Caramel Apple MilkyWay Stuffed Cookies

I’ve been drooling over so many Stuffed Cookie recipes lately, I had to try it.  With bloggers stuffing Oreos, Candies, Caramel, and god knows what other delicious treats into their cookie dough left and right… I just couldn’t help myself!

I was doing a quick food shop at the store on Saturday and picked up a roll of cookie dough and a bag of the new Milky Way Caramel Apple flavor.  Normally, I’d try to make the cookies from scratch but let’s face it… with the dinner I was making (get excited for the recipe btw… it’s naughty) the last thing I wanted to do was stand there longer and bake cookies.

Once my Crabcake Mac and Cheese (oh yeah… I went there) went into the oven, I took out a baking sheet and my silpat and went to work.

Crabcake Mac and Cheese. Recipe coming soon!

Here’s all I did:

1.  Unwrap 8 mini Caramel Apple Milky Way candies.  

2.  Break cookie dough roll into 16 pieces.  Roll a piece with my hands, smush it, then place the milky way in the center.  Roll and smush another piece of cookie dough and place it ontop of the candy.  Roll into a ball (they were pretty big) and place on the silpat on the cookie sheet.

3.  Repeat.

4.  Place in an oven preheated to at least 350.  Set the timer for 8-10 minutes and check on them.  When they are starting to get brown ontop, they’re done.  Dig in… OMG.

They were freakin’ amazing!  Besides the fact that we rarely make dessert for after dinner (anything more than Fro Yo that is) and the fact that the cookies were huge… they were SO GOOD.  Baking the candy inside the cookie turns it soooo chewy and all kinds of yummy deliciousness.  So. Freakin. Good.  You could totally taste the Caramel Apple in the candy, well done Milky Way.

As for stuffing my cookies- two thumbs up!  This is a great idea.  I’m in.

Love these!

That’s one big cookie!

I wanted to show you the ooey gooey middle!

Foxfire Restaurant at the Stone Barn

I am hating Thursdays lately.  Since Dave broke his ankle, I have to pick him up from his hockey coaching gig in the city.  I have been able to have a small crappy workout, shower at the gym, then head down into Philly to grab him at 7.  It’s a seriously unproductive day and I’m exhausted and all-drived-out once it’s all said and done.

I do get to see some pretty gorgeous sunsets from the view of the Ice Rink at Penn. 🙂

With all of this being said, one would guess I wasn’t the happiest camper when Dave wanted to take me out to a surprise dinner last Thursday night, an hour away.  My initial irritations were completely invalidated when we arrived at Foxfire at the Stone Barn.  The surprise restaurant is located, like I said, an hour away in Kennett Square PA (the mushroom capital!).  We were racing the clock to get there before 8 when they stop seating for dinner.  I had no idea what was in store for me- winding our way (with my gas on E… oye) through the last twenty minutes of farmland, we finally arrived at the Stone Barn.  Did Dave really discover this place?  In the middle of nowhere?

Immediately, I was soooo excited… Is the restaurant on this farm?  Is it like… farm to table!?  Dave laughed at me, but yes, the hidden gem on the farm indeed is a farm to table style restaurant.  Love.

Foxfire Restaurant at the Stone Barn is a BYO (yesssssssssssss) that is open for dinner Thursday-Sunday.  They typically do a 5-Course meal for $32– which is an AWESOME deal… but for their 2 year anniversary, the 5-Course meal is only $25/pp in Sept and Oct… INCLUDING a complimentary glass of wine 🙂 How did he find out about this place?!  This is normally my job… you know… doing some research online and on Yelp and finding the most perfect restaurant… not Dave’s!  Well the one good thing about Dave going out with the boys after breaking his leg playing hockey is this:  his teammate Chuck told him about the restaurant where he works: Foxfire.  Here we are.  Thank you Dave and thank you Chuck.

Our meal started off with an Amuse Bouche.  Am I judging an episode of Top Chef here?  What’s going on?  Thankfully, I do pay attention when I’m watching my shows, and know that an Amuse Bouche is a single bite-sized starter from the chef.  Ours was a flavorful explosion of Fig, Balsamic, and Blue Cheese.  MMMM!  It was presented to us in an eggshell.  How cute.

