Reese's Peanut Butter Cup Cookies

I might be in heaven.  When Jenny over at The Picky Palate said she had a recipe using Reese's PBCs and an egg, I thought, "how could this not be awesome??"

I usually have to go to the store to buy ingredients for a recipe - for this one, I bought a little food processor (somehow, with all the gadgets we got for our wedding, a food processor was not one of them).  I wasn't sure my hand mixer would work and there was no way I wasn't making these.

These are so good and you really can't get much more simple than 2 ingredients!  Stock up on Reese's PBCs (I used 30) and make sure you have an egg (I used a jumbo egg that seemed to get mistakenly packed within my carton of large eggs).  Unwrap the Reese's, put them in the food processor, and process until finely chopped.  Once all your Reese's are processed, add the egg.  Since I bought a small (3-cup) food processor, I couldn't fit all the Reese's in there, so I did those in batches and then in a separate bowl, added the egg and mixed with my hand mixer.

Line your cookie sheets with parchment paper and roll the dough into 1 inch balls and place on cookie sheets.  Flatten with spatula to ½" thickness.  Bake 15-17 minutes or until the edges start to firm up.  Let cool on pan for 15 minutes before transferring to wire rack.

Then, pour a glass of milk and enjoy the deliciousness...

Valentine's Day Treat

I wanted to make some Valentine's Day treats and I had originally planned on making one of my go-to cookie recipes - Chocolate Chip and M&M - but with Valentine's M&Ms.  Then I saw red velvet cake mix and decided something with that would be more fun!  I know MrsD loves red velvet so I knew she'd have a recipe I could try and once again, she didn't disappoint!

Red Velvet Sandwich Cookies

Ingredients
Cookies
1 box Red Velvet Cake mix (I used Duncan Hines)
2 eggs, room temperature
1 stick of butter, room temperature

Cream Cheese Frosting Filling
8 oz package cream cheese, cold
1 stick butter, firm, but not cold
3¼ C confectioners sugar, sifted
½ tsp vanilla extract

Directions
Cookies
Preheat oven to 350. Line cookie sheets with parchment paper.  Beat cake mix, butter, and eggs with electric mixer until combined.  Roll dough into 1-1½ inch balls and place on cookie sheet.  Bake 10 minutes or until inserted toothpick comes out clean.  Let cool for a couple minutes before transferring to wire rack to cool completely

Makes about 24 cookies (12 sandwiches)

Cream Cheese Frosting 
Beat together cream cheese and butter until just combined.  Gradually add in sugar until just combined.  Lastly, add in vanilla.  Be careful not to over beat as the frosting will get too airy.


To assemble, once the cookies are cooled completely, pair them by size and frost the flat side of one cookie generously.  Take the other cookie and place the flat side to the frosting and gently press together so the frosting reaches the edges.

Then, enjoy!

Candy Bar Chocolate Chip Cookies

I recently started following The Picky Palate and she posted a recipe for these cookies last week and I knew I had to make them.  It's no secret that Reese's PBC are my favorite candy, so how could these cookies not be the most delicious cookies?!  Luckily, I was not disappointed - these cookies are awesome (and huge!) and super easy to make.

pure heaven

Ingredients:

2 sticks of butter, softened (I used margarine)

1 C granulated sugar

3/4 C light brown sugar

2 large eggs

1 Tbsp pure vanilla 

3½ c all purpose flour

1 tsp baking soda

½ tsp salt

10 oz bag of chocolate chips (I could only find 6 and 12 oz bags, so I just didn't use all of the 12oz bag.  And I used milk chocolate chips instead of semi-sweet)

variety of fun sized candy bars (I used Reese's and Snickers)

Directions:

1. Preheat oven to 350 degrees.  Line cookie sheets with parchment paper.

2. In a stand mixer, combine sugars and butter.  Add eggs and vanilla.

3. In a separate bowl, combine flour, baking soda, and salt.  Gradually mix flour mixture into sugar mixture.  At some point, you will have to mix by hand so as not to put a lot of strain on your mixer's motor.  I got about 3/4 through adding the flour before I had to mix by hand.  The batter will seem a little dry, but that's ok.  Add in chocolate chips.

4. Using a cookie scoop (or spoon for those of us that don't have a cookie scoop), place one scoop on top of your candy bar and one scoop on bottom like this:

photo courtesy of The Picky Palate

5. Seal the dough around the candy by pressing and shaping the dough until the candy bar is completely enclosed.  Place onto cookie sheet and bake 9-13 minutes or until edges are firm.  Cool on pan for 5 minutes before transferring to wire rack to cool completely.

