Sunday, September 16, 2012

Kitchen Aid

Lately I've had this need to be in my kitchen. I've been dying to try new recipes for sweet treats and expand my general dinner menu. Am I bored with what I've been doing? Not really, I just need to add a bit of variety to my list of recipes. Plus, all this baking and cooking is satisfying this need for a creative outlet. I'm looking for something out of my ordinary and this is helping for the time being. A little kitchen aid, if you will.

I went last week and picked up a recipe journal from Barnes & Noble. Pryo Man and I decided we need to keep track of some of the new things we try and keep a running list of our favorites. It's interesting combining our two palates together. We often times have different ideas of what sounds good or looks good. This little journal might help us create our own cookbook of old favorites and new.

I turned to my one of favorite cookbooks from The Pioneer Woman, Food From My Frontier, for her Chicken Parmesan.  Delicious. This was my second time to attempt this recipe, the first being a couple years ago and I'm glad I took another stab at it. Takes a little bit to get it all ready, but I'm really glad I took the time. It was so worth it!

Janson caught me sauteing the onions and garlic.  

Table is set with our beautiful china. 


Dinner is served! Turned out pretty nice if you ask me and tasted even better!

Husband approved. 

Well, after dinner was finished and the Pyro Man helped me clean up (sweet man), I decided I needed to mess it all up again and try these Oreo Cheesecake Cookies from the Brown Eyed Baker. I accidentally doubled the recipe by reading the 3 oz of cream cheese as 8 oz. Fortunately I realized my "oops" moment early on and just doubled everything there after. I doomed this batch before even adding the third ingredient...

Part of trying new things is messing up a bit. These cookies looked delicious and really easy and yet, I wasn't really impressed with my outcome. However, I don't think it's the recipe's fault, but perhaps the baker. 

The batter is really great, but I was a bit disappointed with cookies themselves. After 15 minutes in the oven, they looked golden around the edges like the recipe said they should. So I popped them out, looking gorgeous, but incredibly gooey inside. Gooey to the point that both my husband and I wondered if they were even done (And yes, I realize this this a cheesecake cookie, but even cheesecake has some consistency.). 

After  another few minutes in the over, the darn bottoms got too brown, not burned, and the cookies tasted way too chewy. Well, I certainly took care of baking the gooey out of them. Perhaps they were supposed to be just browned on the outside with the super gooey center. Perhaps mistakenly doubling the recipe really was a bad idea (an extra 2 oz cream cheese might have added to the gooeyness...duh). 

I'd like to try these again and see if smaller balls would work better and not doubling the recipe on accident might help. We shall see. Try it for yourself! Even slightly crispy, the cookies have a great flavor to them! 



Oreo Cheesecake Cookies
Yield: About 1 dozen cookies
Prep Time: 20 minutes | Bake Time: 12 to 15 minutes
½ cup unsalted butter, at room temperature
3 ounces cream cheese, at room temperature
1 cup granulated sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
½ cup chocolate chips
1 cup Oreo cookie crumbs --> I recommend running these through a blender or crunch with a rolling pin. I hand crushed mine, hence the giant chunks of Oreo. 
1. Preheat oven to 375 degrees F. Line a baking sheet with parchment paper (No parchment paper in the house, I used non-stick foil. Might have added to the extra browning on the bottom).  
2. In a mixing bowl, cream together the butter and cream cheese on medium speed until smooth and well-combined.
3. Add the sugar and vanilla extract and mix until the ingredients are well-combined. Add the flour and mix on low until the flour is incorporated then add the chocolate chips. 
4. Place the Oreo cookie crumbs in a small bowl. Scoop the cookies into about 1½ to 2″ balls and then roll in the cookie crumbs. Place the cookie balls on the baking sheet. Bake for 12 to 15 minutes, or until the edges are golden and the tops are slightly puffed.
5. Cool on the pan for 2 minutes before transferring to a wire rack to cool completely. Store in an airtight container.


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