Category: Holidays

Upside Down Banana Bread

udbb1Since this New Year’s Day is “Upside Down,” you know, all of the official festivities happening on Monday, January 2, what better way to kick-off (no pun intended) our entire day of parade and football watching than with this upside down take on my favorite overripe fruit concoction?

Our whole holiday week between Christmas and New Year’s Day has been spent at home, except for an escape on Wednesday for my birthday dinner WITH a 102°F temperature, so I did no baking, we did no entertaining, and I’ve really done nothing but sleep and drink hot tea.  I’m trying to rally, despite being sick, and make some kind of effort for tomorrow, yet another day of being sick at home, but at least there will be something I might want to eat.

My husband (he who is Twitter challenged) managed to send this Buzzfeed video to me in a message a couple of months ago as a hint, then I saw it again last night.  It looks easy enough so why not?  I’ll give it a try.

Upside Down Banana Bread

4-5 ripe bananas
3 eggs
½ cup oil
½ cup granulated sugar
1 Tbsp. ground cinnamon
2 cups flour
½ cup butter
1 cup brown sugar
2-3 bananas, sliced
Vanilla ice cream

  • Preheat oven to 350°F/175°C.
  • In a large bowl, mash the ripe bananas.
  • Add the eggs, oil, sugar, and cinnamon, mixing until evenly incorporated.
  • Add the flour and mix until the batter has no large pockets of flour. Set aside.
  • In a pot over low heat, melt the butter, then mix in the brown sugar until dissolved.
  • Bring up the heat to medium, cooking until the mixture starts bubbling.
  • Remove the caramel from heat and pour into a greased 9×9 baking pan.
  • Lay the banana slices evenly on top of the caramel.
  • Spread the banana bread batter on top.
  • Bake 40-50 minutes.
  • Cool until the bottom is barely warm.
  • Use a knife to loosen the edges from the pan.
  • Place a plate upside-down on top of the pan, then invert the pan, flipping the banana bread onto the plate.
  • Slice, then serve with vanilla ice cream.

TIP**  It’s important to make sure you are using a 9 x 9 pan.  If you use an 8 x 8 pan, like I did my first try, you need to increase the baking time by about 10 minutes and be prepared, you’ll be cleaning up the brown sugar that will bubble up and spill over the sides and burn onto the bottom of your oven.  Trust me, the smoke alarms blaring, dogs running around barking and the cleanup weren’t worth not following the exact directions.  UG!

It’s very sweet, so you might want to start with a small square and go back for seconds. Who am I kidding?  Put it in a bowl and pile the ice cream on!  And, before you ask, “Yes, I do intend to start my day with glorified cake and ice cream!”  #TheDietStartsTuesday 

If you’re on Facebook and are interested in the things I may not devote an entire blog post to: my favorite recipes, drinks, food facts, nutritional information, photos and other things that make my mouth water, I have a page on Facebook you can visit too:https://www.facebook.com/ThisGirlLovesHerFood

Baked Cheese Puff Appetizer

My grandma called these cheese puffs, but if you prefer the French name, Bon Appétit calls them Gougères.

These delicate cheese puffs always impress. The dough takes a couple of times to get “just right,” but this is now one of my favorites to make for a crowd.

  • 1 Cup water
  • 6 TBLS (¾ stick) unsalted butter, cut into pieces
  • ¾ tsp kosher salt
  • Pinch of nutmeg
  • 1¼ Cups all-purpose flour (I cut the carbs by using Bob’s Red Mill Paleo Baking Flour)
  • 4 Large eggs (at room temperature)
  • 6 Ounces (1½ cups) grated Comté or Gruyère cheese
  • ½ tsp freshly ground black pepper
  • 1 Large egg yolk

Preparation

Preheat oven to 400°. Bring butter, salt, nutmeg, and 1 cup water to a boil in a medium saucepan, stirring until butter is melted. Remove from heat, add flour, and stir to combine.

Cook mixture over medium heat, stirring vigorously with a wooden spoon, until mixture pulls away from sides of pan and forms a ball, about 2 minutes. Continue to cook, stirring vigorously, until a dry film forms on bottom and sides of pan and dough is no longer sticky, about 2 minutes longer. Remove pan from heat and let dough cool slightly, about 2 minutes. Mix in whole eggs one at a time (I use my hands), incorporating fully between additions. Mix in cheese and pepper.

