Peanut Butter Snickers Cookies

With a name like this, I don't think these cookies need much introduction, one could guess that they would be pretty good.  My first taste of them fresh from the oven, of course confirmed this suspicion.  But once they cooled down and sat for a while, that was when these cookies really shine.  All the flavors seem to meld delightfully together into an amazing soft flavorful chewy cookie.

So I recommend you resist finishing them off straight from the oven, the wait will be worth it.

Carrot Cake Cookies

Carrot cake is a favorite in our household that was previously reserved for special occasions worthy of 3 layer pretty cakes.  But I recently stumbled upon a picture of a "carrot cake cookie" and thought it was worth a shot.  I was a bit nervous that if I left my recipe as is (to maintain its delicious flavor and texture), and just baked them as cookies, I'd get a very flat cookie.  And, I did indeed come out with a flat cookie, no matter how small I made them, but that turned out to be ok.

These cookies may not win any awards for beauty - but they sure make up for that in taste.  And the flatness of the cookie means you finally get the perfect ratio of frosting to cake in every bite!  Carrot cake is now welcomed into the world of every day finger food recipes in our house.

Caramel coated salted pretzels

I recently had caramel coated pretzels as a topping on ice cream at a great shop in town and fell in love.  While the shop did sell small bags of them, they were five pounds each, way too expensive to fulfill my cravings, so I set out to make my own...  I was a little worried that these would not be worth the effort, as I envisioned carefully watching a candy thermometer trying to get caramel just to the hard crack stage, then rushing to individually dip pretzels before it cooled to much.  Then I realized I could just make them like caramel corn - replacing the popcorn with pretzels and baking them in the oven.

These come out of the oven looking very innocent - you can barely see the caramel coating, you might even make the mistake of thinking it doesn't have enough caramel.  But then you put one in your mouth, and then another... and then half the bowl is gone and you feel sort of sick.  So here is my warning - do not make these without having someone to share them with!  They are delicious, addicting, and way too easy to eat.  These are so easy to make and make an amazing party snack.  Everyone is impressed by someone who makes their own caramel!

Chocolate Chip Nutella Swirl Cookies

I think this cookie recipe is probably my second-most american recipe that I have (#1 will be posted at some point soonish).  It is inspired by a recipe from Martha Stewart (here) - called thousand layer cookies - in which they layer chopped chocolate in between sheets of cookie dough.  I was intrigued by the idea of layering things into a chocolate chip cookie - but didn't think chocolate was quite exciting enough to warrant the extra effort of rolling the dough, etc.  One of my friends who had recently dog sat for us (and thus I owed cookies to), is obsessed with Nutella, so I went with that.  I opted for more of a jelly roll cookie than a rolled flat one, making a less homogenous cookie, with bites that burst with Nutella.

These cookies basically follow the American premise that if you take two things that are delicious, and add them together, you get an even better result (ex: the deep fried twinkie?? ).  If you are still unsure if you want to bake these, I'll just add that someone told me it was the best cookie I had ever made, and I sort of have a reputation for making decent cookies.

Banana Raspberry Muffins

I was pleasantly surprised this week to find a couple of brown bananas hiding in a corner of my kitchen that I had forgotten to eat the last few weeks, giving me an excuse to make these muffins.  I discovered a few years back that the secret to a moist flavorful banana bread is adding in yogurt!  And after that discovery I make these much more frequently.


This recipe makes a delicious moist muffin - that seem to keep well for the whole week.  I love whipping up a batch Sunday night, and having an easy breakfast for the whole week.

Homemade Samoas

It is that time of the year again when everyone on Facebook is talking about all the delicious Girl Scouts cookies they are selling, buying, and eating, and here I am, stuck in the UK, with none.  I got lucky last spring, when one of my friends sent me an amazing Easter box full of delicious treats including two boxes of cookies (which my lovely dog ate one of ..) but this year neither us were that lucky, and I was sad.

That is.. til I stumbled upon a recipe for homemade Samoas.  Usually I might scoff at the idea of spending hours in the kitchen slaving away over something I could buy (that would be easier, and probably cheaper!).  But as we can't buy them here, I figured I might as well try out the recipe.

I made half of the batch into the original "donut" shape, then made half into little rectangles to save on energy.  Making the original shape definitely requires a labor of love and lots of tedious time in the kitchen.  But it turns out if you are willing to accept rectangular Samaos, the recipe is surprisingly easy, and amazingly delicious!  They taste just like Samoas, and maybe even better.  My only complaint might be that the recipe is TOO easy, and thus I've made two batches this week, and need to start running again.

S'more Mini Cupcakes

It turns out that s'mores are an American treat that has not made it across the pond.  In fact - over here we can't buy graham crackers or Hershey's chocolate bars, and even big marshmallows are hard to find.  So when I got my Smitten Kitchen Cookbook this fall, I was pretty excited to find a recipe for a s'more cake inside!  I made it last fall with some imported graham crackers, and it was pretty delicious, but I thought it might be even better in bite size form.  And while the frosting was delicious and super fun to toast with a blow torch, it didn't really taste like marshmallow to me.  Below I've adapted the recipe to be made into mini cupcakes, with British ingredients - ie I've replaced graham crackers with digestive biscuits.

I'll admit this cupcakes don't quite taste like s'mores, but they are delicious and cute!  And with the little bit of extra frosting, I recommend making a British homemade s'more in the process - layer up a digestive biscuit with some chocolate, pipe on some of the leftover marshmallow frosting, and torch it up.

Note - the frosting recipe below does require a candy thermometer.  If you want an easier approach - just buy a jar of fluff - I've heard you can find it at Tescos here.