Chocolate, Peanut Butter, Oatmeal Cookies

These cookies are my new favorite! My daughter made a batch for me when she last visited. She left some scoops of  cookie dough in the freezer. I would get out a few, pop them in the oven and enjoy warm cookies 15 minutes later. These cookies got me thru recovery from pneumonia, cookies and cheese paninis were the only thing that tasted good. I didn't put the panini maker away for three weeks! Thanks Amber, you saved the day.
Back to the cookies, they are perfect. If you combine a chocolate chip cookie, oatmeal cookie and peanut butter cookie this is what you get. I found it in one of my favorite blogs, Mel's Kitchen Cafe.
I made just a few changes, it's yummy, enjoy!

Chocolate, Peanut Butter, Oatmeal Cookies
2 squares softened butter
1 cup peanut butter
1 cup brown sugar (7 ounces)
1 cup granulated sugar
2 eggs
1 teaspoon vanilla
2 cups flour
1 cup quick oatmeal
2 teaspoons baking soda
1 teaspoon salt
1 1/2-2 cups milk chocolate chips
1 1/2-2 cups Reese's Peanut Butter chips
In the bowl of a stand mixer put butter, sugars and peanut butter, cream together. Add eggs and vanilla, mix together for 2 minutes until light colored. In a separate bowl combine the flour, oatmeal, baking soda and salt. Mix well. Add dry ingredients to peanut butter mixture. Mix gently. Add chips.
Using a medium scoop put cookie dough on a parchment lined baking sheet. Dip a small glass into coarse sugar, use this to slightly flatten cookie.
Bake at 350 for 11-12 minutes. Cookies will look under done, they will firm up as they cool. Let cool on a cooling rack. This recipe make about 4-5 dozen cookies. Share them, freeze them, eat them!
I like to bake a pan of cookies for immediate consumption. Then I portion the cookie dough on a sheet of parchment, slightly flatten as above. Freeze the cookie balls. When frozen put cookie balls in a freezer bag, label and bake within 6 weeks (they never last that long)! To bake put frozen cookie balls on a parchment lined baking stone. Bake at 350 for 15 minutes or until just done. Who doesn't love a warm cookie for a bedtime snack! Now that we are empty nesters this is the perfect way to make cookies.
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Crispy, Chewy Chocolate Chip Cookies

 What--a new cookie?? I couldn't believe I didn't have this cookie on my blog. I checked and drooled as I looked through many chocolate chip cookie recipes. Why is this different?? Well, it has a high butter ratio. Which makes them taste divine.  There is a small amount of oatmeal. This adds to the crunch but doesn't scream, "Hey this is an Oatmeal Cookie".
They are the perfect combination of crisp and chewy. I had the best luck with a small cookie scoop (heaping tablespoon). I tried making a bigger cookie (2 tablespoons) but the dough spread too much. In this recipe smaller is better. Choose your favorite chocolate ---milk, dark, chunk or mini. Don't ruin a good cookie with inferior chocolate! This is a delicious cookie, enjoy and share!
I found the recipe on one of my favorite blogs, Let's Dish!

Crispy, Chewy Chocolate Chip Cookies
1 cup butter, softened
1 cup brown sugar, 7 ounces
1/2 cup white sugar
1 egg
1 egg yolk
1 tablespoon vanilla
2 cups flour
1 cup  old fashioned oatmeal
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups chocolate chips
In the bowl of a stand mixer combine butter and sugars, beat well about 3 minutes. Add egg, egg yolk and vanilla, mix well. In a bowl stir together flour, oatmeal, baking powder, soda and salt. Add to wet mixture. Gently stir just till mixed. Add chocolate chips. Refrigerate for 30 minutes.
Using a small scoop place cookie dough on a parchment lined sheet. Bake at 350 for 10-12 minutes. The cookie should be light brown and the edges will be darker. Do not over bake. Let cookies cool for 2-3 minutes. Remove from cookie sheet and finish cooling on a wire rack.
Printable Recipe

Loaded Macadamia Cookies

My baking adventures are usually fueled by what needs to be used. When you shop at Costco you arrive home with large quantities of individual items. This was great when I regularly fed 8 people. Now we are down to 2, you must pay attention to your food or it will wind up in the compost pile. I hope to never compost Macadamias! So I had a stash of Macadamias in the freezer. Perfect--great start. I also had white chocolate bars. My sweet daughter lives near Chicago. Aldi is a great store with the best chocolate. Dark, white or milk--all delicious. This chocolate is made in Germany. I love it. Amber kindly carries on a good supply of chocolate--thanks Amber, very much appreciated. The recipe called for dried cranberries. Again I had large bags of dried cherries and blueberries from Costco.

