Chewy Ginger Cookies

I love ginger cookies.  The older I get the more I lean towards lovely ginger cookies instead of chocolate peppermint cookies for the holidays.  (I still love a chocolate peppermint cookie... make no mistake about it)

These are not ginger snaps.  These are soft and chewy... and delicious.

Chewy Ginger Cookies:
(King Arthur Flour)

1 cup unsalted butter
1 cup sugar
1/2 cup molasses
2 1/4 teaspoons baking soda
1 teaspoon salt
1 1/4 teaspoons ground cinnamon
1 1/4 teaspoons ground cloves
1 teaspoon ground ginger
2 large eggs
3 1/2 cups all-purpose flour
Sugar for coating: I used regular granulated sugar but sparkling white sugar would be pretty

Preheat the oven to 350°F. Lightly grease (or line with parchment) two baking sheets.

In a large mixing bowl, cream together the butter and sugar until they're light and fluffy.

Add the molasses, baking soda, salt, and spices.  Mix well.  Add the eggs, beating well and scraping down the sides of the bowl to make sure everything is incorporated.

Add the flour and scrape down the sides again.

Scoop the soft dough into 1 ½" balls and roll them sugar.

Space the cookies on the prepared baking sheets, leaving about 2 ½" between them.

Bake the cookies for about 10 minutes. The centers will look soft and puffy.  Remove the cookies from the oven, and cool them on the pan for 10 minutes before transferring them to a rack to cool completely.

Honey Ginger Chex Mix

It's the time for holiday parties.  I always make a large batch of traditional Chex Mix every year but this year when I was shopping for the ingredients I noticed this recipe printed on the side of the box.  It sounded really good so I picked up everything and tried it.

This is a really good mix.  I gave it out with Christmas gifts this year and everyone thought it was delicious.  It is also gluten-free so you don't have to worry about making something different for those with gluten allergies.

Honey Ginger Chex Mix:
(adapted from Chex)

Ingredients:

6 cups Rice Chex and/or Honey Nut Chex cereal

1 cup dried banana chips

1 cup unblanched whole almonds

¼ cup butter or margarine

¼ cup packed brown sugar

¼ cup honey

1 ½ teaspoons ground ginger

½ teaspoon apple pie spice

1 cup flaked coconut

½ cup sweetened dried cranberries

½ cup dried pineapple

Directions:

In large microwavable bowl, mix cereal, banana chips and almonds.

In 2-cup microwavable measuring cup, microwave butter, brown sugar, honey and ginger uncovered on high for about 2 minutes, stirring after 1 minute, until mixture is boiling; stir.

Pour over cereal mixture, stirring until evenly coated. Microwave uncovered on High 4 minutes, stirring and scraping bowl every minute. Stir in coconut and cranberries; microwave uncovered on high about 3 minutes or until cereal just begins to brown.

Spread on waxed paper or foil to cool. Store in airtight container.

Bourbon Baked Ham

We don't usually make a ham for holiday meals but this Thanksgiving we ended up having more people than turkey so I decided a ham would be the easiest way to fix the problem.

I already had a bottle of bourbon opened from the Derby Pie I made and thought I should find some more ways to use it.  Bourbon Ham was the answer!  This recipe is adapted from my late grandma's ham recipe.  She covered the ham in mustard and brown sugar and let it cook until everything melted together.  I added some bourbon and juice to the mustard and ham mixture and was really happy about how it turned out.

Bourbon Baked Ham:
(adapted from my Grandma's recipe box)

1 ham- precooked, whole or spiral cut
2 tablespoons yellow mustard
4 + 2 tablespoons brown sugar
3 tablespoons bourbon
1 cup orange juice
salt and pepper to taste
Whole cloves- depending on how many scores you make in your ham

Preheat the oven to 350.

Take your ham and slice a diamond pattern on the top and put a whole clove at the point of each diamond.  If you have a spiral sliced ham you don't have to do anything here!!






















Spread the yellow mustard all over the ham.  If your ham is larger then use more mustard.  This is not exact science.  Spread 4 tablespoons (more or less) of the brown sugar on top of the mustard ham.

