Rice and Beans and Other Fine Things

Dara's Sugar Pigs

This little pig statue is probably one of the most sentimental items I have in my home right now.   I made this for my Aunt Dara when I was about ten or eleven.  She was absolutely my best friend at the time and we remained close until she passed away earlier this year.  I can't even tell you how much I miss her.  Before she died, she gave me this little pig statue back.  I had completely  forgotten about it, but I was so touched that she had kept it for so many years. 

She lived with my mother for a short time before she passed away and during that time I developed a cookie recipe for a contest and shared it with her.  She fell in love with these cookies.  I call them Sugar Pigs and they're oatmeal cookies with toasted pecans and bits of candied bacon in them and she requested them on more than one occasion.  Let me tell you, when a dying woman requests cookies, you stop what you're doing and bake cookies.  It was my pleasure, though.

Even though these cookies never won the contest, they are still a family favorite and I will never ever make them again without thinking of her.

Sugar Pigs

1 cup packed light brown sugar

12 slices plain bacon

1-1/4 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon salt

3/4 teaspoon cinnamon

1/2 cup butter, room temperature

1/2 cup shortening

1 cup packed light brown sugar

1/3 cup packed dark brown sugar

2 eggs

1 teaspoon vanilla

3 cups quick-cooking oats

1 cup chopped toasted pecans

2-3 tablespoons pure maple syrup

1.  Preheat oven to 350 degrees. Place 1 cup light brown sugar in a pie plate.  Place each slice of bacon in the brown sugar and coat both sides, pressing sugar into bacon and gently shaking off excess.  Place flat on a wire cooling rack in an aluminum foil lined baking sheet and bake for 35-40 minutes or until done.  Outside pieces may get done before the inside pieces, so remove as needed.  Let bacon cool completely, then finely chop with a knife; set aside.

2.  Stir together the flour, baking powder, baking soda, salt, and cinnamon; set aside.  Beat the butter, shortening, 1 cup light brown sugar, the dark brown sugar, the eggs, and vanilla on medium speed until light and fluffy.  Mix in the flour mixture until combined.  Stir in the oats, chopped pecans, and reserved chopped bacon.  Chill dough for one hour.

3.  Drop dough by a 1-tablespoon measure cookie scoop onto an ungreased baking sheet, spacing about 2-inches apart.  Bake for 10-12 minutes or until light golden brown around edges.  Cool on pan for 1-2 minutes, then transfer to a wire rack to cool completely.  Drizzle each cookie with a small amount of maple syrup.  (Cool pan completely between bakings.)  About 5 dozen cookies.

 

Chewy Peanut Butter Granola Bars

First of all, I want to thank Janna of  Honeyed Hashette for giving me this award.  I have not been ignoring it, Janna.  I wanted to post some spectacular chocolaty something so I could prove that I was worthy of receiving it, so I spent this morning creating a brand new brownie recipe that I wound up throwing in the garbage.  Who messes up brownies?  Me, that's who!  You'll just have to trust me when I say that I love chocolate.  I will try again with something else sometime soon. 

In the mean time, check out Janna's blog.  I can always count on her to have some scrumptious sweet posted with mouthwatering pictures like these Banana -Butterscotch Cupcakes or these Cocoa Cupcakes with Mint Buttercream.  I'm so thankful for all of the other food blogs out there.  I love to visit and look at what everyone else is making. 

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I did have one recipe that turned out well today.  We like granola bars around here so I came up with my own recipe and they were a big hit.  Even though a lot of store bought granola bars claim to be healthy, I really question the nutritional value of some of the ingredients.  

I used a natural peanut butter because regular peanut butter has high fructose corn syrup in it and I'm trying to reduce our consumption.  It's difficult to find anything without it these days.   I used Smucker's Natural Peanut Butter with Honey and I really liked it.  Since I only used three tablespoons, I'm going to get a lot of batches of granola bars from my jar.  Also, I used an off-brand of just about everything else to reduce costs.

You could certainly throw in some dried fruit and change what type of nuts you use.  Next time I will probably throw in some wheat germ, too.  Mini dark chocolate chips would be great, too.  These are especially good because they've got the salty-sweet thing going on, but I'll have to admit that I had to resist the urge to dip them in chocolate. 

