Blueberry Cupcakes with Lemon Glaze

I'm learning to adapt to a new way of life.  Most of my new skills now involve doing things with one hand.  I've almost mastered typing on the computer with just my left hand, I've developed a system of getting dressed with one side of my body accessible at a time, and most importantly, I'm learning to eat one handed all while I have a wiggly 13 pounder in my other arm.



















The key to my new eating style revolves around easy, unfussy foods.  Having these muffins/cupcakes in the fridge might be one of the best things that has ever happened to me.

Lemon Strawberry Pound Cake

This cake will forever have a special place in my heart.  If you read my last post, you can see why.  What was originally intended to be a tasty treat at Easter brunch, turned into a birthday cake for our sweet little Lilly who decided she wanted to be born on Easter.

Red Velvet Cupcakes

Hi there...

Where to start?  What to say about the last month and a half?  I could start by saying I am taking my resolution from my pancake chat really seriously.  I have slowed down big time in some ways or at least I'm trying to savor time.  My version of "savoring" mostly involves naps and trying to do spontaneous things that might get a little harder come April.

Perfect Pumpkin Pie with Rum Whipped Cream

It seems as if I have disappeared again.  But this time, the delay has come from an important culinary cause... finding the perfect pumpkin pie.  It actually started with pumpkin donut holes in October, which finally got discarded after 3 variations were still not the best.

I moved on to this important Thanksgiving staple in hopes I could find a perfect combo by the big day.

Summer Berry Pie

I'm in frosting up to my knees.  The Wedding Cake Project is closing in on me in less than 48 hours.  My house has been a hot box for the past couple of days baking layers and layers of cake.  Note to self, next time you agree to bake a multi layered cake, make sure it is in the dead of winter.

Enough about me, let's talk about you and how you need to get in on the best thing going right now... summer berries. Back to me real quick... prayers I need lots of prayers. 


It might be past the primetime of the summer for red, white and blue but this little pie is still perfect all summer long.

Texas Sheet Cake Cupcakes

Mr. Hungry recently told me that I smelled like the inside of his Grandmother's purse.

I guess that's the kind of brutal honesty you get after four years of marriage.

One can only imagine what treasured opinions will be shared after 5, 10, 30 years of marriage??

But I cannot say I was offended... or even disagreed.

Oatmeal Caramelitas

I am not a test taker.

Never have been, never will be.  I get hives.  I don't know how to study and I stand by the fact that cramming as much information in your brain is unhealthy and has no chance of sticking for the long term. 

Group projects are something I can get behind.   I work best in groups and I think it's the most real life thing you can do in school.  Does anyone have a job where they sit by themselves all day long and are not allowed to reference the internet or phone a friend for collaboration? 

If you do have this kind of job, I'm sorry.  I'm a people person... this would do me in. 

The best things in life come out of collaboration as far as I'm concerned.   

Cookbooks have proved to live up to my claim.  My favorite cookbook happens to be a collaboration and this one is on its way to the top of my list. 

Sugar, Sugar is a collaborative cookbook where the authors ask others to submit recipes and the stories that go along with it.   

This book is a treasure chest of sweet memories and perfect recipes. 

Oats, chocolate, nuts and creamy caramel couldn't be more perfect for each other. 

From my little kitchen to yours... Enjoy.

Oatmeal Caramelitas
Recipe from Sugar, Sugar
Recipe Notes
If you love chocolate, you can add more chocolate chips.  If you are a caramel purist, you can take the chocolate chips out all together or reduce to a half cup so you have a stronger caramel. flavor.
Ingredients
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) butter, at room temperature
1 1/2 cups packed light brown sugar
2 cups quick-cooking oats (or instant)
1 (14 ounce) bag Kraft soft caramel candies, unwrapped (about 50)
1/2 cup evaporated milk
1 cup semisweet chocolate chips (see recipe note)
1 cup chopped pecans (optional)
Step by Step
Preheat the oven to 350 degrees F.  Grease a 9 by 13-inch baking dish with butter or cooking spray.  Set aside.

In a large bowl, whisk together the flour, baking soda and salt.  Set aside.  Place the butter and brown sugar in the bowl of a stand mixer fitted with a paddle attachment or place ingredients in a bowl to use a  hand mixer.  Beat on medium speed until creamy.  Slowly add the flour mixture and blend until incorporated.  Use a wooden spoon or spatula to fold in the oats.  The mixture will be crumbly.  Transfer half (about three cups) of the mixture to the baking dish.  Use your fingers to gently press and spread the mixture evenly on the bottom of the baking dish.  Bake for 10 minutes to set.

