Chocolate Peanut Butter Cut-out Cookies...and a very special birthday!

I've talked before about how my very favorite part of blogging is something that I never, ever expected.  I always thought the sugar would be the highlight of blogging, but no...it's the people I've had the pleasure to meet.

That leads me to Jessica from the blog, How Sweet It Is. 
Jessica is having a milestone birthday today...

THIRTY!!!

{Ahhh, I remember 30.  Kinda.}

Now, Jessica has been one of my favorite bloggers for a long time.  I love this girl.  I admire Jessica for her amazingly creative and delicious recipes...her stunning photography...her hilarious sense of humor and writing...her impeccable style...her blogging and social media smarts...and her beautiful, fun spirit.

{Jessica...this hot pink was as close as I could get to neon. ;)}

In August, I met Jessica and I can tell you, she's even more lovely in person.  (I won't hold it against her that she was BORN just about the same time I was going to see Grease 2 (2!) with my fellow 13-year-old girlfriends.)  I wanted to make a little something to celebrate her big day.

I just had this inkling that Jessica likes peanut butter and chocolate.  Maybe it was Jessica's Peanut Butter Stuffed Hot Fudge Cupcakes, or Chocolate Chip Cookie Dough Peanut Butter Cups, or Peanut Butter Fudge Brownie Trifle, or maybe Peanut Butter S'mores Squares...I sensed a trend.

So, I made cookies.  I made Chocolate Peanut Butter Cut-out Cookies.  And, y'all...you need to make them, too.

Chocolate Peanut Butter Cut-out Cookies for Jessica
{makes 12-18, depending on size}

2 & 1/2 cups unbleached, all-purpose flour
1/2 cup dutch-processed cocoa (such as Hershey's Special Dark)
2 teaspoons baking powder
1/8 teaspoon kosher salt
2 sticks (1 cup) salted butter, cut into chunks
1 cup sugar
1/2 cup smooth peanut butter (not all-natural)
1 egg
1 teaspoon vanilla

Preheat oven to 350.  Line cookie sheets with parchment paper.

In a medium bowl, whisk together the flour, cocoa, baking powder, and salt.  Set aside.

In a large bowl, use a paddle attachment to beat the butter and sugar together until light and fluffy.  Beat in the peanut butter until smooth.  Beat in the egg and vanilla.

In three additions, add in the flour mixture beating on low until just combined.  Scrape the bowl to incorporate any dry bits on the bottom of the bowl.

Divide the dough in half, form into two discs, and wrap in plastic wrap.  Refrigerate at least 30 minutes.

Mix flour and cocoa powder together to coat the rolling pin and rolling surface.  Roll the dough to about 1/4"-3/8" thickness.  Freeze the cut-outs on the cookie sheet for 10 minutes before baking.

Bake for 9-12 minutes.  Cool on the cookie sheet for 1 minute, then remove to wire rack to cool completely.

Decorate as desired with royal icing.

OH!  And, Jessica?  I ate them for you, too. ;)

HAPPY BIRTHDAY, sweet girl!!!

Kiddo in the Kitchen: Pumpkin Chocolate Chip Bars

{This post is sponsored by Nestlé® Toll House® Morsels, the perfect special ingredient for all of your family’s favorite treats!} 

There is no easier way to get your kids to help in the kitchen than to pull out a bag of chocolate chips.  Am I right?  The highlights of childhood baking are as follows: eating chocolate chips straight from the bag and licking the beaters.

{Your kitty may even try to get in on the action.}

These pumpkin chocolate chip bars have been on the blog before, but they are so incredibly good and so incredibly perfect for fall that they needed a repeat.

The bars are cake-y, spicy, and studded with chocolate chips.  They'll rock your bake sale, lunchbox, picnic...I promise.

 
Pumpkin Chocolate Chip Bars 
{adapted from Everyday Food, Nov. 2004}

2 cups unbleached, all purpose flour (we substituted 1 cup for white whole wheat)
1 & 1/2 teaspoons cinnamon
3/4 teaspoon ginger
1/2 teaspoon freshly grated nutmeg
1/8 teaspoon allspice
1/8 teaspoon cloves
1 teaspoon baking soda
3/4 teaspoon kosher salt
1 cup (2 sticks) butter
1 & 1/4 cup sugar
1 egg
2 teaspoons vanilla bean paste (or vanilla extract)
1 cup canned pumpkin (not pumpkin pie filling)
12 oz. semisweet chocolate chips

Preheat oven to 350.  Line a 13x 9" pan with foil.

