Cold-Brew Iced Coffee

Recipe from this site

Making iced coffee by simply pouring leftover coffee over ice (or even adding ice to hot coffee) simply isn't the same as coffee made using the cold brew method. It's really not that hard to make, either, as long as you have a little time on your hands! It also makes a rather large batch, so alter accordingly!
Pour a pound of coffee (the stronger the brew, the better) into a large container. Pour cold water (8 quarts of water for a pound of coffee) over it & mix it up until all the grounds are wet. Let it sit for 8-12 hours or overnight. Strain the coffee into another large container (preferably one that can dispense) using a cup to pour the coffee through a mesh strainer & coffee filters. Refrigerate. Dispense into a glass & mix with sugar, creamer, half & half, sweetened condensed milk, or whatever else you like! Like I said, it will make a lot, but you can keep it in the fridge for weeks.

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Oatmeal Chocolate Chip Cookies

Let me just start off by saying that oatmeal chocolate chip cookies are my favorite kind of cookie. Ever.

They are not to be confused with oatmeal raisin cookies...the thought of raisins in food makes me cringe. By themselves, okay. But not in foods. Anyway, oatmeal chocolate chip cookies are my go-to comfort food, & the other day, I was in definite need of some comfort food. So I searched for a little while to find THE BEST recipe, & while this may not be it...they were still totally delicious. & they've disappeared rather quickly. One day I will find the ultimate, perfect, draw-dropping oatmeal chocolate chip cookie recipe...but until then, this will definitely suffice.

Also, I learned a little lesson regarding dark brown sugar vs. light brown sugar...dark brown sugar will make your cookies look burnt, even when they're not. Like mine. If there's one thing I do not do, it's burn cookies. I'm guilty of underbaking on purpose. Now that I think about it, however, this could be a really effective stay-away-from-my-cookies tactic. Hmmm...

Ingredients
1.5 cups packed brown sugar (I used dark, & they came out looking burnt...so try light!)
1 cup butter, softened (leave it out & let it soften! DON'T MELT IT!)
1 teaspoon vanilla
1 egg
2 cups oats
1.5 cups flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup semisweet chocolate chips

Directions
Heat oven to 350° F.
In a large bowl, whisk brown sugar & butter until blended.
Stir in vanilla & egg until batter is light & fluffy. Don't over-beat.
Stir in oats, flour, baking soda, & salt.
Stir in chocolate chips.
Drop dough by rounded tablespoonfuls onto an ungreased cookie sheet (parchment paper! parchment paper! parchment paper!), about 2 inches apart.
Bake 9-11 minutes, or until golden. Watch closely, as they will burn quickly past a certain point!

I know they look burnt...but I promise, they weren't!

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PB&C Pretzel Bites

Recipe idea from this website

Okay, let me just start by saying I thought this would be a simple & relatively quick recipe. It most definitely was neither. The peanut butter mixture was next to impossible to roll, & no matter how much extra confectioner's sugar I added, would not stop sticking to my hands. On top of that, the chocolate wouldn't melt - & I even started by doing it the hard way, in a makeshift double boiler! I then resorted to the microwave, where it decided to cook into some other lifeform. Sigh...

In spite of (or maybe because of) how hard they were to make, these peanut-butter-chocolate pretzel bites were scrumptious. The peanut butter & chocolate combination, complemented by the salty & crunchy twist added by the pretzel, was simply to die for. They remind me of my ex-favorite candy bar, Take 5 - no longer my favorite because the Take 5-makers decided to add chopped peanuts to the mix...no thank you! My sisters & I turn up our noses! I made so many that I decided to share with friends & family, & they all raved about them & couldn't stop eating them (thanks Patti, Stephanie, Sheri, & Chris)! So if you have a couple of hours & want to take on a mini cooking project, this recipe is for you. It will be a hit, even if no one realizes how much effort it took!

Ingredients

1 cup creamy peanut butter

2 tablespoons softened butter

1/2 cup powdered sugar

3/4 cup brown sugar

Pretzels

1 bag semi-sweet chocolate chips

Directions

Line a baking sheet with wax paper and set aside.

Beat peanut butter and butter until combined.
Add sugars and beat until combined.
Roll the mixture into small balls and sandwich the balls between two pretzels.
Place in the freezer for 30 minutes.
Melt the chocolate and dip each pretzel bite halfway into the melted chocolate.
Place on the prepared baking sheet.
Chill in refrigerator until chocolate is set.
Top with M&Ms for a little splash of color!

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Hamantashen

Also called "Haman's Ears"

As I mentioned in yesterday's post, the 9-week study of Esther I was involved in drew to a close yesterday. I'm sad to see it end but so incredibly thankful for all the ways it enriched my life, especially regarding the relationships I cultivated with the awesome girls in my group & the immense progress God granted to me through it! If you ever have an opportunity to participate in a Beth Moore study, seize it. She is truly an ignited & captivating teacher!

I won't lie to you - this recipe was kind of a pain to make.  The dough is SUPER dry, crumbly, & difficult to work with. I had to splash it with some water after refrigerating to make it even halfway pliable. Also, wheat flour is kind of an acquired taste...so if you're not a big fan, I would recommend doing a little substitutionary work with a mix of wheat flour & white flour. You could try using only white flour, but I'm not sure how it would turn out.  

