Don’t Miss a Thing!

Subscribe via email to receive the latest recipes in your inbox!

Lynsey Lou's

Enjoying Life One Bite at a Time!

Chocolate

Snickers Magic Bars

by 1 Comment

What is your favorite candy bar?  My favorite tends to vary with my mood.  I have a handful of favorite candy bars; so depending on the day and my mood I could name off one of three: Take 5, Almond Joy, or Snickers.  That’s not to say that there’s not an occasional Hershey’s bar, Milky Way Midnight or Butterfinger thrown in the mix every now and then.

Have you ever had one of those days where you wanted a specific type of candy bar but you also wanted some other type of dessert as well?  One of those days where having just one or the other won’t cut it?  The only way that craving will be satisfied is if you have both of those sweets; and bonus points if those two separate items can be combined to form one mega dessert that will completely, 110% fulfill that craving.  Well folks, you guessed it!  I had one of those days.  One of those days where I wanted a Snickers bar but I also wanted to bake.  Decisions decisions.  Eat a candy bar or bake?

And then these bars were born.  Why not make something involving Snickers.  Then it hit me instantly; Snickers Magic Bars.  Perfect!  They are sweet, salty, gooey, chocolatey, crunchy and chewy all in one.  The perfect combination to quench my craving.  Plus they are bars.  I love bars because they are effortless to assemble and they can be ready to enjoy in no time.  I not only used an actual Snickers candy bar in this recipe; but I also amped up that wonderful Snickers flavor by adding dry roasted peanuts, homemade caramel, caramel candies and chocolate chips.  How good does that sound?  In my book it sounds pretty darn tasty.  And let me tell you, it was oh-so -good.  We loved them.  The caramel was melted and gooey, the peanuts added the perfect amount of crunch, and the chocolate chips just melted into pure chocolate perfection.  These would be perfect to enjoy at you next cookout, gathering or even if your just craving something with a little bit of sweet and salt.    

Snickers Magic Bars

Ingredients:

1 1/4 Cups graham cracker crumbs
4 Tbsp unsalted butter, melted
1 Can sweetened condensed milk
2 Tbsp caramel sauce, homemade or store bought
3/4 Cup caramel candies; unwrapped and cut in fourths
1 1/4 Cups chocolate chip
1/3 Cup dry roasted peanuts, roughly chopped
1 Snickers bar, roughly chopped and chilled

Directions:

Preheat oven to 350.  Line a 9×13 pan with parchment paper and set aside.

Combine graham cracker crumbs and melted butter and stir to combine.  Press the mixture evenly along the bottom of the prepared pan.  Pour the can of sweetened condensed milk over the cracker layer and spread to evenly coat.  Evenly sprinkle the chocolate chips, chilled Snickers pieces, peanuts and caramel candies over the condensed milk.  Drizzle with caramel sauce.

Place the bars in the oven and bake for 30-35 minutes.  Remove from oven and allow to cool completely, cut and store in an airtight container.

Recipe source: inspired by the original Magic Bars

SRC: 3 Ingredient Ice Cream-With Brownies and Caramel

by 7 Comments

Today is another reveal day for the secret recipe club.  This is only my third round, but I thoroughly look forward to every month’s blog assignment.  I am constantly introduced to new blogs that are packed full of recipes that look and sound absolutely amazing.  This month I was given Kelli’s blog, Ambition’s Kitchen.  This actually wasn’t the first time for me to come across her blog; Kelli had my blog for a previous round and I was captivated by her blog, pictures, and recipes.  While looking through her blog last time I found quite a few recipes that I knew I needed to make, and she’s kept the delicious recipes coming.  Let me just start by saying Kelli sounds like a woman after my own heart; she’s all about family and delicious food.

