Tuesdays with Dorie: Chocolate Malted Cookies with Peanut Butter Whoppers

I hope you're as mad about cookies as I am. Because it's Tuesdays with Dorie and I've got a whopper malted cookie that will make you stark raving mad. Actually, my love affair with cookies is no TWD summer luvin' fling. I have a deep and abiding love for the little sweet circles. I like them better than all the brainy superfoods and healthfoods and edamame and tofu. I wish I could eat cookies every day and still not get the chubs and live to be 103. Since I can't, I make them every week instead. Without fail. Sunday night you're always going to find my cookies at my place and you're all invited. I'll give you my address later. Promise.

I made my cookie batch, knowing it would be a soft, cakey cookie due to the addition of milk. I added a whole extra cup of flour to my dough and they were still plenty pillowy. For kicks, I added some Peanut Butter Whoppers (find em' at Wal-Mart) to half of my dough, and used Chocolate Ovaltine for the malted milk powder. Wowee. With plain whoppers or peanut butter whoppers, this is one good cookie. When I was laying my little 5 year old cowboy down to bed, he asked me if he could have eight cookies in the morning for breakfast. When I told him he could have just one with his wheaties, he told me to hide the rest so Dad wouldn't take them to work. Can you see why I love this kid? He has inherited my sweets greediness, my weakness for thinking of food when I should be counting sheep, my sneaky craftiness for hiding the best treats. All those irresistible flaws in one little person! That little sweetie doesn't fall far from the cookie jar.
Go here and get the recipe. (Remember I added a whole extra cup of flour, and I used half whole wheat for all the flour. I also poked extra whoppers into the tops of the baked cookies.) Make them soon. For my fellow penny pinchers, the estimated cost is $5.00 for the full batch. I can't stop thinking about them and can only hope I can make it Sunday before I succumb to the dark side and make them again. Coming Tomorrow:

Late Summer Roasted Red and Yellow Pepper Soup

Cajun Grilled Chicken and Vegetables

I don't usually buy spice blends, since it seems like you are paying a lot of money for a mysterious mixture that is almost always dominated by cheap salt. So this one I didn't buy. When I attended the Charter School Conference in New Orleans this summer, as part of our welcome gift bag, was a bottle of Cajun Spice Blend. There was no brand name on the bottle-just a welcome to NOLA sticker. It's been sitting in my cupboard since June, waiting for inspiration to strike. For me, that inspiration comes when my back is up to the wall and my defenses are weak, typically after 6 PM, hungry wailing children, mournfully quiet husband, my internal grouch thermometer rising.
I armed myself with my Cajun spice blend and prepared for the battleground that is dinner on a weeknight. Hup two three four. Dinner was on the table in 20 minutes, looking spiffy, healthy and utterly delectably sweet and spicy from the Cajun spices and caramelized brown sugar. Another victory, troops. Make it for Monday night and you'l win the battle and the war. For another great grilled zucchini recipe with Cajun spices and parmesan, check out My Sister's Cucina.

Money Saving Tips: To make your own Cajun spice blend, just combine 4 teaspoons each salt and paprika, 3 teaspoons each garlic powder, onion powder and pepper, and 1 and 1/2 teaspoons each cayenne, thyme and oregano. If you've got vegetables from the garden and chicken in the freezer from a sale, this recipe will be dirt cheap.

Cajun Grilled Chicken and Vegetables
Estimated Cost $6.50
Notes: Serve with minute brown rice or couscous for a lightening fast complete meal.

1 lb. boneless, skinless chicken

1 zucchini, sliced lengthwise, about 1/4 inch thick

1 summer squash, sliced lengthwise, about 1/4 inch thick

1 red pepper, seeded, stemmed and cut into 4 large slices

3 tablespoons olive oil

1/3 cup brown sugar

4 tablespoons Cajun spice blend
Preheat grill or broiler. Arrange chicken and vegetables on a large baking sheet. Brush with olive oil on both sides and sprinkle with brown sugar and Cajun Spice blend. Grill or broil chicken and vegetables about 4 minutes per side, or until done. Let rest for two minutes and serve.

