I Pinned, I Made: Chocolate Peanut Butter Swirl Cookies

Another Pinterest recipe that I couldn't resist trying. And now that I have, I must be the first to tell you that you should try it, too!

You can find the recipe here on Sally's Baking Addiction.

They were soft and chewy and chocolatey and peanut-buttery.

Super yum!

*To cut down on messy hands, I used my cookie scoop to scoop equal amounts of dough next to each other, then did Sally's 'smoosh-and-roll' to get one cookie ball (see below pic). I did chill the dough (which is something I hate doing), and didn't have much trouble with stickiness...so I recommend it!*

You'll definitely need a glass of cold milk with these fabulous Peanut Butter Chocolate Swirl Cookies! I hope you give them a try! (You can thank me later)! ;-)

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Looking for more peanut butter and chocolate?? I'd recommend this Black Magic Chocolate Cake topped with this Peanut Butter Cream Cheese Frosting!



**DISCLOSURE: Please read my full disclosure policy HERE.**

A Wreath of Snow by Liz Curtis Higgs

Thanks to WaterBrook Multnomah's Blogging for Books, I was able to read A Wreath of Snow by Liz Curtis Higgs.

ABOUT THE BOOK:
Wrapped in a cloud of steam, the engine rolled to a stop, the screech of metal against metal filling the frosty air. Snow blew across the railway platform and around Meg’s calfskin walking boots. The weather definitely was not improving.

She ordered tea with milk and sugar, eying the currant buns and sweet mincemeat tarts displayed beneath a bell jar.
Later, perhaps, when her appetite returned. At the moment her stomach was twisted into a knot.

“Anything else for you?” the cashier asked as she handed over the tea, steaming and fragrant.

Meg was surprised to find her fingers trembling when she lifted the cup. “All I want is a safe journey home.”

“On a day like this?” the round-faced woman exclaimed. “None but the Almighty can promise you that, lass.”

MY THOUGHTS:
I don’t usually read Christmas-themed books, but A Wreath of Snow's beautiful, wintery front cover and the teaser on the back made my decision!

With her brother’s bitterness overshadowing what should be a joyful time, Meg tries to cut her Christmas visit home short. Unfortunately, snow...and a stranger...change her plans. But secrets are hidden by more than just the not-so-stranger and will make this Christmas one to remember!

A Wreath of Snow is a short, quick read, but full of emotion. The characters struggle within themselves to extend mercy and forgiveness to those around them. With snow, Scottish brogues, and a little curling, A Wreath of Snow is the perfect story for a cozy-up kind of afternoon.

It’s only November, but after closing the book, I was in a Christmas-y mood! If my children had begged to put up the tree, they may have convinced me that day! ;-) Instead, using the recipe that Liz includes in the back of the book, I gathered up some butter, sugar, and flour and whipped up a batch of Scottish Shortbread. Light and buttery: Mmmmm!

1/2 cup confectioners' sugar
1/2 cup cornstarch
1 cup all-purpose flour
3/4 cup butter, softened
1 tablespoon granulated sugar

Sift confectioners' sugar, cornstarch, and flour together in a bowl. Add softened butter, using your hands to knead the mixture into dough. Wrap dough in plastic wrap, and refrigerate for no longer than 30 minutes.

Press cold dough into the bottom of a greased 8x8 pan (round or square; glass is best). Bake at 325 degrees for 30 minutes or until the edges are very lightly browned.

Sprinkle granulated sugar across the top. Cool completely, then cut into 8 servings.

AND FOR YOU, a peek into the book HERE.

Thank you to Liz and Blogging for Books for sending me a copy to read and review!

Also reviewed on Amazon and Christianbook.



**DISCLOSURE: I was given a free product in exchange for an honest review. Please read my full disclosure policy HERE.**

Dee-licious Chewy Granola Bars

I've been making homemade granola for a healthier snack for several months now. Since then, I've had granola bars on my to-make-someday list, and finally got around to making them today.

So easy. Soo good!

Since we're trying to cut back on the sugar, I debated trying to sub out the brown sugar, but I knew that was what helps make the bars hold together, so I left it in.

Pinterest made me! Kiss Pies!

Are you on Pinterest??

