Shortcut Week Day 4: Brie Stuffed Cinnamon Rolls

Homemade cinnamon rolls have been on my bucket list for years. A quick perusal of my Pinterest boards shows at least 15 different recipes for these sweet breakfast treats. A while ago I made homemade cinnamon roll biscuits that were delicious and allowed me to get them to my stomach table in just over a half hour. But they aren't quite the puffy, fluffy, yeasty cinnabon-like rolls that I'm really craving to make from scratch. The ones I want to make take a long time: typically kneading, two rises of at least an hour each, plus baking. I'm sorry but I do not normally put that much effort into breakfast for myself. Now if you (any of you) came to visit and I had an excuse to get up extra early and make you a special treat, maybe I could convince myself the time was worth it.

Since most normal people don't spend hours prepping breakfast, today's shortcut recipe is a great one for when you want to impress your overnight guests. I cannot take credit for this ingenious idea of stuffing cinnamon rolls with brie cheese. One of my friends totally did this first and as soon as she told me about it, I put cinnamon rolls and brie on my grocery list. Oh it lives up to what you would expect. Delicious! And so easy!

Make this on Saturday. Or Sunday. And say thank you to Alison!

Brie Stuffed Cinnamon Rolls
Ingredients:
1 package cinnamon rolls with icing
about 1/2 of 6 oz log of brie cheese

Directions:
Preheat oven to 400 F. Lightly spray a round baking dish with cooking spray.

Slice the cheese into 6 pieces. There is no need to remove the rind. Pop open the cinnamon rolls. Working with one at a time, unroll the cinnamon roll, place of piece of cheese in the center and reroll covering all sides to seal in the cheese. Place into the baking dish.

Bake for 14-18 minutes until hot and browned. Let cool slightly and then spread the icing on top.

Shortcut Week Day 2: Peanut Butter Brownie Muffins

I was invited to an impromptu dinner party (does it count as a party if there were 3 of us?) the other night and asked to bring a dessert. I could have stopped and picked up ice cream (it was too cold) or packaged cookies (I've never liked those sugar cookies from the store) but you know me, I really wanted to make something. However, I didn't have a lot of time. I had a bag of mini Reeses cups that my mom sent home with me after the holidays so I decided to dazzle up a box of brownies. Apparently I'm not the only one to think of this, so I followed along with a recipe from one of my go-to dessert blogs, Bakerella. This is so easy but no one will be able to tell you took a shortcut with the box. They'll be too excited about the fact you gave them a brownie stuffed with a peanut butter cup!

Peanut Butter Brownie Muffins (adapted from Bakerella)
Ingredients:
1 package Double Fudge Brownie Mix (I used Duncan Hines, but any brownie mix should suffice)
2 eggs
1/3 cup water
1/4 cup vegetable oil
15-20 mini Reeses cups, unwrapped

Directions:
Preheat oven to 350 F. Place foil liners for cupcakes on a baking sheet.

Stir together the contents of the brownie mix, eggs, water, and oil until well mixed. Fill each liner with approximately 2 tbsp of batter.

Bake for 10 minutes. Remove from the oven and push a Reeses into the center of each cupcake. Bake about 10 minutes longer until cooked through.

Let cool completely.

Makes 15-20 brownie muffins.

Banana Oreo Milkshake

On Wednesdays, we wear pink.

Everyone in Africa can read Swedish.

Oh my god, Danny Devito! I love your work.

She doesn't even go here.

I'm not a regular mom, I'm a cool mom.

Stop trying to make fetch happen!

**My milkshake brings all the boys to the yard**

Okay that last one is technically not a quote from "Mean Girls" but the song reminds me of the movie. And anytime I make a milkshake, I sing that song. Yes, I did that when I made this banana oreo milkshake. And if you ask me, I think it will bring all the boys to your yard. Or at least your kitchen.

Banana Oreo Milkshake 
Ingredients:
1 frozen banana, cut into chunks
1/4 cup milk
1/4 cup plain Greek yogurt
2 double stuff Oreos

Directions:
Combine the banana chunks, milk, and yogurt in a blender. Pulse until fairly smooth. Add the Oreos and pulse until you reach your desired consistency.

Serves 1.

Lemon Cheesecake Bites

Let's talk sports for a little bit.

My favorite sport (to watch) is college basketball. Obviously my favorite team is Duke, but I can (and do) spend Saturday afternoons and evenings watching back-to-back excellent college basketball games. For the most part it can be fast-paced and exciting. I love love love a close, nail-biting, ending to the game. It just makes me happy.

The weekend before last I spent all of Saturday watching my favorite sport and prepping food for that other game on Sunday. You know which one I'm talking about. The "Super" Bowl. Can I just say it? There was nothing super about that game. It was just terrible. I do enjoy football on fall weekend, but that game. Nah, bro, nah.

Needless to say, I was ready for basketball again. Good thing we've still got almost two full months left. Bring on the madness! :)

Oh and if you are watching again sporting event, you should probably have some snacks. Like these delicious lemon cheesecake bites. Perfect for sharing with all of your friends. The gingersnap crust adds enough spice that complements the lemon creamy filling.

