Mini Chocolate Covered Peanut Butter Cookies

Got a Reese's or peanut butter craving?  Then these are just what you are looking for.  They are melt in your mouth amazing!  These are so moist and full of that undeniable peanut butter flavor.  To make them even more incredible, they're finished off with a generous drizzling of milk chocolate, which even adds a bit of fanciness.  What a simple way to dress up a plain peanut butter cookie!  Enjoy! 

Mini Chocolate Covered Peanut Butter Cookies
Yields about 3 Dozen


Ingredients:
1 recipe Peanut Butter Bite Size Cookies
1 cup milk chocolate chips
2 tsp vegetable oil


Directions:
Cook Peanut Butter Bite Size Cookies according to directions.  Allow to cool.  In a microwave safe bowl, melt chocolate chips with vegetable oil on 50% power in 30 second intervals, stirring after each interval until melted and smooth.  Pour melted chocolate into a small ziploc bag and seal.  Snip a tiny tip off the edge and drizzle chocolate over mini peanut butter cookies.  Allow chocolate to harden in refrigerator or on counter top (it just takes longer), or enjoy with warm melted chocolate if you can't wait =).  Store cookies in an airtight container.

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9 Layer Bean Dip (with Bacon!)

Looking for the perfect party snack for the upcoming New Year's party?  This bean dip is the perfect dish for a party or gathering because it can be made in advance and it tastes incredible!  I love the addition of bacon in this bean dip.  I love bacon so I figured why not in 7 layer bean dip?  I also love the flavor of cilantro in Mexican dishes so I thought this had to have it (hence why this is now 9 layer bean dip).  You could easily double this recipe, just use a 13x9 dish.  Have a great New Year!        

You may also like to try my recipe for fresh salsa (one of my weekly favorites).

9 Layer Bean Dip with Bacon
Yields 6 servings


Ingredients:


1 (16 oz.) can Traditional Refried Beans
1/4 cup water
2 tsp taco seasoning mix
1/2 cup grated Cheddar cheese
1/2 cup grated Monterey Jack cheese
2 large ripe avocados
1/2 lime, juiced*
1/4 tsp onion powder
1/4 tsp garlic powder
1/2 cup sour cream
5 slices bacon, cooked and crumbled
1/2 cup black olives, sliced
1 large Roma tomato, diced 
2 green onions, chopped
2 Tbsp chopped cilantro
Freshly ground black pepper to taste
Tortilla chips, for serving


Directions:
In a medium mixing bowl, combine refried beans, water and taco seasoning.  Stir mixture until well combine.  Spread bean mixture evenly into the bottom of a small casserole dish (I used a 1 1/2 quart 8x6 dish).  Sprinkle beans evenly with both grated cheeses.  
Peel and mash avocados with a fork, blend in lime juice, onion powder and garlic powder.  Spread guacamole mixture evenly over cheese in casserole dish.  Dollop sour cream over guacamole and spread evenly (if you want to do it the way I did in the photos, spread 1/4 cup sour cream over guacamole then reserve 1/4 cup.  Drizzle the remaining 1/4 cup over completed dip using a snipped ziploc bag).  Sprinkle bacon next, followed by tomatoes and olives.  Garnish lastly with green onions and chopped cilantro.  Season with fresh ground pepper over top to taste.  Serve with tortilla chips and store dip covered, in the refrigerator.     


*if it's not a very juicy lime you'll probably want to juice the whole lime

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Blueberry Raspberry Buttermilk Pancakes and Vanilla Cream Syrup

I will admit, I'm a little obsessed with blogging.  Even on vacation I had to take these pics of the breakfast I made so I could post =).  It was fun to finally have a different photo set, I just took the pictures on a rock surrounded by snow next to the patio and then on one of the plastic maroon chairs on the patio, fancy eh =)?  I felt like I was at a bed and breakfast, only I made the breakfast, but I'd rather it were that way since I love cooking.  Sorry to anyone following, I know I recently posted a very similar recipe, Blueberry Buttermilk Pancakes.  I have to admit these are even an upgrade on those.  I eat the blueberry ones all the time and love them thoroughly, but for special occasions I make these, with raspberries too.  I love these because I can make them year round with fresh berries in the summer and frozen berries in the winter when berries aren't in season.  

