Raspberry Dark Chocolate Shortbread Cookies

April 14, 2017April 13, 2017 / Jodi / 54 Comments

Raspberry Dark Chocolate Shortbread Cookies.

Is anything more divine than tart, sweet raspberry and velvety, dark chocolate?

Then combine it with a flaky, buttery shortbread cookie?!

Heaven in a bite – right?!

These little gems are the most recent cookie baking project for the wedding cookie table.

I think you might want to make some of these too!

Raspberry Dark Chocolate Shortbread Cookies

Servings: 5 dozen
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Ingredients:

1 cup butter, softened
1 1/3 cup sugar
2 tsp. vanilla extract
4 cups flour
1 cup raspberry jam
16 oz. dark chocolate, melted

Directions:

Cream butter, sugar, and vanilla until creamy with electric mixer. Gradually add flour and combine until dough forms.

Refrigerate dough at least 2 hours.

When ready to bake, preheat oven to 350 degrees F.

Roll dough into 3/4″ balls. Place on baking stone about an inch apart. Press small indentation in center of dough with your finger. Place a 1/4 tsp. raspberry jam in indentation.

Bake for approximately 12 minutes until lightly browned on edges. Let cool 5-10 minutes on baking stone, the remove to cooling rack to cool completely.

Once cooled, melt chocolate and spoon into plastic bag. Snip corner and drizzle on top of cookies.

Enjoy!

Cheers & Hugs,
Jodi

Peanut Butter Cup Cookies

March 30, 2017March 29, 2017 / Jodi / 33 Comments

Peanut Butter Cup Cookies.

The wedding cookie table baking continues with another classic.

Most everyone loves a little cookie cup with a Reese’s Peanut Butter Cup in it – right?

So many wonderful little treats you can bake in mini muffin pans!

Peanut Butter Cup Cookies

Servings: 6-7 dozen
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Ingredients:

1 cup butter, softened
1 cup white sugar
1 cup brown sugar
1 cup peanut butter
2 eggs
2 tsp. vanilla extract
4 Tbsp. milk or half & half
1 tsp. salt
2 tsp. baking soda
3 1/2 cups all-purpose flour
70-80 miniature Reese’s Peanut Butter Cups

Directions:

Preheat oven to 375 degrees F.

Cream together butter, sugars, and peanut butter until light and fluffy. Beat in eggs, vanilla, and milk. Mix in salt and baking soda, and finally flour just until incorporated.

Roll dough into 1 inch balls and place in ungreased nonstick mini muffin pan. Bake 7-8 minutes.

Remove from oven, and immediately press a miniature Reese’s peanut butter cup into each ball. Cool and carefully remove from pan.

Enjoy!

Cheers & Hugs,
Jodi

Hershey’s Kiss Brownie Bites

March 21, 2017March 20, 2017 / Jodi / 54 Comments

Hershey’s Kiss Brownie Bites
might just be the ultimate little treat
for the inner chocoholic in
all of us (well – 99.999999% of us… Hard as it is to believe – there is an itsy bitsy, teeny tiny population of people on this earth who do not like chocolate!)

But for the rest of us….
Imagine a bite-sized scoop of Ghiradelli Double Chocolate Brownie mix
baked to perfection of fudgy center with slightly hardened and cracked outside
in a mini muffin baking pan (be sure to line) and topped off with a smooth, creamy milk chocolate Hershey’s Kiss.

Not only are they sheer decadent delight, they are about as easy to make as desserts come.

I have started baking for my son’s wedding next month. We have a unique tradition in our little part of the world that requires an overflowing cookie table at weddings. The cookies are eaten for appetizers, dessert (along with wedding cake), and supplied to take home in to-go boxes. I’m happily in charge of the cookie table for the wedding, so a baking I will go.

I started with these little brownie bites and will be stocking the freezer with chocolate chips and apricot kolaches and lots more in the coming weeks!

Wedding cookie table or not, you are going to want to try these. Your friends and family will thank you, and you won’t be sorry!

Hershey's Kiss Brownie Bites

Servings: 24
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Ingredients:

1 18 oz. box Ghiradelli Double Chocolate Brownie Mix (or your favorite)
1/4 cup water
1/3 cup vegetable oil
1 egg
24 Hershey’s Kisses

Directions:

Preheat oven to 325 degrees F.

Line mini-muffin baking pan with foil mini-muffin liners.

Prepare brownie mix according to package directions by combining mix, water, oil, and egg. Scoop batter into foil liners to 3/4 full.

