'milk's favorite cookie' made at home.

Another 3 day weekend in my hometown, forecast reports of rain all weekend, snuggling up to Izzie on my parent's couch, and baking tons of sweets in another big kitchen; seriously, what could be better? :) First on my sweet treats menu of the weekend was Homemade Oreo's (inspired by Olivia). And, hello did they turn out scrumptious! Adapted from smitten kitten, here is the recipe I followed, with, of course, a few of my own touches here and there. This is a recipe I suggest not passing up. It is very simple and the end results are to die for. Enjoy!

Homemade Oreo's

For the chocolate cookies:

1 1/4 cups all-purpose flour

1/2 cup Dutch process cocoa (I would've love to use dark-chocolate since I prefer it over milk, but it was what I had at the moment. Next time!)

1 teaspoon baking soda

1/4 teaspoon baking powder

1/4 teaspoon salt

1 cup sugar

1/2 cup plus 2 tablespoons (1 1/4 sticks) butter (room temperature preffered)

1 large egg

For the filling:

1/4 cup butter (room temperature)

1/4 cup vegetable shortening

2 cups sifted confectioners’ sugar

2 teaspoons vanilla extract

Dough:

-Preheat to 375°F.

-In a food processor, mix the flour, cocoa, baking soda and powder, salt, and sugar.  Pulse, or beat on low, add the butter, and then the egg. Continue processing/mixing until combining into one huge mass of dough.

-Take rounded teaspoons of batter and place on a parchment lined baking sheet two inches apart. Flatten the dough, slightly. Bake for 9 minutes. Set baking sheets on a rack to cool.

Filling:

Place butter and shortening in a mixing bowl. At low speed, gradually beat in the sugar and vanilla. Turn the mixer on high and beat for 2 to 3 minutes until filling is light and fluffy.

Assembling Cookies:

Spread filling on one cookie, then place another cookie, equal in size to the first, on top of the cream. Lightly press, to work the filling towards outer edges. Continue until all cookies have been used.

....see! easy.. :)

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scenes from sunday.

1) Palm Tress at home. 2) Dog dates with Izz. 3) Pretty plants in the yard. 4) Favorite yellow flowers on my street. 5) A captivating rainbow after the rain had subsided.

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a pleasant weekend, and muffins!

Feeling a bit disconnected from my life, I decided to take the weekend off from everything planned to focus on things that matter most to me. I've come to notice in time of strain, I fixate so much on my current hardship, that I eventually start to lose sight of all the positive, wonderful things I have going on in my life. I wish I could tell you I realized this before having an emotional break down, but I cannot. (I most definitely had one, or two.) However, even with my mini breakdown(s), the past few days couldn't have been anymore lovely; Many things baked (below), long runs/walks with my doggie, tons of reading (not textbooks) and best of all, relaxing time spent with my boyfriend (something we find hard to come by these days). Some of the best things in my life wrapped up in one little weekend have left me feeling renewed and ready to take on my week. I cannot thank my little family, the beautiful rain, and President's Day for being this Monday, enough. It is quite fascinating how with just a little positive reflection, you can really prevail over those "big" hardships that are really much smaller than we think.

Cinnamon Banana Bread Muffins

1/4 cup plus 2 tbsp vegetable oil

1/2 cup sugar

1 egg

2 ripe bananas

1/2 tbsp cinnamon

3/4 cup flour

1/2 tsp baking soda

3/4 tsp baking powder

1/4 tsp salt

Preheat oven to 350F.

In a small bowl, combine flour, baking soda and powder, and salt; set aside.

In a large bowl, combine vegetable oil, sugar, egg and bananas; add cinnamon to wet mixture, and give a good stir.

Fold in dry ingredients, then pour into lined muffin pan.

Bake for 14-16 minutes, or until they look golden brown.

*ps. all of this greatness with still only ONE ear to hear out of. It seems it is making some progress though!

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sweet and salty

.

One could say that the title of this post completely resembles the theme of my moods this week. :( My ear has been such a pain, and so have the doctors. With the final result being that I need to "wait it out", it's caused me to be a bit anxious. As I am trying to stay positive during this "experience", so to say, at times, the ringing in my ear becomes hard to bare and I can be a little emotional. So, in light of this experience (to be silly and stay positive), I have renamed one of my favorite recipes so I can forever be reminded of the moodiest month I have ever had. (and, so that I do not repeat it. :) )

My Sweet and Salty Mood cookies (aka: Chocolate Chip Pretzel Cookies)

1 1/2 cups almond flour

1/2 tsp. salt

1/4 tsp. baking soda

1/2 cup butter at room temperature

1/2 cup packed light brown sugar

1/3 cup granulated sugar

1 egg

1 tsp vanilla extract

1 cup dark chocolate chips

1/2 cup broken up pretzel pieces

-Preheat the oven to 350F.

