This cookie has been a family favorite in my home for as long as I can remember. My mom made these every December because there was always a peanut butter and chocolate lover to please. First it was my brother when I was growing up, now it's my husband's favorite cookie so I carry on the baking tradition!
Who is the peanut butter and chocolate lover in your life?
1/2 c. shortening (such as Crisco)
1/2 c. brown sugar
1/2 c. sugar
1/2 c. creamy peanut butter
1 1/4 c. flour
1/2 tsp. baking soda
1/2 tsp. salt
6 oz. (1 cup) chocolate chips, melted
1. Cream together the shortening, brown sugar, sugar, and peanut butter. Mix at medium-low speed for about a minute.
2. Add egg. Mix until combined.
3. Add flour, baking soda, and salt. Mix until combined.
4. Turn dough out onto wax paper. Add another layer of wax paper and use a rolling pin to roll dough 1/4 inch thick in the shape of a rectangle.
5. Remove top layer of wax paper and smooth melted chocolate evenly on top of the dough. Allow to cool.
6. Roll dough lengthwise and wrap with the wax paper. Place roll in the refrigerator.
7. Preheat oven to 360 degrees.
8. When the oven is preheated, remove the dough from the refrigerator and slice cookies 1/4" thick.
9. Bake for 10-12 minutes. Allow to cool on baking sheet before moving to drying rack. Makes approximately 36 cookies.
If you attended our Holiday Kickoff event at Bulla Gastrobar in South Tampa, you probably already know how I feel about Bulla's beer sangria. If you have spoken to me about Bulla for any reason, you probably know how I feel about the beer sangria. It is incredible. It is as delicious as it is unique, and now, it's even more dangerous because I am able to share their recipe with you today to celebrate National Sangria Day!
I must caution you that the at-home version may not live up to Bulla's standards. They squeeze their own fruit juices every day and have amazing talent behind their bar. But, if you're looking to give it a try at home, gather your best ingredients and let us know how it turns out!
Bulla Gastrobar Tampa's Beer Sangria
Small handful of fresh basil leaves
Pear purre (about 4 tablespoons)
Spoonful of small orange wedges
½ oz. St. Germain
½ oz. fresh orange juice
½ oz. fresh lemon juice
½ oz. simple syrup
Super Bowl Sunday is upon us! How do you spend the big day? Before having kids, we would get together with friends to watch the game (and commercials!), but now that it's on a school night, we usually watch at home. We always have to enjoy gameday food no matter how we watch!
Taco Soup is one of the easiest recipes to throw together. One of my dear friends in Virginia introduced me to this recipe and it is always a huge hit! It's one of those soups that can be assembled and eaten after bringing up to boiling, or you can let it simmer all afternoon to enrich the flavors.
Makes approximately 16 cups of soup
1 lb. ground beef or ground turkey
1 small onion, diced
2 cans diced tomatoes
1 can tomato & chiles (such as Rotel)
2 cans corn (undrained)
1 pkg. dry taco seasoning (or make your own!)
1/3 pkg. dry ranch salad dressing
1 3/4 c. water (less or more)
2 cans beans (I use 1 kidney, 1 black), drained
Possible toppings: shredded cheese, diced onion, tortilla chips
1. Brown the meat and drain any fat. Follow the directions on the taco seasoning packet by adding the seasoning to the meat with the appropriate amount of water. Simmer for 5 minutes.
2. Put all of the ingredients in a pot or a slow cooker. Stir. Bring to a boil and simmer for at least 20 minutes before serving. You could also set it on low in the slow cooker for 4-6 hours.
3. Serve with preferred toppings. Enjoy!
**Leftovers can be enjoyed during the next few days or frozen.
Hi! I'm Diana. I love the beach, my family, chocolate, coffee, and meeting new people. I host monthly events in the Tampa area and cannot wait to meet all of you!