Chocolate Brownie Crinkle Cookies

Woman’s Day December 2013

These Chocolate Brownie Crinkle Cookies are amazing and taste just like little brownie bites! - Thoughts from Her

I know I’ve been on a healthy overhaul for the past couple of weeks, but that doesn’t mean I don’t crave some of my favorite desserts from time to time.  This week, I’ve been thinking about these Chocolate Brownie Crinkle Cookies almost daily.  I made them just before the holidays and they were gobbled up so fast.  They tasted like little brownie bites with a heavenly coating of confectioner’s sugar.  You can’t just eat one – I swear.  Try it.  Can’t do it.

My toddler helped me make these and they hardly take any time at all to make.  I’m thinking I might see a cheat day in my future to get my mind off these indulgent chocolate poppers!

Try ‘em and let me know what you think!

Chocolate Brownie Crinkle Cookies

Prep Time: 45 minutes

Cook Time: 10 minutes

Yield: 36 cookies

Chocolate Brownie Crinkle Cookies

Ingredients

  • 4 oz bittersweet chocolate, chopped
  • 1 ½ cups all-purpose flour
  • ½ cup unsweetened cocoa
  • 1 ½ tsp baking powder
  • ¼ tsp salt
  • ½ cup (1 stick) unsalted butter, at room temperature
  • 1 cup firmly packed dark brown sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • ½ cup confectioners’ sugar, plus more for rolling

Instructions

  1. Line 2 baking sheets with parchment paper. Melt chocolate according to package directions and let cool. In a medium bowl, whisk together the flour, cocoa, baking powder, and salt.
  2. Using an electric mixer, beat the butter and brown sugar until light and fluffy, about 3 minutes. Beat in the eggs and vanilla, then the cooled chocolate.
  3. Reduce the mixer speed to low and gradually add the flour mixture, mixing just until incorporated.
  4. Place the confectioners’ sugar in a small bowl. Drop a slightly heaping Tbsp of dough into the confectioners’ sugar (the dough will be soft) and roll to coat and form into a ball; repeat with remaining dough. Place the dough balls on a prepared baking sheet and refrigerate until chilled, about 30 minutes and up to 4 days.
  5. Heat oven to 350°. Lightly toss the chilled cookie dough balls in confectioners’ sugar and arrange on the prepared baking sheets, spacing them 2 inches apart. Bake, rotating the position of the pans halfway through, until the cookies are cracked and puffed and just set around the edges, 9 to 11 minutes. Let cool on the sheets for 3 minutes, then transfer to a wire rack to cool completely.
http://thoughtsfromher.com/2014/03/chocolate-brownie-crinkle-cookies/

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Turkey Enchiladas Suizas

Family Circle April 2013

Turkey Enchiladas Suizas

Probably my most favorite cuisine is Mexican food.  Whenever my family is looking to order out, I’m usually the one that suggests tacos.  Or my husband.  Or my daughter.  Ugh…let’s face it, my whole family loves Mexican food.  While ok every once and a while, purchasing Mexican food at a restaurant isn’t all that healthy.  I found this turkey enchiladas suizas recipe in a Family Circle magazine and thought it was worth a try.  It uses ground turkey as the filling, which is way healthier than what you’d buy at a Mexican spot, and even has zucchini thrown in!  It’s a guilt-free family meal!

Turkey Enchiladas Suizas_Single

Try it out and let me know what you think.

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Turkey Enchiladas Suizas

Rating: 41

Prep Time: 25 minutes

Cook Time: 40 minutes

Yield: 6

Calories per serving: 408

Turkey Enchiladas Suizas

If you're looking for a healthier take on Mexican food, this recipe is spot on! Using ground turkey and even a little zucchini, it's a dish that moms love serving to the kids.

