10 days of Cookies - Day 9 - Double Peanut Butter Oat Blossoms

The last day of 2012.  Can you believe it?   The year starts off so slow and then poof it's over.   2012 is a year I will never forget.  This was a very anticipatory year for me, since the end of February I was anxious to get to November.  It was 10 months of waiting (and growing) to meet my baby girl.  Well worth the wait and I did really enjoy being pregnant.  My first pregnancy was pretty smooth, I still worked out, was never that sick and it was exciting.   At the end of it all a beautiful little angel.

This space struggled a little in 2012 as I did miss a few beats on the blog front. A very busy work life, pregnant and tired all lead to good recipes, just didn't get out as many as would like.  I also didn't get as many other pinning or fun posts out either.   That will be one of my goals for 2013.   I want to be a more active blogger, more fun, more creative and more connecting with others.

I hope you all have a wonderful New Years Eve night, sending many well wishes to all my readers and blog friends for 2013. 

Double Peanut Butter Oat Blossoms
(adapted from Cooks Illustrated) 

INGREDIENTS:

• 1 cup unbleached all purpose flour
• 1/2 cup quick oats
• 1/4 tsp baking soda
• 1/4 tsp baking powder
• 1/2 tsp salt
• 1/2 cup ( 1 stick ) unsalted butter, softened
• 1/2 cup packed brown sugar
• 1/3 cup granulated sugar
• 1/2 cup peanut butter (crunchy or smooth)
• 1 egg
• 1 tsp pure vanilla extract
• 24 Reese's peanut butter bells

INSTRUCTIONS:

1) Preheat oven to 350F.   Line two baking sheets with parchment or silpat. 

2) In a mini processor, ground the oats to a fine to medium texture.   In a medium bowl combine flour, oats, baking soda/powder and salt. 

3) In a large bowl or mixer bowl , beat butter until creamy.  Beat in both sugars until well combined. 

4) Beat in the peanut butter until incorporated,  add in egg and vanilla. 

5) Fold in the dry ingredients or beat in on low, until just combined. 

6) Using a small scoop place rounds on the prepared baking sheets.   Bake 12 minutes, rotating pans half way. 

7) Remove from oven, let sit 1 minute or two then top with the Reese's bells.   Let cool completely before moving. 

Peanut butter blossoms are even better when the blossom also has peanut butter.  These cookies are soft and chewy and a chocolate peanut butter lovers dream. 

MEG's RATING : D-EEEEE-LICIOUS

10 days of Cookies - Day 8 - Nutella Haystacks

We had one more Christmas dinner to attend on Thursday night.   A dinner with our extended family - two of our friends and their family.  We sometimes get together with them Christmas eve but one of our friends parents and sister were in Cuba until boxing day so they moved their dinner.  It worked out really good for us as we wouldn't have been able to attend Christmas eve due to family commitments   This dinner was nice as well as our friends cooked up some filet mignon with several tasty sides.   Sammie behaved herself and we had a great time.   One of these friends is our nutella loving friend,  so I always feel it is my food blogging duty to bring him some nutella based treats.    Of course being the unorganized person I am these days I was ill prepared and did little planning.   I then remembered one of my favorite cookies that my mom makes and put on a nutella spin!

Nutella Haystacks

INGREDIENTS:

• 1/2 cup unsalted butter
• 1/2 cup almond milk
• 1 1/3 cup granulated sugar
• 1/3 cup cocoa powder
• 1 tsp vanilla
• 1/2 cup nutella
• 1/3 cup peanut butter
• 3 1/3 cup quick oats

INSTRUCTIONS:

1) Combine butter, milk, sugar and cocoa powder in a medium-large sauce pan.   Bring to a simmer for a few minutes until sugar is dissolved.
2) Remove from heat and add vanilla, peanut butter and nutella. Stir together until melted together.
3) Stir in oats, potentially adding more if mixture seems too wet.
4) Using a small scoop place rounds a parchment lined baking sheet.  Fill sheet and place in fridge until cool and set.

MEG's RATING : D-EEEE-LICIOUS!

