The Great Food Blogger Cookie Swap: Peanut Butter Crumble Cookies

The idea for these cookies has been rolling around in my head for a few months now. It all started when I was making Peanut Butter No Bake Cookies for my Ham Boys and the Leverett Kids one day when I was babysitting them this past summer. I sort of cooked them (the cookies, not the kids. 🙂 !) a little longer than I should have and they started setting up in the pan. OOPS! I went ahead and spooned the mixture out on the parchment paper but they turned into crumbles. Then I thought to myself “Self, I’d bet these little crumbles would be good in another cookie batter!”

Then I saw this notice on Facebook that there was gonna be a Great Food Blogger Cookie Swap. By sharing cookies with three other bloggers and receiving cookies from three other bloggers. (SCORE, cause y’all know I ❤ Cookies!) I could share a blog post with y’all and a bunch of other people, because that’s what happens when a bunch of bloggers get together. (Score again! Because word of mouth advertising is the best,) and help out the good folks at COOKIES FOR KIDS’ CANCER. (Score again! But for the grace of God go I, Thank You God for healthy kids, grandkids, nieces and nephews.) So, again that little voice inside my head says to me. “Self, I’d bet those little crumbles would be good in those cookies you’re gonna share with those three other bloggers and who knows everyone else might like them too!”

So, I started trying to figure out how to incorporate those little crumbles into a cookie and what if anything else to put into that cookie. I searched recipes (Thank you Pinterest) and decided to make what I dubbed to be Peanut Butter Crumble Cookies. It is a recipe that I adapted very slightly from a recipe written by Michelle @ Flavor Mosaic. I liked that she added hot water with the baking soda to make the cookies thick and chewy. I also liked that she added cream of tartar to give the crackled appearance on top. My version turned out really tasty although for some reason I didn’t achieve the thick and chewy thing so much. But they passed the Cowboy and the Ham boys taste test, so I was pleased.

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Now to tell you a little bit about the cookies that we have been blessed with at Our House from the three other bloggers:

The first box I received on Wednesday, November 20th, from Kelly at runningblonde.com, were these salty and sweet

Brown Butter Salted Caramel Cookies.

Kelly's Cookies

They were delightful, like the squeal that emitted from my mouth when I first got the box. (You are never too old to squeal with delight, especially if you’re a girlie girl.) Kelly is a Physician/Blogger who just relocated to San Francisco with her husband Pat and their fur baby, Maddie from Madison, WI. They (Kelly and Pat) are honeymooning in Morocco, Spain as I write and I can’t wait to see pictures from that wonderful experience.

The second box I received Friday, November 22, from Heather at bakecreatelove.com. There was another squeal of delight when I discovered the homemade biscotti that were tucked away in a pretty red and green box. They were perfect with our morning coffee and so much better than the store bought Biscotti I’ve tried in the past. The Cowboy had never had Biscotti and has requested that I make some as soon as Heather posts the recipe for her

Chocolate Dipped Caramel Biscotti

Heather's Cookies

Heather is a newlywed as well who lives in Virginia with her Air Force husband Graham. Thank you both for your service to our country! When Graham isn’t deployed he and Heather travel around to different locations in the U.S. and Heather shares about their travels on her blog.

The third and final box came all the way from Honolulu, Hawaii. (Insert more squeals of delight here!) They were baked by Renee @ Awesomeon20.com. Renee is a former English teacher living in paradise who blogs about how live on $20 a day. Her box contained

Caramel Stuffed Apple Cider Cookies

Renee's Cookies

These cookies tasted like a Fall day at the fair somewhere in the Midwest rather than somewhere on a Hawaiian island, but we loved the caramel apple gooeyness just the same. I found it a bit ironic that all the cookies contained caramel, but presented in very different ways. I was in COOKIE heaven. I had such fun eating the cookies while sipping a hot cup of coffee and getting on line to learn more about the ladie’s who sent them. I hope you’ll go on by and check out their wonderful blogs.

I’m already looking forward to participating in The Great Food Blogger Cookie Swap next year. In the meantime I hope you’ll try my recipes and these printable recipe cards for the Peanut Butter Crumble Cookies and for Peanut Butter No Bake Cookies.

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Peanut Butter Crumble Cookies

Peanut Butter NO-Bake Cookie Recipe Card

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Guest Blog: Megan from Crafty Meggy. Halloween Witches Hats and Brooms!

