Sea Salt Chocolate Chip Cookies

Hello, my name is Siggy Spice, and I am a big-ol'-cheater. 
Do you cheat on your favorites?  Favorite recipe that is.  Do you still try to find a better version?  A grass is greener on the other side version?
I do.
My recipes can't expect monogamy.  What if a dash of this, or a pinch of that changes everything?
Well, can I tell you.  I pinched....and it was AH-mazing.  Life changing even.
On top of my pinch, I was lazy and wanted to try a shortcut.  And ohhhh, that shortcut.  It was oh-so-short.  Like, my dough was ready to go before the oven was even pre-heated, short.  That shortcut made me feel like a cheater on a whole new level.
My family is in on this as well.  They agree that they have never tasted anything as soft, chewy, and with a pop of wow like these little gems.
Try these.  Please.  Don't let me stew in my guilt alone.



Sea Salt Chocolate Chip Cookies
Recipe ever so slightly adapted by:  Six Sisters Stuff

Ingredients:

• 1/2 cup (1 stick) butter, softened
• 1 cup light brown sugar
• 2 tsp vanilla extract
• 1 egg
• 2 1/2 cups Bisquick baking mix
• 1 cup semisweet chocolate chips
• Sea Salt - just a sprinkle, not even a pinch for each cookie.  I used my Pink Himalayan Sea Salt grinder and just ground a wee-bit onto each cookie.

 

Directions:

Preheat oven to 375 degrees.  In a large mixing bowl, combine softened butter, brown sugar, vanilla, and egg.  Fold in Bisquick baking mix.  Stir in chocolate chips.  Use 1" cookie scoop to form cookie balls and place on ungreased cookie sheets.  Sprinkle or grind not even a pinch of Sea Salt onto each cookie.  Bake 8-10 minutes or until golden brown.

Choco-Chery Chookies

Kiddo C loves cherries...I mean LOVES cherries.  So, it shouldn't be a shocker that she LOVED these cookies.  I mean, really, who doesn't love that chocolate and cherry combination?!  These cookies are a delightful fudgey brownie like bite with a splendid cherry surprise. 

Choco-Cherry Cookies
Recipe Source:  My Tasty Treasures

• 1-1/2 cups flour
• 1/2 cup unsweetened cocoa powder
• 1/2 cup softened butter
• 1 cup sugar
• 1/4 tsp baking soda
• 1/4 tsp baking powder
• 1/4 tsp salt
• 1 egg
• 1 tsp vanilla
• 48 Maraschino Cherries (10 oz jar) undrained.  (I only used about 30-ish)
• 1 cup semi-sweet chocolate chips
• 1/2 cup sweetened condensed milk

Preheat oven to 350.
In a bowl, combine flour and cocoa powder, set aside.
In a large mixing bowl, beat butter on high for 30 seconds.  Beat in sugar, baking powder, baking soda, and salt.  Add in egg and vanilla and continue beating to incorporate.  Slowly, add flour/cocoa mixture. 
Shape dough into 1" balls.  Make an indentation into each cookie with your thumb.  Drain cherries, reserving juice.  Press a cherry (or half of a cherry if they are large) into each cookie.
In a small pan, melt chocolate chips in the sweetened condensed milk.  Add 4 tsp cherry juice.
Spoon 1 tsp frosting over cherry in each cookie.  Bake in preheated oven for 10 minutes.  Cool on baking sheet for one minute before removing to rack.

This recipe has been linked to:
This Chick Cooks
Tidy Mom
Simply Sweet Home
Eat at Home

Oatmeal Coconut Chewies

These are fabulous cookies....dare I say my favorite of all the auditioning newbies.  Butter-y, vanilla-y, with a sublime crispy/chewy thing going on.  Even my coconut-hating husband loved them!  The oatmeal and coconut just lend the right amount of flavor and texture to kick these babies right to the permanent Goody Tray list....fo' shizzle!

Oatmeal Coconut Chewies
Recipe Source:  My Tasty Treasures via Mel's Kitchen Cafe

• 1 cup granulated sugar
• 1 cup brown sugar
• 2 eggs
• 1 cup (2 sticks) butter, softened to cool room temperature
• 2 tsp vanilla
• 1 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp salt
• 2 1/2 cups flour
• 1 cup shredded, sweetened coconut
• 1 cup quick oats

Preheat the oven to 350 degrees. In a large bowl cream together the sugar, eggs, butter and vanilla until light and fluffy. Add the dry ingredients and mix until combined. Drop by tablespoonfuls onto a greased or lined (silpat or parchment) baking sheet. Bake at 350 degrees for 9-11 minutes, until the cookies are set but not overly browned (bake a few minutes longer for a crispier version).

This recipe has been linked up at:
This Chick Cooks
Tidy Mom
Simply Sweet Home

Holiday Goody Platters

...SHHH!  Don't tell my neighbors, the Fire Department or the Police Station in my neighborhood, but here are the goodies that will be on this year's Holiday Goody Platters.  There are pictures and links to the recipes I already have on the blog, but I need your help deciding which others to share sooner rather than later.  What, of these goodies would you like the recipe for right away?  Give me your top 3 and I will FOR SURE get those posted by Monday, pinky promise! :)  Hopefully I can squeeze in a few more between Monday and Saturday. 
Hope you are all remembering to have FUN and take time for extra snuggles during this crazy time of year!

