Chocolate-coated Pringle Cowboy Hats . . . not as simple as you might think!

A lesson learned — simple is sometimes complicated! Knowing that I taught at Abilene High School in the land of the AHS Cowboys and Cowgirls, my sister sent me this seemingly simple idea for a treat that I could make as a favor for an upcoming teacher’s reunion. We joked on the phone that it was probably one of those projects that looked simple but was not! NOT was correct. I gathered my supplies, melted chocolate and began dipping Pringle chips one hot summer day. A thick layer of chocolate encased the chips, much too thick to be feasible and I couldn’t imagine holding onto the edge until the excess slowly dripped off. Thought I’d add a bit of coconut oil to the chocolate to thin out the chocolate and help it harden..I dipped, placed the chips (over 40 of them) on waxed paper and waited for the chocolate to harden. I waited . . . and waited . . . and waited. Finally I put the chips in the refrigerator for about 10 minutes and they did harden. Took them out and before long the chocolate was again soft and sticky. “This will never work,” says I. Barry, thinking he’d saved the day and ready for his fair share of sweet treats, volunteered to eat the rejects. Back to the drawing board/ This time I purchased chocolate melts.” By now, I’m beginning to run out of time, so I decide to simplify the process and asked Barry to assist. Instead of dipping, I simply brushed a layer of chocolate on the top of the Pringle, set it on wax paper, and then Barry applied the Rolo and an orange mini M&M (orange and brown are the Cowboy/girl colors). Not perfect but we finished quickly and they added a festive touch to our gathering.  

*Chocolate Melts — compound chocolate or chocolate wafers, offer a world of convenience. Unlike real chocolate, they contain vegetable fats instead of cocoa butter, which means they don't require tempering. This makes them a go-to choice for quick and easy melting, ideal for coating, dipping, or decorating.

 

Chocolate-coated Pringle Cowboy Hats

Chocolate Melts

Pringles

Wax paper

Rolo candies

Mini M&M candies for decorating 

1. Melt Chocolate Melts according to package instructions.
2. Using a silicon pastry brush, coat the top of a Pringle with a thin layer of melted coating. Set on wax paper.
3. Center a Rolo candy in the center of the Pringle and add an M&M candy (or other decoration of your choice). 

   A
   Above - a plate of extra AHS Cowboy/girl edible hats.
   Below: A few pics from our AFS staff reunion. 

   
   
   
   
   
   
   
   
   
   
   

Flourless Monster Cookies (gluten-free)

This is a copy-cat of cookies made locally that are one of Barry's favorites. They are packed with protein (peanut butter), oats but also their fair share of sugar and fat (butter). I divided the dough into balls and froze so we can practice portion control! 

We served the cookies with hot tea using mugs and a teapot that Barry made while he was an undergraduate at Kansas State University!

Flourless Monster Cookies (gluten-free) Makes 22 large or 44 smaller cookies

1 stick (½ cup) butter, softened

1 ⅓ cup creamy peanut butter (do not use natural peanut butter as it is too oily)

¾ cup packed light brown sugar (I have cut this down to 1/2 cup)

¾ cup granulated sugar (I have cut this down to 1/2 cup)

2 large eggs

2 teaspoons vanilla 

1 ½ teaspoon baking soda

3 cups quick-cooking oats, gluten-free

1 cup mini M&M chocolate candies

1 cup mini chocolate chips 

1. Preheat the oven to 350°F. Line baking sheets with parchment paper that has been sprayed with pan release or use silicone baking mats. 
2. In a large bowl cream together the softened butter, peanut butter, and both sugars. Mix on high for 2 minutes, until creamy. 
   
3. Add eggs, vanilla, and baking soda. Mix well then add the oats. Mix on low until all combined. 
4. Add M&Ms and chocolate chips. Mix on low or stir by hand.
   
5. Use a large cookie scoop or trigger ice cream scoop to portion out large balls, or to make smaller cookies use a medium cookie scoop (1.5 tablespoons); place cookies about 2 inches apart on prepared baking sheets. Press down slightly with the back of the scoop. Add a few additional M&Ms, if desired, to surface of cookie.
6. Bake large cookies  for 11 minutes, rotating pans halfway through; reduce baking time fro smaller cookies by 1 to 2 minutes. Be careful to not over bake (edges will be set and middle will be slightly underdone). 
7. Cool on baking sheets 5 minutes before transferring to a wire rack to cool. 
   

To Make Ahead:

Baked Cookies - Bake and cool the cookies completely before storing. Stack in an airtight container and store at room temperature up to four days. To store longer, store in a freezer bag and freeze up to 3 months.

