Image courtesy of my favorite food blog: Dinner at the Zoo
Today will be my last blog before Christmas. I'd like to take this time to say thank you to everyone who takes the time and makes an effort to support our small, farm-based family business. You all have made our holiday season merry and bright. The outpouring of support for what we do, the faithful readers of my daily ramblings, the messages, likes, and comments on our posts, and your belief in what we do are priceless. To say we appreciate you is not enough. I simply don't have the words, and I always have words; ask The Bibbed Wonder…insert a wink. On this last Friday before Christmas, our family wishes you a safe, happy, healthy, merry, peace-filled holiday. May you have days filled with reasons to smile. Thank you for being part of our soap family. Merry Christmas!
With the big day just three days away, I thought I would share an easy, no-bake cookie recipe with you. This cookie recipe comes from our dear friend, who is more like family than a friend, the person we call our grown daughter, the wicked wiener (this is a story for another day), the happy little elf, wig-wearing, so happy she is part of my life, one of my very best friends, don't know what we would do without her, Jenna.
Jenna comes to our house almost every day. A few weeks ago, she arrived excitedly describing "quite amazing" no-bake cookies with rice crispies, white chocolate, peanut butter, and marshmallows. She informed The Bibbed Wonder we needed to try these fantastic, life-changing cookies. Jenna knows The Bibbed Wonders's affinity for no-bake cookies, rice crispies, and peanut butter. She did not know what they were called and did not have a recipe, but was sure it could be found online.
I have stored this little tidbit of information in my very forgetful brain and had every intention of looking it up. Alas, with the hustle and bustle of the holiday season, I put it on the back burner and forgot until a few days ago. In the middle of the grocery store, I Googled the ingredients, and a recipe for Avalanche cookies popped up. I circled back around the store, grabbed the ingredients, brought them home, put them away, and immediately forgot about them. For the past week, I have proclaimed today will be the day I make said cookies, but that day has not arrived.
Jenna came to see us last night, and guess what she brought? A Tupperware container of Avalanche cookies! They were indeed quite delightful. One lone cookie remained when I got up this morning and looked inside the cookie container. Being the amazing wife I am, I will leave that one lone cookie for my bib overall-wearing buddy to enjoy because that is what a good wife would do. Okay, actually, I feel guilty because The Bean and I ate all the sugar cookies GramBarb brought out, and The Bibbed Wonder didn't even get a sniff of those little iced wonders of delight. I'm not that great of a wife. However, it's sugar cookies; can you really blame me? In my defense, I ate two. GramBarb brought us six. However, I did indeed eat the last cookie. This act of treason puts me in the bad-wife category, and I'm trying to repent. All I can say is that one last cookie had better be gone before I have my third cup of coffee, or I will remain on the bad-wife list.
On the last Friday before Christmas, allow me to share an easy recipe that anyone can find the time to complete and have on the cookie plate for Santa. I will be making my own batch of Avalanche cookies tomorrow, and this is the recipe I will use. I found this recipe on one of my favorite food blogs, Dinner at the Zoo. Enjoy, dear reader.
Avalanche Cookies
Ingredients:
16 ounces white almond bark, also known as white candy coating or candy melts
3/4 cup creamy peanut butter
2 cups Rice Krispies cereal
1 1/2 cups miniature marshmallows
1 cup miniature chocolate chips divided
Directions:
Place ½ cup of miniature chocolate chips in the freezer.
Melt the white chocolate in a microwave-safe bowl in 30-second increments, stirring between increments.
Stir the peanut butter into the white chocolate until smooth and thoroughly combined.
Add the rice crispies and stir to coat.
Allow to cool to a lukewarm temperature.
Add the marshmallow and stir.
Add the frozen chocolate chips and stir.
Place a two-tablespoon-sized dollop onto parchment paper. Continue until all of the mixture is used.
Sprinkle the cookies with the remaining chocolate chips.
Work quickly before the cookies harden.
Store in an airtight container.
Jenna added peanuts to her cookies in place of the chocolate chips. Feel free to add either or both.
On this overcast Friday before Christmas, stay safe, be smart, enjoy good food and the holiday, and keep washing your hands.