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Friday
Feb032012

Peanut butter & jelly cookies

It has been a gloomy week here in Minnesota. Lots of low, thick clouds that cause Elijah to constantly ask me if it is night-time. This winter has been uniquely and awesomely warm, minus a handful of cold and snowy days, so I'm not complaining about the gloom. Last year at this time I had icicles hanging from my frozen body that I thought would never melt. We Minnesotans are tough, but I don't know that we could survive two of those winters in a row. We would be forced to flee, like those being chased by "walkers" on The Walking Dead. Have you seen this show? It is grossly intriguiging and addictive! I highly recommend it.

And how does all of this relate to PB&J cookies? I HAVE NO IDEA (insert crazy laughter)! Cookies! Cookies cookies cookies! I have been dreaming up these babies for a good month and a half. Sometimes when I think too long and hard about a recipe the final product dissapoints. This one did not dissapoint. They were every bit as delicious as I dreamed them to be back in that meeting in December. 

Preheat your oven to 375 degrees F. 

In a medium bowl, combine:

1 1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

Set aside.

In a large bowl, combine:

1/2 cup butter-flavored shortening

1 cup creamy peanut butter

1 cup dark brown sugar

1/3 cup granulated sugar

3 tablespoons milk

1 teaspoon vanilla extract

With a hand-held mixer, beat the mixture on medium speed until just combined. Add 1 egg and beat until incorporated. Gradually add the flour mixture and mix until combined.

Roll heaping tablespoons of dough into balls with your hands. Place them onto ungreased baking sheets and press into the center of each cookie with your thumb to create a divot. 

In each divot, place 1/2 teaspoon of jelly and 1/2 teaspoon of creamy peanut butter.

Bake in the preheated oven for 10-12 minutes. Let cool.

Pour yourself a nice big glass of milk and enjoy!

Peanut Butter and Jelly Cookies

These cookies do not last 30 minutes in my house!

Contributed by Megan Porta from pipandebby.com.

Published Feb 3, 2012

Serves: 2 dozen

Total time: 45 min

Peanut Butter & Jelly Cookies

Ingredients:

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 cup butter-flavored shortening
  • 1 cup creamy peanut butter
  • 1 cup dark brown sugar
  • 1/3 cup granulated sugar
  • 3 tablespoons milk
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1/2 cup grape jelly
  • 1/2 cup creamy peanut butter
Instructions:
  1. Preheat oven to 375 degrees F. In a medium bowl, combine flour, baking soda and salt; set aside. In a large bowl, combine shortening, peanut butter, both sugars, milk and vanilla. With a hand-held mixer, beat on medium speed until just combined. Add egg and beat until incorporated. Gradually add flour mixture and mix until combined.
  2. Roll heaping tablespoons of dough into balls with hands. Place on ungreased baking sheets and press into the centers with thumbs to form divots. In each divot, place ½ teaspoon of jelly and ½ teaspoon of peanut butter. Bake in the preheated oven for 10-12 minutes. Let cool.

 

 

Wednesday
Feb012012

Roasted broccoli

I am a woman of my word! I am starting the month of February off with a healthy recipe! I cannot, however, promise an entire month of the same. I hope you understand. My obsession with sweets has taken hold of my brain, and my blog, for the time being. My husband and I do have a stellar Super Bowl menu planned, so there will be those snacks to share, as well. I'm super excited about some of the things we came up with. In the meantime, let's roast broccoli! For me, roasted vegetables are as good as candy, but I know not everyone agrees with me on that. 

Preheat your oven to 375 degrees F. On a rimmed baking sheet, drizzle 1 pound of trimmed broccoli florets with 1/3 cup of extra-virgin olive oil. Season with salt and pepper and toss well.

Roast in the preheated oven for 20-25 minutes, stirring occasionally, until the broccoli is tender and golden brown. Serve warm. Yum!

Click here for a printable recipe!

Monday
Jan302012

Loaded cookie bars

Apparently some people are wanting healthy recipes?! I'll get back to that in February. :) I spent much of my December brainstorming sugary, gooey treats, so it has been hard to get them out of my brain. Last week I was pondering a "loaded" cookie in bar form, and how easy they would be when using pre-made dough.

These bars were super easy to make, and they are as yummy as they look. I did not share them well with my family.

 

Preheat your oven to 350 degrees F. Spray a 9x9-inch square baking dish with cooking spray. Set aside.

In a large bowl, combine:

One 16.5-oz. roll refrigerated sugar cookie dough, at room temperature

1/2 cup semi-sweet chocolate chips

1/2 cup peanut butter chips

1 cup M&M's chocolate candies

1/2 cup macadamia nuts, chopped

Thoroughly mix ingredients together with your hands. 

