B is for Biscotti That's Good Enough for Me

The ONLY time I am going to say that hard cookies are ok is when eating biscotti.
Move over soft and chewy, the twice baked treat is ready for dunkin!
Now that I think about it, next time my cookie batter doesn't result in "soft and chewy" I am just going to try the double bake. I should look into ingredient ratio comparisons - wonder if I could pass problematic cookies as biscotti??

So why this Italian confection?
Because Mr. BM loves them.  (what better reason?)
He also loves his morning tea (which is actually after noon as he is on nights).
I think he could enjoy his hectic nights slightly more if he had a little sumthin to dip into his tea, don't you?

I'm a good fiance.

Little Ugh enjoys them as well.
I'm a good mommy too.
But before you think I am simply the best I have to divulge that the flavor combo was more selfish on my part.  I mean I'm already making both boys a treat just for them, something has to be about me in all of this doesn't it?

Since the pumpkin season is upon us I figured its a good idea, I mean, why not right?
And since we were talking about dipping into tea I thought, why not add a little tea flavor into them; by way of chai

This was my first time creating biscotti. 
It will not be my last!

Enjoy

I'm Listening To: 

Sweet n Salty Pretzel Bars

First and foremost I give mad props to the man behind the recipe Outrageous Pretzel Bars - Justin Chapple, Food Tester for Food and Wine Magazine. (@justinchapple - twitter user, funny man, follow him!)

Last week he tweeted this recipe and I just knew it was going to become our newest venture and had the perfect reason for making them (other than it sounded simply delicious), bake sale.
It was ideal.

No nuts - since the allergy conditions at all schools
Chocolaty
Fudgy
Salty
Super easy for Little Ugh to make
PERFECT

This was not my pursuit - not this time, I was simply the photographer.
We did revise slightly to put our own twist on things and I have to admit, I was a little hesitant at the long bake time since cookies normally don't take 45 minutes but they turned out amazing. 
Soft and chewy with the crunch of the salty pretzels on top.
Totally drool worthy and a must make again!

We're Listening to: Kick Start My Heart - Motley Crue

Bake Sale Day!!!

WHAT a wonderful morning, in every way.
It was destined to rain, it didn't, nope - sunny and warm.  We were up early packing, preparing and selling and it couldn't have gone better! 
If you haven't read my post about the Relay for Life from a few days ago, that's ok but this might not mean as much to you if you haven't.


The teachers came through with a myriad of items for us to sell (god sent really), the principal was so accommodating and the students who came to purchase goods were ready for a sugar rush.
Boy did they score.
Cupcakes, cookies, macaroons, rice krispie squares, chocolate brownies, smore brownies, pretzel bars, ring pops, candy, marshmallow pops, cake pops...sugar mountain!
Poor, poor teachers - I really didn't envy being in their shoes come 10am.  I found it quite amusing that they extended recess and even had "outdoor activities" later in the afternoon.  If it was me, I think I would have gone insane.

Brennan and I had such a great time creating the signs, baking up a storm, and selling to his peers.
I took a few pictures throughout the course of the day and my favorite had to be the kindergartens.
They were just in awe of all of the items to choose from and I think they were the biggest spenders too, bless their hearts.

We even had a few students check things out, realize they didn't really want anything and hand over a pocketful of change to support cancer research anyway.  I was so touched.

Brennan selected 2 helpers, one I am pretty sure he has the BIGGEST crush on (don't tell him I said that) and another really good friend of his.  He made sure to select kids who didn't just want to be "out of class for the day" (which I didn't even need to instill) and who really believed in what he was doing.

With only 280 students in the school we hoped to raise about $150.00 to go towards his walk.
We surpassed that and raised a whopping $276.55!!!
AND, they want us to come back with the minimal leftovers on Monday to sell the rest (which means I will be baking more this weekend).

Honestly, this was one of the best days of my life.  Just to watch your child do something that he feels so strongly about and not care what others think of him (because of course he was pretty proud of making his own baked goods and wasn't afraid to announce that he bakes) made my heart happy.
I always knew he had a heart of gold, but it was so nice to see him in his element.

