Peanut Butter Candy Corn Chocolate Chip Cookies

 

Have you tried the peanut butter and candy corn combination?  It's pretty tasty.  I made this recipe for homemade Butterfingers that are delish.  I thought that I would add the candy corn to some basic peanut butter cookies and throw in some chocolate chips for good measure.  You can see how some of the candy corn oozes out of the cookies but that just makes it more fun for the kids!  Just make sure you spray your pan with a non-stick spray before baking.

 

 

PBCCCC Cookies

1 Cup softened butter

1/2 Cup sugar

3/4 Cup packed brown sugar

2 eggs

1 Cup creamy peanut butter

1 tsp vanilla

1 tsp baking soda

1/2 tsp salt

2 Cups all purpose flour

1 Cup chocolate chips (milk or semi-sweet)

11 oz package candy corn

 

Preheat oven to 350 degrees.  Cream together butter and sugars.  Add eggs, peanut butter, and vanilla and mix well.  Add remaining ingredients and mix until incorporated.  Spray cookie sheet with non-stick spray and use a scoop to drop cookies onto the sheet.  Bake for about 9-10 minutes.  

Twix Bars

Twix Bars

 

 

 

Here's a delicious recipe for Twix bars.  I do not remember where I got this recipe.  It was before the days of Pinterest when I had to print up recipes from other blogs!  I've changed it a bit and it's a hit at our house. 

 

 

Twix Bars

 

Cookie base:

1 3/4 Cup all purpose flour

1 Cup cold butter

1/2 Cup packed brown sugar

 

Caramel filling:

3/4 Cup butter

1/2 Cup packed brown sugar

3 Tablespoons corn syrup

14 oz. can sweetened condensed milk

1 tsp. vanilla

 

Chocolate top layer:

1 bag 12 oz chocolate chips (I used milk chocolate)

1 Tbsp butter

 

 

Place all the cookie base ingredients into a food processor and pulse until they start to mix together.  It will not all blend together but will make small clumps when ready.  Press into a 9 X 13" pan that has been sprayed with non-stick spray.  Bake at 350 for 20 minutes or until lightly golden brown.

 

While the crust is baking, make the caramel filling.  Combine all the caramel ingredients except vanilla in a non-stick pan and heat over medium-high heat.  Stir constantly until it comes to a boil.  The butter will separate but later incorporate into the mix.  Reduce heat and simmer for about 6-8 minutes while constantly stirring.  Great arm workout!  Remove from heat and add vanilla.  Pour over the cookie crust and refrigerate until the caramel layer is cold and firm.

 

Melt the chocolate chips and butter in microwave, or over double boiler, and spread over cooled caramel layer.  I think I might try melting peanut butter chips or making a peanut butter sauce and spread over the caramel and top with chocolate next time!  Or try a layer of white chocolate....

 

 



Zucchini Skillet

Summertime means lots of zucchini and this is a favorite recipe that the whole family can enjoy.  The flavor combinations are reminiscent of pizza! 

Ingredients

1 Tbsp oil (olive, canola, whatever you prefer)

2 medium size zucchini

1/4 C finely diced onion

2 tsp minced garlic

1 diced tomato

1/2 tsp dried oregano

1/2 C shredded mozzarella cheese

salt and pepper to taste

Heat oil in nonstick skillet over medium high heat. Slice zucchini and add to skillet. This recipe is for small to average size zucchini so adjust recipe as needed. Stir and cook for about 5 minutes.  Add onion, garlic and oregano (I use an Italian mix from Penzey's  spices which is delish!) and cook for a few more minutes until lightly browned.  Add tomato (you can use canned diced tomatoes or even salsa if you don't have a tomato on hand). Bring just to a boil and reduce heat to low.  Simmer 3-5 minutes until zucchini is crisp tender. Sprinkle top with cheese and cover with lid until cheese melts. Serve hot.

Frosted Brownies

If you are having a serious chocolate craving than look no further!  My three year old was upset that I gave away the Mother's Day cake I made and he wanted me to make him something while he took a nap.  I decided to make some brownies and frost them for him since he's my favorite 3 year old.  They didn't last long at our house. 

