Chocolate Dipped Peanut Butter Cookies

#11

I'm with my sister this week and she asked me to make a cookie that was dairy-free.  Together we found this recipe that is actually dairy AND gluten-free and it's EXCELLENT!

Bonus - it's only 5 ingredients!

photo and recipe courtesy of ColeyCooks

Ingredients

• 1 1/2 cups light brown sugar, packed
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 3/4 cups smooth peanut butter *(see note)
• 6 ounces semi-sweet chocolate, melted **(see note)
• flaky sea salt for sprinkling (optional)

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Instructions

1. In a large bowl, whisk together the brown sugar and eggs until smooth, about 2 mintues by hand. Add the vanilla and vigorously beat for one minute more. Add the peanut butter and whisk until it comes together to form a thickened dough that’s the texture of frosting, about 2 minutes. Place in the refrigerator to firm up for ~15 minutes.
2. Preheat the oven to 350 degrees F and line 2 sheet pans with parchment paper. Scoop roughly 2 tablespoon sized balls onto the sheet pans, leaving about 2 inches between. Use a fork to gently press down and create a criss cross pattern on each cookie. 
3. Bake for 14 minutes, or until lightly browned around the outsides. Let cool completely, then dip each one half way in melted chocolate, letting the excess drip off. Place the cookies right back on the parchment paper to harden, then use a fork to drizzle with any extra chocolate. Sprinkle generously with sea salt while still wet if desired (highly recommended). Let the chocolate harden at room temperature, or speed it up by placing the pan in the refrigerator or freezer. 

My final product...

Snowball Cookies

#10

Whether you call them Russian Tea Cakes, Mexican Wedding cookies, or the simple Snowball....

These are a breeze to make and tasty!

photo and recipe courtesy of BettyCrocker

Ingredients

1

cup butter or margarine, softened 

1/2

cup powdered sugar

1

teaspoon vanilla

2 1/4

cups all-purpose flour

3/4

cup finely chopped nuts (I used pecans)

1/4

teaspoon salt

Powdered sugar

Steps

• 1

  Heat oven to 400ºF. 
• 2

  Mix butter, 1/2 cup powdered sugar and the vanilla in large bowl. Stir in flour, nuts and salt until dough holds together. 
• 3

  Shape dough into 1-inch balls. Place about 1 inch apart on ungreased cookie sheet.
• 4

  Bake 10 to 12 minutes or until set but not brown. Remove from cookie sheet. Cool slightly on wire rack.
• 5

  Roll warm cookies in powdered sugar; cool on wire rack. Roll in powdered sugar again.

Hot Chocolate Cookies

#9

I've been drinking a lot of hot chocolate lately because these Washington days are a bit chilly for this Texas girl.  And if I'm drinking a lot of it, why not eat it too.

Here is a yummy Hot Chocolate cookie recipe!

photo and recipe courtesy of HealthyIFoodRecipes

INGREDIENTS:

• 1/2 cup unsalted butter
• one 12-ounce bag semi-sweet chocolate chips
• 1 1/4 cups light brown sugar, packed
• 3 large eggs
• 2 teaspoons vanilla extract
• 1/4 cup unsweetened natural cocoa powder
• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• about 8 ounces dark chocolate, diced into 1/2-inch pieces (I used a Trader Joe’s Pound Plus Dark Chocolate Bar)
• about 12 large marshmallows, cut in half

DIRECTIONS:

