Chewy Oatmeal Peanut Butter Chip Cookies

Who doesn't like chocolate chip cookies? Only weirdos right. Right... However if you are a weirdo who doesn't like the wonders of melty chocolate and chewy buttery cookie awesomeness than hopefully you will like this cookie. Michael isn't a big chocolate fan and has declared the oatmeal cookie with peanut butter chips the world's greatest cookie. I beg to differ, seeing as it can't be the best cookie when the classic chocolate chip cookie is in fact the world's best. I will say that this is a really good cookie, it is tasty and chewy and soft and a little bit melty from the peanut butter just plain GOOD. If you can't have peanut products you could change it out for the more classic raisin or a more daring currant or cranberry. So here you go hope you like it. :)

Ingredients

1 stick of softened butter

2/3 cup brown sugar packed

1 egg

1/2 tsp vanilla

3/4 cup flour

1/2 tsp baking soda

1/2 tsp salt

1 1/2 cup rolled oats

1/2 cup peanut butter chips

Preheat oven to 350'

In a mixer or by hand if you are strong beat together the butter and sugar until lighter in color and creamy.

Add in egg and vanilla and stir until combined

Meanwhile in a large bowl sift together the flour, soda, and salt. Then add in the rolled oats and mix thoroughly. 

Add the wet mixture to the dry and combine with wooden spoon by hand. (Don't try and mix them in with a mixer because it will break apart the oats) After all of the flour is no longer visible add in the peanut butter chips and fold them lightly into the batter. 

Let chill in the fridge for at least 5-10 minutes then scoop onto a parchment lined cookie sheet and bake for 10-12 minutes or until lightly toasty.

Enjoy!

Krystle

Apple Toffee Cupcakes

One of the bests things about going to a fair or if you live in Houston, the Rodeo carnival, is the food. The chance to splurge and eat things you know you shouldn't eat like tons of funnel cake and delicious caramel apples that are nearly impossible to eat with out coming close to breaking your teeth. Well I was feeling a bit nostalgic for the Houston Livestock Show and Rodeo Carnival, I try to go at least once a year if not more and it just started this last weekend with the cook off. My dad is on a cook off team and I joined it but then I moved so I never got to go to any competitions. Any who I decided to try and make something that would remind me of the carnival you go to before you go in the livestock show and look at the animals and before you go watch the rodeo and see someone almost get smashed by a huge angry bull. Ah to be home again. The rodeo is a HUGE tradition in Houston and an even bigger tradition with my family and friends. It is a time to get together and grub on some great BBQ (shout out to Holmes Smokehouse BBQ my whole family works the booth during rodeo time and on a side note someone needs to ship me some Holmes Bacon *hint hint* mom and dad) watch people doing crazy near death bull rides, watch mom cry at the calf scramble and listen to some amazing performers. Moving on from the reminiscing I found a recipe for apple cupcakes that I enhanced a bit to make them more yummy and more carnival. I think the cowboys and carnies alike would be proud. Here you go Apple Cupcakes with a Toffee Glaze

Ingredients 

For Cupcake:

2 Apples I used Pink Lady
1 TBS Lemon Juice (freshly squeezed please)
2 1/4 cup AP Flour
2 tsp baking powder
1 1/2 tsp cinnamon
1/4 cup heaping brown sugar (I used dark)
1/4 tsp salt
1/4 tsp freshly ground nutmeg
4 TBS melted butter *plus more for greasing pan
1/2 cup milk
1/2 cup apple juice
1 egg beaten

Preheat oven to 400' F and grease a 12 cup muffin pan preferably nonstick
Core and grate one apple and slice the other apple into 1/4 in slices and toss in lemon juice.
Sift  flour, baking powder, cinnamon, salt and nutmeg together and then whisk in the sugar and add in grated apple pieces.
Combine melted butter, milk, apple juice, and egg in a bowl and the add to the dry ingredients and mix until combined.
Spoon mixture into prepared tin and place 2-3 apple slices on top of the batter.
Bake for 20-25 minutes or until firm and golden brown and a toothpick can come out clean
Run a knife around the edge of each cake and place on wire rack to cool.
While cooling prepare glaze below.

For Toffee Glaze:

1 TBS butter
1 TBS heavy cream- you can use 2 TBS light cream and no half and half instead
1 TBS half and half
2 TBS brown sugar

Add all the ingredients in a small pan and melt over medium heat stirring until the sugar is dissolved. Increase the heat and let boil for one minute or until sauce is thickened. Let cool slightly then drizzle over cupcakes or dip the top of each cake in the mixture. Let cool for at least one minute (toffee is really hot) then you may serve as is or with a dollop of sweetened whipped cream.

Enjoy!
Krystle