These ingredients combined with the addition of oatmeal and a little cinnamon resulted in one amazing cookie. White chocolate is sweet--dried cherries are tart together the are delicious. This could be my new favorite cookie! Thanks to Gold Medal Flour for an excellent recipe.

Loaded Macadamia Cookies
1/2 cup softened butter
1/3 cup granulated sugar
1/3 cup light brown sugar (66 grams)
1 egg
1 teaspoon vanilla
1 cup flour
1 cup oats
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon baking soda
1 cup white chocolate chunks--I purchase a bar of white baking chocolate and chop it
1/2 cup coarsely chopped macadamia nuts
1/2 cup dried fruit--I used the remains of a bag of Berries and Cherries. Yummy.
Mix butter and sugar till creamy, about 2 minutes. Add egg and vanila, stir, Mix in flour, oats, salt, cinnamon and baking soda. Stir gently. Add white chocolate, nuts and dried fruit. Do not overmix. Refrigerate dough for 30 minutes. Scoop dough on parchment lined sheet. Bake at 350 degrees for about 12-15 minutes.
Makes about 2 dozen cookies.
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Disappearing Chocolate Chip Cookies

Do I really need another chocolate chip cookie? I think so because these are just amazing. I would feel guilty if I didn't share this treasure. I had to name them the Disappearing Chocolate Chip Cookies--they will be gone before you know it.
This is a basic chocolate chip cookie with just a few small differences.  A very small amount of cinnamon and toasting the pecans both add to the extra flavor. Melting the butter makes them super easy. How many times have you over micro'd butter? Room temperature is hard to achieve, I am speaking from experience here. You make the cookies in the pan you melted the butter in. Ingenious I say. Try this recipe, be prepared they do disappear quickly.

Disappearing Chocolate Chip Cookie
1 cup butter
1 1/4 cup brown sugar
1/2 cup sugar
1 egg
1 egg yolk
1 teaspoon vanilla
2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon cinnamon
1 cup oatmeal
1 cup semi sweet chocolate chips--I like 60% Cocoa Chips by Ghirdelli
1 cup white chocolate chips--I like to take a bar of white chocolate and cut it into chunks
1 cup toasted pecans--toast pecans on a baking sheet in a 350 oven for 7 minutes or till fragrant

In a medium saucepan melt butter. Remove from heat and add sugars. Stir until incorporated and smooth. Chill the mixture for 10 minutes.
Add egg, egg yolk and vanilla,.
Add flour, baking soda, salt, cinnamon and oatmeal. Mix well.
Add chips and coarsely chopped pecans.
Using a medium cookie scoop place cookies on a parchment lined sheet--chill for 30 minutes.
Bake at 325 for 14 minutes. Cool the cookie a few minutes then slide on a cooling rack.
Watch out these delicious cookies will disappear quickly!
Printable Recipe

Recipe inspired by the Cooking Channel

Great Grains Mini Muffin

I love muffins for breakfast/brunch, they are just a good thing to wake up to. But often muffins are frosted or glazed and really just shout 'dessert', this is fine by me. Occasionally I want something a bit more 'healthy'. Now these probably don't count as health food but they do have whole grains, dried fruit, nuts and yes butter. These 'better for you muffins' are delicious.
The recipe comes from my favorite cookbook,  Baking: From My Home To Yours by Dorie Greenspan. I have made over 60 recipes from this cookbook and only had one failure--and that was my error. This is a great basic cookbook--Dorie is a wonderful teacher.
My favorite dried fruit mix comes from King Arthur Flour. It is their 'fruitcake mix', don't let the word fruitcake scare you. I like it because the dried fruit is chopped so you get little bits of goodness in every bite. It is delicious in cookies, granola, breads and yes, fruitcake. I also like a Berries and Cherries mix sold in the grocery store. But you have to cut the fruit and dried fruit is difficult to chop! Now you know way to much about dried fruit!

