that I am fairly cozy in my bed and much too lazy to get up. Cozy and lazy vs. getting up to operate the toaster oven. Mmmm...what to do? Zzzzzz...Snore. (That's me forgetting the craving and falling asleep.)

There are other times though, that a craving hits me in the middle of the day, and I think about that particular food all day, for days on end, until I finally make the blasted business! These strawberry buns are a result of LE CRAVE! Madness!

They are delightful, friends! I love them...buttery and tender, with pretty swirls of strawberry preserves. Eeek! I need another one...now!
You all have cravings too though, right? I'm not the only one...right? What do you crave?
Tell me all about it. I'm here for you.

Strawberry Breakfast Buns
Source: Magnolia Bakery
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Ingredients:
1 3/4 cups flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 (8 oz.) pkg cream cheese, softened
1/2 cup (1 stick) unsalted butter, softened
1 cup sugar
2 large eggs, at room temperature
1/4 cup whole milk
1/2 tsp pure vanilla extract
1/2 cup strawberry preserves*

Directions:
1. Preheat oven to 350F. Grease 9 large muffin cups.
2. In a small bowl, combine the flour, baking powder, baking soda and salt. Set aside.
3. In a large bowl, beat together the butter, cream cheese and sugar until smooth, about 3 minutes. Add the eggs and beat well. Add the dry ingredients in two parts, alternating with the milk and vanilla. Spoon the batter into the muffin cups, filling about 2/3 full. Drop 3-4 small dollops of strawberry preserves onto the top of each bun and, using the tip of a sharp knife, swirl the preserves into the batter. Bake for 25-30 minutes, or until a cake tester inserted in the center of a bun comes out clean. Allow the buns to cool for 8-10 minutes in the muffin pans and then remove them to a wire rack to cool completely.

*I usually use strawberry preserves, but you can use another other fruit preserve.

This post is linked to: Totally Tasty Tuesdays
Tasty Tuesday
Melt In Your Mouth Monday
Muffin Monday
Mouthwatering Monday
These Chicks Cooked
Cast Party Wednesday
What's Cooking Wednesday
What I Ate Wednesday
Sweet Treats Thursday
Fun With Food Friday
Friday Food
Sweet Tooth Friday
Sweets for a Saturday
So Sweet Sunday
Sweet Indulgences Sunday
Sharing Sunday
and

Iced Coffee

2011-07-07T06:00:00.014-05:00

Can I take a moment to complain? Only a moment, I swear.
My kids drive me crazy with their never-ending arguing!
Grrrrr...
They have 752,861 toys to play with, stacks of books to read, a dog to chase--endless forms of entertainment, and yet...they torment one another. All. Freakin'. Day.
WHY?!
Does anyone else have this problem?
Sometimes I just cannot listen to anymore, referee anymore, re-direct anymore and then...then I hide from them.
I fix myself an iced coffee, find a baking book, and hunker down in a corner of my closet. I credit this iced coffee with saving the tattered remains of my sanity...no joke. I sip this sweet beverage, flip through my book and find the strength to get back in the middle of the battle (literally). My iced coffee...it saves me.

K. The moment is over.
Back to the important thing here: Iced Coffee.
Divine!
Until I saw The Pioneer Woman's post about iced coffee, I had been making mine with freshly brewed coffee over lots of ice. Simple and tasty, but...but...but now I've seen the light and know the truth!
Amen.
I tried it PW's way and I'm converted...forever.

I've scaled down her recipe to fit my iced coffee needs. Yes, you read that correctly, I said needs...iced coffee needs. A 2-quart pitcher has been lasting me about a week.
Again--Amen.
Make some for yourself and you'll see the light too!

Iced Coffee

1. Get some cold filtered/purified water, about 2 quarts (1/2 a gallon).
2. Get some good quality ground coffee, about 1/4 lb.
3. Mix the two together and let the mixture sit for about 8 hours or overnight.
4. Line a fine mesh strainer with cheesecloth or paper-towels and set over a pitcher or other container. Pour coffee/water mixture through the strainer, allowing all liquid to run through. Discard grounds.
5. Put the coffee mixture in the refrigerator and let it chill until you're ready to use it.

