I made these for Dusty's birthday, and they are now one of our favorites. SO YUMMY! I don't think we'll ever make regular rice krispy treats again, lol. These are from one of my favorite websites, Our Best Bites. Here you go:
http://ourbestbites.com/2014/08/salted-caramel-rice-krispie-treats/
Showing posts with label Desserts. Show all posts
Showing posts with label Desserts. Show all posts
Wednesday, June 17, 2015
Wednesday, January 28, 2015
Jell-O Cookies
Myles really wanted to make Jell-O cookies for his Grandma. I've made them before and didn't like them. But, we found this recipe and loved them. We used raspberry Jell-O. So good.
http://bakerette.com/jello-cookies/
http://bakerette.com/jello-cookies/
Monday, April 28, 2014
Easy Cupcakes & Chocolate Frosting
I was looking for a cupcake recipe that you could use a mix with (so it tasted a little more homemade). I found one on Tidy Mom - I used a yellow cake mix. And we used this recipe from Lauren's Latest for the frosting. Super easy and yummy. Here you go:
Perfect Cupcakes (using a mix)
http://tidymom.net/2007/the-perfect-cupcake-using-a-mix/
Chocolate Frosting
http://www.laurenslatest.com/the-best-and-easiest-chocolate-frosting-birthday-cake/
Perfect Cupcakes (using a mix)
http://tidymom.net/2007/the-perfect-cupcake-using-a-mix/
Chocolate Frosting
http://www.laurenslatest.com/the-best-and-easiest-chocolate-frosting-birthday-cake/
Monday, September 9, 2013
Brownies with White Frosting
Brownies courtesy of Saltbox House
(http://www.saltboxhousecreations.com/2008/12/have-brownie.html)
Frosting courtesy of The Pioneer Woman
(http://tastykitchen.com/recipes/desserts/thate28099s-the-best-frosting-ie28099ve-ever-had/)
I made these brownies awhile ago for a baby shower. I don't really like chocolate, so I decided to try a different frosting with them. They turned out AMAZING. My favorite combination by far. Here you go:
Lunch Lady Brownies
(http://www.saltboxhousecreations.com/2008/12/have-brownie.html)
Frosting courtesy of The Pioneer Woman
(http://tastykitchen.com/recipes/desserts/thate28099s-the-best-frosting-ie28099ve-ever-had/)
I made these brownies awhile ago for a baby shower. I don't really like chocolate, so I decided to try a different frosting with them. They turned out AMAZING. My favorite combination by far. Here you go:
Lunch Lady Brownies
Ingredients:
1 cup of Butter (I use unsalted)
1 cup of Butter (I use unsalted)
1/2 cup of Cocoa (I used unsweetened)
2 cups of All Purpose Flour
2 cups of Sugar
4 Eggs
2 cups of All Purpose Flour
2 cups of Sugar
4 Eggs
4 teaspoons of Vanilla
1 cup of Chopped Nuts (optional)
Directions:
Directions:
Melt the Butter in the microwave and put into my mixing bowl, then I add cocoa and mix together until smooth.
Add flour, and sugar. Beat together and then add eggs, vanilla, and nuts (I didn't use nuts). Mix until combined. Do not over stir.
Pour into greased, floured 9x13 baking pan*.
* An additional part of this recipe said that if you want to double the recipe, use a large baking sheet.
Additional Note * This batter will not be runny like a cake mix. You might have to spread it out over your pan with a rubber spatula.
Bake 20-25 minutes @350 F or until done. I would check at it at 20 minutes. Wait only about 10 minutes to frost brownies. Frost them while they are warm (not hot).
Frosting
Ingredients
- 5 Tablespoons Flour
- 1 cup Milk
- 1 teaspoon Vanilla
- 1 cup Butter
- 1 cup Granulated Sugar (not Powdered Sugar!)
Preparation Instructions
Bake your favorite chocolate cake and let it cool.
In a small saucepan, whisk flour into milk and heat, stirring constantly, until it thickens. You want it to be very thick, thicker than cake mix, more like a brownie mix is. Remove from heat and let it cool to room temperature. (If I’m in a hurry, I place the saucepan over ice in the sink for about 10 minutes or so until the mixture cools.) It must be completely cool before you use it in the next step. Stir in vanilla.
While the mixture is cooling, cream the butter and sugar together until light and fluffy. You don’t want any sugar graininess left. Then add the completely cooled milk/flour/vanilla mixture and beat the living daylights out of it. If it looks separated, you haven’t beaten it enough! Beat it until it all combines and resembles whipped cream.
Grab a spoon and taste this wonderful goodness. If there is any left after your taste test, spread it on a cooled chocolate cake.
Cut yourself a piece and put it on a pretty plate. Grab a fork and prepare to experience the most divine pairing you can imagine. This frosting on chocolate cake is to die for. Sure, the recipe sounds strange — it has flour in it — but it’s sublime. Try it, you’ll see. You’ll love it so much you won’t go back.
Friday, November 23, 2012
Chocolate Sauce Topping
Courtesy of The Girl Who Ate Everything
http://www.the-girl-who-ate-everything.com/2010/06/chocolate-sauce-topping.html
This is the homemade chocolate sauce that we made to go with the eclair cake. It's delicious. You won't ever want store bought sauce again!
Chocolate Sauce Topping
http://www.the-girl-who-ate-everything.com/2010/06/chocolate-sauce-topping.html
This is the homemade chocolate sauce that we made to go with the eclair cake. It's delicious. You won't ever want store bought sauce again!
Chocolate Sauce Topping
Ingredients:
1/4 cup cocoa
1 cup granulated sugar
3/4 cup evaporated milk
1/4 cup butter
1/8 tsp salt
1/2 tsp vanilla
3/4 cup evaporated milk
1/4 cup butter
1/8 tsp salt
1/2 tsp vanilla
Instructions:
Stir cocoa and sugar together well. In a saucepan combine milk, butter, salt, and vanilla. Stir in dry mix. Heat, stirring until it reaches a boil and is thick. You want it to coat the back of a spoon. If you want it to be thicker, for a crepe filling for example, boil it a little longer. I boiled mine for two minutes whisking constantly. It will still be thin once you are done with this step. Don’t worry once you let it cool down a bit it will thicken. It will thicken a lot when chilled.
Stir cocoa and sugar together well. In a saucepan combine milk, butter, salt, and vanilla. Stir in dry mix. Heat, stirring until it reaches a boil and is thick. You want it to coat the back of a spoon. If you want it to be thicker, for a crepe filling for example, boil it a little longer. I boiled mine for two minutes whisking constantly. It will still be thin once you are done with this step. Don’t worry once you let it cool down a bit it will thicken. It will thicken a lot when chilled.
Makes around 1 cup of sauce.
Chocolate Eclair Cake
Courtesy of The Girl Who Ate Everything
http://www.the-girl-who-ate-everything.com/2009/06/chocolate-eclair-cake.html
Difficulty Level: Easy
I made this cake for Bree's birthday yesterday. And, it was a huge hit! Everyone loved it - and it wasn't hard to make. Tastes just like an eclair. Hope you like it.
