Soft & Chewy Chocolate Peppermint Cookies

CLICK THE LINK BELOW TO CHECK OUT MY NEW WEBSITE!!
www.goddessofbaking.com

12 Days of Christmas Cookies: Day 2

Eating extreme amounts of peppermint flavored things is one of my favorite things about the holidays.  Everything from a peppermint mocha at Starbucks,  to Dove peppermint bark chocolates, to plain old candy canes, I just cant get enough.  I think that might put me on the naughty list, or might just mean I need to wear my fat pants for a month or two...

These cookies were on the top of my "To-Bake List" due to the Andes peppermint crunch thins in them.  They have a rich chocolate cookies base that is perfectly soft and chewy and then they are loaded with peppermint crunch.  Doesn't get much better then that!

If you are going to make these, which I highly recommend you do, make sure you have enough time to chill the dough.  Its a very important step and you cannot skip it.  I know time is tight around the holidays, everyone has a million things to do, just plan to make the dough, wrap some presents, then finish off the cookies in the oven!

Happy Baking & Happy Holidays!

Adapted from Mom on time out
Yield - 3 Dozen
Ingredients:
1 1/2 Cups Flour
1/2 Cup Unsweetened Baking Cocoa
1/2 Teaspoon Baking Soda
1/2 Teaspoon Salt
3/4 Cup Light Brown Sugar
1/2 Cup Sugar
1/2 Cup Unsalted Butter, room temp or even slightly melted
1 Teaspoon Vanilla
1 Egg, room temperature
2 Tablespoons Water
1 Cup Andes Peppermint Crunch baking chips plus more for sprinkling on top - I couldn't find the baking chips so I just cut  up the peppermint thins

Directions:

1. Whisk together flour, cocoa, baking soda and salt. Set aside.
2. Cream sugars and butter together until light and fluffy.
3. Add in egg, vanilla and water and beat until well blended.
4. Gradually add in dry ingredients.
5. Fold in baking chips.
6. Refrigerate dough for 1 hour.
7. Preheat oven to 375 degrees.
8. Line cookie sheet with parchment paper.
9. Scoop out rounded tablespoons of cookie dough onto prepared cookie sheet. Dough is very thick.
10. Bake for 7-8 minutes or until they are set. Do not over bake!
11. Remove from oven, sprinkle with additional Andes chips if desired, and let cool on a rack. Store in an airtight container.
12. Enjoy!

The Perfect Fudgy Brownie

CLICK THE LINK BELOW TO CHECK OUT MY NEW WEBSITE!!

www.goddessofbaking.com

Last week it was birthday time again at my work.  We had 3 more birthdays to celebrate this month and I wanted to bring something in to work to share with everyone.  

This brownie recipe has been going around social media like crazy so I had to jump on the band wagon and try it for myself.  The brownies have great flavor, very rich, but I was bummed because I think I over cooked my batch.  My co-workers told me to feel free to keep testing out the recipe, and they will keep eating all the test batches,  haha but I think I just cooked them for a few minutes too long.  I was hoping for a more "fudgy" brownie and I think it would have been achieved if I had just taken them out of the oven a little sooner.  

Oh well, next time they will be perfect and I will be sure to post an update!

Happy Birthday Gina!

Fudgy Brownies - Adapted from Buns In My Oven

Yield: 24 Brownies
Ingredients:
1 Cup Butter, unsalted
2 1/4 Cups Sugar
4 Large Eggs, room temp
1 1/4 Cups Cocoa Powder, unsweetened
1 Teaspoon Salt
1 Teaspoon Baking Powder
1 Teaspoon espresso powder, optional (I used 1 packet of Starbucks VIA and dissolved it into the vanilla)
1 Tablespoon Vanilla Extract
1 1/2 Cups Flour
2 Cups Semi-Sweet Chocolate Chips

Directions:

1. Pre-heat the oven to 350 degrees. Butter a 9x13 baking dish.
2. In small saucepan over low heat, melt butter completely. Stir in sugar and continue cooking for 1-2 minutes, stirring constantly. Do not allow sugar mixture to boil.
3. Pour butter mixture into the bowl of a kitchen Aid mixer or a large bowl and let it cool for 5 minutes.
4. Beat in cocoa powder, eggs, salt, baking powder, espresso powder, and vanilla extract. Mix until well combined.
5. Stir in the flour and chocolate chips until well combined.
6. Spread into prepared pan (batter will be very thick and sticky) and bake for about 25 minutes, until a tester comes out mostly clean. The edges should be set and the center should still look slightly moist, but not uncooked. Cool on a wire rack.
7. Enjoy with a glass of cold milk!

recipe from King Arthur Flour

Salted Caramel Chocolate Chip Cookies

CLICK THE LINK BELOW TO CHECK OUT MY NEW WEBSITE!!

www.goddessofbaking.com

While walking the isles of the grocery store, I came across the new Toll House Delightfulls - chocolate chips filled with different flavors.  I decided I would buy a bag of the caramel filled chocolate chips and use them in a recipe.  When I stumbled across the recipe for these cookies I wanted to make them with caramel bits like it calls for but after an unsuccessful shopping trip, I figured I would substitute some of the caramel bits for the caramel Delightful chocolate chips along with a few caramels cut up into small pieces.   

These cookies turned out amazing.  I am always nervous about sprinkling too much salt on top but I am getting better at it.  I passed these out to the neighbors and they were gobbled up immediately.  One of the neighbor kids tried to pay me a dollar for the cookies I gave to this family.  I just ran away...