Bake for approximately 12 minutes. While brownie bites are baking, unwrap Hershey’s kisses. Remove from oven and immediately insert a Hershey’s kiss into the center of each brownie bite. Press gently. Allow to cool. The kisses take a while to set, so be careful.

Enjoy!

Cheers & Chocolate Kisses,
Jodi

Cake Pops! Tips for Beginners

March 8, 2017March 7, 2017 / Jodi / 58 Comments

Cake Pops! Tips for Beginners.

I adore cake pops!

Because… really… what could be better than a bite-sized morsel of cake dunked in chocolate? And then maybe adorned with sprinkles?!

They are delicious and pretty and cute; but until this past weekend, I had never tried to make them.

I wanted to practice for an upcoming event or two, so I read and researched and asked around and gave them a whirl this past weekend.

They are really not that difficult, but there are a few tricks to success. I thought I would provide a few tips that helped make mine turn out delicious and beautiful! At least that is the consensus I got from the party I took them to as “practice” pops.

To make cake pops, bake a cake mix – whatever you favorite flavor is. Then follow these tips for success.

Freeze cake – even if overnight. It allows you to plan ahead and also adds to the moisture of the cake. Simply place baked cake – crumbled, broken pieces, or all in one piece – in a large Ziploc bag in the freezer.
1 boxed cake mix makes approximately 3 dozen cake balls.
When ready to assemble, defrost the cake and crumble to fine crumbs with your hands in the bag.
Add only enough frosting (ready made works perfect) to add a bit of “glue” for forming and holding balls together. I used 1 heaping tablespoon – that is it! This allows your cake balls to truly taste like cake.
Scoop crumb mixture with a small scoop to form uniformly-sized 1 inch balls. Then roll with your hands to round ball.
Melt chocolate candy melts in microwave in a deep cup that is not too wide to allow for ease of dipping. It only takes 1 1/2 – 2 minutes.
Dip tips of sticks into candy melts and insert into cake balls.
Refrigerate or freeze for at least a half hour or several hours.
Remelt chocolate at 30 second intervals until desired consistency.
Dip cake balls on sticks into chocolate candy melts. Allow excess to drain.
Place on parchment paper if using with stick up, and sprinkle with jimmies or edible glitter.
Stick into styrofoam if using cake ball up and decorate as desired.
Make ahead up to 3-5 days if needed – no more than 7 days. (there are horror stories of moldy cake balls made too far ahead of time)
I found this site – Heavenly Cake Pops – to be extremely informative.

Have fun and enjoy!

Cheers & Hugs,
Jodi

Peanut Butter Banana Bread with Chocolate Chips

February 26, 2017February 25, 2017 / Jodi / 48 Comments

Peanut Butter Banana Bread with Chocolate Chips.

I had a few bananas hanging out that were getting very ripe, so I decided to make a loaf of banana bread yesterday morning.

Instead of making my usual, I wanted to try something different. Knowing how yummy peanut butter toast is with sliced bananas (right??!!), I thought peanut butter would be a wonderful addition to banana bread. And while I was at it, why not throw in a few chocolate chips?!

Thinking I was a genius for coming up with this idea, I searched online just in case. Well of course others had tried this combo! (Where have I been?!) I found a few different versions, so I took what I liked from them and adapted to come up with this one below. It was delish! The peanut butter is subtle, but adds a wonderful new twist. This bread is SUPER moist and really wonderful warm out of the oven.

Hope you’ll give this twist on banana bread a try!

Peanut Butter Banana Bread with Chocolate Chips

Servings: 1 loaf
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Ingredients

4 medium ripe bananas, mashed
1/2 cup creamy peanut butter
1/2 cup sugar
1/2 cup brown sugar
1/3 cup buttermilk (I make by mixing milk and a dash of vinegar)
1/4 cup vegetable oil
2 eggs
2 tsp vanilla extract
1 tsp baking soda
1/4 tsp salt
2 1/4 cups all-purpose flour
1 cup semi-sweet chocolate chips or chunks

Directions:

Preheat oven to 350 degrees F. Grease or spray a large bread loaf pan (of course I use a stoneware bread pan), then line with parchment paper allowing it to hang over the edges for easier removal.

In a large bowl, combine first 8 ingredients. Mix well. Add baking soda, salt, and flour. Mix until combined. Gently fold in chocolate chips reserving a handful to sprinkle on top. of batter.

Pour batter into prepared pan. Bake approximately one hour or until toothpick inserted in center comes out clean. If the bread starts getting too brown, place a tent of foil over top at around 45 minutes.

Cool in pan for 10 minutes, then lift out by grabbing parchment paper. Cool on wire rack.

Enjoy!