~Holiday Spiced and Roasted Candied Pecans, aka Pecan Crack
~Melted Snowman Cookies
~Oatmeal Coconut Chewies
~Coco-Cherry Cookies
~Deconstructed Popcorn Balls
~Super Simple Peanut Butter Fudge
~Peanut Butter Blossoms
~White Trash Candy  (The name of this CRACKS me up)
~Graham Cracker Toffee
~Nutella Potato Candy
~Cream Cheese Mints
~Holiday Nuggets (an almond-y, shortbread-y cookie that looks like a sparkly Mexican Wedding Cookie)

Reindeer Poop  -  I will make these into small truffle-sized balls....hey, my kiddos named them, lol!

Blinged-Out Holiday Rolo Turtles  -  Will drizzle with white chocolate and sprinkle with red and green sprinkles

Brown Butter Sea Salt Rice Krispy Treats  -  Again, will dress these bad-boys up with a drizzle of white chocolate and holiday sparkly goodies

Caramel Crack

BEST Sugar Cookies

And here are some additional ideas for your holiday platter:

Fudge Puddles

Vanilla Pudding Chocolate Chip Cookies

Cappuccino Chip Cookies

Peanut Butter Pretzel Sugar Cookies

Tastes Like the Inside of a Reeses Peanut Butter Cookie

This post has been linked up at:

This Chick Cooks

Eton Mess, aka our new favorite dessert

I have made this dish at least 10 times since Brandi, aka The Country Cook, first posted about it.  That is 10 times BEFORE I got a picture of it because the thought of not digging in immediately was ludicrious.  This simple dish is simply amazing.  Who doesn't love strawberries and cream?  Now add in the sweet delicate crunch of meringues, and you have a spectacular experience. 
I have tweaked some of the measurements based on personal prefernces, but it is more or less the same.
I hope you try it and love it as much as we have!

Eton Mess
Recipe adapted from:  The Country Cook

For the whipped cream:

• 1 cup heavy whipping cream
• 1 tsp vanilla extract
• 2 TBSP powdered sugar (more or less to taste)

Strawberries:

• 1 pound fresh strawberries
• 2 TBSP granulated white sugar (more or less to taste)

• 7-8 Meringue Cookies.  I use the Vanilla Meringues from Trader Joes, but use what you like or make your own, see recipe below.

Wash and slice strawberries placing them in a bowl.  Remove about 1/3 of them and process in food procesor or blender to make a chunky puree.  Add puree and sugar to sliced strawberries. 
Meanwhile, in a cold bowl using cold beaters, beat whipping cream until soft peaks start to form.  Add vanilla and desired amount of powdered sugar and continue beating until stiff peaks form.  Don't go too long though, or you will get butter ;)
Gently, but throughly, fold the strawberry mixutre into the whipped cream.  Break up meringue cookies into smaller bite-sized chunks and carefully fold in as well.  Serve immediately. 

Meringue Cookies
Recipe Source:  Joy of Baking (video tutorial also avaiable by clicking the link)

• 3 large egg whites (3 ounces or 90 grams)
• 1/4 teaspoon cream of tartar
• 3/4 cup (150 grams) superfine or caster sugar (if you don't have superfine sugar simply take granulated white sugar and process it for about 30-60 seconds in a food processor)
• 1/4 teaspoon pure vanilla extract

Preheat oven to 200 degrees F (95 degrees C) and place the rack in the center of the oven. Line a baking sheet with parchment paper. You can form the cookies with a pastry bag fitted with a 1/2 inch (1.25 cm) plain tip, or I often just use two spoons to make the cookies.

In the bowl of your electric mixer, with the whisk attachment, beat the egg whites on low-medium speed until foamy. Add the cream of tartar and continue to beat the whites until they hold soft peaks. Add the sugar, a little at a time, and continue to beat, on medium-high speed, until the meringue holds very stiff peaks. Beat in the vanilla extract.
Note: The meringue is done when it holds stiff peaks and when you rub a little between your thumb and index finger it does not feel gritty. If it feels gritty the sugar has not fully dissolved so keep beating until it feels smooth between your fingers.
Before placing the cookies on the cookie sheet, place a little of the meringue on the underside of each corner of the parchment paper. This will prevent the paper from sliding. Transfer the meringue to a pastry bag fitted with a 1/2 inch (1.25 cm) tip. Pipe 2 1/2 inch (6 cm) rounds of meringue in rows on the prepared baking sheet. Alternatively, spoon mounds of meringue, using two spoons, onto the prepared sheets. Sprinkle the tops of the cookies with a few shaved almonds, if desired.
Bake the meringues for approximately 1 1/2 to 1 3/4 hours, rotating the baking sheet from front to back (about half way through) to ensure even baking. The meringues are done when they are pale in color and fairly crisp. (The meringues will release easily from the parchment paper.) Turn off the oven, open the door a crack, and leave the meringues in the oven to finish drying several hours or overnight. The meringues can be covered and stored at room temperature for several days.
Makes about 10 - 2 1/2 inch (6 cm) meringues

