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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