Coming First Light Of Tuesday:

Tuesdays with Dorie

Chocolate Malted Whopper Cookies

Blueberrry Maple Overnight French Toast

Last month, I spotted a tasty recipe on Corner Cooking and I knew, I just knew without trying, that it would be something to hang onto for keeps. I copied it right away in indelible ink into one of my favorite cookbooks. And now you see the way that I organize important recipes. I've never had a knack for hanging onto pieces of paper. They're as slippery as falling leaves to me. I was the grade school child that had to have the permission slipped pinned on the front of her Holly Hobbie iron-on T Shirt. And even then, I usually ripped it off to read it, lost it on the walk home and forgot all about it. Thank goodness my 11 month-older sister Michelle and I were in the same grade. She was the ideal-child type, and usually asked her teacher for an EXTRA permission slip, knowing full well I would lose mine.
I can never lose this recipe for overnight French Toast. I made it one night when we had 12-yep TWELVE, twelve overnight guests spending the night in my house. I know you'll want to blame me and my extraordinarily large Italian family, but this time it was Quiet Man's uncle in law's father's funeral, so it was his big family this time. Dizzy now? They were wonderful guests, willing to sleep on cupboard shelves in Star War's kid-sized sleeping bags. The least I could do was make them a lovely mapley french toast breakfast, bejeweled with sweet blueberries.

Trust me: write this recipe down in permanent ink and pin it to the front of your shirt. You'll want to have it forever. Money Saving Tips: This is perfect for those day old loaves of french bread you can buy for less than a dollar at the market. Use frozen berries like I did, if fresh are too expensive.

Overnight Blueberry French Toast

Adapted from Corner Cooking

Estimated Cost: $3.00

1/2 cup flour
1 and 1/2 cups low fat milk
1/4 cup sugar
1 teaspoon vanilla
1/2 teaspoon cinnamon
pinch of nutmeg
pinch of salt
6 eggs
about 3/4 of 1 loaf french bread sliced about 3/4 inch thick
1 cup blueberries, fresh or frozen

In a large bowl, combine flour, milk, sugar, vanilla, cinnamon, nutmeg, salt and eggs. Grease a cookie sheet. Place as many slices of bread as will fit on your cookie sheet; reserve the remainder for another use. Pour milk mixture over bread pressing down bread with fork to soak in. Flip bread to other side. Cover with saran wrap and place in the fridge overnight. Preheat oven to 400 degrees. Sprinkle tops of french toast with blueberries. Bake for 25 minutes, or until nicely browned. Serve with maple syrup and powdered sugar.
Coming Next: Super Fast Grilled Cajun Chicken and Vegetables