Scrape dough into a piping bag fitted with a ½” round tip (alternatively, use a plastic bag with a ½” opening cut diagonally from 1 corner). Pipe 1” rounds about 2” apart onto 2 parchment-lined baking sheets. Whisk egg yolk and 1 tsp. water in a small bowl; brush rounds with egg wash.

Bake gougères until puffed and golden and dry in the center (they should sound hollow when tapped), 20–25 minutes.

Tips** These go FAST!  I’d advise you make a double batch.  You can add a bit of spice to these by adding dried red pepper flakes or finely chopped jalapeño when you add in the cheese and pepper.

Dough can be made 4 hours ahead. Cover and chill.  Gougères can be baked 2 hours ahead; reheat before serving.

If you’re on Facebook and are interested in the things I may not devote an entire blog post to: my favorite recipes, drinks, food facts, nutritional information, photos and other things that make my mouth water, I have a page on Facebook you can visit too: https://www.facebook.com/ThisGirlLovesHerFood

NYE Drinks With a Twist

champagneAre you tired of serving the same champagne cocktails every New Year’s Eve?  I’ll let you in on a secret. I’m tired of drinking them!

Let’s face it, 2016 wasn’t a year that many of us would like to relive.  Between the circus of a Presidential election that has called the United States’ brand of democracy into question, the staggering number of terrorist acts perpetrated worldwide, and the deaths of some of the most beloved entertainers of our time, I think a few unique drinks are exactly what is called for to help give the boot to a year that’s left a rotten taste in most of our mouths.

vodkamartiniA simple and classy option is to stick with a straight forward cocktail served “on-the-rocks” or “up” like a Martini, James Bond style.   If your party is going to be one with low music and quiet conversation this is the type of drink to take it there.

My “Go-To” Martini Recipe

  • Fill cocktail shaker up halfway with ice cubes
  • Skewer 3 Martini Olives and Place in Chilled Martini Glass
  • Using a mister filled with dry Vermouth, give one short spritz over the olives
  • Add 1 + 1/2 to 2 Shots of Quality Vodka (I prefer Grey Goose L’Orange) to the cocktail shaker and give a couple of quick shakes
  • Strain vodka into glass over the skewered olives  enjoy

**Tip – If you like your martini dirty, add a cap of olive juice to the vodka in the cocktail shaker.  You can add (or substitute) pearl onions to your olive skewer if you prefer.

bluemooncosmoIf you want to shake up your boring martini affair and add some life to your party, change your music to something a bit more upbeat and consider serving one (or more) of the following variations:

Blue Moon Cosmo Martini

  • 1 ounce fresh lime juice
  • 1 ½ ounces Grey Goose L’Orange vodka, well chilled
  • 1 ounce blue curacao
  • 1 ounce white cranberry juice
  • sugar (optional)
  • Place all in a shaker with ice and shake well.
  • Pour into chilled glass and garnish with a lime slice

**Tip – Dip rim into cranberry juice then sugar.

Pomegranate Cosmo

pom-cosmo

  • 5 strips lemon zest
  • 5 strips orange zest
  • 2 teaspoons sugar (I use Superfine Bakers Sugar)
  • 1 cup crushed ice
  • 2-ounces pomegranate juice
  • 1 tablespoon fresh lemon juice
  • 3-ounces Grey Goose L’Orange Vodka
  • 2 tablespoons pomegranate seeds, divided

 

  • Place 3 lemon and 3 orange zest strips in a cocktail shaker
  • Sprinkle with sugar and muddle
  • Add crushed ice, pomegranate juice, fresh lemon juice, and vodka
  • Shake well and strain into 2 chilled cocktail glasses
  • Garnish with pomegranate seeds, remaining 2 strips each of lemon and orange zest
  • Serve

**Tip – Dip rim into pomegranate juice then sugar.

If you were the lucky recipient of an Echo Dot or other Alexa voiced Amazon assistant, for a holiday gift, you can source the tunes for your party using Spotify.  You can also stream music from Spotify.com thru your network connected devices, like your home theater or stereo.  My son turned me on to this music source and for a limited time you can subscribe to their premium “Unlimited Streaming” option for .99 for 3 months.

Hopefully these libations and tunes will help us all usher in a more festive 2017!

