word to my mother

Happy Mother's Day, Mommy Dearest! You sure do deserve your own special mention. I would not be me if not for you and we go back and forth on this all the time but I can never say it enough. I am very fortunate to have never wished "not to be my mother" when I was a bratty teen, even in the heat of slamming a door in your face or smashing something valuable into pieces (we have a history of tempers in our family but they are balanced with our fierce loyalty to each other, deal with it). Never have you looked down upon me or offered unsolicited advice (even if I don't outright say "help me," you always know when to). You forever have an open ear, even if you weren't thrilled with what was being said into it. I will forever love your mantra "anything you do, I did ten times worse to my mother when I was your age" and thus never felt the need to "rebel" and always felt I had a certain freedom. This resulted in the above mentioned need to spill all to you. If I ever have a secret, it never lasts long because it eats me alive and I have to come crawling to my Mommy Dearest for advice.

Words never suffice for these such days that should really be celebrated every day and so I will move on to something wholly inspired by my mom's taste buds. Clean, to the point with a dash of tartness. All her and all of my love.

Lemon-Ginger Cookie Sandwiches

from Big Fat Cookies
Yield: 9 large, 18 small
INGREDIENTS
cookie
2 C all-purpose flour
1/2 t salt
2 1/2 t ground ginger
1 t ground cinnamon
1 C unsalted butter, room temperature
1 C confectioners sugar
2 t finely grated lemon zest
1 t vanilla extract I added 1/2 t almond extract because my mom loves that flavor
1 C (4 oz) whole blanched almonds, toasted and finely ground

filling
1/2 C unsalted butter, room temperature
1 1/2 C confectioners sugar
2 t finely grated lemon zest
1 T fresh lemon juice

DIRECTIONS
cookies
1. Sift the flower, salt, ginger and cinnamon into a bowl.
2. In a large bowl, beat the butter and powdered sugar in a mixer until fully incorporated. On low, mix in lemon zest, vanilla and ground almonds.
3. Beat in the flour mixture until the flour is incorporated and the dough holds together and pulls away from the side of the bowl.
4. Divide the dough in half and form two 6-inch disks. Wrap each one in plastic wrap and refrigerate until they is cold and firm enough to roll, about 30-40 minutes. While dough is chilling, preheat the oven to 325 degrees F. Line baking sheets with parchment paper.
5. Unwrap one piece of dough. Flour the rolling surface and roll out dough about 1/4 inch thick. Using a round cookie cutter 3 1/4 to 3 1/2-inch circles or smaller, cut out cookies (9-18). Unwrap the other piece of dough and cut out remaining cookies, to have an even number. Cut a circle or other shape from the center of half of the cookies.
6. Bake the cookies, one sheet at a time, until the edges are light brown and tops firm, 15-20 minutes. Cool the cookies for 5 minutes on the baking sheets, then transfer to cooling racks.

filling
1. In a medium bowl, using an electric mixer on medium speed, beat the butter, powdered sugar, lemon zest and lemon juice until smooth.
2. Spread the frosting onto cookies that do not have the holes in the center and make sandwiches with those that do have holes. Store in a tightly covered container in the refrigerator for up to 4 days.

Nutrition (per1/18): 285 cal, 18g fat, 43mg sod, 28g carb, 16g sugar, 1g fiber, 3g protein

st. pat's staples

Sit down to a traditional boiled dinner, pour some whiskey down your throat and top it off with these little treats as you declare yourself Irish for a day. We're pulling out all of the stops this year with the corned beef, cabbage, potatoes, soda bread and beer. These little gems were a concoction from the most Irish person I know, Torren "I was named after an Irish Cabbage Patch Kid" Doherty. Thank you for bumping up the percentage of green blood in the household.

Chocolate Stout and Irish Cream Sandwich Cookies

Yield: 18 sandwiches

INGREDIENTS
cookies
3/4 C butter
3/4 C dark brown sugar
1 egg
1 t vanilla extract
2 C all-purpose flour
1/4 C unsweetened cocoa powder
1 t baking soda
1/2 t salt
12 oz. stout I used Young's Double Chocolate

filling
2 C confectioners sugar
1/4 C unsalted butter
2-3 T Bailey's® Irish Creme liqueur

DIRECTIONS
cookies
Line a baking sheet with parchment paper and set aside.
1. Reduce stout in a saucepan at a constant simmer over medium heat, until it is a thick syrup, about 1/4 to 1/3 of a cup. Make sure to keep an eye on the pan and stir every so often so it will not boil over or burn.
2. As the stout is simmering, cream together butter and sugar in a large bowl. Add the egg and vanilla. Meanwhile, check on the stout.
3. In a separate bowl, combine the flour, cocoa powder, salt, and baking soda.
4. When the stout syrup is fully reduced, preheat the oven to 350 degrees F. Alternating, add the flour mixture and stout syrup to the creamed mixture.
5. Drop tablespoons of the cookie dough. Bake for 10-12 minutes. Cool completely on rack before frosting.

filling
1. Cream butter and slowly add confectioners sugar.
2. Beat in liqueur.
3. Spread generously between two cookies and serve.

Nutrition: 242 cal, 11g fat, 155mg sod, 33g carb, 21g sugar, .5g fiber, 2g protein

in like a lion out like a fluffy cupcake

For the sake of our auto insurance, let's hope that this freezing apocalyptic winter is coming to an end and that we won't have to worry about cars skating down the hill into our innocent parked ones or attempting to pack all of our residents in front of our house thanks to our neighbors' bogus handicap space while being overjoyed that we only had to make a ten point turn out of the space instead of a twenty. True, these things will happen as the snow and ice melt but in a less precarious fashion. Hopefully I won't rue this statement in July or something after I have parallel parked on top of our next door neighbor's cat.

There have been plenty of bright spots, however, and most of them surround the crazy amount of people who are hovering around thirty and still having birthday parties! Maybe that wears off once people start having kids? Or maybe it can't be denied that people like to have a shindig and even more so when it's bleak and blustery out. HA. I think I'll stick to my August birthday of lazing on the beach with the two people who still talk to me on a regular basis, thanks! Regardless, I can't complain that the rash of celebrations has provided me with plenty of opportunities to get creative with cupcakey prezzies and wrappers and boxes. Here are the results from one of my go-to recipes that young and old seem to enjoy.