While the first layer is baking, place the caramels and milk in a small saucepan.  Cook over medium-low heat, stirring constantly, until the caramels are melted.  Remove from the heat and let cool slightly.

Remove the crust from the oven.  Sprinkle the chocolate chips and pecans (if using) evenly over they top.  Carefully pour the caramel mixture on top of the chocolate chips and nuts, and spread evenly.  Sprinkle the remaining crumb mixture over the top.  Bake for 15 to 20 minutes, until lightly browned.  Remove from the oven and let cool to room temperature.  Then refrigerate for at least 2 hours, or until the bars are set.  Cut into two inch squares.

Peanut Butter Patty Oreo Balls

I found myself hopping out of bed feeling super refreshed after about 5 hours of sleep.

I took one look in the mirror and thought wow, my hair stayed perfectly put together during my slumber.  I slipped on a pair of jeans and had to grab a belt.  I seem to be shrinking.

I walked past my beautiful lawn and sat on a little chair next to all of the sun flowers that had sprouted in my backyard while I picked my perfectly ripened tomatoes to throw in a sauce that I would be simmering all day. 

And then I woke up. 

Oh yeah, that was totally a dream.  Gosh, it was good.  

My dream world consists of...

Cooking all day long with no clean up involved.  

A hair dresser that pops by every morning to style my hair and make it look pretty. 

Gardens that seem to weed and re plant themselves. Birds that find something else to eat besides my homegrown tomatoes.  

Hours in the day to keep everything nice and tidy (and these hours cannot be used for anything else so you will never feel like your missing out while you are reorganizing your bathroom closet).

My reality consists of...

A foot of bush like hair... wavy as all get out... with no morning hair dresser.  

Christmas trees that just cannot seem to figure out heavy trash day. 

Full days of work with precious minutes left to get dinner on the table. 

Gardens that so desperately need a re haul.  

But most importantly, my reality consists of Peanut Butter Patty Oreo Balls that give you that Girl Scout Peanut Butter Patty taste any time of the year.  

Reality just got a little bit sweeter.

Wow, these totally blew me away. 

Never underestimate the power of chocolate and peanut butter combined. 

Today, you should totally drop the task you deem to be way important.  Getting rid of that Christmas tree?  What's another week? Doing laundry?  Put on some old clothes that never see the light of day. Doing your taxes?  Okay, that is important but tomorrow is not April 15th, so what's another day?

Take a quick trip to the grocery store, buy just three ingredients and get to work.

From my little kitchen to yours... Enjoy.

Mr. Hungry's Thoughts...
And so it is, a house divided.  I loved everything about these.  Mr. Hungry's taste buds did not agree.  To him?  Too mushy.  But that's life, right?  Perfection to him is a coconut cream pie and I would rather skip dessert if that is my only option.  So let's just see where you land.

Here's to hoping you are equipped with a developed and refined set of taste buds like mine.

Peanut Butter Patty Oreo Balls

Recipe Notes
Now don't completely hold me to this being a replica of a Peanut Butter Patty.  You are missing one key ingredient.  In the real thing, there are two layers when you bite in... a crunchy one and grainier peanut butter one.  There is no crunchy cookie layer in this one, but I didn't miss it for one second. 

You use the whole cookie for this recipe.  Leave the icing in the middle when you place them in the food processor.  Dipping in chocolate can be a little tricky.  The method I prefer is to dunk the oreo ball in the chocolate, roll around to coat and then using a fork in one hand and your fingers, scoop the ball out and place on parchment paper. You will probably have a little bit of chocolate left over so melt only half a box at a time. 

Ingredients

1 (16 ounce) package Oreo Golden Sandwich Cookies
1 cup creamy peanut butter
2 (8 ounce) packages Semi-Sweet Baking Chocolate (I like Baker's brand)
Directions
In a food processor, crush all of the cookies into a fine crumb mixture; place in medium bowl. Add peanut butter; mix until well blended. Roll cookie mixture into one inch balls. 

Cover a baking sheet with wax paper or parchment paper.  Heat chocolate according to directions on packaging.  Dip balls in chocolate and place on lined baking sheet to harden.  (Any leftover chocolate can be stored at room temperature for another use.) 

