Posts Tagged ‘chocolate’

Here is a cookie that is worth all the work put into it.

One of my families favorite.

These are asked for as their birthday treats instead of cake…. weirdos i know

It all starts with your favorite sugar cookie dough (mine is below)

After a short stint in the fridge, roll into a rectangle.

Mix your filling

Slather it on

Roll up. Make it do some more time in the fridge. Remove and slice it up.

Bake…let cool (don’t eat while hot…it will hurt your mouth….trust me )

Drizzle with chocolate

Now you can devour.

Cinnamon Roll Cookies

adapted from Picky-Palate

Ingredients

• 1 ½ cup butter
• 1 ½ cup sugar
• ½ cup brown sugar
• 2 eggs
• 5 tsp vanilla
• Seeds from 1 vanilla bean
• 3 tsp almond extract
• 4 cups flour
• 1 tsp salt
• 1 tsp baking powder
• ½ tsp cinnamon

For the filling

• 1 stick (1/2 cup) butter, softened
• 1 cup brown sugar
• 4 oz cream cheese, softened
• 1 Tbsp cinnamon

Directions

1. In the bowl of an electric mixer cream butter and sugars. Add eggs (1 at a time), vanilla, vanilla bean seeds and almond extract; mix until combine.
2. In a separate bowl mix flour, salt baking powder and cinnamon together.
3. Slowly incorporate dry mix into butter mixture.
4. Once fully combine, divide in half and shape into disks. Place in parchment paper or plastic wrap. Pop in fridge for about an hour.
5. Meanwhile make filling. Combine softened butter, brown sugar, cream cheese and cinnamon in a bowl.
6. When dough is done in the fridge, roll out 1 of the disks in a rectangular shape (do this on parchment paper. It makes it easier to roll up). Spread ½ of the filling mixture on. Begin to roll in a ‘log’ shape, starting at the end furthers from you. Cover again in plastic wrap and stick in the fridge for about 30 min. Meanwhile do the same to the other disk of dough.
7. Pre-heat oven to 350.
8. Remove dough from fridge and using a serrated bread knife, cut into ½ inch cookies.
9. Place on lined baking sheet and cook for 9-12 min. Remove and let cool for at least 5 min before moving to a cooling rack.
10. To make chocolate drizzle, just melt 1 cup chocolate chips in microwave and drizzle on cooled cookies. Stick in fridge or freezer until firm.

It is absolutely no secret that I have a sweet tooth; just rummage thru my recipes, pantry or fridge.

It is why diets just don’t work for me. Never have and I don’t think ever will.

While the hubs what out of town the other day, I got board. Yea I have two kids and a dog to entertain. And could have should have worked on my fitness. But all that is STILL boring (not my kids…I love them. They were to busy bugging each other anyway).

SO……… the Chocolate Chip Snickerdoodle Cupcakes were born.  (ahhhhh…thats supposed to be the sound of angels singing)

I love  that I only had mini-chocolate chips. I think the regular sized may have been just a bit to much….maybe…..nahh, what am I talking about there is never to much chocolate.

First, mix up your batter (and pre-heat your oven)

Next, flour your chocolate chips. This will make it so they don’t fall to the bottom of the cupcake.

Then fold them in. Fill muffin cups and bake.

Then frost. ( I used the Brown Sugar Frosting from the Snickerdoodle Cookie sandwiches)

Then EAT/ Devour. I think I ate like 4 before I had to share.

Chocolate Chip Snickerdoodle Cupcakes

Makes 12

Ingredients

• 1 stick (1/2 cup) butter, softened
• ¼ cup brown sugar, packed
• ½ cup + 2 Tbsp regular sugar
• 2 eggs
• 2 tsp vanilla
• ½ tsp almond extract
• 1 ½ cup flour
• ½ tsp baking powder
• ¼ tsp salt
• ½ Tbsp cinnamon
• ½ cup milk
• ½ cup mini-chocolate chips (tossed in flour)

Directions

1. Pre heat oven to 350. Grease or line a muffin tin.
2. In the bowl of an electric mixer, cream butter and sugars. Add eggs, vanilla and almond. Mix well.
3. In a gallon Ziploc bag (or large bowl) combine flour, baking powder, salt and cinnamon. Slowly incorporate into butter mixture.
4. Add milk.
5. Fold in floured mini-chocolate chips.
6. Fill muffin cups 2/3 full.
7. Pop in oven and bake for 25 min. Remove and let cool completely. Frost.
8. Enjoy!