On behalf of my little man, thank you to the school, Lincoln Avenue Public School, the most wonderful principal, Ms. Robinson, all of the teachers who brought in things so that we didn't have to spend countless more hours in the kitchen and gaining 20 lbs just by eating cookie dough and of course to the students who helped support this great cause!!
XO

Cookie Stuffed Cookies - Say What?!

Oh hells yes with a please and thank you and a cherry on top - or rather an Oreo in the middle.

Recently I spotted this twitter post from Serious Eats and I just new the cookie was itching for something innovative.  I don't know why this idea hadn't become so popular before?!  Its like a turducken only with cookies!
If you Google cookie stuffed cookie" there are many many recent blog posts with bakers trying this out and I was not about to fall short.

We usually don't have store bought cookies in our house, we never have.  I have to only blame my parents for never having them and I just followed suit I suppose.  Only difference, I bake more than my mom did.  Don't get me wrong, my mom is great, I just don't remember coming home to cookies and milk growing up.  In our house I try to bake as often as I can.

When I saw this post my mouth started to water, I literally had to run out and buy some Oreos.  I walked down the cookie aisle and got gitty with anticipation.  Holy cow there are a lot of cookie varieties...Oh man, this is gonna be SO good!

I followed a recipe I found for a thicker chocolate chip cookie with the one exception - I added some peanut butter to my dough.
Trust me, you NEED to try this out, if not for you, for your neighbours sake!

Mint Chunk Cookies

Do you know how many hours I wander around the Walmart or grocery stores when visiting the United States just oogling over all the neat things Americans can buy?
It amazes me that some items are not sold in other countries.  And I want to know what I can do to make this happen!
Cereals for example!  Cookie Crisp, Apple Jacks, Count Chocula to name a few... POP TARTS, sure, we have them but in the US the flavors are endless!  I honestly can stand in that section alone for a good 10 minutes trying to decide which few boxes to bring home to Little Ugh.
Canned foods - I recently saw blackberry pie filling - I said it, BLACKBERRY pie filling.
Yes, I can make pie filling from them here but the convenience of it being in a can...GENIUS.

There ARE however some things that I am quite happy aren't here - spray cheese to name one.  Cmon cheese in a can?  Picture it, waking up at night, rushing down to the fridge for a good ole squirt of cheese?  Going to a fancy dinner party, picking up a  little cracker, looking around for some cheese and the hostess brings out "the can"
Really??

But one of my all time favorite thing to pick up for my baking is Andes Creme de Menthe baking chips. 
MMMMM melt in your mouth.  Naturally cookies is the perfect way to use them (although a few spoonfuls on ice cream is also great!)

Sweet Treats and Expanding Waistlines Part 1 of ...who knows

You walk the mall and you hear holiday music, you see the decorations, Santa's knee is getting sore from all those children climbing all over, but nothing beats shopping with a candy cane white hot chocolate with loads of whipped cream paired with a cinnamon bun to boot.
Just typing that I think I gained 3 lbs!!

This time of year happens to be my favorite.  Not only for the sweets but also for the comfort foods.
I know that when I want to make something sweet I can usually find some people to eat it with me and not feel guilty - because its expected that you put on weight in the holiday season - that's why they have multiple holes on belts people!

Belt notch 1 (compliments of Longo's and The Jo!)

Shortbread Toffee Bites

20-25 shortbread cookies
1 c. salted butter
3/4 c. packed brown sugar
1 tsp. vanilla
1 c. finely chopped chocolate - I used milk chocolate
1/4 - 1/2 c. Skor toffee bits

Line 9 x 9-inch baking pan with foil and place shortbread cookies into single layer, breaking last few to fit short end; set aside.

In a pot, bring butter and sugar to boil, stirring over medium heat and boil for 2 minutes. Stir in the vanilla.

Present from my Future MIL - Mexican Vanilla

Pour mixture evenly over shortbread, spreading as necessary. Bake at 350 for about 15 minutes or until bubbly.

Remove from oven and let cool for 2 minutes or until bubbles subside.

