While the kids were home for winter break one of the many things we did were consuming some homemade sweets.These cookies are different but very yummy. They’re called compost cookies. Here’s the recipe.. I saw these being made on Regis and Kelly and had to try them.

INGREDIENTS:
1 cup Butter
1 cup Sugar
3/4 cup Light Brown Sugar
1 Tbsp Corn Syrup
1 tsp Vanilla Extract
2 Large Eggs
1 3/4 cups AP Flour
2 tsp Baking Powder
1 tsp Baking Soda
2 tsp Kosher Salt
1 1/2 cups Your favorite baking ingredients!
I used choc chips, M&M’s and frosted flakes
1 1/2 cups Your favorite snack foods (chips, pretzels, etc)
I used gold fish, pretzels, and tostitos nacho strips.
DIRECTIONS:
In a stand mixer with the paddle attachment, cream butter, sugars and corn syrup on medium high for 2-3 minutes until fluffy and pale yellow in color. Scrape down the sides of the mixing bowl with a spatula.

On a lower speed, add eggs and vanilla to incorporate. Increase mixing speed to medium-high and start a timer for 10 minutes. During this time the sugar granules will fully dissolve, the mixture will become an almost pale white color and your creamed mixture will double in size.

When time is up, on a lower speed, add the flour, baking powder, baking soda, and salt. Mix 45-60 sec just until your dough comes together and all remnants of dry ingredients have incorporated. Do not walk away from your mixer during this time or you will risk over mixing the dough. Scrape down the sides of the mixing bowl with a spatula.

On same low speed, add in the hodgepodge of your favorite baking ingredients and mix for 30-45 sec until they evenly mix into the dough. Add in your favorite snack foods last, paddling again on low speed until they are just incorporated.

Using a 6oz ice cream scoop, portion cookie dough onto a parchment lined sheetpan.

Wrap scooped cookie dough tightly with plastic wrap and refrigerate for a minimum of 1 hour or up to 1 week.

DO NOT BAKE your cookies from room temperature or they will not hold their shape.

Heat the conventional oven to 400F. (350F in a convection oven)

When the oven reads 400F, arrange your chilled cookie dough balls on a parchment or silpat-lined sheetpan a minimum of 4″ apart in any direction.

Bake 9-11 min. While in the oven, the cookies will puff, crackle and spread.

At 9 min the cookies should be browned on the edges and just beginning to brown towards the center. Leave the cookies in the oven for the additional minutes if these colors don’t match up and your cookies stills seem pale and doughy on the surface.

Cool the cookies completely on the sheet pan before transferring to a plate or an airtight container or tin for storage. At room temp, cookies will keep fresh 5 days. In the freezer, cookies will keep fresh 1 month.

Yield: 15 6oz cookies

So since our sweet tooth was still craving some more we made these.
Peanut Butter cups. I also made mini ones using milk choc( above is made in big muffin tins with dark choc..)Katie posted them on her site and Oh MY GOD are they sinful. My Mom is even having some and when I brought the milk choc version to family dinner (she had tried the above dark choc) she was a wee bit upset that there were no dark choc ones she had been craving them all day. She even stopped by for a “goodie” bag to enjoy one tonight. So here’s the recipe..

12 mini cupcake linersor big liners depending on what size tins your using.
3/4 cup semisweet chocolate chips update: better to chop your own bittersweet or dark vegan chocolate, the PB cups will keep better at room temp I used the Choc wafers that come in a bag at Jo-Anns or AC Moore the type you use for lollypops. I tried the milk choc and dark choc and they both are a hit. I like this choc better because it stays hard and doesn’t need to be kept cold once hardened.
1/2 cup creamy natural peanut butter + 2 generous T to add to the melted chocolate I used skippy because that’s what we had
1/4 cup powdered sugar
1/2 t pure vanilla extract
pinch fine sea salt [if your PB is already salted, it’s optional to add more]I didn’t add any salt.

I also made these in mini muffin tins and reg size muffin tins and of course doubled the recipe because they’re that good.

melt the chips in your microwave, keeping a close eye on them and stirring often to make sure they don’t burn. it should take between 1-2 minutes. add the 2 generous T and stir to incorporate.
give it about 5 minutes to cool down a bit, it’s easier to spread around when not lava-hot.

place a heaping teaspoon of melted chocolate in each mini cupcake liner and spread it all over the place with the back of a spoon. repeat with all 12 liners.

place the chocolate-covered liners onto a plate, into your fridge, to let it all harden.

meanwhile, stir together peanut butter, vanilla, salt, and sugar. if your peanut butter is anything like mine, it should form a sort of paste that you can start kneading to make sure all gets incorporated really well.

the chocolate should be hard by now, so divide peanut butter paste into all 12 liners, pressing down gently to make sure the paste goes everywhere.

top with heaping teaspoon of chocolate [melt it again if needed], spreading carefully so that none of the PB paste can be seen.

chill in fridge for at least one hour, until ready to devour.

yield: 12 “small” cups

Stay tuned for some crafting I’ve been doing while watching the olympics and staying sane while the kids were home on vacation.

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