A Sweet July 4th!

I can’t believe I’m already writing a Fourth of July blog post!  This last couple of  months have flown with my daughter turning two and having a baby…suffice it to say I’ve baked nothin’ in the last few weeks and don’t have any super-fabulous, totally-original July 4th recipe to share with you BUT I do have some past inspiration from my blog and others that are patriotic AND delicious!  So here are 10 gorgeous red, white and blue desserts that you can feel proud serving this Fourth of July holiday!  Enjoy!

 

Red Velvet and Blueberry Ooey Gooey Butter Cake

Red-Velvet-Blueberry-Ooey-Gooey-Butter-Cake-1

Red Velvet Funnel Cake

Red-Velvet-Funnel-Cake-1

Cherry Star Turnovers

Cherry-Star-Turnover

Easy Flag Fruit Dessert

Easy-Flag-Fruit-Dessert-Family-Fresh-Meals-

Red, White and Blue Pinwheel Icebox Cookies

pinwheel-cookies-recipe

Cheesecake Stuffed Strawberries

Cheesecake-Stuffed-Strawberries-1

Ice Cream Cone Cupcakes

Ice-Cream-Cone-Cupcakes-1

Firecracker Popcorn

Firecracker Popcorn

 

Easy and Healthy Fresh Fruit Dessert Pizza

OLYMPUS DIGITAL CAMERA

Mini Fruit Tart Cheesecakes

Mini-Fruit-Tart-Cheesecakes

 

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Easter Sweets 2014

I haven’t done a recipe roundup in QUITE awhile and thought it was high time I bring you some of the best, brightest and cutest dessert ideas from around the blog world!  If only I had more time I’d make every. single. one. of these but we’re a little short on time these days so I will probably have to be satisfied with picking up some mini robin eggs at the store and eating ALL of them while I drool over these pics.  Doesn’t sound like too bad of an idea, huh?

Hope you find some inspiration for your Easter!

Down the Bunny Hole Push-Up Pop Treats

Down the Rabbit Hole Push Pops

Cadbury Egg Easter Trifle

Cadbury Egg Trifle

Funfetti Cake Balls

Funfetti Cake Balls

Speckled Egg Chocolate Cake

Chocolate Speckled Egg Cake

Carrot Cake Fudge

Carrot Cake Fudge

Krispy Easter Eggs

Krispy Eggs

Funny Bunny Cookies

Funny Bunny Cookies

Carrot Cupcakes for Easter

Easter Cupcakes

Bunny Tails

Bunny Tails

 

 

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New Year’s Eve Eats – Dessert Dips!

Red Velvet Cake Batter Dip
Red Velvet Cake Batter Dip by Cookie Crazed Mama

Hey friends!  Man, I feel like I’ve barely recovered from all the Christmas baking and New Year’s Eve is staring me right in the face!  Ack!  I’m not gonna lie, at this point I’m not sure what I’m going to bake, if anything, and quite truthfully these no-bake dessert dips are looking pretty good to me right now.  Very short list of ingredients, no oven involved and just darn tasty.  So this is the direction I think I’m gonna go…because I actually want to enjoy my New Year’s and not drive myself crazy the next couple of days baking non-stop in the kitchen.  Just keepin’ it real people!

So what are your New Year’s baking plans?  Or do you have any??  I’d love to know!

P.S. Check out last year’s New Year’s Eve dessert inspiration here!

Cherry Cheesecake Dip

 

Cherry Cheesecake Dip

Pumpkin Pie Dip

 

Pumpkin Dip

White Chocolate Oreo Fluff Dip

 

White Chocolate Oreo Fluff Dip

Raspberry Lemon Fruit Dip

 

Raspberry Lemon Fruit Dip

Cannoli Dip

 

Cannoli Dip

Funfetti Cake Dip

 

Funfetti Cake Dip

Apple Pie Dip

 

Apple Pie Dip

Candy Cane Dip

 

Candy-Cane-Dip-and-Chocolate-Cookies

Red Velvet Cake Batter Dip

 

Red Velvet Cake Batter Dip

S’mores Dip

 

S'mores Dip

Pina Colada Fruit Dip

 

Pina-Colada-Fruit-Dip

Brownie Batter Dip

 