How cute is the little plate it came in?


For our starters, I ordered Chef Ray’s famous Kennett Square Exotic Mushroom Soup, topped with Jarlsberg.  It. Was. Heavenly.  OMG. He is famous for his soup and I totally get why.  You have to try it.  It’s super creamy and flavorful, full of mushrooms too.  Like, every bite had some in there.  Dave picked the Foxfire Salad of Romaine Heart which was drizzled with Black Pepper Parm Dressing, Roasted Tomatoes, and a Grilled Garlic Flat Bread.  Besides being beautifully presented, the salad was delicious and sooo fresh and crunchy.

A HUGE portion of Mushroom Soup

As if we weren’t excited enough about our entrees, Chuck brought over two just-made Popovers with Raspberry Butter.  Whaaaaaaaaaaaat?  Popovers?  We get to eat this… as apart of our meal!?  YUMMMMMM!  They were sooo amazing!  You can see how light and flaky they were, and the Raspberry Butter was different and it was perfect after our savory starters.  I loved this part!

Steamy hot! Almost couldn’t wait to tear open this thing and dip it in the Raspberry Butter.

MMM Popoverrrrrr

Next was a small scoopful of Berry Sorbet with Mint before our entrees arrived.  Now you get to drool over our entrees… and I know you will.  Let’s start off with Dave’s order:  the Jumbo Lump Crab Cake.  Sidebar:  Okay so I can’t tell you how many times I’ve asked a server about Crabcakes… they say that their Crabcake has “no filler”, and then it comes out and totally does.  I am so turned off of ordering Crabcakes for this very reason.  Well when Chuck told us this about Chef Ray’s Crabcakes, he was NOT lying.  Like, this dish is Gluten Free.  They get to that that, because it literally has NO filler.  None.  It was more like a humongous pile of seasoned crab meat.  Uhhhhh droooooollling!  The Crab Cake is actually put together with Scallop Mousse (is Chef Ray going to be on Top Chef?  Seriously.  Mousse.) and served with Roasted Potatoes, Haricot Verts (explained to Dahv that they are just green beans), and a Citrus Beurre Blanc Sauce.  I need to relax- I want to eat this again NOW!  What an amazing dish.

I want this now… hungryyyy!

Dave was saving his last bite! He didn’t want it to end…


Moving on.  My pick:  Maine Lobster (I should just stop there, right?) Risotto:  tossed with Lancaster County Sweet Corn and Saffron Risotto.  Ahhhhhhhhhhhhhhhhhhhhhhhhhh.  Ah-May-Zing.  Everything. Is. Just. So. Creamy!!!!!  Delicious!  Oh, and how adorable is the presentation?  It looked like a Lobster 🙂 I’m pretty sure I smiled every single bite I took.  Whoa.

Lobster Risotto

Just take a look at that bite. OMGGG


We loved, loved, LOVED, it all.  I think we ate extra slow because we didn’t want it to end!  Dave was even saving his last bite until I was finished so he wouldn’t get jealous.  It was just an unbelievable meal.  But wait, there’s dessert.  We got the Creme Brulee and the Chocolate Lava Cake (which is made by their special pastry chef… to order.).  Do I mind waiting for the Lava Cake?  Nope!  Ahhhh drooooolinggggg againnnnnnnn!  This cake is a girl’s dream.

Creme Brulee


MMMMM Lavaaaaa


So, if you didn’t get it the first hundred times I’ve said it, let me just reinforce the fact that I LOVED THIS PLACE!!  I have already suggested we go back, and I would say we most likely will be before the $25 deal is over… and probably after that too.  If you’re in the area, you have to go check it out.  Go with your family, go with your friends, go on a date… whatever you do just go.  Foxfire has ridiculously fresh and delicious food, a warm, cozy, but adorable rustic atmosphere, and top-notch service.  Besides having Chuck as our server (who told us the entire history of the farm, the restaurant, and Chef Ray… the only thing we didn’t know is the name of the Lobster I ate!) the rest of the staff was polite and attentive- our water was full the entire meal.  SO- go here, ask for Chuck, and send your regards to Chef Ray because he’s THE MAN!  Oh, and take me with you.  I want to go back, like, now.

