Peanut Butter Nutella Cookies

Nutella makes me think of college.

Sometimes I wish I could go back to that college life…playing Texas Hold ‘Em until 4 in the morning at the local coffee shop, spending entire Saturdays in my pajamas having a Grey’s Anatomy marathon with my girls, the countless hours of practicing for juries, recitals, and concerts (which I totally didn’t think I would actually miss until I stopped doing it), and nutella.

Nutella spread on Nilla wafers…that was my jam.

I kept a box stashed in my desk and would binge on them when stressing about an upcoming recital or crying about the latest boy drama (oh did I love the drama….not proud).

And while I actually rarely indulge in the stuff now, every time I do I think of college and get a little nostalgic.

These cookies may just be my new favorite thing..

If they were a just a plain old peanut butter cookie, it would be a really good one. But then you have the nutella swirled throughout and it becomes nothing short of spectacular.

I usually don’t over-indulge in cookies…which may surprise some of you. But usually I can stop after one or two. Not with these ones…I’m addicted.

This is why I shouldn’t be allowed to bake things like this unless I have a horde of people that will eat them for me.

Peanut Butter & Nutella Swirl Cookies

From Sweetest Kitchen

1/2 cup unsalted butter, softened
3/4 cup peanut butter (I used smooth, but if you want to go the crunchy route it would probably work too!)
1/2 cup white sugar
1/2 cup packed brown sugar
1 egg
1/2 teaspoon vanilla extract
3/4 teaspoon baking soda
1/4 teaspoon salt
1 3/4 cups flour
Approx. 1/4 cup Nutella

1. Preheat oven to 350° F. Line two baking sheets with parchment paper. Set aside.

2. In the bowl of a stand mixer, combine butter, peanut butter, sugars, egg, and vanilla. Mix to combine.

3. Add flour, baking soda and salt. Drizzle Nutella on top of the dough then swirl it through the dough with a butter knife.

4. Chill dough 15 minutes in the refrigerator. Roll into balls by hand. Place on parchment lined cookie sheet. Using a fork, press down the balls to flatten slightly. Bake until edges are very lightly browned (about 7 to 10 minutes).

Allow to rest 2 minutes on cookie sheet before transferring cookies to a cooling rack.




Pumpkin Pie with Gingersnap Crust and Brown Sugar Meringue

Okay friends, I’m in need of some help.

Steve and I are hosting Thanksgiving at our new house this year, which is super exciting. To get ready, I’ve been test driving all sorts of recipes which is beginning to result in a food overload here at the Resig household.

So, I need you to come here and help me get rid of it all so I can keep making stuff. I’m not kidding….at this rate I’ll be right back in my maternity pants. And as much as I looooooved them (seriously…they are the most comfortable thing in the world), I’m not looking to go back them anytime soon.

I came across this pumpkin pie recipe and I thought I would give it a whirl – and all in all I was pretty happy with it. I tend to be pretty attached to the traditional options so I haven’t yet decided if this will make an appearance on the big day, but it was definitely a fun spin on one of my favorites!

Pumpkin Pie with Gingersnap Crust and Brown Sugar Meringue

Make the Gingersnap Crust: 

3/4 cup finely crushed gingersnaps (about 12 cookies)

1/2 cup finely crushed graham crackers (7 squares)

2 tablespoons sugar

1/4 cup butter, melted

Preheat oven to 375 degrees F. In a large bowl combine gingersnaps, graham crackers, and sugar. Stir in butter. Spread evenly on bottom and up side of a 9-inch pie plate. Bake for 4 minutes. Cool on a wire rack. Makes 1 piecrust.

Make the Filling
1 15 ounce can pumpkin

1/3 cup sugar

1 teaspoon ground ginger
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
3 eggs, lightly beaten
2/3 cup milk
1/2 cup maple syrup

1. In bowl combine pumpkin, sugar, ginger, salt and cinnamon. Add eggs.; lightly beat with fork to combine. Gradually stir in milk and maple syrup.

2. Pour filling into pastry shell. To prevent overbrowning, cover edge of pie with foil. Bake 50 to 55 minutes or until knife inserted near center comes out clean. Uncover edges.

While the filling is baking…..make the meringue

3 egg whites

1/2 teaspoon vanilla

1/4 teaspoon cream of tartar

1/8 teaspoon salt

1/3 cup packed brown sugar

1.In a large bowl let egg whites stand at room temperature for 30 minutes. Add vanilla, cream of tartar, and salt. Beat with an electric mixer on medium speed until soft peaks form (tips curl). Gradually add brown sugar, 1 tablespoon at a time, beating on high speed until mixture forms stiff peaks (tips stand straight).

2. Carefully spread Brown Sugar Meringue over hot filling; seal to edge. Bake 15 minutes or until golden brown. Cool on wire rack. Loosely cover and refrigerate within 2 hours. Serves 8.


Homemade Churros with Dark Chocolate Dipping Sauce

Homemade Churros with Dark Chocolate Sauce

It’s been quite the eventful few weeks! Halloween is one of my absolute favorite holidays and to celebrate, Steve and I threw our annual Resig Halloween Bash. I probably say this every year, but I was especially impressed with everyone’s costume this year – people went ALL out , which was totally awesome! Our family dressed up as characters from the Nickelodeon show “Avatar” (not to be confused with the James Cameron movie….).  [Read more…]