Chocolate Eclair Pie
by Debbie Mortensen
Ingredients:
1 cup water
1/2 cup butter
1 cup flour
4 large eggs
1 (8 ounce) package cream cheese, softened
1 large box (5.1 ounces) vanilla instant pudding
3 cups milk
1 8 oz. container cool whip (just enough for a thin layer. I don’t use the whole container) or one batch of homemade whipped cream
chocolate syrup or homemade chocolate syrup
http://www.the-girl-who-ate-everything.com/2009/06/chocolate-eclair-cake.html
Difficulty Level: Easy
I made this cake for Bree's birthday yesterday. And, it was a huge hit! Everyone loved it - and it wasn't hard to make. Tastes just like an eclair. Hope you like it.
Chocolate Eclair Pie
by Debbie Mortensen
1 cup water
1/2 cup butter
1 cup flour
4 large eggs
1 (8 ounce) package cream cheese, softened
1 large box (5.1 ounces) vanilla instant pudding
3 cups milk
1 8 oz. container cool whip (just enough for a thin layer. I don’t use the whole container) or one batch of homemade whipped cream
chocolate syrup or homemade chocolate syrup
Instructions:
Preheat oven to 400. Lightly grease a 9″X13″ glass baking pan.
Preheat oven to 400. Lightly grease a 9″X13″ glass baking pan.
Eclair Crust: In a medium saucepan, melt butter in water and bring to a boil. Remove from heat. Stir in flour. Mix in one egg at a time, mixing completely before adding another egg. Spread mixture into pan, covering the bottom and sides evenly. *If the sides of your pan are too greased you won’t be able to get the mixture to stay up the sides so make sure to just lightly grease.
Bake for 30-40 minutes or until golden brown (Mine only took 25 minutes.) You may want to check itoccasionally-you don’t want to overcook the crust, it will ruin the cake! Remove from oven and let cool (don’t touch or push bubbles down).
Filling: Whip cream cheese in a medium bowl. In separate bowl make vanilla pudding. Make sure pudding is thick before mixing in with cream cheese. Slowly add pudding to cream cheese, mixing until there are no lumps. Let cool in fridge.When the crust is completely cooled, pour filling in. Top with layer of cool whip however thick you want it and serve with chocolate syrup. *If you want to make this even better use homemade whipped cream.
Tuesday, July 3, 2012
Raspberry Crumb Pie
Courtesy of Gingerbread Bagels
http://gingerbreadbagels.com/2011/07/22/raspberry-crumb-pie/
My friend Tabitha brought me over some fresh raspberries from her yard today - so we decided to make jam... We'll, we thought pie sounded yummy, so we made this instead. It was SO GOOD! Definitely will be making this again. Enjoy.
Raspberry Crumb Pie
Crust
(makes two single pie crusts)
4 cups all purpose flour
3 Tablespoons sugar
2 teaspoons kosher salt
1 3/4 cup cold shortening, diced
1/2 cup cold water
1 large egg
1 large egg mixed with 1 Tablespoon water (for the egg wash)
Filling
4 1/2 cups raspberries
1 cup sugar
1/3 cup flour
1/2 cup sour cream
2 large eggs
1/2 teaspoon vanilla extract
Crumb Topping
2 1/2 Tablespoons packed light brown sugar
2 Tablespoons sugar
1/2 teaspoon ground cinnamon
pinch ground nutmeg
1/4 cup unsalted butter, melted
1/2 cup plus 2 1/2 Tablespoons all purpose flour
In a large bowl, mix together the flour, sugar and kosher salt. Put the bowl in the freezer for 5 minutes. It’s important that the ingredients for the pie crust are very cold. Dice the shortening and also place it in the freezer for 5 minutes.
Take the bowl out of the freezer and add in the shortening. Using a fork, cut the shortening into the flour. The mixture should resemble small peas. Mix together 1/2 cup very cold water (I put the water in the freezer) and 1 large cold egg. Add it to the bowl and mix the ingredients together with a fork.
Put the dough onto a floured counter and form it into a large circle. Cover in plastic wrap and refrigerate for at least 2 hours.
Take the dough out of the refrigerator and take off 3/4 of the dough. I always use a little more so it’s easier to roll out. You can reserve the extra dough you don’t use for another pie.
Flour the counter, rolling pin and the dough. Roll it out into a large circle. Then roll the dough onto your rolling pin. Roll the dough over the pie plate (a 9 inch pie plate) and press it into the insides of the pie plate.
Crimp the edges of the pie or if you can just take a fork and crimp the edges.
Place the pie in the refrigerator while you work on the filling. In a bowl of a stand mixer with the paddle attachment, mix together the sugar and flour. Add in the sour cream, eggs and vanilla extract and mix on medium speed until combined.
Take the pie crust out of the refrigerator and put the raspberries on the bottom of the crust. Pour the filling over the raspberries and spread it out.
Now make the crumb topping. Mix together the sugar, brown sugar, ground cinnamon and ground nutmeg. Pour the melted unsalted butter into the bowl and mix everything together.
Add in the flour and mix until the ingredients form a crumble topping.
Crumble the crumb topping over the pie.
Mix together 1 large egg and 1 Tablespoon of water and brush over the edge of the crust. You won’t use all of the egg wash.
Bake the pie at 350 degrees for 1 hour and 10-15 minutes. (the pie is done when the filling is somewhat firm) Let the pie cool for at least 1 hour on a cooling rack before cutting into slices. The filling will set when the pie cools. Then enjoy!
http://gingerbreadbagels.com/2011/07/22/raspberry-crumb-pie/
My friend Tabitha brought me over some fresh raspberries from her yard today - so we decided to make jam... We'll, we thought pie sounded yummy, so we made this instead. It was SO GOOD! Definitely will be making this again. Enjoy.
Crust
(makes two single pie crusts)
4 cups all purpose flour
3 Tablespoons sugar
2 teaspoons kosher salt
1 3/4 cup cold shortening, diced
1/2 cup cold water
1 large egg
1 large egg mixed with 1 Tablespoon water (for the egg wash)
Filling
4 1/2 cups raspberries
1 cup sugar
1/3 cup flour
1/2 cup sour cream
2 large eggs
1/2 teaspoon vanilla extract
Crumb Topping
2 1/2 Tablespoons packed light brown sugar
2 Tablespoons sugar
1/2 teaspoon ground cinnamon
pinch ground nutmeg
1/4 cup unsalted butter, melted
1/2 cup plus 2 1/2 Tablespoons all purpose flour
In a large bowl, mix together the flour, sugar and kosher salt. Put the bowl in the freezer for 5 minutes. It’s important that the ingredients for the pie crust are very cold. Dice the shortening and also place it in the freezer for 5 minutes.
Take the bowl out of the freezer and add in the shortening. Using a fork, cut the shortening into the flour. The mixture should resemble small peas. Mix together 1/2 cup very cold water (I put the water in the freezer) and 1 large cold egg. Add it to the bowl and mix the ingredients together with a fork.
Put the dough onto a floured counter and form it into a large circle. Cover in plastic wrap and refrigerate for at least 2 hours.
Take the dough out of the refrigerator and take off 3/4 of the dough. I always use a little more so it’s easier to roll out. You can reserve the extra dough you don’t use for another pie.