I like to put them in bags of two so my crew can grab a bag as they leave.

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Chewy Peanut Butter Granola Bars

2-1/2 cups quick-cooking oats

3/4 cup sunflower seeds

1 cup chopped walnuts

1/3 cup light brown sugar

1/2 cup honey

4 tablespoons butter

3 heaping tablespoons natural style peanut butter

1/2 teaspoon salt

2 teaspoons vanilla

1. Place the oats, sunflower seeds, and walnuts on baking sheet to toast for 15 minutes at 400 degrees, stirring several times.
2. Meanwhile, heat the brown sugar, honey, butter, peanut butter, and salt in a medium saucepan over medium heat until melted and combined.  Remove from heat and stir in the vanilla.
3. Place the oat mixture in a large mixing bowl; add the peanut butter mixture and stir to coat.
4. Line a 9 x 9-inch pan with foil and lightly spray with cooking spray.  Pack the oat mixture into the pan evenly.  Cool completely, then remove from pan and peel off the foil.  Cut into bars.

Place the oats, sunflower seeds, and walnuts on a baking sheet and toast in a 400 degree oven for about 15 minutes.  If using roasted and salted sunflower seeds, just set them aside and add them later.

 

Place the butter, brown sugar, honey...

 

...peanut butter, and salt in a saucepan over medium heat.  Cook until everything is melted and smooth, whisking often.  Remove from the heat and stir in the vanilla.

 

Place the oat mixture in a big mixing bowl and pour the peanut butter mixture over it.

Mix to combine.

 

Line a 9 x 9-inch square pan with foil and lightly spray with cooking spray.  Place the mixture in  the pan and pack it in evenly.

 

I like to leave extra foil hanging from the pan so I can fold it over and use it to pack it in tightly.

 

When it has cooled completely it should come out of the pan in one piece.  At this point they can be cut into bars.

 

They are actually quite filling...

 

and they travel well.

Honey Bunches

When I first started watching Food Network a few years ago, one of my favorite shows was Sweet Dreams with Gale Gand.  I love Gale and I  love that an entire show was dedicated to sweets.  I have printed off many recipes from her show.

One of these recipes was Honey Bunches.  Honey Bunches are not typical Gale Gand confections.  They are actually quite healthy and I think I remember her saying that she had developed the recipe while she was working at a gym or health spa.  I like them because they are a quick, nutritious snack.  I have a made a couple of changes to her recipe like substituting half whole wheat flour, and decreasing some of the walnuts to make them a little more economical.  I usually put four of them into a sandwich bag, so they are ready to grab as any of us are going out the door.

A box of granola bars is a bit pricey and with all the additives in store bought snacks these days, these are a cheap and  healthy alternative.  Click here for her recipe.  My version is below.

 Honey Bunches

8 tablespoons butter

1-1/2 cups quick cooking oats

1/2 cup flaked coconut

1/2 cup chopped walnuts

2 tablespoons all-purpose flour

2 tablespoons whole wheat flour

2/3 cup honey

1. Preheat the oven to 350 degrees.  Spray a 24-cup mini muffin pan with nonstick cooking spray.
2. Melt the butter over low heat in a small, heavy saucepan.  Meanwhile, stir together the oats, coconut, walnuts, and both flours in a large bowl.
3. Stir the honey into the butter and bring to a boil, stirring often.  Pour the butter mixture over the dry ingredients and mix well.
4. Divide the mixture between the 24 cups and press into each cup slightly.  Bake for 15-20 minutes or until light golden brown.  (I bake closer to 20 min.)
5. Let cool for 10 minutes in pan, then remove to wire rack to cool completely.  Store in an air tight container.

 

 

Melt the butter in a small saucepan.

 

 

Meanwhile, stir together the dry ingredients in a large mixing bowl.

 

 

Add the honey to the butter and bring to a boil, stirring often.

 

 

Add the honey mixture to the oat mixture.  Stir to combine.

 

 

Press the mixture evenly into the muffin cups and bake at 350 degrees for about 20 minutes, or until golden brown.