10 Days of Cookies - Day 7 - Butterscotch Rolo Chex Bars

I guess offering up myself to do 12 days of cookies with a new born was a little keen of me.  At present I don't think I will get through to day 12 before the year is over.   How about 8, 9 or 10 days of cookies.

The last couple days have been a whirlwind, as I am sure it has been for many of you.   Two turkey dinners and a breakfast with our families. I am stuffed.   It was exciting though,  as it was our first Christmas with Samantha.  Although she has no understanding of anything that is going on,  it was still fun to dress her up in cute Christmas outfits and put gifts in front of her she can't open. She has been my favorite gift thus far.  As she gets older I know Christmas will only get better and she gets excited about Santa, get togethers with the family and of course, baking with her mom.

I hope everyone has enjoyed all their festivities so far.   Enjoy these bars before the new year diet starts.  You could even have these bars for breakfast, they have cereal in them.

Butterscotch Rolo Chex Bars

INGREDIENTS:

• 6 cups rice checks
• 1 cup corn syrup
• 3/4 cup brown sugar
• 1 cup Skor bits
• 3/4 cup butterscotch chips 
• 1/4 cup semi sweet chocolate chips
• 1/2 cup mini Rolos
• 3/4 cup chocolate (semi sweet or dark ) for on top drizzle

INSTRUCTIONS:

1) Combine rice checks, skor bits and Rolo in a very large bowl. 

2) In a medium sauce pan combine corn syrup and sugar.  Bring to a boil over medium heat, boil for 1 minute.   Remove from heat and add chips.   Stir until melted and smooth. 

3) Cover chex mixture with the warm mixture.  Stir to combine and cover the chex well.   Press into a 9x3 pan.  Let cool completely. 

4) Melt chocolate in a double boiler, drizzle over the bars and let set.   Cut into squares. 

Move over rice krispies, Chex bars are very very delicious.  Maybe it was all the chocolate and caramel, either way I will be making more Chex bars in the future. 

10 Days of Cookies - Day 6 & Cookies & Crafts for SHES

One of my favorite things about blogging is how we all come together to support each other and the community. Today's posts is in tribute to Sandy Hook Elementary School as part of Cookies and Crafts for Sandy Hook.  Many Bloggers are posting cookie or crafts recipes in tribute.  There are also several bloggers who have Etsy shops who are donating a portion of their proceeds today to Newton Youth and Family services. If you would like to a list of the Etsy shops participating check out the following link from Crazy for Crust - Etsy Shops.   I am on my way over to take a look and I hope you do to.

I choose this recipe because what kid doesn't love to eat cookie dough...and now they can.

Chocolate Cookie Dough Sandwiches

Cookie

• 1/2 cup (135 gr) butter
• 1/2 cup (125 gr) light brown sugar 
• 1/4 tsp salt 
• 1 tsp vanilla 
• 1 large egg 
• 1 2/3 cups (250 gr) unbleached all purpose flour 
• 1/2 cup cocoa powder 
• 2 teaspoon baking powder 
• 1 teaspoon espresso powder

Cookie Dough  (You will have extra dough to eat)

• 1/2 cup butter, softened
• 3/4 cup packed brown sugar
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 can (14 ounces) fat-free sweetened condensed milk
• 2/3 cup crushed Hershey's Eggies or Cadbury Mini Eggs
• Coloured sugar for rolling 

INSTRUCTIONS:

1) Preheat oven to 350F. In a medium bowl sift together flour, cocoa powder, salt, baking powder and espresso powder
2) Combine butter and sugar in a large bowl/mixer bowl and beat together until creamy. Add egg, and vanilla, combine until incorporated
3) Add flour mixture to wet mixture, beating at medium speed until just combined.
4) Turn out cookie dough on to a lightly floured surface and form into a disc. Cover in saran wrap and refrigerator for an hour. If the cookie dough is too firm to roll, allow to soften slightly.
5) On a lightly floured surface, roll out the dough to a 1/8 inch thick and cut into 2 ½ inch scalloped circles. Place a on a parchment/silpat lined baking sheet. Bake for 12 minutes. Cool cookies on a wire rack.

