Dark Chocolate Reese's Pieces Heath PB Chip Cookies

Is that a long enough title? I actually put butterscotch chips in some of them too, but I ran out of room to type all that. These might be the best cookies I've ever made. And not just because they're full of candy. The cookie itself is soft and chewy and so rich. Almost like a brownie. Then the addition of peanut butter only makes it better.

As good as they are, they aren't supposed to be flat. I asked on Facebook for reasons why my cookies keep coming out flat & you guys had some good suggestions.

First, I checked my baking soda. It's good until 8/2014 so that wasn't the problem. Then I tested to see if it was still active (put about a teaspoon into a couple tablespoons of vinegar - if it's still active, it should bubble up for quite a few seconds). I was still good there. My only other thought is that I store my baking soda in the fridge (I'm not sure why or when I started doing that) but it's not supposed to be kept cold. I'm going to buy a new box and see if room temperature baking soda makes a difference.

Otherwise, I used room temperature eggs and butter and let my dough chill for 2 hours, just like Sally told me to.

So, I'll report  back to see if I figure it out. This isn't the first batch it's happened to (look at my coconut oil dark chocolate chip cookies - flat as pancakes). Maybe I overwork the batter, but I really don't think so.

Anyway.

These were a special request from the Mr. He came home from work and said he wanted a chocolate cookie with Heath (his favorite) and peanut butter chips. I only had like a palm-full of peanut butter chips on hand so he ran to the store, couldn't find peanut butter chips, so bought butterscotch chips. Maybe they're flat because they're too full of stuff...

Source: I switched the add-ins to Sally's Inside Out Chocolate Chip Cookies
Makes: 24 cookies

Ingredients
1/2 cup (1 stick) unsalted butter, room temp
1/2 cup sugar
1/2 cup dark brown sugar
1 egg, room temp
1 teaspoon vanilla extract
1 cup flour
1/2 cup + 2 Tablespoons Hershey's Special Dark cocoa powder (or regular cocoa powder)
1 teaspoon baking soda
1/8 teaspoon salt
2 Tablespoons milk (I used 2%)
1 cup Heath baking bits
1/4 cup Reese's Pieces, plus more to sprinkle on top
1/8 cup peanut butter chips
butterscotch chips to sprinkle on top (totally optional)

Directions
In the large bowl of a stand mixer, cream the butter for about 20 seconds on medium speed.

Add in the sugars and cream it together until light and fluffy.

Beat in the egg and vanilla. Scrape down the sides of the bowl, if needed.

In another medium bowl, combine the flour, cocoa powder, baking soda, and salt and mix together.

With the mixer running on low, slowly add the flour mixture into the wet mixture.

Turn off the mixer and add the milk. Stir by hand to combine. The dough will be thick and sticky.

Fold in the Heath bits, Reese's Pieces, and peanut butter chips.

Chill the dough for (at least) 2 hours up to 36 hours, covered. This will make the dough easier to work with.

Preheat the oven to 350 degrees. Line a baking sheet with a baking mat (I use a Silpat and a Betty Crocker silicone mat - both work great) or parchment paper and set aside.

Using a cookie scoop, scoop the chilled dough into balls and place on cookie sheet. Press some butterscotch chips, or a few more Reese's Pieces into the dough, if you want.

Bake for 12 minutes.

Allow to cool on the cookie sheet for at least 5 minutes before transferring to cool.

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If you made it this far, thank you for your attention. That was a lot. Have a cookie. Here's more.

I’m participating in a Good Old Fashioned Recipe Blog Swap! Julie {White Lights on Wednesday}, Kelley {Miss Information} and Rachel {i love my disorganized life} have paired up 30 incredible bloggers to trade blogs for the day.

Tumbleweed Contessa and I will be sharing a fabulous recipe on each others blogs {but we can’t tell you what they are, because they’re a secret!}. Be sure to visit both of us on May 27th, we wouldn't want you to miss out on any deliciousness!

Huevos Rancheros & Pancakes

Since I am a lover of sleep, I never (ever) make breakfast in the morning. We do, however, often have breakfast for dinner. Recently I made a bacon & spinach breakfast pizza and sometimes we have waffles. But, after our Mexico trip, I wanted to recreate huevos rancheros. And the Mr. wanted pancakes, so I made both.

I will admit, I am a butter lover. But sometimes I like to lighten things up. I Can't Believe It's Not Butter is not margarine but it's a blend of vegetable oils that make a buttery spread. Plus, it's gluten free, so that's good for a lot of people. I chose the Olive Oil Spread because I love olive oil everything. It made light and fluffy pancakes and was great for prepping the griddle for the tortillas & fried eggs.