Brownie Batter Dip

Orange Creamsicle Fruit Dip

 

orange-creamsicle-dip

Monster Cookie Dough Dip

 

monster-cookie-dough-dip-words

Peanut Butter & Yogurt Dip

 

Peanut Butter Yogurt Dip

Fruit Salsa Dip

 

Fruit Salsa

Nutella Yogurt Fruit Dip

 

Nutella Yogurt Fruit Dip

Caramel Cheesecake Dip

 

Caramel Cheesecake Dip

Chocolate Toffee Cookie Dough Dip

 

Chocolate Toffee Cookie Dough Dip

Snickerdoodle Dip

 

Snickerdoodle Dip

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Holiday Cookies

Last year I went to my first ever Christmas cookie exchange and it was so, so fun!  In case you have never been to one, you make enough of a cookie or candy so that everyone gets one of everything (plus the recipe).  You swap sweets, snack on holiday goodies and leave with enough sugar to give you heart palpitations for days.  Good times.  And totally worth the sugar overload.

I loved trying everyone’s homemade creations and am so looking forward to doing the exchange again this year.  I’ve already started researching recipes and found so many that I want to try.  If you have a cookie exchange you’re going to, take a second and browse these scrumptious cookie and bar recipes!

Honey Walnut Bar

Chocolate Cheesecake Candy Cane Bars

 Outrageous Chocolate Cookies

Cranberry-Honey Spice Pinwheel Cookies

Pecan-Cinnamon Wafers

Chocolaty Melting Snowmen

Holiday 7-Layer Bars

Chocolaty Caramel-Nut S’mores Bars

Black-and-White Coconut Macaroons

Almond-Oat Lace Cookies

Butterscotch Blondie Bars with Peanuts and Pretzels

Cherry Rum Ribbons

White Chocolate and Peppermint Brownies

Chocolate Gooey Butter Cookies

 Russian Tea Cakes

 

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Quinoa Coconut Macaroons

I made macaroons for the first time not once, but TWICE a couple of weeks ago.   And that’s macaroons, not macarons (which I love dearly).  There is sometimes confusion as to which is which, so this article might help clear things up for you if you are not sure on the differences.  Not saying you don’t know because I am certain my blog readers are dessert aficianados and semi-experts on all things sweet, but just in case…

Ok.  Back to the macaroons.  With two o’s.

The first version of macaroon I made was the healthified Quinoa Coconut Macaroon.  Totally yummy.  Could eat all of them in one sitting.  They are decidedly not like a regular macaroon but they are delicious nonetheless.  Jeremy even liked them and he despises coconut (so sad).  I like that they have protein from the quinoa.  Isn’t it amazing what you can put quinoa in?!  Of course, I had to add a bit of pure vanilla and almond extract.  Makes all the difference, in my opinion.

Later this week I’ll have a little blog post about my sister’s baby shower and the fun, themed dessert table I got to do which included the typical macaroons, along with the recipe!

Enjoy!

Quinoa Coconut Macaroons
 
Ingredients
  • 6 T. Egg Whites (I used 3 large eggs for this)
  • ¼ c. Light Agave (or honey)
  • 1½ c. Unsweetened Shredded Coconut
  • 1 c. Cooked Quinoa (I used quinoa cooked in light, organic coconut milk for even more coconut flavor)
  • 1 t. Pure Vanilla Extract
  • ½ t. Pure Almond Extract
  • Pinch of Salt
Instructions
  1. Combine the egg whites and agave in a small saucepan. Over very low heat, whisk the eggs and agave until creamy and warm. Heating the eggs will temper them which will create a nice, crispy cookie exterior. Test with your finger--if they are warm to the touch, they are tempered.
  2. Put the quinoa, coconut and salt in a large bowl and mix in the egg and agave mixture. Stir in vanilla and almond extracts. Chill in the fridge for at least two hours.
  3. Preheat the oven to 325 degrees and line a large baking sheet with parchment paper.
  4. Using a small ice cream scoop or melon baller, scoop the mixture onto the baking sheet. I actually used a 2 Tablespoon measuring spoon and pressed the mixture VERY firmly against the side of the bowl as I scooped it out and then knocked it against the pan quickly and firmly to get the mixture out. If it starts to fall apart a bit, press it together with your fingers otherwise it will not stick together while baking.
  5. Bake in the center of the oven for 15 minutes until the cookies are nice and golden brown. Let them cool for at least 10 minutes or until completely cool. Store in an air-tight container.
Notes
Makes 16 cookies.