-In a medium bowl, mix together the flour, baking soda, and salt. Set aside.

-In a large bowl, beat the butter and sugars together until light and fluffy. On a low speed, slowly add the beaten egg and vanilla extract until combined.

-Add the flour mixture to the wet mixture until combined. Stir in chocolate chips, and pretzels. Cover and refrigerate for at least an hour. (not absolutely necessary, however cookies will be thicker.)

-Form the dough into balls and place on baking sheet. Bake for 10 minutes.

They'll change your mood in seconds, and go fabulously with a glass of almond milk.

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hearts

Love day! Love day! 

Today I have noticed myself floating away in day dreams of the 4 1/2 wonderful, wonderful years I have shared with my boyfriend.  I find that I do this often, so it is really nothing out of the ordinary, but being that today is all about celebrating love, I'm finding it hard to come back down from them. :)

Simply put, I love my boyfriend.

In light of all the lovey-doveyness going on today, head over to my friend Nicole's blog, My Teacups in Peony, for some charming little love stories from people all around! Ugh, some are just making my heart melt. Thanks Nicole for sharing!

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love and bacon.

I was on a baking mission this weekend; From toffee bark bars, to double chocolate brownies, bacon bark, as well as some dark chocolate covered almonds. Bacon you say? Oddly enough, I was inspired by the organic doggie treats I saw while on a trip to the groomers with Izzie. It is weird, I know. But, I hadn't NOT heard of bacon desserts before, so I gave it a try. To my (going by expressions, "mm's", and how fast they were consumed since I do not eat pig, nor red meat), and the many friends that we were graced with this past weekend surprise, they were delicious! If you are a bacon lover, this may be a dessert of your taste!

Bacon Bark

16oz dark chocolate bits

1 cup almonds, sliced or chopped

7 strips of Bacon

2 tablespoons butter

2 teaspoons vanilla (or maple syrup)

cinnamon

brown sugar

Lay a baking pan with a Silpat, or parchment.

Melt chocolate bits in a double broiler; placing a glass bowl over a simmering pot of water. While the chocolate melts, begin cooking the bacon. Keep chocolate hot until you are ready to sprinkle on topping.

Line a baking sheet with foil. Arrange bacon slices on the foiled pan. In a small bowl, melt butter. Stir in vanilla. Gently brush bacon slices with butter mixture. Sprinkle bacon with cinnamon, then brown sugar. Place baking sheet on center rack of cold oven. Turn oven to 400F. Let bake in oven for 17-25 minutes (depending on how crispy you would like it), for it will slow cook. Leave until bacon is golden brown and crisp. While bacon cooks, chop almonds. Once bacon is cooled. Chop into small pieces.

Remove chocolate from double broiler. Pouring it onto your Silpat, leveling chocolate out. Sprinkle almonds and bacon on watt chocolate. Place chocolate baking sheet in refrigerator for 30-60 minutes, or freezer for 20-25 minutes. 

Devour.

tips:

-DO NOT PREHEAT OVEN. Bacon is much better slow cooked, and will have a less chance of burning.

-keep an eye on your bacon. You do not want it to crisp too much that the flavor burns out.

-keep extra bacon lying around, because this bacon is way too good to not make another batch of just bacon.

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Almond & Cashew Toffee Bark

A huge perk of living with gentlemen is that they are always willing to try (fully consume) whatever I bake. With Valentines day right around the corner, I offered to bake them any of their sweet treat cravings as a "V-Day gift". My boyfriend on the other hand, it's a surprise. 

While one requested something with toffee, the other requested a very chocolatey dessert. It has been some time since I have baked anything with chocolate (I do not have it around the house as much as I do fruit, for I will consume the entire serving in one setting), so upon receiving their requests my brain began to overflow with ideas. So, being the impatient person that I am (especially when it comes to surprises….. do not ever tell me about one. I'll leak it. I leak my own for others.), they will both be receiving their gifts 3 days early.

Almond & Cashew Toffee Bars

1 cup whole almonds or cashews

1 cup butter

1 cup granulated sugar

1/4 tsp. salt

1/2 tsp. vanilla extract

1 cup semi-sweet dark chocolate chips

1/2 cup ground nut of your choice

Pre-heat oven to 350F.

