Saturday, February 5, 2011

Nutella Chip Cookies

Apparently today is World Nutella Day.
Forget Valentine’s and President’s Day, we need more holidays like this.
Because Nutella really is something to celebrate.
Nutella Chip Cookies
Adapted from Culinary Concoctions, via Erin's Food FilesMakes about 4 dozen cookies.

½ cup unsalted butter, at room temperature
1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
1/2 cup Nutella or other hazelnut chocolate spread
1 egg
1/2 teaspoon vanilla extract
1 1/2 cups flour
1 teaspoon baking soda
1/4 teaspoon salt
1/3 cup mini chocolate chips

Preheat oven to 350 degrees F.
Cream butter with an electric mixer about 1 minute until smooth. Add in both sugars. Beat on high speed about 3 minutes until light and fluffy, scraping down the sides of the bowl as needed.
With the mixer on low, add the egg and vanilla. Then add Nutella and mix until well combined.
In a small bowl whisk together the flour, baking soda, and salt. Slowly add dry ingredients to wet ingredients, and mix on low speed until incorporated. Increase the speed to medium and mix just until the dough is smooth. Fold in chocolate chips.
Using a small ice cream scoop (or a teaspoon), form the dough into balls and place on parchment-lined baking sheet. Bake 6-7 minutes or until set. Let cookies cool about 5 minutes and transfer to a rack to cool completely.

Sunday, January 30, 2011

Oreo Cookies

1 package of Devils Food Cake
1/3 cup oil
2 eggs
Preheat oven to 350. Mix ingredients, roll into balls onto cookie sheet. Cook for 8 minutes
Frosting- You make your own cream cheese frosting or you can cheat like me and buy it already made :)

Peanut Noodles with Vegetables

Peanut Noodles with Vegetables
source: Eating Well
Yields 4 servings


1/2 cup smooth natural peanut butter
2 tablespoons reduced-sodium soy sauce
2 teaspoons minced garlic
1 1/2 teaspoons chile-garlic sauce, or to taste
1 teaspoon minced fresh ginger
8 ounces whole-wheat spaghetti
1 12-16 oz bag frozen vegetable stir-fry medley, such as carrots, broccoli, snow peas

Put a large pot of water on to boil for cooking pasta.
Whisk peanut butter, soy sauce, garlic, chile-garlic sauce and ginger in a large bowl.
Cook pasta in the boiling water until not quite tender, about 1 minute less than specified in the package directions. Add vegetables and cook until the pasta and vegetables are just tender, 1 minute more. Drain, reserving 1 cup of the cooking liquid. Rinse the pasta and vegetables with cool water to refresh. Stir the reserved cooking liquid into the peanut sauce; add the pasta, vegetables and chicken; toss well to coat. Serve warm or chilled.

Friday, January 14, 2011

Oreo Truffles

For some reason I had it in my mind that truffles were hard to make. I was wrong, they are so easy! Enjoy

Oreo Truffles
from Kristy Denney

1 package (18 oz.) Oreo cookies (or Nutter Butters), crushed into small pieces
1 8-oz. package cream cheese, softened
White or Chocolate melts for dipping

Mix crushed Oreos and cream cheese until well-combined. Either use a food processor or a ziplock and blend with your hands (a lot harder but all I had). Roll into 1-inch balls and place on baking sheet or tray. Refrigerate until firm, 3-4 hours (or stick in the freezer for about an hour). Using 2 forks (or a spoon, but forks always work better for me), dip Oreo balls into chocolate coating and place onto waxed paper to harden. Chill and serve cold or room temperature. Makes about 30 truffles.

Cream Cheese Filled Cookies

1/3 cup butter, softened
1/3 cup shortening
3/4 cup sugar
1 egg
1 teaspoon vanilla
1-3/4 cups AP flour
1 teaspoon baking powder
1/2 teaspoon salt

1 8 oz cream cheese, softened
2 cups confectioners' sugar
1 teaspoon Vanilla

3/4 cup semisweet chocolate chips melted

In a large bowl, cream the butter, shortening and sugar until fluffy. Beat in egg and vanilla.

Whisk together the flour, baking powder and salt; gradually add to the creamed mixture and mix well. Refrigerate at least 2 hrs.

Unwrap and cut into 1-in. slices. Place 1 in. apart on greased baking sheet.

Bake at 375° for 10-12 minutes or until lightly browned.

Immediately make an indentation in the center of each cookie using the end of a wooden spoon handle.

Combine the filling ingredients in mixing bowl and beat on medium until smooth

Place 2 teaspoonfuls in the center of each cookie

In a microwave, melt chocolate chips over 50% power in 30 second increments until smooth.

Drizzle over cookies. (I used a ziplock)
Store in the refrigerator.

Sunday, January 9, 2011

Bacon Pinwheels

I am all about quick, easy and good tasting food and this recipe is just that! I made these for our New Years Party but they would be great anytime- a snack, Baby or Wedding Shower or Super Bowl Party! Give them a try! You will need to double or triple this recipe because they go quick!

Bacon Pinwheels
From Our Best Bites Blog

1 tube of crescent roll dough
2 ounces cream cheese
5-ish bacon slices, fried and chopped
Bunch of green onions, chopped (optional – I left these out and they were still amazing!)
Handful or two of cheddar cheese
Sprinkling of garlic salt

Unroll the crescent roll dough and smoosh together all the seams. Roll it out with the rolling pin to flatten it a bit. Spread with 2 ounces of softened cream cheese, right out to the very edges. Sprinkle with garlic salt. Sprinkle on the cheese and bacon (and green onion, if using) as evenly as possible. Roll it up from long end to long end. Slice into 1/2 to 1 inch (ish) slices and place on a baking sheet. Bake as directed on the crescent roll package.

Easy Hot Fudge Sauce

This sauce was beyond delicious, cheap and so easy!! I found 4 containers with lids at Walmart for only $3.65

3oz semi-sweet chocolate* (3 squares of baking chocolate, or about 1/2 C chocolate chips

1/4 C butter (that's a half of a stick folks. Admit it, at least one of you didn't know that)

1 Can Sweetened Condensed Milk

*I wouldn't use milk chocolate for this, it's way too sweet, however both dark and bittersweet are awesome

1. If you're using baking squares, chop them up into small pieces so they melt easier. I chop the butter up into small chunks too.

2. Put it in a pan on medium heat and melt it all together till it's smooth, creamy, and just looking at it gives you happy thoughts.

3. If you have leftovers (but let's be honest, you'll have to quadruple the recipe to have leftovers) then put it in an airtight container in the fridge. It will harden into a soft, gooey fudge like consistency. Then keep a spoon handy on the counter and dip it in every time you pass by.