The Toll House Delightfulls are bigger chocolate chips then normal, but I didn't think they added much flavor to the cookie and I didn't see any caramel in the middle when it bit into it.  If you are going to make these cookies I would recommend trying to find the Kraft caramel bits - I think you can get them at target, not 100% sure on that though.  If not, cutting up caramels work too.  About 10 or 12 caramels (made for baking) is about all you need.

Hope you enjoy these cookies as much as we all did!  

Salted Caramel Chocolate Chip Cookies - Adapted from Two Peas And Their Pod

Yield: 3 dozen cookies

Ingredients:
2 Cups Flour
2 Teaspoons Cornstarch
1 Teaspoon Baking Soda
1/2 Teaspoon Sea Salt
3/4 Cup Unsalted Butter - room temperature
1 Cup Brown Sugar
1/4 Cup Granulated Sugar
1 Large Egg - room temperature
2 Teaspoons Vanilla Extract
1 Cup Chocolate Chips - I used 1/2 Cup Semi Sweet Chocolate chips and 1/2 Cup Toll House DelightFulls - Milk Chocolate filled with caramel

1/2 Cup Kraft Caramel Bits - I could not find these so I cut up about 6 caramels into little squares

Sea salt, for sprinkling on cookies

Directions:

1. Preheat oven to 350 F. Line a large baking sheet with a Silpat baking mat or parchment paper and set aside.   I like to use my AirBake pans that do NOT need a baking mat or parchment paper.
2. In a large bowl, whisk flour, cornstarch, baking soda and sea salt together. Set aside.
3.  In the bowl of a stand mixer, cream together butter and sugars until smooth and creamy, about 3 minutes. Add egg and vanilla extract and beat until combined. Slowly mix in the dry ingredients.
4. Stir in the chocolate chips and caramel bits. Form cookie dough into tablespoon balls and place on prepared baking sheet, about 2 inches apart. Sprinkle each cookie with sea salt.
5. Bake cookies for 10 minutes, or until slightly golden brown around the edges. 
6. Let the cookies cool on the baking sheet for two minutes. Transfer to a wire cooling rack and cool completely.
7. Enjoy!!

Perfect Pumpkin Chocolate Chip Granola Bars

CLICK THE LINK BELOW TO CHECK OUT MY NEW WEBSITE!!

www.goddessofbaking.com

Fall is finally in the air in Southern California.  It was a pretty hot summer and I am glad to be back to wearing boots and sweaters, sipping hot cocoa on a cool night, and cuddling with my new husband under a blanket.  Well its not that cold yet, but a girl can dream (the high temp today is still 78 degrees). Anyway, I made these granola bars to get into the fall spirit, but I was too anxious and I did not read the recipe all the through.  I only baked mine for 20 minutes, instead of the full 40 minutes.  The flavor is delicious but my bars were falling apart.  I will definitely make these again soon and I will post an update.  I brought some of these to work with me and made everyone try them.  My husband brought them to his work too and shared them with his coworkers.  Everyone loved them even though they were pretty crumbly.  I am a cinnamon fanatic so I added more cinnamon to the recipe, and when I make these next time I am going to add nuts and white chocolate chips.  I hope you enjoy these as much as I did!

Pumpkin Chocolate Chip Granola Bars - Adapted from Hip2save
Yield: 16-18
Ingredients:
4 cups old fashioned oats
1/2 cup coconut oil
1/4 cup of brown sugar
1/4 cup ground Flaxseed (optional but if you have it in your pantry it adds great nutritional value to the bar, then you don't feel so guilty when you cannot stop eating these...)
1/2 teaspoon salt
1/2 cup canned pumpkin puree
1/2 cup honey (I like to buy local organic honey from the farmers market)
1/2 teaspoon pumpkin pie spice
3/4 teaspoon cinnamon
1/2 cup chocolate chips

Optional Additions/Substitutions:

White Chocolate Chips

Nuts - Almonds, walnuts, pecans

Directions: 

1. Preheat oven to 325 degrees. Line a baking pan with parchment paper. 
2. In a large bowl, mix together oats and flaxseed and set aside. 
3. In a separate bowl, mix honey, pumpkin, coconut oil, brown sugar, salt, pumpkin pie spice, and cinnamon. 
4. Add wet ingredients to the oatmeal and stir. Add in chocolate chips. 
5.  Press the mixture into the pan and flatten it really well with a spatula. Bake for about 20 minutes. Remove from oven and press down with a spatula again. 
6. Bake for another 20-25 minutes until brown.  (I was too excited and forgot this second bake time... Whoooops!)
7. Let cool for at least 2 hours before cutting. Makes about 16-18 bars. I like to cut them and store in a Tupperware container with parchment paper to keep the bars separated.
8. Enjoy for breakfast or a snack!

Dark Chocolate Salted Caramel Stuffed Cookies

CLICK THE LINK BELOW TO CHECK OUT MY NEW WEBSITE!!

www.goddessofbaking.com

I AM BACK!!

After about a 6 month hiatus, I am back baking and blogging.  I started a new job in July, got married in August then went on a two week honeymoon to Thailand & Cambodia in September.  Now that we are back and things have calmed down, I finally have time to blog again.  I made these cookies way back in April but I am just getting around to posting them.  They were such a hit that I actually made them twice in about a weeks time.  My husband's family said these were the best cookies I have ever made.  I am a sucker for anything dark chocolate, and salted caramel is one of my new favorite flavors.  This recipe combines both of those delicious flavors into my dream cookie.   I hope you enjoy this recipe as much as I do!!