 

Chocolate Revel Bars

The other day I needed to make a dessert that would yield a large enough quantity to feed to a crowd at church, but also enough to bring along on a Saturday fishing trip that my husband and I were going to take.  I was thumbing through one of my favorite basic cookbooks, The Better Homes and Gardens New Cookbook, and I came across Chocolate Revel Bars.  I have made them before, but it's been years and I had forgotten how good they are.  I know they have been done over and over again on blogs everywhere, but I think they are worth repeating here.

Chocolate Revel Bars are cheap and easy to make.  I always have chocolate chips, sweetened condensed milk, and quick cooking oats in my pantry.  These are a substantial bars that are chewy and chocolately, but also have a slightly crunchy texure with the oat crust and topping.  The original recipe is here.  I increased my measurements to make a huge quantity, so if you need a massive amount of bars, follow my measurements below and bake in a 12 x 17 x 1 -inch pan.

Chocolate Revel Bars

1-1/2 cups softened butter

3 cups packed light brown sugar

1-1/2 teaspoons baking soda

3 eggs

3 teaspoons vanilla

3-3/4 cups all-purpose flour

4-1/2 cups quick cooking oats

2-3/4 cup semisweet chocolate chips

1 3/4 cup plus 2 tablespoons sweetened condensed milk (1-1/2 cans)

3/4 cup chopped walnuts or pecans

3 teaspoons vanilla

1. Set aside 3 tablespoons of the butter.  In a large mixing bowl, beat the remaining butter on high speed for 30 seconds.  Add the brown sugar and baking soda. Beat until combined, scraping the sides of bowl.  Beat in the eggs and 3 teaspoons vanilla.  Beat in as much of flour as you can with the mixer, then beat in remaining flour by hand.  Stir in the oats.  Press 2/3 of the oat mixture into the bottom of a 12 x 17 x 1-inch baking pan.
2. Heat the remaining 3 tablespoons butter, the chocolate chips, and the sweetened condensed milk in a medium heavy saucepan over low heat, until melted and smooth, stirring occasionally.  Remove from heat and stir in walnuts and 3 teaspoons vanilla.  Spread this mixture on top of the crust.
3. Spread remaining oat mixture on top by flattening out small pieces and placing them on the chocolate filling or spooning them evenly on top.
4. Bake for about 30-35 minutes or until top is lightly browned.  The chocolate filling will still look moist.  Cool on wire rack before cutting into bars.

 

Cream all but 3 tablespoons of the butter, then add the brown sugar and baking soda.

Beat in the eggs, then three teaspoons vanilla.

Mix in the flour, then the oats.  I was able to mix in all the flour with my Kitchen Aid, but when I tried to mix in all the oats, it became a little too much for the machine to handle, so I finished stirring them in by hand.  Make sure to taste the dough; I totally give it two thumbs up.  (If you're not afraid of raw eggs.)

Pat the mixture into the bottom of an ungreased 12 x 17 x 1-inch baking pan.

Heat the remaining 3 tablespoons butter, the chocolate chips, and the sweetened condensed milk over low heat until melted.

Stir in the vanilla and the nuts.

Now pour the chocolate mixture over the crust.

Place the remainder of the oat mixture on the top, flattening the little pieces as you go.

Or you can just spoon them on and not flatten them, which is what I ended up doing.  Bake at 350 degrees for about 30-35 minutes.

To get better slices, they need to cool, but I must say, they are so good when they are warm.

Aunt Thelma's Orange Carrot Cookies

A few years ago, my mother gave me a recipe that was given to her by my Aunt Thelma, my dad's sister, when I was just a little girl back in the seventies.

The recipe is handwritten on paper that has yellowed with age, and the ink has bled and ran, probably because of the shortening that has been accidentally smeared on it from the many times it has been used.  I can still remember being in my aunt's kitchen the day I first tasted these cookies; she was babysitting my sister and me and we eagerly watched as she made made them for us.  Her son, Shawn, our cousin, was also there and although I don't remember much, I do remember it being a really fun day.