This recipe has been linked at:
This Chick Cooks
Simply Sweet Home
Tidy Mom
Country Cooks Across America

Vanilla Pudding Chocolate Chip Cookies

Again, I am a wee-bit behind the ball on this one.  But I figure that if I was late trying them, even though they have been EVERYWHERE on the blog-o-sphere, there might be a few of you who have yet to try them as well.  Can I just say....
These.
Are.
AWESOME!
It took me a really long time to find a chocolate chip cookie recipe I liked.  Turned out that, my favorite recipe was the Nestle Chocolate Chip Cookie recipe on the back of the bag, except halving the butter and using Ghiradelli Milk Chocolate Chips.  The result is a soft, thick, and chewy cookie. 
So, when I saw that the Vanilla Pudding Chocolate Chip Cookies were basically the Nestle recipe except swapping some of the sugar for a box of instant vanilla pudding, I wondered if I could halve the butter for that recipe too.  Guess what, it worked!  The result was an over-the-top soft, thick, chewy, AMAZING tasting cookie.  And since it is half the butter normally called for, you can eat twice as many right?!  Good thing because...
These.
Are.
AWESOME!

Vanilla Pudding Chocolate Chip Cookies

• 2 1/4 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 cup (1 stick) butter, softened
• 1/4 cup granulated white sugar
• 3/4 cup packed brown sugar
• 1 box (3.4 oz) Instant Vanilla Pudding
• 1 tsp vanilla extract
• 2 large eggs
• 2 cups Chocolate Chips.  Again, I LOVE the Ghiradelli Milk Chocolate Chips

1. Preheat the oven to 375 degrees.
2. In a small bowl, combine the flour, baking soda, and salt. In a separate large mixer bowl, beat together the butter, granulated sugar, brown sugar, and vanilla extract until the dough is creamy. Add in the pudding mix.  Add the eggs, one at a time, beating the dough well after each addition. Gradually beat in the flour mixture. Stir in the chocolate chips. Scoop out rounded tablespoons of dough and place 2 inches apart on ungreased baking sheets.
3. Bake for 8 to 10 minutes, or until golden brown. Cool on the baking sheets for 2 minutes and then remove the cookies to wire racks to cool completely.

This recipe has been linked up at:
Mommy's Kitchen

The Queen's Banana Pudding

...and by the Queen, I am talking the Queen of southern cooking, Paula Deen.  This dish does look somewhat royal to me with the use of the Chessman Cookies.  It could be a yum-i-licious treat to celebrate a certain royal wedding coming up.  OK, that is a stretch.  Banana Pudding has NOTHING to do with royal weddings.  Great...now I have the image of the Queen in her hat, suit, and gloves trying to wrangle a silver spoonful of this southern staple into her mouth with the royal Corgi's gazing longingly for a bite.
OK, I need to move along...this post is getting really weird.
This is the most AMAZING Banana Pudding!  Truly decadent and scrumptious, it is a breeze to put together and a delight to eat!

Not Yo' Mama's Banana Pudding
Recipe Source:  Paula Deen

• 2 bags Pepperidge Farm Chessmen cookies
• 6 to 8 bananas, sliced
• 2 cups milk
• 1 (5-ounce) box instant French vanilla pudding (I used regular Vanilla)
• 1 (8-ounce) package cream cheese, softened
• 1 (14-ounce) can sweetened condensed milk
• 1 (12-ounce) container frozen whipped topping thawed, or equal amount sweetened whipped cream

Line the bottom of a 13x9x2-inch dish with 1 bag of cookies and layer bananas on top.

In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer. Using another bowl, combine the cream cheese and condensed milk together and mix until smooth. Fold the whipped topping into the cream cheese mixture. Add the cream cheese mixture to the pudding mixture and stir until well blended. Pour the mixture over the cookies and bananas and cover with the remaining cookies. Refrigerate until ready to serve

This recipe has been linked up at:
Tidy Mom
Simply Sweet Home
Mommy's Kitchen

HEALTHY Peanut Butter Balls

Allergy season is quickly approaching in this neck of the woods.  Last year was our first spring here in the ol' NC, and I had heard that the allergies could be pretty hard to take.  So, we went to the farmers market and got some local honey and had the kiddos eating it right away.  Buying local honey is a great way to introduce your body to the local pollen so your body can start to build immunity against it before it goes full blown yellow gunk all over the place.  The kiddos sailed through allergy season without so much as a sniffle.  Hubs and I on the other hand, were sick as dogs!  Since we had never had allergies before, we didn't think we needed to partake on the local honey.  Boy were we wrong!  So this year, we are taking no chances and went to the farmers market and bought a HUGE container of honey.  We have been sneaking it in everywhere! 
This recipe is a super yummy, HEALTHY way to get a big-ol'-dose-o-honey.  My kiddos (and hubs and I too) absolutely LOVED them!  Even if you don't have to worry about allergies, these are such a great alternative to cookies or pre-packaged snack bars. 