Dark Chocolate Salted Caramel Stuffed Cookies - Adapted from Sally's Baking Addiction

Yield: 14 - 16 big cookies

Ingredients:
1/2 Cup Unsalted Butter, room temperature
1/2  Cup Sugar
1/2 Cup Brown Sugar
1 Large Egg, room temperature
1 Teaspoon Vanilla
1 Cup Flour
2/3 Cup Unsweetened Cocoa Powder
1 Teaspoon Baking Soda
1/8 Teaspoon Salt
2 Tablespoons Milk
1 1/2 Cups Nestlé® Toll House® Dark Chocolate Morsels - or store brand
16-17 Rolos - about two rolls
Coarse Sea Salt

Directions:

1. Using a handheld or stand mixer with a paddle attachment, cream the butter on medium speed for about 30 seconds. 
2. Add the sugars with the mixer running on medium speed. Cream it all together until light and fluffy. 
3. Beat in the egg and vanilla. Scrape down the sides of the bowl as needed.
4. In a separate medium size bowl, sift the flour, cocoa powder, baking soda, and salt together. 
5. Slowly add to the wet ingredients. Stir in the milk, then fold in the dark chocolate morsels. The dough will be thick and very sticky. 
6. Chill for at least 1-2 hours.
7. Preheat oven to 350F degrees. Line a large baking sheet with parchment paper or silicone baking mat. Set aside.
8. Take 2 Tablespoons of chilled dough and split in half and roll each into a ball with your hands. Stick a caramel into 1 ball of dough. Top the caramel with the other ball of dough and seal down the sides so that the caramel is securely stuffed inside. Repeat with the rest of the dough and 18 caramel candies. 
9. Sprinkle each with sea salt before putting into the oven.
10. Bake for 12-13 minutes. Cookies will appear undone and very soft. Allow to cool on the cookie sheet for at least 5 minutes before transferring to a wire rack to cool completely.
11. Enjoy!

Loaded M&M Cookie Pie

CLICK THE LINK BELOW TO CHECK OUT MY NEW WEBSITE!!

www.goddessofbaking.com

The spring holidays are officially over but (if you're like me) the sweet tooth is here to stay. All of the left over Reese's, M&M's, Cadbury eggs and so on are beginning to get tiresome, so I found a quick and easy way to use up unnecessary candy. This Loaded M&M Cookie Pie is the perfect answer to my/your "problem."

This recipe is great for any left over holiday candy - not just Easter - but Halloween, Christmas and Valentine's Day as well! The best thing about it is that it only takes 30 minutes to make (including prep AND bake time!). It's very quick and easy and was (as usual) a huge hit. 

Adapted from: Averiecooks.com
Yield: One Pie - about 8 slices
Ingredients:
1/2 Cup Unsalted Butter (1 stick), melted
1 Egg, room temperature
3/4 Cup Light Brown Sugar
1/4 Cup Sugar
1 Tablespoon Vanilla
1 1/3 Cups Flour
pinch salt, optional and to taste
1/2 Cup Semi-sweet Chocolate Chips - I used mini chocolate chips
1/2- 1 Cup M&Ms, divided (I used peanut and peanut butter but all flavors are ok!)
6 or more individually wrapped small Reese's Peanut Butter Cups (or whatever candy you have laying around)
6 or more Rolo (or other mini/bite-size candy bar) - I didn't add these

Directions:

1. Preheat oven to 350. Spray a 9-inch pie dish very well with cooking spray and set aside.
2. In a large, microwave-safe bowl melt the butter, about 1 minute on high power.
3. Wait about 5 minutes before adding the egg so you don't cook it. Add the egg, sugars, vanilla, and whisk until smooth.
4. Add the flour, optional salt, and stir until just combined; do not overmix.
5. Stir in the chocolate chips.
6. Add about 1/4 cup M&Ms and stir to combine; reserve remainder.
7. Turn batter out into prepared pie dish, smoothing the top lightly with a spatula.
8. Evenly add the remaining M&Ms to the top of the batter, pushing them down slightly to anchor.
9. Evenly insert the peanut butter cups and Rolos (or candy of your choice) into the batter, pushing them down so the top is almost flush with the surface of the dough.
10. Bake for about 24 to 26 minutes, or until a toothpick inserted in the center comes out mostly clean, or with a few moist crumbs, but no batter. If your pie has risen in the center, it will deflate as it cools. Allow pie to cool in dish for at least 30 minutes before slicing and serving. Pie is meant to be on the soft and under baked side in the center while edges are crisper.  In general, if you prefer more well-done cookies, bake a few minutes longer. Pie will keep airtight at room temperature for up to 1 week.
11. Enjoy!

Chocolate Fudge Caramel Brownies

CLICK THE LINK BELOW TO CHECK OUT MY NEW WEBSITE!!

www.goddessofbaking.com

This Valentine's Day, surprise your loved ones with these simple and delicious chocolate fudge brownies with a gooey caramel center. This exquisite treat is perfect for anyone with a BIG sweet tooth.  I was busy running around on Saturday so I went with a box mix brownie this time.  We had friends coming over for dinner so I made these to spoil them afterwards! After dinner, we walked over to my neighbor's house for game night and I brought the rest of the batch with me. Instantly, my brownies were a hit! No one could tell that these brownies were made from a box because they were super moist and gooey.  

