Chocolate Covered PB Cookies

You simply cannot go wrong with chocolate and peanut butter (unless of course your kid is allergic and there are no clues that there is PB in something.... I always warn!)

Here the cookie just looks like a chocolate cookie rolled in sugar.  Not so.  Once you bite in, there is a lovely peanut butter surprise.

 Here's how to do it.  Recipe came from here.  I made a few small changes.

Ingredients:

For the Chocolate dough-
1/2 cup Granulated Sugar
1/2 cup Brown Sugar
1/2 cup Margarine (her recipe said butter, but margarine did great too!)
1/4 cup Creamy Peanut Butter
1 teaspoon Vanilla
1 egg

1/2 teaspoon Baking Soda
1/4 teaspoon Salt
1/2 cup Baking Cocoa
1 1/2 cups Flour


+
For the PB dough-
3/4 cup Creamy Peanut Butter
3/4 cup Powdered Sugar
+
Extra granulated Sugar to roll dough balls in.

Instructions:
-Preheat oven to 325º F or 350 (my oven is too hot, so I use 325.)
-Recipes always say to mix the dry ingredients together, but I hardly ever do that.  I just add the salt and baking soda first and then the chocolate and then the flour last.  It all works out.
-Make chocolate dough first. In a mixer (or large bowl) beat together sugars, butter and 1/4 cup of peanut butter until light and fluffy. Add the vanilla and egg, beating to combine. Now add the baking soda and salt to the wet dough.  Now add the cocoa. Mix well before adding the flour. Stir to combine, blending well. Set aside.
-Make PB dough now. In another bowl, mix together powdered sugar and peanut butter until smooth. I used a fork and then my hands to make it really stick together.
-Make PB dough into small teaspoon size balls.  You could put them all on a plate or extra cookie sheet or just a piece of wax paper. This will save some time later.

-Now to assemble: Pull off a heaping tablespoon of cookie dough and flatten with your hands.

Take the peanut butter dough ball  and place it in the center of the chocolate dough.

Wrap the chocolate dough around the peanut butter center, pressing to seal.

 Roll the cookie into a ball and roll the cookie in the sugar.

-Place cookies on the prepared baking sheet 2 inches apart. Using the bottom of a glass, flatten each cookie to about a 1/2 inch thickness.

-Bake in preheated oven for 7 to 9 minutes. Let stand on the baking sheet for 2 minutes, then remove to a wire rack.
Some cookies are less surprises than others, but they are all still delicious!

The irony of taking a picture of a cookie above bowls of fruit is not lost on me. =)

German Chocolate Oatmeal

Pinterest is so good at sharing healthy food and exercise ideas right next to treats that are full of way too much stuff that's delicious, but not super good FOR you.  

I keep seeing pictures of this and this and so many others while I'm starting to count calories and am weaning myself from so much sugar and treats.  I'd look for more yummy treats, but I can't eat any more food tonight, so I'd better stop!

Here was my solution to this problem.  I tried this recipe for microwave blueberry oatmeal (like cake in a cup, but healthy) and had to make it over a little.  I added some coconut and chocolate chips.  It was so good and filling because of the oatmeal.  

I'd like to say that this was just as good as the other treats that I'd still love to eat, but wouldn't be able to control myself, but it's not.  It IS good, but it was probably 'just enough' sugar when I'm still accustomed to too much sugar.

Here's what I did:

Put these ingredients right into a mug:

1/4 cup Quick Oats 

1 Egg 

1 Tablespoon Chocolate Chips

1 Tablespoon Coconut

1 teaspoon Honey (or brown sugar)

1 Tablespoon Milk

Microwave that for two minutes and it's done.  

I tried a recipe with Hershey's Chocolate syrup just after this one, but it didn't work out quite like I hoped.  I might revisit that idea another time.  Maybe Chocolate syrup instead of chocolate chips and in place of the honey and milk???