 

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Crazy About Key Lime

After making my Key Lime Pie last week, I was inspired to search out some more key lime recipes.  I just love the tart and sweet combination so much!  Any of these would make a great summertime treat…enjoy!

Key Lime Bars

Key Lime Bars by myrecipes.com

Key Lime Buttercream Frosting

Key Lime Buttercream Frosting by myrecipes.com

Key Lime Cheesecake

Key Lime Cheesecake by Mangio de Sola

Key Lime Coconut Cupcakes

Key Lime Coconut Cupcakes by The Repressed Pastry Chef

Key Lime Pie Ice Cream

Key Lime Pie Ice Cream by Desserted Planet

Key Lime Shortbread Cookies

Key Lime Shortbread Cookies by Land O' Lakes

Key Lime Tarts

Key Lime Tarts by The Repressed Pastry Chef

 

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Easter Desserts

Need some Easter inspiration?  I’ve got it!  Get your crafty on with these pretty pastel treats–delicious and cute!

Bird’s Nest Cookies

Photo by creationsbykara.com

Crispy Easter Eggs

Photo by delish.com

Homemade Peanut Butter Eggs

Photo by whatmegansmaking.com

Little Lamb Cupcakes

Photo by foodnetwork.com

Easter Bunny Cupcakes

Photo by delish.com

Easter Candy Basket Cupcakes

Photo by bakerella.com

Easter Brownies

Photo by bettycrocker.com

Rice Krispie Treat Bird’s Nests

Photo by kidscooking.about.com

Floral Cake

Photo by delish.com

 

 

 

 

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Football Themed Sweets

If you want to add that sporty touch to your Superbowl 2012 dessert offerings, try out one or two of these cute football goodies!  I think my favorite is the double chocolate cupcake with the piped frosting that looks like a football–creative and simple?!  Touchdown!  (sorry, cheesy, I know!!)

Football Brownies

Double Chocolate Football Cupcakes

Football Game Cookies

Football Whoopie Pies

Cocoa Rice Krispie Treats Footballs

Frosted Peanut Butter Football Cookies

Bakerella Football Cupcakes

Sugar Cookie Footballs

 

 

 

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A Candy Cane Christmas

Nothing is more symbolic of Christmas than a candy cane and peppermint has been one of my favorite flavors for as long as I can remember.  I’ll never forget taking trips to see my Grandma who lived in Kansas City around the holidays and there was a little ice cream shoppe that had the most amazing hand-dipped candy cane ice cream.  I could hardly stand the three-hour drive from Springfield to KC in anticipation of that peppermint, creamy, frozen goodness!  Such a good memory.

So, I went searching for some awesome peppermint recipes and found so many, I almost didn’t know when to stop!  But I did manage to stop and I have quite the selection to share with you!  Not only are these desserts GORGEOUS but they are chocked full of peppermint goodness.  Make one of these for your holiday gathering this weekend!

 Layered Peppermint Cheesecake Cake

White Chocolate Peppermint Bark Cheesecake

Peppermint Crunch Truffles

Peppermint Meringues

Peppermint Brownies

Chocolate Peppermint Cookies

Peppermint Whoopie Pies

 

Candy Cane Cake Pops

Chocolate Peppermint Ice Cream Cake

Chocolate Peppermint Roll with Chocolate Ganache

Peppermint Ice Cream

Peppermint Mocha Kahlua Truffles

Vanilla Peppermint Cupcakes

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Sugar Rush 2011

Last year Drury partnered with some local businesses to bring the first every Sugar Rush event to Springfield, MO.  It’s basically a sampling a sweets made by local vendors and restaurants with all the profits going to Care to Learn, an organization dedicated to meeting the basic social and economic needs of kids in schools across the Ozarks.

I didn’t know about the event last year in time to go and I almost missed it this year but found out about it at the last minute and managed to score two for one tickets!  I asked my friend Robyn (of Red’s Cupcakes!) to go with me and together we ate our way through 25+ vendors and three plates of desserts.  Yes, THREE plates.  There were a LOT of mini cupcakes, some cookies, chocolates and truffles and even doughnuts and frozen yogurt samples.  I can’t say I was terribly impressed with anything but I definitely had my favorites.  I think Robyn and I agreed the front runners were Amycakes (awesome from scratch cupcakes and cookies), Elle’s Patisserie (loved her truffles and pastry), My Mary’s Jellies (truffles filled with wine-infused jelly–omg, so going to be making my own!) and one that I really liked, Granolove (super delicious homemade granola).  These places stood out above all the rest for quality and taste.

