Tuesday, September 20, 2011

Mini Peanut Butter Cup Cookies

What is there to say about these cookies? The title is alluring enough for me, but if you need more convincing, what if I told you that the edges are crispy while the middle is chewy; they are delicious both right out of the oven and after they've cooled down; and the dark brown sugar that is used adds a depth of flavor to these cookies that is really tasty. (I'm not gonna lie - using the dark brown sugar was a little scary and left me wondering if I had screwed everything up by not using good, old, reliable light brown sugar. Turns out, I was worrying needlessly.) If you don't have dark brown sugar, these cookies will still be delicious with light brown sugar substituted, I assure you.

I used a little package of mini peanut butter cups I picked up at Trader Joe's (what don't they carry?!), but this recipe would work splendidly with those new mini Reese's cups, or even the regular traditional sized, just cut into smaller chunks.

Serve warm or cold with a tall glass of milk. Sigh a happy sigh. Repeat.

Mini Peanut Butter Cup Cookies
Yield: 18 large- / 36 regular-sized cookies
  • 2 cups + 2 Tbsp. flour
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 12 Tbsp. butter, melted
  • 1 cup packed dark brown sugar
  • 1/2 cup sugar
  • 1 egg
  • 1 egg yolk
  • 2 tsp. vanilla
  • 12 oz. package mini peanut butter cups (unwrapped, and chopped if not already bite-sized)
Preheat oven to 325°. Line two baking sheets with parchment or a silicon mat. Place butter and sugars in a mixer bowl, mix on medium high until well-combined, 2-3 minutes. Mix in egg, yolk, and vanilla. Add dry ingredients and mix on low just until combined. Stir in peanut butter cups until distributed. Chill dough 15 minutes.

Scoop 1/4-cup dough balls onto a lined baking sheet (if making large). Bake 11-15 minutes, until the edges brown and the center is still soft. Let cool on the baking sheet. Store in an airtight container for up to a week.

Source: Slightly adapted from Confections of a Foodie Bride, originally adapted from Cook's Illustrated Thick and Chewy Chocolate Chip Cookies

Saturday, September 17, 2011

Easy Chocolate Marshmallow Fondue

My mom gave my husband and I this fun little fondue pot for our anniversary this year. Our daughters instantly wanted to break it in as they are no strangers to the deliciousness of chocolate fondue. Mama didn't raise no fools, if you know what I mean. :)

The girls helped me prep the ingredients and create our "dippers" list (I had our 7-yr. old write them down to encourage her to spell/sound them out). Then they watched in anticipation as we poured the chocolate-marshmallow fondue goodness into the bowl.
It was finger-licking good!

Easy Chocolate Marshmallow Fondue
Serves: 4
  • 6 oz. milk chocolate, broken
  • 2 Tbsp. milk
  • 5 large marshmallow, cut up
  • 2 Tbsp. whipping cream
  • Cubed fruit, cake, graham crackers, or marshmallows for dipping
Place the chocolate into a microwave-safe bowl. Microwave for 30 seconds, stir, add the marshmallows and milk, and microwave in 15 second increments, stirring after each increment, until the chocolate and marshmallows are melted. Add whipping cream as needed until smooth. Re-warm an additional 15 seconds if needed, then place in fondue pot or bowl over a lit candle. 

Serve with fruit, angel food cake, graham crackers, marshmallow, cookies, etc. for dipping.

Source: Slightly adapted from Tasty Kitchen

Wednesday, September 14, 2011

Breakfast Sandwich Goodness

So this post isn't so much a recipe as it is a method: A very delicious and buttery method, at that. Think of it as a breakfast sandwich that puts others to shame. What's the secret? Simple. Tender, savory scones.

Prior to meeting AJ Perry, the creative and culinary genius behind Sassafras Bakery, I had only had a savory scone once before. It was delicious, but wasn't something I craved.

Fast forward to a couple weeks ago: While talking with AJ about savory scones, she recommended warming the scone, and sandwiching a couple eggs in it. Intrigued, I tried it. It is not an understatement to say I was blown away. The tender scone was the perfect vehicle for transporting my fried egg white and cheesy goodness into my belly. The first scone I tried was a Sassafras's Roasted Corn and Jalapeno Scone, but my breakfast sandwich was equally delicious with the Butternut Squash and Spinach scone pictured above.

I would go so far as to say that about any savory combination would make a delicious egg sandwich: Ham and Gruyere (this one is a biscuit, but it's kinda like a scone), Bacon and Cheddar, Cheddar and Dill, and the list could go on. While I've never made any of the above, I've had them bookmarked to try for a long time.

Or, if baking one isn't your thing or you just want an amazing scone made for you, Sassafras Bakery usually has a savory option at the Worthington Farm Market every Saturday morning. Her scones are also sold at several retail locations around Columbus. You can check out her savory selection here.