Showing posts with label chocolate. Show all posts
Showing posts with label chocolate. Show all posts

Monday, October 3, 2011

Cookie Carnival - Chunky Chocolate Peanut Butter Cake Mix Cookies

One of the recipes for September's Cookie Carnival was cake mix cookies - any recipe of your choice as long as it was a new recipe that you were trying. We were allowed to submit 3 cookies recipes of this type.

My family loves cake mix cookies so I knew that this would be any easy choice for me. What I didn't realize until I started searching for new ideas was there there are hundreds of recipes out there for cake mix cookies and not just your ordinary round cookie either...there's bars, biscotti, squares, many to choose from.

The great thing about cake mix cookies is that you can clean out the leftover bits of this and that from your cupboards by dumping the stuff into your cookie recipe. Sounds like some sort of mad scientist experiment, huh?

I had several boxes of chocolate cake mix in my cupboard so it was a no brainer that my recipe was going to be a chocolate cookie. In the back of the cupboard, I found a bag with about a cup of chocolate chunks and on the same shelf, there was an almost empty jar of peanut butter. Who doesn't like chocolate and peanut butter mixed together?

I started with a basic cake mix cookie with water, oil, and eggs but then I made a few adjustments to the recipe. The results were delicious! You could taste just a slight hint of peanut butter through all of the chocolate. My husband is not a peanut butter cookie fan so this was just enough for him. The gooey chocolate chunks were awesome and added to the fun of eating these cookies while they were still warm.

Chunky Chocolate Peanut Butter Cake Mix Cookies

1 (18.25 oz) devils food cake mix
1/3 c. water
1 egg
1/2 c. creamy peanut butter
1 c. semi sweet chocolate chunks

Preheat oven to 350*

Using a large bowl and a wooden spoon, mix together cake mix, water, egg and peanut butter until all ingredients are combined. Stir in chocolate chunks. (I used my hands to mix the chips into the cookie dough.)

Roll the dough into walnut-sized balls. Place the cookies on a lightly greased cookie sheet in 4 rows of 3 cookies, leaving plenty of room for the cookies to spread out. Using a fork, flatten the cookies in a criss-cross pattern.

Bake for 10 -12 minutes. The cookies will still be slightly soft in the middle. Watch carefully and do not overbake.

Cool the cookies on the pan for 1-2 minutes before removing from the cookie sheet.

These cookies will freeze well, too.

Want to bake with us in the Cookie Carnival? Here's what you need to know!

Monday, August 15, 2011

SRC - Toffee Squares

My mission for this moth from the Secret Recipe Club was to choose a recipe from Nicole's blog, The Cookaholic Wife. Let me just start off by saying that I had such a hard time choosing just one recipe to blog about. Nicole and I seem to enjoy the same types of cooking and food. I started browsing through her blog and within a couple of minutes, I'd picked out four recipes to try.

I settled on baking the Toffee Squares. The recipe looked pretty easy, which was great because I needed a quick dessert for that particular evening and the sound of toffee in a cookie made my mouth water. Nicole mentioned that her bars were a little dry so I made note of her suggestion to use a bigger cookie sheet so that the "bar" part of the cookie baked up thin. The cookies sheet that I used measures 13 1/2 x 18 1/2 and it worked perfectly. I used candied pecans instead of plain pecans and then I drizzled caramel ice cream topping over the top of the bars.

I couldn't wait until evening to eat these delicious little bars so I cut a small square to enjoy just for myself. I have to admit that even after all of the changes that I'd made, the first bite was just ok, nothing special - just like Nicole had described hers to be. I wrapped tin foil around the pan and decided that I would see what my family had to say about them later that night.

I'm not sure what happened between the time that I wrapped the bars and the time that I cut them to serve to my family but whatever it was, was surely a great thing. Now the cookies had softened a bit and the toppings seemed to have melded together. An awesome transformation. The bars were delicious. The nuts were sweet and gave a nice crunch to the bar part of the cookie and the chocolate and caramel topping just melted in my mouth. I'm not the only one who enjoyed these toffee squares, everyone in the house really liked them. They're addictive little suckers. None of them went to waste.

This recipe would work well for picnics, parties, reunions or school bake sales. I'm sure that they would travel well, too, if you like mailing treats.

My changes to the recipe are in bold below.

Toffee Squares
posted @ The Cookaholic Wife

2 sticks butter, room temp
1 c. packed light brown sugar
2 tsp. vanilla
1 egg
2 c. flour
2 c. chocolate chips
1 c. glazed pecans, finely chopped
caramel ice cream topping, drizzled to liking

Preheat the oven to 350*.

Cream butter and brown sugar until fluffy. Mix in the egg, vanilla and flour. Mix until well combined.