Make the cookie dough

6) In your mixer bowl or a large bowl, cream the butter, vanilla and brown sugar until light and fluffy.
7) Slowly add flour, alternately with condensed milk, beating well after each addition. Fold in the Eggies/Mini Eggs

8) Depending on what size cutter you use , will depend on how much cookie dough you use.  Make it about 1/4 inch thick.  Then roll in the coloured sugar. 

I love edible cookie dough.  It is so addicting.  I love how you can almost turn any dessert festive.  

MEG's RATING: D-EEEEE-LICIOUS!

This event is brought to you by: Hezzi-D's Books and Cooks, The Red Headed Baker, Real Housemoms, Crazy for Crust, Something Swanky, Life After Laundry, Two Kids Cooking, Frugal Foodie Mama, The Doctorate Housewife, Heather's French Press, Operation Dinnertime, Lovely Pantry, What's Cooking Love?, Cupcakes and Kale Chips, Occasionally Crafty, Pint Sized Baker, Pineapple and Coconut, Wine & Glue, Lemonsforlulu, A Sweet Baker, Mom On Timeout, The Freshman Cook, Sweet Twist of Blogging, A Family Feast, Julie's Eats & Treats, Eat at Allie's, Here Comes the Sun, The Kitchen is My Playground, Just My Crazy Kitchen, The Sweet Chick, The Tasty Fork, Wholly Delicious Dishes, Chocolate, Chocolate and more , Yours and Mine ARE Ours, Kitchen Meets Girl, Daily Dish Recipes, Sweet Bella Roos, Mom's Test Kitchen Persnickety Plates Food Done Light


Here are a few of Etsy Shops

Ashton Swank (http://www.somethingswanky.com)

On Friday, 12/21/12, the money from all orders I receive for blog designs will be donated to Newtown Youth & Family Services.

Becca Heflin (http://www.itsyummi.com)

In memory of the lives lost yesterday, and in an effort to help the families monetarily, I will be donating 50% of my personal commission from all sales of the online Pampered Chef party that my boyfriend (Brian Donovan) is currently holding, to the following organization: http://www.newtownyouthandfamilyservices.org/donate.php

Sales for the party will close at 6:00pm CST Saturday night. Your payment will not be processed until tomorrow or Monday at the latest, and your shipment will arrive in time for Christmas. (I can only accept orders for delivery within the contiguous United States) 

If you're interested in making a purchase, here is the link to the party's FB event page. Once there, you will see directions and a link to where you can order http://www.facebook.com/events/134060313417873/

Lisa Longley (http://www.wineandglue.com)

I will donate 100% of the profit from orders placed in my Etsy Shop, Hummingbird's View (http://www.etsy.com/shop/HummingbirdsView) on 12/21/12 to Newtown Youth & Family Services.

Heather (www.hezzi-dsbooksandcooks.blogspot.com)

I will donate 100% of the profits from all orders placed in my etsy Shop, HezziD's Baked Goods and Crafts (http://www.etsy.com/shop/HezziDBakesandCrafts) on 12/21/12 to the Newtown Youth and Family Services.

Emily Bruno (www.sweetbellaroos.com)

I will donate 100% of the sales of my 'Sandy Hook Hairbow' tomorrow to the Newton Youth and Family Services.  My goal is $260.  (https://www.etsy.com/listing/118584292/sandy-hook-hairbow-100-donation)

10 Days of Cookies - Day 5 - Candy Cane Cheesecake Bars

Last Wednesday was my annual Mother-Daughter baking day.   My mom, sister, niece, daughter and I got together for some Christmas Baking. This is by far one of my favorite days.  Obviously most of the baking is done by my mom, sister and I.  My niece is very helpful at adding the raisins to the butter tarts and well my little one just slept and looked cute.  Thanks to a great friend, she does her apron ready to go when she can help.

As always we started with our butter tarts but we also baked up three different bars.  It was a very busy day, starting at 11 and ending at 4.  All treats turned out very well. These bars were my sisters idea as she brought over a large tub of cream cheese so our natural choice was to make some cheesecake bars.  She also brought candy cane kisses so I decided to bring them together.   Apparently she doesn't "know" how to make cheesecake so this is what I came up with.