This recipe is very special to me and the actual sheet of paper even more so.  I guess it's silly to be sentimental about a piece of paper, but when I look at it,  I can still see my aunt writing out the recipe along with a short note to my mother, and it takes me back to a pleasant and carefree place.  For just a moment, I am a little girl again, anxiously waiting for cookies to cool, with no concerns of failing economies and financial bail outs.  My biggest worry then was how many cookies I would be allowed to eat.

I made these cookies exactly as the recipe was written more than thirty years ago.  My daughter just loves them; I've made them for her several times.  They are soft and puffy and the only thing I changed was to add a little more orange juice to the frosting.

Aunt Thelma, if you're reading this, I hope you know how much I love you.  I think of you often and I keep you in my prayers always.  Thanks for a wonderful memory and a recipe that I can share over and over again with the people I love.

Orange Carrot Cookies

3/4 cup shortening

1 cup sugar

1 egg

1 teaspoon vanilla

1 cup cooked, mashed carrots

2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1 cup chopped walnuts

Frosting:

1 tablespoon orange juice (or a little bit more for desired consistency)

1 cup powdered sugar

The zest of one orange

1. Cream the shortening and sugar on medium speed; add the egg.  Add all ingredients except the nuts and beat until combined.  Stir in the nuts.
2. Drop by rounded teaspoonfuls onto lightly greased cookie sheet.  Bake at 375 degrees for 12-15 minutes or until light golden brown on bottoms.
3. Meanwhile, whisk together all the ingredients for the frosting until smooth, adjusting the amount of orange juice to drizzling consistency.
4. When the cookies are done, transfer to a wire rack that has been placed over a baking sheet.  Drizzle with the frosting and let cool completely.  About 3 dozen.

Cream together the shortening and sugar.  Add the egg....

...and beat until smooth.  Add the remainder of the ingredients, including the mashed carrot.

For the cooked mashed carrots, this is what I did:  I peeled about 3 of them, chopped them into about 1-inch pieces, then put them in a bowl with a couple of tablespoons of water, covered them with a plate and microwaved them on high until tender.  Then I mashed them with a fork.

Add to the dough and mix thoroughly.  Then add the walnuts.

Drop them onto a lightly greased baking sheet and bake at 375 degrees for about 12 minutes.  While they are baking, make the frosting.

Whisk all the frosting ingredients together until smooth...

...adjusting the amount of orange juice to make a drizzling consistency.

When the cookies come out of the oven, place them on a wire cooling rack over a baking sheet.  Drizzle while warm.

Allow to cool completely, if you can wait that long. 

Monster Cookies

On Sunday mornings at my church, between Sunday school and the main service, we have snacks in the fellowship hall along with coffee and drinks.  The women in the church take turns bringing these snacks and this past Sunday it was my turn.  You'd have to live in the South to appreciate the fact that Baptists take any opportunity to have an eatin' in the fellowship hall, even during the twenty or so minutes between services. 

I keep a long list of recipes that I want to make at some point in the future, and Monster Cookies has been on my list for years.  I don't know why I've never made them before, but Saturday I finally did so I would have something to bring for Sunday.  They turned out to be nice, thick cookies with an intense peanut butter flavor, loaded with chocolate chips and M and M's and lots of quick oats.  The strange part of the recipe is that they don't have any flour in them, but you won't miss it.  They are usually dropped by a 1/4 cup measure, which makes massive cookies, but I made most of them much smaller so I would have a lot more.  I used the recipe from one of my favorite cookbooks The Ultimate Southern living Cookbook (First Edition). 

 

Monster Cookies

1/2 cup butter, softened

1 cup sugar

1 cup plus 2 tablespoons light brown sugar, firmly packed

2 cups peanut butter

3 large eggs

1 teaspoon light corn syrup

1/4 teaspoon vanilla

4-1/2 cups regular or quick oats, uncooked

2 teaspoons baking soda

1/4 teaspoon salt

1 cup candy-coated pieces

1 cup chocolate chips

1. Beat the butter on medium speed until creamy; gradually add both sugars, beating well.  Add peanut butter and next three ingredients; beat well.  Add the oats, soda, and salt; stir well.  Stir in chocolate chips and candy pieces.  (Dough will be very stiff.)
2. Pack dough into a 1/4 cup measure or large cookie scoop.  Drop 4-inches apart onto a lightly greased baking sheet.  Lightly press each cookie with fingertips into a 3-1/2 inch circle.
3. Bake at 350 degrees for 12 to 15 minutes.  Cool slightly on cookie sheets, then transfer to wire racks to cool.  2-1/2 dozen.

