Pumpkin Spice Scones

by Laura
Last night, I was in a baking mood (not that surprising for me on a Sunday night) and I wanted to try a recipe I'd never made before.  I love making seasonal items and I'd recently received a request from a colleague at work to make scones, so when I found this recipe on recipegirl.com I knew I'd found the perfect treat.

I followed the recipe closely, but I did add a few notes and suggestions. These are compared by recipegirl.com to Starbucks pumpkin scones and I loooove Starbucks, but the perfect texture and authentic spice flavor of these scones are so much tastier than what you get in their bake case.

Pumpkin Spice Scones

Yield: 6 scones (Laura's note: I cut my scones into smaller ones after they cooled and got about 20 petite irregular shaped scones) 

Prep Time: 30 min

Cook Time: 15 min

Ingredients:

SCONES:
2 cups all-purpose flour
3/4 cup granulated white sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1/2 cup canned pure (unsweetened) pumpkin
3 tablespoons half and half cream
1 large egg
6 tablespoons cold butter, cut into cubes

PLAIN GLAZE:
1/2 cup powdered sugar (sifted)
1 tablespoon milk (any kind; Laura's note: I used half and half)

SPICED ICING:
3/4 cup powdered sugar (sifted)
1 to 2 tablespoons milk (any kind; Laura's note: I used half and half)
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg (Laura's note: I shaved fresh nutmeg!)

pinch of ground ginger
pinch of ground cloves

Directions:

1. Preheat oven to 425°F. Spray baking sheet with cooking spray or line with parchment paper. (Laura's note: I love using parchment so when given the option, I do!) Give it a light dusting of flour on top of that.

2. In a large bowl, whisk together dry ingredients (through ginger).

3. In a separate bowl, whisk together pumpkin, half and half and egg.

4. Use a pastry cutter or two knives to cut butter into the dry ingredients. Continue cutting until the mixture resembles fine crumbs. (You may also use a food processor for this step. Pulse until the mixture resembles fine crumbs).

5. Fold wet ingredients into dry ingredients (Laura's note: this will take a bit, but make sure you do it until it's completely combined!), then form the dough into a ball. The dough will be wet, but if it seems super sticky... just go ahead and sprinkle a little more flour into the dough until it's easier to handle. Remember, you want it to be somewhat sticky, and that's okay- but you also don't want it to stick to the baking sheet. 

6.Pat out dough onto the lightly floured baking sheet and form it into a 1-inch thick rectangle that is about 9-inches long and 3-inches wide. 

7.Use a large knife or a pizza cutter (Laura's note: flour your pizza cutter!) to slice the dough twice through the width, making three equal squares. Cut through the three squares diagonally so that you have 6 triangular slices of dough. Gently pull the triangles apart, leaving about 1/2-inch space between each one.

8. Bake 14 to 16 minutes on prepared baking sheet. Scones should begin to turn light brown. (Laura's note: I turned mine in the oven half way through.) 

9. While scones are cooling, prepare plain glaze by whisking ingredients in a medium bowl. Mix until smooth.

10. When scones are cool, use a knife to cut them apart and then pull them apart so that they are ready for glazing. Use a brush to paint a coating of the glaze over the top of each scone. (Laura's note: a spoon will work too) 

11. As the white glaze firms up, prepare spiced icing by whisking the ingredients in another medium bowl until smooth. Drizzle this thicker icing over each scone (or brush it on) and allow the icing to dry before serving.

Source: RecipeGirl.com (Adapted from Top Secret Recipes)

This spicy treat will sure to be a fall time favorite; I know I'm definitely going to be baking this recipe a few times this season and many more to come! 

Lemon Tea Cookies!

by Diane 

I have been going a little crazy with lemon these days. I've been throwing in the zest and juice wherever I can. I find myself craving the tart bite it can add to savory and sweet dishes. So, when I found a recipe for a simple lemon cookie, you know I was allllll over it!

