tag:blogger.com,1999:blog-46713134430063033422024-02-07T01:50:11.064-08:00The Year of The CookieTawnyhttp://www.blogger.com/profile/06712292268505684687noreply@blogger.comBlogger237125tag:blogger.com,1999:blog-4671313443006303342.post-73625046194904253492014-03-15T07:59:00.003-07:002014-03-15T08:06:13.198-07:00Chicken Tacos, grain and dairy freeI know.. I haven't posted anything in <em>forever! </em>I did a post for <a href="https://www.facebook.com/dublinchiro">my husband's office</a> so I figured I'd put it up here as well :) He does a diet in the office called Ideal Protein which is super strict. We started it Monday and it's tough but the results are SO worth it! Anyway, it can be hard thinking of ways to spice up dinner when every night is lean meat and vegetables (no dairy, grains, sugar..). But so far we've had some really good meals and we thought it might help out other dieters to have some new ideas. So I may be posting recipes like this a little more often.. at least on the facebook page. Either on a diet or off these tacos (I guess we'll call them those?) are totally worth making!! Or maybe that's because we haven't had carby, cheesey goodness in a few days ;) JK, I'd make them even when we are eating those things again! I really like the use of cauliflower tortillas here, usually we'd do a lettuce wrap, which isn't bad, but this was so much better. For some reason my pics wouldn't upload so visit my <a href="http://www.pinterest.com/tawnyalexander/the-year-of-the-cookie/">pinterest</a> or <a href="https://www.facebook.com/pages/The-Year-of-the-Cookie/111402568914922">facebook</a> page to see them.<br />
<span id="goog_1073183749"><br /></span><br />
<strong><span style="font-size: x-large;">For the Tacos:</span></strong><br />
<strong>For the filling:</strong><br />
1 pound boneless, skinless chicken breasts, cut into strips<br />
2 large bell peppers, seeded and sliced<span class="text_exposed_hide">...</span><span class="text_exposed_show"><br /> 2 Tablespoons olive oil<br /> 1/2 teaspoon dried oregano <br /> 1/2 teaspoon garlic powder <br /> 2 teaspoons chili powder<br /> 2 teaspoons cumin<br /> 1/4 teaspoon salt<br /> 1 medium onion, sliced<br /> ½ bunch cilantro<br /><em> Optional</em>: top with tomatoes, salsa or hot sauce <br /><br /><strong> Directions:</strong><br /> Preheat oven to 400 degrees. Grease a 13×9 baking dish. Mix chicken and peppers in the dish. In a small bowl combine the oil and spices. Drizzle the spice mixture over the chicken and toss to coat. Bake uncovered for 20-25 minutes or until chicken is cooked through and the vegetables are tender. Place filling on cauliflower tortilla or wrapped in lettuce. Top with chopped onion, cilantro and salsa.<br /><br /><strong><span style="font-size: x-large;"> For the cauliflower tortillas:</span></strong><br /> 1 head of cauliflower riced, or about 4 cups (packed) <br /> 4 eggs<br /> Salt and pepper to taste<br /><br /><strong> Directions:</strong><br /> Preheat oven to 375 degrees and line a baking tray with parchment paper.<br /> Chop cauliflower and add to food processor and pulse until fine.<br /> Place riced cauliflower in a bowl and microwave for 2 minutes. Stop and stir then microwave 2 more minutes. Let it cool to touch (putting in freezer for a few minutes helps) then place it in a dish towel and squeeze out excess water as hard as you can, being careful not to burn yourself. <br /> Put cauliflower back in bowl and add eggs, salt and pepper and stir to combine.<br /> The mixture will be slightly runny. Spread the mixture onto a baking sheet into 6 circles and bake for 10 minutes, flip and bake another 5-7 minutes. Cool slightly then heat 1 at a time in a pan over medium heat pressing down slightly to brown.</span>Tawnyhttp://www.blogger.com/profile/06712292268505684687noreply@blogger.com0tag:blogger.com,1999:blog-4671313443006303342.post-18513176055027948732013-07-07T23:16:00.000-07:002013-07-07T23:16:07.377-07:00Oreo Rice Krispie Treats<div class="ingredient">
I absolutely love finding new recipes to add to my "go to" sash and these will be going in it. I had to practice some strong will power to keep from taking nipples off every time I walked by them. Ok..I didn't have any will power and ate WAY too many, but the thought to refrain did cross my mind. I used the triple double ones (the kind with white AND chocolate cream filling) but with all the varieties out there you could play around and mix it up. If you're an oreo fan you're sure to like these! </div>
<div class="ingredient">
<strong><span style="font-size: x-large;">Oreo Rice Krispie Treats</span></strong></div>
<div class="ingredient">
<span style="font-size: xx-small;"><a href="http://www.chef-in-training.com/2012/12/oreo-rice-krispie-treats/">Chef in Training</a></span></div>
<div class="ingredient">
<span style="font-size: xx-small;"></span> </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5-oL6SoHq6PY8clQU9tY9SdgCO4M_vKiFnUIFCxuwFZiiMMBxSaUUbSz6jcYyC9TTVRoG0NuEDYGQIVntzDaI6goRvBxdMV2ulucyI1bWUcdyvL9tbQsXEuavc4yZuS3tBegvtbwUMzHC/s1600/IMG_7045.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5-oL6SoHq6PY8clQU9tY9SdgCO4M_vKiFnUIFCxuwFZiiMMBxSaUUbSz6jcYyC9TTVRoG0NuEDYGQIVntzDaI6goRvBxdMV2ulucyI1bWUcdyvL9tbQsXEuavc4yZuS3tBegvtbwUMzHC/s400/IMG_7045.jpg" width="400" /></a></div>
<span style="font-size: x-large;"><div class="ingredient">
<span class="amount"><span style="font-size: small;"><strong>Ingredients:</strong></span></span></div>
<div class="ingredient">
<span class="amount"><span style="font-size: small;">6 cups Rice Krispies</span></span></div>
<div class="ingredient">
<span class="name"><span style="font-size: small;">14 triple double oreos or 20 regular</span></span></div>
<div class="ingredient">
<span style="font-size: small;"><span class="amount">5 cups</span> mini marshmallows</span></div>
<div class="ingredient">
<span style="font-size: small;"><span class="amount">3 Tbsp.</span> <span class="name">butter</span></span></div>
<div class="ingredient">
<span style="font-size: small;"><span class="name"></span></span> </div>
<div class="ingredient">
<span style="font-size: small;">Grease 9x13 pan. </span><span style="font-size: small;">Chop oreos. I like the finely chop some and also leave bigger chunks. Place Oreos and Rice Krispies in a large bowl and stir to combine.<br />In a medium sauce pan, heat butter and marshmallows together over medium heat, stirring constantly, until they melt together.</span></div>
<span style="font-size: small;">Pour melted marshmallows over cereal and oreos and use a spatula sprayed with non-stick cooking spray to quickly combine all the ingredients.</span><br />
<span style="font-size: small;">As soon as all the cereal is combined, spread mixture into the prepared 9×13″ dish. Use the spatula to press the mixture around the dish, and flatten as needed.</span><br />
<span style="font-size: small;">Let sit until completely cooled.</span></span><div class="separator" style="clear: both; text-align: center;">
</div>
Tawnyhttp://www.blogger.com/profile/06712292268505684687noreply@blogger.com0tag:blogger.com,1999:blog-4671313443006303342.post-44106889069324971542013-06-03T14:25:00.002-07:002013-06-03T14:25:49.877-07:00Baby/Toddler "Cookies"My kids have all really liked baby mum mums as babies. I haven't given them to Audrey yet, but was really excited to find a homemade version! We have so much of the baby cereal and I hardly give it to her, so I figured this would make good use of it. The verdict? Not only does Audrey love them but Rylee and Landon liked them too. Of course I told Rylee they were cookies, she's so skeptical of everything I try to feed her. They don't dissolve the way mum mums do, but they get soft and the baby can munch on it. Audrey's only 6 months and doesn't have teeth so I need to supervise her closely. Suuuper simple to make and Rylee liked that she could cut out shapes with the cookie cutters. Next time i'm going to try adding some cinnamon.<br />
<br />
<strong><span style="font-size: x-large;">Baby/Toddler "Cookies"</span></strong><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_L6XxKNR_PAr0bNNbu8irCprcBR18-pi2-zOjarF1kVqqjXNrZnA9H3hkmvnim5na25wQ1vB4rw9dQp96EMO5z5IaN5YDKyqQ2KmYwKA0y-ulTOzyo54HQ9njFiHN7FICHHopesiXZ-5t/s1600/IMG_6695.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_L6XxKNR_PAr0bNNbu8irCprcBR18-pi2-zOjarF1kVqqjXNrZnA9H3hkmvnim5na25wQ1vB4rw9dQp96EMO5z5IaN5YDKyqQ2KmYwKA0y-ulTOzyo54HQ9njFiHN7FICHHopesiXZ-5t/s400/IMG_6695.jpg" width="400" /></span></a></div>
<strong>Ingredients:</strong><br />
2 cups infant rice cereal (you can sub. 1 cup for flour, I just don't want to give Audrey flour yet)<br />
1 jar of baby food (I used peach, or a mashed up banana would work, too)<br />
2 T coconut oil, melted<br />
4-8 T water<br />
<br />
<strong>Directions:</strong><br />Preheat oven to 425 deg F and line 1 baking sheet with parchment paper. <br />
Start with 4 T of water and mix all ingredients together in a bowl. Mix well until it forms a dough, adding more water as necessary. Roll out until about 1/4"-1/2" thick. Cut into squares or use cutters to make shapes. <br />
Bake for 15 min. then let cool completely. Store in an airtight container or freeze. Tawnyhttp://www.blogger.com/profile/06712292268505684687noreply@blogger.com1tag:blogger.com,1999:blog-4671313443006303342.post-30459866087608577442013-05-05T22:19:00.002-07:002013-05-05T22:21:18.161-07:00Cauliflower Spanish "Rice"<div class="separator" style="clear: both; text-align: left;">
Hope you all had a great cindo de Mayo! We had a good, relaxing day. We made some pretty amazing fajitas and this 'rice.' I've made cauliflower rice before so figured why not a spanish version? It always surprises me how versatile cauliflower is and how good it is at imitating other things. This was no exception. The texture is almost spot on and with all the spices, most of the cauliflower flavor is masked. Oh, and not to mention that it's healthier and comes together in minutes. </div>
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<strong><span style="font-size: x-large;">Cauliflower Spanish "Rice"</span></strong></div>
<div class="separator" style="clear: both; text-align: left;">
<a href="http://www.forkandbeans.com/2013/04/16/cauliflower-spanish-rice/"><span style="font-size: x-small;">Fork & Beans</span></a></div>
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<strong>Ingredients:</strong></div>
1/2 head of cauliflower, pulsed in a food processor until rice-like or grated <br />
1 can diced tomatoes with green chilis, drained lightly<br />
1/2 onion, diced<br />
2 garlic cloves, minced<br />
1/2 tsp chili powder<br />
1/2 tsp smoked paprika<br />
1/2 tsp salt<br />
dash of cayenne pepper<br />
