Cookie Week 2014 Announcement and #GIVEAWAY (CLOSED)

I LOVE cookies!! Did you know I have close to 70 cookie recipes on this blog right now (and that's not including brownies/blondies/bars)? They are my favorite. If/when I ever open a bakery-it would be a cookie bakery. I just love 'em. So, obviously....when I heard we were doing cookie week again I was SO in! And to keep up with all the cookie goodness, follow our Cookie Week 2014 Pinterest Board!

Welcome to the second annual Cookie Week, hosted by Kim of Cravings of a Lunatic and Susan of The Girl In the Little Red Kitchen! We've teamed together with 10 other talented bloggers to bring you 5 fantastic days of cookie recipes to get you into the holiday spirits. Now is the time to break out the flour, butter, sugar and eggs. Bring your friends and family together for cookie exchanges or a giant baking party, we have got you covered! Our sponsors for this event have provided us with some great prizes and we'd like to extend a huge thank you for their generosity. Thanks to Imperial Sugar, Circulon, Peanut Butter & Co. and Page Street Publishing for being a part of Cookie Week!   Let's take a look at what prizes are up for grabs - one lucky winner will take it all!

• 1 case (10, 4-lb bags) Imperial Granulated Sugar
• 3-Piece Bakerware Set from Circulon
• 6 assorted jars of Peanut Butter & Co. peanut butter
• One copy of the cookbook Eat More Dessert by Jenny Keller
• One copy of the cookbook Bake and Destroy by Natalie Slater
• One copy of the cookbook Decadent Gluten-Free Vegan Baking by Cara Reed
• One copy of the cookbook Rawsome Vegan Baking by Emily von Euw

Make sure to stop by and grab a warm cookie from one of today's Cookie Week participants!

• Skillet Cookie by Cravings of a Lunatic
• Pumpkin Cookie Cups with Biscoff Buttercream by The Girl In The Little Red Kitchen
• Chocolate-Cherry Chews by Crumb
• Chocolate Hazelnut Cookies by Cooking in Stilettos
• Cranberry, White Chocolate, Crystallized Ginger Cookies by That Skinny Chick Can Bake
• Dark and Crunchy Peanut Butter Cookies by Hungry Couple
• Dulce de Leche Filled Brownie Sandwich Cookies by Mind Over Batter
• Muffin Top Cookies by Food Lust People Love
• Peanut Butter Cookie Dough Sandwich Cookies by Chocolate Moosey
• Pumpkin Eggnog Cookies by Jen's Favorite Cookies

Other blogs participating later this week include:

• Dinners, Dishes, and Desserts
• The Cooking Actress

Tyrrells English Chips Review and #GIVEAWAY (CLOSED)

Oh those Brits...they sure know how to make some good chips (or crisps...whatever you wanna call 'em!)

Tyrrell's English Chips just launched in the U.S. this past fall and I am so excited to introduce (or re-introduce if you're lucky enough to have already tasted the yumminess!) you to my new favorite snacks!

Tyrrell's English Chips are hand cooked in small batches on the company's farm in the beautious English countryside, and are made from only two super special potatoes (the Lady Claire and Lady Rosetta) that are sourced from 10 local farms (so the quality of the chip is consistent through the year!) Every flavor is gluten-free, hand-cooked in small batches with all natural ingredients, and most are vegetarian and vegan friendly too! HAPPY SNACKING FOR EVERYONE!

I was lucky enough to be able to try a bag of each Tyrrell's chip varieties and they were each so flavorful and perfect!

• Lightly Sea Salted-I'm a purist, so the most basic, classic, variety was obviously my favorite. Perfectly crisp and with just the right amount of salt, these chips were just about perfect in every way! I finished the bag in about 15 minutes flat!
• Sea Salt & Cider Vinegar-Could these be more British? The chips are great-still a classic and the vinegar is just right, not too overwhelming. Delish.
• Sea Salt & Cracked Black Pepper-Oh hey there black pepper! I see you, I taste you, I'm happy about it :)
• Mature Cheddar & Chives-Mmmm cheese. Mmmm chives. All on one tasty potato chip!
• Worcestershire Sauce & Sundried Tomato-Subtly sweet and tangy and entirely unique.
• Sweet Chili and Red Pepper-I did not personally taste this (as my tolerance for spice is just about 0) but when I put these out at a party all I could hear was how much everyone loved these delightfully spiced chips!
• Beetroot, Parsnip, & Carrot Chips with a Hint of Sea Salt-Veggie chips! These were a giant hit with Michael's aunts, the vegetable flavors were so true and so fresh. Lovely.

You wanna try these chips for yourself? Find Tyrrell's at a store near you! Or enter to win this...

Dark Chocolate Dreams Icebox Pie-31 Days of Dark Chocolate Dreams Cookbook Review

I'm feeling prettyyyy cool. Wanna know why? I got to check out an ADVANCE copy of Peanut Butter & Co's new cookbook "31 Days of Dark Chocolate Dreams" (written by Peanut Butter & Co. founder and president, Lee Zalben)!! The cookbook released on January 27th (but I received it a couple weeks before) and features a whole month's worth of delicious, crazy, fabulous recipes using PB&Co's most popular (and my FAVORITE) peanut butter: Dark Chocolate Dreams (remember when I did that full scale review, back in the day?)