Chocolate Fudge Caramel Brownies

Adapted from I Heart Nap Time
Ingredients:
Fudge Brownie Mix (+ ingredients the box calls for) - I used Ghirardelli Supreme
1/4 Cup Sweetened Condensed Milk
1 Cup Chocolate Chips - I used semi-sweet ones
1 (11oz) Package Caramel Bits or Wrapped Caramels
1/2 Cup Sweetened Condensed Milk

Directions:

1. Preheat oven to 350. Line a 9x13 or 8x8 pan with foil and set aside. I made mine in an 8x8 for thicker brownies.
2. In a large bowl combine the brownie mix and the ingredients that the box calls for. Then mix in 1/4 cup sweetened condensed milk and the chocolate chips.
3. Then, combine your caramels and 1/2 cup sweetened condensed milk in a small pan over medium heat.  Keep an eye on the caramel so it doesn't burn and stir constantly.
4. While the caramel is warming up, pour half of the batter into the pan and bake for 8-10 minutes.
5. Stir the caramel mixture until smooth (about 10 min) and then pull out the brownie pan and drizzle the caramel over the bottom layer. Then pour the remaining brownie batter over top. Continue to bake the brownies for approximately 25-35 minutes, or until a toothpick comes clean.
6. Remove pan from oven and allow to cool. Then lift the foil and brownies out of the pan for easy cutting. - I stupidly skipped the foil step and boy was I sorry.  I lost lots of precious brownie that stuck to the pan and was too hard to eat.
7. Enjoy!

Cookies & Cream Cookie Bars

CLICK THE LINK BELOW TO CHECK OUT MY NEW WEBSITE!!

www.goddessofbaking.com

These Cookies & Cream Cookie Bars are always the first thing to go when I bring them to a party. Everyone loves them, and when you cut them into smaller servings, there is more to go around (and you don't feel as guilty)! If your stumped on what to bring to a party for New Year's Eve, these cookie bars are great as either an appetizer or a dessert or both! The pictures show the Halloween Edition of these cookie bars, but as the seasons change, so do the editions of Oreos, so these practically go with any holiday or occasion!

Oreo Cookie Bars - Adapted from Skinny Not Skinny

Yield: 16 - 24 bars depending on the size

Ingredients:
1½ cup all-purpose flour
1½ cup quick-cooking oats
1 cup brown sugar
¾ cup butter, softened
1 (14 oz) can sweetened condensed milk
1 cup semi-sweet or milk chocolate chips
½ cup white chocolate chips
20 Halloween Oreos (chopped) - Or Red Holiday Oreos for Christmas - or regular oreos for an everyday treat!

Directions:

1. Preheat oven to 350 degrees. Combine flour, oats, brown sugar and butter in large bowl; mix well. This mixture will be crumbly.
2. Line a 13 x 9-inch baking pan with parchment paper and lightly grease the paper with shortening. This is VERY important to do or your bars are going to stick to the bottom of the pan. Reserve 1 cup oat mixture and press remainder onto bottom of the baking pan.
3. Bake 10 minutes.
4. While the crust is cooking, chop the Halloween Oreos into pieces.
5. After removing from oven, immediately pour sweetened condensed milk evenly over crust.
6. Sprinkle with chocolate and white chocolate chips and top with Oreo pieces.
7. Top with reserved oat mixture; press down firmly.
8. Bake an additional 25 minutes. Topping will be lightly browned.
9. Cool bars for at least 15 minutes and then cut into bars.
10. ENJOY!

Mint Chip Ice Cream

CLICK THE LINK BELOW TO CHECK OUT MY NEW WEBSITE!!

www.goddessofbaking.com

This year I asked Santa for an Ice Cream maker, and guess what, I GOT IT!  Best gift ever.  Its now January 12th and I have made 5 different types of ice cream already and I have a big list of recipes to make.  Needless to say, ill be busy the next few months making ice cream and sorbets.   So all the recipes I have made have been super easy.  I have been too impatient and lazy to make the fancy ice creams where you have to temper in egg yolks and drain it through sieves and chill for hours.  These next few recipes I am going to post are fool proof.   This mint chip ice cream was truly amazing!  I would highly recommend this Cuisinart Ice Cream Maker.   Its quick and easy, what more can you ask for.

Mint Chocolate Chip Ice Cream - Adapted from All Recipes
Yield - 1.5 Quarts
1 1/2 Cups Milk - I used non-fat milk
1 1/2 Cup Heavy Whipping Cream
3/4 Cup Sugar
1/4 Teaspoon Salt
3/4 Teaspoon Vanilla
3/4 Teaspoon Peppermint Extract
2 or 3 Drops Green Food Coloring - optional
3/4 Cup Mini Chocolate Chips - or Shaved Chocolate

Directions:

1. In a large bowl, stir together the milk, cream, sugar, salt, vanilla extract and peppermint extract until the sugar has dissolved. Color to your liking with the green food coloring.
2. Pour the mixture into an ice cream maker, and freeze according to the manufacturer's instructions. After about 10 minutes into the freezing, add the chocolate chips. After the ice cream has thickened, about 10 minutes later, spoon into a container, and freeze for 2 hours.

Two Chocolate Oatmeal Cookies

These cookies are a bite of heaven in your mouth.  The original name for these cookies was "I want to marry you cookies"  but I made they and well I am still not married so I figured I would change the name.  They are made a little differently then most cookies and in the beginning I was a little worried but in the end they came out perfect!  You melt the butter and then add lots of brown sugar which give the cookie a caramel flavored base.  Then with the oatmeal and both white chocolate chips and milk chocolate chips you get a delicious cookie.  The real kicker here is the hint of cinnamon.  My boss told me they taste like Christmas and she wants to have me make some for her Christmas party this year.  You cannot go wrong adding these cookies to your holiday baking list.