1/4 c. cilantro, chopped<br />
<strong></strong><br />
<strong>Directions:</strong><br />
In a skillet saute onions and garlic for 2 mins or until fragrant. Add cauliflower until slightly browned. Add can of tomatoes and spices and cook for 5-7 minutes. Fold in cilantro.<br />
<div style="text-align: left;">
Season with salt according to preference if needed.</div>
Tawnyhttp://www.blogger.com/profile/06712292268505684687noreply@blogger.com0tag:blogger.com,1999:blog-4671313443006303342.post-1423555302092645432013-04-03T15:05:00.001-07:002013-04-03T15:06:34.490-07:00M&M Sugar CookiesIt's starting to feel like summer out here in CA. And i'm a summer time girl. As much as I love Christmas, I get so excited for the sun to stay up until 9pm, picnics, beach trips, tan lines and watching the kids run around outside barefoot. And bbqs. Loove bbqs. We like having friends over and I have a problem about involving food. I always always need to have food with an activity. Something about food makes everything more fun. I mean, sure going out to a movie is fun..but it doesn't seem complete if you don't go to dinner too! Or atleast grab a snack :) Anyway, Saturday night we were at the grocery store thinking of what we were going to have for Easter dinner (talk about last minute) when I decided to see if the neighbors wanted to combine and have a potluck dinner. To my surprise everyone said yes. There was so much good food. Part of my contribution was dessert. Being that it was so last minute and I had a house to clean, I settled on these m&m sugar cookies. I may have had to make 2 trips to the grocery store, the 2nd was due to the fact that I didn't realize I was out of sugar. And staying up until midnight to get them made, due to the 2 hrs of wait time in the fridge. But the're totally worth it.To make it more Easter-y I used the little chocolate cadbury eggs (love those!!) and they worked great. I should go stock up on those before they're gone! <br />
<br />
<strong><span style="font-size: x-large;">M&M Sugar Cookies</span></strong><br />
<span style="font-size: x-small;">Cook's Illustrated </span><a href="http://traceysculinaryadventures.blogspot.com/2012/06/chewy-m-sugar-cookies.html"><span style="font-size: x-small;">via. Tracey's Culinary Adventures</span></a><br />
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<strong>Ingredients:</strong></div>
<div class="separator" style="clear: both; text-align: left;">
2 1/4 cups (11 1/4 oz) all-purpose flour </div>
1 teaspoon baking powder<br />
1/2
teaspoon baking soda <br />
1/2 teaspoon salt <br />
1 1/2 cups (10 1/2 oz) sugar,
plus 1/3 cup for rolling<br />
2 oz cream cheese, cut into 8 pieces <br />
6
tablespoons unsalted butter, melted and still warm<br />
1/3 cup vegetable (or
canola) oil <br />
1 large egg, at room temperature<br />
1 tablespoon milk <br />
2
teaspoons vanilla extract <br />
1-1 1/4 cups M&M's<br />
<br />
<div class="separator" style="clear: both; text-align: left;">
<strong>Directions:</strong></div>
Preheat oven to 350
F. Line 2 baking sheets with parchment paper. <br />
In a medium bowl, whisk
together the flour, baking powder, baking soda, and salt. Combine 1 1/2 cups of
sugar and cream cheese in a large bowl. Put
the remaining 1/3 cup sugar in a pie plate and set aside. Pour the warm butter
over the cream cheese mixture and whisk to combine. Whisk in the oil then the egg, milk and
vanilla extract. Mix until smooth. Use a rubber spatula to start folding the dry
ingredients into the wet. When the dry ingredients are partially incorporated,
add 3/4 cup of the M&M's to the dough. Continue mixing just until a soft dough
comes together.<br />
<br />
Portion the dough
onto the prepared baking sheets with a cookie scoop, using about 2 tablespoons
for each cookie. Working quickly, roll the dough into a ball with your hands
then roll in the sugar set aside in the pie plate previously. Repeat until
you've used all of the dough, placing 12 cookies on each baking sheet. Use the
bottom of a glass to flatten the dough balls into discs that are about 2 inches
in diameter. Gently press 2 or 3 more M&M's into the top of each cookie.
<br />
<br />
Bake the cookies, 1 tray at a time, for about 11-13 minutes, or until
the edges are set. The tops will be puffy and slightly cracked. Transfer the
baking sheet to a wire rack and let the cookies cool on the sheet for 5 minutes
then transfer them to the rack to cool completely.<br />
<br />
<em>Makes about 24 cookies</em>
Tawnyhttp://www.blogger.com/profile/06712292268505684687noreply@blogger.com0tag:blogger.com,1999:blog-4671313443006303342.post-34016579388669829652013-02-27T21:55:00.001-08:002013-02-27T21:55:25.964-08:00Single Serving Baked OatmealI always have a hard time finding home made snacks to make for my kids. They're tough ones. If it comes from a package they're all over it. I've made these with several different toppings including raisins, walnuts and chocolate chips. Our favorite so far is to toss some chocolate chips in. These are great because they're portable and also freeze really well! Landon devoured his. Rylee ate the chocolate out of hers and left the rest which Landon ended up finding and eating. She's not a fan of oatmeal but Matt and myself also loved them! AND there's no added sugar! How great is that?? Try out different mix ins and find your favorite :) <br />
<br />
<strong><span style="font-size: x-large;">Single Serving Baked Oatmeal</span></strong><br />
<br />
<a href="http://www.sugarfreemom.com/recipes/personal-sized-baked-oatmeal-with-individual-toppings-gluten-free-diabetic-friendly/"><span style="font-size: x-small;">Sugar-Free Mom</span></a><br />
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<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
<strong>Ingredients:</strong></div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
2 eggs</div>
1 t. vanilla extract<br />
2 c. applesauce, unsweetened<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
1 banana, mashed</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
6 packets of Sweetleaf Stevia or 1 1/2 teaspoons stevia powder or use 1/2 cup honey</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
5 c. old fashioned rolled oats </div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
1/4 c. flaxseed meal, optional</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
1 tablespoon ground cinnamon</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
3 t. baking powder</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
1 t. salt</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
2 3/4 c. milk</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
Optional toppings: raisins, walnuts, chocolate chips, fruit</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
<br /></div>
<strong>Directions:</strong><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
Preheat oven to 350 degrees. Mix eggs, vanilla, applesauce, banana and Stevia together in a bowl.</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
Add in oats, flax, cinnamon, baking powder, salt and mix well with wet ingredients. Then pour in milk and combine.</div>
Spray a 12 capacity muffin tin with cooking spray or use cupcake liners. Pour mixture evenly into muffin tin cups.<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
If using toppings add them onto the tops of muffins now. If using fresh or frozen fruit, drop it right into the batter. Bake 30 minutes until a toothpick in center comes out clean. Cool and eat or freeze.</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
<em>Yield: 24</em></div>
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<span style="font-size: x-small;">Landon Approved</span></div>
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Tawnyhttp://www.blogger.com/profile/06712292268505684687noreply@blogger.com2tag:blogger.com,1999:blog-4671313443006303342.post-33442273991017126102013-02-23T13:50:00.000-08:002013-02-23T14:00:57.173-08:00Chocolate Chip Cookie Dough CheesecakeHi. I'm still alive. Life with 3 is a whole different world- 3, 3 and under I might add. Going from 1-2 kids wasn't so bad (that is until my crazy boy became mobile), but with 3 there's always someone that needs something. Someone's diaper to change or sippy to refill. I have been cooking up new things but unfortunately i've been using my 'free' time doing other things. So this cheesecake I actually made a while back ago but have been on edge about posting. While it was really good, I just loved <a href="http://theyearofthecookie.blogspot.com/2012/07/brownie-mosaic-cheesecake.html">this brownie mosaic cheesecake</a> so much and have held it to the stanard. While it's not quite as good as that one, it's still pretty good and worthwhile to try.<br />
<br />
<strong><span style="font-size: x-large;">Chocolate Chip Cookie Dough Cheesecake</span></strong><br />
<a href="http://www.melskitchencafe.com/2010/07/chocolate-chip-cookie-dough-cheesecake.html"><span style="font-size: x-small;">Mel's Kitchen Cafe</span></a><br />
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<br />
<strong>Ingredients:</strong><br />
<strong>Crust:</strong><br />
4 tablespoons butter, melted<br />
2 1/2 cups chocolate cookie crumbs<br />
<br />
<strong>Filling:</strong><br />
4 8 oz. blocks cream cheese, softened to room temperature<br />
1 cup sugar<br />
4 large eggs<br />
1 teaspoon all-purpose flour<br />
1 teaspoon vanilla<br />
1 cup sour cream<br />
<br />
<strong>Cookie Dough:</strong><br />
½ cup butter, softened<br />
½ cup sugar<br />
½ cup packed light brown sugar<br />
2 tablespoon water or milk<br />
2 teaspoon vanilla extract<br />
1 cup all-purpose flour<br />
1/4 teaspoon salt<br />
1 cup mini chocolate chips<br />
An additional 1 cup mini chocolate chips to fold into the batter with the cookie dough balls<br />
<br />
<strong>Garnish:</strong><br />
1 cup heavy whipping cream, whipped to stiff peaks<br />
Mini chocolate chips, for sprinkling<br />
<br />
<strong>Directions:</strong><br />
<strong>For the cookie dough:</strong><br />
In a medium bowl, combine the butter and sugars for the cookie dough. Add the water or milk, vanilla and blend. Mix in the flour, salt and the chocolate chips. The dough will be fairly soft. Gently roll the dough into small balls and place them on a wax paper lined plate or baking sheet. Place them in the freezer to harden while making the rest of the cheesecake.<br />
<br />
<strong>For the crust:</strong><br />
Lightly grease the bottom and sides of a 10-inch springform pan. In a medium bowl, combine the butter with the chocolate cookie crumbs. Press onto the bottom and about halfway up the sides of the prepared pan.<br />
<br />
<strong>For the cheesecake:</strong><br />
