Best (and only) garbage I’ve ever eaten! I switched the recipe up quite a bit to suit my family’s likes and you can do the same too. I can’t wait to try them again with a different combo of mix-ins.
2 1/2 cups flour
2 teaspoons baking powder
1 1/2 teaspoons salt
1/2 teaspoon baking soda
1 stick (8 tablespoons) butter, softened
2/3 cup packed brown sugar
1/3 cup sugar
1/2 cup peanut butter or any nut butter or I used Trader Joe’s Cookie Butter which was delicious
2 teaspoons vanilla
2 – 4 tablespoons milk, the original recipe doesn’t call for any milk but my batter was really dry so I added 2 tablespoons of milk to help it bind together
8 Oreos cookies, broken up into large pieces, about 1 cup
8 standard size Reese’s Peanut Butter Cups, chopped into large pieces, about 1 cup or any preferred chocolate candy – (I used an extra large Symphony Bar, chopped into large pieces which was a little more than 1 cup)
1/3 cup white chocolate chips (I didn’t add any chocolate chips since my Symphony Bar was quite big)
1 Whisk together flour, baking powder, salt, and baking soda.
2 Cream butter, brown sugar, and sugar for 5 minutes or until light and fluffy. Add peanut butter, vanilla, and egg and beat until combined.
3 Add flour mixture, a bit at a time, just until incorporated. Add milk if needed. Mix in Oreos, chocolate candy, and chocolate chips by hand. Cover bowl and refrigerate for 30 minutes.
4 Preheat oven to 375.
5 Scoop dough using cookie scoop and flatten slightly with hand on cookie sheet lined with parchment paper. Bake 12 – 15 minutes then transfer to wire racks to cool.
Still working on my bread making skills. This tasted great but was pretty dense. I think I added too much flour even though I added what the recipe called for. I’ll give it a go again with less flour and see how that turns out.
2 cups sourdough starter, that has been fed in the last 12 hours
2 1/2 cups warm water
3/4 cup honey
1 egg, beaten
1 tablespoon salt
1/3 cup coconut or vegetable oil
about 9 1/2 cups flour or bread flour
1 In a mixer or large bowl, combine starter, water, honey, salt, egg, and oil.
2 Add flour, 1 cup at a time, with mixer running, until dough starts to pull away from the bowl. Dough should be elastic, stretchy, and slightly tacky.
3 Knead for 10 minutes.
4 Cover dough with clean dish towel or lid. (I think the dough should be brushed with oil before covering.) Let rise until double in size, 4 – 6 hours.
5 When doubled, turn out onto lightly floured surface and divide into 3 equal pieces. Form into loaves and place in greased loaf pans. Cover with towel and let rise again until double in size, 3 – 5 hours.
6 Bake at 400 degrees for 28 minutes or until internal temperature reaches 180 degrees.
7 Immediately turn out of loaf pans when done baking and let cool on wire racks.
If you are looking for the easiest dinner ever, you can stop looking because here it is!
You just layer everything in a pot, put it on the stove and let it boil away. Oh and by the way, it tastes great too!
12 ounces pasta, recipe suggests casarecce or fusilli, I used ziti
1 (28 oz) can diced tomatoes
2 cups chicken broth
1 onion, chopped
4 garlic cloves, minced
1 teaspoon dried oregano
1/3 cup firmly packed fresh basil leaves
2 teaspoons salt
1 tablespoon olive oil
freshly grated Parmesan
1 Place all ingredients, except Parmesan, in a Dutch oven in order listed. Cover and bring to a boil over medium high heat (about 12 – 15 minutes). Reduce heat to medium low and cook, covered, 10 – 12 minutes or until pasta is al dente, stirring at 5 minute intervals.
2 Remove from heat and stir. Serve topped with Parmesan.