They are just the cutest little bites. So yummy!

Lemon Cheesecake Bites (adapted from Baking Bites)
Ingredients:
For crust:
1 cup crushed gingersnap cookies
2 tbsp sugar
zest of 1 lemon
pinch of kosher salt
2 1/2 tbsp butter, melted

For filling:
16 oz cream cheese, softened (I used 1/3 less fat)
1/4 cup sour cream
2/3 cup sugar
2 eggs
1 tsp vanilla extract
1 tsp lemon extract
zest of two lemons

Directions:
Preheat oven to 350 F. Line mini-muffin tin with paper liners.

Mix the crushed cookies, sugar, zest of 1 lemon and salt in a medium bowl. Drizzle in the melted butter and stir with a fork until it is moistened. Scoop about 1 tsp crumb mixture into each muffin liner and pack down with your fingers.

In the bowl of your stand mixer (or large bowl), cream together the cream cheese, sour cream, and sugar until smooth. Beat in the eggs and extracts. Fold in the lemon zest. Top the crust with the filling, about 1 tbsp per cake. Bake for 15 minutes until the cheesecakes are set.

Allow to cool completely before refrigerating.

Makes 48 mini-muffin cheesecakes.

Chocolate Mint Cookies

Christmastime is the time for baking cookies. Pull out your KitchenAid mixer (or hand mixer or wooden spoon) and start to cream some sugar and butter together. Stir in some flour and something to give it a little bit of flavor. Shape them and throw them in the oven for about 15 minutes. There you go. Cookies.

When I'm home to my parents for the holidays, we have certain cookies that we always make. It just wouldn't be Christmas without cutout sugar cookies, peanut blossoms, and pecan thumbprints. What are your cookie necessities?

But I can never just leave it at that. If you know me, you know I love a new recipe. So last year I tried out gingerbread cookies. This year I made some chocolate mint cookies. They are perfect for the holidays. Do me a favor and throw them in freezer-- divine! They may be reminiscent of another cookie you've had before...

Chocolate Mint Cookies (adapted from Taste of Home November 2011)
Ingredients:
3/4 cup unsalted butter, softened
1 cup granulated sugar
1/3 cup 2% milk
3/4 tsp mint extract
1/2 tsp vanilla extract
2 cups all purpose flour
1/3 cup baking cocoa
1/4 cup cornstarch
dash of salt
1 lb chocolate candy coating
Sprinkles

Directions:
In a stand mixer (or with a hand mixer), cream the butter and sugar until light and fluffy. Beat in the milk, mint extract, and vanilla extract. Stir together the flour, cocoa, and salt. Add the dry ingredients gradually to the stirring creamed butter and mix well.

Shape the dough into two 1 inch diameter rolls and wrap in wax paper. Freeze for about 2 hours until dough is firm.

Preheat oven to 375 F. Line baking sheets with parchment paper.

Unwrap and cut into 1/4 inch slices. Place prepared baking sheets. Freeze additional dough if you can't fit it all on the baking sheets. Bake for 12-15 minutes until set. Let cool on the baking sheet for a few minutes and then transfer to wire racks to cool completely.

Melt the candy coating in a glass bowl according to the package directions. Dip the cookies into the melted chocolate, allowing the excess to drip off. Place on waxed paper and decorate with sprinkles. Let stand until set.

Makes about 7 dozen cookies.

Peanut Butter Candy Cookies

Question: is it still considered candy if you mix it with flour and sugar and bake it into a cookie?

This is the time of the year for candy! Halloween is around the corner and whether you are looking to bake up some treats for the office or make some of the candy disappear so you don't eat it by the handful, this recipe is for you. The pudding makes the cookies so soft and the peanut butter AND chocolate chips WITH the Reese's pieces makes them heavenly. You will need some milk to wash this down.

Seriously no evil spirits in these cookies at all.... unless you're counting calories. :)

Peanut Butter Candy Cookies (adapted from Sweet Pea's Kitchen)
Ingredients:
3/4 cup unsalted butter, softened
1/2 cup chunky peanut butter
1/2 cup granulated sugar
1/2 cup brown sugar
2 eggs
1 tsp vanilla extract
2 1/4 cup all purpose flour
1 tsp baking soda
dash of salt
3.4 oz box instant vanilla pudding
1 cup milk chocolate chips
1 cup peanut butter chips
1 cup Reese's pieces


Directions:
Preheat oven to 350 F. Line cookie sheets with parchment paper.

In the bowl of your stand mixer with the paddle attachment (or in a large bowl that you can use your hand mixer with), beat the butter, peanut butter, and sugars on a medium speed until fluffy, about 4 minutes. Add the eggs one at a time and mix until combines. Beat in the vanilla extract.

Combine the flour, baking soda, salt, and pudding in another bowl and whisk to combine. While your stand mixer is beating on low, add the flour mixture until combined. Remove the bowl from the mixer and stir in the candies until incorporated.

