Sunday, April 29, 2012

Cookies and Cream Bars

Oh finals week, hi. So nice of you to arrive. But it would be even nicer if you left.

This weekend has been one big blur. Friday was Mayfest. And it snowed. Let me tell you being outside for what felt like 100 hours in the snow in April, not ideal. And of course Saturday it was a gorgeous sunny day. Here's a few pics to recap the day:

I have two finals this week so I figured I'd make some treats to procrastinate studying, per usual. We have a package of Oreos left over from making cookies and cream ice cream so I decided to use them up. And these are soooo good. I'm going to have to distribute to friends or I might eat them all.

Cookies and Cream Bars
adapted from: Dinners, Dishes and Desserts

1/2 cup butter, softened
1/2 cup sugar
1/2 cup brown sugar
1 egg
1 teaspoon vanilla
1 1/2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup chocolate chunks
12 Oreos

1. Preheat oven to 350. Line an 8 inch baking dish with foil then spray with non stick spray.
2. Cream the butter and sugars together until light and fluffy. Add the egg and vanilla.
3. Add flour, baking soda and salt and stir to combine. Fold in chocolate chips.
4. Press 1/2 of the dough into the prepared baking dish. Place 3 rows of Oreo's onto the dough. Spread remaining dough on top. It's easiest to put it in clumps and try to smush together.When it bakes it will spread out.
5. Bake for 20-25 minutes.

Friday, April 27, 2012

Single Serving Chocolate Chip Cookie

Because sometimes all we want is a chocolate chip cookie fresh from the oven.

This is exactly how this recipe was found. The other day Mariah came home wanting a chocolate chip cookie but not the hassle of making a whole batch so she decided to check the internet to see if anyone had created a single serving cookie, and what do you know they exist!

Of course I had to try. Our cookies were a bit different because she used pb and I used sb, obviously. But a single serving cookie is just brilliant!

This cookie is perfect any day, but especially on rainy days like today.

Single Serving Chocolate Chip Cookie
adapted from: Vegan-Heartland

2 tablespoons all purpose flour
1 tablespoon brown sugar
1/4 teaspoon baking powder
2 teaspoons butter spread/ peanut butter/ sunbutter
1/2 tablespoon milk
1/8 teaspoon vanilla
chocolate chips/m&ms, whatever you please!

1. Preheat the oven to 350.
2. Mix flour, brown sugar and baking powder together in a small bowl. Add in your choice of butter and mix with a fork. Pour in the milk and vanilla. Mix until the batter just comes together. Stir in chocolate chips.
3. Please the dough onto a greased cookie sheet and bake until 10-12 minutes then dig in!

Tuesday, April 24, 2012

Orzo with Chicken and Lemon

I had big elaborate plans of writing a sappy post about the Irish Car Bomb ice cream we made Friday but 1. I forgot to take a picture and 2. I really don't think I can bring myself to write it.

While this past weekend was all things fabulous (including a visit from my wonderful parents), the realization that our time with the boys is dwindling is starting to over take my every thought.

There are so many things to look forward to the next couple of weeks, I'm torn between fast forwarding to the weekends and wanting to hit pause.

All of this has absolutely nothing to do with the recipe I'm posting, just random things going through my head.

But this dish,  is so good. and So easy. Like make it for dinner tonight.

Orzo with Chicken and Lemon
source: Cooking Healthy For Me

Juice of 1 lemon
1 large chicken breast, butterflied
1 1/2 cup uncooked orzo
1/2 cup sour cream
1/4 cup parmesan cheese
1 clove garlic, minced
1 tablespoon olive oil
1/2 teaspoon salt
zest of half a lemon
1/2 pint grape tomatoes, cut in half
8 basil leaves, chiffonade

1. Zest half your lemon, set aside.
2. In a small bowl, squeeze the lemon juice over the chicken and sprinkle with 1/4 teaspoon salt. Let sit twenty minutes. Heat grill or grill pan to medium-high heat.
3. Cook chicken until just about done, remove from grill to a plate, cover with foil and set aside.
4. Bring a pan of water to a boil and cook orzo according to package directions.
5. While orzo is cooking, in a medium sized bowl mix together the sour cream, parmesan, garlic, olive oil, remaining salt and lemon zest.
6. When orzo is cooked, drain and add to the sour cream mixture with the tomatoes and basil.
7. Cut the chicken into strips and place over the orzo.

Thursday, April 19, 2012

Cookies and Cream Ice Cream

The Easter Bunny brought me an ice cream maker, which I was so excited to use but finally got around to using it yesterday morning. A week later, and after a zillion texts from my parents asking if I'd used it yet.

The week after Easter was full of tests, and last weekend we were quite busy bodies as well. Now that I have all sorts of free time on my hands I knew this was the first thing to do. Monday night I ran to Barnes and Nobles and picked up a book full of recipes, after sitting on the floor with all the different books laid out beside me and reading through to find the best one.

Making ice cream brought me back to my Moons day. Last summer Erinn, Allison and I got to create our own flavors then Jeff helped us bring it to life. It was quite the time let me tell you.

Wednesday nights we always go next door to watch Revenge. Since it's been MIA for like a month last night it was finally back on so we celebrated with big bowls of homemade ice cream and caramel sauce. We gobbled it up reallll quick. Also, Tuesday night I sent Jared home with a tupperware for Kevin and he gobbled it up Tuesday night and finished it yesterday morning.

Cookies and Cream Ice Cream
source: 500 ice creams, sorbets & gelatos 

1 cup whole milk
1/3 cup sugar
1 teaspoon vanilla
1 1/2 cups heavy cream
1 cup crumbled Oreo cookies

1. Over low heat, warm the milk, sugar and vanilla together in a sauce pan, stirring until the sugar has been dissolved. Let cool, then chill in the refrigerator.
2. Whip the cream until thick and then whisk in the chilled milk mixture. Pour into an ice cream maker and process according to the manufacturer's directions.
3. Freeze until the ice cream is nearly firm, add the crumbled cookies and stir through gently. Place the ice cream in the freezer for about 15 minutes before serving.

Monday, April 16, 2012

Malted Chocolate Sandwich Cookies

This weekend has been one big blur. In a good way. Spent in the kitchen, spent with friends, spent loving every minute together. One month, that's it. Less than that to be exact. I would like to stop time right now please and thank you.

Saturday we did nothing. Until we realized at 5 maybe we should start making the cookies we planned on bringing to the boys that night. Getting nervous that they'd be time intensive, and we would be rushed...clearly we weren't because at 8 we were sitting staring at each other counting down the minutes until we could start getting ready.

We brought cookies to a party. Oh, okay. I bet all the attendees were shocked to see a pile of cookies free to whomever wished. At one point there was just a room full of people with cookies in their hand. Betcha we'll be first on the invite list from now on.

Someone even told us they think these were the best thing we've baked and we bake a lot of things. Go us!

Malted Chocolate Sandwich Cookies
source: Fearless Homemaker

for the cookies:
2 cups plus 2 tablespoons all-purpose flour
1/4 cup unsweetened cocoa powder
1/4 cup plain malted milk powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, room temperature
1 3/4 cup sugar
1 egg
2 teaspoons vanilla extract
1/4 cup sour cream
3 tablespoons hot water

for the filling:
10 ounces semisweet chocolate, coarsely chopped
 4 tablespoons unsalted butter, cut into small pieces
1 cup plain malted milk powder
3 ounces cream cheese, room temperature
1/4 cup plus 2 tablespoons half-and-half
1 teaspoon vanilla extract

1. Preheat oven to 350
2. Sift together flour, cocoa powder, malted milk powder, baking soda and salt. Set aside.
3. Cream together butter and sugar on medium-high speed until pale and fluffy. Mix in egg, vanilla, sour cream and hot water. Reduce speed to low, mix in flour mixture.
4. Place tablespoon-size balls 3 1/2 inches apart on parchment paper-lined baking sheets. Bake 10-12 minutes or just until flat and just firm. Let cool on wire wracks.
5. To make the filling, melt chocolate and butter in the microwave. Let cool. With an electric mixer, beat malted milk powder and cream cheese on medium speed until smooth. Gradually add in half-and-half, chocolate mixture and vanilla. Refrigerate, covered, until thick, about 30 minutes. Mix on high speed for about 3 minutes, or until fluffy.
6. Assemble the cookies by spreading a heaping tablespoon of filling on the bottom of one cookie. Sandwich with another cookie and repeat until you have no cookies remaining.