This recipe actually wasn’t the one I had originally planned on making for the reveal day, but when she posted it the other day I knew I had to make it, and sooner rather than later.  See, I’ve kind of been on an ice cream kick; and not just any ice cream kick, a kick that involved delicious ice cream that was packed full of brownie pieces.  But the brownie had to be perfect; not too dry, not too cake-y, but perfectly chocolatey, gooey and rich.  And if they had a good caramel sauce that could be added, that would be a total bonus.  So, you see with all those stipulations I knew that I would be hard put to find a place that would be able to present me with a dessert that not only would quench but completely satisfy my craving.

Well, this ice cream was not only delicious but the perfect canvas to add any type of candy or dessert that you like to make the ice cream of your dreams.  I loved this ice cream for various reasons; first of all it’s good.  But how could cream, vanilla and condensed milk be bad?  Those ingredients bring me to my second reason I love this; it’s only 3 ingredients; yes 3!  All of which I have on had at all times…which that could be a good thing or bad thing…I’ll just stick with it being a good thing though!  It’s incredibly easy to put together; there’s no boiling or precooking a custard base before it goes in the ice cream maker.  Just pour all the ingredients in the maker, turn it on and walk away.  After it churns, put it in the freezer, allow it to set and then you have the perfect, easy homemade ice cream!  Another perk, you can customize it according to your taste; the add-in options are endless!

Thanks again for this easy and oh-so-good ice cream, Kelli!  My and my family love it.

3 Ingredient Ice Cream
(AKA-the most dangerous ice cream ever)

Ingredients:

2 Cups heavy whipping cream
1 Can sweetened condensed milk
1 Tsp vanilla

Add-ins, if desired

Directions:

For ice cream maker-
Place all ingredients in a large bowl and mix to thoroughly combine.  Pour into ice cream maker and churn according to machine directions.  Combine the add-ins, if desired, to your ice cream and stir to combine.  Transfer ice cream to a well-sealed container and place in freezer.

Without an ice cream maker-
Place heavy whipping cream in a large bowl and whip until stiff peaks form.  Add condensed milk and vanilla and fold in to combine.  Add you add-ins, place in well-sealed container and freeze for at least 6 hours then serve!

Recipe source: Ambition’s Kitchen

Thick and Chocolatey Brownies

by 1 Comment

It’s no mystery how I feel about chocolate.  To say I love it would be an understatement, at the least.  Now, you probably also know how I feel about brownies and that my favorite type of brownies are those ooey, gooey, chocolatey, stick-to-your-teeth kind.  If you need to read an in-depth recap of my love and fondness of this type of brownie, here it is.  Now, if you just want to move onto the good stuff I promise I won’t deter you much longer.

These brownies were ooey and gooey like my fudgy brownies.  The difference between these brownies and the others is that these brownies are quite a bit thicker.  I’m talking a very hearty brownie.  And if the thickness of these brownies isn’t enough for you; they are full of chocolate.  We’re not talking about using only baking chocolate or cocoa powder; we’re talking chocolate on two different levels.  This brownie starts out with with a cocoa powder base and once the brownie batter is made a hefty helping of semi-sweet chocolate morsels are then added to the rich chocolatey batter.  Pop these bad boys in the oven, bake to perfection then enjoy the richest, most ooey gooey, chocolatey brownie that you have ever sunk your teeth into.  This brownie is not one for the faint of heart.  So be forwarned before you take on this monster of a brownie!  I recommend enjoying warm from the oven with an extra cold glass of milk.

If this isn’t enough of a treat for you, check back here on Monday.  I’ve got the perfect concontion for you that utilizes these bad boys in a dessert that will be perfect to beat the heat at your Memorial Day festivities! 

Thick and Chocolatey Brownies

Ingredients:

1 Cup (2 sticks) unsalted butter, room temperature
2 1/4 Cups sugar
1 1/4 Cups cocoa powder
1 Tsp sea salt, plus more for sprinkling over the top (optional)
1 Tsp baking powder
1 Tsp espresso powder
1 Tbsp vanilla
4 Large eggs
1 1/2 Cups all-purpose flour
2 Cups semi-sweet chocolate chips
Powdered sugar, for dusting (optional)

Directions:

Preheat oven to 350.  Line a 9X13 pan with parchment paper, lightly spray with non-stick cooking spray and set aside.