Whisk together the flour, spices, salt and baking soda.  Set aside.

Cream together the butter and sugar until smooth and fluffy.  Add in the egg and vanilla and beat until well combined, scraping down the bowl as needed.  Beat in the pumpkin.

On low speed, add in the flour mixture in two additions, mixing just until combined.

Stir in the chocolate chips.

Spread the batter into the prepared pan, an offset spatula is great for this.  Bake for 35 minutes, or until a toothpick inserted in the middle comes out with loose crumbs, but not wet,

Cool completely on a wire rack.  To cut, lift the foil from the pan.  Use a bench scraper to cut into bars.

Yep....they're good. And, with a cup of pumpkin in the mix, they're practically health food.

Make them with your kids, or grandkids (or by yourself), you'll be happy you did!

Soft Sugar Cookies for a Baby Shower

You may have noticed, but this is "blogger baby season."  No, no...not me.  (My sister is pregnant with her fourth and that's as close as I'm getting.)

I've heard that in some segements of the population, people actually get together IN REAL LIFE and have baby showers in the SAME SPACE, but this is not one of those showers.  This is a virtual baby shower for our friend Jen of My Kitchen Addition, who is having her first baby...a girl.

Jen was one of the very first bloggers I ever met.  She's kind and sweet and supremely talented...and I'm just over-the-moon happy for her.  She's going to be a *wonderful* mom.

Let's talk about the food, shall we?  I'm bringing soft sugar cookies to the shower.  They're almost like those cookies at the grocery store...you know, those ones your kids BEG for?  (Jen...get ready.  You'll be hearing this begging in about 3-4 years.)  Anyway, these are *almost* like those, but BETTER.

Based on a recipe that Shelly shared over at University of Cookie, these cookies are light, soft and pillowy...and topped with a fluffy, sweet frosting.

Nothing fussy or fancy, but oh.so.good.

Oh, and yes, these are made with Crisco. I don't think all butter would give the same result.

Soft Sugar Cookies
{makes 24}

for the cookies:
3 & 1/3 cups unbleached, all-purpose flour
2 teaspoons baking powder
1 teaspoon kosher salt
2/3 cup shortening
2/3 cup salted butter, cut into chunks
1 & 1/2 cups sugar
2 eggs
2 teaspoons vanilla
1/4 teaspoon almond extract

for the frosting:
1/2 cup shortening
1 lb. (4 cups) powdered sugar
pinch sea salt
6 TBSP milk
1 teaspoon vanilla
non-pareils

Preheat oven to 350.  Line two cookie sheets with parchment paper.

Whisk together the flour, baking powder and salt.  Set aside.

In a large bowl of an electric mixer, cream together the shortening, butter and sugar until fluffy.  Beat in the eggs and extracts until well combined.

On low speed, add the flour mixture in three additions, scraping down the sides and bottom of the bowl as needed.

Use a 2 tablespoon cookie scoop to scoop the cookies onto the prepared cookie sheet, 2" apart.  Tuck and stray dough in to prevent crispy, brown edges. (Alternately, measure out the dough in 2 TBSP chunks and roll in a ball.)

Bake for 10-12 minutes, until the cookies look done, but still soft.  Let cool on the cookie sheet for 2 minutes, then remove to a wire rack to cool completely.

Meanwhile, make the frosting:

Beat the shortening, powdered sugar, and salt slowly until the sugar is incorporated, then raise the speed and beat until well combined.  Slowly add in the milk and vanilla; beat until fluffy.

Divide and tint as desired.  (I used AmeriColor Deep Pink & Lemon Yellow.)  Spread on the cooled cookies and top with non-pareils.

