Creamy Skillet Macaroni & Cheese {Max Brenner's Copycat}

First of all...saying this recipe is a copycat is a smidge misleading. It's not actually a copycat-it's the actual recipe via Max Brenner's website. So it's like super legit. Whenever I would go to Max Brenner's restaurant in NYC, my favorite savory item was their skillet macaroni and cheese. It's creamy and flavorful with a gorgeous, slightly crisp, crust, and there are little bites of tomatoes studded throughout. It's crazy good.

I'm having flashbacks to many many wonderful times in NYC back at Max Brenner's restaurant--with the macaroni and cheese today, and that hot chocolate I shared last week (which is the closest hot chocolate I've ever had to their Italian Thick Hot Chocolate, which is my mostest favoritest), my 2 favorite things to order there! It's like I never left. :P

The mac and cheese is super creamy and flavorful and there's yummy little bits of tomato in there and the most perfect cheesy crumby-y crust. It's just....the best macaroni and cheese in the world, guys. I'm for serious. 

Dark Chocolate Peanut Butter Chip Cookies {Levain Copycat}

I've spent a lot of time singing the praises of Levain Bakery back in NYC. They pretty much the most fantabulous, GIANT, cookies ever. They're sturdy on the outside and somewhat underbaked and gooey in the centers. They're pretty much a phenomenon and I miss them like crazy. They have 4 different kinds of cookies- chocolate chip walnut, dark chocolate chocolate chip, oatmeal raisin, and dark chocolate peanut butter chip. I've tried all of them except the oatmeal raisin (because...I mean...it seems like the real wrong choice of the 4 if you ask me). My favorite is the chocolate chip walnut--which I've already posted a copycat for. And today I'm posting a copycat recipe for my 2nd fave: dark chocolate peanut butter chip....MMMMmmmmmm!

The cookies are big. Like...beyond big. Like full-on GIANT. Because that's part of what makes Levain style cookies so amazing-they're huge and almost biscuit like on the outside, but gooey and slightly underbaked inside. And these ones are SO SO SO RICH. Super chocolatey, with lots and lots of gooey peanut butter chips. If you're the kind of person who drinks milk...you're gonna want a big glass. I, personally, just bask in the decadence. These are a show stopper my friends, not for the faint of heart!

Chocolate S'mores Cookies {Insomnia Copycat}-Guest Post at JavaCupcake

I know, I'm posting on a Tuesday, it's chaos!! I'm posting today because I am actually guest posting over at JavaCupcake today and this is NOT one you're going to want to miss!

Have you ever heard of Insomnia Cookies? They're located in college towns and they deliver warm and delicious cookies pretty much all night. I do not live within delivery range of one, however I do live near a town that has one and I've been lucky enough to sample some of their delectable treats and I have a favorite...a favorite that I crave so much that I needed to recreate it at home!

And that is where this recipe comes in! My brother and I both favor Insomnia's S'mores Cookies and I am proud to say that these are almost an exact replica! They're a large, chewy, and super chocolatey cookie filled and topped with melty chocolate chunks, gooey mini marshmallows (which also toast while they bake, adding to the s'mores-iness), and crisp pieces of graham cracker. *sigh* They're delightful.

They're so good that I HAD to share-I froze some to bring to Josh when I see him at his airforce basic training graduation (I also intend to make another batch to ship to him when he's out of basic) and I gave one to our maintenance guy, and one to Michael's work friend Jessica (she may or may not have texted me saying how amazing these looked....meaning I obviously had to be nice and give her one!) And I'm sharing them with all of you PLUS the wonderful peoples over at JavaCupcake--

click here to go check out the recipe and say hi!

THE Levain Chocolate Chip Cookie Copycat Recipe

I've already posted a Levain copy cat recipe, years ago, before I'd even been to Levain (a NYC bakery that is famous for their GIANT and delicious cookies). And those cookies were good...great even. But Levain? They were not. Now I've been to Levain more than a few times (and miss it desperately). And I'm older. And wiser. And married (as if that has any impact on this but stay with me). And I can tell you that THESE COOKIES....are practically a perfect match to the originals (the recipe itself could be very different in all actuality but the end result-these cookies....they taste just like Levain in my opinion!)

A few notes: You pretty much NEED a stand mixer with a paddle attachment...I don't think you can properly cream the cold butter otherwise (trust me...in my pre-KA stand mixer days I tried and failed). You're also going to want decent quality chocolate chips (I'm a fan of Ghirardelli, personally). I let the cookie dough balls rest overnight--which might not be necessary but I'm guessing that for the best results it probably is. Also, walnuts: you could leave them out or not toast them if you so desire but again...might not be exactly the same. Still good, just not the same. Finally: a kitchen scale helps to ensure that you measure out 5.5-6 oz. dough balls but if you evenly divide the dough into 10 you should have about the correct amount. And yes, I know that 6 oz. is pretty giant for a cookie but that's what makes them Levain cookies! And entirely irresistible.

When you bake the cookies they will turn golden brown on the outside and still be somewhat underbaked on the inside-this is also how it should be! It's one of the things that makes the cookies great--but absolutely adjust the baking time to try to find the perfect amount of cooked in the middle for your liking. I felt like 16-17 minutes was usually the perfect amount.

*sigh of happiness* it's good to bake delightfully decadent desserts (especially cookies) again!

The cookies are big and sturdy on the outside and gooey and flavorful on the inside! They're full of delicious and gooey chocolate with little bites of toasted walnuts for texture and I definitely would say they are worthy of having a line out the door ;)

I'm so excited about this recipe...these cookies were everything I wanted them to be!