Using an electric mixer on high speed, beat the cream cheese, sugar, eggs and flour until smooth. Add the vanilla and sour cream and mix just until blended. Be careful not to overmix – incorporating too much air into the batter can contribute to a cheesecake cracking on top during baking.<br />
Pour half the batter into the prepared crust. Gently stir in the cookie dough balls and the additional 1 cup mini chocolate chips into the remaining batter. Pour into the pan, spreading the batter to the sides of the pan and evening it out across the top. Bake the cheesecake at 325 degrees for one hour. Turn off the oven and prop the door open several inches. Let the cake sit in the oven for an additional 30 minutes. Remove the cake from the oven and let it cool completely on a wire rack. Refrigerate until chilled ideally, overnight. To serve, cut into slices and top with whipped cream and mini chocolate chips.Tawnyhttp://www.blogger.com/profile/06712292268505684687noreply@blogger.com0tag:blogger.com,1999:blog-4671313443006303342.post-78766306000153856552013-01-09T10:00:00.000-08:002013-01-09T10:00:25.134-08:002012 FavoritesI know i'm a little late on the whole "2012 Favorites" thing, but hey, better late than never. It's always hard for me when it comes to choosing favorites when I love so many different things. Although this time I found myself with several "definite" items that I make <em>all</em> the time, making it a little easier. Half sweet, half savory, all really good! Hope you enjoy! <br />
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<a href="http://theyearofthecookie.blogspot.com/2012/01/best-chicken-pot-pie.html"><span style="font-size: large;">Best Chicken Pot Pie</span></a> -I'm a fan of chicken pot pie. And to me, it doesn't get any better than this.<br />
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<span style="font-size: large;"><a href="http://theyearofthecookie.blogspot.com/2012/02/cheese-ball.html">Cheese Ball</a></span> -perfect party appetizer!</div>
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<span style="font-size: large;"><a href="http://theyearofthecookie.blogspot.com/2012/02/crepes.html">Crepes</a></span> -I didn't know just how easy crepes were to make. So glad I gave them a try! We love making different sweet and savory ones for breakfast..or dinner!<br />
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<a href="http://theyearofthecookie.blogspot.com/2012/02/carmelitas.html"> <span style="font-size: large;">Carmelitas</span></a> -Chocolate and carmel..two of my favorite combinations.<br />
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<span style="font-size: large;"><a href="http://theyearofthecookie.blogspot.com/2012/04/birthday-cake.html">Birthday Cake</a></span> -It's a little more work than one flavor, but I really like the different layers going on in here. Chocolate cake + yellow cake sandwiched between buttercream and frosted with chocolate and not to mention covered in sprinkles. You'll have a completely messy kitchen when you're done but it'll be worth it.<br />
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<span style="font-size: large;"><a href="http://theyearofthecookie.blogspot.com/2012/06/chicken-tortilla-soup.html">Chicken Tortilla Soup</a></span> -I could eat the whole pot.<br />
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<span style="font-size: large;"><a href="http://theyearofthecookie.blogspot.com/2012/07/chicken-gyros-with-tzatki-sauce.html">Chicken Gyros with Tzatki Sauce</a></span> -Simple and delicious.<br />
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<br /></div>
<span style="font-size: large;"><a href="http://theyearofthecookie.blogspot.com/2012/07/creamy-garlic-pasta.html">Creamy Garlic Pasta</a></span> -Who knew a few simple ingredients could taste so good?<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhULJ2B455kw-gSzdrhPljjxKy_yPHrcH6Kvh4nFJ-WMubadqIYG258hCuLE90U5RE5lbpAhyAigjF8JdS7r4YLSPkmeHGgI0yPlWzubZ_oVBdfeKP6DKyjp-shvOEVOOK1Jljr_Y4rjsF/s1600/IMG_3808.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" eea="true" height="208" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhULJ2B455kw-gSzdrhPljjxKy_yPHrcH6Kvh4nFJ-WMubadqIYG258hCuLE90U5RE5lbpAhyAigjF8JdS7r4YLSPkmeHGgI0yPlWzubZ_oVBdfeKP6DKyjp-shvOEVOOK1Jljr_Y4rjsF/s320/IMG_3808.jpg" width="320" /></a></div>
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<span style="font-size: large;"><a href="http://theyearofthecookie.blogspot.com/2012/07/brownie-mosaic-cheesecake.html">Brownie Mosaic Cheesecake</a></span> -It gives The Cheesecake Factory a run for it's money. And for how much they charge, do yourself a favor and make this! <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_8Bhsz12ZRxalYAM7P0aOau1_2G2h0EFymowqZ3zW_N14pXcVYOwK1vaFysEvARftpub13mEALXlHG_yWcohvuQ82hSc0y5hxv5F5udptUSLhLSIZBRMlKdRskrH3_LKqMYJiIdS_0e-x/s1600/IMG_3812.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" eea="true" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_8Bhsz12ZRxalYAM7P0aOau1_2G2h0EFymowqZ3zW_N14pXcVYOwK1vaFysEvARftpub13mEALXlHG_yWcohvuQ82hSc0y5hxv5F5udptUSLhLSIZBRMlKdRskrH3_LKqMYJiIdS_0e-x/s320/IMG_3812.jpg" width="320" /></a></div>
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<span style="font-size: large;"><a href="http://theyearofthecookie.blogspot.com/2012/08/giant-smores-stuffed-chocolate-chip.html">Giant Smores Stuffed Chocolate Chip Cookies</a></span> -I love smores. Did you know that? Chocolate chip cookies also happen to be one of my favorite things in the world. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim607SdWCZL6ZO89nuRghehiEuZFavCQsfniFWRx6Wiwc-xevW43XHVwmAZ6SnEjp78bZTkYNUp39iWKWYkxGhoNcpMn1pDnkrgYbqPEedZLK9YzHIvtD1TQU7CRPm7Wp130N7usqci0p-/s1600/IMG_3828.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" eea="true" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim607SdWCZL6ZO89nuRghehiEuZFavCQsfniFWRx6Wiwc-xevW43XHVwmAZ6SnEjp78bZTkYNUp39iWKWYkxGhoNcpMn1pDnkrgYbqPEedZLK9YzHIvtD1TQU7CRPm7Wp130N7usqci0p-/s320/IMG_3828.jpg" width="213" /></a></div>
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<span style="font-size: large;"><a href="http://theyearofthecookie.blogspot.com/2012/01/reeses-peanut-butter-cup-cookies.html">Reese's Peanut Butter Cup Cookies</a></span> -These things are big! And indulgent. Please have milk on hand.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6x2PLWr19WCvwvJ-9qBIrTMaa_haicwmK6KlGOkQtfPgMXZwWoeSPyuk7Q2ZGJlxmx6aFsG9SztFm9jZsqjAgFZRKbat7WS4yrT6Dq1lHPHLA4T92Cxr1WeiteyZGOv6HlD3cet78tDsI/s1600/IMG_1098.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" eea="true" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6x2PLWr19WCvwvJ-9qBIrTMaa_haicwmK6KlGOkQtfPgMXZwWoeSPyuk7Q2ZGJlxmx6aFsG9SztFm9jZsqjAgFZRKbat7WS4yrT6Dq1lHPHLA4T92Cxr1WeiteyZGOv6HlD3cet78tDsI/s320/IMG_1098.jpg" width="213" /></a></div>
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<span style="font-size: large;"><a href="http://theyearofthecookie.blogspot.com/2012/09/chocolate-toffee-pretzel-bark.html">Chocolate Toffee Pretzel Bark</a></span> -This stuff is just down right addicting. Get your fat pants out.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0vFHOVKa9Hw47CCLEM5gZSyw-hkWAOZa5Le9Wp1VFglP3XHwi92DTXtUOZi3JqD71E3sZv2hDX5cJo2qh35bdKCA_Lgez9ImF0yunTVx54zfUOWoUZc6WpwbCgyyIhzt94_tsDqpZCrWl/s1600/IMG_4094.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" eea="true" height="192" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0vFHOVKa9Hw47CCLEM5gZSyw-hkWAOZa5Le9Wp1VFglP3XHwi92DTXtUOZi3JqD71E3sZv2hDX5cJo2qh35bdKCA_Lgez9ImF0yunTVx54zfUOWoUZc6WpwbCgyyIhzt94_tsDqpZCrWl/s320/IMG_4094.jpg" width="320" /></a></div>
Tawnyhttp://www.blogger.com/profile/06712292268505684687noreply@blogger.com1tag:blogger.com,1999:blog-4671313443006303342.post-81199718239031907082013-01-07T12:20:00.003-08:002013-01-07T12:22:02.584-08:00Oreo Truffle BrowniesHoly cow it's been a long time since I posted something. Having a baby and with all the holidays, it's been busy around here to say the least. This month alone is packed with family and work events and baby showers. But I love it. It's good to be busy, right? Last month a friend moved away, and as a 'last' treat this is what I made. Knowing they're a fan of brownies and oreo truffles, this was sure to please. And please they did! Me, atleast. These make a huge pan and that means I ate <em>way</em> too many!<br />
<strong><span style="font-size: x-large;">Oreo Truffle Brownies</span></strong><br />
<span style="font-size: x-small;">adapted from </span><a href="http://www.chef-in-training.com/2012/08/oreo-truffle-brownies/"><span style="font-size: x-small;">Chef in Training</span></a><br />
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<strong>Ingredients:</strong></div>
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1Box of brownies and ingredients called for on box (or make your own)</div>
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1 pkg. Double Stuffed Oreos </div>
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4 oz. Cream cheese softened, add more as needed</div>
10 oz. Dipping Chocolate<br />
<br />
<strong>Directions:</strong><br />
Bake brownies as directed on box using a 9x13 in. pan. Allow to cool completely.<br />
<br />
Crush oreos until finely ground. Mash cream cheese, starting with 4 oz. and adding more as needed with oreos until well combined. Hands work best for that part. Place the oreo truffle layer on top of the brownies.<br />
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Melt dipping chocolate then spread over the truffle layer. Cover and refrigerate until set. Tawnyhttp://www.blogger.com/profile/06712292268505684687noreply@blogger.com1tag:blogger.com,1999:blog-4671313443006303342.post-30741559142320033302012-10-16T14:25:00.001-07:002012-10-16T14:26:40.309-07:00Pumpkin Waffles (french toast)<div class="separator" style="clear: both; text-align: left;">
It's crazy to me that it's the middle of October and we're planning a trip to the beach this week. It's not supposed to be in the 80's! It's supposed to be cool, and overcast out. And as much as I love the sun, i'm ready to enjoy the cool fall weather.</div>
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The other day Matt mentioned how french toast sounded good. I had been wanting to make pumpkin waffles and it just so happened that I had some left over pumpkin in the fridge from <a href="http://theyearofthecookie.blogspot.com/2010/09/chocolate-chip-pumpkin-bars.html">these pumpkin bars</a> that I can't get enough of. So I combined the best of both worlds and had some pumpkin waffle french toast. Leave them as waffles, or make french toast..it doesn't matter, we all liked them a lot both ways, and it certainly wouldn't hurt to toss some chocolate chips in the batter :) </div>
