Oreo's!

Homemade Oreos

Source: Elizabeth's Edible Experience

For the chocolate wafers:

1 1/4 cups all-purpose flour

1/2 cup unsweetened cocoa

1 teaspoon baking soda

1/4 teaspoon baking powder

1/4 teaspoon salt

1 1/4 cups sugar

1/2 cup plus 2 tablespoons (1 1/4 sticks) room-temperature, unsalted butter

1 large egg

For the filling:

1/4 cup (1/2 stick) room-temperature, unsalted butter

1/4 cup vegetable shortening

2 cups sifted confectioners’ sugar

2 teaspoons pure vanilla extract

Set two racks in the middle of the oven. Preheat to 375°F.
In a food processor, or bowl of an electric mixer, thoroughly mix the flour, cocoa, baking soda and powder, salt, and sugar. While pulsing, or on low speed, add the butter,and then the egg. Continue processing or mixing until dough comes together in a mass. Take rounded teaspoons of batter and place on a parchment paper-lined baking sheet approximately two inches apart. With moistened hands, slightly flatten the dough. Then mold the edges of the cookie into neat round circles. Bake for 9 minutes, rotating once for even baking. Set cookies on a cooling rack to cool. To make the cream, place butter and shortening in a mixing bowl, and at low speed, gradually beat in the sugar and vanilla alternating between the two. Turn the mixer on high and beat for 2 to 3 minutes until filling is light and fluffy. To assemble the cookies, in a pastry bag with a 1/2 inch, round tip, pipe teaspoon-size blobs of cream into the center of one cookie. Place another cookie, equal in size to the first, on top of the cream. Lightly press, to work the filling evenly to the outsides of the cookie. Continue this process until all the cookies have been sandwiched with cream.

Chicken Pot Pie

My first attempt at making chicken pot pie.. and it's weight watchers friendly!

Chicken Pot Pie
Source: Skinny Food by Amy

Ingredients:1 cup cut-up cooked chicken
1 bag (12 oz.) Green Giant® Valley Fresh Steamers frozen mixed vegetables, thawed
1 can (10-3/4 oz) condensed 98% fat-free cream of chicken soup
1/2 cup fat-free (skim) milk
1 cup Bisquick Heart Smart® mix
1/2 cup fat-free (skim) milk
1 egg

Directions:
1. Heat oven to 400°F. In ungreased 2-quart casserole, mix chicken, vegetables, soup and 1/2 cup milk. Microwave on High 4 minutes; stir.
2. In small bowl, stir Bisquick® mix, 1/2 cup milk and the egg with fork until blended. Pour over vegetable mixture.
3. Bake uncovered about 30 minutes or until golden brown.

Makes 6 servings.
Calories: 220, Fat: 6g, Fiber: 2g
POINTS*: 5

Taco Pasta

When I saw this in my google reader, I knew I had to make it! My husband LOVED it!

Stove Top Taco Pasta
Source: About a Bit of Everything

Ingredients
1 lb ground beef
1/4 c taco seasoning
3/4 c water
1 pkg low fat cream cheese (8 oz)
1 box pasta (we used rotini)
optional: cheese of your choice to sprinkle on top (we used mozzarella)

Directions
Brown ground beef in a large dutch oven. Combine taco seasoning and water. Pour taco seasoned water over browned meat, stirring to ensure all meat is covered. Simmer to reduce amount of liquid (approximately 5-10 minutes) on low. Once reduced, add cubed cream cheese, stirring to incorporate fully. Prepare pasta according to directions and drain. Add drained pasta to dutch oven, stirring to coat completely.

Strawberry Chocolate Chip Scones

Every couple of months, I go out with a group of wonderful ladies for a little time out and girl time. This time, we went to the Jefferson Hotel and had afternoon tea. It was amazing! I was so thrilled by the scones I wanted to come home and try my hand at scones.

Strawberry Chocolate Chip Scones
Adapted from: Good Things Catered

Ingredients:

2 1/4 c. all purpose flour

1/4 c. granulated sugar, plus extra for sprinkling

1 Tbsp baking powder

1/4 tsp salt

1 stick (8 Tbsp) butter, chilled and cut into small pieces

1 egg

1/4 c. strawberry Fiber One yogurt

1/4 c. milk

1/3 c. chocolate chips

Directions:

-Preheat oven to 350 degrees

-In small bowl, combine egg, yogurt, milk, whisk to combine thoroughly and set aside.

-In large bowl combine flour, sugar, baking powder, salt, and whisk to combine.

-Using pastry cutter or two knives, cut butter into flour until all pieces are smaller than pea-sized.

-Add chocolate chips, and toss to coat.

-Add wet ingredients to dry and mix in lightly with fork until dough just comes together.

-Turn dough out onto well floured work surface and pat into large ball.

-Shape dough into flat disk shape and cut with circle cookie cutter. Place on baking sheet. Sprinkle tops of scones with sugar and place in the oven.

-Bake until turn slightly brown, about 22 minutes.

-Remove from oven and let cool on baking sheet for 10 minutes.

-Transfer to a wire rack and let cool

Burgers & Fries

When I stumbled upon Bakerella's dessert burgers & fries, I knew I wanted to make them. Head over to Bakerella's page for detailed instructions on how to make them!

Father's Day 2009

This year for Father's Day, my sister-in-law Megan and I decided to make my dad a cake! We used box cake mix and her mom's special buttercream recipe for the icing. Everyone loved it!

Best. Cookies. Ever.

These chocolate chip cookies are seriously the best I've ever made. Do yourself a favor, and go make them. Now!

Alton Brown's "The Chewy"

Source: Food Network.com

Ingredients
2 sticks unsalted butter
2 1/4 cups bread flour
1 teaspoon kosher salt
1 teaspoon baking soda
1/4 cup sugar
1 1/4 cups brown sugar
1 egg
1 egg yolk
2 tablespoons milk
1 1/2 teaspoons vanilla extract
2 cups semisweet chocolate chips

Hardware:
Ice cream scooper (#20 disher, to be exact)
Parchment paper
Baking sheets
Mixer

Directions
Heat oven to 375 degrees F.
Melt the butter in a heavy-bottom medium saucepan over low heat. Sift together the flour, salt, and baking soda and set aside.
Pour the melted butter in the mixer's work bowl. Add the sugar and brown sugar. Cream the butter and sugars on medium speed. Add the egg, yolk, 2 tablespoons milk and vanilla extract and mix until well combined. Slowly incorporate the flour mixture until thoroughly combined. Stir in the chocolate chips.
Chill the dough, then scoop onto parchment-lined baking sheets, 6 cookies per sheet. Bake for 14 minutes or until golden brown, checking the cookies after 5 minutes. Rotate the baking sheet for even browning. Cool completely and store in an airtight container.