Flour the counter, rolling pin and the dough. Roll it out into a large circle. Then roll the dough onto your rolling pin. Roll the dough over the pie plate (a 9 inch pie plate) and press it into the insides of the pie plate.
Crimp the edges of the pie or if you can just take a fork and crimp the edges.
Place the pie in the refrigerator while you work on the filling. In a bowl of a stand mixer with the paddle attachment, mix together the sugar and flour. Add in the sour cream, eggs and vanilla extract and mix on medium speed until combined.
Take the pie crust out of the refrigerator and put the raspberries on the bottom of the crust. Pour the filling over the raspberries and spread it out.
Now make the crumb topping. Mix together the sugar, brown sugar, ground cinnamon and ground nutmeg. Pour the melted unsalted butter into the bowl and mix everything together.
Add in the flour and mix until the ingredients form a crumble topping.
Crumble the crumb topping over the pie.
Mix together 1 large egg and 1 Tablespoon of water and brush over the edge of the crust. You won’t use all of the egg wash.
Bake the pie at 350 degrees for 1 hour and 10-15 minutes. (the pie is done when the filling is somewhat firm) Let the pie cool for at least 1 hour on a cooling rack before cutting into slices. The filling will set when the pie cools. Then enjoy!
Sunday, May 13, 2012
Scotcheroos
Courtesy of The Girl who Ate Everything
http://www.the-girl-who-ate-everything.com/2008/10/scotcheroos.html
Difficulty Level: Easy
Since it's mother's day today, I wanted to post this yummy recipe. Dusty and I made these last night for one of our good friends and they turned out delicious. Here you go:
Scotcheroos
1 cup sugar
In large saucepan, combine sugar and corn syrup. Heat to dissolve sugar and bring to boil; remove from heat. Stir in peanut butter. Add Rice Krispies and mix until well blended. Press into buttered 9X13 inch pan. In small saucepan, melt together chocolate chips and butterscotch chips. Spread combined mixture over top of Rice Krispies mixture. Cool. Cut into 36 bars. More like 16 bars if I am eating them.
http://www.the-girl-who-ate-everything.com/2008/10/scotcheroos.html
Difficulty Level: Easy
Since it's mother's day today, I wanted to post this yummy recipe. Dusty and I made these last night for one of our good friends and they turned out delicious. Here you go:
1 cup sugar
1 cup peanut butter
1 cup corn syrup
6 cups Rice Krispies
1 ( 6 oz. ) bag chocolate chips
1 ( 6 oz. ) bag butterscotch chips
In large saucepan, combine sugar and corn syrup. Heat to dissolve sugar and bring to boil; remove from heat. Stir in peanut butter. Add Rice Krispies and mix until well blended. Press into buttered 9X13 inch pan. In small saucepan, melt together chocolate chips and butterscotch chips. Spread combined mixture over top of Rice Krispies mixture. Cool. Cut into 36 bars. More like 16 bars if I am eating them.
Tuesday, May 8, 2012
Lemonade Layer Cake
Courtesy of Cooking Light
http://www.myrecipes.com/recipe/lemonade-layer-cake-10000000249959/
Yesterday was Jack's birthday. He turned 10 - I feel old! I made him this Lemonade Layer Cake, and he loved it. So, give it a try. Here you go:
http://www.myrecipes.com/recipe/lemonade-layer-cake-10000000249959/
Yesterday was Jack's birthday. He turned 10 - I feel old! I made him this Lemonade Layer Cake, and he loved it. So, give it a try. Here you go:
Ingredients
- Cake:
- 1 1/3 cups granulated sugar
- 6 tablespoons butter, softened
- 1 tablespoon grated lemon rind
- 3 tablespoons thawed lemonade concentrate
- 2 teaspoons vanilla extract
- 2 large eggs
- 2 large egg whites
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 1/4 cups fat-free buttermilk
- Cooking spray
- Frosting:
- 2 tablespoons butter, softened
- 2 teaspoons grated lemon rind
- 2 teaspoons thawed lemonade concentrate
- 1/2 teaspoon vanilla extract
- 8 ounces 1/3-less-fat cream cheese
- 3 1/2 cups powdered sugar
Preparation
Preheat oven to 350°.
To prepare cake, place first 5 ingredients in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes). Add eggs and egg whites, 1 at a time, beating well after each addition. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, salt, and baking soda; stir well with a whisk. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture; beat well after each addition.
Pour batter into 2 (9-inch) round cake pans coated with cooking spray; sharply tap pans once on counter to remove air bubbles. Bake at 350° for 20 minutes or until wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack; remove from pans. Cool completely on wire rack.
To prepare frosting, place 2 tablespoons butter and the next 4 ingredients (2 tablespoons butter through cream cheese) in a large bowl; beat with a mixer at high speed until fluffy. Add powdered sugar, and beat at low speed just until blended (do not overbeat). Chill 1 hour.
Place 1 cake layer on a plate; spread with 1/2 cup frosting. Top with remaining cake layer. Spread remaining frosting over top and sides of cake. Store cake loosely covered in the refrigerator.
To prepare cake, place first 5 ingredients in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes). Add eggs and egg whites, 1 at a time, beating well after each addition. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, salt, and baking soda; stir well with a whisk. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture; beat well after each addition.
Pour batter into 2 (9-inch) round cake pans coated with cooking spray; sharply tap pans once on counter to remove air bubbles. Bake at 350° for 20 minutes or until wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack; remove from pans. Cool completely on wire rack.
To prepare frosting, place 2 tablespoons butter and the next 4 ingredients (2 tablespoons butter through cream cheese) in a large bowl; beat with a mixer at high speed until fluffy. Add powdered sugar, and beat at low speed just until blended (do not overbeat). Chill 1 hour.
Place 1 cake layer on a plate; spread with 1/2 cup frosting. Top with remaining cake layer. Spread remaining frosting over top and sides of cake. Store cake loosely covered in the refrigerator.
Sunday, April 29, 2012
Cinnamon Roll Cake
Courtesy of Cookin' Up North
http://cookinupnorth.blogspot.com/2011/07/cinnamon-roll-cake.html
Sabrina, Sam and I wanted to make a dessert a few weeks ago - but, it had to be something that didn't take more then an hour. Well, we made this and it was DELICIOUS! Cinnamon rolls usually take so long so this is an alternative to that. So yummy - give it a try.
Cinnamon Roll Cake
Cake:
3 c. flour
1/4 tsp.salt
1 c. sugar
4 tsp. baking powder
1 1/2 c. milk
2 eggs
2 tsp. vanilla
1/2 c. butter, melted
Topping:
1 c. butter, softened
1 c. brown sugar
2 Tbsp. flour
1 Tbsp. cinnamon
Mix everything together except for the butter. Slowly stir in the melted butter and pour into a greased 9x13 pan. For the topping, mix all the ingredients together until well combined. Drop evenly over the batter and swirl with a knife. Bake at 350 for 28-32 minutes.