When PB&Co approached me about the opportunity, I mean..it was a no brainer. I LOVE them. They have this amazing sandwich shop here in NYC and...I mean...their peanut butters...AHHMAZING. And Dark Chocolate Dreams is the best: chocolate + peanut butter=goodness. Duh. Bonus: it has no cholesterol, no trans fats, no hydrogenated oils, and no high-fructose corn syrup. It is also gluten-free, certified vegan, and certified kosher pareve. Awesomeness, right? And a whole cookbook using this nectar from heaven...whoa!

There were so many delicious options, flipping through this cookbook, that I didn't know where to start!

Fortunately, Michael very succinctly made up my mind. He pointed to the icebox pie and said, "That one."

...ok then

My boy loves pie. So do I. And this, this is the embodiment of everything I want in a pie. After his first bite, Michael said, "Ohhh....this is so good...I take back what I said about the soup." He then proceeded to savor each bite, very slowly. And when the day came that he had to finish the last piece...he was a sad Michael.

Let's break it down: homemade, crunchy, buttery, chocolate cookie crust. Then a rich, thick, creamy, heavenly, dark chocolate peanut butter filling that will make you just want to let it sit on your tongue so you can just enjoy every moment. Then, on top, the perfect bit of texture is added by garnishing with peanuts and chocolate chips. Just....ahhh....so good you guys. I'm not even kidding. You need this pie in your life, NOW.

Just ask my poor, broken fiance', crying in the corner because there is no more pie*.

*this is a slight exaggeration. Slight.

((Keep on reading after the recipe for a GIVEAWAY!))

UncommonGoods-Gifts for the Holidays

Wanna hear about 1 of the coolest sites around? 

That also happens to have some of THE BEST stuff when you're gift shopping for someone? 

UncommonGoods is a privately owned retailer, started in 1999 and headquartered in Brooklyn, NY, and they "endeavor to feature unique designs and handcrafted gifts created in harmony with the

environment and without harm to animals or people." Half of what they sell is made by hand and most of the products are created here in the USA, and about a third of their collection incorporates recycled and/or upcycled materials. 

They have some of the most amazing, unique things. Anytime I'm stumped for gift ideas, Uncommon Goods is my first stop: they even have pages of their site specifically categorized by who you're buying for and/or what the occasion is! Christmas is coming up, so I'd suggest you check out their Christmas gift section here. 

Last year, Michael and I got his stepmom and his dad Uncommon Goods' amazing basil growbottle (which I now WANT!) We got them the basil, which is what I'd want too! Essentially it's your own little organic herb garden, sprouting from a re-purposed wine bottle. So, good for your kitchen AND the environment!

Source

Is there a sophisticated whiskey drinker in your life? Surprise them with this amazing whiskey stones gift set. Or maybe you tend to hang around wine drinkers: they have their own category on the site here. Whoever you're shopping for (even you!), I can essentially guarantee you will find some fabulous ideas on their site! And Christmas is approaching, do you still have someone you need to shop for? Are ya stumped and need some new, exciting, gift ideas? Then DEFINITELY check out UncommonGoods!

So....wanna see if you can win a little something to go towards your inevitable UncommonGoods shopping spree?

Brown Butter Salted Caramel Stuffed Toffee Chip Cookies for #CookieWeek

Here it is, my last #cookieweek post (although it lasts until the end of tomorrow, so you still have time to enter the giveaway and get more awesome recipes from the other participants!)! Susan of The Girl In The Little Red Kitchen and Kim of Cravings of a Lunatic have joined together this week with 23 of their blog friends to present to you a week of cookie treats! We have every type of cookie you can think of listed this week, including something for our furry friends! Now is the time to bookmark these recipes for the upcoming holidays and cookie swaps or simply visit our Pinterest board! Make sure you enter the giveaway with some fabulous prizes from KitchenAid, King Arthur Flour, OXO, Silpat and Zulka Pure Cane Sugar to help with your cookie making needs!

These cookies have been elevated in the pantheons to one of the all time best cookies that have ever graced my lips. But that's no surprise. I used one of my fave cookie bases (from these)-which has browned butter, used toffee chips, stuffed them with SALTED CARAMEL SAUCE, and sprinkled them with some more salt. Honestly...there's really no way to go wrong with these.

Now, like I said, there is caramel sauce stuffed inside these cookies. And caramel tends to ooze. So don't be alarmed if, when you pull the cookies out of the oven, you see some caramel has oozed out of them. That's totally ok. You can just use your spatula to mush it back to the edge of the cookie. Or leave it and just eat it as is. Yumminess either way.

These cookies are BIG.

They're crisp, yet chewy.

They have delicious bites of toffee, and ooey gooey salted caramel.

THEY ARE IRRESISTIBLE.

You're gonna love 'em.