Cream the butter on medium speed.

Add both sugars and continue to mix.

Add the peanut butter and next 3 ingredients; beat well.

Mix in the oats, baking soda, and salt.  The dough will be thick and stiff.

Add the chocolate chips and M and M's.

Give it a whirl on low speed.

For my first batch, I used a large scoop that held slightly less than a 1/4 cup.

Somebody is going to hit the mother lode with this one.

I put 6 to a baking sheet.  Wondering why they weren't spreading in the hot oven, I read back through the recipe and saw the part about flattening them.  I used the bottom of a glass to mash them down about 3 minutes before they were done.  They turned out all right.

My second batch I made much smaller, using a regular size cookie scoop.  The dough is a bit crumbly and will crack when flattened ...

 

...so I used my fingers to pack it back in around the sides.

My third batch I scooped into my hand and then rolled into a ball.

They flattened much easier and more uniformly.  I would recommend rolling them into balls before flattening.

Bake at 350 degrees for 12-15 minutes, then cool for about 2 minutes on the baking sheet.  Transfer to a wire rack to cool completely.

These are nice, thick, substantial cookies.

Muddy River Mocha Bars

This was the scene from my window yesterday.  Tropical Storm Faye had blown to Mississippi producing a slow, steady rain.  All I wanted to do was bake.

Can I help it that God sent the rain and I was forced to get in the kitchen and bake up sweet goodies that I really don't need?  Did I ask Him to make it rain?

Wait...I think I did ask Him.  Oh, yes.  Back in July.  We were having a dry spell, so I did pray for rain.  Buckatunna Creek was so low that the only water in the rapids at Frost Bridge was flowing down the main channel, which is no more than three or four feet wide.  It was so low that our last canoe trip was a living nightmare.  We wound up pulling our canoe over what seemed like fifty logs that we normally would have floated over had there been ample water.  So, yes, I think my prayers could be somewhat responsible for the rain.  Thank you, Lord.  And hopefully you made it rain upstream so that the creek will have enough water in it to float again before bass season is over.  But if you didn't, that's okay.  Just thought I'd throw that in.

A few years ago, the good people at Thermador Ovens sponsored a contest whereby entrants sent in their best recipes themed to fit their state.  I created these bars for that contest and they are a spin-off of the classic Mississippi Mud Cake.  I won for Mississippi and had my recipe printed in their cookbook, Taste of America, which is a beautiful cookbook, by the way.  Here is a link to my recipe and many other wonderful dishes created by home cooks across the nation, several of whom are my fellow contesting buddies.  Check out this recipe and this recipe.  Both of the talented creators of these recipes have blogs that are listed in my sidebar.

I hadn't made these bars in a while and I was dying to use my new 9-inch square spring form pan that I won in a contest recently.  It worked perfectly.  Once the metal rim was removed, I could cut the bars with ease.

Let me give you a warning.  These are seriously rich bars.  I can only eat four at a time.

 