I Want To Marry You Cookies - Adapted from Cookingchanneltv.com
1 Cup Butter, unsalted
1 1/4 cups Dark Brown Sugar
1/2 Cup Sugar
1 Egg, room temperature is best
1 Egg Yolk, room temperature is best
1 Teaspoon Vanilla
2 Cups Flour
1 Cup Rolled Oats
1/2 Teaspoon Baking Soda
1/2 Teaspoon Salt
1/2 Teaspoon Cinnamon
3/4 Cup White Chocolate Chips
3/4 Cup Chocolate Chips

Directions:

1. In a medium saucepan, melt the butter over medium heat until melted. Remove from the heat.
2. Add the dark brown sugar and white sugar and stir until sugars are incorporated and smooth. Chill the mixture for 10 minutes or more.
3. Remove from the refrigerator and stir in the egg, egg yolk, and vanilla.
4. Add the flour, oats, baking soda, 1/2 teaspoon salt, and cinnamon and mix together.
5. Stir in the white chocolate chips and milk chocolate chips.  At this point it will look pretty oily, so I chilled the dough for the 30 minutes and then formed the balls and chilled a little more.  
6. Roll by hand into about 30 medium-size balls or use a cookie scoop, and place on a light-colored cookie sheet.
7. Chill for 30 minutes.
8. Preheat the oven to 325 degrees F. Remove the cookies from the refrigerator and bake for 12 to 15 minutes.

Chocolate Cake with Chocolate Buttercream

Its my cousin's birthday and every year my aunt calls me to make him a cake.  He loves chocolate so I search for a new super chocolaty recipe every year.  This year wins!  This cake is so moist and very rich!  I feel like I am cheating using a box mix, but of all the chocolate cake recipes I have tried, the box mix is always better and never disappoints.  Chocolate buttercream has been a challenge too.  I have found that most recipes are not very fudgey or are too sweet.  This recipe was perfectly chocolaty and a great consistency for the cake.  So stop your endless chocolate cake search like I have and try this recipe!  The best part is its super EASY!

It says "Happy Birthday" but its kinda hard to read...

Chocolate Cake - Adapted from kevinandamanda.com
1 Box Devils Food Cake Mix
1 4oz Box of Instant Chocolate Pudding
1 Cup Sour Cream
4 Eggs
1/2 Cup Canola Oil
1/2 Cup Water or Milk
For additional chocolate you can add chocolate chips to the batter

Chocolate Buttercream
1 Cup (2 Sticks) Butter, Unsalted and Room temp
5 1/2 Cups Powdered Sugar
1 1/2 Cup Unsweetened Cocoa Powder, sifted
1 Teaspoon Vanilla
2/3 Cup Milk

Directions:

1. For the cake, follow directions on box but with the listed ingredients.  Bake according to the box.  I did 2 - 8in pans and it was about 30 minutes each.
2. For the buttercream, cream the butter with the whisk attachment of your kitchen aid until light and fluffy.  Alternate adding the wet ingredients and the dry until everything is in the bowl.  Whip up until desired consistency, add more milk if needed.  
3. Frost you cake, and ENJOY!

Peanut Butter Chocolate Chip Cookies

I made these cookies for a client appreciation party and goodbye party for my boss at work.  We catered food from Corner Bakery and I made the desserts.  These cookies went faster then the sandwiches!  Everybody loved them.  They don't taste super peanut buttery, but they are delicious.

Peanut Butter Chocolate Chips Cookies - adapted from How Sweet Eats
Yield: makes about 18 cookies
Ingredients:
2 Cups Flour
1/2 Teaspoons Baking Soda
8 Tablespoons of Unsalted Butter, melted and cooled
6 Tablespoons of Creamy Peanut Butter, melted and cooled
1 Cup Brown Sugar
1/2 Cup Sugar
1 Egg + 1 Egg Yolk, at room temperature
2 Teaspoons Vanilla
1 1/2 Cups Chocolate Chips

Directions:

1. Preheat oven to 325 degrees F. 
2. Add butter and peanut butter to a microwave safe bowl, and heat in 30 second increments until melted. Let cool completely.
3. Mix the flour and baking soda in a bowl and set aside. 
4. In another bowl, mix the cooled butter/peanut butter and sugars until they are combined. Add the egg, egg yolk, and vanilla and stir until mixed. 
5. Gradually add flour and mix until a dough forms – it will look crumbly at first, but it will come together.  Fold in chocolate chips.
6. Scoop the dough with a cookie scoop or tablespoon measurement. Place on a baking sheet two inches apart and bake for 12-14 minutes or until the edges are slightly brown. The centers should be soft and puffy. Do not over bake. Let cool completely.
7. Enjoy!!

Guinness Brownies

Happy St. Patrick's Day!!

Here is a great easy recipe for a St. Patty's Day party!  The beer flavor is there, but very subtle.  Very festive if you are drinking Guinness today!