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<strong><span style="font-size: x-large;">Pumpkin Waffles </span></strong></div>
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<a href="http://www.the-girl-who-ate-everything.com/2011/11/pumpkin-waffles.html"><span style="font-size: x-small;">The Girl Who Ate Everything</span></a></div>
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<strong>Ingredients:</strong></div>
<div style="text-align: left;">
2 cups flour</div>
2 TBLS baking powder<br />
1 TBLS cinnamon<br />
1 TBLS sugar<br />
½ t. nutmeg<br />
¼ t. salt<br />
4 eggs, seperated<br />
1 ½ cup milk<br />
1 cup pure canned pumpkin<br />
¾ cup butter, melted<br />
1 TBLS vanilla<br />
<br />
<strong>Directions:</strong><br />
In a large bowl, combine flour, baking powder, cinnamon, sugar, nutmeg, and salt. Set aside.<br />
<br />
Separate the egg yolks from the egg whites. Beat egg whites until they form peaks. Set aside.<br />
In a separate bowl add the egg yolks, milk, pumpkin, melted butter, and vanilla. Mix until combined. Then add the dry mixture slowly until incorporated using a mixer.<br />
<br />
Fold beaten egg whites gently into the pumpkin batter. Spray waffle iron with cooking spray. Pour batter into waffle iron and cook according to waffle iron instructions. <em>Yield: 8 waffles</em><br />
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<div style="text-align: left;">
<span style="font-size: x-small;">*Stop there or continue to make french toast from the waffles. I'm not posting french toast steps but I did add a little pumpkin pie spice to the egg/milk/cinnamon mixture.</span></div>
Tawnyhttp://www.blogger.com/profile/06712292268505684687noreply@blogger.com0tag:blogger.com,1999:blog-4671313443006303342.post-14607973071161010382012-09-26T20:45:00.000-07:002012-09-26T20:45:15.255-07:00Fluffernutter Chocolate GobsWith my other 2 pregnancies I never really got to the point where I could no longer stand pregnancy and just wanted to be done. I mean, as much as I haaate being pregnant, i've been lucky to have felt great for the most part, almost like I wasn't pregnant at all. This time around...is a different story. I'm very ready to be done, and I still have 7 weeks left. That doesn't seem very long in terms of having another person living with us, but knowing that i'll continue to grow and be uncomfortable for that long seems like an eternity! As busy as I am with day to day stuff, i've also got some fun stuff planned for this fall to look forward to, and hopefully distract me from how many weeks I have left until my body is mine again. Part of that list includes some fall baking, which i'm so excited to start doing. I have a list of things I want to make, now I just need to find the right occasions to get it done! One of the last treats of summer i've made were these cookies that I took for a girls night. They were calling my name as soon as I saw them. PB cookie, topped with marshmallow and chocolate...yum. The glaze recipe really should be doubled. I ended up melting chocolate chips and spreading on top, but by the next morning the melted chocolate looked a little funky (still tasted fine though!) So just double up on that glaze and you should be good. Oh..and these are way better warmed up!<br />
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<span style="font-size: x-large;"><strong>Fluffernutter Chocolate Gobs</strong></span></div>
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<a href="http://buddingbaketress.blogspot.com/2011/06/fluffernutter-chocolate-gobs.html"><span style="font-size: x-small;">Baker girl</span></a></div>
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<strong>Cookies:</strong></div>
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1/2 cup (1 stick) unsalted butter, softened<br />
3/4 cup peanut butter<br />
1/2 cup granulated sugar<br />
1/2 cup packed brown sugar<br />
1 egg<br />
1 teaspoon vanilla extract<br />
3/4 teaspoon baking soda<br />
1/2 teaspoon salt<br />
1 3/4 cups all-purpose flour<br />
Mini marshmallows<br />
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<strong>Chocolate Glaze: </strong><br />
3 tablespoons butter<br />
2 tablespoons cocoa powder<br />
1/2 cup powdered sugar, sifted<br />
1/2 teaspoon vanilla extract<br />
1-2 tablespoons milk, depending on how thick you want it<br />
<br />
<strong>Directions:</strong><br />
Preheat oven to 350°F. Combine the flour, baking soda, and salt in a bowl and set aside.<br />
<br />
In the bowl of a stand mixer or with a hand mixer, beat the butter, peanut butter, granulated sugar, and brown sugar for 2 minutes until light and fluffy. Add in the egg and vanilla.<br />
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Gradually add in flour mixture on low speed. Chill dough for 15 minutes in the refrigerator.<br />
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Place by rounded spoonfuls on a lightly greased cooking sheet and bake for 7-9 minutes, until edges are very lightly browned. Remove from oven and flatten slightly, then place 3 or 4 mini marshmallows on top of each cookie then return to oven for 2-3 minutes, until the marshmallows are melted. Let cool completely.<br />
<br />
When cooled completely, make the glaze by melting the butter in a small saucepan over medium heat. Stir in the cocoa powder and mix until smooth. Remove from heat and stir in vanilla.<br />
<br />
Slowly stir in the powdered sugar, gradually adding the milk as needed to get it the desired consistency (you want it thin enough to drizzle, but thick enough that it won't run all over- a little thicker than molasses). Spoon a small amount over the top of each cookie. Glaze with set slightly upon cooling.<br />
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<em>Makes about 2 dozen cookies.</em></div>
Tawnyhttp://www.blogger.com/profile/06712292268505684687noreply@blogger.com0tag:blogger.com,1999:blog-4671313443006303342.post-5798198310790443542012-09-18T14:02:00.000-07:002012-09-18T14:03:57.569-07:00Banana Oatmeal MuffinsIt's not often Matt goes to the grocery store (atleast alone). Since i'm home all day I end up going out to stores just about everyday, so there's usually no need for him to go. Except for on occassion we need something *cough*ice cream*cough* or to return a redbox dvd. And when he goes to the grocery store you can bet he usually always comes back with steak among some other random things. His last trip he came back with a bag of bananas. Not just a little clear plastic bag with a few bananas in it..but a paper sack full of ripe bananas. When I asked what all the bananas were about he replied, "the guy at the store said I could fill the bag full for $1.50." Ook..so we've got about 15 yellow-soon-to-be-brown bananas and let me remind you, he's still on his diet so he won't be eating any of them. And the kids don't really eat bananas, not usually alteast. So rather than making 4 or 5 loaves of banana bread, i've been trying to find other uses for them; mainly healthier snacks I could give the kids. I was so happy to find this recipe! It has such basic, simple ingredients that I don't mind feeding my kids. They were a little like banana bread but they weren't very sweet (although you could easily make them sweeter if you prefer, but we were fine with them the way they were). And you can easily adapt this a number of ways, one batch I added cinnamon, another batch I added peanut butter. <br />
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<span style="font-size: x-large;"><strong>Banana Oatmeal Muffins</strong></span><br />
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<a href="http://travisjessjones.blogspot.com/2012/03/banana-oatmeal-muffins.html"><span style="font-size: x-small;">Keeping Up with the Joneses</span></a></div>
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<strong>Ingredients:</strong></div>
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2 /1/2 cups old fashioned oats <br />
1 c. of plain low fat greek yogurt (I used unsweetend applesauce) <br />
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2 eggs</div>
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3/4 cup sweetener of choice, or 2 tbs stevia sweetener (I used stevia) </div>
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1 1/2 tsp baking powder</div>
1/2 tsp baking soda<br />
2 bananas (I only used one but realized it needed at least one more<br />
<em>optional:</em> cinnamon, peanut butter, etc.<br />
<strong>Directions:</strong><br />
Preheat oven to 400 deg F. <br />
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Spray 12 cup muffin tin with nonstick spray. </div>
Place all ingredients (wet first) into a blender and blend until smooth. <br />
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Pour into muffin tins and bake about 20 minutes, or until toothpick inserted comes out clean.</div>
</div>
Tawnyhttp://www.blogger.com/profile/06712292268505684687noreply@blogger.com0tag:blogger.com,1999:blog-4671313443006303342.post-52197051394391086682012-09-14T09:35:00.001-07:002012-09-14T09:36:32.853-07:00Chocolate Toffee Pretzel BarkAs if you all need another addicting recipe, right? I mean, who can resist the sweet/salty combo? And to make matters worse, there's a good chance you already have all (or most) ingredients on hand! Not to mention it takes no time at all to whip up. I made 2 batches at once not realizing how much I would end up with! But I had no problem getting rid of it. This would make a nice addition to your Christmas plates this year as well, but let's not think about that just yet! <br />
<strong><span style="font-size: x-large;">Chocolate Toffee Pretzel Bark</span></strong><br />
<a href="http://mamasaywhat.com/salted-caramel-pretzel-bark/"><span style="font-size: x-small;">mama say what?!</span></a><br />
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<strong>Ingredients:</strong><br />
½ bag of mini pretzel twists<br />
2 sticks of butter<br />
1 cup of brown sugar<br />
1 bag of chocolate chips<br />
Sea salt or table salt<br />
<br />
<strong>Directions:</strong><br />
Preheat your oven to 350 degrees.<br />
Line a large jelly roll pan with aluminum foil and lay a single layer of pretzels down.<br />
In a medium saucepan, melt the butter and the brown sugar until the sugar is dissolved. Let it boil gently just until it starts to stick to the bottom and it forms a nice smooth caramel. You’ll want to let it bubble a little and get really thick.<br />
Remove from heat and pour evenly over the top of the pretzels. Put in the oven at 350 degrees for five minutes.<br />