Refrigerate until firm, about 1 hour. Store leftover oreo balls, covered, in refrigerator.

Makes about 42 oreo balls. 

Oreo Truffles

Do you eat cake balls/ cake pops? 

I don't. 

From the moment of their conception, I have never been interested.  The texture sounded weird and the process in which people smash cake and icing and roll it in a ball  simply grossed me out.  And what about the effort?  You bake a wonderful cake, but then mash it with icing and dip it in coating? Blew my mind. 

Naturally I wasn't thrilled when oreo balls were requested for a party I was catering.  Might as well have ordered cake balls in my book. But hey, I wasn't going to eat them so it didn't totally rock my world. 

I wasn't happy about it, but I felt like I needed to take a wee bite of one just to make sure I wasn't serving a disaster.  To my absolute shock and surprise, they were amazing.  Seriously, so good.  You get a nice little crunch from the semi-sweet chocolate and then you are met with a velvety chocolatey ball of goodness.

Cake ball people, I know you are out there and I know they are all the rage, but here's the deal...whirling up oreo crumbs is a thousand times faster than baking a cake  so get on the band wagon and let's do this. 

These went fast... lightning fast.  They were served on a dessert bar with Sprinkles cupcakes and other tried and true favorites and they were gone first. 

That's statistics.  You can't argue with statistics. 

From my little kitchen to yours... Enjoy.

Oreo Truffles

Adapted from allrecipes.com

Recipe Notes

You use the whole cookie for this recipe.  Leave the icing in the middle when you place them in the food processor.  Dipping in chocolate can be a little tricky.  The method I prefer is to dunk the oreo ball in the chocolate, roll around to coat and then using a fork in one hand and your fingers, scoop the ball out and place on baking sheet.  

Ingredients

1 (16 ounce) package Oreo Chocolate Sandwich Cookies
1 (8 ounce) package Cream Cheese, softened
2 (8 ounce) packages Semi-Sweet Baking Chocolate (I like Baker's brand)
Directions
Crush 9 of the cookies to fine crumbs in food processor; reserve for later use. (Cookies can also be finely crushed in a resealable plastic bag using a rolling pin.) Crush remaining 36 cookies to fine crumbs; place in medium bowl. Add cream cheese; mix until well blended. Roll cookie mixture into one inch balls. 

Cover a baking sheet with wax paper or parchment paper.  Heat chocolate according to directions on packaging.  Dip balls in chocolate and place on lined baking sheet to harden.  (Any leftover chocolate can be stored at room temperature for another use.) Sprinkle with reserved cookie crumbs.

Refrigerate until firm, about 1 hour. Store leftover truffles, covered, in refrigerator.

Makes about 42 truffles.  

Candy Centered Chocolate Cookies

I have become quite the cookie monster as of late.

I never really thought I would turn out this way, but one by one, the most amazing cookies seem to be finding their way into my mouth, which sends me hunting for their recipes.

I work at a school {in the Development Office of this great place}.

It is a special place.

There are a lot of amazing (and important) reasons why it is so wonderful, but this might not be known as one of them.

Every Wednesday, parents bring treats for the faculty and staff.  Yep, that's right, every Wednesday.  It is quite the treat.

These showed up one day and I have to admit, I would have easily passed by a chocolate cookie, but a coworker let me in on the secret that there was a candy center.

That was enough to intrigue and one bite in, I knew I had to have the recipe.

First bite... a little bit of chocolate and crunchy pecans.  Second bite, you find yourself smack dab in the middle of a Reese's (or Rolo) and oh, are you happy to be there.

From my little kitchen to yours... Enjoy.

Candy Centered Chocolate Cookies
Recipes

*dough needs to be refrigerated for an hour before baking
1 cup (2 sticks) unsalted butter, room temperature
1 cup sugar
1 cup packed brown sugar
2 eggs
2 1/4 cup flour
3/4 cup cocoa
1 tsp. baking soda
1 tsp. salt
2 tsp. vanilla

1 cup chopped pecans
35 Rolos or Reese's Peanut Buttercups (or a mix)

parchment paper

Step by Step
Preheat oven to 375 degrees F.  Beat butter until creamy and fluffy, gradually add sugar and eggs, beat well.  

In a separate bowl add flour, cocoa, baking soda and salt. Gradually add to butter mixture.  Add vanilla and pecans.  Cover and refrigerate for an hour.