Spread the mixture onto a cookie sheet until thin. (I used a 13 1/2 x 18 1/2 sheet)

Bake for 18 minutes. Remove from the oven and sprinkle the chocolate chips over top of the baked cookie bar.

Return to the oven for 3 minutes. Remove and spread the melted chocolate over the cookie.

Sprinkle with the chopped pecans. Drizzle the caramel topping over the entire area.

Cool for 10 minutes. Cut into small squares.

** I recommend leaving the toffee squares in the pan and covering them with tin foil.
Leave covered for at least 3 hrs. before serving. Store leftovers covered with tin foil or
in a sealed container. **

If you would like to join us in the Secret Recipe Club, click here to find out more about it!

Amanda, our club leader, has broken our huge club down into smaller groups to allow for easier viewing of all of the recipes and to allow for more comments to be left on everyone's blogs! Each group will post at different times during the month. We love comments, so please take a moment to let us know what you think of our recipes! :)

Wednesday, July 27, 2011

The Ultimate Fudge Brownie Chocolate Chip Oreo Cookie Bars

Is that title a mouthful or what?

This cookie certainly stands up to all of the hype that it's receiving all over the Internet. I first saw pictures of this decadent dessert at Betcha Can't Eat Just One. Katie was able to kick it up another notch by adding dulce de leche to her bars. The original recipe comes from Amanda@ Kevin and Amanda. I bow to their creativity. :)

At first I couldn't imagine even biting into something like this but then, I couldn't stop thinking about it. That's me, when something makes you say "Why would you do that?!?" to food, I just have to try it. It's a lot like the time I just had to try a Krispy Kreme hamburger when we took our kids to a baseball game here in town. haha!

This was a family-involved dessert. I mixed up the cookie batter, my son made the brownies and my daughter lined up the Oreos. We had a lot of fun assembling this dessert but even more fun eating it. :) I added the hot fudge into the brownie mix (from Amanda's recipe) plus the caramel (from Katie's recipe). The results were terrific. Even my husband liked this one.

I'm planning on freezing the leftovers to use in a trifle for another time.

The Ultimate Fudge Brownie Chocolate Chip Oreo Cookie Bars
adapted from Betch Can't Eat Just One & Kevin & Amanda

1 c. butter, softened
1 c. sugar
3/4 c. brown sugar
2 lg. eggs
1 tbsp. vanilla extract
2 1/2 c. flour
1 tsp. baking soda
1 tsp. salt
2 c. semi sweet chocolate chips
1 pkg. Oreos - I used store brand
1/2 c. caramel sauce - I used ice cream topping
1 lg. pkg. brownie mix + ingredients on the box
1/4 c. hot fudge

Preheat oven to 350*.

Line a 9 x 13 dish with waxed paper. Spray with non-stick cooking spray and then set aside.

In a large bowl, beat together butter and sugars until creamy. Add eggs, one at a time, mixing well. Mix in vanilla.

In another bowl, sift together flour, baking soda and salt. Mix into the wet mixture until just combined.

Spread the cookie dough into the bottom of the 9 x 13 dish that you've lined with waxed paper.

Layer Oreos over the cookie dough.

Pour the caramel sauce over the Oreos.

Mix together brownies according to the directions on the box. Stir in 1/4 c. hot fudge and mix well.

Pour the brownie mixture over the Oreos. Bake for 45 - 55 minutes.

Cool in pan for 10 minutes. Remove the cookie bars to a cooling rack and remove the waxed paper from around the edges of the bars.

Allow to finish cooling for at least another 15 minutes. Cut into small pieces for serving.

Store leftovers in a container with a tight-fitting lid. These bars can also be frozen. Thaw on counter.

Monday, July 4, 2011

Chocolate Coconut Bars

If you love the combination of coconut and chocolate, you must try Family Circle's latest recipe for Chocolate Coconut Bars. You can find it in the July issue of Family Circle or you can access the recipes on the website by signing up for their free newsletter.

The bars are sort of a cake/brownie combination. Of course, when it comes to spices and extracts, I often add more than what's called for in a recipe because I like a denser flavor. I did this with the icing recipe for these bars. The recipe calls for 1/4 tsp. of coconut extract. This left the icing with barely a hint of coconut flavor. I added 2 more tsp. of coconut extract, plus 1/4 of powdered sugar to soak up the added liquid. This amount was perfect. It's a nice coconut flavor but not overwhelming and paired nicely with the chocolate bars.

I would imagine that you could freeze the bars with no problem - they won't last long enough in our house. I have to add an * here, though. Instead of using a 9 x 13 pan as called for in the recipe, I used a smaller 8 x 10 pan, making the bars a littler thicker. I cut the bars into 15 pieces.

