Monthly Archives: June 2011

Triple Layer Cookies and Cream Crunch Bars

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Yeah. If that doesn’t sound good, then I don’t know what does.I saw these on How Sweet It Is and I could not pass it up. I mean I would’ve just reached into my computer and devoured them, but now I know that doesn’t really work out so well. So I made it at home, fine by me! That way I get to taste test every test, you know-just to make sure it’s safe.I think it’s safe to say that they’re amazing. But I may just have to try the rest, to be sure.Ah well this recipe finished up my package of Oreos, and as you may know that would normally be a tragedy but now I’ve got something that (dare I say it?) is better.And if you’re new around here you should know that along with my many other obsessions, I absolutely can NOT get enough of peanut butter. I may or may not have been known to eat it by spoonfuls out of the jar. Don’t judge. So I obviously got some of that good stuff in here! Thank good Jess over at how sweet it is can read my mind and make recipes that make me happier than Charlie Sheen and winning. (has that phase of that phrase passed over yet?)Yeah, well if these pictures haven’t done you in yet, then I’m not sure what will. Seriously though…THESE WILL ROCK YOUR WORLD!

Triple Layer Cookies and Cream Crunch Bars

(adapted from How Sweet It Is)

1/2 c. butter, room temperature

1 1/2 c. white sugar

2 eggs

2 t. vanilla extract

1 1/4 c. flour

1/4 t. salt

4 T. cocoa powder

2 c. chocolate chips

1/2 c. peanut butter

20 Oreo Cookies

  1. Preheat oven to 350 degrees F. Butter and flour an 8×8 pan.
  2. Cream together butter and sugar until light and fluffy. Add eggs one at a time, then add vanilla. Add in cocoa powder and mix until combined. Add flour and salt, mixing until it is all smooth and comes together. Fold in 1/2 c. chocolate chips (I used chopped up dark chocolate).
  3. Spread in prepared pan. Lightly press 9 Oreo cookies into the batter. Bake for 25-30 minutes. While baking, crush the remaining Oreos in a plastic baggy. When brownies are finished baking, remove from the oven and sprinkle with 1/2 c. chocolate chips and crushed Oreos. Place back in oven for 2-3 minutes. During this time, melt the rest of the chocolate (I used dark chocolate again for this) and 1/2 c. peanut butter together. Remove brownies from oven and pour melted chocolate mixture over top, spreading until completely covered. Make sure chocolate gets all the way down in the cracks, because it helps everything stick together! Refrigerate for 2 hours before serving.
  4. Store in container in fridge.

Anybody wanna send me some Oreos?

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Grilled Cheese With a Life Changing Twist

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Grilled cheese is such a classic, right?

I’ve always loved the stuff but I often am set back to actually make it for myself because the effort of using the stove just seems like too much. Well those days are over my friends.

My life will never be the same.

As I was bringing one of the kids I teach swim lessons over to their mom today, I saw another kid snacking on those cheese and peanut butter crackers that I would love as a kid love. So it kinda got me thinking. For some reason peanut butter and cheese just aren’t that common of a combination. I started to try to think of other things that would be good with cheese and peanut butter. BAM!!! GRILLED CHEESE!!! WITH PEANUT BUTTER! 

Mmmm….pretzels was the other big thing I thought of. Gotta do something with that. 

Anyways…this is seriously one of the best things I have ever eaten. And so easy!!! Get your booty in the kitchen and make up some lunch!!!

Grilled Cheese and Peanut Butter

2 slices of bread

butter

2 slices of cheese

about 2 T. Peanut Butter

  1. Turn heat on stove to about medium to get it nice and hot with the pan on.
  2. Butter one side of each piece of bread. Then spread peanut butter on one or both pieces of bread (depending on how peanut buttery you want it) on whichever side doesn’t have butter. Turn the heat down to low on the stove. Place one piece of bread on pan with butter side down closest to the heat. Quickly set both pieces of cheese on top followed by the second piece of bread, making sure the second piece of bread has the butter side facing up.
  3. Let sit for about 2 minutes or until golden brown (I like mine pretty toasty, if you couldn’t tell so I had my heat a bit higher), flip when cheese starts to get soft or melty. When both sides look golden brown, or to your taste, take off the stove and serve!

Ok so I decided to save this until the end and I would just like to say, I’m not much of a person who is a downer on here, but this is kinda a special situation. About a week ago, I stumbled across a blog that has really touched my heart. It scares the heck out of me. Please just read it. This blogger could really use some prayers. The Glass Divide is the name and link. Seriously, just look and pray super hard.

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White Chocolate Chip Cookies (Part 2)

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Macadamia nuts. Boy, they are sooo good! Doesn’t it seem like there are such small amounts of everything that is awesome. I mean Macadamia nuts are far from abundant around here in the Midwest. 

I’ve got to buy these little bags that have less than one cup in them. What a rip off! So that’s kind of why these guys are special.