Guinness Brownies,  Adapted from Heatherchristo.com

Yield: makes 16 brownies

Ingredients:

6 oz dark semi-sweet chocolate pieces
1/2 cup, plus 1 Tbs butter, soft
1 1/2 cups sugar

1/3 cup Guinness Beer
1 eggs
2/3 cups flour
4 Tbs dark cocoa powder
6 oz semi sweet chocolate chips

Directions:

1. Preheat the oven to 350 degrees.
2. Take an 8x8 pan, and put a sheet of parchment paper down on the bottom of the pan. I then spray the top of the parchment, and the sides of the pan with non-stick baking spray.
3. Take the chopped chocolate and microwave it for 90 seconds.  Whisk the chocolate until very smooth. Set aside to cool.
4. In a large bowl, using an electric mixer, whip the butter and sugar until it is light and fluffy. Add the beer and beat until well combined.
5. Beat the eggs in one at a time, until they are completely mixed in, then slowly beat in the cooled melted chocolate.
6. Sift the flour and coco together, and then slowly add it to the batter, mixing in until it is just combined.
7. Add the chocolate chips, and mix until just combined.
8. Transfer the batter to the prepared pan, and spread evenly to the edges.
9. Bake the brownies at 350 degrees for 25-30 minutes or until a skewer comes out clean. Do not over bake!
10. When the brownies are finished, let them cool completely before cutting into them for the cleanest cut.
11. Enjoy responsibly!

S'mores Cookie Bars

Happy Super Bowl Sunday!! I hope everyone had a great party with lots of delicious food and treats!  I made these to bring to a friends super bowl party, and they were a huge hit!! How could you go wrong with all the S'mores ingredients packed into a cookie!?  Whats amazing is the graham cracker stays crispy on the bottom, and then if you cook the cookie part just right then it stays gooey, and you can really taste the marshmallow.   This is an All-American treat for an All-America day!! Enjoy!!!

S'mores Cookie Bars - Adapted from Lovintheoven.com

Yield: 32 Squares

Ingredients:
11 Tablespoons Unsalted Butter, softened
1 Cup Brown Sugar, packed
½ Cup Granulated Sugar
2 Large Eggs
1 Teaspoon Vanilla
1 Teaspoon Baking Soda
½ Teaspoon Salt
1/2 Teaspoon Cinnamon
2 ½ Cups Flour
1 Cup Semi-Sweet Chocolate Chips
1 Cup Mini Marshmallows
3 Regular sized Hershey’s bars, broken into pieces
1-2 Packages Graham Crackers, broken into squares

Directions:

1. Preheat the oven to 375 degrees. Line baking pans with parchment paper. I used one 11x17 pan and one 9x13 pan but you can really use any sized pans you want.
2. Lay out graham crackers side by side on the pans as close as possible (they should be touching).
3. Cream together the butter and both sugars. Add the eggs and vanilla.
4. Gradually mix in the dry ingredients: flour, baking soda, salt and cinnamon.
5. Fold in the chocolate chips and marshmallows. 
6. Chill dough in refrigerator for 1 hour.
7. Place rounded tablespoons of dough on graham crackers.
8. Bake for 5 minutes then remove from oven to press Hershey’s bar pieces on to the top. 
9. Bake for and additional 5 – 7 more minutes or until dough is beginning to turn golden brown at the edges. 
10. Make sure cookies are completely cool before cutting, otherwise you'll end up with a doughy mess!
11. Enjoy!!

Thin and Crispy Chocolate Chip Cookies

Happy New Year, two weeks late.  I have been really busy with work and I have been baking, just not posting.  I made delicious brownies last week and chocolate cupcakes another day.  But today is a special birthday post for my good friend Pepper.  He is 35 today and he requested these cookies.  I cut this recipe in 1/3 and they turned out great.  They are very crispy and almost carmel like on the outsides but the insides are very soft and buttery.  They don't look very pretty, but its the taste that counts!! Overall a very delicious cookies and I will be making these again!!

Happy Birthday Pepper!!

Thin and Crispy Chocolate Chip Cookies - Foodnetwork.com
Yield: 10 Large Cookies

Ingredients:
2/3 Cup Packed Light Brown Sugar
1 Stick Unsalted Butter, room temperature
1/2 Cup Sugar
1 Eggs
1 Teaspoon Vanilla
3/4 Cup Flour
1/2 Teaspoon Salt
1/4 Teaspoon Baking Soda
6 oz Dark Chocolate or Chocolate Chips

Directions:

1. In a stand mixer, cream the brown sugar, butter and granulated sugar until pale and fluffy, about 5 minutes. Add the eggs one at a time until well incorporated. Mix in the vanilla.
2. In a separate bowl, whisk the flour, salt and baking soda and add to the butter mixture. Mix on low until the flour mixture is incorporated, and then mix in the chocolate chips.
3. Scoop out the dough onto the prepared cookie sheet and freeze for an hour. The cookies will spread, so limit 4 cookies for each cookie sheet to give ample room. ( I just scooped about 1/4 cup size balls and put them on a plate in the freezer and cooked 4 at a time.  They really do spread so use the biggest cookie sheet you have!  Also I used an airbake pan and i still used the parchment paper...)
4. Preheat the oven to 375 degrees F. Line cookie sheets with parchment paper.
5. Bake until golden brown, 13 to 15 minutes, rotating the trays halfway through. Remove from the oven and cool. Remove the cookies with a flat spatula to prevent breaking.
6. Let them cool completely, I thought they tasted better the next day. 
7. Enjoy!!

Oreo Cake

It was my boyfriends 25th birthday yesterday so I made him OREO Cake.  His favorite is white cake with store bought chocolate frosting, but I had to get more creative then that so I made Oreo Cake!  I got too busy today to make the cake from scratch so I gave in and used box mix, it happens to the best of us sometimes.  I wanted to make sure that there was at least one thing he asked for in the cake so I bought the chocolate frosting at the store for the middle of the cake and put the Oreo buttercream on the outside.  I had a really hard time spreading the chunky frosting round the cake but it turned out okay.  I used the left over Oreos to surround the outside of the cake, because why not.   This was a huge hit with my boyfriend and his friends, very chocolaty though so be sure to serve a glass of milk with every slice of cake.  Enjoy!

