Twix Cookies

I don't often make cookies. To me they are usually too much work, too basic, or never come out right. My favorite cookie to make are Andes Mint Cookies, and they are a process. You need to make the dough, freeze it, form it, then top it. Not hard, just more time. Chocolate chip cookies tend to get overcooked by me. But these cookies....

They seemed so simple so I figured I'd try them. I figured something would go wrong. They'd burn or the caramel would burn or not get that slightly hardened soft caramel texture. Nope. These cookies came out exactly how I had hoped and dreamed. And the best part? The name fits. They taste JUST like a Twix bar.

The shortbread recipe couldn't be simpler. Melting the caramel bits in the microwave was quick and easy, as well as melting the chocolate chips. They came together, step by step, without fail or fuss. This is a keep recipe. I brought them my Pop Warner board meeting and they all loved them too!

Twix Cookies
from Chef-in-Training

1.5 cups butter, softened (3 sticks)
1 cup powdered sugar
1 tsp. vanilla
1 egg
3 cups flour

For topping:
1 bag caramel bits
2 tbsp. whole milk
1 bag milk chocolate chips
2 tsp. shortening

1. Preheat oven to 350.
2. In the bowl of a stand mixer, cream together the butter and powdered sugar. Add the vanilla, egg and flours and beat until combined.
3. On a lightly floured surface, roll out dough to 1/2-inch thick. Use a cookie or biscuit cutter and cut into circles (or any shape!).
4. Place on a greased baking sheet or a sheet lined with silpat mats. My dough made 20 cookies.
5. Bake for 12 to 16 minutes until slightly golden. Let cool.
6. Once the cookies are cooled, melt the caramel bits and milk in a microwave safe bowl. Heat for 30 seconds at a time, mixing in between until smooth (about 4 times). Spread onto the cookies. Let cool.
7. Heat the chocolate chips and shortening in a microwave safe bowl for 30 seconds at a time, mixing in between until smooth. Spread on top of the caramel. Let cool.
8. Devour them!

Apple Fritter Quick Bread

I know what you're all thinking...

"Where have you been?" "Almost a month of no posting?"

I know, I know. And I was on a roll before. You see, I haven't had much energy to cook or bake lately. I guess that's what pregnancy does to you in the first trimester.

Yes. That's right. I have my own bun in the oven! It'll be ready in October. Some of you may be thinking it's a bit early to share, but word was spreading, so before other people could keep sharing our news, we shared it ourselves.

Maybe I shouldn't have lead off with the best news. Maybe I should have built up the suspense with other fun news first, like the fact that we finally got a new oven! The plus side is - new oven! The downside is it came when I've been EXHAUSTED beyond belief. It also gives off that funky new oven smell when you bake, which will stay until it's first self-cleaning. For a woman who's sense of smell is on overdrive, that's no Bueno. We've been using it on a limited basis because the smell is hard to handle, and it's too cold to self-clean right now due to the fumes that may build up and not opening the window Oh, and the fumes aren't great for my little bun, either...

I got a slight burst of energy tonight when the dogs wouldn't let me nap, so I decided to bake some bread. It's quite delicious and super easy to make. I've been buying lots of Granny Smith apples lately, so we had some laying around in the kitchen. Some of you may be thinking "apple craving eh?", but no, no cravings here. No eating for two, and no food aversions. But, a major lack of appetite. The only appealing foods to me are apples, strawberries, Kix, and mac and cheese. I simply and not hungry, and the thought of eating anything else makes me feel like I just ate a full meal. It's a frustrating time for a foodie like me.

Not as frustrating as no sushi or oysters though.

I miss you raw seafoods!

Maybe it was a good thing I enjoyed some raw tuna and oysters the weekend before we got our big surprise. If it had been a while and then I learned it would be 9 more months (okay, slightly less), this would be worse.

Anyways, let's get back to the recipe that I can eat, and that came out delicious, and moist, and sweet, and fresh. I left out the glaze because it's sweet enough without it, and I'm not so much into sweets right now.

Apple Fritter Quick Bread
from Rumbly Tumbly

1/3 cup brown sugar
1 tsp. cinnamon
2/3 cup white sugar
1/2 stick butter, softened
2 eggs
1.5 tsp. vanilla
1.5 cups flour
1 and 3/4 tsp. baking powder
1/2 cup milk
1 apple peeled and chopped, tossed with 1 tbsp. sugar and 1/2 tsp. cinnamon

1. Preheat oven to 350 and grease and flour a 9x5 loaf pan.
2. Mix the brown sugar and cinnamon together and set aside.
3. Cream the butter and sugar together in the bowl of a stand mixer. Add each egg, one at a time, mixing until combined. Add the vanilla.
4. Whisk together the flour and baking powder. Stir into the butter mixture.
5. Add milk and mix until combined.
6. Pour half the batter into the loaf pan. Sprinkle half of the apples on top and press into batter. Sprinkle half of the brown sugar mix on top and swirl into batter. Repeat with remaining half of batter, apples, and brown sugar mix.
7. Bake for 40-45 minutes or until a toothpick comes out clean.
8. Let cool, move to a wire rack, and let cool completely. Slice and eat!

Oh, and be sure you let it cool in the pan first. Mine was a little too warm still, and I lost a chunk of a corner from it breaking apart when transferring it to the wire rack. It was a great taste-test chunk!

I also didn't let it cool 100% before slicing either because I was impatient and wanted to eat some. It's just for home, so I didn't mind that it was crumbly and not perfect and neat. Hence the pictures below.