Frosted Brownies
1 C (2 sticks) butter
1/2 C cocoa
2 C sugar
4 eggs
1 C all-purpose flour
1 tsp salt
1 tsp vanilla
1/2 tsp almond extract (optional)

frosting:
14 Tablespoons butter (1 whole stick and 3/4 of another)
1/4 C cocoa
1/3 C heavy cream (or milk)
1 tsp vanilla
2 C powdered sugar

Preheat oven to 350 degrees.  Melt 2 sticks butter in microwave, over double boiler, or in a saucepan.  Add 1/2 C cocoa and mix well.  Set aside to cool.  In a mixing bowl beat sugar and eggs until light colored and fluffy.  Mix in flour, salt, vanilla, and almond extract if using then add the chocolate/butter mixture.  Pour into a greased jelly roll pan (13X18 sheet pan).  Bake for 20 minutes. 

While brownies are baking you can start the frosting.  Melt the butter in a saucepan and add cocoa.  Mix well and remove from heat.  Add the rest of ingredients and then spread over warm brownies.

Sammy couldn't keep his fingers out of them (notice big finger indentation on brownie!) long enough to get a good pic and these were the last two left when I got around to taking pictures. 

Our favorite chocolate chippers....so far!

I have made many different chocolate chip cookies.  This recipe is so easy and it is our favorite.  It is a pretty standard recipe but with more brown than white sugar and it also has cornstarch in it.  This website has some basic info on cornstarch and its uses. 

You could use other candy or varieties of chocolate chips (butterscotch, milk chocolate, peanut butter, etc).  Sometimes I use part whole wheat flour and part all-purpose flour and have had great results.   

**update 3/12/2013 I have since found a new favorite recipe.  The only thing is you have to refrigerate it overnight and usually when the boys want cookies, they don't want to wait.  If you want another AWESOME recipe try this New York Times chocolate chip cookie over at Brown Eyed Baker.

Chocolate Chippers
Recipe adapted from Apple A Day

1 C softened butter
3/4 C brown sugar
1/4 C sugar
1 egg
2 tsp vanilla
2 C all-purpose flour
2 tsp cornstarch
1 tsp baking soda
1/2 tsp salt
1 package chocolate chips

Preheat oven to 350 degrees.  Cream softened butter with sugars until fluffy (I usually let it mix for about 5 minutes....really cream them good!) then add egg and vanilla.  Add remaining ingredients and mix until incorporated.  Use a scoop and drop onto cookie sheets.  Bake for 8-10 minutes and don't over bake.  Makes about 3 dozen cookies.

Summer Mango Salsa

So it's not quite summer but we've had some great weather.  I love making salsa and I don't have a specific "recipe".  I usually throw in a little of this and a little of that.  It is really something that you can change up each time and usually have good results.  The best is when you can use your tomatoes and peppers picked from the garden or a local farmer's market.  I like to use a variety of peppers but this recipe I just used jalapenos.

Summer Mango Salsa
3 large tomatoes
1/2 red onion
1 mango
2-3 jalapeno peppers (include seeds for more heat)
juice from one lemon or lime
1 T. vinegar (I used rice wine vinegar)
1 T. oil
1 T. minced garlic
salt and pepper to taste

Dice the tomatoes, onion, and peppers and add to large bowl.  You can save your seeds from the jalapenos and add more later if needed.  Here is a good video how to cut your mango.  Add the mango to the bowl and add remaining ingredients.  Mix well and add salt and pepper. 

Here are some other add-ins that we like....
cilantro
sweet corn
black beans
peaches or pineapple instead of mango

Super Simple English Muffin Bread

This bread is some of the easiest and tastiest bread you can make.  It is especially good toasted.  I have tried a couple of recipes for English Muffin bread and this is my favorite. 

English Muffin Bread
recipe adapted from Mel's Kitchen Cafe
1 1/2 Tbsp. yeast
2 3/4 C. warm water
1 1/2 Tbsp. sugar
1 Tbsp. salt
5 3/4 C. flour (all purpose)
a couple tablespoons corn meal (optional)
butter

Add yeast, warm water, and sugar to mixing bowl and let sit until bubbly.  Add remaining ingredients and mix well.  This is not typical bread dough and will be very sticky.  Cover bowl and let rise in a warm area until doubled.  Grease two bread pans with butter and then sprinkle corn meal over the butter.  Stir down the dough and pour into the two pans.  Cover and let rise again until doubled.  Bake at 350 for about 25 minutes or until lightly browned on top.  Brush tops with butter while warm.