BEST Asparagus

I finally discovered the BEST way to keep asparagus fresh.  Actually I think I read it somewhere, but I can't find it in my google reader (I searched!) or in the magazines I read last week (without rereading the whole thing...)  Anyway, I FINALLY learned it.
Normally, I buy asparagus because we all (except Andy) really like it.  Then I decide to make it wait a few days and it's yucky and I throw it away.  What a waste!  Friday I bought two bunches of asparagus and put them in my pantry cupboard and later that night I read that the best way to store them to keep them fresh so the ends don't fall apart and they taste good is this:

 If you put it in a cup with water and cover loosely with plastic, it stays fresh.  We ate one bunch Monday night and one on Wednesday and they were still in excellent shape!  I just used a wide cup and filled it with water and then used a fold down sandwich bag to cover it.  I didn't have to refill the water or anything.  I just scooted it back behind the milk.
Here is how I cook asparagus.  It's super easy and delicious.  (I actually learned this from my father in law a year or two ago.)  First you obviously wash it and then cut or snap off the rough ends.
Then I put it in my glass pie plate because it's just the right size for them to lay down in.

 I put about half a cup of water in so the asparagus is mostly steamed and not covered all the way.  Then I shake on the salt and pepper.  A lot of the salt and pepper stays in the bottom of the dish at the end, but it's just enough to season it well.  Here's what it looks like before cooking.

 I put it in the microwave (covered with plastic wrap) for FIVE MINUTES on high and then it's perfect!

 Beautifully steamed and delicious.  ALL of my kids like asparagus just as much as I do.  I hardly ever have leftovers.

I started a little celery plant with the end of the celery in a mug next to my sink.  See the middle there? It's already starting to sprout up a little.  Super exciting!

I'm loving fresh produce right now and can hardly wait until I get to plant my garden (very soon!)

Also, I'm working on losing some weight this year, so I hope to post some healthy recipes and little tips.  I'm walking way more than ever and counting calories and fat and avoiding sugar and junk and all that.  I'm on My Fitness Pal and would love more friends.  My user name is NaDellR.  Any great weight loss tips???

Homemade Filled Pasta

Tonight I used my new Ravioli maker that Abby gave me for Christmas (obviously it was something I bought for myself-it was filler to get the super saver discount on Amazon...;) to make homemade pasta. It was easier than I expected. I had hardly ever thought about making my own noodles until Halloween when a friend invited a bunch of people to come by her house for homemade chicken noodle soup that was actually homemade! Amazing gal. Then I saw this ravioli maker and a few blogs that I follow posted about homemade pasta and it was done. I was doing it! I had everything except for the semolina flour already in my kitchen and I found that in the bulk section at our local Winco and it's cheap!

Recipe from here. She has a great tutorial on how to make the dough if my directions are confusing. Elizabeth (my almost nine year old) took most of the pictures.

Pasta Ingredients:

1 1/2 cups Flour (and more to roll)

1 1/2 cups Semolina Flour

1/2 teaspoon Salt

4 Large Eggs

1 Tablespoon Olive Oil

2 Tablespoons Water (this was just the right amount, but you may need to add a tiny bit more.)

To mix the dough you can use the counter or a bowl. I chose a big bowl. I mixed the two flours with the salt and then added four eggs. I mixed it all together with my hands until the egg was combined with the dry stuff and then added 1 Tablespoon of Olive Oil and 2 Tablespoons Water and mixed it until it looked like this:
Divide the dough into four sections and cover with a wet smooth towel for 20 minutes. You can make the filling then and put it in the fridge until you need it.

After 20 minutes, roll out one section of pasta dough with your rolling pin (or a pasta roller if you are fancy.) Use a little flour so it doesn't stick to the pin. (I think this picture has a little too much...)

And then roll, baby, roll! Flip the dough over and go both directions until it is thin enough. I like thick pasta (and my wrists were starting to hurt a little. And yes, you can see my poor wintery hands in these pictures. I'm keeping it real.)
I stopped when the pasta was about this thin. Can you tell how thin it is? It's thicker than tissue paper and thinner than cardboard. I hope that helps.

You could slice this pasta up to make regular pasta or continue on to make ravioli.
This is where I used the ravioli press. I made my pasta twice as large as the press so I could flip it over when they are filled. You just lay the pasta over it, use the plastic egg carton type thing that came with it that I didn't get a picture of and then the little indents are ready for filling.Here they are all full of the filling. The filling I used was from this site.