Using a tablespoon, roll balls of cookie dough.  Smash into a small circular disk.  Place desired chocolate candy on the middle of each disk.  Wrap cookie dough around candy, covering candy completely and roll into a ball.  Add a little extra dough to cover the candy if necessary. 

Line a baking sheet with parchment paper.  Place dough balls 2 inches apart.  Bake for 8 minutes, until edges are set.  

Makes 35 cookies.

My favorite was the Reese's, but given the choice, I will always be a chocolate & peanut butter girl. 

Chocolate Crackle Cookies

It's a jungle out there. 

Driving a few blocks takes an hour.  

The parking lots look like scenes from Braveheart.  

I swear the woman that cut me off was wearing war paint as she came roaring out of oblivion and stole my spot in the mall parking lot.  Did she really need to yell expletives and flip me off?  She got the darn spot.  

 

Let's lock ourselves inside.   If you're in my part of the country, let's crank the air down and act like we are experiencing winter.   Let's make spiked cider and watch Christmas Vacation.   Let's blast Andre Bocelli's Christmas album and sing Celine Dion's parts (do this one for me... I've been banned from singing too loud due to a husband who needs his peace and quiet to study for the Bar exam).  Let's make our houses smell like chocolate.  Let's make it snow in the kitchen with powdered sugar. 

Yep, that will do it.  That will feel like Christmas.

These cookies are unreal.  Chocolatey as chocolate can get.  Smooth and creamy with a barely crusty exterior that is rolled and dusted in sugar.  Whoever you spend your Christmas weekend with will be very happy you brought these along. 

Leave a plate for Santa... he'll be impressed.  

From my little kitchen to yours... Merry Christmas.

Chocolate Crackle Cookies
Recipe Notes
I have a sifter and sometimes I still don't feel like messing with it.  If you do not have one or you are not in the mood, mix all dry ingredients in a bowl.  Using a fork, fluff and sift all the ingredients with a fork.  Make sure all ingredients are well mixed and no lumps of flour or cocoa powder remain.  Chocolate is the star here so I used Godiva cocoa powder and bittersweet chocolate.   The dough will be unbelievable sticky when first mixed.  I had to spoon it onto the saran wrap.  But don't worry... after two hours, it will be firm enough to work with. Make sure to take only one ball of dough at a time and I sprayed my hands with cooking spray, which helped to keep the dough from sticking to my hands.  The dough will get harder to work with the longer it is out of the refrigerator.
Ingredients
8oz. bittersweet chocolate
1 1/4 cups flour
1/2 cups cocoa powder
2 teaspoons baking powder
1/4 teaspoon coarse salt
1 stick unsalted butter, softened
11/2 cups packed brown sugar
2 large eggs
1 teaspoon vanilla extract
1/3 cup whole milk
1 cup granulated sugar
1 cup powder sugar
Step by Step
Melt chocolate in a double boiler then set aside to cool. Sift together flour, cocoa powder, baking powder and salt in a bowl.

In a mixer or using a hand mixer, beat butter and brown sugar on medium speed until light and fluffy, about 3 minutes.  Mix in eggs, vanilla, and then the melted chocolate.  Reduce speed to low mix in flour mixture in two batches, alternating with the milk. Divide dough into four equal pieces. Wrap each in plastic; refrigerate until firm, about 2 hours.

Preheat oven to 350. Take one ball of dough out of the refrigerator at a time.  Working quickly,  pinch off the dough and roll into one inch balls.   Roll in the granulated sugar to coat, then in powder sugar to coat.  Space 2 inches apart on baking sheets lined with parchment paper. Bake until surfaces crack, about 12 to 14 minutes rotating sheets half way through. Take cookies out when edges are set, but be careful to not over bake.  Cool on a wire rack and store at room temperature.

Soft & Chewy Gingerbread Men

Alright, now that we are all nice and skinny, let's head straight into cookie season.

Gingerbread men... a holiday classic.

Another adjective to describe these little guys would be barely gingery. Yeah, that's right.  Gingery.

Definition by me...
Gingery (adj.) :  The amount of kick from spice and ginger that is contained in one's gingerbread recipe.

I happen to prefer my men to have a slight hint of ginger and spice rather than a pungent kick.

I believe this recipe is for those who like the holiday spirit of gingerbread men (but not the taste of ginger) or maybe looking for  a kid friendly recipe.