My mom was on vacation with us and ate this breakfast, upon finishing she said it was the best breakfast she's ever had in her life and I think I would probably agree (sorry that sounds a bit braggish and I'm not big on bragging but these are seriously amazing)!  My mom who isn't a big eater, at all, ate 5 pancakes in one sitting =).  The vanilla cream syrup is the perfect accompaniment to these pancakes.  It gives you a bit of that delicious berries and cream combination. 

Blueberry Raspberry Buttermilk Pancakes
Yields about 15 pancakes


Ingredients:

1 cup oat flour*

1 cup all-purpose flour

2 Tbsp sugar

2 1/2 tsp baking powder

1 tsp baking soda

1/2 tsp salt

2 cups buttermilk

3/4 cup milk

2 eggs

2 Tbsp butter, melted

1 1/2 cups blueberries, fresh or frozen

1 1/2 cups raspberries, fresh or frozen, chopped lightly

Vanilla Cream Syrup, for serving (optional), recipe follows

Directions:

Preheat a non-stick griddle over medium heat. In a small mixing bowl, whisk together oat flour, all-purpose flour, sugar, baking powder, baking soda and salt. In a large mixing bowl combine buttermilk, milk, eggs and melted butter. Stir in dry ingredients (mixture should by slightly lumpy, don't over-mix). Pour 1/4 cup mixture onto buttered preheated griddle then drop about 8-10 blueberries onto pancake and sprinkle with lightly chopped raspberries. Flip pancake when bubbles start to appear on surface and bottom is golden.  Cook opposite side until golden.  Repeat process with remaining batter.  Serve pancakes warm topped with vanilla cream syrup.

*Oat flour can be purchased in the health food section of most super-markets. You can also make your own by grinding 1 1/3 cups whole oats in a food processor for about 2-3 minutes, until it is very fine.  I prefer the actual oat flour over grinding my own, it presents a slightly better texture.  Also, be careful not to pack the oat flour when measuring it would make the pancakes a bit too thick.


Vanilla Cream Syrup
Yields about 1 1/2 cups


Ingredients:
1/4 cup salted butter
1 cup granulated sugar
1/2 cup heavy cream
1/4 cup low-fat buttermilk
1 pinch salt
1/2 tsp baking soda
1 tsp vanilla extract


Directions:
Melt butter in a large saucepan over medium heat.  Stir in sugar, cream, buttermilk and salt.  Cook, stirring frequently, until mixture begins to boil and sugar has dissolved.  Remove from heat and stir in baking soda and vanilla, whisk for about 10 seconds (it will begin to foam).  Serve warm.  Syrup can be stored in refrigerator up to one week and reheated before serving.

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Peppermint Chocolate Cupcakes

I am so excited, I have finally come up my favorite chocolate cupcake recipe!  I’ve tried so many chocolate cupcake recipes before and have never really found one I fully love.  They are too dense, too dry, too oily, or they have too much cocoa.  So, I decided to create my own recipe.  I love this chocolate cupcake.  I also love that these cupcakes are so fluffy and pretty, you take them out of the oven and they don’t sink down and flatten.  They hold their pretty, rounded top shape.   Another great thing about these is the simplicity of this chocolate cupcake.  You don’t have to melt chocolate or boil water.  You simply combine all the dry ingredients then add in the rest.  Bonus, it’s made from basic ingredients you probably always have on hand which is nice.  Of course if you are using this recipe for a basic chocolate cupcake (non-peppermint version) simply omit the peppermint extract and increase the vanilla to 1 tsp then top with your favorite frosting. 