1. To a medium, microwave-safe bowl, add the butter, chocolate chips, and heat on high power to melt for 1 minute. Stop to check and stir. Heat in 15-second bursts, stopping to stir after each burst, until chocolate has melted and can be stirred smooth (You’ll likely only need 1 or 2 bursts). Alternatively, melt the chocolate chips and butter in a medium saucepan over low heat, stirring constantly until just melted. Allow melted chocolate mixture to stand for 5 minutes to cool slightly.
2. To a separate large bowl, add the brown sugar, eggs, and vanilla. Beat with a handheld electric mixer on medium speed just until blended, about 1 minute.
3. Add the cooled chocolate mixture and beat on medium speed until just until combined, about 1 minute. Stop and scrape down the sides of the bowl.
4. Add the cocoa powder, flour, baking powder, and salt. Beat on low speed just until combined, about 1 minute. Stop and scrape down the sides of the bowl. Cover bowl with  plasticwrap and refrigerate for 2 hours, or until dough has firmed up significantly. If you accidentally over-chill it and it becomes too firm, allow bowl to rest on counter until you can scoop it.
5. Preheat oven to 325F. Line a baking sheet with a Silpat or spray with cooking spray. Using a 2-tablespoon cookie scoop form dough mounds and place them on the baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet). Flatten slightly and bake for 10 minutes, or until edges and tops have just set, even if slightly undercooked and glossy in the center.
6. Remove baking sheet from oven, add 1 piece of dark chocolate to the center of each cookie, pushing down very slightly just so it breaks the surface and sinks down.
7. Place one marshmallow half on the top of each piece of chocolate on all the cookies, pushing down very slightly so the marshmallow adheres.
8. Return baking sheet to oven and bake for about 5 minutes, or just until marshmallows have puffed; don’t let them brown and don’t overbake. Cookies firm up as they cool. Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don’t use a rack.
9. Cookies will keep airtight at room temperature for up to 1 week. Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.

Green Chili Chicken Lasagna

When your family raves about a recipe, you share it.

This was a hit for dinner.

It's Italian, yet it's Mexican.

Either way, it's a winner.

photo and recipe courtesy of Popculture

Ingredients

• 9 whole grain lasagna noodles, dry
• 3 cups cooked shredded chicken (about 1 pound raw) - I just used a rotisserie chicken in which you would skip steps 1-3 below)
• 1 cup plain, non-fat Greek yogurt
• 1 (10-ounce) can salsa verde
• 2 (4-ounce) cans diced green chiles
• 2 tablespoons fresh cilantro, chopped
• 1 teaspoon ground cumin
• salt, to taste
• black pepper, to taste
• 1 cup part-skim ricotta cheese
• 1 cup reduced-fat Mexican shredded cheese

Instructions

1. If starting with raw chicken: Place the chicken in a pot large enough to hold it all, and fill the pot with enough water to cover the chicken by about 1-2 inches. Bring to a boil over high heat.
2. When the water comes to a boil, cover the pot with a lid and reduce the heat to low. Simmer the chicken for 10-15 minutes, or until the internal temperature of the thickest part of the breast reads 165ºF.
3. Using tongs, remove the chicken and reserve on a plate. When it is cool enough to touch, shred it and set aside.
4. Preheat the oven to 350°F and spray a 9x13-inch casserole dish with nonstick cooking spray and set aside.
5. Cook the lasagna noodles according to package directions for al dente, and make the chicken mixture while the lasagna is cooking.
6. In a large mixing bowl, stir together the shredded chicken, the yogurt, salsa verde, both cans of green chiles, the cilantro, cumin, salt, and pepper, to taste.
7. Spread about ¼ cup of the chicken mixture on the bottom of the casserole dish, just enough so the noodles do not stick to the bottom of the dish.
8. Layer 3 lasagna noodles, ⅓ of the chicken mixture, ½ cup of ricotta, and ¼ cup shredded cheese, and repeat.
9. After the second layer is complete, layer the last 3 lasagna noodles, and the last ⅓ of the chicken mixture (no more ricotta cheese). Top with ½ cup of shredded cheese, and bake for 30 minutes, or until warmed through and the sides are bubbling.
10. Garnish with chopped tomatoes, and additional cilantro as desired.

Oreo Peppermint Crunch Cookie

#8

When I think of Christmas baking, my mind goes to peppermint.  For some reason I feel like peppermint is a Christmas flavor, so that's why this is my second cookie, in a row, using peppermint.

But this peppermint cookie also has dark chocolate and crushed Oreo's.

