Oreo-Stuffed Chocolate Chip Cookies

Oreo-Stuffed Chocolate Chip Cookies-do I have your attention??? Those words sound just Heavenly, don't they?? I am not sure where I found this recipe, but it was in my pile of printed-out-goodness that I keep handy when I am in the mood to try something new and yummy. Today, we were in the mood for something that involved oreos, and this recipe totally fit the bill. These were easy to make and a great recipe to get your kiddos involved in the baking. Just have them put the oreos in the middle of the cookie dough. My son loved helping, and he especially loved sneaking a few stray oreos :). These cookies are best served straight out of the oven with an ice-cold glass of milk. Delish!!!

Have a blessed day, my friends, and remember that you are dearly loved by your Heavenly Father!!


Oreo-Stuffed Chocolate Chip Cookies

Ingredients:
•2 sticks butter, softened
•3/4 cup packed brown sugar
•1 cup white sugar
•2 large eggs
•1 tablespoon vanilla extract
•3 1/2 cups all-purpose flour
•1 teaspoon salt
•1 teaspoon baking soda
•10 ounces semi-sweet chocolate chips
•1 package Oreo cookies – I used mini oreos to make smaller cookies, but you could use regular or double-stuffed oreos to make super large cookies

Directions:
Preheat oven to 350 degrees.

In the bowl of a stand mixer, cream together the butter and sugars. Add in the eggs and vanilla and mix until well combined. If you do not have a stand mixer, use a large bowl and a hand mixer.

In a separate bowl, mix the flour, baking soda, and salt. Slowly add to the wet mixture and combine thoroughly. Stir in the chocolate chips.

Chill the dough for 15 minutes to make it easier to work with and to keep the dough from spreading when baking.

Using a cookie scoop place one scoop of dough on top of an Oreo cookie. Place another single scoop on the bottom of the Oreo to create a cookie sandwich. Seal the edges together to completely close in the Oreo. (NOTE: I made smaller cookies with mini oreos-I just placed one small scoop of cookie dough on the parchment-paper lined cookie sheet; my son placed a mini oreo in the center of each cookie; and then I topped the cookie with another scoop of dough and sealed the edges with my fingers-this process worked great!)

Place the balls of cookie dough on a parchment-paper lined baking sheet and bake for 9-13 minutes. Let cool for 5 minutes and then transfer to a wire rack.

"Eucharisteo" Oil Painting Adoption Auction-Auction ends on May 8, 2011

We recently were blessed with a BEAUTIFUL gift from our dear friends, Jacob and Cyndi Morales. Jacob painted a GORGEOUS oil painting for us to auction off to raise money for Emma' adoption. This painting has been prayed over and devoted to our Lord, and it is our prayer that whoever wins the auction receives a blessing from the beauty that Jacob captured as he used the talent that God has blessed him with.

Visit http://emmacharity.blogspot.com/2011/04/eucharisteo-oil-painting-auction.html

and make your bid on this GORGEOUS piece of Artwork. All Proceeds go towards our Adoption. The Auction will close on Sunday, May 8, 2011 at Midnight.

Please pass this link along to your friends whom you think may be interested. The more bidders the better :).
May God Bless each of you!
Much Love,
Darin, Christina, Jaythan, Bella, and Emma

White Chocolate Jelly Bean Bark-the Perfect Preschool Easter Treat

Next week, my son's four year old class is having an Easter Party, and I am responsible for bringing the "sweet" treat. I was told it is better not to bring cupcakes because they are too filling, too messy, and too full of sugar (the children will have lots of other snacks to enjoy as well). At first, I was super disappointed because cupcakes are my speciality. I have the cutest Easter cupcake with shredded toasted coconut, Peeps chickens, and Whoppers Easter eggs. But, I recovered quickly from the cupcake creation letdown when I came across this fun and easy recipe for "White Chocolate Jelly Bean Bark".

I decided to do a trial-run of the recipe this week prior to making several batches for his party next Wednesday. It was a huge success! This turned out to be such a pretty, Springy, simply delicious, and insanely easy-to-make treat. I used Starburst Jelly Beans because they are by far the BEST! Seriously, I could eat an entire bag of the in one sitting. So, if you are looking for a different kind of Easter Goodie to make for your children, then try this recipe. This Jelly Bean Bark would be such a fun gift to give to your childrens' teachers packaged in a cute Easter cellophane bag and tied with pastel-colored ribbon. You can find packages of holiday-themed cellophane bags at the Dollar Tree.

Have a Blessed, Joy-Filled Day!! You are prayed for daily and loved Immensely by your Heavenly Father!!

