Snacks

Recipe: Neiman Marcus Cookie Recipe

I haven’t herd of Neiman Marcus Cookies until I stumbled across a recipe online and boy am I happy I did! Let me start by saying this recipes is not a KC original recipe and I haven’t the slightest idea as to where it originated, but this recipe developer was a genius! 

This cookie is decadent with a crunch factor yet soft and chewy with loads of texture, and the semi sweet chocolate takes the whole experience to the next level of cookie perfection! 

This buttery sweet cookie extravaganza is the perfect Friday Treat. Heck add it to Saturday’s breakfast table, take it to go while running errands. No judgment here. Eat it all day every day. Don’t worry about running out of cookies because this recipe makes 4 dozen cookies! 

Whoot! Whoot! (Cue Marching Band) 

I don’t think I’ve been this excited since I discovered you could sip your coffee through a Tim Tam

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Neiman Marcus Cookie Recipe

PREP TIME: 15 minutes

COOK TIME: 10 minutes

TOTAL TIME: 25 minutes

SERVINGS: 4 dozen 

INGREDIENTS

2 cups unsalted butter

2 cups granulated sugar

4 large eggs, beaten

2 teaspoons vanilla extract

4 cups all-purpose flour (spooned and leveled)

2 teaspoons baking powder

2 teaspoons baking soda

1 teaspoon salt

5 cups old-fashioned rolled oats

24 ounces bittersweet chocolate chips (such as Ghirardelli 60% cacao)

8 ounces Hershey's chocolate bars, broken into chunks

3 cups very roughly chopped walnuts, pecans, or a combination

DIRECTIONS

  1. In a large bowl, beat together the butter and sugar with an electric mixer until lightened in color and texture, about 3 minutes. Add eggs and vanilla and beat until combined.

  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Add the dry ingredients to the wet ingredients and stir together with a wooden spoon. Add the oats and stir to combine. Then stir in the chocolate chips, Hershey's bars, and nuts.

  3. To bake, preheat the oven to 375°F. Using your hands or a couple of spoons, form the batter into loose, golf-ball-sized mounds. Place two inches apart on ungreased cookie sheets. Bake for six to nine minutes, until tops are just golden and cookies are still soft. On the off chance there are any cookies left once they're cool enough to handle, cool them completely on racks before storing in an airtight container for up to a couple of days.

TIP: To freeze dough balls, place in the freezer on parchment-lined baking sheets until solid, then bag by the dozen, save for up to a month. Add one to two minutes to the cooking time when baking from frozen.

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Recipe: Crunchy Honey Almond Granola

Good morning from the KC kitchen!

I hope you are all having a great start to your day. 

My morning began with this bowl of Greek Yogurt and a handful (or 2, who’s really counting) of this CRUNCHY HONEY ALMOND GRANOLA followed by an interesting chat with the inspiring founder of The Grange of Prince Edward Winery Caroline Granger - get ready KC Podcasters for a new episode coming your way. It’s going to be

In the mean time scoop out a few spoonfuls of vanilla creamy greek yogurt and a handful of this Honey Almond Granola. Sit back and enjoy every scoop :)

Photo Description: a bowl filled with vanilla greek yogurt topped with crunchy honey almond granola, a gold spoon, and a glass storage container filled with the freshly made granola

Photo Description: a bowl filled with vanilla greek yogurt topped with crunchy honey almond granola, a gold spoon, and a glass storage container filled with the freshly made granola

Did I mention if you subscribe to the Kitchen Confession Podcast on any podcast platform the episode will automatically download and ready for you to listen to at any time. It’s that easy! SUBSCRIBE and help us keep doing what we love to do and bring you more of what’s going on in the world of FOOD & BEVERAGE ~ sending you all xoxoxo ❤️


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CRUNCHY HONEY ALMOND GRANOLA

Only 6 ingredients and easy to make. It’s gluten free, healthy and crazy delicious! Pinch me, I think I’m dreaming - NOPE THIS IS THE REAL DEAL! 

Photo Description: a bowl filled with vanilla greek yogurt topped with crunchy honey almond granola, a gold spoon, and a glass storage container filled with the freshly made granola

Photo Description: a bowl filled with vanilla greek yogurt topped with crunchy honey almond granola, a gold spoon, and a glass storage container filled with the freshly made granola

PREP TIME: 10 minutes
COOK TIME: 22 minutes
TOTAL TIME: 32 minutes
SERVINGS: As many bowls as you see fit :)
AUTHOR: Mary Mammoliti | Kitchen Confession

Ingredients

3 1/2 cups rolled oats (use gluten free if you have a gluten sensitivity)
1 cup whole almonds, roughly chopped
1/2 cup pure honey
1/4 cup grapeseed oil (any neutral oil will work like canola)
3 teaspoons vanilla
1/4 teaspoon fine sea salt

Instructions

  1. Preheat oven to 350 degrees F and line a baking sheet with parchment paper.

  2. Roughly chop the whole almonds.

  3. In a large mixing bowl add the rolled oats and almonds and stir to combine.

  4. In a smaller microwave-safe bowl add the honey, oil, vanilla and salt and microwave for about 30 seconds until just warm and the honey and oil mix easily.

