Thursday, 25 October 2012

Reese's Pieces Cookies

Here, in lovely little Victoria, it gets wet. In the fall, winter, and spring, I mean. Literally speaking, I own sandals and boots. No need for in-between footwear.

If we ever catch a glimpse of clear sky, we run with our children to the park as fast as we can before the clouds come back.

Maybe to you it sounds dreary, but I was born here. I love it. It's cozy and crisp. And beautiful. And, since we have a lot of time to kill indoors, I get a whole lot of baking done.

We had a Halloween party last weekend and were therefore stuck with a bunch of leftover Reese's Pieces. Pretty much an awesome leftover. Know what makes them more awesome? Put them in cookies. Trust.

These are ridiculous. I'm serious, people. I thought it would be just like a regular chocolate chip cookie, but it's so, so much more. For some reason, the reese's pieces turn the dough into an amazing, chewy but soft but crispy cookie all at the same time. They get all golden and flat (and if you ask me, flat cookies are the bomb). Betcha can't eat just one  five.

Reese's Pieces Cookies

3/4 cup sugar
3/4 cup brown sugar
1 cup butter
2 tsp vanilla
1 egg
1 tsp baking soda
2 1/4 cup all purpose flour
1/2 cups reese's pieces

  • Preheat oven to 375 degrees ferenhiet
  • Combine sugars, butter (use the real deal, folks) and egg in your mixer using cookie paddles
  • Add vanilla
  • Add flour and baking soda until combined
  • Add reese's pieces 
  • Drop by rounded spoonfulls onto a cookie sheet lined with parchment paper (it really makes all the difference) 
  • Bake for 8-10 minutes, or until very lightly browned on top
  • Remove from oven and cool on wire rack



Wednesday, 3 October 2012

Pumpkin Biscoff French Toast with Maple Cream Cheese Syrup

If you're thinking, "There's no way it will actually taste as good as it looks and sounds", you're wrong. Wronger than wrong. In fact, somehow it tastes better. My first bite I litereally said "Oh my gosh!" so loud that all the kids came running in to see what was the matter.
Pumpkin? Good. Biscoff? Good. French Toast? Goooooooood. You get the picture. The best way to eat this is on a frosty morning with big fat slippers, a steaming mug of cocoa, and a sister to play cards with. At least, that's what we did and it was a pretty perfect morning.
Pumpkin Biscoff French Toast with Maple Cream Cheese Syrup
     For the toast:
3 eggs
1/2 cup pure pumpkin puree
1/2 cup milk
1 tsp vanilla
1 tsp pumpkin pie spice
1 loaf french bread, sliced about 3/4 inch thick
Beat all of your ingredients together (minus the bread) until nice and frothy. Turn on a griddle or stove to about medium heat and let it get hot for a minute. Dip your bread in the mixture and coat well on both sides. Fry those babies up, a few minutes on each side. (Watch it, every stove is different. This is not yummy burned.)
     For the syrup:
8 oz cream cheese at room temp
1 cup pure maple syrup
1/2 tsp cinnamon
Beat it and beat it good. Give it a few minutes and voila! You're got one tasty syrup on your hands.
     A handful of biscoff cookies, crushed up nice and small. This is it for the topping. Why mess with a good thing?
Stack your toast, douse with syrup, and sprinkle with cookies.

-Jessica and Leah