Hey Y’all, Welcome to The Blog Swap Meet!
If you’re here visiting from Crafty Meggy or any of the other blogs that are participating in the Blog Swap Meet, Welcome to Mammy 2 Grammy. I’m just so happy to have you here!

I’m so excited to be able to introduce you to Megan. She is a stay at home Mom of three boys and a part-time photographer. Her blog is called “Crafty Meggy” and let me tell you she has some really “crafty” ideas on her blog. I just know you’ll love what she has to share with you today and just in time for Halloween too. So without further ado, y’all meet my friend Megan.

Hello there! I am so excited to be here with Kim today guesting on her blog!

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I have a fun and easy Halloween treat to share with you. I was looking for some cute treats to make for my kids’ therapists and teachers and came across these cute ideas on pinterest:

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They’re cute, right? I thought so! 🙂 (Click image to go to the original post.)

Here’s a list of the supplies you need to make these:

* Hershey’s Kisses

*Grasshopper cookies

*Reeses Peanut Butter Cups

*Pretzel sticks

* Purple frosting (In my case the store I went to didn’t have purple frosting and I had green on hand so I just used it. You could also make your own purple from white frosting if you want to, but I wasn’t too set on using purple. I thought green looked good too.)

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First I created the witches hats. All I did was put a cookie down, put a dab of green frosting on the top of it, in the middle, then placed the Kiss on top of the frosting. Actually, I more like smashed the Kiss down on top of the frosting so it would spread out all around the Kiss. The frosting works as a glue to keep the Kiss in place.

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I love how they turned out! I texted a picture to my husband while he was at work and he was like, “What are those supposed to be?!!” LOL I thought it was a no brainer, what do you think? 🙂

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The brooms proved to be a little bit trickier. I wanted them to look nice and clean, but if I pushed too hard on the pretzel it would break the peanut butter cup in half completely. I also learned that if you break a pretzel in half and use the broken end to make the whole for the broom handle part it worked better than using an unbroken end of the pretzel. I don’t know why, but that’s how I got these ones to not break.

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Do they look like brooms?

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After they were all finished being made I put them in Ziplock sandwich bags. I cut off the top part of the bag and tied them with some purple ribbon.

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I made this cute little box with a handle and the witch with my Silhouette Cameo. It turned out so much better than I thought it would!

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I put the treats inside the box and on the opposite side of the handle where the witch was I put a strip of Martha Stewart’s wide tip glue pen (you can buy it at Michaels, but I couldn’t find a link for it so this one is to amazon. It might be a better deal if you don’t have a coupon for Michaels.). If you let the glue dry clear before attaching it then it becomes removable. That way you can open it and reopen it as many times as you want. Here’s a close up of the dried glue:

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Don’t you just LOVE it? I don’t mean to toot my own horn or anything, but it really turned out so much cuter than I had thought it would!! And Brynnan’s therapist LOVED it! She called me and said thank you and told me how cute it was. I love it when people appreciate the gifts I make them! It makes all the crazy crafting worth it! 🙂

I bought all of these shapes used on the little box in the Silhouette Online Store. I’ll put links for each of them at the end of the post. I wanted to explain how I made the box different from the shape you get in the store. It is a box that comes with all sides so it can be completely closed, but, since I wanted it to remain upright with the treats in it I decided to modify it a little bit. If you’re interested in making a box the way I did I’ll come back on Wednesday with a tutorial on how to make it. I hope you’ll stop by then!!

Thanks for having me guest on your blog, Kim! I love “meeting” new blogging friends and their readers! I hope you all have a wonderful Monday!! I’d love it if you would come over to my blog and check it out!

Silhouette shapes used for this project:

Chubby Witch with Broom

Conversation Bubbles

Trick or Treat phrase

Box with Handle

Below the collage are links to all of the posts that participated in our Blog Swap Meet: Halloween Party Treats!

Stop by and visit them all!