Chocolate Chip Cookie Dough Cupcakes

Yield: 12

INGREDIENTS
cake
1/2 C melted unsalted butter, browned and cooled
1 egg
1 t vanilla
3/4 C dark brown sugar
1/2 C buttermilk any fat content
1 1/3 C all-purpose flour
1/2 t baking soda
1/2 t baking powder
1/2 C mini chocolate chips

cookie dough filling
1/4 C butter, softened
1/4 C plus 2 T brown sugar
1 T milk
1/2 t vanilla
1/2 C flour
1/4 t salt
1/4 C mini chocolate chips

cookie dough frosting from Annie Eats
3/4 C unsalted butter, softened
1/4 C plus 2 T brown sugar, packed
1 3/4 C confectioners’ sugar
1/2 C all-purpose flour
1/4 t salt
1 1/2 T milk
1 t vanilla extract
mini chocolate chips for sprinkling

DIRECTIONS
cake
Line 12 cup cupcake tin with liners. Preheat oven to 325 degrees.
1. Combine flour, baking soda and baking powder in a medium bowl.
2. Whisk browned butter, sugar, eggs and vanilla in a large bowl.
3. Alternating, beat buttermilk and flour mix into the sugar mixture until just incorporated. Stir in mini chocolate chips.
4. Pour batter into cupcake liners 3/4 of the way and bake for 20-25 min. or until cupcake tops spring back to the touch and an inserted toothpick comes out clean. Let cupcakes cool completely before assembly.

eggless cookie dough filling
1. Cream the butter and sugar in a small bowl. Add milk and vanilla and mix well. 2. Beat flour and salt until just combined. Stir in mini chocolate chips. Store in refrigerator until ready to use.

cookie dough frosting
1. Cream together the butter and brown sugar.
2. Mix in confectioners’ sugar until smooth.
3. Beat in the flour and salt.
4. Mix in the milk and vanilla extract until smooth.

 Cone method

assembly
1. Once cupcakes have cooled, use the cone method to carve out the tops.
2. Make little balls of the cookie dough and place in the hole. Cover with top.
3. Frost with cookie dough frosting and sprinkle chips on top for garnish. Fab!

Nutrition (not for the diet friendly): 480 cal, 27g fat, 136mg sod, 57g carb, 38g sugar, 1g fiber, 4.5g protein

a bright spot in days of grey

I actually saw two rainbows through the winter snow while driving in Upstate New York. I have seen rainbows many times as I drove along I-90 but never in the winter. (Inclement weather waits for me to hit the road or it is an ever present thing in Upstate. I believe it is the latter.) It was like one of those black and white photos that have been colorized to emphasize a certain subject or aspect minus the cheese factor (we're all entitled to our opinions, maybe you love Comic Sans, too? There, there, your new prescription lenses are on their way.). Regardless, the affect was something I cannot describe. Kind of a little prezzie reminding me that even winter in its harsh, grey glory had gifts to give.

I am done waxing poetic. These are my little rainbow winter prezzies. They are easy and tasty and I have found that dudes and kids (synonymous, no?) enjoy them especially.

Chocolate Peanut Butter Pretzel Rounds

Yield: about 6 dozen

INGREDIENTS
2 C all-purpose flour
1/4 C + 2 T Dutch-process cocoa powder
1 3/4 t baking soda
1/4 t salt
3/4 C unsalted butter, room temp.
1/2 C reduced fat creamy peanut butter
1 1/2 C + 1/3 C firmly packed dark brown sugar
2 large eggs
1 1/2 t vanilla extract
1 medium (11.4 oz) package Peanut Butter M&M's®, 6 dozen counted and set aside, crush the remaining M&M's® into small pieces
6 dozen chocolate covered pretzels I used an entire box of these

DIRECTIONS
Preheat oven to 375 degrees F. Line baking sheets with parchment paper.
1. Cream brown sugar, peanut butter and butter with an electric mixer. Add eggs and vanilla until combined.
2. Combine flour, cocoa powder, baking soda and salt. Add to creamed mixture at low speed. Mix just until blended. Stir in crushed M&M's®.
3. Roll a half tablespoon amount of dough per each cookie, place 2 inches apart on baking sheet.
4. Bake one baking sheet at a time for 8-9 minutes or until set. Do not over-bake.

ASSEMBLY
1. Immediately after removing cookies from the oven, press a chocolate covered pretzel on the top of each cookie.
2. As the chocolate is melting slightly, quickly press an M&M® on top of each pretzel.
3. Move cookies to a wire rack to cool completely.

Nutrition: 85 cal, 4g fat, 56mg sod, 11g carb, 5g sugar, .5g fiber, 1g protein

dark treats for dark winter days

In the dead of winter after all of the festivities have passed, a little cloud of sadness sometimes appears as you hope for spring to arrive. This cloud may be a little larger and darker with lake effect snow and blizzard-like winds if you live in the Northeast. Curses on you if you are basking in the glow of Texas sunshine. Or maybe I should say "you are so lucky and beautiful, would you please send me a plane ticket?"

During these long months as the days ever so slowly gain light, we need something to warm our hearts, brains and stomachs. Caramel and chocolate are perfect dead-of-winter flavors and these will most certainly tide you over until the last signs of snow melt away by the end of Mar...{cough}May. I did say that we live in the Northeast.

Caramel-Filled Chocolate Cookies

from Southern Living Incredible Cookies
Yield: 4 dozen

INGREDIENTS
1 C butter or margarine, softened
1 C sugar
1 C firmly packed dark brown sugar
2 large eggs
2 t vanilla extract
2 1/4 C all-purpose flour
3/4 C unsweetened cocoa I love Hershey's Special Dark Cocoa®
1 t baking soda
1 C chopped pecans, optional
9 oz package of chocolate covered caramels Rolo®s and Caramel Kisses® work well

DIRECTIONS
1. Beat butter at medium speed with an electric mixer until creamy; gradually add sugars, beating well. Add eggs and vanilla, beating until blended after each addition.
2. Combine flour, cocoa and baking soda; add to butter mixture, beating at low speed until blended. Cover dough and refrigerate for at least 30 min.
3. Preheat oven to 375 degrees F and line baking sheets with parchment paper. Shape one tablespoon dough around each chocolate piece, covering completely, to form balls.
4. If desired, gently press the top of each ball into the chopped pecans. In my world, kids won't touch anything with nuts on it and my lovely grandmother cannot have them so I skipped this step.
5. Place balls, pecan sides up, 2 inches apart on baking sheets. Bake for 7 to 10 minutes. Cool on baking sheets 2 minutes. Remove from baking sheets; cool completely on wire racks.

Nutrition: 114 cal, 5g fat, 37mg sod, 17g carb, 11g sugar, .5g fiber, 2g protein

spinning my pinwheels

This is a recipe I have been eying for a good chunk of my life as we combed through recipes in this cookbook by Better Homes and Gardens®.  This book has provided the basis for my dad's awesome biscotti and one of my all-time favorite cookies, Coconut Jumbles.  I remember looking through the book as a kid after my dad told me to pick a favorite and how could I deny a pink-fluffy confection with coconut on top?!  Those have been a cookie plate standard every since.  Thank you Father Fartknocker, tee-hee.  Now that I am happily contributing to the family diabetes plate, I thought it time to attempt these pretty (and also pinkish) pinwheel cookies.  They always looked to be difficult but thankfully it is more in the design and less in the actual work.  I hope to make them again next year but with perhaps a few edits.  These are scrumptious but fragile even with the edition of shortening.  I can't have fragile cookies when they travel through three states and over 350 miles.  The dough also warmed up very quickly after sitting in the fridge well over twenty-four hours and stuck bit during the rolling process so be a little generous with the "lightly flour surface."  Regardless though, I was happy with the outcome and intend to try the fluted edge next year to make them super fanciful. 