I love the combination of flavors in this peppermint chocolate cupcake version.  You get a peppermint chocolate cupcake, topped with milk chocolate ganache, piped with peppermint cream cheese frosting and it’s finished off with a sprinkling of crushed candy canes.  I wanted to eat every last one =).  If you are totally against cream cheese frosting you could also use a buttercream frosting in its place and it would be delicious as well.  When I was creating this recipe I was trying to decide between the two, cream cheese frosting or buttercream frosting.  I decided to go with the cream cheese because I wanted this to be a decadent, show stopping cupcake.  Cream cheese adds more decadence than the basic buttercream frosting would, also it adds another flavor that blends so perfectly with the chocolate and peppermint.  I hope you enjoy these cupcakes as much as I do =).  Have a very Merry Christmas!

Peppermint Chocolate Cupcakes with Milk Chocolate Ganache and Peppermint Cream Cheese Frosting

(That seems like an unnecessary, long title, you could also call these peppermint chocolate cupcakes =)

Yields 12 cupcakes

Ingredients:

1 cup all-purpose flour

½ cup packed light-brown sugar

1/3 cup granulated sugar

1/3 cup cocoa powder

1 tsp baking powder

½ tsp baking soda

½ tsp salt
1/3 cup vegetable oil

1/3 cup milk

1 large egg

½ tsp vanilla extract

½ tsp peppermint extract

1/3 cup hot water

¼ cup sour cream

1 recipe Milk Chocolate Ganache, recipe follows

1 recipe Peppermint Cream Cheese Frosting, recipe follows

½ cup crushed peppermint candy canes

Directions:

Preheat oven to 350 degrees.  In a large mixing bowl whisk together flour, brown sugar, granulated sugar, cocoa powder, baking powder, baking soda and salt.  Add in vegetable oil, milk, egg, vanilla extract and peppermint extract and beat with an electric mixer on low speed for 2 minutes.  Stir in hot water, stir until well combined.  Add in sour cream and mix until well blended.  Fill paper lined muffin cups ¾ full and bake cupcakes in preheated oven for 17 – 19 minutes, until toothpick inserted in center of cupcake comes out clean.  Remove from oven and allow to cool several minutes in muffin pan before transferring to a wire rack to cool.  Cool on a wire rack for 30 minutes. 

Once cupcakes are cool, spread about 1 teaspoon cooled milk chocolate ganache over each cupcake.  Place cupcakes in a 13x9 inch baking dish, cover with plastic wrap and chill about 10 mintues while you make the peppermint cream cheese frosting. 

Pipe each chocolate ganache covered cupcake with peppermint cream cheese frosting and sprinkle cupcakes with crushed candy canes.

For the Milk Chocolate Ganache:

Ingredients:

1/3 cup milk chocolate chips

3 Tbsp heavy cream

Directions:

Combine milk chocolate chips and cream in a microwave safe bowl and microwave mixture on 50% power in 30 second intervals, stirring after each interval until melted and smooth.  Cool mixture in refrigerator for about 10 minutes (basically until it’s a spreadable not so drippy consistency).

For the Peppermint Cream Cheese Frosting:

Ingrediens:

6 Tbsp salted butter, softened

6 oz. cream cheese, softened

½ tsp vanilla extract

½ tsp peppermint extract

3 cups powdered sugar

Directions:

In a large mixing bowl, using an electric mixer, whip together butter and cream cheese until fluffy, about 1 minute.  Stir in vanilla and peppermint extract.  Slowly add in powdered sugar and mix until well combined and fluffy.

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Fancy Caramel Popcorn

 Alas, I have finally decided what treat to gift this year (it’s about time,  I seriously spent way too much time stressing about what to give).  Here it is, Fancy Caramel Popcorn.  This popcorn is my favorite caramel popcorn and my new favorite holiday treat!  I think I ate about 10 cups of it in one sitting, so be warned, it’s addictive.  And you wouldn't believe the caramel is made in the microwave, so it’s very simple to make.   You've got to love that!  I combined the ideas of many recipes to create just what I was looking for.  This is the perfect last minute treat to give to family, friends or neighbors.  It’s also the perfect crowd pleasing snack for parties (it’s likely you won’t see one piece of this delicious caramel covered popcorn left in the bowl at the end of the party =).

