Rolo Stuffed Peanut Butter Cookies

makes 2 dozen large cookies

• 1/2 cup (1 stick) salted butter, softened to room temperature
• 1/2 cup dark brown sugar
• 1/4 cup granulated sugar
• 1 egg
• 3/4 cup creamy peanut butter
• 1 tsp vanilla extract
• 1/2 tsp baking soda
• 1 and 1/4 cups all purpose flour
• 24 rolos

In a large bowl using a hand-held mixer or stand alone mixer, cream the butter and sugars together. Stir in the peanut butter, egg, and vanilla (in that order). Slowly mix in the baking soda and flour. Do not overmix. Chill the dough for 30 minutes.
Preheat oven to 350 degrees. Take 1.5 tbsp scoop of the chilled dough and split in half. Stick a rolo on the bottom half, kind of like a “cradle” as shown above. Top the rolo with the other half of the scooped dough and seal down the sides so that the rolo is securely stuffed inside. Repeat with the rest of the dough and all 24 rolos. Bake for 9 minutes. Allow to cool completely on a wire rack.
*You may use unsalted butter in this recipe. If so, add 1/4 tsp salt with the flour.

Source: http://sallysbakingaddiction.com/2012/08/01/take-2-rolo-stuffed-peanut-butter-cookies/

Brown Butter Milky Way Oatmeal Cookies

makes about 20-22 cookies

If I want thick cookies, I always start with butter in its solid state.

• 1/2 cup (1 stick) unsalted butter
• 1/4 cup sugar
• 3/4 cup dark brown sugar (may also use light brown sugar)
• 1 egg
• 2 teaspoons vanilla extract
• 1 cup all-purpose flour
• 1 cup + 2 Tbsp old-fashioned rolled oats
• 1/4 tsp salt
• 1/2 tsp baking powder
• 1 and 1/2 cups chopped Milky Ways, frozen

Melt butter in a medium saucepan over medium heat. Stir constantly. Remove from heat immediately when the butter begins to turn brown (about 8 minutes). Pour into a shallow dish and chill until it become solid, but still soft. (I left mine in the refrigerator for 1 hour and then set it out on the counter for 5 minutes to get back to room temperature.)
With an electric or stand mixer fitted with a paddle attachment, cream the brown butter and sugars together on medium speed. Add the egg and vanilla, mixing well until combined.
On slow speed, mix in the flour, baking powder, and salt. Manually stir in oats until the dough comes together. Chill dough for about 30 minutes.
Preheat oven to 375F.
Roll dough into tall 1.5 tablespoon balls. Stick 4 small pieces of frozen milky ways onto the tops of the cookies. Bake for 9-10 minutes. Remove from oven when the cookies are lightly brown on the edges.  The centers will appear undone, but will set up as you let them cool. Cool cookies for 3 minutes on the baking sheet and transfer to a cookie rack.

Source: http://sallysbakingaddiction.com/2012/09/28/brown-butter-milky-way-oatmeal-cookies/

Skinny Peanut Butter Swirl Brownies

• 3/4 cup creamy peanut butter (I used Jif Creamy)
• 6 oz. low fat vanilla yogurt (could use fat free)
• 1/4 cup skim milk (or almond milk)
• 1 egg
• 1/4 tsp salt
• 1 tsp baking powder
• 1 cup sugar (or Splenda)
• 1/2 cup unsweetened cocoa powder
• 1/2 cup old-fashioned rolled oats

Preheat oven to 350F. Spray a 8×8 inch pan with non-stick cooking spray. Set aside.
Place all of the ingredients except for the peanut butter into a blender or food processor. (Yes, a blender!) For easier blending, place the liquid ingredients into the blender first. Blend until mix is smooth and oats are ground up. You will have to stop the blender and scrape down the sides a few times.
Pour batter into prepared baking dish.  Batter will be thin.  Microwave peanut butter for about 30 seconds. Drop melted peanut butter by spoonfuls onto the batter, swirling gently with a knife to create a marbled effect. (Try not to overmix!)
Bake for 20-25 minutes or until brownies begin to pull away from the sides of the pan.  Brownies will be extra fudgy, so be sure to wait until COMPLETELY cooled – I stuck mine in the refrigerator for 2 hours, which allowed them to be cut very easily.
Cut into 12 squares and enjoy!

Source: sallysbakingaddiction.com

Note: Yep, my third copy of her recipes. Can't help being tempted by her easy recipes and the pictures in her web don't help either. Go pay a visit. I just need to keep these for future reference.

Skinny Pumpkin Cheesecake Brownies

Skinny Pumpkin Cheesecake Brownies

Thank heavens.