Now check out all the other #CookieWeek recipes for today!:

• Bethmännchen cookies by Masala Herb
• Chewy Brigadeiro Pecan Bars by Food Lust People Love
• Chocolate Cookie Thumbprints with Sweet Pepper Jelly by Omeletta
• Chocolate-Stuffed Gingerbread Cookies by i heart eating
• Earl Grey Icebox Cookies by Crumb
• Gluten Free Chocolate Chip Cookies by Frugal Antics of a Harried Homemaker
• Homemade Thin Mints by The Girl In The Little Red Kitchen
• Malted Chocolate Chip Cookies by Like Mother Like Daughter
• Miso Sesame Cookies by NinjaBaking.com
• Peppermint Cream Thumbprint Cookies by Beyond Frosting
• Salted Caramel Stuffed Toffee Chip Cookies by The Cooking Actress
• Sandwich Cookies by Texana's Kitchen
• Shortbread Christmas Mouse Cookies by Cravings of a Lunatic

And continue on past the recipe to enter the giveaway!

Deep Dish S'more {for my BIRTHDAY!} and a #DivineInNYC Review

Happy birthday to me....

happy birthday to me,

happy birthday to meee-eeeee

HAPPY BIRTHDAY TO ME!

Yay! It's my birthday! I LOVE my birthday!!

You know what else I love? CHOCOLATE.

Chocolate and my birthday go together like...well ya know...like stuff that goes together.

For my 21st birthday, I even gorged myself on chocolate as opposed to the general tradition of getting sick on alcohol instead. Best. birthday. EVER! So, imagine my excitement when the amazing people at Divine Chocolate agreed to send me some of their amazing chocolate to celebrate my special day (and oh yeah, on top of that, they're giving 3 of you wonderful readers a gift set too! So it's like everyone's birthday!! Continue reading past the recipe for the giveaway info.)

Up until now I hadn't had the opportunity to try Divine chocolate, although I have seen it in multiple stores in the city, (such as the one on 1066 Third Avenue, near my favorite Bed Bath and Beyond location--check out their store locator to find where YOU can get some Divine chocolate.), so I was STOKED to be sent such an amazing array of chocolatey goodness! Divine provided me with their baking line as well as their super festive holiday goodies! So far, everything has been just luscious-I cannot wait to try out everything!

AND, on top of delicious chocolate products, Divine also has an incredible story. Grown in Ghana, the cocoa beans used by Divine Chocolate are hand-harvested, slow-fermented and carefully dried by the family farmers of the Kuapa Kokoo Farmers Cooperative, who co-own the company. While Fair Trade makes sure farmers get a better deal for their cocoa and some extra income to invest in their community, company ownership gives farmers a share of Divine’s profits and a stronger voice in the cocoa industry. HOW COOL is that??! 

For more info. about Divine Chocolate, visit www.divinechocolate.com/us. For news about competitions, deals, and more, sign up for the Divine Newsletter: http://www.divinechocolate.com/us/subscribe-our-newsletter. 

Now, on to what I DID with my chocolate. 

One of mine and Michael's fave spots to get some food in this city is Heartland Brewery and, at their Union Sq. location, they have a dessert they call "Ole Time S'mores" and I was SUPER into it. But, I don't get down there very often these days, and other locations don't seem to have that dessert. So, I thought to myself...why not just recreate it? And I did!

This deep dish s'more is, sort of, single serving. The perfect birthday dish means you don't have to share. First I made a nice thick, buttery, graham cracker crust. Then, the main component, a smooth, rich, thick chocolate ganache I made using half milk and half dark Divine chocolate (giving the perfect balance, methinks), and then a beautiful top of toasted marshmallows. Ahhh...definitely my kind of birthday dessert.

And it's pretty darned easy. Because nobody wants to spend all day slaving away on their birthday...

...then again...most people don't make their own birthday treat do they? I'm weird.

HAPPY BIRTHDAY TO ME AND MY WEIRDNESS! HOORAY FOR S'MORES AND CHOCOLATE AND KAYLE!!!

Loaded Oatmeal Coconut Cookies for #CookieWeek

It's #cookieweek my cookie monster friends! Susan of The Girl In The Little Red Kitchen and Kim of Cravings of a Lunatic have joined together this week with 23 of their blog friends to present to you a week of cookie treats! We have every type of cookie you can think of listed this week, including something for our furry friends! Now is the time to bookmark these recipes for the upcoming holidays and cookie swaps or simply visit our Pinterest board! Make sure you enter the giveaway with some fabulous prizes from KitchenAid, King Arthur Flour, OXO, Silpat and Zulka Pure Cane Sugar to help with your cookie making needs!

Being Queen Cookie Monster...I think I have like insanely high standards for cookies.

Like...to kind of an insane degree.

Take these cookies: they're good cookies. Michael liked em just fine, there's nothing wrong with these cookies. BUT-I was so mad at them. Like "THESE COOKIES ARE SO MEDIOCRE. Like...anyone could have made them...ugh!" *and then she threw herself exasperatedly on the bed* (not really. but kinda)

Now that I've disclosed my not 100% happy feelings, let's discuss why that's probably not fair:

They are good cookies. They're easy. They're super customizable (go ahead and throw just about whatever you want in these babies). And they're just fun, crunchy, grab and go kinds of cookies. They also make enough to feed an army. Not a small one either, nope, a full on, full sized, army.* Plus I may have mixed some of that delectable caramel sauce up in 'em. Because life's short. Eat cookies.

*well...no. But it does make a lot.

Brown Butter Chocolate Chip Cookie Dough Sandwich Cookies for #CookieWeek

Oh hey. Did you know I love cookies? Oh you did? I'm not surprised. It's not a secret. 

