Stuffed Cookies


I’ve always wanted to make stuffed cookies.  I’ve seen them on Pinterest, and they have always looked delicious.  However, I was afraid of ending up with a product worthy of Pinterest Fail.  I eventually gave into temptation and tried a few recipes…. with mediocre results.  They either spread out too much or ended up too hard once cooled.

That’s when I decided to go ahead with my go-to chocolate chip cookie recipe, minus the chips and plus a little extra flour.  They came out perfect for me.  They held their shape and were still soft the next day.  Perfect.

My husband’s favorite filling for these cookies are miniature Reece’s cups.  He’s a peanut butter fanatic.  I’ve also made them with mini KitKats and Lindor Truffles.  All were amazing.  This time I had a little something different in mind.

Stuffed Cookies from Om Nomalicious

Yeah, these aren’t as tasty as candy bars, but they’re much more meaningful.  Why would I, a woman who is 20 weeks pregnant, want to stuff some cookies with blue chocolate??

Did you figure it out yet?  I’ll give you another hint: here’s a pic from the ultrasound I had today.

Ultrasound

Figure it out yet??  That’s right, we’re having a boy!  We are pretty excited up in hurr.  Now we need to agree on a name.  That’s going to be the hard part!

These cookies were a fun way to celebrate our big announcement.  How cute did they turn out?

These stuffed cookies from Om Nomalicious are great with your favorite candy!

This recipe is a small batch recipe.  It makes about 18 cookies.  It’s pretty easy to double, though, if you want more.

Stuffed Cookies

½ Cup Butter (1 Stick), Softened
¼ Cup Sugar
¼ Cup Brown Sugar
1 Egg
½ tsp Vanilla
1 ¼ Cup Flour
½ tsp Baking Soda
¼ tsp Salt

Cream the butter and sugars together and add the egg and vanilla. Mix well.

Add the flour, baking soda, and salt, and mix well.

Refrigerate for at least an hour.  This step is very important.  Do not skip it!

Preheat oven to 350F. Take about a tablespoon of dough, split it in half, and wrap it around whatever you’re filling. This amount works well for most small candies, but use a bit more if your filling is a bit larger.  If the dough starts to become sticky while you’re working with it, refrigerate it for a bit.

Arrange on a baking sheet and bake for 8-10 minutes until they’re lightly browned.

Stuffed Cookies from Om Nomalicious

Stuffed Cookies from Om Nomalicious

Allow to cool on a wire rack.

These stuffed cookies from Om Nomalicious are great with your favorite candy!

Enjoy!

These stuffed cookies from Om Nomalicious are great with your favorite candy!

For a printable version of this recipe, click here!!

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Molasses Cookies


I know, I know.  It’s been a long time since I’ve posted anything here.  I’d love to make excuses for myself (cough morning sickness cough) but I won’t bore you with the details.

Instead I’ll just say I’m sorry and refrain from making empty promises to post more often.  You’ll get recipes when you get them.  Also, you’ll get updated photos on older posts when I feel like it, too.  It’s a busy time of year, guys!

Speaking of the time of year… I’m starting my holiday baking this week and wanted to share a recipe for one of my favorite cookies: Molasses Cookies.  They’re sweet and delicious and yum.  Oh, and they’re pretty easy, too.  I don’t mess around with complicated cookies too often.

Molasses Cookies by Om Nomalicious

Molasses Cookies

3/4 Cup Shortening
1 Cup Brown Sugar
1 Egg
1/2 Cup Molasses
2 1/2 Cups Flour
1/2 tsp Salt
2 tsp Baking Soda
1 tsp Ground Cinnamon
1 tsp Ground Ginger
1 tsp Ground Allspice
1 tsp Ground Nutmeg
1/4 Cup Granulated Sugar

Cream together the shortening and brown sugar.  Add the egg and molasses and mix well.

Fold in the flour, salt, baking soda, and spices.  Refrigerate for a few hours.

Molasses Cookies by Om Nomalicious

Preheat oven to 350F.

Roll the dough into 1 inch balls and roll in the granulated sugar.  Place on a sprayed baking sheet.