This one's a star.  I also see the world only one way when it comes to the texture of these holiday studs.  I like them soft and chewy.  I personally could even have a little more gingery taste, but a crisp little man is not for me.

 

Hope your December is off to a great start.

From my little kitchen to yours... Merry Christmas.

Soft & Chewy, {Barely Gingery} Gingerbread Men
Recipe Notes


Adapted from allrecipes.com
Ingredients
1 (3.5 ounce) package cook and serve butterscotch pudding mix
1/2 cup (1 stick) unsalted butter
1/2 cup packed brown sugar
1 large or extra large egg
1 1/2 cups all-purpose flour, plus extra for rolling out dough
1/2 teaspoon baking soda
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon

parchment paper
Icing & Decorations
Milk, a couple of tablespoons
Powdered sugar, about a cup
Red Hots
White Sprinkles
Directions
In a medium bowl, cream together the dry butterscotch pudding mix, butter, and brown sugar until smooth. Stir in the egg. In a separate bowl, combine the flour, baking soda, ginger, and cinnamon; beat into the butterscotch mixture on low until just combined. Cover, and chill dough until firm, about 1 hour.
Preheat the oven to 350 degrees F (175 degrees C).  Lay out a piece of parchment paper on a clean surface.  Sprinkle with flour.  Remove half of the dough from the refrigerator and roll into a 1/4 inch thickness.  Dough will be very sticky so sprinkle flour on top of the dough as well to keep the rolling pin from sticking.  Place parchment paper with rolled out dough on a cookie sheet and place in the refrigerator.  Let chill for 15 minutes.  Remove from refrigerator and cut into shapes.  Repeat with remaining half of dough.  Place cookies 2 inches apart of parchment lined cookie sheets.
Bake for 10 to 12 minutes in the preheated oven, until cookies start to set on the edges. Cool on wire racks.

Cookies can be stored in an airtight container for up to a week.

Easy Icing
I just used a little bit of icing for these cookies so I made a really simple mixture that would work to harden and hold on red hots or sprinkles.  Start by pouring about a cup of powdered sugar into a small bowl.  Add a little bit of milk... about a teaspoon.  Mix thoroughly.  Add milk, a few drops at a time until icing is about the consistency of glue.  You do not want it to runny, but you want it to squeeze through a small squeeze bottle.  Put icing mixture into a small squeeze bottle and pipe onto cookies.

Click here for more info on icing cookies.

Pecan Tartlets

 

I am 5'10.  I use to wear a size ten shoe, but if I'm honest with myself, my toes like me a lot better when I let them breathe in a size 11.

Mr. Hungry is 6'4.  We sleep in a California King.  If you are unfamiliar, it's basically a bed for giants... they shave inches off the sides and add them to the length.

You have to be at least 5'9 to possibly have the potential of reaching our microwave.

There is a good chance we could have gargantuan children in the future.

Where am I going with this?

This might just lead to my fascination with all things tiny.   I think these tiny dogs are the bomb, my favorite food growing up was baby corns...(creepy, right?) Anyway...

Mini desserts seem to be all the rage right now, but for good reason.  Who doesn't want to gobble up a few of these little guys?

Now let's get real with the each other..  These are not the fastest thing to throw together.  I tell you this because the last thing I want is for you to be making these the night before Thanksgiving cursing me as you press the crusts in.

What I do want you to do is make these NOW.  Stop reading.. go... come on!! Thanksgiving is soon and you need to get these puppies in the freezer.

 

Ah, and there it is... the reason I'm even more in love with the minis... they're freezable.  They are fantastic and they taste the exact same out of the freezer quickly warmed in the oven as they do freshly baked.  In fact, you might need to hide them from yourself because they are addicting straight out of the freezer.  And that batch of 36 you made might turn into about 6 if you sneak them away one by one.  I didn't do that... Okay maybe I did.  Whatever.

Once you pop you can't stop...

Come on, let's spice things up.  A slice a pie is so yesterday.  Mini pies are the way of the future.

Happiest Thanksgiving to you.  From my little kitchen to yours... Enjoy.