I love the combination of flavors in this popcorn.  You get salted crunchy pretzels, lightly salted nuts and chewy popcorn covered in sweet, silky , not too gooey caramel and it’s finished off with a generous drizzling of decadent melted milk chocolate and white chocolate.   Yeah, all that in one, it would have to be incredible, right =)?  Try this popcorn out and I believe it’s likely to become one of your new favorite holiday treats as well.  Have a wonderful Christmas everyone!  I hope one of my recipes makes it to your holiday table, bringing your family and friends together =).  Merry Christmas!

Pretty enough to make a styrofoam bowl look fancy =)

Fancy Caramel Popcorn

Ingredients:

1/3 cup un-popped popcorn kernels

2 ½ cups mini pretzels, broken into pieces*

1 cup lightly salted peanuts or chopped almonds

½ cup salted butter

1 cup firmly packed light-brown sugar

½ cup light-corn syrup

¼ tsp salt

1 tsp vanilla extract

½ tsp baking soda

½ cup milk chocolate chips

½ cup white chocolate chips

Directions:

Pop popcorn kernels in a popcorn popper into a very large bowl.  Be sure to remove any un-popped kernels (so no one breaks a tooth).  Add in crushed pretzels and peanuts and gently fold mixture together, set aside.  In an large microwave safe bowl, melt butter, it should take about 50 seconds.  Stir in brown sugar, light corn syrup and salt.  Mix well.  Microwave mixture for 2 minutes, then stir and immediately return to microwave and cook 2 more minutes.  Remove from microwave, add in vanilla and baking soda and stir until frothy, about 10 seconds (don’t be tempted to dip your finger in and taste test, it is HOT).  Pour caramel over popcorn mixture and gently stir until evenly coated.  Pour caramel coated popcorn mixture onto a parchment or wax paper covered cookie sheet (if you don’t have either paper you could even just butter the cookie sheet).

Melt milk chocolate in a microwave safe bowl, on 50% power in 30 second intervals stirring after each interval until melted and smooth.  Pour melted chocolate into a piping bag or ziploc bag and cut the tip off and drizzle melted chocolate over popcorn.  Repeat this step with the white chocolate chips.

Place chocolate covered popcorn in refrigerator until chocolate hardens, about 20-30 minutes.  Remove from refrigerator and break popcorn into pieces.  Store popcorn in an airtight container.

*I just take a handful of the pretzels and crush them in my hands, the size is probably one pretzel broken into 3-4 pieces, in case you were wondering =).

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Loaded Twice Baked Potatoes

WARNING: please eat these sparingly. =)  These are seriously amazing, just not totally healthy.  They remind me of the delicious cheese fries you can get at Outback Steakhouse or Texas Roadhouse, they are oh so good just not oh so good for you =).  It's the holidays after all right?  I love these potatoes!  My grandpa was a potato farmer so my family has always been a big time meat and potatoes family.  And trust me my mom makes the best mashed potatoes on the planet!  You can also leaved these potatoes unloaded, without all the extra topping just the cheese and seasoning.  But, for a special occasion, I think you are going to want to load them =).  Enjoy!

Loaded Twice Baked Potatoes

Yields 12

Ingredients:

6 large Russet Baking Potatoes

3 Tbsp butter

1/2 cup cream

1/3 cup sour cream

1/2 tsp salt

pepper to taste

12 oz. medium or mild cheddar cheese (about 3 cups)

Season salt 

8-10 slices bacon, cooked and crumbled

6 green onions, chopped (chives work also)

1 recipe Ranch Dressing, recipe follows

Directions:

Wash and scrub potatoes, poke each one several times with a fork.  Place in oven and bake 400 degrees for 65-70 minutes, or until soft when squished (I don't ever preheat the oven, I don't think it's necessary).  

Remove baked potatoes from oven (reduce oven temperature to 350 degrees), slice potatoes in half lengthwise and scoop out flesh into a large mixing bowl, leaving about 1/4 inch of flesh so potato maintains it's shape.  Place potato skins on a baking sheet.

