Soft and Chewy Peanut Butter Oatmeal White Chocolate Cookies

A couple of things, #1 – I love baking. I only want to sample said baked item and pass it on. Still, my butt and thighs hold on to that tiny taste. Sigh. #2 – My best intentions of keeping up on the blog {and keeping the content fun, fresh and current} fall to the wayside. Life just happens and days go by. Sigh again. I wish it would slow down just a tiny bit. Anyway, enough fluff. I wanted to share this delish little recipe that I found on Pinterest but it truly belongs to Averie Cooks. Her recipes have caught my eye a few times now. Mmmm goodness! Peanut butter was the desired ingredient and this recipe just looked simple and well, satisfying. It was. My taste testers all agreed. Two thumbs up!

Soft and Chewy Peanut Butter Oatmeal White Chocolate Cookies

Cookies

INGREDIENTS:

  • 1/2 c unsalted butter
  • 1/3 c creamy peanut butter
  • 1 c light brown sugar, packed
  • 1/2 c granulated sugar
  • 1 egg + 1 yolk
  • 2 tsp vanilla extract
  • 1 1/4 c all-purpose flour
  • 1 c old fashioned whole oats
  • 1/2 tsp baking soda
  • 3/4 c white chocolate chips
  • 1/2 c peanut butter chips (I used more white chocolate chips as it’s what I had but you can sub whatever chips you’d like)

DIRECTIONS:

  • In a microwave safe bowl, melt the butter and peanut butter together.  This took me about 45 seconds on high.
  • Add the brown & white sugar to the melted butter & peanut butter mixture and stir.  Let sit til slightly cooled and then add the egg plus egg yolk. You don’t want to ‘cook’ your eggs in the hot mixture hence letting it cool. Add the vanilla and stir.
  • Then add the flour, oats, baking soda and stir.  This recipe stirs quite nicely. I tend to use my mixer for everything but these mixed great by hand.
  • Finally, add your chips.
  • Scoop dough using a cookie scoop and put on parchment paper lined baking sheets about 2 minutes a part. Bake at 325 for 10-12 minutes. I always seem to bake cookies at the longer time and they come out perfect.
  • Let cool slightly and then serve warm with a cold glass of milk. Yum!

 

Thanksgiving 2013 Menu

Thanksgiving-Autumn-Leaves

Happy Fall Y’all! A fellow blogger and friend of mine shared her Thanksgiving menu and I thought, “what a great idea”. So I am being a bit of a copy cat. Hopefully flattery will get me everywhere ;) Charene’s blog is Copper Lantern Cooking. I actually found her a few years back when she had a local cupcake business and was generous enough to donate to a fundraiser at my kids school. We have since become Facebook friends and recipe sharers. I love social media for just these type of friendships. I get to meet people that I otherwise would not and share fun things like well, food!

So let me preface by saying that I have a pretty straight forward, stick to the classics type of family. However, I like to mix it up so I’ve added a few things with flair.

Appetizers

  • Salami, cheese and crackers – we grew up with this on hand at every family function. My dad is adding deer salami which I do not like so I asked for regular ol’ salami for me.
  • Black olives – you know, for wearing on your fingers.
  • Deviled eggs — another dad specialty

Main Course

Desert

My dad is in charge of deserts. I am the queen of baking in my house but for Thanksgiving, I appreciate the pies that show up in my kitchen. We get various versions of apple pie from Apple Hill, a banana cream pie from Buttercream Bakery and the pumpkin pies are from Costco. Trust me, I make it up with the loads of cookies that I crank out throughout the rest of the holiday season. Oh, I’ll take a little credit cause I do make homemade whipped cream for the pies. Homemade. No canned or Cool Whip {yes, I know some people love it but I have to make the real stuff, I’ve even added a little bourbon for a kick.}

Do you host or travel for Thanksgiving? Do you have a standard menu or do you serve things unique? I’d love to hear about your families favorite recipes.

However you spend Thanksgiving, I wish you a happy one. Count your blessings everyday.

Fall Entertaining

Sometimes I just want to jump into a magazine that features the perfect tablescape. Tonight I was inspired by this amazing photo on Joss & Main.

The+Fall+Harvest

I love this table over at Bird’s Party. The sprinkles of gold confetti are a fun addition to an already whimsical table.

thanksgiving-fall-tablescape-ideasClassy in the City shared this simple yet inviting table for 4.

Fall2 I love this photo on LampsPlus page. I think the whole property just works for that rustic feel that I adore.