Here is how I usually prepare my iced coffee:
I fill a glass full of ice, pour in the chilled coffee (about 2/3 full) and then add in some milk or half and half. At this point, it needs a little something to sweeten it up. Sometimes I just add a little sugar, sometimes I add some sweetened ground chocolate and call it an iced mocha. :) I've also got some caramel sauce that really puts it over the top. Just add what you like and make it your own! Hiding from your children is optional at this point.

This post is linked to: These Chicks Cooked
Cast Party Wednesday
Melt in Your Mouth Monday
What's Cooking Wednesday
Sweet Treats Thursday
Fun With Food Friday
Food Friday-Momtrends
Sweets for a Saturday
Savory Sunday

Lime Bars

2011-07-05T06:00:00.015-05:00

I had an especially yummy key lime tart during my stay in Florida a couple weeks ago. I've been daydreaming about it ever since. It was so creamy and luscious!
I really, really wanted to re-create that sweet treat at home.

Lucky for me, I've had a long time blog-crush on Evil Shenanigans, and remembered this fab recipe she posted. Divine! Creamy and divine! Tart, lightly sweet, creamy and divine! That's all I have to say. :)

Lime Bars
Source: very slightly adapted from Evil Shenanigans
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For the crust:
1 1/4 sleeves of graham crackers
6 tablespoons salted butter, melted
1/4 cup sugar
zest of one lime

For the filling:
2 large egg yolks
1-14 oz. can sweetened condensed milk
1/2 cup lime juice

1. Heat the oven to 350F.  Line an 8″ square pan with parchment paper that hangs over the edge of the pan by a few inches (so you can remove the bars from the pan more easily). Grease the parchment paper.
2. Place the graham crackers, sugar, and lime zest in a food processor. Pulse until the graham crackers are reduced to fine crumbs and the mixture is well combined.  Turn on the food processor and slowly stream in melted butter until all crumbs are coated. Press crumb mixture evenly into the prepared pan.  Bake for 10 minutes. Allow to cool completely.
3. Once the crust is cooled, combine the egg yolks and sweetened condensed milk until well mixed. Stir in the lime juice and combine. It will begin to thicken slightly. Pour the filling into the crust, making sure the filling reaches the edges. Bake for 15 minutes, or until just set.
4. Cool to room temperature, then chill for several hours or overnight.  Pull the bars out of the pan using the parchment paper and transfer to a cutting board. Cut into squares with a sharp knife, wiping the knife clean with a damp cloth between cuts. Store in the refrigerator.

This recipe is linked to:   Totally Tasty Tuesdays
Tasty Tuesday
Mouthwatering Monday
Melt in Your Mouth Monday
These Chicks Cooked
Cast Party Wednesday
What's Cooking Wednesday
Sweet Treats Thursday
Sweet Tooth Friday
Fun With Food Friday
Food Friday-Momtrends
Sweets for a Saturday
Sweet Indulgences Sunday
Savory Sunday

Sugar Cookie Bars

2011-06-30T06:00:00.009-05:00

These are so straight forward and delicious.
Sugar Cookie Base
Sweet Frosting
Yum!
These are for those of us that enjoy a good sugar cookie, but don't necessarily want to spend an eternity making and decorating individual cookies.

Quick, easy and so good. You can't beat that. :)
Try them!