Roll dough into balls about 1 tbsp in size and place on your prepared baking sheets. Flatten with your hand until they are about 3/4 inch thick.

Bake 10 minutes. Cool on the sheets for a few minutes before transferring to a wire rack to cool completely.

Makes about 3 dozen cookies.

Peanut Butter Cookies

This one time...

no, not at band camp.

Although I have been to band camp. Technically marching band camp in the summers before high school. You gotta practice if your band is going to make a script Chemics at halftime. Knees up! Knees up!

 

Anyway, back to my story-- this one time, in middle school, my friend Erin and I decided to make peanut butter cookies. I can't really remember what recipe we were following or if we were just making it up as we went along, but regardless we didn't read how you are supposed to roll the cookies in sugar before you bake them. Instead we ended up with a sticky mess- like all over her parents' kitchen covering the cabinets and floor, all over our hands, and all over the cookie sheets. I'm not even sure if we had any edible cookies at the end of the debacle. I'm guessing we ate a lot of the dough along the way though.

Now anytime I make peanut butter cookies I always make sure to roll them in sugar. Well, at least most kinds of peanut butter cookies, maybe some don't need it. These do. Maybe it is the sugar coating that makes them addictive. Or maybe it is the peanut butter. Whatever it is, I'm sure you won't be able to just eat one. ;)

Peanut Butter Cookies (adapted from Better Homes and Gardens Cookbook)
Ingredients:
1 stick unsalted butter (1/2 cup), softened
1/2 cup creamy peanut butter
1/2 cup sugar
1/2 cup packed brown sugar
1/2 tbsp baking soda
1/2 tsp baking powder
1 egg
1/2 tsp vanilla
1 1/4 cup all-purpose flour
additional granulated sugar for rolling

Directions:
Preheat oven to 375 F.

Using an electric mixture, beat the butter and peanut butter on high for 1 minute. Add the sugar, brown sugar, baking soda and baking powder and beat until combined. Add the egg and vanilla and beat until combined. Add the in flour and continue to beat until completely mixed. Chill dough for about 10 minutes.

Shape the dough into 1-inch balls. Roll in the additional granulated sugar and place on an ungreased cookie sheet. Flatten each by making a criss-cross mark with a fork.

Bake for 7-9 minutes until browned. Cool on a wire rack.

Makes about 3 dozen cookies.

Irish Brownies

As a child, I was definitely more of a cookie than a brownie gal. Something about the crunch of a cookie made me happier than the chewiness of a brownie. However, I would never say no to one of those brownies swirled with cream cheese. Cheese makes everything better, amiright?

Now that I'm a grown-up, I'm still more of a cookie lady, but cream cheese brownies still always get a yes... especially if those brownies are spiked with a little Guinness beer and Bailey's Irish cream. I made these for a St Patty's day party back in March, but they are appropriate anytime of the year.

Irish Brownies (adapted from A Spicy Perspective)
Ingredients:
For brownies:
1/2 cup all-purpose flour
6 tbsp unsweetened cocoa powder
dash of salt
4 tbsp butter
6 oz bittersweet chocolate chips
1/2 cup sugar
2 eggs
5 oz stout beer (like Guinness)

For cream cheese swirl:
4 oz neufchatel cheese (1/3 less fat cream cheese)
3 tbsp sugar
1 egg white
2 tbsp Bailey's Irish cream

For ganache:
8 oz semi-sweet chocolate chips
6 tbsp heavy cream

Directions:

Preheat oven to 375 F. Line a 8 X 8 baking dish with foil.

Mix the flour, cocoa powder and salt in a small bowl. Place the bittersweet chocolate and butter in a microwave safe bowl. Microwave in 30 second increments, stirring between, until melted.

Using a stand or hand mixer, beat the 1/2 cup sugar and 2 eggs together until light and fluffy. Add the melted chocolate while the mixer is running. Slowly add the flour mixture. Finally mix in the beer. Pour into the prepared pan.

Beat the cream cheese and 3 tbsp sugar together until completely smooth. Add the egg white and Baileys and beat until smooth. Add to the top of the brownie batter and use a spatula to swirl together.

Bake for 30-40 minutes until a toothpick comes out clean. Cool completely.

Combine the the heavy cream and semi-sweet chocolate in a bowl and microwave for 1 minute. Stir until smooth (if needed microwave for another 30 seconds). Pour over the top of the cooled brownies and smooth. Refrigerate until the ganache has set.

Remove from the pan using the foil and cut into pieces.

Oatmeal Raisin Cookies

    L is for the way you look at me

    O is for the only one I see

    V is very very extraordinary

    E is even more than anyone that you adore

Did you have singing valentines (aka members of the choir) when you were in high school? They sang songs like "Wind beneath my wings" and other classic things. I wonder if high school choirs still do this and if they sing songs by Taylor Swift, One Direction and Rihanna.

Even better were those giant lip suckers that came in just about every flavor and turned your tongue and lips strange colors that you could send to your friends and crushes. I think it was only 50 cents to send one. Probably these days with inflation and all, they would cost at least $2.00. Would kids do that anyone? Or would they just text lovu lomy etc. Hmm... now I want a giant lip sucker.