Lemon Tea Cookies
adapted from Lemon Crinkle Cookie by Lauren Brennan 

Makes 2 dozen 

 Ingredients: 

• ½ cups butter, softened 
• 1 cup granulated sugar 
• 1 teaspoon vanilla extract 
• 1 whole egg 
• zest of a whole lemon (2-3" diameter)
• juice of a whole lemon (2-3" diameter)
•  ¼ teaspoon salt
•  ¼ teaspoon baking powder 
• ⅛ teaspoons baking soda 
• 1-½ cup all-purpose flour 
•  ¼ cup powdered sugar 

Method

1. Preheat oven to 350 degrees. Grease light colored baking sheets with non-stick cooking spray and set aside. 
2. Whisk flour, baking powder, baking soda, and salt in a bowl and set aside.
3. In a large bowl, cream butter and sugar together until light and fluffy. 
4. Whisk in vanilla, egg, lemon zest, and juice. Scrape sides and mix again. 
5. Stir in all flour-salt mixture 1/3 part until just combined. Scrape sides of bowl and mix again briefly. 
6. Chill dough for at least 30 minutes. (Cook's note: the dough will still be a bit sticky.)
7. Pour powdered sugar onto a large plate. Roll a heaping teaspoon of dough into a ball and roll in powdered sugar. (Cook's note: the powdered sugar will act like flour does with bread/pastry doughs.)
8. Place on baking sheet and repeat with remaining dough. 
9. Bake for 8-9 minutes or until the cookies look matte, with only a bit of shine.
10. Remove from oven and cool cookies about 3 minutes before transferring to cooling rack. *If using a non-stick darker baking tray, reduce baking time by about 2 minutes.

These recipe is an unusual one. It's one where along the way, you're sure you've botched it. The mixture (which is almost batter-like) will seem like it's curdled and you'll think the dough is way too sticky, but trust me...you're on the right track. You will be so excited when they come out and you get your first (or second, or third) bite of lemon-y goodness!

Our Kitchen: Pantry Necessities

by Laura

I was half way through making muddy buddies a few weeks ago and realized I was completely out of powdered sugar! I pride myself on being prepared and stocking my pantry, but fell short when it mattered! It got me thinking about what I consider pantry necessities and I'd love to know what you like to stock your pantry with too. Below is a list of pantry specific (no refrigeration needed for storage) items I can't live without; let me know what you think and what I'm missing! 

My Pantry Necessities

Basics:

• Flours (unbleached white, wheat, cake)
• Sugars (brown, cane, powdered, turbinado)
• Dry Pastas (a few different shapes and sizes; I love penne and capellini)
• Grains (couscous, rice, quinoa, rolled oats, cornmeal)
• Oils (olive oil, canola oil, vegetable oil, peanut oil, sesame oil)
• Potatoes (sweet, yukon gold, russet) 
• Onions (white, red and yellow)
• Garlic 
• Butters (Peanut, Apple, Pumpkin Pecan) 
• Spreads (jam, jelly, nutella)
• Natural Sweeteners (honey, maple syrup, molasses)
• Vinegars (balsamic, white, red wine, apple cider, rice wine)
• Specialty Sauces (hot sauce, Tabasco, oyster sauce, sriracha, mirin, rice wine, Bragg's Liquid Aminos, Soy Vay Veri Veri Teriyaki)
• Nuts (almonds, walnuts, pecans)
• Dried Fruit (raisins, cranberries)
• Lentils 
• Specialty Items (artichoke hearts, sun-dried tomatoes, olives)

Canned Food: 

• Black Beans (no salt added)
• Tomatoes (diced, crushed, whole and specialty) 
• White Beans (cannellini, garbanzo)
• Kidney Beans 
• Meats (tuna, chicken) 
• Chicken Broth 
• Cream of Mushroom Soup
• Cream of Chicken Soup
• Pumpkin (real) 
• Corn 
• Artichoke Hearts

Herbs and Spices:

• Oregano
• Basil
• Parsley
• Rosemary
• Dill
• Cumin
• Bay Leaves
• All Spice
• Ground Mustard
• Turmeric
• Spice Blends
• Beverages (cocoa and diet coke)
• Pepper (black, white, specialty)
• Salts (kosher, sea salt)
• Red pepper flakes
• Herbs de Provence
• Boullion Cubes (chicken and beef)

For Baking:

• Baking Powder
• Baking Soda
• Cornstarch
• Cream of Tartar
• Cocoa Powder
• Chocolate (white, dark, milk and mint) 
• Extracts (vanilla, almond, lemon, peppermint)
• Vegetable Shortening (butter flavored and plain)
• Pudding Mix (vanilla) 
• Cake Mix (yellow, angel food, white) 
• Marshmallows

I'm sure that I'm missing a few things,  but please share what's in your pantry! Next we'll tackle the fridge and freezer! 