(we had just downloaded the upgrade for the Iphone which lets you take Panoramas… I tried it out!)

Apple-Toffee Blondies w/ Brown Sugar Frosting

L’Shana Tova everyone!  Today is Rosh Hashanah, the Jewish New Year.  Traditionally, apples and honey are eaten on Rosh Hashanah to symbolize a “sweet” new year.  I’ve had my eye on this recipe for a while and wanted to take the “sweet” new year tradition to a new level.

Eating apples is a tradition on the Jewish New Year, Rosh Hashanah

Apple-Toffee Blondies w/ Brown Sugar Frosting

Recipe by:  Cookies & Cups Apple Toffee Blondies


2/3 Cup Butter (room temp, you’ll need 2 sticks)

2 Cups Light Brown Sugar, packed

2 Eggs

2 teaspoons Vanilla

2 Cups All-Purpose Flour

2 teaspoons Baking Powder

1/2 teaspoon Salt

1  Green Apple, peeled and chopped

1/2 Cup Toffee Bits* + 1 Tablespoon to garnish

Frosting Ingredients:

1/2 Cup Butter (1 Stick)

1 Cup Light Brown Sugar, packed

1/4 Cup Skim Milk

2 Cups Powdered Sugar

*You can find the toffee bits in a bag just like chocolate chips, in the same area.  


1.  Preheat oven to 350 and spray a 9×13 baking dish with cooking spray.

2.  Cream butter and brown sugar until smooth.  This took me a good 5 minutes, having to stop to take a knife and remove gunked up dough from the beaters a few times.  Add eggs and vanilla, continuing to beat on medium speed until it’s well combined.  

3.  Turn the mixer to low and add the flour, baking powder, and salt slowly until a dough forms.  Stop the mixer.  Add the chopped apples and toffee and stir with a sturdy spoon, it will be very thick.  

4.  Spread evenly into the prepared baking dish.  Mine did not cover the entire thing… it will spread in the oven.  Bake 30 minutes.  Remove and place on a cooling rack until it is completely cool.

5.  For the frosting, melt the butter in a saucepan.  Add brown sugar and milk.  Bring to a boil, stirring so it does not burn.  Remove from heat and let cool for 5 minutes.  Slowly, using a whisk, stir in the powdered sugar.  Let cool until it thickens enough to spread onto the blondies once they are cool as well.  

6.  Let the iced blondies set for at least 30 minutes, then cut into bars.

Everything ready for a nice stir!

You can see how the batter didn’t completely coat the bottom of the pan. Don’t worry.

Here they are out of the oven and cooling. You can see the center is set and the edges have just started to brown. Perfect.

Blondies iced, toffeed, and ready to be cut and devoured.

These blondies are amazing.  I’m not even kidding you… I think this is THE best dessert I’ve ever baked.  Dave and I tried a little baby piece of blondie after a huge dinner.  We were BOTH blown away.  They ROCK. 

While this recipe is NOT healthy, it is certainly worth the calories to try one.  Or two… plus the batter from the bowl.  No big deal.

So, it’s a really easy dessert to make despite the fact that there are two separate parts.  I made the icing while the blondies were in the oven.  The icing was simple and I was able to sit back, relax, and enjoy my iced coffee.  MMM.

The icing is super sweet so I didn’t use all of it on the bars.  I saved some to use for later… maybe to dip some apples in… or to just eat with a spoon.  Cut these babies (like all brownies) with a PLASTIC knife.  Just a little trick that will help keep them nice and pretty.

Like I said, it’s going to be one SWEET New Year!

Happy New Year to all!

The gorgeous photo Cookies & Cups took of her bars… if only mine could look THAT perfect!

Pumpkin Extravaganza (Revisited)

Just two days ago… I had my very first Pumpkin Coffee of the season.  Ahhhhhhhhhhhh… le sigh.  How I’ve missed you.  Is it me, or are fall-flavored specials coming out earlier and earlier every year?  