Remove from the oven and sprinkle the chocolate chips over the top. Pop back in the oven for a minute then spread chocolate evenly.<br />
Spread the chocolate chips around with a spatula until mostly melted and sprinkle generously with salt.<br />
Let cool on the counter top for a few minutes and then pop in the freezer for about an hour. When it comes out of the freezer, break it up into uneven chunks with your hands and serve.<br />
*I stored it in the freezer because it softens up a little when left out.Tawnyhttp://www.blogger.com/profile/06712292268505684687noreply@blogger.com1tag:blogger.com,1999:blog-4671313443006303342.post-46270309494961991172012-09-10T05:00:00.000-07:002012-09-14T09:42:05.809-07:00Cinnamon Roll Cookies<div class="separator" style="clear: both; text-align: center;">
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So, I told ya i'd be posting a "fall cookie" next. Ok so technically it doesn't really have anything to do with fall. BUT it would definitely go nicely with a nice hot drink like some hot chocolate. Yes, skip the milk and go for the cocoa. Maybe it's a winter cookie? In any case, it's a cookie and I never need a reason to eat cookies! I have to admit I couldn't help but think it wasn't much different than a snickerdoodle, and although they're not something i'd make often, they were fun to try and it's always fun to try something different. I had a friend tell me she tried them and asked what they were because she liked them. I admittedly replied that it was just store bought sugar cookie dough with cinnamon. Sounds pretty simple, right? The original recipe used a pack of mix but I thought i'd take an even bigger short cut by using refrigerated dough. Not sure if that was a wise choice or not, because it was really soft and a little difficult to roll up, but I got it done! I'm sure it didn't help that my house was so hot. But i'll post the recipe as is and if you want to use refrigerated dough, you know there's that option as well!</div>
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<strong><span style="font-size: x-large;">Cinnamon Roll Cookies</span></strong></div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
<a href="http://www.thecountrycook.net/2011/12/cinnamon-roll-cookies.html"><span style="font-size: x-small;">The Country Cook</span></a><span style="font-size: x-small;"> via. </span><a href="http://www.inkatrinaskitchen.com/2011/12/cinnamon-roll-cookies.html?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+InKatrinasKitchen+%28In+Katrina%27s+Kitchen%29"><span style="font-size: x-small;">In Katrina's Kitchen</span></a></div>
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<strong>Ingredients:</strong></div>
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1 pouch (17.5 oz.) sugar cookie mix (or 1 roll refrigerated dough such as Pillsbury)</div>
½ cup butter or margarine, softened to room temp. (omit if using refrigerated dough)<br />
¼ cup all-purpose flour (omit if using refrigerated dough)<br />
1 egg (omit if using refrigerated dough)<br />
1 tbsp. butter, melted<br />
1/4 c granulated sugar<br />
1 tbsp. ground cinnamon<br />
¾ cup powdered sugar<br />
1 tbsp. milk<br />
<br />
<strong>Directions:</strong> In medium bowl stir cookie mix, softened butter, flour, and egg until dough forms. <br />
On a floured surface, roll dough to about ¼-inch thickness and brush with melted butter.<br />
In a small bowl mix together sugar and cinnamon. Sprinkle this mixture evenly over dough.<br />
Begin to roll up dough, starting at the long side. Pinch the dough back together if it tears. <br />
Cut dough in half and wrap in plastic wrap and pop dough in the freezer for about 20-30 minutes until firm. <br />
Heat oven to 375F degrees. Cover baking sheet with parchment paper.<br />
Take dough out of freezer and begin cutting into ¾-inch slices. Place slices about 2 inches apart on cookie sheet. Bake 10-12 minutes or until edges are lightly golden brown.<br />
Cool for about 2 minutes, remove from cookie sheet to cooling rack. Cool completely.<br />
In a small bowl, mix powdered sugar and milk until smooth. Drizzle over cooled cookies.Tawnyhttp://www.blogger.com/profile/06712292268505684687noreply@blogger.com0tag:blogger.com,1999:blog-4671313443006303342.post-9946574321498155002012-09-04T22:35:00.000-07:002012-09-14T09:43:48.976-07:00Lemon Crinkle CookiesMy husband is on a diet, Ideal Protein to be specific. And even though i'm not the one who has to restrict myself it's still frustrating sometimes. For some reason it's just not as fun to be a pig by yourself, especially when the other person is eating stuff like vegetables..and salad. That's not fun at all. Like the other day we went to the store and he handed me a king sized Twix (I may have mentioned ealirer that Twix <em>sounded </em>good) and I said no. Then he said, "are you sure?" And begrudgingly I snatched it. Because I have no will power. And you can bet as soon as we got home I was into it. But not before scarfing down a fruit tart first. Anyway point is, I said no, don't tempt me. And don't watch as I scarf it down while you're over there being all skinny. And you can bet he was saying things like, "those look soo goood" after I made these cookies. He's usually very positive about what he <em>can </em>eat and hasn't made many comments like this, but I did feel a little bad, because I know he would have liked them! <br />
These cookies were a cookie contest recipe winner, so that automatically made them a must try. They were like a soft, fluffy, lemony sugar cookie. I doubled the baking soda to 1/4 t. and made them a little larger (tablespoon sized scoops) which resulted in a slightly thicker cookie. Summer isn't over yet, put these on your bucket list because next time i'll be bringing you a fall cookie! <br />
<strong><span style="font-size: x-large;">Lemon Crinkle Cookies</span></strong><br />
<a href="http://www.laurenslatest.com/lemon-crinkle-cookies/">Lauren's Latest</a> via. <a href="http://www.ldsliving.com/story/64185-food-dish-cookie-recipe-contest-winner-recipe">LDS Living Magazine</a><br />
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<strong>Ingredients:</strong><br />
½ cups butter, softened<br />
1 cup granulated sugar<br />
½ teaspoons vanilla extract<br />
1 whole egg<br />
1 teaspoon lemon zest<br />
1 Tablespoon fresh lemon juice<br />
¼ teaspoons salt<br />
¼ teaspoons baking powder<br />
⅛ teaspoons baking soda<br />
1-½ cup all-purpose flour<br />
½ cups powdered sugar<br />
<br />
<strong>Directions:</strong><br />
Preheat oven to 350 degrees. Grease light colored baking sheets with non-stick cooking spray and set aside.<br />
<br />
In a large bowl, cream butter and sugar together until light and fluffy. Whip in vanilla, egg, lemon zest, and juice. Scrape sides and mix again. Stir in all dry ingredients slowly until just combined, excluding the powdered sugar. Scrape sides of bowl and mix again briefly. Pour powdered sugar onto a large plate. Roll a heaping teaspoon of dough into a ball and roll in powdered sugar. Place on baking sheet and repeat with remaining dough.<br />
<br />
Bake for 9-11 minutes or until bottoms begin to barely brown and cookies look matte. Remove from oven and cool cookies about 3 minutes before transferring to cooling rack.Tawnyhttp://www.blogger.com/profile/06712292268505684687noreply@blogger.com2tag:blogger.com,1999:blog-4671313443006303342.post-90758215420682881602012-08-24T07:00:00.000-07:002012-08-24T07:00:08.179-07:00Cheesey Twice Baked Potatoes<div class="separator" style="clear: both; text-align: center;">
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I LOVE summer time and I hate to see it coming to and end already. However, I do love the hearty, warm comfort food of fall and winter and drinking hot chocolate just because it's the season. I first saw this recipe about 8 years ago in a Reader's Digest magazine of my mom's that was sitting on the counter at home. I happened to pick it up and flip through the pages and stumbled on this recipe. I ripped it out, tried it, and have kept it since. If you're having other sides, it would be wise to cut these in half because they are filling, and hearty, and warm. Just what you're going to want when it starts to get cold out. </div>
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<strong><span style="font-size: x-large;">Cheesey Twice Baked Potatoes</span></strong></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCYQfKit4KF1P0g3ZAM6wFSck3-saiT42_2m3y1U1F5DxLXUJ-zgJO5A3ltGWRjF81ZaYc55ytBcW9ueNkdQnXd4vgYzRVCJmHy2Aj6ElHbwA_3iBodNp_r2aJebqor-84qMEka7g1ch8E/s1600/IMG_1441.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCYQfKit4KF1P0g3ZAM6wFSck3-saiT42_2m3y1U1F5DxLXUJ-zgJO5A3ltGWRjF81ZaYc55ytBcW9ueNkdQnXd4vgYzRVCJmHy2Aj6ElHbwA_3iBodNp_r2aJebqor-84qMEka7g1ch8E/s320/IMG_1441.JPG" width="213" yda="true" /></a></div>
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<strong>Ingredients:</strong></div>
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4 medium potatoes, baked</div>
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1/2 c. ranch dressing</div>
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1 10 oz. box frozen chopped broccoli, thawed and drained</div>
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8 slices bacon, cooked and chopped</div>
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cheddar cheese (sorry no measurement, add how much looks good to you!)</div>
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1 t. salt</div>
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1 t. pepper</div>
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<br /></div>
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<strong>Directions:</strong></div>
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Pre-heat oven to 425 deg F.</div>
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Cut lengthwise slice from each potato. Remove skin from top. Remove pulp leaving 1/4 inch shell, and put pulp in a large bowl. </div>
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Add dressing to bowl with pulp and mash to combine. Stir in broccoli, cheese and bacon. Equally spoon filling into shells. </div>
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Place on baking sheet and bake uncovered 15 min.</div>
Tawnyhttp://www.blogger.com/profile/06712292268505684687noreply@blogger.com0tag:blogger.com,1999:blog-4671313443006303342.post-78222995542094983122012-08-21T17:25:00.003-07:002012-08-21T17:25:56.961-07:00PayDay BarsHere's another quick and simple dessert that feeds a crowd, making it perfect for group activities. I chose to take them to a bbq and let me just say, they didn't last long. I had someone come ask if I made them because he really liked them but they were gone when he went back for another. Being the chocolate fan I am, I <em>had </em>to add a layer of chocolate on top. In fact, next time I would even try using a chocolate mix for the crust. I guess that takes away from the whole "PayDay" thing, but my philosophy is if you can add chocolate, what better option is there?? ;) <br />