Fall3I love how Sew Fine a Seam incorporated some blue into her table. I love adding blue into my holiday color scheme. Light blue, robins egg blue, soft aqua. It’s a soothing color and adds a fun pop to any decor.

fall-tablescape-3-620x1014The Happier Homemaker kept it simple with whites and a burst of green. I love the addition of the initial as a table marker {I have a slight obsession with initials}.

autumn-tablescapeSo there you have it, a few of my favorite fall tablescapes although I have a confession, I grew up spending holidays with my dad, siblings, grandparents, cousins, aunts, uncles, etc. so we all ended up eating wherever we found a seat and this involved paper plates and plastic utensils but guess what? It was the best and even though we didn’t have fancy place settings, there wasn’t a lack of blessings and things to be thankful for. Still, I do love pretty table.

 

French Breakfast Puffs

These might be one of my most favorite recipes of all time. I don’t think you can go wrong with something coated in dripping butter and then rolled in cinnamon and sugar. Tell me if I am wrong! I saw The Pioneer Woman whipping these up on her TV show a few weeks back and immediately made them for our breakfast for dinner that same night. They were irresistible and gone in a flash. I’m pretty sure I drooled as I waited for the rest of our dinner to finish cooking.  I made these ham breakfast cups to go with the muffins. It was one of the best breakfast for dinners I have ever had.

French Breakfast Puffs

Photo Source

French Breakfast Puffs

Ingredients

  • 3 cups Flour
  • 3 teaspoons Baking Powder
  • 1 teaspoon Salt
  • 1/2 teaspoon Ground Nutmeg
  • 1 cup Sugar
  • 2/3 cups Shortening (Crisco)
  • 2 whole Eggs
  • 1 cup Milk
  • 1-1/2 cup Sugar
  • 3 teaspoons Cinnamon
  • 2 sticks Butter

Preparation Instructions

Preheat oven to 350 degrees. Lightly grease 12 muffin cups.

In a large bowl stir together flour, baking powder, salt, and nutmeg. Set aside.

In a different bowl, cream together 1 cup sugar and shortening. Then add eggs and mix again. Add flour mixture and milk alternately to creamed mixture, beating well after each addition.

Fill prepared muffin cups 2/3 full. Bake at 350 degrees for 20-25 minutes or until golden.

In a bowl, melt 2 sticks butter. In a separate bowl combine remaining sugar and cinnamon. Dip baked muffins in butter, coating thoroughly, then coat with cinnamon-sugar mixture.

These are amazing fresh from the oven and just as great the next day {I’ve tried both — don’t judge! ;)}

Cinnamon & Chocolate Chip Pumpkin Pie Cookies

Heeeeelllllo Fall! So it’s that season {yeah yeah yeah .. I’m so redundant in expressing my love of Fall, sorry if it gets annoying but I just can not help myself} for baking. Today I had three goals, #1 – Bake with pumpkin, #2 – make some goodies for our schools Fall Festival Cake Walk tomorrow and #3 – Appease my neighbor who has been relentless in reminding me that I have not made anything pumpkin for him yet. So I went to my recipe book Pinterest and found these goodies which were over at Keep it Sweet Deserts. I whipped them up and of course had my delivery boy run them to the neighbors house which resulted in a text telling me that it was a keeper. Oh whew! ;) Then I bagged them up for the cake fight. Oh yes, prior to these two things my taste tester and I sampled the goods and yes, this recipe is a keeper.

IMG_2163

 

Cinnamon & Chocolate Chip Pumpkin Pie Cookies

Yield: Makes 5 dozen cookies

Ingredients

  • 1 cup (2 sticks) unsalted butter, softened at room temperature
  • 1 cup granulated sugar
  • 3/4 cup packed light brown sugar
  • 2 eggs
  • 1 tablespoon vanilla extract
  • 1 cup canned pumpkin (not pumpkin pie filling)
  • 3 1/4 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon pumpkin pie seasoning
  • 2 cups semi-sweet chocolate chips
  • 1 cup cinnamon chips

Cooking Directions

  1. Pre-heat oven to 350 degrees
  2. In a medium bowl, whisk together flour, salt, baking soda and pumpkin pie seasoning; set aside
  3. Using an electric mixer, beat together butter and sugars until light and fluffy
  4. Beat in eggs and vanilla; beat in pumpkin until well-combined
  5. Stir in dry ingredients just until combined
  6. Stir in chocolate and cinnamon chips
  7. Use a cookie dough scoop or tablespoon to place cookie dough mounds (about 1 1/2 tablespoons each) onto a baking sheet lined with parchment paper about 1 inch apart
  8. Bake 9-11 minutes or until cookies are puffed up and no longer wet
  9. Allow cookies to cool on cooling rack before serving

Little Pieces of Fall

I know, I go on and on and on about how I heart Fall. I even have a hashtag for it on Instagram. #iheartfall. For real. I’m literally sitting here eating apple crisp while apple coffee cake bakes in the oven. At 10pm. #issues. I know I am not alone so I’ve compiled some of my favorite Fall things to share here with you. Your welcome and happy Fall ya’ll.

