Giant Double Chocolate Cookies

These cookies are amazing! I have made several variations subbing chocolate chips for andes mints, reeces peanut butter cups (chopped) with peanut butter chips, or white chocolate chunks with macadamias. They were all delicious!





Yield: 12 very large cookies

Ingredients:

1 cup (2 sticks) cold, unsalted butter, cubed
1¼ cup sugar
2 large eggs
½ cup dark cocoa powder (I use dutch-process cocoa. If you use basic, natural, unsweetened cocoa (Hershey's in the brown can), then I recommend using a heaping 1/4 tsp baking soda added to the dry ingredients).

2¼ cups all-purpose flour
1 Tsp cornstarch
¼ tsp. coarse salt
1 tsp. baking powder
2-3 cups semi-sweet chocolate chips (I like to use 2 sizes, the mini and the regular. My favorite brand is Guittard or if I can't find those then the Ghirardelli chips).

Directions:

1. Preheat the oven to 350˚ F. Line baking sheets with parchment paper or silicone baking mats.

2. In the bowl of an electric mixer, combine the butter and sugar. Beat together on medium-high speed until light and fluffy, 2-3 minutes.

3. Blend in the eggs one at a time, scraping down the bowl as needed.

4. Mix in the cocoa powder until well blended.

5. Add the flour, salt and baking powder to the bowl and mix on low speed just until incorporated.

6. Fold in the chocolate chips with a spatula. The dough will be very thick!

7. Transfer the dough to a work surface and knead briefly by hand to be sure the ingredients are well combined. I knead mine in the bowl, and it works out just fine.

8. Divide the dough into 4 ounce portions (or divide into 12 equal pieces).

9. Roll each portion of dough into a ball and flatten just slightly into a disc. Place on the prepared baking sheets, a few inches apart. They are so large that they reminded me more of hamburger patties on a baking sheet than of cookies!

10. Bake 15-18 minutes. Let cool on the baking sheets 5-10 minutes, then transfer to a wire rack to cool completely.

Enjoy with some milk.  Mmmm!

Giant Walnut Chocolate Chip Cookies

Let me introduce you to my new very favorite cookie. Here is the close second.
I like my cookies a bit crunchy with a golden crust and the middle super soft, but not doughy.

I like to make these HUGE. But you can divide the dough however you like...if you don't eat it all first. :)

Yield: 12 very large cookies

Ingredients

2 sticks butter – cold and cut into cubes (DON"T soften or melt it!)

1/2 cup granulated sugar

3/4 cups light brown sugar

3/4 cups dark brown sugar

2 eggs

3 cups flour (you may need slightly less or more)

1 & 1/2  tsp salt (I prefer sea salt!)

2 tsp cornstartch

1 & 1/4 tsp baking powder

1/4 tsp baking soda

2-3 cups chocolate chips – My favorite is to use half regular semi-sweet chips (My favorite are Guittard, but Ghirardelli's are good too), and half mini semi-sweet chocolate chips.

1  1/2 cup walnuts or pecans (to me these are NOT optional and best when toasted prior to baking)

*Optional – 1/2 block of semi-sweet or dark chocolate (not unsweetened baker’s chocolate) for grating.

Directions

1.  Preheat oven to 385-390 degrees F

2.  In a large bowl/mixer bowl, cream together cubed butter and sugars until well blended and fluffy.

3.  Add eggs, one at a time, until well mixed.

4. Add flour, salt, cornstartch, baking powder, baking soda & salt to butter, sugar and egg mixture until just combined.   This should be a very thick mixture, and not sticky.  If your dough is still sticky, try adding more flour, 1/8-1/4 cup at a time.

5.  Add in chocolate chips and nuts.   If you are using a block of chocolate, you will want to grate it and add it in as well.

(You can even use a chocolate candy bar for this part.   The grated chocolate just adds a hint more chocolate in every bite.)

6.  Combine the dough and chocolate chips.   My dough was so thick that I had to do this by hand, a bit like kneading bread.

7.  Divide into portions to bake. Work the dough into balls (this recipe will make 12-18 depending on how big you want them. I like to make 12.)  Put them on the cookie sheet, leaving ample room between them.  Do not flatten the dough out at all.   Don't grease the cookie sheets.  I prefer my airbake sheet for these...even over my silpats.

