Pasta with Spinach Sauce

adapted from recipe by Giada De Laurentis, The Food Network
Ingredients
1 pound whole wheat or multi grain pasta
3 garlic cloves
3 wedges Laughing Cow Light Creamy Swiss Wedges

1 ounce reduced fat cream cheese
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
6 ounces fresh baby spinach leaves
2 tablespoons freshly grated Parmesan

Directions
Bring a large pot of salted water to boil. Add the pasta and cook until al dente. Stirring occasionally.

Mince the garlic in a food processor. Add the Laughing Cow Light Creamy Swiss Wedges, cream cheese, 3/4 teaspoon of salt, 1/2 teaspoon of pepper, and half of the spinach leaves. Blend until the mixture is smooth and creamy. Set the cheese and spinach mixture aside.

Meanwhile, place the remaining spinach leaves in a large bowl.

Drain the pasta, reserving 1 cup of the cooking liquid. Spoon the pasta atop the spinach leaves in the bowl. Scrape the cheese and spinach mixture over the pasta mixture and toss to coat, adding enough reserved cooking liquid to moisten. Season the pasta, to taste, with salt and pepper. Sprinkle the Parmesan over and serve.

The Origin Story : EECEM

The origin of this quest of "baking it up as I go" started in February 2011. A month that will forever be known to my Cedar City Family as:

Erica Ellen's Cookie Extravaganza Month

I had insane Bucket List Item to "Bake A Different Batch of Cookies Everyday For A Month".

Why yes, I am a complete idiot. WHO DOES THAT? Someone with undiagnosed bipolar ii disorder. This is what I had to say about my endeavor:

"So, much to the misfortune of my waistline, and the waistlines of my roommates and neighbors. I will be making a different batch of cookies everyday for the month of February."

And I did it. I made some yummy cookies, and a lot of less than delicious cookies. I'll probably revisit some of them, and snag better pictures… but here is my post with all the original pictures, and links to the recipe sources: SOME of these are linked to recipes here… some don't have a recipe linked because I firmly believe that NO ONE should repeat my mistakes. A lot where just the Toll-House Cookie Recipe, but I'd sub the chocolate chips for different mix-ins.

1: Chocolate Chip Almond Toffee Cookies	2: M&M Cookies
3: Peanut Butter M&M Cookies	4: Salted Chocolate Caramel Turtle Cookies
5: Italian Almond Cookies	6: Cowgirl Cookies
7: Lime Meltaway Cookies	8: Chocolate Reese's Pieces Cookies  (I subbed RPs for Rolos)
9: Rolo Cookies	10: Butterscotch Cookies  (subbed Butterscotch Chips for Chocolate Chips)
11: English Toffee Cookies w/ Chocolate Drizzle  (subbed Toffee Bits & Drizzled with Melted Chocolate)	12: Coconut White Chocolate Oatmeal Cookies  (3/4c white CCs, 1 1/4 CCs, 1c coconut)
12: Coconut White Chocolate Oatmeal Cookies (3/4c white CCs, 1 1/4 CCs, 1c coconut)	14: CC Pecan Toffee Cookies of Love (failure is inevitable. so are penis cookies)
15: Pretzel M&M Cookies	16: Pretzel CC Cookies
17: Better-Than-Brownies Chocolate Cookies	18: Coconut Rum Cookies
19: Chocolate Cookies with Peanut Butter Chips	20: World Peace Cookies
21: My Momma’s Sugar Cookies	22: Lemon Drop Cookies
23: Mini Chocolate Chip Cookies	24: Oreo Cheesecake Cookies
25: Reese’s Peanut Butter Cup Cookies	26: Candy Bar CC Cookie Sandwiches
27: Skookie	28: Triple Chocolate Cookies

To say that I had a hell of a time is an understatement. I'm also kind of ashamed of how spectacularly I failed time and time again during this experiment- some of these cookies are fugly and others were just NOT good. But obviously not ashamed enough to not show to fruits of my labor… I'm also extra proud of myself, because it was completely crazy, and I stuck it out. My roommates and neighbors are the real MVPs; they provided excellent motivational speeches, and ate all the cookies. Event the yucky ones.

Candy Bar Chocolate Chip Cookie Sandwiches

adapted from Picky Palate

INGREDIENTS
2 sticks softened butter
1 cup granulated sugar
3/4 cup brown sugar
2 large eggs
1 tablespoon pure vanilla
3 1/2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon kosher salt
10 oz bag chocolate chips
Variety of snack size Reeses Peanut Butter Cups, Snickers and Kit Kat

DIRECTIONS

Preheat oven to 350 degrees F.

