Chocolate Chip Snickerdoodle Bars

I somehow had the bright idea of joining the company softball team. If you knew me in real life, you’d be surprised that I would make such a choice. I’m not really a “team sports” kind of girl.  Not because I don’t like exercise.  No no.  I love Crossfit.  Running is fun.  Spinning is amazing.

At first you might think, oh so you’re a solo rider.  Well not really.  What softball has that running, Crossfit and spinning don’t is that softball involves a hard object flying at your face.  I’m not good at that.  You see, I’m what we like to call “accident-prone.”

The truth is, if there’s an opportunity to get hurt, chances are I will.   I’m set to hike the Inca Trail to Machu Picchu in November and my sister is already researching altitude sickeness and ways to prevent it.  She’s not even going on the trip with me and she knows it’ll be an issue for me.

In fact, the last time I tried to play a team sport was a summer softball league the summer before 9th grade.  I broke my finger mid way through the summer.  Lesson learned.

But now I’m older, and conquering fears and trying new (ish) things is totally my thing.  So why not.  I’ll let you know how it goes.

In the meantime, let’s talk about these guys.

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I know you’re drooling because any mention of the word “snickerdoodle” makes babies smile and men squeal in joy.

Ok I can’t take credit for these.  I got this recipe from my favorite cookie cookbook given to me by my friend Rhoda (who also published an awesome cookbook!).

I want everyone to buy this book because I think it’s so awesome.  What I didn’t think was awesome was the name of the recipe.  Buttermilk Cinnamon Bars.  Boring.  So since I made some changes (like adding chocolate chips, among a few other changes, I decided to rename these to more accurately describe the taste.

Chocolate Chip Snickerdoodle Bars

Adapted from Blue Ribbon Cookies

2 cup sugar
2 cups flour
1/2 cup butter
1/2 cup unsweetened coconut flakes
1/2 cup chocolate chips
1 egg
1/2 tsp salt
1 tsp cinnamon
1 tsp baking powder
1 cup buttermilk
1 tsp vanilla

Pre-heat oven to 350F.   In a bowl, combine sugar, flour and butter.  Using your fingers, combine until the mixture resembles coarse crumbs.   Take two cups of that mixture and combine it with coconut and chocolate chips.

Press into a 9×13 baking dish lined with parchment paper.   With the remaining sugar/flour/butter mixture, add egg, salt, cinnamon, baking powder, buttermilk and vanilla.  Blend together.  Pour mixture oven base and bake for about 45 minutes, or until fully cooked in the center.

Remove from oven and allow to cool completely.  (I let it sit out overnight)  Once cooled, remove bars from pan by lifting parchment paper.  Cut bars into about 40 squares (or fewer large pieces…).

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I promise these will be a hit.  They’re like snickerdoodles and chocolate chip coconut cookies on a date, because that makes sense.

Either way, enjoy them, pin them and wish me luck on this softball endeavor.

How are you at team sports?  Play any?  Tell me!

P.S. Have you entered the Peanut Butter & Co Giveaway?  You can earn entries daily!  Get to it here: http://bit.ly/147k7k8

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Chocolate Chip Zucchini Bread

What’s your go-to blog for recipes?  We all have them, because these days… it’s so much easier to Google than to search through an array of cookbooks.

Me and half of America have Smitten Kitchen as our go-to blog for recipes.  I haven’t made too many things, because most of the time I like inventing things but I’ve made a few and every one is great.

This past week I was dogsitting…

and had a massive zucchini from the garden to use.  First I made an zucchini mozzarella bake, which I will tell you about soon, but there I still had about 1/3 of the zucchini left.  I’m telling you this thing was the size of a small animal (probably roughly the size of the two pugs above). I wish I had taken a picture of it.

So with 1/3 of an enormous zucchini sitting on the counter as two pugs stared at me, naturally, I turned to Smitten Kitchen for direction.  Now, I have to tell you… I’m a terrible person.  I never actually read her blog posts.  I only ever look at the pictures and recipes.   Does anyone else do that?

We all have different motivations for following blogs, right? For me, Smitten Kitchen is all about pictures and recipes.

So back to Zucchini.  I made zucchini bread, because I was feeling traditional.

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I usually never do this, but I actually followed this recipe pretty much to the T (but omited the nuts and added chocolate chips).  I chose to add chocolate chips because for some reason chocolate and zucchini sounds like a natural combination.

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Chocolate Chip Zucchini Bread

from Smitten Kitchen

3 eggs
1 cup vegetable oil
1 3/4 cups sugar
2 cups grated zucchini*
2 teaspoons vanilla extract
3 cups all-purpose flour
3 teaspoons cinnamon
1/8 teaspoon nutmeg
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1 cup chocolate chips

*Note: I didn’t measure the zucchini so I actually think I added more like 3 cups

Line two loaf pans with parchment paper.  Pre-heat oven to 350F.