Now, if you don't want to, or don't have the opportunity to, send a singing valentine or lip sucker, you could make your loved ones heart shaped cookies! May I suggest oatmeal raisin? That's my valentine's favorite! To tell you the truth, I wasn't really sure if my quest of making a drop cookie into a heart would work. It is very easy to cut out hearts using a cookie cutter from rolled dough, but I was prepared to fail on the oatmeal raisin. I learned a few things-- 1. You can make hearts! 2. You should definitely roll them into deep v (like a deep enough v that if it was a sweater you better be wearing a cami under it) 3. They will spread a lot during the baking process so it doesn't matter how sharp your edges are, your hearts will be rounded.

Oatmeal Raisin Cookies (adapted from Better Homes and Gardens Cookbook)
Ingredients:
3/4 unsalted butter, softened
1 cup packed brown sugar
1/2 cup granulated sugar
1 tsp baking powder
1 tsp baking soda
dash of salt
1 tsp ground cinnamon
2 eggs
1 tsp vanilla
1 1/2 cups all-purpose flour
2 cups old fashioned oats
1 cup raisins

Directions:
Preheat oven to 375 F.

Using a stand mixer or hand mixer, beat the butter on medium high speed for about 30 seconds. Add the sugars, baking powder, baking soda, salt and cinnamon. Beat until combined. Beat in eggs and vanilla. Beat in the flour. Stir in the oats and raisins.

To make heart shaped cookies-- roll about 1-2 rounded tsp of dough into a rod, fold over into a deep v and place on a cookie sheet. Makes about 3 dozen heart shaped cookies.

To make round cookies-- roll about 1 rounded tsp of dough into a ball and place on cookie sheet. Makes 4-5 dozen round cookies.

Bake for 8-10 minutes until bottoms are light brown. Cool on the cookie sheet for 1-2 minutes and then transfer to a wire rack to cool completely.

Toffee Studded Brownies

SIX YEARS!
 

Six years ago

That's how long Scott and I have been together. Unfortunately we cannot spend our anniversary together this year. But Duke did play an amazing basketball game; I'm sure in honor of us since they brought the two of us together so many years ago.
 

Last weekend

Even though we aren't together to celebrate, I made a dessert I knew he would love: a toffee-studded brownies for my stud.

Sorry, dude, that you can't be here to eat it with me. But I had an extra piece just for you :)

Toffee Studded Brownies (adapted from the Heath Toffee Bits bag)
Ingredients:
1 cup flour
1/2 tsp baking powder
dash of salt
1/3 cup unsalted butter
1 1/2 ounces bittersweet chocolate
1 cup sugar
2 eggs
1 tsp vanilla extract
8 ounces milk chocolate toffee bits

Directions:
Preheat oven to 350 F. Coat an 8X8 inch baking pan with cooking spray

Combine the flour, baking powder and salt in a bowl. Mix to combine. Set aside.

In a medium saucepan, melt the butter and chocolate over low heat, stirring occasionally. Stir in the sugar until completely combined. Add one egg and beat in completely. Add in the second egg and beat in completely again. Mix in the vanilla extract. Add the flour mixture and stir until well blended.

Bake for 20-25 minutes until it begins to pull away from the edges. Remove from the oven and top with the toffee bits. Cover tightly with foil and let cool completely. Cut into squares.

Makes about 16 squares.

Mini Gingerbread Men (and others!)

Did you ever have those gingerbread men cookies that were covered with some granulated sugar from the bins at the grocery store? I used to love those; the thick and crunchy perfection of cookies. I think it was the memory of those cookies that made me really want to make gingerbread cookies this year. When I came across this recipe in my Cooking Light Holiday edition, I figured I should try them out. The original recipe called for a combination of golden cane syrup with molasses but since I couldn't find the syrup in my grocery store, I upped the molasses slightly and subbed in some corn syrup. They are probably not as "light" anymore, but they did turn out well.

They are quite the crunchy thick cookies I was imagining, but even the non-gingerbread lovers will enjoy the flavor. The ginger isn't over the top and if you use 1-inch cookie cutters like I did, you'll get bite-sized goodness that is just enough.

Gingerbread Cookies (adapted from Cooking Light December 2012)
Ingredients:
For cookies:
2 1/2 cups all-purpose flour
1 tbsp ground ginger
1 tsp baking soda
1/4 tsp ground cinnamon
dash of salt
3/4 cup packed dark brown sugar
1/2 cup unsalted butter, softened
3 tbsp light corn syrup
3 tbsp molasses
1 large egg

For frosting:
2 cups powdered sugar
1 tbsp meringue powder
3-5 tbsp water (more or less to thin as desired)
green and red food coloring

Directions:
Preheat oven to 350 F. Cover baking sheets with parchment paper.

Combine the flour, ginger, baking soda, cinnamon and salt in a bowl. Whisk well to mix.

