Reese's Pieces and Peanut Butter Cup Cookies (aka Angela's Cookies)

Between arctic temperatures, heavy snowfalls, icy conditions, and hurricane force winds, this has been quite the winter. The only thing making all of this wicked weather bearable is the semi-regular appearance of the sun. Did you know sunlight really does make us happier, healthier, and more energized? Even a little dose of sunshine goes a long way in affecting our moods. For me there is a world of difference in my head game when I run on a cloudy day versus a sunny day. While I love photographing food on a cloudy day, I am inspired to bake to my heart's content on sunny days. Well maybe it's sort of a good thing I don't live in a sun-drenched climate as I wouldn't be able run far enough or long enough to offset living in a sugary-buttery-chocolatey filled baked good world. In my world, cookies, especially ones made with chocolate and peanut butter are the hardest to resist.

Recently a fellow foodblogger posted the question "What dessert would you want to have if stranded on a desert island?". Had I made Reese's Pieces and Peanut Butter Cup Cookies when I first saw that question, they would have definitely been one of my two contenders. A brown sugary, crispy on the outside, softer on the inside cookie loaded with milk chocolate mini peanut butter cups and Reese's pieces could make almost anyone temporarily forget about being isolated and disconnected from the rest of the world. Having an endless supply of these cookies could make the survival experience feel like a luxurious, zen-like getaway. 

If you love the flavors of milk chocolate and peanut butter in your cookies, these have your name on them. 

If you love making a one bowl cookie, you need these Reese's Pieces and Peanut Butter Cup Cookies in your life. Using a ice cream scoop makes the most beautifully perfect round cookie dough balls. To chill or not to chill is the only decision you have to make. For instant gratification, bake a couple, but then chill the rest of them for several hours or overnight. You can even freeze some some of them, so on a cold night or a not your best day, you can soothe your soul with some freshly baked cookies.

Did I tell you they were topped with a light sprinkling of sea salt? 

The movie E.T. may have permanently endeared our hearts to Reese's pieces, those chocolate-candy coated peanut butter bites of deliciousness. However, you will be beguiled by these Reese's Pieces and Peanut Butter Cup Cookies. They are what you want to have on your best day, on your worst day, or if you find yourself stranded on a desert island.

Recipe
Reese's Pieces and Peanut Butter Cup Cookies (aka Angela's Cookies)
Makes 30-32 large golf ball sized cookies

Ingredients

1 cup unsalted butter, melted and cooled slightly

3 1/4 cups all purpose flour

1 1/4 teaspoons baking powder

1 teaspoon baking soda

1 1/2 teaspoons kosher salt

1 1/4 cups light brown sugar, firmly packed

1/4 cup dark brown sugar, firmly packed 

1/2 cup granulated sugar

2 large eggs, room temperature

2 teaspoons vanilla

7-8 ounces Reese's pieces (I used 8 ounces)

8 ounces mini milk chocolate peanut butter cups (Recommend the ones sold at Trader Joe's)

Flaky sea salt for finishing (Recommend Maldon Sea Salt)

Directions

1. In a medium sized bowl, whisk together the flour, baking powder, baking soda and kosher salt. Set aside.

2. In a large bowl, pour in melted butter. Add brown sugars and granulated sugar, whisking until sugar has melted. 

3. Add eggs, one at a time, whisking after each addition.

4. Stir in vanilla.

5. Using a wooden spoon or silicone spatula, stir in flour mixture until barely blended and still a bit floury.

6. Stir in Reese's pieces and mini-peanut butter cups until all ingredients are combined.

7. Using a large ice cream scooper (large golf ball sized), scoop dough and place on parchment paper lined cookie sheet. Leave at least 3 inches between the cookies. Note: The dough balls can be refrigerated overnight on a lightly covered tray.

8. Before baking sprinkle each cookie with a bit of flaky sea salt.

9. In a preheated 360 degree (F) oven, bake cookies until the tops are cracked and lightly golden rotating pan halfway through the baking process. Baking time is approximately 12-14 minutes. Recommend checking at 10 minutes and making any time adjustments as necessary.

10. Allow cookies to cool on pan for 5 minutes, then transfer to a wire rack to cool completely.

11. Enjoy immediately! Store cookies in a sealed container.

Additional notes: (1) Chilling the balls of dough several hours or better yet, overnight is a game-changer. When baking each sheet of cookies (about 8-9 will fit on a sheet pan), keep the remaining dough( formed into balls) in the refrigerator. (2) Once chilled, cookie dough balls can be transferred to a freezer ziplock bag and stored in the freezer. When baking, remove frozen cookie balls, place on baking sheet, sprinkle with sea salt, and bake. Baking time may be one or two minutes longer. (3) If you are not a big fan of dark brown sugar, use all light brown sugar. 