Candy Cane Kiss Cheesecake

INGREDIENTS:

• 1 1/2 cup oreo crumbs
• 1/3 cup unsalted butter, melted
• 3 1/2  8 oz packages 
• 1 cup granulated sugar
• 4 eggs + 1 egg yolk
• 1 1/2 tsp pure vanilla extract
• 1/4 cup sour cream
• 25 candy cane kisses + extra for melting and drizzling

INSTRUCTIONS:

1) Preheat oven to 350F.  Line a 9x13 pan with tinfoil, up all edges. 

2) Combine crumbs and butter in a medium bowl , until crumbs are well moistened.  Press down into pan.  Bake for 10 minutes. Remove from oven and let cool.  

3) In your mixer bowl, beat with paddle the cream cheese until smooth.   Add granulated sugar and beat on medium until combined. 

4) Add eggs and yolk, one at a time, beating until each egg is almost combined.   Add in vanilla and sour cream and combine. 

5) Pour cheesecake filling over the crust.   Place the kisses in rows, with a kiss for each square. 

6) Bake at 400 for 10 minutes.  Reduce to 300 and bake for 25 minutes.  Turn off oven and let sit for 15-20 minutes. 

7) Melt the extra kisses and drizzle over the top.  Cut into squares. 

I think I am slowly starting to appreciate mint and chocolate together.  I did give most away to my sister but I did make sure to keep a few for myself and my party.    

MEG's RATING : D-EEEEE-LICOUS!

10 Days of Cookies - Day 4 - Vegan Brownies

 So I decided to try and experiment with some vegan baking.  One of my midwives is vegan and I wanted to bake up a container of miscellaneous treats for all my midwives.  They were all amazing and over the course of the last 10 months have taken such good care of me and my baby that I had to thank them.  It will be hard to let them go next week when I will have to switch care over to my doctor.  When my husband and I go for baby #2 I will definitely be going back to these midwives.

This recipe didn't call for egg replacer but has anyone tried it before?

Vegan Brownies

(adapted from Sweet Vegan)

INGREDIENTS:

• 1 1/2 cups unbleached all purpose flour
• 1 1/4 cup cane sugar
• 1/3 cup cocoa powder
• 1 tsp baking powder
• 3/4 tsp salt
• 3/4 cup water
• 3/4 cup vegetable oil
• 1 1/2 tsp pure vanilla extract
• 1/4 cup natural peanut butter

INSTRUCTIONS:

1) Preheat oven to 350F.  Spary or line with foil a 10x10 baking pan. 

2) In a large bowl or your mixer bowl, combine flour, sugar, cocoa powder, baking powder and salt. 

3) Add the water, oil and vanilla and mix until just combined.   Pour into the pan

4) Drop dollops of the peanut butter into the corners and center of the brownie and swirl around with a dull knife.
5) Bake for 20-23 minutes.  Let cool on a wire rack, remove from pan and cut into squares.

Yummy fudgey brownies!  I think I could keep trying this vegan baking.

MEG's RATING : D-EEEE-LICOUS!

Bloggers Day of Silence for Sandy Hook.

There isn't much else to say than what is said above.   I spent the day with my daughter and so very thankful for that.   Hugs to all those families affected by this tragedy.

12 Days of Cookies - Day 3 - Gingerbread Biscotti - Great Food Blogger Cookie Swap

It is Food Blogger Cookie Swap post time!   I love this cookie swap.  This is the second year Lindsay and Julie have organized this and it is so cool.  I can't imagine the amount of work they put into this matching everyone up but I am so glad they do.   Last year I met some great bloggers through it and this year is the same.   It is a great way to find new bloggers with out having to do any hard work to find them they are literally brought to your doorstep through cookies.

I received the following cookies this year.

Chocolate Gingerbread from Katrina @ Warm Vanilla Sugar.  These cookies were excellent and arrived at the perfect time, just a few days after Samantha was born and ready for all her visitors.

