Garlic Herb Roasted Potatoes and Green Beans -Potatoes covered in butter with garlic and rosemary Green beans round out the dish. All roasted to golden perfection.
I’ve decided to use this week to help you get ready for Turkey Day! We all know the turkey is important, but what really makes the meal is the Thanksgiving side dishes. So each day this week, I’ll post a new Thanksgiving side dish recipe for you, and we’ll finish off the week with a bang with a giant round-up of Thanksgiving side dishes! Yum!
Let’s start off with an easy one- Garlic Herb Roasted Potatoes and Green Beans. Hit two birds with one stone with this dish, serving both your potatoes and your veggies! Flavorful and easy to make. Garlic and Herb Roasted Potatoes and Green Beans is also delicious re-heated, so you can make it the day before, and just re-heat in the microwave before serving, freeing up your oven for that wonderful turkey!
3 pounds red potatoes, cut into wedges
¼ cup butter, melted
2 tablespoons garlic, minced
2 tablespoons rosemary, minced
1 teaspoon fresh or dried parsley flakes (mince if fresh)
1 (16 ounce) package frozen thin green beans, thawed
salt and pepper to taste
Place butter, potatoes, garlic, rosemary, and parsley in a large mixing bowl.
Toss to fully coat potatoes in butter and spices.
Place coated potatoes on a cookie sheet and bake in a 400° oven for 30 minutes. (Line cookie sheet with foil for a mess-free clean-up)
Take potatoes out of the oven.
Place green beans on the cookie sheet with the potatoes, and stir to incorporate.
Place cookie sheet back in the oven for another 15-30 minutes, until potatoes are cooked all the way through.
Season with salt and pepper to taste.
You can find complete recipes of this GARLIC HERB ROASTED POTATOES & GREEN BEANS in thegraciouswife.com
Oh mylanta. What have I done?
If I’m not mistaken, that’s a ball of cookie dough surrounded by a fudgy brownie and then coated in chocolate and sprinkled with mini chips.
Sometimes, I don’t even know WHERE half my ideas come from. I literally operate like a mad scientist part of the time, throwing things together with my fingers crossed, hoping it’ll work. Sometimes it does, like in this instance. Other times, like when I tried to put Jello mix into prepackaged sugar cookie dough and it tastes like a chalky version of Play-Doh and I stared at Pinterest like all disappointed because it let me down with those tempting Jello-cookie recipes that taste like poop, it doesn’t.
Most days, you can find me scatterbrained and roaming the grocery store like a complete looney tune. I’d love to see the surveillance footage of me wandering aimlessly between the candy aisle and baking aisle, discussing to myself in a low whisper of what I could do with this bag of Reese’s cups as I run around like not only a chicken with its head cut off, but if it was also on fire and having ninja stars thrown at it from every direction. Is it just me, or does the prospect of ninja stars being thrown at you totally increase the intensity of something?
Lucky for me.
I usually shop at a store that may or may not rhyme with Schmalmart, and the fact that I’m aimlessly walking back and forth while talking to myself isn’t really that out of the ordinary. The bad news is I’m proooobably going to bet my psycho face staring longingly/confusingly into a box of red velvet cake mix is more than likely on People of Walmart or something. Ya win some, ya lose some.
Anywhooooo, the idea for these truffles came from left field. I had a bunch of St. Patty’s Day recipes I wanted to make this weekend, and out of nowhere, a huge zeppelin of awesome floated into my brain and interrupted whatever I was doing at the present moment, which probably wasn’t important since I’m either reading trashy magazines or judging customers at work for ordering mayo and lettuce on hot sandwiches (it’s a NO, people–hot mayo? wilted lettuce? You need an intervention)
And this zeppelin dropped a gigantic bomb of brilliance on me: wrap a brownie around a ball of cookie dough. Then coat said ball in chocolate. And voila, this cataclysmic invention was created. You’ll never enjoy brownies or cookie dough respectively, again. This is the ultimate.
Now pardon me, but I have some reading/judging to do and it’s VERY important.
¾ cup butter, softened
¾ cup brown sugar
¼ cup white sugar
2 Tbsp milk
1 tsp vanilla extract
2 cups all-purpose flour
2 cups miniature chocolate chips, divided
1 pkg fudge brownie mix, baked and cooled
1 pkg Candiquik or chocolate almond bark
Let’s make some dough! In the bowl of a stand mixer, beat together the butter and sugars until creamy.