Sugar Cookie Bars
Source: Annie's Eats
(Get the printable recipe here)

Ingredients:
For the cookie base:
1 cup (2 sticks) unsalted butter, softened
2 cups sugar
4 large eggs
2 tsp. vanilla extract
Zest from 1 lemon
5 cups all-purpose flour
1 tsp. salt
½ tsp. baking soda

For the frosting:
1 cup (2 sticks) unsalted butter, softened
1 tsp. vanilla extract
Pinch of salt
4 cups confectioners’ sugar, sifted
5 tbsp. milk
Food coloring (optional)
Sprinkles (optional)

Directions:
To make the cookies, preheat the oven to 350˚ F. Grease a 13 x 18″ rimmed baking sheet. Combine the butter and sugar in the bowl of an electric mixer. Beat on medium-high speed until light and fluffy, about 2 minutes. Mix in the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed. Blend in the vanilla, seeds from the vanilla bean, and lemon zest. In a medium bowl, combine the flour, salt and baking soda, whisk to blend. Add the dry ingredients to the mixer bowl and beat on low speed just until incorporated.
Transfer the cookie dough to the prepared baking sheet and press into an even layer. Bake 13-17 minutes, until light golden brown and a toothpick inserted in the center comes out clean. Transfer the pan to a wire rack and let cool completely before frosting.
To make the frosting, place the butter in the bowl of an electric mixer. Beat on medium-high speed until smooth, about 1 minute. Blend in the vanilla, salt, and confectioners’ sugar until smooth, 1-2 minutes. Mix in the milk. Tint as desired with food coloring. Spread over the cookie in the pan, decorate as desired and cut into bars.

This post is linked to: Sweet Treats Thursday
Sweet Tooth Friday
Fun With Food Friday
Sweets for a Saturday
Friday Food
Sweet Indulgences Sunday
Savory Sunday
Red, White and Blue Linky Party at Itsy Bitsy Paper

Spicy Asian Chicken Salad

2011-06-28T06:00:00.009-05:00

I'm back! Back from vacation.
Rested and relaxed.
I hope you enjoyed Cookie Week! I'll be sharing more cookie recipes soon. For now though, I thought I might toss in a savory recipe--Spicy Asian Chicken Salad.

This salad was light, refreshing and deliciously spicy. It made a most tasty lunch. Give it a try!

Spicy Asian Chicken Salad
Source: adapted from Cook Lisa Cook
(Get the printable recipe here)

For the salad:
1 (16 oz.) pkg. coleslaw mix
2-3 cups cooked chicken breast, shredded*
1/2 cup fresh cilantro, roughly chopped
8 green onions, thinly sliced
1 red sweet pepper, thinly sliced
1 yellow sweet pepper, thinly sliced
1/2 cup silvered almonds
2 pkgs (3 oz. each) Ramen noodles-Chicken flavor (Reserve one of the seasoning packets and save the other for another use.)

For the dressing:
1/4 cup rice vinegar
Zest and juice of 1 lime
2 tsp honey
1 seasoning packet from the Ramen noodles
1-2 tsp chili-garlic sauce
1/2 cup olive oil

Directions:
Combine the first six salad ingredients (coleslaw mix thru peppers) in a large bowl. Stir to blend.
Break the Ramen noodles apart and toast them, along with the slivered almonds, in the oven or in a large sauce pan over medium heat. Cool and store separately until ready to serve the salad.

In a blender, mix the dressing ingredients until smooth and well blended.
Pour about 1/2 of the dressing over the salad mixture and toss to coat. I let the salad chill for a couple hours at this point, but serving it right away with the additional dressing on the side is a fine option. Top with the toasted noodles and nuts.

*I cooked my chicken breasts in the slow cooker, along with a ginger-lime marinade and a few splashes of chicken broth. I can see rotisserie chicken being an alternative though, if you're pressed for time.

This post is linked to: Totally Tasty Tuesdays
Tasty Tuesday
These Chicks Cooked
Cast Party Wednesday
What's Cooking Wednesday
Fun With Food Friday

Cookies and Cream Cookies

2011-06-24T06:00:00.018-05:00

Well, by the time you read this, my beach getaway will be coming to an end. :(
That's sad for me, but I have good news for you...I have one more cookie recipe to share with you for my Cookie Week mini-extravaganza!

Cookies and Cream Cookies!
I originally saw this recipe on Cookies and Cups. (Love!) I happen to really like this particular post of hers because she writes about letting go...letting go of the "5 pounds from now clothes". It's funny, and I can relate! Go check her out. :)
After you do that, make these cookies!