I. LOVE. COOKIES! 

So, obviously, I'm gonna participate in an event called #cookieweek 

(especially when it's orchestrated by some of my best blog buds!)

Welcome to #cookieweek my fellow cookie monsters! Susan of The Girl In The Little Red Kitchen and Kim of Cravings of a Lunatic have joined together this week with 23 of their blog friends to present to you a week of cookie treats! We have every type of cookie you can think of listed this week, including something for our furry friends! Now is the time to bookmark these recipes for the upcoming holidays and cookie swaps or simply visit our Pinterest board! Make sure you enter the giveaway with some fabulous prizes from KitchenAid, King Arthur Flour, OXO, Silpat and Zulka Pure Cane Sugar to help with your cookie making needs!

I had to kick off #cookieweek with a cookie OVERLOAD! You're pretty much getting 3 cookies in 1: 2 cookies, plus a filling of cookie dough. But these aren't just chocolate chip cookies or cookie dough, oh no, they're made with browned butter. And sea salt. AKA 2 of my most favoritest things to do to cookies.

Funny fact: these cookies are, in my opinion, best chilled. Which goes against most of my cookie preferences. But for whatever reason, the combo of cookies plus cookie dough just tastes better cold.

So, take a bite. A big bite. A bite that will cut through delectable cookies, a bite of sea salt, and a creamy, decadent, browned butter (eggless) cookie dough filling. It's like an experience. Possibly a healing one. I mean, I'm not saying these cookies will fix you but...ya know...I'm not saying they won't either.

Now, continue on past the recipe for an amazing #cookieweek GIVEAWAY and keep an eye out the rest of this week for more #cookieweek goodness!!

Guylian Artisanal Belgian Chocolates-Review and GIVEAWAY(CLOSED)

Uhhhh, wanna talk about chocolate?

Yeah, I thought so. 

I was lucky enough to get a FANTASTIC array of artisanal Belgian chocolates from Guylian. And oh man....SO GOOD. We're talking creamy, luscious chocolate and the most amazing hazelnut filling. TO DIE FOR. Not only that, but the chocolates are seriously the prettiest I've ever seen. I already gave some away as gifts at a party and intend to put together a wine & chocolate Christmas present using that gorgeous already wrapped chocolate box you can see above.

Here's what I was given to try and my thoughts:
Guylian Chocolate Truffles: Ok, so these are marbled with 100% pure, silky smooth, milk, dark & white Belgian chocolate, filled with Guylian's signature hazelnut filling (the original recipe of Guy & Liliane, their founders). They slow roast and caramelize fresh Mediterranean hazelnuts in small-batch copper kettles and then crush and blend them with rich & creamy Belgian milk chocolate. And they taste like heeeaven. I'm so obsessed with that filling.
Guylian Individually Wrapped Chocolate Truffles: These are exactly the same as the other chocolate truffles, but they're individually wrapped. Which means you can take some truffles with you wherever you go! Hooray!
Limited Edition Guylian Vanilla Cream Truffles: Marbled white & milk chocolate seahorses (so cute btw, and actually symbolic of a really cool cause Guylian sponsors, Project Seahorse), and filled with silky white chocolate vanilla cream truffle. I really love the vanilla filling, it just tastes expensive in the best way.
Guylian Extra Dark Chocolate Truffles: These are hands down my favorite. Probably not surprising since I prefer dark chocolate. And I'm obviously not alone, they've been awarded the European Three Star Superior Taste Award 2010 and were recognized with a near perfect score for their intense and balanced taste, and lingering flavor. They have a 74% dark cocoa shell with Guylian’s extra dark chocolate truffle center. Like the original, this signature hazelnut truffle filling is made in small-batch copper kettles exclusively by Guylian Master Chocolatiers. Are you sold yet?
Guylian No Sugar Added Dark Chocolate Bar (54% Cocoa) and No Sugar Added Milk Chocolate Bar: Ok, sometimes you wanna get your chocolate fix but maybe need to cut down on the sugar-these bars are your friend. Yummy nummy Belgian chocolate without added sugar-Guylian guarantees these bars to have the same taste appeal as premium Belgian chocolate bars. They are made with Malitol, which is a pleasantly sweet alternative to sugar that doesn’t sacrifice taste. Sounds good to me!

Now, what exactly makes Guylian Belgian chocolates so scrumptious?

• They're crafted and produced and imported from Sint-Niklaas, Belgium.
• Belgian chocolate uses 100% pure cocoa butter with a melt-point that allows the chocolate to melt perfectly in your mouth.
• Belgian chocolate is processed, known as conching, to a maximum fineness resulting in a dreamy, creamy chocolate texture.
• Belgian Chocolatiers strict adherence to true old world artisanal craftsmanship and time-honored Belgian chocolate-making techniques.

And that's just the touching the surface on the exceptional quality of Guylian Artisanal Chocolates-to learn more about their quality click here.
Now...you want some, right? Check out this link to find out where you can buy it.

OR...see if you can win yourself some in this...

GIVEAWAY 
(CLOSED)
The winner is Janet, who said "I can't wait to try the no sugar added dark chocolate!! Completely guilt free!" CONGRATS JANET!