In a stand or electric mixer, cream butter and sugars until well combined.

Add eggs and vanilla until well combined.
Place flour, baking soda and salt in large bowl; mix then slowly add to wet ingredients.

Add chocolate chips to combine.

Using a cookie scoop take one scoop of cookie dough and place on top of snack size candy bar.

Take another scoop of dough and place on bottom of candy bar.

Seal edges together by pressing and cupping in hand until candy bar is enclosed with dough.

Place onto a parchment or silpat lined baking sheet and bake cookies 9-13 minutes or until cookies are baked to your liking.

Let cool for 5 minutes before transferring to cooling rack. Serve with a tall glass of milk, enjoy!

Reeses Peanut Butter Cup Cookies

adapted from Picky Palate

INGREDIENTS
24 snack size Reeses Peanut Butter Cups
1 large egg
Sea Salt if desired

DIRECTIONS
Preheat oven to 350 degrees F.

Unwrap all Reeses cups and place into a food processor. Pulse until smooth and combined.

Add an egg and pulse until combined.

With a medium cookie scoop, scoop dough onto a silpat or parchment lined baking sheet.

With the heel of your hand, press each cookie down to about 1/2 inch thick.

Sprinkle with sea salt if desired.

Bake for 15-17 minutes or until cooked through and edges start to crisp.

Let cool for 15 minutes on baking sheet before removing to cooling rack.

Oreo Cheesecake Cookies

adapted from multiplydelicious on TastyKitchen

INGREDIENTS

1/2 cup unsalted butter, room temperature
3 ounces cream cheese, room temperature
1 cup sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
½ cups mini chocolate chips
1 cup Oreo Cookie crumbs
½ cups white chocolate chips, melted (optional)

DIRECTIONS
Preheat oven to 375 degrees and line two baking sheets with parchment paper. Set aside.

In a mixer, cream together the butter and cream cheese until well combined.

Add the sugar and vanilla and mix until ingredients are light and fluffy.

Slowly incorporate the flour. Fold in the mini chocolate chips.

Scoop the dough into 1″ balls, and roll in Oreo cookie crumbs so cookie is covered. Place covered cookie balls onto the prepared baking sheet.

Bake for 12 to 15 minutes, or until the edges are golden and the tops are slightly puffed.

Cool on the pan for two minutes before transferring to a wire rack to cool. Once cool, drizzle cookies with melted white chocolate. Enjoy!

Coconut Rum Cookies

adapted from All Recipes

INGREDIENTS1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter
1/2 cup packed brown sugar
1/2 cup white sugar
1 egg
1 teaspoon rum
1 1/3 cups flaked coconut

DIRECTIONS
Preheat oven to 350 degrees F.

Combine the flour, baking soda, and salt; set aside.

In a mixer, cream the butter, brown sugar, and white sugar until smooth.

Beat in the egg and vanilla until light and fluffy.

Gradually blend in the flour mixture, then mix in the coconut.

Drop dough by tablespoonfuls onto an ungreased cookie sheet. 

Cookies should be about 3 inches apart.
Bake for 8 to 10 minutes in the preheated oven, or until lightly toasted. Cool on wire racks.

Better-than-Brownies Chocolate Cookies

from Brown Eyed Baker

INGREDIENTS
2 2/3 cups (about 16 ounces) bittersweet chocolate, chopped
4 tablespoons unsalted butter, at room temperature
4 eggs
1 1/3 cups granulated sugar
1 teaspoon vanilla extract
½ cup all-purpose flour
½ teaspoon baking powder
1 cup semisweet or bittersweet chocolate chips

DIRECTIONS
Preheat the oven to 350°F. Line two large baking sheets with parchment paper or a silicone baking mat.

Put the chocolate and butter in a heatproof bowl and set it over a saucepan of barely simmering water, stirring occasionally, until completely melted and smooth.

In the meantime, stir together the eggs, vanilla and sugar in a medium bowl. Set aside.

In a small bowl, sift together the flour and baking powder.

Add the melted chocolate mixture to the egg mixture and stir to combine well. Slowly add the dry ingredients, folding them into the batter. Once all of the flour is incorporated, stir in the chocolate chips.

Scoop 1½ tablespoons of dough (a medium cookie scoop’s worth) onto prepared baking sheets. Bake for 10-12 minutes or until they are firm on the outside. Like brownies, do not overbake! Leave to cool completely on the baking sheets.

Rolo Cookies

adapted from Two Peas and Their Pod

INGREDIENTS
2 1/2 cups all purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup cocoa
1 cup butter, at room temperature
1 cup granulated sugar
1 cup light brown sugar
2 eggs
2 teaspoons vanilla extract
Bag of Rolo candies, unwrapped
Sugar (for rolling the cookie dough balls in)

DIRECTIONS
Preheat oven to 375 degrees F. Line a baking sheet with parchment paper or silicone mat. Set aside.

