COOKIE BUTTER COOKIES

“Ah, Cookie Butter, the Peanut Butter substitute that tastes like a spoonful of Heaven.  Well, actually it tastes like a beautiful harmony of a Sugar Cookie and Molasses Cookie in a creamy paste.  In this case, they add a deep hint of Molasses within each crisp bite.  Enjoy!”

1/2 cup Butter

1 1/2 cups Cookie Butter (about one jar, but still measure)

1 cup Brown Sugar

1 Egg

1 3/4 cups Flour

1 teaspoon Baking Powder

1/2 teaspoon Salt

Sugar for topping

Preheat oven to 350 degrees.

Mix together the butter, cookie butter, and brown sugar.

Mix in the egg.

Mix in the flour, baking powder, and salt.

Take a Tablespoon sized ball of dough and roll in sugar.

Place on a parchment paper lined baking sheet.

FOR A CRISPY COOKIE – Take a fork and make the classic “Peanut Butter Cookie” crosswise pattern in the dough.  Bake for 12 minutes.  Remove from oven, place on a wire rack, and cool for 5 minutes.

FOR A SOFTER COOKIE – Bake for 10 minutes.  Remove from oven, place on a wire rack, and cool for 5 minutes.

Makes about 48 cookies.

Revised Source:  My friend Jan Bishop’s recipe for “Jan’s Favorite Peanut Butter Cookies,” which she made more my 40th Birthday.

I picked up my boys from their week-long tour at Summer Bible Camp and began the two-and-a-half hour drive home.  For the life of me, I couldn’t figure out why they were so grumpy.  Sure, they were tired, but this was a deeper grumpiness.

Soon I realized it.  The boys were upset that I forgot to bring their tablets along for the ride home.  They were captives.  With me.  In the car.  For over two hours.  No electronic devices.  Torture.  Pure Hell.

Sorry, kids.  I’ve got bad news for you.  After the resurrection, Jesus didn’t hook up the Apostles with Wi-Fi and his return trip won’t come via the internet.

Leaving the gym after an early morning workout, I stopped at the front of the YMCA to pick up a cup of free coffee, because well, I’m apparently very old.

So I’m pouring my cup of free coffee, when I notice a raw whole cucumber just sitting next to the coffee service.  Just sitting there.  All alone.

Here’s the strange part.  I really wanted to eat it.  For breakfast.  Because I’m on a diet.  And I’m hungry.  Always.

There was no sign next to the cucumber.  No context at all.  Was it free?  Was it abandoned?  Was it appropriate to even eat a cucumber for breakfast?  Just how pitiful have I become?

Get a hold of yourself, man!  Good Lord!  It’s a cucumber.  Leave it be.  Be strong.  Diets won’t last forever.  And neither will that cucumber, I’ll make sure of that.

M&M BROWNIES ON THE GRILL

“Take brownies to a place they seldom go and enjoy that smile that brownies so often make show.  Enjoy!”

Two 15 oz cans White Beans

1/2 cup Butter

1 cup Semi-Sweet Chocolate Chips

1 Tablespoon Espresso Powder

3/4 cup Sugar

1/4 cup Brown Sugar

2 Eggs

1 teaspoon Vanilla Extract

1 cup Flour

1/4 cup Whole Wheat Flour

1/4 cup Cocoa Powder

1/4 teaspoon Baking Soda

1/4 teaspoon Salt

1/2 cup M&Ms

Heat your grill on high until it is preheated to about 500 degrees.

Open the cans of beans.  Remove the beans and save for later use in some other dish.  Set aside the tin cans, after the paper has been removed from the exterior.

In a microwave, melt together the butter, chocolate chips, and espresso powder.  This takes about 1 minute.  Stir immediately afterward.

Mix together the sugars and melted chocolate mixture.

Mix in the eggs and vanilla extract.

Mix in the flours, cocoa powder, baking soda, and salt.

Mix in the M&Ms.

Fill each tin can about 3/4 full with brownie batter.  You will have some batter remaining that you can eat raw as a snack (I won’t tell).

Turn off one side of the grill (leave the other side on high).

Place the two cans on the side of the grill that is off.  Place the lid back over the grill.

Bake for 30-35 minutes.

Remove from heat.  Cut any burnt brownie off the top.

Scoop out two servings from the center of each can.  Leave any overdone brownies on the sides (don’t feel bad, they made it work, their sacrifice made it all worthwhile).

Makes about 4 servings.

Revised Source:  a random grilling episode of “Chopped” and a hearty set of revisions to Jessica Seinfeld’s “One-Pot Mocha Brownies” recipe.