Great Grains Mini Muffins
1 cup flour
1/3 cup whole wheat flour
1/3 cup cornmeal
1/3 cup old fashioned oats
1/4 cup sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
1/2 cup pure maple syrup
2 large eggs
1 stick butter, 8 tablespoons, melted and cooled
3/4 cup dried fruit
3/4 cup chopped nuts
In a large bowl whisk together the first 8 ingredients. In another bowl whisk together the buttermilk, syrup, eggs and melted butter. Pour the liquid ingredients over the dry ingredients and mix quickly but gently with a rubber scraper. Batter may be a bit lumpy, please never over mix muffins.Stir in the dried fruit and nuts. Using a small scoop fill mini muffin tins that have been sprayed with Pam. Bake at 400 degrees for about 13 minutes. Makes about 36 mini muffins. Twelve regular size muffins bake for 18-20 minutes.
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Chocolate Oatmeal Peanut Butter Bars

When this yummy recipe popped up on my Face Book feed I had to take a second look. It didn't take me long to realize I needed to make these bars immediately! Like right now, luckily all the ingredients are pantry staples at my house. They came together quickly and baked in 20 minutes. I couldn't resist and tasted a very warm bite--amazing but messy. I put the pan in the fridge till the chocolate cooled. I cut them in good sized bars, wrapped them in parchment and then put them in a cute paper bag. Just the perfect treat for a friends birthday or just for no reason.
Thanks Mel from Mel's Kitchen Cafe--this was just perfect! I adore her blog!

Chocolate Oatmeal Peanut Butter Bars
1 1/2 cups all purpose flour
3/4 teaspoon baking soda
1/4 teaspoon salt
1 cup old fashioned rolled oats
1/2 cup butter---softened
1/3 cup peanut butter, I used crunchy but choose your favorite
1/2 cup granulated sugar
1/2 cup light brown sugar, this is 3.5 ounces
1 teaspoon vanilla extract
1 large egg
1 large egg yolk
1 cup peanut butter chips--I only use Reese's
1 cup chocolate chips--I tried 60% Bittersweet, yummy but next time I might try milk chocolate and go with a peanut butter cup in mind. Use the chocolate you love but don't skimp on the peanut butter chips.

In a medium bowl mix together the flour, baking soda, salt and oatmeal, whisk well.
In the bowl of a stand mixer fitted with the paddle attachment cream together the butter, peanut butter and sugars. Mix well, about 3 minutes. Mix in the egg and egg yolk and the vanilla until combined.
Gently stir in the dry ingredients and chips. Mix until just combined--don't over mix.
Press batter in a greased 9x13 pan. I use my small offset scraper to even out stiff batter.
Bake at 350 for 18-20 minutes. Mine took the full 20 minutes. Bars should just begin to brown around the edges--don't over bake--they will be dry
Printable Recipe.

My Favorite Granola

I am a granola junkie. I love granola--for breakfast, for snacks for gifts. What's not to love about granola? I have several granola recipes on my blog and they are all delicious. Try any one of them and you will be happy. So why a new recipe?? Because it is the best! It is a pretty ordinary recipe with a few crucial differences. First use whole almonds and just rough chop them. I use my Pampered Chef Food Chopper, a few chops and you have an assortment of almond pieces. This adds a great texture. The next big difference is the way the granola is cooked. Spread it on a large rimmed cookie sheet and press it down with a large metal spatula. Use some pressure. Bake it--and Do Not stir it. When the granola is cool you can break it in chunks. This granola is crisp and light. It is delicious. It is a recipe from America's Test Kitchen. It is my new favorite granola!

My Favorite Granola
5 cups Old Fashioned Oats
2 cups Almonds, chopped coarse
4 teaspoons Vanilla
1/2 teaspoon Salt
1/3 cup Maple Syrup
1/3 cup Brown Sugar
1/2 cup Vegetable Oil
1 cup Dried Fruit--if desired
In a large bowl whisk together salt, sugar, syrup and vanilla. Add oil and mix well. Add oats and chopped almonds, mix until thoroughly coated. Transfer mixture to a large rimmed baking sheet lined with parchment paper. Using a large stiff metal spatula press mixture into pan until compact.
Bake in a 325 degree oven for about 35-40 minutes until light brown, rotating pan once half way through baking.
Cool on a wire rack for at least 1 hour. Break granola into pieces of desired size. Add dried fruit if desired.
Granola can be stored in an airtight container for 2 weeks.
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Triple Layer Brownie

 

Triple Layer Brownies

1 cup quick or old fashioned oats

1/2 cup chopped salted dry roasted peanuts

1/2 cup (3.5 ounces)  brown sugar

1/3 cup flour

1/4 teaspoon soda

1/2 cup butter, melted

1 pkg (18-20 oz) fudge brownie mix (plus ingredients to make brownies)

3/4 cup semi-sweet chocolate morsels

1/2 cup creamy peanut butter

Additional chopped peanuts

1. Preheat oven to 350. Spray 9 x13 baking pan with nonstick cooking spray. Combine oats, peanuts, brown sugar, flour and baking soda in a large mixing bowl. Add melted butter: mix well. Press oat mixture into the bottom of pan. Bake for 8 minutes. 