Turkey, Bacon and Cheese with Chipotle Mayo

Attention lovely Readers: My friend and former roommate, the supremely talented Aunt Spicy is having a give away. By day she's a high-powered career woman, but by night she's an incredibly stylish and chic crafter. If she was giving away her old socks, I'd want them. Check out her blog and enter to win. I'm greedy for the blue fabric bag, the pendant, the cards, the fabric....
I'm also greedy for lunch. I didn't plan to post two sandwiches in a row, but I'm always on the lookout for fast-and-fun Saturday late lunches. Especially now that football season has started and the Quiet Man is perfectly pleased to offer the gift of time in support for his true blue favorite team. What takes this sandwich from pleasant to perfect is the spicy mayo that you're going to whip up. Now, judging from yesterday's comments, the world is equally divided between mayo lovers and mayo-nayo sayers. In this case again, yogurt is a perfect swap out, but you'll also need to mix in a little olive oil. Yogurt alone will sink into your bread, but with the addition of fat it will create a seal that will keep your bread from being soggy. To save time, I'll make my bacon in the micro by placing it between paper towels and zapping for a couple of minutes until crispy. It's not quite as good as pan fried, but works very well on a sandwich with other competing flavors. Have a great weekend! We've got a church activity, Nutcracker practice (for my Sailor girl) and parent's meeting, a friend's birthday and a technology class.... and that's just tonight. Oh, mama, sometimes the weekends are every bit as busy as the weeks!
Money Saving Tips: Be flexible at the deli counter by buying the meats and cheese that are on sale. This sandwich would be equally delicious with any variety of meats or cheeses. When buying deli sliced meats and cheeses, don't over do as they only keep for a couple of days. Also, leftover thinly sliced meat (and your own sliced cheese) would work just as well as deli sliced meats. Chipotle chili powder is very spicey, so swap out a different variety if you like your food a little tamer.
1/2 cup mayo, light works very well here (or swap our 1/3 cup plain yogurt plus 2 tablespoons olive oil)
1/4 to 1/2 teaspoon chipotle chili powder, or other chili powder
1 teaspoon lemon or lime zest
1 tablespoon lemon or lime juice
4 rolls (I like hard rolls for this sandwich)
sliced turkey, from the deli
crisply cooked bacon
sliced cheddar cheese
sliced tomatoes
spinach or lettuce leaves
In a small bowl, combine mayo, chili powder, zest and juice. Spread onto rolls and top with turkey, bacon, cheese, tomatoes, and spinach.

Next Up:
Overnight Blueberry French Toast

Cranberry, Apple and Pecan Chicken Salad Sandwiches

My blogging buddy, the talented and prolific author Blonde duck, is having a birthday this month. Although I'm many miles away and we've never actually met in person, I'm sending her lots of Pennywise birthday greetings and good wishes for many happy returns. And also, a recipe. The little blonde duckie is having a princess style birthday bash with guests bringing various decadent pies and sandwiches. For her party, I've created a pretty little September chicken sandwich, full of the season's best flavors, like apples, cranberries, and pecans, which are also sprinkled on top for a confetti-birthday effect. Canned chicken-yes canned chicken for speed, makes the base, but any fully cooked chicken will work well. I've made this sandwich very light to provide a healthful base for all the sugar laden pies that will come for dessert. Instead of the usual binding of mayonnaise and sour cream, I've used plain whole milk yogurt, made extra tangy by the addition of fresh lemon juice. Pop on by and wish the little duckie a happy birthday, and then make one of these scrumptious and healthy sandwiches for yourself. I'm sure your birthday is coming soon, too.Money Saving Tips: Keep a couple of cans of chicken in your pantry for super fast sandwiches. Stock up when it goes on sale. Leftover chicken of any kind will work well here, though. Use whatever variety of apple, or even dried apples for this salad. Cranberries can be swapped out for other dried fruits also.
Cranberry, Apple and Pecan Chicken Salad Sandwiches
Estimated Cost: $4.50
1 (10 ounce) can chicken chunks, drained
1/2 golden delicious apple, diced-plus matchstick slices for top
juice of 1/2 lemon
1/3 cup sweetened dried cranberries, plus more for top
1/3 cup chopped pecans or walnuts, plus more for top
1/2 cup plain whole milk yogurt
1/3 cup minced celery
1/4 cup chopped scallions
pinch of dried thyme or 1/2 teaspoon minced fresh
4 large slices whole grain bread, crusts trimmed, cut into 4 squares each and toasted

In a medium bowl, combine chicken, apples, and lemon juice; mix well to coat. Stir in cranberries, walnuts, yogurt, celery, scallions, and thyme. Add 1/4 teaspoon each salt and pepper. Taste salad and adjust salt and pepper if needed. Mound chicken salad on toast pieces. Top with matchstick apples, cranberries, and walnuts and serve.
Coming Tomorrow:
Weekend Lunch
Turkey, Cheddar, and Bacon Sandwiches with Chipotle Mayo