Banana Bread Bars with Brown Butter Frosting

Move over banana bread...you've got company! I'm a person who doesn't like to eat my bananas once they get brown speckles, which means I have to get creative with using them because I also don't like to waste. These banana bread bars recipe I found over on the blog Life's Simple Measures.combine my favorite fruit with my obsession with brown butter. 

adapted from The Girl Who Ate Everything 

Banana Bread Bars 

• 1½ c. sugar 
• 1 c. reduced-fat sour cream 
• ½ c. unsalted butter, softened 
• 2 eggs 
• 1¾ cup (3 or 4) ripe bananas mashed (I only had 3...)
• 2 tsp. vanilla extract 
• 2 c. all purpose flour 
• 1 tsp. baking soda 
• ¾ tsp. salt 

Brown Butter Frosting

• ½  c. unsalted butter 
• 4 c. powdered sugar 
• 1½ tsp. vanilla extract (you know I love Nielsen-Massey)
• 3 tbsp. almond milk (you can use whatever milk you want--> whole milk, 2%, soy...whatever!)

Method:

1. Preheat oven to 375F. 
2. Grease and flour 15x10-inch jelly roll pan. (Don't freak if you don't have that pan...you can use a 9 x13. In fact, I plan to experiment with a muffin tin!)
3. Combine flour, baking soda, and salt in a separate bowl. Whisk together and set aside.
4. For the bars, in a large bowl, cream together sugar and butter with a hand mixer or stand mixer. Mix in sour cream and eggs until creamy. 
5. Add in bananas and vanilla extract. Mix until combined.
6. Add flour mixture in 1/2 cup at a time, mixing only until combined. Once all parts are added, mix for 1 minute.  
7. Spread batter evenly into pan. 
8. Bake 20 to 23 minutes or until golden brown. 
9. Allow to cool for about 5 minutes before frosting. (Unlike other cakes, you want to frost this cake when it's still warm.)

While bars are baking...make your frosting!

1. Heat butter in a large saucepan. Let the butter turn a delicate brown and remove from heat immediately. Let cool for about a minute.
   
   Brown butter is as easy as...
   
   

   

   one...

   
   

   

   two...

   
   

   

   three!

    
2. In a separate bowl, combine  powdered sugar, vanilla extract and milk. 
3. Immediately add brown butter.
4. Whisk together until smooth (it should be pretty thick.)
5. Using an offset spatula, spread the brown butter frosting over the warm cake soon-to-be bars (the frosting will be easier to spread while the bars are still warm). 
6. Let cool completely and cut into whatever size bar you want. (I did 2 dozen bars.) 

Magic Marshmallow Rolls

by Diane

I have discovered a magical recipe. It's been bouncing around the web labeled as hocus pocus rolls, resurrection rolls, or marshmallow rolls...whatever you call it, these are YUMMY! Even better, they are cinchy to make. You don't need any special equipment. You don't need any baking experience. You only need an oven, baking sheet with parchment or foil, and 5 ingredients. These little rolls are everything I hoped they would be and more. Something magical happens when marshmallows are encased in dough. When combined with cinnamon and sugar, I feel like I'm eating an inside out cinnamon roll. They are so easy and are good for any occasion!


Ingredients:

• 1/4 cup butter, melted
• 1/4 cup sugar
• 2 tsp cinnamon
  
• pack of crescent rolls
• 7-8 marshmallows (depending on amount of crescent rolls)

How to make:

1. Preheat your oven to 350 degrees. 
2. Melt a 1/4 cup of butter and set aside. 
3. Measure 1/8 cup of sugar and 1 teaspoon of cinnamon into a bowl. Mix to combine with a fork.
4. Pop open your can of crescent roll, separating the rolls and laying them out.
5. Dip a marshmallow into the butter and then roll it into your cinnamon-sugar mixture. Wrap the marshmallow in the crescent roll. Pinch dough to create a little purse. Repeat for each roll.
6.  Place rolls on parchment covered cookie sheet. Using a brush, put a bit of melted butter on each roll and sprinkle desired amount of the cinnamon-sugar on top of each roll.
7. Bake the rolls for about 12 minutes until golden brown. 