It was so much fun and I absolutely cannot wait for next year!  Here are some pictures from the evening-enjoy!

The Cup Pumpkin Cake
The Hot Chocolate Cups
Tea Bar and Bites Pumpkin Cake

Love Bites Truffles
My Mary's Jellies Red Wine Truffles
Tea Bar and Bites Coconut Cream

Granolove Granola
Style by the Slice Vanilla Bean
Sisters in Thyme Peanut Butter Cup Cheesecake

Elle's Patisserie Salted Caramel Truffle
Gigi's Cupcakes Strawberry, Chocolate, Vanilla
Bambino's Caramel Chocolate Amaretto Cheesecake

Amycakes Red Velvet
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Apple Recipe Roundup

It’s Monday!  Who’s excited?!  Yeah, me neither.  Thought I’d cheer you up with some delicious APPLE recipes from all over the blogosphere.  It’s that time of year….apple cake, apple cider, apple donuts, apple pie….the possibilities are endless!  And so, so delicious.

Enjoy!

Apple Rings by How To: Simplify

 

Hot Spiced Cider by Better Homes and Gardens

Apple Pie Cupcakes by Annie’s Eats

Smooth and Sweet Caramel Apple Dip by Zesty Cook

Caramel Apple Granola Cookies by Healthy Food for Living

 

 

 

 

 

 

 

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Shopping for Sweets

Every now and then I like to wander over to Etsy and see what kind of deliciously evil treats people are coming up with in the Edibles section.  I love the creativity that goes into some of the sweet confections and it’s inspiring to see how many of these people make a living doing what they love.

These were some dark and decadent desserts that were calling my name and I simply couldn’t pass up the opportunity to share them with you all.  Take a couple of minutes and check out these fun shops and most importantly, buy something!

Have a lovely day!

Rocky Road Cookies by cookietown

XXX Rated Dark Chocolate Bliss Brownies by cupcakesinjars

Chocolate Peppermint Cupcakes by thetinykitchen

Artisan Candy Bars by BeesandBeans

Mayan Dark Chocolat Caramel Bars by haveitconfections

 

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Mudslide Cookies

This amazing cookie recipe was given to me by my friend, Judy.  I met Judy at my first “real job” I had shortly after I graduated college.  Judy was pretty much the resident office baker and she brought in desserts like I had never seen or tasted before!  I mean, I grew up loving to bake and cook but the treats she brought in soon made me realize there was a whole wide world of baking I had never explored.  I’ll never forget the first time I had ganache was in a dessert she had made.  I thought it was absolutely divine!  From then on I started reading and really digging into baking, beyond basic cookies and brownies.

So, she really inspired me and I have her to partially thank for my love of baking, especially baking with chocolate!  This recipe was one of the first I made of hers and I fell in LOVE with it.  These cookies are rich and chocolatey, almost like a brownie in cookie form.  And they look beautiful too because they form a shiny, delicate shell of sorts on the outside.  It’s almost like a brownie, cookie and chocolate truffle all rolled into one!  Just scrumptious!  Enjoy!

Mudslide Cookies

4 oz. Unsweetened Chocolate, finely chopped

3 oz. Bittersweet Chocolate, finely chopped

1/2 c. Semi-Sweet Chocolate Chips

3 T. Unsalted Butter

1/3 c. + 2 T. AP Flour

1 t. Baking Powder

1/2 t. Salt

3 Large Eggs

1 c. White Sugar

1 1/2 t. Pure Vanilla Extract

1 1/4 c. Semi-Sweet Chocolate Chips

Directions

Preheat oven to 400 degrees.  Line two baking sheets with parchment paper.

In a medium bowl, melt the unsweetened chocolate, bittersweet chocolate, semi-sweet chocolate and butter in a microwave, stirring every 20 seconds until completely smooth.  Set aside and let cool.

Whisk together flour, baking powder and salt.  Set aside.

