No Bake Peanut Butter Cup Granola Cookies

After hurricanes and snow storms, life is back to normal...you know, if you count singing in the chorus for a world premiere of an opera as normal.

I got to wear a creepy mask for a scene with a serpent/devil. (I'm the one on the left...the one without the beard.)

 

Weather is back to normal in NYC too. Well, somewhat normal. Normal if you consider 60 degrees in November normal. I consider it a blessing!

 

Anyway, I made these cookies for the cast and crew on the last day of performances for the opera I was just in. And boy oh boy were they messy. YES!

Such a mess...such a success of a cookie! While making the dough I had an idea of something different to do with the PB cups. I unwrapped most of my room mate's candy...while he was gone. (Thanks roomie!) Then I spooned the dough on top of the individual mini cups. I felt very develish doing it since it was such a deliciously diabolic deviant to the recipe. (Don't you just love alliterations?!)

All the opera singers just loved this cookie. And may I add that it is really hard to eat just one?!

No Bake Peanut Butter Cup Granola Cookies (adapted from Cookies & Cups)

Ingredients

1 1/2 cups granulated sugar

1/2 cup packed light brown sugar

1/4 cup unsweetened cocoa powder

1/2 cup butter

1/2 cup heavy cream

1 cup peanut butter

1 1/2 cups granola (use one WITHOUT raisins)

1 1/2 cups Quick Cooking Oatmeal (I accidentally used old fashioned. Still turned out fine but quick oats are definitely the better option.)

1 (8 oz package) Mini Peanut Butter Cups

 

How to Make

Line counter/plates/cutting boards with parchment paper.

In a large saucepan combine sugars, cocoa powder, butter and cream. Heat over medium until mixture comes to a boil and then boil for one minute. Remove from heat.

Stir in peanut butter, oats and granola until combined. Let it sit for about 2 minutes. Unwrap the mini pb cups and arrange a couple of inches apart from each other on the parchment paper. Drop by heaping tablespoon or more onto pb cups and press down around the cups to form a cookie shape. Put in fridge and let harden before eating.

Bake well and prosper!

No-bake Chocolate Crackle

When I made the Vegan Breakfast Cookies last week, I shared some with my coworker and explained to her how I used coconut oil for the first time ever. Another co-worker overheard and told me about a coconut oil based dessert they have in Australia (which is where he's from.)

I promptly asked for a link to a recipe and last night I finally had time to make them. (After being released early from an opera rehearsal. Yippee!)

I didn't want to buy a whole box of Rice Krispies that I wouldn't finish eating, so I decided to make this recipe with some Special K I had on hand. Man, these things are good (and sugary)! Super quick and no oven needed, these are a great last minute recipe to make for a party. I should have named them Special Krack!

No-bake Chocolate Crackle

Ingredients

4 cups of Special K (or cereal of your choice)

1 cup powdered sugar

1 cup desiccated coconut (shredded if you can't find desiccated)

1cup+ ounces of coconut oil

3 Tblsp cocoa

In a large bowl, mix the Special K, powdered sugar, cocoa, and coconut.

Slowly melt the coconut oil in a saucepan over low heat.

Allow to cool slightly.

Add to the large bowl, stirring until well combined.

Spoon mixture into paper cupcake liners and refrigerate until firm.

Bake well and prosper!

Sporadic Chocolate Oatmeal Cookies

I went for a hike with some lovely people last week. It was about a 2 hour hike on easy trails. (Of course, for me with my weak ankles, any trail with rocks is hard!)

I worked up such an appetite and rewarded myself with a hearty and rather healthy lunch. My lunch was great, but it was missing something. Dessert!

So, I checked to see what ingredients I had around and created this sporadic cookies. They were so good that I didn't share many. Really. They were amazing. Now I have to try to remember the recipe!

Sporadic Chocolate Chip Oatmeal Cookies from my own creativeness

1 stick of melted butter

1/2 cup white sugar

1/4 cup  brown sugar

1 egg

1 cup all purpose flour

3/4 cup cocoa powder

1 teaspoon vanilla

1 cup oatmeal

Turn the oven to 375. Melt the butter and then add the sugars and egg. Add the flour and powder. Add the vanilla. Stir in the oatmeal. Once mixed together by hand, space cookie dough evenly on a cookie sheet and back for 10 minutes or until slightly crispy on top.

Bake well and prosper!

Early Bird Gets The Cookie

I woke up at 6 this morning to make cookies. I know this may not seem early to get up and bake to some, like people living on a ranch (I'm looking at YOU, Pioneer Woman), but it's early for me. I was scared I would wake the neighbors with my mixer!

See! Proof! I put the first batch of cookies in the oven a little after 6:30. You can see the first rays of sunshine beaming through the NYC haze and into my apartment. If I'm ever up this early it's usually because I'm working out, traveling, or traveling to work out.

Why was I making cookies this early, you ask? Well, I'm traveling to Virgina tonight with my boyfriend. We're staying at his dad's place and on Sunday he is racing in a triathlon. (I can't say running in a triathlon, because he also swims and bikes...) And of course I can't show up at my boyfriend's dad's place empty handed!

Oh, whoops...that's empty MESSY handed. And yes, messy hands are what I had for this recipe, so I KNEW they would be good.

Cinnamon Chocolate Oatmeal Cookies (from allrecipes.com)

Ingredients

1 cup all-purpose flour

3 tablespoons unsweetened cocoa powder

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1/2 cup margarine

1/2 cup brown sugar

1/2 cup white sugar

1 egg

1 teaspoon vanilla extract

1 1/4 cups rolled oats

1/2 cup semisweet chocolate chips

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Stir together the flour, cocoa, baking powder, baking soda, salt and cinnamon; set aside.

In a large bowl, cream together the margarine, brown sugar and white sugar. Beat in the egg and vanilla. Stir in the dry ingredients using a wooden spoon. Mix in the oats and chocolate chips. Drop by tablespoonfuls onto cookie sheets, leaving 2 inches between cookies.

Bake for 8 to 10 minutes in the preheated oven, or until lightly browned. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Bake well and prosper!