I am a self-confessed peanut butter & chocolate lover and I wanted to create an over-the-top ultimate peanut butter and chocolate cookie packed with my favourite peanut butter-chocolate treats. I started with my favourite peanut butter oatmeal cookie dough base and then packed it with FOUR different treats . . . Chipits Reese Peanut Butter Chips, Reese’s Pieces, Reese’s mini peanut butter cups and semi-sweet chocolate chips. As my kids would say . . . BAM! WHAT?! (you all watch Liv & Maddie right? LOL!). Anyway, these are one of my best PB-Chocolate treats yet and a great recipe to use for some of that upcoming Halloween chocolate : )
- 1/2 cup unsalted butter, at room temperature
- 1/2 cup smooth light peanut butter (not natural)
- 1/2 cup packed light brown sugar
- 1/2 cup granulated sugar
- 1 egg
- 1 teaspoon pure vanilla extract
- 1 cup all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon kosher (coarse) salt
- 1/4 cup milk
- 1 1/2 cups old fashioned (large flake) oats
- heaping 1/3 cup semi-sweet chocolate chips
- heaping 1/3 cup Reese’s Pieces
- heaping 1/3 cup peanut butter chips
- heaping 1/3 cup chopped-up peanut butter cups (or mini PB cups)
- Preheat oven to 350 degrees.
- In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and peanut butter together until light and creamy. Add the sugars and cream until well combined and light and fluffy.
- Add the egg and vanilla, mix well.
- In a separate bowl whisk together the flour, baking powder salt and oats.
- Add the flour and oat mixture to the mixer alternating with the milk in 3 additions (flour, milk, flour, milk, flour).
- Stir in the chocolate chips.
- Using a medium cookie scoop (1 1/2 tbsp size), scoop dough one dozen at a time onto a silpat or parchment paper lined baking sheet. Flatten the tops slightly to form a 2″ round.
- Bake or 12-14 minutes, or until lightly browning on the edges. Let cool for 2 minutes and then transfer to a cooling rack. Enjoy with a big glass of milk!
We recently had a wonderful trip to Quebec City at the beginning of October with my husband and two daughters. We decided to make the trip not only to visit this beautiful city, but also to watch the Synchronized Swimming World Cup which was taking place at Laval University. Three things I love all in one place . . . synchro, travel and wonderful food! We were extremely lucky to have stunning early Fall weather making our sightseeing around the city picture perfect. I highly recommend making the trip, the old city is a UNESCO world heritage site and overall it is a beautiful place to visit with great food and great hospitatlity. Check out this site for more info: www.quebecregion.com.
So, of course while travelling I must also do good research : ) We had a great time eating our way around town and here are the highlights of the establishments we visited . . .
Café-Boulangerie Paillard – I am in love with this place, so much so that we went 3 days in a row. The BEST pastries I have ever had (we sampled a bunch!) and lovely lattes. I also bought some of their homemade fleur de sel caramel which is out of this world!
Le Marché du Vieux-Port – A beautiful waterfront indoor farmer’s market with lovely produce and home made goods. We bought maple sugar candies, home made jams, and apples to munch on while we walked the city. The vendors were very friendly and we enjoyed samples of apple butter, fall strawberries, nougat and foie gras as we shopped.
Au Petit Coin Breton – A lovely lunch of perfect French Onion Soup and Crepes! Good kids menu too – with a surprise dessert for the children.
Pub St. Patrick – Our first stop and a fun atmosphere – we had great fish and chips and steak frites
Chez Ashton – Poutine from Quebec, enough said!
Bistro L’Accent – Delicious breakfast of HUGE omelettes and warm baguettes with jam, they also had a really nice children’s menu – my daughter had a enormous beautiful plate of waffles with fruit.
That is the best from our trip and I hope we travel back again to explore more and enjoy more of the great restaurants around the city! I also can’t wait for our next adventure, hmm what city should we do next?
Happy Thanksgiving everyone! I hope you all had a great holiday and wonderful feasts with your families. To follow up with my Homemade Turkey Stock recipe posted on Momstown Recipes, here is my hearty Turkey Noodle Soup that you can make with that delicious stock! If you do not have homemade stock just substitute some cartons of low sodium chicken or vegetable stock.