Cherry Cheese Pinwheels

from Cookies, Cookies, Cookies and Any-Day Treats
Yield: 36

INGREDIENTS
dough
1/3 C butter, softened
1/3 C shortening
3/4 C granulated sugar
1 1/2 t baking powder
1/4 t salt
1 egg
2 T milk
1 t vanilla
2 C all-purpose flour

cherry cheese filling
4 oz cream cheese or neufchatel cheese, softened
2 T sugar
1/4-1/2 C chopped dried cherries

DIRECTIONS
dough
1. In a large mixing bowl, beat butter and shortening with an electric mixer on medium to high speed for 30 seconds.
2. Add sugar, baking powder, and salt. Beat until combined, scraping sides of bowl occasionally.
3. Beat in egg, milk, and vanilla. Beat in the flour on low speed. Divide dough into fourths. Cover; chill about 3 hours or until dough is easy to handle.

cherry cheese filling
1. Combine cream cheese or reduced-fat cream cheese (Neufchatel), softened, and 2 tablespoons sugar. Stir in dried cherries. Makes about 3/4 cup.

assembly
Preheat oven to 350 degrees F and line a baking sheet with parchment paper.
1. On a lightly floured surface, roll a portion of the dough into a 10x5-inch rectangle. Using a fluted pastry wheel or a sharp knife, cut dough into eight 2 1/2-inch squares. Place squares 2 inches apart on cookie sheet.
2. Cut 1 inch slits from each corner toward the center of each square. Spoon a level teaspoon of filling onto center of each square. Fold every other tip in corners to center of squares to form a pinwheel; press gently to seal. If desired, sprinkle tops with flaked coconut.
3. Repeat with remaining dough, and filling. Bake in preheated oven for 8 to 10 minutes or until lightly browned. Transfer to a wire racks and let cookies cool.

Nutrition: 84 cal, 4g fat, 52mg sod, 11g carb, 6g sugar, 1g fiber, 1g protein

lend me an ear and i'll sing you a song...

Inundated. That is a good way to describe how I feel at this time of year. I wasn't feeling super cheerful due to the endless list of things I wanted/needed (I'm very OCD, they are practically the same thing to me) to do this season. However, I found myself exclaiming "I LOVE CHRISTMAS!" after several sweet fourth graders deposited presents on my desk. Now, that sounds materialistic but the stuff had nothing to do with it. These sweet children thought of me when I am not even their teacher. I am merely an adult in their classroom that helps take care of one of their friends on a daily basis. Over seventy percent of children in this city live in the "low-income" or below bracket. Many receive free school lunch. The fact that they took time and family money to show they cared is beyond comprehension. Several more students started lamenting that they needed to run out and get me a gift after seeing a few peers do so. Over an over I pleaded that they save their money and just the thought to care was more than a present to me. So thankfully, some agreed and cute little handmade cards made their way to my desk and I will treasure them always. How can working in an elementary school not be the most fulfilling thing ever? I am already plotting my end-of-school-year present to them in hopes of showing them a fraction of how they make me feel. I have never felt more "holiday cheer" than at this school this week.

Thank you for letting me chat your ear off. Now I will share my ears, these yummy-scrumbo Elephant Ears, with you. Hopefully you can take a minute to savor and enjoy and let the rush melt around you.

Almond Elephant Ears

adapted from Big Fat Cookies
Yield: 24

INGREDIENTS
dough
2 C unbleached all-purpose flour
1 t baking soda
1/2 t salt
1 C cold unsalted butter, cut in 1/2-inch pcs
1/2 C sour cream

filling
7 oz almond paste, broken into pieces
2 T unsalted butter, softened
3/4 C confectioner's sugar
2 t heavy cream or milk
1/2 t vanilla extract
1 t almond extract
1 C granulated sugar, for rolling
1/2 C dried fruit optional

DIRECTIONS
dough
1. Sift the flour, baking soda and salt into a large bowl. Add the butter and mix with an electric mixer on low speed until the largest of the butter pieces are the size of peas. The butter pieces will be different sizes and there will still be some loose flour.
2. A the sour cream and mix until large clumps of dough form that pull away from the sides of the bowl.about 15 seconds(or use a pastry blender to combine the flour mixture and butter.
3. Form the dough into a smooth ball and flatten it into an 8x15-inch rectangle. Small pieces of butter will remain in the dough, contributing to the flaky texture.
4. Wrap in plastic wrap and refrigerator for 30-60 minutes to rest and firm the dough.

filling
1. In a large bowl, using an electric mixer on medium speed, beat the almond paste and butter until smooth.
2. Mix in the confectioner's sugar, cream or milk, vanilla and almond extract until blended to a smooth soft mixture. Stir in dried fruit if desired.
3. Transfer mixture to a small bowl, cover and set aside at room temperature for up to 1 hour or refrigerate if leaving overnight.

assembly
Preheat the oven to 375 degrees F and line two baking sheets with parchment paper. Prepare to roll the dough by sprinkling flour and sugar on a work surface and rolling pin.
1. Remove dough from refrigerator, unwrap and roll the dough to a 14x12-inch rectangle. Don't flip the dough over while rolling, but lift and turn it several times as you roll it to prevent it from sticking to the rolling surface, sprinkling sugar generously on the rolling surface.
2. Use a thin spatula to spread the filling in a thin layer over the dough.
3. Turn the dough if necessary so a short side faces you. Measuring along the 14-inch sides, mark the center of the dough. Rolling from the shorter 12-inch edge that is closer to you, roll up the dough like a jelly roll just to the marked center then roll the far side toward the center until the two rolls meet. You will have a double log of filled dough that is smoothly attached on the bottom side.
4. Turn the double log over for easier cutting and press in the ends of the log to smooth them. Use a large sharp knife to cut the log into 12 1" thick slices.
5. Dip both sides of each slice in sugar, sprinkle the rolling pin with sugar. Roll out each slice of dough to a large butterfly shape about 2x4-inches and about 1/16 of an inch thick, sprinkling the rolling pin as necessary with sugar. The cookies will not all be exactly the same size.
6. Use a large spatula to place the cookies at least 1 inch apart on the prepared baking sheets. Sprinkle the top of each cookie with about 1/2 t sugar.
7. Bake the cookies one sheet at a time until the tops are evenly light brown, about 15 minutes. The cookies will spread about 1 inch and rise slightly and the filling may bubble up on some of the cookies and have a few darker spots. Cool the cookies for about 5 minutes on the baking sheets and then transfer to a wire rack to cool completely.

Nutrition: 184 cal, 11g fat, 114mg sod, 36g carb, 23g sugar, 1g fiber, 7g protein

twelve cookies of christmas

Actually, it's more like seventeen- I made ten varieties and my mother made seven.  If you are receiving a cookie plate from us, I hope you like to shake it up a bit.  I am going to do my best to post the cookies I made to contribute to our annual plates before the stockings are hung by the chimney with care.  For the most part, I went a little crazy this year and tried out six new recipes. The only negative was that they were not original concoctions of my own. Maybe next year I will get it together and invent some new cookies. Overall, I was pretty happy with the majority and will decide which will reappear in the future after the initial cookie plate attack occurs at Grandma Suedy's house after Christmas dinner.  Now, I do not want to see another cookie for at least three months.  Maybe I'll make ice cream (my other love) instead...

Let's start this madness with something really akin to wintry flavors and colors.

