The Smiley Kitchen

Thursday, October 18, 2012

Candy Bar Cookies on a Stick

Who can resist a giant cookie wrapped around a candy bar? And what's even better? They're on a stick for no-mess eating (and easy sharing!). These make great bake sale items and are very kid-friendly.

Recipes

Peanut Butter Cookie with Reese's® Peanut Butter Cup on a Stick

Makes 45-60 cookies

16 oz unsalted butter, at room temperature
16 oz sugar
12 oz brown sugar
15 oz peanut butter
3 oz roasted peanuts
4 eggs, at room temperature
4 tsp vanilla
26 oz bread flour
8 tsp baking powder
1 tsp salt

Regular sized Reese's® Peanut Butter Cups
Lollipop sticks

Cream butter, sugars and peanut butter together. Add eggs and vanilla and beat until eggs are fully incorporated. Sift dry ingredients together; add to butter mixture and stir to combine.

Place an unwrapped Reese's Peanut Butter Cup onto the end of a lollipop stick. Use a #24 scoop (about 1/4 cup) to scoop the dough. Slightly flatten the scoop of dough and place the candy onto it. Form the dough around the candy, making sure the candy is completely encased in dough. Place on a parchment paper lined baking sheet. Continue making cookie "pops", making sure not to place them too close together on the baking sheet.

Bake at 375º for 12-14 minutes, or until edges are golden brown. Slide parchment paper onto the counter and let the cookies cool completely before handling.

Coconut Snickerdoodles with Almond Joy® on a Stick

Makes 24-36

1/2 cup coconut oil
1/2 cup unsalted butter, at room temperature
1 1/2 cups sugar
2 eggs
1 tsp coconut extract
2 tsp Cream of Tartar
2 3/4 cups bread flour
1 tsp baking soda
1/2 tsp salt

Almond Joy® snack sized candy
Lollipop sticks

Cream together oil, butter and sugar. Add eggs and extract. Sift together dry ingredients and add to the butter mixture. Stir thoroughly.

Skewer Almond Joy candy onto the end of a lollipop stick. Use a #24 scoop or 1/4 cup measuring cup to scoop out the dough. Wrap the scooped dough around the candy, making sure to completely encase the candy. Place on a parchment paper lined baking sheet. Continue making cookie "pops", making sure not to place them too close together on the baking sheet.

Bake at 375º for 12-14 minutes, or until edges are golden brown. Slide parchment paper onto the counter and let the cookies cool completely before handling.

Honey Oatmeal Cookie with Caramel Milky Way® on a Stick

Makes 24

8.5 oz unsalted butter
4 oz sugar
4.5 oz honey
1/2 tsp vanilla
4 oz rolled oats
1/2 tsp baking soda
10.5 oz bread flour (about 2 cups)
4 oz raisins

Milky Way Simply Caramel® candy
Lollipop sticks

Cream together butter and sugar. Add the honey and vanilla. Add oatmeal and stir. Sift together the flour and baking soda. Add to the butter mixture and stir to combine. Add raisins.

Skewer Milky Way® candy onto the end of a lollipop stick. Use a #24 scoop or 1/4 cup measuring cup to scoop out the dough. Wrap the scooped dough around the candy, making sure to completely encase the candy. Place on a parchment paper lined baking sheet. Continue making cookie "pops", making sure not to place them too close together on the baking sheet.

Bake at 375º for 12-14 minutes, or until edges are golden brown. Slide parchment paper onto the counter and let the cookies cool completely before handling.

Cookie Presentation Ideas:

Monday, October 15, 2012

Portuguese Cheese Salad

Okay, this may not look like much (due mostly to my poor photography skills-especially using my low-tech phone camera), but this cheese salad is THE BEST! When I was a kid, we lived across the street from a Portuguese couple who would often invite our family over for really good eats. This recipe was one that our neighbor served and I fell in love with. I made this sandwich for my dad a lot during my teen years, and now my husband LOVES this. Whenever I have some cheese that needs to be used, this is one of my go-to recipes. It is also great grilled or rolled in lettuce leaves.

Portuguese Cheese Salad Sandwich

2 cups grated cheese (preferably not packaged shredded type). I use cheddar.

1/2 cup black olives, finely chopped

3 Tbs. minced onion

1 clove fresh garlic, minced or 1/4 tsp (heaping) garlic powder

1 Tbs. Worcestershire Sauce

1/3 cup mayonnaise
Whole Grain Sourdough Bread

Mix all ingredients together. Spread on whole grain bread and top with tomatoes and/or lettuce leaves.

Variations:

Grilled Cheese: Spread two slices of bread with butter. Spoon cheese salad onto one slice of bread. Top with the other slice of bread and cook on a hot griddle until bread is golden brown. Flip sandwich and grill other side until golden brown.

Serve as an appetizer on crackers

Serve wrapped in lettuce leaves for a low-carb alternative

Whole Grain Apple Spice Waffles

Whole Grain Apple Spice Waffles with Caramel Syrup

Made with whole wheat, oats, apples and a scrumptious spice blend, then topped with a warm homemade caramel syrup. These are sure to please!

Ingredients:

3/4 cup whole pastry wheat flour

1/2 cup whole white wheat flour

1/2 cup oat flour (or 1/2 cup ground regular rolled oats)
1 1/2 tsp Baking Spice Blend

1/2 tsp salt

1/2 tsp baking soda

3/4 tsp baking powder (increase to 1 tsp at sea level)

1 1/4 cups buttermilk

1/3 cup oil

2 eggs

1/2 cup Sucanat or regular brown sugar

2 apples, grated (about 1 1/2 cups)

1 tsp vanilla extract

Heat waffle iron while making the batter.

Mix together dry ingredients. Set aside. In a separate large mixing bowl, combine buttermilk, oil, eggs, sweetener, apples and vanilla. Mix wet ingredients thoroughly. Add dry ingredients to wet ingredients and stir until all dry ingredients have been incorporated into the wet ingredients, but don't over mix.

Spray the heated waffle iron with cooking spray and ladle on the prepared batter. Cook waffle until dark golden brown. Serve immediately with warm Caramel Syrup, extra apple slices, and a sprinkle of Baking Spice Blend.

Caramel Syrup

Heat a medium saucepan over medium heat. Add 6 Tbs. butter and 3/4 cup brown sugar. Stir as the butter melts. Bring the pan to a boil and continue to stir until the brown sugar is no longer grainy. Let the mixture boil for a minute or so, then add 3/4 cup evaporated milk. Use a whisk to stir mixture until it is smooth. Return to a boil and cook for another minute or two. Syrup is ready when it drops in thick drops from a spoon. Add 1/2 tsp vanilla extract and stir. Pour syrup into a container with a spout for pouring or use a small gravy ladle.