White Chip Chocolate Cookies

One of my all time favorite things to do is explore new cities.  I love wondering aimlessly and exploring all the nooks of a city.  Although I hate change, making the move from Columbus to Cincinnati has really given me the opportunity to explore an entirely new city in Ohio.  I am loving it; Cincinnati is yet to disappoint.

Kentucky is right across the river from Cincinnati, so one of the neat things to do is walk over the “Purple People Bridge” that crosses from Cincinnati to Newport, KY.   Husband and I explored Newport on the Levee this weekend and it was great! There were plenty of restaurants, bars, and shops.   We ate at Tom + Chee, which by the way is known for the grilled cheese donuts (I know your mouth just watered, its ok…admit it), followed by aimless wondering.  It was wonderful.

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Tomorrow is my first day of orientation for my residency! Eeee! I’m bundle of excited nerves… which is probably why I baked multiple times this week.  Today I baked my all time favorite cupcake: Buckeye Cupcakes for the cookout all the residents are having tomorrow night.  My other new co-residents aren’t from Ohio, so I figure this will be a good way to explain the Buckeye craze here in Ohio.  Earlier this week I also made these fabulous cookies! I was in the mood to bake, so I used what I had in my pantry.   They turned out extra fluffy and moist.

Enjoy!

Ingredients: 

  • 2 1/4 cups all-purpose flour
  • 2/3 cup of baking cocoa
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup (2 sticks) butter or margarine, softened
  • 3/4 cup granulated sugar
  • 2/3 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 2 cups white chocolate morsels

Instructions: 

1. Preheat oven to 350° F.

2. Combine flour, cocoa, baking soda and salt in small bowl.  Set aside

3. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition.

4. Gradually beat in flour mixture. Stir in morsels.

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5. Drop by well-rounded teaspoon onto ungreased baking sheets.

6.. Bake for 8 to 10 minutes or until centers are set. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

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I suppose its time for bed,  early day tomorrow.  Night friends.

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Pumpkin Nutella Muffins

I recently attended a nearby small town Pumpkin Show.  HOLY PUMPKIN! This festival takes place every year and this was my first time attending.  Out of control  Let’s begin with what I ate (please don’t judge)… pumpkin chili, pumpkin blossoms, pumpkin pancakes, pumpkin cream elephant ear, apple cider slush…oh, and a cream puff.  I wish I could say I ate all of this by myself, but I can’t.  It’s still a pretty impressive amount of food, right?   Man my mouth is watering just thinking about the food I consumed. I’m surprised I didn’t die of a heart attack.

Did I mention the world’s largest pumpkin pie?  Oh yes.  And check out all those ingredients.  INSANE, I know.

 

 

To continue my pumpkin high, I made these fabulous pumpkin Nutella muffins and they were delicious.  They turned out perfect, not too sweet and super moist, they even “iced themselves” with the Nutella topping! Enjoy 🙂

Ingredients:

  • 1 – 15 oz can pure pumpkin puree (not pie filling)
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 tablespoon pure vanilla
  • 1/4 cup light brown sugar, packed
  • 1/4 cup sugar
  • 2 cups all-purpose flour
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon pumpkin pie spice
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons natural cocoa powder
  • 12 teaspoons Nutella for topping
Instructions:
1. Preheat oven to 375 degrees F.  Line or spray a 12-cup muffin pan, set aside.

2. In a large bowl, whisk together the flour, cinnamon, ginger, nutmeg, pumpkin pie spice,  sugar, baking powder, baking soda, salt and cocoa powder.  Set aside.

2. In a small bowl, whisk together the pumpkin puree, oil, eggs, vanilla and brown sugar.  Pour the wet ingredients over the dry ingredients and whisk to combine.

3. Scoop the batter into the prepared muffin cups evenly (will be about 3/4 full).  Scoop a heaping teaspoon of Nutella onto the top of each muffin.  Use a toothpick or skewer to swirl the Nutella slightly around the top of the batter.
4.  Bake for 20-25 minutes or until toothpick comes out clean.
5.  Allow to cool for 10-15 minutes, enjoy!

 

Mozzarella Stuffed Meatballs

Tonight’s dinner was delicious!  My friend Sarah made these and posted them on her blog a couple of months ago and they caught my eye immediately! Stuffing a meatball with mozzarella cheese is genius. They didn’t take much time at all to put together and they were full of great flavor!   I definitely recommend these for all you meatball lovers out there.  Also, using these in meatball subs would be superb!

Enjoy!

Ingredients:

  • 2 tbs. extra virgin olive oil (to grease the baking dish)
  • 1 lb. lean ground beef
  • 1 large egg
  • 1/2 cup italian seasoned panko bread crumbs
  • 1/2 cup fresh grated parmesan cheese
  • 1/4 cup reduced fat milk
  • 1/2 cup chopped onions
  • 2 tablespoons of minced garlic
  • 1 tablepsoon horseradish sauce
  • 1 tablespoon yellow mustard
  • 1 teaspoon hot sauce (like tTabasco or Siracha sauce)
  • 1 teaspoon italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic salt
  • 15 1-inch Mozzarella balls/cubes (or whatever cheese you wish)

Directions:

  1. Preheat oven to 35o degrees F. and grease 9×13-inch baking dish with oil.
  2. Place beef, egg, bread crumbs, parmesan cheese, milk, onion, garlic, horseradish, mustard, hot sauce, italian seasoning, salt, pepper, and garlic salt into a large mixing bowl, stirring until just combined.  Take 1/4 cup beef mixture and press into center with your thumb to make room for cheese cube.  Place cheese in middle then with hands enclose the cheese with the beef mixture, making sure the cheese is completely covered.  Place meatballs into prepared baking dish
  3. Bake for 30 to 35 minutes, until cooked through.
  4. Serve over top your favorite pasta or inside a warm roll for delicious meatball sandwich.