Makes about 24 cookies (LARGE cookies)

One thing I would change is the size of the Reese's I used.  I bought the small ones because I was worried about how big the cookie would be if I used a regular sized one, but next time I will definitely use regular sized ones (more peanut butter!), but the same amount of dough now that I know how easy it is to make these cookies exactly how you want them.

She also makes this recipe using Oreos instead of candy bars, those are on my list as well!

Sugar Cookies

This is one of my favorite cookie recipes and it's so simple!

Ingredients

2/3 cup butter, softened

3/4 cup sugar

1 tsp baking powder

1/4 tsp salt

1 egg

1 Tbsp milk

1 tsp vanilla

2 cups flour

Directions

1. Preheat oven to 275 degrees.

2. Beat butter w/ electric mixer (I used my stand mixer) on high speed for 30 seconds.  Add sugar, baking powder, and salt.  Beat until combined.  Beat in egg, milk, and vanilla.  Beat as much of the flour as you can w/ mixer. Stir in any remaining flour.  Cover and chill dough for at least 30 minutes.

3. On a lightly floured surface, roll half the dough at a time until 1/4 inch thick.  For best results, keep the half you're not working with in the refrigerator.  Cut into desired shapes.  Place 1 inch apart on ungreased cookie sheet.

4. Bake 16-18 minutes or until edges are firm and bottoms are lightly browned (Add 3-4 minutes for insulated baking sheets).  Transfer to a wire rack (or counter) and let cool.  Let cool completely before frosting - I used Wilton Cookie Icing that I found at Target.

Enjoy!

Chocolate Chip Cookie Dough Brownies

Last, but certainly not least, my favorite product from this weekend's baking extravaganza...the Chocolate Chip Cookie Dough Brownies!  Another winner from my good friend MrsD!

Her recipe includes the from-scratch versions, I cheated a little and made the brownies from my favorite boxed mix, but I did make the cookie dough from scratch.  I have no pictures of my finished product - I cut them up and put them away before I remembered the camera, so I'm borrowing MrsD's image

I also didn't make the ganache for the top - I'm not really a fan of chocolate frostings, and I didn't want to ruin these for myself!

Ingredients

For the brownie part:
1 box of your favorite brownie mix + whatever you need to make the mix as directed

For the cookie part:
1 cup plus 2 Tbsp. all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
½ cup butter, softened
¼ cup plus 2 Tbsp. granulated sugar
¼ cup plus 2 Tbsp. packed brown sugar
½ teaspoon vanilla extract
1 large egg
1 cup semi-sweet chocolate morsels (I used mini-morsels)

Directions
1. Preheat oven to 350 degrees.  Grease 9x13 inch pan.

2. Prepare brownie batter as directed on box.  Pour batter into greased pan.

3. For the cookies, whisk together the flour, baking soda, and salt in small bowl and set aside.  In separate large bowl, beat together butter, sugar, brown sugar, and vanilla.  Add egg and mix well.  Gradually add in flour mixture.  Fold in chocolate chips by hand.

4. Drop by spoonfuls into brownie batter, pressing down lightly on the dough.

5. Bake 35-40 minutes.  Let cool in pan for about 1 hour.


And even though I didn't use it, I wanted to include the recipe for the chocolate ganache in case you want it:

For the ganache:1½ cups semi-sweet chocolate morsels
3/4 cup heavy whipping cream
6 Tbsp. butter
In a small saucepan, heat cream and butter until just before the boiling stage. Pour over the chocolate morsels. Let stand for about 20 seconds, then stir until smooth. Pour over the brownies, and smooth to cover completely. Let set before cutting. (This takes a crazy long time, but make sure to wait before cutting into them. I usually let them sit overnight, then cut them in the morning.) Cut into small pieces and enjoy!

Banana Oatmeal Cookies

I had been talking to one of my friends at work about how I was planning on baking all weekend and his request was "oatmeal!".  I wanted to try some new stuff, so I went in search of another cookie that has oatmeal, but something different than your usual oatmeal raisin cookies.  I found this recipe and couldn't wait to try it.

Ingredients
3/4 C shortening
1 C packed brown sugar
1 egg
½ C mashed ripe bananas (~2 bananas)
1 tsp vanilla extract
1 C all purpose flour
½ tsp baking soda
1 tsp salt
1 tsp ground cinnamon
¼ tsp ground cloves
3 C oats (I used old-fashioned)

Directions
1. Preheat oven to 350 degrees.  Grease cookie sheets

2. In large bowl, cream together shortening and brown sugar.  Beat in egg, banana, and vanilla

3. In separate bowl, combine flour, baking soda, salt, cinnamon, and cloves.  Gradually mix into banana mixture.  Fold in oats by hand.

