Pioneer Woman 'Monster Cookies'

During the summer time, I have a lot of free time to do some of the things I love...shopping, decorating, baking, exercising etc. I really love to bake, but it is something that I have to really have the time to do...which is not very often. Recently, I've gotten hooked on The Pioneer Woman. I love her recipes, her mentality and her blogs. I found this recipe for her 'Monster Cookies' a couple of weeks ago and I've been DYING to try them. Now... the funny thing about baking is as much as I love to bake, I really don't LOVE sweets. I enjoy baking the cookies more than I enjoy eating them...but I can also be ensured that someone around the house will indulge! 

These cookies are truly everything compiled into ONE LARGE COOKIE! My sister tried them and said "My mouth is confused...I'm not sure if I'm eating a cookie or a rice crispy". They contain everything thats delicious about cookies; chocolate chips, peanut butter pieces, oatmeal, m&ms ....mmmmm.... 

They were really easy to make and taste quite good...here is the recipe. I did modify the original recipe just a little, but stuck to the Pioneer Woman's recipe for the most part!

Here ya go! 

Preheat oven to 375 degrees F. 

Always use a good mixer...makes the work a lot less! 

First, add softened butter and sugars. Mix these together until creamy! 

Then, add the large eggs...one at a time, mixing after each one! 

Vanilla comes next....

Mix together well... 

Next, Combine dry ingredients (flour, baking powder, salt, baking soda) together in small bowl. Add to mixer slowly combining all the way through. 

Here comes the fun part...all the yummies! I chose to use M&MS, Peanut Butter M&Ms, oats, and milk chocolate morsels. Mix gently! 

Next, add the rice crispies....gently! 

I could stop here....how good does that look :)))) 

Scoop dough onto non stick cookie sheet and bake for about 10-11 minutes! 

Ingredients: 

• 2 sticks (1/2 Pound) Butter (salted) Softened
• 1/2 cup White Sugar
• 1-1/2 cup Brown Sugar, Packed
• 2 whole Large Eggs
• 1 Tablespoon Vanilla Extract
• 1-1/2 cup All-purpose Flour
• 1/2 teaspoon Baking Soda
• 1 teaspoon Baking Powder
• 2 teaspoons Kosher Salt
• 1-1/2 cup Oats (either Quick Or Regular)
• 1/2 cup M & M's (more To Taste)
• 1/2 cup Pecans, Chopped (more To Taste)
• 3/4 cups Chocolate Chips (milk Or Semi-sweet)
• 1/2 cup Peanut Butter Chips
• 2-1/4 cups Rice Krispies

All the "special" ingredients can be altered in amount!! My cookies were a little too big and ran together a little...but I promise they tasted just the same!!!!

They were deliciously yummy!!!! Give them a try...you won't disappointed! 

                                                                     Happy Baking!
                                                                             ~ G
Source: ThePioneerWoman.com

Pumpkin Bread

This time of year, I can never get enough pumpkin in my life! Pumpkin spice lattes, pumpkin pie, pumpkin roll, you name it! A couple of weeks ago, we had a "pot luck" at work and a co-worker brought pumpkin bread. It was some of the BEST pumpkin bread, I'd ever put in my mouth...so moist, perfectly spiced and very light! I've made it a mission to figure out how to make delicious pumpkin bread like that! Pumpkin bread is perfect for thanksgiving, christmas or really anytime of year in my personal opinion. 

Below is a version of my pumpkin bread recipe. It is super easy and pretty yummy too! 

Ingredients:

• 1/2 cup of vegetable oil
• 1/2 cup of sugar
• 1/2 cup of packed brown sugar
• 2 eggs (beaten)
• 1 can pumpkin
• 1 1/2 cup of sifted flour
• 1/4 tsp. salt
• 1/2 tsp. of cinnamon
• 1/2 tsp. of nutmeg
• 1 tsp. of baking soda 

**Note: I will add more cinnamon or clove next time** 

Directions: 

1. Blend the oil, brown sugar and granulated sugar in large bowl.

2. Stir in beaten eggs and canned pumpkin

3. Mix in all dry ingredients. 

4. Grease bread pan and pour in batter (~2/3 of the pan)

5. Put the loaf pan into a casserole or cake pan

6. Pour ~2 cups of water into the casserole dish (The water should be about .5 inches up the loaf pan).

7. Bake the bread on 350 degrees for 40-45 minutes. Use a toothpick to make sure the bread is finished.

8. Let the bread rest and cool for 10 minutes before slicing. 

I prefer Libby's for any pumpkin baking! 

The water in the casserole dish keeps the bread moist and from drying out during the baking process. 

I got these precious little loaf pans for a wedding gift. They are perfect size for gifting or just enough for 2 :)

Do you love pumpkin as much as I do? Try this recipe...let me know what you think! 

                       

                           ~G