Peppermint Crescents

from Southern Living Incredible Cookies
Yield: 3 dozen

INGREDIENTS
1 C unsalted butter, softened
2/3 C sifted confectioner's sugar
1 t peppermint extract
1/8 t salt
2 1/2 C flour
2 C sifted confectioner's sugar, divided
2 1/2 T milk
1/4 t peppermint extract
coarsely crushed hard peppermint candy

DIRECTIONS
1. Beat butter at medium speed with an electric mixer until creamy. Add 2/3 cup confectioner's sugar, 1 teaspoon peppermint extract, and salt; beat well. Gradually add flour to butter mixture, beating at low speed just until blended after each addition. Divide dough into thirds; cover and chill 30 minutes.
2. Preheat oven to 325°F. Line baking sheets with parchment paper. Working with 1 portion of dough at a time, divide each portion into 12 pieces. Roll each piece into a 2-inch log; curve ends of each log to form a crescent. Place crescents 2 inches apart on baking sheets.
3. Bake for 18 minutes or until lightly browned. Cool 1 minute on baking sheets. Carefully roll warm cookies in 1 cup confectioner's sugar, and then cool completely on wire racks. After speaking to wise Mommy Dearest about this, she said that the confectioner's sugar may have a more consistent appearance if I wait to let the cookies cool completely.
4. Combine remaining cup of confectioner's sugar, milk and 1/4 teaspoon peppermint extract, stirring until smooth. Drizzle icing over cookies; sprinkle with crushed peppermint, pressing gently. Let icing set before serving. Store cookies in an airtight container.

Nutrition: 117 cal, 5g fat, 13mg sod, 17g carb, 10g sugar, 0g fiber, 1g protein

what's shakin', bacon?

So now that you have digested the turkey and have vowed to avoid poultry for at least a month, why not make room for another farm fresh friend? Bacon has been riding the trendy train for the last couple years or so.  It has made appearances in everything from vodka to chocolate bars to band-aids (yes, Mommy Dearest, I will order these for you). The peanut butter bacon combo has seen a resurgence as a result. I have had it on "Skippy's Dare" pizza, "The King" burger and of course, the Elvis sandwich.  Various cookie, fudge and cupcake recipes have been popping up as well.  I felt that one tasty ingredient lacking, however: maple syrup.  As you know, I have it sitting around my house, but I felt like it was the finishing touch to the cookies (with a few small chocolate bits, naturally) and I beg you to suck it up and test these out.  I could see this working with fakey bacon, too, for all of the veggies.

Peanut Butter Maple Bacon Cookies

Yield: 20-24 cookies

INGREDIENTS
1/2 C reduced fat peanut butter
1/2 C unsalted butter, melted and browned
1/2 C dark brown sugar
1/2 C pure maple syrup
1 egg
1/2 T vanilla
2 C plus 2 T all-purpose flour
1/2 t baking soda
7 pieces maple-flavored bacon, cooked, cooled and crumbled
1 oz. bacon drippings
1/4 C mini semi-sweet chocolate chips

DIRECTIONS
Preheat oven to 375 degrees F. Line baking sheet with parchment paper.
1. In a large bowl, stir browned butter, bacon drippings, brown sugar, maple syrup, egg and vanilla together with a spoon.  Let sit for a few minutes.
2. Slowly stir in flour and baking soda until just incorporated.
4. Stir in chocolate chips and cooled crumbled bacon. Drop by rounded tablespoon two inches apart on baking sheet (twelve to a sheet). Bake for 7-9 min, remove from oven and let cool on sheet for two minutes before transferring to a drying rack to cool fully.

Nutrition: 170 cal, 9g fat, 119mg sod, 20g carb, 9g sugar, .3g fiber, 3.5g protein

put some egg in your noggin

Discussing Christmas in November practically sacrilege in my family, where Thanksgiving rules all holidays. As most people recognize and comment on, Turkey Day is hardly observed in the stores as consumer wares shift from Halloween to Christmas in less than twenty-four hours after trick-or-treating has ceased. Maybe that is why we laud it as the best celebration of the year- we are forever cheering on the underdog or the weirdo around here, from tearing up over the ugliest dog in the kennel to promoting a public display of wearing nightgowns on our heads as a substitute for real hair (long story).

The obsession over making this holiday fully appreciated has turned Thanksgiving into a three day affair at my parentals' house. It began six years ago when they moved away from our extended family and went from hosting a celebration of at least twenty people to five or six. It was inconceivable to them to cut back on any of our usual foods (from hors d'oeuvres through dessert) and they even managed to add more to menu. There was no way that we could stomach eating three rounds in one day (well, we probably could but you would have to roll us out the door on a stretcher) so we made three. The day before Thanksgiving is now dubbed "Hors D'oeuvres Day" (my personal fave) where we are pretty creative and lenient with the options. The day of Thanksgiving is a traditional dinner with all of the usual players: turkey, sweet and mashed potatoes, green bean casserole (blech), five kinds of pie, etc. Day three is "Turkey Sandwich Day" where we consume massive amounts of white bread mayo sandwiches (Mommy Dearest claims that wheat would ruin the effect, can't have an ounce of health, here!) with little slivers of the pie we could barely eat the day before. Thanksgiving is not a holiday, it is an event.

That is why consuming and now baking something with eggnog before the "event of the year" takes place could likely get me ousted from the turkey table. Torren had to have the nog when it hit the shelves, however, and I just couldn't handle having is presence around without giving it a little try. That is where these little nutmegalicious cookies come into play. Hopefully they won't get me banned from the lemon meringue pie (my annual offbeat request) that is calling to me.

Nutmeg Nibbles: Eggnog Cookies

Yield: 18 large cookies or 3 dozen small

INGREDIENTS
1 C brown sugar
3/4 C unsalted butter, softened
1/2 cup eggnog
1 t vanilla extract
1 T bourbon, optional
1 large egg
1 large egg yolk
2 C plus 2 T all-purpose flour
1 t ground nutmeg
1/2 teaspoon ground cinnamon
1/2 t baking soda
1/4 t baking powder
3/4 C white chocolate chips
3/4 C of Hershey's© Cinnamon Chips
1/2 C pecan halves, optional

DIRECTIONS
Preheat oven to 350 degrees F. Line a baking sheet or two with parchment paper.
1. Combine flour, baking soda, baking powder, nutmeg and cinnamon in a bowl and set aside.
2. In a large bowl, beat sugar and butter with an electric mixer until creamy. Add egg, egg yolk, vanilla and bourbon; beat at medium speed until smooth.
3. Alternate adding flour mixture and eggnog until just combined.
4. Stir in chips and nuts with a wooden spoon.
5. For large cookies, drop three rounded tablespoons per cookie. Space three inches apart (I fit about eight cookies per sheet) on parchment-lined cookie sheet. For smaller cookies, drop one heaping tablespoon and leave two inches between each cookie. Sprinkle lightly with nutmeg and cinnamon. Bake 12-14 minutes or until bottoms turn light brown.

