Soft-Baked Peanut Butter Chocolate Swirl Cookies

Yummy yummy in my tummy! These cookies are so soft and are best with a huge glass of milk! I was so impressed with the wonderful consistency- really light and fluffy! They're definitely messy and time consuming, but the outcome is totally worth it! This recipe makes two dozen large cookies.  Thanks Sallys Baking Addiction for the recipe!

Ingredients:

Chocolate Cookie Dough
• 1/2 cup (1 stick) unsalted butter, softened to room temperature
• 1/2 cup sugar
• 1/2 cup light brown sugar (or dark brown)
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1/2 cup + 2 Tablespoons unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 Tablespoons milk (almond, cow's, soy, or half-and-half)
• 1 cup dark chocolate chips (or semi-sweet or milk chocolate) 
Peanut Butter Cookie Dough
• 1/2 cup (1 stick) unsalted butter, softened to room temperature
• 1/2 cup light brown sugar (or dark brown)
• 1/4 cup sugar
• 1 large egg
• 3/4 cup creamy peanut butter
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking soda
• 1 and 1/4 cups all-purpose flour
• 1/4 teaspoon salt
• 1 cup dark chocolate chips (or semi-sweet or milk chocolate)

Instructions

1. Make the chocolate dough: Cream the butter and sugars together with a hand or stand mixer on medium speed until light and fluffy. Scrape down the sides and bottom as needed. Beat in the egg and vanilla until combined, scraping down the sides as needed. In a separate bowl, combine the flour, cocoa powder, baking soda, and salt. Slowly mix it into the wet ingredrients. The dough will be very thick. With a spoon or rubber spatula, mix in the milk and then fold in the chocolate chips.
2. Make the peanut butter dough: Cream the butter and sugars together with a hand or stand mixer on medium speed until light and fluffy. Scrape down the sides and bottom as needed. Mix in the peanut butter, egg, and vanilla (in that order). Scrape down the sides as needed. Slowly mix in the baking soda and flour. Do not overmix. Fold in the chocolate chips.
3. Chill both doughs for 2 hours. 
4. Preheat oven to 350F degrees. Line cookie sheet with parchment paper. Measure 2 Tablespoons of peanut butter cookie dough. Roll into a ball. Take 2 Tablespoons of chocolate cookie dough. Roll into a ball. Smoosh the two balls together and roll them into 1 large ball. Repeat for each cookie. The chocolate cookie dough will get onto your hands, so wash/wipe them after you roll each cookie. It is important the chocolate cookie dough is chilled or else it will be even more messy.*I pre-rolled all the balls separately then simply rolled them together once I was finished. I found this to be much more efficient and less messy.*
5. Bake the cookies for 11-12 minutes, not exceeding 13 minutes. The cookies will look very soft, puffy, and almost undone. Allow the cookies to cool on the cookie sheet and they will continue to "bake" and set up. As they cool, the cookies will firm up.

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No Bake Reese's Peanut Butter Pie

This quick no bake recipe is delicious and takes 10 minutes to make! PS- It's kind of amazing too! This recipe makes two 9 in pies. One for me and one for you!

Ingredients:
- 1 (8 oz) package of cream cheese
-1 1/2 cup powdered sugar
-1 cup peanut butter
-1 cup milk
-2 (16oz) packages of frozen whipped toppings
-2  (9 inch) prepared graham cracker crusts
-1 bag mini Reese's Peanut Butter cups

Directions:
1. Beat together cream cheese and sugar. Mix in peanut butter and milk. Beat until smooth. Fold in 1 package of whipped toppings and mini peanut butter cups.
2. Spoon into pie shell.
3. Cover and freeze until firm.
4. When ready to serve, let it sit in refrigerator for 3 hours to thaw. Add thawed package of whipped toppings and garnish with peanut butter cups. Serve and enjoy.

Baked Asparagus

 

If the grill isn't available, oven roasted asparagus will have to do! I love this tasty combination of ingredients to make the perfect baked asparagus!

Ingredients:

- 1 bunch of asparagus

-2 tablespoons olive oil

-1 teaspoon sea salt

-1 teaspoon ground black pepper

-Parmesan cheese to liking

Directions:

1. Preheat oven to 425.

2. Arrange asparagus on a baking sheet in a single layer. 

3. Brush olive oil onto asparagus.

4. Sprinkle salt and pepper.

5. Garnish with Parmesan cheese

6. Bake for 11 to 15 minutes.

Cookies and Cream Popcorn

I recently made this cookies and cream popcorn as an end of the year treat for my co-workers and I'm wishing I made more to keep at home! I love a good no-bake dessert simply because it's incredibly easy and quick! I found used this three ingredient recipe from chef-in-training.com and I'm in love! Popcorn will never be the same!

Ingredients:
-9 cups popped popcorn
-20 finely crushed Oreos
-24 oz. white vanilla almond bark (I substituted white chocolate)

Directions:
1. Prepare popcorn.
2. Melt white chocolate according to package directions.
3. Drizzle chocolate on popcorn.
4. Sprinkle Oreos and mix evenly.
5. Let sit for 5 minutes and enjoy!