Corn and Black Bean Salad with Cumin Lime Vinaigrette

I've been making corn and black bean salad for so long that I actually used to think that I was the one who made it up. Hah! The hubris of the young. For over a decade I've been dragging it to potlucks, whipping it up for quick dinners, and spooning it into plastic containers for lunch on the go. Black bean and corn salads are as common as the three bean salads of yesteryear now, but they've got a special, fresh pico de gallo and salsa-ish appeal, cooling and spicy in the same bite. Many of today's recipes call for bottled Italian dressing, but I like it much better with a quick lime vinaigrette. It's much healthier-even the light bottled dressing are chock full of additives- and will better compliment the zingy southwest flavors in the salad. I'll show you how to stretch this side into an all encompassing dinner meal, too.
Money Saving Tips: Use any extra corn on the cob by slicing off the kernels. Cook your own black beans and freeze them in zip top bags, pulling out what you need. Use whatever colorful veggies you have handy.

Corn and Black Bean Salad with Cumin Lime Vinaigrette
Estimated Cost: $3.50
Notes: I've made this salad with no olive oil at all with great results. If you're dieting, leave it out.
1 (15 ounce) can black beans, drained and rinsed well
2 cups corn kernels, (frozen and thawed, or canned, or cut off the cob)
2 tomatoes, chopped
1/2 cup red onion, minced
1 cup chopped cilantro
1 jalapeno pepper, minced-or less if you like it wimpy
1/2 teaspoon ground cumin
1-2 tablespoons olive oil
juice and zest of one lime
1/4 teaspoon each salt and pepper
Combine beans, corn, tomatoes, onion, cilantro, and jalapeno in a medium bowl. Sprinkle cumin and salt and pepper over the top. Drizzle with oil, lime juice and zest; taste for salt and pepper and adjust seasonings if necessary. Toss and serve.
For a main dish:
Add 2 cups each cooked brown rice and fully cooked meat, adding extra cumin, lime, and olive oil if necessary. I used leftover grilled chicken slices. You can also add in avocado, mango, or pineapple, like I did below.
Next Up:
Open Faced Apple and Cranberry Light Chicken Sandwiches

Tuesdays with Dorie: Chocolate and Peanut Butter Smore Bars and Cookies

Don't blame me if you spoil your appetite for dinner. Blame Greenspan, because it's time for Tuesdays with Dorie. Join in, bake along, and spoil your appetite for pennies on the dollar.

Do you think summer is officially over at Labor Day, or does it end the first day of school, or on the official calendar date of September 22? For me, it happens in baby steps, and I'm chomping at the bit (and at the cookie) to get to my favorite crispy and crunchy-leaf season of the year. I'm almost there.

This week's cookie recipe was so similar to a chocolate and peanut butter oatmeal cookie bar that I make quite often, so I went ahead and baked Dorie's cookie dough as a bar cookie also. Warm out of the oven and spread with a thin coating of melted peanut butter, ...I sprinkled the cookies with miniature marshmallows and popped it back into the oven to toast the mallows to golden brown puffs. A drizzle of chocolate completed the ooey gooey mess. Think peanut butter smore's bar with a touch of cinnamon. We liked them so well, that we made them again as Dorie intended-sort of. This time, I baked them as cookies but when they were just set, I poked in a few little marshmallows to toast as the cookies finished, ....and drizzled them with chocolate. For the honest to goodness real and complete recipe, click here, and if you ever get tired of all the Tuesday clicking, just go ahead and buy the book. For my fellow penny pinchers, the estimated cost for a half batch is $3.50.
I'm telling you, one of the best parts about making cookies is those magic moments with little helpers. Some like to stir. Others, who shall remain nameless, like to demonstrate their style with a light saber for three hours a day, and show up at the last minute to eat the marshmallows off the top.

Coming Tomorrow:

Corn and Black Bean Salad with Cumin Lime Dressing