Filling ingredients:

1 cup Ricotta Cheese

1/2 cup Parmesan Cheese (I used the real shredded stuff this time and it was great.)

1/2 teaspoon Salt

1/4 teaspoon Pepper

1 teaspoon Italian Seasoning (I added that in.)

Optional: Spinach, shredded carrots, meat, etc.

Here is the pasta all filled up. (If you aren't using the fancy ravioli maker, just spread them out and seal them with a little brush of water around the edges and then cut them apart.)

And then you flip the extra dough over to cover it. I didn't make it quite big enough on the corners here, but I borrowed some extra that was hanging over the top and rolled it into this when it was still on my big cutting board. (Do you see the scraggly edge on the bottom left?)
Then with this ravioli maker, just use your rolling pin to seal the edges and cut the excess. I did have to use my fingers here to divide the dough a little. I think my rolling pin might be getting worn out or warped. I did use the extra dough on the edges to make another ball and put it under the towel with the other balls.
Then carefully peel the edge of the ravioli out of the metal tray and place to the side. They aren't super delicate, but be careful.
I put all 56 raviolis on my cutting boards (still raw) and covered them with a wet towel (just like the dough) until I was ready to cook them. (I needed to wait just a little while until Andy was home from work and with the snow and ice I wasn't sure exactly when that would be.)
When it was time, I put them into boiling water 14 at a time for 4-5 minutes. They sink to the bottom first like this.
And when they are all at the top, scoop them out with a slotted spoon onto plates.
We enjoyed ours with some meaty spaghetti sauce. (Andy's mom made sloppy joe's a few Sundays ago and had extra of the sloppy, so she gave it to me and I mixed it with four little cans of tomato sauce and froze it in two gallon ziplocks.)
Abby ate her ravioli like this:

I now wonder why and how I ever bought frozen raviolis filled with the stuff it says on the side of the bag for $2-3. These are so easy to make (although a little time-consuming) and worth it! You should have seen and heard how impressed my kids (and husband) were with this dinner!

Cake Pops

I know, I know. I've been missing for a little while (okay, a long while)...BUT, I'm back.

I got a great new toy to play with for Christmas and I've been using it nearly everyday to test it and to try it out.

WARNING: When you see how easy and cool it is, you might want one.
Kohl's (my favorite store) sells this Baby Cakes Cake Pop Maker and right now it's about $25. I think some other stores (Bed, Bath, and Beyond) may also carry it.It cooks cake batter (made from scratch-which I prefer-or from a mix) into 12 round balls in about 4 minutes! I know some people really like the cake balls with cooked cake mixed with frosting (and I'll eat those too-I like any sweets!), but these are so much easier and cleaner (and WAY more sanitary than someone's hands in your food. Eww...)

I have tried several different kinds of cake pops over this last week and every one of them have turned out great!
So far I've made the recipe for chocolate cake balls from the instruction book it came with (substituting hot cocoa for the coffee and I even made the next two batches with just hot water).

I was trying out some different coatings with these and didn't have any candy melts, so I made some up. The ones with shortening (I remembered the next time I went to make cookies that the ones I labeled as 'with shortening' are actually chocolate chips with a little shortening) worked the best, but they all tasted delicious! I covered some fresh out of the cooker in powdered sugar (put the sugar in a brown paper bag, add 4-6 cake balls, and shake) and they were great too.
I made donut holes next with a recipe I found here. The middle part that sticks out is there because I put a little too much batter in the cooker. It looks like a planet.And I found a recipe for pizza balls here. The only thing I changed in this recipe was doubling the pepperoni and not adding sausage. We dipped these in pizza sauce and that was dinner!This blog gave me great tips on how to use the machine and a few tricks. I bought some chocolate candy melts at the store and tried them out. I cut the cake pop sticks that came with the machine in half because I knew they were mostly staying at home. The machine also comes with a plastic tray that the cooked cake balls can cool in and keep their shape and the stick fits into a hole at the bottom too.I'm getting better and better (I think) and I think they will be a HUGE hit at our bake sale (that I'm in charge of) at the school carnival this spring!

Most of the recipes I tested made between 3-4 dozen cake balls, which means at 4 minutes to bake a dozen, you are done baking them in about 15 minutes.