8.  Put into the oven to bake.  Each sheet took approximately 8-10 minutes (larger cookies will obviously take a few more minutes).  Watch them closely and don’t over bake, or you will ruin the gooey wonderfulness inside.  I pull mine out as soon as I saw them start to lightly brown (they cook a bit more while they cool on the sheet).

9. Let cool and remove from pan.

10. Break one open and eat.  Squeal with joy after tasting.  Figure out who to give them to or where to hide them so that you don’t eat the entire batch in one sitting!

*Just to show how big end up:

Lazy Daisy Oatmeal Cake w/ Custard Glaze

I made this on last week and am still thinking about it...it is very rich, and oh so good!!
Thanks Cooking à la Mode!

[via]

(Adapted from: Our Recipe Club)

1 c. old fashioned oats
1/2 c. boiling water
1/2 c. butter
1 c. brown sugar
1 c. sugar
2 eggs
1 tsp. vanilla
1 tsp. baking soda
1/4 tsp. cinnamon
1 1/2 c. flour
1/2 tsp. salt

In a small bowl pour boiling water over oats. Cover & set sit 20 minutes. In a large bowl, cream sugars & butter until light & fluffy. Add eggs & vanilla. Mix in cooked oats until combined. Add dry ingredients to butter mix. Beat until incorporated. Spoon into a grease 8x8 pan. Bake at 350 degrees for 45-60 minutes or until a toothpick comes out with some crumbs (it will be very brown on top). Poke holes in hot cake and drizzle about half of glaze over cake. Cool slightly before serving.

Sweet Custard Glaze:
1/2 c. butter
1 c. evaporated milk
1 c. sugar
2 egg yolks
1 tsp. vanilla

Place all ingredients in a medium sauce pan. Melt together over medium heat, whisking constantly. Bring to a boil and cook until thickened. If there are any bits of cooked egg yolk in sauce, strain before serving.

To serve cake: Top with fresh whipped cream, custard glaze, pecans, and coconut.

Favorite Dessert Pizza

I love this crust for just about any dessert pizza.  I made the fruit version tonight.  For a candy bar or chocolate...use the chocolate frosting, and for the fruit...use the cream cheese frosting.

Cookie Crust

1 ½ sticks softened butter
¾ cups white sugar
¾ cups brown sugar
Cream together until fluffy

Add
1 teaspoon vanilla
2 eggs
Mix together until color lightens

Add
1/2 teaspoon salt
1 teaspoon baking soda
2 ¼ cups flour
½ cup mini chocolate chips
Stir until flour is incorporated

Spread into a greased jelly roll pan, or lipped pizza pan
Bake at F350°, 10-12 minutes until edges just begin to brown
Remove from oven, let rest 5 minutes
Prepare sauce

Candy bar pizza:

Frosting/Sauce:
2 cups, or ½ bag of semi-sweet chocolate chips (optional)
1 cup peanut butter
Melt, and stir until smooth
Spread evenly over cookie crust
Top with candy bars
Let cool
Topping Ideas:
1 pound bag of M&M's, holiday colors are always appropriate
4-8 of your favorite candy bars
(Twix, Payday, Reeses, Snickers, Rolo's, Baby Ruth, Butterfinger, Kit Kat, Nestle Crunch)
Crush, cut and mash into tiny pieces
Mix together in a bowl, set aside

Fruit Pizza:

Cream Cheese Frosting/Sauce:

Beat 8 oz. cold cream cheese (not rock solid, but it means you can use it straight out of the refrigerator) with 5 Tbsp. softened butter and 2 tsp. vanilla until combined. Gradually add 2 c. powdered sugar that has been sifted after measuring. Continue to add more sifted powdered sugar until you reach a consistency and sweetness that fits your taste.

Topping Ideas:
Fresh blueberries, banana slices, mandarin orange sections, seedless grapes, strawberry halves, kiwifruit (or any other fruits)!

Strawberries & Cream Banana Bread

I needed to use up some more strawberries this week and found this recipe.  LOVED it! I've never tried a strawberry banana bread before, but I'm glad I gave it a try...YUM!!