Apricot Almond Bars

Earlier this week I spent almost three hours in the Apple store while a gifted technician updated both my iPad and computer operating systems. The good news: my laptop and iPad have been updated. The bad news: With multiple changes to both operating systems I have to (re)learn all of the revisions made to a variety of functions. Ugh! I love learning new things. But it's the anxiousness experienced during the time spent in the learning curve I am not in love with. In retrospect, I have an even greater and deeper appreciation of the stress I placed upon former staff when new initiatives were put in place. The words 'trust yourself' or 'trust the process' weren't always enough to bring anyone's level of anxiety over uncertainty down a couple of notches. In spite of having a doctoral degree, the intricacies of technology can have me feeling not smarter than a kindergartener. When you combine a lack of knowledge with a little bit of fear, you heavily rely on and are incredibly grateful for the skillset of others. I only wished I had brought a platter of cookies or these Apricot Almond Bars to show my appreciation to the technicians who didn't just solve ALL of my technology issues. They did much more than that as ALL of the anxiousness I walked in with was replaced with the euphoria I walked out with.

And speaking of euphoria, these Apricot Almond Bars are pure ecstasy. 

A shortbread crust, a filling of apricot preserves, and an almond streusel topping are a perfection trifecta. The combination of flavors and textures in these Apricot Almond Bars are guaranteed to either send you into a state of pure bliss or mend anything that ails you.

The pairing of almonds and apricots in a dessert may be one of the best things to have been invented since the computer.

The shortbread crust is made with all-purpose flour, ground almonds, unsalted butter, salt, and confectionary sugar. 

After making the shortbread crust in a standing mixer fitted with a paddle attachment, transfer it to a large piece of parchment paper. Shape into a rectangle, then top with another piece of large parchment paper. Roll out to a 9"x13" (or 9"x12") rectangle to about a 1/4" thickness. Note: Not to worry if your rectangle isn't perfect as you will shape once it's placed in a pan. Remove the top layer of the parchment paper and slice the dough into a 9"x13" (or 9"x12") baking pan. Crimp edges of the crust with fork, cover with plastic wrap, and chill in the refrigerator for at least two hours.

Preheat the oven to 350 degrees (F) and bake the shortbread crust for 18-22 minutes or until lightly golden. Allow the crust to cool completely before evenly spreading on the apricot preserves and topping with the streusel.

While the crust is baking make the streusel. Note: The streusel needs a chill time of at least 20 minutes.

You will think you have made too much streusel when you start crumbling it over the apricot preserve layer. But you haven't. Use it all! Even though there are sliced almonds in the streusel mixture, sprinkle a couple of tablespoons of sliced almonds on top.

The Apricot Almond Bars bake at 350 degrees (F) for 30-35 minutes or until the streusel is lightly golden.

Let the bars cool completely before cutting into squares (or rectangles or triangles).

I could go on endlessly about how much I loved these Apricot Almond Bars. But instead let me just say they are so good I would kill for them, metaphorically speaking that is.

It's been awhile since I have put anything on the 'last meal' list. These Apricot Almond Bars are definitely going on them. These are not your average fruit and nut bars, they are extraordinary ones. They are buttery, crunchy, sweet, a little bit salty, insanely addictive, soul satisfying, swoonworthy bites of deliciousness. And to add to all of my effusiveness over them, I am also going to say they may just be the BEST Apricot Almond Bars on the planet.

Recipe
Apricot Almond Bars

Ingredients
Shortbread Crust
1 cup plus 3 Tablespoons unsalted butter, room temperature
1/2 cup plus 3 Tablespoons confectionary sugar
1 3/4 cups all-purpose flour (bleached or unbleached)
3 Tablespoons ground almonds
1 teaspoon kosher salt

Streusel
1 1/2 cups all-purpose flour (bleached or unbleached)
1/3 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon salt
8 Tablespoons unsalted butter, chilled, cubed
1 large egg, lightly beaten
1/3 cup sliced almonds, plus an additional 3 Tablespoons

