Muffin tops & Apple bottoms.....

*If you followed my short-lived cookie themed blog, you have seen this recipe before*
The Holiday Season is upon us and along with whatever rituals you celebrate, comes the ever-popular Holiday Potluck. Every year it's the same thing, right? Somebody brings the 7 Layer dip, somebody makes those meatballs with the grape jelly that defy logic with their awesomeness, a lady will bring the same pasta salad she brought to the last 10 Holiday potlucks, and yet another dude will bring some pre-packaged cookies loaded with who-knows-what, frosted with what tastes like that paste you used to eat in kindergarten when the teacher wasn't looking. Oh, you know you did.
So, the question is: what are YOU going to bring to this year's shindig, huh? 
Some kind of apple pie you make with that stuff out of a can? Gross.
You are cooler and more original than that aren't you? Yeah, I thought so.
Here's an idea for you, my hip, unique friend: Apple Pie Cookies. 
You see, they're a nice little nod to tradition without actually being the usual, traditional fare.

Plus, they're more portable than pie (rad) and feed a lot more people (awesome), and you don't need plates or utensils, either. BONUS!
Just in case you're worried, these cookies are full of those cinnamon & apple flavors that bring back memories of the best apple pie you ever had. So, ya know, they're not too big of a leap.

This is a fluffy cookie, not hard or dense, almost like Elaine's famed muffin tops. 

And look at the apple chunks.....mmmm.......
Are you ready for the recipe?

Here it goes:

Ingredients-

1 C butter, softened (but not melted, never melted or your cookies will spread too thin)
1 cup dark brown sugar, packed (you can use light, I just happen to prefer the dark)
1/2 C granulated sugar
3/4 t baking soda
1/2 t salt
2 t cinnamon
2 eggs
1 t vanilla extract
2 1/2 C flour
2 cups pealed & diced apples (I used Golden Delicious)

Directions-
Preheat oven to 375

In a big bowl, beat butter until fluffy.
Add brown & granulated sugars & mix until combined (don't over mix!)
Beat in eggs & vanilla

In a small bowl, add flour, baking soda, salt & cinnamon.
Mix till well combined
Add 1/2  flour mixture to butter mixture & combine, then add in the rest.
Don't forget to scrape the sides
Add in diced apples & mix it up!

Drop cookie dough by rounded tablespoon onto un-greased cookie sheet (2 inches apart)
Bake 8-10 minutes
Cookies should be a light golden brown.
Cool on wire rack.
***************************************************************************
You could serve these while still warm with a scoop of vanilla ice cream or if you're taking them on the road just let them cool & eat them by the handful. Whatever you want!  


*this recipe is my property. if you repost it, please link back here. i am the author of this original recipe!

Versatile Veggie Rotini salad

I felt a little guilty after posting those super indulgent cookies yesterday, so today I shall make up for my naughtiness with a yummy, veggie-filled pasta salad.

This is another one of those "couldn't be easier if it was just boiling water" kind of recipes, but that's what makes it great.  As usual, I took a regular pasta salad recipe & changed things up a bit.  You know me- I don't like a lot of fatty dressing or greasy meats, so those have been replaced, but the flavor is still there.

And isn't it pretty to look at?

Veggie Rotini Salad

1 package tri-color rotini  

2 cups fresh broccoli florets

3 medium carrots diced

Marinated artichoke hearts w/liquid

1/2 C Italian dressing (you know what I'm going to say here, right? No HFCS, either make it yourself because it's SO easy, or buy the kind with ingredients you can understand. Please, just do me this solid.)

Boil pasta till al dente (if you overcook your noodles your salad will be a mushy disaster, especially if you plan on making this ahead of time, so try not to.)

Meanwhile, steam your veggies. (I really recommend a steamer basket because veggies should be cooked similar to pasta- al dente. They'll taste better as well as retaining their beautiful color & their nutrients.) 

Drain pasta & veggies.

Mix together in large bowl. 

Add dressing & marinated artichoke hearts-including liquid

Combine & serve immediately or refrigerate for later.

This is probably the easiest dish you can make for a picnic, party or potluck and is always a crowd pleaser. The veggies are easy to switch up, too. You could do tomato, onion & zucchini or olive, bell pepper & cauliflower. Or add chickpeas or cannelini beans to make it a complete meal. It's really up to your personal taste. That's what makes dishes like this great:  

You can make it yours!