If you’re on Facebook and are interested in the things I may not devote an entire blog post to: my favorite recipes, drinks, food facts, nutritional information, photos and other things that make my mouth water, I have a page on Facebook you can visit too:  https://www.facebook.com/ThisGirlLovesHerFood

 

 

 

 

Holiday Gifts For the Cocktail Lover

tistheseasonIt’s the time of year when we all exchange gifts with friends.  If you’re college age to not-yet married or perpetually single and loving it, chances are you and your friends also love getting together for cocktails.

Since we all can likely name our best friends’ go-to drink orders here are a few ideas for inexpensive ways to make sure they can make themselves a “five o’clocker” using the proper tools and vessels to drink them from without breaking the bank.

You can probably figure out gifts for a wine drinker – glasses, a pretty corkscrew, funnychampagne napkins, an aerator, or a decanter.  For a beer drinker there is always the bottle opener, pilsner glass, mason jar glasses, or even (for the guy who hasn’t outgrown college) beer pong supplies/table.

If your gift is going to a margarita or  daiquiri lover:

Is your gift going to a Martini aficionado?

And finally, gifts for lovers of mixed drinks or straight up spirits:

None of the gifts we exchange with friends need to break the bank to show that we care. With a little forethought and a handy 20% coupon for Bed, Bath & Beyond  (you can use 5 per purchase you know) you might even save enough to grab a bottle or two to share with them!

If you’re on Facebook and are interested in the things I may not devote an entire blog post to: my favorite recipes, drinks, food facts, nutritional information, photos and other things that make my mouth water, I have a page on Facebook you can visit too:  https://www.facebook.com/ThisGirlLovesHerFood

Baked Jameson Cherry Brie Bites

I went looking for something simple but spectacular that would pair equally well with both cocktails and wine before dinner and came across this amazing photo by Spencer Burton for Las Vegas Weekly:

scaled-cherry_baked_brie_by_spencer_burton_h_t1000

It turns out that these are one of the most popular items on the appetizer menu at one of my favorite Las Vegas watering holes: Nine Fine Irishmen, located in the center of the casino at New York New York.

I pulled the dinner menu up on the internet and had to search for it.  I was looking for Baked Jameson Cherry Brie Bites but couldn’t find it.  Now that I’ve seen where they have it hidden at the bottom of the appetizers, it’s easy to see how I missed it the last time I stopped in for a pint of #Guinness and a splash of whiskey.

They list it simply as “Baked Brie” with an unimaginative description of: “Brie Cheese, Whiskey Marinated Cherries, Puff Pastry, Balsamic Reduction, Toasted Baguettes” and they don’t show the mouth watering picture.  Not a great sales job at all!

I’m much more intrigued by the glowing description that Brock Radke gave in his November 2013 article describing the, then new item as, “the perfect bite-sized delight for the holiday season. Bonus: Irish whiskey is involved.”

I’m sold.  Point me to the kitchen!

Jameson Cherry Baked Brie Bites

  • 5-7 squares of puff pastry (5×5 inch, cut into four pieces)
  • 1½ lb. Brie cheese (cut into 1-inch cubes)
  • 1 cup dried tart cherries
  • ½ cup Jameson Irish Whiskey
  • 2 tbsp. light corn syrup
  • 2 eggs, beaten well
  • fresh ground pepper (to taste)

Now it’s time to prep the cherries:

  1. Soak cherries in Jameson overnight.
  2. Cook cherry-whiskey mixture in a small pot on low heat until fruit softens, then add corn syrup and mix well.
  3. Use a hand-mixer or blender to purée the mixture, then chill and let sit for 2 hours.

When your cherry mixture has finished chilling it’s time to assemble the bites:

  1. Heat oven to 425°F.
  2. Gently separate one square of puff pastry dough and spread a fingernail-sized portion of Brie in the middle.
  3. Add a small dollop of cherry purée and season with pepper.
  4. Fold dough so all corners are sealed.
  5. Spray a baking tray with nonstick cooking spray and place bites on tray in rows.
  6. Brush the top of each pasty pocket with egg.
  7. Bake for approximately 10 minutes or until golden brown.
  8. Let sit for two minutes before serving.

The part I’m missing in this recipe is that they don’t mention the balsamic reduction. Based on the picture it appears that they reserve some of the whiskey-cherry purée to add to the top for presentation with a couple of sprout leaves.