Coconut Ice Cream-EASY, 4 ingredients (Edward & Sons Organic Coconut Products Review)

I had a vision in my head of these photos. I knew I wanted a light blue bowl to pair with the creamy white coconut ice cream.

Only problem?

I had no blue bowls.

Luckily for me, I had a babysitting gig where we (yes...2 babysitters...for 2 kids...which trust me, is the only reason I still babysit those children) took the kids to one of those crafty places where you can do things like paint ceramic or whatever. So me and the other babysitter decided to take part as well. So I found a bowl I liked, and painted it in pretty pretty blues. And thusly my vision was able to be realized.

I am a lucky lady and, after meeting them at the SFFS, Edward & Sons sent me some of their amazing organic coconut products. Then I had to decide what to play with first. I knew exactly what to do with their unsweetened shredded coconut (I love using shredded coconut in cookies but I hate how sweetened most shredded coconut-desserts have enough sweet as it is- is and full of goodness knows what. So this stuff is a Godsend!) But I wanted to use more products. And then I saw the coconut cream. And I remember reading you can make whipped cream with it. And my brain jumped to my favorite easy no ice cream maker recipe. And I thought "let's give this a try!" Aaaand (after a moment of panic when I couldn't seem to whip the coconut cream thick enough but crossed my fingers and hoped for the best) it worked! Plus I threw in some of the shredded coconut and topped with toasted coconut flakes, to really punch up the flavor.

Soooo gooood!

I love how summery this ice cream tastes. Like you're laying on a beach in the Bahamas. Just the perfect coconut flavor to evoke all the feelings of beachiness and tropical, summery fun. Also super refreshing on a hot day...which let's face it...it's August. And the toasted coconut adds some really nice crunchy texture. You should seriously give it a try. Or make something else with Edward & Sons organic coconut. You could even win some!! Scroll past the recipe for the giveaway :D

Garlic Herb Ciabatta Grilled Cheese-Great Midwest Flavored Cheeses Review

Let's talk cheese. If you don't like cheese,or are dairy free/lactose intolerant...I'm so so sorry but this post is not for you. You see, I was contacted by the amazing people at Great Midwest cheeses to try their 12 varieties of flavored artisan Cheddars and Monterey jacks, review them for you, give you a chance to win them (scroll past the recipe for that), and to tell you all about this SUPER AMAZING recipe contest they've got going on!

So first, the cheese. Great Midwest is available at select retailers, club stores and cheese shops nationwide (find where to buy near you here). They're all natural, handcrafted in small batches and made in Wisconsin, using only pure, certified hormone free milk! The flavors range from sweet (ooh la la Blueberry Cobbler Cheddar) to savory (such as my personal favorite, Garlic & Dill Cheddar) to spicy (hoo! Most of all the Habanero Jack!)-and Michael and I tried them all. You know...for the sake of professionalism. The one big factor that struck both of us about all the cheeses-their smooth and silky texture, it is divine! Plus, they melt extremely well (part of why they make such phenomenal grilled cheeses!) All of the cheeses did an amazing job at representing their flavors-they were very true to them, but not overbearing. Plus-they're so versatile. Depending on which flavor, they can be used for snacks, on crackers, shredded over salads, added to casseroles, omelets, mac n cheese, even used in baking!

Now, this August and September, Great Midwest is hosting a recipe contest-inviting home chefs (or fellow food bloggers ;P) to submit their favorite grilled cheese recipe, using Great Midwest cheese(s), for a chance to win one of eight prizes including a vacation, Panini presses and cookbooks! You can enter through Facebook or their website, and you can check those out for more details on how the recipes will be judged as well as for any rules or restrictions. Essentially, though, key areas for the judging are: the use of Great Midwest cheeses, taste, and creativity/originality of the recipe (this is a big component so you're encouraged to go crazy and have some off the wall ideas!).  They're also offering bonus points to entrants that share their participation on Facebook, anyone that posts anything on the Great Midwest Facebook page – whether it be a photo of their sandwich, their recipe, them in the kitchen cooking, etc. – will get bonus points on their entry. It's SUPER cool and I strongly encourage everyone to give it a shot and enter!

Since we're talkin' original grilled cheese recipes...obviously I had to make my own! So I did! Using that amazing ciabatta bread with the shredded Morel & Leek Jack, I then layered in some slices of the Garlic & Dill Cheddar (hands down my favorite cheese in the bunch, but are you really surprised?). And what did we get?

BEST GRILLED CHEESE EVER (in my humble opinion).

This ciabatta makes the most gorgeous golden brown, perfectly buttery and crisp bread for the grilled cheese, and it's simply stunning to see how beautifully the cheddar in the middle melted down (and how it really mellowed out the flavor). It is cheesy and buttery and garlic-y and herb-y and just like heaven dancing on your tastebuds. I cannot get enough of it. I didn't even used to like grilled cheese that much and now? I'VE EATEN THIS GRILLED CHEESE EVERY DAY SINCE I FIRST MADE IT-until I ran out of bread! And I miss it! Because oh em geeee. Fantastic. Just...so good. There aren't enough words to express my happiness over one lil cheesy sandwich.

Thank you Great Midwest.

Thank you.