• 6 oz. low-fat vanilla yogurt (or greek yogurt – do not use fat free)
• 1/4 cup skim milk (or almond milk, coconut milk, soy milk)
• 1 egg
• 1/4 tsp salt
• 1 tsp baking powder
• 1 and 1/4 cup sugar, divided (no substitutions)
• 1/2 cup unsweetened cocoa powder
• 1/2 cup old-fashioned rolled oats
• 1/2 cup pumpkin puree (not pumpkin pie filling)
• 2 Tbsp reduced fat cream cheese, softened (no substitutions)
• 3/4 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp pumpkin pie spice

Preheat oven to 350F. Spray a 8×8 inch pan with non-stick cooking spray. Set aside.
Place yogurt, milk, egg, salt, baking powder, 1 cup sugar, cocoa powder, and oats into a blender. (Yes, a blender!) For easier blending, place the liquid ingredients into the blender first. Blend until mix is smooth and oats are ground up. You will have to stop the blender and scrape down the sides a few times. Batter will be thin.
Pour batter into prepared baking dish.  Prepare the pumpkin filling by mixing together pumpkin puree, 1/4 cup sugar, cream cheese, and spices. Drop filling by spoonfuls onto the batter, swirling gently with a knife to create a marbled effect. (Try not to overmix!)
Bake for 20-25 minutes or until brownies begin to pull away from the sides of the pan.  Brownies will be extra fudgy, so be sure to wait until COMPLETELY cooled – I stuck mine in the refrigerator for 1 hour, which allowed them to be cut very easily.
Cut into 12 squares.  I enjoy mine cold and suggest storing in the refrigerator.

Source: sallysbakingaddiction.com

Single Serving Skinny Chocolate Chip Muffin

skinny chocolate chip muffin time to be exact.

 

Ingredients

• 3 Tbsp white whole wheat flour (or all-purpose flour)
• ¼ tsp baking powder
• dash of salt
• 1.5 Tbsp chocolate chips
• ½ tsp vanilla extract
• 1 Tbsp light butter (I used Land O Lakes light butter)
• 1 Tbsp + 1 tsp almond milk (or soy or regular milk)
• 1 Tbsp Splenda Granular*

Instructions

1. Preheat oven to 330 degrees. Line muffin tray with 1 liner. Set aside.
2. Mix dry ingredients, then add wet. Mix until just combined. DO NOT overmix (overmixing will create a hard/tough muffin).
3. Pour batter into prepared muffin liner. Bake for 17 minutes. Eat up!

Source: sallysbakingaddiction.com

Chocolate Chip Cookie Dough Fudge

makes 36 fudge squares

 

For Cookie Dough

• 1/3 cup unsalted butter, soften to room temperature
• 1/4 cup sugar
• 1/4 cup light brown sugar
• 1/2 tsp vanilla extract
• 1/8 tsp salt
• 2 Tbsp half-and-half (or milk or cream)
• 1/2 cup all-purpose flour

For Fudge

• 1/3 cup light brown sugar
• 1/3 cup unsalted butter
• pinch of salt
• 1/3 cup half-and-half (or milk or cream)
• 4-5 cups confectioners’ sugar
• 1 tsp vanilla extract
• 1/2 cup mini semi-sweet chocolate chips

Line 8×8 square baking pan with aluminom foil or parchment paper. Set aside.
For the Cookie Dough, combine butter and sugars in the bowl of a stand or handheld mixer.  Beat on medium speed until light and fluffy.  Mix in vanilla, salt, and half-and-half.  Add flour and mix until just combined.  Do NOT overmix.
To prepare the fudge base, combine brown sugar, butter, salt, and half-and-half in a medium saucepan.  Stir over medium-low heat until butter is melted and brown sugar is dissolved.  Remove from heat. Slowly stir in powdered sugar, 1 cup at a time, until mixture is smooth and sugar is incorporated throughout.  Stir in vanilla.  Add more confectioners’ sugar if desired.  The more powdered sugar you add, the thicker, firmer, and sweeter the fudge will be. I used 5 cups.
Add cookie dough to the fudge base and stir to combine.  At this point, the mixture should have cooled to room temperature.  If not, continue to stir until it is no longer warm to the touch.  Fold in mini chocolate chips and spread fudge into prepared baking pan.  Chill until set, about 3-4 hours.  Cut into squares and enjoy!
*Fudge will keep for 1 week in the refrigerator.

Source: sallysbakingaddiction.com

Fried Buttermilk Chicken

Ingredients:
4 boneless, skinless chicken breast halves (about 5 ounces each)
1 cup buttermilk
2 Tablespoons dry ranch dip mix
1 cup panko (Japanese bread crumbs)
1 cup walnut pieces
Salt and freshly ground black pepper for taste

Directions:
1. Preheat oven to 375°F.
2. Coat a baking sheet with cooking spray.
3. Place the chicken in a large freezer bag or between 2 pieces of plastic wrap and pound to a 1½-inch thickness.
4. Whisk together the buttermilk and dip mix in a shallow dish.
5. Add the chicken and turn to coat.
6. Combine the panko and walnuts in a food processor and process until fine.
7. Transfer the panko mixture to a shallow dish.
8. Remove the chicken from the buttermilk mixture and shake off the excess buttermilk.
9. Transfer the chicken to the panko mixture and turn to coat both sides.
10. Transfer the chicken to the prepared baking sheet and bake for 25 to 30 minutes, until the chicken is cooked through and the crust is crisp and golden.
11. Season the chicken with salt and freshly ground black pepper before serving.

Source: momswhothink.com