Helpful tip:  You can cut the preparation time by buying whiskey soaked cherries online or at your local Total Wine or Bevmo if they carry them.  I keep a jar on hand that are soaked in my favorite bourbon-whiskey, Maker’s Mark, and I’m sure that you can prepare the same a few days ahead and keep them well sealed in your refrigerator so that you can shorten the prep time.

If you’re on Facebook and are interested in the things I may not devote an entire blog post to: my favorite recipes, drinks, food facts, nutritional information, photos and other things that make my mouth water, I have a page on Facebook you can visit too:  https://www.facebook.com/ThisGirlLovesHerFood

Bedtime Red Wine Hot Cocoa

red-wine-cocoaRed wine to ease away the stress and tension from a day filled with kids, husbands, work, traffic, housework, bills, etc., then hot cocoa laced with more read wine to pave the way to bedtime?  Sounds too good to be true, but Scary Mommy says it’s so, so I believe!

Now, if you can keep yourself from chugging the entire bottle down you wino 😉 here is how you make your Bedtime Red Wine Hot Cocoa:

In a small saucepan combine:

  • 3 tsp unsweetened cocoa powder
  • 4 tsp sugar
  • 1/8th tsp salt

According to http://www.scarymommy.com, you are to, “Mix that shit together.”  Then stir in:

  • 2 to 3 TBLS milk
  • 1/4 Cup + a few more TBLS “to taste”
  • 1 tsp vanilla (if desired)
  • 1 cinnamon stick (if desired)

I like my wines to be hearty in body and bold in taste, so I use a Zinfandel, Meritage, Red Blend, Red Table Wine, Cabernet Sauvignon, Syrah or Petite Syrah.  Simmer until just warm.  You don’t want to cook off the alcohol!  I like to add a tsp of vanilla and a cinnamon stick to the pan while it’s simmering.  Top with some whipped cream and shaved chocolate if you’re feeling fancy.

Here’s another way to make it that’s even more decadent:

  • 3 Cups Dark Chocolate Chunks
  • 1+ ½ Cups Milk (Substitute Half & Half or Cream if desired)
  • 1 Cup Red Wine

red-wine-hot-chocolate-5In a saucepan over medium heat, combine milk and chocolate chips. Whisking constantly until chocolate is melted into milk and you have a thick and creamy chocolate milk. Pour in red wine and heat until everything is hot. Pour into 2 mugs and top with whipped cream.

You can also add in marshmallows, sprinkle more cocoa powder or cinnamon on top.  The possibilities are only limited by your imagination, how much you love wine, and/or how bad your day was.

If you’re on Facebook and are interested in the things I may not devote an entire blog post to: my favorite recipes, drinks, food facts, nutritional information, photos and other things that make my mouth water, I have a page on Facebook you can visit too:  https://www.facebook.com/ThisGirlLovesHerFood

Tales of Kitchen Disasters

My motto is, “If it tastes good, it doesn’t matter if it doesn’t look like the picture.”  Chatting with the girls before Thanksgiving dinner we all got giggles talking about the things we’d tried and failed (Pinterest Fails) to create in our kitchens.

pnterestfailmissyBut once I shared the story of a friend’s attempt at a turkey shaped cupcake creation with a neck just a touch too broad and amgplumage shade too brown with feet on a pair of stones that ended up looking like a really well endowed man’s crown jewels adorned with flaming red, orange & yellow feathers (like Mardi Gras Plumage)….well, let’s just say the wine bottles emptied a little faster and the conversation went downhill from there. 😉

None of us can point fingers.  We have all had kitchen mishaps:

I know that I have failed spectacularly!

  • Spent a fortune on the ingredients I’ve needed to make a recipe that got rave reviews
  • Bought special pans and/or cooking devices
  • Slaved all day to make it
  • Tasted it when it’s done, gagged, called a neighbor over to confirm my opinion that it sucks
  • Thrown it in the trash and
  • Ordered Pizza for dinner;

I’m sure we all know others who’ve committed these kitchen crimes too:

blender-mess-1Thrown things into the blender, turned it on and forgotten to put on lid or not put lid on tight enough; spent an hour cleaning the ceiling, cupboards and everywhere else

microwav-edisasterOpened a can of Chef-Boy-R-Dee (No judging, we were all starving college students once), poured it into a bowl, set the microwave for 2 minutes (uh oh), and walked away. #CleanUpAisle5

burnedmicrowavepopcornThrown popcorn into the microwave, set the timer for too long and had to live with burned popcorn smell in the whole house or the office for days.

