If You Amore S’mores – Try Peanut Butter S’more Bar Cookies

If You Amore S’mores – Try Peanut Butter S’more Bar Cookies

Sorry for the horrible twist on words in this title. I couldn’t help myself! But seriously, these cookies are outrageous. You may not want to tell your dentist or dietician you’ve eaten Peanut Butter S’more Bars because the sugar content is off the charts. Just sayin’!

I want to give credit to the bloggers who led me to these wonderful cookies.

I follow Six Sisters’ Stuff. Their roundup posts on baked goods always include some keepers. I’ve struck gold many times and last week was no exception. They linked to a recipe by Melanie who writes The Sweet Life. Her recipe is wonderful just as it and I encourage you to visit her site and try the original recipe. I made a few small tweaks to Melanie’s recipe and this was my end result.

Buon appetito!

Peanut Butter S’more Bars

Ingredients
1/2 cup unsalted butter, room temperature
1/2 cup packed brown sugar
1 egg, room temperature
1 tsp. vanilla
1 1/4 cups flour
1 tsp. baking powder
1/4 tsp. salt
1 1/2 cups crushed graham crackers (about 1 1/2 packs)
2 large bars Reese’s Peanut Butter Cup bars
1 small jar marshmallow fluff

Directions

s'more cookie dough

Using paddle attachment, beat butter and brown sugar until fluffy. Add vanilla and egg and continue beating until incorporated. Add salt, baking powder, flour, and graham crackers crumbs. Mix until incorporated.

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Press 1/2 of dough into the bottom of a buttered 8×8 baking dish. Lay individual squares, evenly placed in four rows on top of dough. Press in slightly to keep them from shifting.

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Spread a layer of marshmallow fluff over the peanut butter squares.

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Scoop remaining dough onto the top of the fluff layer and carefully spread out to cover entire layer. Tip: An offset knife works great for spreading!

Bake for 30-45 minutes at 350 degrees or until the center of the top layer is cooked. Cool and cut into squares.

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I have no clue on the calorie content for these bad boys. Make sure you have a glass of milk handy! If these are too sweet for your liking, try my Chocolate Pillows which use a spritz dough and are not quite as sweet!

Chocolate Pillows – The Best Cookies You Will Ever Eat

Chocolate Pillows – The Best Cookies You Will Ever Eat

It is not Christmas if there is not a batch of Chocolate Pillows on the cookie plate in my family. It has been a family favorite since my grandmother tore the recipe out of her Pillsbury’s 15th Bake-Off in 1964. Second Grand Prize Winner Gemma Jane of Olympia, wherever you are – God Bless You!

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The Chocolate Pillow is brilliant in its simplicity. It is never the prettiest cookie on the platter, but is always the first one gone. It was my father’s favorite, my favorite, and now the favorite of countless friends who put in their orders every year!

You will need a cookie press to make these. Buy one today.

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Chocolate Pillows

Ingredients
2 1/2 cups flour
1/2 teaspoon salt
1 cup butter, room temperature
3/4 cup sugar
1 egg
2 teaspoons vanilla
6 full size Hershey bars, broken into sections

Directions

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Cream softened butter with sugar. Add egg and vanilla. Beat well. Add dry ingredients and mix until dough comes together.

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Using cookie press with sawtooth disk, lay long, straight strips of dough (ridge side facing up) onto cookie sheet. Place chocolate sections end to end along each strip of dough. Press a second strip of dough over each row, covering the chocolate pieces.

Using your finger to find the space between each chocolate bar, make a slice with a sharp floured knife.

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Bake at 350 degrees for 20-25 minutes, or until some of the edges start to brown. Cool slightly before breaking apart. Cool completely before storing in an airtight container.

I would love to hear whether any other families out there have been baking these cookies since the ’60s! Buon appetito!

Roasted Squash and Pancetta Risotto Perfect Combination of Sweet and Salty

Roasted Squash and Pancetta Risotto Perfect Combination of Sweet and Salty

I’ve shared my method for making risotto in an earlier post. I love that risotto is a blank canvas for whatever flavors you want to add. All you need is time, patience, and arborio rice!