INGREDIENTS

* 2 cups plain flour
* 1 teaspoon baking soda
* 1/2 teaspoon baking powder
* 1/2 cup brown sugar
* 1/2 cup white sugar
* 1/2 cup butter or margarine
* 2 eggs
* 1/2 cup sour cream
* 1/2 teaspoon vanilla
* 3 mashed bananas
* 1 cup chopped strawberries

DIRECTIONS

1. Preheat the oven to 350F. Lightly grease a 9×5 inch loaf pan.
2. In a mixing bowl, mix the flour, baking soda and baking powder together.
3. In another bowl, cream together the butter or margarine and sugars. Then add in the eggs, vanilla, sour cream and mashed bananas and mix thoroughly. Stir in the chopped strawberries.
4. Slowly add the flour mixture into the wet ingredients, stirring well as you go.
5. Pour the mixture into your prepared loaf pan and bake on 350F for around 1 hour or until a toothpick inserted in the center comes out clean.
6. Allow to cool for 10 minutes in the loaf pan before removing and placing on a wire cooling rack to cool fully.

(I also drizzled it with a glaze of 2 c powdered sugar, 2 T butter, 1 T milk and 1/2 tsp vanilla.)

Maria’s Favorite Sugar Cookies

These cookies are FANTASTIC!! One of my very favorites for cut-outs.  DELICIOUS!

Recipe found here.

   

 Ingredients:

 

1 cup shortening (I use butter flavored)

1-1/4 cup white sugar

1 cup karo syrup or honey

2 eggs

1/2 cup milk

1/2 cup sour cream (the original recipe calls for 1 cup milk, but I like substituting 1/2 cup sour cream. If you don’t have sour cream just use milk. They will still be delicious.)

1 tsp soda

8 tsp baking powder (yes I mean 8 tsp)

1/4 tsp salt

1 tsp vanilla extract (you can use lemon if you like a lemon flavored cookie)

8 cups of flour (don’t try using wheat flour-It will ruin them!)

Cream sugar, shortening and karo.

Mix in egg until well blended.

Add milk and sour cream.

To that mixture add soda, baking powder, salt and vanilla. Mix well.

Add flour and mix until well blended, but don’t over mix.
On a lightly floured surface roll dough out between 1/4 inch and 1/3 inch thick (If you do it too thin they won’t be as soft and delicious-so be careful). Cut into desired shapes and place on lightly greased cookie sheet. Bake at 425° for 4-6 minutes. The trick with these cookies is to not over cook them. They should still look pretty white when you take them out. In my oven they only take 4 1/2 minutes.  Make sure you check them at 4 minutes, they might be done.

The bottom of the cookie should be light. If you have a stone baking sheet it will help cook the cookie more evenly, but metal sheets are fine too, just watch the cookies closely.
DO NOT REFRIGERATE THE DOUGH BEFORE COOKING. It will dry it out and your cookies won’t be as moist.  Most sugar cookie recipes tell you to refrigerate the dough. This one is NOT like that.
These cookies taste great with butter cream frosting and our family likes to put in a little almond flavored extract instead of vanilla to give them a special flavor. Okay, so maybe it is just me that likes the almond flavoring-you make it, you get to pick the flavoring:). Store the frosted cookies in an airtight container. The cookies will be even more delicious and soft the next day. Enjoy.

Butter Cream Frosting

 

1 cube softened butter

3-4 cups powdered sugar

1 tsp vanilla or 1/2 tsp almond extract

pinch of salt

4-6 TBSP evaporated milk

Combine everything except evaporated milk using a hand mixer. Slowly add the evaporated milk until desired consistency. Use food coloring to get desired color. 

 

P.S. This recipe makes about 5 dozen cookies. The cooked cookies freeze un-frosted really well, so if you want to kill two birds with one stone, bust out your four leaf clover cookie cutter and do half hearts, half clovers. Freeze the clovers and your all set for St. Patty’s day too. OR……you can just half the recipe.

SUPER Moist Chocolate Cake!

I found this recipe here.  This chocolate cake was probably on my top 3 favorite chocolate cakes I have ever made...amazing!