While these are all funny when they happen to someone else, they all share a common problem: They can leave you with a lingering odor reminding you that you aren’t quite yet Julia Child or Rachel Ray in the kitchen.

Luckily there are a few great tips for helping to rid your home (or the office if you have fouled the air & microwave of the lunchroom with your culinary disaster) of the smell left behind.  Unless you are covering up something else you’ve left in your wake….then, rock on with your bad self. 😉

excessgas

If you’ve microwaved something smelly (especially something with a heavy garlic or tomato smell) and an odor has been left behind, or if you’ve burned popcorn: Soak a sponge in vinegar then coat the top of the sponge in baking soda. Place the sponge on a plate in the microwave and set to run on high for 30 seconds.  Wipe the interior of the microwave with the sponge and leave the door open to air dry the inside.

Another option is to take a one cup measuring cup, slice a lemon or orange and squeeze both halves into the measuring cup, place both halves into the measuring cup,  and fill the cup up the rest of the way with water.  Cook on high for 5 minutes.  The steam will clean the microwave and the fresh citrus will deodorize.  Wipe with a cloth when the cycle is over.  Pour the remaining water and citrus into the garbage disposal with 1/4 cup baking soda, run the disposal with hot water and deodorize your drain.

lemonandrosemary

If you’re trying to remove the odor from a room you can fill a stockpot about 2/3 up with water, 3-4 tsp of vanilla, 2 to 3 sliced lemons and 4 to 5 good sized sprigs of fresh rosemary from the garden.  Simmer it for a few hours (or all day if you’re home to make sure that the pot doesn’t boil dry) an your house will smell fresh and inviting.  If it isn’t too cold and you can bring some fresh air in for a few hours that would help too.

If you are on Facebook and are interested in the things I may not devote an entire blog post to, recipes, food facts, nutritional information, photos and other things that make my mouth water, I have a page on Facebook you can visit too:  https://www.facebook.com/ThisGirlLovesHerFood

 

Easy Turkey Day Appetizer

mb1One of the things I am in charge of this Thanksgiving is an appetizer.  I was going to get fancy and knock myself out with something that would be difficult to keep warm and wouldn’t likely taste that great cold, but I’ve decided to take another tack.

Instead of going in a direction that is completely opposite of the main meal, I thought instead that I would create something that would compliment and whet the appetites of the rest of the guests for the main event, plus I’d be able to incorporate one of my favorite Thanksgiving side dishes from last year, Zinful Cran-blueberry Sauce!

Turkey Meatballs with Zinful Cran-Blueberry Sauce

Zinful Cran-Blueberry Sauce

  • 1 & 1/3 Cups Granulated Sugar
  • 1 Cup Zinfandel Wine (Best Quality you can afford – if you wouldn’t drink it, don’t cook with it)
  • 1 – 12 oz Package Ocean Spray Fresh Whole Cranberries
  • 1 Cup Frozen Blueberries
  • 1 Whole Cinnamon Stick
  • 1/4 tsp Nutmeg
  • 1/2 tsp Vanilla
  • Orange or Tangerine Zest

Bring sugar, wine and cinnamon stick to a boil in a medium saucepan.  Add remaining ingredients and return to a boil, stirring constantly.  Reduce heat to low and simmer 15-20 minutes.  You may want to use a splatter shield to avoid splashing when cranberries pop. Remove and discard cinnamon stick. Set aside to pour over cooked meatballs.

Make the Meatballs

  • Canola Oil Spray or PAM
  • 4 Pounds Ground Turkey
  • 2 Cups Bread Crumbs or Panko
  • 4 Eggs
  • 4 Cloves Garlic Chopped
  • 1 Large Granny Smith Apple Grated
  • 1 tsp Crushed Fennel Seeds
  • 8 tsp Chopped Fresh Sage
  • 3 tsp Freshly Ground Salt
  • 1 1/2 tsp Freshly Ground Pepper

Preheat oven to 450°F and spray 2 large baking sheets with non stick spray

  1. Combine turkey, breadcrumbs, eggs, garlic, grated apple, fennel seeds, chopped sage, salt and pepper on a large mixing bowl
  2. Using a 1″ cookie scoop, portion out the meat into balls, roll and put as many as you can on both baking sheets
  3. Bake for 15 minutes until meatballs begin to brown
  4. Remove meatballs from baking sheet and place into serving dish, chafing dish or crock pot (set to low or warm setting) and pour cran-blueberry sauce over until all are well coated.
  5. Garnish with whole sage leaves if desired.

