Saturday, December 24, 2016

Almond Joy Cookies

14 oz. sweetened coconut flakes
2 c. semi-sweet chocolate chips
2/3 c. almonds, chopped
1/4 tsp. salt
14 oz. sweetened condensed milk

Preheat oven to 325 F.

Line a large baking sheet with parchment paper. Set aside.

In a large bowl, combine all the ingredients. Stir until well mixed.

Using a cookie scoop, scoop out dough onto prepared baking sheet.

Bake 12-14 minutes or until the tips of the coconut are just starting to turn golden.

Let cool on the baking sheet about 5 minutes before removing to a cooling rack.

Here's a link to the recipe I used:

Strawberry Jam Filled Cookie Bars

For the Filling:
2 1/2 c. strawberries, fresh or frozen
1/4 c. water
1/2 c. sugar
3 Tbsp corn starch + 1/4 c. cold water

For the Cookie Dough:
1/2 c. butter
1/2 c. brown sugar
1 tsp. vanilla extract
1 egg
1 3/4 c. + 2 Tbsp flour
1/2 tsp. baking powder

To make the filling: The filling will need to cool down before being used, so make sure you make the filling first.

In a small pot, add the strawberries, water, and sugar. Bring to a simmer, then simmer for 10-15 minutes.You will need to stir regularly and break up the strawberries with a spoon as they cook.

Dissolve the corn starch in the cold water. Add slowly to the boiling strawberry mixture. Stir constantly. Cook for another few minutes until the mixture thickens and becomes the consistency of pie filling. Make sure you're stirring constantly.

Remove from heat and transfer to a glass bowl to cool. Cool for at least 30 minutes, stirring it every now and then before using it in the cookie bars.

To make the cookie dough: Preheat the oven to 350 F.

Cream the butter and sugar together.

Beat in the egg and vanilla.

In a small bowl, mix together the flour and baking powder, then fold into the creamed mixture until a dough forms.

Divide the dough into two equal parts.

Line an 8x8 inch baking pan with plastic wrap and press one half of the dough evenly into the bottom of the lined pan. Lift the flattened dough out of the pan, still keeping it on the plastic wrap, and chill in the fridge until you are ready to use it.

Lightly grease the baking pan and line it with parchment paper.

Press the other half of the dough evenly into the bottom of the prepared pan.

Spread the strawberry filling evenly over the base layer.

Take the dough square from the fridge and peel back part of the plastic wrap so you can flip it onto the filling. Then peel the rest of the plastic wrap off. Press down lightly on the dough.

Bake for 25-35 minutes, until lightly golden on top.

Cool completely before cutting into bars.

Here's a link to the recipe I used:

Large Peanut Butter Chocolate Chip Cookies

These are definitely my new favorite cookies.

Plan ahead... needs to chill...

2 1/2 c. flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 c. unsalted butter, softened
1 c. granulated sugar
3/4 c. brown sugar, packed
2 eggs, room temperature
2 c. creamy peanut butter
1 1/2 tsp. vanilla extract
1 1/2 c. semi-sweet chocolate chips
1/2 c. granulated sugar, for rolling

In a medium sized bowl, whisk the flour, baking powder, baking soda, and salt together. Set aside.

In a large bowl, cream the butter and both sugars together until smooth.

Add in the eggs and beat until combined.

Mix in the peanut butter and vanilla.

Add the dry ingredients to the wet ingredients. Mix until just combined.

Add in the chocolate chips.

Chill the dough for 1 hour in the refrigerator. If you chill the dough longer than an hour or so, allow it to sit at room temperature for about 30 minutes before trying to roll into balls.

Preheat oven to 350 F.

Line 2 large baking sheets with parchment paper. Set aside.

Roll cookie dough into large balls, about 3 Tablespoons of dough per cookie (it's a lot, but they are large cookies!), then roll the dough in the granulated sugar.

Place 8 balls onto the cookie sheets. Gently press down on each ball to slightly flatten.

Bake for 15 minutes until lightly browned on the sides. The centers will still look very soft.

Let cookies cool on the baking sheet for at least 5 minutes before transferring them to a cooling rack.

If you're waiting between making batches, make sure you put the dough back in the fridge or it gets to sticky and is hard to roll.

These cookies are amazing and I will definitely be making them again. Soon.

Here's a link to the recipe I used: I love Sally! Haven't gone wrong with any of her recipes yet!

Friday, December 23, 2016

Southwest Salad with Garlic Lime Dressing

For the Salad:
8 c. lettuce, any kind really
1 c. cheddar cheese, grated
1 avocado, sliced
1 can pinto beans, drained and rinsed
1 c. frozen corn, cooked according to package directions
2 c. chicken, diced and cooked
1 tsp. cumin
1/2 tsp. chili powder
2 c. nacho cheese Doritos, crushed

For the Dressing: 
3 Tbsp. honey
3 Tbsp. lime juice
1 clove garlic, grated
1/4 tsp. cumin
salt and pepper, to taste
1/4 c. canola oil

To make the salad: Divide lettuce among 4 bowls. Arrange cheese, avocado, beans, corn, and chicken around each bowl. Top with crushed Doritos.

To make the dressing: Combine all ingredients together. Whisk to emulsify. Drizzle over salads. Serve.

Here's a link to the recipe I used:

Oreo M&M Cookie Bars

1 stick butter, melted
1 egg
1 c. brown sugar, packed
1 Tbsp. vanilla extract
1 c. flour
18 Oreo cookies, roughly chopped
1/2 c. M&M's
sprinkles (optional)

Preheat oven to 350 F.

Line an 8x8 inch baking dish with aluminum foil, then spray with cooking spray. Set aside.

In a large bowl, add the melted butter (slightly cooled), egg, brown sugar, and vanilla. Whisk until smooth.

Add in the flour, and stir until just combined.

Stir in the Oreos.

Stir in the M&M's and any sprinkles if you want them.

Turn the batter out into the prepared dish, smoothing it out lightly.

Place a few Oreos or M&M's or sprinkles (or all of them) on the top to be aesthetically pleasing.

Bake for 18-21 minutes, or until the top is set in the center. The bars will firm up as they cool. Place pan on a wire rack to cool for at least 90 minutes before slicing and serving. The filling in the Oreos has to re-solidify after melting, so this is why it takes 90 minutes before you can cut and serve.

Here's a link to the recipe I used: