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Those Reeces Cookies

ReecesCookiesThis recipe is another payment in the “family cookbook” series. I’ve been collecting recipes for years and I publish and share them on this blog. A few years ago, I started designating some as “family recipes.” To garner this status the recipe must have been cooked by us at least a handful of times and judged to be superior in every way.

My efforts redoubled when a few months ago, my then-five-year-old daughter asked me how she would know how to cook all of her favorite things when she left for home. I was pleased that she asked the question and that even at her age, she has a special connection to cooking with us. It makes me feel like I’m doing my job right, that’s for sure.

These cookies were found on the internets (probably pinterest) and they are something else. They are in most ways a normal chocolate chip cookie, but the batter contains both peanut butter and pudding mix and that seems to make them a bit softer and more tender than your average chocolate chip cookie and very very tasty, especially with milk.

Those Reeces Cookies

adapted from Sweet Pea’s Kitchen

Ingredients

  • 2 1/4 C all purpose flour
  • 1 t baking soda
  • 1/2 t salt
  • 1 3.4 oz box instant vanilla pudding mix
  • 3/4 C unsalted butter, softened
  • 1/2 C creamy peanut butter
  • 1/2 C sugar
  • 1/2 C brown sugar
  • 2 lg eggs
  • 1 t vanilla extract
  • 1 T honey
  • 1 C Reece’s Pieces candy
  • 1/2 C chocolate chips

Heat oven to 350 and prepare two cookie sheets. Original instructions use parchment paper, but I don’t find this necessary. In a medium bowl, whisk together flour, baking soda, salt and pudding mix. In the bowl of a stand mixer, cream together butter, sugars and peanut butter until smooth. Add the eggs one at a time, making sure they are thoroughly combined after both additions. Add the honey and vanilla extract and scrape down the sides of the bowl if necessary. On low speed, add the flour and mix to combine. Again, scrape the sides of the bowl if necessary. Add Reece’s Pieces and chocolate chips and mix to combine.

Roll dough 1.5 inch balls and place a couple of inches apart on your cookie sheets. Bake at 350 for 10 minutes. Cookies will be starting to look just a little brown on top, but go ahead and take them out and let them cool on the cookie sheets for a couple of minutes and they will set. You don’t want to over cook them or they can become dry. VERY important!

They are incredibly wonderful with milk. mmmmmm

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Lemonade Layer Cake

Matt’s birthday always seems to get lost in the shuffle. It’s not because he’s not incredibly important to me and the kids, but because things are always going on, it seems. Graduations, Mother’s Day, etc. He also doesn’t like to make a big deal about birthdays and generally buys himself whatever he wants during the year and so he’s a pretty hard guy to find a present for.

But I always like to do SOMETHING to mark the day, even if it ends up just being a promise to spend time together in a couple of days. This year, we had a nice steak dinner planned and I thought he might like a birthday cake for dessert. Matt is very big into lemon desserts, so I found a recipe I’d pinned a while back called lemonade cake. It was lemony, light and sounded fairly doable for a weeknight. It’s also a cooking light recipe, coming in at 322 calories for 1 of 16 slices.

I grabbed the couple ingredients I lacked (a lemon, some lemonade concentrate, cream cheese and buttermilk) on the way home for work and whipped it up in pretty good time. The hardest part was getting the butter, cream cheese and lemonade concentrate softened. My west-facing front porch in the afternoon was the perfect spot to leave everything for 5 minutes and they were quite well softened.

Lemonade Cake

adapted from Cooking Light

cake:

  • 1 1/3 C sugar
  • 6 T butter, softened
  • 1 T grated lemon rind
  • 3 T thawed lemonade concentrate
  • 2 t vanilla extract
  • 2 eggs
  • 2 egg whites
  • 2 C all-purpose flour
  • 1 t baking powder
  • 1/2 t salt
  • 1/2 t baking soda
  • 1 1/4 C fat-free buttermilk
  • Cooking spray

frosting:

  • 2 T butter, softened
  • 2 t grated lemon rind
  • 2 t thawed lemonade concentrate
  • 1/2 t vanilla extract
  • 8 oz low fat cream cheese
  • 3 1/2 C powdered sugar

To make the cake: Heat oven to 350°. Pam two 9-inch round cake pans. In the bowl of a stand mixer, place sugar, butter, lemon rind, lemonade concentrate and vanilla. Beat at medium speed until well blended (about 5 minutes). Add eggs and egg whites, 1 at a time, beating well after each. Combine flour, baking powder, salt, and baking soda; stir well with a whisk. Add flour mixture and buttermilk alternately to sugar mixture and beat well after each addition.