Happy baby, Jen!!!  Enjoy those hazy, sleep-deprived days...they go waaaaay to quickly. ♥

You must go get some snacks from the other hostesses of the shower.  Here they are:

 

Bluebonnets & Brownies | Raspberry Lemon Fruit Dip
Sugarcrafter | Sweet Potato Cake with Honey Buttercream
My Baking Addiction | Mini Pumpkin Pies
Simple Bites | English Eccles Cakes
Stetted | Roasted Red Pepper and Caramelized Onion Dip
Food for my Family | Homemade Pear Italian Sodas with Cardamom Cream
eat. live. travel. write. | Goat Cheese and Tomato Tartlettes
Gimme Some Oven | Creamy Caramel Apple Dippers
Dessert For Two | Caramel Apple Cookie Cups
Bake at 350 | Soft Sugar Cookies for a Baby Shower
A Thought For Food | Fingerling Potato Salad
TidyMom | Apple Pomegranate Spritzers
i am baker | Advice to a New Mommy
Healthy Green Kitchen | Guacamole with Pistachios
Tracey’s Culinary Adventures | Caramelized Onion, Gruyere and Bacon Spread
What Megan’s Making | Apple Spice Muffins
Cookin’ Canuck | Gorgonzola Cheese Cups with Pear & Hazelnut Salad
Bellalimento | Frozen Berry Shortcake
Shugary Sweets | Caramel Apple Truffles
GoodLife Eats | Coconut Lemon Banana Bread

Takin' 7-Layer Cookies to the next level: a la Mode

Yep.  I went there.

See, the original plan was to make 7-layer cookie ice cream sandwiches.

It was a good plan.

...a good plan for a giant.  They were a *little* tall to actually eat.
{Not that the height stopped Mr. E from disassembling and scarfing it.}

Plan B.  A la mode.

Oh, I like Plan B even better than Plan A.  You know why?

Chocolate sauce.

Yes, it's straight from the can.  I always give my husband a hard time about having chocolate syrup from the can.  The truth is, I like it, too.  {Shhh...don't tell him.}

I've never put 7-layer cookies on the blog before because, since my mom made them so often when we were growing up, I just assumed everyone already had a recipe for them.  Then kiddo took some to school, and some of his friends had never eaten one before.

{Kiddo is a very healthy influence on his peers.}

"Psst. Hey buddy, over here.  You want some cookies?"

Here are some 7-layer cookie rules:

1. They are called "7-layer cookies," despite a rumor that they are called "Hello Dollies." 
2. They are really yummy, and easier to cut, when served cold.  I keep mine in the fridge.
3. Be sure to use sweetened condensed milk, NOT evaporated milk.
4. Served a la mode using this (7-layer cookie) ice cream, topped with chocolate sauce will cause extreme happiness.

7-Layer Cookies

1 stick (1/2 cup) salted butter, melted
1 cup graham cracker crumbs
1 cup sweetened coconut
1 cup semisweet chocolate chips
1 cup butterscotch chips
1 (14 oz) can sweetened condensed milk
1 cup finely chopped pecans

Preheat oven to 350.  Lightly grease an 11 x 7" pan.  Combine the melted butter and graham cracker crumbs and press into the bottom of the pan.

Layer the coconut, chocolate chips, and butterscotch chips on top of the graham cracker crust.

Pour sweetened condensed milk over the top.

Sprinkle on the pecans.

Bake for 25 minutes.  Remove to a wire rack to cool completely, then refrigerate.
{It's not necessary to line the pan with foil like in these pictures, but if you do, you can easily lift the bars from the pan for cutting.}

Take it over the top with 7-Layer Cookie Ice Cream and a good glug of chocolate sauce.
{Pour straight from the can; I'll never tell.}

Moose Munch Shortbread Cookies and a Trip to Harry & David

*alternate post title: Why I've gained 10 pounds in two weeks.*

This is a long "picture-heavy" post, but bear with me...I think you're gonna like it. 

Along with several other bloggers, I was invited to visit the Harry & David headquarters in Medford, Oregon. 

A. After seeing their catalogs for years, I've always secretly hoped that someone would send me a Harry & David gift basket (it never happened), so I was curious and knew this was a place I needed to visit.

B. Take a look at these other bloggers in attendance:  hello, bloggy rock stars!!!  (I'm not sure how I got thrown in with this bunch...they are the coolest.) I couldn't pass up seeing some familiar faces again AND meeting some bloggers I've been jonesing to meet for years now.