Yum. Yum. Yum.

Salted Caramel Chocolate Chunk Cookies

 by Diane

After finding my favorite chocolate chip cookie, I've been trying to branch out and experiment with other chocolate chip cookie recipes. Then I discovered this salted caramel chocolate chunk cookie! It's a cookie that is definitely on trend: it uses both milk and dark chocolate, super decadent with caramel, and throws on fancy finishing salt.  Enjoy!

Salted Caramel Chocolate Chunk Cookies 

adapted from Framed Cooks

Ingredients 

3/4 cup granulated sugar 

2 sticks softened butter

1 cup packed light brown sugar 
2 eggs
1 1/2 teaspoons vanilla extract
1/4 cup caramel sauce, plus 1/8 cup caramel (you need to heat it up a bit)
3 3/4 cup all purpose flour 
1/2 teaspoon salt (I use kosher salt)
1 1/2 teaspoons baking soda 
1 1/2 cup mini chocolate chips or (finely chop up chocolate used below)
3/4 cups milk chocolate, chunk-size chopped   
3/4 cups dark chocolate, chunk-size chopped  
Maldon Sea salt 

How to Make

1. Preheat oven to 350 degrees F.
2. In a stand or electric mixer, cream the butter and sugars. Beat in the eggs one at a time. Add in the vanilla and caramel sauce until well combined.
3. Put the flour, salt and baking soda into a large bowl and whisk to combine. Add dry ingredients to wet ingredients 1 cup at a time, until combined. 
4. Using slow speed, add the mini chocolate chips until combined.
5. Place large golf ball size of cookie dough on a cookie sheet. Press down then sprinkle with a healthy pinch or two of the Maldon sea salt then press chocolate chunks over top.  (because of all the baking soda in these cookies, they won't sink much. If you want a thinner cookie, you'll have to press it down more.)
6. Bake for 6 minutes and drizzle desired amount of caramel over the top of each cookie. Rotate cookie sheet and put back into oven for another 6 minutes  or until just golden around edges. 
7. Remove (I added another pinch of salt at this step to a few for extra kick!) and let cool for 5 minutes before transferring to a cooling rack.

Verdict: These are tasty, but I'm not convinced that without all the bells and whistles (aka chocolate and caramel) this cookie holds up. With all the butter, it should be more flavorful...I think it needs some tweaking.

Mint Cookies and Cream Muddy Buddies

by Diane

I love muddy buddies so much, so when I saw a cookies and cream take on muddy buddies you can imagine my joy! When I looked at the recipe, I was really worried the all the vanilla would be overpowering and there wouldn't be enough Oreo flavor...so, I decided to turn the flavor UP! I adapted the recipe into mint muddy buddies and added a ton more crushed Oreos. Result was AMAZING!


Mint Cookies and Cream Muddy Buddies
adapted from Cooking Classy's Cookie and Cream Chex Mix

Ingredients:

• 6 cups Rice Chex Cereal (use your favorite chex cereal)
• 1 cup very finely crushed Oreos* (use a food processor or blender. It needs to be more powder like than coarse crumbs)
• 1 cup powdered sugar, plus 1/8 cup powdered sugar
• 1 1/2 cup mint white chocolate chips *

*OTHER ways to achieve Mint flavors =  1) add 1 tsp mint extract to the melted white chocolate; 2) use mint Oreos; 3) use half Oreos and half Girl Scout Thin mints; 4) use mint flavored white chocolate chips...

How to Make:

1. Measure 6 cups Rice Chex Cereal into a large ziploc bag, set aside. 
2. Pour Oreos powder/crumbs and 1 cup of powdered sugar into a bowl and whisk to combine mixture. Put half of the Oreo/powdered sugar mix into a bag, set aside. 
3. Using a double boiler, melt the mint white chocolate chips stirring occasionally until melted and smooth. **here is where you'd want to add the mint extract if using that method.
4. Pour 1/2 the melted mint white chocolate over Rice Chex and  seal bag. Using your hands gently massage the bag to help the mint white chocolate seep into the chex mix.  Repeat with rest of melted mint white chocolate. 
5. Pour or scoop coated Rice Chex into ziploc bag containing Oreo/powdered sugar mixture. Seal bag and shake until the cereal is evenly coated. Repeat with remaining oreo/powdered sugar mixture.
6. Finally, add in 1/8 cup of powdered sugar, seal bag, and shake to give that signature muddy buddy look.
7. Now...EAT! Store what's left in an airtight container for up to a week.