Pecan Tartlets
Ingredients
For the Crust
8 oz cream cheese, at room temperature
8 tablespoons (1 stick) unsalted butter, at room temperature
1 1/2 cups all- purpose flour
For the Filling
1 cup light brown sugar
1/4 cup white sugar
1/2 cup butter
2 eggs
1 tablespoon all-purpose flour
1 tablespoon milk
1 teaspoon vanilla extract
1 cup chopped pecans
Step by Step
In a bowl, mix cream cheese, butter, and flour together until soft and pliable.  Form dough into balls about the size of your thumb.  Press dough down against bottom and sides of the cups in mini muffin tins to form small cups.  Try to mold the crust as thin as possible without tearing the crust.  Press the ball of dough down in the pan first and then press up the sides.  Freeze for one hour.
Preheat oven to 325 degrees F. In a large bowl, beat eggs until foamy, and stir in melted butter. Stir in the brown sugar, white sugar and the flour; mix well. Last add the milk, vanilla and nuts.
Pour into prepared mini crusts, just below the crust line.   Bake for 10 to 15 minutes until golden brown.

To Freeze:  Let tartlets cool completely.  Place tartlets on a baking sheet, not touching.  Freeze for a few hours or over night.  Once frozen through, wrap tightly in saran wrap and then wrap with freezer wrap or a freezer ziploc.  Freeze for up to two months.  When ready to use, reheat in oven for 5 to 10 minutes at 325 degrees, until warmed through.

Makes 36-42 cups.

Pumpkin Nutella Cupcakes

 

At the ripe age of 27, I have yet to take the main responsibility for Thanksgiving dinner.  I have made a side dish or two, but the brunt of responsibility (and the turkey) have yet to come my way (and hoping I have quite a few years before that day comes).

Those that do have this responsibility should be given an award.  All those casseroles... one honking turkey... all hot at the same time with appetizers and pies on either side of the equation to make sure everyone is overly stuffed... big job... big, big job.

If you are in charge, good luck.

 If you are not, turn yourself into a really good guest and make these muffins/ cupcakes.

There is just something about Nutella that makes everything better.

If this looks a little familiar, that is because without the pecan topping and a different pan, you just saw this a few weeks ago in the form of loaves.

The Nutella surprise seems to be even better in cupcake form.  Bite into this oh so ordinary looking pumpkin bread to be met with a perfect pocket of Nutella.  Oh yeah, this is major.

But some occasions just call for the oh so wonderful and portable cupcake... and the pecans just added the perfect crunch to this combo.

Oh heavens you could be such a star at your relative's house when you show up with a plate of these.  Thanksgiving day is decadent... maybe share these for breakfast? Get the morning started right.

Pumpkin Nutella Cupcakes
Ingredients
1 cup granulated sugar
1 cup brown sugar
1 cup vegetable oil
3 large or extra large eggs
3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon salt
1/4 teaspoon ground cloves
1 package instant vanilla pudding mix
1 can (15 ounces) canned pumpkin (not pumpkin pie filling)
Cooking Spray
24 teaspoons of Nutella
1 to 2 cups chopped pecans
Cupcake liners
Step by Step
In a large bowl, combine sugar and oil until blended. Add eggs, one at a time, beating well after each addition. In a separate bowl, combine flour, baking soda, cinnamon, nutmeg, salt, cloves and pudding mix; add to egg mixture alternately with pumpkin, beating well after each addition.

Preheat oven to 350 degrees F.  Line two 12-cup cupcake pans with cupcake liners. Fill each cup 1/3 full with the pumpkin batter. Place 1 teaspoon of Nutella in the middle of each cup on top of the pumpkin batter. Using a toothpick, swirl each dollop of Nutella slightly into the batter. Top each cup with more batter until they are filled 3/4 full. Top each cupcake with pecans completely covering the batter. Pack the pecans in tight because they will spread out once the batter rises a bit. Bake each pan for 25 minutes. Cool for 20 minutes and then remove from pan and cool completely.

Store in an airtight container for up to five days.

Monster Cookies

 

I could not eat another piece of candy if you shoved it in my mouth.  Seriously.  Don't do it.  I might spit it back up on your shoes.  That would be really awkward if I don't know you.... and probably a little hurtful if I did... and just plain gross no matter what our relationship.

I'm at my limits.  And I have some pretty insane limits when it comes to any form of sugar... preferably peanut butter and chocolate or a good gummy.  Have I told you about the time I was given a pound bag of Swedish Fish for my birthday in high school?  I polished it off on the way to school the next day.

I tingled all day long.  Extreme tingling from my head to my toes...