4. Drop spoonfuls onto cookie sheets. Bake 8-10 minutes (add 3-5 minutes if using insulated baking sheets).  Cool on pan for ~5 minutes before transferring to wire rack to cool comletely.

Makes 3 dozen cookies.


Adapted from AllRecipes

Pumpkin Bars with Cream Cheese Frosting

Sticking with the pumpkin theme, I found this recipe online and made a couple of changes to it.  I made the same cream cheese frosting that I had for the Banana Cupcakes.

I'll admit that I have no idea how these taste - my coworkers are my taste-testers when it comes to pumpkin recipes.  But they came out exactly as I'd hoped texture-wise and they smell amazing, so I'm guessing they're good.

Ingredients
3 eggs
2/3 C vegetable oil
3/4 C white granulated sugar
1 15oz can pumpkin puree
2 C all purpose flour
1 tsp baking powder
½ tsp baking soda
2 tsp ground cinnamon
1 tsp ground cloves
1 tsp salt

Directions
1. Preheat oven to 350 degrees.

2. In large bowl, mix eggs, oil, sugar, and pumpkin.  In separate bowl, mix together flour, baking powder, baking soda, salt, cinnamon, and cloves.

3. Gradually add flour mixture to pumpkin mixture until combined.

4. Spread batter evenly into ungreased 10x15 inch jelly roll pan.

5. Bake 25-30 minutes.  Cool completely before frosting.

Makes 2 dozen bars.


Adapted from AllRecipes

Pumpkin Chocolate Chip Cookies

I've been a slacker with blogging lately, but I have 4 new recipes to make it up to you.
After the success of my pumpkin bread, I started gathering more pumpkin recipes to try out.  I came across this Pumpkin Chocolate Chip Cookie recipe on my friend, MrsD's blog and it could not have been more perfect!  I've made 3 batches in the last 2 weeks - they're so easy and everyone l.o.v.e.s. them.  I've actually had coworkers ask me if I put drugs in them (but no worries, these cookies are drug free!).  The only addition I made was a teaspoon of ground cloves.

Ingredients
1 C canned pumpkin puree
1 C white granulated sugar
½ C vegetable oil
1 egg
2 C all-purpose flour
2 tsp baking powder
2 tsp ground cinnamon
1 tsp ground cloves
½ tsp salt
1 tsp baking soda
1 tsp milk
1 Tbsp vanilla extract
2 C chocolate chips (1 12oz pkg)

Directions
1. Preheat oven to 350 degrees.

2. In a medium bowl, mix together flour, salt, baking powder, cinnamon, and cloves. In a separate, large bowl, combine pumpkin, sugar, vegetable oil, and egg.

3. Dissolve baking soda with milk and add to pumpkin mixture.

4. Gradually add flour mixture to pumpkin mixture.  Mix well.  Then add in vanilla and chocolate chips

5. Drop by spoonfuls onto greased cookie sheet.  Bake 10 minutes or until light brown and firm (add 3-5 minutes for insulated cookie sheets).  Let cool on pan for 2 minutes before transferring to wire rack to cool completely.

Makes 3 dozen cookies

Downeast Maine Pumpkin Bread

If you haven't noticed, I've been in baking mode lately.  I can't help it - fall does that to me (even though it's about 85 and humid here today).

I always bring my baked goods into the office and the other day I had a few people ask me if I baked anything with pumpkin, since it's "that time of year".  I honestly never have because I don't like pumpkin and neither does MrT.  But in response to the not-so-subtle hinting by my friend, I decided to try it this weekend.

I browsed recipe sites for a highly rated pumpkin recipe (since I won't taste-test it, I wanted to be sure I picked something that was already tried-and-true).  I found THIS recipe and decided to give it a go.

Beware, the recipe makes a LOT of batter.  I made 3 mini loaves and 18 cupcake-sized muffins.  I hope my coworkers like it because they're getting it all!

Ingredients

1 15-oz can pumpkin puree
4 eggs
1 C vegetable oil
3 C white sugar
2/3 C water 
3½ C all-purpose flour
2 tsp baking soda
1½ tsp salt
1 tsp ground cinnamon
1 tsp ground nutmeg
½ tsp ground cloves
¼ tsp ground ginger

Directions
1. Preheat oven to 350 degrees.  Grease the pan(s) you'll be baking with or line cupcake/muffin tin with paper liners.

2. In a large bowl, mix together pumpkin, eggs, oil, sugar, and water.

3. In separate bowl, mix together flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.

4. Gradually add the flour mixture to the pumpkin mixture and stir until well-blended.

5. Distribute batter evenly amongst the pans.  Bake until toothpick inserted into the center comes out clean.  Baking times will vary based on pans used.  The mini loaves I made took about an hour (however, I believe this is due to the fact that I used disposable foil tins - based on size I thought it would only take about 45 minutes); the muffins took 30 minutes.

