Tonight, we crown the Season 6 Winner of The Voice. Who did you vote for?! Each and every performance was so incredible (that is, the ones I saw when my 20-month old nut job daughter wasn't demanding my attention - we're going through that super clingy MAMA ONLY phase). And I expect nothing less from tonight's show, especially with performances by the Top 20, Ed Sheeran, One Republic, Alabama, Justin Moore, Robin Thicke, Tim McGraw and COLDPLAY. Anyone want to babysit my daughter so I can actually watch this thing?
For my very last #VoiceTailgate and to honor tonight's winner, I chose my winningest recipe EVER: these Homemade Tagalongs. Time out: how on earth did the dictionary people allow "winningest" to become a word? It sounds like an adorably incorrect thing my 5-year-old would say. Anyways, this recipe has experienced more views than any other recipe on my blog, therefore it wins the Siriously Delicious Recipe Hit Contest, which doesn't exist. How can a homemade Girl Scout Cookie with buttery shortbread, creamy peanut butter and chocolate NOT be a winner? These are slightly time consuming, but if you don't have a clingy toddler at your feet you should make these, eat a whole bunch as you watch The Voice tonight and freeze the rest. Winner, winner, chicken dinner!
Sorry for that.
(Makes approx. 3 dozen)
1 cup (2 sticks) unsalted butter, room temp
1/2 cup powdered sugar
1/2 tsp vanilla
1/8 tsp almond extract
2 cups all-purpose flour
1/2 tsp salt
3/4 cup creamy peanut butter
1/2 cup powdered sugar
1/4 tsp vanilla
Pinch of salt
6 oz. milk chocolate, chopped
6 oz. semi-sweet or dark chocolate, chopped
1 tsp vegetable oil
With an electric mixer, cream butter and powdered sugar until smooth. Add vanilla and almond extract and mix. In a separate bowl, sift together flour and salt. Slowly add sifted ingredients to butter/sugar and mix until combined. Shape dough into a disc, cover in plastic wrap and chill for 30 minutes. Preheat oven to 350. Take chilled dough, and roll out on a lightly floured surface to 1/4 inch thick.
Using a small circular cookie cutter (also lightly floured), cut out cookies and place on parchment lined baking sheet. Bake for 12-15 minutes, or until edges just begin to turn golden. Let cool.
While cookies are cooling, with mixer combine peanut butter, powdered sugar, vanilla and a pinch of salt. Once cookies have cooled, scoop approx. 1/2 tsp of filling on top of each cookie. Using a knife, place the tip in the middle of the peanut butter, and spread down to the side of cookie. Repeat that motion as you go around the cookie. It should look slightly domed in the middle.
In a double boiler (or place a heat-proof bowl over a pot of simmering water, making sure the water does not touch the bowl), melt all chopped chocolate. Add vegetable oil and stir until you have a glossy chocolate. Using 2 forks, dip cookie into chocolate. Make sure to flip over and cover cookie completely. Lift cookie out of chocolate with one fork, using the other to scrape excess chocolate off the bottom. Repeat with each cookie and place them on foil or parchment paper. Let cookies cool at room temp and then peel off paper or foil.
Also check out my Homemade Samoas.
And don't forget to watch The Voice Live Finale TONIGHT!