Add butter to hot potato flesh in mixing bowl and mash potatoes with a potato masher until no longer chunky.  Add in cream, sour cream, salt and pepper and beat potato mixture with an electric mixer until potatoes are smooth and fluffy about 2 - 3 minutes (Note: if you like your potatoes any thinner just add a little bit of milk a few tablespoons at a time to reach desired consistency).  

Fill potato skins with mashed potatoes and smooth out tops with a spoon.  Sprinkle filled potatoes with cheddar cheese.  Sprinkle each potato with about 1/8 tsp season salt (you could do more or less to your taste) and fresh ground pepper to taste.  Bake filled potatoes for 15 - 20 minutes (depending on how gooey or crisp you like your cheese). 

Remove from oven, sprinkle potatoes with crumbled bacon and chopped green onions, and drizzle with ranch dressing.  Serve immediately.

Ranch Dressing

Ingredients:

1 heaping Tbsp ranch seasoning mix

1/4 cup sour cream

1/4 cup mayonnaise

1/4 cup milk

Directions:

Combine all ingredients in a mixing bowl, mix well.  Cover and let rest in refrigerator 1 hour.

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Easiest Eggnog Ice Cream

It doesn't get any easier than this!  This recipe contains a whopping 2 ingredients.  Can you guess =)?  Eggnog and sugar.  One day I was sitting their wanting ice cream, and since it's eggnog season I thought eggnog ice cream sounded good.  So, I was trying to decide what ingredients I would make it with.  Often when I am trying to mimic the flavors of something I look at the ingredients listed on the package of whatever I'm trying to mimic.  Eggnog ingredients are very similar to ice cream ingredients.  You've got your cream, milk, sugar and egg yolks.  Which led me to, why not just use eggnog, rather than using a whole list of ingredients, making a custard and allowing it time to cool before processing.  This is probably the easiest thing I have ever made, next to toast.  I love the simplicity of this recipe.  And it tastes exactly like eggnog, imagine that =).  I thought the eggnog did need a bit more sugar but if you don't like your ice cream as sweet as I do only add as much as you'd like. 


Eggnog Ice Cream


Ingredients:
1 quart eggnog
1/4 cup sugar


Directions:
In a mixing bowl whisk together eggnog and sugar until sugar has dissolved.  Pour mixture into an ice cream maker and process according to manufacturers directions.  Transfer ice cream to an airtight container and freeze until firm (or enjoy as shake, no continued freezing necessary).

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Banana Crumb Muffins

I won't lie, I am obsessed with browned butter lately.  I love the extra bit of flavor it adds to a dish.  It makes things a bit different from the norm.  Banana bread is a classic, and I always love changing up the classics.  These muffins can be made without or without the crumb topping, they are wonderful both ways.  Don't confuse this crumb topping with a streusel topping, they are quite different.  I got the inspiration for this crumb topping from a blueberry crumb cake recipe I tried a while ago from Gourmet Magazine.  I fell in love with it because it wasn't overly sweet and it was SO crumbly, just like one big delicious layer of crumbs.  For the best results (try to =) allow these muffins time to "ripen" after baking, about 4 hours or overnight, before enjoying.

Banana Crumb Muffins
Yields 16 muffins


Ingredients:
2 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/4 tsp cinnamon
1 dash nutmeg
10 Tbsp unsalted butter, browned*
1/2 cup granulated sugar
1/2 cup packed light-brown sugar
1/2 cup sour cream
2 eggs
1 tsp vanilla extract
1 1/4 cups mashed well, overripe bananas (about 3 medium bananas)


For (optional) crumb topping:
3/4 cup all-purpose flour
1/2 cup granulated sugar
3 Tbsp butter


Directions:
Preheat oven to 350 degrees.  In a mixing bowl, whisk together flour, baking powder, baking soda, salt, cinnamon and nutmeg, set aside.  In the bowl of an electric mixer, mix together browned butter, granulated sugar and brown sugar.  Stir in sour cream.  Add eggs and vanilla.  Mix in mashed bananas.  Slowly stir in dry ingredients and mix until well incorporated.  Fill paper lined muffin cups about 2/3 full with mixture
To prepare crumb topping, in a bowl whisk together 3/4 cup flour and 1/4 cup sugar.  Add 2 Tbsp butter and blend mixture with your finger tips until large clumps form (it will still be very dry and powdery but when you press it together large clumps should form).  Sprinkle 1 Tbsp crumb topping over each unbaked muffin.  
Bake muffins 20 minutes or until toothpick inserted in center comes out clean.  Remove from oven and cool (Side note, I dusted the crumb topping evenly across the top after baking).  Once cool store in an airtight container and allow to "ripen" about 4 hours or overnight for prime taste.