16 - 18 ounces apricot jam or apricot preserves

Dough
1. In a standing mixer fitted with a paddle attachment, beat the butter and sugar until smooth and fluffy.
2. In a medium bowl, combine the flour, almonds, and salt. Stir to mix.
3. Add the flour mixture to the sugar/butter mixture just until blended.
4. Turn dough out onto a sheet a parchment paper. Shape into a 5" x 7" rectangle. Place another piece of parchment paper on top. Roll out to a 10" x 13" (or 14") rectangle. Remove top piece of the parchment paper.
5. Transfer the rolled dough, including the parchment paper to a 9"x12" or 9"c13" baking pan. Wrap with plastic wrap and chill for at least two hours.
7. Preheat oven to 350 degrees (F).
8. Bake for 18-22 minutes or until crust is a light golden brown. Remove from oven and let cool completely.

Streusel and Finish
1. In a the bowl of a food processor add the flour, sugar, baking powder, and salt. Pulse to blend.
2. Add in butter. Pulse briefly until the butter is the size of peas. Transfer mixture to a medium sized bowl.
3. Mix the egg and sliced almonds into the mixture. Cover and chill in the refrigerator for at least 20 minutes.
4. Evenly spread the apricot jam over the cooled crust, leaving a 1/4 inch border around the edges.
5. Evenly crumble the streusel mixture over the jam to cover. Top with the additional 3 Tablespoons of almonds. Note: Use all of the streusel mixture!
6. Bake for 30-35 minutes or until streusel is lightly golden brown.
7. Remove from oven, place pan on a cooling rack. Allow to cool completely.
8. Cut into bars, squares, or triangles. Enjoy.
9. Store any leftover bars covered in the refrigerator or in a tightly sealed container at room temperature.

Notes: (1) I used 16 ounces of apricot preserves, but would use up to 18 ounces the next time. Just to increase the amount of apricot filling. (2) It will look like you have too much streusel. You don't. Use it all. (3) If you buy sliced almonds, you can ground them for the filling as well as use them in their sliced form for the streusel and topping. (4) You could also make these with raspberry preserves, but the apricot and almond combination is such amazing yumminess! (5) I used this OXO quarter sheet pan to make the Apricot Almond Bars.

Maple Cranberry Oatmeal Cookies

In the last couple of weeks two random, unexpected acts of kindness came my way. The kind leaving your emotions in an almost blissful state of pure, yet overwhelming joy. The first came from a friend who shared her memory of a dinner I had made some twenty something, maybe even thirty years ago. It was then she had first learned about and tasted creme brûlée. Having someone tell you your creme brûlée was the best they ever had and nothing since had ever compared to it brought an enormous amount of joy to my day. And if that wasn't enough, her words lingered in my heart for several days afterwards. The second random act of kindness came from another friend in the form of a gift or rather I should say gifts. Have you ever received a package containing so many thoughtful, well chosen treasures you couldn't help but uncontrollably weep? If you have, you know you have been gifted not once, but twice. Each of the tangible gifts in the boxes will always remain as a reminder of the generosity and thoughtfulness of a friend. But the mere fact they were each so carefully chosen, with some even having a beautiful well worn patina, added an intangible priceless, endearing quality to them. No words have yet to be created to express my gratitude for these gifts. While we may not remember all of the gifts we have received over the course of our lives, we always remember the ones our heart feels as if it were experiencing gratitude for the first time. And no matter how much time passes, we almost always remember significant firsts.

No matter how many oatmeal cookies you have eaten in your lifetime, you will definitely remember the first time you eat this Maple Cranberry Oatmeal Cookie. If you love the flavor of maple and are a bigger fan of dried cranberries than raisins, this is the oatmeal cookie you have been waiting for. 

These cookies look and taste like something you would find in a boutique or high end speciality bakery. If you put them out on a platter, don't be surprised if someone asks you where you got them.

I am big fan of the Oatmeal Raisin Cookie already posted on the blog, but this Maple Cranberry Oatmeal Cookie is my newest crush. 

What this oatmeal doesn't have is vanilla and cinnamon in it. The absence of those two ingredients may cause you some hesitation in baking them, but trust me when I say you won't miss them at all. However, what it does have is pure maple syrup. Yes, the real McCoy, the real stuff. Not anything labeled as pancake syrup. It also uses old-fashioned oats (oatmeal), not the quick cooking kind. 

These cookies do not need any chill time in the refrigerator. Once you make the batter you are ready to bake!