<br />
<strong><span style="font-size: x-large;">PayDay Bars</span></strong><br />
<a href="http://girlsinaprons.blogspot.com/2012/04/homemade-payday-bars.html">Girls in Aprons</a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6umkF6w0eswOpvHUZxYCd2lw23EfrMYY0kXewIWWJBSTYoEccHjeaXhADHej_xw-uur6pe6Z6VCT2ImhFPDFzKqhyJzuMgoGaFdjrJgrScsnfBkYLVgSklvZ_-NxmJydw3D2eHiPzv8cm/s1600/IMG_3909.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" mda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6umkF6w0eswOpvHUZxYCd2lw23EfrMYY0kXewIWWJBSTYoEccHjeaXhADHej_xw-uur6pe6Z6VCT2ImhFPDFzKqhyJzuMgoGaFdjrJgrScsnfBkYLVgSklvZ_-NxmJydw3D2eHiPzv8cm/s320/IMG_3909.jpg" width="224" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-7l5kXRpOg5C4XknvpNvpIkU1PbggGQNa1ZEleEwEVZTsP8FJt3LzEo3bccDW2DPzpOP3nyu5nEUWKPURKmcOKF0rc-EcWP8ZBmw2QDRDkzrlaWYIdLC8IDsRWbmN4eAlrKJgj69VKcry/s1600/IMG_3911.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" mda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-7l5kXRpOg5C4XknvpNvpIkU1PbggGQNa1ZEleEwEVZTsP8FJt3LzEo3bccDW2DPzpOP3nyu5nEUWKPURKmcOKF0rc-EcWP8ZBmw2QDRDkzrlaWYIdLC8IDsRWbmN4eAlrKJgj69VKcry/s320/IMG_3911.jpg" width="205" /></a></div>
<strong>Crust:</strong><br />
<br />
1 box yellow cake mix<br />
1 egg<br />
1/3 cup melted butter<br />
3-5 cups marshmallows<br />
<br /><strong>Directions:</strong><br />
Preheat oven to 350. Mix all ingredients together and press in a 9x13 pan sprayed with cooking spray. Bake for 13 minutes then remove and sprinkle crust with 3-5 cups of marshmallows, evenly placing them over the entire crust. Bake an additional 2-3 minutes until marshmallows become puffy then remove and set aside.<br />
<strong>Topping:</strong><br />
2/3 cup light corn syrup<br />
1/4 cup butter<br />
2 tsp vanilla<br />
2 cups peanut butter chips (like Reese's)<br />
2 cups salted peanuts<br />
1 1/2 cups rice crispy cereal<br />
1 bag semisweet or milk chocolate chips<br />
<br />
<strong>Directions:</strong><br />
Over medium heat, stir together all ingredients except peanuts and cereal in a large saucepan until melted then stir in cereal and peanuts. Spoon mixture over marshmallows and spread evenly. Chill in refrigerator for at least an hour. Melt chocolate chips either in the microwave at 50% power stopping to stir every 30 seconds or in a double boiler on the stove top. When melted, spread on top then return to refrigerator/freezer until set. Cut into squares.Tawnyhttp://www.blogger.com/profile/06712292268505684687noreply@blogger.com0tag:blogger.com,1999:blog-4671313443006303342.post-48115392725409441222012-08-08T13:06:00.000-07:002012-09-14T09:44:30.856-07:00Giant S'mores Stuffed Chocolate Chip Cookies<div class="separator" style="clear: both; text-align: left;">
I'm sure if you're on pinterest you've seen this one floating around from <a href="http://smells-like-home.com/2012/05/giant-smores-stuffed-chocolate-chip-cookies/">Smells Like Home</a>. With my love of cookies and smores, how could I NOT give it a try? I made it for dessert one night and decided on just doing 1/2 batch (2 large cookies) since I knew 1 would be plenty for both of us. It's always fun mixing things up and this was a really good cookie (best warm!) I was thinking it would even be fun to do<a href="http://theyearofthecookie.blogspot.com/2010/08/chocolate-ricotta-muffins-and-mini.html"> mini smores</a> (maybe even try roasting the marshmallows first??) inside regular sized cookies. I'll have to keep that in mind for next time :) </div>
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<strong><span style="font-size: x-large;">Giant S'more Stuffed Chocolate Chip Cookies</span></strong></div>
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<span style="font-size: x-small;"><a href="http://smells-like-home.com/2012/05/giant-smores-stuffed-chocolate-chip-cookies/">Smells Like Home</a></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKzcRbIychFR1xp7QFDL4KKpib6VT3XaYdTH7rg45GZ0D665nn68GJntQT4lGMumbFjHeZz1in2e7-E0T1ul0-1bwfSVPvSBD_c7ItAKJTHcFQpNXDgb6QTL1G9hrWoo9M8ZndgbpD41qE/s1600/IMG_3827.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" kda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKzcRbIychFR1xp7QFDL4KKpib6VT3XaYdTH7rg45GZ0D665nn68GJntQT4lGMumbFjHeZz1in2e7-E0T1ul0-1bwfSVPvSBD_c7ItAKJTHcFQpNXDgb6QTL1G9hrWoo9M8ZndgbpD41qE/s400/IMG_3827.jpg" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim607SdWCZL6ZO89nuRghehiEuZFavCQsfniFWRx6Wiwc-xevW43XHVwmAZ6SnEjp78bZTkYNUp39iWKWYkxGhoNcpMn1pDnkrgYbqPEedZLK9YzHIvtD1TQU7CRPm7Wp130N7usqci0p-/s1600/IMG_3828.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" kda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim607SdWCZL6ZO89nuRghehiEuZFavCQsfniFWRx6Wiwc-xevW43XHVwmAZ6SnEjp78bZTkYNUp39iWKWYkxGhoNcpMn1pDnkrgYbqPEedZLK9YzHIvtD1TQU7CRPm7Wp130N7usqci0p-/s640/IMG_3828.jpg" width="426" /></a></div>
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<strong>For the cookie dough: </strong></div>
<strong>Ingredients:</strong>2 cups plus 2 tbsp all-purpose flour <br />
½ tsp baking soda <br />
½ tsp salt <br />
12 tbsp unsalted butter, melted and cooled until warm <br />
1 cup brown sugar, packed <br />
½ cup granulated sugar <br />
1 large egg plus 1 egg yolk <br />
2 tsp vanilla extract <br />
1 ½ cups semi-sweet chocolate chips <br />
<br />
<strong>For assembly:</strong><br />
1 cookie dough recipe, at room temperature <br />
8 graham cracker squares, broken into halves <br />
4 marshmallows, snipped in half lengthwise <br />
1 full-size Hershey’s bar, divided between each of the cookies <br />
<br />
<strong>Directions:</strong><em>To make the cookie dough</em>: Whisk the flour, baking soda, and salt together in a medium bowl; set aside. In the bowl of a stand mixer fitted with the paddle attachment, or by hand, mix butter and sugars until thoroughly combined. Beat in the egg, yolk, and vanilla until combined. Add dry ingredients and beat at low-speed just until combined. Stir in chocolate chips. <br />
<br />
Preheat oven to 325 degrees F. Line two baking sheets with parchment paper.<br />
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<em>To assemble and bake</em>: Lay half of the graham crackers out on the baking sheets – two crackers per sheet. Top each cracker with 3-4 pieces of chocolate then top the chocolate with two marshmallow halves, laying them side-by-side. Lay the remaining graham crackers on top of the assemble s’mores. Sandwich the s’mores between two large spoonfuls of cookie dough and using the remaining dough to wrap around each of the s’mores; the result should resemble a small cookie brick.<br />
<br />
Space the cookies at least 4 inches apart on the two baking sheets. Bake for 20-24 minutes or until the tops and edges are lightly browned and the edges just lift off the pan with a spatula.Transfer the baking sheets to wire racks and cool the cookies on the sheets for at least 5 minutes. Transfer the cookies to the wire racks and cool for another 5-10 minutes before serving.Tawnyhttp://www.blogger.com/profile/06712292268505684687noreply@blogger.com1tag:blogger.com,1999:blog-4671313443006303342.post-90340720624135122092012-07-30T05:00:00.000-07:002012-07-30T21:18:53.728-07:00Brownie Mosaic Cheesecake<br />
Happy National Cheesecake day! Atleast my newsletter from the Cheesecake Factory told me today is. So..in honor, I give you this. I've had this recipe book marked for a <em>very </em>long time, and i'm so glad I finally got around to making it! Who needs Cheesecake Factory anyway? Seriously, make your own. It isn't hard, it's so so good, and it's way cheaper! Make the brownies the day before and it'll make things go a lot smoother. I had just made this not long before I took the pictures, so it wasn't quite set yet, which is why the middle looks a little like pudding. I find that the cheesecake tastes a lot better the next day. <br />
<strong><span style="font-size: x-large;">Brownie Mosaic Cheesecake</span></strong><br />
<a href="http://smittenkitchen.com/2007/08/alexs-choice/">Smitten Kitchen</a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKMyiYu36h4cCJRnAbm45RS2QNHJgcRmZ9WGV4hSI29BXNxfWCGg16Tr55sBFhAM9v5OVVx_1itfEH9KyOUm-e3Mw5gTCOhvMLMNZ2pNYUNJy6syU_URMRe6B5ojhE7eU2rgl2YNI8076Z/s1600/IMG_3814.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" sda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKMyiYu36h4cCJRnAbm45RS2QNHJgcRmZ9WGV4hSI29BXNxfWCGg16Tr55sBFhAM9v5OVVx_1itfEH9KyOUm-e3Mw5gTCOhvMLMNZ2pNYUNJy6syU_URMRe6B5ojhE7eU2rgl2YNI8076Z/s200/IMG_3814.jpg" width="133" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgboqhO2A-K_rgEw1cYHLGHqm867tDwQDcM9cU24Lwl28Ta1Jp5icVg5zALPcUzHi4dJ3FZ50jBbh6FhvKpB9QGCXbgvOe1C0rcSKP0z-T6_ZIoH63Lmnv7e0-xYdJPmWyFAOHOzuDpaHHO/s1600/IMG_3821.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" sda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgboqhO2A-K_rgEw1cYHLGHqm867tDwQDcM9cU24Lwl28Ta1Jp5icVg5zALPcUzHi4dJ3FZ50jBbh6FhvKpB9QGCXbgvOe1C0rcSKP0z-T6_ZIoH63Lmnv7e0-xYdJPmWyFAOHOzuDpaHHO/s200/IMG_3821.jpg" width="132" /></a><img border="0" height="212" sda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_8Bhsz12ZRxalYAM7P0aOau1_2G2h0EFymowqZ3zW_N14pXcVYOwK1vaFysEvARftpub13mEALXlHG_yWcohvuQ82hSc0y5hxv5F5udptUSLhLSIZBRMlKdRskrH3_LKqMYJiIdS_0e-x/s320/IMG_3812.jpg" width="320" /></div>
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<strong>Part One: One Bowl Brownies</strong></div>
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<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
<span style="font-size: x-small;">Adapted from Baker’s One Bowl Brownies</span></div>
<strong>Ingredients:</strong><br />
4 ounces unsweetened chocolate (Baker’s chocolate, optional of course)<br />
3/4 cup (1 1/2 sticks) butter<br />
1 3/4cups sugar<br />
3 eggs<br />
1 teaspoon vanilla<br />
1/2 teaspoon salt<br />
1 cup flour<br />
<br />
<strong>Directions:</strong><br />
Preheat oven to 350°F. Line 13×9-inch baking pan with foil, with ends of foil extending over sides of pan. Grease foil.<br />
<br />
Microwave chocolate and butter in large microwaveable bowl on high for 2 minutes, or until butter is melted. Stir until chocolate is completely melted. Stir in sugar. Blend in eggs and vanilla. Add flour and salt; mix well. Spread into prepared pan.<br />
<br />
Bake 30 to 35 minute or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool in pan on wire rack. Remove brownies from pan, using foil handles. <br />
