An interesting combination and my obsession with the recipe until I finally made them!

I saw this recipe on a cooking blog a few weeks ago. It has been on my brain ever since. It has all of the elements of a perfect cookie. Sweet, salty, crunchy and yummy! I decided that I needed to just make them and so I would stop thinking about it. They were even better then I thought they would be. My favorite part is the cookie dough. There is something almost obsessive about these cookies. I have to admit I made them twice this past week. I took them to places and shared both batches after they were cooked but I did eat my share of the wonderful cookie dough! Enjoy with cold milk.  I found out the dough does freeze well.

 White, Dark Chocolate and Pretzel Peanut Butter Cookies…with Sea Salt
1 stick softened butter, 8 tablespoons
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 cup white chocolate chips, to melt
1 1/4 cups creamy peanut butter (reserve 2 tablespoons to add to melting white chips)
1 large egg
2 teaspoons vanilla
1 1/4 cups all purpose flour
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
1 cup broken pretzel pieces

1 Cup dark chocolate chips

1. Preheat oven to 350 degrees F. Cream butter and sugars until light and fluffy. Melt white chocolate chips and 2 Tablespoons peanut butter over a double boiler until melted. Add melted chocolate chips and remaining peanut butter to beaten butter and sugars. Beat in egg and vanilla.

2. Place flour, baking soda and salt in bowl; mix to combine. Add to wet ingredients until just combined then pour in pretzels and additional white chocolate chips. With a cookie scoop, scoop dough onto a silpat or parchment lined baking sheet. With the palms of your hand, gently press down each cookie to about 1/2 inch in thickness. Sprinkle each cookie with a touch of sea salt. Bake for 12-15 minutes or until edges become golden and slightly crisp. Let cool for 10 minutes on baking sheet before removing.

3 dozen cookies

Minestrone Soup

This was a great day for homemade soup. I found a recipe from Ellie Krieger that I have been wanting to try for Minestrone Soup. I did add some extra vegetables to the original recipe. It turned out great. Enjoy!

Minestrone Soup
Recipe courtesy Ellie Krieger for Food Network Magazine
Prep Time: 15 min Inactive Prep Time: -- Cook Time: 30 min Level:
Easy Serves:
6 servings Ingredients

2 tablespoons extra-virgin olive oil
1 large onion, diced
4 cloves garlic, minced
2 stalks celery, diced
1 large carrot, diced
1/3 pound green beans, trimmed and cut into 1/2-inch pieces (about 1 1/2 cups)
1 teaspoon dried oregano
1 teaspoon dried basil
Kosher salt and freshly ground pepper
1 28-ounce can no-salt-added diced tomatoes
1 14-ounce can crushed tomatoes
6 cups low-sodium chicken broth
1 15-ounce can low-sodium kidney beans, drained and rinsed
1 cup elbow pasta
1/3 cup finely grated parmesan cheese
2 tablespoons chopped fresh basil
Directions
Heat the olive oil in a large pot over medium-high heat. Add the onion and cook until translucent, about 4 minutes. Add the garlic and cook 30 seconds. Add the celery and carrot and cook until they begin to soften, about 5 minutes. Stir in the green beans, dried oregano and basil, 3/4 teaspoon salt, and pepper to taste; cook 3 more minutes.
I also added 1 bulb of sliced fennel, 1/2 cup homemade pesto, 1 leek thinly sliced and 1 cup roasted butternut squash.
Add the diced and crushed tomatoes and the chicken broth to the pot and bring to a boil. Reduce the heat to medium low and simmer 10 minutes. Stir in the kidney beans and pasta and cook until the pasta and vegetables are tender, about 10 minutes. Season with salt. Ladle into bowls and top with the parmesan and chopped basil.

Happy Birthday Anna

My baby girl just celebrated her 9th birthday on New Years Eve. I can't believe that she is almost in the double digits. It really does just feel like yesterday that we brought her home from the hospital. She had a good birthday celebrating and then had her big party the following weekend at a gymnastics center. One of her presents was a gift certificate to Lot 26 Anna had so much fun picking out decals for her room. I love the owls that she chose. They are adorable and reusable. I am loving groupon and all of the great deals you can get there. 