Muddy River Mocha Bars

Non stick cooking spray

1 cup semisweet chocolate chips

1/2 cup butter

1/4 cup warm water

1 tablespoon instant coffee granules

3 large eggs

1 cup light brown sugar

1 tsp vanilla extract

1/2 teaspoon salt

2/3 cup all-purpose flour

2 (7-ounce) jars marshmallow cream

1-1/2 cups finely crushed chocolate sandwich cookies

1/4 cup whole milk

1 tablespoon instant coffee granules

1/2 cup butter

3 tablespoons cocoa

1 tsp vanilla

3 cups powdered sugar

1 cup chopped pecans

Cocoa powder for dusting top

1. Preheat oven to 350 degrees.  Spray a 9 x 9-inch pan with nonstick cooking spray.  In a small saucepan, heat the chocolate chips and butter over low heat until melted, stirring often; set aside to cool for 10 minutes. 
2. Place the warm water in a large bowl.  Add 1 tablespoon coffee granules and stir until dissolved.  Add eggs, brown sugar, vanilla, and salt to the coffee mixture and whisk until smooth.  Blend in the cooled chocolate mixture.  Stir in the flour, mixing well.  Pour into prepared pan.  Bake until puffed at edges and toothpick inserted in center comes out clean, about 30 minutes.
3. Meanwhile, in a small mixing bowl, stir together the marshmallow cream and crushed cookies.  Drop by spoonfuls over warm bottom layer. 
4. Place the milk in a medium heavy saucepan over medium heat.  Add 1 tablespoon coffee granules and stir to dissolve.  Stir in butter and cocoa.  Increase heat and bring to a boil, stirring often.  Remove from heat and mix in vanilla.  Stir in powdered sugar until smooth.  Stir in pecans.  Pour warm frosting over marshmallow layer, spreading evenly.  Refrigerate for at least two hours before cutting into bars. 

Spray a 9 x 9-inch baking pan with nonstick cooking spray.  I was out, so I buttered it instead.  This is my new pan.  I'm about to break it in.

Melt 1 cup chocolate chips and 1 stick of butter in a small saucepan, stirring often.  Remove from the heat and let cool for about 10 minutes.

Dissolve 1 tablespoon of instant coffee granules in a 1/4 cup of warm water.

Whisk in 3 eggs, 1 cup of light brown sugar, the vanilla, and the salt.

Stir in the cooled chocolate mixture.

Whisk in the flour...

...and pour into the prepared pan.  Bake for 30 minutes or until puffed around the edges and a toothpick inserted in the center comes out clean.

 

In a mixing bowl, stir together the marshmallow cream and crushed cookies.  Yes, it is a little hard to do because it is so sticky, but it is worth it.

While the base is warm, drop the marshmallow mixture on top by spoonfuls, then lightly spread.  The recipe doesn't call for it, but I would refrigerate it at this point to set the marshmallow cream before adding the chocolate frosting.  I didn't do it this time, though.

Place the whole milk and 1 tablespoon of coffee granules in a medium saucepan over medium heat.  Stir until dissolved.

Add the butter and cocoa powder and bring to a boil, stirring often.

Remove from heat and quickly whisk in the vanilla and the powdered sugar. 

Waste no time stirring in the pecans.  This frosting sets up quick.  If it gets too thick, stir over low heat for a few seconds longer.

Mine did get too thick because I was taking extra time to take pictures.  When I poured it on the marshmallow base, I got more of a swirl effect.  No problem though...

...because the next step is to dust it with cocoa powder.

Chill for at least 2 hours.  Cut into bars.  They are sticky.  You might want to spray your knife with nonstick cooking spray first. 

I store these in the refrigerator because the marshmallow cream can get oozy at room temperature. 

For die-hard chocolate-coffee lovers only.

Quick and Easy Chocolate Chip Cheesecake Cookies

I love cheesecake and that's kind of what these cookies taste like.  This recipe is a version of a recipe that I created for a contest a few years ago.  They are cheap, quick, and easy to do.  They don't spread much and have a chewy inside and crispy outside.  It's a great recipe for when you don't want to fuss. 

Quick and Easy Chocolate Chip Cheesecake Cookies

1 package (8-ounces) cream cheese, softened to room temperature

1/2 cup butter, softened to room temperature

1 cup sugar

1 cup all-purpose flour

3/4 cup semisweet chocolate mini-chips

1/3 semisweet chocolate chips, regular or mini-size, if desired

1. Preheat oven to 350 degrees.  Beat the cream cheese, butter and sugar together until creamy.  Add flour and mix until dough forms.  Stir in 3/4 cup mini chocolate chips. 
2. Drop by heaping teaspoonfuls or a cookie scoop onto a baking sheet that has been lightly sprayed with non-stick cooking spray.  Bake for 18-22 minutes or edges are light golden brown.  Let cool for 2 minutes on baking sheet, then transfer to wire rack.
3. If desired, melt 1/3 cup chocolate chips and stir until smooth.  Drizzle over cookies.  Cool completely.  About 36 cookies.