Chocolate Coconut Bars
adapted from Family Circle Magazine - July 2011

1  cup  (2 sticks) butter
4    squares (1 ounce each) unsweetened chocolate, broken up
1 1/2  c. sugar
1 1/2  c. flour
4   eggs
1/2  tsp  baking soda
1/4  tsp  salt
1/2  tsp  coconut extract
1 c. sweetened flake coconut
1/2  c (1 stick) unsalted butter, softened
2  c. confectioners' sugar
2 1/4  tsp coconut extract

Heat oven to 350*.

Line a 8 x 10 baking pan with foil. (9 x 13 can be used). Spray the pan with nonstick cooking spray.

Make Bars:

Combine butter and chocolate in a microwave-safe bowl and microwave for 1 minute. Stir. Microwave another minute and stir. Microwave for 30 seconds more and stir until smooth.

Stir in sugar, flour, eggs, baking soda, salt and coconut extract. Pour into prepared pan; smooth top.

Bake for 30 minutes. Watch carefully and check often so that you do not over bake the bars.

Remove pan and sit on a cooking rack.

Prepare Topping:

Spread coconut on a baking sheet and bake at 350* for 10 minutes or until golden.

In a large bowl, combine butter and powdered sugar. Beat until smooth. Beat in coconut extract and 2 tbsp water. Stir in up to 1/4 c. extra powdered sugar to make a thick icing.

Spread over partially cooled bar and top with toasted coconut. Cover with plastic wrap or a tight fitting lid. Refrigerate until completely cooled.

Set the bars on the counter 15 - 30 minutes before serving . Cut into small squares.

Refrigerate any leftovers.

The pièce de résistance, however, was scooping up a bite of the coconut bars along with a bite of creamy, homemade chocolate ice cream. Heavenly! (chocolate ice cream recipe coming soon!)

Tuesday, June 28, 2011

Soft & Chewy Chocolate Chip Cookies

Has there ever come a time when you're not in the mood for a chocolate chip cookie? For me...nope, never! My family prefers soft and chewy chocolate chippers so these cookies from the Goose Berry Patch, aptly named Soft and Chewy Chocolate Chip Cookies, fit the bill for a quick and easy cookie recipe.

I don't own a Kindle (hopefully one day!) but I've been enjoying the free downloads on Amazon through the Kindle for PC. I found this recipe in one of those free downloads called "The Goose Berry Patch Circle of Friends Chocolate Chip Cookie Recipes".

The recipe uses instant vanilla pudding to keep the cookies soft and moist. I found the batter to be a little stiff so I added 2 tbsp. of milk at the very end of mixing. This thinned the batter out a bit, making it easier for the cookies to spread out just a bit.

Soft & Chewy Chocolate Chip Cookies
from the Goose Berry Patch Circle of Friends
Chocolate Chip Cookie Cookbook  
Kindle for PC edition

2-1/3 c. all-purpose flour
1 t. baking soda
1 c. margarine
1/4 c. sugar
3/4 c. brown sugar
1 t. vanilla extract
5-1/4 oz. pkg. instant vanilla pudding mix
2 tbsp milk (my addition)

In a bowl, combine flour, baking soda, margarine, sugars, vanilla and dry pudding mix; beat until smooth and creamy.

Beat in eggs; stir in chocolate chips.

Stir in milk and mix until creamy.

Drop by teaspoonfuls onto ungreased baking sheets. Bake at 375 degrees for 8 to 10 minutes, or until golden. (I baked my cookies for 7 minutes on the middle rack and then moved the tray to the top level in the oven and continued baking for another 1 1/2 minutes.)  Let cool on wire racks.

Makes 2 to 3 dozen.

Linking up with:
Tuesday Time Out

Monday, April 18, 2011

Peanut Butter Cupcakes Covered in Chocolate Peanut Butter Ganache

Two words....sinfully delicious!

I love the combination of peanut butter and chocolate in just about any form. I decided to mix them together and then wrap them up in one pretty little package.

Just one bite and you will be hooked!

Peanut Butter Cupcakes Covered in Chocolate Peanut Butter Ganache


1/3 c. butter, room temp
1/3 c. good quality peanut butter
1 c. sugar
2 eggs
1 tsp. vanilla
1 1/2 c. flour
2 tsp. baking powder
1 tsp. salt
3/4 c. milk


1/2 c. chocolate chips
1/3 c. good quality peanut butter
1 tsp. butter
4 -5 tbsp milk

To make cupcakes:

Cream together butter, peanut butter and sugar until smooth. Mix in vanilla.

