October 9, 2014

Snickers Cookies

When we moved to our new house in August, my husband joked that he would run to the grocery store to have all the ingredients for cookies easily on hand, so I could bake the first cookies of the new house. I think he was actually serious, but he had to wait more than a week to get these tasty cookies from Bakers Royale. I made a batch of these, partially to share with our neighbors who gifted us a delicious casserole and bottle of win our first weekend here. (We are blessed with good neighbors ... or at least neighbors who share food with us!)

These are good cookies. If you have someone who is a fan of Snickers, these are for them!


Snickers Cookies
2 cups flour
1/2 tsp. baking soda
2 sticks butter
3/4 cup brown sugar
1/2 cup sugar
1/2 tsp. salt
2 tsp. vanilla
2 large eggs
1 1/2  cup sliced Snickers, (approximately one bag of mini size Snickers)
1 cup chocolate chips

Combine flour and baking soda in a bowl. Place 10 Tbsp. butter in 10-inch skillet over medium-high heat until melted, about 2 minutes. Continue cooking and using the handle of pan to swirl the butter around in the skillet. Swirl butter constantly until it becomes a dark golden brown in color and gives off a nutty aroma, 1 to 3 minutes. Remove skillet from heat, and transfer browned butter to large heatproof bowl. Stir remaining 6 Tbsp. butter into hot butter until completely melted.

Add both sugars, salt and vanilla to brown butter mixture, and whisk until fully incorporated. Add eggs, and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Rest mixture for 3 minutes, and then whisk for another 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth and shiny. Using a sturdy rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips, and ensure no flour pockets remain.

Scoop approximately two heaping tablespoons of dough, flatten it into a round disc and place a Snickers slice on top. Fold edges over Snickers to seal it in. Place cookies 2 inches apart on parchment lined baking sheets. Press extra Snickers into the top of the cookie.

Bake cookies 1 sheet at a time until cookies are golden brown and still puffy and edges have begun to set but centers are still soft, about 10 to 14 minutes. Transfer baking sheet to wire rack to cool cookies. Makes 24 cookies.

Salted Caramel Chocolate Chip Cookies

I'm not normally one to buy specialty jars of nut butters (because I'd eat the entire jar with a spoon without my husband realizing it existed). I made an exception for these cookies from Bakerella. I was sold at salted caramel, so I bought the spread. I've bought 2 jars and made two batches of these delicious cookies ... and ate the rest of both jars with a spoon. (And, yes, we apparently managed to eat 2 batches without capturing a single photograph. As I've taught my son to say, buggersnap!)

I think these cookies are rather tasty. I prefer to actually overbake them a bit to have crunchier edges and still a soft center. I also altered the chilling time a bit, to help the cookies keep their shape better. My aunt said these may be the best cookies she's ever eaten. They're not my personal favorite, but they are pretty darn good.

Salted Caramel Chocolate Chip Cookies
2 1/4 cups flour
1 tsp. baking soda
1/2 tsp. salt
3/4 cup butter, softened
1 cup brown sugar
1/3 cup sugar
1/2 cup Salted Caramel Hazelnut Spread
2 eggs
1 tsp. vanilla
16 oz. semisweet chocolate baking wafers (or chips)
Sea salt for sprinkling 
 
Preheat oven to 350°F, and line baking sheets with parchment paper. In a medium bowl, mix flour, baking soda and salt together.
 
In a mixer, cream butter, sugars and hazelnut spread until light and fluffy.Add eggs and vanilla, and mix until combined. Add flour, and mix on low until incorporated. Stir in chocolate wafers. Chill dough in the freezer for 30 minutes.
 
Scoop dough onto parchment paper about two inches apart, and sprinkle tops with sea salt. Bake for 10 minutes. Let cool, but they are best while still melty. Makes about 30 cookies.