Triple Threat Chocolate Peanut Butter Cookies-Ghirardelli Review

You guys, I dropped everything, changed around my entire post schedule, and did some very last minute things (which usually makes Kayle hyperventilate) so I could make this post happen. Because I was contacted by Ghirardelli about attending a party they are holding here in NYC tomorrow--and, as you may know, tomorrow I'm leaving for Ohio--but I love Ghirardelli and I was so sad I was missing the party but they told me I could try their new new line anyway! So I got my exciting package on Wednesday and used the sweet ground cocoa powder to throw together these cookies on Thursday. Then I wrote this post on Friday. *whew*. Anyway, let's discuss Ghirardelli, shall we?

I'm going to assume you know about Ghirardelli. They make amazing chocolate and I am OBSESSED with their chocolate chips, they're all I use. Today we're talking about something new: they're unveiling a new line of premium baking, hot cocoa, candy making and dipping products with zip-up pouches that are easy to open, use, reseal and store – perfect for frequent bakers and entertainers. (I LOVE THE RESEALABLE POUCHES!) Also, the new products make it easier to take advantage of the small bites/desserts trend that is super fun! Ghirardelli wants to inspire bakers to host a “small bites” party, where friends and family can bring various smaller versions of desserts and cocktails and share! Check out their small bites site for ideas!

What, specifically, are the products we're talking about?

Candy Making & Dipping Wafers

These come in easy-to-use wafer form, ensuring smooth & even melting-and no need to break/chop up bars! It can be microwaved (and even reheated!); and hooray-no tempering is needed, it'll set up perfectly and make amazing candies, dips, fondues, etc. Comes in white or dark chocolate varieties.

Premium Hot Cocoa

The newest flavor, Ghirardelli Chocolate Caramel, joins Double Chocolate and Chocolate Mocha-all made with real Ghirardelli chocolate, vanilla extract, and no hydrogenated oils. These cocoas dissolve easily and have a rich flavor (my kind of hot cocoa!) The Double Chocolate powder can (in addition to hot cocoa drinks) also be used to sprinkle over everything from coffee drinks, iced cocoa to desserts. 

Premium Ground Cocoa

Ghirardelli Unsweetened and Sweet Ground Cocoa have Ghirardelli’s intense chocolate taste in the new re-sealable pouches. The Unsweetened Cocoa Powder is made from non-alkalized cocoa powder and perfect for all your baking needs where you need unsweetened cocoa powder! The Sweet Cocoa Powder has been alkalized using the traditional Dutch process and has the perfect blend of sugar, vanilla and real Ghirardelli chocolate to create a well-balanced chocolate taste. This is great for frostings and brownies etc. etc.--and you can sub it in for unsweetened cocoa powder, just take out 1/2 cup of sugar from any recipe where you do so!

I cannot wait to try out all of the new products!!! EEEE so exciiiiited!!

Wanna try out the new Ghirardelli goodness, too?? Scroll down past the recipe to find out how to enter to win it!

Speaking of the cocoa powders, I've never used a sweetened cocoa powder before, so I thought I'd play around with that a smidge! I used it in these marvelous, fudgy, rich, cookies. The recipe called for "dark cocoa powder" which...I wasn't sure if that meant sweetened or unsweetened, so I took 1/2 cup of sugar out of the recipe and am glad I did because these were perfectly mellow, definitely not too bitter or too sweet!

And why are they called triple threat? Because chocolate is incorporated in 3 ways: cocoa powder, melted chocolate, and chocolate chips! YUM.

What we have are intensely fudgy, chocolatey cookies with a hint of peanut butter, and studded with gooey chocolate chips and, in my case, the perfect bite you get from flakes of sea salt on top. Do you know how I know Michael liked these, too? He tried one and then said, "Oh these are awful. You shouldn't eat any more of them." Ha ha. Nice try bud. Plus he said, "I like sea salt on cookies." Yes honey, me too.

These cookies are not sturdy, they are melt in your mouth, fall apart, delicious. If I drank milk, I would have a big glass with these cookies, because they are quite rich. Which is exactly how I like it :D

(yes...I poured a glass of milk solely for the photos. Then I poured in back in the carton. I dirtied an extra dish so you could have some pretty pictures to look at. That's love. You're welcome.)

PushPan Review and GIVEAWAY(CLOSED) for The Cooking Actress' 2nd Blogaversary!

Usually for anniversaries and birthdays, there are gifts, am I right?

For my 2nd Blogaversary I am giving one of you guys, my amazing readers and friends, the opportunity to win a revolutionary piece of bakeware! A Kuhn Rikon PushPan!

Ok, so, you're probably thinking "um...what's a pushpan?"
Pretty much it's a springform pan (a kind of pan that has removable sides, which you use for any dessert that is too delicate to just be turned upside down to release from a pan.), but it's a "no-spring" version-AND, best of all, it is LEAK PROOF! A lot of springform pans have the problem of leaking or having water from water baths (common for cheesecakes) leak in to the desserts. A quick fix to that is wrapping a layer of aluminum foil around the base, but why bother when you have the perfection of Kuhn Rikon's Leakproof PushPan! It's the perfect, no fail, way to make the perfect quiches, tarts, cheesecakes, layer cakes and more!