“Why are you looking among the dead for someone who is alive? He isn’t here! He is risen from the dead! Remember what he told you back in Galilee, that the Son of Man must be betrayed into the hands of sinful men and be crucified, and that he would rise again on the third day." Luke 24:5-7

White Chocolate Jelly Bean Bark

Ingredients:

2 cups (12-oz. pkg.) White Chocolate Chips

2 teaspoons vegetable shortening (I use Crisco Sticks)

1/2 cup Starburst Jelly Beans, divided (or your favorite Jelly Bean brand)

Directions:

LINE baking sheet with wax paper.

MICROWAVE chocolate chips and vegetable shortening in medium, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute;

STIR. Morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted. Stir in 1/4 cup of the Jelly Beans.

SPREAD mixture to 1/4-inch thickness on prepared baking sheet. Sprinkle with remaining 1/4 cup of Jelly Beans. Refrigerate or Freeze for about 15 minutes or until firm. Break into pieces. Store in airtight container at room temperature (I store mine in the refrigerator because I think it tastes better cold).

Granny's Watergate/Pistachio Cake

A dear friend of mine saw Pioneer Woman's recipe for Pistachio Cake and posted on facebook that she would love to taste it one day. You can find her original recipe here: http://thepioneerwoman.com/cooking/2011/01/pistachio-cake/

The very first cake that I learned how to make was my Granny's Pistachio Cake, which she always called, "Watergate Cake". I am not sure where the name came from, but I always thought it was a cool name for a yummy green cake. I had totally forgotten about that recipe, so today, I pulled it out, compared it to the one posted by Pioneer Woman and got to baking. I can't wait to suprise my friend tomorrow at church with her very own Pistachio Cake. Since my friend referenced the Pioneer Woman's recipe, that is the one I made for her. But, I fully intend to make my Granny's Version later this week. Granny has never been a fan of chocolate, so I can imagine that she would stick with her own recipe :).

This really is one of the easiest cakes ever to make, so I encourage you to get your kids involved. They will love that the cake is green and has chocolate ribbons inside :). My Granny's cake doesn't have chocolate in it like the Pioneer Woman's does, so I will post both recipes and you can choose which one fits your tastes the best.

I am including a picture of my beautiful Granny-she taught me so much and continues to bless me with her laughter and smiles.

Have a beautiful weekend my dear friends. You are prayed over and loved dearly by your Heavenly Father!

Granny's Pistachio Cake

Ingredients:

1 box White Cake Mix

1 package (4 ounce) Pistachio Instant Pudding Mix

3 eggs

1 cup Canola Oil

1 cup 7-up or Ginger Ale Soda

FROSTING Ingredients:

2 envelopes Dream Whip

1 instant Pistachio Pudding

1 1/2 cups Milk

Directions:

Mix all 5 ingredients in medium bowl for two minutes. Pour into a tube/bundt pan and bake at 350 degrees for 40-45 minutes. After cake has coooled, make frosting by mixing all frosting ingredients together with a hand mixer. Spread all over the cake and enjoy!

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Pioneer Woman’s Pistachio Cake

Ingredients:

1 box White Cake Mix

1 package (4 Ounce) Pistachio Instant Pudding Mix

½ cups Orange Juice

½ cups Water

½ cups Vegetable Oil

4 whole Eggs

¾ cups Chocolate Syrup (such As Hershey's)

Directions:

Preheat oven to 350 degrees. Grease and flour bundt pan. Mix all ingredients but chocolate syrup and beat for two minutes on medium-high. Pour 3/4 of the batter into the bundt pan. Add chocolate syrup to the remaining batter and mix well. Pour chocolate-laced batter on top of the pistachio batter. Bake for 1 hour at 350 degrees. Note: You can use a knife to swirl chocolate batter into the pistachio batter for more of a marbled design. Variation: Coat cake with chocolate ganache!

Outrageous Peanut Butter Oatmeal Cookies

My sweet friend, Libby, from www.honeypied.blogspot.com posted a recipe a few days ago for some outrageous chocolate chip cookies.

Check out her post for the original recipe: http://honeypied.blogspot.com/2011/03/its-cookie-time.html. She gives a couple of great tips about how to make these super healthy by using whole wheat flour and less sugar.

The cookies sounded amazing just as they are, but since I am a bigger peanut butter fan than I am a chocolate fan,I tweaked the recipe a little. I substituted the chocolate chips for a mixture of reeses peanut butter chips and mini chocolate chips. The result was delicious-the perfect soft, chewy cookie. I shared some with my family and friends who also agreed that this recipe is a keeper! So, thanks, Libby :). Libby also has a super-cute etsy store where she sells handmade dog beds, adorable little girls dolls, and beautiful ladies necklaces and headbands. I personally own several of her necklaces and headbands, and I get compliments whenever I wear them. I have included a picture of me modeling her headband. Check out her etsy shop-you will love it! She is even having a sale on the dolls and necklaces this month. All necklaces are $10 with free shipping and the dolls are buy one get one half off. They would make perfect Easter gifts :). http://www.etsy.com/shop/honeypied

You are prayed for daily and loved dearly by your Heavenly Father! He loves you with an everlasting love!