Add the milk and vanilla; beat to combine. Lastly, beat in the flour and pinch of salt until a soft dough forms. Stir in ONE (1) cup of the mini chips.
On a foil-lined baking sheet, drop rounded, (scant) Tablespoon-sized balls of dough.
I used a cookie dough scoop for this and just scantily filled it so the cookie dough balls wouldn’t be so big.
Freeze the cookie dough balls for about an hour to firm up.
Cut the brownies into small squares, about 1″ in size. Pick up a square and gently flatten it with your palm.
Fudgy brownies will flatten easily and retain their moisture which is why it’s important to make sure you use a fudgy brownie mix rather than a cake-y one.
Place a cookie dough ball in the middle of the flattened brownie and very gently, wrap the brownie around the cookie dough ball.
If the brownie cracks, that’s okay; just kind of roll it in your fingers until the brownie completely surrounds the cookie dough.
Repeat until all cookie dough balls are covered, then return to the freezer for 30 minutes or so.
Prepare chocolate bark according to package directions.
Using a fork, dip each brownie truffle into the chocolate, coat completely, and allow excess to drip off.
Return to the foil-line sheet and sprinkle the tops with the remaining cup of mini chips, for garnish.
Store these bad boys in the fridge or freezer, in an airtight container.
You can find complete recipes of this Chocolate Chip Cookie Dough Brownie Bombs in thedomesticrebel.com
Dominique Ansel, maker of the Cronut, intrigued Americans with one of his latest creations: the Cookie Shot, a chocolate chip cookie cup filled with vanilla milk and inspired by the classic American pairing. While the Cookie Shot is only available at his New York City bakery, we’ve hacked the concept so you can sip from and chomp on the edible cookie cups at home.
For the cookies:
1 cup shortening
1/3 cup granulated sugar
1/2 cup light-brown sugar
1 large egg yolk
2 teaspoons vanilla extract
2 cups all-purpose flour, sifted
1/2 teaspoon salt
1 cup mini chocolate chips
For the cookie shots:
1 cup dark-chocolate candy melts
1 1/2 cups milk
1 1/2 teaspoons vanilla extract
Preheat oven to 350°F. Grease the molds of a popover pan.
In a large bowl, cream together the shortening and brown and granulated sugars. Add the egg yolk and vanilla extract, and mix until completely incorporated. Gradually add the flour and salt, and mix until completely incorporated. Add the mini chocolate chips, and mix together until evenly distributed. The dough should be a little crumbly at this point.
Form the cookie shots inside the molds, making the walls of the cookie shot about 1/4 inch thick. Chill for 20 to 30 minutes before baking.
You can find complete recipes of this Milk-and-Cookie Shots in popsugar.com
Cheesecake is a New Year’s family tradition. As is my grandmother always knocking over a huge thing of soda. Or pop. Or whatever you call it. I grew up in northern Indiana and always said “pop,” but I’ve lived in various south and southwest states for over a decade and my vernacular has changed to “soda.”
I can’t say our New Year’s Eve is ever really rock’in but it’s fun to us nonetheless. As a kid it was always at grandma’s house with pizza, cherry 7Up, and the aforementioned cheesecake. As a so-called grown responsible adult our NYE depends on whether or not the hubs has to get up for work the next morning (at 4 a.m. poor guy). On the years he doesn’t work we go all crazy and drink chocolate milk til we’re silly.
I promise we’re not nearly as lame as I make us sound! Despite meeting in a bar (totally unoriginal), we never think to drink. It’s not in the house and my grocery bill is high enough that I never want to add to it. So I over-indulge in things like chocolate milk and crazy awesome sour cream cheesecake. It has the most amazing texture and depth of flavor. Think New York style cheesecake but better. Yet so simple to make!
Chex crust or GF cookie crust prepared in 9-inch spring form pan (If not doing the Chex crust I recommend
1½ cups GF shortbread cookie crumbs plus 2-3 tbsp butter for a wonderful crust)
3 8-ounce packages of cream cheese, softened
14-ounce can sweetened condensed milk
4 large eggs
8-ounces sour cream
1 tablespoon vanilla extract
Preheat oven to 350 degrees; place pan of water on lowest rack in oven – this helps prevent the cheesecake from cracking during baking.