If you are on Facebook and are interested in the things I may not devote an entire blog post to, recipes, food facts, nutritional information, photos and other things that make my mouth water, I have a page on Facebook you can visit too:  https://www.facebook.com/ThisGirlLovesHerFood

Snickerdoodle Pumpkin Chiffon Pie

Don’t get me wrong, nothing says fall, Halloween and Thanksgiving more than pumpkin pie, but the same old pumpkin pie year in – year out can get boring.  I thought I’d shake things up a bit with a curveball and a bit of unexpected flavor that I hope we all will enjoy!

saraleepumpkinpie

I’ll still make a regular pumpkin pie, and if you are planning to make a regular pumpkin pie too, there is a hotline setup to help you in case you get in a bind: Sara Lee Pie Hotline 1-888-914-1247, Monday through Friday from 7 a.m. to 6 p.m. CST.  The hotline is open Thanksgiving Day from 7 a.m. to 1 p.m. CST.

Snickerdoodle Pumpkin Chiffon Piepumpchif

Assemble the Crust

  • 4 TBLS (1/2 stick) Unsalted Butter, at room temperature
  • 1 TBLS Unsalted Butter for greasing the pan
  • 2 TBLS Cinnamon
  • 1/2 Cup + 2 TBLS Sugar
  • 3/4 Cup Flour
  • 1/4 tsp Baking Soda
  • 1/4 tsp Salt
  • 1 Large Egg Yolk
  • 1 tsp Vanilla

Preheat the oven to 375°F and generously butter the bottom and sides of a 9″ regular (not deep dish) pie pan.

  1. Combine flour, salt and baking soda.  Set aside.
  2. Whisk together the cinnamon and 2 tablespoons of the sugar.
  3. Sprinkle 1/2 of the cinnamon-sugar mixture into the buttered pie pan and spread it around until the entire pan is well coated
  4. Beat the 1/2 stick of butter and 1/2 cup sugar for about 3 minutes until light and fluffy.
  5. Add egg yolk and vanilla. Beat until combined.
  6. Reduce speed to low and slowly add flour mixture beating just until well combined.
  7. Transfer dough to work surface covered with a very light coating of flour and cinnamon.  Flatten cookie dough into a disc and then press into the bottom and up the sides of the prepared pie pan.
  8. Sprinkle the remaining cinnamon and sugar all over the surface of the inside of the pie crust.
  9. Poke holes all over the bottom of the crust and put into the freezer for 15 minutes.
  10. Bake the crust about 12 minutes or until lightly browned.  Remove from oven and let cool completely before filling.

Prepare the Pie Filling

  • 4 ounces room temperature Cream Cheese
  • 1 Cup Pumpkin Pie Purée
  • 3/4 Cup Pure Maple Syrup
  • 3/4 Tsp Ground Ginger
  • 1/2 tsp freshly Ground Nutmeg
  • 1/4 tsp Salt
  • 3/4 tsp Cinnamon
  • 1 TBLS Bourbon
  • 1+3/4 tsp unflavored Gelatin
  • 1/4 Cup Water
  • 1/2 Cup Heavy Cream
  1. In small saucepan dissolve gelatin in the water over low heat.
  2. As soon as the gelatin is dissolved, remove from the heat and stir in the Bourbon.
  3. In the bowl of the stand mixer, mix the cream cheese until light and airy. Set aside.
  4. On medium-high speed, mix the pumpkin purée, maple syrup, ginger, nutmeg, salt, and cinnamon and beat until well combined.
  5. Add the cream cheese and beat on high until smooth.
  6. Stir gelatin mixture into the pumpkin mixture and move all into a large chilled mixing bowl.
  7. Clean and dry the stand mixer bowl.
  8. Beat 1/2 cup of the cream on high until stiff peaks form and then stir into the pumpkin mixture.
  9. Pour filling into crust and chill overnight.