Glaze:
2 c. powdered sugar
5 Tbsp. milk
1 tsp. vanilla
While warm drizzle the glaze over the cake.
http://cookinupnorth.blogspot.com/2011/07/cinnamon-roll-cake.html
Sabrina, Sam and I wanted to make a dessert a few weeks ago - but, it had to be something that didn't take more then an hour. Well, we made this and it was DELICIOUS! Cinnamon rolls usually take so long so this is an alternative to that. So yummy - give it a try.
Cinnamon Roll Cake
3 c. flour
1/4 tsp.salt
1 c. sugar
4 tsp. baking powder
1 1/2 c. milk
2 eggs
2 tsp. vanilla
1/2 c. butter, melted
Topping:
1 c. butter, softened
1 c. brown sugar
2 Tbsp. flour
1 Tbsp. cinnamon
Mix everything together except for the butter. Slowly stir in the melted butter and pour into a greased 9x13 pan. For the topping, mix all the ingredients together until well combined. Drop evenly over the batter and swirl with a knife. Bake at 350 for 28-32 minutes.
Glaze:
2 c. powdered sugar
5 Tbsp. milk
1 tsp. vanilla
While warm drizzle the glaze over the cake.
Friday, October 21, 2011
Recipe of the Day - Carrot Cookies
Courtesy of Me
Rating: 5 stars
Difficulty: Easy
So, I know I haven't posted for a while, but that doesn't mean I haven't been cooking. Just extremely busy!! But, this is a recipe I used to make when I was little with my mom. I changed a few things - they are delicious. Probably my favorite cookie. Don't let the word "carrot" fool you - they are SO good. Here you go:
cookies ingredients:
3/4 C Crisco
3/4 C sugar
2 eggs (beaten)
2 C flour
1/2 t. salt
2 t. baking powder
1 C cooked, mashed carrots
Mix Crisco, sugar, and eggs in mixer. Add flour, salt, baking powder, and carrots. Drop by teaspoonfuls onto onto baking sheet and bake at 375 degrees for 12-14 minutes.
orange frosting ingredients:
3 T. butter, softened
2 t. grated orange peel
1 1/2 C powdered sugar (I didn't use the entire amount)
1 T orange juice
Blend butter and sugar. Stir in remaining ingredients and beat until smooth.
Rating: 5 stars
Difficulty: Easy
So, I know I haven't posted for a while, but that doesn't mean I haven't been cooking. Just extremely busy!! But, this is a recipe I used to make when I was little with my mom. I changed a few things - they are delicious. Probably my favorite cookie. Don't let the word "carrot" fool you - they are SO good. Here you go:
cookies ingredients:
3/4 C Crisco
3/4 C sugar
2 eggs (beaten)
2 C flour
1/2 t. salt
2 t. baking powder
1 C cooked, mashed carrots
Mix Crisco, sugar, and eggs in mixer. Add flour, salt, baking powder, and carrots. Drop by teaspoonfuls onto onto baking sheet and bake at 375 degrees for 12-14 minutes.
orange frosting ingredients:
3 T. butter, softened
2 t. grated orange peel
1 1/2 C powdered sugar (I didn't use the entire amount)
1 T orange juice
Blend butter and sugar. Stir in remaining ingredients and beat until smooth.
Friday, August 26, 2011
Chewy Chocolate Chip Cookies
Our Best Bites
http://www.ourbestbites.com/2009/03/chewy-chocolate-chip-cookies/
Difficulty Level: Easy
Rating: 4 stars
I am not a huge fan of chocolate chip cookies. In fact, the only way I like chocolate is if it's covered with peanut butter! But, I really like these cookies. They are soft and gooey and delicious! Made some last night. Hope you enjoy:
2 C plus 2 T flour
1/2 t baking soda
1/2 t salt
12 T butter (1 1/2 sticks) melted and cooled until warm
1 cup brown sugar (light or dark)
1/2 C granulated sugar
1 large egg + 1 egg yolk
2 t vanilla extract
1 1/2 C semi-sweet or bittersweet chocolate chips
Heat oven to 325 degrees. Adjust oven racks to upper- and lower-middle positions. Mix flour, salt, and baking soda together in medium bowl; set aside.
Either by hand or with electric mixer, mix butter and sugars until thoroughly blended. Mix in egg, yolk, and vanilla. Add dry ingredients;mix until just combined. Stir in chips.
*If for some reason your dough is too soft to form balls at this point, don’t add more flour. Just cover and place bowl in the fridge until dough firms.
Take about 1/4 C dough and form into a ball. Break ball in half and place dough on cookie sheet with broken edge facing up. (Or just use a standard sized cookie scoop). Bake until cookies are set around outer edges start to harden yet centers are still soft and puffy, 10-13 minutes. Cool cookies on cookie sheets. Serve or store in airtight container.
http://www.ourbestbites.com/2009/03/chewy-chocolate-chip-cookies/
Difficulty Level: Easy
Rating: 4 stars
I am not a huge fan of chocolate chip cookies. In fact, the only way I like chocolate is if it's covered with peanut butter! But, I really like these cookies. They are soft and gooey and delicious! Made some last night. Hope you enjoy:
2 C plus 2 T flour
1/2 t baking soda
1/2 t salt
12 T butter (1 1/2 sticks) melted and cooled until warm
1 cup brown sugar (light or dark)
1/2 C granulated sugar
1 large egg + 1 egg yolk
2 t vanilla extract
1 1/2 C semi-sweet or bittersweet chocolate chips
Heat oven to 325 degrees. Adjust oven racks to upper- and lower-middle positions. Mix flour, salt, and baking soda together in medium bowl; set aside.
Either by hand or with electric mixer, mix butter and sugars until thoroughly blended. Mix in egg, yolk, and vanilla. Add dry ingredients;mix until just combined. Stir in chips.
*If for some reason your dough is too soft to form balls at this point, don’t add more flour. Just cover and place bowl in the fridge until dough firms.
Take about 1/4 C dough and form into a ball. Break ball in half and place dough on cookie sheet with broken edge facing up. (Or just use a standard sized cookie scoop). Bake until cookies are set around outer edges start to harden yet centers are still soft and puffy, 10-13 minutes. Cool cookies on cookie sheets. Serve or store in airtight container.
Chewy Chocolate Chip Cookies
Our Best Bites
http://www.ourbestbites.com/2009/03/chewy-chocolate-chip-cookies/
Difficulty Level: Easy
Rating: 4 stars
I am not a huge fan of chocolate chip cookies. In fact, the only way I like chocolate is if it's covered with peanut butter! But, I really like these cookies. They are soft and gooey and delicious! Made some last night. Hope you enjoy:
2 C plus 2 T flour
1/2 t baking soda
1/2 t salt
12 T butter (1 1/2 sticks) melted and cooled until warm
1 cup brown sugar (light or dark)
1/2 C granulated sugar
1 large egg + 1 egg yolk
2 t vanilla extract
1 1/2 C semi-sweet or bittersweet chocolate chips
Heat oven to 325 degrees. Adjust oven racks to upper- and lower-middle positions. Mix flour, salt, and baking soda together in medium bowl; set aside.
Either by hand or with electric mixer, mix butter and sugars until thoroughly blended. Mix in egg, yolk, and vanilla. Add dry ingredients;mix until just combined. Stir in chips.