White Chocolate Filled Snickerdoodles

by Laura and Diane

All other snickerdoodle recipes I now refer to as snickerdon'ts, but seriously these cookies are amazing!!! They are worth the ONE hr chilling time (usually I whine about waiting for cookies) and all the hands on time.   

Tonight Diane and I are making this cookies because of a favorite colleague's demands, but we look for any excuse to make these babies! They are chewy and melty with a bit of the cinnamon spice you love from a snickerdoodle.

White Chocolate Filled Snickerdoodles (Adapted from Cookies & Cream)

makes approx 24 cookies or 12 deep dish cookies

Prep time: 75 minutes ( 60 minutes chill time)

Hands on time: 20 minutes 

Ingredients

• 1/2 cup shortening, I used butter flavored
• 1/2 cup butter
• 2 eggs
• 2 tsp vanilla
• 1 1/2 cups sugar
• 2 3/4 cups flour
• 2 tsp cream of tartar
• 1 tsp baking soda
• 1/2 tsp salt
• 2 tsp cinnamon
• 4 tbsp sugar
• approx 48 white chocolate pieces (we used Guittard melting chocolate pieces)

How to Make

1. Beat the shortening and butter...cream the sugar. Add eggs. Set aside.
2. Mix flour, cream of tartar, baking soda, and salt together. 
3. Add the vanilla and mix until incorporated. 
4. Then mix the dry ingredient mixture with the creamed sugar mixture until incorporated.
5. Chill dough for at least 1 hour in refrigerator. (don't cut out this step!)
6. Preheat oven to 350°
7. Mix 4 Tbsp of sugar and 2 tsp cinnamon in a small bowl
8. Scoop a rounded tablespoon sized ball of dough and form it around 4 white chocolate pieces (depends on the size of chocolate). Roll the dough in the cinnamon sugar mix. Place cookies on ungreased baking sheet 2 inches apart.
9. Bake for 10 minutes or until edges slightly golden. (Don't forget to turn half way through)
10. Remove from oven and let cool on baking sheet 3 minutes before transferring to wire rack to finish cooling.

Notes

Adaptation ~ If you make this recipe into deep dish cookies, use a heaping 1/4 cup of cookie dough and stuff it with 6+ chocolates, increase baking time to 12-14 minutes until edges start to golden. Remember to spray your muffin top pan with cooking spray for easy release.

Funfetti Cake from Scratch

by Laura

Funfetti Cake is so nostalgic for me! This cake reminds me of my college days when I considered making a boxed cake "serious baking" and dessert parties were all the rage. I have been dying to make this Funfetti Cake from Scratch from The Kitchn and yesterday I created this birthday cake masterpiece! 

All this recipes needs is candles and room full of friends!

Funfetti Cake from Scratch
makes two 9-inch round cakes and serves at least 8 people

4 egg whites from large eggs
1 cup milk, divided
1 teaspoon vanilla 
1/2 teaspoon almond extract
3 cups cake flour
1 1/2 cups white sugar
4 teaspoons baking powder
1/2 teaspoon salt
4 tablespoons unsalted butter, very soft
8 tablespoons non-hydrogenated shortening
1/3 cup multi-colored sprinkles (Laura's note: I double this! I like my cake batter extra fun!) 
Multi-colored sprinkes for decorating

Heat the oven to 350°F. Lightly grease two 9-inch round cake pans. (Or, for a four-layer cake, grease four cake pans.) In a small bowl mix the egg whites, 1/4 cup milk, vanilla and almond extract. Set aside.

In the bowl of a stand mixer mix the cake flour, sugar, baking powder, and salt. Mix for 30 seconds or until well-combined. Add the butter and shortening and mix for another 30 seconds, or until well-combined with the flour mixture. Pour in the remaining 3/4 cup milk and continue mixing on medium speed for about 3 minutes. Scrape down the sides of the bowl.

Gradually pour in the egg white mixture, mixing for 30 seconds after each addition. Mix for one more minute. Gently fold in the multi-colored sprinkles.