In an electric mixer, beat the eggs, sugar and vanilla until light and fluffy, 3-4 minutes.  Add the cooled, melted chocolate mixture and combine on low speed.  Add flour mixture and continue to beat on low speed until almost combined, about 1 minute.  Stir in chocolate chips by hand.

Using a 2-inch scoop, drop onto baking sheets, about 3 inches apart.  Bake for 10 minutes, rotating pans and switching racks half way through.  Let cool on baking sheets for 2 minutes and then transfer to a wire rack and let cool completely.

Makes 28 cookies.

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Sugar, Spice & Everything Nice Cookies

Last night I really wanted to make some cookies but had no desire to 1. make ANOTHER trip to Wal-mart and 2. spend money.  So I thought ok, what do I have in my kitchen?  Raisins and oats…Raisin Oatmeal Cookies!  Probably not that exciting for many people, but I happen to love them.  So I hopped online and found this highly-rated recipe from Allrecipes.com for Beth’s Spicy Oatmeal Raisin Cookies.  I quickly got to work figuring out how I wanted to change the recipe.  I guess I can’t leave good enough alone; it’s seriously an issue.

Anyway, as I gathered my ingredients I also found nearly empty bags of chocolate chips and coconut.  And then it hit me that I had walnuts in my freezer!  Yep, it was all going in the cookie!  And then things really got crazy…I decided to use CAKE flour!  See, I did some research and found that cake flour has a very low percentage of protein which lends to the tender quality it gives cakes.  So I figured by subbing some for the AP flour, I might get a little bit softer cookie.  Did it work?  I think so but I honestly would need to do a side by side comparison to be 100% sure how much of a difference it made.  They puffed up nice and big right out of the oven but definitely deflated a bit when cooled.

Regardless, the cookies were delicious, very buttery, slightly chewy around the edges and soft inside.  The flavor reminded me of Chai, which I happen to love!  The only change I might make is reducing the cloves to 1/4 t.  It was just a teensy bit too pronounced for my taste.  And I do believe soaking the raisins makes all the difference!  I will definitely do that from now on.  Feel free to play with the ingredients like I did–you never know what wonderful creation you’ll come up with!

Sugar, Spice and Everything Nice Cookies

1/4 c. (1/2 stick) Unsalted Butter, softened

3/4 c. Shortening

1 c. Packed Light Brown Sugar

1/2 c. White Sugar

2 Eggs

2 t. Pure Vanilla Extract

1 c. AP Flour (or 1 1/2 c. if using all AP Flour)

1/2 c. + 1 T. Cake Flour

1 t. Baking soda

1 1/2 t. Ground Cinnamon

1/2 t. Ground Cloves

1/2 t. Salt

2 c. Quick Oats

1 c. Raisins, soaked in 1 c. spiced rum for 2+ hours (or warm water) and drained

3/4 c. Semi-Sweet Chocolate Chips

3/4 c. Sweetened Flaked Coconut, toasted

1/2 c. Walnuts, toasted and coarsely chopped

Directions

Preheat oven to 350 degrees.  Line two baking sheets with parchment paper.

In a mixer, cream together the butter, shortening, brown sugar and white sugar on medium-high speed until light and fluffy about 3 minutes.  Add eggs one at a time and then vanilla.  In a medium bowl, whisk together the flour(s), baking soda, cinnamon, cloves and salt.  Add to the butter/sugar mixture and thoroughly combine.  Stir in the oats, raisins, chocolate chips, toasted coconut and walnuts.  Drop onto the baking sheets with a 2-inch scoop.

Bake 9 minutes, rotating pans and switching racks half-way through.  Let cool on pans for 2 minutes and then cool completely on a wire rack.

Makes 45 cookies.

TIP:  For just about anything “toasted” (such as coconut and nuts) all you need to do is spread it in a single, even layer on a baking pan and pop into a 350 degree oven for 6-7 minutes.  Easy!

 

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Snickerdoodle Bars

I’ve made an amazing discovery this week…SIMPLE can be good.  Really, really, really good.  Thanks to being extremely short on time and ingredients, I happened to find a recipe that I now want to make over and over again.  These Snickerdoodle Bars are snickerdoodle perfection, totally chewy and buttery and cinnamony and sugary.  Ya know, all those yummy adjectives that end in “y”.