In a bowl, beat together eggs, oil and sugar.  Once combined, add zucchini and vanilla extract.  Stir to combine.  Add dry ingredients and chocolate chips.  Stir until just combined.  Pour batter into two loaf pans.

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Bake about an hour (mine took about an hour and 10 minutes, remember all ovens are different).

Allow to cool completely.  Then remove from pan (parchment paper makes it super easy to pull out of the pan).  Slice and serve.zucchinibread3

I took these two loaves to work and they were gone in a day.  That’s probably because I ate half of it on my own.  It was pretty delicious. The loaves are sort of dense, but super moist, which is always appreciated.

Normally I hate chocolate chips in quick breads, but this was fantastic.  If you ever put chocolate chips in my banana bread or pancakes, we won’t be friends anymore, but in zucchini bread… bring it on!

So there you have it.  Sometimes you need a go-to blog for a recipe.

What’s your go-to blog for recipes?  Are there any blogs you read solely for pictures and recipes?

Peanut Butter Bacon Chocolate Chip Cookies

When a friend comes to visit from across the country, they deserve a treat.  When a friend says she wants a dessert with bacon, you oblige and make these:

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My friend Liz loves bacon more than anyone I know.  We have that bond of former roommates so I know the lady loves meat  (no pun intended, get your mind out of the gutter).

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Lucky for her, bacon in dessert is totally having a moment, or is that just me?  If you haven’t had bacon in a dessert yet, you need to try it asap.  Start with these cookies…

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Peanut Butter Bacon Chocolate Chip Cookies

3 slices of bacon, fat reserved
1/4 cup softened butter
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1/2 cup peanut butter
3/4 cup brown sugar
1 egg
1 cup all purpose flour
1 tsp baking soda
1/2 tsp salt (omit if using salted PB)
1 cup chocolate chips

In a pan, fry bacon over medium heat until very crispy.  Reserve fat and allow to cool completely.  Chop bacon and set aside.

Pre-heat oven to 350F.

Beat together butter, peanut butter and bacon fat (*note if you don’t want to use bacon fat, you can just use 1/2 cup of butter and omit the bacon fat).  Add sugar and beat for an additional minute or two.  Add egg and beat for an additional minute.  Add flour and baking soda (and salt if using) and beat until almost combined.  Lastly, fold in chopped bacon and chocolate chips.

Form dough into walnut-sized balls, place on a parchment paper lined baking sheet and bake for 10-13 minutes or until golden on the edges.  Allow to cool completely and serve!  Makes about 2 dozen cookies (or maybe more… I wouldn’t know because I ate a ton of the cookie dough).

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If your friend loves bacon but isn’t a fan of peanut butter… not to worry, I have a solution for you:

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Bacon Banana Chocolate Chip Cookies

Not into cookies (we won’t talk about how blasphemous that is…) but feeling the need to put bacon in a dessert?  How about this Chocolate Pudding with Peanut Butter Mousse and Maple Candied Bacon?

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Equally delicious and bacon-y.

How do you feel about bacon in desserts? Do you love it? Hate it? Is it over-rated? Never tried it?  Tell me!

Brown Butter Chocolate Chip Cookies

Until about 5 days ago, I thought “brown butter” was a crock of shit.

I hate to be crass, but let’s be honest, food bloggers are some of the best bullshitters I know.  Don’t worry, I’m include myself in that sweeping comment.

I mean really, we love to make basic things and give them a fancy name that hipsters will repin like crazy and drive traffic to our sites.

Examples:

Chocolate Pudding with Peanut Butter Mousse and Maple Candied Bacon = Chocolate Pudding with stuff sprinkled on it

Spinach-Quinoa-Peach Salad with Honey-Sage Vinaigrette= a salad with fruit and grains

You’re welcome.

I’m just calling it like it is.  And you know what hipsters love?

Butter.  Especially brown butter.

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So for a long time, I avoided anything with brown butter, because it just sounded sort of silly, but then on Friday I was bored and I needed to make dessert for the next day.  So I thought to myself, why not give it a shot?

At worst it, it’s still just a damn cookie.  At best, it’s an amazing cookie.

I won’t lie.  It’s a pretty amazing cookie.

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Brown Butter Chocolate Chip Cookies

adapted from Food and Wine

1 stick of butter
1 cup + 2 tbsp all purpose flour
1/2 tsp salt
1/2 tsp baking soda
1/2 cup brown sugar
1/4 cup white sugar
1 egg
2 tsp vanilla extract
1 cup dark chocolate chips

In a pan, melt butter over medium heat.  Allow to brown, about 5 minutes.  Remove from heat, transfer to large bowl and allow to cool to room temperature.  In the meantime, combine flour, salt, and baking soda in a bowl and set aside.

Once the butter has cooled, cream together butter and sugar until fluffy.  Add 1 egg at a time, then vanilla and continue to be beat for about a minute.  Add in flour mixture.  Mix until almost combined. Fold in chocolate chips until dough is just combined.