I’ve never actually had homemade white chocolate macadamia nut cookies. We’ve always just had the premade stuff you get from buying from fundraisers (gah, that stuff is like 38479 times worse for you, *hangs head in shame*). Anyways, I was a little scared. I don’t know why? They really do taste amazing, from the premade dough, so I guess I wasn’t sure if I’d meet the expectations. Well, based on my cookie baby I would say they have exceeded my expectations. ;)

White Chocolate Macadamia Nut Cookies

(adapted from back of Nestle’s bag)

1 2/3 c. flour

3/4 t. baking powder

1/2 t. baking soda

1/2 t. salt

1 1/2 sticks butter, softened

3/4 c. brown sugar, packed

1/3 c. white sugar

1 t. vanilla

1 egg

2 c. white chocolate chips

3/4 c. macadamia nuts, chopped

1 c. flaked coconut, optional

  1. preheat oven to 375 degrees F.
  2. Cream together sugars and butter. Add in egg and vanilla. Mix in flour, baking soda, baking powder and salt. Stir in white chocolate chips and nuts (and coconut, if you’re using it). Drop onto cookie sheets.
  3. Bake 8-11 minutes or until edges are set and lightly brown. Cool on baking sheet, then transfer to wire racks. Store in airtight container. j
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White chocolate chip cookies (Part 1)

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Ah, so I bought some white chocolate chips Friday…and needless to say, I was EXCITED! I mean, there are sooo many amazing recipes out there for white chocolate chips. There are a couple I’ve been eyeing quite a bit lately. This here is the first one. Now, I do believe I have expressed my thoughts before on how I feel about fruit in dessert. Chocolate covered strawberries are really where it begins and ends with muah. Yeah, well…I’m not even a big fan of oranges either. However, I do love those Orange Dreamsicle Pops. Mmm, Summer yummies. So this recipe kinda bamboozled me, I mean Orange Creamsicle Cookies, sounds pretty darn close, right? Well, just looking at the ingredients I should have known what I had coming.Gosh, I really sound like a primadonna. Maybe these will be for you! If you’re into this kind of stuff…

So just in case, here’s the recipe!!! But if you’ve only got one bag of white chocolate chips, I really recommend using them for my next recipe! ;)

Orange Creamsicle Cookies

(from The Girl Who Ate Everything)

2 1/2 c. flour

3/4 t. baking soda

1/2 t. salt

1 c. butter

1/2 c. sugar

1/2 c. brown sugar, firmly packed

1 egg

1 t. vanilla

2 T. orange zest

2 c. white chocolate chips

  1. Preheat oven to 375 degrees F.
  2. Cream butter and sugars until light and creamy. Beat in egg and vanilla until smooth. Add in flour, baking soda, and salt. Stir in orange zest and white chocolate chips.
  3. Drop cookie dough onto cookie sheets. Don’t flatten the cookies! It will dry ‘em out. Bake 8-10 minutes or until golden around edges. Cookies should be plumped, and NOT overcooked. Cool on sheets, then on wire racks. Store in airtight container.

Any ideas what to do with these extra cookies?

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Cho.Co.Late.

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I love Oreos. I truly do. There is nothing that can get in the way of me and an Oreo. Really, we’relikethis! If I could get an Oreo maker in my house, I would. (Note to self: invent machine that makes Oreos)

 I know you can make those “home-made Oreos”, but come-on people, those are whoopie pies!! Not the real sha-bang. So as you can probably tell, I cherish my Oreos. You must be a very very close and good friend for me to share. I really hate wasting them. So this recipe that I made today was kind of risk-ay. I mean, completely demolishing 15 oreos!?! Needless to say, I was crossing my fingers, toes, legs, and arms that I did not just waste my precious jewels.

Wanted to bake them from here cause this looks so good!! But I just went along with the recipe and added the cocoa powder too. Glad I did!

Well I’m happy to report that these were definitely worth the Oreos!!! They are super chocolatey and have a nice soft inside with a little crispiness on the outside, YUM. There was an itsy, bitsy, teensy, weensy part of me that was disappointing that they don’t really taste like cookies and creme. They taste like a super chocolatey cookie, however they are amazing. I would for sure make them again, sacrificing my beloved Oreos. Also, today I experienced Nutella for the first time. My thoughts? Well, I think it might be a little early to tell. Sorry if this disappoints anyone, but I really wasn’t super impressed. I tried it with one pretzel and I was ready to have another cookie…Any suggestions for what to do with this little jar of Nutella?

Chocolate Cookies That Will Knock Your Socks Off

(from Picky-Palate)

2 sticks butter, room temperature

1 c. white sugar

3/4 c. brown sugar, packed

2 eggs

1 T. vanilla extract

1 3/4 c. flour

1 t. baking soda

1/2 t. kosher salt

1 1/2 c. chocolate chips, I used milk chocolate

1 c. cocoa powder

15 whole Oreo cookies, finely ground (I did this in the food processor)

  1. Preheat oven to 350 degrees F.
  2. Beat butter and sugars until well combined. Add eggs and vanilla, beating until well combined.
  3. Place flour, baking soda, and salt into a large bowl. Add to wet ingredients along with cocoa powder and ground Oreos. Fold in chocolate chips. Scoop dough onto baking sheet, about 1 inch apart (they don’t spread very much!) Bake for 9-11 minutes. Let cool on baking sheet for a few minutes, then on a wire rack.


I think it’s safe to say they’re pretty darn good, my family already finished them in less than 6 hours…

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