You can use either Hershey's Cookies and Creme Drops or chopped up Cookies and Creme candy bars (also Hershey's). Either way, they help create one fabulous cookie!

Cookies and Cream Cookies
Source: very slightly adapted from Cookies and Cups
(get the printable recipe here )

Ingredients:
1 cup butter, softened
1 1/4 cup sugar
2 eggs
1 1/2 tsp pure vanilla extract
1/2 cup cocoa powder*
2 1/4 cups flour
1/4 tsp salt
1 tsp baking powder
1 cup bittersweet chocolate chips
12 oz. Hershey's Cookies and Creme Drops or coarsely chopped Cookies and Creme candy bars

Directions:
Preheat the oven to 350 and line 2 baking sheets with parchment paper.
Cream together the butter and sugar until light and fluffy.
Beat in eggs and vanilla.
Slowly beat in cocoa powder until well blended.
Mix in the rest of the dry ingredients.
Fold in Cookies and Creme Drops and chocolate chips.
Drop by large tablespoonful onto cookie sheets and bake for about 12 minutes, or until edges are just set.
Let cool on cookies sheets for 2-3 minutes before moving cookies to wire rack to cool completely.

*I used Hershey's Special Dark cocoa powder and it worked out great. I think regular cocoa powder would work just as well.

This post is linked to: Fun With Food Friday
Friday Potluck
Sweet Tooth Friday
Sweets for a Saturday
Sweet Indulgences Sunday
Melt in Your Mouth Monday
Mouthwatering Monday
Totally Tasty Tuesdays
Tasty Tuesday

Pretzel M&M Cookies

2011-06-22T06:00:00.012-05:00

I'm still enjoying the beach, or at least that's the plan as I'm typing this. I hope my toes are in the sand and I have a fruity drink in my hand. :)
I have another recipe to share for Cookie Week!
And yes, I'm still trying to find ways to use the jumbo bag of Pretzel M&Ms that I mentioned a week or two ago. Hence--this recipe!

These little cookies turned out quite well--a bit of salty with the sweet. They were a nice change from the usual chocolate chip cookies that I keep in our cookie jar, and my kids really liked them. Yum!

This recipe only calls for 1 1/2 cups of Pretzel M&Ms, so even if you have a regular bag of these little candies, you'll still have some left over for snacking. That's a good thing. :)

Make some!

Pretzel M&M Cookies
Source: slightly adapted from Two Peas &Their Pod
(get the printable recipe here)

Ingredients:

2 1/2 cups all-purpose flour
3/4 teaspoon salt
3/4 teaspoon baking soda
1/4 teaspoon baking powder
2 sticks unsalted butter, softened
1 cup light brown sugar, packed
1/2 cup granulated sugar
2 large eggs
1 tablespoon vanilla extract
1 cup semi sweet chocolate chips
1 1/2 cups pretzel M&M's

Directions:

1. Preheat oven to 375°F. Line two baking sheets with parchment paper and set aside.
2. Whisk flour, salt, baking soda, and baking powder in a bowl medium bowl, set aside.
3. Cream butter and sugars together in a stand mixer fitted with the paddle attachment until smooth. About two minutes. Add egg and vanilla and beat until smooth.
4. On low speed, slowly add in the flour mixture until just combined. Add in chocolate chips and pretzel M&M's and mix for just a few seconds. (I gave it about 5-10 seconds to mix and crush a few of the pretzel M&Ms.)
5. Drop heaping tablespoonfuls of dough on prepared baking sheets 2 inches apart. Bake 10-12 minutes until cookies are slightly golden around the edges. Transfer cookies to a cooling rack and let cool completely.

This post is linked to: Cast Party Wednesday
These Chicks Cooked
What's Cooking Wednesday
Sweet Treats Thursday
Fun With Food Friday
Sweet Tooth Friday
Sweets for a Saturday
Melt in Your Mouth Monday
Mouthwatering Monday