Place a small saucepan over low heat.  Place butter in the pan and allow to melt.  Keeping the butter over the heat, add the sugar and allow to cook for 1-2 minutes, but do not allow mixture to come to a boil.  Pour the mixture into a large bowl, or the bowl of an electric mixer, and beat in cocoa powder, salt, baking powder, espresso powder, vanilla and eggs until combined.  Add the flour and stir until well combined.  Add the chocolate chips and stir to incorporate. 

Pour the batter into the prepared pan.  Sprinkle the top with addition sea salt, if desired.  Place in oven and bake for 30 minutes, or until toothpick inserted in center comes out clean.  Remove from oven and allow to cool slightly before serving. 

Recipe source: Buns in my Oven

Devil’s Food Cake with Chocolate Frosting

by 3 Comments

Putting it quite simply, this cake is a chocoholic’s dream come true.  Devil’s Food Cake, where have you been all my life?  I’ve tried various chocolate cake/cupcake recipes and none have compared to the pure chocolate goodness that is devil’s food cake.  Don’t get me wrong, they’ve all been good.  I mean, they were chocolate, of course.  But this cake trumps them all, if I do say so.
Warning!  This cake isn’t for the faint of heart.  It’s a rich, moist cake that is packed with an intense chocolate flavor.  The cake alone is enough to impress.  It’s honestly one of the most moist cakes I’ve ever had.  The addition of coffee in this cake really helps to intensify the chocolate flavor, and really takes it to a whole new level.  The cake is then topped with a rich, fluffy, buttery frosting that is out of this world.  I had to excersize complete selfcontrol, because I could have eaten the whole bowl of frosting.  I’m talking sitting on the couch with a spoon, frosting and cold glass of milk and let me be.  But, I managed to restrain myself and frost the cake instead!

I honestly think I’ve found my “go to” chocolate cake recipe.  I can’t wait to make this again.  I’m literally searching for any excuse whatsoever to make this cake again.  Yes, it was that good!  So, if you’re anything like me and could subsist on chocolate alone, these are for you.  I loved it and I know you will too!

 
 I’m not quite sure who enjoyed it more, me or Tucker!

Devil’s Food Cake

Directions:

For the cake-
1 Cup boiling water
3/4 Cup good quality unsweetend cocoa powder
1 3/4 Cup all-purpose flour
1 1/2 Tsp baking soda
1/2 Tsp sea salt
2 Cups granulated sugar
1 1/4 Sticks (10 Tbsp) unsalted butter, room temperature
3 Eggs, room temperature
1 Tsp vanilla
3/4 Cup buttermilk
1/2 Cup strong coffee

For the frosting-
3 3/4 Cups confectioners sugar
1 Cup good quality, unsweetened cocoa powder
1 Stick (8Tbsp) unsalted butter, room temperature
1 Tsp vanilla
1/2-1 Cup heavy cream, as needed

Directions:

For the cake-

Preheat oven to 350. 

Spray two 8-inch cake pans with non-stick cooking spray.  Place parchment paper in the bottom of each pan then flour the pan.  Set aside.

In a heat safe bowl combine the boiling water and cocoa and whisk until smooth.  Set aside and allow cool completely.

Combine flour, baking soda and sea salt and sift into a medium bowl and set aside.

Place the butter in the bowl of a mixer.  Turn mixer on medium and beat butter utnil creamy, about 2 minutes.  Add the the sugar, cream butter and sugar together until light and fluffy; an additional 2-3 minutes.  Add eggs, one at a time, beating well after each addition.  Add the vanilla and beat until incorporated.  Add the cooled chocolate and mix until just combined.

Reduce the mixing speed to low.  Add the dry ingredients in 3 additions, alternating with the wet ingredients and ending with the dry ingredients.  Mix well after each addition, stopping occassionally to scrape down the sides.  Once the batter is smooth, remove bowl from the mixer.  Pour equal amounts of batter into prepared pans.

