November 27, 2013 by gn0mel0ver

Cookie Butter Oatmeal Cookies

A tasty friendship
Cookie butter and oatmeal
Together at last

So, cookie butter in cookies? Oh, yes. Honestly, this cookie dough could be eaten by itself without the addition of chocolate. But if I am going to indulge, I want it to mean something. Let’s take this relationship to the next level, cookie butter. Let’s make some babies. I mean, um, cookies. Let’s make some cookies. No need to rush things. Now, just take off that lid…

This recipe makes approximately 40 cookies.

1/3 cup cookie butter
1 stick (8 Tbsp.) softened salted butter
1/2 tsp. vanilla
90 pieces of Clasen sea salt caramel melting chocolate (about 2/3 pound)*
2 1/4 cups flour
1/2 cup shortening
2 cups brown sugar packed
2 eggs
1/4 tsp. cinnamon
1 tsp. baking soda
1/2 tsp. salt
1 1/2 cups oats

Preheat your oven to 360 degrees or 335 degrees convect bake.

In a mixer or with a handheld mixer in a bowl, cream together butter, shortening, and sugar. Add vanilla. Mix. Add cookie butter mix.

Add eggs one at a time into the batter and beat approximately thirty seconds each.

At this point I change attachments from the wire whisk to the paddle. If you are using a hand mixer, mix the following in by hand. Mix in salt, cinnamon, and baking soda.

Mix in flour.

Mix in oats.

With a small cookie dispenser, dispense cookies onto a cookie sheet. Press a melting chocolate into the center of the dollop to flatten cookie. Shape cookie back into a circle around chocolate. Bake 10-11 minutes until lightly brown.

Remove from oven. With a spatula, transfer cookies to a cooling rack. Repeat process until dough is used up.

Melt 50 melting chocolates in a small bowl in the microwave for thirty second intervals. Stir after every thirty seconds until completely melted. Place paper towel under cooling rack. Drizzle melted chocolate over cookies.

Let cookies cool and cover them. If you do not cover, cookies will harden over night. You can reverse the hardened process by placing a slice of fresh bread into the cookie container all day. Or reheat your cookies in the microwave for twenty seconds. But I would just cover them and save yourself a few steps.

And enjoy! Cookie butter you are so good to me. Hmmm, what would our babies ~~taste~~ look like?

* You could use Hershey’s Kisses for a chocolatey version, if you do not have access to Clasen Brand melting chocolates. You could also just mix in some chocolate chips or raisins and call it a day.

November 20, 2013 by gn0mel0ver

It’s The Little Things: Cookie Butter!

Oh, yes, cookie butter. I wish I had it on camera, the moment I first saw this spectacular creation on a giant display at the store. I think time froze as I reread and reread the label, my mouth gaping open. Drool puddling on the floor. I, of course, grabbed a jar. When you see something with words that you normally associate the other way around (Butter Cookies), you have to grab it.

I got home and immediately opened the jar. I tried it. Oh my goodness! Heaven. I checked the calories. Ninety calories for one tablespoon. Reality.

I knew I would have to eat this with something healthy to not feel like Goldie Hawn in “Death Becomes Her.” Anytime I eat frosting from a can, my husband reminds me of that scene. So, I tried it with apple slices. I love apple slices with peanut butter. Now, I love apples slices with cookie butter. It is better. Trust me.

And because I am a hoarder with OCD, I rushed out the next day and bought another jar. It tastes like condensed thick creamy spice cookies. Amazing!

I made a cookie butter cake. Um, this is what it looked like for a week. Not my finest creation. How could I ruin my cookie butter this way?

Then I made cookie butter oatmeal cookies. Now we’re talking. Do you hear that? It’s the sound of my thighs clapping. Recipe for this to come. You will be oh, so happy.

I have also learned that Trader Joe’s carries cookie butter. There is a rumor on the internet that they only allow the purchase of two jars per customer. Is this true? I have not stalked the shelves here, yet. They also make a chocolate version and a crunchy version. Oh! The choices. The possibilities. The dirty spoons.

It’s the little things: it’s creamed cookies! Creamed cookies! Dreams do come true.

Have you tried this yet? Do you hoard it? I am scared they are going to run out.

September 2, 2013 by gn0mel0ver

The Unbeknownst Battle Of Garlic Bread

My mother makes the yummiest garlic bread. But so does my mother-in-law. They are different, but equally good. I have taken to splitting a loaf of french bread in half and doing half of a loaf with half of each recipe. If you choose to go wild and crazy like me, then halve each recipe.

My Mother’s Garlic Bread

My mom’s recipe is simple. I think my favorite part about it, is the broiled crispy buttery top. It is easy. It is good. The proof is in the pud… Um, bread.

The following recipe is for a whole loaf:

Ingredients

1 loaf french bread
1 stick softened salted butter
2 cloves of minced garlic (or 1 teaspoon of minced garlic from a jar)
1/2 cup parmesan cheese

Preheat oven to 350 degrees.

