Friday, July 27, 2012

Pizza Cookies


Yes, pizza cookies. Just like DiGiorno’s combination Pizza and Cookies box only more efficient. I took basic cookie dough and hopped it up with pepperoni, mozzarella, and sun-dried tomatoes. A house that smells like hot pizza and cookies at the same time? Glorious! (Although some people wouldn't agree). Exhibit A:



Nick's definitely not the first person who has said that to me, and he most certainly will not be the last. But that only fuels my desire to keep cranking out these oddball experiments. Are you with me? If so, grab your recipes for your favorite chocolate chip cookies dough base, some pizza toppings, and an open mind, and join me in creating more of these beautiful cookies you see below.



Pizza Cookies

For a recipe that will put all of your former leftovers to shame, visit Foodbeast.

Monday, July 23, 2012

Hostess Cupcake Truffles

It’s time to get nostalgic people. Think back to the days when your mom packed your lunch for school. You would beg her to buy you Hostess® Cupcakes, but she never would. Now you go to the grocery and stare longingly at those blue and white boxes, wishing you could have one. Well, guess what, you have a job and a credit card with your name on it, so you can run out to the store right now and buy as many boxes of those fabulous snack cakes as you want and eat them right up, or you could do this…

Hostess Cupcake Truffles

For the cream-filled, chocolate-y details, visit Foodbeast

Thursday, July 12, 2012

Fruity Pebbles, Froot Loops, and Trix Cereal Bark

I love fruity cereal, Fruity Pebbles being my favorite; however, Froot Loops or Trix will do in a pinch. But what if I don't want to choose? If I'm feeling particularly fruity (when isn't that the case?), then I can just munch on all three. Why? Because I'm grown and am allowed to do that now. And I can even take it one step further. How about smacking all three down on a slab of yummy white chocolate to make one travel-friendly, easy-to-share snack.





Fruity Pebbles, Froot Loops, and Trix Cereal Bark


Ingredients

  • 1 cup each of your favorite cereal (your the one who's going to eat it, so you just make it however you want)
  • 12oz white chocolate chips (or other chocolate of your choice)
Directions

  1. Cover cookie sheet with wax paper.
  2. Combine cereals in a big bowl.
  3. Melt chocolate chips and spread out on wax paper.
  4. Evenly drop cereal all over the chocolate and smash it down.
  5. Add some nice, cold milk to the left over cereal and eat it up while you are waiting for your chocolate to harden.

Yum yum yum! One yum for each cereal. It's a burst of fruity crunchy goodness with a nice solid, but subtle white chocolate undertone. Make it. Eat it. Love it.

Saturday, July 7, 2012

Chewy Sugar Cookies


Discovery! At long last, I have finally found them: chewy sugar cookies that are actually chewy! I think  might have seen this recipe before, too, but the cream cheese threw me for a loop. So I am glad I made them anyways because, wow, they are exactly what I have been looking for. Thank you America's Test Kitchen for never letting me down! Oh man, look at them. Look. At. Them. You wish you looked that chewy.




Chewy Sugar Cookies


Ingredients

  • 2¼c (11¼ oz) flour
  • ½t baking soda
  • 1t baking powder
  • ½t salt
  • 1½c (10½ oz) sugar, plus ⅓ cup for rolling
  • 2oz cream cheese, cut into 8 pieces
  • 6T butter, melted and still warm
  • ⅓c oil
  • 1 egg
  • 1T milk
  • 2t vanilla extract

Directions

  1. Preheat oven to 350 degrees. Parchment up your baking sheets. 
  2. Whisk flour, baking soda, baking powder, and salt together and set aside.
  3. Place 1½c sugar and cream cheese in large bowl. Place remaining ⅓c sugar in a different bowl. 
  4. Pour warm butter over sugar and cream cheese and whisk, then add in the oil and whisk some more. (Yes, it's all hand mixed.)
  5.  Add egg, milk, and vanilla and keep on whisking. 
  6. Add flour mixture and mix with spatula until dough forms.
  7. Scoops out cookies (about 2 tablespoons each to make around 24 cookies). Roll dough into balls, then roll in sugar and place on cookie sheet. Feel free to slightly flatten dough with the bottom of a cup or leave it relatively round.  
  8. Bake until edges are set and beginning to brown (11 to 13 minutes). It's probably best to under-cook them if you are unsure. 
  9. Cool cookies on baking sheets 5 minutes, then cool to room temp.
I know they might look really good fresh out of the oven, but you must wait, wait, wait until they are completely cool. I promise, if you did it right, they will still be chewy... even days after you've made them. And, heads up, they are perfect for making ice cream sandwiches! 

Monday, July 2, 2012

Chocolate-Covered Veggie Tray


This is the perfect Independence—or any other—Day recipe for those of you who can’t decide whether you want to make an appetizer or dessert to take to that blazingly-hot cook out.
It’s a desstizer. It’s an appessert. It’s a chocolate-covered veggie tray! Significantly easier than the labor-intensive cake balls that you were considering, but also significantly less of a cop out than that bag of chips you had your eye on.
The variety of veggie is up to you and your local grocer. I snagged a pre-made tray (no shame in my game) because not only did it have veggies, it had cheese and bits of meat too. Deluxe!


Chocolate-Covered Veggie Tray

For the all the Ranch-dipped details, visit Foodbeast.