<br />
Cool brownies, then cut them into 3/4- to 1-inch squares for use in the cheesecake. You will have more than the two cups of cubes loosely measured than you will need. Add cubes to cake batter as directed below.<br />
<br />
<strong>Part Two: Crumb Crust </strong>(You can double recipe if you like a thicker crust, or just leave it as is. I doubled it and ended up throwing some of it away because it looked like too much, but im sure it would have been just fine.)<br />
<span style="font-size: x-small;">Adapted from Gourmet, 1999</span><br />
<strong>Ingredients:</strong><br />
1 1/2 cups or 5 ounces (3 cups or 10 ounces to double) finely ground cookies such as chocolate wafers. Or Chocolate Teddy Grahams.<br />
5 tablespoons (10 tablespoons to double) unsalted butter, melted<br />
1/3 cup (2/3 cup to double) sugar<br />
1/8 (1/4 teaspoon to double) teaspoon salt<br />
<br />
<strong>Directions:</strong><br />
Stir together crust ingredients and press onto bottom and 1 inch up side of a buttered 9 inch springform pan. Fill right away or chill up to 2 hours.<br />
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<strong>Part Three: Cheesecake</strong><br />
<span style="font-size: x-small;">Adapted from the Three Cities of Spain Coffeehouse</span><br />
<strong>Ingredients:</strong><br />
3 (8 ounce) packages cream cheese, softened<br />
4 large eggs<br />
1 teaspoon vanilla<br />
1 cup sugar<br />
2 cups brownie cubes (from recipe above)<br />
<br />
<strong>Directions:</strong><br />
Make crumb crust as directed above for 24-centimeter cheesecake. Preheat oven to 350°F.<br />
Make filling and bake cake: Beat cream cheese with an electric mixer until fluffy and add eggs, 1 at a time, then vanilla and sugar, beating on low speed until each ingredient is incorporated and scraping down bowl between additions.<br />
Fold brownie cubes in very gently and pour mixture into prepared pan. Put springform pan with crust in a shallow baking pan. Pour filling into crust and bake in baking pan (to catch drips) in middle of oven 45 minutes, or until cake is set 3 inches from edge but center is still slightly wobbly when pan is gently shaken. <br />
When completely cool, top with following glaze.<br />
<br />
<strong>Part Four: Ganache Glaze</strong><br />
<span style="font-size: x-small;">Adapted from Purdy’s original recipe</span><br />
<strong>Ingredients:</strong><br />
3 ounces bittersweet chocolate, broken up, or 1/2 cup chocolate morsels<br />
2 ounces butter<br />
1/4 cup heavy cream<br />
1/2 teaspoon vanilla extract<br />
1 tablespoon confectioners sugar<br />
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<div style="text-align: left;">
<strong>Directions:</strong></div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: left;">
Heat cream and butter in microwave or on stove until hot. Pour over chocolate and let sit for 1 minute. Stir. Add vanilla and confectioners sugar and stir until smooth. Pour over cheesecake or chill until ready to use.</div>Tawnyhttp://www.blogger.com/profile/06712292268505684687noreply@blogger.com2tag:blogger.com,1999:blog-4671313443006303342.post-64139904639090389582012-07-24T09:23:00.001-07:002012-09-14T09:44:57.815-07:00Creamy Garlic Pasta<div class="separator" style="clear: both; text-align: left;">
It's amazing how something with just a few simple ingredients can be so good. Like this pasta, for example. It only took about 15 minutes start to finish and both Matt and I were big fans. You could add some chicken or whatever else if you'd like to round it out, but it's also good as-is. Put it on your menu sometime because really, unless you're anti-garlic/pasta, what do you have to lose? </div>
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<strong><span style="font-size: x-large;">Creamy Garlic Pasta</span></strong></div>
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<a href="http://thecheesepusher.tumblr.com/post/2719857351/creamy-garlic-pasta"><span style="font-size: x-small;">the cheese pusher</span></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhULJ2B455kw-gSzdrhPljjxKy_yPHrcH6Kvh4nFJ-WMubadqIYG258hCuLE90U5RE5lbpAhyAigjF8JdS7r4YLSPkmeHGgI0yPlWzubZ_oVBdfeKP6DKyjp-shvOEVOOK1Jljr_Y4rjsF/s1600/IMG_3808.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="416" sda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhULJ2B455kw-gSzdrhPljjxKy_yPHrcH6Kvh4nFJ-WMubadqIYG258hCuLE90U5RE5lbpAhyAigjF8JdS7r4YLSPkmeHGgI0yPlWzubZ_oVBdfeKP6DKyjp-shvOEVOOK1Jljr_Y4rjsF/s640/IMG_3808.jpg" width="640" /></a></div>
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<div align="left">
<strong>Ingredients:</strong></div>
<div align="left">
2 tsp olive oil</div>
4 cloves garlic, minced<br />
2 tbsp butter<br />
¼ tsp salt<br />
½ tsp pepper<br />
3 cups chicken stock<br />
½ lb spaghetti or angel hair pasta<br />
1 cup grated parmesan cheese<br />
¾ cup heavy cream<br />
2 tbsp chopped fresh parsley <br />
<br />
<strong>Directions:</strong><br />
In a pot, bring the olive oil to medium-low heat. Add the garlic and stir, allowing it to cook for 1-2 minutes. Mix in the butter until melted. Add the salt, pepper and chicken stock. Raise the heat to high and let it come to a boil. <br />
Once it is at a rolling boil, add the pasta and cook for as long as the box’s directions indicate. Reduce the stove to medium heat and mix in the parmesan until completely melted. Turn off the heat and stir in the cream and parsley.Tawnyhttp://www.blogger.com/profile/06712292268505684687noreply@blogger.com0tag:blogger.com,1999:blog-4671313443006303342.post-57327037624458358262012-07-20T09:51:00.000-07:002012-09-14T09:45:42.119-07:00Chicken Gyros with Tzatki Sauce<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
I first made this recipe a couple years ago and put it in my recipe book as a keeper. But as usual, things go in there and aren't often made. But only because I typically try to make new recipes if I can. Anyway, as I was flipping through my book trying to figure out what we're going to eat this week I spotted this one and realized it's been way too long. After dinner Matt told me it was really good and it should go in "the book." Like I said, we try a lot of different recipes and he never even opens the book so little did he know it was already in there. It's super easy to make and doesn't take long at all! My favorite kind of recipe :) </div>
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<strong><span style="font-size: x-large;">Chicken Gyros with Tzatki Sauce</span></strong></div>
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<strong>Ingredients:</strong></div>
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Juice of 1 lemon</div>
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2 t. red wine vinegar</div>
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2 TBLS. extra virgin olive oil</div>
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2 heaping TBLS plain yogurt (I used greek yogurt)</div>
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2 garlic cloves, smashed</div>
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1 TBLS dried oregano</div>
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1 lb. boneless, skinless chicken breasts</div>
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salt and pepper</div>
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diced tomatoes</div>
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sliced red onions</div>
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pita bread</div>
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tzatziki sauce (recipe below)</div>
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<br /></div>
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<strong>Directions:</strong></div>
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For the chicken:</div>
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Whisk together lemon juice, red wine vinegar, olive oil, yogurt, garlic and oregano in a bowl. Add chicken to the marinade, cover and refrigerate for atleast 1 hour. </div>
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Preheat grill to medium. Sprinkle chicken with salt and pepper then grill until cooked through. Allow to rest 5 min. then cut into strips. </div>
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Heat pita bread in frying pan or toaster then top with chicken, tomatoes, onion and tzatziki</div>
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<br /></div>
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<strong>For the Tzatziki Sauce:</strong></div>
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8 oz. plain greek yogurt</div>
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1/2 cucumber, peeled, seeded and shredded</div>
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2 cloves garlic, minced</div>
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1/2 t. white wine vinegar</div>
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salt and pepper</div>
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squeeze fresh lemon juice</div>
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drizzle of olive oil</div>
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<br /></div>
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<strong>Directions:</strong></div>
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Wrap cucumber in paper towl and squeeze out excess liquid, as much as possible. </div>
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Mix together the rest of the ingredients with cucumber in a bowl and refrigerate for 30 min. Drizzle a little olive oil on top.</div>
Tawnyhttp://www.blogger.com/profile/06712292268505684687noreply@blogger.com0tag:blogger.com,1999:blog-4671313443006303342.post-20143189496919664642012-07-16T16:59:00.000-07:002012-07-18T17:06:57.994-07:00Soft Chocolate Chocolate Chip CookiesLast week I made these <a href="http://theyearofthecookie.blogspot.com/2010/05/day-2.html">soft chocolate chip cookies</a>. They were so good I wanted to try a chocolate version. They're super chocolatey so be sure you have plenty of milk around when you make these or else you'll be sorry! <br />
<strong><span style="font-size: x-large;">Soft Chocolate Chocolate Chip Cookies</span></strong><br />
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<strong>Ingredients:</strong><br />
2 cups flour<br />
1/2 t. salt<br />
1 t. baking soda<br />
2/3 cup unsweetened cocoa powder<br />
1 cup unsalted butter<br />
3/4 cup brown sugar<br />
1 cup sugar<br />
1 3.9 oz. box chocolate pudding<br />
2 eggs<br />
1 t. vanilla<br />
2 cups chocolate chips<br />
<br />
<strong>Directions:</strong><br />