Take an hour or so this weekend and whip these up.  You won’t be sorry, I promise.

Snickerdoodle Bars

2 1/3 c. AP Flour

1 1/4 t. Baking Powder

1/2 t. Salt

3/4 c. (1 1/2 sticks) Unsalted Butter, softened

1 1/4 c. Granulated Sugar

1/2 c. Packed Brown Sugar

3 Eggs

2 t. Pure Vanilla Extract

Cinnamon Filling

2 T. Granulated Sugar

2 T. Cinnamon

Directions

Heat oven to 350 degrees.  Grease the bottom and sides of a 9×13 baking pan.

In a bowl, whisk together the flour, baking powder and salt; set aside.  In a mixer, beat the butter and both sugars on high speed until light and fluffy.  Beat in eggs, one at a time and then the vanilla.  On low speed, beat in the dry ingredients until combined.

Spoon two-thirds of the batter into the baking pan and spread evenly.  Mix the cinnamon and sugar together in a small bowl and sprinkle evenly over the batter.  Dollop tablespoon size amounts of the remaining batter evenly over the cinnamon-sugar mixture.

Bake 25 minutes or until golden brown and toothpick inserted in the center comes out clean.  Cool completely.

Glaze

1 c. Powdered Sugar

2 T. Heavy Whipping Cream

1 T. Milk

1/4 t. Pure Vanilla Extract

1/4 t. Almond Extract

Directions

Whisk together all the ingredients at once until smooth and drizzle over the cooled bars.

Makes 24 bars

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Sugar Leaf Bakery

There is a cute little bakery in Branson, MO that I have been DYING to try for a few years, called Sugar Leaf Bakery.   This past weekend I was finally able to stop in!  I had heard from both family and friends that they had great baked goods and fabulous wedding cakes.  The day that Jeremy and I went they had German Chocolate Cake, Key Lime Pie, Coconut Cake, Carrot Cake, Turtle Cheesecake and an assortment of delicious looking cookies.  So hard to choose!

For me, it was a toss up between the Key Lime Pie and the Coconut Cake but because I had heard they had amazing Coconut Cake, I went with that.  And oh my, was it good.  The cake was moist and dense and the coconut filling was super gooey.  It was all covered in a light whipped cream frosting and toasted coconut.  It had a great balance of flavors and wasn’t sickening sweet so that was nice.  I also got a jumbo snickerdoodle cookie that was chewy, cinnamony and delicious.

As for Jeremy, he apparently was filling the whole caramel/chocolate thing because he got a massive slice of Turtle Cheesecake and a Turtle cookie.  And I have to admit, he chose well.  The cheesecake was a dream.  Seriously.  First, you had a thick layer of chocolate cookie crust which was filled with the creamiest, smoothest vanilla cheesecake filling I think I have ever had.  The cheesecake filling had shavings of dark chocolate all through it and finally the whole thing was topped with a layer of caramel and drizzled with chocolate.  After the first bite I wanted to yank the plate away from him and scarf the whole thing down.  But I refrained.  I have to say, it was probably the best cheesecake I’ve ever had.   And I always thought I made fairly good cheesecake but this one definitely inspired me to improve on my own recipe.  The Turtle cookie was great also…a nice thick chewy chocolate cookie with a pool of caramel in the middle, sprinkled with chopped pecans.  Mmmmmmm!

They also had great looking salads, soup, paninis and other sandwiches.  We are already planning to go back and try lunch sometime and I fully intend to have a slice of that Key Lime Pie!  Do NOT miss this place if you’re in the Branson area–you are definitely in for a treat!

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Chocolate Chip Cookie Oreo Brownie

Get some milk.  Like, a gallon.  These are VERY rich but for some reason you won’t be able to stop eating them.  Maybe because it’s a chocolate chip cookie…and an Oreo…and a brownie…all in one, umm, cookie?   Brownie?  Cakelet?  It’s definitely not a muffin.  Kind of looks like one but it is definitely, DEFINITELY NOT a muffin.    And sadly, without that pretty swirl of frosting on top, it can’t pass as a cupcake.  Bummer.

Hmmm, what to call it.  Well, if you can think of anything let me know.  For now, just know that when you layer chocolate chip cookie dough with an Oreo and top it with brownie batter you pretty much have a trifecta of cookie awesomeness that is nearly indescribable.  Make these now!