In a bowl mix together the rest of the brown sugar, bourbon, orange juice, and salt and pepper together.  Pour a quarter of the mixture over the ham and place in the oven.  Continue to pour the mixture over the ham and cook until everything is warmed through.

Another option is to take the remaining 3/4 orange bourbon mixture and reduce over medium-low heat until nice and thick.  This can be poured over the sliced ham as needed.

Happy 4th of July

The 4th of July is on Wednesday and there will be a million back yard BBQs, Firework Displays, and time at the beach.

Here is my list of fun things that you can serve during this holiday week.

Appetizers:

Baked Pita Chips

Buffalo Ranch Hummus

Buffalo Chicken Dip

Spinach Artichoke Dip

Chili Con Queso

Sides:

Southwest Cheddar Steak Fries

Bacon Ranch Potato Salad

Turnip Greens

Moroccan Chickpea Salad

Coleslaw

Desserts:

Blueberry Pie

Butter Pecan Pound Cake

Pineapple Nut Cake

Key Lime Pie

Lemon Blueberry Pound Cake

Watermelon Granita

Roasted Turkey Breast

I made my first turkey for Easter dinner this year.  I feel like I have crossed into adulthood.  I used a counter top roasting oven (thank you to my boss for letting me borrow it) and pretty much just winged it.  That being said, I cooked my turkey for too long.  The flavor was really good so I'm going to post this anyway.  I would recommend buying a meat thermometer, something I haven't bought yet.  One day I'll get tired of eating over cooked meat... but I'm rambling.


















Roasted Turkey Breast:

1 bone-in turkey breast, thawed
2 lemons, cut into wedges
2 limes, cut into wedges
3 oranges, cut into wedges
4 stalks celery
4 whole carrots
2 onions, quartered
4 garlic cloves, peeled
2 sprigs fresh rosemary
2 sprigs fresh thyme
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon black pepper
1 tablespoon salt
Olive oil

Heat your oven or roaster to 350 degrees.

Season the turkey on all sides (including the under cavity) with the garlic powder, onion powder, pepper, and salt.  Strip the leaves off of one of the sprigs of rosemary and thyme and sprinkle on the turkey.

In the bottom of the roaster lay the celery, onions, and carrots down.  You're trying to create a make shift roasting rack.  Place the cut citrus fruit on top of the celery, onions, and carrots.  Place the seasoned turkey on top of the fruit and veggies.  I took one of the orange slices and squeezed the juice all over the top of the bird.

Place the garlic cloves on and around the bird and drizzle about a tablespoon of olive oil on the top of the bird.

Cover and cook until the internal temperature of the bird is 165 degrees.  There will be some carryover cooking after the bird is finished so don't let it cook forever.  (Do as I say, not as I do)

When the turkey is finished let it rest for a few minutes and carve.

Here is a good website to look at if you happen to have any questions about cooking temperatures of your turkey.  USDA Factsheets-Let's Talk Turkey

Coconut Macaroons

We have just finished up the spring holiday season.  Passover and Easter were the same weekend this year and everywhere I looked there were coconut desserts galore, especially coconut macaroons.  I decided that this, and the fact that I had every ingredient needed to make these little desserts in my panty, was a sign... so I whipped up a batch.

I looked at quite a few macaroon recipes and they were all pretty similar.  I decided on this version from Ina Garten because she used a can of sweetened condensed milk, which is awesome. I think I'm going to add these into my dessert rotation.  They were really easy to make and the ingredient list is small.

Note:  If you are looking to make these for Passover I can't attest to the Kosherness (is that a word?) of them.

 

Coconut Macaroons:
(Ina Garten)

Ingredients:
14 ounces sweetened shredded coconut

14 ounces sweetened condensed milk

1 teaspoon pure vanilla extract
2 extra-large egg whites, at room temperature
1/4 teaspoon kosher salt

Directions:

Preheat the oven to 325 degrees F.

Combine the coconut, condensed milk, and vanilla in a large bowl. Whip the egg whites and salt on high speed in the bowl of an electric mixer fitted with the whisk attachment until they make medium-firm peaks. Carefully fold the egg whites into the coconut mixture.

Drop the batter onto sheet pans lined with parchment paper using either a 1 3/4-inch diameter ice cream scoop, or 2 teaspoons.

 

Bake for 25 to 30 minutes, until golden brown. Cool and serve.