Nutrition (large cookies): 298 cal, 17g fat, 90mg sod, 33g carb, 18g sugar, 2g fiber, 4g protein

tapping into maple

Once the apples and pumpkins have done us many favors, I find the longest lasting fall flavor is maple. Who couldn't nosh on pancakes or french toast smothered in local maple syrup through all of the cold weekends of winter? I, unsurprisingly, am also the type to keep chowing down on those warm, filling breakfasts through the spring and summer, but that is besides the point.

Torren thought it would be a good idea to purchase an entire gallon of Grade B (dark and robust in flavor) maple syrup so he could extend his brewing hobby to making maple wine. Well, I cracked open the jug in hopes of spurring him on and it has continued to sit in the fridge, taking up prime real estate from our milk and my obsession with Polar Seltzers (don't get me started on the weird drink concoctions I make with those). I decided that the jug was fair game and went on to bake various maple blondies and pumpkin cookies with the stuff and was happy with the moist, chewy outcome of these.

Maple Cinnamon Oatmeal Cookies

adapted from Big Fat Cookies
Yield: 4 dozen cookies

INGREDIENTS
1 3/4 C all-purpose flour
1/2 t baking soda
1/4 t salt
2 t ground cinnamon
1/2 C unsalted butter, room temp.
1 1/3 C packed brown sugar
2 large eggs
1/2 C maple syrup (I used Grade B for a deeper flavor)
2 t vanilla
1 3/4 C oats, not instant
1 bag Hershey's© Cinnamon Chips

DIRECTIONS
Preheat oven to 350 degrees F and line cookie sheet with parchment paper.
1. Sift the flour, baking soda, salt and cinnamon into a medium bowl and set aside.
2. In a large bowl, beat the butter and sugars with an electric mixer until smooth. 3. On low speed, add the eggs, maple syrup and vanilla and mix until blended.
4. Blend in the flour mixture, until incorporated. Mix in the oatmeal.
5. Stir in the the chips with a spoon or spatula.
6. By rounded tablespoon, space twelve balls of dough on sheet, spacing them at least 21/2-inches apart. Bake 10-12 minutes, or until lightly browned. After a minute or two, move cookies from sheet to a rack to further cool.

Nutrition: 106 cal, 4g fat, 33mg sod, 16g carb, 11g sugar, 1g fiber, 2g protein

fabulous fall foodstuffs

 Thoughts of ginger, pumpkin,apples and maple are synonymous with autumn for me. Pies, ciders and dumplings dance in my head. What can shake things up a bit but still provide the cozy tradition of fall foods? I thought I'd make my own version of the ever increasingly popular pumpkin cookie. Don't get me wrong, I love those gooey yet puffy blobs of orange usually decorated with a mountain of chocolate chips but I really wanted to figure out how to make a flatter, more true "cookie" using pumpkin. I thought the ginger cookie would add an interesting taste as well and maybe yield an interesting looking product. The overall look was a bit more subtle than I had intended but the taste and texture were a nice mouthful of October.

Marbled Pumpkin Ginger Cookies

Yield: 27 cookies

INGREDIENTS
pumpkin cookie dough
1 C all-purpose flour
1 t ground cinnamon
1/2 t ground cloves
1 t pumpkin pie spice
1/2 t baking soda
1/2 C unsalted butter, softened
1/2 C brown sugar
1/2 C pumpkin puree
1 t vanilla
3/4 C Hershey's© cinnamon chips

chewy ginger cookie dough adapted from Big Fat Cookies
2 1/4 C all-purpose flour
2 t baking soda
1 t ground cinnamon
1 1/2 t ground ginger
3/4 t ground cloves
3/4 C (1 1/2 sticks) unsalted butter, softened
1 C brown sugar
1 large egg
1/4 C molasses

DIRECTIONS
pumpkin cookie dough
1. Combine all dry ingredients in a small bowl.
2. Beat butter, sugar and vanilla until creamy. Add in pumpkin until incorporated.
3. Gradually beat in flour. Fold in cinnamon chips.

chewy ginger cookie dough
1. Position a rack in the middle of the oven. Preheat the oven to 350 degrees F. Grease two baking sheets or line with parchment paper.
2. Sift the flour, baking soda, spices and salt into a medium bowl and set aside. 3. In a large bowl, using an electric mixer on medium speed, beat the butter and brown sugar until smoothly blended, about 2 minutes.
4. Add the egg and molasses and mix until blended. On low speed, add the flour mixture, mixing just to incorporate it.

assembly
1. Roll a heaping tablespoon-sized amount of the ginger dough in your hands and place it on the baking sheet, pressing down to flatten slightly.
2. Scatter a tablespoon amount of the pumpkin dough over the ginger dough. The ginger dough will rise up through, creating the marbled effect.
3. Continue on in that manner, placing the dough on the prepared baking sheet about 2 inches apart, nine cookies to a sheet.
4. Bake the cookies one sheet at a time until the centers are set, about 12-14 minutes. Cool the cookies on the baking sheet for 2 minutes, then use a wide metal spatula to transfer the cookies to a wire rack to cool completely.

The cookies can be stored in a tightly covered container at room temperature for up to 4 days.

Nutrition: 213 cal, 10g fat, 135mg sod, 26g carb, 16g sugar, 2g fiber, 3g protein

herbal remedies

Not everyone is a fan of cloyingly sweet desserts. It's a sad, true phenomenon that I will never understand. Especially as I am sitting here eating mini marshmallows from the bag. It is with a tear in my eye and a marshmallow in my throat that I accept this and trudge on to make shortbread for my Mommy Dearest or date nut bars for my Grandma Sue. At least I will always have my sister and father, both of whom have the sweet-tooth disease.

What do you do for these batty people who want dessert but would most likely consider a meal-ender a plate of cheese with fruit? Get creative and get down with Mother Nature.

These rosemary shortbread cookies will make your average 8-year-old recoil at the "grassy" pieces and lack of artificial color but all those ladies eating watercress sandwiches will blot the corners of their mouths with pressed linen napkins and exclaim (quietly, of course) "what a delight!" Even better, they have just five ingredients and the ladies in waiting won't have to picture you toiling away at the stove with sweat {gasp} dripping down your brow.

Rosemary Shortbread

from Southern Living Incredible Cookies
Yield: 18 cookies or 8-10 slices

INGREDIENTS
1 1/2 C all-purpose flour
1/2 C butter, chilled
1/4 C sifted powdered sugar
2 T minced fresh rosemary
2 T granulated sugar

DIRECTIONS
1. Process first 4 ingredients in a food processor or blender until mixture forms a ball.
2. Roll dough to 1/4-inch thickness on a lightly floured surface. Cut with a 2-inch cookie cutter; place on lightly greased baking sheets. If you don't feel like going through cookie cutter madness, press dough into an 8" or 9" tart pan and score lines into dough to form eight to ten separate pieces.

3. Bake at 325° for 18 to 20 minutes or until edges are lightly browned. Sprinkle with granulated sugar. Remove to wire racks to cool completely.

Nutrition: 89 cal, 5g fat 0mg sod, 10g carb, 1g protein

you can't judge a dessert by its topping

Firstly, sorry for the week off but if you have any idea what this melt-wave in the Northeast is doing to the majority of its residents, then you would get it. I can't complain, a week or two like this happens every year, just to solidify once again that people love to hate on the weather around here and that there will always be a topic for small talk. Needless to say, the kitchen has been closed. Fortunately, we've been running around with our heads cut off since this past weekend of July Fourthdom and I haven't been in the house much to experience the sweltering heat. I broke down and bought another fan. The air conditioners at Target mocked me but I'm too cheap and stubborn to do it. Plus, I think our windows are as old as our {cough}120 year old{cough} house. Not much keeping air in or out as a result.