Cut french bread in half.

Mix butter, garlic, and cheese.

Spread on bread. Cut bread into hearty pieces. Place on baking sheet. Bake for 8 minutes.

Turn oven to broil. Cook an additional 1-2 minutes until top is the yummiest golden brown. Watch this. It can burn VERY Fast. Quickly (but safely) remove from oven.

Turn off oven.

Serve with meal of your choice. Thanks mom!

My Mother-In-Law’s Paprika Garlic Bread

Shhhhh! Do not tell my mother-in-law I am sharing this recipe. I might get in trouble. But I think this recipe is good enough to risk it. She is such an amazing cook. I am always lurking behind her while she is cooking. Watching. In a hopefully not-at-all creepy way.

The following recipe is for a whole loaf:

Ingredients

1 loaf french bread
1 stick softened salted butter
1/2 stick softened cream cheese
1/2 cup parmesian cheese
2 cloves of minced garlic (or 1 teaspoon from a jar)
Paprika sprinkled on top

Preheat oven to 350 degrees.

Cut french bread in half, lengthwise. Mix butter and garlic together. Butter both sides of bread. Spread cream cheese on top of butter. Sprinkle cheese on top of bread. Sprinkle paprika over top of cheese.

Slice into large, yummy slices. Hey! This bread is not wanting for calories. If you can only have one piece of bread, best make it count!

Place on baking sheet. Bake for eight minutes.

Remove from oven. Let cool two minutes.

I serve mine with spaghetti, lasagna, and any all pasta dishes. My mother-in-law served this with steak when she was here. Yum!

If you choose to halve each recipe and do half of a loaf of each mom’s bread, then please: Remove the paprika bread after eight minutes. Then broil the regular garlic bread after that. The paprika bread should not be broiled.

Serve and decide which garlic bread is your favorite. I cannot choose. I love them both!

August 18, 2013 by gn0mel0ver

Tuna Pie

Yes, tuna pie.

It is my favorite.

Dish.

Ever.

I am a freak.

When I was a young lass, a friend was planning a surprise party for me, she called my best friend to see what to serve at my party. She wanted to serve my favorite dishes.

My best friend responded, “Well, I do not know what you are going to serve. All I know is, she likes tuna pie.”

This answer still makes me laugh. Hysterically. Because I imagine being the person receiving that response and the questions and images it inspires.

But I digress…

My grandmother used to make this for me. My mother would make this for me.

My grandmother and mother used to make homemade pie crust and fold cheese into the edges to make the most amazing crust. Folks, I am lazy. If you choose to be ambitious, that would take this pie to the next level.

Tuna Pie (makes one pie)

Ingredients:

Package of refrigerated pie crust (I prefer Pillsbury. Choose the pie crust that can be rolled out. Not the frozen kind).
2 cups sharp cheddar cheese
2 cans of white albacore tuna in water, drained
2 cans of cream of celery soup (and yes, it must be cream of celery. Not cream of anything else. It will not taste good.)
1/2 stick of salted butter or 4 tablespoons
1 green bell pepper seeded and diced
1/4 cup chopped onion
1/8 tsp. ground pepper

Preheat oven to 375 degrees.

Place refrigerated pie crusts on counter at room temperature while you perform the following tasks:

Melt butter in a skillet. Place onions and green pepper in skillet on medium heat. Cook until soft, about eight minutes. Turn off heat.

In a separate bowl, mix drained tuna, cream of celery soup, and pepper. When onions and green bell pepper are soft, add them directly to this mixture. Do not drain. Add that glorious flavored butter to the tuna creation.

Mix.

Add shredded cheese.

Mix.

I forgot to add pepper to my pie! Maybe I should have read my recipe first! Be better than me. Season.

Open pie crust package. It should now be malleable. If it is not, wait five more minutes before you handle it.

Place one layer of pie crust on the bottom of the pie pan. Pierce with fork.

Pour tuna mixture into the pie pan.

Cut a pretty shape into the remaining pie crust with a small cookie cutter.

Place over tuna mixture. Crimp edges. Pierce with fork.

Isn’t this lovely? You would never know it was a tuna pie.

Bake in the oven for 50-55 minutes.

Let cool for 15 minutes before serving. It’s not going to be pretty when you slice it. Hey! You’re eating tuna pie. This is the least of your worries.

This pie is even better reheated the next day. You have to eat it by the next day. Tuna products are bad after that.

My husband despises this pie. It’s okay. My dad despises this as well. My mother still cooked it. Thank God! So, I cook it when my husband is at work. The kids and I love it.

If you love tuna, make this! Enjoy! If you hate tuna, look away! While I enjoy!

Have a great day!

I shared this on Savvy Southern Style

And My Romantic Home

Gnome Lover

Stumbling through life while still having fun

butter

The Unbeknownst Battle Of Garlic Bread

Tuna Pie