2. Prepare brownie mix according to package instructions. Spoon batter evenly over crust. Bake 24-28 minutes or until toothpick comes out clean. Cool completely.

3. Combine chocolate chips and peanut butter in a small microwave safe bowl. Microwave on high 1 minute; stir until smooth. Spread mixture evenly over cooled brownies. Sprinkle with additional chopped peanuts. Cool until chocolate mixture is set.

Printable Recipe

This delicious brownie recipe comes from Pampered Chef. It makes a thick, rich bar that is perfect for sharing. I did not use a brownie mix, I just used a favorite 'easy brownie' recipe--I will post it soon. I don't often purchase brownie mixes, but I always have sugar, flour, cocoa, eggs and butter on hand.

My Favorite Cookie

My Favorite Cookie--now a heading like that will get my attention. I love cookies and have been making cookies for about 50 years. That is a lot of cookies! 
When Mel at My Kitchen Cafe said  this Chewy Oatmeal Chocolate Chip Coconut Cookie was her favorite cookie I had to give it a closer look.It certainly had possibilities--it contained all the ingredients that make a yummy cookie. I made a few changes My Favorite Cookie has nuts, less coconut, a mixture of milk chocolate and semi sweet chips. I made it and declared--it is my new favorite cookie!

My Favorite Cookie
1 cup old fashioned oatmeal
2 1/4 cups flour
1 teaspoon salt
1 teaspoon baking soda
1 cup butter, softened
1 1/4 cups brown sugar (250 grams)
1/2 cup dark brown sugar (100 grams)
2 eggs
1 tablespoon vanilla
3/4 cup coconut
3/4 cup coarsely chopped pecans
3/4 cup semi sweet chocolate chips
3/4 cup milk chocolate chips
Put oatmeal, flour, salt and baking soda in a food processor. Pulse several times until coarse. In a stand mixer beat butter until creamy, add sugars and beat 2 minutes, add eggs and vanilla and beat 2 minutes. Slowly add flour mixture and mix until just blended. Stir in coconut, pecans and chocolate chips. Use a Pampered Chef medium scoop and scoop cookie dough on a parchment lined sheet. Bake at 350 for about 13 minutes until cookie is set and light brown. Cool on cookie sheet for several minutes and then on a cooling rack. Makes 3-4 dozen cookies. Serve with a tall glass of cold milk. Share...or you will overeat!
Next time I make this cookie I just might add white chocolate chips to the mix.
Printable recipe

Martha's White Choclate, Cranberry Cookies

I have both the Martha Stewart Cookie and Cupcake Cookbooks. They consistently contain winning recipes. I am happy to say I made another delicious recipe. White Chocolate Chunk Cookies was the original recipe. My sweet little neighbor chose the recipe. All went well until we read 'golden raisins'. I don't do raisins and my little friend didn't want raisins so we eliminated them. I tried to talk her into using dried cranberries--she was not happy with that addition either. So we made cookies minus dried fruit--delicious. I sent her home with a plate of cookies and then added some dried cranberries to the remaining dough--perfect. So any way you make these cookies they will be delicious. Even with golden raisins!

Martha's White Chocolate, Cranberry Cookies
1 cup butter, room temperature
1/2 cup granulated sugar
1/2 cup brown sugar (3.5 ounces)
2 eggs
1 teaspoon vanilla
2 cups flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups old fashioned oats
2 cups (8 ounces) good quality White Chocolate Chunks--I used a Ghirardelli White Baking Bar, chopped
1 cup sweetened coconut
1 cup golden raisins or dried cranberries (if desired)
1 cup coarsely chopped walnuts
Beat butter and sugars in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed for about 2 minutes. Add eggs one at a time beating for a minute after each addition. Stir in vanilla.
Stir together the flour, salt, baking powder and baking soda. Gradually add flour mixture to butter. Keep on low speed. Stir in the oats, coconut, white chocolate, dried fruit and walnuts.
Using a medium scoop drop on parchment covered stone. Bake at 350 for about 12-14 minutes. Cool on pan for 2 minutes then remove to a cooling rack. Makes about 4 dozen cookies
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Enjoy these delicious chunky cookies. I love that they have all the good things in them--chocolate, nuts, oatmeal, coconut, dried fruit----yummy!