Here are some stats on the PushPan for ya:

• Oven safe to 450 degrees F.
• Can be refrigerated or frozen.
• The base is lined with a silicone ring that makes an airtight seal between the base of the pan and the sides, eliminating leaking and eliminating the need for additional rings of foil.
• Unlike a springform, the sides of the pans are very sturdy and unlikely to warp during cleaning or storage.
• They're non-stick, easy to release, and made of carbon steel, which helps products brown well and bake evenly.

The above picture shows the bottom of the PushPan. As you can see it's almost like it's a pan within a pan, which contributes to how easily you can remove the base from the walls and prevent leaking!

When preparing to use the PushPan, your first step (before even putting the base into the cake pan) is to thoroughly grease the inside of the pan and the top of the base (with non-stick cookinh oil, shortening, butter,  etc.) Then, once greased, insert the base with the silicone ring facing towards the bottom and gently push it all the way down until it fits evenly in the bottom.

Then you use it as you would any other pan until you're done baking!

Then comes the fun part-pushing the baked item out of the pan! First, make sure it's completely cooled.
It is? Great.
Now, place the push pan on something that is smaller, but taller than the pan (such as a small bowl or food can...I used a soup can)-make sure it's stable! Take a hold of the top edge of the push pan, with each hand on opposite sides, and push the pan slowly and steadily down, watching the cake rise (although more accurately you're just removing the sides).

Ta da!

I was so excited to use my new PushPan to make that Chocolate Truffle Tart!

It went PERFECTLY. No leaks. And a super easy (and kind of fun!) removal process! (Seriously, it was the easiest time I've ever had getting cake out of anything. There was zero sticking, super easy to remove!)

Now don't you want one too??!

Walkers Shortbread Recipe Challenge & Walkers Shortbread GIVEAWAY!(CLOSED)

It's here! It's here! I can finally talk to you guys about the Walkers Shortbread Recipe Challenge I participated in(and won :P) last Monday! Basically, 8 food bloggers were contacted and asked to develop recipes using Walkers Shortbread. We started this whole thing last fall, but due to weather complications we ended up having the event in February. We all had to make desserts that fell into one of these categories: cake, pie, tart, custard, pudding, or trifle. Then they were judged on taste, appearance, creativity, level of difficulty, and overall impression. Highest overall score=winner. Anyway, all us bloggers arrived at the NASFT headquarters, bringing 2 of each of our dishes (1 for judges, 1 for us all to try).

Welcome Home Brands Snowflake Collection Review & GIVEAWAY!(CLOSED)

You guys may have noticed that this week I showcased a couple recipes that I made in super beautiful paper bakeware. These baking beauties are the Welcome Home Brands Paper Bakeware Snowflake Collection.

Let me tell you some of what makes this paper bakeware SO cool:

• Obviously, it's super gorgeous. 
• Paper bakeware is disposable, so if you ever take something to a party or gathering, no need to ask for dishes back (plus, no dishes to wash! Yay! And don't worry, this stuff is recyclable.)
• No need to grease the "pans".
• They're oven safe up to 400 degrees (F) and are also freezer safe (super helpful if making something ahead of time!)

And there are like tons of other benefits to using this pretty paper baking stuff! Check out the FAQ's page on the Welcome Home Brands site for more info! You can also see more/learn more on their facebook and pinterest pages.

Using pleated baking cups for Quick Cinnamon Rolls

I, in particular, am soo in love with the Snowflake Collection! Obviously, this would have (and still could be, next year) been perfect for Christmas-but it is a generally beautiful winter set! I love the vibrant shades of red and green with the beautiful snowflake patterns. Breathtaking. My food has never looked prettier!

There are lots of other collections/styles of Welcome Home Brands paper bakeware and you should definitely check those out too! 

Using round baking pans for French Silk Brownie Pie

Now, wouldn't you like to win some of this awesomeness?

WELCOME HOME BRANDS SNOWFLAKE COLLECTION PAPER BAKEWARE GIVEAWAY!!!(CLOSED)

Congratulations to Julie from Quilt, Cook, and Love!

Kristina & Kayle's Christmas Cookie Exchange Winners

That's it!

It's over!

Thank you so much to everyone that participated in mine and Kristina's Christmas Cookie Exchange this year! I'm totally drooling over all the delicious cookies you guys shared! I hope you've all discovered some new, fun, recipes to try out too!

Now, the official winner of Kristina & Kayle's Christmas Cookie Exchange and a $10 Starbuck's Gift Card is....

Stephie from Eat Your Heart Out's "Maureen's Rice Krispie Cookies"

 And... the winner of the Silpat Baking Mat Giveaway is...

Jennifer Drummond (Entry #138) of Peanut Butter & Peppers

Congrats Stephie and Jennifer! Both of you please e-mail me your mailing addresses to kristina.whippedbaking@gmail.com or cookingactress@yahoo.com so we can send you your prize!

We had so much fun, and hope you did too!

Happy Holidays and Happy Cookie Baking!

Kristina and Kayle's Cookie Exchange SILPAT GIVEAWAY! (CLOSED)

Hi everyone! Our cookie exchange is still in full swing (so head on over to link up, if you haven't already)! And today we have an extra special treat for you:

A SILPAT GIVEAWAY!

Any cookie baker worth their salt knows about, and uses, Silpat. Kristina uses them. And I have been lusting after them, giving forlorn gazes at the parchment paper I have been dealing with (up to this point). 