Tuesday, April 10, 2012

Cheesey Zucchini Pizza

Supply Chain Quiz
Finance Test
Supply Chain Test
Marketing Test

So far away still. I cannot wait until Thursday at 6:20. I will be the happiest camper alive. Also probably the most sleepy camper alive, but alas all my tests will be over.

I knew I said I'd fall off the face of the earth this week but naturally I am wide awake.

Easter Sunday I went into a chocolate coma. Then went into an allergic reaction coma. Okay maybe not a coma. But like my lip was pretty darn fat. But the Easter Bunny brought me an ice cream marker attachment for my Kitchen Aide. Can't wait to play with it all day Friday. WEEEE.

I made this pizza a few weeks ago when we had E over for her birthday. I want some in my tummy now.

Cheesey Zucchini Pizza

source: Eat Live Run

Pizza Dough
2 large zucchinis
2 cloves garlic, minced
1 cup ricotta cheese
2 cups shredded mozzarella cheese
red pepper flakes

1. Preheat oven to 500 degrees. Dust baking sheet or pizza stone with cornmeal.
2. Grate the zucchinis and press with paper towels to soak up the liquid. Mix the zucchini with the mozzarella cheese and a dash of salt and pepper. Stir until combined.
3. In a small bowl, combine the ricotta cheese and garlic. Season with salt and pepper to taste.
4. Work the pizza dough onto either the pizza stone or baking sheet. Spread the ricotta cheese on then top with the zucchini mixture. Add some pepper flakes if you're feeling adventurous (I did, it was a great addition!)
5. Reduce oven temperature to 450 and bake pizza for about 12 minutes or until crust begins to turn golden and cheese has started to bubble

Thursday, April 5, 2012

Fat Fluffy Snickerdoodles

I semi fell off the face of the earth this week. And next week I will totally fall off the face of the earth. Last night Rachel and I spent quality time in Whitman until 2am with our accounting book and next week I don't think we'll be leaving until Thursday at 6:20. We have our final finance test Tuesday, Supply Chain and Marketing both Thursday then see ya later Core classes, hello no class Tuesday/ Thursday.

Yesterday I picked out my classes for senior year. Oh,

Yesterday was Koji's birthday and since I deem every night after a test a night free of work I figured I'd make him some cookies to bring over tomorrow. Mariah had mentioned he loved these snickerdoodles she had made before so while she was being an astute student I baked.

Our kitchen is missing half the ingredients I needed, okay maybe two but I made do from borrowing sugar from next door and substituting almond extract for vanilla. And fun fact, almond extract smells awful. And also induces hives upon my face. Lose- Lose.

Fat Fluffy Snickerdoodles
source: How Sweet Eats

1/2 cup butter, softened
1 cup sugar
1 egg
1 teaspoon vanilla extract
1 3/4 cups all- purpose flour
1/4 teaspoon salt
1 1/2 teaspoon cinnamon
2 tablespoons milk
1/4 cup sugar plus 1 tablespoon cinnamon for dipping

1. Preheat oven to 375. Spray baking sheet with non-stick spray
2 Cream the butter and sugar until smooth. Add egg and vanilla, mixing well until combined. Stir in flour, baking powder, salt and 1 1/2 teaspoons cinnamon. Mix until the dough comes together. Add in milk. If dough is still crumbly, add more milk 1 tablespoon until it comes together. Refrigerate for 30 minutes.
3. In a bowl combine the sugar and cinnamon. After the 30 minutes, roll the dough into balls then dip into cinnamon sugar mixture. Place on baking sheet and press down lightly with a dork to flatten.
4. Bake for 10-12 minutes.