HEALTHY Peanut Butter Balls
Recipe slightly adapted from Mommy's Kitchen

• 1 cup Honey
• 1-½ cup Creamy Peanut Butter or Almond Butter
• 2-½ cups Powdered Dry Milk
• 3 cups Quick Cooking Oatmeal, Uncooked
• 2 TBSP toasted Wheat Germ
• 2 TBSP Ground Flax Seed
• ½ cups Mini Chocolate Chips, Raisins, or both (optional)

Mix all the ingredients together with hand mixer. Form into golf ball sized balls with your hands and freeze on a baking sheet lined with waxed paper until firm. Remove from the freezer and store in a large Ziploc bag in the refrigerator.

This recipe has been linked up at:
Simply Sweet Home
Tidy Mom
Crazy Domestic
Alli n Son

BEST Sugar Cookies

I have been on a quest to find the best sugar cookies.  I am quite picky when it comes to sugar cookies.  I don't like them crispy, I don't like them chewy.  Tender would be the word I would use to describe the perfect sugar cookie, but you want it sturdy for decorating.  Well, slap my ass and call me happy!  These are the best ones I have found so far.  Tender - check.  Sturdy - check.  Scrumptious - double check!   This recipe is also extremely versatile.  You can use the dough for your desired cut-out cookies.  You could roll them into a log shape and coat in colored sugar or sprinkles and use them as a slice and bake.  Anyway you cut 'em (no pun intended) they are FABULOUS!

Sugar Cookies
Recipe Source:  Annie's Eats

• 1 cup unsalted butter
• 1 cup powdered sugar
• 1 egg, beaten
• 1 ½ tsp almond extract
• 1 tsp vanilla
• 1 tsp salt
• 2 ½ c. sifted flour

Cream butter. Add powdered sugar. Blend in egg, almond extract, vanilla, salt and flour. Chill dough until firm. Roll to ¼” thickness on well-floured surface. Cut with cookie cutters. Place on greased cookie sheets. Bake at 375° for 8-10 min. Cookies should not brown. Frost and decorate when cool.


Below is a simple cream cheese frosting perfect for topping!

• 1 block of cream cheese (room temp)
• 2 cups powdered sugar
• 1 tsp vanilla
• 2-3 TBSP heavy cream (until desired consistency)

Beat together cream cheese and powdered sugar until well combines.  Add vanilla and heavy cream 1 TBSP at a time until desired consistency is reached.

This recipe has been linked up at:
Tidy Mom
Simply Sweet Home
Crazy Domestic
Mommy's Kitchen

Chocolate Peanut Butter Cheerio Chewies

I have been posting a lot of main dishes lately.  I can't help it, when it is so stinkin' cold out, all you want to make and talk about is the warm, gooey, and yummy stuff.  Not to mention the whole trying to eat healthy after the holidays thing.  Anyway, as I was looking through my food photos of recipes to post, I saw this little gem I made back in sunnier days.  Now, I am not sure how many of you have had Chocolate Cheerios yet, but can I just say they are FABULOUS?!?!  Dry as a snack, or with milk...they totally ROCK!  And guess what?  When you use them in this recipe, holy chocolate and peanut butter Batman, it is a winner!  This was a fabulous treat for the kiddos and the adults too!

Cheerio Chewies

• 1 cup sugar
• 1 cup corn syrup
• 1 cup creamy peanut butter
• 1 tsp. vanilla
• 5 cups Cheerios  (I used 1/2 chocolate and 1/2 regular...or maybe 2/3 chocolate and 1/3 regular...whatever, don't judge me.)

In a large sauce pan, combine sugar and corn syrup. Bring to boil over medium heat.
Allow mixture to boil for one minute and remove from heat.
Add peanut butter and vanilla to mixture and mix until smooth.
Add Cheerios and mix until all coated.
Drop mixture by spoonful onto waxed paper and allow to cool.
ENJOY!

Recipe adapted from:  Real Mom Kitchen

This recipe has been linked up at:
Nikki's Nifty Knacks
Frou Frou Decor
Tidy Mom
Simply Sweet Home
Mommy's Kitchen

Cappuccino Chip Cookies and Fudge Puddles. It's a Cookie Two-fer!

I thought since we have a little less than a week left before those pesky resolutions ban us from cookies and sweet treats, I have a sworn and bound duty to share with you TWO spectacular cookies from our Holiday Cookie Palooza! 

First up....Cappuccino Chip Cookies from my friend Kim!  These are fabulous and were a great snack for Santa to keep his energy going to wrap all the gifts he waited until the last minute to buy visit all those houses!  This recipe makes a LOT (like 4-5 dozen) of these coffee-chocolatey bits-o-love, which makes them oh so very nice to share.

Cappuccino Chip Cookies

• 4 sticks of butter, melted
• 1/4 cup instant coffee crystals
• 2 tsp vanilla extract
• 2 tsp brandy or rum extract
• 3 cups sugar
• 3 eggs, beaten 
• 2 tsp baking soda
• 1 tsp baking powder
• 3 cups mini chocolate chips
• 5 1/2 cups flour 

Preheat oven to 350 degrees.
Melt butter in a (very) large bowl.  Whisk in the instant coffee and extracts until the coffee is dissolved.
Add sugar, eggs, baking soda and baking powder; mix well.
Stir in chocolate chips.  Add flour in one-cup increments, stirring after each addition. Mix until flour is evenly distributed.
Form walnut-sized balls of dough, roll in sugar if desired.
Place 2" apart and bake for 9 to 11 minutes.

YUM!

Next up, Fudge Puddles, aka Puddles-o-YUM!  I can't remember where I originally saw this recipe, but when the lovely Tina from Mommy's Kitchen blogged these, I double bookmarked them to make.  They are so fabulously rich...perfect with a cold glass of milk!

Fudge Puddles

Cookie Crust recipe:

• 1/2 cup butter, softened
• 1/2 cup creamy peanut butter
• 1/2 cup sugar
• 1/2 cup packed brown sugar
• 1 /2 tsp vanilla extract
• 1 large egg
• 1 1/4 cup all-purpose flour
• 3/4 tsp baking soda
• 1/2 tsp salt

Preheat oven to 325 degrees.  Grease a mini-muffin pan.
In a large mixer bowl, combine butter, peanut butter, and both sugars. Beat in egg and vanilla Next, in a separate bowl, mix the flour, baking soda, and salt. Gradually add flour mix to the creamy mixture. Chill in the fridge for at least one hour (or in the freezer for about 15 minutes). Remove from fridge and form into 1" balls.
Add 1 ball to each muffin cup. Bake for about 15 minutes or until very lightly browned. Remove from oven and make an indentation in the center of each ball. I used the handle of my potato masher, cause that's how I roll.  Let them cool in the pan for at least 5 minutes and then move to a cooling rack.
Once all of the cookies are done baking, it's time to make the fudge filling.

Filling recipe:

• 1 cup semi-sweet chocolate chips
• 1 cup butterscotch chips
• 1 can sweetened condensed milk, 14 ounces
• 1 tsp vanilla

In a microwave safe bowl or saucepan, combine all of the ingredients except the nuts/sprinkles. Microwave for 1 minutes. Stir well. If there are still un-melted chips, continue to melt in microwave for 15 second increments until all smooth:
Immediately start filling the cookie cups with the filling. Work quickly to avoid the mixture hardening up on you.  Instead of using a spoon to fill each cup up with, I put the mixture into a Ziploc baggie and snipped the corner off to fill that way.  It went MUCH faster. Let set for an hour or until fudgey center has firmed-up.

YUM 2.0

These recipes has been linked at:
Nikkis Nifty Knacks
Tidy Mom
Simply Sweet Home
Mommy's Kitchen
Eat at Home

Caramel Crack

If Betty Crocker was a drug dealer, this is what she would be slinging.
This little gem is very much like the Apricot/Raspberry Crumb Bars but filled with caramel and chocolate.
Add this one to your holiday platter and have all your friends and neighbors mowing your lawn and bringing you coffee for an entire year!

Ingredients:

• 2 sticks melted butter
• 1 1/2 cups brown sugar
• 2 cups flour
• 2 cups oatmeal
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/3-3/4 bag of chocolate chips, depending how chocolately you like it
• 1 jar (10 ounces-ish) of caramel topping.  I used the Fleur de Sel Caramel Sauce from Trader Joe's, but you could use Smucker's or Mrs. Richardson's. 

Preheat oven to 325 degrees.
Grease a 9"x13" baking pan.
Combine the brown sugar, flour, oatmeal, baking soda & salt. Add melted butter and  mix until crumbly.
Press HALF of the mixture into the bottom of the prepared pan and bake for 15 minutes.
Remove from oven and spread the jar of caramel topping on top, followed by the chocolate chips.  Sprinkle the remaining prepared dough mixture over the top.
Place back in oven and bake for an additional 15 -20 minutes, until it's a light golden brown.
Allow to cool and chill completely before cutting them into squares.  Go forth and gorge!

Recipe Source:  I have been making it for a while and do not know where I first saw it

Recipe linked to:
Frou Frou Decor
Tidy Mom
Simply Sweet Home
Mommy's Kitchen

Brown Butter Sea Salt Rice Krispy Treats

Don't let this unassuming picture fool you.  These are not the Rice Krispy Treats of your youth.  These are the sexy grown-up version of that classic...and by sexy and grown-up, I mean totally, insanely, ridiculously luscious!  I cannot adequately put into words how much I want you to try these.  Treat yourself with these treats.  Just do it.  Pleeassseeeee!!!!

Ingredients:

• 1 stick butter
• 1 bag marshmallows (10.5 oz)
• 1 tsp vanilla
• 1/4 tsp sea salt
• 6 slightly over flowing cups rice krispy cereal

Spray a 9x13 baking dish with non-stick spray, set aside.
In a large bowl, gently toss together sea salt and rice krispy cereal. Set aside.
To brown butter, heat in a pot over medium-low heat. Continue stirring after butter is melted. It will eventually begin to foam, then turn a brown color and smell nutty. Stay with the butter and stir occasionally so it does not burn. The time it takes from browned butter to turn burned butter is under a minute, so watch it carefully. When butter has browned, remove from heat and add marshmallows. Stir quickly so that marshmallows melt into the butter. If need be, you can replace over low heat to assist the melting. Once smooth and thoroughly combined, add vanilla, and stir to incorporate.
Pour butter/marshmallow mixture over top of sea salt/rice krispy mixture. Working quickly, stir to coat and combine evenly. Press mixture into baking dish and let sit at room temperature for 30 minutes before cutting into squares. Clear your schedule and take a bite....you will be there a while!