The recipe was included in our Esther study workbook because it's a traditional Jewish recipe made for the celebration of Purim. The reason I like this recipe so much, however, is its symbolism. The cookies' triangular shape can represent a depiction of the threefold providence of God, who 1) works out everything 2) according to His good purpose 3) for our good. As Beth Moore put it, "...Every time He shifts us here or moves us there on this earthbound chessboard, He's not just fulfilling His own pleasure regardless of its impact on you. He's also working every detail - even the dreadful ones - to your and my good." God's providence is at work universally (Ephesians 1:11), personally (Philippians 2:13), & beneficially (Romans 8:28).
What a beautiful, comforting, freeing promise!

Ingredients
2 sticks butter (softened)
2 cups sugar
2 large eggs
2 teaspoons vanilla
4 teaspoons baking powder
4 cups wheat flour (or 2 cups white flour with 2 cups wheat, or 4 cups white)
Filling (any fruit butters, jams, or pie fillings...I used Nutella)

Directions

• Cut butter into sugar. Blend thoroughly.
• Add eggs and vanilla, blending thoroughly.
• Add baking powder and then flour, blending thoroughly between every 1/2 cup or so.
• Refrigerate the batter for a few hours (I only did 1 hour & they still turned out fine).
• Roll out the batter to about 1/4" thickness.
• Cut circles in the dough at least 3" in diameter with a cookie cutter or drinking glass (or Nutella lid - perfect size!).
• Put a tablespoon of filling in the middle of each circle.
• Fold up the sides to make a triangle, overlapping the sides so only a little filling shows through the middle.
• Bake at 375°F for 10-15 minutes, until golden brown.

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Pizza Puffs

Recipe idea from this blog

The second I saw this recipe on Pinterest I knew I had to make it for my girl's-bible-study-end-of-Esther party. Fresh out of the oven, they were a hit! (P.S. - I'll have a blog post up very soon containing a special recipe inspired by the book of Esther!)
These little bites are such a cute idea. My best friend Emma & I baked all day long today, & she was nice enough to bring along her photography expertise, which is why the pictures in this post look so good...don't get used to it. We'll be back to my mediocre photos soon enough. ;)
Check out some of her work here.
Don't mind my rather flashy gold & navy fingernails. I graduated this weekend & had to rep my school colors for the last time!
Also...forgive me for not having a photo of the finished product! Like I said, we took them to a party & Emma didn't bring her camera along. But take my word for it...they looked as good as they tasted!

Ingredients

3 cans buttermilk biscuits (10 biscuits per can)

Bag of pepperoni slices (I used turkey)
2 blocks of cheese (I used colby & monterey jack)
1 egg, beaten
Parmesan
Italian seasoning
Garlic powder
1 jar pizza sauce (for dipping)

Directions
Cut the cheese into small cubes (at least 30).
Take a biscuit & flatten it out (working on parchment paper makes these next few steps a breeze, especially when it comes to cleanup).
In the middle, layer a slice of pepperoni, then a piece of cheese, then another slice or two of pepperoni.
Wrap it up like a little present & now you have a little bundle of pizza joy!
Place the bundles seam-side down in a greased 9x13" pan (I ended up not having enough room in just the 9x13" pan, so I used another small pan to hold the rest).
Brush with the beaten egg, then sprinkle the parmesan, Italian seasoning, & garlic powder over top.
Bake at 425°F for 18-20 minutes, until slightly browned.
Serve hot, with cold pizza sauce for dipping...bon appetit!

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Not-So-Fancy Frappuccino

A sweet refreshment that's cheaper than Starbucks...you can't go wrong!

So, I'm really excited about this recipe... I have an affinity for coffee creamer & this is the first recipe I've discovered that uses it! I'm sure there's more out there, but I haven't found them. Maybe I should create one myself. Hmmm...

Anyway, this is another really easy treat. It takes a little more time (since you have to freeze the coffee) but it's well worth it - plus you won't be wasting any more leftover coffee down the drain! I don't ever have leftover coffee since we have a Keurig (which is one of my favorite appliances ever) but people who use coffee pots usually do.

I love this recipe because it is completely customizable - there's an endless combination of flavors, depending on your personal preferences! I used Van Houtte vanilla-hazelnut coffee with Bailey's French Vanilla creamer & it was absolutely delicious. (I know the picture shows 2 different creamers, but I ended up only using the one on the left. Although they're both quite yummy).

 All you have to do is pour coffee in an ice cube tray & wait for it to freeze.

Then, put the cubes in a blender & pour some creamer over them (I forgot to measure how much...but enough to wet the ice cubes, I guess? Use your judgment...), then blend until there are no large ice chunks!

Garnish with whipped cream, flavored syrups, sprinkles, or whatever your little heart desires!

My finished product... :)

 

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Jolly Lollies

Easy, quick, colorful, delicious...what more do you need?
These Jolly Rancher lollipops are sure to be one of those recipes you turn to when you have a bunch of sweets-craving kids to please, a party to bring a small dessert for, or simply a few minutes to spare.
I wish I could say this idea was one of my own, but I have this website to thank!

All you need:

• Jolly Ranchers
• Lollipop sticks

...really. I told you it was simple!

Preheat your oven to 275 degrees. Line a baking sheet with foil, then lay a sheet of parchment paper over it (super easy to clean up...another plus). Place Jolly Ranchers together in groups of 3, creating whatever color/flavor combinations you like! Make sure you leave several inches of room in between each group so that you'll be able to place the sticks without touching the other groups (seriously, leave a lot of room...I didn't the first time, & that didn't go so well).

Put them in the oven for 6 minutes.

After removing them from the oven, place the stick in & roll it around to coat it. Make sure you put the sticks in immediately after removing the lollipops from the oven, & work quickly... or else they harden. I found out the hard way.

 Cool for a couple of minutes, then carefully remove from the parchment paper. Enjoy!

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