- 6 cups of Homemade Turkey Stock (or storebought chicken/vegetable stock)
- 1 tsp extra virgin olive oil
- 1 cup of chopped carrot
- 1 stalk of celery, diced
- 1/2 cup diced onion
- 1/2 tsp (1 clove) of garlic
- A hearty pinch of Kosher Salt
- A few grinds of freshly ground black pepper
- Pinch of Italian Seasoning
- 1 tsp of all-purpose flour
- 2 cups of leftover turkey, diced or shredded
- 2 cups egg noodles (I used No Yolks Extra Broad), cooked according to package.
- Heat a large pot to medium-high heat. Add olive oil and sauté carrots, celery, onion and garlic for a few minutes. Season with salt, pepper and Italian seasoning.
- Add teaspoon of flour and cook for 1 minute (to assist the soup thicken a bit) – you can omit if desired.
- Pour in the stock and bring to a gentle boil.
- Once veggies are soft (do a taste test check), add turkey and noodles and heat through on a simmer for a few minutes.
- Do one last taste test and add seasoning if needed to suit your taste.
- Serve with some nice crusty bread and enjoy your homemade soup!
Don’t throw our that turkey carcass! You can make your own homemade stock – easy and freezeable for making your own soup. I tried this recipe the day after last Christmas and it turned our great! Love being able to make use of the entire turkey. In addition to making soup (will post the recipe next week!), you can use the stock for quinoa recipes (replacing the water) or in any other recipe requiring chicken/turkey stock.
Link to my recipe featured on momstown.ca and check out more of their great recipes and Thanksgiving ideas for your family!
Getting ready for Canadian Thanksgiving weekend? Here are some of my favourite holiday appetizers, mains, sides and desserts to help you in the preparation of your feast!
(PS – just got back from a great trip to Quebec City last week and will have a new post filled with our adventures soon!)
Crostini with Fig Jam and Gorgonzola
Janet & Greta’s Spinach & Artichoke Dip
Turkey Breast Roast
BBQ Turkey Breast
Sweet Glazed Carrots
Quinoa with Roasted Butternut Squash, Spinach, Pecans and Dried Cranberries
Pumpkin Pie with a Shortbread Crust
Pumpkin Streusel Coffee Cake
Grandma’s Apple Cake
It is a Momstown Recipe Monday, and in honour of the first day of Fall and apple season I have made delicious authentic Polish Apple Fritters. My grandmother (who will be 88 next week!) used to make these and I wanted to re-create this special treat. I always love learning Polish recipes so that the tradition can continue with my family and so my two daughters will learn to love all the delicious foods that are part of their heritage. These fritters are so tasty – crispy on the outside with warm soft apple on the inside.
Check out the recipe here: http://momstown.ca/recipe/apple-fritters
If you are looking for more great apple recipes try Grandma’s Apple Cake recipe which I posted last year (highly recommend this one, it is really good – one of her special recipes) as well as my delicious Cranberry-Apple Muffins for school or work lunches!
So I have the baking bug now that cooler air has made summer disappear all too quickly. First thing I wanted to do this weekend is bake cookies! These are delicious cookies are packed with oodles of semisweet chocolate chunks, ground pecans, and white chocolate chips – perfect to welcome back Fall (but I am sad to see summer go!!).
Recipe makes 28 cookies using a medium cookie scoop (1 1/2 T capacity).
- 1.2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon baking soda
- 1 teaspoon of hot water
- 1 1/2 cups of all purpose flour
- 1/4 teaspoon kosher salt
- 1 cup of pecan halves, coarsely ground in a mini food processor or finely chopped
- 1 cup of good quality semi-sweet chocolate chunks
- 1/2 cup of white chocolate chips
- Preheat the oven to 350 degrees and prepare cookie sheets with parchment paper or a silpat liner
- In the bowl of an electric mixer cream butter and sugars together until light and creamy.
- Add the egg and combine well, then add the vanilla.
- Combine the baking soda with the hot water and add the liquid to the cookie batter and combine.
- Add the kosher salt to the flour and whisk to combine, then add to the mixer combining well.
- Add the pecans, chocolate chunks and white chocolate chips to the dough and stir to combine.
- Using a medium OXO scoop (1 1/2 tablespoon capacity) or spoons drop dough onto the baking sheet. Flatten the tops of the cookies to form “coins” so the cookie bake evenly into perfect circles.
- Bake for 10-12 minutes or until lightly golden.
- Remove from oven, let rest for 5 minutes on the baking sheet, then transfer to a cooling rack to cool completely.
- Tip: After step #7 you can place the ready to bake raw cookies into the freezer on a parchment lined baking sheet. Once dough is frozen solid remove the cookies and place in a large freezer bag to enjoy anytime without the prep work! Bake from frozen until golden (may need a an extra minute or two).