Recipe adapted (aka tweaked) from Baking Serendipity who adapted from Smitten Kitchen

This recipe has been linked to:
Nikkis Nifty Knacks
Prairie Story
Tidy Mom
Simply Sweet Home
Frou Frou Decor
Mommy's Kitchen

Pumpkin Muffin Cookies

Happy, Happy Fall!!! 
What if I told you that you could have these INSANELY scrumptious Pumpkin Muffin Cookies with 2 ingredients?  How about if I added in that you could customize them in any way you like to make them your own?  Just to make you shake your head even more, I am going to add in there is no oil, butter, or eggs in them!  I am willing to bet you would not believe me.  Well, my friends, believe it!  These things ROCK and are in the oven in about 2 minutes.  So, to keep it short and sweet like these little beauties, and to make me stop sounding like a late night infomercial, let's get to it!

Ingredients:
1 box Spice Cake mix
1 can (15 ounces) pureed pumpkin, NOT PUMPKIN PIE FILLING!

Optional add-ins:  Raisins, Chocolate Chips, White Chocolate Chips, Pecans, pumpkin seeds...the list goes on and on.  Our favorite is 1/2 cup raisins and 1/2 cup white chocolate chips.  You could always leave them plain and frost them with a cream cheese frosting.

Preheat oven to 400 degrees.  Spray cookie sheet with baking spray.  In a bowl, combine canned pumpkin and cake mix.  Stir until smooth, mixture will be thick.  Add whatever optional ingredients you like, as much or as little as you like.
Using a cookie scoop, put desired amount of dough on sheet.  Bake for 7-10 minutes or until slightly browned on edges.  They will not spread, as they are a "cakey" cookie.  ENJOY!

This recipe has been linked to:
Nikkis Nifty Knacks
Prairie Story
Frou Frou Decor
Tidy Mom
Simply Sweet Home
Mommy's Kitchen
Eat at Home

GIANT Cookie

School is ready to start again (((sigh)))
Seems like just yesterday, we were having our end-of-year celebration.  For that celebration, I went a wee overboard and made a GIANT cookie.  I topped this bad boy with scoops of vanilla ice cream, hot fudge and caramel sauce, whipped cream, and of course cherries.  (Note to self, take a picture of the final product BEFORE setting it on a table with kiddos clutching their spoons and a crazed look in their eye...)  This was SO fun to all share the platter-o-yum together.  However, I think next time I do it, I will make 2 medium cookies and freeze one right away, because we ended up throwing quite a bit out once the ice cream got all melty.
Surprise your kiddos and bake this bad boy up for a back-to-school celebration.  You can slice it like a pizza or top it with ice cream...either way, they will LOVE it!

Ingredients:

• 1/2 cup sugar
• 1/2 cup brown sugar
• 1/2 cup butter (one stick), melted and cooled slightly
• 1 whole egg
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp vanilla
• 1-1/2 cup flour
• 1/2 cup chocolate chips

Preheat oven to 350 degrees F.

In a medium bowl, cream together the sugars and butter. Add the egg and mix. Add the dry ingredients and mix well. Fold in the chocolate chips.
Line a large (11X17-inch) baking pan with foil and press the cookie into a circle. Press cookie into a 9-inch circle, about 1/4 to 3/8-inch thick. When it bakes, it spreads to about 11 inches, which fits perfectly onto a 12-inch round cardboard circle you can find at most craft stores.  I used my 10" spring form pan to bake in and that seemed to work great for me.
If desired, top the cookie with M&M’s or any other garnishes.
Bake for 13-16 minutes until the cookie is lightly golden brown. Let the cookie cool completely on the baking pan.


Recipe Source:  Tasty Kitchen member Melanie

Cookie With Many Names....

Synchronicity is a funny thing. This week, I received a request for these cookies that are on my annual Christmas Cookie platter. The very next day, Tina (the Mom in Mommy's Kitchen) had her version posted on Face Book. I am taking it as a sign to get this deliciousness shared with you. I loved, loved, LOVED these cookies as a child and was so happy to find the recipe as an adult. They are my family's favorite cookie hands down. One Christmas SEVERAL years ago, we gave homemade goodie baskets as gifts. I used a small cookie scoop to make these cookies and they turned out round and truffle sized. My then 8 year old son said they looked like reindeer poop, so the name has stuck. Many of my friends from the 'Burg grew up with these served in a bar form in our Winnie the Pooh cafeteria and lovingly called them Cow Pie's. Do I see a theme here?! Whether you call them No Bake's, Chewy Fudgey Treats, Reindeer Poop, or Cow Pie's, they are sure to bring a smile to your face!

