Chocolate Pomegranate Cookies

My blogging time seems to have disappeared lately!  I'm making food, and taking pictures, and trying new things but it seems like every time I sit down I'm attacked by these little kidlets of mine.  And by the time they're in bed I'm thinking of just eating cookies, instead of blogging about them.  

Anyway, these cookies were fantastic!  Most of the arils (the little juicy red seeds in the pomegranates) stay together and so you get bites of chocolate and bits of pomegranate.  I love it!  The cookies unfortunately didn't stay together for me very long.  They were rather crumbly, but that didn't stop me from dumping them in a bowl and eating them with a spoon.  I'm totally ok with that.  And would STILL make them again.

And again. . .

CHOCOLATE POMEGRANATE COOKIES
Posted at: http://recipesofacheapskate.blogspot.com
Originally from: Dana Made It

• 1/2 cup (1 stick) butter–don’t use margarine
• 1/2 cup vegetable shortening–you can substitute more butter 
• 3/4 cups white sugar
• 3/4 cups brown sugar
• 2 eggs
• 1 tsp vanilla
• 2 cups flour
• 3/4 cup cocoa powder
• 1 tsp baking boda
• 3/4 tsp salt
• 2 to 2 1/2 cups choc chips–approx 1 bag of chips
• 1 cup pomegranate arils (those red seeds)

Cream together the butter, shortening, 2 sugars, vanilla, and eggs. Beat the mixture on medium-high for a full 3 minutes–it will change into a very creamy mixture. In a separate bowl mix together the flour, cocoa powder, baking soda, and salt. Combine it with the butter mixture and mix till everything is incorporated.  Add the pomegranate arils and chocolate chips. Mix briefly to incorporate everything. A few seeds may burst while mixing but that’s fine. Scoop the dough into small balls (I used a tablespoon) on an ungreased cookie sheet and bake at 350 for about 12 minutes

Pumpkin Streusel Pudding Cookies

Well, Halloween is over with, and we are well on our way to Thanksgiving.  Which I LOVE.  Dearly.  A holiday devoted around a huge feast with lots of leftovers??  Ok, so that's not the real point of Thanksgiving, don't worry, I'm not teaching my children that. But I do appreciate the time I'm able to sit around a table with those that I love and indulge.  

Last fall I purchased this box of pumpkin-spice jello mix.  And never got around to using it.  You see, I'm not quite a pumpkin person.  I don't mind it, but I don't go out of my way to eat it.  Even when it's the pumpkin season.  

But when I saw this recipe on Pinterest (thank you all you who pin my stuff!) I realized I finally had an excuse to use that box of pudding!  And to top them with a streusel??  Genius.

PUMPKIN STREUSEL PUDDING COOKIES
Posted at: http://recipesofacheapskate.blogspot.com
Originally from: Chef In Training

• 3/4 cup butter, softened
• 3/4 cup brown sugar
• 1/4 cup sugar
• 1 small box pumpkin spice instant pudding mix (dry, do not prepare)
• 2 eggs
• 1 tsp vanilla
• 1 tsp baking soda
• 2 1/4 cups flour

TOPPING

• 1/4 cup cold butter
• 1/4 cup sugar
• 1/4 cup brown sugar
• 1/3 cup flour
• 1 tsp cinnamon

Preheat your oven to 350degs. Prepare your streusel topping by mixing together the sugars, flour, cinnamon. Cut in the cold butter until small crumbs form.  Prepare the cookies by creaming butter, and sugars together in a large bowl.  Add the dry pudding mix and beat until well combined.  Add the eggs and vanilla and mix well.  Add flour and baking soda until well combined.  Roll the dough into 1" balls and place on a baking sheet.  Gently press some streusal topping into the tops of the cookies.  This will flatten them a little bit, and that's ok.  Bake for about 10 minutes.

No Bake Peanut Butter Cornflake Cookies

How's that for a name?  No Bake Peanut Butter Cornflake Cookies.  Whew! 

Summer is quickly sneaking up on us here.  We didn't get much of a winter, so I expect summer is going to be pretty darn hot.  I'm glad I came across this recipe to give me tasty cookies without using my oven!  I dread turning my oven on in the summer.  Dread it!

These cookies were quick to make, and super tasty!  I couldn't stop eating them. . . .mmmmm. . .

I chose to make these into bars instead of cookies (I was running out of fridge space) and used a 9x13 pan.  It worked nicely!

NO BAKE PEANUT BUTTER CORNFLAKE COOKIES
Posted at: http://recipesofacheapskate.blogspot.com

• 1 cup sugar
• 1 cup karo syrup
• 1 jar (18oz) peanut butter
• 6 cups cornflakes
• 3 oz chocolate, melted (chocolate chips will work)

Combine sugar and Karo syrup in a medium saucepan and bring to a boil, stirring continually.  Remove from heat and stir in the whole jar of peanut butter.  Mix well.  Add corn  flakes in a large bowl and pour peanut butter mixture over the corn flakes.  Mix well, taking care to coat all the corn flakes.  Scoop out mixture with a cookie scoop or tablespoon, forming into 1-2" balls.  place on a cookie sheet.  OR place the mixture into a greased 9x13 pan.  Drizzle the melted chocolate over the top of the cookies.  Let cool and EAT.