Chocolate Peppermint Sandwich Cookies

Recipe from Our Best Bites

My husband has been begging me for awhile now to make some "homemade oreos."  I checked out a few recipes and decided to try this one. The ingredients were simple items that I already had on hand and the option for peppermint flavor in the filling sounded sooo yummy.  Well, these cookies definitely did not disappoint!  Check out Our Best Bites for some darling ideas for Christmas cookies using this recipe.  I know we are far from Christmas, but for me, peppermint and chocolate are a year-round treat!

1 1/2 cups flour, lightly spooned into measuring cups and leveled (don't scoop)

3/4 tsp baking soda

1/4 tsp table salt

1 cup semisweet chocolate chips

3/4 cup packed light brown sugar

5 Tbsp real butter

1 Tbsp water

1 large egg lightly beaten

Filling:

1/2 cup real butter (1 stick)

2 cups powdered sugar

1/2 -1 tsp peppermint extract

milk, as needed for consistency

optional: red or green food coloring and sprinkles or crushed candy canes

To make cookies, preheat oven to 350 degrees.  Line 2 baking sheets with parchment paper.  Combine flour, baking soda, and salt in a medium bowl.  Heat chocolate chips, brown sugar, 5 tablespoons butter and water in a medium saucepan over medium heat, stirring until melted and smooth (there will still be grains of sugar though).  Transfer mixture to a a large bowl and beat in egg.  Stir in flour mixture until just combined.  Don't overmix.  

If dough is too soft to work with, let it sit at room temperature for a few minutes to firm up, or place in the fridge for a few minutes. Gently roll balls, either 1 tablespoon full for large cookies or about 1/2 inch balls for silver dollar sized cookies.  Place about 2 inches apart on prepared baking sheets.  Bake cookies until just puffed in the middle and edges are set but centers and still soft - about 8-9 minutes for large cookies and about 5 minutes for small ones.  If using 2 cookies sheets, rotate them halfway through baking. Cool for a couple of minutes on the baking sheets and then transfer to a cooling rack and let cool completely.  

To make filling, beat all frosting ingredients together, adding peppermint extract to taste.  Add milk one teaspoonful at a time until a spreadable but not too soft consistency is reached.  Add food coloring if desired.  Place frosting in a zip-top bag and cut off a corner*. Pipe filling onto one side of cookie and place another on top. Roll edges in sprinkles or crushed candy canes if desired.  

Yield:  If you used a tablespoon of dough, this recipe will yield 1 1/2 dozen large sandwiches.  If you use a quarter of a standard cookie scoop (about a rounded teaspoon) it will yield 4-5 dozen.

*Tip:  To easily load the frosting into your zip-top bag, place bag over the top of a cup with the top of the bag folded out over the lip of the cup.  Hold the bag in place over the cup with one hand while scooping the frosting into it with the other.  A lot less mess!

Apricot Bread

recipe slightly adapted from The Recipe Niche

Okay, I'm back after a very long hiatus.  I pretty much stopped posting recipes when I ran out of natural light at night (when I do most of my cooking) and my pictures looked atrocious.  I have my light back now (yea! - thank you daylight savings) and am ready to share some awesome recipes with you!  Last summer I canned some apricots and have realized over the winter, that I really don't like canned apricots. They are very tart and need to be sweetened quite a bit for me to enjoy them.  I preserved them in a very light syrup and it was not enough to make them enjoyable for me.  I did do some apricot freezer jam at the same time and that is deelish, but I have been trying to find some recipes to use these big ole jars of canned apricots that I have.  And today.... we have a winner!  Apricot quick bread.  It is really yummy and can I just say... I think some muffins made out of the same batter with little cream cheese frosting spread on top would be unbelievable.  Okay... here is the recipe!


1 cup apricot halves (pureed)
2 cups flour sifted
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cups nuts chopped (of course, we don't do nuts at our house, but throw them in if you are a nutty household!)
2/3 c sugar
1/3 c butter
2 eggs
3 Tbsp orange juice


Preheat oven to 350 degrees.  Drain apricots and reserve the syrup.  Puree apricots in a blender or food processor.  Add enough of the reserved syrup to pureed apricots to make 1 cup.  Combine dry ingredients.  In a separate bowl or in your stand mixer, cream together butter, sugar and eggs.  Add orange juice and apricot puree and mix.  Add flour mixture and mix well.  Pour batter into a greased 9x5x3 inch loaf pan.  Bake at 350 degrees for 40-45 minutes or until toothpick inserted in center of loaf comes out clean.  Remove from oven and let loaf cool for 5 minutes, then remove from pan and cool on wire rack.  


Enjoy!

Pumpkin Pancakes

Recipe slightly adapted from Parents Magazine

My name is Misti and I'm a pancake-aholic.  I love warm, fluffy pancakes for breakfast and these pancakes definitely did not disappoint.  They were so light and fluffy, and course, I love them because they have pumpkin in them. I love pancakes!  I love pumpkin!  I love Fall!  That's a lot of love. I hope you love them too.

1 cup flour

1 Tbsp sugar

1 tsp baking powder

1/2 tsp baking soda

2 Tbsp butter, divided

1 egg, lightly beaten

1 cup buttermilk (or mix 1 Tbsp lemon juice with enough milk to make a cup; let stand 5 minutes)

1/3 cup canned pumpkin

In a bowl, mix flour, sugar, baking powder, and baking soda.  Melt 1 Tbsp butter. Whisk in egg, buttermilk, pumpkin and melted butter.

