Spinach Artichoke Dip

Spinach artichoke dip is pretty much a staple at most parties I attend.  I, however, didn’t jump on this dip-wagon until very recently – that is, when I played around with a recipe that has a lot of flavor.  (I can’t stand a bland, runny and stringy spinach artichoke dip.)

When Foodbuzz asked me to sample their new Classico Light Alfredo sauce (through the Tastemaker Program), I was thrilled – and around the time of my baby shower to boot!  I was thrilled to test out a lower-fat version of my favorite dip.  What’s not to love than a lighter version of our favorite recipes that doesn’t taste lighter?

I must say, that when it comes to Alfredo sauces, “light” usually denotes a product that tastes sweeter due to the lesser fat content and higher sugar content.  Lucky for me (and my guests), the Classico Light didn’t have this issue at all.

And, I know because I thoroughly enjoyed the leftovers – below is all that I had after the baby shower!

Spinach Artichoke Dip

Adapted from here

Ingredients:

-  1 jar of Classico Light Creamy Alfredo Sauce
-  1 tbsp granulated garlic
-  1 tsp red pepper flakes (adjust to taste)
-  1/2 (8 oz)  package of light cream cheese
-   1/2 cup Parmesan cheese, divided
-  1 tsp salt
-  1/2 tsp pepper
-  1 (14 oz) can of artichoke hearts, drained and chopped
-  1 (10 oz) frozen spinach, thawed and drained
-   1/2 cup mozzarella cheese, grated, divided

Directions:

1.  Preheat oven to 350F.
2.  Mix together all ingredients, except 1/4 cup of Parmesan cheese and 1/4 cup of mozzarella cheese.
3.  Spread mixed ingredients into an 8×8 baking dish.
4.  Mix the remaining 1/4 cup of Parmesan cheese and 1/4 cup of mozzarella cheese.
5.  Sprinkle on top of the mixed ingredients.
6.  Cover with foil and bake for 30 minutes.
7.   Uncover and bake for 12-15 minutes until bubbly and slightly browned on top.

Baby Shower Goods

I have been in a work-related whirlwind for the past three weeks.  The end of this whole mess was marked by the most fantabulous baby shower I have ever received.  Well, I’m not one for surprises and I wanted to be involved.  I donated my baking abilities.  Remember the smorgasbord?

After a grueling three weeks of response writing, which at the end included a grand total of 600 complied documents, 60 of which were my written product, I went on a baking spree.

Meet the results.  (Lemon Blossoms from here; Goat Cheese Terrine from here; Mexican Wedding Cookies from here.)

And, some additional items.  (Pumpkin bread and chocolate cookies – recipes to come)

My mom made Southwestern Egg Rolls – yep, she’s that awesome, and my MIL made her famous chicken salad sandwiches on croissant.

It was foodie heaven.

And presents and decorations heaven.

I must say that this really did mark the beginning of nesting and preparing for the new baby’s arrival.  I have had baby on the brain night and day.  I plan on balancing that out with more baking.  :)

How do you unwind?  Do you cook your stress away?

Chocolate Chip Cookie Covered Oreos

You think you know but you have no idea.

When you assume that this is just a Levain-style chocolate chip cookie, you make a cookie “ass” out of you and me.

It’s the inside that matters.

Yes, I went there.

And, it started like this.

That led to me deciding that these would serve as a perfect baby shower favor.  Now the only question is how many to put in one bag.  Each cookie is quite hefty, which is perfect for those that want to die of an immediate sugar high right after the shower.  Or those that want to kill themselves from baby shower boredom (I don’t fool myself into thinking that it’s fun just because it’s mine – that’s why we’ll serve liquor.)

I tested these at our neighborhood National Night Out and everyone LOVED it.  I cannot stress LOVED enough.  So much that one neighbor said these cookies were ‘sick’.  It took me a while to realize it’s a good thing.

Chocolate Chip Cookie Covered Oreos

Recipe from Picky Palate  (she is a genius)

Ingredients:
-  2  sticks of unsalted butter, softened
-  3/4 cup light brown sugar
-  1 cup granulated sugar
-  2 large eggs
-  1 tablespoon vanilla extract
-  3  1/2 cups all-purpose flour
-  1 teaspoon salt
-  1 teaspoon baking soda
-  10 oz bag of semi-sweet chocolate chips*
-  1 package of Double Stuffed Oreos

Directions:
-  Preheat oven to 350F.
-  In a bowl or with your stand mixer, first beat your butter, brown sugar and granulated sugar.
-  Add in the two large eggs and vanilla extract just until incorporated.
-  Once the wet ingredients are mixed together well (be careful not to over mix), add the flour, salt and baking soda, and mix until combined.
-  Add chocolate chips and stir.
-  Once you have your chocolate chip cookie dough ready,  take a cookie scoop and place one scoop of the dough on the top of the Oreo and one scoop on the bottom ( as pictured above).
-  Press the dough down a bit without cracking the Oreo and once the sides of the chocolate chip cookie scoops meet, seal them together.  Make sure the entire Oreo is covered with dough.
-   Place each covered Oreo onto your baking sheet (I ran out of parchment paper so I used foil paper) and bake for approximately 9 – 13 minutes (12:30 minutes worked for me perfectly).
-  Cool the cookie for about five (5) minutes before moving to a wire rack.

*When I repeat this, I will use less chocolate chips.  My chocolate chips were actually in a 12 oz bag.  So, next time, I’ll double the dough and use only one bag of 12 oz chocolate chips.

My batch made 21 perfect cookies.