Divide batter between prepared pans and sharply tap pans once on counter to remove air bubbles. Bake for 20 minutes or until wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack; remove from pans. Cool completely on wire rack.

To prepare frosting, place 2 T butter, lemon rind, lemonade concentrate, vanilla extract and cream cheese in a large bowl; beat with a mixer at high speed until fluffy. Add powdered sugar, up to 3 1/2 C until desired sweetness and beat at low speed just until blended. Chill 1 hour. Frost cake as desired and serve immediately. Happy b’day to Matty!

Nannersp
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Lemon Pudding Cakes

I think my give-a-darn must have been broken last night when I was trying to make dinner. My parents brought the kids back to our house and I made the easiest meal ever, spaghetti, for  dinner and Matt whipped up this dessert, Lemon Pudding Cakes (from Great Food Fast, in case you’re in the dark). Spaghetti, being ridiculously easy to make, turned out great. And these turned out great as well, thanks to Matt being at the helm and not myself. I was unfortunately in charge of photographing them and that err … didn’t go so well.

But rest assured, despite the crappy photo over there, these are amazingly tasty and worth your time to make. They are also light and fresh and not a bit heavy. I believe they come in around 150 calories apiece too, so no guilt!

Lemon Pudding Cakes

ingredients

  • 2 tablespoons unsalted butter, melted
  • 1/3 C all-purpose flour
  • 1/2 t baking powder
  • 1/4 t fine salt
  • 3 large eggs, separated
  • 3/4 C granulated sugar
  • 1 t finely grated lemon zest
  • 1/3 C lemon juice (from 2 lemons)
  • 1 1/4 C whole milk
  • Confectioners’ sugar, for serving

Heat the oven to 350. Put kettle on to heat. Butter eight 6-ounce ramekins or custard cups. Set in a shallow baking pan.

In a medium bowl, combine flour, baking powder, and salt. In a large bowl, whisk together egg yolks with 1/2 cup granulated sugar until pale and smooth. Whisk in butter, lemon zest and juice, milk, and flour mixture.

In a large bowl, using an electric mixer, beat egg whites with 1/4 cup granulated sugar until stiff peaks form, 5 minutes; fold into batter. With a ladle, divide batter among ramekins, keeping sides clean if you can! Pour enough hot water (from the kettle) into baking pan to come halfway up sides of ramekins. Bake until cakes are puffed and slightly golden on top, 20-25 minutes. Dust with confectioners’ sugar and serve immediately.

 

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Halfway Cookies

I knew when I pinned this recipe for Halfway Cookies that I would have to try it. I almost overlooked it on Friday when we were trying to figure out a dessert when we were having my family to dinner but I noticed it at the last moment and I am SO SO glad I did. It is by far one of the best desserts I’ve ever tried … a little salty in with the sweet, a delightful crunch with the meringue and very much like a chocolate chip cookie in other ways. WONDERFUL. I am sure I will be making these regularly for a long time to come.

Halfway Cookies

Ingredients

  • 2 cups flour
  • 1 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1 1/2 cup brown sugar, divided
  • 2 eggs, separated
  • 1 tablespoon water
  • 1 teaspoon vanilla
  • 12 ounces semi-sweet chocolate chips

Heat oven to 350°. Cut two pieces of aluminum foil and fold them to match the width of the pan. Criss cross them each direction of the pan so that the bars will be easily lifted out. Spray aluminum foil with non-stick spray. Whisk together the flour, salt, baking soda, and baking powder in a small bowl. In a mixer, cream together the butter, the granulated sugar and just 1/2 cup of the brown sugar until it looks like smooth frosting. Separate the eggs, reserving the whites. Mix the yolks into the butter-sugar mixture one at a time until they are completely absorbed, then mix in the water and vanilla. With the mixer at a low speed, add the flour mixture and beat gently until all the flour has been absorbed and the dough looks crumbly.