Molasses Cookies by Om Nomalicious

Bake for 9-12 minutes, allow to cool on pan for about a minute, and then cool completely on a wire rack.

Molasses Cookies by Om Nomalicious

Enjoy!

Molasses Cookies by Om Nomalicious

For a printable version of this recipe, click here!!

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White Chocolate Cranberry Cheesecake


Thanksgiving is fast approaching, and I haven’t even started thinking about what to make. That’s not a big deal, though, because I usually end up making the same things. Turkey, baked corn, green bean bundles, Stove Top Stuffing, mashed potatoes, and gravy. Pretty standard Thanksgiving food.

Do you have a regular menu or do you make something new every year? I find it hard to deviate from the delicious menu I know and love…. but trying new things can be awesome. This year I think I’m going to make homemade stuffing. I’m VERY picky and have never had homemade stuffing that I’ve liked more than Stove Top. Ha.

I forgot to mention dessert, didn’t I? That’s the most important part of the meal, right? Thanksgiving desserts were pretty standard for me growing up. My grandmother and aunts would make pies – apple and pumpkin, usually. I’m always looking for a reason to make a good cheesecake, though. Cheesecake is my favorite. A few years ago, I found a recipe for a white chocolate cranberry cheesecake (totally cannot remember the site… it’s been at least 3-4 years). It seemed perfect. White chocolate is delicious, and cranberries are a very holiday-ish food, right? In my mind it seemed like a perfect Thanksgiving dessert. So, I made it.

…..and I’ve made it every year since.

White Chocolate Cranberry Cheesecake from Om Nomalicious

White Chocolate Cranberry Cheesecake

1 Sleeve Graham Crackers, Crushed
1/4 Cup Butter, Melted
3 8oz Packages Cream Cheese, Softened
3/4 Cups Sugar
3 Large Eggs
4oz Baker’s White Chocolate
1/2 Cup Dried Cranberries
1 tsp Orange Zest

Preheat oven to 350F. Mix the graham cracker crumbs and melted butter together and push into the bottom or a 9inch spring form pan.

White Chocolate Cranberry Cheesecake from Om Nomalicious

Beat the cream cheese and sugar together until well blended. Add the eggs, one at a time, making sure they’re well incorporated between each egg.

White Chocolate Cranberry Cheesecake from Om Nomalicious

Melt the white chocolate.

White Chocolate Cranberry Cheesecake from Om Nomalicious

Add the chocolate, cranberries, and orange zest to batter and pour over crust.

White Chocolate Cranberry Cheesecake from Om Nomalicious

Bake for 40-50 minutes, or until the center is just set.

White Chocolate Cranberry Cheesecake from Om Nomalicious

Cool completely and refrigerate for at least 3 hours before serving.

White Chocolate Cranberry Cheesecake from Om Nomalicious

I usually top mine with some homemade vanilla whipped cream. It’s perfect with this cheesecake.

White Chocolate Cranberry Cheesecake from Om Nomalicious

For a printable version of this recipe, click here!!

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Bacon and Shrimp Pasta


Oh wow.  I rarely post seafood recipes, and here I am posting two in a row!  This recipe was inspired by my friend Tiffany (Hey, you’re still famous!) and a discussion on a Facebook post of mine.

I use the term ‘inspired’ pretty loosely.  It’s exactly how she said to make it, except I added bell pepper.  So, yeah, Tiffany gets all the credit for this delicious meal.

This recipe is basically centered around the idea that bacon fat is the best substance on Earth.  Maybe it’s a bit gross, but whatever.  It’s delicious.  You can just stop acting like you don’t like it.  We all know you do.

Bacon and Shrimp Pasta by Om Nomalicious

Bacon and Shrimp Pasta

8oz Pasta (I used Half a Pack of Spaghetti)
6 Slices Bacon
1 Onion
1 Bell Pepper
2 Cloves Garlic
12-16oz Shrimp, Peeled and deveined (Mine Were Also De-Tailed)

Bring a large pot of salted water to a boil and cook pasta according to package directions.