Sift together flour, baking powder and salt. Stir flour into the peanut butter mixture, alternating with the milk. Beat for 2-3 minutes longer on medium-high, until the batter is light and fluffy.

Bake at 350* for 22 - 24 minutes. Cool completely before dipping the cupcakes into the ganache.

To make ganache:

Melt chocolate and butter together in a microwave-safe bowl in the microwave for 30 second intervals until the chocolate chips have melted. Stir in peanut butter. Whisk in milk, 1 tbsp. at a time, until smooth and creamy.  If the ganache starts to harden, stick it back into the microwave for 20 seconds and then stir well.

Dip the top of each cupcake into the ganache. Set on cooling racks to dry.

Store the cupcakes in a sealed container.

Linking up to:
So Sweet Sunday
Cupcake Tuesday 
Tempt My Tummy Tuesdays
Delectable Tuesdays
Tasty Tuesday Parade of Foods
Foodie Friday 

Thursday, April 7, 2011

Jumbo Chocolate Peanut Butter Cookies

Let me tell how quickly I decided to make this cook recipe.....

I'd just put my daughter into the tub to play in a bubble bath. About 5 minutes later I decided to sit down at the computer to check my blog. My husband and son were moaning about not having any dessert but I told them that it wasn't happening because I didn't have time to squeeze it in. I always check my "blogging buddies" list on my blog to see what my friends are cooking or baking. My friend, Amanda @ Amanda's Cookin', baked chocolate peanut butter cookies. MMM!!! Just what I was searching for....a quick, easy recipe that would satisfy their needs for dessert.  Plus, how did she know that I'd been craving chocolate and peanut butter?

This recipe is very easy to whip up. The peanut butter definitely shines through. I had to add about 3 more tbsp. of milk to my cookies because the dough was a bit dry. I also used a large ice cream scoop to make the cookies jumbo sized. The truth is that I really didn't feel like standing in the kitchen scooping out multiple trays of cookies. I added 4 minutes to the baking time.

Here are the cookies right out of oven and still warm. So good!

The next time I make this recipe I'm going to add some chocolate chips. I might dip them into chocolate, too!

Jumbo Chocolate Peanut Butter Cookies
adapted from Amanda's Cookin'

1/2 cup shortening (or butter flavored shortening)
3/4 cup creamy peanut butter
1 1/4 cups firmly packed light brown sugar
3 tbsp milk + more if dough seems a little dry. I used 3 tbsp more
1 tbsp vanilla
1 egg
1 1/4 cups all purpose flour
1/2 cup cocoa
3/4 tsp salt
3/4 tsp baking soda

Preheat oven to 375*.

Combine shortening, peanut butter, brown sugar, milk and vanilla in large bowl. Beat with electric mixer at medium speed until well blended. Add egg. Beat just until blended.

Combine flour, cocoa, salt and baking soda. Add to creamed mixture at low speed. Mix just until blended.

Drop by large tbsp (or use a large cookie scoop) 2 inches apart onto ungreased baking sheet. Flatten slightly in crisscross pattern with tines of fork.

Bake for 10- 12 minutes, or until set and just beginning to brown. DO NOT OVERBAKE. Cool 2 minutes on baking sheet. Remove cookies to racks to cool completely.

Wednesday, March 9, 2011

March '11 Cookie Carnival: Chocolate Brownie Oatmeal Cookies

Last night I decided to make one of the March Cookie Carnival's cookies, Chocolate Brownie Oatmeal Cookies from Quaker Oats. I'm happy that I did. These cookies are soft and chewy and down right delicious. My kids raved about them.

Halfway through the recipe I realized that I was out of eggs. I decided to hit the Internet to see if I could find a reasonable substitute for the 2 eggs that the recipe called for. There are several dry substitutes out there but I wanted to add a wet ingredient for at least one of the eggs. Applesauce is a common substitute but I was also out of it. One recommendation was 3 tbsp. mayo. I knew that I had some in the frig. so that took care of one egg. I used 2 tbsp. cornstarch to substitute the other egg. I also read that no matter what you use as a sub., you should always add in two extra teaspoons of baking powder. I continued on with the rest of the recipe.

The recipe called for nuts but since my husband is not fond of nuts in cookies - but is really fond of raisins - it was a no-brainer to add raisins. Delicious! Like eating chocolate covered raisins in cookie form. :)

Here's my recipe including the substitutions I made:

Chocolate Brownie Oatmeal Cookies
original recipe

One  8-ounce package cream cheese, softened
8  tablespoons (1 stick) margarine or butter, softened
1  cup firmly packed brown sugar
1/2  cup granulated sugar
3 tablespoons mayo
2 tablespoons corn starch
1/2  teaspoon vanilla
2  cups (12 ounces) semi-sweet chocolate chips, melted
1-1/2  cups all-purpose flour
3-1/2  teaspoons baking soda
3  cups Quaker® Oats (quick or old fashioned, uncooked)
1  cup raisins
In large bowl, beat cream cheese, margarine and sugars until creamy. Add mayo, corn starch and vanilla; beat well. Add melted chocolate; mix well.

