I made you cookies. Do you want to make them too? Follow me…
Black & White Cookies
1 1/4 cups butter, softened
2 cups sugar
2 eggs-at room temperature
2 teaspoons vanilla
2 cups flour
3/4 Dutch Process cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 (12 ounce) package white chocolate chips
Preheat oven to 350 degrees. Line baking sheets with parchment paper and set aside.
In the bowl of your mixer, cream butter and sugar on medium speed until light and fluffy, about one minute. Add eggs one at a time, beating after each. Beat in vanilla.
With the mixer on low, slowly add flour , cocoa powder, baking soda and salt. Fold in the chocolate chips.
Scoop with a medium cookie scoop onto prepared baking sheets and bake about 7-8 minutes. Middles will set upon cooking.
adapted from Confessions of a Cookbook Queen
After St. Patty’s Day this year, I found myself with a ton of left over corned beef, since Hubby and I are the only ones that eat it. So I ground it up and froze it in 2 cup portions for later. Well, I went through all of the frozen stuff surprisingly fast and then found this recipe–dang! I had to buy corned beef hash in the can because I just couldn’t wait to try this recipe.
I am so glad I didn’t wait, because we LOVED it! It did kind of wreak up the house, but it was worth it and I just cracked the windows a bit afterward…
Corned Beef Hash & Cabbage
1 (15 ounce) can corned beef hash
4 slices bacon
1 medium head cabbage-thinly sliced
Salt & Pepper to taste
1 cup Swiss cheese-shredded
Add the corned beef to a non-stick skillet and press it down evenly in the pan. Cook on medium high heat until crisp on the bottom, then scrape it up with a sharp metal spatula and turn it over, press down and let it continue to cook until crisp again. Repeat until it is as crisp as you like it. Remove from the skillet to a medium bowl.
In the same pan, cook the bacon until crisp, remove to drain on paper towel.
Add the cabbage to the pan with the bacon drippings along with 1/4 cup of water, cook over medium heat with a lid on for about 10 minutes or until the cabbage is tender. Stir every few minutes; add more water if it dries up.
Remove the lid and let the excess water cook off, stirring the cabbage often over low heat-about 20 minutes.
Add the hash back to the pan and stir into the cabbage. Let cook until heated through. Salt & pepper to taste.
Sprinkle the cheese over the top and put the lid back on until it melts. Crumble the bacon over the top to serve.
I am always in love with the sweet/salty combination and this bar really hit the spot. If you’ve never had a Take 5 Bar, you are missing out on one of the greater joys in calorie-laden treats…
Take 5 Bars
2 cups crushed pretzels
3/4 cup butter-melted
1/2 cup light brown sugar
Peanut Butter Filling:
1/2 cup butter-room temperature
1 cup creamy peanut butter
2 cups powdered sugar
1 1/2 cups sugar
2 tablespoons light corn syrup
1/2 teaspoon salt
1/3 cup water
1/3 cup heavy cream
1/3 cup butter-cut into pieces
1 tablespoon sour cream
1 cup chopped Honey Roasted Peanuts
2 cups milk chocolate chips
2 tablespoons heavy cream
Preheat oven to 350 degrees. Lightly spray a 9 x 13 baking dish with non-stick cooking spray.
In a large bowl combine the crushed pretzels, melted butter and brown sugar. Stir to combine. Press into the prepared pan, packing tightly. Bake for 12-14 minutes or until golden brown: cool completely.
Peanut Butter Filling:
In a large mixing bowl, beat peanut butter and butter together until smooth. Slowly add in powdered sugar, beating until incorporated. Spread on top of cooled crust. Chill until ready to spread caramel.
In a medium saucepan combine sugar, corn syrup, salt and water. Bring mixture to a boil without stirring until temperature reaches 340 degrees on a candy thermometer. Remove from heat and immediately add heavy cream, butter and sour cream. Mixture will bubble up. Stir until combined and set aside to cool. When cool, stir in chopped peanuts and spread on top of peanut butter layer.
Melt chocolate chips and heavy cream in the microwave for 30 seconds or until melted. Spread over the caramel layer, chill and cut into squares.
So, I recently joined this really cool network of foodies (not all are bloggers) who want to connect across the US and Canada through food. This was my first month of participation and it was really fun! Today is “reveal day” and I get to show you what I received from my pen pal.
If you are interested, just go to The Lean Green Bean and you can join, it’s as easy as that!
Hubby’s favorite dessert is cheesecake and yesterday, being his birthday, a cheesecake was in order. One of our good friend’s birthday is also the same day, same year, so I made this and we shared. It was so easy, but so good! We served it on top of a drizzle of chocolate with whipped cream on top and licked our plates clean…
2 cans Pillsbury Crescent dinner rolls-butter flake
2 (8 ounce) packages cream cheese-at room temperature
1 teaspoon vanilla
1 egg-slightly beaten
1 cup sugar-divided
2 tablespoons ground cinnamon
Preheat oven to 350 degrees.
In your electric mixer, beat together the cream cheese, vanilla, partially beaten egg and 1/2 cup sugar until smooth.
Mix together the rest of the sugar and the cinnamon and set aside.
Spray a 9 x 13 baking dish with cooking spray and sprinkle half of the sugar/cinnamon mixture on the bottom of the dish. Roll out one package of the crescent rolls in the bottom of the pan, pinching the seams together.
Spread the cheesecake mixture over the rolls, then roll out the remaining crescent rolls over the top, again pinching the seams together. Top with the remaining sugar/cinnamon mixture.
Bake for about 30 minutes or until golden brown.