Dice the bacon and add it to a pan.  Cook it until it starts to crisps and the fat renders.

Bacon and Shrimp Pasta by Om Nomalicious

While the bacon is cooking, dice the onion and pepper and mince the garlic.  Drain all but 1-2 Tablespoons of the bacon fat (or, ya know, use as much as you’d like) and add the onion, pepper, and garlic to the pan.  Cook for a few minutes until the onions just turn translucent.

Bacon and Shrimp Pasta by Om Nomalicious

Add the shrimp and cook for 2-4 minutes depending on the size of the shrimp.  You can tell shrimp is cooked when it turns pink and opaque.

Bacon and Shrimp Pasta by Om Nomalicious

Once the pasta is done, drain it and toss it with the shrimp and vegetables.

Bacon and Shrimp Pasta by Om Nomalicious

Enjoy!  This is seriously delicious.  Thanks again, Tiffany!

Bacon and Shrimp Pasta by Om Nomalicious

For a printable version of this recipe, click here!!

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Shrimp Scampi


I’ve been trying to work one seafood meal into my weekly menu plan.  Why?  Well, I like it, it offers a kitchen challenge since I’ve never really cooked a lot of seafood before, and it’s healthy.  My good cholesterol is usually always low, and the doctor recommended getting more Omega 3.  This is a tasty way to try to fix that one tiny health issue.

We rarely eat at restaurants.  We just have better things to spend our money on… and I tend to get tummy aches with restaurant foods.  We do treat ourselves every now and then, and one of our favorite places is Red Lobster.  Well, it’s Daniel’s favorite place, and I think it’s pretty good… so I go to make him happy.  I usually order the shrimp scampi.  It’s the best thing on the menu, at least in my opinion.  When I made the commitment to cook one seafood meal a week, I knew I had to learn how to make some sort of equally delicious scrimp scampi.

That’s where this recipe from Food.com comes in.  I made a few small changes, and YUM.  The kid and husband were pretty impressed with the results as well.

Shrimp Scampi by Om Nomalicious

Shrimp Scampi

1 Pound Shrimp, Peeled and Deveined
1 Tbsp Olive Oil
2 Cloves Garlic, Minced
1 1/2 Cups Dry White Wine
Juice from 1/2 Lemon, or 2 Tbsp
1 tsp Italian Seasoning
1/2 Cup (1 Stick) Butter
1 Tbsp Parsley
1/2 Cup Grated Parmesan Cheese
Salt and Pepper, To Taste

Heat the olive oil in a large skillet.  Add the shrimp and cook until tender (no longer translucent).

Shrimp Scampi by Om Nomalicious

Remove the shrimp from the pan.

Heat the garlic for 2-3 minutes, making sure not to let it burn, and add the wine and lemon juice.

Cook until the wine reduces by about half, turn heat to low, add the butter and Italian seasoning.

Shrimp Scampi by Om Nomalicious

Once the butter is melted, add the shrimp, parsley, salt, pepper, and Parmesan cheese.

Shrimp Scampi by Om Nomalicious

I served mine with pasta, which tasted really good with the extra scampi sauce.

Shrimp Scampi by Om NomaliciousShrimp Scampi by Om Nomalicious

What are you waiting for?  Go make this now!

For a printable version of this recipes, click here!!

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Chili Cheese Dip


Hey fellow food bloggers, have you ever had your photos turned away from the big name sharing sites due to lighting or composition issues?  Well, there’s this awesome new site, Yum Goggle, that is a lot more inclusive, a lot less elitist.  The owner is super sweet, too.  So, go read about it here!

For all those reading this who are not food bloggers, you’re not exempt.  Yum Goggle is an awesome place to find new recipes to try.  Judging from my Facebook feed, people love to share recipes.  Follow Yum Goggle on Facebook, G+, Twitter, and/or Pinterest.  You won’t regret it.  Food is delicious.

Yes, I have a gallery started on there.  One day I hope all my recipes will be posted.  It’s a slow process, though.  I’m just happy she doesn’t deny my less-than-stellar photos.

