To Shortcut Homemade Tagalong Girl Scout Cookies

Coming home for winter break means that our house is overflowing with German Christmas Cookies. My mums had pretty much made all of the family recipes so our Christmas tins were pretty much full. However, I always like to bake when I am home and as mentioned in the Sweet Tacos post, I was having friends over for our annual Chinese Gift Exchange and thought if I made something sweet I could use it as the thankyou gift for them coming. My favorite two things to bake with are chocolate and peanut butter so thought I should make something incorporating both. Well this summer some family friends visited and brought these cookies along with them and I had yet to try making them myself so thought it would be the perfect recipe. Not to mention they package well (no crumbly mess) so thought they would be perfect for the Christmas Tree Bags we had. Not to mention pretty much everyone loves Girl Scout Cookies (myself included since I was a Girl Scout for a fair number of years).

Ingredients:

80 round buttery salted crackers, such as Ritz

Peanut Butter

12 oz. chocolate bark

Sprinkles

Directions:

Lay wax paper on a flat counter surface, near your stove (if melting your chocolate bark via stovetop in a simmer pot) or near your container with the chocolate bark that was melted in the microwave (low setting, stirring regularly).

Place a 1/2 tablespoon of peanut butter onto one cracker and top with another. Continue to do this until all crackers are paired up.  Drop the cookie sandwiches by one into the melted chocolate, using a fork to lift out andtap off the excess chocolate. Place on the wax paper to set up (about 20 minutes) or place on wax paper in the fridge if you need them to set up a lot faster. Sprinkle with your sprinkles of choice (but do so before the chocolate sets up).

Yield: 40 cookies

Package up and share with friends!

Cheers

n

Peanut Butter CheeseCake Brownie Bites

A long title for these bite size desserts that sure pack the punch of satisfaction is definitely necessary. Tonight I have a holiday party for my work/masters program and we were asked to bring a dessert for the cookie exchange. Now, I know these are not cookies, but they are roughly the same size so I thought this would be the perfect time to try them out. Naturally, I came across the recipe on FoodGawker from the Pinch of Yum Blog, but altered it a bit. The original recipe called for baking the brownies the traditional way in a 8×8 pan, but I thought brownie bits would be better for the event since they wouldn’t be as messy and all would be the same size. Besides I love mini things and it was another excuse to use my mini muffin pan which never lets me down. The few alterations to the recipe are listed with the recipe I have posted here.

Serves: 48 mini muffin size – aka brownie bites
Ingredients
  • your favorite brownie batter (I used Ghirardelli Dark Chocolate, I also substituted Olive Oil for the Vegetable Oil)
  • 4 ounces cream cheese, softened (can be light)
  • 1/3 cup sugar
  • 1 egg
  • 1/2 cup peanut butter
  • 1/2 teaspoon vanilla
  • 1/2 teaspoon salt
  • 2 tablespoons cream or milk
Directions:
  1. Preheat oven to 350. Grease the mini muffin pan with cooking spray (this will help the brownie bites come out easier).  Prepare the brownie batter and drop by spoonfuls into the muffin pan.
  2. Using an electric mixer, beat together the cream cheese, eggs, and sugar. Add the peanut butter, adding the cream as necessary to make the mixture more smooth. The consistency should be thick, but smooth enough to easily mix with the electric mixer. Add the vanilla and salt. Mine took on a bit of a fluffy consistency
  3. Drop the cream cheese mixture over the brownie batter and marble with a knife (sometimes adding a bit more of the brownie batter to the top will make the marble effect easier to do).
  4. Bake for 15 minutes, or until a toothpick inserted into the center comes out clean. Let cool and then pop out with a knife and transfer to a wire rack to cool.