Place the cream cheese, butter, and sugar in a large mixing bowl.

Cream them all together.

Add a cup of flour and mix that in until a soft dough forms.

Add your mini-chips and give it a whirl...

...until they're all mixed in or incorporated, if you want to sound all Food Network-y.

I prefer a cookie scoop to place them on my baking sheet.

Here is a cookie in it's raw state.  I really like this picture.

Bake at 350 degrees for 18-20 minutes.  Let them cool on the pan for about two minutes, then transfer to a wire rack.  If you'd like you can melt some chocolate and drizzle over the tops.  I did this, but I decided I liked them better without the chocolate.

This is what one looks like with chocolate.

This is what the inside of one looks like.

And this, my friends, is what it looked like when I put chocolate chips in my microwave to melt, but forgot about them until the smoke alarm went off.

Burnt chocolate is a bad, bad thing, folks.

Chocolate Chip Cookie Dough Cookie Cups

This week has been a week of dealing with sickness.  Sick husband, sick daughter, sick mother-in-law, sick computer.  I need a treat.  I think cookie dough will do the trick.

Cookie dough has anti-viral properties doesn't it?  Good.  I need to build up my immune system.

If you like raw cookie dough, but are concerned with eating raw eggs, then this is a good way to enjoy it.  I'm not afraid of raw eggs, but some people are, so I feel like I can serve these to people with a clear conscience.  This is a super easy recipe that kids and stressed out thirty-something females enjoy.  And really, it's not expensive.

Just a note:  About two weeks ago I took my camera off the automatic setting for the first time in my entire life, and set it to manual, where I actually have to set my aperture and shutter speed.  I don't know what either of these are, but I'm determined to learn.  So I apologize for these and all future pictures.  I am in the very baby stages of photography.

Cookie Dough Cookie Cups

Non-stick cooking spray

6 tablespoons butter, softened to room temperature

1 egg

1 (17.5 oz) package chocolate chip cookie mix, divided

4 tablespoons butter, softened to room temperature

1/4 cup sweetened condensed milk

Rainbow or chocolate candy sprinkles

1. Preheat oven to 375 degrees. Spray a 24-cup mini-muffin pan with non-stick cooking spray. 
2. In a large mixing bowl, stir together 6 tablespoons softened butter and the egg.  Measure 3/4 cup dry cookie mix in a small mixing bowl and set aside; stir remaining cookie mix into the butter mixture until soft dough forms.  Roll dough into 24 balls and place 1 in each muffin cup. 
3. Bake for 10 minutes or until set.  Remove from oven and immediately make an indention in each with the back of a small spoon, pressing the cookie to the sides to form a well.  Transfer to wire rack to cool completely.  Remove cookie cups from pan.
4. Add 4 tablespoons butter and the sweetened condensed milk to the remaining dry cookie mix and mix by hand until blended.  Fill each indention evenly with the cookie dough.  Decorate with the candy sprinkles.   Chill in fridge to firm up cookie dough, then serve at room temperature.

 

Add 6 tablespoons of butter and 1 egg to a mixing bowl.

Give them a stir.  They don't have to be smooth.

Open the dry cookie mix...

...and measure out 3/4 cup into a small bowl.  Set it aside.

 

Add the remaining dry cookie mix to the butter and egg mixture and give it a stir until a soft dough forms.

Roll into about 1-inch balls, and place in each muffin cup.

 

Bake until they are puffed in the center and golden.  Don't over bake.

While they are still warm, with the back of a spoon, make a well by pressing the spoon against the sides.

This is what they will look like.  Cool completely.

Now add 4 tablespoons softened butter and 1/4 cup sweetened condensed milk to the remaining dry cookie mix.

Combine by hand or electric mixer.

Fill each of them with the cookie dough.  It just takes a little bit.

The final step is to add sprinkles to make them festive.

I had a blooper during this cookie cup making session, as I usually do when I'm cooking.  I dropped a whole dough ball on the floor.  I was tempted to eat it, but decided not to since I haven't swept in a few days.  I only came out with 23.