Brown Sugar Buttercream

From Always with Butter

Ingredients

• 1½ sticks of butter, softened
• 2/3 cup brown sugar
• ½ tsp cinnamon
• 3 cups powdered sugar
• 3 Tbsp heavy cream
• 1 tsp vanilla

Directions

1. In the bowl of an electric mixer cream butter and brown sugar together.
2. Add cinnamon and powdered sugar (1 cup at a time so you don’t end up in a huge dust cloud).
3. Add milk and vanilla.
4. EAT!!!! Or frost if you must

So if you haven’t noticed yet I have a problem with chocolate and peanut butter (PB Chocolate Cookie Things, PB Caramel Pretzel Bites, Chocolate Covered Peanut Butter Hearts…..just to name a few )

Also I have a problem with Pancakes (Oreo Pancakes, Apple Cinnamon Chip Pancakes, Peanut Butter Banana Oatmeal Pancakes)

So a natural progression would be….drum roll please…….Chocolate Peanut Butter Pancakes.

I will admit one thing here, I was a little worried that they may end up a bit dry. This so wasn’t the case!!!!

EVERYONE in the family loved them, even the picky pancake husband. (He can be very particular about his pancakes)

The Peanut Butter sauce/ drizzle that I made with this is out of control. I could drink it by the gallon. I even had a bit left over (shocking) and used it the next morning in my coffee.  I must call Starbucks immediately and get them to make a peanut butter mocha. I am craving that stuff like crack.

So lets get to the good stuff shall we???

I cheated a bit just to make these faster.  I used pancake mix. So get your favorite pancake mix (mine is Trader Joes Multi-Grain)

In a large bowl put pancake mix, eggs, oil, almond milk (regular will work to), cocoa powder and vanilla. Give it a good mix.

Stir in the mini Reeses pieces (they can be found in baking isle of most grocery stores)

Now just cook on your (pre-heated) griddle, just like any other pancake.

Once cooked, gobble up

The Peanut Butter drizzle/ sauce is even easier.

In a bowl or fairly good size jar mix together almond milk, vanilla, peanut butter, powdered sugar and cocoa powder (for good measure), until smooth. You can add more milk or powdered sugar until desired consistency is reached.

So yummy. Like I said a bit earlier, IF you have any left, try it in coffee or over ice cream.

Chocolate Peanut Butter Pancakes

Ingredients

• 2 cups pancake mix
• 2 eggs
• 2 Tbsp oil
• 1 cup Almond Milk (regular works to)
• ¼ cup cocoa powder
• 2 tsp vanilla
• ½ cup mini Reeses Pieces

Directions

1. Pre heat your griddle.
2. In a large bowl combine pancake mix, eggs, oil, milk, cocoa powder and vanilla.
3. Stir in candies.
4. Cook on griddle until done.
5. Serve warm with syrup or Peanut Butter drizzle (below)

Peanut Butter Drizzle

Ingredients

• 1 cup almond milk
• 1 tsp vanilla
• 3 Tbsp Peanut Butter
• 1 ¼ cup Powdered sugar
• 1 Tbsp cocoa powder

Directions

1. In a small bowl microwave peanut butter for 20-30 seconds, or until runny.
2. In a large bowl combine all ingredients until smooth. You can add more milk or powdered sugar until desired consistency is reached.

So I am not quite sure what to call these little gems of deliciousness.

They have all my favorites in them….

Oreo….check

Chocolate….check

Peanutbutter…..check

Toffee…..check

All the basics in one bar shaped magnificent-ness treat.

And yes, I do quite enjoy making up words. They make life funner.

First, make your Oreo Cookie crust.

Yes I did use cut up ziplock bags to line my pan. I was out of parchment paper and you know my love of going to the store for little things…..not!

It actually worked out fantastic.

Then layer on your Peanut butter.

This is the same filling/ layer I used in the Chocolate Peanut Butter Hearts

Pop it into the freezer for about 10 min and get working on the final top layer of melted chocolate. This one is hard to make…..In a large bowl, melt your chocolate chips.  Supper difficult huh?

Sprinkle with toffee bits or peanuts

Stick it back into the freezer. Once hardened, cut up and gobble up.

Simple, Easy, and delish.

See if they will last longer in your house than they did in mine. Our record is 1 day.