Divide the batter evenly between the prepared cake pans (see this tip on the best way to divide batter between cake pans). If baking four layers, bake for 18 to 20 minutes, or until the tops are slightly golden and spring back when pressed. If baking two layers, bake for 25 to 30 minutes.

Remove from the oven and place the pans on baking racks to cool for about 10 minutes. Turn the pans over onto the rack. Flip the cake layers over and let them cool completely before icing. (Laura's note: Be patient and really make sure your cake is good and cool!)

Laura's note: I cut the tops off my cakes to make them level - you may use your favorite buttercream recipe or use the one I recommend below! 

Mousseline (Cooked) Buttercream 
Makes enough to frost a 9" cake or approximately 24 cupcakes
6 egg whites or egg yolks (not whole egg)
pinch of salt
1 cup sugar
1/2 cup water
1/4 teaspoon cream of Tartar
2 cups butter, cut into tablespoon portions and softened
1 Tablespoon vanilla extract

In the bowl of an electric mixer, beat the yolks and salt until thickened (or until soft peaks are formed if using egg whites).

Meanwhile, combine the sugar, water, and tartar in a medium sauce pan and set over medium heat. Cook until the sugar is dissolved and the mixture reaches the softball stage (238°).

With the mixer still running and beating the eggs, pour the sugar mixture in a slow steady stream down the side of the bowl, being careful to avoid hitting the mixer's whisk. Continue beating until the egg-sugar mixture is cool and the side of the mixing bowl registers room temperature when you touch it.

Reduce speed to medium and begin beating in the butter one tablespoon at a time. Continue beating until the buttercream holds soft peaks. Add the vanilla (and any other flavorings). Chill until the buttercream is firm but spreadable.

Buttercream will keep in an air-tight container for several days.

Here is a great video to help you frost your cake quickly and perfectly everytime! 

Happy Baking!

Molly Moon's Secrets Uncovered

Last night, Laura and I got to attend the book release/signing party for Molly Moon's first ice cream recipe book! Molly Moon's is the dreamy ice cream world of Molly Moon Neitzel. They focus on local and/or organic ingredients to create both classic and unique flavors...from vanilla bean, "Scout" mint,  and Theo Chocolate to strawberry balsamic, maple walnut, honey lavender, and salted caramel. Don't even get me started on the seasonal flavors. Basically, this is the ice cream shop you wish was in your hood.

Let me just tell you this was one of the most decadent ice cream socials I've ever been to! Beyond the fact that Molly Moon's is some of my favorite, creamiest ice cream ever, they were serving up bourbon caramel cornflakes, chocolate covered saltines (so making these), and my favorite...sprinkles! Beyond the ice cream smorgasbord, we got our books signed by Molly herself, took photos in a Molly Moon's "pint" with giant spoon, made spin art like we did we were kids, and had a really fun time!

Lucky for all of you, she is going on a Parade of Flavors Book Tour on a 12-city national tour. I am so excited to crack open this recipe book and try my hand at here one of a kind flavors. This summer is gonna be gooooooddd! Let me know if you want to be my beta tester!

It's National Cheese Ball Day!

Nothing like a good cheese ball to cue a holiday party or cocktail party*, so great news...today is National Cheese Ball Day! Like you, I'm blindsided by this oh so important dairy heavy holiday.

Food network mini-cheese balls

Whether you buy a cheese ball or make it yourself, they an easy addition to any party plan or appetizer. So little work for such a big return. The best thing about cheese balls: The possibilities are endless...really. You can get cute with mini cheese balls. Who says it has to be savory, try out this peanut butter cheese ball that uses cream cheese! Here's a basic way to make a cheese ball:

1. Grab a cheese or cheeses. Let them come to room temperature or become soft enough to mix with other ingredients.
2. Grab something flavorful or with texture to roll on the outside of the ball. Could be anything from bacon, nuts, herbs, chocolate chips, cranberries, craisins, raisins...you get the picture.
3. Now take your room temperature cheese or cheeses and combine them. (may need a mixer)
4. Add in your seasoning. If you doing savory, look to Worcestershire, onion powder, garlic powder, paprika, ranch dressing mix...whatever strikes your fancy. If doing sweet,  try peanut butter, nutella, brown sugar, powdered sugars...keep tasting it til it meets your standards. 
5. Now form into a ball or roll...or if you're getting creative a football or grab a mold. Now add in your texture elements to roll it.
6. Wrap it in plastic wrap or cover tightly to chill.
7. Then serve! (with crackers, sliced meats, veggies, cookies...)