*If for some reason your dough is too soft to form balls at this point, don’t add more flour. Just cover and place bowl in the fridge until dough firms.
Take about 1/4 C dough and form into a ball. Break ball in half and place dough on cookie sheet with broken edge facing up. (Or just use a standard sized cookie scoop). Bake until cookies are set around outer edges start to harden yet centers are still soft and puffy, 10-13 minutes. Cool cookies on cookie sheets. Serve or store in airtight container.
http://www.ourbestbites.com/2009/03/chewy-chocolate-chip-cookies/
Difficulty Level: Easy
Rating: 4 stars
I am not a huge fan of chocolate chip cookies. In fact, the only way I like chocolate is if it's covered with peanut butter! But, I really like these cookies. They are soft and gooey and delicious! Made some last night. Hope you enjoy:
2 C plus 2 T flour
1/2 t baking soda
1/2 t salt
12 T butter (1 1/2 sticks) melted and cooled until warm
1 cup brown sugar (light or dark)
1/2 C granulated sugar
1 large egg + 1 egg yolk
2 t vanilla extract
1 1/2 C semi-sweet or bittersweet chocolate chips
Heat oven to 325 degrees. Adjust oven racks to upper- and lower-middle positions. Mix flour, salt, and baking soda together in medium bowl; set aside.
Either by hand or with electric mixer, mix butter and sugars until thoroughly blended. Mix in egg, yolk, and vanilla. Add dry ingredients;mix until just combined. Stir in chips.
*If for some reason your dough is too soft to form balls at this point, don’t add more flour. Just cover and place bowl in the fridge until dough firms.
Take about 1/4 C dough and form into a ball. Break ball in half and place dough on cookie sheet with broken edge facing up. (Or just use a standard sized cookie scoop). Bake until cookies are set around outer edges start to harden yet centers are still soft and puffy, 10-13 minutes. Cool cookies on cookie sheets. Serve or store in airtight container.
Monday, August 8, 2011
Recipe of the Day - Brownie Pops
Courtesy of Me
Difficulty Level: Easy
Rating: 4 stars
So, I found this idea on Living Locurto - but I am adding my recipes for frosting and melted chocolate. Super easy, fun and delicious. Hope you enjoy:
1 box brownie mix
chocolate icing (recipe below)
melted chocolate (directions below)
Cook brownies to directions on box. Let cool completely. While cooling, make frosting:
3 cups powdered sugar
3/4 cup unsweetened cocoa
1 stick butter, softened
3-4 tablespoons heavy cream
1 teaspoon vanilla
Sift sugar and cocoa together into a large bowl. In another bowl, combine 1 cup of sugar mixture with butter and 1 tablespoon cream, beating until smooth. Add another cup of sugar and another tablespoon of cream, beating well. Continue until all ingredients are combined and frosting is fluffy. Beat in vanilla.
Take completely cooled brownies and break them apart (I just used my hands and went to town). Roll them into balls with the frosting (1/2 frosting, 1/2 brownie). But into the freezer for about 30 minutes. While in freezer, make melted chocolate:
1 small can sweetened condensed milk
1 cup chocolate chips
Pour sweetened condensed milk into a small saucepan over medium heat. When hot, pour in chocolate chips and stir until smooth.
Put brownie balls onto sticks (toothpicks work) and dip into melted chocolate.
Difficulty Level: Easy
Rating: 4 stars
So, I found this idea on Living Locurto - but I am adding my recipes for frosting and melted chocolate. Super easy, fun and delicious. Hope you enjoy:
1 box brownie mix
chocolate icing (recipe below)
melted chocolate (directions below)
Cook brownies to directions on box. Let cool completely. While cooling, make frosting:
3 cups powdered sugar
3/4 cup unsweetened cocoa
1 stick butter, softened
3-4 tablespoons heavy cream
1 teaspoon vanilla
Sift sugar and cocoa together into a large bowl. In another bowl, combine 1 cup of sugar mixture with butter and 1 tablespoon cream, beating until smooth. Add another cup of sugar and another tablespoon of cream, beating well. Continue until all ingredients are combined and frosting is fluffy. Beat in vanilla.
Take completely cooled brownies and break them apart (I just used my hands and went to town). Roll them into balls with the frosting (1/2 frosting, 1/2 brownie). But into the freezer for about 30 minutes. While in freezer, make melted chocolate:
1 small can sweetened condensed milk
1 cup chocolate chips
Pour sweetened condensed milk into a small saucepan over medium heat. When hot, pour in chocolate chips and stir until smooth.
Put brownie balls onto sticks (toothpicks work) and dip into melted chocolate.
Monday, July 25, 2011
Recipe of the Day - Sugar Cookies with Buttercream Frosting
Courtesy of Our Best Bites (sugar cookies only)
(http://www.ourbestbites.com/2008/12/sugar-cookies/)
Here is a great recipe for sugar cookies and buttercream frosting. Enjoy:
1 C real butter (no substitutions!)
1 C sugar
1 egg
1 1/2 t almond extract (you could use vanilla instead)
3 C flour
1 1/2 t baking powder
1/2 t salt
Cream butter and sugar until light and fluffy- about 2 minutes. Add in eggs and extract and mix to incorporate.
In a separate bowl combine flour, baking powder and salt and whisk to combine. Slowly add the flour mixture to the butter mixture and mix until completely combined.
Shape the dough into 2 flat disks and wrap in waxed paper and place in the fridge to chill for 1-2 hours. If you want your cookies to hold their shape well, the dough needs to be chilled properly. A great tip to speed things up is to immediately roll dough between 2 sheets of waxed paper and place on a flat surface in the fridge. It will chill super fast and be ready to go in no time.
When you're ready to roll out dough lightly sprinkle flour onto your work surface and roll out dough with a rolling pin.
Bake at 350 for 8-12 minutes. The baking time really depends on how you like them. If you like them really soft under-bake them. In my oven, about 8 minutes does it. However if you're making large cookies, or ones with small parts or heavy frosting, you might want to be careful because they might break when they're super soft.
About 8 minutes will get you a really soft cookie, a few minutes longer (when they start to just brown around the edges) and you'll get just a little crispiness around the edges and then a soft center, bake even longer (and roll thinner) and you'll get a buttery, crispy cookie that will just melt in your mouth. Any way you do it, they'll taste good. Remove onto cooling racks when you're done and let cool completely. I honestly think these even taste better the second day.
Buttercream Frosting
1 cup unsalted butter (2 sticks or 1/2 pound), softened (but not melted)
3-4 cups confectioners (powdered) sugar, sifted
1/4 teaspoon table salt
1 tablespoon vanilla extract
up to 4 tablespoons milk or heavy cream (I use heavy cream)
Beat butter for a few minutes with a mixer with the paddle attachment on medium speed. Add 3 cups of powdered sugar and turn your mixer on the lowest speed until the sugar has been incorporated with the butter. Increase mixer speed to medium and add vanilla, salt, and 2 tablespoons of milk or cream and beat for 3 minutes. If your frosting needs a more stiff consistency, add remaining sugar. If your frosting needs to be thinned out, add remaining milk 1 tablespoon at a time.