Peanut Butter & Cookie Bars

Ingredients

• ½ cup sugar
• 1 pkg (3 cups) Oreo’s, crushed
• ½ cup (1 stick) butter, softened
• 1 jar (16 oz) creamy Peanut Butter
• ½ stick (1/4 cup) butter
• 1 tsp vanilla
• 2 ½ cups powdered sugar
• 2 cups semi sweet chocolate chips
• 1 cup toffee bits

Directions

1. Line a 13×9 inch-baking dish with parchment paper.
2. In a large bowl combine Oreo crumbs, 1 stick of butter and ½ cup sugar until fully incorporated. Press into pan. Pop in freezer.
3. Meanwhile in a large pot melt peanut butter and butter. Once melted remove from heat and add vanilla. Mix in powdered sugar.
4. Remove pan from freezer and pour peanut butter mix over. Pop back in freezer for about 10 min, or until firm.
5. In a microwave safe bowl, melt chocolate chips in 30-second increments (stirring in between).
6. Pour over peanut butter and sprinkle with toffee bits. Stick back in freezer until firm.
7. Cut and serve. Store in fridge.

When I heard that Steph over at Stephsbitebybite.com was hosting a bake sale for the Leukemia & Lymphoma Society, I knew I had to get involved.

I admire Steph not only for raising money for a great cause, but she is running in the San Diego Rock n Roll Marathon. I can barely get up the gumption to run to the mail box . Running a marathon is defiantly on my bucket list.

The reason I so desperately wanted to get involved with this particular bake sale is, a short few months back my husbands incredibly sweet and beautiful aunt died from Leukemia. She was far to young.

She is desperately missed and thought of everyday.

So I have decided to donate some of my goods….baked that is

Make them

Malinda wasn’t much of a sweets person (she had much better will power than I), but when she did indulge she enjoyed lemon cookies, ginger snaps and red velvet cake.

Bake them

I too am a red velvet cake lover. So I made these little guys….Red Velvet Cookie Muffins w/ Brown sugar cream cheese icing….hello starchy pants, how u doin?

Frost Them

I hope I did her proud and I hope you enjoy.

Please, Please Please check out Steph’s site and donate to this wonderful bake sale (Friday, May 13th)

***Please remember to also check out Baking and Cooking, A tale of two loves Bake Sale benefitting Relay for life, May 2nd. I will be donating my Oreo Sugar Cookies.

Both are incredible causes.

Red Velvet Muffin Cookies

Adapted from How Sweet Eats

Ingredients

• ½ cup butter
• ½ cup sugar
• ½ cup brown sugar
• 1 egg
• 2 tsp vanilla
• 1 ½ cups all purpose flour
• 1 tsp baking soda
• ¼ tsp salt
• 1/3 cup cocoa powder
• 1 teaspoon red food coloring
• 1 Tbsp Almond milk (regular will work fine too)
• ½ pkg Oreo Cookies, crushed into fine crumbs
• 1 pkg (8 oz) cream cheese, softened
• ¾ cup Brown Sugar
• ¼ cup (½ stick) butter, softened
• 1 tsp vanilla
• ½ tsp cinnamon
• 2 cups powdered sugar

Directions

1. Preheat oven to 375. Liberally grease and flour (or use paper liners) a mini muffin tin.
2. Cream butter and sugars together until fluffy. Add egg and vanilla and combine until smooth.
3. Beat in red food coloring. Stir in cocoa, flour, baking soda and salt until just combined.
4. In the bowl of a food processor combine Oreo cookie crumb and ½ (4oz) cream cheese until well combine
5. Using a medium (1.5 Tbsp) cookie scoop, scoop out cookie dough into each cup of the mini muffin pan. Gently form up the sides creating a depression.
6. Take some of that Oreo goodness and scoop about 1 -1 ½ teaspoonfuls into the cookie dough cup.
7. Take a small amount of cookie dough and place on top and pinch together
8. Bake for 10-12 minutes. Remove and let cool.
9. For frosting, combine remaining cream cheese (4 oz), brown sugar, ¼ cup butter, vanilla and cinnamon. Once fully combine, add in powdered sugar ½ cup at a time.
10. Put in a gallon sized Ziploc bag, cut off the one of the corners and frost cooled cookie muffins.

I am going to start this post of with a warning….

WARNING: These little treats are insanely addictive!!! Before you know it they will be all gone.

The salty pretzel, chewy caramel and sweet chocolate is sure to please anyone and everyone. (did i paint a good picture? )

Oh yea and there is peanut butter

A little something for everyone.