I think the ones I covered with powdered sugar this last time without sticks took me 20 minutes, including the time it took to mix the batter, bake the cake balls, shake the powdered sugar on while the next batch was cooking, and to put the plastic wrap on top before taking them to our friend's house to share. They might have even still been warm!

*I decided that I needed to have this fun toy because the health inspector told us last year that we needed to wrap each cupcake individually to sell them the next time we had a bake sale. The cupcakes were in large boxes or plates that were covered.

I was trying to think of how I could package cupcakes without the frosting being a giant disaster and thought cake pops would be much easier (cover with a plastic bag and twist tie) to package and sell. Some people put decorated cupcakes into cups to package or on a plate, but it still seems messy, especially with the hundreds of cupcakes we had to sell last year.

General Tso's Chicken

I can't take credit for this recipe, but I did make it and I substituted a little, so here's what I did and it was a success. This is a recipe that is great to make because who doesn't like General Tso's Chicken, but this is even better than the stuff at buffets because you eat it as soon as it's made and it hasn't been under heat lamps. Andy said to me several weeks ago that General Tso's chicken is his favorite and that I should make it, so I found a recipe and gathered all the ingredients (it was hard to find Hoisin sauce-WINCO!) and made it for our family.
I should warn you that this meal used several bowls and pans to make. This is a little time consuming, but so worth it and you'll feel awesome knowing you can do this. And if you clean up while it fries up, you'll be ahead of the game.

The things that you might not have in your stocked kitchen are:
*Red chili (or pepper) flakes
*Chinese rice wine (or rice vinegar)
*Hoisin Sauce (I finally found this at Winco for $3. A little pricey, but I plan on making this a lot with that $3 bottle.)
*Chili paste (This is in the aisle with the other Asian food. It's red and usually has garlic with it. It's SPICY!)
*Sesame oil (also in the Asian aisle.)

You just need a little of each of these things, so if you know someone who likes to cook with them, see if you can borrow a little before you invest in them. However, if you do buy them, you can use them often.
I bought some Oyster Sauce for a trial dinner once and it was DISGUSTING (to us....we don't like seafood and I could hardly even taste it after smelling Oyster Sauce.) I gave all the sauces I bought for that meal and the recipe to my friend and borrowed back the rice vinegar and sesame oil from her to make this.

Serves 4 adults as part of a multi-course meal, 2 to 3 adults as a main entree.
It served our family with two adults and three kids (maybe 2 1/2 is more like it) for TWO MEALS! I think next time I will double the sauce that goes on the fried chicken so it would flavor the rice a little more.

Ingredients:
1 pound boneless, skinless chicken thighs (I used 3 slightly defrosted large chicken breasts), sliced into 1-inch cubes
1 1/2 cups cornstarch
1/2 teaspoon salt
1/2 teaspoon black pepper
3 cups vegetable oil for frying, plus 1 tablespoon for stir-frying
8 dried whole red chilis, or substitute 1/4 teaspoon dried red chili flakes (I used red pepper flakes)
2 cloves garlic, minced (I like the little bottle of it you can buy in the produce section for a buck and it's ready anytime.)
1 teaspoon white sesame seeds, for garnish
Scallions, green parts thinly sliced, for garnish

Marinade:
1 tablespoons soy sauce
1 tablespoon Chinese rice wine (I used rice vinegar)
2 egg whites

Sauce:
1/4 cup chicken stock, or substitute water (I used water and it was YUMMY!)
1 1/2 tablespoons tomato paste
1 tablespoon soy sauce
1 tablespoon rice vinegar
1 teaspoon hoisin sauce
1 teaspoon chili paste
1 teaspoons sesame oil
1 tablespoon sugar
1 teaspoon cornstarch

Instructions:
1. Prepare the marinade: In a large bowl, combine the soy sauce, rice wine, and egg whites (save the yolks to make fried rice with the leftover rice later). Coat the chicken in the marinade mixture and let sit for 10 minutes (or longer).

2. Prepare the sauce: In a small bowl, combine the chicken stock, tomato paste, sugar, soy sauce, rice vinegar, hoisin sauce, chili paste, sesame oil, sugar, and the 1 teaspoon of cornstarch. Stir until the sugar and cornstarch are dissolved. Set the sauce aside.