Cheers & Hugs,
Jodi

Strawberry Chocolate Ganache Tart with Oreo Cookie Crust

February 16, 2017February 15, 2017 / Jodi / 51 Comments

Strawberry Chocolate Ganache Tart with Cookie Crust (No Bake).

You may recall seeing this dessert I made for our Valentine’s Couple Camp Party. I promised then that I would share the recipe.

I have to tell you… this dessert is not only beautiful and elegant looking, it is so simple, uses only five basic ingredients, and is possibly the most luscious chocolate dessert I have EVER tasted. And I’m really not exaggerating. I absolutely loved this tart!

I typically make dessert, but just taste enough to know it is okay to serve. This one, however… I not only had the evening of our party, I ate the last leftover slice!

I am certain I will make this tart again.. and again. It is a great dessert for ANY occasion, any season, anybody. I would take this to a summer picnic. I would make this for a birthday “cake.” I would make this for a Christmas dinner dessert. I would make this for ANY reason.

I originally came across this recipe posted by Mary at HomeisWheretheBoatis, and I only tweaked it slightly. Thanks for sharing Mary!

I so hope you will give this a try, and I cannot wait to hear how you like it!

Strawberry Chocolate Ganache Tart with Oreo Cookie Crust (No Bake)

Servings: 12
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Ingredients:

1 pkg. Oreo Cookies (approx. 32 cookies)
1/2 cup (1 stick) butter, melted
12 oz. of Your Favorite Chocolate (I used Baker’s German Sweet)
1 1/2 cups Heavy Cream
Strawberries

Directions:

Place Oreo cookies in a gallon size Ziploc bag. Then place entire bag in another bag to double (so you can crush them without making a mess!) Crush Oreo cookies using a heavy rolling pin, your hands, or whatever way you prefer to smash them fine enough to make a crust from. (The original recipe calls for pulsing them in a food processor, so feel free to do that if you have one.)
Pour melted butter into the bag. Zip to close again and completely incorporate the cookie crumbs and butter using your hands. Pour crumb and butter mixture into an 11″ tart pan. Pat onto bottom and up sides of tart pan. Refrigerate to firm up for one hour before preparing and adding filling.
To make filling, break up chocolate and place in a heat-proof bowl. Bring heavy cream to a boil in a small sauce pan. As soon as it boils, pour over chocolate. Let sit for a couple minutes to soften the chocolate, then slowly whisk until until smooth and fully incorporated. Pour into chilled, firm crust. Refrigerate for 4-6 hours or overnight.
Garnish with strawberries (red raspberries would amazing too if you prefer!). Drizzle melted chocolate over all if desired. I also sprinkled just a tiny bit of sea salt flakes, which gave it an amazing, but subtle taste burst. And then – any cookie crust crumbs that fall off when you remove the tart bottom from the sides of the pan can be thrown on top too.

Enjoy! I know you will!

Cheers & Hugs,
Jodi

A Valentine Couples Camp Party

February 13, 2017February 12, 2017 / Jodi / 55 Comments

This past weekend, a gang of our bestie couple friends got together to celebrate love and friendship.

My McHendy “sister,’ Jill, and I collaborated to plan what we called “Valentine’s Couple Camp.”

Those of you that have been hanging around here at TheCreativeLifeinBetween for a while might remember our first Couple Camp Weekend Retreat that I posted about here.

Unfortunately, we missed a year… I guess weddings, babies, life… got us too involved. But when Jill called a couple weeks ago and said we should do another Couples Camp for Valentine’s Day, I was all in and offered to host at our home.

And so we did.

Bubby and Glenn were assigned appetizers, and boy did they rock the theme! Check out all the ways you can make food into hearts!

I created a special “Love Potion” cocktail to toast the beginning of our time together. I mixed 1/3 Grand Marnier Signature Collection No. 2 Raspberry Peach with 2/3 champagne and garnished with a fresh red raspberry. Yum!

Jill is our illustrious “camp” activities director. After a silly group photo,

Jill and I sent the rest of the gang to the bar, while we laid out the all the materials for everyone to create their own “Love Shack” out of chocolate graham crackers and candy (a Valentine gingerbread house of sorts). Everyone was given a flag to name their Love Shack and 20 pennies to distribute into shot glasses after everyone finished and presented their masterpieces to vote on the best.

We had some serious creativity going on. Check it out!

Hubby made his into “Camp Happy Beginning” reminiscent of the early days of love and not having much but feeling like everything is a rainbow …. or something like that… if you can imagine…

Mary made hers into “Mary’s Cozy Cottage” decorated with a comfy couch and chairs and a big colorful outdoor patio…

I was much busier laughing and taking pictures under the guise of “hosting” to focus too much on mine, but came up with this pretty lame “McKinney Love Shack.”