Chocolate Chia Ice Cream

I've made chia pudding before and enjoyed it, so when I came across this recipe from Top with Cinnamon, I was intrigued. It's easy to make, and it tastes a bit more like an adult version of ice cream to me. A more sophisticated (less cloyingly sweet) dark chocolate taste. Don't get me wrong, I like cloyingly sweet more than the next person, but this is the kind of ice cream that I would feel like I'm benefiting my body by eating immediately following a run.


Chocolate Chia Ice Cream
1/4 cup chia seeds
1 2/3 cup vanilla almond milk
2 Tbsp. cocoa powder
3 Tbsp. maple syrup
1 tsp. vanilla
1 oz. dark chocolate, melted

Stir all the ingredients together in a medium container until completely combined. Chill the mixture overnight (or for at least four hours). Pour the soaked mixture into a high-powered blender, and puree until completely smooth. Return the mixture back to the container, and chill until ready to churn.

Churn the mixture in an ice cream maker according to the manufacturers instructions. Transfer the churned mixture to a lidded container, and freeze until firm enough to scoop. Serve with desired toppings.

Caramel Sauce

This is dangerous. So dangerous there is no picture of it. The entire batch was consumed in 24 hours. Caramel sauce usually requires quite a bit of attention, not necessarily time, and I'm still hit or miss at making perfect homemade caramel sauce. When I hit, it's sheer perfection in my mouth. When I miss, I set off smoke detectors and have a very sticky pan to clean with nothing delicious to show for it. Or I have underdone caramel because I'm afraid of the situation I described above.

Cookies and Cups found an easy way to get instant gratification, and I followed her lead. This is so simple, takes no more than 5 minutes and requires no skill. The result is a caramel sauce that certainly fills that need, although it's not nearly as rich or complex as the truer versions. I find it tastes best initially and gets a bit grainy when reheating. Still, that didn't prevent us from polishing off the leftovers. (But I'm trying to help you justify the entire batch disappearing at once.)

Caramel Sauce
1/4 cup butter, melted
1 cup light brown sugar
1/2 cup heavy cream
1/2 tsp. salt (add more or less as desired)
1/2 tsp. vanilla

In a 4-cup microwave-safe glass bowl, combine melted butter, brown sugar and heavy cream, whisking until smooth. Microwave on high for 2 minutes, and remove to stir. Return to microwave, and heat for 2 more minutes until bubbly and slightly thickened.

Stir in salt and vanilla, and allow to cool until warm, not hot. Mixture will thicken as it cools. Serve warm. If caramel cools completely, reheat by placing in microwave for 20-25 seconds. Store any leftovers in the refrigerator. Makes about 1 1/2 cups of caramel.

Savory Bacon Granola

Bacon is breakfast food. Granola is breakfast food. But, I had never encountered bacon in granola until I found this recipe on Honestly Yum. I was intrigued and thought it would be right up my husband's alley.

I think I might have liked this more than my husband. There's something about the crunch of sunflower seeds, with the smoky hints of bacon and slight sweet from the apple that really worked for me. (And, it appears we ate this without taking any pictures. Or I can't locate the pictures now in the jumble that is our lives currently. Honestly Yum had pretty pictures if you need a visual.)

Savory Bacon Granola
1 1/4 cup rolled oats
4 slices thick-cut bacon
1/2 cup flax seeds
1 cup sunflower seeds
1/2 cup dried apples, diced
1 egg white
1/4 cup vegetable oil
3 Tbsp. maple syrup

Preheat oven at 325°F. Cut bacon into small cubes, and cook in a pan over medium high heat until fat renders and just begins to tan around the edges. (I used mostly pre-cooked bacon crumbles that we purchase from Neuske's. Best bacon ever.) Remove bacon from pan, and drain on paper towels.
Combine oats, sunflower seeds, flax seeds, dried apple and bacon in a large bowl, and toss to combine.

Whisk an egg white in a small bowl until frothy. Add maple syrup and oil to the bowl of the oat mixture, and add egg white. Toss to coat. Pour evenly on baking sheet lined with parchment, and bake for 25 minutes until lightly browned. Cool completely, and store in an air-tight container. Makes about 4 cups.