If the above, somewhat rambly "recipe" has taught you anything it's that cheese balls are Choose Your Own Adventure. It's one of the reasons I think they are so awesome.


*Disclaimer: there may be some out there who are hating on the cheese balls...you're sorely mistake my friends. Embrace this awesome treat for what it is. 

P.S. Just thought of an awesome way to pump up a savory cheese ball...roll it in Cheeze-Its. 

Meatless Mondays: Loaded Sweet Potatoes

I've been wanting to do Meatless Monday for awhile now, but quite frankly I don't plan ahead enough. Today I made a plan, got the ingredients, and let my creativity flow. This meal was so so satisfying. I didn't finish my portion and even an hour after I was still full!

Loaded Sweet Potatoes
serves 2 (with leftovers)

ingredients

• 2 medium sized sweet potatoes
• 1 tbs olive oil
• 1 avocado, chopped (or guacamole if you prefer)
• cilantro
• pico de gallo
• 1/4 cup water or vegetable stock or beer or white wine
• 1 can (15oz) of black beans (no salt), drained and rinsed
• 1/2-1 cup chopped yellow onion (varies by how much you like onion)
• 1/2 cup frozen corn
• bunch of cilantro, roughly chopped
• 1 tbs cumin
• 1 tsp ancho chile powder
• 1 tsp coriander
• 2 tsp garlic powder
• fresh cracked pepper
• salt

directions

1. Preheat oven to 350 or 375 degrees. (It doesn't totally matters, because the sweet potatoes are done with you can squeeze it and it's tender.)
2. Drizzle olive oil over sweet potatoes and rub it all over. Season the sweet potatoes with salt and pepper. Bake for about 40 minutes.
3. Meanwhile heat a pan (med-high), then put in frozen corn in the dry pan. Don't mess with it. We want to char it a bit. Season it with the cumin, coriander, ancho chile powder, garlic powder, pepper and salt. Let it cook for a few minutes.  then stir it up a bit and let it cook undisturbed for another few minutes. Keep cooking until it's got some charring and starting to really smell great! Put the corn in a bowl with the beans. stir it up. 
4. Deglaze the pan using water, vegetable stock or other liquid of choice. Throw in your onions to saute. Cook until they are translucent and soft. 
5. Now add the beans and corn into the pan with the onions. Saute it all together for a few minutes. Taste it...see if you need adjust the seasoning. (add cumin for smokiness, maybe you like it hot? add some hot sauce or cayenne or ground ancho chile.)
6. Set aside in a bowl. Now take your roughly chopped cilantro and gently stir it in.
7. When sweet potatoes are soft and tender to the touch, they are ready! Let them cool for a bit and cut it open in and * pattern. I mashed it up a little bit to allow for an area to put your corn/bean/onion/cilantro mixture. 
8. Start loading it up with the corn/bean/onion/cilantro mixture. (If you want to add cheese, do it now...and put it back into the oven for a few minutes to melt.) Now add the pico de gallo and  finish with chopped avocado.

Malted Milk Chocolate Chip Cookies

by Laura

I'm crazy about chocolate chip cookies and I'm always looking for a new recipe to top my favorites. Pioneer Woman, Ree Drummond has crafted a wonderful recipe that features an ingredient I never considered in a cookie...Malted Milk! The malted milk added a lovely chewy texture and the equal parts brown and granulated sugar gave the cookie a rich golden color to this buttery thin cookie. This recipe will definitely be made again...possibly tomorrow! ha!

Malted Milk Chocolate Chip Cookies

Ingredients

• 2 sticks unsalted butter, softened
• 3/4 cup golden brown sugar
• 3/4 cup granulated sugar
• 2 whole eggs
• 2 teaspoons vanilla extract
• 1/2 cup (rounded) malted milk powder
• 2 cups all-purpose flour
• 1 1/4 teaspoon baking soda
• 1 1/4 teaspoon salt
• One 12-ounce bag milk chocolate chips

Directions

Preheat the oven to 330 degrees F. (Laura's note: the original recipe calls for 375 degrees F- I found the lower temp worked better for me!)