Press the mixture into the prepared baking dish, and distribute the dough evenly. There will be some "extra" goodies at the bottom of your mixing bowl. Top the bars with the extra candies, nuts, chocolate chips and peanut butter chips.

Bake in the preheated oven for 22-25 minutes, or until the edges are golden brown. Let the bars cool completely before cutting into squares.

I love how different ingredients can be used to reflect differing tastes or even holidays. Use green M&M's for St. Patty's day or chocolate chip cookie dough for a more chocolatey bar. Be creative! Enjoy!

Loaded Cookie Bars

Five ingredients and 30 minutes later, this colorful dessert is ready to devour!

Contributed by Megan Porta from pipandebby.com.

Published Jan 30, 2012

Serves: 12

Total time: 30 min

Loaded Cookie Bars

Ingredients:

  • 16.5-ounce roll refrigerated sugar cookie dough, at room temperature
  • 1/2 cup semi-sweet chocolate chips
  • 1/2 cup peanut butter chips
  • 1 cup M&M’s chocolate candies
  • 1/2 cup macadamia nuts, chopped
Instructions:
  1. Preheat oven to 350 degrees F. Spray a 9x9-inch baking dish with cooking spray; set aside. In a large bowl, combine the cookie dough, chocolate chips, peanut butter chips, chocolate candies and macadamia nuts. Thoroughly incorporate ingredients together with hands.
  2. Place mixture into prepared dish and pat evenly with hands. Place leftover chips, candies and nuts that remain in the bowl onto the top of the dough. Bake in preheated oven for 22-25 minutes, or until edges are golden brown. Let bars cool completely before cutting.

 

 

Saturday
Jan282012

Cream cheese monkey bread

I cannot think about this delicious monkey bread without also thinking about my good friend Laurie (who I occasionally call Larry). Larry and I have much in common. Every time I see her, which is not often, I am reminded how much I adore her. I love that girl. Oh how I wish I could talk her into moving to Minnesota!

Larry and I both believe that cream cheese makes everything better, and that is why this bread makes me think of her. It's true. Cream cheese does make everything better. 

I had been thinking about doing a twist on good ol' gooey and delicious monkey bread. But what could possibly make monkey bread any better than it is? Then it occurred to me. CREAM CHEESE! It makes everything better, right? A few months after I had that thought, I saw in a magazine that someone had my same idea. I figured I had better hurry up and make it myself, so here we go!

Preheat your oven to 350 degrees F. Spray a 12-cup bundt pan with cooking spray and set aside. 

In a medium bowl, combine:

2/3 cup dark brown sugar

2/3 cup granulated sugar

1 tablespoon cinnamon

Set aside.

Cut 20 cubes into an 8-ounce block of cream cheese.

Slice 10 discs of dough from each of two 12-ounce tubes of refrigerated flaky buttermilk biscuits. You will have 20 total dough discs. Set the discs on a flat surface and place one cube of cream cheese into the center of each piece of dough.  

Wrap the edges of the dough up and around each cube of cream cheese.

Melt 3/4 cup of butter in a small bowl in the microwave. Set aside.

Place 10 of the dough-wrapped cream cheese cubes, cheese-side-up, into the bottom of the prepared pan. 

Top with half of the sugar-cinnamon mixture and half of the melted butter.

Top with the remaining dough-wrapped cream cheese cubes, cheese-side-down, and the remaining sugar mixture and butter.

Bake in the preheated oven for 40 minutes. Invert onto a serving platter and serve warm! Cover and refrigerate leftovers for up to 3 days.

I'll be honest. I ate AT LEAST half of this thing by myself. I felt like a drug addict, eating just a few more bites, in a corner of our kitchen where nobody could see me. 

Cream cheese does make everything better, ooey gooey monkey bread not excluded. YUM.

Cream Cheese Monkey Bread

Monkey bread with a gooey surprise hidden inside!

Contributed by Megan Porta from pipandebby.com.