Let's just say: fantabulous idea OVERLOAD! ;-)

Source: picky-palate.com via Stephanie on Pinterest

If you're saying What's Pinterest?! I guess the easiest way to describe it is a visual bookmarking site. Once you find an idea that you love, you 'pin' it to one of your own virtual bulletin boards. You can follow friends or other pinners based on your interests, from food to home decorating ideas to fashion.

I'm a food/recipe follower. Surprised?! ;-)

One of my friends pinned this fun, sweet idea (left) from Picky Palate: Kiss Pies!

I immediately pinned the recipe, knowing I had both pie crusts and kisses in my freezer from my leftover Christmas stash.

I don't enjoy fussy cooking (rolling dough, cutting cookies, pinching dough), but these pretty little pockets were fun. They'd be perfect for a party!

I used regular kisses and sprinkled the tops with cinnamon sugar.

Pin It

I see endless possibilities here. Caramel kisses? Peanut Butter? Miniature Milky Ways?! Nom, nom!!





**DISCLOSURE: Please read my full disclosure policy HERE.**

My New Picnic Essential: S'MOREOs!

This weekend, we honor the beginning of our United States of America. Many of us will celebrate this important day with parades and picnics. It's also a great time to start our summer activities and spend some time with family and friends!

S'mores are a staple at picnics and bonfires all year round. I can take 'em or leave 'em.

I usually leave 'em.

Not the hugest fan of the graham cracker element. (I think they invoke memories of learning-to-eat-solid-food toddlers -- you know. Gooey, soggy...eww).

Anyway, hope I didn't ruin your summertime treat for you! ;-) Do not fear, I've discovered another option for which I am giddy over!

a S'MOREO!!






Ohhhhh.... thank you, random facebook photo, that introduced me to this double chocolatey, sweet oreo cream version!

Snickerdoodle Blondies

We've got a new favorite need-a-quick-sweet dessert in the house. Snickerdoodle Blondies.

YUM.

When I saw the recipe over on Heidi's blog, I immediately bookmarked it. They sounded just like something my husband would love.

Wasn't so sure about myself.

My grandma and mom used to make 'blondies' when I was young. Their blondies had a distinct butterscotch flavor, and I just wasn't a fan. I've made those blondies for my husband, though, and he loves them.

I couldn't quite figure out how butterscotch and snickerdoodles could combine, but I knew it would be no loss to me if I didn't care for Snickerdoodle Blondies. Less sweets, less me. ;-)

Well, so much for 'less me!' No butterscotch flavor exists in these bars. Think a giant snickerdoodle with a brownie texture.

YUM. Delish. So good. Mmmmm.

We love them! Thanks, Heidi!!

SNICKERDOODLE BLONDIES

2-2/3 cups flour
2 teaspoons baking powder
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 teaspoon salt (I cut back to 1/2 tsp and still thought it was almost too salty)
2 cups packed brown sugar
1 cup butter, softened
2 eggs
1 tsp vanilla
2 Tablespoons sugar mixed with 2 teaspoons cinnamon

Preheat oven to 350 degrees.

In a bowl, combine flour, baking powder, 1 teaspoon cinnamon, nutmeg, and salt; set aside.

In another bowl, beat butter and brown sugar 3-5 minutes. Add eggs, one at a time, mixing well after each addition. Add vanilla and beat until smooth. Stir in flour mixture and spread in a greased 9x13 baking dish.

Sprinkle combined sugar and cinnamon mixture over top and bake 25-30 minutes or until toothpick inserted near center comes out clean. Do NOT overbake!

Cool, cut, and try not to eat them all. ;-)


Recommend: YES

**Disclaimer: I was given a free product for review purposes only. My reviews are not monetarily compensated and have not been influenced by the sponsor in any way, unless otherwise disclosed. Each review is based on the reactions and opinions of myself and/or family. Post *may* contain affiliate links.**
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Monster Cookies

If you like 'everything' cookies, then you'll love these Monster Cookies.

Oats, chunky peanut butter, and chocolate chips... YUM!

The recipe instructs you to drop by 1/4-cup measuring cup (hence the name, MONSTER Cookies). This method will yield 2-1/2 dozen LARGE cookies. I've never made them that way. I just make regular sized cookies, which makes just over 6 dozen.