Oatmeal Cookies from Kim @ Strawberry Ginger.   These cute little cookies reminded me of Dad's Old Fashioned Oatmeal Cookies.  Crunchy and nutty.  I ate three upon arrival.  Ooops.:-)

Chocolate Chunk Ginger Cookies from Lindsey @ A Running Tale.  They arrived right after my workout and I ate one right away.  Great with the chocolate chunks.

I went back and forth on which cookie recipe I wanted to send out as I was mostly thinking I wanted to send out a shortbread recipe.  While I was just looking for recipes for my other 12 days of cookies, I saw these gingerbread biscotti and after having the chocolate gingerbread from Warm Vanilla Sugar I felt I had to spread some more gingerbread love.

Gingerbread Biscotti
(adapted from Fine Cooking - Cookies)

INGREDIENTS:

• 2 cups unbleached all purpose flour (plus additional for shaping)
• 1 cup packed dark brown sugar
• 2 tsp ground ginger
• 1 1/4 tsp cinnamon
• 1 1/4 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt
• 1/4 cup molasses
• 2 large eggs
• 1/2 cup chopped pecans
• 3/4 cup dried cranberries

INSTRUCTIONS:

1) Preheat oven to 350F.  Line a large baking sheet with parchment or a silpat. 

2) In your mixer bowl , add the first 7 ingredients.  Mix on low to combine. 

3) Mix in pecans/cranberries on low to just mic in. 

4) In a large measuring cup combine eggs and molasses, whisk together.  With the mixer on low slowly pour in the wet mixture.   Mix until the starts to come together in clumps.  There may be dry bits on the bottom.  

5) Pour the dough on to a lightly floured work surface and bring the dough together.   Divide into two equals parts.  Shape the dough into a log about 1 1/2-2 inches wide, 1/2 inch tall.  If the dough is sticky lightly flour your hands. 

6) Place the logs on to your prepared baking sheet, leave space for spreading.   Bake for 30-35 minutes, the top will be cracked.   Let cool on rack.  

7) Cut into slices and place cut side down onto the parchment for the second baking.   Bake to desired crispy level - probably about 10-20 minutes.  Let cool on a wire rack.

I found some cute little tins and packaged them off, not before stealing any extras.  I made some that were hard and some that were softer so that the receivers could try both. I tend to like them with a crunchy outside but softer inside.  I rather enjoyed these, makes me want to drink coffee to dip them in.

MEG's RATING : D-EEEEE-LICIOUS!

12 Days of Cookies - Day 2 - Chocolate Malt Pudding Cookies with M&M

I am learning to adjust to my new way of blogging. I call it baby on lap blogging.  It is how I maintain my blog productivity these days.   Baby laying across my legs, laptop on a pillow just within reach beyond baby.  It's not ideal for my back but it works.  She is such a good helper as well.  If you look closely you will she is in her cupcake pj's.

For some reason I like to find ways to put malt powder into baked goods.  It adds such a unique flavour.  So I figured I couldn't go wrong with these cookies. Pudding cookies always turn out well.   I also believe that no matter what every Christmas I must bake with Christmas M&M's.  (Case in point - last years cookies M&M Krispie Cookies)


Chocolate Malt Pudding Cookies

INGREDIENTS:

1/2 cup butter or margarine, softened
1/2 cup packed brown sugar
1/2 cup chocolate instant pudding
1/4 cup malt powder
1 large egg
1/2 tsp pure vanilla extract
1/2 tsp. baking soda
3/4 cup unbleached all purpose flour
3/4 cup Christmas M&M's

INSTRUCTIONS:

1) Preheat oven to 350F
2) In a large bowl or your mixer bowl, add butter and sugar.  Beat together until light and well combined.
3) Add pudding mix and malt powder.  Beat on low until combined.
4) Add eggs and vanilla until just combined.
5) Add in flour and baking soda.  Beat on low until almost combined
6) Add M&M's and beat on low until just mixed in and flour is all combined.
7) Using a small ice cream scoop, add rounds on to a parchment/silpat lined baking sheet.  Do not overcrowd, leave at least 2 inches.
8) Bake 11-13 minutes.  Cool 1-2 minutes on baking sheet then transfer to a wire rack to cool completely.

I baked these to giveaway,  let's just say I might need to make another batch.  I don't think they will make it to delivery.

