Chocolate Cinnamon Cookies

In an attempt to rid my house of sugary and junk foods, I purposely didn't buy any cookies or treats on my last trip to the grocery store. This totally backfired one night when I NEEDED chocolate. I scavenged through the pantry and fridge only to come up empty handed. The struggle was so real that I resorted to the spice cabinet and found cinnamon and cocoa powder, and with the desperation to feed the beast within, I found myself on Pinterest, which led me to this...

These soft, chewy, warm, sweet (but not too sweet), and ever so satisfying Chocolate Cinnamon Cookies. Needless to say, these hit the spot! The fat girl inside me was so pleased that she ate three before offering any to her children or husband- she can be a greedy little devil, that girl. The recipe is not mine, and with further investigating I found it to be a Hershey's recipe. I didn't have Hershey's brand cocoa powder, I just used an off-brand, and my cookies still turned out amazing. Here are the deets:

Chocolate Cinnamon Cookies

Ingredients:

• 6 tablespoons butter or margarine, softened 
• 2/3 cup packed light brown sugar 
• 3 tablespoons plus 
• 1/4 cup granulated sugar, divided 
• 1 egg 
• 1 teaspoon baking soda 
• 1/4 cup light corn syrup 
• 1 teaspoon vanilla extract 
• 1-1/2 cups all-purpose flour 
• 1/3 cup baking cocoa powder
• 1/4 to 1/2 teaspoon ground cinnamon 

Directions:

1. Heat oven to 350°F. Lightly spray cookie sheet with nonstick cooking spray or line with parchment paper. 
2. Beat butter until creamy. Add brown sugar and 3 tablespoons granulated sugar; beat until blended. Add egg, baking soda, corn syrup and vanilla; beat well. 
3. Stir together flour and cocoa; beat into butter mixture. If batter becomes too stiff, use wooden spoon to stir in remaining flour. Cover; refrigerate about 30 minutes, if necessary, until batter is firm enough to shape. Shape dough into 1-inch balls. Combine 1/4 cup granulated sugar and cinnamon; roll balls in mixture. Place balls 2-inches apart on prepared cookie sheet. 
4. Bake 9 to 10 minutes or until cookies are set and tops are cracked. Cool slightly; remove from cookie sheet to wire rack or slide parchment paper and cookies to wire rack. Cool completely; peel cookies from paper. Makes 40 cookies.

Enjoy! 

*Special thanks to my neighbor who picked me up some corn syrup while she was at the store! I didn't have any and without asking she snagged me a bottle. Without you the fat girl inside would still be wailing. 

Shrimp & Sausage with Vodka Sauce

When all else fails, make pasta! Shrimp & Sausage pasta with Vodka Sauce tonight was a hit! Ok, ok, so I take a hit for not making the sauce from scratch, but I was desperate for a helping hand tonight. Regardless, it was awesome, here are the deets: 

SHRIMP & SAUSAGE PASTA with VODKA SAUCE

Ingredients: 

• 4 Uncooked Italian Sausages
• 1/2 lb. Shrimp, de-shelled, tails on or off (I used 26-30/lb Market Pantry/ Target brand) 
• Fettuccine Noodles
• Fresh Basil (about 1/3cup)
• 1 Jar Simply Balanced Organic Vodka Sauce (found at Target)
• 1/2 small onion, diced
• 1 Tbsp minced garlic 
• Olive Oil
• Salt and Pepper

Make it happen: 

1. In a large sauce pan, pour in the vodka sauce and bring to a boil. Once at a boil reduce heat to a low. 
2. Over medium-high heat, warm some olive oil, in a separate pan. Cut sausages into 1 inch pieces, and brown them. Add onion and garlic. Cook until onion is translucent. Once onion is clear, add contents of the pan into the vodka sauce and let simmer for 10 minutes while stirring occasionally. Set pan aside for later use, don't wash it! Once the sauce has simmered for 10 mins, turn on low to let the sausage and sauce merry while cooking pasta and shrimp.
3. Boil water and prepare fettuccine noodles according to directions on the packet. Don't forget to add Tsp of olive oil to prevent sticking.
4. Once the pasta is cooked halfway through, take browning pan used earlier and add heat Tsp of olive oil over medium heat. Season your shrimp with salt and pepper and add to pan. Once pink, remove shrimp from heat immediately. 
5. After shrimp is cooked, chop basil and reserve 1/4 of it to garnish on top.  
6. Build your dish by mixing the fettuccine noodles, shrimp, sauce/sausage, and basil into a large serving bowl. 
7. Mix well so that shrimp are covered in sauce and basil is incorporated. Garnish with more basil on top and eat your heart away. 

Serve with favorite wine or VODKA! :)