(http://www.ourbestbites.com/2008/12/sugar-cookies/)
Here is a great recipe for sugar cookies and buttercream frosting. Enjoy:
1 C real butter (no substitutions!)
1 C sugar
1 egg
1 1/2 t almond extract (you could use vanilla instead)
3 C flour
1 1/2 t baking powder
1/2 t salt
Cream butter and sugar until light and fluffy- about 2 minutes. Add in eggs and extract and mix to incorporate.
In a separate bowl combine flour, baking powder and salt and whisk to combine. Slowly add the flour mixture to the butter mixture and mix until completely combined.
Shape the dough into 2 flat disks and wrap in waxed paper and place in the fridge to chill for 1-2 hours. If you want your cookies to hold their shape well, the dough needs to be chilled properly. A great tip to speed things up is to immediately roll dough between 2 sheets of waxed paper and place on a flat surface in the fridge. It will chill super fast and be ready to go in no time.
When you're ready to roll out dough lightly sprinkle flour onto your work surface and roll out dough with a rolling pin.
Bake at 350 for 8-12 minutes. The baking time really depends on how you like them. If you like them really soft under-bake them. In my oven, about 8 minutes does it. However if you're making large cookies, or ones with small parts or heavy frosting, you might want to be careful because they might break when they're super soft.
About 8 minutes will get you a really soft cookie, a few minutes longer (when they start to just brown around the edges) and you'll get just a little crispiness around the edges and then a soft center, bake even longer (and roll thinner) and you'll get a buttery, crispy cookie that will just melt in your mouth. Any way you do it, they'll taste good. Remove onto cooling racks when you're done and let cool completely. I honestly think these even taste better the second day.
Buttercream Frosting
1 cup unsalted butter (2 sticks or 1/2 pound), softened (but not melted)
3-4 cups confectioners (powdered) sugar, sifted
1/4 teaspoon table salt
1 tablespoon vanilla extract
up to 4 tablespoons milk or heavy cream (I use heavy cream)
Beat butter for a few minutes with a mixer with the paddle attachment on medium speed. Add 3 cups of powdered sugar and turn your mixer on the lowest speed until the sugar has been incorporated with the butter. Increase mixer speed to medium and add vanilla, salt, and 2 tablespoons of milk or cream and beat for 3 minutes. If your frosting needs a more stiff consistency, add remaining sugar. If your frosting needs to be thinned out, add remaining milk 1 tablespoon at a time.
Tuesday, June 21, 2011
Recipe of the Day - Peanut Butter Sandwich Cookies
Courtesy of Our Best Bites
(http://www.ourbestbites.com/2009/02/peanut-butter-sandwich-cookies/)
My good friend Pancho was out this past weekend. It seems that every time we talk on the phone, I am baking something and comments on why I never make him anything. So, I went a little crazy and made 2 separate cookies for him this weekend (over 30 cookies - a little much for one person. He was nice enough to share...) Anyways, these were SO divine! If you like peanut butter, you'll love these. Here you go:
1 C butter flavored Crisco
1 C creamy peanut butter
1 C sugar
1 C packed brown sugar
1 t vanilla
3 eggs
3 C flour
2 t baking soda
1/2 t salt
Additional white sugar for rolling
filling:1 C creamy peanut butter
1/2 C real butter, softened
4 C powdered sugar
2 t vanilla
3-4 Tbs milk
CookiesPreheat oven to 375 degrees.
Cream shortening, peanut butter, and sugars together until light and fluffy, 1-2 minutes. Add in vanilla, and eggs one at a time. In a separate bowl whisk together flour, baking soda, and salt and add to dough. Mix to combine. The dough will be very soft- that’s normal!
Roll dough into 1/2 inch (or a little larger) balls, roll in sugar, place on ungreased cookie sheet and do the little forky criss-cross thing.
Bake for 6-8 minutes, or until puffed and set, but not browned. Remove from oven, let cool on baking sheet for 2-3 minutes and then transfer to cooling rack.
Filling: Beat peanut butter, butter, sugar, and vanilla together until smooth, if needed, add milk until desired consistency is reached. When cookies are completely cooled, spread a layer of frosting on one side and sandwich together.
yield: about 4 dozen sandwiches
(http://www.ourbestbites.com/2009/02/peanut-butter-sandwich-cookies/)
My good friend Pancho was out this past weekend. It seems that every time we talk on the phone, I am baking something and comments on why I never make him anything. So, I went a little crazy and made 2 separate cookies for him this weekend (over 30 cookies - a little much for one person. He was nice enough to share...) Anyways, these were SO divine! If you like peanut butter, you'll love these. Here you go:
1 C butter flavored Crisco1 C creamy peanut butter
1 C sugar
1 C packed brown sugar
1 t vanilla
3 eggs
3 C flour
2 t baking soda
1/2 t salt
Additional white sugar for rolling
filling:1 C creamy peanut butter
1/2 C real butter, softened
4 C powdered sugar
2 t vanilla
3-4 Tbs milk
CookiesPreheat oven to 375 degrees.
Cream shortening, peanut butter, and sugars together until light and fluffy, 1-2 minutes. Add in vanilla, and eggs one at a time. In a separate bowl whisk together flour, baking soda, and salt and add to dough. Mix to combine. The dough will be very soft- that’s normal!
Roll dough into 1/2 inch (or a little larger) balls, roll in sugar, place on ungreased cookie sheet and do the little forky criss-cross thing.
Bake for 6-8 minutes, or until puffed and set, but not browned. Remove from oven, let cool on baking sheet for 2-3 minutes and then transfer to cooling rack.
Filling: Beat peanut butter, butter, sugar, and vanilla together until smooth, if needed, add milk until desired consistency is reached. When cookies are completely cooled, spread a layer of frosting on one side and sandwich together.
yield: about 4 dozen sandwiches
Recipe of the Day - Peanut Butter Sandwich Cookies
Courtesy of Our Best Bites
(http://www.ourbestbites.com/2009/02/peanut-butter-sandwich-cookies/)
My good friend Pancho was out this past weekend. It seems that every time we talk on the phone, I am baking something and comments on why I never make him anything. So, I went a little crazy and made 2 separate cookies for him this weekend (over 30 cookies - a little much for one person. He was nice enough to share...) Anyways, these were SO divine! If you like peanut butter, you'll love these. Here you go:
1 C butter flavored Crisco
1 C creamy peanut butter
1 C sugar
1 C packed brown sugar
1 t vanilla
3 eggs
3 C flour
2 t baking soda
1/2 t salt
Additional white sugar for rolling
filling:1 C creamy peanut butter
1/2 C real butter, softened
4 C powdered sugar
2 t vanilla
3-4 Tbs milk
CookiesPreheat oven to 375 degrees.
Cream shortening, peanut butter, and sugars together until light and fluffy, 1-2 minutes. Add in vanilla, and eggs one at a time. In a separate bowl whisk together flour, baking soda, and salt and add to dough. Mix to combine. The dough will be very soft- that’s normal!
Roll dough into 1/2 inch (or a little larger) balls, roll in sugar, place on ungreased cookie sheet and do the little forky criss-cross thing.
