Friday, February 25, 2011

Peanut Butter Oatmeal M&M Cookies

These cookies are quick and easy, and best of all taste great! I usually use whatever I have on hand to add to the dough. In case any of you are wondering if I forgot to put flour on the ingredient list, these are flour-less cookies. Hope you all have a wonderful weekend!

Peanut Butter Oatmeal M&M Cookies


1¼ c light brown sugar, packed
1 c granulated sugar
1 1/3 c creamy peanut butter
8 T unsalted butter, at room temperature
3 eggs
2 t baking soda
½ t vanilla extract
½ t salt
4½ c quick-cooking oatmeal
1¼ c M&Ms (peanut taste great too!) or substitute Chocolate Chips
½ cup chocolate chips

Preheat the oven to 350˚ F. Line baking sheets with parchment paper or silicone baking mats.

Combine the sugars, peanut butter and butter in the bowl of an electric mixer. Beat on medium-high speed until blended. Mix in the eggs one at a time, scraping down the bowl as needed. Blend in the baking soda, vanilla, and salt. With the mixer on low speed, mix in the oatmeal just until incorporated. Fold in the pretzel M&Ms, chocolate chips.

Drop heaping tablespoons of dough (I used a medium-size dough scoop) onto the prepared baking sheets. Bake 8-11 minutes, until light golden and just set, being careful not to overbake. Let cool on the baking sheets 5 minutes before transferring to a wire rack to cool completely. Store in an airtight container.

Wednesday, February 23, 2011

Sour Cream Coffee Cake

Sour Cream Coffee Cake

1 stick of unsalted butter, at room temperature
1 c of sugar
3 large eggs, room temperature
1 c sour cream, room temperature
2 t vanilla extract
2 c flour
1 t baking powder
1 t baking soda
1 t salt
1/2 c packed brown sugar
2 t cinnamon

1/2 c powdered sugar
1 t cinnamon
2 1/2 t milk

Preheat the oven to 350 degrees. Generously grease a 10 inch tube pan or Bundt pan with cooking spray.

Beat the butter and sugar until fluffy, about 2 minutes. Beat in the eggs, one at a time, beating until well mixed before adding the next one. Scrape down the sides and bottom of the bowl with a spatula between additions.

Stir in half the flour mixture until almost mixed in. Mix in the sour cream and vanilla all at once, then stir in the remaining flour mixture. Be careful not to over mix! Using a spatula, scrape the bottom of the bowl to make sure all the ingredients are incorporated. In a small bowl, stir the brown sugar and 2 teaspoons cinnamon together with a fork.

Pour half of the batter into the pan, and use the spatula to spread it evenly. Using your fingers, sprinkle the brown sugar-cinnamon mixture evenly over the batter. Spread the remaining batter over the brown sugar mixture. Bake the cake for 45 to 50 minutes, until a toothpick inserted in the center of the cake comes out clean.

Let the cake cool in the pan for about 10 minutes. Run a knife along the outside of the cake and inside the pan to separate the cake from the sides of the pan. Quickly invert the cake on a wire rack and cool.

In a small bowl, using a fork, mix the confectioner’s sugar, cinnamom, and milk. Use a fork to drizzle the glaze over the cake.


Wednesday, February 16, 2011

Pizza Bites

I wanted to post one of my favorite bites! I freeze pizza dough so that I always have some on hand, making these quick and easy! I have stuffed these with BBQ Chicken and Colby Jack Cheese, and those are also wonderful. Enjoy!

Pizza Bites
1/2 batch pizza dough (enough dough for one pizza. I posted my favorite recipe below. Freezes great!)
4 oz mozzarella cheese, cubed or shredded
Sliced pepperoni (i used the mini's!)

For Topping:
Olive Oil
Italian Seasoning
Grated Parmesan Cheese

Pizza Sauce or Marinera Sauce for dipping

Preheat oven to 400 degrees. Lightly grease a 9-inch pie plate or cake pan
Divide the pizza dough into about 20 equal pieces. Flatten the piece of dough and place the cheese and a couple slices of pepperoni on top. Wrap the edges of the dough to form a ball pinching the edges closed. Place seam side down in the baking dish.

Brush the tops of the bites with olive oil (or olive oil spray). Sprinkle with seasoning and parmesan cheese and pop them in the oven for about 20 minutes until golden brown.


Pizza Dough


½ cup warm water

1 envelope (2 ¼ tsp.) instant yeast

1 ¼ cups water, at room temperature

2 tbsp. extra-virgin olive oil

4 cups (22 oz.) bread flour, plus more for dusting

1 ½ tsp. salt

non-stick cooking spray for greasing the bowl


Measure the 1/2 cup warm water into a 2-cup liquid measuring cup. Sprinkle in the yeast and let stand until the yeast dissolves and swells, about 5 minutes. Add the room temperature water and oil and stir to combine.

Place the flour and salt in the bowl of a stand mixer fitted with the paddle attachment. Briefly combine the dry ingredients at low speed. Slowly add the liquid ingredients and continue to mix at low speed until a cohesive mass forms. Stop the mixer and replace the paddle with the dough hook. Knead until the dough is smooth and elastic, about 5 minutes. Form the dough into a ball, put it in a deep oiled bowl, and cover with plastic wrap. Let rise until doubled in size, about 1 ½ to 2 hours. Press the dough to deflate it.