Citrus Cranberry Sauce

It's the time of the year for cranberry sauce.  I love it and I tend to stock up on the fresh berries when they go on sale and then I pop them in the freezer to keep until I need them.

Citrus Cranberry Sauce:

1 cup water
1 cup sugar
1 bag cranberries
1/2 cup dried cranberries
juice of 1 lemon and 1 orange
zest of 1 lemon

In a sauce pan bring the sugar, lemon zest, and water to boil.  Add the fresh and dried cranberries and citrus juices to the pan.  Bring back to a boil then reduce the heat to medium and let cook for about 10 minutes.

Turn the heat off and let everything come back to room temperature then refrigerate until ready to serve.

Pumpkin Cheesecake

I made pumpkin cheesecake to go with our Christmas Dinner this year.  I used my basic cheesecake recipe, added some pumpkin puree and spices, and let it go.

Remember with cheesecake, cooking it low and slow is the best way to make sure it comes out perfect.  Also, if you don't want the top of the cake cracking make sure you put a water bath in the oven while it bakes.

Pumpkin Cheesecake:

3 pounds of cream cheese
3 cups granulated sugar
4 eggs
1 teaspoon vanilla extract
2 tablespoons flour
2 tablespoons corn starch
2 tablespoons pumpkin pie spice
1 teaspoon nutmeg
1 teaspoon ground ginger
1 can of pumpkin puree, not pumpkin pie mix

Crust:
gingersnap crumbs
melted butter

I don't know exactly how many cookies I used but I filled my small food processor 3 times to make the crumbs.  Just guestimate and make sure that you have enough to make a crust.  Bake at 300 degrees for a couple of minutes.

To make the cake:

In a mixer mix the cream cheese and sugar together.  Add the cornstarch, flour, vanilla, and spices,  Mix together again.

Add the eggs one at a time and then pumpkin puree and mix one last time.  Pour into the prepared crust and bake for roughly 2 hours or until the cake is slightly golden on top and set all the way through.

Rib Roast with Blue Cheese Chipolte Sauce

In our house Turkey is served on Thanksgiving and a beef roast is served on Christmas.  This year we found rib roasts for a really good deal and decided to try something a little different.

Our weekly Publix advertisement had this recipe and a picture of the finished product on the front page and it just looked/sounded amazing.  It turned out really well.

Rib Roast with Blue Cheese Chipotle Sauce:
(Publix Apron Meals)

Ingredients:
8 celery ribs
1 standing rib roast (4–5 lb)
2 teaspoons kosher salt
1 1/2 teaspoons coarsely ground pepper
5 oz Deli soft-ripened blue cheese, cubed
1/2 stick herb garlic butter, cubed
1 cup yogurt blue cheese dressing
2 teaspoons chipotle pepper sauce

Directions:

Preheat oven to 425°F. Coat medium-size roasting pan with spray. Cut celery into 7-inch ribs; lay across center of pan. Place roast on top of celery; sprinkle salt and pepper over roast.

Bake 20 minutes or until roast has browned.

Reduce oven to 350°F; cook 2 more hours or until roast is 145°F (medium-rare). Use a meat thermometer to accurately ensure doneness. Transfer roast to cutting board; let stand 10–15 minutes before slicing.

Cut cheese and butter into small cubes. Place both in medium saucepan on medium heat; cook and stir 2–3 minutes or until melted. Stir in dressing and pepper sauce; remove from heat when sauce is bubbly. Serve roast with sauce.

Jackie's Chex Party Mix

Everyone makes Chex Mix during the holidays.  This is how I make it.

Jackie's Chex Party Mix:
(adapted from Chex cereal)

3 cups rice, corn, and wheat Chex Cereal

1 package of the pretzel and cheddar Goldfish crackers (there is a bag of them mixed)
1 small can of mixed nuts
1 package of garlic bagel chips
7 tablespoons butter
2 tablespoons Worcestershire sauce
2 teaspoons black pepper
1 tablespoon garlic powder
1 teaspoon season salt

Mix the cereal, Goldfish crackers, mixed nuts, and bagel chips together in a bowl. In a small saucepan melt the butter.  Add the Worcestershire sauce, garlic powder, pepper, and salt to the butter.  Pour over the cereal mixture and toss well.  I use a large wooden spoon so I won't break the cereal bits.