Beat the brown sugar and butter in a large bowl with a mixer at medium speed for 3-4 minutes until light and fluffy. Add the corn syrup, molasses and egg and beat until combined, about 1 minutes. Add the flour mixture and stir using a wooden spoon until just combined. Form into a ball with your hands and wrap in plastic wrap. Chill in fridge for at least 30 minutes.

Divide the dough in half. On a lightly floured surface, working with half of the dough at a time, roll to a 1/8-inch thickness. Use cookies cutters to get the desired shape and cookies, rerolling to dough as necessary. Continue cutting until you have used almost all the dough, placing the cookies on the prepared baking sheets.

Bake for 8-10 minutes, until lightly browned. Let cool on the baking sheet for about 5 minutes and then remove and let cool completely.

Prepare the icing by beating the powdered sugar, meringue powder and about 3 tbsp water in a large bowl on low speed until the sheen has disappeared. Separate into two bowls and color with red and green food coloring, adding more water as necessary. Spoon into disposable pastry bags fitted with size two round tips. Pipe on to cookies in desired designs.

White Almond Bark Chex Mix

This is a Christmas cookie tray staple at my house... and it is probably my favorite Christmas treat ever! Oh my, it is so addicting that I could eat an entire bowl in an evening and feel sick later in the night, just to consume more the next day. That is why whenever I start a new job, I always make it for my new coworkers. It is soooo easy to scale up to however many people you need to give treats to and it takes no time at all.

There is one kitchen utensil (?) that is essential in making this: you must have a large glass or ceramic bowl (I recommend this Pyrex 4 quart bowl). The key is to use a bowl that conducts heat. You will have a lot of trouble if you use a plastic bowl; take it from my difficult experience in grad school. A bowl that retains the heat will allow you to stir everything and get them nice and coated before the bark starts to solidify again.

Please forgive my fail of purchasing normal peanut M&Ms instead of holiday ones. I do not know where my head was... For a Christmas effect, just use green and red M&Ms.

Also, please forgive my lack of "amounts" in the directions. This is really a pour, mix and observe type of a recipe. This year I used two 24-oz packages of white almond bark, a full 8-oz box of cheerios, almost a full 12.8-oz box of rice chex, almost a full 15-oz bag of pretzels and two 12.6-oz bags of peanut M&Ms. It made lots. I filled up the 10 bags above with about 3 cups each plus a larger tin and two quart sized ziploc bags (not including everything I stuffed in my mouth while I was making it ;)).

White Almond Bark Chex Mix
Ingredients:
Rice Chex
Cheerios
Pretzels
Peanut M&Ms
White Almond Bark

Directions:
Working with half of the brick of almond bark at a time (if you have a really big bowl you could probably use it all), heat in microwave for 90 seconds in a glass bowl. Remove and stir. If it is not completely melted, microwave for another 15 seconds. Stir and repeat if necessary.

Add 1-2 cups of chex, 1 cup cheerios, 1-2 cups pretzels and 1 cup M&Ms. Gently mix using a large spoon trying not to crush the cereal or pretzels. Add additional chex, cheerios, pretzels and M&Ms if you have still have melted bark that has not coated everything.

Spread out on wax paper and allow to cool.

Break into pieces and devour. Or package into pretty bags or tins to hand out. Store in airtight containers at room temperature.

Fudge Covered Cookie Bars

I have discovered a new Pandora station that I'm loving right now- The Pitch Perfect soundtrack. It is lots of acapella music and Glee songs interspersed with some current pop music. It is perfect for data analysis in lab as well as cookie baking and Christmas card addressing at home. Truth be told, it makes me want to get up and dance. That is perfectly acceptable in the comfort of my own home but probably not the best idea for work. ;) 

Anyway, one of the things I made while dancing rocking to this station was these cookie bars. I was inspired by these chubby hubby cookie bars that sounded delicious and just looked beautiful. However, I decided against purchasing the malt powder and wanted to skip the peanut butter drizzle if case anyone I was sharing with had a peanut allergy. I chose instead my go-to chocolate chip cookie recipe in bar form, topped with the delicious chocolate-y fudge and garnished with chocolate covered pretzels. You could certainly skip the pretzels, but I would suggest sprinkling the top with a little kosher salt because the salty sweet combo is what really makes these bars. They would be any easy addition to any cookie platter this season because you can skip the rolling or dropping of individual cookies; just spread it into your pan and go from there.

Fudge Covered Cookie Bars
Ingredients:
For cookie bar (adapted from Better Homes and Garden Cookbook)
3/4 cup unsalted butter, softened
1/4 cup shortening
1 cup packed light brown sugar
1/2 cup granulated sugar
3/4 tsp baking soda
dash of salt
2 large eggs
1 tsp vanilla
2 1/2 cups all purpose flour
6 oz mini semisweet chocolate chips

For topping (adapted from Shugary Sweets):
14 oz can sweetened condensed milk
2 tbsp unsalted butter
12 oz milk chocolate chips
30-40 chocolate covered pretzels (such as Flips)

Directions:
Preheat oven to 375 F. Line a 9x13 pan with parchment paper.