Place cakes in preheated oven and bake for 35-40 minutes, until edges begin to pull away from the sides of the pan and the middle is set.  Once completely baked, remove from oven and allow to cool in pans for about 15 minutes.  Remove cakes from pans and transfer to wire cooling racks and allow to cool completely.

For the frosting-

In a bowl of an electric mixer, sift together the confectioners sugar and cocoa powder.  Add the butter to the mixture, turn mixer on low and mix until crumbly.  Add vanilla and beat until incorporated.  Gradually beat in the heavy cream, adding just enough to make the frosting a spreadable consistency.

To assemble-

Place a tablespoon of frosting in the center of the serving platter or cake board then place 1 cake layer on the prepared platter or board.  Place a generous amount of frosting on the top of the cake layer, about 1/2 cup, and spread evenly across the top of the cake.  Place the second layer, top side down, on top of the frosted cake.  Spread the remaining frosting over the top and sides of the cake. 

Recipe source: adapted from Williams-Sonoma

Fudgy Brownies

by 2 Comments

Let’s talk brownies for a second, shall we?  What type of brownie person are you?  Do you enjoy brownies that are more cake-like?  Or do you prefer brownies that are ooey, gooey, fudgy and chewy?  I am a fudgy brownie girl, myself.  I love sinking my teeth into a fresh-from-the-oven, chewy brownie.  There is just something about it that is so deliciously satisfying.  The brownie is warm, gooey, fudgy, and full of rich chocolate goodness.  Is there really anything better?

So, I know what type of brownie person I am, what about you?  If you answered fudgy, then this is the brownie for you!  This recipe has been my “go to” recipe for quite a few years now.  Every time I get a craving for a chocolate, fudgy brownie I make a batch of these and my craving is soon quenched.  This recipe is so easy to put together and consists of ingredients that are staples in most pantries; making this dessert dangerous on multiple levels!  These brownies are perfect fresh from the oven; but you can also add vanilla ice cream, fudgy, caramel, nuts or a variety of other toppings to jazz it up a bit.  Now that I’ve finished telling you about these brownies and just how good they are, I need to go whip up a batch myself…because I am now craving them!   

Fudgy Brownies

Ingredients:

1/2 Cup (1 stick) unsalted butter, room temperature
2 Oz unsweetened baking chocolate, roughly chopped
1 Oz bittersweet baking chocolate, roughly chopped
2 Eggs
1 Tsp vanilla
1 Cup sugar
1/3 Cup all-purpose flour
1/4 Cup heath bits
1/4 Tsp sea salt

Directions:

Preaheat oven to 350.  Spray an 8×8 pan with non-stick cooking spray and set aside.

Place butter and both chocolates in a saucepan and place over low heat.  Stirring the chocolate and butter until melted, to prevent burning.  Once the ingredients have melted remove the chocolate mixture from the heat.  Add the sugar and stir until combined.  Add the vanilla and stir to combine.  Add the eggs and mix.  Stir in the flour, heath bits and salt and stir until incorporated.

Pour the batter into the prepare pan. Place in preheated oven and bake for 30-35 minutes, until edges are slightly pulling away from the sides and the center is set. Allow to cool before cutting.  Store in an airtight container.

Recipe source: A Lynsey original

Monster Magic Cookie Bars

by 5 Comments

So we’ve all heard of the classic dessert known as Magic Bars.  You know, the bars with a graham cracker crust that’s topped by condensed milk, chocolate chips, chopped nuts and coconut?  Yes, you know know what I’m talking about.  Well, as much as I love this classic, I have a deliciously rich new spin to share with you.
I now present you with Monster Magic Bars.  In my mind, these are what would come about if Monster Cookies (or kitchen sink cookies) met Magic bars and they had babies.  Brightly colored, rich, chocolatey, sweet babies.  Pure heaven in a bar.  This dessert has a little bit of everything, so it’s sure to fit any taste.  Plus it’s somewhat healthy too; I mean it does have oats.  Oats are a healthy breakfast food; therefore making this dessert both healthy and a perfeclty realistic option for breakfast!  Haha.  I’m just kidding.  Maybe.  No, really.  Just kidding. 