In a medium bowl, sift flour, baking soda, salt, and cocoa. Set aside.

With a mixer, cream butter and sugars together until smooth. Add in eggs, one at a time. Next, add in vanilla extract. Mix until blended.

Slowly add flour mixture to sugar mixture and blend well. Take a spoonful of chocolate cookie dough and wrap around one Rolo candy. Make sure Rolo is completely covered with cookie dough. Roll dough ball in sugar and place on prepared baking sheet. Continue until you run out of cookie dough.

Bake cookies for 7-10 minutes. Remove from oven and let sit on cookie sheet for 3-5 minutes. Move to a cooling rack and cool completely.

Chocolate Reese's Pieces Cookies

adapted from Two Peas and Their Pod

INGREDIENTS
2 1/2 cups all purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup cocoa
1 cup butter, at room temperature
1 cup granulated sugar
1 cup light brown sugar
2 eggs
2 teaspoons vanilla extract

2 1/2 cups Mini Reese's Pieces

DIRECTIONS

Preheat oven to 375 degrees F. Line a baking sheet with parchment paper or silicone mat. Set aside.

In a medium bowl, sift flour, baking soda, salt, and cocoa. Set aside.

With a mixer, cream butter and sugars together until smooth. Add in eggs, one at a time. Next, add in vanilla extract. Mix until blended.

Slowly add flour mixture to sugar mixture and blend well.

Gently fold in Mini Reese's Pieces. Drop by rounded tablespoons onto baking sheet about 2 inches apart.

Bake cookies for 7-10 minutes. Remove from oven and let sit on cookie sheet for 3-5 minutes. Move to a cooling rack and cool completely.

Salty Chocolate and Caramel Turtle Cookies

adapted from How Sweet It Is

INGREDIENTS
1 cup butter, at room temperature
1 1/2 cups sugar
2 eggs
1 teaspoon vanilla
2 cups flour
1/2 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon course sea salt
1 cup chocolate chips
1/2 cup chopped pecans
8 caramels, chopped into fours

DIRECTIONS
Cream butter, sugar, eggs and vanilla until fluffy.

Add flour, cocoa powder, baking soda and salt and mix until combined.

Fold in pecans, caramel pieces and chocolate chips. Refrigerate dough for 4-6 hours (or more). When ready to bake, preheat oven to 350, roll into balls and set on baking sheet. (Note: refrigerating is the most important part. If you don’t refrigerate, when the cookies go into the oven, the caramel pieces will sink to the bottom and stick to the cookie sheet.)

Bake at 350 for 8-10 minutes. Let cool completely, and drizzle with caramel sauce if desired.

M+M Cookies

family recipe

INGREDIENTS
1 cup butter
1/3 cup granulated sugar
1/2 cup brown sugar
1 large egg
1 teaspoon vanilla extract
2 1/4 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 12-ouch package baking M&Ms

DIRECTIONS
Preheat oven to 350*F.
Cream butter and sugar until light and fluffy. Beat in egg and vanilla.
In a separate bowl, combine flour, baking soda and salt.
Blend into creamed mixture. Gently stir in M&Ms.
Drop by heaping tablespoonfuls about 2 inches apart onto ungreased cookie sheet.
Bake for 10-13 minutes, or until edges are lightly brown.
Cool on a wire rack, and then enjoy!

Almond Toffee Chocolate Chip Cookies

adapted from Two Peas and Their Pod

INGREDIENTS
2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, at room temperature
3/4 cup granulated sugar
3/4 cup brown sugar
3 ounces almond paste
2 large eggs
1 1/2 teaspoons vanilla extract
1 1/2 cups chopped toffee
1 cup semi-sweet chocolate chips

DIRECTIONS

Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.

In a medium bowl, whisk together the dry ingredients. Set aside.

In the bowl of a stand mixer, beat the butter and sugars together with the beater blade for about two minutes. Add the almond paste in pieces and mix until well combined. Add in eggs one at a time. Add the vanilla extract and mix well.

Add dry ingredients to wet ingredients slowly mix until dry ingredients disappear. Stir in toffee and chocolate chips. Scoop dough onto prepared baking sheet with a medium cookie scoop. Bake for 12-14 minutes or until cookies are golden brown around the outside. Let cool on baking sheet for 5 minutes and then transfer to a cooling rack.

*Note-if you don't have homemade toffee, you can use chopped up Heath or Skor bars.