Now, in case you didn't know, here's some of what makes Silpats so awesome:

1. They're the original non-stick baking mat. 
2. Silpat Non-Stick Baking Mats are made of fiberglass and good grade silicone-they are completely food safe and FDA, NSF, and Kosher certified.
3. Cookies get some sort of traction when baking from these baking mats, and they spread less (bigger cookies=better!)
4. NOTHING sticks to these babies-be it gooey batter, caramel, taffy, dough, etc.! And there is no greasing required-just the mat.
5. Silpat is effective in temperatures from -40 degrees (F) to 480 degrees (F).
6. Unlike parchment paper, Silpat is reusable and cleans super easily! (OMG I'm going to save so much money not having to constantly buy more parchment!)
7. Not just for cookies, they also produce Silpain (for bread) and Roul'Pat (for rolling out dough).
8. They have even more products here!

Um so yeah...I'm super psyched to start using my new Silpat ALL. THE. TIME!

And oh yeah, you can get one too!

Quick Wheat Baguettes-King Arthur Flour Review

Tomorrow is my birthday! To celebrate, we've got bread (I love bread. Ask anyone) and a giveaway! Yay!

Tomorrow may be my actual birthday, but when I received 4 bags of King Arthur's organic flour to review-it certainly felt like that was my birthday! 

If you're not (for some crazy reason) familiar with the brand, King Arthur Flour is America’s oldest flour company, founded in Boston in 1790 to provide pure, high-quality flour for residents of the newly formed United States. More than 220 years later, they’re the nation’s premier baking resource, offering everything from top-quality baking products to inspiring educational programs—all backed by the passion and commitment of their dedicated employees and owners.

To learn more about King Arthur Flour, their philosophy and/or products, you can find them on Facebook, Twitter, Google+, and Pinterest.  You can also sign up to receive e-mail updates that include everything from recipes to their latest product offers.  And don’t forget to check out their recipe page for fabulous step-by-step recipe ideas that use many of King Arthur Flour’s products! Their website alone is fab-they have so many amazing products and resources! 

And um, yeah, now they have ORGANIC FLOURS! I attempt to incorporate a lot of organic into my diet, and I use flour a lot so I was pretty ecstatic at the opportunity to try out King Arthur Flour's varieties. 

Here's a little run down about the flours I received and my (amazing) experiences with them:

King Arthur Organic (Unbleached) All-Purpose Flour: "A certified-organic all-purpose flour, produced from hard red winter & spring wheats. Slightly lower protein level of 11.8%." Obviously, all purpose flour is the go-to, it is the workhorse of flours in my kitchen. I've been using this flour like...almost daily, and everything turns out absolutely wonderfully!

King Arthur Organic (Unbleached) Bread Flour: "King Arthur’s organic unbleached high-gluten bread flour, milled from organically grown hard red spring wheat, is perfect for yeasted baked goods-bread, rolls, pizza, and more. 12.7% protein, a full point higher than other national brands. The higher the protein level, the stronger the rise. Use in recipes calling for bread flour, including bread machine recipes. Super when you're making rye or other whole-grain breads that have trouble rising their highest." Oddly enough, I've used this flour more in cookie recipes than bread ones (so far) but either way the cookies turned out thick and perfect, and the breads chewy and the whole wheat versions have a much higher rise than usual. Oh, and I used it for this bread recipe below. I'm officially in love with this bread flour :).

King Arthur 100% Organic (Unbleached) Whole Wheat Flour: "A certified-organic whole wheat flour produced from hard red spring wheat. King Arthur Organic Whole Wheat Flour works GREAT! Protein level: 14%. Ideal for all of your whole wheat baking." Whole wheat flour has been the 2nd most used flour in my kitchen, and I have absolutely loved the double layer of health (organic and whole wheat! woohoo!). And, this was another flour I used in the bread recipe below.

King Arthur 100% Organic (Unbleached) White Whole Wheat Flour: "King Arthur 100% Organic White Whole Wheat Flour, milled from a blend of hard white winter and spring wheats, tastes milder and bakes lighter than traditional whole wheat. Protein: 14.0%.Called "The new miracle flour" by First for Women: 'Bakers rejoice! Now you can make all your favorite recipes with white whole-wheat flour. Recently introduced by King Arthur Flour, 100% Organic White Whole Wheat tastes milder than traditional whole-wheat flour but incorporates the three key components of whole grains: bran (packed with fiber), endosperm (full of protein) and germ (rich in vitamins, minerals and fiber).'" This was probably my biggest surprise. I have been incorporating some white whole wheat flour into almost ALL of my baking--it barely (if at all) affects the flavor and texture, but I know that I'm getting the added nutrition! Possibly my new favorite flour, love love love it!

Now. About this bread.

It's perty.

And chewy.

And hearty.

And like...good for you n stuff.

Honestly? This recipe is very similar to that other baguette recipe I've shared. The biggest difference is that the bread flour combined with the whole wheat flour keeps it chewy and from getting too dense (like happens when you use too much whole wheat in the other recipe). But it's quick, tasty, and a perfect accompaniment to dinner, soups, chili, whatevs! Keep reading for the recipe, then after that the details on the giveaway(CLOSED)!