Tag Archives: Brown Eyed Baker

No-Bake Chocolate, Peanut Butter and Oatmeal Cookies

No-Bake Chocolate, Peanut Butter and Oatmeal Cookies

I’m waiting on pins and needles – my new and improved camera is scheduled to be delivered today! Wheeee!!! I’m soooo excited, puh-lease hurry up Amazon Santa UPS guy. And in that vein, I’m making sure those recipes with the old camera pics, the camera that’s about to become just so last season and possibly even looked upon with disdain, get posted very soon.

no bake chocolate peanut butter cookies, not set yet

I made these cookies last summer, for our last beach outing for crying out loud, and somehow never got around to posting them. Please don’t hold that against the cookies. And please don’t lower your opinion or expectations of these cookies due to my scattered tardiness. Because they’re so awesome.

no bake chocolate peanut butter oatmeal cookies

This is a homemade version of a chewy, chocolate and peanut butter cookie that was sold in individual packages in my elementary school cafeteria. Now, I should add, we mostly brought our lunch to school, lunches my mom would plan and pack in a brown paper sack, and they were usually dessert-free lunches. A few exceptions here and there, but the most we dared hope for in the way of sweets was an apple or some banana chips. Oh, and please don’t think we were given money to purchase dessert from the cafeteria line. We most certainly were not.

No-bake chocolate, peanut butter, and oatmeal cookies

But, hopefully unbeknownst to my parents, I would occasionally save my allowance and collect change by the quarter and dime to purchase one of these cookies on the sly. What can I say, I just loved them. Sorry, Mom!

No-Bake Chocolate Peanut Butter Oatmeal Cookies

I probably wouldn’t love them now; I’d likely find them too chewy and not flavorful enough, and just processed tasting. But I certainly loved recreating them at home. Oh yeah. And they were quite well-received by our friends at the shore. Delicious. And easy. Try them soon.

no bake chocolate peanut butter cookies

{One year ago: Pumpkin Pecan Souffled Pancake}

Source: slightly adapted from Brown Eyed Baker

½ cup (1 stick) unsalted butter
2 cups granulated sugar
½ cup milk
Pinch of kosher salt
4 tablespoons cocoa powder
½ cup peanut butter
2 teaspoons vanilla extract
3 cups quick-cooking oats

Line 2 baking sheets with either parchment paper or silpats. Set aside.
Add the butter, sugar, milk, salt, and cocoa powder to a 4-quart saucepan. Bring to a rolling boil and let boil for 1 minute. Remove from heat.
Add the peanut butter and vanilla, and stir until smooth, then stir in the oats.
Drop by heaping tablespoons onto the prepared baking sheets. Let cool until set. For best results, keep them chilled – in my opinion, anyway.

Pumpkin Scones

pumpkin scones

I actually pinned this scones recipe last year, over the summer, and fully intended to make them last fall. Then Sandy happened, and they didn’t get made. But I promised myself that this year I would make them, and when I said that to myself, I realized that I don’t use the phrase “come hell or high water” anymore…

pumpkin scones, before baking

pumpkin scones fresh out of the oven

This year has been very peaceful, weather-wise, and for that we are incredibly grateful. So the scones were baked, and they were amazing. They were shared, and highly complimented. In short, they were devoured and eyes rolled to the backs of heads due to insane deliciousness.

Pumpkin Scones

And I feel so late in posting this blog! Today really got away from me (I blame the rain), and now I have got to get up and start my pizzas for the big game! And by big game, I mean the most hotly anticipated college football game of the entire season – Baylor Bears vs. OU Sooners. It’s going to be epic; Baylor is ranked #6 (!!!!!!!) and OU is ranked #10, the two highest ranked teams in the Big XII conference.

