Peanut Butter Toffee Cookies: 12 Days of Cookies 2013

Day 1: Peanut Butter Toffee Cookies
Today is National Cookie Day so I thought it would be perfect starting point for this year's 12 Days of Cookies!  I found this recipe on Martha Stewart's website this morning.  Don't forget to check back tomorrow for another recipe.









Ingredients:

• 3/4 cup all-purpose flour (spooned & leveled), plus some for finger tips
• 1/4 teas baking soda
• 1/8 teas salt
• 4 Tablespoon unsalted butter, room temperature
• 1/2 cup sugar
• 1/2 cup smooth peanut butter
• 1 large egg
• 2 chocolate-covered toffee candy bars (1.4 oz each), chopped

• 
  

Directions:

Preheat oven to 350 degrees.

In a medium bowl, whisk together the flour, baking soda, and salt.

In a large bowl, with an electric mixer on high speed, beat butter and sugar until light and fluffy.  Add peanut butter and egg; beat until smooth.  With mixer on low, gradually add flour mixture.  Stir in toffee.

Using 1 level tablespoon batter per cookie, drop onto baking sheets, about 1 inch apart; flatten slightly with floured fingertips.  Bake until the edges are golden brown, 16-18 minutes.  Rotating the cookie sheets halfway through.  Transfer cookies immediately to a wire rack to cool completely.

Enjoy!

Momma's Chicken Thyme Soup

I know that I'm partial, but my mom makes the best chicken noodle soup.  It's coziness personified.  So I am pasting this recipe exactly as she sent it to me - hearts and all.  I'll try to sneak a picture the next time she makes it.  Thanks Mom!

Momma's Chicken Thyme Soup: 

In a large pot add:

3 boxes chicken broth (may need to add a 4th if get's to thick next day)
3 large chicken breast, *cook until chicken is just done but not over-done
Remove chicken into covered bowl, put in fridge until needed.

To broth add:
2 tablespoons olive oil
2 large chopped onions
1/2 of a lb. bag mini carrots
1 teaspoon salt or to taste
1 teaspoon pepper
1 teaspoon garlic powder
1 teaspoon onion powder
2 large or 4 small bay leaves
1 tablespoon thyme ( I heap mine)

When carrots are nearly done, add:
8-10 small red potatoes or yukon gold potatoes
1/2 large or whole small butternut squash - cut into large chunks.
2 sliced parsnips 
1 cup chopped celery (optional)  
1 cup rotini or penne noodles
Tear chicken into large bite size chunks, add to soup
Simmer till noodles and veggies are tender.

Serve with home made french bread garlic croutons. 

Warm Cinnamon Orange Cider

Recipe from Fresh From Florida Blog

Ingredients: Yield 8 servings

32 ounces apple cider
2 cups orange juice
2 whole cinnamon sticks
4 pieces whole allspice
2 tablespoons honey

Directions:
Heat apple cider, orange juice, cinnamon sticks and allspice to boiling; reduce heat. Cover and simmer 5 minutes. Remove allspice and cinnamon sticks. Stir in honey and serve warm.