Press the cookie dough gently into the pan with your hands, making sure the surface is even. Sprinkle the chocolate chips on top of the cookie dough and press them slightly into the dough. This will help keep them from moving when you add the meringue.

Using a mixer with a clean bowl and a whisk attachment, start whisking the egg whites. Gradually increase speed to medium-high. When the egg whites are very frothy and look like loose foam, start adding the remaining cup of brown sugar a little at a time. Continue increasing speed to the highest setting. When all the sugar has been added, continue whipping the meringue until it it comes to soft peaks. It should look like “glossy, soft-serve ice cream.”

Spread the meringue down the middle of the pan. It is really sticky and pretty hard to work with. Use a spatula to gently spread the meringue from the middle to the edges. When you get it too thin it disturbs the chocolate chips, so be careful. I think it might be worth it to add another egg white and maybe a bit more brown sugar to make just a little more meringue.

Cover pan with parchment paper to prevent scorching and bake for 20 minutes, then remove the parchment. Continue baking for an additional 5-10 minutes, until the edges look toasted and are pulling away from the sides of the pan. Cool completely, lift out and cut into bars.

Ooh, ahh, drool and ENJOY. With milk, if you please! The recipe says you can replace the chocolate chip layer with lots of other things like butterscotch chips, jam, dried fruit, maybe coconut??

Nannersp
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Banana Cupcakes

For Tabby’s birthday dessert she wanted Dirt Dessert. With all of the processed this and that, it is not something I would normally condone, but what the heck? You only turn five once, so that is what we made. But she also got to bring a treat to school to share with her friends during snack time, so I gently steered her toward a couple of dessert choices from Moosewood Simple suppers. Of the options available, she chose Banana Cupcakes. That broke my heart. Err … not.

These cupcakes are some of the best I’ve ever had. They are quite a bit like banana bread and very moist. They would be excellent without the frosting, but we added just a touch for presentation’s sake and it didn’t detract either. The kids in Tabby’s class were raving fans as well, I’m told. Continue reading “Banana Cupcakes”

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Strawberry Limeade Smoothie and Feb Cookbook Wrap-up

Well February has just about come and gone, and with it my plans to review eight recipes from The Biggest Loser Family Cookbook. I didn’t quite make all of them this go-around, but I gave it a good shot! Hopefully we’ll do a bit better next go around. The good news is that I did enjoy most of the recipes we made and I would like to try the few that we missed and maybe some more. Continue reading “Strawberry Limeade Smoothie and Feb Cookbook Wrap-up”

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Smores Cookies

Since Tabby was born, we’ve been going to Zoolights every year. And as is tradition, we bring a warm beverage in our thermoses (pretty much the only time we use them) and a treat to go with them. This time, inspired by a pin on one of my boards, we made these s’more “cookies” they were super simple and turned out really cute. They were a nice change of pace from cookies and we’d make them again anytime.

Ingredients

  • graham crackers
  • marshmallows
  • chocolate almond bark
  • white sprinkles

Directions

Lay out a sheet of wax paper on a cookie sheet or counter before you start. Then begin by breaking the chocolate bark into squares. In a microwavable bowl, microwave 30 seconds or 1 min at a time then stir. Repeat until melted. Then place a few squares of graham crackers on a microwaveable plate and marshmallows on top of them. Microwave for 30 sec – 1 min then top with another graham cracker. Push the crackers down to spread around the marshmallow. Some came out the sides and I found it worked best to scrape this off on the side of another plate. Then dip the sandwiches in chocolate to the desired depth and place on the wax paper. Decorate with sprinkles if desired. Allow to harden for 30 minutes or so and then store in an airtight container.

