Monday, April 30, 2012
Saturday, April 28, 2012
Friday, April 27, 2012
- 2 1/2 cups flour
- 1 1/4 tsp. baking powder
- 1/2 tsp. salt
- 3/4 cup butter or margarine
- 1 1/4 cup sugar
- 1/2 cup brown sugar
- 3 eggs
- 1 tsp. vanilla
- 1 TB sugar
- 1 TB cinnamon
- 1 cup powdered sugar
- 1-2 TB milk
- 1/2 tsp. vanilla
- "Heat oven to 350 degrees. Spray bottom of 9x13 pan. In a small bowl combine flour, baking powder and salt. Set aside.
- In a large bowl beat butter until cream. Beat in sugars. Gradually beat eggs and vanilla until combined on low speed. Beat in dry ingredients until combined.
- Spoon 1/2 the batter into the pan and spread evenly. Sprinkle cinnamon/sugar mixture (1TB of each) evenly over batter.
- Spoon teaspoons of remaining batter evenly over cinnamon/sugar mixture.
- Bake 20-25 minutes or until golden brown and toothpick comes out clean. Cool completely.
- In a small bowl stir glaze ingredients (1 cup powdered sugar, 1-2 TB milk, 1/2 tsp. vanilla) until smooth and thin enough to drizzle. Drizzle over bars. Enjoy!"
Wednesday, April 25, 2012
Tuesday, April 24, 2012
Monday, April 23, 2012
Saturday, April 21, 2012
Friday, April 20, 2012
2 1/2 cups milk chocolate chips
1/2 cup unsalted butter
1/3 cup packed brown sugar
1 teaspoon vanilla extract
1/4 cup creamy peanut butter
3/4 cup powdered sugar
2 tablespoons all-purpose flour
1/4 teaspoon salt
1/2 cup mini chocolate chips
"In a small saucepan, heat butter until melted. Whisk in brown sugar until dissolved, then let it bubble for 1-2 minutes. Remove from heat and whisk in peanut butter. The mixture will be liquidly. Whisk in vanilla. Let sit and cool completely, about 20 minutes.
Line a mini muffin with with liners. Melt 1 1/4 cups of chocolate chips (I do mine in the microwave, heating on full power for 20 seconds, stir, 30 seconds again, and stir until melted). Drop 1/2-1 teaspoon of chocolate into each liner, then use a pastry brush to brush chocolate up the sides of the liner. Place in the freezer for 20 minutes. By this point the butter + sugar mix should be cool. Whisk in powdered sugar, salt and flour, until combine and few lumps remain. Fold in mini chocolate chips. The dough will be wet, but pop it in the fridge for 15 minutes to harden.
Remove muffin tin and cookie dough, then place 1 teaspoon of cookie dough (I somewhat rolled mine) into the chocolate cups. Place back in the freezer for 10-15 minutes. Melt the remaining chocolate chips, then cover each cookie dough top with chocolate, smoothing with a spoon. Freeze again for 15-20 minutes. These are fine out in room temperature for a few hours (they may soften a bit) but I like them best stored in the fridge.
Note: I’m sure if you temper your chocolate and let it sit at room temperature these will harden without the freezer, but this is what works for me best."
Wednesday, April 18, 2012
Monday, April 16, 2012
Saturday, April 14, 2012
Friday, April 13, 2012
Wednesday, April 11, 2012
Monday, April 9, 2012
2 teaspoons baking soda
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, at room temperature
1 cup creamy peanut butter (or crunchy if you want crunch)
1 cup packed light brown sugar
3/4 cup granulated white sugar
2 large eggs
1/2 cup quick cooking oats (see *Tips below)
One 12-ounce package chocolate chips (I prefer milk chocolate)
sea salt, for sprinkling on top
1. Preheat the oven to 350 degrees F. Spray baking sheets with nonstick spray (or line with parchment or silpat mats).
2. In a medium bowl, whisk together the flour, baking soda and salt. Set aside.
3. In a large bowl, use an electric mixer at medium speed to combine the butter, peanut butter and sugars. Beat in the eggs one at a time until they are incorporated. Add the dry ingredients and beat until combined.
4. Stir in the oats and the chocolate chips.
5. Drop the cookies in rounded tablespoonfuls onto the cookie sheet, 3 inches apart. Sprinkle lightly with sea salt. Bake 10 to 15 minutes, or until cookies are set and cooked through to the middle. Timing will probably be about 12 minutes, but check first batch at 10, and then keep checking at 1 minute intervals until they are looking perfect. Then you can set timing for the remaining batches.
Friday, April 6, 2012
What is "true" beauty? Join the conversation at Rachel's Author Chat Party Event Page. On the eventing of 4/19 we'll gather to talk about inner and outer beauty and share moments of beauty in our lives.
In the meantime, celebrate with Rachel by entering her True Beauty Giveaway!
One "beautiful" winner will receive:
- A $200 Visa Cash Card (Treat yourself to a spa day or weekend
- The Wedding Dress (by Rachel Hauck)
So grab a few of your friends and your copy of The Wedding Dress and join Rachel on the evening of April 19th for an evening of fun.
Don't miss a moment of the fun. RSVP today and tell your friends via FACEBOOK or TWITTER and increase your chances of winning. Hope to see you on the 19th!
Wednesday, April 4, 2012
Monday, April 2, 2012
- tell me how you heard about my giveaway
- become a follower of my blog