The baking time for the Maple Cranberry Oatmeal Cookies ranges from 9 to 12 minutes. They are baked only until lightly browned as their color will continue to change while they remain on the cookie sheet for 10 minutes after being removed from the oven. Using an ice cream scoop to create golf-ball sized balls of dough helps to ensure all of the cookies bake evenly. Even with a short baking time, I still recommend you turning the sheet pan midway through the baking process.

After the ten minute cool down on the baking sheet, the cookies are transferred to a cooling rack. Allow them to cool completely before drizzling with the maple glaze. Instead of drizzling the glaze over the cookies, you could dip the tops of them in the glaze. Either way works. You decide.

Sprinkles are optional, but given that it is Valentine's Week, I couldn't resist. Add the sprinkles while the glaze is still wet.

It takes at least 30 minutes for the maple glaze to set up. 

If you love an oatmeal cookie with a crispy, crunch exterior and somewhat soft interior, these Maple Cranberry Oatmeal Cookies are for you.

In spite of there being pure maple syrup in the batter and in the glaze, the flavor of maple is not overpowering. You can definitely taste it, but you can also taste the sweetness from the brown sugar and dried cranberries, the butters butteriness, and the heartiness of the oats. Seriously, these Maple Cranberry Oatmeal Cookies are everything an oatmeal cookies should be and then some. I am completely smitten with them. Make these for a friend. They won't forget the cookies and they won't forget you made them. And if by chance, they thank you again, days, weeks, months, or even years later, your heart will again burst with joy.

Recipe
Maple Cranberry Oatmeal Cookies (Slight adaption to Rebecca Rather's Maple Glazed Oatmeal Cookies recipe in her cookbook "The Pastry Queen" Royally Good Recipes from the Texas Hill Country's Rather Sweet Bakery and Cafe")
Makes 24-28 2 1/2 - 3" cookies

Ingredients
Cookies
8 Tablespoons (1/2 cup or 1 stick) unsalted butter, room temperature
1/4 cup pure maple syrup
1/2 cup granulated sugar
3/4 cup firmly packed light brown sugar
2 large eggs, room temperature
1 1/2 cups all-purpose flour (unbleached or bleached)
1/2 teaspoon kosher salt
2 teaspoons baking soda
3 cups old-fashioned rolled oats
1 1/2 cups dried cranberries

Glaze
1 cup confectionary sugar, sifted
3 Tablespoons pure maple syrup
4-5 Tablespoons heavy whipping cream (or whole milk)
Pinch of kosher salt

Optional: Sprinkles

Directions
Cookies
1. Preheat oven to 350 degrees (F). Line two baking sheets with parchment paper and set aside.
2. In a medium sized bowl, whisk together the flour, kosher salt and baking soda. Set aside.
3. In the bowl of a standing mixer fitted with a paddle attachment, beat the butter, granulated sugar and light brown sugar until light and fluffy.
4. Add in maple syrup and beat until well combined.
5. Beat in eggs one at a time.
6. Add in the flour mixture and oats. Mix until just combined.
7.  Stir in the dried cranberries.
8. Using a 1 3/4 inch ice cream scoop (golf ball sized), drop balls of dough on the baking sheets, spaced about one and a half inches apart. Lightly press down the balls of dough.
9. Bake for 9-12 minutes, turning the tray midway and tamping it down, until cookies are lightly golden brown. Allow cookies to remain on the cookie sheet for 10 minutes before removing them to a cooling rack. Note: Cookies will continue to brown slightly when cooling on the cookie sheet, so be careful to not overbake.

Glaze and Assembly
1. In a medium sized bowl, whisk together the confectionary sugar, maple syrup, and 4 Tablespoons of the whipping cream until smooth. If the mixture is too thick, add another tablespoon of the cream.
2. Drizzle the icing over the cookies using the whisk. Alternately, dip the tops of the cookies into the glaze.
3. If using, top lightly with sprinkles.
4. Allow the glaze to harden (approximately 30 minutes) before serving.
5. Serve immediately or store in a sealed container. Alternately place individual cookies in cellophane or bags and seal/fold.

Notes: (1) Use real maple syrup, not pancake syrup. These cookies call for the real thing. (2) I used unbleached all-purpose flour when making these cookies.

French Onion Dip

Amongst my many guilty pleasures, chips and dip has to be somewhere near the top of the list. A crunchy, salty chip dipped into a creamy caramelized onion dip is a virtual party on your palate. The contrasting flavors and textures explains in part how one could easily become obsessed. However, not all onion dips are created equal. There is a night and day taste difference between a french onion dip made with caramelized onions and one made any other way. One is epic and the other is second-rate. It's always easy to rationalize indulging in something sumptuously wondrous but even easier to walk away from anything that isn't. This French Onion Dip would be one falling into the so insanely heavenly you could eat it off the spoon category. In other words it's so good, it's almost dangerous.