And it's also made using a box of cake mix which totally explains why these cookies come out of the oven super soft, and look undercooked.  But follow the directions below religiously, and your taste buds will be thanking you.  You're welcome.

Ingredients

• 1 box white cake mix
• 8 Tablespoons butter, softened
• 1 egg
• 1/2 teaspoon peppermint extract
• 1/2 teaspoon vanilla extract
• 4 ounces cream cheese, softened
• 1 cup Oreo cookie chunks
• 1 cup Andes Peppermint Crunch pieces (I think these have been discontinued. I used Ghirardelli Peppermint Bark Chunks)
• 1/2 cup dark chocolate chips

Instructions

1. Preheat the oven to 350 degrees.
2. Combine the cake mix, butter, egg, extracts, and cream cheese. Beat until a soft dough forms. 
3. Stir in the cookie chunks, peppermint crunch pieces and chocolate chips gently. Refrigerate the dough for 30-60 minutes.
4. Scoop or roll the dough into 24 balls. Bake on a cookie sheet for 10 minutes. Do not over bake. The cookies will be very soft and look undone. 
5. Let the cookies sit on the hot cookie sheet for 2-3 minutes, then gently remove them with a spatula to a piece of wax paper on the counter.
6. Very gently tap the tops of the cookies with the bottom of a flat spatula to even out the tops. Let them sit until completely cool. Store in a sealed container. 

My final product

White Chocolate Ting-a-Lings

I'm not including this in my weekly cookie challenge, because apparently, per my husband, these aren't really cookies.  So what are they?  Just a sweet treat?  Maybe so.  Maybe he's right.

But I thought the mix of chow mein noodles, cocktail peanuts, and white chocolate might be worth trying.  And this recipe was a no-bake one.  Double thumbs up!

If you are looking for something quick, festive, different, yet tasty - try this.

recipe and photo courtesy of LemonTreeDwellings

Ingredients

• 3 1/2 c. chow mein noodles
• 2 1/2 c. salted cocktail peanuts
• 32 oz. white chocolate candy coating (I just used white chocolate chips)
• candy sprinkles

Instructions

1. Mix chow mein noodles and peanuts in a large bowl.
2. Melt white chocolate over low heat until smooth; pour over chow mein noodles and peanuts and mix well.
3. Drop by spoonfuls onto wax paper; top with candy sprinkles.
4. Cool completely and store at room temperature.
   
   
   
   
   My final product!
   
   
   
   
   

White Chicken Lasagna Soup

If you like chicken lasagna, you'll enjoy this soup.

It's warm, hearty, and satisfying. 

I served this soup with french bread because I'll dip bread in any soup!

This recipe made a lot.  So I had some for leftovers the next day.

I also took a picture of my final product that was extremely blurry, so I didn't post it below.

But take my word - this was delicious.

(photo and recipe courtesy of CarlsBadCravings)

Ingredients

• 1pound boneless skinless chicken breasts, chopped
• 3tablespoons olive oil, divided
• 3tablespoons butter
• 1 large onion, chopped
• 2 carrots, peeled and sliced
• 1 green bell pepper, chopped
• 4-6cloves garlic, minced
• 1/3cup flour
• 9-11cups low sodium chicken broth, divided
• 3tablespoons cornstarch
• 15oz can canneli beans, rinsed and rained
• 1tablespoon chicken bouillon
• 1tsp EACH dried parsley, dried basil
• 1/2tsp EACH dried oregano, dried thyme, salt, pepper
• 2 bay leaves
• dash- 1/4teaspoon red pepper flakes(optional)
• 10 uncooked lasagna noodlesbroken into approx. 1-2 inch pieces*
• 2-3cups half and half(may sub fat free evaporated milk)
• 1/2cup heavy cream(optional)
• 10oz chopped frozen baby spinach, thawed
• 1cup freshly grated Parmesan cheese

Cheese Garnish

•  shredded mozzarella cheese
•  freshly grated Parmesan cheese
•  ricotta cheese