In the spirit of the beginning of the fall season, I wanted to re-post two fabulous pumpkin recipes.  They also happen to be my VERY FIRST POST!  YUM!  Enjoy 🙂

An ode to pumpkin seemed like the perfect first post on my food blog, as today happens to be the last day in November.  All year, I wait and wait for the Starbucks Pumpkin Spice ads to start popping up all over the place.  This is a very exciting time, as it means it’s finally pumpkin season!  As long as I can remember, I am one of the only (if not the only) person in my family who is excited about this time of year, for this very reason.  This year, I decided that I was going to try to convert everyone else into a pumpkin lover like me.

My first stab at the pumpkin this year was Chocolate Chip Pumpkin Bread, which I modified from this Cooking Light Recipe.  I was pleasantly surprised at how easy it was to make!  The recipe makes two loaves which was perfect to show off and share at work the next day.  And in case you were curious, it’s good to be the cook’s Mom- since she was an instant pumpkin fan after trying her first slice warmed and topped with a dab of light butter.

Chocolate Chip Pumpkin Bread

Chocolate Chip Pumpkin Bread


2 cups Sugar
2 cups Pumpkin (canned)
1/2 cup Canola Oil
6 oz Fat Free Greek Yogurt (plain or vanilla)
4 Egg Whites
3 cups All-Purpose Flour
2 teaspoons Ground Cinnamon
1 teaspoon Pumpkin Pie Spice
1 1/4 teaspoons Salt
1 teaspoon Baking Soda
1 cup Semisweet Chocolate Chips
1/2 cup Pecan Pieces (broken)
Cooking Spray
2 (8×4 inch) Loaf Pans
Preheat oven to 350°.
Combine the first five ingredients into a large bowl (sugar through and including the egg whites),  and stir well using a whisk.  Lightly spoon the flour into a measuring cup and level with a knife.  Place the flour, cinnamon, pumpkin pie spice, salt, and baking soda into a medium bowl.  Stir the dry ingredients with a whisk (if you’re using the same one, make sure it’s dry first!!).
Once all the dry ingredients are well incorporated, slowly add it to the wet pumpkin mixture, stirring it only just until moist.
Stir in chocolate chips.
Coat the two loaf pans (I used Pyrex loaf dishes) with cooking spray, then spoon the batter evenly into each pan.  Sprinkle the pecan pieces ontop of the batter.
Bake in the preheated oven at 350° for around 1 hour and 15 minutes.  I set my timer for an hour and checked on it until it looked done.  You will know it’s done when you stick a wooden toothpick in the center and it comes out clean.
Although you’ll want to dig in immediately, cool the bread in their pans on a wire rack for about 10 minutes.  Then it will be easy to remove the breads from their pans.  I lightly flipped them over on a piece of waxed paper and they slid right out.
It was too hard to resist the warm chocolatey, pumpkiney bread any longer, so my Mom and I decided to slice one loaf and taste test it ourselves.  It was so yummy!  I couldn’t believe how easy it was, and was so excited the recipe made two loaves… that way I still had one loaf to show off the next day!
My next and more ambitious pumpkin recipe was adapted from Sandra Lee’s Pumpkin Cream Pie.  This amazingly light and creamy pie is far different than your typical Thanksgiving pumpkin  pie and will sure turn your pumpkin hater into a pumpkin lover like me!  This Thanksgiving was my first one spent with Dave’s family.  I was so excited, but also nervous about what I was going to bring!  I decided to try this pie and I’m so happy I did- it was a huge hit.  Dave’s Aunt even said it was the best pumpkin pie she ever ate!


… and After!

