Monthly Archives: May 2012

Homemade Chips Ahoy Cookie Butter

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If you haven’t noticed, I’m kind of obsessed with cookie butter and spreads. It’s seriously one of the easiest and delicious things I have ever encountered.

It’s practically cookies in smooth, liquid-eyish form (<– definitely NOT the right word). This particular recipe was pretty similar to my first cookie butter recipe except that you could totally taste the chocolate in there. The chocolate chips add so much to this recipe and make it it’s own unique flavor.

Cookie butter is awesome for spreading on healthy things to make you feel accomplished in life. Like celery, apples, or toast! Or you can always just take it by the spoonful…whatever ya like.

Homemade Chips Ahoy Cookie Butter

1 sleeve ( cookies) Chips Ahoy Cookies

2 Tablespoons coconut oil, melted

1/4 cup milk (I used skim)

  1. Grind cookies in food processor until fine crumbs.
  2. Process in coconut oil. Add milk slowly until cookie butter has achieved desired consistency. Store in airtight container and keep in fridge. Enjoy!
Random Fact of the Day: In the Wizard of Oz, Toto made more money than the Munchkins!
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Candy Bark-SRC Post!

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Woohooo! Another fun month for SRC!! This month I was assigned the blog, I Am a Honeybee, written by a 27-year old New Englander who is crafty, sarcastic, a shoe hoarder, an iphone addict, a home cook, and who loves to keep track of it all in scrapbooks! Woohoo for iPhones! I’m the same way. I love having foodgawker and pinterest on the tips of my fingers ;) .

There were a few recipes on her blog that looked pretty intriguing to me, I was SO SO SO close to making her healthy pumpkin pie milkshake. It sounds AH-MAZING! Plus any dessert that has the word “healthy” in it makes me feel accomplished as I chow down. Unfortunately I didn’t have any vanilla ice cream or frozen yogurt in the house. So then I turned to this recipe.

Bark was a perfect choice for several reasons. One, it is chocolate. Two, we have a TON of candy in our house. Three, it is chocolate-wait, I already said that. Four, no oven needed to be turned on. It was hotter than heck that day and I was ready to melt! So, candy bark it was.

Bark is something that is super adaptable to anything you have in your house. For hers, she used Butterfingers, Kit Kats, Baby Ruth, Whoppers, and Milk Duds. Those would be an awesome combination, however, I didn’t have all those.

So for mine, I used the candies that I do have that I thought would taste good together. I ended up using 1 fun size bag of m&m’s, 1 fun size bag of peanut m&m’s, 1 fun size bag of peanut butter m&m’s, 5 mini Reese’s peanut butter eggs (equal to about 2 regular peanut butter cups), 2 kit kats, 2 mini milky ways, 2 mini 3 Musketeers, 2 mini Snickers, and 2 mini dark chocolate Milky Ways. Whew! Lots of different stuff loaded in there!!

I totally underestimated this recipe. It is SO, SO, SOO simple. Like you literally hardly need to do anything, then you end up with something magical. I am addicted to the stuff. I almost want to freeze the container to keep myself away from going back to the fridge to grab “one more piece”. But then I’d probably crack half my teeth trying to eat frozen chocolate.

Okay, so now that you have looked at my post from I Am A Honeybee, make sure you take a peek at everybody else’s Secret Recipe Club posts down below :)

Candy Bark

(from I Am A Honeybee)

2 3/4 cups chocolate chips

about 15 small candy bars, chopped

1/4 cup white chocolate

  1. Chop candy into small pieces.
  2. Line a baking sheet (one with rimmed sides works best) with foil or parchment paper.
  3. Melt chocolate chips. Pour and spread melted chocolate on lined baking sheet. Sprinkle chopped candy evenly over melted chocolate and lightly press candy into chocolate.
  4. Melt white chocolate and drizzle over melted candy bark. Place bark into fridge to set for at least a half hour.
  5. Once bark is set, break into pieces and store in fridge in an airtight container.



Random Fact of the Day: If in 1957 you invested $1000 with Warren Buffett, you would have gained $30 million today.
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Cookie Explosion Frozen Yogurt

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It is starting to really feel like summer to me now…it’s supposed to get all the way up to 95 degrees around here on Sunday!! Craziness I tell you, craziness!

In my mind when it hits 90 that means its time for some ice cream. LOL who am I kidding? I eat ice cream in December. But it’s the end of May, Memorial Day weekend-in other words, it is bikini season ladies. (and gentlemen)

Supposedly this frozen yogurt stuff is healthy healthier than ice cream, so I decided to add some cookies and make it yummy yet somewhat healthy. This is a pretty basic vanilla frozen yogurt recipe that you can add whatever you like to it. Even fruit, however, I will have to turn my face on that one. Fruit is for breakfast. Not dessert, unless it is in the popsicle form. Then we can talk. Or apple pie.