Bake at 250 degrees for 1 hour.  Stir every 15 minutes and let cool before storing in an air tight container.

Cornbread Dressing

Stuffing and dressing are the same basic thing.  Stuffing is actually stuffed into the bird.  Dressing is baked off in a casserole dish and served as a side.  There are a million and one different recipes out there for the best dressing/stuffing in the world.  I'm not going to say that this is "The World's Best Cornbread Dressing!!!" but it's good and it's what I make every year for Thanksgiving.

Cornbread Dressing:

Cornbread Ingredients:

2 cups cornmeal
1/2 cup flour
1 tablespoon baking powder
1/4 teaspoon salt
1/4 teaspoon baking soda
2 eggs beaten
1-2 cups buttermilk
2 tablespoons bacon drippings, melted

Dressing Ingredients:

3 stalks celery, chopped
1 medium onion, chopped
1/3 cup butter or margarine, melted
12 slices day old bread, crumbled
2 1/2 cups turkey or chicken broth
1/4 teaspoon salt
1 teaspoon poultry seasoning
1/2 teaspoon sage
1/4 teaspoon pepper

1/3- 1/2 cup dried cranberries (optional)

To make the cornbread:

Combine cornmeal, flour, baking powder, salt, and baking soda. Mix well. Add eggs, buttermilk, and melted bacon drippings and stir into a batter.

Heat a well-greased 10-inch cast iron skillet in a 450 degree oven for 4 minutes or until hot.  Remove skillet from oven and pour batter into skillet. Bake at 450 for 35 minutes or until cornbread is lightly browned.

To make dressing:

Cool cornbread then crumble into a large bowl.

Place celery and onion in a large frying pan with a spoon of cooking oil and cook until tender.  Transfer cooked celery and onion, with all remaining ingredients, to crumbled cornbread, stirring well.  Spoon dressing into a lightly greased 13 x 9 x 2-inch pan or casserole dish.

Bake at 350 degrees F. for 25 to 30 minutes.

Sweet Potato Casserole

I love sweet potatoes and Thanksgiving and fall are the perfect time to make them.  This is a basic recipe for sweet potato casserole, which is perfect for all of the holiday get-togethers that happen during this time of the year.

Sweet Potato Casserole:

5 sweet potatoes
1/4 teaspoon salt
1/2 cup butter, divided (1/4 cup softened)
2 eggs
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 cup sugar
2 tablespoons heavy cream
3 tablespoons flour
3/4 cup packed light brown sugar
3/4 cup chopped, toasted pecans

Heat oven to 350 degrees.  Spray a casserole dish with non stick spray (or rub butter on it).

Bake the sweet potatoes for 35 minutes.  Once they're out of the oven and cool mash the potatoes.  Put them in a bowl and add the salt, 1/4 cup butter, eggs, vanilla, cinnamon, nutmeg, ginger, sugar, and heavy cream.  Transfer to the prepared casserole dish.

In another bowl combine the rest of the butter, flour, brown sugar, and chopped pecans.  Mix together with a fork and spread over the sweet potato mash.

Bake for 30 minutes, until the topping in crisp and lightly browned.

Thanksgiving Sides

It's time to start getting serious about Thanksgiving.  There's always so many different types of sides dishes that people like to have.  This is usually based on what was served growing up.  However Thanksgiving is also a great time to try something new.

Here are some side dishes that we rotate through on Thanksgiving.

Potatoes:

Potatoes au Gratin

Sweet Potato Latkes

Cheddar Mashed Potatoes

Inside out Sweet Potatoes

Vegetables:

Green Bean Casserole 

Macaroni and Cheese
(in the south macaroni and cheese is considered a vegetable)

Roasted Garlic Cauliflower Mash

Bok Choy with Bacon

Roasted Brussels Sprouts with Bacon

Fruits:

Meyer Lemon Cranberry Sauce

Crustless Spinach Bacon Quiche

I took a step out of my comfort zone the other day.  I made a quiche without the pie crust.  I love bread and carbs... however I don't need to eat a ton of them all the time so i'm trying to find simple ways to cut back on them, like using wraps instead of bread, cauliflower instead of potatoes, and trying out this crustless version of a classic.