Preheat oven to 350 degrees F. Sift together the flour, salt, baking soda and cocoa powder; set aside.<br />
<br />
In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture.<br />
<br />
Finally, stir in the chocolate chips. Drop cookies by rounded spoonfuls onto ungreased cookie sheets.<br />
<br />
Bake for 10 to 12 minutes in the preheated oven, cookies will look undone (it's always a little trickier with chocolate cookies). Cool slightly and remove to cooling rack.Tawnyhttp://www.blogger.com/profile/06712292268505684687noreply@blogger.com0tag:blogger.com,1999:blog-4671313443006303342.post-33218802522701492582012-07-12T06:00:00.000-07:002012-07-18T17:02:47.862-07:00Double Chocolate Double Peanut Butter Ice Cream<br />
July is national ice cream month, in case you didn't know. Lately i've really been in the mood to make things from scratch, which I would love to do on a regular basis but sometimes I struggle just getting dinner made. I feel guilty spending a ton of time in the kitchen on something I could easily just buy when I could be spending that time doing something fun with my kids. But on occassion i'll make something I would typically just buy, like ice cream. Chocolate and PB ice cream has always been one of my fave selections. The container we just finished off was Triple Cookie Sundae and I kept finding myself adding pb in when I ate it. I didn't let my mixture cool enough before churning so I had some issues and didn't get a good pb ribbon, but I also had the pb patties in there for an extra kick. I always regret when I don't make a double batch of ice cream because it goes way too fast! <br />
<br />
<strong><span style="font-size: x-large;">Double Chocolate Double Peanut Butter Ice Cream</span></strong><br />
<span style="font-size: x-small;">ice cream seen on </span><a href="http://joythebaker.com/2008/07/double-chocolate-peanut-butter-ice-cream/"><span style="font-size: x-small;">Joy the Baker</span></a><span style="font-size: x-small;"> and pb patties seen on </span><a href="http://dinneranddessert.wordpress.com/2009/03/25/chocolate-peanut-butter-ice-cream/"><span style="font-size: x-small;">Dinner and Dessert</span></a><br />
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<strong>Ingredients:</strong><br />
2 1/2 cups whole milk<br />
1 cup sugar<br />
1/3 cup unsweetened cocoa powder<br />
pinch of salt<br />
3 Tablespoons cornstarch<br />
1/2 cup heavy cream<br />
3/4 cup semi sweet chocolate chips<br />
1/2 cup smooth salted peanut butter <br />
<br />
<strong>Directions:</strong><br />
In a sauce pan over medium heat, stir together 2 cups whole milk, sugar, cocoa powder and salt. Heat until the milk start to steam, but before it starts to boil.<br />
<br />
In a small bowl, stir together the remaining 1/2 cup of whole milk and the cornstarch. Stir until no lumps remain.<br />
Add the cornstarch mixture to the heated milk and chocolate mixture and bring to a low boil. Boil until thickened. The mixture will look the consistency of chocolate pudding. Remove from flame.<br />
<br />
In a small sauce pan, heat 1/2 cup of heavy cream. Once boiling, remove from heat and pour over the chocolate chips. Let sit for 1 minute, then stir the cream and chocolate mixture until incorporated.<br />
<br />
Stir the cream and chocolate mixture into the cooling chocolate ice cream base. Place in a bowl, covered with plastic wrap or a lid, and put in the fridge until cool.<br />
<br />
Once cool follow the manufacturers instructions on the ice cream maker to churn ice cream. Once the mixture has chilled and thickened in the ice cream maker, slowly drizzle in 1/4 cup of peanut butter. Don’t over mix, you want a nice ribbon of peanut butter running through the ice cream.<br />
<br />
Transfer the ice cream into a freezer safe container and fold in the remaining 1/4 cup of peanut butter. Cover and freeze until solid.<br />
<strong><br /></strong><br />
<strong>Peanut Butter Patties</strong><br />
<strong>Ingredients:</strong><br />
<br />
6 tablespoons peanut butter (smooth or crunchy)<br />
2 tablespoons confectioners’ sugar<br />
<br />
<strong>Directions:</strong><br />
Mix together the peanut butter and sugar in a small bowl. Line a dinner plate with plastic wrap. Pinch off small pieces of the peanut butter mixture, about ½ teaspoon each, and drop them onto the dinner plate. Once you’ve used all of the mixture, freeze the patties.<br />
<br />
Mixing them in: Fold the Peanut Butter Patties into 1 quart of ice cream as you remove it from the machine.<br />
<br />
<em>Storage</em>: Peanut Butter Patties can be stored in the freezer, well wrapped, for up to 1 month.Tawnyhttp://www.blogger.com/profile/06712292268505684687noreply@blogger.com2tag:blogger.com,1999:blog-4671313443006303342.post-71095165144920288602012-07-08T22:13:00.000-07:002012-07-08T22:14:16.477-07:00Mixed Berry ClafoutiLandon's diet consists of mostly berries and fruit. And by mostly I mean like 75%. It's ridiculous. I've tried trying to get him to eat other stuff instead but a lot of times he refuses and isn't happy until he gets fruit (other than the other select things he'll eat.) I guess it could be worse. Currently we have bananas, peaches, apples, an orange, blackberries, blueberries, raspberries and lots of strawberries, and even with all that i'll be back at the store in a couple days restocking. So now i'm trying to look for new ways to give him the fruit. During my search I found this mixed berry clafouti and figured I would give it a try. He mostly picked the berries out but it was a good attempt. I've never made a clafouti before and it was a little mushy in the middle, not sure if it's supposed to be like that or if I should have baked it longer, but either way it was still good. I was out of strawberries when I made it so instead used blackberries, raspberries and blueberries. <br />
<strong><span style="font-size: x-large;">Mixed Berry Clafouti</span></strong><br />
<a href="http://www.driscolls.com/recipes/view/2551/Mixed-Berry-Clafouti">Driscoll's</a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFEwl5Ks3zBWeDqgByWrwonSzVHcDh7ggD9gz33QiC39n8kzFJK6phOleEmbgNaRCs3oR3mNMu94wPtLHFypETRNnJoFvqdF0JzAosz977-gqiqe-Udb4J__wp_EYxS4Zv-6T_FAlvS-La/s1600/IMG_3735.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="205" sca="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFEwl5Ks3zBWeDqgByWrwonSzVHcDh7ggD9gz33QiC39n8kzFJK6phOleEmbgNaRCs3oR3mNMu94wPtLHFypETRNnJoFvqdF0JzAosz977-gqiqe-Udb4J__wp_EYxS4Zv-6T_FAlvS-La/s320/IMG_3735.jpg" width="320" /></a></div>
<strong>Ingredients:</strong><br />
1 package (6 ounces) Driscoll's Strawberries (1 1/2 cups)<br />
2 teaspoons cornstarch <br />
1 package (6 ounces) Driscoll's Blackberries<br />
1 cup 1% milk<br />
3 large eggs<br />
1/2 cups all-purpose flour<br />
1/3 cups granulated sugar<br />
3 tablespoons Grand Marnier or orange juice <br />
2 tablespoons butter, melted (plus more for pie dish)<br />
Confectioners' sugar for dusting<br />
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<strong>Directions:</strong><br />
Preheat oven to 350°F.<br />
Butter a 9 or 10-inch glass or ceramic pie dish. <br />
Hull and halve strawberries. <br />
Toss strawberries with cornstarch.<br />
Place cut side down in prepared dish. <br />
Sprinkle blackberries around strawberries. <br />
Blend milk, eggs, flour, sugar, Grand Marnier and butter in a blender until smooth. Pour over berries.<br />
Bake 40 to 45 minutes or until golden brown, puffed, and set in center.<br />
Remove from oven and dust with confectioners' sugar.<br />
Let stand 10 minutes (clafouti will sink). <br />
Serve warm.Tawnyhttp://www.blogger.com/profile/06712292268505684687noreply@blogger.com0tag:blogger.com,1999:blog-4671313443006303342.post-45652761379569688722012-06-25T10:44:00.001-07:002012-06-25T13:36:49.810-07:00Forgotten Kiss CookiesThe other day I was looking for something to make for a girls night, and I was not in the mood at all to bake and was tempted to just buy something from the store, which I hate to do since I normally look for excuses to bake something. From the very very begininng of this pregnancy i've just felt exhausted all.the.time. I always tell myself i'll go to bed early or nap but instead I always tough through it though and don't let it stop me from doing everything that needs to be done. Yes, i've been pretty grumpy lately, especially with my kids. Can I just have a week alone on a desserted island? ANYWAY, back to the cookies. Girls night, didn't feel like baking. So I did some quick searching and came across this recipe and knew right away I wanted to give it a try. Very basic ingredients (you don't even need eggs) and the dough comes together quickly. The cookie had a slight melt in your mouth texture and tasted like shortbread. I really liked them and look forward to making them again with different kinds of kisses.<br />
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<strong><span style="font-size: x-large;">Forgotten Kiss Cookies</span></strong></div>
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<a href="http://cravingcomfort.blogspot.com/2008/12/forgotten-kiss-cookies.html">The Homesteading Housewife</a></div>
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<strong>Ingredients:</strong></div>
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1 Cup Softened Margarine</div>
1/3 Cup Sugar<br />
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1/3 Cup Light Brown Sugar</div>
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1 Teaspoon Vanilla</div>
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2 Cups Flour</div>
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1 Cup Mini Chocolate Chips Or Mini M&ms</div>
1 9oz. Bag Hershey Kisses (I used caramel kisses. Some of the caramel will ooze out but I liked them)<br />
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FOR CHOCOLATE DRIZZLE (optional): (I didn't do the drizzle on mine)<br />
¼ cups Mini Chocolate Chips<br />
1 teaspoon Shortening<br />
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<strong>Directions:</strong></div>
Preheat oven to 375 degrees F.<br />
In a large bowl, beat butter/margarine, sugars, and vanilla until well blended.<br />
Add the flour and blend until smooth.<br />
Stir in mini chocolate chips.<br />
Mold a scant tablespoon of cookie dough around each unwrapped kiss, covering completely. Shape into balls.<br />
Place onto ungreased cookie sheet and bake for 10-12 minutes or until set.<br />
Cool completely, move from cookie sheet to wire rack.<br />
Prepare chocolate drizzle, if desired, and drizzle over each cooled cookie.<br />
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<em>makes 2-3 dozen</em></div>Tawnyhttp://www.blogger.com/profile/06712292268505684687noreply@blogger.com0