• 2 cups sugar
• ½ cup (1 stick) butter or margarine
• ½ cup milk
• 1/3 cup powdered cocoa, I use Hershey's Cocoa
• 2/3 cup peanut butter (crunchy or creamy)
• 3 cups quick-cooking oatmeal
• 2 teaspoons vanilla extract

Place piece of wax paper or foil on tray, cookie sheet, our counter. Combine sugar, butter, milk, and cocoa in medium saucepan.
Cook over medium heat, stirring constantly, until mixture comes to a rolling boil.
Remove from heat, cool 1 minute.
Add peanut butter and vanilla, stir quickly until peanut butter is smooth.  Add oats and stir to throughly combine. Quickly drop mixture by spoonful onto waxed paper or foil. Cool completely.





Recipe Source: Hershey's Best Loved Recipes

Cookie Dough Pie

Yup, you read that right.  Cookie.  Dough.  Pie.  I'll give you a moment.....
While cruising through some food blogs, I came across this recipe on Big Red Kitchen and had it copied into my "must try" file immediately.  I am totally seeing many variations of this to experiment with, but I just had to share the original.  Now.  Immediately.   My family and I agree it is kind of like an ice cream cake (pie) with cookie dough bits in it.  Ok, I will quit talking about it and just give you the IN-SANELY easy recipe....
Ready???

Ingredients:

• 15.25 ounce package Original Chips Ahoy Cookies (not the chewy kind)
• 8 ounces Cool Whip
• 2 cups milk (see note below)
• Chocolate Sauce, for drizzle

Quickly dip cookies in milk, shake off excess liquid, and layer in 9 inch pie plate, breaking cookies to fill any gaps. Once the first layer is complete, top with a thin layer of Cool Whip. Repeat twice more making last layer of Cool Whip a bit thicker. Garnish with chocolate syrup if desired. Place in freezer 2-3 hours before serving. Serves 6-8.

Note- You must dip quickly or your pie will be very soggy. Make sure to shake off excess milk as well so that you do not have a puddle of milk in your pie. You will have leftover milk but you do need that amount to get the cookie completely immersed. The final product will be like a soft cookie dough-like consistency.


This recipe is linked up at:
Tiday Mom's I'm Loving It
Simply Sweet Home's Friday Favorites
Mommy's Kitchen Sunday Potluck

Unbelievable Chocolate Chip Cookies

And I am not just talking about the taste! They also earn the title of unbelievable because of a super secret ingredient and the fact that they are pretty darn healthy! I am not above withholding things from my family, especially when it comes to sneaking good for you stuff into my little unsuspecting brood. I always crack a grin and stifle a giggle when I see my kiddos digging into these gems. Many people turn their nose up when they find out the secret ingredients in these cookies is...ready for it...BEANS, but once they try them and see that YOU CANNOT TASTE THE BEANS in them, they are positively giddy at the idea of getting all of that extra fiber and protein in such a yummy treat!


Ingredients:

• 1 cup Flour Blend (see note below)
•  1/2 teaspoon baking soda
•  1/2 teaspoon salt
•  1/4 cup rolled oats, finely ground in a food processor
•  2 Tablespoons blanched, slivered almonds, finely ground in a food processor (omit if allergic)
•  8 Tablespoons unsalted butter, room temperature
•  1/4 cup white sugar
•  1/4 cup brown sugar
•  1 large egg
•  1 teaspoon vanilla extract
•  1/4 cup white bean puree (see note below)
•  1/2 to 3/4 cup semi sweet chocolate chips
•  optional extra boost - 1 cup of chopped walnuts or dried berries such as blueberries or raisins

Preheat oven to 375 degrees.
In a medium bowl, whisk together Flour Blend, baking soda, salt, ground oats, and ground almonds (optional). Set aside.
In a separate bowl, beat butter and both sugars until creamy. Beat in egg, vanilla, and White Bean Puree. Add dry ingredients and mix on low speed. Stir in chocolate chips (and raisins, dried berries, and/or walnuts).
Make two-bite cookies by dropping rounded half tablespoons, spaced 2 inches apart onto nonstick or parchment-lined baking sheets.
Bake for 12-14 minutes or until golden brown. Let cool on a metal rack. Again, once cooled you CANNOT TASTE THE BEANS!
Store cookies in airtight container at room temperature.

 Flour Blend:
To make the “flour blend”…sift together 1 cup white all purpose flour, 1 cup whole wheat flour, and 1 cup wheat germ. Use what you need and store the rest for future recipes.


White Bean Puree:
Drain and rinse a can of cannellini beans (Great Northern) put in blender or food processor and process until consistency of peanut butter. You may need to add 1 TBSP or so of water



This recipe is linked up at:
Tidy Mom's I'm Lovin' It
Simply Sweet Home's Friday Favorites
Mommy's Kitchen Sunday Potluck
Eat at Home



recipe source: The Sneaky Chef

Peanut Butter Pretzel Sugar Cookies with Two-Tone Chocolate Drizzle

Whew! That is a mouthful...but, at least after a bite of these, it will be a happy mouthful! The lovely Leslie, aka, The Hungry Housewife started this insanity. Only some minor tweaking ensued. They are sweet and salty, crunchy and tender, chocolate and peanut butter. It is basically a party for your mouth. For convenience and speed sake, I also used a sugar cookie mix. You could of course substitute your favorite sugar cookie recipe, but really, why wait any longer than necessary to put these in your belly.

