Archive | April, 2014

Turning A Cookie Into A Pie? Don’t Mind If I Do…

27 Apr

Ok – truth time. I am basically in love with cookie cake – and we aren’t talking some fancy made from scratch cookie cake – I mean the industrial, grocery store kind – with the super sweet frosting roses and balloons – there is nothing better – and I could eat a whole one on my own, I swear. I just love cookies – what can I say? And when I saw this recipe – a giant cookie in PIE form – I just knew I had to whip one up to try

Loaded Soft and Chewy M&M Cookie Pie (Recipe courtesy of Averie Cooks

Ingredients:

1/2 cup unsalted butter (1 stick), melted
1 large egg
3/4 cup light brown sugar, packed
1/4 cup granulated sugar
1 tablespoon vanilla extract
1 1/3 cups all-purpose flour
pinch salt, optional and to taste
1/2 cup semi-sweet chocolate chips
about 1/2 cup M&Ms, divided
about 6 mini peanut butter cups
about 6 Rolo (or other mini/bite-size candy bar)

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Directions:

1. Preheat oven to 350F. Spray a 9-inch pie dish very well with cooking spray; set aside.
2. In a large, microwave-safe bowl melt the butter, about 1 minute on high power.
3. Wait momentarily before adding the egg so you don’t scramble it. Add the egg, sugars, vanilla, and whisk until smooth.
4. Add the flour, optional salt, and stir until just combined; don’t overmix.
5. Stir in the chocolate chips.
6. Add about 1/4 cup M&Ms and stir to combine; reserve remainder.
7. Turn batter out into prepared pie dish, smoothing the top lightly with a spatula.
8. Evenly add the remaining M&Ms to the top of the batter, pushing them down slightly to anchor.
9. Evenly insert the peanut butter cups and Rolos into the batter, pushing them down so the top is almost flush with the surface of the dough.

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Ok, so only 6 rolos? But I bought a whole bag! Better add a few more…

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Caption: Cookie Pie – all ready to get baked!

10. Bake for about 24 to 26 minutes, or until a toothpick inserted in the center comes out mostly clean, or with a few moist crumbs, but no batter. If your pie has risen in the center, it will deflate as it cools. Allow pie to cool in dish for at least 30 minutes before slicing and serving. Pie is meant to be on the soft and underbaked side in the center while edges are crisper, which is how I prefer my cookies. In general, if you prefer more well-done cookies, bake a few minutes longer. Pie will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months (color may leech from the M&Ms if you freeze it).

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This tasted great – had the basic sugar cookie type base, and all those yummy candies were just the perfect addition! It had that slightly underbaked quality which I LOVE – and while it’s no grocery store cookie cake, I must say it is awesome!

Is it a cookie? Is it a pie? I don’t really care honestly – all I care about is that it’s delicious and a winner all around!

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Bisquick Cookies – Easy, Fluffy – Yummy!

12 Apr

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I don’t know about you but I have always associated Bisquick baking mix with PANCAKES – probably because that’s what we always used it for when I was a kid – every week my dad would make Mickey shaped pancakes with apples, and they were my favorite! Now that I am an adult living on my own, I have come to realize what an amazing shortcut/helping hand Bisquick can be for so many things in the kitchen! I recently wrote about how Bisquick makes a quick and delicious cinnamon roll, but today I am in the mood for some COOKIES (as I often am), so I figured it was time to incorporate some more Bisquick into my baking

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Don’t these look amazing? Pair them with some ice cold milk and you’ve got yourself a meal – wait, I mean a snack. I don’t eat cookies for dinner, I’m an adult! Ok, well, these are so good you may want to eat them for dinner. No judgment here.

Bisquick Chocolate Chip Cookies (Recipe courtesy of Plain Chicken)

Ingredients

1/2 cup butter, softened
1 cup brown sugar, packed
2 teaspoons vanilla
1 egg
2 3/4 cups Bisquick baking mix
1 cup semi-sweet chocolate chips (6 oz)
1/2 cup nuts, chopped, if desired (optional)

Directions

Heat oven to 375°F. In large bowl, mix butter, sugar, vanilla and egg. Stir in Bisquick mix, chocolate chips and nuts. Drop dough by rounded teaspoonfuls onto ungreased cookie sheet, d about 2 inches apart; flatten slightly. Bake 8-10 minutes or until golden brown. Remove from cookie sheet to cooling rack.

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One bowl cookie dough – now that’s right up my alley!

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I got to use my new cookie scoop on these – aren’t they cute?

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I can’t imagine an easier recipe – seriously quick, smells great, and tastes even better – these were great warm from the oven, nice and fluffy and an almost cake-like texture, but still a cookie consistency (as if that made any sense ha). The best part is that I had literally all the ingredients on hand – I skipped the nuts but that’s more a personal preference, and everything else I had waiting and ready for me to whip these up!

Are they going to win any bake-offs? No. Are they delicious, easy, and moist? Yes. So, it’s a WIN in my book!