Tuesday, January 29, 2013

. . . Cookie Time Tuesday-Chocolate Peanut Cookies . . .

I can't tell you what a challenge finding a new cookie recipe has become.  I try so hard to keep bringing you something new but it can be difficult to do.  I bought a Taste of Home Cookie cookbook for the weeks when I'm stumped and just don't know what to make--this was one of those weeks! 

I had to have another epidural steroid injection in my back this past Friday so that meant 2 to 3 days of not doing a lot of standing or lifting per doctor's orders so I was in a time crunch to get these done to share with you today.  The one good thing about being in bed or on the couch for a few days it gave me plenty of time to look for recipes.  When I came across this one in the Taste of Home Cookie cookbook I knew it was a Cookie Time recipe for sure!  My husband and son don't care for peanut butter (crazy, I know) but I love chocolate and peanut butter mixed together so this recipe was calling my name..."Lindy, make me now.  Lindy, make me now".  Thanks to my husband making a late night grocery store run for the mini Reece's Cups I can now share these delicious little morsels with you! 

I loved all the chunks in these cookies but if you didn't want them chunky just chop up the nuts and finely dice the peanut butter cups up and even use mini chocolate chips but personally I think the big chunks made them especially yummy.

 • • •
Chocolate Peanut Cookies
Ingredients
1/4 Cup Butter, softened
1/4 Cup Peanut Butter
1/4 Cup Brown Sugar
2 Tablespoons Sugar
2 Tablespoons Beaten Egg
2 Tablespoons 2% Milk
1/2 teaspoon Vanilla extract
1 Cup All-Purpose Flour
1/2 teaspoon baking soda
1/8 teaspoon salt
1/3 Cup Honey-roasted Peanuts
1/3 Cup Semisweet Chocolate Chips
1/3 Cup Chopped Mini Reece's Cups


In a large bowl, cream the butter, peanut butter and sugars until light and fluffy.  Beat in the egg, milk and vanilla.  Combine the flour, baking soda and salt; gradually add to the creamed mixture and combine well.  Stir in the peanuts, chocolate chips and chopped peanut butter cups.

Drop by tablespoonfuls 2 inches apart on a parchment or Silpat Mat lined baking sheet.  Bake at 350 degrees for 10 to 12 minutes.  Remove to wire racks to cool.  Enjoy!


 • Gather ingredients
• Cream butter, peanut butter and sugars together until fluffy
• Add the milk, beaten egg and vanilla and combine
• Add dry ingredients until well blended

• Add nuts, peanut butter cups and chocolate chips and stir in
• Drop by tablespoonfuls onto a parchment paper lined baking sheet
• Bake for 10 to 12 minutes at 350 degrees
• Remove to a cooling rack to cool completely then enjoy them!


Yummy!



chunky!

Peanut Butter & chocolate

Tuesday, January 22, 2013

. . . Cookie Time Tuesday-Chocolate Peanut Butter Brownie Cookies . . .

I really love brownies so when I came across this recipe over on Six Sisters Stuff I knew I had to add it to my Cookie Time Tuesday list.  I am so glad I made these because I found a keeper!  These are kind of like eating a brownie but in cookie form and I love that you can pretty much mix in any type of chips or nuts.  I would like these with mint chips or even white chips or toffee, oh the list is endless!  I think you will really enjoy these and they are super simple to make which is always a bonus!

• • •
You will need:
21 ounce box brownie mix (I used Pillsbury Family Size Brownie Mix)
 ½ cup all-purpose flour
6 tablespoons canola oil
2 eggs, beaten
2 tablespoons water
Mini chocolate chips or regular Chocolate Chips (add as many as you'd like but the recipe calls for 6 ounces)
Peanut Butter Chips (desired amount to achieve the flavor you want)
¾ cup nuts , chopped (optional) 

Preheat oven to 350°F.  In a medium bowl, combine all ingredients. Stir until well blended. Drop mix from a teaspoon onto a cookie sheet lightly sprayed with cooking spray. Bake for 9 to 10 minutes.
Once cookies have lost their gloss, yet still feel soft to the touch, remove from oven. DO NOT OVER BAKE THESE COOKIES.  Let cool 1 minute, then remove to racks to finish cooling. Store in airtight container for up to 1 week.

 • Gather ingredients
• Mix all ingredients except for the chips together until well combined
• Add in the desired amount of chips and mix well

 • Drop by teaspoonfuls onto a cookie sheet lightly sprayed with baking spray
• Bake at 350 degrees for 9 to 10 minutes and then remove and let cool for about 1 minute then remove to a cooling rack.  The batch above is shown with just chocolate chips added in because my husband and son don't like peanut butter but the other photos show you what the cookies look like with both mini chocolate chips and peanut butter chips in them.  Yummy!

 so good!

 simple and sweet!



enjoy!


Saturday, January 19, 2013

. . . Blueberry Breakfast Cake . . .

I love Pinterest but it sure does get me in trouble!  I just can't resist trying recipes that I probably shouldn't be making when my New Year's Resolution is to get back to eating healthier and working out more but I just love all the yummy goodness I find on there.  I'm sure my family appreciates the recipes so I guess I'll keep making them and using self control.  This Blueberry Breakfast Cake is one I'm excited to make again...maybe even today!  I know there are quite a few variations of this floating around out there but I used Life as a Lofthouse's recipe and it was fantastic.  I made it for New Year's Day breakfast and it was a big hit at our house. 