Soft Oatmeal Cookies with Browned Butter Frosting

Brown Butter is so trendy right now--and it should be. Most anything made with browned butter is delicious. But it is certainly not a new flavor. 50 years ago my Mother made a delicious butterscotch cookie with a browned butter frosting. Mom didn't make them often because they were a lot of work. My Dad loved them so she made them for him--often hiding them in the back of the freezer. The point being brown butter has really been around for awhile. I will get Moms recipe and blog about them someday.
Today we have a simple oatmeal cookie turned epic. Yes I think brown butter glaze raises these cookies to the epic status! Enjoy this yummy recipe.

Oatmeal Cookies with Browned Butter Glaze

1/2 cup butter, softened
1/4 cup + 2 tablespoons sugar
1/2 cup light brown sugar (3.5 ounces)
1 egg
1 teaspoon vanilla
1 cup flour
1 1/4 cups baby oats
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt

Cream butter and sugars until light and fluffy.  Add egg and vanilla and beat for another minute.  Add the remaining ingredients and mix gently just until incorporated.  Drop dough using a 1 Tablespoon scoop and bake for 8-9 minutes at 350.  The cookies do not brown very much and they will look slightly underdone.  Cool.  Top with browned butter glaze.

I made this recipe in my food processor—it is so quick. Combine butter, sugars, egg and vanilla in bowl. Process with metal blade for 30 seconds. Scrape down sides. Sprinkle the remaining ingredients in bowl. Pulse 10 times. It will still look under mixed—this is fine, just use a spatula and stir together. It is that easy and it works! This is my favorite way to make a small batch of cookies.

Browned Butter Glaze
4 tablespoons butter
3 tablespoons milk
1/2 teaspoon vanilla
2 cups powdered sugar

Heat butter in a small saucepan over medium heat until browned.  There will be brown bits in the bottom of the pan and it will have a nutty aroma. Be careful—don’t multi task while doing this. Butter goes from brown to black in seconds! (I really know). Remove from heat and cool slightly.  Mix in the remaining ingredients adding milk until desired consistency.  Drizzle over cooled cookies. I put frosting in a Ziploc baggie, cut off the corner and drizzle. I like plenty of frosting/glaze so I make wide drizzles-or plenty of skinny drizzles. Use your creative license!

Makes about 2 ½ dozen small cookies

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Look at my cute helper--my grandchildren live states away so my darling next door neighbor is happy to fill in. She likes making (and eating) cookies as much as I do!
This recipe was inspired by Jenn's recipe on Eat Cake For Dinner--one of my favorite blogs.

Coconut Oil Granola

I purchased a tub of Coconut Oil at Costco and have enjoyed finding recipes that include it. So far I have been very happy with this new find! I Googled, 'granola using coconut oil', several recipes appeared. Google is great. I read over many recipes and this was what I came up with. I love making granola--I have several recipes on my blog--all delicious I might add. Here is another granola recipe to add to the group! It is yummy.

Coconut Oil Granola
4 cups oats
3/4 cup sliced almonds
3/4 cup walnuts, coarsely chopped
1 cup unsweetened coconut curls
1/4 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon cardamom
1/2 cup coconut oil
1/4 cup honey
1/4 cup brown sugar
1 tablespoon maple syrup
1 tablespoon vanilla
Mix oats, nuts coconut, salt, cinnamon and cardamom in a large bowl. In a small saucepan melt coconut oil, brown sugar, honey, maple syrup and vanilla. Pour over oat mixture and stir. Pour on a sheet pan and bake at 325 for about 25 minutes. Stir often. Cook granola until desired crispness. Granola will continue to get crisp as it cools. Be careful--it is easy to overcook! Enjoy with yogurt, fruit or milk.I just had some of this granola sprinkled on a bowl of vanilla ice cream--it is delicious, I know!
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Olive Oil Granola

I have tried many granola recipes--you will find several on my blog--all delicious. But I had not tried granola that contained olive oil so of course I had to. Now I have another granola recipe that I love. This granola has plenty of sweetness: honey, pure maple syrup and brown sugar. It is flavored with cinnamon and cardamom, nuts and dried fruit round out the list of ingredients.
This granola stayed in chunks (maybe because of the egg white?) which I like--it is much easier to snack on. You also add the dried fruit before you cook it so the fruit is stuck to the yummy chunks of goodness. I liked it and will certainly make it again. I found it while looking at quilt blogs. It was a fun surprise in the middle of beautiful quilts!