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Food Storage Moms posted on Dizzy Busy and Hungry

Dizzy Busy and Hungry posted on Food Storage Moms

Craft Dictator posted on If You Can Read You Can Cook

If You Can Read You Can Cook posted on Craft Dictator

Confections + Coffee posted on Honesty’s Protegee

Honesty’s Protegee posted on Confections + Coffee

Soda Pop Avenue posted on Cynfully Wonderful

Cynfully Wonderful posted on Soda Pop Avenue

Cooking the Recipe posted on Creative Southern Home

Creative Southern Home posted on Cooking the Recipe

Mammy2Grammy posted on Crafty Meggy

Crafty Meggy posted on Mammy2Grammy

Chocolate Tres Leches Poke Cake

Chocolate Cake
I’m taking the lead from my friend Brandie over at The Country Cook and I’m gonna try a new “Poke Cake”. Brandie is the Poke Cake Queen.
My Cowboy loves her Banana Pudding Poke Cake, I made a sugar-free version for him. Her Oreo Puddin’ Poke Cake was a huge hit at our church’s Eatin’ Meetin’ here while back and I made her Boston Cream Poke Cake for dessert on Mother’s Day, since my Sis-in-Law cooked, (her famous spaghetti with meatballs which is slap your mama good, I’m Just Sayin’) dessert was the least I could do.

Anyhow I love me some “Poke Cake” so when I happened upon this Chocolate Tres Leches Cake over at Kraft Foods I decided to take a “Poke” (pun intended) at makin’ it and it turned out great. I hope you’ll try it soon.
This Post is Linked to Brandie’s Weekly Weekend Potluck Linky Party!

❤ Kim

Chocolate Tres Leches Cake
Chocolate Tres Leches Poke Cake
Ingredients
1 pkg. (2-layer size) white cake mix
(plus ingredients to make cake, usually water, oil and eggs.)
3 oz. semi-sweet chocolate chips, melted*-that’s about 6 T. of chips
1 can (14 oz.) sweetened condensed milk
1 can (12 oz.) evaporated milk
1/2 C. sour cream
1 C. thawed whipped topping

Directions
Prepare cake batter and bake in 13X9-inch pan as directed on package. Cool cake in pan 10 min. Poke cake with a fork or a straw, at about 1/2-inch intervals, making sure that the holes are big enough to allow the milk mixture to get down in the cake really good. (I used the handle end of my wooden spoon and it didn’t turn out so pretty and it was a little soppy on the bottom.)

Melt the chocolate chips in the microwave*; set aside. Mix the milks and sour cream in a large bowl until smooth. Add the melted chocolate; mix well. Pour over cake, re-piercing cake if necessary until milk mixture is absorbed. Refrigerate 1 hour. Frost cake with whipped topping. Keep refrigerated
TIPS
*How to melt chocolate chips in the microwave:
Place the desired amount of chocolate chips in a microwave-safe bowl and place in the microwave. Set microwave to 50% power for 1 minute. Chocolate burns easily and must always be melted using low heat. Stir the chocolate chips after one minute and return to the microwave and continue at 15 second intervals up to 1 minute, until the chips are slightly more than half melted. Stirring after each interval. Any leftover un-melted chips will be melted by residual heat.

Read more: ehow.com

NOTES

source: Kraft Recipes

Why we have Sandwich Wednesdays and more Rice Pudding Please.

Yesterday was a busy day for me. I met with the Leverett cousins to kinda, sorta finalize our 2013 Leverett Family Reunion plans. Then because my fingernails looked horrible, (Too much time in hot soapy water will do that to ya!) I went to see my friend Nancy and had my nails done. I have worn acrylic, gel, or solar nails since 1990 somethin’. (They are my nails, I pay for them!) I have to look at my hands all day long and I like them to be purdy. I told y’all I am a DIVA. Besides, my real nails have always been paper thin and horrible no matter what I do. Plus, if I don’t have the acrylic on them I tend to bite and chew on them. I promise my wearing acrylic nails will not get in the way of my ability to cook good food! (Movie Quote, kinda)

Now with all that said, (I know I danced around that bush again) I typically plan on us having sandwiches on Wednesdays and Sundays. We try to go to church on those days and it’s just easier to have the fixin’s on hand, toast some bread and have sandwiches than to mess with me fixin’ a big ol’ meal. Most other days we are just hangin’ out around the house, (one of the perks of being retired) so that’s when I cook.
Yesterday I made Tuna Salad and because the Cowboy asked me the night before “When ya gonna make some more rice puddin'” That was what we had for dessert. It sort of happened like this:

While I was waiting for the coffee to make yesterday mornin’, I put on a pot of rice. I use Great Value brand, long grain enriched rice and a 2:1 ratio. That’s 2 cups of water to 1 cup of rice, about a tablespoon of butter or margarine, and a half teaspoon of salt. I just throw all that in a pot and bring it to a boil. Reduce the heat to a simmer and cover the pan with a tight fittin’ lid and cook for about 15-20 minutes, more or less depending on if my stove-top is cooperating. Sometimes my burners act silly and don’t actually simmer and I have to adjust it, oh bother! I taste it after about 15 minutes and if it’s still crunchy and/or the water isn’t completely absorbed then I leave it on the burner a little longer and adjust accordingly. (I’m flexible that way :).) Once it’s done I just leave it alone until I’m ready to make the Rice Pudding. Cold rice is best for rice pudding and stir fried rice!

The Cast of Characters

The Cast of Characters


About 2 hours before I knew we were gonna be ready to eat I preheated the oven and started putting the rice pudding together. This recipe is one I found over at Christy Jordan's: Southern Plate. I ❤ Christy Jordan. If you haven’t ever seen her site, you really ought to check it out.

First I beat the eggs. I know they didn’t do anything to me, but it’s what I did for the rice pudding. 🙂

The beaten eggs

The eggs got beaten!


Then I added the sweetener. I used Equal brand sucralose. I found it at Wal-Mart the other day and it was actually cheaper than the Great Value Brand. SCORE! The Cowboy is diabetic and I am pre-diabetic so this works for us, but you can use real sugar if ya wanna.
It gets sweeter!

It gets sweeter!


Then I added the milk, salt, vanilla, rice, cinnamon and (because we don’t care that much for raisins) I substituted another half cup of the rice, but if you like raisins this is where you’d put them in.
And then everyone jumped in the pool.

And then everyone jumped in the pool.


Stir everything together and then pour into a dish that’s been sprayed with non-stick cooking spray.
Now, this is where I made a huge mess and how this turned into a Bean-Pot recipe. See, good things happen when messes are made! Apparently that extra half cup of rice was just more than my little Pyrex dish could handle and it over-flowed. I mean the down the side of the dish into the burner bin and down into the depths of “oh my goodness, I wonder how long that’s been down thereness” of the stove. (I have a very small galley style kitchen and I have learned to utilize every inch of counter space, including the stove-top) Anyhow, I changed plans really quickly, poured everything back into the mixing bowl, grabbed my handy dandy Bean Pot, sprayed it down with non-stick cooking spray and then proceeded happily along. Crisis averted! Go Me!

It was all so dramatic until the Bean-Pot came to the rescue!

It was all so dramatic until the Bean-Pot came to the rescue!


Then after having decided that one crisis was enough for the day. I placed my empty jelly roll pan in the preheated oven, filled it with HOT water from the tap, and then placed the Bean-Pot in the pan of water.
It got really steamy for awhile!

It got really steamy for awhile!


After 30 minutes of baking, I went in and stirred the pot, inserting the spoon at the edge of the pudding and lifting from the bottom to redistribute the rice.
The plot thickens!

The plot thickens!


And after 90 minutes, I removed it from the oven to cool.
This is how the story ends!

This is how the story ends!


Then about an hour after supper the Cowboy was askin’ me if I thought that rice puddin’ was ready to be eaten yet. And so we did, eat it. The leftovers are tucked away in the refrigerator waiting for him to request more today and I’ll keep making more, cause that’s what I do! I hope you’ll try this recipe soon and please go and visit my friend Christy over at Southern Plate. I promise you’ll ❤ her as much as I do.

Rice Puddin'
Mama Reed’s Southern Style Rice Puddin’

Ingredients

4 eggs, beaten
3 C. milk-I used 1%
1 C. sugar-I used Equal brand, sucralose
1/2 tsp. salt
2 tsp. vanilla
2 C. cooked rice
1/2 tsp. cinnamon
1/2 C. raisins- optional

Directions

Beat eggs. Stir in sugar. Add other ingredients. Stir. Spray oven proof casserole dish with Pam. Pour mixture into dish. Set dish in pan of hot water and bake at 300 degrees for 90 minutes. After 30 minutes of cooking insert spoon at edge of pudding and stir from the bottom to distribute rice and raisins.

NOTES
Source: Christy Jordan’s: Southern Plate