Add combined flour and baking soda; mix well. Add oats and nuts; mix well.

Heat oven to 350°F. Shape dough into 1-inch balls. Place 3 inches apart on ungreased cookie sheets.

Bake 8 to 10 minutes or until cookies are almost set. (Centers should still be moist. Do not overbake.) Cool 1 minute on cookie sheets; remove to wire rack. Cool completely.

*Recipe Notes*

To melt chocolate chips, place in 1-quart glass measuring cup or microwaveable bowl. Microwave on HIGH 1 to 2 minutes or until melted and smooth, stirring every 30 seconds. Or, place in top part of double boiler over hot, not boiling, water; stir occasionally until smooth.

*My Notes*

The recipe calls for chilling the cookie dough beforehand. I skipped this step and just scooped and baked right after mixing it up. I couldn't tell the difference.

Store the cookies in sealed container or plastic bag. Best if eaten within 2 days.

Do you enjoy baking cookies? Join us today at the Cookie Carnival! Here's what you need to do.  I hope to bake with you soon!

Linking to:

Tempt My Tummy Tuesdays
What's On Your Plate?

Monday, August 30, 2010

Trail Mix Brownie Bites

What do you do with those healthy trail mix bars that your kids (or at least my kids) won't eat? Do you shove them in the back of the pantry hoping that one day one of the kids will be starving and only find those to eat? I've come up with a better way to use them. Make these delicious, chewy brownie bites. They were a huge hit with my kids.

If you have your own homemade brownie mix and/or trail mix bars, you can certainly use them in this recipe but since I'm left with very little cooking time at home this week, I opted for a boxed brownie mix and boxed trail mix bars.

Trail Mix Brownie Bites

1 boxed brownie mix + ingredients from the box to prepare the brownies
2 chewy fruit and nut granola bars, broken into small pieces
1 C. mini marshmallows

Preheat oven to 325*

Lightly spray a mini cupcake pan with non-stick cooking spray and set aside.

Mix together brownies following the recipe on the box.

Add in granola and marshmallows. Stir well, until the granola and marshmallows are completely covered in the brownie batter.

Drop batter into mini cupcake cups, filling each cup 3/4 full.

Bake for 15 - 18 minutes. The batter in the middle will be slightly soft but will continue to bake after you remove them from the oven. Be careful not to over bake the brownie bites or you will end up with little stones on your hands. (Ask me how I know about that one.)

Once you remove the brownies from the oven, allow them to cool for 5 minutes. Carefully slide a knife around the outer edge of each brownie bite, loosening them from the cups. Allow to cool another 5 minutes and then remove them to a cooling tray.

Store in a sealed container or Ziploc bag to keep them soft and fresh.

I'm participating in Tasty Tuesday!

Thursday, July 8, 2010

Chocolate Covered Raisin & Oatmeal Cookies - July '10 Cookie Carnival

July's Cookie Carnival brings us an oatmeal raisin cookie from Pillsbury as the kids baking recipe for the month.

Now, I have to admit that when I chose this recipe for the carnival, I already knew that it wasn't going to be the "best" oatmeal raisin cookie because IOO (in our opinions), we already posses the world's best -- Aud' Soft Oatmeal Raisin Cookies - a delicious soft chewy oatmeal raisin cookie from my MIL.

Since I like playing around and changing the ingredients with other oatmeal cookie recipes, I decided to give the Pillsbury recipe a try. I'm certainly not disappointed by this recipe. I used chocolate covered raisins in place of the raisins and nuts. Can you say MMMMM!!!! The recipe is versatile enough that you could easily switch out the raisins or nuts for other dried fruits, butterscotch or peanut butter chips, macadamia nuts, yogurt covered fruit or nuts....the list goes on and on.

I underbaked the cookies by a minute or so and baked them until the cookies were just starting to brown - the cookies stayed chewy that way. The melted chocolate mixed very with the oatmeal and raisins.

I can't wait to see the round up to see what every does to add their own twist on this recipe!