“I have loved you with an everlasting love; I have drawn you with loving-kindness." Jeremiah 31:3

Outrageous Peanut Butter Oatmeal Cookies

Ingredients:

1/2 c butter, softened (1 stick)

1/2 c white sugar

1/3 c packed light brown sugar

1/2 c crunchy peanut butter

1/2 tsp vanilla extract

1 egg, beaten

1 c all purpose flour

1 tsp baking soda

1/4 tsp salt

1/2 c rolled oats

1/2 c mini chocolate chips

1/2 c peanut butter chips (I used the Reeses brand)

Directions:

Preheat oven to 350 degrees. Cream together butter, white sugar & brown sugar until smooth. Stir in peanut butter, vanilla & egg until well blended. Combine flour, baking soda & salt; stir into batter just until moistened. Mix in the oats, peanut butter chips, and mini chocolate chips until evenly distributed. Drop by tablespoonfuls onto lightly greased cookie sheets. Bake for 10-12 minutes until edges start to brown. Enjoy!

Peach Pecan Streusel Muffins

I made these yummy Peach Pecan Streusel Muffins for our Sunday School Class tomorrow. They turned out great and are the perfect Spring muffin to serve at a ladies brunch or tea party. They also make a delighful breakfast treat for the week. Bake a batch this weekend, and then store in a sealed container so that you can enjoy them throughout the week.

Enjoy, my friends, and take time this weekend to thank God for the tulips and daffodils that are blooming, the birds that are singing, your children who are laughing, and the cool breeze that blows. All these things are ways that He shows you how very much He loves you!! You are prayed for daily and loved lavishly by your Heavenly Father!

Psalm 40:16

"But may all who seek you
rejoice and be glad in you;
may those who long for your saving help always say,
“The LORD is great!”



Peach Pecan Streusel Muffins
Yield: Makes 12 muffins

PECAN STREUSEL Ingredients:
1/2 cup chopped pecans
1/3 cup firmly packed brown sugar
1/4 cup all-purpose flour
2 tablespoons melted butter
1 teaspoon ground cinnamon

MUFFIN Ingredients:
1 1/2 cups all-purpose flour
1/2 cup granulated sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup butter, melted
1/4 cup milk
1 large egg
1 cup frozen sliced peaches, thawed and diced or 1 can sliced peaches (drained and diced)
12 paper baking cups
Vegetable cooking spray

1. Prepare Streusel: Stir together pecans and next 4 ingredients until crumbly.

2. Prepare Muffins: Preheat oven to 400º. Combine flour and next 4 ingredients in a large bowl; make a well in center of mixture. Stir together butter, milk, and egg; add to dry ingredients, stirring just until moistened. Gently stir in peaches.

3. Place paper baking cups in 1 (12-cup) muffin pan, and coat with cooking spray to prevent the muffins from sticking to the bottom of the liners; spoon batter into cups, filling two-thirds full. Sprinkle with Pecan Streusel.

4. Bake at 400º for 20 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes; remove from pan, and serve warm or at room temperature. Enjoy!!

The MOST AMAZING Chocolate Chip Cookie Ever!

Are you in search of the perfect chocolate chip cookie-one that is soft and extra-chocolatey; one that melts in your mouth and cries out for a cup of cold milk? Well, throw out all of your other chocolate chip cookie recipes, because this one is by far the best. By using shortening instead of butter and lots of mini chocolate chips, you ensure that the cookie is extra moist with every bite full of chocolate!

Bake several batches this weekend to share with your family and friends...random acts of kindness touch people's hearts in ways that you cannot imagine. God loves a Cheerful Giver; and the Recipient especially loves it if it involves CHOCOLATE :)!!

Enjoy!! You are prayed for and loved immensely by your Heavenly Father!

"Anxiety weighs down the heart, but a kind word cheers it up."

Proverbs 12:25


AMAZING Chocolate Chip Cookies

Ingredients:
1/2 cup shortening
1/4 cup packed light brown sugar
1/2 cup white sugar
1 egg
1 teaspoon vanilla extract

1 1/8 cups all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking soda
1 cup mini semisweet chocolate chips

Directions:
Preheat oven to 350 degrees F (175 degrees C). In a mixing bowl, cream shortening with the brown and white sugars. Add beaten egg and vanilla, mix well. Sift flour, baking soda and salt together. Stir into creamed mixture; blend thoroughly. Fold in the chocolate chips. Drop by teaspoon onto cookie sheets (I use a mini ice cream scooper. Bake in oven for 8-12 minutes, depending on size. Do not overbake. Cookies should be a little brown around the edges when taken out. Let cookies cool for a few minutes before removing from baking sheet. Finish cooling on rack. NOTE: You could also use chocolate chunks or regular sized chocolate chips-just increase the amount to 1 1/4 cups.