Pumpkin Cream Pie with Homemade Brown Sugar-Caramel Whipped Cream

Ingredients (Pie):
4 oz Cream Cheese (1/3 reduced fat), at room temperature
15 oz Pumpkin, canned
1/3 cup Heavy Whipping Cream
1/2 cup Light Brown Sugar
1 teaspoon Pumpkin Pie Spice
1/2 teaspoon Ground Cinnamon
3 Large Eggs
1 (9-inch) Frozen Pie Crust Shell (I used Sara Lee)
Ingredients (Whipped Cream):
1 cup Heavy Whipping Cream
3 tablespoons Brown Sugar
1/2 teaspoon Pumpkin Pie Spice
5 drops Caramel Extract (or vanilla, if you don’t have caramel)
Take the frozen pie crust shell out of the freezer, out of the foil (carefully!), and into a glass pie dish.  Preheat the oven to 375° and arrange a rack in the bottom third of the oven.
In a bowl, combine the room temperature cream cheese, pumpkin, 1/3 cup heavy whipping cream, brown sugar, pumpkin pie spice, and cinnamon.  Using a hand mixer, add the eggs one at a time, waiting until the egg is completely incorporated into the batter before adding the next.
Pour the filling into the shell.  Bake on a cookie sheet in the oven, about 50-60 minutes (mine went for 50 minutes), or until the filling is mostly set and the crust has browned.  The center will definitely look slightly loose or giggly- that is ok!  Remove the pie from the oven and cool on a wire rack until it reaches room temperature.
If you really want to impress your guests, serve the pie with this homemade whipped cream!  In a chilled bowl, beat the heavy cream with a hand mixer until it begins to thicken.  Slowly add the brown sugar.  Add the pumpkin pie spice and extract, continuing to beat the mixture until soft peaks form.
The whipped cream can be refrigerated up to 2 hours before serving.  When you are ready to serve the pie, you can choose to spread the whipped cream over the pie, or sprinkle it with cinnamon and serve it in a dish on the side.

Chocolate Peanut Butter No Bakes

Okay, so if you’re following me on Facebook and saw this picture this week…

You’re probably pretty excited to see this recipe by now!

If you don’t follow me on Facebook… you should do it now.  Go ahead… click it!  While you’re at it, follow me on Twitter and Pinterest too 🙂

Mom made these cookies a few months ago for the first time, but I totally forgot to take pics or write down the recipe… so I had to try to find them again.  This recipe is the FIRST one that comes up on google, and there is totally a reason:  they are awesome.

They rock for a few reasons:

1.  They take under 15 minutes to make

2.  They are less than 130 calories a piece 

3.  You probably already have all of the ingredients at home

4.  They’re addictively delicious

Chocolate Peanut Butter No Bake Cookies

Recipe based on:  Food Network

Makes:  24-30 cookies (I halved their recipe)

1 cup sugar
2 Tablespoons cocoa
1/2 stick butter
1/4 cup milk
1/2 cup peanut butter
1/2 Tablespoon vanilla
1.5 cups oatmeal

1 handful Salted Peanuts

Waxed paper or Silpat


1.  In a saucepan, boil the sugar, cocoa, butter, and milk.  Keep an eye on it, you don’t want the sugar to burn.  Let boil for 1 minute then add peanut butter, vanilla, peanuts, and oatmeal.

2.  On a sheet of waxed paper, drop mixture by Tablespoon, until cooled and hardened.  Or you can make them smaller for an even cuter, lower calorie little bite-sized snack!

Apricot & White Chocolate M&M Cookies

Dave is away for a week and a half!  He is in Vancouver with his family and I am home… and this weekend I was home ALONE!  BUT… it was fantastic.  I went to the gym, walked the dogs, caught up on True Blood, Big Brother, Weeds, AND watched GIRLS for the 2nd time around!  What a relaxing weekend.  While I was vegging out, I decided to clean my parents candy cabinet.  While doing this, I found a bag of White Chocolate M&Ms from Easter that i had bought and never did anything with.    

I found this to be the perfect opportunity to make a new type of M&M Cookie – I lovvvvve them!  I started off with a Southern Living Chocolate Chip Cookie Dough recipe… halved it… and added some chopped up dried apricots.  We had a huge bag of apricots in the house… it was such a good batch I figured it would be AMAZING in cookies.  I was right.

