There's just something so wrong about chopping up a candy bar and baking it into a cookie. (So wrong and yet sooooo good.) I'm talking about a Snickers bar baked into a peanut butter cookie! Seriously - these recipes could only be invented by a serious foodie or a serious sugar addict. (In this case sally from sallysbakingaddiction.com.) I'm not judging her for it - mostly because I benefit from her cookie insanity. I know that there are some blog readers out there who will make these cookies tonight. All I had to say was Snickers and peanut butter. (You're welcome.) Peanut Butter Snickers Cookies 1 1/4 cups all-purpose flour 3/4 teaspoon baking soda 1/2 teaspoon baking powder 1/4 teaspoon salt 1/2 cup unsalted butter, softened 1 cup creamy peanut butter 3/4 cup granulated sugar 1/2 cup firmly packed light brown sugar 1 large egg 1 tablespoon milk 1 teaspoon vanilla extract 1 1/2 cups chopped Snickers Peanut Butter Squared candy bars 3/4 cup milk chocolate chips
Add the egg and mix until combined. Add the milk and the vanilla extract and mix again. Stir in the chopped Snickers and chocolate chips.
So here you go - a peanut butter snickers cookie. The only issue that I had with these is that the candy bar oozed out of the cookie if it was too close to the edge. I think that instead of mixing the chopped Snickers into the dough next time, I will just place them on top of the cookies before baking. Besides, they look a lot cooler when you can see the candy bar in the cookie too.
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My 15 year old daughter orders Alfredo almost every time that we go to an Italian restaurant. She loves it. With chicken, with shrimp - doesn't matter - if it has Alfredo on it - she will eat it. That is exactly why I was so excited to make this recipe from damndelicous.net for her - shrimp Alfredo pasta. (Everything that she loves - pasta and Alfredo and shrimp.) So apparently, she only loves to eat Alfredo when she's not at home! I love that girl but she sure is a finicky eater. Ben and I thought this pasta was delicious. It's creamy and cheesy and I'm fairly certain that if this pasta had been served to Courtney while we were sitting in an Olive Garden restaurant - she would have gobbled it up. (It's all in the atmosphere.) Shrimp Alfredo Pasta 1 pound medium shrimp, peeled and deveined 2 tablespoons olive oil, divided Kosher salt and freshly ground black pepper, to taste 8 ounces whole wheat penne pasta 1 (14.5-ounce) can petite diced tomatoes, drained 1/2 cup reduced fat mozzarella cheese 2 tablespoons grated Parmesan For the Alfredo sauce 2 tablespoons unsalted butter 4 cloves garlic, minced 1 tablespoon all-purpose flour 1 (5-ounce) can 2% evaporated milk 1 ounce light cream cheese 1/4 cup chicken broth, or more, to taste Kosher salt and freshly ground black pepper, to taste
Serve. It does take a serious amount of dishes to make - but it's still worth it.
Ciao!
My tip of the day to help minimize your Thanksgiving to-do list --- make some of your breakfast/brunch food ahead of time and tuck it away in your freezer for the big day. (muffins, coffee cake, sausage, french toast) At least it's one meal of the day that you won't have to worry about so you can focus your attention on the Thanksgiving meal. I just happen to have an amazing coffee cake recipe from Southern Living that would be perfect for you to tuck away in your freezer for Thanksgiving morning. (That's if you can keep it from eating it before then.) Pound Cake Coffee Cake Streusel 1/2 cup firmly packed brown sugar 1/2 cup all-purpose flour 1 teaspoon ground cinnamon 1/4 cup butter 3/4 cup chopped pecans Batter 1 cup finely chopped pecans 1 cup butter, softened 2 1/2 cups granulated sugar 6 large eggs 3 cups all-purpose flour 1/4 teaspoon baking soda 1 (8-oz.) container sour cream 2 teaspoons vanilla extract 1/4 cup firmly packed brown sugar 1 1/2 teaspoons ground cinnamon Prepare Pecan Streusel: Combine first 3 ingredients in a bowl. Cut in butter with a pastry blender or fork until mixture resembles small peas. Stir in 3/4 cup pecans. Prepare Pound Cake Batter: Preheat oven to 350°. Bake 1 cup pecans in a single layer in a shallow pan 5 to 7 minutes or until lightly toasted and fragrant, stirring halfway through. Cool 20 minutes. Reduce oven temperature to 325°.