Caramelizing the onions adds such an incredible depth of flavor to this dip, you won't mind shedding any tears while slicing the onions or standing at the stove sautéing them for 40-50 minutes. Add to this the intoxicating aroma of the onions caramelizing and you just hope you have enough restraint to not eat it all before serving it to family and/or friends.

This French Onion Dip works for either a casual gathering or fancy shin-dig. And it's so awesome, it could also be the only appetizer you serve. Just make sure you have enough. 

The best onions for caramelizing are on the sweeter side. Choose either yellow onions or organic sweet onions. I used a combination of the two.

Slicing the onions using a knife or mandoline to about an 1/8 inch thickness will ensure they cook evenly. If you cut them too thin, the onions won't have the sweetness resulting from the long, slow caramelization process. If you cut them too thick, you will be standing at the stove forever and quite possibly never get them to the desired golden brown, caramelized state.

There are many different opinions about whether to use butter, vegetable oil, or a combination of both when sautéing onions to the point of caramelization. This recipe uses both butter and vegetable oil. Additionally, there are a couple of schools of thought as to which heat level brings out the deepest, sweetest flavor. Caramelization should be a slow process and to that end this recipe uses a steady medium-low heat. Cooking time ranged somewhere between 40-50 minutes.

Once caramelized, the onions should cool slightly and be coarsely chopped before they are mixed into the cream cheese, sour cream, mayonnaise, kosher salt, black pepper, and cayenne pepper mixture. 

The French Onion Dip can be enjoyed immediately after it's made or you can make it early in the day (or the night before) to let the flavor of the dip deepen even further. If you refrigerate the dip for several hours or overnight, take out of the refrigerator at least 45 minutes before serving. Stir it again to return it to it's creamy texture. If by chance it seems too thick for dipping, add up an additional 1/4 cup of sour cream.

This French Onion Dip has a thicker consistency of most store-bought or soup-mixed onion dips. Which means it needs to be served with a thicker cut potato chip. If you make a killer homemade potato chips, go for it. But cutting open packages of thick, ridged, or ruffled potato chips is how we roll around here. National Chip and Dip Day isn't until March 23. But I wouldn't wait until then to make your new favorite French Onion Dip.

Recipe
French Onion Dip
Updated February 2022

Ingredients
3 medium or 2 large yellow or sweet organic onions, cut in half and then into 1/8" rounds (See notes)
4 Tablespoons ( 57g) unsalted butter
1/4 cup vegetable oil
3/8 teaspoon ground cayenne pepper
1 1/2 teaspoons kosher salt
3/4 teaspoon black pepper
6 ounces (170g) cream cheese, softened, room temperature
3/4 cup (180g) sour cream
1 cup (240g) good quality mayonnaise 
Ridged, ruffled, or other thick cut potato chips

Directions
1. In a large, heavy bottomed pan, heat the butter and oil on medium heat. When butter has melted, add in the onions. Reduce heat to medium-low and sauté for 40-50 minutes, or until the onions are golden brown and caramelized. Stir frequently to prevent burning as well to evenly sauté the onions.
2. Transfer the caramelized onions to a bowl and allow to cool slightly. When cool, coarsely chop and set aside.
3. In the bowl of standing mixer fitted with a paddle attachment, add in the cream cheese. Beat until the cream cheese is smooth and creamy.
4. Add in sour cream, mayonnaise, cayenne pepper, salt, and pepper. Mix until well blended.
5. Stir in the coarsely chopped caramelized onions.
6. Transfer to a serving bowl. Serve immediately or cover and chill in the refrigerator. Note: Can be made one day ahead of serving. Take out of the refrigerator at least 45 minutes before serving. Stir to return dip to a creamy texture.
7. Garnish with thinly sliced chives or green onions (optional)
8. Serve with thick cut, ridged or ruffled potato chips.

Notes: (1) The weight of the uncut onions was 1 lb. 10 oz./740 g and the cut weight was 1 lb. 3 oz./540g. (2) Use a sturdier, thicker cut potato chip versus a thin potato chip. I used Lay's Wavy Potato Chips. (3) If the French Onion Dip is too thick after being refrigerated and sitting out for 45 minutes, add up to 1/4 cup of additional sour cream.