Ingredients

  • 1 pkg (20.8 oz) lean ground turkey
  • 1 zucchini (about 8 oz), grated
  • 1 small onion, chopped
  • ¾ tsp salt
  • ½ tsp dried oregano
  • ½ tsp black pepper
  • ¼ tsp ground cumin
  • 1 jar (16 oz) medium salsa verde
  • ¾ cup half-and-half
  • 4 oz Monterrey Jack cheese, grated (1 cup)
  • 12 corn tortillas
  • Chopped cilantro and sour cream (optional)

Instructions

  1. Heat oven to 375°. Coat a 13 x 9 x 2-inch baking dish with nonstick cooking spray.
  2. Coat a 12-inch nonstick skillet with nonstick spray and place over medium heat. Crumble in ground turkey and add zucchini and onion. Cook until turkey is no longer pink and most of the liquid has evaporated, about 10 minutes. Season with ½ tsp of the salt, the oregano, ¼ tsp of the pepper and the cumin.
  3. Meanwhile, combine salsa, half-and-half and remaining ¼ tsp each of the salt and pepper. Stir ¾ cup of the sauce into skillet and heat through. Remove from heat and stir in ¼ cup of the cheese.
  4. Pour 2/3 cup of the sauce over prepared dish, tilting to coat bottom. Warm tortillas in the microwave. One by one, transfer to a work surface and spoon ¼ cup of the turkey mixture down center. Roll up to enclose filling and transfer, seam side down, to prepared dish. Repeat with remaining tortillas and filling.
  5. Pour remaining sauce over enchiladas and top with remaining ¾ cup cheese. Bake for 25 minutes. Serve warm. Garnish with cilantro and sour cream.
http://thoughtsfromher.com/2014/02/turkey-enchiladas-suizas/

Chocolate Mint Sandwich Cookies

All You December 2011

Chocolate Mint Sandwich Cookies

For me there is no better combination than chocolate and mint.  Well, wait, maybe peanut butter and jelly…or spaghetti and meatballs…or bread and butter.  Let’s just say that I really, really like the flavor combo of chocolate and mint.

This is a great recipe to make with the kids too.  My toddler helped me make this one…or, I should say, helped me eat lots of filling!

Enjoy this one, but don’t overcook the cookies.  You want them to be nice and chewy.  Enjoy!

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Chocolate Mint Sandwich Cookies

Rating: 41

Prep Time: 35 minutes

Cook Time: 10 minutes

Total Time: 2 hours, 45 minutes

Yield: 24-36 cookies

Calories per serving: 116

Chocolate Mint Sandwich Cookies

This is a great minty chocolatey cookie - my family inhaled these pretty fast!

Ingredients

    Cookies:
  • 1 cup all-purpose flour
  • 6 Tbsp unsweetened cocoa
  • ½ tsp baking soda
  • ½ tsp salt
  • 10 Tbsp (1 ¼ stick) unsalted butter, at room temperature
  • 1 cup sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • Filling:
  • 10 Tbsp (1 ¼ stick) unsalted butter, at room temperature
  • ½ cup confectioners’ sugar
  • Pinch of salt
  • 1 ½ cups Marshmallow fluff
  • ¼ tsp peppermint extract
  • Food coloring

Instructions

  1. Make cookies: Mix flour, cocoa, baking soda, and salt in a bowl. Using an electric mixer on medium speed, beat butter and sugar until light and fluffy, about 3 minutes. Beat in egg and vanilla until smooth. Stir in flour mixture until just combined.
  2. Divide dough in half. Shape each portion into a log about 9 inches long and 1 ½ inches in diameter. Wrap in plastic; chill for at least 2 hours and up to 1 day (or freeze for up to 1 month).
  3. Preheat oven to 350°F. Line 2 baking sheets with parchment paper. Slice dough into ¼-inch thick rounds (36 slices per log); place on baking sheets 2 inches apart. Bake until cookies are dry on top, about 10 minutes. Do not overcook or your cookies will be too hard. You're looking for a chewy consistency. Remove to a wire rack; cool. Repeat with remaining dough.
  4. Make filling: Using an electric mixer on medium speed, beat butter, confectioners’ sugar and salt until combined. Stir in Fluff and peppermint extract. Beat on high until light and fluffy, about 3 minutes. Divide filling between 2 bowls, add desired food coloring to each bowl; stir until evenly dyed. Sandwich 2 cookies with a tsp of filling. Repeat with remaining cookies and filling.
http://thoughtsfromher.com/2014/02/chocolate-mint-sandwich-cookies/

Italian Baked Eggs

Family Circle April 2013

Italian Baked Eggs are the perfect start to any morning!