Ingredients:

1 box devil’s food cake mix
1 package Jello instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs, beaten
1/2 cup milk
1 tsp vanilla
2 cups mini semisweet chocolate chips

Preheat oven to 350 degrees F. In a VERY large bowl (4 qt), mix together everything except chocolate chips. Batter will be thick. Stir in the chocolate chips. Pour batter into cake pan of choice (I normally use two 9-inch pie pans). For cooking time, I use the cooking times on the back of the devil’s food cake box as a guide and usually add 10 mins to whatever it says. Then I do the toothpick check, and if it’s not done, I check on it every 5 mins after that. :) It usually takes around 45 mins for two, 9-inch pie pans.

Buttercream Frosting

1 cup shortening (crisco)
4 cups powdered sugar
1/4 tsp salt
1 tsp vanilla extract
1/3 cup heavy whipping cream

In a mixing bowl, cream shortening until fluffy. Add sugar and continue creaming until well blended. Add salt, vanilla, and whipping cream. Blend on low speed until moistened. Beat at high speed until frosting is fluffy.

Hershey's Butterscotch Blondies

If you are a butterscotch lover like me...you MUST try these!!

Ingredients:

• 3/4 cup (1-1/2 sticks) butter or margarine, softened
• 3/4 cup packed light brown sugar
• 1/2 cup granulated sugar
• 2 eggs
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1-3/4 cups (11-oz. pkg.) HERSHEY'S Butterscotch Chips
• 1 cup chopped nuts(optional)

  

Directions:

1. Heat oven to 350°F. Grease 13x9x2-inch baking pan.

2. Beat butter, brown sugar and granulated sugar in large bowl until creamy. Add eggs; beat well. Stir together flour, baking soda and salt; gradually add to butter mixture, beating until well blended. Stir in butterscotch chips and nuts, if desired. Spread in prepared pan.

3. Bake 30 to 35 minutes or until top is golden brown and center is set. Cool completely in pan on wire rack. Cut into bars. About 36 bars.

Pudding Chocolate Chip Cookies

 I found this recipe over at My Favorite Things.  These cookies are so soft and have a perfect crunch.

1 cup of softened butter
1/4 cup sugar
3/4 cup lightly packed brown sugar
2 eggs
1 tsp vanilla
1 (3.5 ounce) box of instant vanilla pudding mix
2 1/4 cup flour
1 tsp baking soda
your favorite chocolate chips...semi-sweet, milk or white!

Cream the sugars and butter in a large bowl. Mix in the egg, vanilla, and pudding. Slowly add the flour and baking soda, and the chips last. Mix just until well combined.
Roll into 1 inch balls and place on a cookie sheet about 2 inches apart. Bake at 375 degrees for 7 to 10 minutes. You do not want to over cook these!! Then place on a rack to cool.

Sigrid’s Carrot Cake

Made this cake Easter weekend...so moist and delicious!  Recipe found over at The Pioneer Woman Cooks.

 

 

 

 

 

 

Ingredients

• FOR CAKE:
• 2 cups Sugar
• 1 cup Vegetable Oil
• 4 whole Eggs
• 2 cups All-purpose Flour
• ½ teaspoons Salt
• 1 teaspoon Baking Soda
• 1 teaspoon Baking Powder
• 1 teaspoon Ground Cinnamon
• 2 cups Grated Carrots
• _____
• For Icing
• 1 stick Regular Butter, Softened
• 1 package (8 Oz) Cream Cheese
• 1 pound Powdered Sugar
• 2 teaspoons Vanilla
• 1 cup Pecans, Chopped Finely

Preparation Instructions

Cake:

Mix together the sugar, oil and eggs in a large bowl. In another bowl sift together flour, salt, baking powder, baking soda and cinnamon. Add to first mixture and combine. Then add carrots and mix well. Pour into a greased and floured (Baker’s Joyed) pan (bundt, sheet cake, 9 x 13 pyrex) and bake until done, 25 to 50 minutes, depending on the pan you use.
Cool completely.

Icing:

In larger bowl, cream butter and cream cheese. Add sugar and vanilla and blend, then mix in the nuts. Spread on cooled carrot cake.
Eat. Faint. Repeat as needed.

Triple Berry Crisp

Serve this with some whipped cream...and it is WONDERFUl!