Bubby lovingly created the “McKinney B&B.”

and her Glenn created “Glen’s Gang Bang Getaway.” No explanation here. You can use your own imagination.

Jim cracked us up with his creation. Simple, but with a funny and politically-inspired statement. His “American” themed love shack had three characters involved… “I’m a Russian” on his way to the love shack, “Himalyan” in the love shack, and “He’s a Finnish” leaving the love shack…

Jill’s was a fabulous “Jill’s Sweet Shack” with a candy paved lane.

But Todd stole the show with his outhouse-themed love shack complete with cut out crescent moon doors.

We assigned Mary the entree knowing she would make all of our tummies happy, and she did not disappoint! In fact, we were so into her amazing stuffed shells, meatballs and spare ribs in homemade Italian sauce, I forgot to photograph it! Thankfully, she left a few for us to enjoy for dinner the next day, so I took a quick photo of our leftovers. Which, by the way, tasted just as magnificent! Thanks Mar!

I made a simple salad and sliced up some fresh bread to accompany Mary’s entree,

and we gave another toast to friendship!

I had fun preparing for our guests by tidying up the guest rooms,

including a quick convert of the nursery with an air mattress bed,

and placing heart-shaped Dove Red Velvet Chocolates on pillows.

I set the table with red plates and chocolate heart treats…

and even little heart shaped spoons!

Aren’t they adorable!

I was assigned dessert, so a chocolating I went. You already know about my chocolate-dipped wafer cookies and Ultimate Reese’s Peanut Butter Cookies which I had out, but I also made a bouquet of chocolate-dipped strawberries,

and the most amazing and simple No Bake Chocolate Ganache Cookie Crust Tart I saw on another blog.

I’ll share this recipe soon. It is seriously amazing and uses only a couple simple ingredients!

We talked the guys into playing Couples Scattegories and had fun staying up late drinking and talking until later than any of us ever stay up.

Hubby made omelets to order the next morning after we all awoke… later than we usually get up.

What a joy to have such wonderful friends to share time and our home with!

And quoting Jill from last time, I once again share:

“I recommend that all of our friends coordinate a Couple’s Camp weekend. Great fun. Lots of laughter. Many life stories shared. And the realization that life long friends and connections are priceless! So go make some memories!”

Thanks for the memories dear friends!

Cheers & Hugs,
Jodi

Chocolate Dipped Sugar Wafer Cookies

February 10, 2017February 9, 2017 / Jodi / 39 Comments

Chocolate Dipped Sugar Wafer Cookies.

Remember those light, crispy, sweet wafer cookies you loved as a child that came in fun colors and flavors? Vanilla, Strawberry, Chocolate, even Peanut Butter… Oh how I loved them!

Grandma would occasionally get them as a special treat, and we would enjoy them as a late night treat on a hot summer night while sitting outside on the swing catching a cool breeze that could not be felt sitting in the overheated non-air conditioned house.

I hadn’t thought about these sugary treats for years, but I recently stopped in a local candy shoppe where they featured a pair of these sweet little cookies dipped in chocolate, sprinkled with colorful sprinkles, and wrapped in cellophane. I couldn’t resist trying – even at the crazy price they were asking… several dollars for two little treats.

Well – OMG – there were delish! And I realized they would be so easy to make! So I found them at my local grocery store, where a whole package of sugar wafer cookies cost a whopping 99 cents!

I dipped them in chocolate, sprinkled them with fun Valentine sprinkles, and I’ll be sharing them with some friends I love dearly this weekend!

Cheers & Hugs,
Jodi

The Ultimate Reese’s Peanut Butter Cup Cookie & That Something about Baking

January 15, 2017January 14, 2017 / Jodi / 61 Comments

The Ultimate Reese’s Peanut Butter Cup Cookie

A few months ago, I recall my youngest son, watching me mix together a batch of cookie dough, asking, “Do you actually enjoy doing that? Seems like a lot of work!”

I thought about it.

It is a bit tedious.

It makes a mess in the kitchen.

I could be binge-watching Gilmore Girls on Netflix or painting or exercising or reading or so many other things.

But…

There’s something about baking…

There’s something about using Grandma’s old tin measuring cup and reminiscing about childhood summers.

There’s something about the way the house smells like home when you bake.

There’s something about the smiles you know will emerge when hubby sees stacks of cookies cooling on racks when he comes home or comes in from out of the cold.

