Apple Pie Snickerdoodles

Apple Pie Snickerdoodles (from Heather's French Press)

Ingredients

1/2 cup of butter {softened}

1 1/2 cups of brown sugar

2 eggs

2 tsp vanilla

3/4 cup of apple butter

2 1/4 cups of flour

1/2 tsp salt

1 tbsp corn starch

1 tsp baking powder

1/2 tsp apple pie spice

1/2 tsp cinnamon

For the topping:

1/3 cup of sugar

1/2 tsp apple pie spice

1/2 tsp cinnamon

Instructions

-cream together the butter and brown sugar

-add the eggs one at a time scraping the bowl after each addition

-mix in the vanilla and the apple butter

-combine the flour, corn starch, salt, baking powder, and cinnamon

-add to the butter mixture and mix

-cover the dough with plastic wrap and chill for at least 60 minutes

-pre-heat the oven to 350

-combine the 1/3 cup sugar with the cinnamon and apple pie spice

-scoop 1 tbsp size balls and roll in the cinnamon/sugar

-bake for 10 minutes {rotating sheets half way through baking time}

-cool on sheet for 2 minutes

-finish cooling on rack

(I altered the spices a little from the original recipe.)

S'mores Blossom Cookies

S'mores Blossom Cookies

30 Hershey's Kisses

marshmallows

1/2 c. Crisco

3/4 c. Biscoff Spread*

1/3 c. granulated sugar

1/3 c. packed light brown sugar

1 egg

2 Tbsp. milk

1 tsp. vanilla

1 1/2 c. flour

1 tsp. baking soda

1/2 tsp. salt

extra sugar

1. Heat oven to 375 degrees.

2. Unwrap kisses. Cut regular size marshmallows in half.

3. In large bowl, beat shortening and Biscoff spread until blended. Add 1/3 c. sugar and 1/3 c. brown sugar. Beat until light and fluffy. Add egg, milk, and vanilla. Beat well. Stir together flour, baking soda, and salt. Add to mixture and mix thoroughly. Roll dough into 1-inch balls. Roll in sugar. Bake on ungreased cookie sheet for about 8-10 minutes.

4. Immediately place 1/2 a marshmallow on each cookie. 

5. When all cookies are baked, preheat oven to broil (low). Place cookies back in oven on top rack for 30 seconds. Until marshmallows are toasted. 

6. Immediately place a Hershey kiss on top of each. Cool completely on cooling racks.

Adapted from Peanut Butter Blossoms

*Biscoff Spread is generically known as cookie butter. The Biscoff website will tell you where to buy it in your area.

Risotto with chicken, artichokes, and peas

Finally, I've found another recipe delicious enough to post!

Risotto with Chicken, Artichokes, and Peas
from America's Test Kitchen Cooking for Two 2012 Cookbook

4 tsp. olive oil
1 (9 ounce) package frozen artichoke hearts, thawed
2 (6 ounce) boneless, skinless chicken breasts, trimmed
salt and pepper
1 3/4 c. low-sodium chicken broth (plus a little more if needed)
1 c. water
2 TBSP. unsalted butter
1 small onion, minced
2/3 c. Arborio rice (Italian rice)
1/2 c. dry white wine
1 ounce parmesan cheese (about 1/2 cup)
1/4 c. frozen peas, thawed

1. Heat 2 tsp. of the oil in 10-inch nonstick skillet over medium-high heat until shimmering. Add the artichoke hearts and cook until lightly browned and tender, 4-5 minutes. Transfer the artichoke hearts to a small bowl and set aside.

2. Pat the chicken breasts dry with paper towels and season with salt and pepper. Heat the remaining 2 tsp. oil in the skillet over medium-high heat until just smoking. Carefully lay the chicken in the skillet and cook until well browned on the first side, 6-8 minutes. Flip the chicken, add the broth and water, and bring to a simmer. Cover, reduce the heat to medium-low; and cook until the chicken registers 160-165 degrees on an instant read thermometer, 6-8 minutes.

3. Transfer the chicken to a carving board and pour the cooking liquid into a large glass measuring cup. Add more broth as needed to equal 2 1/2 cups, then transfer to a small saucepan, bring to a simmer, cover, and set aside off the heat to keep warm. When the chicken is cool enough to handle, shred the meat into bite-sized pieces.

4. Melt 1 TBSP of the butter in the skillet over medium heat. Add the onion and 1/4 tsp salt and cook until softened, about 5 minutes. Stir in the rice and cook, stirring often, until the ends of the rice kernels are transparent, about 2 minutes. Stir in the wine and cook until it has been completely absorbed, 1-2 minutes.

5. Stir in 1 cup of the hot broth mixture and continue to simmer, stirring every few minutes, until the liquid is absorbed and the bottom of the pan is almost dry, 7-9 minutes.