MONSTER COOKIES

1-1/4 cups firmly packed light brown sugar
1 cup granulated sugar
3/4 cup butter-flavor shortening
3 eggs
1-1/2 cups crunchy peanut butter
1 tablespoon light corn syrup
2 teaspoons baking soda
1 teaspoon vanilla extract
4-1/2 cups quick oats (uncooked)
1 cup semisweet chocolate chips

Heat oven to 350 degrees.

Combine brown sugar, granulated sugar, and shortening in a large bowl. Beat with electric mixer at medium speed until well blended. Beat in eggs. Beat in peanut butter, corn syrup, baking soda, and vanilla. Stir in oats and chocolate chips with spoon.

Fill 1/4 cup measure with dough. Level with knife. Drop 3 inches apart onto ungreased baking sheet.

Bake at 350 degrees for 11-13 minutes or until just beginning to brown. Do not overbake. Cool on baking sheet for 2 minutes before removing to cool.

Recommend: YES



**Disclaimer: I was given a free product for review purposes only. My reviews are not monetarily compensated and have not been influenced by the sponsor in any way, unless otherwise disclosed. Each review is based on the reactions and opinions of myself and/or family. Post *may* contain affiliate links.**
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Chocolate Truffle Cookies

Unfortunately for my family, these little morsels won't be on their cookie platters this year.

I think the reason is perfectly understandable.

I can't stop eating them...and they'll be gone by tomorrow. ;-)

So, here's the recipe so they can make their own batch!

CHOCOLATE TRUFFLE COOKIES


1-1/4 cups butter or margarine, softened (I used 1/2 cup margarine and 3/4 cup shortening)
2-1/4 cups confectioners' sugar
1/3 cup baking cocoa
1/4 cup sour cream
1 tablespoon vanilla extract
2-1/4 cups flour
2 cups (12 oz) semisweet chocolate chips
1/4 cup chocolate sprinkles

In a large mixing bowl, cream butter, sugar, and cocoa until light and fluffy. Beat in sour cream and vanilla. Add flour; mix well. Stir in chocolate chips. Refrigerate for 1 hour. Shape into 1-inch balls; dip tops in chocolate sprinkles. Place, sprinkled side up, 2 inches apart on ungreased baking sheets. Bake at 325 degrees for 10 minutes or until set. Cool for 5 minutes before removing to wire racks to cool completely. Yield: about 5-1/2 dozen.

Recommend: YES


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Oreo Cookie Cake

Mmmmm, a cool, creamy, rich - but not too rich - perfectly easy dessert that gives you the comforting taste of all that's good in a nothing-else-like-it Oreo cookie!

Oreo Cookie Cake has been around for awhile, and everyone tweaks the recipe a bit. Here's my version (which we think makes a bowl-ful of chocolate sandwich cookie perfection!):

OREO COOKIE CAKE

1 (20 ounce) package chocolate sandwich cookies
1/2 cup butter or margarine, melted
1 (8 ounce) package cream cheese, softened
1 cup confectioners' sugar
1 (8 ounce) container frozen whipped topping, thawed
1-3/4 cups milk
1 (3.5 ounce) package instant chocolate pudding mix

Directions:

1. Crush cookies into bite size pieces (do not obliterate! Leave 'em nice and chunky!) and reserve 1 cup for topping. Melt butter and mix with rest of cookies. Press into 9x13 pan. Put in freezer for 5 minutes.

2. Meanwhile, beat together cream cheese and confectioners' sugar until smooth. Fold in 1/2 of the whipped topping. Carefully spread cream cheese mixture over crust and place cake back in freezer.

3. Prepare instant pudding with the milk, according to package directions then spread over top of cream cheese layer. Spread the remaining whipped topping on top of the pudding layer and sprinkle with the remaining cookies. Keep cake refrigerated.

Recommend: YES



**Disclaimer: I was given a free product for review purposes only. My reviews are not monetarily compensated and have not been influenced by the sponsor in any way, unless otherwise disclosed. Each review is based on the reactions and opinions of myself and/or family. Post *may* contain affiliate links. If you click on them and decide to make a purchase, I receive a (very!) small commission. Hey, every little bit helps! So, I thank you! :-).** ___________________________________

Sugar Cookie Bars

When I saw this recipe over on Heidi's blog, I knew I'd give it a try. I love sugar cookies -- hate the work of rolling and cutting out.