Place dough in the freezer while oven preheats to 350F.

Once oven has pre-heated, form dough into walnut sized balls.  Place on parchment paper-lined pan and bake for 8-10 minutes, or until golden around the edges.

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Remove from oven, leave on pan for a few minutes then transfer to a cooling rack until cool.  Then serve!  This recipe makes about 20-24 small ish cookies.  If you want larger cookies, bake longer and you’ll probably get about 10.

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So I’m going to go ahead and tell you that these are great.

I’m going to swallow my pride and admit I was wrong.  Brown butter is pretty tasty.  They weren’t lying when they said it gives it a nice nutty flavor.

Ok now be a hipster and…

Date Peanut Butter Chocolate Chip Cookies

I’m nearly fully convinced that peanut butter is the most amazing thing there is.  It goes with pretty much anything.

Peanut butter and jelly. A classic.

Peanut butter on celery, pretty much the only thing that makes celery palatable.

Peanut butter and chocolate.  Divine.

Peanut butter and banana. Mouth-watering.

These are pretty much the basics.  But my newest obsession: peanut butter and dates. Words can’t even describe…

Even better, peanut butter + dates + chocolate.  A guaranteed winning combo.

Give it a try, in cookie form that is.

Date Peanut Butter Chocolate Chip Cookies

1/2 cup butter
1/2 cup peanut butter
3/4 cup brown sugar
1 egg
1/2 cup whole wheat flour
1/2 all purpose flour
1 tsp baking soda
1/2 tsp salt
1/2 cup chocolate chips
1/2 cup chopped peanuts
1/2 cup chopped dates

Preheat oven to 350F.  Cream together butter, peanut butter, sugar.  Beat in egg.  Add flours, baking soda and salt and mix until almost combined.  Fold in chocolate chips, peanuts and dates, careful to not overmix.

Place golf ball sized amounts of dough on a parchment paper-lined baking sheet.  Bake 10-15 minutes or until golden brown around the edges.  Cool on a cooling rack.  Serve and enjoy! Makes about 24 cookies.


Quinoa Almond Chocolate Chip Cookies

On this blog, I have a tendency to tell you how great the featured recipe is.  This time, I’m not going to call it amazing or mind-blowing.

Rather, these cookies are interesting.

Interesting taste.

Interesting texture.

Interesting ingredients.  Quinoa in a cookie?  Yes.

Not bad-interesting, by any means.  Definitely good-interesting, but these don’t taste like your average cookie.  I’m going to recommend that you make them, but here’s what you should expect.  These are sweet and cakey.  They’re not chewy cookies; so don’t expect hard, chewy cookies.  They’re soft and cakey, good qualities in my opinion.

So give it a try.

Quinoa Almond Chocolate Chip Cookies

adapted from Epicurious’s Almond-Cranberry Quinoa Cookies

1/2 cup butter
1/4 cup white sugar
1/4 cup brown sugar
1/4 cup agave nectar
2 eggs
1 1/2 cup almond meal
1/2 cup all purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 cup cooked quinoa
1 cup oats
1 cup chocolate chips

Pre-heat oven to 375F.

Cream together butter and sugars, add agave nectar and eggs.  Beat until combined.  Next add almond flour, all purpose flour, baking soda, baking powder, and salt.  Mix until just combined.  Fold in quinoa, oats, and chocolate chips (you can also mix it up and add dried fruit and nuts). The dough will be sorta sticky, so you can stick it in the freezer for a while if you’d like, but don’t worry your cookies won’t turn out super flat.

Place 2 tbsp sized balls of dough on parchment paper-lined baking sheet.  Bake 12-14 minutes or until golden.

Allow to cool 5-10 minutes before removing from baking sheet.  Makes 24 cookies.

If you look closely, you can see the quinoa in there.  Every foodie in America pretty much loves quinoa, so why not try it in your cookies?

200 Cookies and Some Tips

Want to know what 200 cookies looks like?

That’s what.

Tip #1: When you’re baking for a crowd, don’t experiment.  Use tried and true recipes.  Like these…

Double Chocolate Coconut Cookies

Peanut Butter Oatmeal Chocolate Chip Cookies

Tip #2:  It’s okay to make small changes to recipes.  But only if they’re idiot-proof.  Example: those Peanut Butter cookies.  I used the same recipe for Almond Oatmeal Chocolate Chip cookies, replaced almond butter with peanut butter and voila! Whole new cookie!  No brainer, can’t really mess that up.

Regular Chocolate Chip and Orange Chocolate Chip Cookies

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(Oh hey, imagine pretty cookies here because I totally forgot to take pictures of these)
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Tip #3: Don’t over-mix your cookie dough.  It yields flat cookies.  True story.

Tip #4: Cookies keep well for a long time (or at least a few days).  Store them in air tight containers or zip loc bags.

It’s cookie season.  So get baking!