Unbaked Cookies - Make the monster cookie dough and portion out the cookie balls on parchment paper lined baking sheet. Flash freeze until the balls are hard to touch. Transfer the unbaked balls to freezer bag and freeze up to 3 months. Do not thaw the dough before baking, but they will have to bake for 1 to 2 minutes longer.

Recipe without photos . . . Flourless Monster Cookies (gluten-free) Makes 22 large or 44 smaller cookies

1 stuck (½ cup) butter, softened

1 ⅓ cup creamy peanut butter (do not use natural peanut butter as it is too oily)

¾ cup packed light brown sugar

¾ cup granulated sugar

2 large eggs

2 teaspoons vanilla 

1 ½ teaspoon baking soda

3 cups quick-cooking oats, gluten-free

1 cup mini M&M chocolate candies

1 cup mini chocolate chips 

1. Preheat the oven to 350°F. Line baking sheets with parchment paper that has been sprayed with pan release or use silicone baking mats. 
2. In a large bowl cream together the softened butter, peanut butter, and both sugars. Mix on high for 2 minutes, until creamy. 
3. Add eggs, vanilla, and baking soda. Mix well then add the oats. Mix on low until all combined. 
4. Add M&Ms and chocolate chips. Mix on low or stir by hand.
5. Use a large cookie scoop or trigger ice cream scoop to portion out large balls, or to make smaller cookies use a medium cookie scoop (1.5 tablespoons); place cookies about 2 inches apart on prepared baking sheets. Press down slightly with the back of the scoop. Add a few additional M&Ms, if desired, to surface of cookie.
6. Bake large cookies  for 11 minutes, rotating pans halfway through; reduce baking time fro smaller cookies by 1 to 2 minutes. Be careful to not over bake (edges will be set and middle will be slightly underdone). 
7. Cool on baking sheets 5 minutes before transferring to a wire rack to cool. 

To Make Ahead:

Baked Cookies - Bake and cool the cookies completely before storing. Stack in an airtight container and store at room temperature up to four days. To store longer, store in a freezer bag and freeze up to 3 months.

Unbaked Cookies - Make the monster cookie dough and portion out the cookie balls on parchment paper lined baking sheet. Flash freeze until the balls are hard to touch. Transfer the unbaked balls to freezer bag and freeze up to 3 months. Do not thaw the dough before baking, but they will have to bake for 1 to 2 minutes longer.

Christmas Cookies in a Jar – ready for gift giving

    

     Last weekend the Zion Brethren in Christ Church hosted a Christmas craft afternoon. Their multi-purpose room was set up with craft stations, including one on assembling Christmas Cookies in a Jar, led by Emily Jackson.

     She provided the instructions for assembling the festive jars and had the ingredients organized for assembly-line production. She also mentioned that she uses different colors of M&Ms to create cookie jars for the various seasons. Of course, you could leave out the nuts or use walnuts instead of pecans, etc.

Emily Jackson demonstrated how to assemble ingredients for
Christmas Cookies in a Jar.

Her recipe follows . . . 

Christmas Cookies in a Jar

1 1/3 cup all-purpose flour, spooned into measuring cup and leveled

1 teaspoon baking powder

1 teaspoon baking soda

¼ teaspoon salt

1 cup quick-cooking oats

¾ cup red and green M&Ms

¾ cup semi=sweet chocolate chips

½ cup packed brown sugar

½ cup granulated sugar

1/3 to ½ cup chopped pecans

Start with a 1-quart canning jar, wide-mouth preferable

Layer the ingredients in this order: (It is important to pack down each layer TIGHTLY so all ingredients will fit in the jar.)

1.  Flour, baking powder, baking soda and salt; stir to mix. Use your fist to pack this down as much as possible.
2.  Oats – Again, use your fist to pack this down as much as possible.
3.  M&Ms – Pack.
4. Chocolate chips – Pack.
5. Brown sugar  – Pack.
6. Granulated sugar – Pack.
7. Chopped pecans — Pack; these can even be pushed down into the sugar layer. The ingredients will be flush to the top of the lid when you finish.
8. Add lid, decorative cover if you wish, and tie on the instructions for mixing up and baking the Christmas Cookies in a Jar.

Instructions for mixing up and baking Christmas Cookies in a Jar . . .

Christmas Cookies

1 slightly beaten egg

½ cup butter, melted slightly

1 teaspoon vanilla

1 quart-jar Christmas Cookie mix

Mix wet ingredients into dry ingredients. Form dough into 1½” balls and place on a parchment covered baking sheet. Bake for 10 minutes in a 350° oven. Enjoy!

It was a fun-filled afternoon with cookies, hot cocoa or tea and lots of interaction and visiting. They also invited me to do a short presentation on seasonal tablescaping.