-Arrange the cup of nuts on a foil lined baking sheet or if you have a Silpat (you will be the happiest person alive once you get one, promise) set that on the baking pan and pour nuts over.

-Combine butter, sugar, vanilla and salt in a sauce pan (allow the pan to be deep, for the mixture will expand as it boils/forms). Cook over high heat, constantly stirring until butter is melted, then allow to cook (while still stirring) for 5 minutes or until it develops a color alike the raw almonds. 

-Once finished, pour over nuts IMMEDIATELY (this allows it to spread quicker and more evenly). Once nuts are completely covered, allow to cool completely.

-While cooling, you can melt the chocolate chips in a saucepan over low heat just until smooth and soft enough to stir/drizzle. It can and WILL burn if you do not stir continuously, leaving clumps. Spread over cooled toffee. For some character, you can grind up some of your favorite nuts and sprinkle for a topping. (You can also use dried fruit ie: cranberries)

-Let chocolate cool and harden before breaking apart. It is the easiest to break apart with your hands, leaving them whatever size you please.

Fancy alternatives:

*You can use brown sugar instead of granulated sugar if you are looking for more of a rich taste. If you do decide to use brown (light or dark is fine), try adding 1/2 tsp of bourbon with the vanilla. It will really enhance the richness of the toffee.

**You can use any nuts that you would like with this. I used 1/2 cup cashews and 1/2 cup almonds. Any will do. 

***Dried fruit can be added to the toffee or for a topping. Cranberries, Raisins or Apricots will be the most complimentary to the toffee.

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Flourless Almond Peanut Butter Cookies

These cookies are a complete representation of the phrase, "Less is More". While prepping, seeing that I only was going to use 6 ingredients and absolutely no flour, I was having my doubts about this little treat. I have tried baking without flour several times before and had yet to succeed something appetizing (never have they ever looked great, either). After failing, I usually take a break from trying to master this "craft" and keep to my comfortable ways. Last night I decided to take a stab at it, and to my complete surprise not only did I succeed, but they were beautiful (although the photos/light on cookies are not) and some of the best tasting cookies I have made in some time. 

Flourless Almond Peanut Butter Cookie

1/2 cup almond butter

1/2 cup crunchy peanut butter 

1 cup brown sugar, packed
1 egg
1 tsp baking soda
1/2 tsp vanilla extract

* If you do not have any almond butter, you can eliminate that from the recipe and turn the 1/2 cup peanut butter into a full cup. I like to use the almond butter because it gives the cookies a sweeter taste.

**Note: Refrain from using a reduced fat peanut butter, the fat in the peanut butter helps with the density. Also, using crunchy peanut butter adds the extra nuts, giving the cookie a little more character. 

-Preheat oven to 350 degrees. 

-Mix all ingredients together very well. Form dough into 1-inch balls and place on ungreased cookie sheet. (DO NOT press down, being that there is no flour added, they will "sink" more than a normal cookie would.) Bake 8 – 10 minutes or until golden brown and cookies look “set,” but not done. Allow to sit for 5 minutes on pan. (this is important; during this time they finish cooking.)

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love and tarts.

Oh, Valentines Day, how I love you. For you are just another excuse (and a great excuse, indeed) for me to bake and snack on some sweet, homemade treats while cuddling up to my sweet boyfriend for the whole entire day, and I thank you for that. As I am not one to go completely overboard with this "holiday", I'll be honest, I am a little anxious for it this year. With plenty exams, doggie duties, switching of jobs, extra hours with the babies, and the completion of our move, this day will be a very nice (and long!) day for us to just be at ease and enjoy each other's company. (we have decided to make Sunday our Valentines.) And, I am quite proud of the gift I will be giving him, on top of baked goods, of course. :)

Ladies, if you are in a need of some gift ideas and quick, my best advice to you is ... win him over through his tummy! I do not think you can ever go wrong when presenting your man with an edible gift. :) Here is one of my edible gifts that has yet to be refused. Enjoy! 

Cinnamon Apple Tart
Tart:
1 cup granulated sugar
1 cup almond flour
1 tsp. baking powder
5 Tbsp. cold unsalted butter, cut into a few pieces
1 tsp. vanilla extract (or maple syrup)
1 large egg, lightly beaten
3 large Granny Smith apples, peeled, cored, and sliced very thinly

Topping:
3 Tbsp. granulated sugar
3 Tbsp. unsalted butter, melted and cooled slightly
1 tsp. ground cinnamon
1 large egg
*You can also add a 1/2 tsp of Nutmeg, if you are in the mood for some extra spice!