Pumpkin Scone

I’m so excited! We’re having a green pizza (Brussels sprouts and bacon) and a gold pizza (pumpkin) in honor of Baylor’s school colors. And I need to get started! So I will say adios until tomorrow and you must, must, must try these amazing scones this holiday season.

pumpkin scones

Pumpkin Scone

{One year ago: Chili Dogs and Pumpkin Pecan Cake with Bourbon Brown Sugar Glaze}

Source: adapted from Brown Eyed Baker

2 cups all-purpose flour
7 Tablespoons granulated sugar
1 Tablespoon baking powder
½ teaspoon salt
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
¼ teaspoon ground ginger
6 Tablespoons cold butter
½ cup canned pumpkin
3 Tablespoons half-and-half
1 large egg

1/2 cup confectioners’ sugar
1 tbs whole milk
Couple pinches of ground cinnamon

Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper or a silpat. Set aside.
Combine flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves and ginger in a large bowl. Use a pastry blender to cut the butter into the dry ingredients until mixture is crumbly.
In a separate bowl, whisk together the pumpkin, half-and-half and egg. Add wet ingredients to the dry ingredients, and use a rubber spatula to combine into a dough. When the dough has mostly come together, use your clean, floured hands to knead the dough a few times just to get the last scraggly bits of flour on the bottom of the bowl.
Form the dough into a ball. Pat out dough onto a lightly floured surface and form it into a 1-inch thick rectangle. Lightly flour a sharp knife or bench scraper, and cut the dough into 8 roughly equal shapes. Place on prepared baking sheet. Bake for 14-16 minutes, or until light brown.
Meanwhile, make the glaze. Add all glaze ingredients to a small bowl and whisk continually until smooth. When the scones come out of the oven, let them rest a few minutes, then drizzle the glaze over each one. Let the glaze harden, just a few minutes, then transfer to a wire rack to cool completely.

Beer Waffles with Cinnamon Apples and Caramel Sauce

Beer Waffles with Cinnamon Apples and Caramel Sauce

Alright, guys, you know what time of year it is, so you know it’s the time for certain things. Certain things like football. And changing leaves. And cooler weather, and back to school and fall flavors like pumpkin and sweet potato. We’re getting ready for impending holidays and busting out the hoodies.

beer waffles with apples

It’s also the time for two more things of note. 1) Apple picking! Wow, New Yorkers are apple picking people. Before last year I had never picked an apple off of a tree ever, in my life. It’s just not a thing in Texas. Does Texas even have apple trees? I don’t know. I digress. But yes, last weekend Matt and I ventured upstate and came home with about fifty pounds of apples. You’ve been warned.

beer waffles with cinnamon caramel apples

And 2) tis the season for flu shots. Speaking of which, I got mine today, so if this post is a tad loopy, you know why. If you are able to handle the vaccine, go get your flu shot. {End of PSA}.

This dish was the very first recipe I made with my apple stash. I’ve been eyeing it up for over a year now. It was worth the weight, I must say. Beer waffles are a thing of beauty and genius. You really do taste the tanginess of the beer! And the carbonation makes them incredibly light. So these waffles were more on the savory side, but then the caramel sauce and sweet sautéed apples on top balanced it out and I think would solidly categorize the dish as overall sweet. Though I suppose reasonable minds could differ. What I’m confident we’ll all agree on is that they’re delicious. Make them soon!

Beer Waffles with Cinnamon Apples and Caramel Sauce

{One year ago: Apple Escarole Salad}

Source: Brown Eyed Baker

½ cup granulated sugar
¼ cup milk
2 apples (Golden Delicious is recommended), peeled, cored and sliced into ¾-inch-thick wedges
¼ teaspoon ground cinnamon
1 teaspoon lemon juice
1 cup all-purpose flour
¼ cup quick-cooking oats
1 tablespoon granulated sugar
2 teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon salt
1/3 cup milk
¾ cup beer
2 tablespoons unsalted butter, melted
First, make the APPLES: Sprinkle the sugar over the bottom of a large skillet and place over medium-high heat. Cook or 4 to 5 minutes, or until the sugar dissolves into an amber-colored caramel syrup, tilting the pan to distribute the sugar evenly, but not stirring. Meanwhile, heat the milk on the stove or in the microwave. Remove the caramelized sugar from the heat, and stir in the warmed milk. Return the pan to the heat, and stir in the apples and cinnamon. Cook for about 3 minutes, or until the apples begin to soften and the sauce begins to thicken. Turn off the heat, stir in the lemon juice, and cover to keep warm.
Now make the WAFFLES: Preheat the waffle iron according to manufacturer’s instructions. Whisk together the flour, oats, sugar, baking powder, baking soda, and salt in a large bowl. Quickly whisk the milk, beer and melted butter into the flour mixture, mixing until it is just combined (the batter will be lumpy).
Coat the waffle iron with cooking spray. Spoon the batter into the waffle iron and cook until the waffle is crisp and golden brown. The length of time will differ depending on your waffle iron, of course. Repeat with the remaining batter. Spoon some of the cinnamon apples and caramel sauce over each waffle.
This recipe as written will give you 3 round waffles.