Spiced Oatmeal Raisin Cookies

Found this draft unpublished from a month ago - not sure what I was waiting for!
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Like most of the recipes I have, I can't take credit for this one, I got it HERE.  I love it because the spices make it my kitchen smell wonderful.

I also can't tell you firsthand how these taste because I don't particularly like oatmeal raisin cookies.  But MrT requested them once so I found a recipe.  He loves these and so do some of the people I work with.  In fact, "love" may be an understatement - I brought a batch into the office a few weeks ago and they were gone by the following afternoon.  A good friend I work with had eaten 4 before he left work that day!

Ingredients
1 stick margarine (softened)
1 stick butter flavored shortening (I typically just use a stick of (real) butter, softened)
2 eggs
1 cup light brown sugar
½ cup white sugar
1 tsp vanilla
1½ cups all-purpose flour
1 tsp baking soda
1 tsp ground cinnamon
½ tsp ground cloves
½ tsp salt
3 cups oats
1 cup raisins

Directions
1. Preheat oven to 350 degrees

2. In a large bowl, mix together margarine, butter, eggs, sugars, and vanilla.

3. In a separate bowl, mix together flour, baking soda, cinnamon, cloves, and salt.  Then add this mixture to the sugar mixture.  Mix well.

4. Mix in oats and then raisins.

5. Drop spoonfuls onto a cookie sheet and bake for 10-12 minutes.  Cool on sheet for 2 minutes then transfer to cooling rack.

Makes 2-3 dozen cookies

Banana Cupcakes with Cream Cheese Frosting

I can take zero credit for this recipe, as I got it from my good friend, MrsD, but it's too delicious not to share!

One of the best things about this recipe is how easy it is!  It's very easy when you need a quick dessert or need/want something to bake on a weeknight.

Ingredients

Cupcakes
2 1/4 cups cake flour
1 2/3 cups granulated sugar
1 1/4 tsp. baking soda
1 tsp. salt
2/3 cup shortening
2/3 cup buttermilk
3 eggs
1 1/2 cups mashed ripe bananas (I used 3 bananas; frozen, then thawed)

Frosting
1 8-ounce package of regular cream cheese
1/2 cup butter, softened
2 cups powdered sugar
1 tsp. vanilla extract


Directions

Preheat your oven to 350 degrees. Grease your desired baking pan: either a 13×9x2 inch pan, two 9-inch round layer pans, three 8-inch round layer pans, or line cupcake tins with liners.

Measure all cupcake ingredients into the bowl of stand mixer fitted with the paddle attachment. Blend for 30 seconds on low speed, scraping down the sides of the bowl. Next, beat for three minutes on high speed. Pour the batter evenly into the prepared pans, or fill cupcake tins about 2/3 of the way full.

Bake oblong 45-50 minutes, layers 35-40 minutes, cupcakes 20-25 minutes. Cool completely on racks.

To make the frosting, beat together cream cheese and butter. With mixer on low speed, gradually add the powdered sugar until completely incorporated. Add the vanilla, and blend. You may add extra sugar or add a little bit of milk to thicken or thin the frosting to the desired consistency. Frost cupcakes as desired.

Source: adapted from Vintage Victuals 

Enjoy!

Granny's Banana Bread

I went on a baking frenzy at about 6pm last night - at the end of it, we had 3 banana breads!
I brought one to work today, one is for Tim, one is for us to bring to his parents this weekend.

This recipe I got from my mom who got it from her mom (my granny). It is delicious and gets rave reviews from everyone who eats it!

ingredients
1 stick butter, softened
1¼ C sugar
2 eggs
2 ripe bananas (here's a secret - when bananas get so ripe that they're not really good to eat, toss them in the freezer. Then, when you want to make bread, let them thaw - they look gross, but are super mushy and easy to mash into the batter.)
4 Tbsp sour cream
1 tsp vanilla
1 tsp baking soda
¼ tsp salt
1½ C flour

directions
1. Preheat oven to 350 degrees
2. Beat together the butter and sugar
3. Stir in the eggs, sour cream, vanilla, soda, salt, and bananas
4. Stir in the flour, a little at a time
5. Grease a loaf pan (or 2 small loaf pans) and pour the batter in.
6. Bake for 60-75 minutes (time is dependent on your oven) or until a knife/toothpick inserted into the center comes out clean.

**DO NOT - I repeat - DO NOT, open the oven until the very end of the cooking time (after 50 minutes it should be safe). Doing so could cause the bread to collapse in on itself in the middle. It will still taste the same, but it looks pretty ugly.

Allow the bread to cool in the pan for 5-10 minutes, then transfer to a cooling rack.