Chocolate Covered Raisin & Oatmeal Cookies

3/4 cup sugar - I used 1/2 C.
1/4 cup firmly packed brown sugar
1/2 cup margarine or butter, softened
1/2 teaspoon vanilla
1 egg
3/4 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon salt
1 1/2 cups quick-cooking rolled oats
1/2 cup chopped nuts
1/2 cup raisins - I subbed 1 C. choc. covered raisins 
for raisins and nuts

Heat oven to 375°F. Spray cookie sheets with nonstick cooking spray. In large bowl, combine sugar, brown sugar and margarine; beat until light and fluffy. Add vanilla and egg; blend well. Add flour, baking soda, cinnamon and salt; mix well. Stir in oats, raisins and nuts.

Drop dough by rounded teaspoonfuls 2 inches apart onto sprayed cookie sheets. I used my 1 1/2 in. cookie scoop for these cookies and then slightly flattened each scoop of cookies on the tray before baking. 

Bake at 375°F. for 7 to 10 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets. I reduced my oven to 350* and baked the cookies for 9-10 minutes. Store in a sealed container. 

Very good with a cup of hot tea!

Even though I couldn't talk my kids into baking with me this time around, they enjoyed eating the cookies. My son raved about them.

If you love cookies like we do, why not join in on the fun!

Join the Cookie Carnival today! 

Tuesday, June 29, 2010

June '10 Cookie Carnival - S'mores Cookie Bars

Ooey -- Gooey -- Delicious!

Three little words to describe these cookie bars!

June's Cookie Carnival Kids' Bake cookie recipe is the S'mores Sandwich Bar Cookie from Hershey's.

My daughter and I had a lot of fun baking these cookies together.

We had even more fun eating them! These little bars are delicious right out of the oven while the chocolate and marshmallows are still runny and melted. They are also very good the next day once they've had a chance to cool down. The cookie bars are quick and simple to make & would be a great treat to take to a picnic, to make for a child's birthday party or to sell at bake sales.

The only substitution that I made to the recipe was to use semi-sweet chocolate chips in place of the chocolate bars. I also ground my own graham cracker crumbs using honey graham crackers.

S'mores Sandwich Bar Cookies

* 1/2 cup (1 stick) butter or margarine, softened
* 3/4 cup sugar
* 1 egg
* 1 teaspoon vanilla extract
* 1-1/3 cups all-purpose flour
* 3/4 cup graham cracker crumbs
* 1 teaspoon baking powder
* 1/4 teaspoon salt
* 1-1/3 cups (8-oz. pkg.) HERSHEY'S
Mini Milk Chocolate Bars OR 5
HERSHEY'S Milk Chocolate
Bars (1.55 oz. each)
* 3 cups miniature marshmallows

1. Heat oven to 350°F. Grease 8-inch square baking pan.

2. Beat butter and sugar until well blended in large bowl. Add egg and vanilla; beat well. Stir together flour, graham cracker crumbs, baking powder and salt; add to butter mixture, beating until blended. Press half of dough in prepared pan. Bake 15 minutes.

3. Sprinkle mini chocolate bars over baked layer or arrange unwrapped chocolate bars over baked layer, breaking as needed to fit.

 4. Sprinkle with marshmallows; scatter bits of remaining dough over marshmallows, forming top layer. Bake 10 to 15 minutes or just until lightly browned. Cool completely in pan on wire rack. Cut into bars. 16 bars.

Perfect with a cold glass of milk and a good book!

From June thru August, there will be 2 recipes sent out for the Cookie Carnival - the first will be a kid's cookie recipe and the second will be a little more complex(but definitely nothing too complicated!).

Everyone is invited to bake one or both of the cookies! Get the kids involved!

If you haven't joined the Cookie Carnival yet...what are you waiting for? I'd love for you to join us!
Here's how!


I've had a few people email me to ask "Can I join the Cookie Carnival without having a blog?"

YES!  You can join the Cookie Carnival if you follow these rules:

Please email me to let me know that you would like to join. I will add you to the email list so that you will start receiving the recipes each month. At this time please let me know that you will be participating via email.

1. You must email me one picture of your cookies - no bigger than 50 x 50, please.

2. Please include a sentence or two about yourself - ex: your name and where you live

3. Please include a comment about the cookies - good or bad or just a thought pertaining to the cookies.

4. Please let me know if you followed the recipe as written or if you made changes - and if you did, what changes did you make? I will post those changes, too.

I look forward to meeting and talking to everyone! If you have any questions or comments about the Cookie Carnival, please email me! yinzerfan {at} gmail {dot} com

Happy Baking!

Sunday, June 6, 2010

May '10 Cookie Carnival - Outrageous Chocolate Cookies

 Calling all chocolate lovers!!

Cookie Carnival members had a choice of making 1 or 2 cookies during May - Martha Stewart's Outrageous Chocolate Cookies and/or Berry Cream Cookie Snaps from Taste of Home.