Heat a non-stick skillet over medium-high heat.  Add 1 tsp butter and swirl to coat pan.  Spoon batter onto skillet and cook until pancakes have bubbles on top and are slightly dry around edges, turn and cook until golden on bottom.  If pancakes brown too quickly, reduce heat to medium.  Serve with berries, syrup or other toppings of your choice.

Check out this sinful version from Two Peas and Their Pod - oh baby! yummmmm!

Summer Squash Cassarole

Recipe from Taste of Home 2005 Annual Recipe Book

Got Squash?

Serves 2-4

2 small yellow summer squash

1/4 cup chopped onion

1/2 tsp salt, divided

1 egg

1/4 cup mayonnaise (don't use reduced fat or fat-free mayonnaise for this recipe)

2 tsp sugar

pepper

1/4 cup shredded cheddar cheese

2 Tbsp crushed cornflakes

1 1/2 tsp butter, melted

In a medium saucepan, combine squash, onion and 1/4 tsp salt. Cover with water. Bring to a boil.  Reduce heat; simmer, uncovered for 2 minutes or until squash is crisp-tender. Drain.

In a bowl, beat the egg, mayonnaise, sugar, pepper and remaining salt until blended.  Stir in cheese and squash mixture.  Transfer to a greased 2 cup baking dish.  Toss the cornflakes and butter;  sprinkle over top.  Bake, uncovered, at 350 degrees for 25-30 minutes or until golden brown and bubbly.

Pumpkin Granola

Recipe by Two Peas and Their Pod adapted from Baking Bites

Oh... my favorite time of year... Fall!  It's almost here!  And so, to celebrate, I made this delicious granola.  My husband loves granola and yogurt for breakfast and I came across this recipe and had to try it. Not only is it delicious, but it makes your house smell absolutely a-mazing! 

5 cups rolled oats

1 tsp pumpkin pie spice

1 tsp cinnamon

1/4 tsp nutmeg

3/4 tsp salt

3/4 cup brown sugar

1/2 cup pumpkin puree

1/4 cup maple syrup

1 tsp vanilla extract

3/4 cup dried cranberries

1/2 cup pepitas (shelled pumpkin seeds*)

Preheat oven to 325 degrees.  Line a large baking sheet with parchment paper and set aside.  In a large bowl, combine oats, spices, and salt. Mix well.  In a medium bowl, whisk together brown sugar, pumpkin puree, applesauce, maple syrup and vanilla extract.  Whisk until smooth. Pour wet ingredients into oat mixture and stir until the oats are evenly coated.  They will be moist.  Evenly spread the mixture onto the prepared baking sheet.  Bake for 20 minutes.  Remove pan from the oven and stir.  Bake for an additional 15-20 minutes or until the granola is golden and crisp.  Remove from the oven and stir in dried cranberries and pepitas.  Let cool completely.  Store in an airtight container.

Serve granola with yogurt, milk, or enjoy plain.

*I found pepitas in the bulk foods section at WinCo

Sweet Potato Fries

adapted very slightly from Mel's Kitchen Cafe

Serves 6 as a side dish.

3 large sweet potatoes or yams

3 Tbsp olive oil

1 Tbsp granulated sugar

1 Tbsp Kosher salt

1 tsp chili powder

1 tsp garlic powder

1 tsp cumin

1 tsp dried oregano

Preheat the oven to 425 degrees.  Place two rimmed, foil-lined baking sheets in the oven while it preheats and while you prepare the potatoes (about 10 minutes).  Peel the potatoes and slice the potatoes into about 1/4 to 1/2 inch strips or wedges.  *(They will kind of resemble carrot sticks).  Try to keep the pieces about the same size so they will bake evenly.

Place the potato strips in a ziploc bag or bowl.  Toss the potatoes with the oil.  Add the seasoning and mix until the potatoes are evenly coated.  

Carefully remove the hot baking sheets from the oven and divide the potatoes evenly between the two sheets, taking care that the potatoes are not touching so they bake evenly.  Also, leave any excess oil in the bag or bowl to prevent the potatoes from getting too soggy while they bake.

Bake the potatoes for 15-20 minutes, flipping halfway through until they are tender and well-browned. Serve immediately.

Check out this dip from Our Best Bites. I haven't tried it yet, but it sounds amazing!

Honey-Lime Dip

6oz container plain, low-fat yogurt

1 T mayo (low cal is fine)

1/2 T honey

1 Tbs fresh lime juice

1/4 t cumin

1/8 t oregano

1 t parsley

1/2 t onion powder

1/2 t kosher salt

Mix all ingredients until combined.  Chill until ready to use.

Parmesan Ranch Chicken

Recipe from Lion House Classics cookbook

1/2 c corn flake crumbs

1/2 c grated Parmesan cheese

1 1/2 ounces dry ranch dressing mix

6 boneless chicken breasts

3/4 c shredded Parmesan cheese

26 ounces marinara or spaghetti sauce

In a shallow bowl, combine corn flake crumbs, 1/2 c Parmesan cheese and ranch mix.  Coat both sides of chicken with mix. Place in a 9x13-inch pan sprayed with nonstick cooking spray.  Spray tops of chicken with nonstick cooking spray to keep moist.  Bake at 350 degrees for 25 to 30 minutes.  Just prior to serving, sprinkle with remaining Parmesan.  Heat marinara sauce and serve over cooked pasta and chicken.  Serves 6.  

**I found when making this recipe, I usually end up having to throw away some of the breading at the end.  So, instead of wasting it, now I only put a little bit of the breading in the bowl to dip the chicken breasts into and then add more as needed, keeping the rest out of contact with the chicken. The remaining unused breading can be stored in an airtight container in the refrigerator and used again later.  When you already have it all made up, it makes for a quick and easy weeknight meal.