Ingredients:

1 1/2 cups fresh blackberries 1 1/2 cups fresh raspberries 1 1/2 cups fresh blueberries 4 tablespoons white sugar 2 cups all-purpose flour

2 cups rolled oats 1 1/2 cups packed brown sugar 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1 1/2 cups butter

Directions:

1.	Preheat oven to 350 degrees F (175 degrees C).
2.	In a large bowl, gently toss together blackberries, raspberries, blueberries, and white sugar; set aside.
3.	In a separate large bowl, combine flour, oats, brown sugar, cinnamon, and nutmeg. Cut in butter until crumbly. Press half of mixture in the bottom of a 9x13 inch pan. Cover with berries. Sprinkle remaining crumble mixture over the berries.
4.	Bake in the preheated oven for 30 to 40 minutes, or until fruit is bubbly and topping is golden brown.

Banana Cream Pie

I found this yummy pie over at Our Best Bites.  Try the Chunky Monkey variation! YUM!

 

1 4-serving size box of instant chocolate or vanilla pudding

1 c. cold water

1 14-oz. can sweetened condensed milk

2 cookie crusts. You can use anything--graham crackers, Nilla Wafers, shortbread, even Oreo.

Lots of bananas

1 pint whipping cream

1/3 c. powdered sugar

In a medium bowl, combine pudding mix, cold water, and sweetened condensed milk. Mix well and place in the refrigerator to chill for a few minutes. In another bowl, whip 1 c. of whipping cream until soft peaks form.

Slice the bananas (probably 4 small bananas or 2 large bananas) and layer them on the bottom of the crusts. Be sure and save the plastic domes that come with the pie crusts--you'll need them later!

 

Set aside. Remove pudding from the fridge and gently dollop the whipped cream on top of the pudding. Gently fold the whipped cream into the pudding mixture until well-combined.

Now divide the mixture between the two pies.

Prepare sweetened whipped cream with the remaining whipping cream and 1/3 c. of powdered sugar and spread it on top of the two pies. Place the clear plastic shells back on the pies and allow to chill for several hours. This is actually really important--I tried eating it right away once and the pie wasn't banana-y at all and the moisture hadn't absorbed into the crust, so the crust just fell apart.
And there you have it--the best AND the easiest banana cream pie you'll ever have or need!

Chunky Monkey Variation: Blend 1/2 c creamy peanut butter into the pudding/water/sweetened condensed milk mixture (before you fold in the whipped cream). Continue as directed but place in a chocolate cookie crust. Sprinkle with honey roasted peanuts just before serving.

Chocolate Marshmallows

Store bought marshmallows are okay, but a homemade marshmallows is AMAZING! Heck, the two types of marshmallows are hardly the same confection.

Every Christmas I have had intentions of making these, but I finally did.

WOW. So very easy and absolutely delicious. I love that you can make these into so many fun shapes with mini cookie cutters.

Also, leave out the chocolate for a yummy vanilla flavor, use some peppermint extract, or dip them in chocolate and sprinkle on crushed candy cane bits for variety. So many possibilites!

Also cute as a s'mores gift with some graham crackers and Hershey's bar or in a cute container with some yummy cocoa.

Recipe courtesy of Homesick Texan.

Ingredients:

3 .25 oz envelopes of unflavored gelatin

2 cups of sugar

3/4 cup of corn syrup

4 ounces of semi-sweet or bittersweet chocolate

2 tablespoons of unsweetened cocoa powder

1/4 teaspoon salt

1 teaspoon ground cinnamon

1 teaspoon vanilla

1/2 cup of powdered sugar

Water

You'll also need:

Foil

1 teaspoon canola oil or spray oil

A 9x9 baking pan

A stand mixer

A candy thermometer

Method:

Line your baking pan with foil and coat it with the oil.

In the bottom of your mixer, mix the gelatin with a 1/2 cup of water. Let it sit for 10 minutes.

Melt the chocolate and then stir in the cocoa powder. Add to the gelatin and beat until combined.

In a large pot, mix together the sugar, corn syrup and 1/4 cup of water. Insert the candy thermometer and turn the heat onto medium low. Without stirring, let the syrup cook until it reaches 248 degrees.

Remove from heat and slowly add sugar syrup to the gelatin/chocolate mixture. Add the salt, cinnamon and chipotle and mix at high speed for 10 minutes or until it’s fluffy. Add the vanilla and pour marshmallow fluff into prepared pan.