My daughter and I had a great time baking the chocolate cookies. I taught her how to chop the chocolate and she had a blast using the hand mixer to mix up the cookie batter. This recipe comes together very quickly - in less than 10 minutes. In under 1 hour you can have warm, gooey super chocolately cookies from start to finish!

I've read several Cookie Carnival member's comments on these cookies and I agree that they are "brownie-like" in texture. Our cookies were firm on the outside (but not crispy) and then on the inside they were moist and filled with creamy chocolate bites...yum!!  I used a large cookie scoop and ended up with 15 large cookies. The next time I will definitely use a small scoop because just one of these cookies was enough to fulfill my sweet tooth. It was very rich -- (Gasp!) dare I say that it was almost too chocolatey?!? I bet that peanut butter, butterscotch or mint chips would make great subs for some of the chocolate chunks. I'm sure the kids would love M&Ms in there, too!

We give this recipe two thumbs up!

Outrageous Chocolate Cookies
by Martha Stewart

8 ounces semisweet chocolate, roughly chopped
4 tablespoons unsalted butter
2/3 cup all-purpose flour, spooned and leveled
1/2 teaspoon baking powder
1/2 teaspoon salt
2 large eggs
3/4 cup packed light-brown sugar
1 teaspoon vanilla extract
1 package (12 ounces) semisweet chocolate chunks

1. Preheat oven to 350 degrees. Heat chopped chocolate and butter in a microwave-safe bowl in 20-second increments, stirring in between, until almost melted; do not overheat. In another bowl, whisk together flour, baking powder, and salt.

2. In a mixing bowl, beat eggs, brown sugar, and vanilla on high speed until light and fluffy. Reduce speed to low; beat in melted chocolate. Mix in flour mixture until just combined. Stir in chocolate chunks.
3. Drop heaping tablespoons of dough 2 to 3 inches apart onto baking sheets. Bake, rotating sheets halfway through, until cookies are shiny and crackly yet soft in centers, 12 to 15 minutes. Cool on sheets 10 minutes; with a thin metal spatula, transfer to racks to cool completely.


Our cookies baked for 13 1/2 minutes per tray. Keep a close eye on them after 12 minutes to make sure that they don't burn.

I allowed the first tray of cookies to cool for almost 10 minutes but then I found that some of the cookies were hard to remove without breaking. I removed the cookies from the second tray after only 5 minutes and they came off of the tray with no problem.

I'd love for you to join us in the Cookie Carnival! 
Click here for more info. on how to join.

May's Cookie Carnival Roundup showcasing everyone's delicious work will be posted tomorrow! Be sure to stop back here to check it out!

Tuesday, February 16, 2010

Low Carb Chocolate Cheesecake

After reading how some of my fellow low carbing friends eat cheesecake for breakfast, I was determined to find a recipe for a low carb chocolate cheesecake that would serve as dessert for Valentine's Day and as breakfast, too. Debbie, who I met from, posted this low carb cheesecake recipe for me. It sounded great so I decided to add some cocoa to it to see if the chocolate taste would come through enough to satisfy my cravings.

It worked just fine.

Here is the original recipe with my changes printed below it:

Low Carb Cheesecake
3 packages (1 and 1/2 lbs) cream cheese, room temperature
4 eggs, room temperature
1 1/2 tsp vanilla
1 1/2 tsp lemon juice
1 1/3 cups worth of artificial sweetener
1/4 cup sour cream

1 cup almond meal
2 tbsp melted butter
2 tbsp artificial sweetener

Heat oven to 375 F.Combine ingredients for crust, and press into the bottom of a springform pan. Bake for 8-10 minutes, till fragrant and beginning to brown. Raise oven heat to 400 degrees, or lower to 350 degrees if you're using a water bath (see below).Put cream cheese in mixing bowl, and beat till fluffy. Add other ingredients, scraping the bowl and beaters each time (this is very important), fully incorporating each ingredient. When all ingredients are combine, scrap one more time, beat one more minute, and pour mixture into pan over crust.

Instructions for water bath: Wrap the bottom and sides of the springform pan in foil, put it in a baking pan and pour boiling water around the sides. Bake at 350 for 60 to 90 minutes, checking often. When the cake is firm to touch but slightly soft in the center, or the center reaches 155 degress, remove from oven.

Instructions for non water bath: For this method, you start the cake at a high temperature, and it slowly drops. If you have stoneware, bricks, etc, this allows it to happen at a slower rate, and I get better results in less time. Put the cheesecake on a sheet pan in case of drippage. After putting the cheesecake in the oven at 400 degrees, turn the oven down to 200. Bake for 60 to 90 minutes, checking often after an hour. When the cake is firm to touch but slightly soft in the center, or the center reaches 155 degrees, remove from oven.
Chill completely. Top with fruit.Makes 16 servings.