How to Make Store Bought Cookie Dough Taste Homemade

I don't always have time to whip up a fresh batch of cookies when I need them. I love frozen cookie dough and have an uncanny ability to identify which brand of cookie dough is used based off taste. I should probably quit my job and become a cookie dough taste tester. By simply adding in a few extra items, store bought cookie dough can taste like homemade cookies in no time!

Here's all you need:

-3 tbs brown sugar

-3 tbs softened butter

- 1 tps vanilla extract

-any other extras (white chocolate chips, candy, dried fruit, nuts, etc.)

Mix everything together and bake according to package.

Even this pro taste tester couldn't tell the difference! Super easy and delicious! Great way to fool your friends into thinking you're a pro baker!

(Double the ingredients if using two packages, as pictured.) 

Low-Calorie Pasta

It's easy to load up on pasta with extra cheese and butter. By mixing in some vegetables, the pasta becomes hardy and full of veggies and less grains. This recipe is only 100 calories per serving and is delicious! Enjoy!

Ingredients:
- 2 cups whole grain spaghetti or pasta noddles
- 1 cup frozen peas
-1 broccoli crown, chopped
-2 tbsp olive oil
-1 cup chicken broth
- 1/4 cup parmesan cheese
-salt/pepper to taste
-2 tbsp garlic powder
-1/2 jar pasta sauce

Instructions:
Cook pasta in boiling water. In another pot, heat olive oil, garlic powder, salt, pepper, and pasta sauce until well combined. Add in chicken broth, pasta sauce, broccoli, peas and cheese. Mix until you have a solid consistency. Add pasta noodles when done and enjoy! 

Frozen Meal Prep

Frozen meal prepping: this could very easily turn into my new addiction. After "pinning" various frozen meal preparations, I finally decided to do it! I started small with just one frozen meal, but the ingredients actually made two servings. Once I finished and put them in the freezer, I used them later in the month and simply dumped everything into a crockpot and just smiled at my accomplishment! I'm hooked!!! The best part is-- it only took me about 30 minutes to prepare two meals! How awesome is that?

Here's the recipe I used:

• (2) Green Peppers Cut into Slices split between 2 bags

• (1) Red Pepper Cut into Slices-split between bags

• (1) Zucchini Chopped and split between bags

• (3) Onions Chopped and split between bags

• (6) Red Potatoes Chopped and split between bags (you can also use Sweet Potatoes)

• (2) Garlic Cloves Chopped & Split Between bags

• (6) Chicken Breasts Split between bags

•  (1) 15 oz can of Tomato Pasta Sauce Split Between bags

• (1) TBSP of Brown Sugar per bag

• (1/4) tsp Salt per bag

Label both one gallon size freezer bags and place prepared ingredients in each bag.  

When you're ready to enjoy, simply place in a slow cooker. Cook on HIGH for 4 hours or LOW for 8 hours. You can serve this with rice, bread, or alone.  Hopefully I'll discover some other great freezer recipes and share them soon!

 
Recipe adapted from mamaandbabylove.com

M & M Bark

Who doesn't love some salty/sweet deliciousness in their life? I sure do! This no bake M & M bark is a perfect way to satisfy that craving!

 

Ingredients:

enough pretzel sticks to just cover the bottom of an 8 X 8 pan

1 cup butterscotch chips

1 Tbsp cream

1 1/4 cup chocolate chips

1 - 2 cups mini M & M's

Directions:

Line an 8 X 8 inch pan with parchment paper. Spray lightly with cooking spray. Spread out a layer of pretzel sticks, enough to cover the bottom of the prepared pan.

In a small, microwave safe bowl, stir butterscotch with the cream and heat, in 15 - 20 second intervals in the microwave, stirring until smooth.

Carefully spread the butterscotch on top of the pretzels.

In a small, microwave safe bowl, heat chocolate chips in microwave, stirring after every 10 - 15 seconds or so until smooth. (Be careful not to overheat or chocolate will seize.)

Spread over first layer.

Sprinkle with mini M & M's. 

Chill in fridge until solid, about an hour or two. 

Cut with hot knife OR cover with parchment paper and break apart with hammer. 

Slow Cooker Lasagna Soup

This savory soup is great all year around. It's so filling but also low-calorie! 

Ingredients

1 lb ground beef

1 onion (chopped)

1 bell pepper (chopped)

3 cloves garlic (minced)

32 ounce chicken broth (add more for soupier consistency)

3 Tbs Parmesan cheese

2 Tbs basil

2 Tbs oregano

2 Tbs crushed red pepper

1 can (28 oz) crushed tomatoes

2 cups whole wheat pasta

Directions

1.  Add all ingredients to the Crock-Pot (except pasta) and cook for 6 hours on low or 3 hours on high.

2.  Thirty minutes before you are ready to serve the soup, add pasta. 

3.  Serve in bowl when ready!  Top with mozzarella cheese and enjoy this delicious, healthy meal!!

Recipe adapted from www.guide4moms.com