What do you get when you combine chocolate chip cookie dough, Reese’s peanut butter cups and brownie mix??? I call it a little slice of heaven! If you’re a fan of these three things as much as I am, then you will fall in love with this amazing concoction. For real. And when I tell you they’re super easy to make, I kid you not.
1 package of break-apart cookie dough
24 regular or snack size Reese’s peanut butter cups
1 box of brownie mix
Preheat oven to 350°F.
Flatten a square of the chocolate chip cookie dough into the wells of a muffin tin (or in cupcake liners).
Place a Reese’s, upside down, on top of the cookie dough.
Prepare brownie batter as directed on the box, and spoon over Reese’s-cookie dough, 3/4 full.
Happy Thanksgiving everyone! I hope today finds you blessed with an abundance of love, happiness, and of course, food. This year, I’m having a very low-key day by celebrating the holiday at home with just my pet family, but I’m still planning on having a scrumptious dinner with the traditional fixin’s. I always make carrots as one of my side dishes, and usually cook them with some honey, but decided to try them with maple syrup last night. I only taste-tested a couple, as I’m saving them for today’s “big” feast, but they were amazing. And, the fact that there’s only four ingredients and are super easy to make, is an added bonus!
Approximately 25 baby carrots
2 tbsp. butter
1/4 cup water
2 tbsp. pure maple syrup
Bring a medium pot of water to boil. Add carrots and cook until tender, about 3 to 5 minutes. Drain & set aside.
Combine butter, 1/4 cup water, and maple syrup in large skillet over medium-low heat.
When butter is melted, mix in carrots and cover. Bring to a boil then reduce heat to simmer.
Cook until most of liquid evaporates, stirring frequently, approximately 8 minutes.
UPDATE: My expert Nordstrom Cafe taste-tester friend came over to my office yesterday to try out the dressing, and after she paused for a minute, I knew something wasn’t right with the vinaigrette . She said it was still very good, but not THE dressing. So, it was back to the drawing board. I did another search last night, and came across a recipe that credited the Nordstrom’s cookbook as the original source. I was fairly confident this was the one, but decided to wait since I was having lunch there today with my friend. We both ordered the same item as mentioned below, so I got to taste the dressing. Yep, it was different. I also decided to purchase the cookbook to be absolutely sure I had the correct recipe 🙂 Both recipes do have all of the same ingredients, but in different quantities. I’ve noted the changes below, with the correct measurements in bold. I just made this again using the updated, official recipe from Nordstrom’s cookbook, and am thrilled to report that this is the real deal and tastes exactly like what is served in the restaurant!
A few months ago, my good friend, Danette, invited me to join her and some other coworkers for lunch at Cafe Nordstrom. My first thought was, whaaaaat… they have a restaurant? Being that I’m a HUGE fan of Nordstrom’s, of course I was going to try it out. We went to the one in the South Bay Galleria mall in Redondo Beach, which ironically, is pretty close to where I live. The way the cafe operates is you place your order and pay at the front counter, sit down at a table of your choice, then a server brings your meal, beverage, etc., and continues to wait on you. It’s pretty cool, in my opinion. Okay, moving on to the food. I ordered their California Grill sandwich, which consists of roast turkey, tomato, bacon, swiss cheese, avocado, and garlic aïoli, on grilled sourdough bread (SO GOOD) and a side salad with… cilantro lime vinaigrette. My friend told me the dressing was amazing and addicting, and she was spot on! So of course, I was on a mission to find the recipe, and after just a little research, I did. Happy happy, joy joy!
1/41/3 cup fresh lime juice
1/4 cup seasoned rice wine vinegar
2 tsp.1 clove garlic, minced
1 tbsp.2 tsp. chipotle purée *
32 tbsp. honey
1/2 tsp. kosher salt
1/2 big bunch1 cup cilantro, roughly chopped, most stems removed (I used approx. a little over a cup)stems & leaves
3/4 cup canola oil
* Making the chipolte purée is super simple. I purchased a can of La Costena chipolte peppers in adobo sauce (pictured below), and simply put the contents of the can in a food processor (can use a blender), and voila, you have purée! You can also buy the purée already made, which comes in a jar.
In a blender or food processor, combine lime juice, rice wine vinegar, garlic, purée, honey, and salt. Blend together well until thoroughly processed and smooth.
With the machine running, gradually add the oil in a thin steady stream to form an emulsion. (I found this difficult using my blender as it splattered a bit, so I added a little oil at a time, pulsed, then repeated until the oil was gone)
Add the cilantro, and pulse or process to combine.
Taste and adjust the seasoning.
Refrigerate until you are ready to serve. Whisk well before tossing the dressing with the salad.
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