Beat the butter and shortening in a large mixing bowl with an electric mixer for about 30 seconds on medium high speed. Add the brown sugars, baking soda and salt and beat until combined well. Add the eggs and vanilla and beat until combined. Beat in as much flour as possible with the electric mixer. Change to a wooden spoon and stir in the rest of the flour. Mix in the mini chocolate chips.

Press the dough into the prepared pan. Bake for 15-20 minutes until golden.

Make the topping by heating the sweetened condensed milk and unsalted butter over medium low heat until melted and warmed. Stir in the milk chocolate chips. Pour the topping over the cookie bars when they come out of the oven, using a spatula to spread evenly. Place the chocolate covered pretzels evenly on top of the fudge layer, pushing in so that they stick well. Cool completely.

Refrigerate for at least 2 hours (or overnight) until cold. Remove from the pan until the parchment paper to pull out. Cut into squares.

Mint Oreo Truffles

Do as I say, not as I do.

For example, if you are spending the weekend baking for a holiday party make sure you eat something other than the sweets you are cooking. And whatever you do, do not eat sweets accompanied by wine on Friday night followed by more sweets on Saturday morning alongside your coffee. Your tummy will not like you very much.

You should, however, add Oreo truffles to your Christmas candies and cookies this year. FOR CERTAIN. You will love them (and inevitably consume too many). Everyone you share them with will love them too. They don't really take any extra prep time than cut-out cookies so you can definitely fit them in. They are super adaptable if you don't like mint, just use regular Oreos or I bet the peanut butter ones would be delicious too. You could totally use the golden ones and coat them with chocolate. Wowsers.

So what are you waiting for? Get out to the store and get the supplies and get rolling and dipping. Turn up some "All I want for Christmas is You" and the time will fly by.

Get in there and take a nice big bite!

Mint Oreo Truffles (I cannot even give this one source because they are all over the internet)
Ingredients:
1 package mint stuffed Oreos
8 oz block of cream cheese (it is okay to use 1/3 less fat), cut into 1-2 inch cubes
White almond bark, approximately 2/3 of a 24 oz package
crushed candy canes
Christmas colored sprinkles

Directions:
Place the Oreos into your food processor and pulse until they are finely ground. Place the cubes of cream cheese into the food processor and pulse again until mixed completely. Make sure you do not have any streaks of cream cheese left. It should form a nice black ball.

Place the Oreo mix into the fridge until you are ready to start rolling (it helps if it is slightly cold). Cover a baking sheet with parchment or wax paper. Roll the Oreo mixture into balls of about 1 inch diameter. Place on the prepared baking sheet.

Freeze the baking sheet with the balls for at least 1 hour.

Melt the white almond bark in the microwave in a glass bowl according to the package (usually zap for 90 seconds first, then stir and microwave for 10-15 seconds again until completely melted).

Roll each Oreo ball in the white almond bark and place back on the parchment. Top with candy canes or sprinkles, as desired (make sure you do this as soon as you finish coating in each one before the bark hardens again). If the uncoated balls begin to soften, place them back into the freezer for another 15 minutes to harden again before you finish up coating. Once you are all done with the coating, store the balls in the freezer or fridge until ready to serve.

Pumpkin Butterscotch Cookies

I like winter and colder weather for a few reasons. I enjoy wearing my slippers around the house and cuddling up with a blanket on my couch. I love the feeling of extra blankets on bed when I'm falling asleep at night. The being cold right before you get into a nice warm shower is just wonderful. Snow covered trees and bushes are breathtakingly beautiful.

But some of those reasons are also why I don't like the cold weather. Like being comfy and cozy on the couch doesn't make me motivated to wash dishes (actually not much makes me motivated to wash dishes). And the warmth of my bed in the morning does nothing for getting me up and going early in the day. My showers take longer because why would I want to leave the hot water? And snow has a tendency to turn to an ugly grey color that is not quite as admirable.

Ah well, winter is something you deal with (the good, the bad and the ugly) when you live in the Midwest. In the words of Master Stark "winter is coming" and we gotta drag out our boots, coats, hats, mittens and scarves.

If you want to warm up your house a little bit without turning the heat up, I would suggest some baking. I've got grand plans of cookies, bars, candies and the such this holiday season so stay tuned for recipes. And feel free to send me your address and then maybe you'll get a goody bag in the mail (because we all know I shouldn't eat all the treats I make). 

To start off holiday baking season, I'm sharing with you some pumpkin butterscotch cookies that I made for Thanksgiving. Since our Thanksgiving festivities were smaller in number of people this year, we decided to make only one pie-- apple, which is definitely my favorite. My mom wanted something pumpkin-y and she really enjoyed my last pumpkin cookie, so I figured we should give these a whirl. I had made them before (like back in the day before Pinterest and this blog) so I knew they would be good. They are a nice soft cookie that is bursting with flavor. The dominate flavor is definitely the butterscotch but your mouth is left with pumpkin and cinnamon goodness at the end. I would recommend them for any holiday cookie platter!