These bars are delicious and incredibly easy to put together, making this the perfect dessert for any occassion.  Something else I love about these bars is that they are easily customizable for any taste.  The original, classic magic bars consist of a few simple ingredients that combine to make one delicious dessert.  This recipe starts with the same graham cracker base, topped by condensed milk and then a plethora of toppings from candy, to oats, to peanut butter.  There are so many flavors and textures going on in this dessert; sweet, salty, crunchy, and chewy.  This bar has it all.  As you can see, the topping options are endless.  I already have a few other flavor combos that I can’t wait to try!   

Monster Magic Cookie Bars

Ingredients:

1 1/4 Cups (about 9 full crackers) graham cracker crumbs
4 Tbsp butter
1 Can sweetened condensed milk
3/4 Cups quick cooking oats
3/4 Cups M&M’s
3/4 Cups chocolate chips
1/2 Cup sweetened, shredded coconut
1/4 Cup creamy peanut butter

Directions:

Preheat oven to 350. 

Line a 9×13 pan with parchment paper and set aside.

Place butter into a microwave safe bowl, place in microwave and heat to melt.  Add the cracker crumbs and stir until completely combined.  Pour the crumb mixture into the prepared baking pan.  Using your hands, spread the crumbs evenly over the bottom and press to pack down. 

Place the peanut butter in a heat safe bowl and microwave until the consistency is runny, and easily drizzled, about 15-25 seconds.

Meanwhile, pour the condensed milk over the packed cracker crumbs.  Spread to form an even layer.  Sprinkle the oats, m&m’s, chocolate chips, and coconut over the condensed milk.  Drizzle the softened peanut butter over the chocolate and candy mixture.  Place the bars in the preheated oven and bake for 30 minutes, until browned and edges are pulling away from the sides.

Remove bars from oven and allow to cool in the pan for 5-10 minutes.  Tightly grab the excess parchment paper and remove the bars from the pan.  Allow to cool completely, cut and serve.

Recipe source: slightly adapted from Something Swanky  

Soft Banana, Peanut Butter, Chocolate Chip Cookies

by 4 Comments

Whew!  That’s a mouth full.  With such a long name these cookies have to deliver on taste.  And I guarantee they do!  They are light, fluffy, thick and chewy.  The texture is almost cake-like.  If you like cake-y cookies, these are for you.  They are packed full of flavor witht he mixture of bananas, peanut butter and chocolate chips.  I mean, with these flavor combinations you honestly can’t go wrong.  These cookies are actually almost healthy.  At least, that’s what I’m telling myself!  Why is it healthy, you ask?  Well, silly, because it includes bananas.  Bananas are good for you.  Bananas are in this cookie, therefore making this cookie good for you!  Right?  Sounds like a good theory, doesn’t it?  (It’s kind of like that mindset of ordering a double cheeseburger, extra large fries and a large Diet Coke…because the Diet Coke cancels out all of the bad stuff)  

These cookies are a cinch to throw together, coming together in no time at all.  I, personally love the combination of chocolate and peanut butter.  Chocolate and bananas. Bananas and peanut butter.  So combining those three loves together to make one super flavorful cookie seemed like a no-brainer.  They are also the perfect way to use up some of those bananas that are on the verge of having to be thrown out.  You know, those bananas that you buy intending to eat with your morning cereal that you just didn’t get around to eating because you woke up late and were too busy running around like a mad person trying to get to work on time just to let them get incredibly ripe so you can make a delicious banana dessert with their mushy gooeyness!  Yes, use those bananas to make these cookies.  You will have a soft, delicious cookie in no time. 