Ingredients:

• 1 package Betty Crocker Sugar Cookie Mix, 17.5 ounce pouch
• 1 stick softened butter
• 1 egg
• 1/2 cup peanut butter
• 2 cups pretzels, broken into little bits
• 1/2 cup chocolate chips
• 1/2 cup white chocolate chips
• 1 tsp shortening, divided

Preheat oven to 375 degrees.
In a medium bowl, mix together cookie mix, butter, egg, and peanut butter until smooth. Using a small cookie scoop, roll into 1" diameter balls. Roll the cookie dough balls in broken pretzel pieces until well coated. Place on an ungreased cookie sheet and bake for 10-12 minutes until lightly browned on edges. Remove from oven and do not try to take off of baking sheet until cooled. They will fall apart if you do. Trust me, and the several cookies I had to eat straight away because of that. Once all cooked and cooled, melt your chocolate chips with 1/2 tsp shortening in microwave. Start with 30 seconds, stir, and continue in 10 second intervals until smooth. Pour into a small sandwich baggie, making a small snip in the corner and quickly drizzle over all cookies. Repeat same process with white chocolate chips. Allow chocolate to set up...if you can't wait, throw them in the fridge or freezer for a few, then ENJOY!!!

This post is linked at:
Tidy Mom's I'm Lovin' It
Mommy's Kitchen Sunday Potluck
Baking and Creating with Avril
Frou Frou Decor
Eat at Home

Food Fact Wednesday - Peanut Butter

Did you know that Monday was National Peanut Butter Lover's Day? Yeah, I had no clue either. I totally missed the day. Next year, I will have to mark it on the calendar. Do you think it is on March 1st every year or is it one of those holidays that follows the moon schedule? HAHA! So, it is only fitting that Round 2 of Food Fact Wednesday is about our sticky friend, peanut butter.

Here are some things to remember when you are noshing on a PB&J with the kiddos:

1. It has relatively high amounts of fiber and protein
2. Peanut butter also has very important micro nutrients such as Vitamin E, Vitamin B3, and large amounts of beneficial minerals such as iron, magnesium, potassium, copper, and calcium. Vitamin E is one of the most powerful liposoluble antioxidants, shown to significantly reduce the risk of cancer and cardiovascular diseases. Vitamin B3, also known as Niacin, is a vitamin that helps in the recovery of cell DNA damage, more cancer protections as well as helps in the prevention of Alzheimer's.
3. One surprising and unique property of peanut butter is its high content of Resveratrol. Yes, the same thing in wines and grape juice. Resveratrol is a powerful anti-cancer agent as well as providing anti-microbial properties that help the body effectively deal with bacteria and various fungi.
4. Another interesting substance contained in peanut butter is p-coumaric acid, a polyphenol that is a powerful antioxidant. In fact, when peanuts are roasted, it leads to a higher content in p-coumaric as much as 22%
5. A study showed that females who ate at least 1 ounce of nuts, peanuts or peanut butter each week have a 25% lower risk of developing gallstones!
6. Peanut butter contains much higher quantities of antioxidants than apples or carrots.

And some non-eating things to do with peanut butter:

1. Use it to help give your pet's medication. Most cats and dogs love the taste of it, so just hide their pill in a glob.
2. Smooth peanut butter will help unstick bubblegum from hair and clothing.
3. Bait mouse traps with it instead of cheese. Mice tend to prefer it.
4. Remove sticky residue left behind when you remove price tags by rubbing with peanut butter.
5. Put a glob at the bottom of an ice cream cone before you put ice cream on it to plug it and prevent leaking at the bottom.
6. Make a simple bird feeder by spreading peanut butter on a pine cone and roll in bird seed.
7. To de-stink your house after frying fish, add a dollop of peanut butter to the frying pan once you take the the fish out and turn off the heat. It will absorb the smell.

Do you have a non-recipe use for peanut butter? If so, share it in the comments below.
Also because I love ya, how about a recipe for the SIMPLEST peanut butter cookies ever....and they are gluten free!

Ingredients:

• 1 cup peanut butter (smooth or crunchy)
• 1 cup sugar (white, brown, or 1/2 and 1/2)  I like all white sugar best
• 1 egg
• 1 tsp vanilla
• 1/2 tsp baking soda
• optional, chocolate chips

Preheat oven to 350 degrees. Combine all ingredients until incorporated. Drop by tablespoonful or cookie scoop onto a cookie sheet. These cookies don't spread much so use a fork to flatten a bit. Bake for 8-10 minutes. They may not seem done, but they are. Let cool about 5 minutes before taking them off cookie sheet and placing on cooling rack.
Enjoy!

Quick Disclaimer: I am not giving medical advice. Please do not use this information as a replacement for seeking medical advice. I simply want to pass along some extra health benefits you may or may not know about in the food you eat!This post has been linked up at:
Eat at Home