That's right it's Friday, do your little celebration dance. That also means that it's time for me to post some yummy seasonal treats, so I have two for you today (well technically one of them isn't seasonally, but it's definitely a guilty pleasure, so I'm posting it anyway).
The first treat is available around the country, and I generally would rather post something that you can make yourself, but this is my all time favorite fall treat, so I have to share it with you. This past week has been wonderful because I had my very first Pumpkin Spice Latte of the season!
That's right, I know that it's the very beginning of September, but Pumpkin Latte's are now available! (the image is courtesy of Starbucks.com, but I really don't recommend visiting their website because it gives you the nutritional information for their products, and there are just some things that I'd rather not know). You can find tons of recipes to make your own pumpkin latte, but I haven't tried any of them, so let me know which ones are good, I'd love to share them!
My second treat is not exactly seasonal, actually, these are wonderful all year long, and I am actually going to make some as soon as I get done posting this, so I present to you, Monster Cookies! (photo courtesy of the Food Network)
Monster cookies are giant, wonderful goodness. When I first saw the recipe I couldn't imagine that mixing all of those things together would actually taste good, but they are incredible. You can also find a ridiculous amount of recipes for monster cookies, but the one that I have always used is from Paula Deen (one of my favorites). Here's the recipe:
1 1/4 cups packed light brown sugar
1 cup granulated sugar
1/2 teaspoon salt
1/2 teaspoon vanilla extract
1 12-ounce jar creamy peanut butter
1 stick butter, softened
1/2 cup multi-colored chocolate candies (M&Ms)
1/2 cup chocolate chips
1/4 cup raisins, optional
2 teaspoons baking soda
4 1/2 cups quick-cooking oatmeal (not instant)
Preheat the oven to 350 degrees F. Line cookie sheets with parchment paper or nonstick baking mats.
In a very large mixing bowl, combine the eggs and sugars. Mix well. Add the salt, vanilla, peanut butter, and butter. Mix well. Stir in the chocolate candies, chocolate chips, raisins, if using, baking soda, and oatmeal. Drop by tablespoons 2 inches apart onto the prepared cookie sheets.
Bake for 8 to 10 minutes. Do not overbake. Let stand for about 3 minutes before transferring to wire racks to cool. When cool, store in large resealable plastic bags.
They are super easy to make, this is definitely a recipe worth printing for later use! Just a note, this is Paula Deen's recipe, directly from foodnetwork.com, when I make these cookies I personally do not use salt, or raisins, and I have seen other variations of this recipe that include walnuts. Fell free to tailor them to what you like, baking is all about your interpretation of the recipe.
Ok I'm off to make some cookies, have a wonderful Friday and a safe Holiday weekend!