{back row: Rebecca, Kristen, Jenna, Lori, Heidi and moi.  

front row: Maria, Sandy, Rachel, Jessica, and Amy  photo credit: Sandy}

Here's my big takeaway from the trip... 
...the people at Harry & David LOVE food.  Love.  I had no idea that in the Rogue Valley of Oregon, Harry & David has over 700,000 pear trees.

They are famous for their Royal Riviera Pear; it's a Comice.  They don't grow it because it's the easiest to grow (it's not); they grow it because they feel they are the best.

I was so very impressed with their approach to growing, innovative pest management, and how they treat their harvesters by providing daily meals, medical care, and housing. 

Harry & David has a 3rd generation chocolatier who has been with the company for over 30 years...yes, as a matter of fact, his name IS Charlie.  The recipes are developed and made right there on site. May I recommend the coffee truffles?

This is a good place to talk about these Moose Munch Cookies.  They consist of a buttery, thick shortbread cookie, spread with a luscious, bittersweet chocolate glaze, and topped with a generous sprinkle of Harry & David's Moose Munch. 

{Moose Munch is a delectable caramel popcorn (made with slabs of butter...I saw it), mixed with cashews and almonds and enrobed in chocolate.  Yep.  I used the Dark Chocolate variety here.}

Moose Munch Cookies 

{makes 15-18}

for the cookies:

3 & 1/2 cups unbleached, all-purpose flour

1/2 tsp. kosher salt

3/4 pound (3 sticks) salted butter, cut into chunks

1/2 cup sugar

1/2 cup packed light brown sugar

2 tsp. vanilla bean paste (or extract)

for the topping:

1 cup bittersweet chocolate chips, such as Ghiradelli

2 TBSP unsalted butter

Moose Munch

Whisk together the flour and salt.  Set aside.

Beat together the butter and sugars using an electric mixer until creamy.  Mix in the vanilla bean paste.  Add the the flour mixture in 3 additions, beating on low, just until combined.

Wrap the dough in plastic wrap, pressing the dough together and refrigerate 30 minutes. 

Preheat oven to 350.  Line 2 cookie sheets with parchment paper.

Roll the chilled dough on a floured surface to 1/2" thick.  Cut with a 2 & 1/2" cutter and place the cut-outs on a cookie sheet.  Freeze for 10-15 minutes to prevent spreading.

Bake for 18-20 minutes until golden on the edges.  Remove immediately to a wire cooling rack and cool completely.

To make the glaze, place the chocolate chips and butter in a glass bowl over a pan of simmering water.  Stir until melted.

Dollop the melted chocolate onto the cooled cookies and spread with an offset spatula.  Sprinkle on the Moose Munch.

The chocolate will set after several minutes, but will not harden completely.

Optional:  if you're feeling festive, break out your gold disco dust (you have gold disco dust, right?) and add just a touch to the completed cookies. 

Can I show you just a few more peeks from the trip?

{Travel day: sparkly shoes, big airplane and tiny airplane rides with Rachel proved to be very memorable, Ashland Springs Hotel...gorgeous.}

Sandy & her darling hubby Paul hosted dinner at their home our first night.  Sandy has a long relationship with Harry & David...her mom and aunts all worked there.

Sandy may call herself the Reluctant Entertainer, but she sure pulls off entertaining with a calm, relaxed demeanor and knows how to put everyone at ease.  From the setting, to the food, to the conversation, the night was perfection.  Her lovely daughter even provided music.

Harry & David treated us like royalty...snacks in the fields overlooking the orchards, dinner at a vineyard, wine and cheese tasting.  Yes, I could get used to this.  (Somehow, my yogurt for lunch doesn't cut it anymore.)

Aaaand, hanging out with these ladies wasn't too shabby, either.
{from top: Jenna, Maria, Jessica...Jessica (me) and bottom: Jenna, (me), Rebecca, Lori, Rachel, Maria, Rachel, Heidi}
(photo credit, bottom 3:, Jenna, Lori & Kristen)

I was even able to hang out with a few of my fellow red-faced runners!
{Amy, Kristen, Lori, (me)}

Let's look at those gorgeous pears one more time.

 Thank you, Harry & David.  You have a customer for life.