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Tag Archives: recipes

Rolo Stuffed Peanut Butter Cookie Bars

16 Oct

I wish words would flow freely through my fingers onto the keyboard but 85 percent of the time it’s a struggle.  I wouldn’t call it writers block per say, it’s more like the annoying awkward cousin.  You know whom I am talking about. Every family has one.   They make inappropriate jokes that turn up your lips into a half grimace, half-smile.  It’s exhausting being polite sometimes. Anyways, my point is if I force the words to come out, they end up stilted. So normally when it times to a write blog post, it takes all day.  I get up, work on freelance articles, check on twitter and occasionally write a sentence or two.

Yesterday in the middle of this dance I call writing, I got up and made these Rolo Stuffed Peanut Butter Cookie Bars. Oh man, are they sinful. By the way, new favorite word alert! Sinful. I love how it rolls off your tongue. Am I a nerd or what? Don’t answer that. It’s a rhetorical question people, sheesh.  Moving on, these peanut buttery squares ooze with caramel and the chopped up bittersweet chocolate counterbalances the saltness from the peanut butter. Enjoy!

Yield: 32 bars

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup light brown sugar
  • 3/4 cup creamy peanut butter
  • 1/2 cup unsalted butter, at room temperature
  • 1/2 cup granulated sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 4 squares of bittersweet chocolate, chopped
  • 1/2 cup of mini rolos

Directions:

Preheat oven to 350 degrees F. Grease a 9×13-inch baking pan; set aside.

In a small bowl, mix together the dry ingredients and set aside. In the bowl of an electric mixer fitted with a paddle, cream together the brown sugar, peanut butter, butter and granulated sugar on medium speed until creamy and light. Then add the one egg and the vanilla extract, mix until combined. Reduce speed to low and add the dry ingredients to the wet batter. Be careful to not over mix. Using a rubber spatula, fold in the chopped bittersweet chocolate. Turn out half the mixture into the prepared pan and press into an even layer. Scatter the rolos on top. Cover with the remaining cookie dough. Bake for 16 to 20 minutes, or until the center is set. Cool completely in the pan on a wire rack. Cut into bars and store at room temperature in an airtight container.

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Chai Cookies

17 May

On a cold winter night, chai is the perfect drink for me. It warms up my sole and it takes the chill off my bones. I never thought of it in cookie form until yesterday.The thought popped into my head quite randomly.  I surfed the internet and found a recipe from Whole Foods. Even though it was quite warm today, I knew I wanted to make these cookies as soon as possible.  They come together in the food processor, which makes it quick and painless. I was so excited watching the dough come together that I slammed my thumb in the silverware drawer . I am guessing not everybody is as clumsy as me and if you are, watch your thumbs.  Enjoy!

Adapted from here 

Serving Size: 18 bite sized cookies

Ingredients 

  • 1/2 cup (1 stick) unsalted butter, softened
  • 1/4 cup granulated sugar
  • 1 cup all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 3/4 teaspoon ground cardamom
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 3/4 cup powdered sugar, sifted

Directions:

Preheat oven to 350 degrees F

Take the one stick of butter and the sugar and pulse in a food processor until creamy. Add the remaining ingredients besides the powered sugar, pulse until the dough comes together.  Pinch off sections of the dough, roll in between your hands to form balls. Place onto a cookie sheet, one inch apart from each other. Bake for 15 minutes or until golden.  Cool on the sheet for 5 minutes. Roll warm cookies in powdered sugar and let cool completely on a rack. Store in airtight container.

Egg Sandwich with Chili Mayonnaise

21 Apr

This morning, I found my new favorite breakfast. A piece of crustless quiche sandwiched between an english muffin with some chili mayonnaise. I am still full five hours later. That is a sign of a good breakfast. It is super simple to make and you can prepare the quiche the night before. I used asparagus, ham, leeks and cheddar cheese in this egg dish but really you can put anything you want in it besides chocolate because that would be slightly nasty. Think savory when you think eggs. That’s my motto.

Ingredients 

2 tablespoon butter

1 tablespoon olive oil

1 leek thinly sliced

1 half pound asparagus diced

1 cup diced ham

2 large eggs

2 egg whites

1 cup heavy cream

1 teaspoon nutmeg

1 teaspoon salt

1 tablespoon mayonnaise

1 teaspoon chili sauce

1 english muffin spilt

Directions:

Butter a 10 inch pie plate or quiche dish. Preheat the oven to 400 F degrees.

Heat a large skillet over medium heat. Swirl the one tablespoon of olive oil until hot. Saute the leeks until soft, about 10 min. Then add the asparagus and cook until tender. Turn off heat. Add ham and toss together with the asparagus and leek mixture. Scrap into the buttered pie plate or quiche dish. Sprinkle the 1/2 cup cheddar cheese evenly over the top. In a medium bowl, whisk together the 2 eggs and the 2 egg whites, heavy cream, nutmeg and salt. Pour egg mixture over the cheese, asparagus and ham. Place quiche in the oven for about 30 min or until the quiche is set. Once done, cut a medium size piece. Set aside. Toast the english muffin until crispy. In a separate bowl, mix together the mayonnaise and the chili sauce. Spread on both sides of an english muffin. Place the quiche on top of the muffin.  Eat and Enjoy!

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