These little yums were for an awesome family party we attended at our friend Bri's parents' house. I learned a couple of things this weekend: 1. There are some families as loud and fun and into food as my own (another party to see that match would be great!) 2. Cherry vodka and Pepsi take me back to a time when I could have more than one drink of the stuff without singing bad karaoke (I apologize for my Lady Gaga) 3. Paper licenses are not acceptable forms of ID in Massachusetts (and I assume, everywhere). I finally change my name legally and have to cough up my real ID "for a few weeks?" Fortunately I'm lame and don't get out much. Planning is smart.

Back to the eats. Are you getting déjà vu from my last post? Well, just because it looks similar does not mean that it will taste that way. Correction, they'll taste GOOD, just not the same. I have to make sure to throw that in there or you won't get any further into this. Actually, recent convert of sweet things, Rylan P. Doherty asked for seconds and I guiltily had to deny him so I'd have enough for the aforementioned soiree. I will be making more in the near future to make up for that.

These little bars are different from the last because they are baked and do not necessarily call for peanut butter or marshmallows. Rylan thought they tasted like graham cracker though so the s'more idea must have come across after all. Most people adore peanut butter and chocolate and the marshmallows just add that summery feel. I felt that they would go over well with a crowd whose palates I had not yet met. Definitely a good choice- I almost baked a pie and there was some All-American apple crumble that would have trounced that decision easily. So, where I have the additions of peanut butter cups and marshmallow, feel free to crumble up another kind of chocolate (Kit-Kats or Twix had crossed my mind) and stuff it inside and out!

Brownie and Chocolate Chip Cookie Layer Bars

Yield: 16 big or 32 small

INGREDIENTS
Your favorite brownie recipe (for a 9x13-inch pan)
Half of your favorite chocolate chip cookie recipe (I omitted the chips so there wouldn't be chocolate overkill but some people love that)
3 C chopped peanut butter cups optional (I used milk, dark and white peanut butter cups because I just can't be simple, can I?)
3 C miniature marshmallow optional

DIRECTIONS
Preheat oven to 350 degrees F. Line a 9x13-inch pan with foil and if you still haven't tried that non-stick kind (AMAZING), grease it.
1. Prepare brownie mix according to your recipe. Pour mix in pan and bake for 20 min.
2. While brownies are baking, prepare the half batch of cookie dough. Leave it out to remain soft.
3. Remove brownies from oven and drop chopped peanut butter cups over top. They should begin to melt immediately.
4. Spoon softened cookie dough over peanut butter cups, trying to cover the chocolate as well as possible.
5. Put the pan back in the oven for 20-25min. or until the cookie dough layer is firm in the center.
6. Remove pan from oven and drop marshmallows over the top. Put pan back in oven for 3-5 min. or until marshmallows begin to puff and brown. Let bars cool before cutting.

Nutrition (1/32): 242cal, 13g fat, 109mg sod, 31g carb, 21g sugar, 0g fiber, 4g protein

tropical weather yields tropical treats

Fruit = healthy, right? Yeah, well, I know dried fruit, let alone sweetened dried fruit, is not ideal but who can resist the pineapple/coconut combo? Summer weather is beginning to blossom up here in New England and I have been wanting to make this recipe since I received this book a couple of years ago. I found it very apropos for the season and I really do try to bake seasonally. I just find it weird to eat this combo in the dead of winter. Of course, if you want to conjure up some far off island while you're trapped under three feet of snow, I can sympathize.

Now, after waxing poetic about the perfect pairing of pineapple and coconut, I will say that the original version of this recipe did not call for coconut at all. Hmmm, why the heck not? Maybe they felt that three recipes with coconut were enough for one book. Elinor, after you wrote a cupcake cookbook where every third recipe had lemon something in it, this is really not overkill. Just in case you wanted my opinion. So I made some adjustments to the recipe which are italicized below. Also, I just couldn't pass up some chocolate-covered macadamia nuts that were on sale but it wasn't until I brought the bag home and discovered that there were only fifteen of the suckers in there that I realized it wasn't the best idea. Maybe macadamia nuts and chocolate chunks will do, I'll let you decide. For now, the cookies look like they have giant eyeballs. Maybe no one would have noticed if I hadn't said that. I just broke a major rule of critique: don't list your major shortcomings. Well, to make up for that, I will say that these are incredibly moist and I plan on making them again with some tweaks. Grab one of these and go swing on a hammock in the shade.

Pineapple and Macadamia Islands

adapted from Big Fat Cookies by Elinor Klivans
Yield: 15 cookies

INGREDIENTS
1 1/4C all-purpose flour
1/4 tsp baking powder (this was originally 1 tsp of baking soda which I felt was not necessary for the chemical reaction needed.  My adaptations yielded a soft, chewy cookie.  If you try the other way, let me know!)
1/2 tsp salt
1/2 C unsalted butter, melted
1 C sugar
1 large egg
1 tsp vanilla extract
2 tsp dark rum I used 1 1/2 T kick the flavor up a bit
3/4 C macadamia nuts, salted or unsalted, coarsely chopped this is where I added the chocolate covered ones
1 C sweetened dried pineapple cut into 1/4-1/2 inch pieces
1/2 C sweetened or unsweetened shredded coconut
1/2 C milk or white chocolate chunks (if not doing the chocolate covered nuts)

DIRECTIONS
Preheat the oven to 350 degrees F.  Line two baking sheets with parchment paper (or be lazy like me and do one sheet, two rounds of baking).
1. Combine flour, baking powder and salt together in a small bowl and set aside.
2. In a large bowl, stir the melted butter and sugar to blend.
3. Stir egg, vanilla and rum into the mixture until it appears smooth and shiny.
4. Stir in flour mixture until fully incorporated.
5. Add nuts, coconut, pineapple and chocolate if necessary.
6. Scoop 1/4 C mounds of the dough ont baking sheets, spacing the cookies 3 inches apart.
7. Bake cookies until the edges are slightly golden, about 14 minutes.   Cool slightly before removing from sheet to cool on wire rack completely.

Nutrition: 221cal, 8g fat, 90mg sod, 32g carb, 22g sugar, 1g fiber, 2g protein

makin' whoopie...pies

I have found that people believe in "their way" to make or eat something and I love the debate over such ridiculous things.  Or maybe it's not so ridiculous if people out there really care about their traditions and whatnot.  Regardless, the whoopie and its origin has long been argued over.  Honestly, until I moved to New England, I never knew the Maine side to the story, I thought they were an Amish recipe through and through.  After trying one from Vactionland, I have to say, my heart belongs to the Amish.  This is the version that is coveted by my Mommy Dearest and the only kind she prefers is made by the Amish people who sell them at the Syracuse Regional Market.  After my parents moved from CNY, this would be one of the main things she would "have to eat" when visiting.