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Strawberry Lemonade Cake

My mom had a birthday this past week and one of my small joys is to make a birthday cake for those I love. I always do it with good intent, but my cakes are never particularly… pretty. They always taste good, I will give them that, but they’re not big on the looks.

I tried to give my mom a choice of cake recipes I’d been storing up to try out, but after a bunch of back and forth, we really didn’t have a good answer, so in the interest of what went well with my dad’s fabulous dinner (salmon, rice, asparagus, salad), I picked out this Strawberry Lemonade Cake from Baking Bites and decided to give it a whirl. At the last minute, though, I ditched the standard cream cheese frosting for some of the lovely whipped cream cheese frosting I used on the kids’ birthday cakes. I was running out of time and nervous about properly frosting a layer cake with thicker frosting. Sometime I would like to make this as written, but I was extremely happy with the results. The birthday girl enjoyed it as well and my lemon-loving husband just raved.

Continue reading “Strawberry Lemonade Cake”

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Strawberry Milk Cupcakes

I think it’s an established fact that I “read” too many blogs. There are 125 subscriptions in my Google Reader. Yea, I know it’s a bit weird. But read is in quotes, of course, since I don’t actually read them. I skim headlines. I quickly tag what I want to save for later or read something that is momentarily amusing but of no real long-term value. I am also merciless about tossing a blogs that no longer hold my interest. It probably shouldn’t surprise you that I have a tag for recipes. Then usually when I’m making a menu up for the week I like to run back through the recipes I’ve marked and see what looks tasty.

As I was in the midst of this process on Sunday, I saw the Strawberry Milk Cake. I have absolutely NO recollection of marking it, but there it was in all its pink glory and it smacked me in the face with the realization that “Oh sheesh! I need to make a treat for Tabby to take to school for her birthday!!” Because, of course, I’d completely forgotten about that small fact. And had I not realized it in the midst of menu and shopping list making then we would have been reduced to making the Funfetti. For shame.

Seeing as I don’t want Tabby’s teachers to have to deal with cake cutting, etc. we made the cake into cupcakes. Recipe is as follows:

Strawberry Scalded Milk Cake
(adapted from Mrs. Joe Montgomery’s recipe card via The Kitchn)

2 eggs
1 3/4 cups sugar
2 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon vanilla
1 cup scalded strawberry milk
1/4 cup butter

Heat oven to 350. Line about 18 muffin tins with liners. Beat the eggs, vanilla and sugar until fully combined (I used the stand mixer). In a separate bowl, sift together the flour, baking powder and salt, set aside.  In a small sauce pan, heat milk until almost boiling (look for a bit of steam and some bubbles around the edges), add butter and turn off heat then stir until butter is fully melted. Alternate additions of milk and flour to make a nicely consistent batter. Don’t overmix!!

Cupcakes take 20-25 minutes to bake and are better on the slightly less cooked side from our findings.

Whipped Cream Frosting
1 package cream cheese, room temperature
1/3 cup sugar
1 teaspoon vanilla extract
2 cups heavy cream
food coloring as desired

Use your stand mixer again and beat the cream cheese, sugar, vanilla and almond extract until smooth. With the mixer on medium-high speed, slowly pour in the heavy cream. Try not to make a big freaking mess. Keep whipping, adding more speed if you need to until you get the stiff peaks about 2 minutes. Add food coloring if you wish.

This frosting goes on super easy but it is very susceptible to melting so make sure those cupcakes are cool!

I give this recipe HIGH marks. It was really easy to execute and produced excellent results. The frosting in particular is a triumph. I am a huge fan of cream cheese frosting and this was cream cheesy AND light and fluffy and super super tasty. I anticipate making it quite a bit in the future.

 

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Oreo Truffles

from: Theresa Nichols

Ingredients
8oz cream cheese
1 pkg Oreos
24 oz semi sweet baking chocolate

Directions
Process Oreos in food processor to make fine crumbs. Combine 2.5 cups ore crumbs with cream cheese and form into balls. Melt chocolate over low heat, stirring constantly. Dip balls into chocolate and sprinkle with remaining crumbs. Allow to cool and harden on wax paper.