cracked crack

Remember the one about the Peppermint Crack?

Here is what it looks like cracked.
I packaged it all up for our co-workers, mailman and sweet friends.
and batch #2, to be made on Christmas Eve will be enjoyed by friends on Christmas Day.
This crack is so not whack.

Peppermint Crack

My inner fat kid cries out for this stuff at Christmas. Its like crack, dark and white chocolate crack. Crushed candy cane crack.
This is currently in my fridge. Unfortunately (or fortunately) it's not for me.

You can make some of this crack too.

Happy Thanksgiving!

Eric and I just woke up from our post Thanksgiving feast nap. I bet you are doing the same thing right about now.Since this Thanksgiving it's just Eric and I, we planned on just making a special pot roast and maybe some mashed potatoes but I just couldn't pass up the opportunity to really COOK. So I ended up making a pot roast with carrots and onions, sweet potato fries, baked mac & cheese, deviled eggs, and to top it all off, a walnut pumpkin pie. Let's just say we have some leftovers.

Today I am thankful for so much but I think the quote of the day goes to Eric, "I am thankful for things we have but also for all the things we don't." AMEN.

excuse me, I'm off for round 1 of the leftover party that is in my fridge.

Recipe Swap: Chocolate Chippers

In the search for the BEST chocolate chip cookies I've tried a lot of recipes. I subjected Eric, my faithful taste tester to Tollhouse, Neiman Marcus, Martha Stewart's, the ones on the Crisco box label, everything from recipes.com and beyond...

All that to say, I think I have successfully found my ABSOLUTE FAVORITE CHOCOLATE CHIP COOKIES. In no way are they healthy or a cure all for cancer but I've made 2 batches now and they are great. I know everyone has their own opinion of the perfect cookie. For me, they must be a little bit cakey, a touch gooey, not puffy and have a little bit of "chew" to them. Is that scientific enough for you?

This recipe is from Midwest Living, April 2010 (i know, don't judge). It is a prize winning - county fair approved recipe from the heartland - can it get any better? Without further ado, I give you...
Marjorie's Chocolate Chippers
2.5 cups all-purpose flour
1 tsp salt
1 tsp baking soda
1 cup butter, softened
1 cup granulated sugar
.5 cup backed brown sugar
2 eggs
1 tsp vanilla
12-ounce semi-sweet chocolate chips
1 cup chopped walnuts

In bowl, combine flour, salt and baking soda. In another large mixing bowl, beat butter with electric mixer for 30 sec. Add sugars. Beat on medium speed until mixture is light and fluffy, scraping sides of bowl occasionally. Beat in eggs and vanilla. Beat in as much of the flour as you can then mix in the rest with a spoon manually until fully combined. Stir in chocolate chips and walnuts.

Drop dough by rounded tsp. on ungreased cookie sheets. Bake at 375 for 9 to 11 minutes until edges are light brown. Cool on cookie sheet or transfer to wire racks. Makes 60 cookies
Nutrition facts (straight from the magazine) per cookie: 109 cal, 6g fat, 15mg chol, 85mg sodium, 13g carb, 1g protein, 1g fiber. Ouch - forget that you just read that.

Cook's notes: I really like this recipe for the flavor, texture and ease of recipe but I really like this recipe cause they are really pretty cookies. I think its really nice when the presentation is just as good as the present.

PS - this is from a great article that features another 5 cookie recipes that I have yet to try - if they are anywhere close to as good as this one is then it is work checking this feature out.

Recipe Swap: Bacon-wrapped stuffed jalapenos

OMG these are so good. I borrowed the recipe from The Pioneer Woman - that girl can cook! We served these at the party for Joe and wow - people could not stay out of them.
Here is her recipe for Bacon-Wrapped Jalapeno Thingies.

*Notes from my kitchen - I took a tip from my friend Amy who also makes these regularly and used pineapple cream cheese and maple bacon. Seriously does not sound good but the little extra sweet is so yummy! Try it!

They are not HOT like they seem, the cream cheese and maple bacon really mellow them out.

Photo from The Pioneer Woman.

Recipe Swap: Banana Nut Muffins

This summer (since it's been way too hot to go outside) I've been working on perfecting some staple recipes like muffins and cookies.

This "Recipe Swap" will be a new little feature on here since I love cooking and taking pictures of food. I'll share one of my favorites and I hope you'll share one of your favorites too - just add the link or a quick description in the comments.

Up first: My Favorite Banana Nut Muffins - recipe originally from Dovetail Inn in Dorset, VT

I don't know how this recipe came into the family but the card has obviously been used often to make these family favorites.
This recipe may not change your life, may not win you thousands of dollars in a baking contest but it results in a perfectly moist and crumbly batch of beautiful muffins every time. I mean every time, the recipe will not disappoint. These are a staple in our house, I save dead bananas in the freezer, one at a time over the weeks and then when I have enough - MUFFIN TIME!
Banana Nut Muffins

Makes 12 medium muffins, recipe may be doubled (as I often do)
400 degress for 10 mins then 350 degrees for 10 min more
Spray or butter your muffin tin

1/2 cup margarine
1 cup sugar
3 ripe bananas (mash)
2 eggs - beat well
3/4 cup unbleached flour
3/4 cup whole wheat flour
1/2 tsp salt
1 Tbs baking soda

Cream margarine and sugar. Add mashed bananas, and well-beaten eggs. Sift dry ingredients and combine until just moist.

For variety: add 1/4 - 1/2 cup of oatmeal, wheat germ, sunflower seeds, raisins or chopped nuts.

* Cooks notes: I always add oatmeal and walnuts - thats why I call 'em Banana Nut Muffins. Do not over mix these - the batter will not be smooth. Use cool (not straight out of the fridge, not room temp) butter - you want little butter chunks floating in the batter - they make the muffins crumbly and yummy.

You're welcome. Enjoy!