If one of your goals for 2014 was to lose weight, the most popular piece of advice you’ll hear is – Eat Breakfast.  Having a healthy breakfast in the morning will jump-start your metabolism and prevent you from overeating throughout the day.  Problem is – I’ve never been a breakfast person.  I can remember my mom imploring me every morning to eat something, anything before rushing off to school.  I never did.

I carried that bad habit into adulthood, and rarely (if ever) did I eat breakfast.  Although lately, ever since I started my take on magazine recipes, I’ve been incorporating more breakfast items into my weekly routine.  I try to make breakfast at least one morning on the weekends – something my family is ever so grateful for.

Italian Baked Eggs seemed so different to me.  Definitely not the traditional scrambled eggs and bacon I’m used to.  I was surprised at how easy it was to make.  The fresh mozzarella makes the dish extra rich and creamy and – let’s face it – mozzarella on anything is heavenly.

You will definitely enjoy this one!

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Italian Baked Eggs

Rating: 31

Prep Time: 10 minutes

Cook Time: 19 minutes

Total Time: 23 minutes

Serving Size: 4

Calories per serving: 267

Italian Baked Eggs

Ingredients

  • 1 Tbsp olive oil
  • 1 small onion, diced
  • 2 tsp minced garlic
  • 1 can (28 oz) crushed tomatoes
  • ½ cup chopped fresh basil
  • ¼ tsp salt
  • 1/8 tsp pepper
  • 4 eggs
  • 4 oz fresh mozzarella, sliced
  • Crusty bread

Instructions

  1. Preheat the oven to 400°. In a large oven-safe skillet (not nonstick), heat olive oil over medium heat. Stir in onion; cook 3 to 5 minutes until softened. Stir in garlic; cook 1 minute until softened. Pour in tomatoes, ¼ cup of the basil, the salt and pepper. Reduce heat to medium-low and simmer 5 minutes.
  2. Remove skillet from heat. Crack eggs into sauce, spacing evenly apart. Distribute cheese around skillet. Bake at 400° on top rack until egg whites are set, about 8 minutes.
  3. Carefully remove skillet from oven. Scatter remaining ¼ cup basil on top and serve immediately with crusty bread.
http://thoughtsfromher.com/2014/02/italian-baked-eggs/

Rigatoni in a Creamy Tomato Sauce

All You August 2012

Rigatoni in a Creamy Tomato Sauce

One of my favorite dishes is Vodka Pasta, or Pasta alla Vodka if you want to get technical.  The creamy sauce paired with yummy pasta is simply heavenly.  This recipe isn’t for Vodka Pasta, obviously, but it’s so good I consider it the next best thing.  I’ve never made a creamy pasta sauce before – or any pasta sauce really – and I am really proud of this one.  My whole family, including my picky kids, all liked this recipe so I’m definitely going to have to add it to my arsenal.

I actually followed this easy rigatoni recipe exactly (well, I had a 1/4 cup of chopped red bell pepper left over that I threw in) and the results are amazing.  I could probably eat the entire pan of the creamy sauce all on its own!

Creamy Tomato Sauce

Enjoy!

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Rigatoni in a Creamy Tomato Sauce

Rating: 41

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

Yield: 6

Calories per serving: 482

Rigatoni in a Creamy Tomato Sauce

This quick and easy meal is sure to become one of my family's favorites!

Ingredients

  • 2 Tbsp unsalted butter
  • 3 oz pepperoni, finely chopped
  • 1 small onion, finely chopped
  • 2 cloves garlic, finely chopped
  • ½ cup dry white wine
  • 1 (28 oz) can crushed tomatoes
  • 1 Tbsp sugar
  • ¼ cup heavy cream, warmed
  • Salt
  • 1 lb rigatoni
  • ¼ cup finely chopped fresh basil leaves

Instructions

  1. Melt butter in a pan over medium heat. Sauté pepperoni and onion until onion is soft, 3 to 5 minutes. Add garlic; sauté 1 minute.
  2. Add wine; cook, stirring, until almost evaporated, 3 minutes. Stir in tomatoes and sugar, bring to a boil, reduce heat and simmer until slightly thickened, about 15 minutes. Stir in cream, season with salt.
  3. Bring a large pot of salted water to a boil. Cook rigatoni until just tender, about 10 minutes. Combine with sauce and basil and serve.
http://thoughtsfromher.com/2014/02/rigatoni-creamy-tomato-sauce/