P.S. These were gone with in a few hours.

Chocolate PB Caramel Pretzels

Ingredients

• 1 bag (8 oz) pretzel thins (72 whole pretzels)
• 1 jar (10 oz) Fleur de Sel Caramel Sauce (or any thick caramel sauce)
• 1 ¼ cup creamy Peanut Butter
• 3 cups semi-sweet chocolate chips
• 1 Tbsp shortening

Directions

1. Lay out ½ of your pretzel thins (18 whole pretzels) on a lined baking sheet
2. Place 1 Tbsp caramel on to the pretzels. Top with remaining (non-caramel) pretzels.
3. Pop in freezer for 5 min (so caramel will harden). Remove and top with 1 tbsp peanut butter. Pop back in freezer for 5-10 min.
4. Meanwhile, in a large bowl melt chocolate chips and shortening in microwave (in 30 second increments) until smooth.
5. Remove PB caramel pretzels from freezer and dip into chocolate, letting any excess drip off. Pop back in freezer once more to firm up chocolate.
6. Devour. Makes 36 pretzel sandwichs.

Once again my procrastination paid off.

I desperately needed a snack for my sons cub scouts and didn’t want to leave the house….it is a whole ordeal these days (put the dog out, the kids think we are going to be gone for ever so they need toys and snacks, get dressed…a whole ordeal)…anyway back to the food.

So, boy scouts…food…what goes better with cub scouts than s’mores?

It just so happened that the other day we went to Trader Joe’s (I love that place) and got these little guys.

You see that? Low Fat…so they are good for you

We had some marshmallows in our pantry for who knows how long and always have chocolate (that I make sure we NEVER run out of).

So the S’mores bites were born. It was a beautiful thing.

These couldn’t be easier (that what I am all about, easy fast, good food).

Just a few easy steps.

On a lined cookie sheet lay out your gram crackers.

Place 1/2 a jumbo marshmallow on top.

Pop in oven on low broil for 2-3 min.

Remove and stick in freezer for 10 min.

In a microwave melt chocolate and shortening (to thin). Dip marshmallow gram crackers in and pop back in frezzer for 10 min, or until set.

Devour.

Now I left half un coated in chocolate for those non-chocolate weirdos people

That easy. It took me longer to write this than to make them.

S’mores Bites

Ingredients

• Desired amount of gram cracker cookies (I used 64)
• 1 bag jumbo sized marshmallows, halved
• 3 cups semi-sweet chocolate chips
• 1 Tbsp shortening

Directions

1. Turn oven on to a low broil.
2. Lay desired amount of gram cracker cookies out on a lined baking sheet.
3. Top each with ½ of a jumbo marshmallow.
4. Pop in oven for about 2-3 min.
5. Remove and stick in freezer for 10 min
6. Melt chocolate and shortening in microwave in 30-second increments, stirring in between each.
7. Dip gram crackers into chocolate and stick back in freezer for about 10 min or until set.
8. Store in fridge

So after my attempt at making caramel, I wanted to try and incorporate it into my infatuation with cookies.

I know, I know I really need to diversify.

I found these the other day at the store. A much faster way to get caramel into my body (rather than make it my self)

In the words of my 4 year old, “These are stupendous.”

The only tip I have for these is to make sure to not mix the caramel in to much. Just gently fold it in. That way you will have a more marbled effect. Oh and to store in a air tight container. Guess that is two…;)

Carmel Chocolate Chip Cookies

Ingredients

• ½ cup butter, softened
• ½ cup sugar
• ½ cup brown sugar
• 2 tsp vanilla
• 1 egg
• 2 ½ cups flour
• 1 tsp baking soda
• ¼ tsp salt
• ½ cup caramel bits
• 3 tsp butter
• ½ cup mini chocolate chips

Directions

1. Preheat oven to 350
2. Cream sugars and butter together. Add eggs, vanilla mix well.
3. Mix in flour, salt, baking soda.
4. In a small microwave safe bowl, microwave caramel bits and 3 tsp of butter in 30 second increments; stirring after each. It should take about 2 min total. Butter should be incorporated into caramel.
5. Fold in chocolate chips.
6. Fold in caramel.
7. Drop by the tablespoon onto a lined cookie sheet. Bake for 8-10 min.
8. Remove and let cool.

So my incredible goddess of a sister-in-law was just plain evil the other day. For my birthday she got me (among tons of other amazing things) these….

