Snack Mix Granola Bars

I've been hearing so much about the new M&Ms Snack Mix. The combination of M&Ms, pretzels, almonds and raisins sounded really good, so I picked some up last week while it was on sale. The snack mix itself was good, but I won't be getting it again to eat on its own. I made these granola bars and some blondies that I'll share with you later this week. These granola bars were fantastic. I had them for a morning snack every day last week and only had half of my lunch each day since these filled me up. 

Ingredients
1/4 cup unsalted butter
1/4 cup brown sugar
1/4 cup creamy peanut butter
2 cups rolled oats
1 cup snack mix

Instructions
Spray a 8x8 pan with cooking spray.
In a large sauce pan, add butter, brown sugar, and peanut butter. Heat over medium heat, stirring occasionally until the mixture begins to boil.
Stir in the oats and snack mix. Pour into the prepared pan and press down the mixture.
Refrigerate the bars for one hour. Cut into eight bars.
Yields 8 bars

Peanut Butter Cup Cookie Bites

These cookie bites came together in minutes, and they were a nice portion-controlled treat. The bites were soft and had a very strong peanut butter flavor. They're perfect for a gathering, too. Let them cool completely- they taste much better. This is also my entry for Alphabakes this month, hosted by Caroline Makes.

Ingredients
1 1/3 cups packed brown sugar
1/4 cup margarine, softened
1/2 cup creamy peanut butter
1 egg plus 2 egg whites
1 1/2 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
2 cups mini peanut butter cups

Instructions
Preheat oven to 350 degrees. Line mini muffin tins with baking cups.
Cream together margarine, peanut butter, and brown sugar. Stir in egg and egg whites. Gradually mix in the flour mixture. Fold in peanut butter cups.
Spoon tablespoons of dough into each baking cup.
Bake for 10-12 minutes. Cool completely.
Yields 36 servings.

Dancing Deer Baking Company- Shortbread Sampler Pack

A couple of weeks ago I saw a coupon code for Dancing Deer Baking Company, and I could not resist! The Shortbread Cookie Sampler Pack was calling my name (only $22.99!). What I really liked about this assortment (besides the great flavors) was that cookies were wrapped in pairs inside each box. The sampler pack came with four boxes of shortbread cookies that contain 12 cookies each. Here are the flavors:

Maple Pecan- This is a fantastic light maple and pecan crumbly cookie.
Chocolate Chip- I normally do not like shortbread with chocolate chips, but these were delicious. The cookies were not too rich or buttery.
Triple Chocolate Chip- These rich dark chocolate cookies did not have a lot of chocolate chips, but the deep dark chocolate flavor of the crispy cookie made up for it.
Lemon Daisies- These buttery cookies had a light lemon flavor and were in a cute flower shape.

Everything in this sampler was delicious! I will be getting it again or giving it for a gift. To take a look at Dancing Deer Baking Company's online catalog, visit www.dancingdeer.com. 

Fast Dark Chocolate Chip Cookies

I have no idea where this year is going! The summer just flew by, and the year always seems to really speed up after Labor Day. This week I was in need of a quick and easy recipe, and this was just what I needed in a time crunch. I was able to check a few items off my to-do list while the butter and sugar mixture cooled. This recipe results in a very cakey cookie.

Ingredients
1/2 cup margarine
1/2 cup packed light brown sugar
1/4 cup granulated sugar
1 1/2 cups all purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
1 egg
1 teaspoon vanilla extract
1 cup dark chocolate chips

Instructions
Preheat the oven to 350 degrees.
In a small bowl, combine the flour, baking powder, and salt. Set aside.
Melt the butter in a saucepan over medium heat. Remove from heat and add the brown sugar and granulated sugar and stir until smooth. Let cool for 10 minutes.
Add the egg and vanilla and stir until blended. Add the flour mixture and stir blended. Stir in the chocolate chips.
Drop tablespoonfuls of dough onto the baking sheets. Bake for 12-15 minutes.
Allow the cookies to cool on the baking sheet for about 10 minutes and then move to a cooking rack to cool completely.
Yields 24 cookies
Adapted from Cookie Madness saucepan cookies

Susina Bakery & Cafe

Going into Susina Bakery, I was amazed by the huge array of sandwiches, salads, breakfast pastries, cakes, cookies and packaged treats. What a selection! Everything is high-quality, and the prices are reasonable, especially for LA. The day I visited, chocolate chip, snickerdoodle, peanut butter, and chocolate macaroon cookies were available. Every day their bite-sized Italian cookie assortment is available (about 12 differnt bite-sized cookies to choose from, $20 per pound- packaged in cute boxes if you order 1/4 pound or more).

The chocolate chip cookie ($2.00) and chocolate macaroon cookie ($2.25) looked too good to pass up. Both cookies were about five inches wide. The chocolate chip cookie was soft and chewy with lots of chocolate chips. It had a very classic flavor. The chocolate macaroon cookie was fantastic- chewy and sweet with half dipped in dark chocolate. I had planned to save half for another day, but gave in. I had never seen a macaroon pressed and baked to look like a traditional cookie. It added more chewiness, which I really enjoyed.

I also tried a few of the Italian bite-sized cookies. They were average. The lemon wafer minis would be perfect for a light afternoon snack or dessert, though.

Susina Bakery & Cafe is located at 7122 Beverly Blvd in Los Angeles. Visit them at www.susinabakery.com.

Chocolate Peanut Butter Cup Cookies

I just cannot get enough of the peanut butter and chocolate combination! These chocolatey, brownie-like cookies were a hit at the potluck I brought them to. (I didn't want to share!) The rich chocolate flavor was just right for the peanut butter cups, and even though they were cakey, they were not dry. The cookies hold their shape while baking, so I recommend pressing down on the tops slightly for a more flat cookie.  

Ingredients  
1/2 cup butter, cold
1/2 cup sugar
1 egg
1 1/2 cups flour
1/8 teaspoon salt
1/8 teaspoon baking powder
1/3 cup cocoa powder
1 1/2 cups mini peanut butter cups

Instructions
Preheat the oven to 375 degrees
Beat the cold butter until it is creamy. Add the sugar and continue to beat until it is mixed in. Gradually add the egg and vanilla.
In a separate bowl, mix the flour, cocoa, salt, and baking powder. Gradually add the flour mixture until just mixed in. Stir in the peanut butter cups.
Spoon tablespoons of dough onto cookie sheets. Bake for 12-15 minutes.
Yields 18 cookies

Cookie Pizza

A few weeks ago, we went to to Max Brenner in Las Vegas. We order a half dessert pizza. The idea and the toppings were great, but the "crust" was flavorless. I set out to make my own this weekend, and it turned out wonderful! I caramelized the bananas this time, but I will skip that step if I am short on time. Besides the great taste, what I like most about the cookie pizza is how easy it is to customize. It's super easy and fun, too!

Ingredients

1/2 tube of sugar cookie dough (or 1/2 of this sugar cookie recipe)

1/3 cup hazelnut spread

1 large banana, sliced

1 cup mini marshmallows

Instructions

Preheat oven to 350 degrees. Press cookie dough into the bottom of a pie pan and bake for 15 minutes. Allow to cool completely.

Spread hazelnut spread over the cookie.

Sprinkle sugar over bananas and cook under the broiler until light brown. Top pizza with bananas. Then top with marshmallows.

Return the pizza to the oven and broil until marshmallows are lightly browned.

Yields 8 servings.