To prepare for serving

  1. To prepare for serving, beat 1 cup whipping cream, 1/2 cup sugar and 1 tsp vanilla  until stiff peaks form
  2. Top pie with whipped cream and sprinkle with 1 tsp pumpkin pie spice

Make up to one day ahead and keep refrigerated until time to serve.

If you are on Facebook and are interested in the things I may not devote an entire blog post to, recipes, food facts, nutritional information, photos and other things that make my mouth water, I have a page on Facebook you can visit too:  https://www.facebook.com/ThisGirlLovesHerFood

Disneyland Peanut Butter Cookies

Last week I shared the recipe for Debbie Fields (A.K.A. Mrs. Fields) Peanut Butter Cookies and promised to find the recipe for the amazing Peanut Butter Cookies sold at Disneyland when I could find it.

peanut-butter-chunk-cookiesThere are many imposters and “copycat” recipes out there that were close, but none that I could find that were exactly like the cookies I remembered.  I finally came across a blog that focuses solely on the foods made and sold by the Disney Resorts.  Here I found out that Disney chefs do not bake the cookies, full of chunks of smooth peanut butter, they are made by Selma’s Cookies and packaged for Disney, but they are so good, does it really matter?

A little more Internet research led to a cookie blog linked to the Disney food blog that had great pictures and instructions for recreating the Disneyland Peanut Butter Cookie (with the added bonus of chocolate chunks!).

The important thing to making these cookies is to understand that you cannot simply put peanut butter chips into the cookies and expect them to taste like the cookies from peanut-butter-chunksGoofy’s Kitchen!  You have to take the added step (first) of making the peanut butter fudge that gets broken into chunks and pressed into the rolled cookie dough just before placing on the cookie sheets for baking.  It makes the difference between a good cookie and a great one!

As Close As You Can Get To Disneyland Peanut Butter Chunk Cookies

Peanut Butter Chunks:
  • 1/4 cup + 2 TBLS Peanut Butter Chips (Reese’s)
  • 1/4 cup + 2 TBLS Creamy Peanut Butter
  • 1+ 1/2 TBLS Butter
Cookie Dough:
  • 2 sticks (8 oz) Unsalted Butter, room temperature
  • 1 cup tightly packed brown sugar — (8 oz)
  • 1 cup Granulated Ssugar — (8 oz)
  • 1 + 1/4 cups Chunky or Smooth Peanut Butter — (11 7/8 oz jar)
  • 1/2 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/2 tsp Salt
  • 2 Large Eggs
  • 1/2 tsp Vanilla
  • 2 + 2/3 cups All-Purpose Flour
  • 1 cup Semi-Sweet Chocolate Chunks
 Instructions
  1. Make the peanut butter chunks first. Mix the peanut butter chips, peanut butter and butter in a small bowl and microwave on high for 30 seconds. Stir until smooth. If chips aren’t melted, heat for another 30 seconds.
  2. Make a small 2×5(ish) mold with foil (see photo). Pour the peanut butter mixture into the mold and chill it for about half an hour or until firm. Unmold the peanut butter log and cut into chunks.
  3. Proceed with the cookie dough. Cream butter and both sugars with an electric mixer. Beat in peanut butter, then baking powder, baking soda, and salt. Add eggs one at a time, beating on a lower speed, then beat in vanilla. By hand or using lowest speed of mixer, Stir in the flour. When flour is mixed in, stir in chocolate chunks.
  4. Chill the dough for about an hour.
  5. Preheat oven to 350° F. Using slightly less than a quarter cup measure, scoop up balls of dough and arrange on cookie sheet a few inches apart. Stick peanut butter chunkscookie-dough-ball into the already-scooped dough.
  6. Bake for 12-14 minutes, until set and brown around the edges. Remove from oven and cool on pan for about 10 minutes to set. Remove from pan and set on a rack to finish cooling.
  7. Makes 24 big cookies

I cannot wait to make these!  Can you imagine taking two of these and putting a scoop of vanilla ice cream between them?  Yum!

If you are on Facebook and are interested in the things I may not devote an entire blog post to, recipes, food facts, nutritional information, photos and other things that make my mouth water, I have a page on Facebook you can visit too:  https://www.facebook.com/ThisGirlLovesHerFood