Halfway Cookies

This seems like a long recipe but it is a super easy and VERY detailed recipe.

Halfway Cookie

Chewy Cookie on the bottom, marshmallow-like meringue on top, and with a layer of chocolate sandwiched in the middle... YUM!

Ingredients

2 cups flour
1 teaspoon salt
1/4 teaspoon baking soda
1 teaspoon baking powder
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1 1/2 cup brown sugar, separated
2 eggs, separated
1 tablespoon water
1 teaspoon vanilla
12 ounces semi-sweet chocolate chips or chunks

Equipment

9x13 baking dish
aluminum foil
parchment or wax paper

Instructions

1. Preheat the Oven and Prepare the Pan: Preheat the oven to 350°. Cut two pieces of aluminum foil and fold them to match the width of the pan. Press one piece into the pan lengthwise and the other into the pan crosswise with the ends hanging over the sides of the pan. This makes it easy to lift the bars out of the pan once they're cooled. Spray the foil with nonstick coating.

2. Make the Cookie Dough: Whisk together the flour, salt, baking soda, and baking powder in a small bowl and set aside. Using a standing mixer, a hand mixer, or by hand, cream together the butter, the granulated sugar and just 1/2 cup of the brown sugar until this looks like smooth frosting.

Separate the eggs, reserving the whites. Mix the yolks into the butter-sugar mixture one at a time until they are completely absorbed, then mix in the water and vanilla. With the mixer at a low speed, add the flour mixture and beat gently until all the flour has been absorbed and the dough looks crumbly.

3. Add the Cookie Layer: Press the cookie dough gently into the pan with your hands, making sure the surface is even.

4. Add the Chocolate Layer: Sprinkle the chocolate chips on top of the cookie dough and use your palms to press them slightly into the dough. This will help keep them from moving when you add the meringue.

5. Make the Meringue: Using a stand or hand mixer with a clean bowl and a clean whisk attachment, start whisking the egg whites. Gradually increase your speed to medium-high. When the egg whites are very frothy and look like loose foam, start adding the remaining cup of brown sugar a little at a time. Continue increasing your speed to the highest setting. When all the sugar has been added, continue whipping the meringue until it holds a soft peak. It should look like glossy, soft-serve ice cream.

6. Spread the Meringue on Top: Scoop the meringue down the middle of the pan. It will be very sticky! Use a spatula to gently spread the meringue from the middle to the edges. We found it helpful to skim meringue from the top and gradually push it outward.

7. Bake the Bars: Lightly press a piece of parchment or wax paper on the top of the meringue (this makes an even layer and protects the meringue from scorching). Bake for 20 minutes, then remove the parchment. Continue baking for an additional 5-10 minutes, until the edges look toasted and are pulling away from the sides of the pan.

8. Allow to Cool: Wait until the pan is completely cook before lifting out the bars and cutting them into pieces.

Additional Notes:

• To make a crunchier meringue layer, use granulated white sugar instead of brown sugar and beat the meringue until it forms firm peaks.

• You can also reduce the amount of sugar in the meringue down to 1/2 cup (minimum) if desired.

• Other ingredients can be used in place of or in addition to the chocolate chip layer! Consider things like peanut butter chips, butterscotch chips, nuts, toffee bits, dried fruit, and fruit preserves.

Saturday fun

This past Saturday Aaron and I rented a tandem kayak, packed a picnic lunch and floated on Tuttle Puddle. I was elated that we never tipped.... And I only screamed when a fish jumped out of the water once. It was a perfect afternoon.

Millons of Peaches..

I love summer time fruit. Here is the newest recipe I made this week...

Peach Cake

Ingredients

· 2 (15 ounce) can sliced peaches, undrained

· 1 (18.25 ounce) package yellow cake mix

· 1/3 cup vegetable oil

· 3 eggs

· 1 (8 ounce) carton frozen whipped topping, thawed

· 1 (6 ounce) container peach yogurt

Directions

1. Drain peaches, reserving juice. Add enough water to juice to measure 1-1/4 cups. Cut peaches into 1-in. pieces; set aside.

2. In a large mixing bowl, beat the cake mix, peach juice mixture, half of the cut up peaches, oil and eggs on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into 9x13 inch greased baking pans. Bake at 350 degrees F for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool in pans for 10 minutes before removing to wire racks to cool completely.

3. In a bowl, combine the whipped topping and yogurt; fold in the remaining reserved peaches. Spread topping between layers and over top of cake.

Just when you think you have seen it all...

I shop at Target...

Food for Thought...

I check out Yahoo! Health on a weekly basis. Click HERE to see this weeks article about the Top 10 Dirtiest Foods...

I am not a big ground beef eater.. Not sure why but it isn't what I cook with, but I will eat it, don't get me wrong. This was the caption under the beef picture. Got to give props to K-State :)

"Add fresh oregano to your burgers and meat loaf. When researchers at Kansas State University mixed a variety of common household spices into ground beef to test their antibacterial properties, oregano tested as one of the best at wiping out E. coli. Use at least 1 tablespoon per pound of meat. Just as important, flatten your patties—thick burgers will char on the outside before the interior reaches the required 160°F."

I Can't WAIT!!!

Exciting news for Manhattan, KS... Click HERE!

My gift to you... Happy Easter :)

Macaroni & Cheese

Ingredients

- 16 oz Extra Sharp Cheddar Cheese, cut into small cubes

- 16 oz Mild Cheddar Cheese, cut into small cubes

- 16 oz Mozzarella Cheese, cut into small cubes

- Milk

- 1 stick of butter

- 3 large eggs

- Salt & pepper

- 16 oz of elbow macaroni

Directions

- Bring water to a boil for macaroni noodles, once water is boiling add noodles, 2 T of butter, and salt. Cook until the noodles are almost al dente, and drain.

- Add the ingredients in this order to the noodles. You will need to have a continuous motion of stirring while mixing everything together. Try and be quick so the noodles are still warm when you place in baking dish.

- 3 eggs, mix well

- 6 T butter

- Gradually add the cheese. While adding the cheese the mac will beco

me hard to stir, add milk in small amounts to help with stirring. Do this until all the cheese cubes is incorporated.

- Place into a baking dish, no need to butter the dish... there is plenty in it already :)

- Bake 45-60 min at 350 degrees until bubbly & the top starts to brown.

ENJOY!!

Cookies 'N Creme cupcakes

A few weeks ago I hosted a dinner party for my brother and his Collegiate golf team. I knew the boys needed a dessert but what... I came up with this creation by putting about a half bag of oreos in my food processor & mixing that up with vanilla buttercream. They were an absolute hit b/c there were none left... 24 cupcakes and 5 boys.