Bake for 6-8 minutes, or until puffed and set, but not browned. Remove from oven, let cool on baking sheet for 2-3 minutes and then transfer to cooling rack.
Filling: Beat peanut butter, butter, sugar, and vanilla together until smooth, if needed, add milk until desired consistency is reached. When cookies are completely cooled, spread a layer of frosting on one side and sandwich together.
yield: about 4 dozen sandwiches
(http://www.ourbestbites.com/2009/02/peanut-butter-sandwich-cookies/)
My good friend Pancho was out this past weekend. It seems that every time we talk on the phone, I am baking something and comments on why I never make him anything. So, I went a little crazy and made 2 separate cookies for him this weekend (over 30 cookies - a little much for one person. He was nice enough to share...) Anyways, these were SO divine! If you like peanut butter, you'll love these. Here you go:
1 C butter flavored Crisco1 C creamy peanut butter
1 C sugar
1 C packed brown sugar
1 t vanilla
3 eggs
3 C flour
2 t baking soda
1/2 t salt
Additional white sugar for rolling
filling:1 C creamy peanut butter
1/2 C real butter, softened
4 C powdered sugar
2 t vanilla
3-4 Tbs milk
CookiesPreheat oven to 375 degrees.
Cream shortening, peanut butter, and sugars together until light and fluffy, 1-2 minutes. Add in vanilla, and eggs one at a time. In a separate bowl whisk together flour, baking soda, and salt and add to dough. Mix to combine. The dough will be very soft- that’s normal!
Roll dough into 1/2 inch (or a little larger) balls, roll in sugar, place on ungreased cookie sheet and do the little forky criss-cross thing.
Bake for 6-8 minutes, or until puffed and set, but not browned. Remove from oven, let cool on baking sheet for 2-3 minutes and then transfer to cooling rack.
Filling: Beat peanut butter, butter, sugar, and vanilla together until smooth, if needed, add milk until desired consistency is reached. When cookies are completely cooled, spread a layer of frosting on one side and sandwich together.
yield: about 4 dozen sandwiches
Friday, May 27, 2011
Recipe of the Day - Thin Mints
Courtesy of Come on, Ilene
(http://comeonilene.com/2011/05/05/unwrapped-thin-mints/)
Difficulty Level: Medium
Rating: 4 stars
Ok, I could eat a whole box of girl scout thin mints - in one sitting! So, I was so excited when I found the recipe for these cookies. I gave them a try - so yummy! Not exactly girl scout version, but so good. I definitely recommend putting them in the fridge after to harden up. Hope you enjoy:
Cookie Dough Ingredients
• 1 cup butter, softened
• 1 cup sugar
• 1/2 cup unsweetened cocoa
• 1 1/2 tsp. baking powder
• 1/2 tsp. salt
• 1 egg
• 1 tsp. vanilla
• 2 1/2 cup flour
• 2 teaspoons of mint extract
Chocolate Coating Ingredients
• 12oz bag of dark chocolate chips
• 2 tablespoons of shortening
• 2 teaspoons of mint extract
Directions
In a stand mixer, beat butter and sugar until fluffy. Add cocoa powder, baking powder and salt and beat until combined. Beat in the egg, vanilla and mint extract. Slowly add in flour one at a time.
Divide the dough in half and roll dough into two 2″ wide logs. Wrap logs in wax paper. Chill in the fridge for at least 1hour or in the freezer for 20 minutes. You want the dough to be firm enough to cut. You can also chill the dough overnight or freeze half of it to bake on another day.
Using a sharp knife, cut the dough into 1/8″ slices. The thinner you cut the dough the better. These cookies are called Thin Mints after all:
Place cookies on cookie sheet and bake at 350 degrees for 10-12 minutes. You want the cookies to be crisp. They should continue to crisp when removed from the oven. Let cool to room temperature:
Now let’s get the glaze ready! In a double broiler, add the chocolate chips (I used Ghiradelli dark), extract and shortening in a bowl. (You can also microwave the chocolate in short 30 intervals but with this much chocolate, I find it safer to use a double boiler):
Stir over medium heat until chocolate is melted and becomes smooth and glossy:
Using a spatula or knife, spread melted chocolate evenly over the top and sides of the cookies. Let cool and harden on a wire rack:
I put mine in the fridge to help speed up the cooling process.
(http://comeonilene.com/2011/05/05/unwrapped-thin-mints/)
Difficulty Level: Medium
Rating: 4 stars
Ok, I could eat a whole box of girl scout thin mints - in one sitting! So, I was so excited when I found the recipe for these cookies. I gave them a try - so yummy! Not exactly girl scout version, but so good. I definitely recommend putting them in the fridge after to harden up. Hope you enjoy:
Cookie Dough Ingredients
• 1 cup butter, softened
• 1 cup sugar
• 1/2 cup unsweetened cocoa
• 1 1/2 tsp. baking powder
• 1/2 tsp. salt
• 1 egg
• 1 tsp. vanilla
• 2 1/2 cup flour
• 2 teaspoons of mint extract
Chocolate Coating Ingredients
• 12oz bag of dark chocolate chips
• 2 tablespoons of shortening
• 2 teaspoons of mint extract
Directions
In a stand mixer, beat butter and sugar until fluffy. Add cocoa powder, baking powder and salt and beat until combined. Beat in the egg, vanilla and mint extract. Slowly add in flour one at a time.
Divide the dough in half and roll dough into two 2″ wide logs. Wrap logs in wax paper. Chill in the fridge for at least 1hour or in the freezer for 20 minutes. You want the dough to be firm enough to cut. You can also chill the dough overnight or freeze half of it to bake on another day.
Using a sharp knife, cut the dough into 1/8″ slices. The thinner you cut the dough the better. These cookies are called Thin Mints after all:
Place cookies on cookie sheet and bake at 350 degrees for 10-12 minutes. You want the cookies to be crisp. They should continue to crisp when removed from the oven. Let cool to room temperature:
Now let’s get the glaze ready! In a double broiler, add the chocolate chips (I used Ghiradelli dark), extract and shortening in a bowl. (You can also microwave the chocolate in short 30 intervals but with this much chocolate, I find it safer to use a double boiler):
Stir over medium heat until chocolate is melted and becomes smooth and glossy:
Using a spatula or knife, spread melted chocolate evenly over the top and sides of the cookies. Let cool and harden on a wire rack:
I put mine in the fridge to help speed up the cooling process.
Recipe of the Day - Thin Mints
Courtesy of Come on, Ilene
(http://comeonilene.com/2011/05/05/unwrapped-thin-mints/)
Difficulty Level: Medium
Rating: 4 stars
Ok, I could eat a whole box of girl scout thin mints - in one sitting! So, I was so excited when I found the recipe for these cookies. I gave them a try - so yummy! Not exactly girl scout version, but so good. I definitely recommend putting them in the fridge after to harden up. Hope you enjoy:
Cookie Dough Ingredients
• 1 cup butter, softened
• 1 cup sugar
• 1/2 cup unsweetened cocoa
• 1 1/2 tsp. baking powder
• 1/2 tsp. salt
• 1 egg
• 1 tsp. vanilla
• 2 1/2 cup flour
• 2 teaspoons of mint extract
Chocolate Coating Ingredients
• 12oz bag of dark chocolate chips
• 2 tablespoons of shortening
• 2 teaspoons of mint extract
Directions
In a stand mixer, beat butter and sugar until fluffy. Add cocoa powder, baking powder and salt and beat until combined. Beat in the egg, vanilla and mint extract. Slowly add in flour one at a time.