*For a step by step tutorial on how to brown butter see link here.  Be sure to brown it enough so you get that wonderful browned butter flavor in this recipe, also careful not to over-brown or it will be bitter.  

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Raspberry Cheesecake Truffles

Raspberry Cheesecake is definitely one of my favorite desserts, it's simply divine.  The berry and cream cheese combination is amazing.  I also love truffles, so I've decided to combine the two.  These truffles are purely decadent!  They are bursting with that unmistakable raspberry flavor, both from the raspberry jam and raspberry extract.  These truffles can be made without the raspberry extract if you'd prefer not to purchase it, just note the raspberry flavor won't be as strong.  These truffles are equally amazing covered in white chocolate as they are covered in milk chocolate, so take your pick.  Be sure to store you truffles in the refrigerator.  It may seem strange to have chilled truffles but it's just like cheesecake, it's always chilled.  I even love these frozen too, so if you don't finish them off in the first day or two just throw them in the freezer and enjoy them for weeks.
You may also like to try my White Chocolate Raspberry Cheesecake or White Chocolate Blueberry Cheesecake.

Raspberry Cheesecake Truffles
Yields about 22 Truffles


Ingredients:
8 oz cream cheese, softened slightly
14 graham cracker sheets, finely ground in a food processor
3 Tbsp seedless raspberry jam 
3 Tbsp powdered sugar
1/4 cup white chocolate chips, melted
1/2 tsp raspberry or vanilla extract
6-8 drops red food coloring


1 3/4 cup milk chocolate chips or white chocolate chips (you can also use bark)
1 1/2 Tbsp vegetable shortening


2 graham cracker sheets, finely ground in a food processor (for topping)


Directions:
In a mixing bowl, using a fork, mix together cream cheese, 14 ground graham cracker sheets, raspberry jam, and powdered sugar.  Stir into well combine.  Mix in 1/4 cup melted white chocolate chips, raspberry extract and food coloring.  Blend well.  Cover mixture with plastic wrap and freeze 1 hour, or until firm enough to form mixture into balls.
Remove mixture from freezer and scoop mixture out by tablespoons and form into balls.  Place on a wax or parchment covered baking dish or plate.  Cover truffle balls with plastic wrap and freeze 1 hour, or until firm enough to dip in chocolate.
Melt chocolate chips with shortening in microwave on 50% power in 30 second intervals stirring after each interval until melted and smooth (if using white chocolate I would do shorter intervals as white chocolate is more temperamental).  
Remove truffles from freezer, using a toothpick or fork, dip truffle balls into melted chocolate.  Return chocolate covered truffle to wax paper and sprinkle with ground graham cracker before chocolate hardens.  Repeat process with remaining truffle balls.  Place truffles in refrigerator and allow chocolate to harden.  Store truffles in refrigerator in an airtight container.

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S'mores Cookies

Aren't S'mores one of the greatest treats of all time?  I love s'mores!  Every time we go camping I eat far too many.  But, unfortunately there are those long winter months when you can't get outside to build a fire to make a perfectly golden s'more, so you have to improvise.  That is why I have come up with these.  They taste just like a s'more and they are equally as good!  There are so many s'mores bars/cookie recipes out there, which are good, but I think they are slightly lacking with the main star of the s'more, the marshmallow.  They just don't have enough.  Also, I don't like how some of them add the marshmallow in from the beginning because then you just end up with melted marshmallows rather than toasted marshmallows like an actual s'more.  The other thing I like about this recipe is that it's not a big fat cookie base, because again that would take away from the star of the show, the marshmallow.  It's a slightly thin cookie base with a fairly crisp edge that is screaming with graham cracker flavor.  I believe this cookie has just the right amount of proportion with it's ingredients.  If you like s'mores then please try this recipe, you won't be disappointed!
You may also like to try Marshmallow Brownie Cookies, they're delish.