Let it set for at least four hours. Remove marshmallow slab from the pan.

Dredge it in powdered sugar. With a sharp knife, cut marshmallow into squares or you can use a cookie cutter for more whimsical shapes.

Peppermint Candy Cane Brownies

Another FABULOUS (Christmas) recipe from the ladies over at Our Best Bites.
I love this recipe. I have made this peppermint version, and also a few others. I've subbed out the peppermint frosting for chocolate with yummy health bar bits, or a peanut butter frosting with the yummy chocolate glaze. This brownie recipe is divine!




Brownies:

4 squares unsweetened chocolate (4oz)
1 C butter (2 sticks)
4 eggs
2 cups sugar
1t vanilla
1 1/4 C flour
1/2 t baking powder

Frosting:

2 C powdered sugar

4 T butter, softened

1 1/2 t peppermint extract

1 T milk pink food coloring

Chocolate Glaze:

6 oz (about a cup) semi-sweet chocolate chips ,you could also use dark

6T real butter

Additional:

1/2-1 C crushed candy canes (Use Bobs NOT Spanglers!)

Directions:

First, the Brownies: Preheat oven to 350 degrees.
The chocolate you want is baking chocolate, which is sold in bars by the chocolate chips. Make sure it is unsweetened.

Then place them in a microwave-safe bowl along with the 2 sticks of butter (also chopped).

Melt in 30-45 second intervals, stirring in between, until melted and smooth. Set aside. Don't accidentally stick your finger in the melted butter and chocolate combo because it will laugh at you for forgetting that it is unsweetened.In a stand mixer or with electric beaters, beat eggs for about 3 minutes until thick and frothy.

Add sugar and vanilla and beat to combine. Then add in the melted chocolate and butter that you set aside. Combine flour and baking powder and whisk into brownie batter by hand until just combined. Pour into a lightly greased 9x13 pan. If you want to make the job much easier, line your pan with foil first.

Bake for 20-25 minutes. Test with a toothpick for doneness and don't over bake! When brownies are done, cool on a cooling rack. When completely cool, pop in the fridge to chill. (makes the frosting spreading easier)

Next layer is the frosting:

Combine all frosting ingredients and beat until light and fluffy. Add extra milk by teaspoonful if you need a little more. Spread evenly over cooled/chilled brownies and place back in the fridge to chill again while you do the final step.

Chocolate Glaze:

Place chocolate chips and butter in a microwave-safe bowl and cook in 30 second intervals until smooth.

Set aside for a few minutes, stirring occasionally, so it can cool off just a bit. Remember in the first step when I told you to not accidentally let your finger fall in the chocolate butter mixture? Totally doesn't apply to this chocolate butter mixture. Quickly spread on top of brownies. I say quickly because the frosting is cool and the chocolate is hot. If you take your sweet time and over do it, you'll make a big gooey mess. Just spread it on quick.

Sprinkle the crushed candy canes on top and return to the fridge until chocolate is set on top.

Remove from fridge a few minutes before serving. Cut into squares, eat, ooh and ahh, and then eat another one. Or two.

Holiday Chex Mix (aka Christmas Crack)

Best. Stuff. Ever.
Really.
Just try to make this and NOT eat the whole thing by yourself in one sitting. SO addicting!

1 large box Rice Chex

1 large box Golden Grahams

1 7 oz bag shredded coconut

1 bag slivered almonds

1 tsp. vanilla

3 sticks butter

2 cups sugar

2 cups corn syrup

Combine Chex, Golden Grahams, coconut and almonds in large mixing bowl and stir to combine.

In large sauce pan bring to a boil the butter, sugar and corn syrup. Boil for about 7 minutes or until 234° "soft ball" stage on a candy thermometer.

Pour over cereal. Stir until covered. Pour onto 2 cookie sheets (or a wax paper covered counter) & let cool, stirring occasionally to prevent clumping.

Store in an airtight container.

Chocolate Crinkle Cookies

These are my new favorite cookie! I made them a couple times for our Christmas get-togethers this year and everybody loved them!