CHOCOLATE CHIP OFF THE OLD BLOCK COOKIES

“With his brothers away at camp, my 8-year-old son Ben has run of the house with the sitter for an entire week.  What a wonderful sight to see, when I came home to find out that their activity of the day was baking chocolate chip cookies.  The cookies were crispy with plenty of personality and a touch of sass, just like my Ben.  Ah, the apple does not fall far from the cookie tree.  Enjoy!”

5/8 cup (1 1/4 sticks) Butter

2/3 cup Sugar

1 Egg

1/2 teaspoon Vanilla Extract

1 1/3 cups Flour

1 teaspoon Baking Powder

1/4 cup Semi-Sweet Chocolate Chips

1/4 cup White Chocolate Chips

Preheat oven to 350 degrees.

Cream butter and sugar.

Mix in the egg and vanilla extract.

Mix in the flour and baking powder.

Mix in the chocolate chips.

Drop rounded Tablespoons of dough onto parchment paper lined baking sheets.

Bake for 10 minutes or until golden brown.

Makes about 24 cookies.

Revised Source:  “Double Choc-Chip Cookies” recipe in “Homemade Cookies & Muffins” by Jacqueline Bellefontaine and Carol Tennant.

At work, I like to drink Powerade Zero.  A lot of Powerade.  Too much Powerade.  Plus, the more artificial the color, the better.  My innards probably glow.

So today, imagine my delight when a bottle of Powerade looking drink mysteriously appeared on the conference table.

Well, good thing I drink a lot of Powerade, too much Powerade, because my friend, that was not Powerade.  I know.  The note was left for the benefit of others, because I’ve got the power to aid.

Real Powerade on the left, because I know the glow.

TRIUNE KRISPIE TREATS

“I know what you are thinking, ‘Really, Dave?  These are just Rice Krispie Treats.  Nothing special at all.’  Hold it right there!

Sure maybe alone, they are just Rice Krispie Treats, but truly appreciating the variety of the cereal aisle, they become something special.  Something great.  Something beyond the sum of their parts.

Embrace diversity.  Look to the Krispie Treats.  Enjoy!”

3 Tablespoons Butter (times three)

10 ounce bag Mini Marshmallows (times three)

6 cups Rice Krispies

6 cups Cocoa Krispies

6 cups Fruity Pebbles

Over low (or “2 – 4″) heat, melt together 3 Tablespoons of butter and a bag of mini marshmallows.  Stir occasionally.

Remove from heat and stir in 6 cups of one variety of cereal.

Press with greased hands into a greased 9″ x 13” pan.

Repeat with the other two types of cereal.

Thank God for the pure and simple beauty that is the Rice Krispie Treat.

Makes about 24 per pan.

Revised Source:  “Rice Krispie Treats” recipe found on the back of any random box of Rice Krispies by Kellogg’s.

When seeing a cake pop makes you smile :0)

No consumption needed.

When you get out of your car at the gym and you see this Pokemon “Energy” card on the ground…

and you realize, “Yep, it might be a good time to give my muscles some rest, if the good Lord thinks that I need some extra energy this much.”

YADA YADA BROWNIES

“Looking for the perfect dessert to pair with your puffy shirt?  Got just the thing for you.  Nothing sneaky about this recipe.  In fact, these brownies are gold, Jerry.  Gold.  A rich brownie recipe from Jessica Seinfeld that will make you think of syndication.  Word of warning:  make sure to bake them long enough or you will risk brownie shrinkage.  Enjoy!”

1/2 cup Butter

1 cup Semi-Sweet Chocolate Chips

1 Tablespoon Espresso Powder

3/4 cup Sugar

1/4 cup Brown Sugar

2 Eggs

1 teaspoon Vanilla Extract

1 1/4 cups Flour

1/4 cup Cocoa Powder

1/4 teaspoon Baking Soda

1/4 teaspoon Salt

Preheat oven to 350 degrees.

Microwave together the butter, chocolate chips, and espresso powder, just until melted.  Let cool for 2 minutes.

Mix together the melted chocolate, sugar, and brown sugar.

Mix in the eggs and vanilla extract.

Mix in the flour, cocoa powder, baking soda, and salt.

Pour into a 8″ x 8″ baking pan that has been coated with cooking spray, lined with parchment paper, and dusted with flour.

Bake for 30 minutes or until a toothpick comes out clean.

Let cool completely.

Remove brownies by lifting up with parchment paper.

Cut and enjoy!

Makes about 16 brownies.

Revised Source:  “One-Pot Mocha Brownies” recipe in “Food Swings” by Jessica Seinfeld, as seen in the April 30, 2017, issue of “Parade Magazine.”