Alright, I’ve realized that this blog has been woefully low on dessert recipes during our healthy eating month. But fear not! I’m about to fix that next week. But in the meantime, I thought I would circle back and share my favorite Chocolate Chip Meringue Cookies with you. I made a batch for my book club this month, and since each of these little guys rings in at just 35 calories, I thought I’d re-shoot and share them with you!
Now before you go telling me that you “don’t make meringue”, let me assure you that this recipe is super easy! It was one of the very first cookie recipes of my mom’s that I learned how to make way back in college, and I’ve made them dozens of time since. So if I could do it even before I knew anything about “stiff peaks”, you can definitely do it too.
Hooray! Today is the big reveal day for the Great Food Blogger Cookie Swap ’12, when food bloggers everywhere are posting the recipes for their cookies that were mailed all across the nation. And with hundreds bloggers participating this year, there were a lot of delicious cookies being swapped! (Just type the hashtag #fbcookieswap into Instagram or Twitter, and you can see all of the sweetness for yourself!)
Last week some of my good friends brought me over a huge back of freshly-picked pears and apples. And as I was trying to plan how to put them to use over the next week, the idea of caramel pears came to mind. And then better — caramel pear cookies!
I’m always looking for an excuse to pick up a bag of those adorable little caramel bits at the grocery store, so was more than happy to give the recipe idea a try. Went with a cinnamon-y dough, and then just finely diced the pear so that there could be some nice little fruit chunks in there. And oh my goodness. They turned out A-MAZING. Seriously, I was expecting them to be tasty, but they were go-back-for-seconds-and-thirds-and-(ok-admit-it)-fourths crazy good. I actually ended up making two batches of them last weekend, so took them to share with friends and family and neighbors, and everyone gave them rave reviews.
Earlier this week, I hosted a little birthday gathering for a beautiful friend who recently moved to England but is back home (yay for us!) for a few weeks. And when I asked her what might “happen” to be one of her favorite desserts, she responded that she always loves cheesecakes, but then also really loves peanut butter and chocolate. So I decided to bring together the best of both worlds and make these Reese’s mini cheesecakes!
It was also a chance to use a new little kitchen purchase that I finally caved in to buy – this mini cheesecake pan. Sure, you can make little cheesecakes in mini baking cups, but I had long admired the sleek vertical lines of this pan, so may have squealed in delight just a tad when I finally purchased one of my own.
So after a few weeks of eating pretty healthy in the new decade, I totally caved to a craving this week. One of my friends had mentioned making puppy chow to enjoy with some friends for her pup’s first b-day party, and I couldn’t seem to get it off my mind.
So pretty sure I woke up on my morning off and whipped this up…before breakfast. And of course, enjoyed some of it…for breakfast. :) And enjoyed “chowing” on every bite. Yum.