Crustless Spinach Bacon Quiche:
(inspired by Joy the Baker)

1/2 bag of spinach leaves, stems trimmed
2 garlic cloves, finely minced
3 large eggs
1 cup half and half
1 cup sharp cheddar cheese, shredded
3 slices bacon, cut into 1/2 inch pieces
salt and pepper

Preheat oven to 350 degrees.  Butter a pie pan.


In a saucepan cook the spinach and garlic over medium heat.  Cook until the spinach is wilted.  Take the spinach and garlic and squeeze dry.  Let sit for a minute and squeeze again.

In a large bowl whisk together the eggs until they are a light color, add the half and half.  Add the spinach, garlic, bacon, cheese, and salt and pepper.  Stir together with a spoon and pour the mixture into the buttered pie pan.

Bake the quiche for 35 minutes or until golden brown.

4th of July Picnic Ideas

4th of July is this weekend (Holy crap, how did it sneak up on me?!) and this is a perfect weekend for picnics.  Here are some ideas for your weekend picnic.

Appetizers/Snacks:

Buffalo Ranch Hummus

Buffalo Chicken Dip

Spinach Artichoke Dip

Salads & Sides:

Moroccan Chickpea Salad

Bacon Ranch Potato Salad

Confetti Corn Salad

Macaroni & Cheese

Thai Peanut Noodle

Meats:

Cubed Steak Sandwhich 

Skirt Steak Fajitas 

Ranch Style Chicken 

Desserts:

Chocolate Whoopie Pies

Lemon Blueberry Pound Cake 

Sweet Tea Pie

Banana Pudding

Peanut Butter No Bake Pie

Lemon Blossoms

What are your favorite 4th of July picnic dishes?

Mini White Chocolate Red Velvet Cupcakes

My mom's annual Valentine's Day Chili party is coming up.  I decided that she needed a Valentine's themed dessert to go along with it.  I wanted to test out my new mini muffin tins so I made some mini red velvet cupcakes with a white chocolate center.  I was going to use Hershey's Hugs as my candy because I didn't feel like chopping up chocolate but the Hershey's Cookies-n-Creme bar was on sale.


Mini White Chocolate Red Velvet Cupcakes:
(Cake recipe adapted from Paula Deen)

Ingredients:
2 1/2 cups all-purpose flour
1 1/2 cups sugar
1 teaspoon baking soda
1 teaspoon salt
2 tablespoons cocoa powder
1 1/2 cups vegetable oil
1 cup buttermilk, room temperature
2 large eggs, room temperature
2 tablespoons red food coloring
1 teaspoon white distilled vinegar
1 teaspoon vanilla extract
White chocolate candies, 1 for each cupcake

Directions:

Preheat the oven to 350 degrees F. Line 4 mini muffin tins with liners.

In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.

Divide the batter evenly among the cupcake tins about 2/3 filled. Press white chocolate candy into the middle of each cupcake section.

Bake in oven for about 7-10 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely

Red Velvet Whoopie Pies

It's almost Valentines day so I decided it was the perfect time to make some red velvet cake.  I also love whoopie pies and have been wanting to make some more this year.  I found this recipe on Annie's Eats and decided to give it a try.  I loved that Annie piped these into hearts.  It's just so cute.

Everyone that enjoys red velvet knows that you have to eat it with cream cheese frosting, there's no other way.  I used this recipe.

Red Velvet Whoopie Pies:
(Annie’s Eats)

Ingredients:
2 cups all-purpose flour
3 tablespoons cocoa powder
½ teaspoon baking powder
¼ teaspoon salt
8 tablespoons unsalted butter, at room temperature
1 cup light brown sugar, packed
1 large egg
1 tsp. vanilla extract
½ cup buttermilk, at room temperature
1 oz. red food coloring

Directions:
 
Preheat the oven to 375˚ F. 

In a medium bowl, whisk together the flour, cocoa powder, baking powder and salt.  In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and brown sugar on medium-high speed until light and fluffy, about 2 minutes.  Beat in the egg until incorporated, scraping down the sides of the bowl as necessary.  Blend in the vanilla.  With the mixer on low speed, beat in about a third of the dry ingredients, followed by half of the buttermilk, beating each addition just until incorporated.  Repeat so that all the buttermilk has been added and then mix in the final third of dry ingredients.  Do not overbeat.  Blend in the food coloring.
 