Turn the dough out onto a lightly floured work surface. Divide the dough into two equal pieces. Form both pieces of dough into smooth, round balls and cover with a damp cloth. Let the dough relax for at least 10 minutes but no more than 30 minutes. Use for pizza rolls, freeze, or roll out for your favorite pizza toppings!

originally from Baking Illustrated

Friday, February 11, 2011

Cinnamon Roll Cookies

Cinnamon Rolls in cookie form? Can't get better than that! Have a great weekend!!!

Cinnamon Roll Cookies
this recipe makes about 6 dozen little cookies! LOTS to share!
2 C sugar
1 C butter, softened
3 eggs
1 t vanilla
1 C sour cream
6 C flour
2 t baking soda
2 t baking powder
1/4 t salt
12 T softened butter, (slice 2 Tablespoons 6 times totaling 12 tablespoons)
1 1/2 C packed light brown sugar, divided into 1/4 Cups
1 1/2 T ground cinnamon, divided

For the Frosting:
8 oz softened cream cheese
1/2 Cup powdered sugar
2-4 Tablespoons milk, to thin icing

In an electric or stand mixer, cream the sugar and butter. Add eggs, vanilla and sour cream until well combined. Slowly add in the flour, baking soda, baking powder and salt until well combined.

In 2 batches, place in plastic wrap in a disc shape and chill for at least 2 hours for best results.

Once chilled, cut each disc into thirds and roll into a 1/8 inch thick oval, about 12 inches X 5 inches. Spread each rolled pieces of dough with 2 Tablespoons softened butter, 1/4 Cup packed brown sugar and 1/4 teaspoon cinnamon. Start rolling from the long end closest to you, rolling into a log shape. Using a sharp knife, cut 1/2 inch pieces of dough then placing onto a silpat or parchment lined baking sheet. Bake at 350 degrees for 9-11 minutes. Remove and let cool for 5 minutes before removing from baking sheet.

To prepare frosting, beat the cream cheese until softened and smooth, slowly add powdered sugar and milk until desired consistency. Frost cookies then place in refrigerator until ready to serve.

Wednesday, February 9, 2011

Dulce de Leche Brownies

Here is a great recipe for Dulce de Leche Brownies. I bought a can of Dulce de Leche at the grocery store, and I thought this was the perfect recipe to try it on. Hope you enjoy!

Dulce de Leche Brownies (David Lebovitz)


8 tablespoons butter
6 ounces bittersweet or semisweet chocolate, finely chopped (i used chocolate chips)
1/4 cup unsweetened cocoa powder
3 large eggs
1 cup sugar
1 teaspoon vanilla extract
1 cup flour
optional: 1 cup toasted pecans or walnuts, coarsely chopped
1 cup dulce de leche (you can find this in the mexican section of your grocery store, or make your own!)

Preheat the oven to 350 degrees.

Line a 8-inch square pan with a long sheet of aluminum foil that covers the bottom and reaches up the sides. If it doesn’t reach all the way up and over all four sides, cross another sheet of foil over it, making a large cross with edges that overhang the sides. Grease the bottom and sides of the foil with non-stick spray.

Melt the butter in a medium saucepan. Add the chocolate pieces and stir constantly over very low heat until the chocolate is melted. Remove from heat and whisk in the cocoa powder until smooth. Add in the eggs one at a time, then stir in the sugar, vanilla, then the flour. Mix in the nuts, if using.

Scrape half of the batter into the prepared pan.

Drop one-third of the Dulce de Leche, evenly spaced, over the brownie batter, then drag a knife through to swirl it slightly. Spread the remaining brownie batter over, then drop spoonfuls of the remaining Dulce de Leche in dollops over the top of the brownie batter. Use a knife to swirl the Dulce de Leche slightly.

Bake for 35 to 45 minutes. The brownies are done when the center feels just-slightly firm. Remove from the oven and cool completely.

Wednesday, February 2, 2011

Salted Double Chocolate Caramel Cookies

Salted Double Chocolate Caramel Cookies

8 oz. semisweet chocolate, chopped
4 T unsalted butter
2/3 c flour
1/2 t baking powder
3/4 t fleur de sel (sea salt), plus more for sprinkling
2 eggs, room temperature
3/4 c light brown sugar
1 t vanilla
12 oz. semisweet chocolate, chopped (or chips)
1 c. caramel bits (found in the baking section or caramel candies cut into smaller pieces)


Preheat the oven to 350.

Combine the 8 ounces of chocolate and butter in a microwave safe bowl and heat in the microwave until melted.

In another bowl, stir together the flour, b. powder and salt.

In the bowl of a stand mixer, combine the eggs, brown sugar, and vanilla. Beat on medium sped until the sugar has dissolved, about 4-5 minutes. Reduce the speed to low, and add the melted chocolate mixture, blending until incorporated. Slowly add the dry ingredients and mix until combined. Fold in the remaining chocolate and caramel pieces. Drop heaping tablespoons of dough onto baking sheets lined with parchment paper or silicone baking mats about 2 inches apart.

Bake until cookies are soft in the center and crackled on top, about 10-12 minutes. Sprinkle lightly with sea salt and let cook on the baking sheets for 5 minutes. Transfer to a wire rack.