There’s something about making goody packages to send home with your kids (even though they are grown and on their own and perfectly capable of making themselves).

There’s something about taking a special treat into the office for a long day of meetings and seeing your co-workers’ faces light up.

There’s something about taking a plate of cookies to the Thursday night gang at John’s Bar and watching your buddy eat one cookie before his dinner and two after.

There’s something about trading a cookie or piece of cake with Cliff the mailman when he delivers a package and handful of mail right to the kitchen door (with a treat always in hand for your furry kid).

There’s something about your kids’ friends saying “You make the BEST cookies Mom M!”

So you see – baking is more than the chore of mixing butter and sugar and flour. It’s about creating happiness.

When I read a recent blog post by one of my very favorite blog writers, Pam at Catching My Drift, I knew I HAD to try her cookie recipe. Pam is not a food blogger, but a storyteller – a GREAT storyteller I might add. And the story she wove about her persistent and passionate quest to recreate her ultimate cookie painted a picture of the most heavenly bite on earth. Pam tells the story of how she loves sitting in the Starbucks snack bar of her local Barnes & Noble noshing on the most amazing Reese’s peanut butter cookie while sipping dark Italian roast and paging through glossy magazines. You must read about her 35-year quest to recreate this cookie and the surprising place she found the recipe.

Well, dear Pam, we were certainly not disappointed in this Ultimate Reese’s Peanut Butter Cookie! It is indeed the ultimate. It is a new favorite of hubby’s. And it will now be a staple in my cookie recipe collection! They are super crispy on the outside edges and tender and soft on the inside. The perfect combination of texture and flavor.

Here is the recipe as shared by Pam (which of course I doubled – because I knew I had to share)!

Reese's Peanut Butter Cup Cookies

Servings: 2 dozen
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Ingredients:

1 cup margarine (I used butter)
1 cup peanut butter (I used Jiff Creamy)
1 cup white sugar
1 cup brown sugar
2 eggs
1 tsp vanilla
2 1/2 cups flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
Candy or chocolate of your choice to mix in (I used 4-6 Reese’s peanut butter cups, chopped, and 1/2 cup chopped Hershey’s Kisses.)
Sugar for dipping

Directions:

Preheat oven to 350 degrees F.

Beat first six ingredients until fluffy. Add next four ingredients. Blend well. Fold in chopped candy. Shape into 1 1/2 – 2 inch balls. Roll in sugar. Place 2 inches apart on ungreased cookie sheet. Flatten with sugared bottom of glass. Bake 12-15 minutes or until browned on the edges and beginning to crinkle. Remove from oven, and cool completely on wire cooling rack.

Enjoy immensely!

Cheers & Hugs,
Jodi

A Christmas Cookie Exchange Party

December 18, 2016December 17, 2016 / Jodi / 52 Comments

My sweet daughter-in-law never ceases to amaze me! With a brand-new baby, she still managed to pull off the loveliest of Christmas Cookie Exchange parties this past weekend. I am so proud of her. I love that she values creating traditions and memories for her family…. and admire that she does it on a few hours’ sleep each night!

This year, three new babies attended the party. Although our granddaughter is the first grandie on our side, she is the fourth on her other side – three of which were born this year! What a joyful occasion.

Of course no cookie exchange party is complete without a hot cocoa bar (oldest nephew’s fave – especially when stirred vigorously with peppermint candy cane sticks). And my daughter-in-law’s s’mores cookies made it even more special.

And don’t veggies taste better when shaped into a Christmas tree on the platter?

And cheese and sausage on a bed of aromatic rosemary shaped into a wreath?

Deviled eggs are more festive, too, when dyed red and green.

There is nothing like Christmas through the eyes of children and passing down traditions.

Lovin’ from the oven! The best kind.

Cheers & Hugs,
Jodi

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the creative life in between

cherishing the moments and exploring my passion for creativity… through art, photography, food, and writing

Chocolate

Cake Pops! Tips for Beginners

Peanut Butter Banana Bread with Chocolate Chips

Peanut Butter Banana Bread with Chocolate Chips

A Valentine Couples Camp Party

Chocolate Dipped Sugar Wafer Cookies

The Ultimate Reese’s Peanut Butter Cup Cookie & That Something about Baking

Reese's Peanut Butter Cup Cookies

Raspberry Dark Chocolate Shortbread Cookies

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Peanut Butter Cup Cookies

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Hershey's Kiss Brownie Bites

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Peanut Butter Banana Bread with Chocolate Chips

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Strawberry Chocolate Ganache Tart with Oreo Cookie Crust (No Bake)

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Reese's Peanut Butter Cup Cookies

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