Anwywho, this frozen yogurt is great for those of you who are gonna be melting this weekend with me! And for those of you who aren’t going to be melting, well, I recommend making this if you like yummy things.

Cookie Explosion Frozen Yogurt

1 2/3 cups milk (I used skim)

3/4 cup white sugar

4 cups vanilla or plain non-fat yogurt

1/4 cup heavy cream

1 Tablespoon vanilla extract

about 7 Oreos

about 7 Chips Ahoy Cookies

  1. In a medium bowl, whisk together milk and sugar until sugar is dissolved. Stir in the yogurt, heavy cream, and vanilla extract. Mix until thoroughly combined. Pour mixture into ice cream machine and prepare according to machine’s directions.
  2. Smash Oreos into small pieces and break Chips Ahoy cookies, by hand, into small pieces.
  3. When there are about 5 minutes left in the process in the ice cream machine, pour in cookie pieces and let mix for last 5 minutes. When done, place ice cream into air tight containers and place in freezer to set. After frozen yogurt has hardened, you may have to wait about 15 minutes for it to soften on the counter, I put mine in the microwave for about 25 seconds.

Random Fact of the Day: In 2008, 18,000 breast reductions were performed… on American men!

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Oreo Cookie Spread

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Remember my homemade cookie butter? That super delicious stuff that you want to just eat straight from the jar? Of course you do!

Well I decided to go with an idea I saw on foodgawker. Oreo cookie spread. Uhh hello! TOTAL GENIUS

This stuff is beyond words. This stuff is seriously just the best. Better than Speculoos. Better than Biscoff. Yes, I am saying it. I may get like hate mail for those words, but it’s the truth.

If you have oreos at home, make these. If you don’t have oreos, buy them. NOW. Seriously just run and get those babies. You NEED THIS.

Oreo Cookie Spread

3 cups (1 package) Oreo cookies

2 Tablespoons coconut oil or canola oil (melt for 30 seconds in microwave)

1/2 teaspoon vanilla extract

1/2 cup – 3/4 cup milk (I used skim)

  1. Place Oreos, vanilla extract, and melted coconut oil in the food processor. Blend until combined and smooth. Slowly pour in milk through spout until you achieved desired consistency. 1/2 cup milk was good for me, but if you prefer a thinner cookie butter you should add 3/4 cup milk. Store cookie butter in an air-tight container and keep in refrigerator. Enjoy!
Random Fact of the Day: Healthy nails grow about 2 cm each year. Fingernails grow four times as fast as toenails.
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Fiesta Quinoa Salad

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There are a few key words in some recipes that jump out to me to tell me that it’s gonna be something I’ll really like.

Some of these key words would be chocolate, healthy, cookie, cupcake, cookie butter, biscoff, chocolate – so important it deserves to be mentioned twice, peanut butter, southwest, and last but certainly not least-fiesta. Helloooooo who would not want something with fiesta involved?! Fiesta tacos, fiesta enchiladas, fiesta brownies, fiesta cookies, fiesta ice cream, fiesta salad. I can totally hop on all those first trains.

The fact that fiesta was in the name of the recipe I got adapted my fiesta salad from, was what partly motivated me to make it. I also bought quinoa because the blogoverse is like obsessed with it almost as much as cookie butter…please tell me how anything can even be compared with cookie butter?!

Anyways, I tried quinoa for the first time. I’m no longer a quinoa virgin! ;) woohooo. It was scary. It was scary good. I loved this recipe, it was super flavorful and perfect on the side with some salmon. I’d even eat this salad as a main course, it would be killaa  with some grilled chicken! I’ve seen so many other interesting recipes with quinoa that I’m anxious to try now that I have finally tried it and gotten through the scary first time of preparing the stuff (one of those recipes is a cookie recipe. cookies with quinoa?! crazy!)

Fiesta Quinoa Salad

(adapted from mom de cuisine)

1 cup quinoa, rinsed

1 cup black beans, washed and drained

1 cup corn, cooked

1/2 cup onion, chopped

1/2 cup red bell pepper, chopped

2 Tablespoons lime juice

2 Tablespoons olive oil

1/2 teaspoon ground cumin

1/2 teaspoon chili powder

1/4 cup cilantro (chopped), or to taste

  1. Cook quinoa in 2 cups of water according to package directions-about 15 minutes, or until water is soaked up. Drain quinoa and rinse with cool water. Set aside.
  2. In a large bowl, combine chopped onion, chopped bell pepper, black beans, and corn. Mix in cooled quinoa to combine.
  3. In a separate bowl, whisk together lime juice, olive oil, ground cumin, and chili powder. Pour dressing over quinoa salad and mix with fork to incorporate.
  4. Mix in chopped cilantro, and serve. May be prepared a day in advance. Store in airtight container in fridge.
Random Fact of the Day: Women are more likely to be threatend by a prettier woman than by a pervert.
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