Source: The pancakes are from The Boxcar Kids Cookbook that I've had since I was little.
            The huevos rancheros are me trying to recreate the ones I had in Mexico
Makes: 9 pancakes & however many eggs you want

Ingredients
For the pancakes
1 cup flour
1 Tablespoon sugar
2 Tablespoons I Can't Believe It's Not Butter Olive Oil Spread, melted
1 Tablespoon baking powder
3/4 cup + 1 Tablespoon milk (I used 2%)
1 egg

For the huevos rancheros
eggs
corn tortillas
refried black beans
salsa
shredded pepper jack cheese
salt & pepper

Directions

FOR THE PANCAKES

In a large measuring/mixing bowl (it makes pouring the pancakes easier to prep it right in the measuring bowl), add all ingredients and whisk until smooth. If you want thinner pancakes, you can add another tablespoon of milk.

Heat your griddle to medium high heat (I set mine to 300 degrees) until drops of water dance on the surface when you sprinkle them on.

Use about a half a tablespoon of olive oil spread to grease the griddle.

Pour your pancake batter onto the hot griddle (about 1/4 cup each), making sure they don't touch.

When the pancakes have a lot of bubbles on the top, and are starting to brown, it's time to flip them. Brown the other side.

I topped with a little more olive oil spread and syrup.

FOR THE HUEVOS RANCHEROS

Using the already heated griddle, add some olive oil spread and let it melt. Add a tortilla to crisp & brown.

Next to the tortilla, crack an egg and season with salt & pepper. Cook however you like it. I like mine over medium.

Once your tortilla is browned and your egg is cooked, they're ready to assemble. Start with the tortilla, spread about a tablespoon of refried beans on top. Place the egg on top of the beans and cover with salsa and shredded cheese.

So simple but it makes a great dinner. Or breakfast, if you're an early riser.

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If you need more ideas for "Breakfast After Dark", I Can't Believe It's Not Butter put together a series of webisodes with Lisa Vanderplump (she's from one of those housewife shows, I think) & recipes ideas (Veggie Frittata, Toasted Breakfast Burritos....). 

I was selected for this opportunity as a member of Clever Girls Collective and the content and opinions expressed here are all my own.

Lentils with Brown Rice & Veggies

I have a confession. This dish should serve probably 6-8 and I ate it all. By myself. Not all at once, over like 3 days, but still. I love mixing rice and salad together. Then I saw A Family Feast mix rice and veggies with lentils and I remembered I love that even more. I do that sometimes. I get in a rut of eating the same things then stop completely and forget that I loved them. 

I put this picture on Instagram with the caption "Luckily I love these flavors as much as chocolate and peanut butter" and it's true. I really do. At least I don't have to feel as guilty when I gorge on this type of dish (as opposed to the chocolate and peanut butter cookies I made later in the week). 

I love the warm rice and lentils in contrast to the cold tomatoes and cucumbers. Plus lemon and oil dressing? That's my absolute favorite. It's such a light and fresh flavor. 

Source: Inspired by A Family Feast
Serves: 6-8 (or just me)

Ingredients
2 cups cooked brown rice (I use Trader Joe's organic frozen brown rice & I love it)
1 cup lentils, rinsed & picked over
1 bay leaf
4 cups water
3 small tomatoes (I used brown tomatoes), diced
1 medium english cucumber, diced
juice of 2 lemons
~ 2 Tablespoons extra virgin olive oil
salt and pepper, to taste
handful of (reduced fat) feta cheese, to taste

Directions
I love using Trader Joe's frozen rice (it's ready in 3 minutes), but if you're using "real" rice, prepare that now.

In a medium saucepan, add one cup of lentils with four cups of water and a bay leaf. Cover and bring to a boil. Once boiling, reduce heat and boil uncovered for about 15 minutes until the lentils are tender but not falling apart.

While the lentils are cooking, dice up your cucumber and tomatoes.

Once done, drain your lentils and throw away the bay leaf.

In a large bowl, add your rice then top with the cooked lentils. Mix it up.

Top the lentil/rice mixture with the diced cucumbers and tomatoes and season with salt and pepper. Stir it all up.

Juice your lemons and pour over the top. Add your olive oil. (I always eyeball these steps - do it to taste). Stir it up and add more salt and pepper, if needed.

I like to let it sit for a little bit so the flavors really come together.

Top with a handful of feta cheese and serve. Enjoy!