There are a couple of ways to get these on the cookie sheet.  If you use a piping bag the cookies will have a better chance of coming out even, however... don't worry if you don't have a piping bag or if you don't want to use one.  Use two spoons and just make little balls.

Bake 7-9 minutes or until the tops are set, rotating the baking sheets halfway through.  Allow the cookies to cool on the baking sheets at least 10 minutes, until they can be easily transferred to a cooling rack.  Repeat with any remaining batter.  Allow cookies to cool completely. 

Pair the cookies up by shape and size.  Pipe frosting onto the flat-side of one of the cookie of each pair. Sandwich the cookies together so the flat sides are facing each other and press gently to help the filling reach the edges. 

Looks like another one I can cross off of my 2011 To Do List!

Hashbrown Casserole

My family does a big brunch for Christmas every year.  It's awesome.  We wake up, make breakfast, enjoy the time with friends and family, and then open gifts. 

The menu usually consists of waffles, quiche, fresh fruit, and an assortment of breakfast meats.  We also have hash brown casserole.  It's awesome and everyone loves it.

Hash Brown Casserole
 

Ingredients:
2 lbs frozen hash browns
1/2 cup margarine or butter, melted
1 can cream of chicken soup and cream of mushroom soup
1 pint sour cream
1/2 cup onion, peeled and chopped
2 cups cheddar cheese, grated
1 teaspoon salt
1/4 teaspoon pepper

 

Directions:

Preheat oven to 350°F and spray an 11 x 14 baking dish with cooking spray.

Mix the above ingredients together, place in prepared pan and top with more cheese.  Bake for 45 minutes or until brown on top.

Potatoes au Gratin

When you add cheese to potatoes (and why wouldn't you?) you end up with potatoes au gratin.  This recipe is amazing.  This dish has quickly made it to the top of the potato list.

Potatoes au Gratin:
(Pioneer Woman)

Ingredients:
4 whole Russet Potatoes, Scrubbed Clean
2 Tablespoons Butter, Softened
1-½ cup Heavy Cream
½ cups Whole Milk
2 Tablespoons Flour
4 cloves Garlic, Finely Minced
1 teaspoon Salt
Freshly Ground Pepper, to taste
1 cup Sharp Cheddar Cheese, Freshly Grated
8 slices of cooked bacon, crumbled *optional

Preparation Instructions:

Preheat oven to 400 degrees.
Smear softened butter all over the bottom of a baking dish.
Slice potatoes, then cut slices into fourths.

In a separate bowl, whisk together cream, milk, flour, minced garlic, salt, and plenty of freshly ground black pepper.

Place 1/3 of the potatoes in the bottom of the baking dish.













Pour 1/3 of the cream mixture over the potatoes.  Repeat this two more times, ending with the cream mixture.














Cover with foil and bake for 30 minutes. Remove foil and bake for 20 minutes, or until potatoes are golden brown and really bubbling. Add grated cheese to the top of the potatoes and bake for 3 to 5 more minutes, until cheese is melted and bubbly.

Allow to stand for a few minutes before serving

Stuffed Peanut Butter Cookies

I love peanut butter cookies.  I also love peanut butter cups.  When my mom was a teacher she would make these for her students.  They are awesome, I'd say that they're in my top 3 for cookies. I think they might be  Mr. T's favorite.

Stuffed Peanut Butter Cookies:

(adapted from Paula Deen)

Ingredients:

1 cup peanut butter, creamy or crunchy

1 1/3 cups sugar

1 egg
1 teaspoon vanilla extract
Small peanut butter cups

Directions:

Preheat the oven to 350 degrees F. Grease a large baking sheet.

In a mixing bowl, combine the peanut butter, 1 cup sugar replacement, the egg, and vanilla, and stir well with a spoon. Roll the dough into balls the size of walnuts. Place the balls on the prepared baking sheet. Take some of the unwrapped peanut butter cups and press one into each cookie ball.

Bake for 12 minutes, remove from the oven, and cool slightly before removing from pan.