SEPTEMBER

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Reese's Stuffed Peanut Butter Chocolate Chip Cookies

Ingredients:
½ cup unsalted butter, softened
½ cup granulated sugar
½ cup light brown sugar
¼ cup peanut butter
1 egg
1 teaspoon vanilla
1 ½ cups unbleached flour
1 teaspoon baking soda
1 teaspoon kosher salt
1 cup mini semi-sweet chocolate chips
About 5 standard Reese’s cups, chopped
15-16 Reese’s cups for center of the cookies
Sea salt for garnish
 

Directions:
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, cream together the softened butter, granulated sugar, light brown sugar, and peanut butter until smooth.
Beat in the egg and vanilla until well combined.
In a separate bowl, whisk together the flour, baking soda, and kosher salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in the mini chocolate chips and chopped Reese’s cups.
Scoop about 2 tablespoons of dough and flatten it in your hand.

Place a Reese’s cup in the center and fold the dough around it, ensuring the candy is completely covered.
Place the stuffed dough balls on the prepared baking sheet, spacing them about 2 inches apart.
Bake for 10-12 minutes, or until the edges are golden brown.
Immediately after removing from the oven, sprinkle the cookies with sea salt.
Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

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SEPTEMBER BONUS - In preparation for Christmas

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Heavenly Moist Fruitcake

 

Ingredients 

1 cup unsalted butter, room temperature

1 cup granulated sugar

4 large eggs

1 teaspoon vanilla extract

2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1 cup mixed dried fruit (raisins, currants, chopped apricots, etc.)

1/2 cup chopped nuts (walnuts, pecans, etc.)

1/2 cup orange juice

 

Directions 

Preheat oven: 325°F (165°C). Grease and flour a 9x5-inch pan.

Cream butter and sugar: In a large bowl, combine butter and sugar until light and fluffy.

Blend eggs and vanilla: Beat in eggs one at a time, then stir in vanilla.

 Combine dry ingredients: In a separate bowl, whisk flour, baking powder,       baking soda, salt, cinnamon, and nutmeg.

 Combine mixtures: Gradually add dry ingredients to wet, mixing until combined.

 Add fruit and nuts: Fold in chopped dried fruit and nuts.

 Add orange juice: Pour over mixture, gently stir until well incorporated.

 

Bake: Pour into loaf pan, smooth top. Bake for 70-80 minutes.

Cool in pan for 10 minutes, then on a wire rack

 

AUGUST

Butternut Squash Salad

Ingredients:

Salad
32 ounces Cubed Butternut Squash, (approx 3/4" thick)
16 ounces Brussels Sprouts, (trimmed & halved)
2 Tablespoons Olive or Avocado Oil
1 Cup Raw Pecans
4-5 Mandarin Oranges, (peeled & Segmented)
1/2 Cup Pomegranate Seeds

 

Dressing
1/4 Cup Olive or Avocado Oil
1 Tablespoon Balsamic Vinegar
1/2 teaspoon Sea Salt
1/4 teaspoon Fresh Cracked Pepper
1/2 teaspoon Stone Ground Mustard
1 teaspoon Maple Syrup, 

Instructions

 

Salad
Preheat oven to 425ºF
Toss squash and brussels sprouts in oil.
Transfer to lightly oiled rimmed baking sheet.
Roast for 35-40 minutes or until browned and tender
(gently flip once while roasting).
Add the pecans during the last 2-3 minutes.
Let cool then stir in oranges and pomegranate seeds.
Toss with dressing. Salt and pepper to taste.

Dressing
Mix all dressing ingredients. Whisk until fully combined.
 

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JULY

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Cowboy Cookies

 

Ingredients:

1 cup unsalted butter, softened

1 cup granulated sugar

1 cup packed brown sugar

2 large eggs

1 teaspoon vanilla extract

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

2 cups old-fashioned oats

1 cup semi-sweet chocolate chips

1 cup sweetened shredded coconut

1 cup chopped pecans

 

Directions:

1. Preheat oven to 350°F (175°C).       Line baking sheets with parchment paper.

2. In a large bowl, cream together the butter, granulated sugar,

and brown sugar until light and fluffy.

3. Beat in the eggs, one at a time, then stir in the vanilla extract.

4. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

5. Stir in the oats, chocolate chips, coconut, and pecans until evenly distributed.

6. Drop dough by rounded tablespoonfuls onto the prepared baking sheets,

spacing them about 2 inches apart.

7. Bake for 10-12 minutes, or until the edges are golden brown.

Allow the cookies to cool on the baking sheets for 5 minutes before transferring

to wire racks to cool completely.

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