This is all over the internet, so I’m not really sharing any groundbreaking news here. But, I do have some tips on how to make new crayons from old crayons. These were another Valentine’s Day gift we made for our friends. The Fudgelet loves playing with them. Sometimes he wants his regular crayons, but he often wants to draw with these instead.
I’ve been doing a new thing where if possible, I try to make a half batch of a recipe. It doesn’t always work if a recipe calls for one egg, or the like, but if I can, then it makes it so that we can get through the treats in a reasonable time without stuffing our faces constantly. I’ve been less hungry, but still wanting to bake a lot. So, this lets me satisfy my baking itches and my belly needs. The recipe today is an example. You can make a double batch of what I wrote (which is half of the original) or you can make it as is. This will make between 24-30 cookies, which is perfect for our small family to enjoy. It leaves you wanting more…without them getting stale first.
You know me and chocolate peanut butter treats…we go together like, well, chocolate and peanut butter. So, I wanted to make this skillet cookie from Gimme Some Oven. I ended up making it for a friend’s birthday when we also had a playdate. I left it with her since, you know, it was for her birthday, but I did get to taste it and it was great. Then I made a version without the cocoa powder and it was still good, but less soft and more of a crunchier/shortbread texture. Still good, and less rich tasting. Then I made the chocolate version again, but again to share with friends…one of these days I will make it for us when I can take a picture of a slice…but not today.
Either way you make this, it is easy and fast.
You can swap in different mix-ins and change the amounts too. That part doesn’t matter as much and allows you to be creative. Have fun with your favorite flavor combinations!
Directions for Skillet Cookie, Two Ways
Slightly adapted from Gimme Some Oven
- 1/2 cup (1 stick) butter, room temperature
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar
- 1 egg, room temperature
- 1 Tablespoon vanilla extract
- 1 cup all-purpose flour (plus 1/3 cup if not doing cocoa powder)
- 1/3 cup unsweetened Dutch process cocoa powder (omit if not doing the chocolate version)
- 1 teaspoon cornstarch
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1/2 cup peanut butter chips
- 1 cup semisweet chocolate chips
- 1/2 cup chopped Reeses cups (optional)
This was a recipe I made up as I went. I had some leftovers from our Halloween party that needed to get used (yes, I am still blogging about posts from the end of October/early November…sorry?). We had olives and red bell pepper for the black bean/hummus dip I made. I haven’t actually shared that recipe on here, either, although I have now mentioned it a couple times. I also had some leftover pasta but not enough extra sauce, so this was a way to throw it all together.
This year, I managed to find a couple Chinese New Year books from the library in the toddler section. The Fudgelet loves reading them, and he also loves learning new Cantonese phrases/songs/etc. I figured doing some crafts related to the holiday would be perfect since he is also missing Christmas activities and decorations. Initially I was going to check out a craft store and grab some pre-packaged crafts kits. Then, I looked online and found a few sites with easy crafts. After we made them, we went to the craft store to get other goodies …. and apparently they didn’t have ANY Chinese decorations anyway! Unheard of! So, it’s just as well we did it ourselves.
That’s right. I’m here to share yet another brownie recipe with you. In case you couldn’t tell, I happen to love bars and brownies. More than cookies. Not that I don’t love cookies. And really, you shouldn’t make me pick between them, but I would pick brownies and bars. Now, if I had to decide between peanut butter and chocolate, I couldn’t do it. Just couldn’t.
Whenever I mention making some Indian food, K almost always wants chicken with some sort of sauce. And up to now, it was always roasting it in the oven and then either marinating the chicken with a yogurt sauce (and serving extra sauce on the side) or making a tomato/cream sauce. Now, I have a new method I can use when the weather is cooperating: the grill!