Giant Monster Cookies

Monster Cookies

Full of peanut butter, oats, chocolate chips - and no flour!

Let me start off by saying, these are absolutely MONSTER cookies! Toss aside that cookie scoop and grab a measuring cup because cookie-making time just got serious.

These Giant Monster Cookies (recipe here) will definetly become a favorite! And that's no mistake in the title. There is no flour in this recipe! Instead, you get an oat-packed, peanut butter-loaded, chocolate delight, good for any time of the day! Whether you're making them to refill the cookie jar or you're craving warm, fresh-out-of-the-oven oats, peanut butter, and chocolate - these cookies are a winner! Not to mention, they freeze well and make excellent gifts! (Of course, if you freeze them, I suggest popping them in the microwave right before devouring, so the chocolate can get all melty and warm...)

I followed this recipe as instructed, merely using mini m&ms and an entire bag of dark chocolate chips... who can blame me? And trust me, this recipe makes a LOT! And they're HUGE! Feel free to make them as big or as small as you'd like (mini monsters!). Oh! I also pressed mine slightly before baking (or rather, before staring into the oven, waiting for them to be finished...).  Now, posh these up however you like! (Coconut, walnuts, Reese's Pieces, chocolate chunks, chocolate peanut butter - the posh is endless!)

For a quick, easy recipe full of the stuff you love and sure to squash any hunger - here you are! Thank you again Taste of Home, for making the house smell great and the family happy with another terrific recipe! 

With love (for food),

Ellen

-- A dash of posh can make all the difference in your next dish! --

Peanut Butter Banana (Chocolate Chip) Muffins

Muffins - Bakery Style (and healthy!)

I was in the mood for muffins...but not just any muffins! You see, I love muffins and muffin-shaped foods - I could eat muffins every day and love it! Yet, sometimes my muffin recipes end up with flat tops, or they're too heavy, and it breaks my heart. So, I've been doing some research...

In searching for how bakeries get that big, puffy, delicious muffin top, I began to notice how some recipes called for a baking temperature of 425 degrees, before lowering it to 350 degrees to continue baking. Intrigued, I had to try it. And viola! This recipe, from Sally's Baking Addiction, tested just that and was a huge success!

Almost full 

I found the recipe on Pinterest (where else?) and within minutes I was in the kitchen. And my grandmother's "Ellen is baking something" sensation must have been tingling because she stopped by the house just in time to try one! (And may I say, they totally passed inspection.)

Baking the muffins at 425 degrees for the first 5 minutes made such a difference, for it gave them a chance to puff up on the top, then continue baking after lowering the oven to 350 degrees. I also followed the instructions when filling the muffin pan, and put the batter nearly to the top of each liner (this recipe made 12 wonderful sized muffins.)

Now, for the taste - delicious! The chocolate chips are optional, but something about peanut butter, honey, and chocolate just makes a girl happy. I added a handful of mini dark chocolate chips into the batter, and sprinkled some on top before baking. (That's what I call posh!) Not to mention, these muffins are healthy! Healthy with everyday items! I'm all for good-for-you meals/snacks and these were perfect! Made with whole wheat flour, Greek yogurt, no butter, no oil - it's a muffin good enough for breakfast or a mid-day snack! (or both...and maybe lunch, too) I know you'll just love them! So, click here for the recipe, preheat your ovens to 425, get your ingredients out, and let your posh shine!

With love (for food),

Ellen

--A dash of posh can make all the difference in your next dish!--

Peanut Butter Cup Ice Cream...Yum!

Happy Birthday, Brother! Now, my brother LOVES peanut butter - except "love" doesn't even come close! Speaking with him last week, he told me his breakfast usually consists of a bowl of vegetables and a spoonful of peanut butter (but not together, don't worry). So, for his birthday - what better gift than peanut butter cup ice cream!? I used homemade peanut butter ice cream as the base, then added in peanut butter cup pieces and a chocolate-peanut butter fudge swirl. How was it, you may ask? In my brother's words, it was "exquisite!" (Which actually translates to "Wonderful! Best ever! Loved every bite! You're the best little sister in the whole world!" - Although the latter part sometimes gets jumbled in translation.) All the same, I was touched. So, happy birthday big brother! (Not that he reads this...his girlfriend usually gives him the "highlights")

Making it was a blast - my first ice cream in my ice cream maker! Plus, it was pretty easy. I started by finding a recipe for peanut butter ice cream (on Pinterest, of course), found here. In this recipe, I used regular sugar, 1/2 cup of creamy peanut butter (can you really have too much peanut butter in peanut butter ice cream?), and regular heavy cream. See my ingredients below. Also, can we take a moment to appreciate the Market Basket theme here?? I love Market Basket... I could spend hours in there! (And I have...)

Then, I cooked it! (kinda sorta) I started by combining everything in a pot on the stove except the eggs. (In the words of Bill Cosby, "you have to be careful with eggs...") After letting the sugar dissolve over low heat, I added a little of the warmed mixture to the egg yolks, then added the egg yolks to the mixture. (This way I wouldn't have scrambled egg-peanut butter ice cream, yummy.) I chilled this mixture overnight in the fridge and poured it in the ice cream maker the next morning.

When it was almost done in the ice cream maker (about 20 minutes later), I added some chopped up peanut butter cups and folded in the chocolate peanut butter swirl. To make this swirl, combine about 1 tablespoon of unsweetened cocoa powder with about 1/4 - 1/3 cup of creamy peanut butter. Microwave for about 30 seconds, or until it's warm and melty. Then, fold it into the ice cream to create a nice swirl effect. Once completed, I stored it in a clean yogurt container wrapped up nicely, and hid it in the freezer! That evening, (after a delicious BBQ turkey dinner), I surprised him with the container, plus 2 peanut butter cups for his presentation (posh), and a new bowl! He was responsible for sending me a picture of the finished product (below).

(I'm digging his posh!) And I'm so glad he enjoyed it! (The spoonful I had scraped from the bottom of the ice cream maker bowl was pretty dang good, too! Very smooth and creamy). Try it for yourself with whatever add-ins, or swirls, or posh you like! And for all you peanut butter lovers out there, (yes, you have some competition once you meet my brother), go crazy! And have fun! :) 

With love (for food),

Ellen

--A dash of posh can make all the difference in your next dish!--