Preheat oven to 350°. Butter and flour a 9-inch springform pan.

In a large bowl (I recommend a food processor with a steel blade attachment) combine the sugar, flour, and baking powder. Pulse to mix. Add the butter, and pulse until no large lumps remain. Add the vanilla and the beaten egg, and blend until it resembles cornmeal.

Remove batter into a baking pan, and with fingers press down lightly to distribute the batter evenly on pan. Be sure not to press too hard, for we are only wanting to compact it a slight bit. At the edges, let it curve up slightly like a low rimmed crust is being formed.

Arrange the apple slices over the batter in a tight circular pattern. Leave about 1/2 inch space from outer edge of pan. It may seem as though you have WAY too many apple slices, but do try to squeeze them all in! Then, place prepped tart in the oven, and bake for 45 minutes.

Meanwhile, you can now prepare your topping. Combine all topping ingredients in a small bowl, and whisk to blend well. Once the cake has baked for 45 minutes, remove it from the oven, and spoon the topping evenly over it. Then, place the tart back into the oven and bake for an additional 25 minutes or until the tart looks set.

For cooling, transfer to a wire rack and allow to cool for 15 minutes.

**Note: It is important that your oven be at correct temperature and not too hot, for the bottom of this tart will burn as the apples on top will remain tender and uncooked.

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happy things

Unfortunately, today has already been turned a little upside down. So, while I sit here (in pain) and wait for a return call from the Doctor with his insight on the, what may or may not be serious, reaction I am currently having to the medication I've been prescribed, I decided it would be a perfect day for a "things that are making me happy today" post. Hope everyone's Friday has started out to be a wonderful one! If not, think of the things that are making you happy today! It helps... :)

Him.

Her, and how much time we will have to do exactly this all weekend.

My mornings ahead. 

Sister time this weekend.

Perfect weather for a bike ride.

And, picking up some more of these beauties. (after tasting these cupcakes, I have absolutely no desire to try and make my own, for they couldn't do any justice.)

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delicious peanut butter cookies (with chocolate)

Peanut butter has to be one of my all time favorites. You can match it up with pretty much anything; Bananas, apples, crackers, or just on a spoonful by itself is quite wonderful. My favorite way to eat peanut butter is in cookie form paired with a glass of almond milk for dunking, mm! While making my own, I decided to use a crunchy peanut butter instead of creamy, just for some "umph" and a little crunch, as well as added some dark chocolate chips to half of the batch for a little extra love. They can be whipped up in no time with an extremely easy clean up. You really cannot go wrong with this savory treat.

Crunchy Peanut Butter Cookies 

8 tablespoons of butter or margarine (1 stick)

3/4 cup crunchy peanut butter (smooth is fine)

1/2 cup organic sugar

1/2 cup packed dark-brown sugar

1 egg

1/2 teaspoon vanilla

1 cup almond flour (all-purpose works!)

3/4 teaspoon baking soda

1 1/2 cups of chocolate chips (I use dark)

extra white sugar for garnish

*If you use a smooth peanut butter, you can used chopped peanuts for a garnish on top of the cookie; Sprinkle over before placing in oven.

Heat oven to 350 F.

In large bowl, combine butter, peanut butter, and sugars. Beat until light and fluffy. 

Add egg and vanilla. Beat on medium until well mixed.

In medium bowl, sift flour and baking soda. Add to butter mixture; beat just to combine.

Add chocolate chips; fold into batter.

Scoop out 2 tablespoons of batter; Roll into ball. Roll ball of batter in the loose white sugar (take about 1/2 cup of white sugar and place on plate or small bowl) just to cover. Place dough on parchment lined cookie sheet. (Optional: Using fork, press the dough balls lightly with back of fork (criss cross on dough) )

Bake 18-20 minutes or until golden brown

Enjoy!

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some reading material

I apologize for my lamentable attitude yesterday. As my mood has improved immensely, my ear hasn't much. It is awfully hard to hold conversations, listen to music, or for that matter, engage in anything that has to do with listening when you have only one (or about half) ear available. My "what?"s, "huh?"s and "I'm sorry, can you repeat that?"s are getting to be rather redundant. I apologize to all that have had to repeat themselves multiple times. I'm hoping to be cured in a few days! Until then, I am going to bask in the quietness, and stick to hobbies I love that do not require my ears! :) Reading, for instance. I have read and re-read so many books the past couple years and adore sharing those with other friends and book lovers that I know! Here are a few of my favorite, and from different categories.. oooo. Enjoy! 

Baking

 For your health

 For the love of Julia

Novels

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