Halloween candy cookies

By now you’re probably tired of Halloween candy. Somehow we always end up with piles of it in the pantry (mostly due to the marked down prices the days after). This recipe is a great way to repurpose candy if you still have some leftover from the holiday.

For Halloween we picked up Reese’s Dark Chocolate Miniature Peanut Butter Cups and Reese’s Pieces. After eating them for the past couple of weeks, I’m sick of them. I used to be excited to have one once in awhile, but now I sort of just want them out of my kitchen. So, I decided to add them to chocolate chip cookies!

For the recipe I used Martha Stewart’s Soft and Chewy Chocolate Chip Cookies. In place of the two cups of chocolate chips I used,

-1 cup of chopped Reese’s cups
-1/2 cup Reese’s Pieces
-1/2 cup semisweet chocolate chips
-1/2 cup pecans, toasted and chopped

These turned out great. Let me know if you come up with any other good combinations!

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Ingredient spotlight: Blue Chair end-of-summer plum jam and smoked serrano chili powder

This week at Williams-Sonoma I bought ‘end-of-summer’ plum jam by Blue Chair Fruit, a jam and marmalade company based in Oakland, Calif. I also picked up a jar of the Williams-Sonoma brand  smoked serrano chili powder.

These are both really interesting ingredients. The plum jam is fresh and authentic tasting. It only has a few ingredients, plums, sugar, and lemon juice. Lately I’ve been eating it on toast, but there are so many ways you could use it. I would love to make these crescent jam and cheese cookies with it. It would also be delicious on a fresh waffle…

With the smoked serrano chili powder I’m excited to find ways to highlight it in a dish. A few days ago I made roasted kidney beans  using my past recipe, with the serrano chili powder and cumin as my spices. The chili is smoky, similar to canned adobo chilis. It’s also a little spicy, which I love. I want to try adding some to this Smoky Braised Mexican Pumpkin recipe. I think it would also be interesting in a dry rub for this bbq tofu.