Now onto today’s recipe…

My friend April (who moved to Florida and left me behind, supersadface) would make this chili cheese dip everytime we had a group event.  It was delicious, and we’d just gather around eating it, leaving no leftovers.  She shared the recipe with me, and I was surprised how easy it was!  Three ingredients?  I can handle that!

I’m usually not a fan of processed foods.  I usually like to make as much stuff from whole foods as I can.  Sometimes, though, you need something fast, easy, and delicious.  This is one of those recipes.  So, next time you need to throw an appetizer together for a gathering, this is your dip!

One Step, 3 ingredient Chili Cheese Dip from Om Nomalicious

Chili Cheese Dip

2 Cans Chili
1 8oz Block Velveeta
1/4 Cup Milk

I used turkey chili with beans.  You can use whatever kind you want.  You could probably even make it with homemade chili.  I’ve never done that, but I bet it would be yummy.

Combine the ingredients in a saucepan and heat until the cheese is melted and bubbly.

One Step, 3 ingredient Chili Cheese Dip from Om Nomalicious

Pour it into a serving dish and enjoy with some tortilla chips.

One Step, 3 ingredient Chili Cheese Dip from Om Nomalicious

Seriously, guys, that’s it.  Could it be any easier?

One Step, 3 ingredient Chili Cheese Dip from Om Nomalicious

Maybe make it this Sunday for your football party?

For a printable version of this recipe, click here!!

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Peach Cobbler


I know I’ve been pretty slack about posting lately.  I’ve been busy.  I’ve also been in a quiet mood.  I’m very introverted, and it takes a lot of energy to communicate with the public.  Apparently blogging falls under this umbrella because the thought of writing a post has made me want to nap instead.  I’m going to try this whole ‘fake it until you make it’ thing because the ‘wait a little while to recharge your batteries’ thing didn’t work.  So, *fingerscrossed* this helps!  I feel bad that I don’t talk to people anymore.

I also wanted to force myself to update because I have all these yummy summer recipes just waiting to go up, and summer will be over this weekend!  Oops!  I used to be so good with writing posts as soon as I made them.  What is wrong with me lately?  At least I’ll have content to publish if I ever get in a cooking rut, right?

I’ll shut up about how I suck as a blogger now and get on with the post.  Today I’m sharing a super easy recipe for peach cobbler.  The origonal recipe, which I’ve been making for years, was way too sweet.  This is the semi-desugared version.  I know a lot of people hear ‘reduced sugar’ and run, but, trust me, this is still delicious.  You won’t miss the super sweet syrup.

All the farm stands here in Jersey still have peaches available.  Hopefully you can get some yummy ones where you’re at, too!

Peach Cobbler by Om Nomalicious
Peach Cobbler

4 Peaches, Diced or Sliced
8 Tablespoons (1 Stick) Butter
1 Cup Sugar
1 1/2 Cups Flour
1 tsp Baking Powder
1/2 tsp Salt
1 1/2 Cups Milk
1 tsp Ground Cinnamon

Preheat oven to 350F.  Put the stick of butter in a baking dish and put in the oven until the butter melts.

Peach Cobbler by Om Nomalicious

Meanwhile, go ahead and dice/slice your peaches if you haven’t.  You can peel them if you want, but peach skins do not bother me.

Peach Cobbler by Om Nomalicious

Combine the sugar, flour, baking powder, salt together.  Slowly add milk, stirring well to prevent clumping.

Peach Cobbler by Om Nomalicious

Pour the flour mixture over the melted butter.. don’t stir it, just pour it.  Then, scatter the peaches over top of the flour mixture.  Sprinkle with cinnamon.

Peach Cobbler by Om Nomalicious

Bake for about 30-45 minutes, or until the batter raises and is golden brown.

Peach Cobbler by Om Nomalicious

Peach Cobbler by Om Nomalicious

Peach Cobbler by Om Nomalicious

I served mine with ice cream this time, but it’s equally delicious with whipped cream or on it’s own.

Peach Cobbler by Om Nomalicious

Enjoy!

For a printable version of this recipe, click here!!

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