Pumpkin Butterscotch Cookies (adapted from Annie's Eats)
Ingredients:
2 cups all-purpose flour
1 1/2 tsp baking powder
1 tsp baking soda
dash of salt
1 tsp ground cinnamon
2 eggs
1 cup granulated sugar
1/2 canola oil
1 cup pumpkin puree (homemade or storebought)
1/2 tsp vanilla extract
1 cup butterscotch chips

Directions:
Preheat oven to 325 F. Line baking sheets with parchment paper.

Combine the dry ingredients (flour, baking powder, baking soda, salt and cinnamon) in a bowl.

In a larger bowl, gently beat the eggs with a whisk. Whisk in the sugar until light in color, about 2-3 minutes. Whisk in the oil, pumpkin puree and vanilla extract. Stir in the flour mixture with a wooden spoon until just incorporated. Gently mix the in butterscotch chips.

Drop mounds of the dough onto the prepared baking sheets. Bake for 14-16 minutes, rotating the sheets halfway through. Allow to cool slightly on the baking sheet and then transfer to a wire rack.

Makes 36-40 cookies of about 2-2.5 inch diameter.

Pumpkin Whoopie Pies

My apologies for the lack of posts lately.

Some weeks pass you by without permission and you realize you have only uploaded two blog posts. This past week (actually a little over a week) has been crazy. Last weekend (well, not yesterday weekend but the weekend before), my parents were in town from Friday to Sunday. We had a blast and they even let me experiment on a couple new recipes for them. I introduced them to my honey bourbon barbecue pulled pork that I served with homemade whole wheat baguettes (recipe to come this week, promise!). On Saturday, we made risotto (recipe this week as well!). Apparently I was trying to liquor them up since both dinners I made were laden with booze. ;)

So after the 'rents left on Sunday I started to feel sick. I thought it was maybe the flu but as the week progressed it turned into a severe head cold with a on-and-off fever that just exhausted me to my core. I was in bed every night before my clock hit 9:00 pm, no joke. I had to get better because I had a whirlwind weekend planned for this past weekend; I was back in NC celebrating the wedding of one my dearest friends from grad school. Luckily, my sickness was on the mend and I got to enjoy my time back there. The weather was AMAZING for early November, Kate was a beautiful bride (with a gorgeous dress), and I had a wonderful time catching up with so many friends. My plane landed in Indy late last night and I had a two hour drive home in the pouring down rain. I think my hands and shoulders are still sore from gripping the steering wheel so tight on the drive home. I fell into my bed last night completely exhausted.

Who would like an extra day or two to catch up from the craziness?

ME PLEASE!


I'm sharing with you today another recipe I made for my parents when they were in town. Remember the homemade pumpkin puree? Here it is again, this time in a nice sweet dessert. My mom loves anything pumpkin but my dad is definitely not a pumpkin pie fan. These little guys satisfied them both. They taste like pumpkin bread with a delicious maple cream cheese frosting. They would be a great addition to your holiday dessert table.

Pumpkin Woopie Pies (adapted from Brown Eyed Baker)
Ingredients:
For whoopie pies:
1 1/2 cups all purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
dash of salt
1 tbsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/2 cup sugar
1/2 cup brown sugar
1/2 canola oil
1 1/2 cups pumpkin puree (homemade or canned)
1 egg
1/2 tsp vanilla extract

For maple cream cheese frosting:
1/4 cup unsalted butter, at room temperature
4 oz cream cheese, at room temperature
1 1/2 cups powdered sugar
1 1/2 tbsp maple syrup
1/2 tsp vanilla extract

Directions:
Preheat oven to 350 F. Line baking sheet(s) with parchment paper.

In a bowl, mix the flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg together.

In another bowl, whisk together the sugar, brown sugar and oil. Whisk in the pumpkin puree followed by the egg and vanilla. Add the flour mixture in small portions and whisk until completely incorporated.

Drop the batter by rounded tablespoon onto the prepared baking sheets, about 1 inch apart. Bake for 10-12 minutes until a toothpick inserted into the cookies comes out clean. Remove from oven and cool completely on a wire rack until completely cooled.

Make the frosting by beating the butter and cream cheese using a stand or hand mixer until smooth for about 5 minutes. Beat in the powdered sugar about 1/2 cup at a time, incorporating completely. Finally beat in the maple syrup and vanilla until smooth.

Assemble the whoopie pies by flipping over half of the cookies, spreading the frosting on the bottom of them and topping with another cookie.

Store them in the fridge until ready to serve.

Makes 18-24 whoopie pies, depending on how big you make them.

Kahlua Cupcakes

It's officially time to wish you a happy fall! Saturday was the first day of fall and Illinois definitely had the fall weather going on. I dusted off a scarf and sported it and a jacket all day long. Of course, I wasn't ready to go all winter, so I rocked some sandals :)

Saturday was more than just the first day of fall. It was my first Illini tailgate experience. My aunt and uncle have season tickets and they come over for most games. This past week they dragged along my cousin and we got to play while they went to the game. Kinda like being kids all over again. Just grown-up kids that went shopping at the mall, walked 2 miles across campus to tailgate, and hung out in the warmth of a bar instead of attending the game.