Olive Oil Granola
4 1/2 cups old fashioned oats
1/2 cup extra virgin olive oil
1/2 cup brown sugar
1/4 cup honey
3/4 cup pure maple syrup
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon cardamom
2 cups nuts/seeds (I used raw cashews and slivered almonds)
3/4 cup dried fruit (I used King Arthur Flour's Fruit Cake Blend--best dried fruit on the planet)
1 egg white
Mix all ingredients except egg white in a large bowl stir until all the sweetness is incorporated. Whisk egg white and add to mixture, stir. Pour mixture on a sheet pan that is covered with parchment paper.
Bake at 325 for about 45-50 minutes, stir every 15 minutes. It will firm as it cools.
Serve on plain Greek Yogurt with fresh berries. It also makes a yummy snack.
 Thank you Crazy Mom Quilts for this fun recipe. She also has some amazing quilts to drool over.

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Strawberry Rhubarb Crisp

It has been a long cold winter in Utah. We had our first 70+ degree day yesterday, looks like spring just might make it. I looked out my kitchen window to our barren garden space and I think overnight our rhubarb plant shot up. I did a close up and realized the rhubarb was perfectly tender and ready to turn into a yummy dessert. My sweet Mother-in-Law Geneel was coming to dinner and I know she loves rhubarb. This was the perfect dessert to top off our meal of Teryaki Salmon and Orzo Pasta. We are one happy family!

Strawberry Rhubarb Crisp
2 cups fresh rhubarb, 1/2 inch slices
2 cups strawberries, hulled and quartered
3/8 cup sugar
zest from 1 orange
1/4 cup fresh squeezed orange juice
1 tablespoon cornstarch
Mix together strawberries, rhubarb, orange zest and sugar. Combine cornstarch with orange juice and stir. Pour over fruit and stir to combine. Put mixture in 8 inch round baking dish--I'm sure an 8 inch square pan would work too. 
Topping:
1/2 cup flour
1/4 cup sugar
1/4 cup brown sugar
1/4 teaspoon salt
3/4 cup quick oatmeal
6 tablespoons cold butter, sliced
Mix together dry ingredients and cut in butter with a pastry blender or your fingers until the mixture is in crumbles. You could use your food processor or mixer but I didn't want to dirty them. It was easy to mix by hand. Sprinkle the topping over the fruit mixture completely covering. Bake at 350 for about an hour or until the fruit is bubbling and the topping is golden brown. Serve warm with whipped cream or ice cream.
Print Recipe 

I did a Google search for Strawberry Rhubarb Crisp. A recipe by Ina Garten was the winner. It had 42 reviews and almost all were 5 stars. I read the comments and made a few adjustments. I also cut the recipe in half as I wasn't feeding a small army! This recipe would easily feed 4 to 5 adults. I would certainly make this again, we all gave it 5 stars. Next time I will add some chopped walnuts to the topping. The tasty dish will be made often this summer.

Pistachio, White Chocolate, Cherry Cookies SRC

SRC is a wonderful place to meet new bloggers. You are assigned a blog each month--you then have the fun of 'stalking' said blog. I love to spend time at my new friends home. This month I was assigned the blog Food Baby Life. It is written by the delightful Susan from Australia. She has two darling boys. Susan has been a member of the Tuesdays With Dorie and Baking with Julia so I was familiar with many of the delicious recipes on her blog.  I could have easily remade World Peace Cookies and been happy. But Susan has many recipes on her blog that beg baking!
I found myself in the cookie section of her blog--surprise, surprise! Cookies are my weakness (actually one of many). I found myself returning often to a Christmas Cookie--now I know it's not Christmas but we have had so much snow lately it feels like it!  I chose her Pistachio, White Chocolate, Cherry Cookies. These were a party in my mouth! So many flavors and textures; sweet white chocolate, tart dried cherries and the crunch of pistachios. These cookies do have red and green in them but I will be making them year round. Thanks Susan for a new addition to my cookie list!
I made the cookies as per Susan's recipe. I did use dried cherry's instead of dried cranberries--that is what I had. I also got to change my scale to grams and had to research Celsius/Fahrenheit conversions. It was all part of the fun!