Be sure to try one or two…maybe three of these straight from the oven.  They are delicious…and you have to test them before you share them, right?  It’s only the right thing to do!  They were a hit with everyone I shared them with.  Even my own, little cookie monster loved them! 


Soft Banana, Peanut Butter, Chocolate Chip Cookies

Ingredients:

2 3/4 Cups flour
1/2 Tsp baking soda
1 Tsp baking powder
1 Tsp salt
1 Cup brown sugar
1/2 Cup granulated sugar
6 Tbsp unsalted butter, room temperature
8 Tbsp (1/2 cup) creamy peanut butter
2 Eggs
2 Bananas
1 1/2 Cups chocolate chips

Directions:

Preheat oven to 350.  Line a baking sheet with a silicone baking mat and set aside.

In a medium bowl sift together the flour, baking soda, baking powder, and salt and set aside. 

Place bananas in a bowl and mash to with a fork. Set aside.

Place the butter, peanut butter, brown sugar and granulated sugar in a mixing bowl and cream on medium until fluffy, about 2-3 minutes.  Add the eggs, one at a time, mixing well after each addition.  Reduce mixing speed to low and slowly add the flour to the peanut butter mixture and mix to incorporate.  Add the mashed bananas and mix to combine.  Remove bowl from mixer and fold the chocolate chips into the mixture, using hands if you need to.

Using a 1/4 cup scoop the cookie dough and roll into balls.  Pull the in half.  Place rough side (inside of the ball) face down on the cookie sheet, then stack the other half on top, with the rough side facing up.  Repeat process with remaining dough.  Place in oven and bake until golden brown, about 13-15 minutes.  Remove from oven and allow to cool on cookie sheet for 5 minutes, then remove to a cooling rack to allow to cool completely. 

Recipe source: A Lynsey Original, cookie/baking technique How Sweet It Is

Soft Giant M&M Cookies

by 2 Comments

These have to be one of the simplest, yet most delicious cookies I’ve made.  These cookies are gooey, chewy, and incredidbly massive.  And dare I say, one of the best things you’ve ever sunk your teeth into!  Yes, those are some strong words but I promise I have the proof to back them up.

I love cookies of all shapes and sizes but giant cookies are just so much fun.  There’s just something about a massively large cookie that makes me giddy, and feel kind of child-like.  Add some classic candy in the batter and be instantly transported to your childhood.  Another thing about this cookie that transports me is getting my hands dirty and playing with my food.  I remember when I was younger I would get up on the counter and help my mom and dad bake a batch of cookies.  While they would insist on using the mixer to combine the ingredients, I just had to sink my hands in the batter and incorporate the ingredients.  I mean come one, which is better using a mixer and getting down and dirty with some delicious cookie batter?  Getting your hands dirty, of course!

If getting your hands dirty doesn’t do it for you, then maybe making a cookie that is gigantic and full of flavor will.  Unlike most cookies that are large, this cookies do not get crunchy and hard through the longer cooking process.  Since these cookies are larger, they do require a longer cooking time but they keep that same chewy texture and consistency that you expect and get from smaller (normal size) cookies. 

The process used in this cookie differs slightly from traditional recipes in a few ways.  First of all, the use of a mixer is not needed.  All you need is a large bowl and a whisk (or fork) and the occasional use of your hands for kneading (don’t let that word scare you…we’re not making bread).  Second, the butter is completely melted before starting the mixing process.  Most batter start out with butter at room temperature and then a creaming process.  And the third, and probably most unique difference, has to be the process that takes place before baking; forming a dough ball (not the unusual part) and then “ripping” the ball apart and stacking one half no top of the other (the unusual part).  I’m not sure why this makes such a difference, but it does and it’s wornderful.  This helps to create the most perfect, fluffy and chewy cookie you’ve ever put in your mouth.

I can’t wait to try this process with other recipes.  This basic recipe is the perfect base for any mix-ins your heart desires.  I think I have now found my “go to” cookie recipe…and process.  So go ahead, go into your kitchen and get a big bowl and whisk and make these cookies.  Even get your hands dirty a little bit and feel like a kid again…if only for a few minutes!  You deserve it…and have fun.    