Plus we ate these boozy cupcakes.

Oh my word, you guys -- If you want a decadent chocolate cupcake and enjoy some coffee and Kahlua, you HAVE to make these! The cupcake is super moist and the buttercream frosting puts it over the top.

Perfect for tailgating, watching football on your TV at home or as a staple for the dessert table during upcoming holidays.

Kahlua Cupcakes (adapted from Curvy Carrot)
Ingredients:
For the cupcake:
2 eggs (yolks and whites separated)
1/2 cup granulated sugar
1/3 cup unsalted butter, softened
2/3 cup brown sugar
1.5 cup all purpose flour
1/3 cup unsweetened cocoa powder
1 tsp baking soda
1/2 cup brewed coffee, cold
1/2 cup Kahlua

For the frosting:
1 stick unsalted butter, softened
3 cups powdered sugar
dash of salt
2 tsp vanilla extract
3 tbsp Kahlua
Bittersweet chocolate, for garnish

Directions:
Preheat oven to 350 F.

Using a hand mixer (or stand mixer or whisk), beat the egg whites until foamy. Add the granulated sugar and beat until thick and stiff.

Mix the flour, cocoa powder and baking soda in a small bowl.

Mix together the coffee and the Kahlua.

In a large bowl, beat the butter and brown sugar until light and fluffy. Add the egg yolks, one at a time, and beat to mix thoroughly. Gradually and alternately, add the flour mixture and coffee mixture, mixing on low, ending with the flour. Gently fold in the egg white mixture using a spatula.

Pour, or ladle, the batter into a cupcake pan with liners, filling each about 2/3 to the top.

Bake for 20-25 minutes until a toothpick inserted comes out clean. Let cool completely.

To make the frosting, beat the butter on high until fluffy. Add the powdered sugar, 1 cup at a time, beating on low to incorporate completely. Once it is smooth, add the salt, vanilla and Kahlua and mix until you reach the desired consistency.

Pipe or frost the cupcakes how you desire. Top with freshly shaven bittersweet chocolate.

Makes approximately 16 cupcakes (I recognize that there are only 15 in the picture above. I actually made 16 but couldn't fit them all in my cake carrier so I had to eat one on Friday night before I frosted them on Saturday morning. FYI: the cupcakes were great by themselves).

Brown Butter Oatmeal Chocolate Chunk Cookies

Can I just rant for a few moments? 

This is for you, bicyclists of the UIUC campus:

I don't understand you. Don't understand you in the least bit. Some of you ride on the sidewalks and believe that you have the right-away no matter what. You don't look to see if there are pedestrians in your way before you almost bowl us over. You cut us off and make us move around you. Let alone the times that two of you are about to cross paths and neither of you wants to slow down so you practically squish a pedestrian between you. Then there are the other half of you that ride on the street. You never follow the rules of the road. You never stop at stop signs. You never look both ways. You never yield to pedestrians. You are never careful when you slide up to the right side of a car that is turning right at a stop sign or light even though there is a possibility that they may not see you in their rear view mirror.

Don't get me wrong, I understand that riding a bike can get you to class faster than walking. I know it can give you some good exercise. I know that you are being green. BUT, you do not rule this campus. You should always be aware of those around you who are walking or driving (or even riding another bicycle). It's common sense, dudes and dudettes.

Slow yourselves down and observe the world around you.

And make these cookies. Actually, everyone, cyclists and non, should make these. They are scrumptious. The brown butter and cinnamon are great flavors together and there are so many chocolate chunks that you taste one in every bite. Delicious!

Brown Butter Oatmeal Chocolate Chunk Cookies (adapted slightly from How Sweet It Is)
Ingredients:
1/2 cup unsalted butter
1/2 cup granulated sugar
1/2 brown sugar, loosely packed
1 large egg
2 tsp vanilla extract
1 1/4 cup all purpose flour
3/4 cup old fashioned oats
dash of salt
1/2 tsp baking powder
1 1/2 tsp cinnamon
1 cup semi-sweet chocolate chunks

Directions:
Melt the butter over medium-low heat in a small saucepan, whisking constantly. Cook until bubbling and brown flecks start to form in the bottom of the pan, about 5 minutes. Remove from the heat and continue to whisk for an additional 30 seconds. Let cool completely.

Combine the dry ingredients (flour, oats, salt, baking powder, and cinnamon) in a small bowl.

Add the cooled butter to a large bowl and whisk in the sugars until smooth. Add the egg and vanilla and whisk until smooth. Mix in the dry ingredients until completely combined. Fold in the chocolate chunks.

Refrigerate the dough for about 30 minutes.

Preheat the oven to 375 F. Cover two baking sheets with parchment paper.

Form the dough into 1 1/2 inch balls. Place them about 2 inches apart on the prepared baking sheets. Bake for 10-12 minutes until golden brown and cooked through.

Makes about 20 cookies.