Cookie Brownie Cupcakes

I have seen numerous posts on Pinterest for "slutty" brownies.  And without fail each and every time I see them my mouth immediately turns into Niagara Falls.  I am ultimately drooling with the thought of them.  I decided this weekend would be the weekend I try them.  My excitement was building, I eagerly told my husband of my plan and the way they are made, a layer of cookie dough, an Oreo, and then topped with brownie batter!  You could hear crickets.  I asked him how he could not share in my excitement, apparently he does not like Oreos! WHAT? How could someone not like Oreos?  I was crushed I have been longing to make these, I LOVE OREOS! He wanted peanut butter cups inside instead.  Which don't get me wrong I also love them but I was so looking forward to having an excuse to buy a package of Oreos.  So as with any good marriage I compromised!  And made half with peanut butter cups and half with Oreos! And they are so so so yummy!

Most recipes I had seen were made in a 13x9 pan.  I decided since I was bring these somewhere for a dessert I would make individual ones in a muffin tin.

Recipe:

1 box or log of prepared cookie dough
1 box of prepared brownie batter
Oreos
Peanut butter cups

Preheat oven to 350 degrees.  Line muffin tin with liners.  Spread cookie dough on bottom.  Top with either an Oreo or peanut butter cup.  Top with brownie batter covering filling and filled 3/4 to top.  Bake for 40-45 minutes.


I went an extra step and topped them:

For the Oreo:

3tablespoons of powdered sugar
1 tablespoons of milk
Crushed oreos (about 5 or so)

Whisk powdered sugar and milk until blended and consistency to drizzle.  If too thick add a little more milk, too watery add little more sugar.  Drizzle on top of cooled brownie and to with crushed Oreo.

For the Peanut Butter Cup:

3 tablespoons of peanut butter
chopped Peanut butter cups (about 4 or 5)

simply microwave peanut butter for 30 seconds.  If not a consistency to drizzle then microwave in 10 second intervals.  Drizzle on top of cooled brownies and top with chopped peanut butter cups.

(I must confess I did not wait to top that one the "broke" coming out of pan and well the peanut butter cups started to melt on top.  Ummm so delicious!)

Start by placing a ball of cookie dough in the bottom of the muffin tin.  Spread it so it fills the bottom.

Next place either an Oreo or peanut butter cup on top of the cookie dough.  Or if really adventurous put both!

Cover with brownie batter.  And cook in a 350 degree oven for 40-45 minutes.  To decipher the different ones I swirled a little peanut butter into the peanut butter cups ones.

Oh no this one broke as I took it out of the pan, guess I must sample it!

Afternoon at Long Island Wineries

 

Spring is here and even though it may not quite feel like it yet I am looking forward to warmer days filled with sunshine! I find the perfect treat for a glorious afternoon in the Spring and Summer is to take a ride out east to the end of Long Island to visit some of the wonderful wineries that dot the northfork.  So many  of the wineries have beautifully kept grounds, with tasting rooms, and picnic areas.  I love to pack my picnic tote and spend the afternoon exploring the area with the many farmstands and to sample new wines.  I have discovered many new local wines that I now seek out in the stores to keep in my house.  I do have my favorites that I stop at every time I am out that way. These include Macari, Corey Creek, Bedell, Sannino Bella Vita and Duckwalk.  And each time I there I make it a point to try and new one.



Perfect picnic: Fresh fruit, crusty bread, cheese, olives

A crisp glass of bubbly at Sparkling Pointe

There are many views of the grapes

Martha Clara is a wonderful place to stop with a group as it has different areas to sit and eat, they often have live music, and some animals waiting to be fed out back!

My personal favorite place to stop with my husband for a picnic, Corey Creek tasting room. Sitting under one of these big trees in the Adirondack Chairs it just wonderfully relaxing.

One of the offerings from Wolfer Estate Vineyard on the South Fork.  Another beautiful winery.

Tilapia Couscous Bake

This meal was the perfect solution to a hectic day. By perfect I mean it was easy to prepare,one bowl, quick to cook, one dish, which leads to quick and easy clean up! The best part being of course is that it is tasty. It has a wonderful blend of spices.

Recipe:

1 box of couscous ( I used near east 5.9 oz box)
4 single serve tilapia pieces ( each about the size of my palm)
1/4 cup of olive oil + 2 tablespoons
1 tablespoon of cumin
1 teaspoon of cinnamon
1 teaspoon of coriander
1 teaspoon of paprika
1 teaspoon garlic powder
Salt and pepper to taste
1/4 cup chopped sun dried tomato
1/4 cup chopped dates
1/4 cup chopped dried figs or raisins
1 lemon thinly sliced

In a medium bowl mix the couscous, tomato, dates, figs, 1/4 cup of olive oil, and all spices. Preheat oven to 375 degrees.
In a 13x9 pan or similar casserole dish drizzle one tablespoon olive oil. Place fish in a single layer in bottom of dish. Season with salt and pepper. Drizzle with last tablespoon of olive oil. Top fish with couscous mixture. Top with lemon slices. Pour 1 1/4 cups of water around fish. Cover tightly with foil. Bake about 30 minutes until fish flakes and couscous tender.

Serve with a side salad.

Seafood Risotto

I found this recipe to be the perfect comfort meal on a cold, snowy, rainy, and windy evening.  Even better is that it is a Friday during lent.  The recipe for risotto is definitely easy but yes it can be a little time consuming, to get the nice creamy texture you want from a risotto. I think any combination of fish you have on hand will work well with this.  I wish I would have had some clams to throw in also.

Recipe:

1 cup arborio rice (risotto rice)

1 tsp olive oil

1 shallot, minced

2 cloves garlic, minced

1/4 cup dry white wine

4 cups fish or seafood stock

1/4 cup lump crab meat

1/2 lb bay scallops

1/2 lb peeled and deveined shrimp

1 lemon

1/4 cup fresh Italian parsley, minced

1/4 cup grated parmesan cheese

Heat the olive oil in a large pot over medium heat. Add the shallot and garlic and saute for about three minutes, until soft. Add the rice and toss to coat each kernel with oil.

Add the white wine to the pot and stir. Cook until all the wine has been absorbed—about three minutes.

Now, add the stock—a quarter cup at a time—stirring after each addition and not adding any more until the previous addition has been completely absorbed.   This will take some time but it is worth every minute to get creamy risotto.

After all the stock has been absorbed into the risotto, turn off the heat. Heat a teaspoon more oil in a non-stick skillet over medium high heat and add the scallops and shrimp. Quickly cook until the shrimp are pink and curled and the scallops are opaque in the center.

Add the shrimp, scallops and half a can of lump crab meat to the risotto, along with minced parsley, and grated cheese. Season with salt to taste. Serve each bowl of risotto with a big squeeze of lemon over top.