  5. Pour the warm honey mixture over the oats and stir until the mixture is coated.

  6. Transfer the oat mixture to the prepared baking sheet and spread into an even layer. Bake for 20-22 minutes or until golden brown being sure to stir the granola after 15 minutes and again at 20 minutes. If you need the extra 2 minutes stir again before placing the tray back in the oven.

  7. Allow granola to cool completely on the baking sheet before storing in an airtight container. This granola keeps for about a week - if it lasts that long :)

  8. Do NOT refrigerate


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Rant: Detox, Destress, Drink This, Eat That - What Does it All Mean?

Rant: Detox, Destress, Drink This, Eat That - What Does it All Mean?

Have you ever wondered why we're told to eat this, drink that, no fat, eat fat, no carbs, eat the right carbs. Why? Seriously, I'm asking because I'm more confused now than ever before. I can’t keep up! 

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Recipe: Cranberry Eggnog Scones

Recipe: Cranberry Eggnog Scones

Today on Kelly and Company we talked about the post holiday aftermath left in our pantries and refrigerators. Dealing with the plethora of odds and ends of food occupying prime real estate in our refrigerators. Sharing with you a few ideas and recipes ….

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Recipe: Quick and Easy Mini Chickpea Patties and Tahini Sauce

Recipe: Quick and Easy Mini Chickpea Patties and Tahini Sauce

Happy Monday! Today was a whirl wind of a day. I've done so much but yet I feel like I haven't accomplished anything. With zero time to cook a full meal this is when my pre-made frozen meals come in handy.

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Recipe: Pecan Snowball Cookies

Recipe: Pecan Snowball Cookies

No show? No problem! Today I thought I would share one of my personal favorites. Pecan Snowball Cookies!

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Recipe: Healthy Banana Spice Muffins (Gluten Free)

Recipe: Healthy Banana Spice Muffins (Gluten Free)

Meet the "IT" muffin of 2017! The Banana Spice Muffin! It's golden exterior, and moist centre, make for a perfect on-the-go breakfast or mid afternoon snack. What makes them so good? TURMERIC! 

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Recipe: Fat Burning Post Workout Protein Smoothie

Recipe: Fat Burning Post Workout Protein Smoothie

I just finished a great workout! Managed to get in an extra 30 minutes of cycling before my personal training session and worked up an appetite. WHEW! Now THAT was a WORKOUT! I looked down at my phone ....... Holding my breath ...... GASP! 

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Recipe: Flourless Peanut Butter Oatmeal Cookie

🎶"C" is for Cookie, that’s good enough for me🎶 especially when it’s a Flourless Peanut Butter Oatmeal Cookie!

Yield: 20-30 Cookies

Ingredients:

2/3 cup old-fashioned rolled oats
½ teaspoon ground cinnamon
1 teaspoon baking soda
1 large egg
1 cup natural peanut butter at room temperature
6 Tablespoons packed light brown sugar
½ cup semi-sweet or dark chocolate chips
Directions:

In a medium bowl, toss the oats, cinnamon, and baking soda together. Set aside. In a medium bowl, beat the egg. Mix in the peanut butter and brown sugar with a large rubber spatula until combined. Pour in the dry ingredients and slowly mix until everything is combined. Depending how thick and/or cold your peanut butter is, you may need to use your hands. Fold in the chocolate chips.

Chill the cookie dough for 30 minutes.

Preheat oven to 350F degrees. Line two large baking sheets with silicone mats or parchment paper. Scoop the dough, about 1 to 1.5 Tablespoons each, onto prepared baking sheet. (Note: you may need to shape these into balls using your hands) Bake two batches. Gently press down on the dough mounds with the back of a spoon to slightly flatten each cookie.

For soft chewy cookies bake for 9 to 10 minutes. The cookies will look very soft and underbaked, but that’s ok. For crispy cookies, bake for up to 12 minutes.

Allow the cookies to cool for 10 minutes on the baking sheet before transferring to a wire rack to cool completely. Cookies stay fresh stored covered at room temperature for up to 7 days, if they last that long! Cookies freeze well, up to 3 months.

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