Pistachio, White Chocolate, Cherry Cookies 
1 1/4 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
120 g butter, at room temperature
1/2 cup light brown sugar
1 large egg
1 teaspoon vanilla
1/2 cup rolled oats
1/2 cup roasted, salted pistachios, chopped
1 cup white chocolate chips
1 cup dried cherries

Preheat oven to 350 degrees.

Whisk together the flour, salt, baking powder, and baking soda in a medium bowl.

Using an electric mixer beat the butter and sugars until light and fluffy.  Add the egg and vanilla and beat until well combined.  Carefully mix in the dry ingredients then fold  in the oats, pistachios, cherries, and white chocolate.

Roll the dough into balls and place on baking sheet.  Flatten the top of each cookie with your fingers, then bake approximately 10 minutes or until slightly golden on top.  Allow to cool 4 minutes then transfer to a wire rack to cool. Store in an airtight container.

Frosted Oatmeal Peanut Butter Bars

Are these not the best looking bars! And believe me they taste delicious. Day one they were yummy, day two they had improved, day three; still yummy. They didn't make it till day four. This makes a large pan, it is perfect to take to a family gathering or just share some with your neighbors.
This recipe comes from Taste of Home, I read through 8 pages of reviews and decided what I needed to do to make these mine. Several reviewers said it lacked peanut butter flavor--I added peanut butter chips, others said it was dry, I didn't overcook it! I added some oatmeal for body and because I love oatmeal.The best change I made was frosting!  Everything is better frosted don't you think. So, I'm happy to share with you:

Frosted Oatmeal Peanut Butter Bars
2/3 cup butter, soft
2/3 cup peanut butter
1 cup sugar
1 cup brown sugar (7 ounces)
4 eggs
1 tablespoon vanilla extract
2 cups flour
1 cup oatmeal, quick
2 teaspoons baking powder
1/2 teaspoon salt
2 cups milk chocolate chips
1 cup Reese's Peanut Butter Chips
In the bowl of your mixer cream the butter, peanut butter and sugars. Add eggs one at a time, beating well after each one, add vanilla. In another bowl combine oatmeal, flour, baking powder, salt and chips. Gradually add to creamed mixture.
I baked mine in a Large Pampered Chef Bar Pan (the only true pan) that had been sprayed with Pam. Bake at 350 for 25-35 minutes. Do Not Over Bake. All ovens bake differently. Remove from oven when a toothpick comes out with just a few crumbs attached. Cool and Frost with my favorite frosting. Cut in bars, clean your cutting knife often in hot water and dry, this will ensure clean cuts.

One Year Ago---Coconut Curry Soup
Two Years Ago--French Dip Sandwiches
Three Years Ago-All in One Holiday Cake

Paul's Favorite Cookie

I often talk about my girls--this is a cooking blog and my girls cook. But I do have 3 sons. Paul is my middle, middle child. Paul is easy to get along with and a creature of habit. He eats to live--I live to eat. He would be happy with pizza every night. When my kids come to visit I like to make their favorite foods. Paul visited us last week--we enjoyed lunch at Taco Amigo, fresh seafood, homemade pizza and Paul's Favorite Cookie. This cookie is easy to make and yummy. Try it!

Paul's Favorite Cookie
Combine and stir together:
1/2 cup sugar
1/2 cup brown sugar
1 1/3 cup flour
1 cup oatmeal
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1-1 1/2 cup M&M's (may use part chocolate chips)
In another bowl mix together 1 cube butter, very soft (slightly melted), 1 egg, 1 tablespoon vanilla. Combine both mixtures and stir well--you may have to use your hands. Using a medium scoop put cookies on a parchment lined pan. Bake at 350 for about 10-12 minutes.

Paul is an awesome son and a wonderful father. We love Paul and his sweet wife Kaytie. Dean and Baylee complete their family.