Cream the butter, then add both sugars and cream until fluffy. Add the eggs and beat slightly, then add the vanilla and beat until combined. Add the malted milk powder and beat until combined.

In a separate bowl, sift together the flour, baking soda and salt. Add to the butter mixture, beating gently until just combined. Add the chocolate chips and stir in gently.

Drop by teaspoonfuls (or use a cookie scoop) on an ungreased baking sheet, leaving plenty of space between the cookies (they spread out quite a bit). Bake for 9 to 11 minutes.(Laura's Note: Don't forget to turn the cookie sheet half-way through the baking time. Also in my oven 9 minutes was too long and burned the bottoms of the first batch.) The cookies will be very flat and very chewy. Allow to cool slightly before removing from pan with a spatula.

Optional: Allow to cool completely, then use 2 cookies to make an ice cream sandwich. Add sprinkles to the sides of the ice cream, then wrap individually in plastic wrap. 

Happy baking while the cool weather is still here! 

I Want To Marry You Cookies

by Laura

So, I already have my go-to chocolate chip cookie recipe memorized and probably could make it with my eyes closed, but these I Want To Marry You Cookies are game changers. (Scroll down to the Cook's note  if you want to know the story behind the name.)

I found the recipe on Cooking Channel, but adapted the directions a bit based on my baking preferences.

Ingredients 
1 cup butter (Laura's Note: unsalted butter)
1 1/4 cups dark brown sugar
1/2 cup granulated sugar
1 egg
1 egg yolk
1 teaspoon pure vanilla extract
2 cups flour
1 cup uncooked rolled oats
1/2 teaspoon baking soda
Salt (Laura's Note: I suggest Kosher)
1/4 teaspoon ground cinnamon
1 cup white chocolate chips
1 cup chocolate chips (Laura's Note: I did a mix of dark and milk chocolate)


Directions
In a medium saucepan, melt the butter over medium heat until melted. Remove from the heat. 


Add the dark brown sugar and granulated sugar and stir until sugars are incorporated and smooth. Chill the mixture for 10 minutes. (Laura's Note: Swith all the ingredients into a heatsafe mixing bowl large enough to mix all the ingredients)


Remove from the refrigerator and stir in the egg, egg yolk, and vanilla. 


Add the flour, oats, baking soda, 1/2 teaspoon salt, and cinnamon and mix together. (Laura's Note: I stirred all the dry ingredients together first and added it to the sugar/butter mixture a third at a time.)


Stir in the white chocolate chips and chocolate chips. 


Roll by hand into 24 medium-size balls or use a scoop, and place on a light-colored cookie sheet. (Laura's Note: Use two cookies sheets if possible. I only had one light-colored cookie sheet so I put half the cookie dough balls on a plate and half on the sheet.)


Chill for 30 minutes. 


Preheat the oven to 325 degrees F. Remove the cookies from the refrigerator and bake for 12 to 14 minutes. (Laura's Note: You'll need to bake the cookies in two batches as the cookies will spread significantly so space them out. Also turn them half way through the baking time.)


Cook's Note: About the name. These cookies are the surefire way to get someone to fall in love with you...or at the very least gain a serious addiction to cookies. By giving these cookies away, you may need to be prepared for a marriage proposal on the spot. I have been baking since I was a little one. I was the only girl in a house full of brothers (5 to be exact), so I quickly found my spot in the kitchen. My love affair with baking started with cookies and it is how I won dates in high school by delivering them every Sunday nigh to my "friends." Love would usually ensue. Now I find joy in baking them for my own 4 little ones and they are my ultimate taste testers in the quest for the perfect cookie. They say we got it years ago so it is about time to share it. Everyone can make a chocolate chip cookie and it is usually involves some type of creaming of the butter and sugars. This is what makes mine unique (and ridiculously sinful). Everything is done in one glorious pan - the saucepan. You melt the butter completely and then add the sugars. The aroma that comes from the sugars as they dissolve into the butter is heavenly. It adds a rich, toffee flavor to the cookies that you don't get from creaming and creates a smooth, melt-in-your-mouth texture.


I made these last night and basically I have a new recipe to memorize. Make these and I'm sure you'll agree.