Friday, August 28, 2009
Thursday, August 27, 2009
Sunday, August 23, 2009
I stumbled across this recipe as I was browsing the Brown Eyed Baker's recipe blog. She has some amazing photographs and even better recipes and I never doubted that anything I tried by her recommendation would not fail to impress. When I showed Kevin the picture of these cookie bars he immediately declared, "You have to make those!" Well, I did. We were having a family over for dinner and thought it would be the perfect opportunity to try out this sweet treat. It turned out beautifully and absolutely delicious. Everyone raved. The recipe is quick and easy to throw together. If you love chocolate chip cookies and you love chocolate with your salty pretzels and a little peanut butter (opt) to top it off, then you will love these bars!
Chocolate Chip & Pretzel Cookie Bars
Makes 32 squares
2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1½ sticks unsalted butter, at room temperature
1 cup light brown sugar
½ cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
12-ounce bag bittersweet (or semisweet, if you prefer) chocolate chips
1½ cups mini pretzel twists, coarsely chopped
¼ cup chocolate chips, for drizzling (optional)
¼ cup peanut butter, for drizzling (optional)
¼ cup pretzels, crumbled, for topping (optional)
1. Preheat the oven to 350°F. Spray a 9×13 pan with cooking spray.
2. In a bowl, whisk the flour, baking soda and salt. Using a mixer, beat the butter and both sugars at medium speed until light and fluffy, about 1 minute. Beat in the eggs and the vanilla extract. On low speed, beat in the dry ingredients just until incorporated. Stir in the chocolate chips and pretzel pieces.
3. Spread the batter evenly in the pan and press it down evenly with a spatula. Bake for 30 minutes, until golden brown. Transfer the pan to a rack and cool completely.
4. In separate sandwich size baggies, melt the chocolate chips and peanut butter. Cut off a small corner on each bag and drizzle the chocolate and peanut butter over the top of the bars. Sprinkle the extra crushed pretzels on top. Let set and then cut into squares.
Thursday, August 20, 2009
Once again, the Betty Crocker Cookbook has passed with flying colors. I have made cut out sugar cookies many times but never an unfrosted round simple sugar cookie such as this. I love this recipe! Quite fast and easy to throw together--even with the addition of oil and powdered sugar (two additions I don't normally see in a cookie recipe). The cookies were perfectly crisp yet soft and de-double-licious. Yum! I might replace Christmas cookies with this recipe. :D
1 cup granulated (white) sugar
1 cup powdered sugar
1 cup butter or margarine, softened
3/4 cup vegetable oil
2 Tbsp milk
1 Tbsp vanilla
2 large eggs
4 1/4 cups flour
1 tsp baking soda
1 tsp cream of tartar
1/2 tsp salt
1/2 cup granulated sugar, for rolling
In large bowl, beat 1 cup sugar, the powdered sugar, butter, oil, milk, vanilla and eggs with electric mixer on medium speed or with a spoon until fully and evenly combined. In separate bowl, whisk together flour, baking soda, cream of tartar and salt. In several additions, mix the dry ingredients into the creamed ingredients. Cover and refrigerate for 2 hours or until firm.
Heat oven to 350. Shape dough into 1 1/2 inch balls. Place 1/2 cup sugar in a bowl. Roll ball sin sugar. On ungreased cookie sheet, place balls about 3 inches apart. Press bottom of drinking glass on each ball to flatten to about 1/4 inch. Sprinkle each cookie with additional sugar.
Bake 10-13 minutes or until set and edges just begin to brown. Immediately remove from cookie to cool on a wire rack.
Friday, August 14, 2009
4-6 ears of corn
Wrap individually in tin foil.
Place in a dry crockpot.
for 2-3 hours.
Butter and enjoy!
Monday, August 3, 2009
2 cloves garlic, minced
2 tsp. yellow mustard
1/4-1/2 cup mayo (I used light Hellman's)
paprika, for garnish
cilantro, chopped, for garnish
Place 6 eggs in a 3 quart saucepan and cover with water. Bring to a rolling boil. Turn heat off immediately and let the eggs sit on the burner for 20 minutes. Drain hot water off and cover with cold water. Let cool completely and then peel the eggs. Cut eggs in half, lengthwise and scoop out the yokes into a small bowl. Combine yokes with garlic, mustard, mayo, salt and pepper until desired flavoring is achieved. Use a small spoon to fill the egg whites with the yolk mixture. Sprinkle with paprika and chopped cilantro.
Saturday, August 1, 2009
Alton Brown's Overnight Cinnamon Rolls