Tuesday, June 7, 2011

Peanut Butter Chocolate Chip Bacon Cookies


Yes, you read that correctly. And they're rad. Just let go and make these. It won't hurt, I promise.

Peanut Butter Chocolate Chip Bacon Cookies
Adapted from The Food Network Magazine

Ingredients
1 1/4 c all purpose flour
1/4 tsp baking soda
1/4 tsp baking powder
1/2 tsp ground cinnamon
Pinch of chipotle powder
1/4 tsp salt
5 strips bacon
4 tbsp butter, at room temp
1/2 c creamy peanut butter
1/2 c granulated sugar
1/2 c brown sugar, packed
1 large egg
1 tsp vanilla
1/2 c roughly chopped peanuts
1/2 c chocolate chips

Directions

Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper. Combine the flour, baking soda and powder, cinnamon, chile powder, and salt in a large bowl.

Cook the bacon in a large skillet over medium heat until crisp. Transfer to a paper-towel lined plate; reserve 2 tbsp of the drippings and set aside to cool. Crumble the bacon, discarding any chewy bits.

Beat the butter and reserved bacon drippings in a large bowl with a mixer on medium-high speed until smooth. Beat in the peanut butter until combined. Beat in the 2 sugars until creamy. Add the egg and vanilla and beat until light and fluffy.

Reduce the mixer speed to low; add the flour mixture in 2 additions, scraping down the bowl as needed. Stir in the peanuts and all but 2 tbsp of the chocolate chips and bacon.

Form dough into 12 balls and arrange 2 inches apart on the baking sheets. Flatten with your fingers (the cookies will not spread when baked), press the reserved bacon and chocolate chips on the tops of the cookies. Bake until golden, about 12-14 minutes. Cool 2 minutes on the baking sheets then transfer to a wire rack to cool completely.

"The Boy" and Blackberry Honey Wheat Scones


So, the boy found out that he has been referred to as the boy on this blog. He wanted an identity to I thought I'd introduce him to you. This is Eric. Well, me and Eric wine tasting. He's a foodie like me and thinks I'm a pretty good cook. I like it... and him.

K, enough of that. Here's some delicious scones! I've made these 2 weekends in a row because they are excellent! This recipe is now a go-to favorite and will be a staple in my arsenal.

Blackberry Honey Wheat Scones
Adapted from TheSavorySweetLife

Ingredients
1 c whole wheat flour
1 c all purpose flour
4 tbsp brown sugar
1 tbsp baking powder
1/4 tsp salt
4 tbsp cold butter, cut into cubes
3/4 c heavy cream
1 egg, beaten
2 tbsp honey
1 tsp vanilla
1 1/2 c frozen blackberries

Directions

Preheat oven to 400 degrees. In a food processor, add both flours, baking powder, brown sugar, and salt. Pulsate the dry ingredients for a couple seconds to mix everything. Add the butter. Pulse again until a coarse meal forms. Transfer everything to a large mixing bowl. Add the heavy cream, egg, honey and vanilla and knead the dough insight the bowl until it comes together. Add the frozen berries and work the dough as fast as you can into a large ball. The less you handle the berries, the better.

On a floured surface, flatted the ball into a disk about 1 inch think. Cut the disk into 8 equal pieces. Place the scones on a baking sheet lined with parchment paper. Bake for 15-18 minutes or until the bottoms are golden brown. Transfer to a wire rack to cool.

Shortcake Royale



This is the easiest, but most impressive dessert ever!!! I'm not kidding. You buy 4 ingredients and assemble it. Normally, I like to make things but recently needed to bring a dessert to a dinner and just didn't have time. I pulled this out of my recipe book and it was great!!!!

Shortcake Royale
Adapted from The Food Network Magazine

Ingredients
1 store bought pound cake (found in freezer section at your grocery store)
1 container strawberries, washed and sliced
1 container blueberries, washed
1 container whip topping, thawed

Cut pound cake into 3 slices horizontally, so you'll have 3 thin rectangles. If your berries don't look very ripe or juice, toss with some granulated sugar and let sit for 30 minutes. Now you're reading to assemble.

Lay bottom slice of pound cake on your serving plate. Top with a layer of whipped topping. Spread the berries across the whipped topping. Lay the middle piece of pound cake on top of your first layer and repeat 2 more times. Ta-Da!!!! So amazing!!


'Punkin' Cookies


Hi All! I'm back from a little hiatus. I had surgery in May and slacked on the blog while recuperating. However, I'm back and have some delicious things for you to try!

These "Punkin" cookies are so easy and really good. Plus, the recipe makes a lot!

Punkin Cookies
Adapted from somewhere...

Ingredients
2 c all purpose flour (you could sub 1 c whole wheat flour for those healthy folks)
1 1/3 c quick cooking oats
1 tsp baking soda
2 tsp ground cinnamon
1/2 tsp salt
1 c (2 sticks) butter, softened
1 c brown sugar, packed
1 c granulated sugar
1 c pumpkin puree (not pie filling)
1 large egg
1 tsp vanilla
1 c chocolate chips

Directions

Preheat oven to 350 degrees. Lay down parchment paper on your baking sheets.

Combine flour, oats, baking soda, cinnamon and salt in a medium bowl. Beat butter and both sugars in a large mixer bowl until light and fluffy. Add pumpkin, egg, and vanilla; mix well. Add flour mixture, mix well. Stir in chocolate chips by hand. Drop by rounded tablespoons onto your prepared sheets. *To make sure my cookies are all the same size, I use a small ice cream scoop*

Bake for 14-16 minutes or until cookies are lightly browned and set in centers. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.