P.S.  My husband suggested topping them with buttercream.  Where would he get such a crazy idea?!?

Chocolate Chip Cookie Oreo Brownie
Author: 
Category: Dessert
48
 
Ingredients
  • Chocolate Chip Cookie Dough
  • 1 c. Granulated Sugar
  • 1 c. Brown Sugar, packed
  • ¾ c. Shortening
  • 1 Stick Unsalted Butter, softened
  • 2 Eggs
  • 2 t. Pure Vanilla Extract
  • 1½ t. Baking Soda
  • ½ t. Salt
  • 2¼ c. AP Flour
  • 1, 12 oz. Package Semi-Sweet Mini Chocolate Chips
  • Directions
  • In a mixer, cream sugars, butter and shortening until fluffy. Add eggs, one at a time, then vanilla. Whisk together dry ingredients in a medium bowl and add to wet ingredients. Stir in chocolate chips. set aside
  • Brownie Batter
  • 4 (1 oz.) Unsweetened Chocolate Baking Squares
  • ¾ c. (1½ sticks) Unsalted Butter
  • ¾ c. Granulated Sugar
  • 1¼ c. Brown Sugar, packed
  • 3 Large Eggs
  • 1 c. AP flour
  • 3 t. Pure Vanilla Extract
  • ⅛ t. Salt
  • Directions
  • Microwave chocolate squares and butter in a large microwave-safe bowl until melted and smooth, stirring at 20-second intervals. Whisk in granulated and brown sugars. Add eggs, 1 at a time, whisking just until blended after each addition. Whisk in vanilla. Whisk in flour and salt.
  • Oreos
  • Buy them.
Instructions
  1. Preheat oven to 350 degrees. Generously spray a regular size muffin pan with non-stick cooking spray. Using a 2-inch scoop, drop a level scoop of cookie dough into the muffin tin. Gently press an Oreo into the cookie dough. Spoon a small amount of brownie batter over the Oreo. Bake for 15-18 minutes (15 for barely under-done and slightly gooey). Let cool completely in the muffin tin. Gently slide a butter knife along the sides of the muffin tin and carefully remove.

 

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Pecan Sandies

Lately I’ve been trying to challenge myself when it comes to baking by doing non-chocolate desserts.  I really can’t believe how many things I bake have chocolate chips, chocolate chunks, chocolate glaze, chocolate frosting, are dipped in chocolate, etc, etc, etc.  You get the point.  I suppose chocolate is just easy and guaranteed to be yummy, but there really is a wonderful world of baking outside of it.

And part of that wonderful world is a simple but delicious little cookie known by many as a Pecan Sandie.  If you never had those delicious Keebler Pecan Sandies growing up, you were deprived!  And even though I didn’t have the originals on hand to do a side by side comparison, I’d say this homemade version is pretty darn close…crisp on the edges, buttery, with a shortbread texture and wonderful pecan flavor.

I adapted this recipe from the one here on allrecipes.com.  Just made a few minor changes to my liking.  Hope you enjoy them!

Pecan Sandies

1/2 c. (1 stick) Unsalted Butter, softened

1/2 c. Vegetable Oil

1/4 c. Granulated Sugar

1/4 c. Packed Brown Sugar

1/2 c. Powdered Sugar, sifted

1 Egg

1 1/2 t. Pure Vanilla Extract

2 c. AP Flour

1/2 t. Baking Soda

1/2 t. Cream of Tartar

1 t. Salt

1 c. Toasted Pecans, chopped

32 Pecan Halves, for decoration

Preheat oven to 350 degrees.  Line two pans with parchment paper.

In a mixer, cream together the butter, vegetable oil, granulated sugar, brown sugar and powdered sugar until smooth.  Beat in the egg and then the vanilla.

Combine the flour, baking soda, cream of tartar and salt in a separate bowl.  Add to the butter/sugar mixture and combine.  Gently fold in pecans, cover with plastic wrap and chill in fridge for 10 minutes.  Scoop dough onto pans with a 2-inch cookie scoop and slightly flatten with the palm of your hand but leave them thick, because they will spread a little.  Press a pecan half into each cookie and bake for 10 minutes, rotating pans and switching racks halfway through.  Let cool on pan for 2 minutes and then cool completely on a cookie rack.

Makes 32 cookies.

 

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