Mommy Dearest had long been searching to replicate this treat for when she was not visiting home and it is known that I love a food challenge, especially when it is a family favorite.  After peering at the ingredients list we surmised that the Amish probably do not use marshmallow creme as listed in many Maine Whoopie Pie copycats.  Even the above article link makes some sort of Fluff-like filling for the Amish version but I am telling you, they do not list corn syrup in the ingredients and the filling is stiffer than a butter cream, much less a marshmallow creme.

After much trial and error, I believe I have succeeded in perfecting my mother's favorite treat.  Or maybe she just likes to humor me.  She did receive a whoopie treat tower for her birthday cake as a result.  Either way, I am happy with the outcome.  These whopies form a slight sheen after sitting out a few hours; almost a sticky quality to the cake.  That is a must needed characteristic of these things.  The filling is rich and yet not too sweet.  The ones from the Market are wrapped in saran wrap and tightly packaged because they would get all gooey on the outside.

After my mother spread the word of love for her whoopies around town, she had to bring in some of the goods to her local library (her home away from home).  I think they were well-received as I believe a whoopie hunt ensued down there as a result.  Shortly after I was given word of the vegan molasses whoopies (molasses and ginger are another Mommy Dearest/Grandma Sue fave) from Allison and wanted to shout out to those who love sugar and their animals intact.

Whoopie Pies Two Ways

(Mommy Dearest's favorite and a vegan-friendly recipe!)

Storage note: I individually wrap my whoopies in saran wrap and then place them within tupperware or a freezer bag before storing in the refrigerator (if going to be consumed within a few days) or freezer (they thaw out pretty quickly).

ORIGINAL CHOCOLATE AMISH WHOOPIES

Yield: 24 sandwiches (48 cookies/cakes)

INGREDIENTS
cookie/cake
1/2 C vegetable oil
1/2 C shortening
2 C brown sugar
4 eggs (or 1 C liquid egg. Vegan loves, I implore you, what is the alternative to eggs?  I am sure this can be done!)
3 C all-purpose flour
2 tsp baking soda
1 C unsweetened cocoa powder
1 C milk
2 tsp vanilla extract

*vanilla filling
1 1/2 C shortening
4 C confectioner's sugar
1/4 C flour
1/4 C milk
1 1/2 T vanilla
*If you like a generous amount of frosting like my family does, you may want to double the filling

DIRECTIONS
cookie/cake
Preheat oven to 350 degrees F and line a baking sheet with parchment paper.
1. Combine baking soda, cocoa and flour in a bowl and set aside.
2. Cream oil, shortening and sugar in a large bowl.
3. Add vanilla and eggs.
4. Alternate adding milk and dry ingredients and mix thoroughly.
5. Drop batter by 2-3 tablespoonfuls on baking sheet at 3" apart and bake for 8 min.
6. Allow cakes to cool on sheet for about five minutes before transferring to wire rack.  The cakes will look like a medium brown in color when removed from oven but will darken to a deep espresso with a slight sheen after a couple hours.

vanilla filling
1. Cream shortening, vanilla and confectioner's sugar.
2. Add milk and flour alternately.
3. Spread generously over cooled cakes and sandwich together.

Nutrition: 396 cal, 21g fat, 127mg sod, 50g carb, 36g sugar, 3g protein

VEGAN MOLASSES GINGER WHOOPIES

(with thanks to Allison, adapted from Vegan Visitor)
Yield: 9 sandwiches (18 cookies/cakes)

INGREDIENTS
cookie/cake
2 T shortening
2 T vegetable oil
1/4 C brown sugar, firmly packed
1/3 C robust molasses
1 1/2 C all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
1 tsp ground ginger
1/4 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp cloves
1/2 C soy or almond milk
1/2 tsp lemon juice

lemon ginger filling
3/4 C shortening
2 C confectioner's sugar
2 T flour
1 1/2 T soy or almond milk
1 1/2 T lemon juice
1/2 tsp ground ginger

DIRECTIONS
cookie/cake
Preheat oven to 350 degrees F.  Line a baking sheet with parchment paper.
1. In a medium bowl, combine the flour, soda, salt, ginger, cloves, nutmeg and cinnamon.
2. In a large bowl, cream the shortening, oil and brown sugar then add the molasses, continuing to mix until well blended.
3. In a small bowl, combine the soy/almond milk and lemon juice.
4. Alternately add the dry and wet ingredients to the sugar mixture until thoroughly combined.
5. Drop tablespoonfuls of batter, evenly spaced, onto a parchment lined cookie sheet.
6. Bake for about 12 minutes or until golden and puffed.  Let cool for 5 min. on sheet before transferring to wire rack to fully cool before filling.

lemon ginger filling
1. Cream shortening, lemon juice and confectioner's sugar.
2. Add milk and flour alternately.
3. Spread generously over cooled cakes and sandwich together.

Nutrition: 426 cal, 22g fat, 150mg sod, 55g carb, 39g sugar, 2g protein

everything is better when sandwiched together.

Easter was a blast but sadly we had to leave before I could even taste dessert.  It was probably a good thing, however, considering that we ate out the night before with the sibs at the beloved Alto Cinco and had my Grandma Sue's food at our fingertips for the weekend.  Of course, we could not part without an amazing Easter basket full of treats ranging from spicy jalapeno almonds to the best chocolate covered potato chips on Earth all filling a brand new bushel basket for gardening this year.  Spoiled?  I will freely admit that I have been since birth and am I super grateful to the village it took to raise me!

I did make a "thank you" of sorts that will come in a later posting.  They were very Easter apropos (I will refer to them as Cottontail Cupcakes) in all of their fluffy white glory.  For now, though, I have a sweet little cookie sandwich pairing.

I think all things are better when filled or slathered with frosting and these are not exempt.  They can be frosted with anything- ganache, mint filling, peanut butter- be creative!

 

Chocolate Shortbread Sandwiches

Yield: 24 mini sammies or 12 regular sammies

INGREDIENTS
shortbread adpated from Cooks Illustrated and Martha Stewart
1/2 C old-fashioned rolled-oats
1 1/2 C all-purpose flour
1/4 C cornstarch
2/3 C confectioner's sugar
1/2 tsp salt
14 T unsalted butter, softened
4 T unsweetened cocoa powder
4 oz. semisweet chocolate, melted for dipping (optional)

banana cream filling
1 mashed banana
2 C confectioner's sugar
2 T butter


DIRECTIONS
shortbread
Preheat oven to 400 degrees F.  Line baking sheet with parchment paper.
1. Pulse the oats in a mini prep or food processor until reduced to fine powder, about ten 5-second pulses.
2. In bowl of a stand mixer fitted with the paddle attachment, mix ground oats, all-purpose flour, cornstarch, cocoa, sugar, and salt on low speed until combined, about 5 seconds.
3. Add the butter to the mixer and continue to mix on low speed until dough just forms and pulls away from sides of bowl.
4. Roll dough into teaspoon-sized or half tablespoon-sized balls (depending on cookie size preference) and place 1-2" apart.  Flatten with a fork or palm of hand.
5. Bake for 5-8 min. until dry but not too dark on the edges. Remove from cookie sheet and let cool.
6. Dip cookies in melted chocolate if desired.


banana cream filling
1. Beat banana and butter together.  Add confectioner's sugar.
2. Frost one side of 24 cooled cookies.

