Wednesday, May 30, 2012

Oreo Cheesecake Cookies

My computer has been out of operation this last week and a half, but in the meantime I was able to get some good stuff ready to share. For our sunday school class at church my husband teaches and I get to make treats. Pretty sweet deal, right? Oh yea, that and try to tame our crazy child which makes things fair. I've had this recipe bookmarked to make for a really long time now but never got around to it. I actually started out making something else but it was disasterous and I ended up tossing the whole pan, hate when that happens. After spending so much time on that I wanted something quick and easy, and this was just that. It really is like 2 cookies in 1 and they all got eaten so I guess that's a good sign!
Oreo Cheesecake Cookies

1/2 cup of (1 stick) unsalted butter, softened
3 ounces of Philadelphia Cream Cheese
1 cup of sugar
1 tsp. of vanilla extract
1 cup of all-purpose flour
1/2 cup of mini chocolate chips
1 cup of oreo cookie sandwich crumbs
1/2 cup of white chocolate chips, melted (optional)

Preheat oven to 375 and line two baking sheets with parchment paper. Set aside.
In a large bowl, cream together the butter and cream cheese using a hand mixer until they are well combined.
Add the sugar and vanilla and mix until ingredients are well combined. Add the flour and mix on low until the flour is incorporated. Stir in mini chocolate chips.
Scoop the dough into 1″ balls and roll in oreo cookie crumbs so cookie is covered. Place covered cookie balls onto the prepared baking sheet. Bake for 12 to 15 minutes, or until the edges are golden and the tops are slightly puffed.
Cool on the pan for two minutes before transferring to a wire rack to cool. Once cool, drizzle cookies with melted white chocolate. Follow TawnyAlexander on Twitter

Thursday, May 17, 2012

Peanut Butter Smore's Bars

Summer is coming up. And if you've been reading this for a while, you know I love the smores combo. We've got smore's cookie bars, smores brownies, smore's pie, smore's marshmallows, smore's ice cream bars and smore's for kids. And the list continues to grow. Or you could add some nuts and do a rocky road version if that's your thing. These are a little different than the typical smores due to the addition of peanut butter and like most chocolate desserts, I found these very hard to resist. 

Peanut Butter Smore's Bars

For Graham Cracker Crust:
1 1/2 cups graham cracker crumbs
3 tablespoons sugar
1/4 teaspoon salt
1/3 cup butter, melted

For Peanut Butter Chocolate Marshmallow Filling:
1/4 cup butter
1/2 cup smooth peanut butter (lite is all right)
1 cup chocolate chips
250 grams mini marshmallows

Line a 8 x 8″ square baking dish with parchment paper and set aside.
In a bowl, mix the graham cracker crumbs, sugar and salt together.
Add the melted butter and stir until the graham cracker crumbs are thoroughly moistened. Press evenly into the prepared baking dish and bake at 350 degrees for 10 minutes. Allow to cool completely.
In a medium-sized pot, melt the margarine and peanut butter together.
Remove from heat and stir in the chocolate chips. Stir until they’ve completely melted into the peanut butter mixture. Allow the mixture to cool to the point where you can comfortably place your hand on the bottom of the pot .
Add marshmallows and stir to coat.
Spread evenly over the graham cracker crust and put the whole thing in the fridge until fully set. Lift out of the dish using the parchment paper, cut into squares. It’s best to keep these refrigerated.
yield: 16 squares
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Sunday, May 13, 2012

Bacon, Cheddar and Tomato Quiche

Did everyone have a good Mother's day?? Did you get a special breakfast? I hope so. Matt asked me what I wanted for breakfast and normally I would choose french toast, that's my favorite so naturally what I normally pick. Buuut we have SO many eggs and I don't want them to go bad. Enter the quiche. I helped Matt make it since I doubt he's ever made a quiche before and I don't mind helping. It comes together relatively quickly and all the steps are super simple. A great thing about a quiche is you can customize it to whatever vegetables/cheese/meet you have on hand or prefer. This is what I decided on and I don't think I would have changed a thing.

Bacon, Cheddar and Tomato Quiche
adapted from Picky Palate 

8 large eggs
1/4 cup milk
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon extra virgin olive oil
1/2 cup finely chopped onion
1 cup grape tomatoes, quartered
1 cup cooked, chopped bacon pieces
1 cup shredded cheddar cheese
1 pie crust

1. Preheat oven to 350 degrees F. Place pie crust in round pie plate and partially bake for 10 minutes then remove from oven.

2. Place eggs, milk, salt and pepper into stand mixer with the whisk attachment in place. Whisk until well combined, about 20 seconds. Set aside.

3. Heat olive oil in large skillet over medium heat. Saute onions for about 5 minutes then add tomatoes, stirring and cooking for about 3 minutes. Remove from heat and set aside.

4. Pour egg mixture into crust and top evenly with onion and tomatoes, bacon and cheese. Bake until eggs are cooked through (I think mine took about 45 min. I forgot to time it to be exact though). Serve warm. Follow TawnyAlexander on Twitter