With regular cream cheese, each servings has 1.5 grams carbohydrate, 5 grams protein, and 174 calories.

My changes/additions: 

I added 4 TBSP cocoa to it to make it chocolate.

I made it in a 10" spring form pan to make the slices bigger but not as tall. For a regular cheesecake, you would probably want to use an 8" pan.

I used the non-water bake method to bake this. It took just 60 minutes to bake.

Also, this cheesecake is not really sweet, especially with the cocoa added to it. I like it this way but if you like it on the sweeter side, I would suggest adding another 1/3 c. of sugar substitute to it. The texture is firm, yet creamy. The almond crust is a nice treat but I bet that this could be made without it if you chill the cheesecake really well before slicing it.

Make sure to keep scraping the bow (including the bottom of the bowl), as suggested. After a lot of beating, I still had a few white spots in my cheesecake -- I didn't mind it at all. The next time I will add the cocoa in 1 TBSP at a time and then mix it well afterward.

I sliced it into 8 pieces instead of 16 because I'm going to eat most of it for breakfast and with the low carb count (you have to add in the carb count for the cocoa), I figured that it was ok for the bigger pieces. lol! (Don't you just love my reasoning?)

My husband liked this, too. He had some Cool Whip on his.

I stored the slices in a plastic container in-between layers of waxed paper. Make sure to use a lid that will seal tightly. Cheesecake can also be frozen.


Wednesday, January 6, 2010

Chocolate Chess Pie

Before we moved to NC, I'd never heard of Chocolate Chess Pie. My family and I ate lunch at Golden Corral one day shortly after moving here. That is where we discovered this delicious chocolate pie. It quickly became of favorite of ours.

I've tried several recipes for this pie - some coming close to what we were happy with but none of them ever hit it right on the head...until now. I cannot take credit for finding this recipe. A few months ago I posted a request for recipes for this pie on "The Idea Box". This website is run by my friend, Amanda, from Amanda's Cookin'. Amanda was looking for new dessert ideas and asked if I had found the recipe that I'd been looking for. She found the recipe that I am blogging about today and posted it for me. In fact, she posted two links. I opted to try the recipe that had a picture to go along with it.

I had everything on hand to make it so I printed out the recipe and headed into the kitchen. I used a refrigerated pie crust (I can hear some of you gasping right now!) to make things easier. The pie filling was very quick and easy to mix up.

I didn't make any changes to the original recipe. The recipe calls for a 9" pie pan. Before Christmas, I won a 10" pie pan that I wanted to try out. I stretched the premade crust to fit the pan anyway thinking that if it shrunk, I would use the extra room at the top of the pan to hold the homemade whipped cream.(Oh yeah, an extra treat!)  I pre-baked the crust at 400* for 7 minutes - until is was just barely turning a light shade of brown. Remove the crust from the oven and allow it to cool while you are making the filling.

Make sure to turn the oven down to 325* for the pie.

Chocolate Chess Pie

1 1/2 cups sugar
5 tablespoons cocoa powder
2 tablespoons all-purpose flour
1/4 teaspoon salt
1/2 cup evaporated milk
3 large eggs, room temperature
1/3 cup unsalted butter, softened
1 teaspoon vanilla
1 partially 9-inch baked pie crust

Preheat oven to 325*F degrees.
Combine sugar, cocoa, flour, and salt.
Blend in milk.
Beat in eggs 1 at a time.
Add butter and vanilla, beat until smooth.
Pour into pre-baked pie shell.
Bake in 325* oven for 55-60 minutes - since I used a bigger pie pan, my pie wasn't quite as deep and it only baked for 45 minutes. 

Cool the pie completely before topping with whipped cream.

Homemade Whipped Cream

2 C. heavy whipping cream
3 tbsp. powdered sugar
2 tsp. vanilla

I dumped all of the above ingredients into my Kitchen Aid mixer and used the whisk to beat it. You can also use a hand mixer to mix it. I usually chill the bowl and beaters really well if I'm using a hand mixer. It helps to speed things up a bit.

To Cover Pie

Spread the whipped cream across the top of the pie. Add remaining whipped cream to a plastic bag or icing bag and pipe "rosettes" around the outside ring of the pie.

Drizzle the top with chocolate syrup.

The pie can be eaten immediately or it can be refrigerated. I like it best when it is cold.

It's been so cold here the last few days with temps down in the low 20s. I covered our pie with the pie plate lid and sat it outside on our grill. Within 20 minutes it was very cold (and delicious!)

I will definitely make this again. In fact, my son is already begging me to make it again. He loves it!

Don't ya just want to stick your finger into the whipped cream and lick it off?
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