6. Stir in 1/2 cup more broth every few minutes as needed to keep the pan bottom from drying out (you may not need all of the broth mixture) and cook, stirring often, until the rice is al dente, another 10-12 minutes.

7. Off the heat, vigorously stir in the remaining 1 TBSP butter and cheese, then gently fold in the chicken, artichokes, and peas. Cover the skillet, reduce the heat to low, and cook until the chicken and vegetables are heated through, about 5 minutes, stirring once halfway through. Season with salt and pepper to taste and serve.

The only thing I might add is some garlic at the same time as the onion.

Miracle Max Cookies

Miracle Max Cookies

3 c. extra crunchy peanut butter

4 1/2 c. rice krispies cereal

1 1/2 - 2 sticks butter (melted and cooled)

6 c. powdered sugar

Mix the above ingredients. Roll into small balls. If it's too hard to handle, add more butter. 

Melt Wilton dark cocoa candy melts. You will need 2 bags, but do not melt all at once. Start with half a bag then melt more. Roll dough balls in melted chocolate. Cool on wax paper. Refrigerate.

Side Note: These cookies were originally called No Bake Chocolate Peanut Butter Cookies, but I already have a No Bake cookie that is nothing like this. When I was rolling the dough in the chocolate, it reminded me of the scene in Princess Bride when Miracle Max and his wife roll the pill in chocolate so it goes down easier. I love that movie!

Beef Stroganoff

from The America's Test Kitchen Family Cookbook

(I just made a slight change from the original recipe.)

8 oz. egg noodles (broad)

3 Tbsp. unsalted butter

2 Tbsp. vegetable oil

12 oz. white button mushrooms, sliced

12 oz. beef tenderloin, (cut in half through the width, and then cut into 1/8 inch thick strips)  Basically, cut into thin strips that are bite size.

1/4 c. dry red wine (the original recipe calls for 3/4 c.)

1 onion (about 3/4 c.)

1 1/2 tsp. brown sugar

1 tsp. tomato paste

1 Tbsp. flour

1 c. low-sodium chicken broth (the original recipe calls for 1/2 c.)

1/3 c. sour cream

1.  Bring 4 quarts water to a boil in large pot.  Add 1 Tbsp. salt and the noodles and cook, stirring often, until they are almost tender but still firm to the bite.  Drain the noodles, then return to the pot and toss with 2 Tbsp. of butter.  Cover to keep warm.

2.  Heat 1 Tbsp. oil in 12 inch skillet over medium-high heat until shimmering.  Add the mushrooms and 1/4 tsp. salt and cook until lightly browned, about 5 minutes, then transfer to a bowl.

3.  Pat the beef dry with paper towels, then season with salt and pepper.  Add the remaining 1 Tbsp. oil to the skillet and return to medium-high heat until just smoking.  Brown the beef, about 5 minutes, then transfer to the bowl with the mushrooms.

4.  Add 1/4 cup of the wine to the skillet and return to medium heat.  Simmer, scraping up any browned bits, until syrupy, about 1 minute.  Transfer the wine to the bowl with the mushrooms and beef.

5.  Add the remaining 1 Tbsp. butter to the skillet and melt over medium heat.  Add the onion, brown sugar, and tomato paste and cook until the onion is lightly browned, about 5 minutes.  Stir in the flour and cook 1 minute.  Whisk in 1 cup broth and simmer until thickened, about 2 minutes.

6.  Add any accumulated juices from the mushrooms and beef.  Stir about 1/2 cup of the sauce into the sour cream in a separate bowl (this will help the sour cream from curdling).  Stir then add the mixture to the skillet.  Add the mushrooms and beef and let warm through.  Season with salt and pepper to taste.  Serve over the warm buttered egg noodles.

This is a fantastic recipe!  I changed the amount of wine, only because my husband has a slight allergy and doesn't like strong wine sauces.  If you want to stick to the original recipe, in direction number 5 add 1/2 cup broth and 1/2 cup wine.

Better-Than-Crack Brownies

recipe and photo from How Sweet It Is

1 batch brownies (boxed mix is fine)
1/2 cup salted peanuts (if don’t have salted, add sea salt)
1 cup chopped Reese’s peanut butter cups
1 1/2 cup milk chocolate chips
1 1/2 cup creamy peanut butter
1/2 tablespoon butter
1 1/2 cups Rice Krispies Cereal

Mix brownies according to directions, and bake for 20-25 minutes in a 9 x 13 baking dish. Remove and top with peanuts and peanut butter cups, and bake for 4-6 minutes more.

While they are finishing baking, melt chocolate chips, peanut butter and butter. Stir in cereal. Remove brownies from oven and evenly pour chocolate mixture over top.

Refrigerate for 2 hours before serving.

Very sweet!  Very yummy!