Happy Birthday Joe!!

Oreo Cake - Adapted from My Baking Addiction

Yield: 2 Layer 8 Inch Cake

Cake Ingredients:
1 (18.25 ounce) Package Devil’s Food Cake Mix
1 (5.9 ounce) Package Instant Chocolate Pudding Mix (I used 2 small packages which was about 2.5 oz)
1 Teaspoon Salt
2 Teaspoons Vanilla
1 Cup Sour Cream
1 Cup Vegetable Oil
4 Eggs
1/2 Cup Warm Water - I think I forgot this in my rush to get the cakes in the oven!
2 Cups Semisweet Chocolate Chips - I dont think you need this much extra chocolate....

Directions:

1. Preheat oven to 350 degrees F. Grease (2) 8 or 9 inch round cake pans thoroughly.
2. In a large bowl, mix together the cake and pudding mix, salt vanilla, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and divide batter into the prepared pans.
3.  Bake for 25-35 minutes, rotating pans half way through baking the baking time. Bake until the top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake for at least 30 minutes before inverting. Allow cake to cool completely on wire rack.

Oreo Buttercream
Ingredients:
2 Stick Unsalted Butter – room temperature
1 Tablespoon Vanilla
1 1/2 Pounds Powdered Sugar
3-4 Tablespoons Very Cold Milk
25 Oreo cookies chopped - or they will chop themselves if you put them in the mixer and turn up the speed!

Directions

1. Cream the butters in the bowl of a Kitchen Aid mixer with the whisk attachment. Add the vanilla extract and combine well.
2. Begin adding in the sugar and mixing thoroughly after each addition. After all of the sugar has been added and mixed thoroughly, begin adding the very cold milk… one tablespoon at a time, combining well after each addition until you reach the desired consistency.
3. Add the Oreo Cookies and mix until light and fluffy.
4. Frost your cooled cake layers and decorate.
5. Enjoy!!

Espresso Chocolate Chip Cookies

Espresso in a cookie is always a good idea!  Espresso in a chocolate chip cookies is a life changing idea!!  These cookies were so good, everybody loved them!  I made these to share with all the volunteers at a Working Wardrobes event that was this weekend.  I had to work, so I wasn't able to volunteer this year but I always make sure to make a treat to share with everyone.  The event is a long day and lots of work, so I figured everyone could use a little pick-me-up!!   Its hard to see the espresso in the cookies, but the taste is there.  They smell amazing too.  Its like drinking a latte and eating a cookie at the same time.  You MUST try these if you are a coffee lover...

Espresso Chocolate Chip Cookies - Adapted from  Foodnetwork.com

Yield: 2-3 Dozen

Ingredients
1/2 Cup (1 stick) Unsalted Butter, softened
1 Cup Light Brown Sugar
3 Tablespoons Sugar
1 Egg
2 Teaspoons Vanilla
1 3/4 Cups Flour
1/2 Teaspoon Baking Powder
1/2 Teaspoon Baking Soda
1/2 Teaspoon Salt
2 Teaspoons Instant Espresso Coffee Powder (I used Starbucks VIA, Caramel flavor)
1 1/2 Cups Semisweet Chocolate Chips

Directions:

1. Preheat oven to 300.
2. Cream the butter with the sugars using an electric mixer on medium speed until fluffy, approximately 30 seconds. Beat in the egg and the vanilla extract for another 30 seconds.
3. In a mixing bowl, sift together the dry ingredients and beat into the butter mixture at low speed for about 15 seconds. Stir in the espresso coffee powder and chocolate chips.
4. Using a 1-ounce scoop or a 2-tablespoon measure, drop cookie dough onto a prepared cookie sheet about 3 inches apart.  Bake for about 20 minutes or until lightly browned around the edges. Bake a little longer for a crispier cookie.
5. Serve warm with a glass of milk or Coffee! 
6. Enjoy!!

Cowboy Cookies

My favorite cowboy will be getting some cowboy cookies on his door step for his birthday.   I have a top secret recipe that is similar to this one, that everyone loves, especially the birthday boy.  But I wanted to make something new, and something I could post on my blog.  I deliberated for hours this morning trying to figure out what to make and which recipe to use.  I am very glad I choose this one because these cookies are amazing!  The dough is dark from all the cinnamon and I love that!  These will be a big hit at any event!!

Happy Birthday Lukas!!

This recipe makes a lot of cookies!

Cowboy Cookies - Adapted from Brown Eyed Baker

Yield: 4 Dozen Big Cookies - This recipe is 2/3 of the original recipe...

Ingredients:

2 Cups Flour

2 Teaspoons Baking Soda

2 Teaspoons Baking Powder

2 Teaspoons Cinnamon

2/3 Teaspoon Salt, I just eye-balled it...