This time I decided to pair two of my favorite flavors, squash and pancetta. Butternut, acorn, delicata, or whatever variety you prefer will work just fine in risotto. I chose butternut this time.

Ingredients
1 butternut squash
Nutmeg
1 package diced pancetta
Fresh sage, chopped
Butter
Olive oil
Arborio rice
White wine
Chicken stock
Chicken boullion
Onion or shallot, finely chopped
Heavy cream
Parmesan cheese

Directions

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Peel and cube squash into bite-sized pieces. Toss with olive oil, salt, pepper, and a hint of fresh grated nutmeg on a baking sheet. Roast in 400 degree oven until golden, or to desired doneness. This takes about 20-30 minutes.

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While squash is roasting, render out the diced pancetta on the stovetop until crispy. I tossed in a small handful of fresh chopped sage too. Drain off fat and save for later.

Pour stock into pan and warm it up.

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In a separate pan sauté diced shallot or onion in some olive oil and butter. Add rice and toast slightly.

Slowly add stock one ladle at a time, stirring often and allowing each ladle to absorb before adding the next.

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After the rice starts to puff up and look creamy, taste a few kernels for doneness. It should have a slight bite in the center. If it is still too raw, keep adding stock until it reaches desired doneness. Do not overcook it, unless of course you prefer mushy risotto!

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Once the rice is done, fold in the roasted squash, pancetta, a splash of heavy cream (this is optional), and a tablespoon of butter (also optional). Season with freshly ground pepper and salt to taste.

Grate some parmesan cheese over the top and serve immediately.

Pasta with Cauliflower – Not Very Colorful – But Very Satisfying!

Pasta with Cauliflower – Not Very Colorful – But Very Satisfying!

My friends and family know how much I love to prepare pasta. I learned while in Italy that you can use nearly anything to flavor pasta so I frequently raid the fridge or pantry to come up with something new to me. My latest pasta adventure featured cauliflower.

Ingredients
1 head fresh cauliflower
1 pound pasta (any shape you like)
Olive oil
1 cube chicken boullion
3-5 cloves garlic, crushed
1/4-1/2 teaspoon red pepper flakes
1-2 cups breadcrumbs
Salt, pepper
Grated parmesan cheese

Directions

Break up cauliflower into florets and blanch in boiling water for 1-2 minutes. Drain – but keep the cauliflower water and cook your pasta to al dente in it.

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In a large, flat pan over medium heat sauté garlic, chicken bouillon cube, and red pepper flakes in a splash of olive oil. Do not burn the garlic. Break the chicken cube up with your utensil.

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Toss drained cauliflower into pan with garlic and pepper mixture. You may need to add another small splash of olive oil.

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When the pasta is ready and the cauliflower is cooked, but still firm to the bite (5-6 minutes), toss the pasta in with the cauliflower. Add some of the pasta water to moisten. While pasta is finishing up, mix some olive oil into 1-2 cups of breadcrumbs and sauté until light golden in color.

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In a large serving bowl right before you are ready to serve, mix the toasted breadcrumbs in with the pasta/cauliflower combination. Top with parmesan cheese and season to taste.

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The cauliflower really works with the pasta. It is a little too white in color. I think next time I will try this with orange, green, or purple cauliflower to add some interest.

That’s all there is to it! Quick dinner, kind of healthy, and delicious!

If you have a favorite way to serve cauliflower, please let me know. This is the season it tastes best and I am always looking for new ways to serve it up.

Gnocchi and Sausage Soup Warms the Soul

Gnocchi and Sausage Soup Warms the Soul

The great thing about homemade soup is that it is such a forgiving meal. You can forage through your pantry, swag measurements, and make each pot your own creation. The downside is that I can never quite replicate the same pot twice!

That said, this pot of gnocchi and Italian sausage soup was delicious.