Apricot & White Chocolate M&M Cookies

Adapted from Southern Living’s “All Time Fav Choc Chip Cookies


6 Tablespoons Butter, softened

1/4 Cup + 2 Tablespoons Sugar

1/4 Cup + 2 Tablespoons packed Brown Sugar

1 Egg

1 teaspoon Vanilla Extract

1 Cup + 2-3 Tablespoons Flour

1/2 teaspoon Baking Soda

1/4 teaspoon + sprinkle of Salt

1/2 Cup Dried Apricots, chopped

1 Cup White Chocolate M&M’s (or regular M&Ms or … white chocolate chips!)

Parchment Paper


1.  Preheat oven to 350 and line baking sheet with parchment paper (2 if you want smaller cookies and 1 if you want bigger ones)

2.  Beat the butter and sugars in a mixer until creamy.  Add the egg and vanilla and beat until it’s blended together.

3.  Meanwhile, mix the flour, baking soda, and salt in a small bowl.  Take the flour mixture and add to the butter mixture a little at a time until it’s just blended together.  Add the dried apricots and continue to blend with the mixer.

4.  Stop the mixer, get out all of the dough from the beaters, and with a rubber spatula or spoon, mix in most of the M&Ms.  For larger cookies, use a Tablespoon to drop the cookies onto the parchment.  For smaller cookies, use a heaping teaspoon to drop them.

5.  Bake in the oven for 10-15 minutes depending on how you like them and the size.  I put mine on timer for 8 minutes, then added a few M&Ms ontop and let them bake for another 5 minutes or so.  Remove and let them cool completely on wire racks.

Mix and mix and mix and mix!

BJ’s has my favorite dried apricots, they’re always really juicy and sweet.

You don’t want the M&M’s to break apart so stir them in, don’t use the blender.

Gotta love the Easter/Springtime colors in the summer! I forgot I bought these lol

I THOUGHT these would be small but they were pretty big!

They were so good!

These babies were awesome.  I somehow managed to only eat one cookie this weekend (besides the one-cookie’s worth of raw dough I ate before cleaning out the bowl) so I brought them to our family BBQ on Sunday night.  My Poppop ate one cookie then snitched a few bites of another!  They really were a big hit!

I will also share with you a really helpful hint I just learned from my sister:  Store fresh baked cookies with a piece or two of white bread underneath.  It will keep them nice and chewy and moist.  I did this for these cookies and it REALLY worked.  

Meanwhile, I ate another cookie tonight after our BBQ, and I can’t even let my favorite taste-tester try them!  He’s all the way across the country 😦  Dave’s family is from Vancouver, BC and he is spending some time with them.  I’m so jealous, Vancouver is THE MOST BEAUTIFUL city on earth, and his family is so awesome too… I wish I was there!  I am now obligated to finally write my “Travel” post about gorgeous Vancouver before Dave gets back next Sunday… get ready!

Chocolate Mint Chocolate Chip Cookies

I LOVE Mint and Chocolate.  What a perfect combination.  I think it’s really only rivaled by the classic and my FAVORITE Peanut Butter & Chocolate.

I originally just set out to make something using Cocoa Powder.  Easy enough, right?  I spent a few minutes searching and found this recipe from Love From the Oven.  I actually didn’t even have chocolate chips in my house at the time, so I went with the Mint-Chocolate idea, which isn’t from the original recipe.  They turned out FABULOUS.  OMG!  I brought some to work, where my friend even told me it should be my “signature” cookie!  🙂

Chocolate Mint Chocolate Chip Cookies

Recipe adapted from:  Double Chocolate Chip Cookies
1 stick cold butter, cubed
3/4 cup Sugar
1 large egg
1/4 cup cocoa powder
1 cup all-purpose flour
1 pinch sea salt
1/2 tsp. baking powder
1 bag Andes Mint Chocolate Baking Chips
1.  Preheat the oven to 350˚ F.  Line baking sheets with parchment paper or silicone baking mats.
2.  In the bowl of an electric mixer, combine the butter and sugar.  Beat together on medium-high speed until light and fluffy, 2-3 minutes.  Blend in the eggs one at a time, scraping down the bowl as needed.
3.  Mix in the cocoa powder until well blended.  Add the flour, salt, baking powder slowly and mix on low speed.  Fold in the chips with a large spoon or spatula.
4.  Bake in the oven for 15-20 minutes, checking halfway to switch the baking sheets.  Let cool for 5-10 minutes then transfer to a wire rack to cool completely.

Can you smell them from here? YUMMMMM

They might be ugly but they are amazing. They were the perfect combination of mint and chocolate.

YUMMY!  These cookies inspired me to make more desserts- I haven’t in so long!