Enter, Sugar Cookie Bars!!


I swirled a little vanilla and chocolate frosting -- was feeling like the taste of 'moon cookies' the day I made this.

I also cut the entire thing into little bars...I just liked the giant sugar cookie picture! ;-)

The whole family gave their 'thumbs up!' to Sugar Cookie Bars!

Sooo... go over to Tried-and-True Cooking with Heidi to get the recipe! She's got many other great recipes, too, that you should check out!

My 'recipes to try' folder is filled with many of them! I just made 'Tina's Hot Water Cake' ...that was a winner, too, and I'll be posting about it soon!!

Thanks, Heidi!!

Recommend: YES





**Disclaimer: My reviews are not monetarily compensated and have not been influenced by the sponsor in any way, unless otherwise disclosed. Each review is based on the reactions and opinions of myself and/or family.**
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Tags: recipes sugar cookies sugar cookie recipe sugar cookie bars

Soldier Buttons

I've got a thing for raspberry at the moment. I found this cookie recipe on Allrecipes and it was absolutely wonderful!

SOLDIER BUTTONS

2 cups all-purpose flour
1 cup butter, softened
1 cup confectioners' sugar
1 egg
1 teaspoon vanilla extract
1/4 cup strawberry preserves (I used seedless raspberry jam)

Mix together flour, confectioners' sugar, butter or margarine, egg, and vanilla. (I followed the directions some reviewers suggested in these whipped shortbread cookies, by whipping the butter for 5 min, adding the sugar and whipping another 5 minutes, then adding the rest of the ingredients and whipping for another 2-5 minutes).

Shape dough with your hands to 1 1/2 inch rounds, and place on greased cookie sheets. Press your finger in the middle, and fill each hole with jam. (The dough was very soft for me. I used my cookie scoop and then using my finger - dipped in confectioners' sugar - made the holes. Also DO NOT overfill the holes with jam. You will be tempted to fill to the tippy top, but the cookies spread and as the jam melts, you'll have a mess if you overfill!)

Bake at 350 degrees F (175 degrees C) for 12 minutes, or until the bottoms are lightly browned.

Recommend: YUM YUM YES




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Tags: cookies recipes cookie recipes raspberry filled cookies raspberry thumbprints soldier buttons

Oatmeal Raspberry Bars

Using a yellow cake mix makes this recipe super simple and turns out rich, beautiful bar cookies!



OATMEAL RASPBERRY BARS

1 (18.25 ounce) package yellow cake mix
2 1/2 cups quick cooking oats
3/4 cup margarine, melted
1 cup raspberry jam (I prefer seedless)
1 tablespoon water

Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13 inch pan.

In a large bowl, mix together oats, cake mix, and melted margarine so that it makes nice clumps and there is no dry mix left. Press 1/2 of the oats mixture evenly into the bottom the prepared pan. In a separate bowl, mix jam with water, and spread over the crust. Sprinkle the remaining oat mixture evenly over the top.

Bake in the preheated oven for 18 to 23 minutes, or until the top is lightly browned. Cool before cutting into bars.

Recommend: YES




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Tags: oatmeal raspberry bars bar cookies recipes cookie recipes raspberry bars

Easter Meringue Cookies

This neat cookie recipe was passed to me this year, and I wish I'd heard about it sooner! What a fun (and different) way to greet Easter morning!

EASTER COOKIE RECIPE!

Making cookies with your children to teach the true meaning of EASTER!

"And the Word was made flesh, and dwelt among us, (and we beheld his glory, the glory as of the only begotten of the Father,) full of grace and truth." John 1:14

You Will Need:

1- cup whole pecans
1-teaspoon vinegar
3 egg whites
pinch of salt
1-cup sugar
zipper baggie
wooden spoon
tape
Bible

EASTER COOKIES

Preheat the oven to 300 (this is important-don't wait until you're half-done with the recipe)

1. Place the pecans in the baggie and let the kids beat them with the wooden spoon to break them into pieces. Explain that after Jesus was arrested, He was beaten by the Roman soldiers.