Easy Shrimp Paella

Good Housekeeping August 2013

Easy Shrimp Paella recipe via thoughtsfromher.com

I’m going to be honest here: I don’t like to cook.  I do it because I have to feed my family, but when I find myself making the same dishes week after week, the whole cooking thing gets a little old.  Lately the only thing that can pique my interest in the kitchen is a pile of magazines that I have that are loaded with new recipes to try.

Now here’s where you really get to see how OCD, crazy, odd different I can really be.

For one, I’m a bit of a paper hoarder.  I get this from my mother, I know, but for some reason I just can’t throw away paper that can still be used.  I have scrap paper that can last me through the next decade or so.  Notebook paper doesn’t get tossed until I have written on both sides of the paper.  For me, that includes magazines that still have information inside that I can use.  Mostly, the recipes.

So now, every time I receive a magazine and read it, I flag it (with little sticky tabs) and won’t toss the magazine until I’ve made all the recipes from it that had been flagged.  For some magazines that’s only 2 or 3 recipes, for others it’s more like 9 or 10.  Once I’ve made all the recipes I can finally justify tossing the magazine.

Magazine Recipes - I can't toss any magazines until I've made all the recipes I've flagged from them. via thoughtsfromher.com

Did I lose you yet?  Think I’m a total nut job? (I’m crossing my fingers that you don’t.)

So anyhow, tonight’s recipe was an Easy Shrimp Paella recipe from the August 2013 issue of Good Housekeeping.  I think the only time I’ve ever had a Spanish paella was at a tapas restaurant in downtown Chicago.  I have never, ever attempted to make it on my own, but I make rice all the time so I thought this would be a snap.

Unfortunately, it wasn’t though. Sad smile

Prep was easy enough, but midway through I realized that I used the wrong pot (I used a cast iron skillet when I needed a skillet with a lid) and the recipe calls for a 15 oz can of whole peeled tomatoes.  I obviously can’t read and used an entire 28 oz can.  So, what I ended up making was a soggy mess of shrimp and sticky rice.  It was so sticky that my daughter thought I’d made an Asian rice instead of a Spanish dish.  My Puerto Rican ancestors are rolling in graves right now, I assure you.

Bottom line:  Make sure your skillet is deep enough, and has a lid.  And read through the entire recipe and use the correct ingredient quantity.  But of course you would. Screwing it up is just me.  I do it all the time.

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Easy Shrimp Paella

Rating: 21

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

Yield: 4

Calories per serving: 610

Easy Shrimp Paella

The only reason this recipe gets 2 stars from me is that I screwed it up a bit. The flavor was good, but I added a whole 28 oz can of tomatoes, making my rice too sticky for my liking.

Ingredients

  • 2 Tbsp olive oil (divided)
  • 1 lb shrimp
  • 1 tsp paprika (divided)
  • 1/4 tsp salt
  • 1 med onion, finely chopped
  • 2 lg red peppers,finely chopped
  • 1 tsp minced garlic
  • 2 cups long-grain white rice, rinsed
  • 1 (15 oz) can whole peeled tomatoes, crushed
  • 3 cups low-sodium chicken broth
  • 1 cup frozen peas

Instructions

  1. Heat 1 Tbsp olive oil in a large skillet on med-high heat. Toss shrimp with 1/2 tsp paprika and salt. Cook 3 minutes, or until opaque. Transfer to bowl.
  2. Heat 1 Tbsp olive oil in the same skillet on med-high heat. Add onion and red pepper and cook until softened, about 7 minutes. Add garlic and cook 1 minute more. Add rice and can of tomatoes, stirring until combined. Add 1/2 tsp paprika and chicken broth and heat to boiling. Reduce heat, cover, and simmer for 20 minutes, or until rice is cooked.
  3. Stir in cooked shrimp and peas into cooked rice. Serve immediately.
http://thoughtsfromher.com/2014/01/easy-shrimp-paella/

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