S'mores Cookies
Yields about 28 cookies


Ingredients:
10 graham cracker sheets, finely ground in a food processor*
1 cup all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup butter, softened
2/3 cup packed light-brown sugar
1/3 cup granulated sugar
1 egg
1 tsp vanilla extract


5 cups miniature marshmallows


3/4 cup milk chocolate chips
3 Tbsp butter 
1 Tbsp water


Directions:
Preheat oven to 350 degrees.  In a mixing bowl, combine ground graham crackers, flour, baking soda, baking powder and salt, set aside.  In the bowl of an electric mixer, whip together butter, brown sugar and granulated sugar until lighter and fluffy about 3-4 minutes.  Stir in egg and vanilla.  Slowly add in dry ingredients and mix until well combine.  Scoop out 1 Tbsp dough at a time and form into a ball, then place dough balls onto greased baking sheet (I fit 11 per sheet).  Flatten dough balls slightly and bake 9 minutes.  Remove from oven and allow to cool.  
Meanwhile generously butter a cookie sheet and spread miniature marshmallows in a single layer on cookie sheet.  Heat oven to broil and toast marshmallows (DO NOT WALK AWAY FROM THEM) for about 30 seconds - 1 minute until golden.  Remove from oven and using a buttered spatula, scoop marshmallows over tops of cookies. 
In a small microwave safe mixing bowl combine chocolate chips, butter and water.  Microwave chocolate on 50% in 30 intervals stirring after each interval until melted and smooth.  Pour mixture into a small ziploc bag or piping bag.  Cut a small tip off the end and drizzle over S'mores Cookies.  Store cookies in an airtight container.


*Graham crackers should basically be ground to powder.  I grind them for about 1 minute in the food processor.

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Balboa Bars

If you've ever been to Southern California chances are you have had a Balboa Bar, if not you've been missing out =).  They are a deliciously amazing vanilla ice cream bar dipped in chocolate and coated in your choice of topping.  I adore them!  My personal favorites are almond and toffee.  One thing I love about this ice cream bar, and making it at home, is the nearly endless possibilities of topping and the ability to even switch up the ice cream flavor.  You could make these for the upcoming Christmas holiday with peppermint ice cream, chocolate coating and crushed peppermint candies.  Or, you could do a cookies and cream bar with cookies and cream ice cream, chocolate or white chocolate coating and crushed Oreos (that would be delish).  These are a bit of work (more waiting than work =), but they are totally worth it!  If you've never tried a Balboa Bar you need to try these, and if you've been lucky enough to have a Balboa Bar before now you are in luck, you can make them at home!  Also, if you have leftover dipping chocolate, I'd recommend dipping bananas and sprinkling them with toppings and freezing them (another delightful treat they sale along with balboa bars).

Homemade Balboa Bars


For this recipe I followed the directions from Williams-Sonoma's site, but I made a few of my own changes.  I used 20 oz. milk chocolate chips (rather than 20 oz. bittersweet or semi-sweet chocolate, chopped) and I used 6 Tbsp canola oil (you could use canola, vegetable or coconut). Then the last change I made was adding assorted toppings.  I did this immediately after dipping the ice cream bar before the chocolate hardened.
*A side note, be sure to allow your ice cream to harden completely in the freezer before you begin dipping, otherwise you're likely to have a messy disaster.  This will likely take more than 1 hour as recipe states.  I'd recommend freezing them 3 hours or overnight before dipping.


Here are some topping ideas I love:
-Toffee bits or chopped heath bars
-Toasted almonds, chopped
-Pretzels, chopped
-Sprinkles
-Chopped Oreos
-Your favorite candy bar, chopped
-Pie crust, crumbled (or graham crackers)
-Shortbread, chopped
-Candied or dried fruit, chopped
-Peanuts or any other nut, chopped
-Toasted, sweetened coconut
-Peppermint candy canes, crushed
-Mini marshmallows


...you get the idea =), make up your own the possibilities are nearly endless.