Nutrition: 171 cal, 9g fat, 59mg sod, 23g carb, 14g sugar, .5g fiber, 1g protein

for children big and small

I love a surprise.  As much as I enojoy them though, I always seem to say or do something that ruins it for myself.  I suppose I just talk too much and poke my nose in too many places.  I almost ruined Torren's proposal by not keeping my mouth shut and as a child I literally had presents thrown at me well-before they were to be opened because I was being too obnoxious.  Proposal aside, I have gotten a bit better over the years because I would very much like to be surprised and have it be successful.  I know that there are lots of people that don't like surprises and would rather have the whole deal laid out for them.  Well, how about a food surprise?  It's not like I am hiding a miniature pet or gross, creepy crawly inside anything (talk to me on Halloween though and I may sing a different tune), just a sweet little fun "hooray!" for when you take a bite.  I think things are so much more entertaining when you learn there's more than what is staring you in the face.

I have been wanting to make a "cookies 'n cream" cupcake for well over a couple of years now.  Who doesn't appreciate an Oreo®?  Then again, who does appreciate the Cookies 'N' Creme candy bar?  Why such an unsung treat, my white chocolate delight?  No matter, as long as they keep making them, I will hoard them for myself and the handful of people I know that enjoy them.  I knew I just had to incorporate the two.  Sadly, I have tried baking with these candy bars and they virtually melt down to nothing by the time I take out my confections.  They would be a great future cupcake stuffer or quick-baking cookie addition.  Considering how long a cupcake takes to bake, they may not hold up all that well but I will try again soon.  Regardless, I felt the "'n cream" part meant that the cupcake should be a white cake rather than a chocolate.  Of course, you can change this up however you prefer.  I felt that this recipe for white cake was pretty dense and I was very happy with that.

The surprise in these yummies are from top to bottom with the cute Mini Oreo® tucked within the frosting mountain, the large chunks of cookie pushed in the centers of the poured batter and the cookie crumb base.  Brush your teeth after these because you are going to have a cookies 'n cream explosion in your mouth!  Tee-hee, I'm such a nerd.

Cookies 'n Cream Cupcakes

Yield: 18 cupcakes

INGREDIENTS
cupcake
1/2 C (1 stick) unsalted butter, at room temperature
1 1/4 cup sugar
2 large egg whites, at room temperature
1 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
1/2 cup milk
2 tsp vanilla extract
1 C Oreo® crumbs
1/2 C lightly broken Oreos

frosting adapted from Amy Sedaris'  I Like You (Absolutely hilarious.  That Sedaris fam is nuts.)
1/2 C (1 stick) unsalted butter
4 C confectioner's sugar
1 tsp vanilla extract
1/4 C milk (or cream)
3/4 C Oreo® crumbs
18 Mini Oreos®
2 Hershey's® Cookies 'n' Creme bars

DIRECTIONS
cupcakes
Preheat oven to 350 degrees F (175 degrees C). Grease or line a muffin pan with paper liners.
1. Evenly distribute  the 1 C of Oreo® crumbs to the liners.
2. In a medium bowl, cream together the sugar and butter. Beat in the egg whites, one at a time, then stir in the vanilla.
3. Combine flour, baking powder and salt, add to the creamed mixture alternating with the milk until batter is smooth.  Pour or spoon batter into the liners, filling to 2/3-3/4 full.
4. Distribute 1/2 C of broken cookie pieces into each of the batter-filled cups and push them down into the centers.
5. Bake for 20 minutes or until toothpick inserted comes out clean.  Let cupcakes fully cool before frosting.

frosting
1. Verbatim from I Like You:
"In a bowl, combine 1 box (1 pound) of confectioners' sugar, 1 stick of unsalted butter, 1 teaspoon of pure vanilla extract, and 1/4 cup of milk or light cream and beat for a while. Really whip it, don't be afraid to get in there. I occasionally add food coloring and sometimes substitute pure almond extract for vanilla.  If you do choose to add pure almond extract instead of vanilla, you're on your own. I don't know the measurement for it, but I do know it's less than the amount of vanilla you would add."  Oh Amy, are you sure that you're not from my family?
2. Stir in the 3/4C crushed Oreos®
3. Set a Mini Oreo® on the top of each cupcake and frosting accordingly.  Break apart the candy bar and stick a few pieces into the top of the frosting dome of wonderment.

Nutrition: 409 cal, 16g fat, 124mg sod, 65g carb, 42g sugar, 0.66g fiber, 2g protein
 

bring on the pastel hues

Halloween is great but my favorite holiday in terms of the candy factor is Easter.  Haters can hate, but I love jelly bellies beyond belief and wanted to live in the UK just to have Cadbury Mini Eggs at my fingertips year-round.  All things egg-shaped and stuffed have a special place in my heart: Cadbury Creme Eggs (original and orange creme), marshmallow-filled eggs, Reese's peanut butter eggs, coconut cream eggs, I accept donations.  I am so happy about the existence of the Peanut Butter M&M (please do not go the way that the Crunchy M&M's did) and even happier to see it in it's adorable pastel Easter suit.  I nabbed a couple bags of these on sale and then had some fun.  The next few posts will have to do with a specific brownie cookie base and this was my test batch without tinkering.  They did their job as they were definitely more of a moist cookie-shaped brownie than a chocolate cookie (although I have a some great recipes for those as well).

Brownie Cookies

adapted from Southern Living® Incredible Cookies
Yield: 2 1/2 dozen

*INGREDIENTS
1/2 C unsalted butter (melted)
4 oz unsweetened chocolate
18 oz bitter sweet or semisweet chocolate
1 1/2 C all-purpose flour
1/2 tsp baking powder
1/2 tsp salt
4 large eggs (or 1 C liquid egg sub)
1 1/2 C granulated sugar
2 tsp vanilla extract
2 C chopped nuts (optional)
*if you want to add the candy on top, I would say 6oz should suffice.

DIRECTIONS
Preheat oven to 350 degrees F.  Line standard baking sheet with parchment paper.
1. Melt butter, unsweetened chocolate and 9oz (1 1/2 C) bitter sweet chocolate in the microwave (stirring every 30 seconds) or over the stove until contents are completely melted.
2. Combine flour, baking powder, and salt in a small bowl and set aside.
3. In a separate bowl, beat eggs, sugar and vanilla at medium speed while gradually adding dry ingredients to mixture until fully combined.
4. Add in chocolate mixture and beat well.
5. Stir in remaining bitter sweet chocolate and nuts. (Depending on what I am doing with the batter, I will sometimes omit this and leave out the second half of chocolate and/or sub in a different chocolate 
or candy)
6. Drop dough by 2 tablespoonfuls 1 inch apart.  *Place 3 peanut butter M&M's on top of each dough ball.
7. Bake for 10 minutes.  Cool slightly on baking sheets then remove and place on wire racks to cool completely.

Nutrition (without candies on top and minus half of the bittersweet chocolate): 172 cal, 11g fat, 23mg sod, 21g carb, 14g sugar, 2g fiber, 3g protein