Gnocchi and Sausage Soup

Ingredients
1 lb. bulk Italian sausage (I used hot)
1 red bell pepper
1/2 cup diced onion
2 cloves crushed garlic
1-2 chopped fresh tomatoes (optional)
1/2-1 bag spinach
4-6 cups chicken stock (See recipe for homemade.)
1 package gnocchi
1/2-1 cup heavy cream
Salt and pepper to taste

Directions
Brown sausage in the bottom of a stock pot and drain off grease. You could use turkey sausage or links. If you do, remove casings before browning.

hot sausage, onion, pepper

Add diced onion, chopped bell pepper, and crushed garlic. Sauté 3 minutes longer. I had a homegrown tomato in the windowsill and chopped it up and added to the pot. It was not an essential ingredient, but like I said before, it’s soup so be creative!

Tip: If using a milder sausage, add 1/8 tsp. crushed red pepper for some heat. If using your own chicken stock, add 1-2 chicken bullion cubes to intensify the flavor.

Add chicken stock and bring to gentle boil. Add gnocchi and cook 5 minutes or until gnocchi are cooked through. Add spinach and heavy cream. Stir until warmed through and spinach is wilted. Season with salt and pepper.

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Italian sausage is a great soup ingredient since it comes with its own built-in seasoning. I’ve also used kale instead of spinach. Of course kale needs to cook a bit longer so I add it during the sauté step. You could leave out the heavy cream or substitute with coconut milk and a tablespoon of red thai curry for a completely different outcome.

bowl of creamy hot sausage and gnocci soup

Serve with a warm slice of home baked French bread. Here’s my recipe!

Let me know how you like it.

Buon appetito!

The Simplest Most Delicious Cherry Cheesecake Recipe I’ve Ever Made

The Simplest Most Delicious Cherry Cheesecake Recipe I’ve Ever Made

I briefly touched upon this cheery cheesecake recipe in an earlier post highlighting my favorite Thanksgiving desserts, but thought if was worthy of its own mention since I recently made one for a friend. This no-bake version is my aunt’s recipe and it is always devoured. Friends cannot believe how easy it is to make considering how delicious it is. It is perfect for dinner parties since you quite literally whip it up the night before.

No-Bake Cherry Cheesecake

Ingredients
24 graham cracker squares
1/3 cup butter, melted
3 T sugar

8 ounces softened cream cheese
3/4 cup sugar
2 tsp vanilla
1 pint heavy cream (also called whipping cream)
1 can cherry pie filling, chilled

Directions

graham cracker crust
Graham cracker crust (Combine 1 1/2 cups crushed graham crackers, 1/3 cup melted butter, 3 T sugar and press into pie plate. Bake at 350 degrees for 10 minutes. Cool.)

whipped cheesecake filling

Beat softened cream cheese until smooth.
Add sugar and vanilla and beat some more.
Slowly pour in heavy heavy cream and beat until the mixture is thick and fluffy.

no bake cheesecake

Pour/scrape into cooled pie crust.

Chill 24 hours.

Brad Nierenberg's Cheesecake

Top with canned cherries.

This is a regular request for birthdays and special occasions. I know you are thinking that it can’t possibly be that good if it is so simple to make…but it is!

Buon appetito!
Brad

Half Moon Cookies Will Make You Howl in Delight

Half Moon Cookies Will Make You Howl in Delight

I love sharing my family recipes. I would hate to see so many delicious treats end with me someday rather than delighting new generations for years to come. I recently sent my gram’s recipe for Half Moon Cookies to Jeanie and Lulu’s Kitchen, a food blog that features recipes passed down to Leigh from both of her grandmothers.

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I hope you’ll visit Leigh’s blog and peruse through her family treasures. And if you are looking for a new cookie recipe that is cakey, moist, chocolaty, and scrumptious, be sure and bake up a batch of Half Moon Cookies (also called Black and White Cookies.) They are perfect in October as a Halloween treat!

Let me know how you like them!

Here is another wonderful cookie recipe if chocolate is not your thing but you love cinnamon rolls!