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Blueberry Buttermilk Pancakes and Vanilla Cream Syrup

Blueberry Buttermilk Pancakes have got to be one of the greatest foods known to mankind! They are definitely one of my favorite foods.  Their taste is something unequivocal.  They present feelings of comfort, relaxation and welcome.  It doesn't get much more homey than this.  
This recipe is my favorite buttermilk pancake recipe of all time!  I tried several before creating this one and now I don't know that I could ever use a different one again.  You may be weary of the oat flour in them, but trust me it makes these pancakes amazing!  It gives them a bit more flavor then you'd find in your average buttermilk pancake containing only all-purpose flour.  It also adds some amazing nutrition to them so you can feel great about eating them.  Also, by adding the blueberries in these pancakes you get two Superfoods (oats and blueberries)!  Maybe I should just call these the Incredible Superfood Pancakes because how could something that's this healthy taste this good?  In my family we eat these pancakes every week, usually a Sunday brunch and many times even for dinner.  These pancakes are fancy and delicious enough to be worthy of a holiday brunch or for serving company.  Or, just make them a delectable new weekly tradition in your home, like I've done. 
Also, note that these pancakes are better with actual oat flour rather than grinding your own in a food processor, if you are able to locate some.  The texture is slightly better then if you grind the oats yourself.      
Also, these pancakes are delicious with raspberries, huckleberries, diced strawberries, sliced ripe bananas, cinnamon, and I'm soon going to be working on an apple version mmm. Enjoy, like you've never enjoyed a stack of pancakes before =)!

Blueberry Buttermilk Pancakes
Yields about 15 pancakes


Ingredients:

1 cup + 2 Tbsp lightly packed oat flour*

1 cup + 2 Tbsp all-purpose flour

2 Tbsp sugar

2 1/2 tsp baking powder

1 tsp baking soda

1/2 tsp salt

2 cups buttermilk

3/4 cup milk

2 eggs

2 Tbsp butter, melted

1 1/2 cups blueberries (fresh or frozen)

Vanilla Cream Syrup, for serving, recipe follows

Directions:

Preheat a non-stick griddle over medium heat. In a small mixing bowl, whisk together oat flour, all-purpose flour, sugar, baking powder, baking soda and salt. In a large mixing bowl combine buttermilk, milk, eggs and melted butter. Stir in dry ingredients (mixture should by slightly lumpy, don't over-mix). Pour 1/4 cup mixture onto buttered preheated griddle then drop about 10 -12 blueberries onto pancake. Flip pancake when bubbles start to appear on surface and bottom is golden.  Cook opposite side until golden.  Repeat process with remaining batter.  Serve pancakes warm topped with vanilla cream syrup, your favorite maple syrup and butter, or berry syrup and whipped cream.

*Oat flour can be purchased in the health food section of most super-markets. You can also make your own by grinding 1 1/2 cups whole oats in a food processor for about 2-3 minutes, until it is very fine.  I prefer the actual oat flour over grinding my own, it presents a slightly better texture.  Also, lightly pack the oat flour when you are measuring it, I found it measures a bit different then all purpose flour.


Vanilla Cream Syrup
Yields about 1 1/2 cups

Ingredients:
1/4 cup salted butter
1 cup granulated sugar
1/2 cup heavy cream
1/4 cup low-fat buttermilk
1 pinch salt
1/2 tsp baking soda
1 tsp vanilla extract

Directions:
Melt butter in a large saucepan over medium heat.  Stir in sugar, cream, buttermilk and salt.  Cook, stirring frequently, until mixture begins to boil and sugar has dissolved.  Remove from heat and stir in baking soda and vanilla, whisk for about 10 seconds (it will begin to foam).  Serve warm.  Syrup can be stored in refrigerator up to one week and reheated before serving.


Recipe Source: Cooking Classy 

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