Are you ready for back-to-school? This is my first year sending a child to “real school”, like at an elementary school where he is there all day and rides the bus. I’m so nervous but yet so excited. I know he will love it.
With back-to-school comes the dreaded, “I’m starving mom!” the second they walk in the door. I remember doing that growing up, so I am sure my sweet little kindergartner will do the same thing. These (no flour!) monster cookie bars are so delicious and perfect for an after school snack to fill their little bellies after a long day. The recipe makes an entire cookie sheet, so I always freeze some and pull them out when needed. I just put a couple in a Ziploc bag and freeze them that way. They only have to sit out for several minutes to thaw a bit or you could microwave for 20 seconds or so.
I mean, seriously!? WHO can resist that? I am a sucker for all things ‘monster cookie’. The combo of peanut butter, oats, and those cute mini rainbow m&m’s just can’t be beat.
I will note that this recipe calls for both quick oats and old-fashioned (regular) oats. You could use all quick, but I have found that using all quick oats results in a tough/dense cookie bar. Splitting the oats results in a soft and delicious cookie bar. Another tip is to use a pizza cutter to cut these into squares. I do that every time and it’s so easy!
1 cup packed brown sugar
1 cup granulated sugar
1/2 cup (1 stick) salted butter, softened
1 1/2 cups creamy peanut butter
3 large eggs
1 tablespoon vanilla extract
1 1/2 cups quick oats
3 cups old-fashioned oats
1 teaspoon baking soda
1-2 cups mini m&m’s
1 cup mini chocolate chips
Heat oven to 350 degrees. Prepare a cookie sheet by lining it with parchment paper.
In large bowl, combine brown sugar, granulated sugar, peanut butter, and butter. With a hand-held blender, mix until pale in color and combined.
Add the eggs and vanilla extract. Blend together.
Add in the oats and baking soda. With a rubber spatula or wooden spoon, mix by hand until combined.
This Chocolate Chip Cookie Dough Cake is made with two layers of delicious chocolate cake, and two layers of edible cookie dough then topped with ganache, frosting, and mini chocolate chip cookies!
1 Box Duncan Hines Dark Chocolate Fudge Cake Mix
3.9 oz package Jell-O Instant Chocolate Fudge Pudding
1 cup sour cream
¾ cup vegetable oil
½ cup milk
1 tbsp vanilla extract
¼ tsp sea salt
1½ cup mini chocolate chips
1 cup unsalted butter
1 cup light brown sugar
½ cup granulated sugar
2 tsp vanilla extract
½ cup whole milk
1 tsp salt
3 cups all-purpose flour
2 cups mini chocolate chips
1 tub chocolate frosting
Mini chocolate chip cookies
Preheat oven to 350 degrees F.
Combine all cake ingredients in a large bowl or stand mixer and beat just until combined.
Line the bottom of two 6-inch pans with parchment paper (like this) and spray with cooking spray.
Add 2 cups of batter to each pan, bake for 30 to 35 minutes until tops spring back when touched, transfer to a cooling rack and let cool completely.
In a large bowl or stand mixer, cream together the butter and sugars until light and fluffy.
Scrape down the sides and add vanilla and milk.
Scrape down the sides and add flour and salt and mix until combined, fold in the mini chocolate chips.
Divide cookie dough in half and use the 6-inch cake pans to shape each half of the cookie dough into layers.
Place one of the cake layers on a cake stand, gently flip one of the cookie dough layers out onto the first cake layer, top with the second cake, then top that with the second cookie dough layer.
Scoop ⅓ of the frosting into a frosting bag or decorating tool fitted with a large star tip. Place the rest of the frosting in the tub in the microwave and melt at 30 seconds intervals stirring between each one until smooth.
Pour melted frosting over the cake and evenly spread around, let cool for 15 minutes. Pipe remaining frosting onto the top of the cake and top with mini chocolate chip cookies.
Use remaining batter to make 12 cupcakes or you can make a 9-inch cake by doing the following:
Prep two 9-inch pans the same way as above, evenly divide the batter between the two pans.
Bake cakes for 40 to 50 minutes.
Mold all of the cookie dough in one 9-inch pan and sandwich it between the two cake layers.
You can find complete recipes of this CHOCOLATE CHIP COOKIE DOUGH CAKE in sugarandsoul.co