Stir together flour and baking soda; add to butter mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in vanilla. Stir together toasted pecans, brown sugar, and cinnamon; sprinkle over batter. Spoon remaining batter over pecan mixture; sprinkle with Pecan Streusel. Bake at 325° for 1 hour and 20 minutes to 1 hour and 30 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan to wire rack, and cool completely (about 1 hour). Happy Thanksgiving!
Ciao! Start your coffee pots friends because you're going to want a steaming cup of joe to sip while you enjoy this deliciously minty, coffee flavored cookie. I wish that I could capture the smell of these cookies baking in the oven and bottle it. The combination of the coffee, the mint and the buttery cookie was intoxicating. (hint, hint - Yankee candle) I have a second batch of this mocha mint dough in my freezer and I'm thinking that I if I bake one cookie every day, my house will smell like a bakery coffee shop all season long. :) If only I could do that without EATING the mocha mint cookie every day. Mocha Mint Cookies 2 and 1/4 cups (280 grams) all-purpose flour 1 teaspoon baking soda 1 and 1/4 teaspoons cornstarch 1/2 teaspoon salt 1 teaspoon unsweetened cocoa powder 1 Tablespoon instant coffee 3/4 cup (1.5 sticks or 170 grams) unsalted butter, melted 3/4 cup (150 grams) light brown sugar, loosely packed 1/2 cup (100 grams) granulated sugar 1 large egg + 1 egg yolk 2 teaspoons vanilla extract 1 and 1/2 cup Andes Mint Baking Chips Beat butter, brown sugar, and white sugar together until no brown sugar lumps remain. Beat in the egg, then the egg yolk. Finally, whisk in the vanilla. Fold in 1 and 1/4 cup Andes Mint pieces. They may not stick to the dough because of the melted butter, but do your best to have them evenly dispersed among the dough. Cover the dough and chill for 1 hour, or up to 3 days. Chilling is mandatory.
Pour yourself a cup of coffee and enjoy. Ciao!
Oatmeal raisin cookies are one of my very favorites. I don't make them very often though because A.) neither one of my kids eat raisins and B.) I would eat them all. (a direct result of A) On the rare occasion that the kids do pick up an oatmeal raisin cookie - they will pick out all of the raisins and eat the cookie without the delicious fruit! In order to right this terrible wrong - I feel that I must eat their raisins just so that they're not discarded like some sort of second rate fruit. (I'm not sure why I feel such empathy for the raisin but I certainly don't want them to feel unwanted.) After all - what's an oatmeal raisin cookie without the raisins? The raisins are the creme de la creme. The icing on the cake. I could go on and on with raisin idioms but my point is - eat the raisins people - they really are the best part of the cookie. Oatmeal Raisin Cookies 1 cup (230g) unsalted butter, softened to room temperature 1 cup (200g) light or dark brown sugar 1/4 cup (50g) granulated sugar 2 large eggs 1 Tablespoon vanilla extract 1 Tablespoon molasses 1 and 1/2 cups (190g) all-purpose flour 1 teaspoon baking soda 1 and 1/2 teaspoons ground cinnamon 1/2 teaspoon salt 3 cups (240g) old-fashioned rolled oats 1 cup (140g) raisins
Add the vanilla and molasses and mix on high until combined. Set aside. In a separate bowl, toss the flour, baking soda, cinnamon, and salt together. Add to the wet ingredients and mix on low until combined. Preheat oven to 350F degrees. Line two large baking sheets with parchment paper or silicone baking mats. Roll balls of dough (about 1.5 tablespoons of dough per cookie) and place 2 inches apart on the baking sheets. Bake for 10 minutes until very lightly browned on the sides. The centers will look very soft and undone. Remove from the oven and let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. The cookies will continue to "set" on the baking sheet during this time. Voila - a delicious oatmeal raisin cookie. Ciao!
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