Three Cheese Beer Bread


This is Part Four of my Favorite Food Bloggers Series.

I first discovered Michelle’s amazing blog, Brown Eyed Baker, when I googled “pumpkin scones recipe” a couple of years ago. Google led me to her site and I haven’t left. I immediately pinned her pumpkin scones recipe, and I really did intend to make them last pumpkin season; alas, a hurricane thwarted my plans. But, mark my words, this next pumpkin season – those scones will be made.


Michelle is an Italian girl who loves football and hockey, lives in Pittsburgh, and is of course, a fabulous baker. She is also a great cook, as is amply evidenced on her blog. But she’s really all about the baking. She bakes completely from scratch, and I don’t think there’s any baked good she shies away from.


Michelle has a wonderful section on her blog called DIY, where she takes an item or ingredient that most people just buy at the grocery store and makes it herself. She’s done excellent posts on homemade Nutella and homemade American cheese. I can’t wait to try those myself. Michelle also has a really cool tab on her blog of her cooking and baking goals. She wrote out all the dishes she wants to master, and then keeps track by crossing them off when she’s made and blogged them. I found it so inspiring that I made one for myself!


It was a tough choice, but after much deliberation, I chose to make her Three Cheese Beer Bread. Oh my, it was heavenly. So moist and cheesy and tangy. If you haven’t already, definitely check out Brown Eyed Baker and get inspired. Oh, and P.S. – Michelle recently got engaged!! Congrats Michelle!


Other delicious-looking recipes of Michelle’s I considered making: Chocolate Peanut Butter Cheesecake Bars; Quiche Lorraine Scones


Read the rest of this series!   Part One    Part Two    Part Three
Part Five    Part Six    Part Seven    Part Eight    Part Nine    Part Ten

Source: Brown Eyed Baker

6½ cups all-purpose flour
2 tablespoons baking powder
1 teaspoon salt
2 teaspoons dry mustard
1 tablespoon dried Italian herbs
1½ cups sour cream
2 cups beer, at room temperature
½ cup tomato juice
1 tablespoon Worcestershire sauce
2 eggs, beaten
2 cups (6 oz) Gruyere cheese
1 cup (3 oz) Parmesan cheese
2 cups (6 oz) white cheddar cheese

Preheat oven to 350 degrees F. Grease two 9×5-inch loaf pans.
Grate all of the cheese and set aside.
In a large bowl whisk together the flour, baking powder, salt, dried mustard and Italian herbs.
Remove 1/2 cup of the white cheddar and 1/2 cup of the Gruyere cheese and a 1/4 cup of the Parmesan and set aside for the topping of the bread. Add the rest of the cheeses to the flour mixture. Using your fingers mix in the cheese so all the cheese is coated in flour.
In a separate bowl whisk together the beer, sour cream, tomato juice, eggs and Worcestershire sauce until thoroughly combined.
Add the liquid mixture to the dry ingredients and mix with a spatula just till mixed. Do not over mix.
Divide the batter between the two greased loaf pans and press down with a spatula. Sprinkle the top with the cheese that was set aside earlier.
Bake for 50 -55 minutes or until done. Allow to cool in the pans for 15 minutes before removing them from the pans. Place on a wire rack to cool.