I know mean huh…..

I could eat an entire box in the blink of an eye.

I think she is out to sabotage me trying to lose weight

So I ate about 1/2 the box and decided to try to make something with me. The creative juices were flowing….or was that the sugar rush?

It just so happens that my local grocery store was having a sale on brownie/cake mixes. And since they were on sale I had to buy them. Of course the were supposed to be for much much later.

Oh well…..

So lets do this.

Cut your remaining cookies into quarters (at least 1/2 a box worth or 2 cups). Look at my pretty baby….hey Im not sure I like the way she is looking at that box

Make your brownies according to the box. Only bake for 16 min. Remove and top with cookies and chocolate chips.

I only did half because the hubby doesn’t like coconut.  Crazy man (but he sure is hot)

Pop back in oven for 10 min (or until brownies are done).

Remove and smother with caramel.

Remove and let cool.

There you have it. Pure deliciousness.

I think I will forgive my sister-in-law.

Up close and personal.

Samoa Brownies

Ingredients

• 1 pkg brownie mix (I used the family size 13×9) (typical additional ingredients are eggs, oil and water)
• ½ box Samoa Girl Scout Cookies (cut in quarters)
• 2 cups chocolate chips
• 4 Tbsp butter
• 1 ½ cup heavy cream
• 2 cups sugar
• ½ cup corn syrup
• Pinch of salt
• 1 ½ tsp vanilla

Directions

1. Pre heat oven to 350. Make brownies according to package. Pour into a greased and floured 13×9 dish. Bake for 18 min.
2. Remove brownies from oven (when timer dings) and top with chopped cookies and chocolate chips.
3. Bake for 10 more min or until brownies are done.
4. Meanwhile, in a large saucepan combine butter, cream, sugar, corn syrup and slat. Cook over medium heat until sugar dissolves. Stir occasionally.
5. Mix will bubble and darken. Continue to watch and stir until temp reaches 245 on a candy thermometer (or until it forms a firm ball when dropped into a glass of cold water).
6. Remove from heat and stir in Vanilla.
7. Remove brownies and smother with caramel. Set aside to cool.

So in order to get on the best side possible of my darling husband, so that I can get a new camera , I have been making some of his favorites.

The best way to a mans heart is thru his stomach…right

So here is one of his top desserts.

First up, the Oreo cookie crust.

Process 1 package of Oreo’s (reserve 2 cups of crumbs) and mix with melted butter and sugar. Press into the bottom of dish.

After about 10 min in the freezer it is time for the ice cream. This particular time I used plain old vanilla bean, but next time I am going to try a caramel.

Pop back in the freezer to firm up, about 2 hours. Meanwhile make the fudge layer. You are going to want to let this cool to room temp.

Remove ice cream from freezer and smother on chocolate sauce. Then sprinkle with peanuts.

Pop back in the freezer yet again for about 1 hour to 30 min. And top with deforested frozen whip topping (i.e. cool whip)

And sprinkle with reserved cookie crumbs.

Stick in freezer (and store in freezer).

Ultimate Ice Cream Dessert

Ingredients

• 1 pkg ( 16.6oz) Oreo Cookies
• ½ cup butter, melted
• ½ cup sugar
• ½ gallon ice cream, softened
• 2 cups powdered sugar
• 1 cup semi-sweet chocolate chips
• 1 tsp vanilla
• ½ cup butter
• 1 can (12 oz) evaporated milk
• 1 ½ cups peanuts
• 1 carton (8 oz) frozen whip topping, thawed

Directions

1. In a food processor, process your Oreos into crumbs.
2. Combine 2 cups of cookie crumbs, ½ cup melted butter and sugar in a medium bowl. Press into the bottom of a 13×9 inch dish. Freeze 10 min.
3. Spread ice cream over frozen crumb bottom. Freeze again until firm, about 2 hours.
4. Meanwhile, in a small saucepan, combine powdered sugar, chocolate chips, ½ cup butter and evaporated milk. Bring to a boil for 5 min, stirring occasionally. Remove from heat and stir in vanilla. Set aside to cool to room temp.
5. Once ice cream layer is frozen and chocolate sauce is cooled, pour chocolate sauce over ice cream. Sprinkle with peanuts and freeze again for about 30 min. or until firm.
6. Spread whip topping over top and sprinkle with remaining cookie crumbs. Freeze once again.
7. Store in freezer. Serves 12-16 people.