I know the recipe calls for fresh berries but due to the expense of them I went ahead and used frozen and had no issues at all except that I didn't drain the liquid off as much as I should have.  I found that it took a little longer to bake and I'm thinking it's because of the extra moisture from the berries.  

Blueberry Breakfast Cake 
You will need:
 1/2 cup butter, room temperature
2 teaspoons lemon zest
3/4 cup + 2 Tablespoons sugar, divided
1 egg, room temperature
1 teaspoon vanilla extract
2 cups flour, divided
2 teaspoons baking powder
1 teaspoon kosher salt
2 cups fresh blueberries
1/2 cup buttermilk

 Preheat oven to 350 degrees. Cream butter, lemon zest and 3/4 cup + 1 Tablespoon of the sugar together. Beat until creamy and fluffy. Add egg and vanilla and beat until combined.

Toss the blueberries with 1/4 cup of the flour. Set aside.

Whisk together the remaining flour, baking powder and salt together in a separate bowl. Slowly add flour mixture to wet mixture, alternating with the buttermilk. Fold in blueberries.

Grease a 9x9 inch square pan (I did use a round baking dish) with non-stick spray. Spread batter into pan (batter will be thick but that is how it's supposed to be).
Sprinkle the remaining Tablespoon of sugar evenly over the top of batter.

Bake for 35-40 minutes, or until a toothpick inserted comes out clean. Let cool 15 minutes before serving.

 • Gather your ingredients
• Cream butter, sugar and lemon zest
• Add egg and vanilla and beat until combined
• Toss the blueberries with 1/4 cup flour so the berries don't all fall to the bottom of your cake

 • Add flour mixture to wet mixture, alternating with the buttermilk
• Add blueberries and fold in
• Pour your mixture into a greased baking dish and top with remaining sugar.  Bake for 35 to 40 minutes or until an inserted toothpick comes out clean.
 
I feel bad that I don't have a pretty finished photo of this delicious recipe plated up but I was sick with the flu and it was all I could do to just get this made so I'll try harder to have a pretty picture the next time.  I promise that even though there is no enticing photo of this bread on a pretty plate it is so good and I'm sure you will enjoy it!

Tuesday, January 15, 2013

. . . Cookie Time Tuesday-Cupid Cookies . . .

Let me just say that I love Valentine's Day! Seeing all the stores filling up with cute merchandise for the special day made me want to bake something with that day in mind.  I grabbed some sprinkles in the dollar bin at Target and used Hershey's heart shaped chocolates and came up with what we have been calling Cupid Cookies.  I used my favorite Chocolate Chip Cookie recipe and then added in some mini chocolate chips and lots of pink, red and white sprinkles then baked them and added a chocolate heart in the center.  So cute and also so good!  I also made a batch of these with just the chocolate chips and the sprinkles and they are fantastic too so you could skip the chocolate heart center if you wanted to.

I plan on making these for the teacher's and my son's classmates since they turned out so tasty and so cute.  I hope you can share these Cupid Cookies with someone special!

 You will need:
2 1/4 Cup Flour
1 tsp Baking Soda
1 Cup Margarine (I Use Blue Bonnet for best results)
1/4 Cup Sugar
3/4 Brown Sugar
1 Small Package Vanilla Instant Pudding (the key to this recipe)
1 tsp Vanilla
2 Eggs
1 Cup of Mini Chocolate Chips
Sprinkles--as many as you'd like
1 Bag of Hershey's Chocolate Hearts or any brand of chocolate hearts
Preheat over to 350 degrees

Mix flour and baking soda in a small bowl and set aside.
Combine softened margarine, sugars, pudding mix and vanilla.  Mix well with electric mixer.  Add eggs one at a time.  Slowly mix in the flour mixture.  Add chocolate chips and sprinkles and combine.

Roll about 1 tablespoonful of dough and bake on a Silpat mat or Parchment Paper lined baking sheet.  Bake for 7 to 10 minutes.  As soon as the cookies come out of the oven place a chocolate heart in the center pushing down firmly so they stay in place.  Move to a cooling rack until cooled.
 
 • Gather ingredients
• I used Hershey's Chocolate Hearts but there are other brands you can use or even use a Hershey Kiss for the center
• Combine margarine, sugars, pudding mix and vanilla until combined then add eggs one at a time until mixed in
• Add flour mixture and combine well

  • Add desired amount of chocolate chips and sprinkles and mix well
• I decided that after mixing up my sprinkles and chocolate chips that I wanted more sprinkles so I just continued to add them until I achieved the right "look".
• Roll dough into balls and place on a baking sheet and bake 7 to 10 minutes
• As soon as the cookies are removed from the oven you will place a chocolate heart in the center pressing firmly to hold the heart in place.
  • Once the hearts are added to the center of each cookie remove the cookies to a cooling rack to let cool completely.  The chocolate hearts will melt quickly because of being in the warm cookie so I moved mine to the fridge for a bit to harden up the chocolate hearts then put them in a container and they are fine at room temp once the chocolate hardens.


Too Cute!



The Perfect Gift!

Yummy!

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