3. In a large bowl or deep plate, toss the 1 1/2 cups cornstarch with the salt and pepper. Coat the marinated chicken in the cornstarch and shake off any excess before frying.

4. Heat the 3 cups of peanut or vegetable oil in your wok (or large frying pan) until it registers 350°F on an instant-read oil thermometer (or just set the temperature to medium-high and wait a minute or two). Working in 2 or 3 batches, add the first batch of chicken cubes and fry until golden brown on the outside and cooked through, about 5-6 minutes. Remove the chicken with a slotted spoon and drain on paper towels. Repeat with the rest of the chicken.

5. Drain the oil into a heatproof container and save for discarding. Wipe the wok with a paper towel to remove any brown bits, but don’t wash. Make sure to wipe the outside edge of the pan so it doesn't cause a fire.

6. Reheat the wok or skillet over medium-high heat. Add another 1 tablespoon of oil and swirl to coat the base and sides. Add the dried chilis and garlic to the wok and stir-fry until just fragrant (such a great smell!), about 20 seconds. Pour in the sauce mixture and stir until thickened, about 1 to 2 minutes.

7. Return the chicken to the wok and stir well to coat with sauce. (Again the next time I make this, I'm doubling the sauce.) Transfer the chicken to a serving dish. Garnish with white sesame seeds and scallions. Serve with white rice and vegetables. I add the sesame seeds at the table because Andy doesn't like them and I didn't have scallions. It was still delicious and our 8 1/2 and 6 year old daughters gave it many thumbs up.

Let me know if you try this.

Chocolate Zucchini Bread

This is really more like cake than bread. It's so good! The site I got the recipe from (Sweet Pea's Kitchen) made them into muffins, but I didn't have time to fill muffin tins with Abby needing me (always!)
I doubled this recipe because I have so much zucchini to use. I'm freezing 2 gallon bags of it now. Doubling the recipe made four medium loaves.
This is the recipe without doubling.
Ingredients:
1 1/2 cups Brown Sugar
1/4 cup Melted Butter (or Margarine)
3/4 cup Vegetable Oil
3 Eggs
1 teaspoon Vanilla
1/2 cup Buttermilk (add 1 Tablespoon to regular milk and let it sit for five minutes)
2 cups Shredded Zucchini
2 cups Flour
1 cup Baking Cocoa
1/2 teaspoon Salt
2 teaspoon Baking Soda
1 teaspoon Nutmeg
1 1/2 teaspoons Cinnamon
1 cup Mini Chocolate Chips (you can put them inside or sprinkle them on top)

Instructions:
Preheat oven to 350 degrees.
Mix the sugar, butter, and oil. Beat in eggs. Mix in vanilla, buttermilk, and zucchini. Add salt, baking soda, nutmeg, and cinnamon.Then add cocoa and flour. Spray two loaf pans or 20 muffin tins with non-stick spray.
Divide batter equally among prepared loaf pans or muffin tins. Sprinkle chocolate chips on top. Bake 35-40 minutes for loaves, 20 to 24 minutes for muffins, until the middle is solid. Like the picture below: Let cool in the pan for five minutes (if you can stand it) before letting them cool on a wire rack.

NaDell Tip #1: Directions always say to mix all the dry ingredients together before mixing the wet ingredients in a different bowl. I haven't found much use in that and always just add the smallest amount of dry ingredients first (ie: salt, baking soda, spices) and the flour last. Works just fine for me....especially with a Kitchen Aid.

NaDell Tip #2: My Kitchen Aid has a shredder attachment, so in less than an hour I had eight big zucchinis all cleaned, cut, deseeded, shredded, bagged, and cleaned up. I leave the peel on and just pick out the big chunks that are occasionally are too thick to shred. I even used some of the yellow summer squash and mixed them all together. I love that attachment (they sell them at Walmart!) and use it for cheese all the time. It's well worth the investment and as a bonus, Andy likes to use it because it's a cool tool. It also comes with a slicer. There are two different sizes for each slicer or shredder. I used the larger shredder for the zucchini.
It just melted right into the bread. YUM!