2 Sticks Unsalted Butter, room temperature

1 Cup Sugar

1 Cup Brown Sugar

2 Eggs

2 Teaspoons Vanilla

2 Cups Chocolate Chips

2 Cups Old Fashion Rolled Oats

1 1/3 Cup Shredded Coconut, Sweetened or Unsweetened is fine

1 1/2 Cup Pecans, Chopped

Directions:

1. Preheat oven to 350.  Prepare baking sheet.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt; set aside.
3. In a large mixing bowl, or the bowl of your Kitchen Aid mixer with the paddle attachment, beat the butter on medium speed until smooth and creamy, about 2 minutes. Gradually beat in the sugars and continue to beat until light and fluffy, scraping the bowl as necessary, about 3 minutes. Add the eggs one at a time, beating well after each addition. Beat in the vanilla extract. 
4. Reduce the mixer speed to low and gradually add the flour mixture, mixing until just combined. 
5. With a wooden spoon or large rubber spatula stir in the chocolate chips, oats, coconut and pecans. I continued to use my mixer and it was very full, almost over flowing.  
6. For each cookie, scoop a heaping tablespoon of dough onto the baking sheets, spacing them about 2 inches apart. Bake until the edges are set but the middles still look light and puffy, about 10-13 minutes, rotating the sheets halfway through. Cool cookies on the baking sheets.
7. Enjoy!!

Peanut Butter Cup Brownies

So lately there have been lots of posts for brownies that have peanut butter cups in them.  I, of course, wanted to make them too.  I went out and bought a bag of the Mini Reece's Peanut Butter Cups a few weeks ago, but just finally had a chance to make them.  Its been a busy week with work, and my birthday.  My boyfriend and I took a little vacation/ road trip to Sedona, Az.  It was amazingly beautiful and we had a great time hiking, wine tasting, and eating the local cuisine.  We tired Cactus Fries; they were interesting... But anyway, back to the baking.  I wanted to find a good brownie recipe to add the peanut butter cups too. I think I found the perfect recipe from Alton Brown.  He makes a Cocoa Brownie that is unlike any other brownie I have ever tired.  The texture is different and its super chocolaty.  The method for making these is unique, you use a Kitchen Aid with the whisk attachment and you beat the eggs first.  Kinda different.  And there is brown sugar in these brownies, also unusual.  But all I can say about these is they are AMAZING.  I poured half the batter in the pan, then sprinkled a whole bag of Reece's Minis and 2 handfuls of chocolate chips, then poured on the other half of the batter.  If you don't want to add the peanut butter cups, I would still recommend these as a plain brownie.  YUM!

Me at the top of Doe Mesa, Sedona, Az

Cocoa Brownies with Peanut Butter Cups - Adapted from Food Network-Alton Brown

Yield: 24 Brownie squares

Ingredients:
4 Eggs
1 Cup Sugar, sifted
1 Cup Brown Sugar, sifted - I had a real hard time sifting brown sugar, I would not recommend it!
1 Cup Melted Butter
1 1/4 Cups Cocoa, sifted
2 Teaspoons Vanilla
1/2 Cup Flour, sifted
1/2 Teaspoon Salt

1 Bag of Mini Reece's Peanut Butter Cups, 8oz

1/2 Cup Semisweet Chocolate Chips

Directions:

1. Preheat the oven to 300. Butter or grease an 8-inch square pan.
2. In a mixer fitted with a whisk attachment, beat the eggs at medium speed until fluffy and light yellow. Add both sugars. 
3. Add remaining ingredients, and mix to combine.
4. Pour 1/2 the batter into a greased 8-inch square pan then add a bag of mini peanut butter cups and some chocolate chips.  Add the rest of the batter on top.
5. Bake for 45-50 minutes. Check for doneness with the tried-and-true toothpick method: a toothpick inserted into the center of the pan should come out clean. When it's done, remove to a rack to cool. Resist the temptation to cut into it until it's mostly cool.
6. Enjoy!!

Nutella Chocolate Chip Cookies

So today I went to Costco and bought the double jar of Nutella!  Best purchase ever... And with this purchase I needed to bake.  I found a recipe for Nutella Chocolate Chip Cookies but scanned a few for the right one.  I wanted to find the recipe with the most Nutella in it.  I found this recipe on Lovin From the Oven, one of my favorite baking blogs, and decided to give it a go.  Needless to say, these cookies are amazing!  They are super chocolaty and delicious.  My favorite part about this recipe is that it has cinnamon in it, one of my favorite ingredients.  I am working on stocking up the freezer with cookies for this weekend when I get to see all my boys!  They will be in town from all over the States, and one from Argentina.  So that means time to bake, bake, bake.  This is just the first of this weeks baking escapade.   Its also my aunts birthday at the end of the week so I will be making cupcakes later.  If you have any suggestions, let me know!  

Nutella Chocolate Chip Cookies - Adapted from Lovin From The Oven
Yield: 3 Dozen
Ingredients:
1 1/3 Cup Flour
1 Tablespoon Unsweetened Cocoa
1/2 Teaspoon Cinnamon
1/4 Teaspoon Baking Powder
1/4 Teaspoon Baking Soda
1/2 Teaspoon Salt
1 Stick of Butter, unsalted and room temperature
2/3 Cup Sugar
1/3 Cup Light Brown Sugar
2/3 Cup Nutella, a chocolate hazelnut spread
1/2 Teaspoon Vanilla
1 Egg
1 Cup Semisweet Chocolate Chips


Directions:

1. Mix together flour, cocoa, cinnamon, baking powder, baking soda and salt. Set aside dry ingredients.
2. In the bowl of your electric mixer with the paddle attachment, cream together butter, granulated sugar and brown sugar until light and fluffy. 
3. Mix in Nutella and vanilla extract. Mix in egg.
4. Add flour mixture and mix until just incorporated. Add chocolate chips and mix.
5. Chill for at least 1 hour.
6. Preheat oven to 350.  Drop tablespoons of dough 2 inches apart onto baking sheets. Bake for about 10-12 minutes until the edges look set. Cool on baking sheet for 5 minutes then move to cooling racks.
7. Enjoy!