Fall collage 1

Felt leaves at 5 Orange Potatoes

Chai Pumpkin Spice Thumbprints at Pass the Sushi

Sweater Pumpkin at Confessions of a Plate Addict

Heart Shaped Leaves at The Berry

Fall Collage 2Cider Spiced Donut Holes at Honeybear Lane

Free Fall printable at I Should Be Mopping the Floor

Spicy Pumpkin Soup at A Spicy Perspective

Chevron Wreath at Crafty Texas Girls

Last year I shared all of these yummy pumpkin recipes and these free printables. Is Fall your favorite season or are you all about the hot summer days?

 

 

 

 

Crock Pot Creamy Chicken and Wild Rice Soup

I love Fall and one of my most favorite parts of this season is the food. Pumpkin and apple everything? Yes please! I also love crock-pot meals for the convenience. With a little bit of prep you can have this yummy soup simmering for dinner. Serve with a fresh loaf of french bread and a side salad and viola, dinner is served!

Soup

Crock Pot Creamy Chicken and Wild Rice Soup

Ingredients:

4 1/2 cups chicken broth
2 cups water
2 boneless, skinless chicken breasts
1 package of Rice-a-Roni long grain and wild rice
1/2 tsp salt (plus more to taste)
1/2 tsp pepper
1/2 cup all purpose flour
1/2 cup butter
2 cups half and half (I used fat-free half and half)
1 cup grated carrots
1 cup diced celery

Directions:

Combine broth, water, carrots, celery, chicken and rice (along with seasoning packet) in a large slow cooker. Cook on low for 6 hours or on high for 4 hours. Take out chicken and shred with two forks and then add back into slow cooker. In a small bowl combine salt, pepper, and flour. In medium saucepan over medium heat, melt butter. Stir in flour mixture by tablespoon to form a roux. Whisk in cream, a little at a time, until fully incorporated and smooth. Stir cream mixture into slow cooker and then let cook on low for 15 more minutes.

Easy Peach Cobbler

Do you want a swoon worthy, super easy and delicious peach cobbler recipe? Well look no further. I whipped up this goodness served a la mode on Sunday for a BBQ and it was gone. No leftovers to be had which was a little sad. Lesson learned, next time I will make two. ;)

Peach Cobbler recipe from My Recipes

Peach Cobbler

Photo Source

Ingredients

  • 1/2 cup unsalted butter
  • 1 cup all-purpose flour
  • 2 cups sugar, divided
  • 1 tablespoon baking powder
  • Pinch of salt
  • 1 cup milk
  • 4 cups fresh peaches, sliced
  • 1 tablespoon lemon juice
  • Ground cinnamon or nutmeg (optional) a must!

Preparation

  1. Melt butter in a 13- x 9-inch baking dish.
  2. Combine flour, 1 cup sugar, baking powder, and salt; add milk, stirring just until dry ingredients are moistened. Pour batter over butter (do not stir).
  3. Bring remaining 1 cup sugar, peach slices, and lemon juice to a boil over high heat, stirring constantly; pour over batter (do not stir). Sprinkle with cinnamon, if desired.
  4. Bake at 375° for 40 to 45 minutes or until golden brown. Serve cobbler warm or cool.

This was a crowd pleaser and made my house smell delicious. I think it will become my go to recipe for late summer entertaining. Do you have an easy desert recipe that you like to repeat?