Instructions

1. Heat 1 tablespoon olive oil in a large Dutch oven/soup pot over medium high heat. Add chicken and cook until almost cooked through. Remove to a plate.
2. Melt butter with 2 tablespoons olive oil in the now empty pot and heat over medium high heat. Add onions and carrots and cook, while stirring, for 3 minutes. Add bell pepper and garlic and cook for 1 minute. Sprinkle in flour then cook, stirring constantly for 3 minutes (it will be thick).
3. Turn heat to low and gradually stir in 8 cups chicken broth. Whisk 3 tablespoons cornstarch with 1 cup additional chicken broth and add to soup. Stir in chicken, beans, chicken bouillon and all remaining herbs and spices. Stir in lasagna noodles.
4. Bring to a boil then reduce to a simmer until lasagna noodles are tender, stirring occasionally so noodles don’t stick to bottom (approximately 20-30 minutes).
5. Turn heat to low, discard bay leaf and stir in half and half, optional heavy cream and spinach and warm through. Stir in 1 cup Parmesan cheese until melted. Stir in additional half and half or broth if desired for a less “chunky” soup. Season with additional salt and pepper to taste. Garnish individual servings with desired amount of cheeses.

   
   

   
   

   
   

Peppermint Meltaway Cookies

#7

Okay, these cookies were fun.
First of all, when I saw how much cornstarch the recipe called for, I knew the title of the cookie was probably quite appropriate.  They definitely melt away in your mouth.  And they may even melt away in your hand if you aren't careful.  These cookies are fun, but fragile.  Two of them crumbled in my hand because I didn't wait long enough for them to cool after baking.  Just let them cool for 10 min on the baking sheet before moving them and they will be just fine.

This recipe made 22 cookies (well, 20 since 2 melted/crumbled in my hand)
So double the recipe if you want more.  It's easy to eat 2-3 at a time!

Brent isn't a big mint fan at all.
I figured he would try one of these cookies only if I handed him one to try.  And I did.
But I was shocked when he walked back into the kitchen to grab a second one to eat!
Yes!!!!!

Enjoy!

photo and recipe courtesy of CookingClassy

Ingredients

Cookies

• 1 1/4 cups (178g) all-purpose flour
• 1/2 cup (68g) cornstarch
• 1/4 tsp salt
• 1 cup (226g) unsalted butter, softened
• 1/2 cup (68g) powdered sugar
• 1/2 tsp peppermint extract

Frosting

• 2 Tbsp (28g) salted butter, softened
• 2 Tbsp half and half
• 1/4 tsp peppermint extract
• 1 1/2 cups (200g) powdered sugar
• 1/4 cup (42g) finely crushed peppermint bits or candy canes

Instructions

1. In a mixing bowl whisk together flour, cornstarch and salt, set aside.
2. In the bowl of an electric stand mixer cream fitted with the paddle attachment cream together butter and powdered sugar until combined.
3.  Mix in peppermint extract then with mixer set on low speed slowly add in flour mixture and mix just until combined. 
4. Cover bowl with plastic wrap and chill until nearly firm, about 1 hour, while preheating oven to 350 degrees during last 15 minutes of chilling.
5. Scoop dough out 1 even tablespoon at a time, shape into a ball then transfer to an ungreased 18 by 13-inch baking sheet, spacing cookies 2-inches apart (keep dough that's wont be baking chilled). 
6. Bake in preheated oven until cookies are set and bottoms are lightly golden brown, about 10 - 13 minutes. Let cool on baking sheet several minutes then transfer to a wire rack to cool completely.
7. In the bowl of an electric stand mixer cream together butter, half and half, peppermint extract and powdered sugar until light and fluffy*. 
8. Working with one cookie at a time spread frosting over cookie and immediately after frosting each cookie add crushed peppermint bits before frosting starts to set, repeat process with all cookies. 
9. Store cookies an in airtight container at room temperature.

Recipe Notes

• *If frosting is too thick add a little more half and half, if it's too thin add a little more powdered sugar.

My final product