Cookies?  I can still so totally eat a cookie.  Let's take some leftover Halloween candy and hide it in cookies.  It's kind of like that whole steaming, pureeing and hiding veggies in food so kids don't know.  I bet Jessica Seinfeld will be calling me soon for my secrets on hiding candy in everyday foods.

These cookies are packed with a lot of really great stuff.  A whole jar of creamy peanut butter, a ton of oats and a nice mix of chocolate.  These are so oaty, some might call them a breakfast cookie.  And by some I mean that we served them as a little dessert for breakfast when Mr. Hungry's brother was in town this weekend.  Yep, a monster cookie with a cup of coffee is a pretty sweet combo.

Starting the day with a cookie and a cup of coffee is good for the soul.

A shout out to my mother in law, Suzan who has been making these for ages.  Without you, I would not know the wonderfulness of a monster cookie.
And here are a few extra ideas for hiding more candy...

Got extra Reeses?  You totally need to make these.  Pure goodness.

Got extra Snickers? This couldn't be easier.

Got all kinds of chocolate candy?  Mix it all up in these brownies.  I have yet to find a way to hurt these.

Monster Cookies

Recipe Notes

3 eggs
1 1/4 cups packed light brown sugar
1 cup granulated sugar
1/2 teaspoon salt
1/2 teaspoon vanilla extract
1 18-ounce jar creamy peanut butter
1 stick unsalted butter, softened
1/2 cup M&M's
1/2 cup chocolate chips
2 teaspoons baking soda
5 cups quick-cooking oatmeal (not instant)

Step by Step

Preheat the oven to 350 degrees F. Line cookie sheets with parchment paper.

In a very large mixing bowl, combine the eggs and sugars. Mix well. Add the salt, vanilla, peanut butter, and butter. Mix well. Stir in the M&Ms, chocolate chips, baking soda, and oatmeal. Drop by tablespoons 2 inches apart onto the prepared cookie sheets.

Bake for 8 to 10 minutes. Do not overbake. Let stand for about 3 minutes before transferring to wire racks to cool. When cool, store in large resealable plastic bags.

To Freeze:  Drop tablespoons of cookie dough onto a parchment paper covered baking sheet, not allowing the dough to touch.  Freeze for an hour or until solid.  Store frozen balls of cookie dough in a resealable plastic bag.  Bake from frozen and simply add a few extra minutes to cooking time when ready to make. 

Nutella Swirled Pumpkin Bread

You know that list you have made of all the fallish foods you want to make? You have that right? It's full of apply, pumpkiny, hearty, stick your ribs kind of goodness. You don't have that? Let me help you start one. Here is your first recipe. Oh, you do have one? Well, you are going to need to scooch everything down and make room for this pumpkin bread at the top. If you have the slightest twinkle in your eye for chocolate, this is going to make your day. Two loaves. One to devour out of the oven and one to wrap up and make someone's day. Prasise the Lord for fall weather. Hallelujah for Nutella. Amen. From my little kitchen to yours... Enjoy. Nutella Swirled Pumpkin Bread Adapted from Sing for your Supper Ingredients 1 cup granulated sugar 1 cup brown sugar 1 cup vegetable oil 3 large or extra large eggs 3 cups all-purpose flour 2 teaspoons baking soda 1 teaspoon ground cinnamon 1 teaspoon ground nutmeg 1/2 teaspoon salt 1/4 teaspoon ground cloves 1 package instant vanilla pudding mix 1 can (15 ounces) canned pumpkin (not pumpkin pie filling) Cooking Spray 8 tablespoons Nutella Step by Step In a large bowl, combine sugar and oil until blended. Add eggs, one at a time, beating well after each addition. In a separate bowl, combine flour, baking soda, cinnamon, nutmeg, salt, cloves and pudding mix; add to egg mixture alternately with pumpkin, beating well after each addition. Lightly grease two large loaf pans with cooking spray. Fill each of the loaf pans with a quarter of the batter (in total, you will use half the batter). Place 4 tablespoons of the Nutella on top of the pumpkin in each loaf pan. Using a knife, swirl the Nutella around to make streaks of chocolate throughout. Pour the rest of the batter on top, making each pan equal with batter. Bake side by side at 350 degrees for 55-60 minutes or until toothpick inserted near the center comes out with no pumpkin batter. You might have chocolate on your toothpick, but you do not want to have any raw pumpkin batter. Cool for 20 minutes and then remove from pan and cool completely. Store in an airtight container for up to five days. Serves 10-12.