Giant Soft M&M Cookies

Ingredients:

2 Cups + 2 Tbsp all-purpose flour
1/2 Tsp baking soda
1 Tsp sea salt
1 1/2 Sticks (12 Tbsp) unsalted butter
1 Cup brown sugar
1/2 Cup granulated sugar
1 Egg, room temperature
1 Egg yolk, room temperature
2 Tsp vanilla extract
1 3/4 Cups M&M’s (or 1 cup mini M&M’s), or any candy of your choice

Directions:

Preheat oven to 325.  Line a baking sheet with silicone mat or parchment paper, set aside.

Place butter in a microwave safe bowl, place in microwave and melt.  Set aside and allow to cool.

Sift together the flour, baking soda and salt in a medium bowl and set aside. 

Place the granulated sugar and brown sugar in the bowl with the melted butter, using a whisk (or fork) stir vigorously to combine.  Add the egg, egg yolk and vanilla to the mixture and whisk together.  Gradually add the flour mixture to the butter mixture and stir to combine.  (The mixture will look crumbly at first, continue to stir and it will come toether)  Use your hands to combine the ingredients, if needed (Plus it’s just kind of funny getting your hands dirty!)  Gently fold in the candies, until evenly incorporated.

Divide the dough to your liking (1/4 cup portions for large cookies and 2 tablespoon portions for smaller cookies).  Form each portion of dough into a ball, then pull each ball apart into two separate pieces.  Turn each half, so that the rough half (the part that used to be the inside of the ball) faces upwards then squish both halves together.  Place the dough, rough side up, on prepared baking sheet.  Leave 1-1 1/2 inches between smaller cookies and 2 inches between larger cookies. 

Place in oven, for large cookies bake 12-18 minutes and for smaller cookies bake 8-12 minutes.  Until the edges are golden and the centers are soft and puffy.  Do not over bake.  Allow to cool on cookie sheet for 5 minutes, remove to wire rack and allow to cool completely.  Store in an airtight container.

Recipe source: barely adapted from How Sweet It Is

SRC:Chocolate Chip Cookies

by 7 Comments

I just recently joined the secret recipe club.  After enrolling I was put on a waiting list and was contacted shortly after to notify me that there was finally an opening!  I was so excited to finally be accepted and couldn’t wait to find out whose blog I had to I could start searching for the perfect recipe for my first reveal!  I was assigned Tami’s Kitchen Table Talk this month.  Tami’s blog is commited to family friendly recipes that are both convenient and appealing to people of all ages.  She’s commited to getting her kids involved in the kitchen and they inspire her to prepare and create recipes they will not only like but recipes they can help prepare as well.

There were quite a few recipes to choose from but I opted for a simple classic, the chocolate chip cookie.  I, like many others, am still on the hunt for that perfect chocolate chip cookie, because can you ever have too many perfect chocolate chip cookie recipes stashed away?  A cookie that is fluffy, chewy, full of flavor, and, of course, packed full of those delicious chocolaty morsels.  This cookie packed so much flavor and each bite was full of chocolate chips.  This cookie had the perfect ratio of cookie to chocolate chips.  If you like a cookie that is more on the cake-y side then this is the cookie for you!

Chocolate Chip Cookies

Ingredients:

3/4 Cup (1 1/2 sticks) unsalted butter, room temperature
1/2 Cup granulated sugar
1 Cup brown sugar
2 Eggs
1 1/2 Tbsp coffee
2 Tsp vanilla
2 1/4 Cups all-pourpose flour
1/2 Tsp baking soda
1/2 Tsp sea salt
2 Cups chocolate chips

Directions:

Preheat oven to 350.  Link baking sheet with silicone baking mat or spray with non-stick cooking spray and set aside.

In a medium bowl sift together the flour, salt and baking soda.  Set aside.