Dark Chocolate Nuts & Sea Salt Bars {KIND Bars Copy Cat}-Guest Post at American Heritage Cooking

Hey friends! Do you remember Lindsey, from American Heritage Cooking?

She guest posted over here for me while I was in the midst of that whole annoying moving situation. And now SHE'S living in NYC and attending culinary school and it's all crazy exciting and I'm so happy for her but she's super busy so I'm returning the favor and posting over there today :)

Now-on to the wonderful treats that I'm sharing. They're awesome, all. They're a copy cat recipe for KIND bars (a kind of granola sort of bar)--and these are cheaper, healthier, and tastier! And they're super simple to make, I promise! They're subtly sweet and crunchy with just a touch of sea salt on top to balance the whole thing. If you love nuts and dark chocolate (and like...who doesn't?) these are the perfect healthy snack for you!

So if you want the recipe for the delicious Dark Chocolate Nuts & Sea Salt Bars, click on over to read the post on American Heritage Cooking! xoxo

Black Bean Soup {Panera Copy-Cat}

Michael has become obsessed with Panera's black bean soup. And we live about 3 minutes from one so this has become a dangerous fact. So-in an attempt to save us money and Michael's health, I decided to try to make a homemade version of the desired soup. And it worked out pretty darned well, if I do say so myself!

Once Michael tasted it he gave me a couple small changes to help make the recipe closer to the original (which are reflected in the recipe below) but he was a pretty happy camper. He gobbled this soup up on its own or with some pita bread. He probably would have loved it even more if I'd put sour cream and cheese on it but...shhh...don't tell him.

When asked to describe the black bean soup Michael said it was a nice, thick, soup. Flavorful and hearty and "fills up your belly". Perfect for a cold night! (And omgeeee has it been cold lately! I think all of us dealing with winter right now NEED and deserve soup!)

Parmesan Breadsticks (Pizza Hut Copy Cat)

So...I hate Pizza Hut.

I do. I used to go there often when I was young (as a part of some sort of reading reward program), and I was never a huge fan. Now that I understand myself and my relationship with pizza a little better, I know why I don't like Pizza Hut: I don't like how thick their pizza is (I prefer thinner crusts) + it's greasy and cheap tasting (even Michael doesn't like it...and this is the boy who gets excited about Easy Mac). But-my one exception to the Pizza Hut hatred is their breadsticks. Ohhhh those breadsticks are DELICIOUS! Absolutely horrid for you, I'm sure, but sooo yummy!

Enter these breadsticks, which taste close enough that I think I need never go to Pizza Hut again (not that I went very often to begin with).

Now, truth time: I prefer the herbed oatmeal bread that I've made before to these, it has similiar flavors but is way easier to make and has a much better texture.

BUT, if breadsticks are what your heart is set on, definitely go for these! I made a few mistakes whilst making them, but I've changed up some of the instructions to help keep you from doing the same (I foolishly followed the directions to cover the dough with plastic wrap...and then it got stuck...*sigh*). They're actually not too bad for you (no butter, just some olive oil) and they are super flavorful and addictive!

Fluffy, Buttery, Rolls (Texas Roadhouse Copy Cat)

So, these are the rolls I made for Thanksgiving.

And these are the rolls I intend to make for everything that I ever do, ever.

They are light, and chewy, and fluffy, and buttery, and ohhh so good.

When Michael had his first roll he was like...blown away. As was I. As shall you be.

Now, I don't know if you've ever been to a Texas Roadhouse, they're pretty much just a steak chain. Not even my favorite, I'm generally an Outback kinda girl. But the big draw to Roadhouse isn't their steak-it's their rolls. They have the most amazing, wonderful, buttery-goodness, rolls (and they come with cinnamon honey butter, although I'm a crazy person who prefers just regular butter). They are the best rolls I've ever had in my life. And these rolls are a PERFECT copy cat recipe. So, if you-like me-are a slave to the wonder that is a Roadhouse roll, then you are about to flip your lid: because you can now make those exact rolls (and that exact cinnamon honey butter), in the comfort of your home.

I'm not gonna tell ya what to do.

That's not what we do at this blog.

But I'm going to very strongly suggest that you make these rolls for the holidays.

Or just for a Thursday.

You know, whatever. Totally your choice. 

But believe me-you are gonna thank me. These rolls=game changers.

Cheddar Biscuits

The waiting is over! As shown to you in my earlier preview, here is recipe #1 of the two dishes I made for dinner that night! (I chose these because I felt it would kill you most to wait for these, and I hate to make you suffer.) I am very proud of myself. They're real food! I had to cut vegetables and knead dough and everything! And the look Michael got in his eyes after he took the first bite...that was all I needed to know I am the best girlfriend in the history of girlfriends (to him, anyway). And when I bit into one I solidified my own self belief that I am awesome (don't judge me!). This recipe makes 12 biscuits. They were gone by the next night. It took us only 24 hours to eat them all....and that required restraint. Good luck with these gems, try not to make them every weekend...I'm fighting the urge.

--UPDATE: I added a food processor method below. Next time I make these, however, I may use a combination of food processor and the old fashioned way. I would use the processor until after I had the butter cut in, then I would pour it into a bowl and continue the steps from there. I just wasn't a fan of how finely the scallions and cheese were cut in from the processor. They tasted fine, though, and Michael still liked them :) So you can really do it however you'd like.

Cheddar Biscuits

Taken (and slightly adapted) from hotpolkadot