Chocolate Chocolate Chip Zucchini Cakes

Ah summer. Backyard gardens. Lots of fresh zucchini. I have this giant zucchini that has been just starting me down. My kids don’t like zucchini but they do like chocolate. Shhhh. I am tricking them. Whatever. They are getting chocolate so it’s not that bad of a deal, right? I found this recipe over at Babble which has rave reviews and my house smells divine. Why is it that baking makes me feel like such a domestic goddess? I mean seriously. I feel like Wonder Woman right now. All because I baked a couple of cakes. I’m coming off of a bad run of a nasty migraine and feeling so behind on life stuff so if baking makes me feel awesome, I’ll take it :)

Choc-Chip-Zucchini-Cake-1-1024x725Photo source

Chocolate Chocolate Chip Zucchini Cakes

Adapted from Food Network

2 1/2 cups all-purpose flour
1/2 cup cocoa
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1 1/2 cups sugar
3 eggs
1 cup canola oil
2 teaspoons vanilla
2 packed cups grated zucchini (don’t peel it)
1 cup chocolate chips

Preheat oven at 350 F. Spray two 9×5 inch pans with nonstick spray.

In a large bowl, stir together flour, cocoa, baking soda, baking powder and salt.

In a medium bowl, beat the sugar and eggs until light and fluffy. Add the oil and vanilla. Add to the dry ingredients along with the zucchini and chocolate chips. Stir just until combined, and divide between the loaf pans.

Bake for 50-60 minutes, or until the tops are cracked and springy to the touch. Makes 2 cakes.

 

Whats your favorite zucchini recipe?

Caramelized Onion, Spinach and Gruyere Cheese Strata with Sauteed Cherry Tomatoes

Oh deliciousness!! I had a couple of girlfriends coming over for brunch on Sunday and I had to find something yummy to share. I did a little Strata search and found this over at the Cooking Channel. It’s a recipe from Bobby Flay who always seems to have share worthy recipes.  It was so worth trying. My gal-pals loved it and I am about to enjoy the leftovers for lunch. Yum! The tomatoes are a great addition and make for a pretty presentation {if you like to have that ‘wow’ factor when plating your food}. Next time you are looking for a savory brunch meal, look no further cause this is a winner. My only change on this is that I used half of the spinach and I also used plain ol’ yellow onions.

StrataPhoto Source

Caramelized Onion, Spinach and Gruyere Cheese Strata with Sauteed Cherry Tomatoes

INGREDIENTS

STRATA:
  • 6 cups cubed day-old French bread, with crust
  • 2 tablespoons unsalted butter, plus more for greasing
  • 1 tablespoon canola oil
  • 2 large Spanish onions, halved and thinly sliced
  • 1 teaspoon sugar
  • Kosher salt and freshly ground black pepper
  • One 10-ounce box frozen chopped spinach, thawed and squeezed dry
  • 10 large eggs
  • 2 cups grated aged Gruyere cheese
  • 3 cups whole milk
  • 1 cup heavy cream
  • 2 teaspoons Dijon mustard
  • 1 tablespoon finely chopped fresh thyme
  • 1/8 teaspoon freshly grated nutmeg

SAUTEED CHERRY TOMATOES:

  • 3 tablespoons canola oil
  • 2 pints cherry tomatoes, quartered
  • Kosher salt and freshly ground black pepper
  • 3 tablespoons finely sliced fresh chives, plus more for garnish

DIRECTIONS

For the strata: Preheat the oven to 325 degrees F.

Put the bread on a baking sheet and toast until lightly golden brown on both sides, about 10 minutes. Remove and let cool.

Combine the butter and oil in a large saute pan over medium heat and cook until it begins to shimmer. Add the onions, toss to coat in the butter, and then add the sugar and season with salt and pepper. Cook the onions, stirring occasionally, until golden brown and caramelized, about 30 minutes. Remove from the heat and let cool slightly.

In a large bowl, combine the bread cubes, onions and spinach. In another large bowl, whisk together the eggs, 1 1/2 cups cheese, milk, heavy cream, mustard, 1 teaspoons salt, 1/2 teaspoon pepper, thyme and nutmeg.

Butter a 9 by 13-inch decorative baking dish. Add the bread cubes to the baking dish, and then pour the egg mixture over the bread cubes and press down to make sure the bread is totally submerged.

Preheat the oven to 350 degrees F.

Bake the strata uncovered until the mixture has puffed up slightly, is golden brown on top and doesn’t shimmy with uncooked custardwhen you shake the pan, about 1 hour. Sprinkle the remaining 1/2 cup cheese over the top during the last 10 minutes of baking. Let cool 5 minutes before serving.

For the tomatoes: Heat oil in a large saute pan over high heat until it begins to shimmer. Add the tomatoes, season with salt and pepper and cook until the tomatoes softened. Add the chives and remove from the heat.

Serve large spoonfuls of the strata onto plates and top with sauteed tomatoes.

I also served this wonderful coffee cake to add a bit of ‘sweet’ to compliment this savory strata.
Enjoy!