MEG's RATING: D-EEEEE-LICOUS!!

Day 1 - Brownie Bowties

10 Days of Cookies - Day 1 - Brownie Bowties

Another week has gone by.   I am clearly still trying to figure out how to manage my time with a two week old.   Just when I think I have a free moment I get side tracked.  I start cleaning and tidying, putting things away or getting things ready for round 2 when her little voice pops up asking for food or cuddle time.  I can't complain though its a pretty good situation to be in.  

We are now in December!  YIPPEE.  My decorations are all up (also took longer than normal) and I am ready to bake bake bake and get festive.   We have already had two holiday dinner parties and my big party is in two weeks.  So I need to start planning and get everything all figured out.   I just love this time of year.

Last year I did 12 days of cookies on the blog and I am going to bring it back again. I love cookies so there is no reason not to do it.  Similar to last year,  these won't be 12 days in a row, I am clearly not prepared to do that. There will be 12 cookies or bar recipes in the month of December though with a GIVEAWAY at the end!  The fact that I am even signing my self up for 12 posts seems like a big task at the rate I have been trending but I will do it.   Maybe I will just have to start blogging at 2 am while I am rocking baby to sleep.  ;-)

Anyway here is cookie #1

Brownie Bowties
(adapted from Fine Cooking - Cookies)

INGREDIENTS:

Dough

• 8 oz (1 3/4 cup) unbleached all purpose flour
• 2 tbsp granulated sugar
• 1/4 tsp salt
• 6 oz ( 1 1/2 sticks) unsalted butter, cold
• 6 oz cream cheese, cold

Filling

• 2 oz (1/4 cup) unsalted butter
• 2 oz dark chocolate, chopped
• 1/3 cup sugar
• 1/2 tsp pure vanilla extract
• 1/8 tsp salt
• 1 large egg, cold
• 1 tbsp unbleached all purpose flour

INSTRUCTIONS:

Make the Dough

1) Combine and mix together the flour, sugar and salt in your mixer bowl.  

2) Add in the butter in chunks and mix on low speed until the dough resembles coarse pea size crumbs.   Add in cream cheese in chunks and mix on medium low until dough just starts to come together and clumps around the paddle.  

3) Turn dough on to your work surface and bring together to capture any loose pieces.  You want to see streaks of cream cheese.  Shape the dough into two logs, wrap in saran and refrigerate until cold and slightly firm.   If you pass this point and the dough is too hard just let it soften slightly on your counter before rolling. 

Make the Filling:

1) Melt the butter and chocolate in a medium bowl using a double boiler.   Stir to combine until mixture is smooth.  Remove from heat. 

2) Stir in sugar, vanilla and salt.   Stir in egg. 

3) Add the flour and stir until mixture is smooth and glossy.   

4) Cover with saran wrap and refrigerate until the thick, at least 1 hour. 

Assemble and Bake

1) Preheat the oven to 350F.  Line a two baking sheets with parchment or a silpat. 

2) Remove dough from fridge and ensure it is a temperature that allows it to be rolled out.   Cut the dough in half.   On a lightly floured surface roll out the dough to about 1/8 inch thick.  Using a ripple square cutter , cut out as many squares as possible and place them on the prepared baking sheet.  

3) Bring dough back together and roll out , repeating with cutting out squares.  Using both halves of dough

4) Scoop a rounded teaspoon of brownie filling and place it in the center of each square.   

5) Fill a small dish or bowl with a bit of water near your work station to be used as an adhesive.   Bring together two opposite sides, place a dab of water on the bottom side and press together to seal the dough.  Repeat with all squares. 

6) Sprinkle the squares with extra granulated sugar.  Bake for 16-18 minutes, rotating the pan half way through baking.   Bottoms should be slightly golden.   Let the cookies cool on the sheet for a few minutes, then place on a wire rack to cool completely. 

Store in an air tight container for a few days. 

What I like about these cookies is the possibility to change the filling.   I kept the filling to match the recipe this time with just a bit less sugar but I will experiment with different filling flavours in the future because they are a pretty cute cookie. 

MEG's RATING : D-EEEE-LICIOUS!