Poetic Picnic

The Waxing Poetic First Annual Poetic Picnic was a success! To celebrate summer, family, and loved ones, we held a little BBQ soiree with potluck and a cookie contest (see winning recipes below). Connection is a core value here at WP, and we encourage friendships to grow both within and outside of our company.

We just really love a good party too. -------------------------------------------------------------------------------------------

Oatmeal Carmel Apple Cookies

20 minutes
COOK TIME: 14 minutes
YIELD: 24-30

INGREDIENTS:
For the apples:
1 1/2 C Chopped apples
1/4 C Brown sugar
1 tbsp All purpose flour

For the cookies:
1 C Unsalted butter (2 sticks), softened
3/4 C Granulated sugar
3/4 C Brown sugar
2 Large eggs
2 tsp Pure vanilla extract
2 tsp Maple syrup
2 1/4 C All purpose flour
1 pk Instant vanilla pudding (3.4 oz)
1 1/2 C Oats
1 tsp Baking soda
1/2 tsp Salt
1/4 tsp Nutmeg
1 tsp Cinnamon
1/2 tsp Apple pie spice
3/4 C Walnuts
1 pk Kraft Caramel squares

INSTRUCTIONS:
1. Preheat oven to 350°

2. Start by chopping apples into small pieces, about the size of a dime. You will need 2-3 apples. In a separate bowl, combine sugar and flour and stir to coat apples. Set aside.

3. Allow butter to come to room temperature. Combine with both granulated sugar and brown sugar and beat on medium speed for several minutes until very well combined. Mixture should be smooth

4. Add eggs, one at a time and beat until well mixed. Add vanilla extract and maple syrup and mix into batter after both eggs have been added.

5. Combine all dry ingredients in a separate bowl: flour, vanilla pudding mix, oats, baking soda, salt, nutmeg, cinnamon and apple pie spice. Slowly add dry ingredients to the batter and mix on medium speed until combined.

6. Slowly add apples and walnuts to dough and beat on low speed just until combined.

7. Line cookie sheet with baking mat or parchment paper

8. Using a medium sized cooking scoop (about 3 tablespoons), place dough on cookie sheet. Use your thumb to press into the middle of the dough ball to make a hole. Place an unwrapped caramel in the middle. Use your fingers to pinch the edges back together so that caramel is fully covered with cookie dough.

9. Bake at 350° for 12-15 minutes until the edges turn light brown. Allow to cool on the pan for several minutes before transferring to a wire rack to cool.

10. Store in an airtight container for up to three days. Reheat in the microwave for 10-15 seconds to soften caramel.

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Chocolate Cake Cookies

1 cube of butter
8 oz of cream cheese
1 tsp of vanilla
1 egg
1 chocolate box cake
Powdered sugar

INSTRUCTIONS:
1. Preheat oven to 350°

2. Mix room temperature butter and cream cheese

3. Mix in chocolate cake, vanilla, and egg

4. Let cookie dough chill for a bit

5. Form dough into balls and roll in powdered sugar

6. Bake for 10 min

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Chocolate Avocado Cookies

1 ripe avocado, finely mashed
¼ cup white sugar
¼ cup brown sugar
1 egg
1 tsp vanilla extract
½ cup unsweetened cocoa powder
⅓ cup flour
½ tsp baking soda
3 cups chocolate chips

INSTRUCTIONS:
1. Preheat oven to 350 degrees.

2. Combine the finely mashed avocado, white sugar, brown sugar, egg, and vanilla extract in a medium-sized bowl.

3. In a separate bowl, whisk together the cocoa powder, flour, and baking soda.

4. Mix together the wet and dry ingredients until just combined.

5. Gently stir in the dark chocolate chunks.

6. Using a small ice cream scoop or spoon, add one heaping tablespoon of dough on to a baking sheet lined with parchment paper.

7. Bake for 8-10 minutes or until the top has set. Don't over-bake!

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The King

13 hr 10 min Prep: 30 min Inactive Prep: 12 hr Cook: 40 min

YIELD: about 24 cookie cups

INGREDIENTS:
10 slices bacon
2 1/4 cups all-purpose flour
1/4 teaspoon baking soda
3/4 teaspoon salt
2 sticks (8 ounces) unsalted butter, softened
3/4 cup granulated sugar
3/4 cup packed light brown sugar
2 large eggs
2 tablespoons creamy peanut butter
2 teaspoons pure vanilla extract
3/4 cup semisweet chocolate chunks
1/2 cup chopped salted peanuts
1/2 cup sweet dried banana chips, roughly chopped

INSTRUCTIONS:
1. Cook the bacon in a skillet until crisp, then drain on paper towels. Once the bacon is cool, roughly chop it (you should have about 1/2 cup).

2. Combine the flour, baking soda and salt in a medium bowl. In a large bowl, beat the butter, mayonnaise and sugars with a mixer at medium speed until fluffy, about 3 minutes. Beat in the eggs, one at a time, until well blended. Add the peanut butter and vanilla and beat until combined.

3. At low speed, add the flour mixture in batches, beating until just combined. Using a wooden spoon, stir in the chocolate chunks, bacon, peanuts and banana chips. Cover the bowl with plastic wrap and chill for at least 30 minutes or overnight.

4. Position the racks in the upper and lower thirds of the oven and preheat the oven to 325 degrees F. Line 2 muffin tins with paper liners.

5. Fill the muffin tins about halfway full with the batter (a 2-inch, 2-ounce ice cream scoop gives you just about the perfect amount, and helps prevent spilling).

6. Bake until the tops are slightly golden and a toothpick inserted into the center comes out clean, about 30 minutes. (Keep in mind that the cookies won't rise and form a dome like a cupcake.) Let cool in the muffin tins on wire racks for about 10 minutes, then unmold the cookie cups and transfer them to the racks to cool completely.