Monster Nutella Cookies

I haven't baked cookies for a while and I thought I'd flex my baking muscles with these huge cookies. It wasn't my intention to make them so big. They spread more than I anticipated but no one here is complaining. I didn't have hazelnut flavoring so I improvised with hazelnut liqueur and almond extract. If you don't wish to use a liqueur than use just the extract, the cookies will turn out fine.

yields 48 large cookies

1 cup(2 sticks)softened butter
1 cup granulated sugar
1 cup brown sugar
2 large eggs
2 tsp vanilla extract
2 tsp hazelnut liqueur or flavoring or almond extract
1/2 cup cocoa powder
2 tsp baking powder
13 oz jar of Nutella
3 cups flour

Preheat oven to 350. In the bowl of an electric mixer, beat the butte and sugars until fluffy. With the mixer running add the eggs 1 at a time. Follow with the extracts and/or liqueur, cocoa powder, baking powder and Nutella. Stop and scrap down the side of the mixing bowl. Add the flour and mix on low until just combined. Using a large cookie scoop, scoop out the cookies and place them 2 inches apart on baking sheets that have been lined with parchment or a silpat. Flatten the cookies with the back of a fork. Bake for 12-14 minutes.

Triple Apple Snack Cake

I call any cake that I don't have to frost a snack cake. These cakes are my go to dessert when I am super busy. This cake gets its apple yumminess from granny smith apples, applesauce, and apple cider.
It's perfect for a weekend picnic or a school lunch.

Serves 12
1 1/2 sticks of butter softened
2 3/4 cups flour
2 3/4 tsp baking powder
1 1/2 tsp cinnamon
1 3/4 cups brown sugar packed and divided
1 1/2 tsp vanilla
2 large granny smith apples, peeled, sliced and cored
2 1/2 cups apple cider
3 large eggs
1 1/4 cups unsweetened applesauce
juice of half a lemon

Preheat the oven to 325. Spray a 9x13 inch baking pan with baking spray. In a large bowl with mix together the flour and baking powder, set aside. In the bowl of an electric mixer beat the butter and 1 1/2 cups of brown sugar until fluffy. Add the eggs and the vanilla and continue to whip. Lower the speed and add the cinnamon. Add half the flour mixture, followed by the applesauce, finishing with the last of the flour. Continue to mix until the last of the flour is just combined. Pour the batter into the prepared pan and spread evenly with a spatula. Layer the apple slices on the top in 4 rows. Bake in the oven for 1 hour and 15 minutes or until a toothpick inserted in the center comes out clean. Meanwhile place the apple cider, the remaining 1/4 cup of brown sugar and the lemon juice in a small sauce pan. Bring it to a boil over medium/high heat. Reduce the liquid to about 1/3 of a cup. When the cake is baked, remove it from the oven and pour the reduced cider over the top of the warm cake. Serve

Lime Chicken

This is a super easy dish. Great for casual dinning, the chicken can be roasted in the oven or grilled over indirect heat. Limes are not ripe until the rind is yellow in color. Like many people, I had always assumed that limes remained green even when ripe. It wasn't until I planted my own tree that I discovered this little known fact. When shopping for limes, look for ones that are large in size and have a mostly yellow skin. You will get more juice from them.

Serves 6-8

8-12 bone in, skin on chicken thighs
3/4 cup fresh lime juice (about 6-8 limes)
zest of 2 limes
3 cloves garlic
1/4 chopped cilantro
3/4 tsp salt
1/4 tsp pepper
1/4 cup honey
6 tbsp melted butter

Cooks Notes- I prefer to bake my chicken in the oven on a rack that has been laid on top of a rimmed baking sheet that has been lined with foil. This keeps the chicken from sitting in the cooking juices as it bakes.
Place the chicken in a large zip lock bag. Mix the remaining ingredients, except for the butter in a small bowl and pour over the chicken. Allow to marinate for 30 minutes to 2 hours. Preheat the oven to 425. Remove the chicken from the marinade and place it on a foil lined rimmed baking sheet. Brush the skin side with the melted butter and sprinkle with salt and pepper. Bake for 40-45 minutes or until the juices run clear.

Stuffed Eggplant

I often stuff zucchini but had never attempted an eggplant. Being larger, the eggplant was easier to hollow out and stuff. This dish took less time to put together than my zucchini version. I saved the best part for last, these taste like traditional eggplant parm. but without all the calories.

Serves 6

3 medium to small eggplants, halved
1 lb sweet italian chicken sausage
1 small onion, diced
3 cloves of garlic, minced
1 14 oz can of diced fire roasted tomatoes
6 basil leaves, chopped
salt and pepper
3 tbsp olive oil
1 1/2 cups shredded mozarella cheese
6 tsp grated parmesan cheese

Preheat the oven to 400. Bring a large pot of salted water to a boil. Halve the eggplants and using a melon baller, scoop out the flesh. Leave some flesh along the sides to give the shell support. Preheat a large skillet with the oil. Squeeze the sausage out of its casings and brown in the skillet. Roughly chop the eggplant flesh and add to the browned sausage along with the onions and garlic. Season with salt and pepper. Cook the veggies until they begin to soften. Add the tomatoes and continue to cook until heated through. Stir in the basil and turn off the heat. Place the eggplant shells in the boiling water and cook for 3 minutes. Remove the eggplant from the water and allow to drain. Brush the skin side of each eggplant with the remaining tablespoon of oil and place the eggplant shells on a baking dish lined with a silpat or parchment paper. Fill each shell with the sausage mixture and top each with a tsp of parmesan cheese and 1/4 cup of mozarella. Bake for 20- 25 minutes. Serve,

Nutty Peanut Butter Blondies

I made these for our son, Christopher, to take back up to LA with him. Though he loved them and took half of the pan, the other half was devoured by our younger son Ryan. Two out of three children gave me the thumbs up so I count that as success.

Makes about 32 bars

2 1/2 cups flour
2 cups sugar
1 tsp baking powder
2/3 cup creamy peanut butter
1 stick of butter melted(1/2 cup)
1/4 cup lowfat milk
2 tbsp vanilla
4 large eggs
1/2 cup chocolate chips
20 mini peanut butter cups, cut in half

Preheat oven to 350. Spray a 9x13 baking pan with baking spray. In the bowl of an electric mixer, beat the butter and sugar until fluffy. Add the eggs, vanilla and peanut butter. Turn the mixer on low and add the baking powder, flour and milk. Mix the chocolate chips in by hand. Turn the batter out into the prepared pan and spread out evenly. Scatter the peanut butter cups over the top. Bake for 25-30 minutes. Cool, cut into bars and serve