Sprinkle chocolate all over and let stand for 5 minutes to melt.  Spread chocolate evenly over top using a small spatula.  Place Skor bits over the chocolate covering all areas and let cool to room temperature. Refrigerate for about 1 hour or until chocolate and caramel are set.

Remove from foil and cut into squares to serve.


Longo's Tip - You can store in an airtight container in the fridge for up to 3 weeks, or freeze for up to 2 months.  Its been a day, I can't imagine I need 2 months of freezer space.

What to do With All These Apples?? Part 1 - The Cookie Post

The next few posts are going to be about apples.  Why?  Because its my blog and I can!
No, that's not it at all...I have an abundance of apples. 
A good friend and I went apple picking a week or so ago and every corner I turn there they are - those crisp, sweet/tart, red and green delectable pieces of fruit!

I hadn't really given it much thought until we were out in the orchard that day.  I heart apples! 
There was this little sign that said that "sampling was allowed" so I took full advantage of that let me tell you.
The day was beautiful, sunny, blue skies, warm with a cool breeze - almost fall, the perfect day to pluck.  The orchard had a few varieties to choose from however we picked Cortland and Empire (and I sampled both prior to purchase)
We walked around chatting, giggling and picking.  It was almost serene. And then something happened....I bit into an apple the size of an orange and a feeling of euphoria came over me - I was in love with the apple all over again!!
But much like being in love with anything you can over indulge.  This my friends is why I have multitudes of apples in the house.

I happen to have THE best chewy oatmeal apple cookie recipe for you though!! 

I am tempted to use this recipe from here on in with any cookie I make and just substitute choco chips, nuts, fresh/dried fruit - it is honestly one of the best chewy cookie recipes I have ever tried!!

CHEWY OATMEAL APPLE COOKIES

3/4 c. margarine - room temp (or butter if you prefer)

1 - 1/4 c. brown sugar

1 egg

1/4 c. milk

2 tsp. vanilla

1 c. flour

1/2 tsp. salt

2 tsp. cinnamon

1/4 tsp. baking soda

3 c. quick rolled oats

1 c. diced apples

Preheat oven to 375.

Blend together  margarine, sugar, milk, egg and vanilla until combined and smooth. (a whisk will do just fine)

Stir in flour, salt, cinnamon and baking soda just until combined - do not over mix.

Fold in oatmeal and apples.

Drop by tablespoon onto parchment lined baking sheet.  Bake 13-15 minutes.

Makes approx. 2 dozen

Cookies Any Monkey Would Love

So what do you do with some chocolate chips, oatmeal and bananas that are about to be as black as molasses?  We make COOKIES!

Just a little unconventional twist on the old classic really.

I have to admit I personally didn't make the cookies, I was only the directional officer, scooper and oven putter inner.  I have a wonderful little man who LOVES to bake - cook, not so much.  Probably because when we bake he gets to lick the spoon.  This happens to also be MY favorite part of baking but how can you tell them "No Way Jose - get your own"? Ya cant!

I want to perfect these a little more so if you are going to try, maybe use some baking powder...maybe some more rolled oats?  I found that they were VERY soft cookies which we love yet they seemed to spread rather than rise (which I find most oatmeal cookies often do)

So here's how we made them:

1 1/2 c flour

1 tsp coarse salt

1/2 tsp baking soda

3/4 c. unsalted butter softened

1/2 c. sugar

1/2 c. brown sugar

2 tsp. vanilla (extract is fine)

1 egg

1 ripe(almost disintegratingly black is best) banana

1 c. rolled oats

1 c. chocolate chips (we used semi sweet)

Preheat oven to 350

In a separate bowl combine flour, salt and soda.  In a larger bowl mix together sugar, butter and vanilla until light and fluffy.  Blend in your egg and once combined add your banana.  Mix in your dry ingredients, but do not over mix.  Finally fold in oats and chocolate.

I recommend not using parchment, for some reason our fist batch stuck so we lightly coated the pan with some cooking spray on our second attempt and we were smooth sailin.

Bake for 10-12 minutes or until golden brown.  Let cool for about 5 minutes before moving to a wire rack or they will break apart and you will be forced to eat the crumbs (I know, oh the humanity!)