Published Jan 28, 2012

Serves: 12

Total time: 1 hr 10 min

Cream Cheese Monkey Bread
Ingredients:
  • 2/3 cup dark brown sugar
  • 2/3 cup granulated sugar
  • 1 tablespoon cinnamon
  • Two 12-ounce tubes refrigerated flaky buttermilk biscuits
  • 8-ounce package cream cheese, cut into 20 cubes
  • 3/4 cup butter, melted
Instructions:
  1. Preheat oven to 350 degrees F. Spray a 12-cup bundt pan with cooking spray; set aside. In a medium bowl, combine the sugars and cinnamon; set aside.
  2. Slice 10 discs of dough from each tube of biscuits. Set discs on a flat surface and set one cube of cream cheese in the center of each piece of dough. Wrap edges of dough up and around the cheese so all that is visible is the top side of cream cheese cube. Place 10 dough-wrapped cheese cubes, cheese-side-up, in bottom of prepared pan. Top with half of the sugar mixture and half of the butter. Top with the remaining dough-wrapped cheese cubes, cheese-side-down, the remaining sugar and remaining butter.
  3. Bake in the preheated oven for 40 minutes. Invert onto a serving platter and serve.

 

 

Thursday
Jan262012

Ganache-stuffed chocolate chip cookies

This is Week #52 of my 2011 cooking challenge! Click here to view all recipes from this challenge. All recipes created for this challenge come from the Food and Wine Annual Cookbook 2010: An Entire Year of Recipes.

Although I am a few weeks behind, this post completes my year-long challenge! It was such a fun challenge and it pushed me to create many things in my kitchen that I otherwise would not have. I thought this was a fitting recipe to end with since I have been such a cookie fanatic lately. I loved the ganache! Sandwiched in between the cookies, it rounded out the taste just perfectly.

And yes, I'm done with my diet, so bring on the chocolate!

Preheat your oven to 375 degrees F. Spread 1 cup of walnuts in a pie plate and toast them for 8 minutes. Let cool and chop. Set aside.

In a medium bowl, combine:

1 cup plus 2 tablespoons all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

Set aside.

In the bowl of a mixer fitted with a paddle, combine:

1 stick unsalted butter, at room temperature

1/2 cup light brown sugar

1/4 cup granulated sugar

1/2 teaspoon vanilla extract

Beat on medium speed for 1 minute. Beat in 1 egg. On low speed, beat in the dry ingredients. Stir in the walnuts and 1 cup of bittersweet chocolate chips.

Spoon level tablespoons of the dough onto 2 ungreased baking sheets, 2 inches apart. Refrigerate for 30 minutes.

Place 4 ounces of chopped bittersweet chocolate in a medium bowl.

In a small saucepan, bring 5 tablespoons of heavy whipping cream and 2 1/2 tablespoons light corn syrup to a boil. Pour mixture over the chocolate and let stand for 1 minute. Whisk until smooth.

Whisk in 2 tablespoons of crème fraîche.

Refrigerate the ganache, stirring occasionally, until thick and spreadable, 1 hour.

Bake the cookies for 12 minutes, until golden. Let cool on baking sheets for 2 minutes, then transfer to a rack to cool completely. 

Sandwich the cookies with the ganache and serve!

Don't they look delicious?!

Ganache-Stuffed Chocolate Chip Cookies

(source: Food & Wine Annual Cookbook 2010)

Contributed by Megan Porta from pipandebby.com.

Published Jan 26, 2012

Serves: 18

Total time: 2 hrs

Ganache-Stuffed Chocolate Chip Cookies

Ingredients:

  • COOKIES
  • 1 cup walnuts
  • 1 cup plus 2 tablespoons all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 stick unsalted butter, at room temperature
  • 1/2 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 1/2 teaspoon pure vanilla extract
  • 1 large egg
  • 1 cup bittersweet chocolate chips
  • GANACHE
  • 4 ounces bittersweet chocolate, chopped
  • 5 tablespoons heavy cream
  • 2 1/2 tablespoons light corn syrup
  • 2 tablespoons crème fraiche
Instructions:
  1. MAKE COOKIES: Preheat oven to 375 degrees F. Spread the nuts in a pie plate and toast for 8 minutes; let cool, then chop.
  2. In a bowl, mix the flour, baking soda and salt. In the bowl of a mixer fitted with the paddle, cream the butter with the sugars and vanilla at medium speed, 1 minute. Beat in the egg. On low speed, beat in the dry ingredients. Beat in the walnuts and chocolate chips. Spoon level tablespoons of the dough onto 2 ungreased baking sheets, 2 inches apart. Refrigerate for 30 minutes.
  3. MAKE GANACHE: Put the chocolate in a bowl. In a saucepan, bring the cream and corn syrup to a boil; pour over the chocolate and let stand for 1 minute. Whisk until smooth. Whisk in the crème fraiche. Refrigerate the ganache, stirring occasionally, until thick and spreadable, 1 hour.
  4. Bake the cookies for 12 minutes, until golden; let cool on sheets for 2 minutes, then transfer to a rack to cool completely. Sandwich the cookies with the ganache and serve.