Read John 19:1-3

2. Put the vinegar into a mixing bowl. Let each child smell the vinegar. Explain that when Jesus was on the cross and He became thirsty, He was offered vinegar to drink.

Read John 19:28-30

3. Add the egg whites to the vinegar. The eggs represent life. Explain that Jesus gave His life so that we could have life.

Read John 10:10-11

4. Sprinkle a little salt into each child's hand and let them taste it. Put the rest into the bowl. Explain that this represents the salty tears shed by Jesus' followers, and the bitterness of our own sin.

Read Luke 23:27

5. So far the ingredients are not very appetizing. Add 1 cup of sugar. Explain that the sweetest part of the story is that Jesus died because He loves us. He wants us to know and belong to Him.

Read Psalm 34:8 and John 3:16

6. Beat the egg whites with a mixer on high speed for 12 to 15 minutes, until stiff peaks form. Explain that the color white represents the purity in God's eyes of those whose sins have been cleansed by Jesus.

Read Isa. 1:18 and John 3:1-3

7. Fold in the broken nuts. Drop by teaspoons onto a wax paper cookie sheet. Explain that each mound represents the rocky tomb where Jesus body was laid to rest.

Read Matt. 27:57-60

8. Put the cookie sheet in the oven, close the door and turn the oven off.

9. Give each child a piece of tape and seal the door. Explain that Jesus tomb was sealed.

Read Matt. 27:65-66

10. Go to bed. Explain that they may feel sad to leave the cookies in the oven overnight and that Jesus followers were in despair when the tomb was sealed.

Read John 16:20-22

11. On Easter morning, open the oven and give everyone a cookie. Notice the cracked surface and take a bite. The cookies are hollow! ON THE FIRST EASTER, Jesus' followers were amazed to find His tomb empty.

Read Matt. 28: 1-9


Recommend: YES





**Disclaimer: I was given a free product for review purposes only. My reviews are not monetarily compensated and have not been influenced by the sponsor in any way, unless otherwise disclosed. Each review is based on the reactions and opinions of myself and/or family.**
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Tags: Easter Cookies Easter Meringues Meringues recipes Easter recipes Resurrection Sunday

Cream Cheese Brownies

Although another dozen of these would have been lovely, I made a pan of homemade Cream Cheese Brownies for my honey for Valentine's Day.

I dug out my large Wilton heart cookie cutter to make them a little extra special for that day.


Adding a simple cream cheese layer really dresses up ordinary brownies.

So, here's what you do!

CREAM CHEESE BROWNIES

Prepare your favorite brownie batter. Pour into a greased 9x13 pan.

In a small bowl, beat together until smooth:

1 8-oz pkg cream cheese, softened
1/3 cup sugar
1 egg
1 teaspoon vanilla

Spoon cream cheese mixture over brownie batter. I like to spoon 3 long sections, lengthwise.

Then, using a knife, drag back and forth, creating a swirl effect:


Sprinkle with semisweet chocolate chips (as much or as little as you like) ;-)

Bake, according to brownie directions. Be careful not to let the cream cheese layer brown.

Recommend: YES




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Tags: brownies cream cheese brownies recipes

Simple Sugar Cookies - Gold Medal Flour

This recipe for tasty sugar cookies was taken off the back of a bag of Gold Medal Flour. You can roll or drop... I avoid rolling at all costs! ;-) In fact, the recipe is actually called, "To Roll or Not to Roll Sugar Cookies."



"TO ROLL OR NOT TO ROLL SUGAR COOKIES"

1 cup sugar
1 cup butter or margarine, softened
1 teaspoon vanilla
1/2 teaspoon almond extract (sometimes I substitute lemon extract or extra vanilla)
1 egg
2 1/3 cups flour
1/2 teaspoon baking soda
colored sugar or granulated sugar

Heat oven to 375 degrees.

FOR NO-ROLL COOKIES: In large bowl, beat sugar and butter on low speed or with spoon until light and fluffy. Stir in vanilla, almond extract, and egg. Stir in flour and baking soda. Shape dough by teaspoonfuls into balls. On ungreased cookie sheet, place 2 inches apart. Flatten with bottom of glass dipped in sugar. Bake 9 to 11 minutes or until set. Immediately remove from cookie sheet to cooling rack.