Place butter and both sugars in the bowl of a stand mixer and mix on medium-high using the paddle attachment.  Mix until light and fluffy, about 2-3 minutes.  Reduce speed to low-medium and add the eggs, one at a time, mixing well after each addition.  Add the vanilla and coffee and mix to combine.  Reduce speed to low and slowly add the flour mixture and mix until thoroughly combined.  Once all ingredients are incorporated, remove bowl from mixer and stir in the chocolate chips.

Using a small-medium cookie scoop, scoop cookie dough and place on prepared baking sheet, leaving one inch of space between each.  Repeat process with remaining dough.  Place in the preheated oven and bake for 7-9 minutes.  Remove from oven and allow to cool on baking sheet for 2-3 minutes, remove cookies and place on cooling rack to allow to cool completely.

Recipe source: Adapted from Chocolate Bytes (Bliss Tree) via Tami’s Kitchen Table Talk

Chocolate Peanut Butter Cookies

by Leave a Comment

Peanut butter and chocolate.  What can I say about this tantalizing flavor combination?  It’s a classic that was meant to be together.  I, personally, am a huge fan of this epic flavor combo.  As big of a fan as I am, Spencer is an even bigger fan.  Reese’s peanut butter cups are his all-time favorite candy.  So when I got the urge to make cookies I asked him if there was a particular flavor he would like.  His only specifications were no sandwich cookies and no frosted cookies.  With those being the only stipulations I quickly set out to find the perfect sweet treat to whip up.  I came across quite a few options that were totally drool worthy and he approved of all of them (and I bookmarked them all!), but when the words chocolate and peanut butter came out of my mouth he froze in his tracks.  Ding ding ding ding, we have a winner!

These cookies were as good in real life as they sounded on paper.  They were rich, chewy and decadent.  The flavor of both the chocolate and the peanut butter really shined in the cookie batter alone.  The flavor of the cookie dough alone was delicious, but the addition of the chocolate chips and the miniature peanut butter cups (which are a treat in and of themselves) truly enhance this cookie and take it to a whole other level of peanut buttery-chocolaty goodness.  I love thick and chewy cookies that are packed with flavor and these cookies are definitely all of those things.  You must enjoy at least one of these fresh from the oven with a ice, cold glass of milk, there is truly nothing better.  Start your weekend off right, make a batch of these decadent cookies to enjoy over the weekend!
Chocolate Peanut Butter Cookies

Ingredients:

1 1/2 Cups flour
1/2 Cup Dutch process cocoa
1/2 Tsp baking soda
1/4 Tsp salt
1/2 Cup granulated sugar
1/2 Cup brown sugar
1/2 Cup (1 stick) unsalted butter, room temperature
1/4 Cup smooth peanut butter
1 Tsp vanilla
1 Large egg
2 Tbsp water
2 Cups miniature peanut butter cups
1/4 Cup milk chocolate chips

Directions:

Preheat oven to 350.  Line a cookie sheet with a silicone baking mat or spray with non-stick spray and set aside.

In a medium bowl sift together the flour, cocoa, baking soda, and salt.  Set aside.

Place the butter and sugars in the bowl of a stand mixer.  Using the paddle attachment, cream the butter and sugars on medium speed until light and fluffy, about 2-3 minutes.  Reduce speed to low-medium and add the peanut butter, egg, vanilla and water and mix until combined.  Slowly add the flour mixture and mix until thoroughly combined.  Remove the bowl from the mixer and stir in the peanut butter cups and chocolate chips.

Place rounded tablespoons about 1 inch apart on a prepared baking sheet.  Using the bottom of a glass, slightly press the cookies to lightly flatten.  Repeat process with remaining cookie dough.  Place in preheated oven and bake for 7-9 minutes.  Remove from the oven and allow to cool on cookie sheet for 2-3 minutes, transfer to a cooling rack to allow to cool comlpetely.

Recipe source: very slightly adapted from King Arthur Flour

→←