Divide the dough in half and roll dough into two 2″ wide logs. Wrap logs in wax paper. Chill in the fridge for at least 1hour or in the freezer for 20 minutes. You want the dough to be firm enough to cut. You can also chill the dough overnight or freeze half of it to bake on another day.
Using a sharp knife, cut the dough into 1/8″ slices. The thinner you cut the dough the better. These cookies are called Thin Mints after all:
Place cookies on cookie sheet and bake at 350 degrees for 10-12 minutes. You want the cookies to be crisp. They should continue to crisp when removed from the oven. Let cool to room temperature:
Now let’s get the glaze ready! In a double broiler, add the chocolate chips (I used Ghiradelli dark), extract and shortening in a bowl. (You can also microwave the chocolate in short 30 intervals but with this much chocolate, I find it safer to use a double boiler):
Stir over medium heat until chocolate is melted and becomes smooth and glossy:
Using a spatula or knife, spread melted chocolate evenly over the top and sides of the cookies. Let cool and harden on a wire rack:
I put mine in the fridge to help speed up the cooling process.
(http://comeonilene.com/2011/05/05/unwrapped-thin-mints/)
Difficulty Level: Medium
Rating: 4 stars
Ok, I could eat a whole box of girl scout thin mints - in one sitting! So, I was so excited when I found the recipe for these cookies. I gave them a try - so yummy! Not exactly girl scout version, but so good. I definitely recommend putting them in the fridge after to harden up. Hope you enjoy:
Cookie Dough Ingredients
• 1 cup butter, softened
• 1 cup sugar
• 1/2 cup unsweetened cocoa
• 1 1/2 tsp. baking powder
• 1/2 tsp. salt
• 1 egg
• 1 tsp. vanilla
• 2 1/2 cup flour
• 2 teaspoons of mint extract
Chocolate Coating Ingredients
• 12oz bag of dark chocolate chips
• 2 tablespoons of shortening
• 2 teaspoons of mint extract
Directions
In a stand mixer, beat butter and sugar until fluffy. Add cocoa powder, baking powder and salt and beat until combined. Beat in the egg, vanilla and mint extract. Slowly add in flour one at a time.
Divide the dough in half and roll dough into two 2″ wide logs. Wrap logs in wax paper. Chill in the fridge for at least 1hour or in the freezer for 20 minutes. You want the dough to be firm enough to cut. You can also chill the dough overnight or freeze half of it to bake on another day.
Using a sharp knife, cut the dough into 1/8″ slices. The thinner you cut the dough the better. These cookies are called Thin Mints after all:
Place cookies on cookie sheet and bake at 350 degrees for 10-12 minutes. You want the cookies to be crisp. They should continue to crisp when removed from the oven. Let cool to room temperature:
Now let’s get the glaze ready! In a double broiler, add the chocolate chips (I used Ghiradelli dark), extract and shortening in a bowl. (You can also microwave the chocolate in short 30 intervals but with this much chocolate, I find it safer to use a double boiler):
Stir over medium heat until chocolate is melted and becomes smooth and glossy:
Using a spatula or knife, spread melted chocolate evenly over the top and sides of the cookies. Let cool and harden on a wire rack:
I put mine in the fridge to help speed up the cooling process.
Friday, May 6, 2011
Recipe of the Day - Cookie Dough Cupcakes
Courtesy of Tidy Mom
(http://tidymom.net/2011/cookie-dough-cupcakes-with-cookie-dough-frosting-recipe/)
Difficulty Level: Medium
Rating: 4 stars
Ok, I'm not sure why I've been MIA for over a week! I am sorry!! But, here is a fantastic cupcake recipe. I was looking for something different to make for Jack's birthday (which is tomorrow!!), and I found the jack pot (no pun intended!).
Anyways, you must give this a try. A perfect Mother's Day treat...
(http://tidymom.net/2011/cookie-dough-cupcakes-with-cookie-dough-frosting-recipe/)
Difficulty Level: Medium
Rating: 4 stars
Ok, I'm not sure why I've been MIA for over a week! I am sorry!! But, here is a fantastic cupcake recipe. I was looking for something different to make for Jack's birthday (which is tomorrow!!), and I found the jack pot (no pun intended!).
Anyways, you must give this a try. A perfect Mother's Day treat...
Chocolate Chip Cookie Dough Cupcakes with Cookie Dough Frosting
from TidyMom.net
For the cupcakes:
3 sticks unsalted butter, at room temperature
1½ cups light brown sugar, packed
4 large eggs
2 2/3 cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
¼ tsp. salt
1 cup milk
2 tsp. vanilla extract
1 cup chocolate chips (semisweet or bittersweet)
To make the cupcakes
1. preheat the oven to 350° F.
2. Using the paddle attachment on your mixer, combine the butter and brown sugar. Cream together on medium-high speed until light and fluffy, approx 3 minutes. Add eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed.
3. Whisk the flour, baking powder, baking soda, and salt together in a medium bowl.
4. Alternating add the dry ingredients to the mixer bowl with the milk on low speed, beginning and ending with the dry ingredients, mixing each addition just until incorporated.
5. Blend in the vanilla.
6. Fold in the chocolate chips with a spatula.
7. Divide the batter evenly between 24 cupcake liners. Bake for 18-20 minutes, until a toothpick inserted in the center comes out clean. Allow to cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely.
While the cupcakes bake and cool, prepare your cookie dough filling.
For the cookie dough filling:
4 tbsp. unsalted butter, at room temperature
6 tbsp. light brown sugar, packed
1 cup plus 2 tbsp. all-purpose flour
7 oz. sweetened condensed milk
½ tsp. vanilla extract
¼ cup mini semisweet chocolate chips
To Make the Filling
1. Cream butter and sugar in a mixing bowl on medium-high speed until light and fluffy(approx2 minutes).
2. Add flour, sweetened condensed milk and vanilla and beat until smooth.
3. Stir in the chocolate chips.
4. Cover with plastic wrap and refrigerate until the mixture has firmed up a bit, (approx1 hour).
After cupcakes have cooled, fill the cupcakes by cutting a cone-shaped portion out of the center of each cupcake. Fill each hole with a chunk of the chilled cookie dough mixture.
For the frosting:
3 sticks unsalted butter, at room temperature
¾ cup light brown sugar, packed
3½ cups confectioners’ sugar
1 cup all-purpose flour
¾ tsp. salt
3 tbsp. milk
2½ tsp. vanilla extract
Directions to make icing
1. Beat butter and brown sugar with the paddle attachment on high speed until creamy and fluffy.
2. Mix in the confectioners’ sugar until smooth.
3. Beat in the flour and salt.
4. Mix in the milk and vanilla extract until smooth and combined.
Frost cupcakes using a pastry bag and 1M tip. Decorate with mini chocolate chips and a mini cookie.
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