FOR ROLLED CUTOUT COOKIES: Use 1 1/2 cups powdered sugar instead of 1 cup sugar. In large bowl, beat powdered sugar and butter on low speed or with spoon until light and fluffy. Stir in vanilla, almond extract, and egg. Stir in flour and baking soda. Cover and refrigerate at least 2 hours. Divide dough in half. Roll each half 1/4 inch thick on lightly floured surface. Cut into desired seasonal shapes with 2- to 2 1/2-inch cookie cutters. If cookies will not be frosted, sprinkle with sugar. On ungreased cookie sheet, place cutouts 2 inches apart. Bake 7 to 8 minutes or until edges are light brown. Immediately remove from cookie sheet to cooling rack.

Yield: about 4 dozen cookies

Recommend: YES




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Tags: cookies sugar cookies recipes sugar cookie recipe Gold Medal Flour

Can't Leave Alone Bars

Yes, that's really what they're called!

This bar cookie recipe is easy and very delicious. Can't Leave Alone Bars live up to their name. You will eat more than one...or two...or... ;-)

CAN'T LEAVE ALONE BARS

1 pkg white cake mix (I normally use yellow, because that's usually the one in the pantry)
2 eggs
1/3 cup vegetable oil
1 can (14 oz) sweetened condensed milk
1 cup (6 oz) semisweet chocolate chips
1/4 cup butter or margarine, cubed

In a bowl, combine the dry cake mix, eggs, and oil. With floured hands, press two-thirds of the mixture into a greased 9x13 baking pan. Set remaining cake mixture aside.

In a microwave-safe bowl, combine the milk, chocolate chips, and butter. Microwave, uncovered, on high for 45 seconds; stir. Microwave 45-60 seconds longer or until chips and butter are melted; stir until smooth. Pour over crust.

Drop teaspoonfuls of remaining cake mixture over top. Bake at 350 degrees for 20-25 minutes or until lightly browned. Cool before cutting. Yield: 3 dozen.

Recommend: YES




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Tags: recipes

Italian Sprinkle Cookies

I decided to try a new cookie recipe this year, from my small, well worn Taste of Home "Cookies for Christmas" book. The submitter said that Italian Sprinkle Cookies "take a little time -- but...are well worth it!"

I find they took MUCH less time than cut-out cookies, and (to me) just as tasty! I did change some of the extract flavorings and added nutmeg for that "Christmas-y" flavor. I'd say Italian Sprinkle Cookies are a keeper!


ITALIAN SPRINKLE COOKIES

6 eggs
5 cups all-purpose flour
2 cups confectioners' sugar
2 tablespoons plus 1 1/2 teaspoons baking powder
1 cup vegetable oil
1 tablespoon almond extract (I used vanilla)
1 1/2 teaspoons lemon extract (I used Wilton's butter flavoring)
(I also added 1/2 teaspoon nutmeg)

GLAZE: (I would recommend doubling this)
1/2 cup warm milk
1 teaspoon almond extract (I used vanilla)
1 teaspoon vanilla extract
3 3/4 cups confectioners' sugar

Colored sprinkles

In a mixing bowl, beat eggs until light and foamy, about 5 minutes. Set aside. In another mixing bowl, combine flour, sugar and baking powder (and nutmeg if using); stir in oil and extracts. Gradually add eggs (dough will be stiff). Roll dough into 1-inch balls (I used a small cookie scoop). Place on ungreased baking sheets. Bake at 350 degrees for 12 minutes or until edges begin to brown.

For glaze, combine milk and extracts in a large bowl. Add sugar; whisk until the glaze is smooth. As soon as cookies are removed from the oven, quickly immerse two or three at a time into the glaze. Remove with a slotted spoon or fingers. Place cookies on wire racks to drain. Quickly top with sprinkles. Let dry 24 hours before storing in airtight container.

Yield: about 7 dozen.

Recommend: YES




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Tags: Christmas cookies recipes Christmas Cookie recipes Italian Sprinkle Cookies