Pecan Chewies in a Jar

I needed a quick birthday gift--by quick I mean something that I could make at home! I'm also testing some Christmas gift ideas. So out came my Cookies in a Jar Cookbook by Jackie Gannaway. It is dated 1997. Mason Jars are trendy now--check Pinterest--I guess this book was before it's time, it is 15 years old. But age matters not, I layered a Jar and it was beautiful; then I baked a jar. I was not about to give away a cookie mix that wasn't delicious! I'm happy to say this recipe was a winner. I think it would be a good idea to always have a jar or two made. They could be used for unexpected birthday or hostess gifts. The lady I'm giving it to has Grandchildren that visit often--this would be a perfect activity. Kids would love making these cookies.
There are 26 recipes in the book. I made Pecan Chewies--you can too!

Pecan Chewies in a Jar
In a clean wide mouth quart size canning jar layer the following ingredients in the order given. Using a Tart Tamper compress each layer, this is a must. If you don't follow this step all the ingredients will not fit in the jar. Let's layer:
1/2 cup sugar
1/2 cup brown sugar (3.5 ounces), yes I do weigh my brown sugar. I found I was using a heavy hand at the 'firmly packing' step. Cooking by weight has improved my baked goods
1 1/4 cup old fashioned oats
3/4 cup finely chopped pecans
1 cup crisp rice cereal (this also got packed down a little)
3/4 cup flour mixed with 1/2 teaspoon baking soda, 1/2 teaspoon baking powder and 1/4 teaspoon salt.
Cover with a clean lid--top with a fun tag and instructions.
To make cookies, in a large bowl mix together 1 square very soft butter, 1 beaten egg, 1 tablespoon vanilla. Add contents of the jar and mix. You will need to finish mixing with your hands!
Using a medium Pampered Chef Cookie scoop put dough ball on parchment lined cookie sheets. Bake at 350 for 12 minutes or until edges are lightly brown. The recipe makes about 2 1/2-3 dozen cookies.
 I couldn't help myself--I did drizzle some of the cookies with white chocolate. They were both delicious. These will be part of my Christmas gifts this year. I will make them a week or so before Christmas. They are best used within about a month. They can be stored longer--the brown sugar may harden a little. Enjoy. These are a fun treat!

Autumn Granola

I have 6 granola recipes on my blog, do I really need one more? Yes I do. This beautiful granola gets it's fall colors from some delicious dried fruit that I purchase from King Arthur Flour. It is their Fruitcake Blend but  don't let the word fruitcake scare you. This is my favorite blend of dried fruit because the pieces are small but the flavor isn't. It contains dried pineapple, golden raisins, apricots, cranberries and dates. Beautiful little bites of fall. I made two batches, one for me and one to share. Who doesn't like a bag of homemade granola.

Autumn Granola---inspired by Cooking For Seven

4 cups oatmeal
1 cup coconut
1 1/2 cup nuts (I used walnuts but use what you love)
1/4 teaspoon salt
4 ounces butter (melted)
1/4 cup pure maple syrup
1/4 cup honey
1 tablespoon pure vanilla
1 cup dried fruit
Mix oatmeal, coconut, nuts and salt in a large bowl. Melt butter, add syrup, honey and vanilla. Pour over oat mixture and stir well. Spread on a sheet pan. Bake at 300 degrees for 30-40 minutes. Stir often. When granola is cool add dried fruit.

Peanut Butter Granola

I had been baking one day and my sweet niece stopped in to sample my creations. The Peanut Butter Bars are always a hit. I made a batch of brownies that although not bad didn't make the blog cut. We came to the Peanut Butter Granola--I had Lacy sample it (now Lacy is expecting so factor that in). She like it, she really liked it. I suggested that I would probably serve it with fresh fruit and Greek Yogurt. She smiled and said, I think it would be good on ice cream! Lacy was right on. It was delicious on Vanilla Bean Ice Cream with a drizzle of chocolate! Yes, I also enjoyed it for breakfast with yogurt and fruit. However you serve it, it's delicious. Inspired by a recipe on Liv Life.

Peanut Butter Granola
4 cups oats
6 tablespoons ground flax meal
1/2 teaspoon salt
1 cup creamy peanut butter
1/2 cup brown sugar
drizzle of honey
2 teaspoons vanilla
2 egg whites, lightly beaten
Mix oats, flax meal and salt. Set aside. On low heat warm peanut butter, brown sugar and honey. Add vanilla. Mix with oatmeal stir well. Stir in egg whites. Spread granola on sheet pan. Bake at 325 for 20-30 minutes stir once. I like my granola crispy so I baked it a little longer.