Salted Caramel Sauce

I love salted caramels. I first tried it a few years ago and the combination is amazing. I found this recipe for homemade caramel sauce and tweaked it a little by adding some sea salt at the end of the cooking process. It is spoon licking yummy. It would be great on ice-cream or just out of the jar! Hope you enjoy.
Salted Caramel Sauce
1 cup sugar
1 stick butter
1 cup heavy cream
1 ts vanilla
1 ts sea salt
melt sugar in heavy bottom pan until dissolved. Watch because it will burn. Add butter and let it melt before adding cream. It freezes up once the cold cream is added and you have to remelt it. Stir continuously with wooden spoon and smooth. It takes a few minutes to come together. Add vanilla and salt off heat. Allow to cool before placing in jars.
I can't get my camera to download pictures right now. Not sure what is going on but that is why the last few posts haven't had pictures attached....

So many blessings....

There have been so many wonderful things to report over the last few months. The first and most important is that Mark returned home from his deployment. It was a long 7 months and we missed him like crazy but reunions are wonderful. So are post deployment vacations. We have wonderful friends that kept our kids for a week while Mark and I took a vacation to Jamaica. Pure bliss! We barely left the resort. There was so many things to do there. Mark even got to go on 5 scuba dives. I think it was one of his favorites things. The weather was allot warmer then in Ohio but neither of us came back with any tan. We did enjoy delectable meals from the many 5 star restaurants on the 2 Sandals resorts. We tried to stay active and took advantage of the nice gym there. I discovered this drink called the "Hummingbird". It was so good and I indulged on several. We can't wait to go back someday in the future. We have had some company this month as well. We had some good friends come and visit for a day. It is always special to meet up with friends that we were previously stationed with. I love how God brings people back into our lives!
My sister and her family came for a visit last week. It was fun catching up with them and spending time with my niece's. Anna loved being a little "mommy" to the girls. Jonathan started coming down with something a few days before Christmas. He was in bed most of Christmas. Poor kid had strep throat but is getting better with antibiotics. The rest of us had a touch of something as well.  We are anticipating Anna's birthday on the 31st. Can't believe my baby is going to be 9~ Hope everyone has a Happy and healthy New Year!

Fall and Apples



Jonathan and I apple picking!



It hs been such a lovely Fall in Ohio.
We have had warm weather and beautiful Fall change of colors. The kids and I have been staying busy with soccer, school and anticipation of next month! We went Apple picking and have been making lots of goodies with our abundance of apples. Hope everyone else is having a "Happy Fall" as well!

Caramel Apple Muffins

1 1/2 cups all-purpose flour
3/4 cup brown sugar
1/2 teaspoon salt
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/3 cup vegetable oil
1 egg
1/3 cup milk
2 apples - peeled, cored and chopped
1/2 cup brown sugar
1/3 cup all-purpose flour
1/2 cup butter, cubed
1 1/2 teaspoons ground cinnamon
1 TBS chopped candies ginger
Directions
Preheat oven to 400 degrees F (200 degrees C). Grease six muffin cups or line with paper muffin liners.
Stir together 1 1/2 cup flour, 3/4 cup sugar, salt, baking powder, ginger and 1 teaspoon cinnamon. Mix in oil, egg and milk. Fold in apples. Spoon batter into prepared muffin cups, filling to the top of the cup.

In a small bowl, stir together 1/2 cup brown c sugar, 1/3 cup flour, butter and 1 1/2 teaspoons cinnamon. Mix together with fork and sprinkle over unbaked muffins.
Bake in preheated oven for 20 to 25 minutes, until a toothpick inserted into center of a muffin comes out clean.
To make caramel
1 cup sugar
1 stick butter
1 cup heavy cream
Melt sugar in heavy pan. Stir with wooden spoon. Watch carefully or it will burn. When melted add butter and allow to melt, then add cream. Stir until comes together. It takes about 3-4 minutes for this to happen.
When muffins are still warm cut slit in top and pour 1-2 TBS of caramel down into hole. I add more caramel once muffins have cooled. Enjoy!

Its been way too long.....

I have really been slacking on keeping my blog updated. I think that I was even kicked out of my Barefoot Bloggers club since I haven't participated in such a long time... My parents are visiting this week and have been doing lots of fun Grandparent outings with them. I took my parents down to Holmes County to visit the Amish Community. I tried a new recipe for pumpkin muffins with cream cheese frosting today. I took them to my Womens Bible Study. They were such a hit all I came home with was an empty container. I wanted to share this easy Fall recipe.
Pumkpin Muffins
1 yellow cake mix
1 can trader joes can of pumpkin
1 ts cinnamon
Mix these 3 together and bake at 350 for 25 minutes.
Frosting
1 8 oz cream cheese
1/2 cup butter at room temp
2 cups powdered sugar
1 ts. vanilla
These were so quick and easy. Thanks for the recipe Ellyn!