Ingredients:

* 1 1/4 cups all-purpose flour, spooned and leveled
* 3/4 cup unsweetened cocoa powder (preferably Dutch process)
* 1 1/2 teaspoons baking powder
* 1/4 teaspoon salt
* 1/2 cup (1 stick) unsalted butter, at room temperature
* 1 cup light brown sugar
* 2 large eggs
* 1/4 cup confectioners’ sugar

Directions:

1. Heat oven to 350° F. In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.

2. With an electric mixer, beat the butter and brown sugar on medium-high speed until light and fluffy, 2 to 3 minutes. Beat in the eggs. Reduce speed to low and gradually add the flour mixture, mixing until just incorporated.

3. Form the dough into balls (each equal to 1 level tablespoon). Roll the balls in the confectioners’ sugar and place on parchment-lined baking sheets, spacing them 2 inches apart. Bake until the cookies are firm and the tops crack, 13 to 15 minutes.

4. Cool slightly on the baking sheets, then transfer to wire racks to cool completely.

Profiteroles with Chocolate Sauce

I made these for Riley for his birthday dessert. SOOOO good. I added fresh raspberries to ours, and of course we used some Blue Bell Homemade Vanilla. Mine fell a little, but were yummy anyway! A great picture of what the final product is supposed to look like:

Original recipe with more hints and instruction by David Lebovitz found over at Oui Chef.

Pate a Choux

Ingredients:

1 cup water


3 ounces unsalted butter, cut into 1/2" cubes


1/4 teaspoon kosher salt


2 teaspoons sugar


1 cup flour


4 large eggs

Method:

• Preheat the oven to 425℉
• In a saucepan, heat the water, butter, salt, and sugar.
• When the butter is melted and the mixture just begins to boil, add the flour all at once and stir continuously until it forms a smooth mass and comes away from the sides.
• Remove from heat and either by hand or preferably with an electric mixer fitted with the paddle attachment, add the 4 eggs one at a time until the batter is stiff and shiny.
• Place the dough into a pastry bag with a large plain tip, and pipe the pâte à choux in ping-pong sized balls onto parchment or silpat-lined baking sheets (or drop by spoonfuls) and place in oven. Turn the oven down to 375℉.
• Bake the puffs for about 25-30 minutes, or until they are golden brown on top and up the sides. (If they are not fully cooked, they will collapse. They should feel light and hollow when you pick them up). Remove them from the oven, turn the oven off, and poke each puff on the side with a knife to release any steam, which can make them soggy. Return the puffs to the oven for 5 minutes to dry.
• Remove from the oven and cool on a wire rack.
• These can be stored at room temperature for several hours, or frozen and then later defrosted, and warmed in a 350℉ oven for a few minutes.

Chocolate Sauce:

Makes about 2 1/2 cups

Ingredients:

1 cup water


1/2 cup sugar


1/2 cup light corn syrup


3/4 cup unsweetened cocoa powder (preferably Dutch-processed)


2 ounces bittersweet or semisweet chocolate, finely chopped

Method:

In a medium saucepan, whisk together the water, sugar, corn syrup, and cocoa powder.
Bring to a boil over medium heat. Once it's just begun to simmer and boil, remove from heat and stir in the chopped chocolate until melted.

That's it!


You can let the Chocolate Sauce stand for a few hours before serving, which will give it time to thicken a bit, and store the chocolate sauce in a covered container in the refrigerator for up to 10 days.

Rewarm before serving.

Favorite Cut-Out Sugar Cookies

I LOVE this recipe!! We use this recipe every holiday for our cut-outs. The cookies keep their shape while still tasting chewy, and yummy. :)

Also see cookie tips below.

makes between 8 and 12 dozen, depending on size

3 cups butter, softened at room temperature for an hour
3 cups sugar
3 eggs
6 ounces cream cheese (3/4 of a standard cream cheese package)
1 teaspoon vanilla extract
1 teaspoon almond extract
2 teaspoons lemon zest
9 cups flour
4 1/2 teaspoons baking powder
1 1/2 teaspoon salt

In the bowl of a stand mixer, cream the butter and add the sugar. Cream until light and fluffy. Add the eggs, one at a time, and beat until golden. Add the cream cheese and again beat until well incorporated. Add the flavorings and lemon zest.

Mix the flour, baking powder, and salt in a separate bowl then add, bit by bit, to the butter/sugar mixture.You will have chosen a large bowl for this particular recipe, I hope - mine was overflowing by this point and I ended up doing the final mix in a large plastic bag.

