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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