Homemade Samoas

My husband Landon loves coconut. I decided I was going to make a special dessert for him since most of the time he just samples what I make for other people. I decided to search for a somoa recipe, and found one that sounded (and looked) yummy! Head over to Baking Bites for the recipe. She also has a recipe for Somoa bars, if you are interested in a quicker dessert! These cookies are worth the effort...they are amazing. He hasn't come home from work yet...but I made sure (a couple times) that they were edible. Enjoy!

Click HERE for cookies and HERE for bars!

Pecan Pie Bars

Pecan Pie in a more portable form...love the shortbread bottom! enjoy!

Pecan Pie Bars
Ingredients:

For the crust:

1 1/2 c. flour

1/4 c. sugar

1/4 t. salt

1/2 c. butter, softened

For the Filling:

2 eggs

3/4 c. light corn syrup

3/4 c. sugar

1 1/2 T butter, melted

3/4 t. vanilla

1 1/2 c. chopped pecans

Directions:

Preheat oven to 350 degrees. Lightly grease a 8x8 or 9x9 dish

For the crust, stir together the flour, sugar and salt. Cut in the butter until mixture is crumbly. Spread the mixture into the pan, and press firmly. Bake for 20 minutes.

Prepare the filling while the crust is baking. Mix together the eggs, corn syrup, sugar, butter and vanilla until smooth. Stir in the pecans. Spread the filling mixture evenly over the crust when you take the crust out of the oven.

Bake the bars for about 25 minutes, or until set. Cool completely before slicing. Enjoy!

Chocolate Crackles

I have been wanting to make these for a long time. Well, when browsing some of my favorite food sites, I saw Bakerella's post. They looked so good I just couldn't resist. Make them and enjoy! Go HERE for the recipe!

White Chocolate Berry Muffins

Things have been busy around here this week. Not much time for blogging! Here is a tasty Muffin recipe...another one of my favorites. As usual, I add the struesal on top for added crunch. Have a wonderful weekend!

White Chocolate Berry Muffins

Taste of Home

Ingredients:

1 package (8 ounces) cream cheese, softened

1 c sugar

2 eggs

1 t vanilla

1 1/2 c flour

2 t baking powder

1/2 t salt

1 c raspberries (frozen or fresh)

1/2 c. white chocolate chips

Streusel (optional) - go HERE for recipe

Directions:

• In a large bowl, beat cream cheese and sugar until smooth. Add eggs, beat in well after each addition. Stir in vanilla. Combine the flour, baking powder and salt; add to cream cheese mixture just until blended. Fold in raspberries and chips. Top with Streusel.
• Fill greased or paper-lined muffin cups two-thirds full. Bake at 375° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Yield: 1 dozen.

Chocolate Chip Cookie LOVE

After trying several recipes in the last few months, this has to be my new FAVORITE chocolate chip cookie recipe. They have a great flavor and are thick and chewy. Perfect when you want a nice, simple and original cookie!

Thick and Chewy Chocolate Chip Cookies (adapted from baking illustrated)
Ingredients:
2 cups plus 2 tbsp. all-purpose flour
½ tsp. baking soda
½ tsp. salt
12 tbsp. unsalted butter, softened
1 cup brown sugar, packed
½ cup granulated sugar
1 large egg plus 1 egg yolk
2 tsp. vanilla extract
1 ½ cups semi-sweet chocolate chips

Directions:
Adjust oven racks to upper and lower-middle positions. Preheat oven 325°. Line two cookie sheets with parchment paper.

Whisk dry ingredients together in a medium bowl; set aside. With electric mixer, or by hand, mix butter and sugars until thoroughly combined. Beat in egg, yolk, and vanilla until combined. Add dry ingredients and beat at low-speed just until combined. Stir in chocolate chips.

Roll a scant half-cup (0r 1/4 c if you want smaller cookies) of dough into a ball. Holding dough ball in fingertips of both hands, pull apart into two equal halves. Rotate halves 90 degrees and, with jagged surfaces facing up, place formed dough onto cookie sheet, leaving ample room between each ball. Bake, reversing position of cookie sheets halfway through baking, until cookies are light golden brown and outer edges start to harden yet centers are still soft and puffy (approximately 11-14 minutes). Don't over-bake!!!

Cool cookies on sheets until able to lift without breaking. Transfer to a wire rack to cool.

PB, Banana, & Honey Cookies

Brooke loves PB & Honey sandwiches. Whenever I make one for her, I usually steal a couple bites. Of course, I love anything with Peanut Butter in the ingredients. Hope you enjoy this yummy cookie!

Peanut Butter, Banana, & Honey Cookies

Ingredients:

3/4 c all purpose flour

1/2 c whole wheat flour (you can use white flour instead of whole wheat)
1 t baking soda
1/2 t salt
1/4 t cinnamon
4 T unsalted butter, at room temperature
1/2 c light brown sugar, packed
1/4 c granulated sugar
1/3 c smooth peanut butter
1 T honey
1 t vanilla extract
1 large egg
1 large ripe banana, mashed (about 1 cup)
2 c old fashioned oats

For the glaze:

3 T peanut buter

1/2 cup powdered sugar

2 T mlk

1 T Honey

Directions:

Preheat the oven to 350 degrees. In a separate bowl, whisk flour, baking soda, salt and cinnamon.

Mix the butter and sugars until smooth. Add the peanut butter, honey, vanilla and egg. Mix until combined. Add the banana and mix.

Slowly add the flour mixture until combined. Stir in the oats

Drop by tablespoonful onto lined baking sheets. Bake for 12-15 minutes until golden. Cool Completely.

Make the glaze - Whisk the PB, p. sugar, milk and honey in a small bowl. Drizzle over the cooled cookies and ENJOY!

Chocolate Chip Cookie Pie

HAPPY NEW YEAR! I hope that everyone had a wonderful time with your family & friends during the Christmas Season. I feel like I am currently the only person I know that is not on a diet. Well....after making this pie, I will probably need to start one tomorrow....after every bite of this pie is gone. This is a great Nestle Classic Recipe...it is quick, easy and YUMMY. I found it while I was looking at some of my old cookbooks. I'm sure it would taste even better with a scoop of vanilla (low fat, of course) on top. I hope you enjoy!

Chocolate Chip Cookie Pie

Ingredients:

1 unbaked 9-inch deep-dish pie shell (i used the frozen pie shells, and placed it on a baking sheet while baking)

2 large eggs

1/2 cup flour

1/2 cup sugar

1/2 cup brown sugar

3/4 cup (1 1/2 sticks) butter, softened

1 HEAPING cup semi-sweet chocolate chips

1 cup chopped pecans (optional)

Instructions:

Preheat oven to 325 degrees.

Beat the eggs with a mixer until foamy. Beat in the flour, sugar and brown sugar. Beat in the butter. Stir in the chocolate chips and nuts Spoon into the pie shell.

Bake for about 60 minutes and cool on a wire rack. Serve Warm!