Refrigerate the dough for at least an hour - preferably overnight.

Heat the oven to 350° F. Divide the dough into smaller balls and roll out 1/4 to 1/8 inch thickness. Cut out cookies.

Bake cookies for 8-12 minutes, depending on thickness. The small, thinner ones started browning after about 8 minutes, and I didn't want these brown at all. The larger ones had a slight golden bottom after 11 minutes, which was perfect for my purposes.

Let cool before icing or decorating, and store in a tightly covered container.

TIPS:

• The dough freezes perfectly. This is a very large quantity, so roll out a few sheets of dough and freeze flat in the freezer between wax paper and plastic wrap for quick cut-out cookies later.

• When you take the chilled dough out of the fridge you may need to let it sit for a few moments before it is soft enough to roll out. The high quotient of butter makes this a very firm dough.
• That firmness makes these perfect cut-out cookies for children; if you roll the dough at least 1/4 inch thick children should have no problem cutting and picking up cookie dough shapes. The dough doesn't tear easily or get too soft like other more delicate cookie doughs.

Decorating Ideas:
• Ice with a sugar glaze then sandwich with Nutella or a yummy buttercream between two cookies.
• Glaze with warmed jelly then sandwich with another cut-out cookie on top.
• Drizzle with melted chocolate or dip one side in melted chocolate.
• Ice with royal icing and use sprinkles or candy to decorate.

Raspberry Cofee Cake

Made this to go with our brunch on Sunday...although it really should be a dessert! :)

Recipe originally found here.

1 1/2 C. sugar
1/2 C. shortening
1/2 C. butter or margarine
1 tsp. vanilla
4 eggs
1 tsp. almond extract
3 C. flour
1 1/2 tsp. baking powder
1 can raspberry pie filling (can substitute with cherry, strawberry or peach...but raspberry is our FAVE!!)

Mix first 8 ingredients.

Spray 9x13 pan with cooking spray.

Press 2/3 of batter into bottom of pan. Spread pie filling evenly over batter.

Dollop the rest of the batter over the top. (It's pretty sticky, so I take little balls of it, smash it flat like a pancake and then lay it on top. I do this over the entire surface so that it covers more space than just dropping little drops here and there.)

Bake at 350 degrees for 35-40 minutes.

Drizzle runny icing over the top as soon as it comes out of the oven.

Icing:

Mix 3 C. powdered sugar, 1 cube margarine (melted), 1 tsp. vanilla & milk - prepare it RUNNY so that it pours easily over the top of your coffeecake.

Enjoy WARM with a tall glass of milk or orange juice!

Cinnamon Caramel Corn with Pecans & White Chocolate {AKA Cinnamon Bun Popcorn!}

Recipe found at Our Best Bites. I LOVE this site...seriously the best recipes ever. Check it out!
I made this the other night for Riley and I while we watched a movie...we could hardly stop ourselves from eating it all! Sooo delicious. :)



12 C popped popcorn (about 1/2 C kernels)
1 C pecan halves, roughly chopped
1 C brown sugar
3/4 t cinnamon
1/4 C karo syrup (or honey makes a good substitution)
1 stick real butter (1/2 C)
1t vanilla
1/2 t baking soda

3 squares almond bark (about 4 oz)


Preheat oven to 250 degrees

Place popcorn and chopped pecans in a large bowl and set aside.

Combine brown sugar and cinnamon in a 2 liter capacity microwave safe bowl. Mix well. Chop butter into chunks and place on top of sugar mixture. Pour corn syrup over the top of everything. Microwave on high for 30 seconds and then stir to combine. Return to microwave and heat for 2 minutes. Remove and stir and then microwave for 2 minutes more.

Remove from microwave and add in vanilla and baking soda. Stir to combine. Mixture will foam and rise. Pour caramel mixture over popcorn and pecans and stir very well so everything is well coated.

Spread popcorn mixture onto a foil-lined jelly roll pan. Place in oven and bake for 30 minutes, stirring every 10 minutes.

Remove from oven and spread out on a large piece of parchment, waxed paper, or foil.

Melt almond bark according to package instructions. Drizzle over popcorn mixture. When almond bark is hardened and popcorn is cool, break into chunks and enjoy!