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“Death By Oreo” Cupcakes (What A Way To Go!)

11 May

I wanted to make something for our daycare provider’s birthday this week (I mean – it’s the least I can do, after all, she wipes my kid’s butt and all that, so) – and I wanted to make something special, something more than just your typical chocolate or vanilla cupcakes. So I figured – well – everyone loves Oreos, so why not incorporate them somehow? Then I came across this recipe for Death By Oreo Cupcakes – and I knew they would be perfect!

Death By Oreo Cupcakes
Ingredients
1 package Oreo Cookies, regular size
1 package Mini Oreo Cookies, for decoration (optional)
1 package chocolate cake mix (mix according to directions on box)
8 ounces cream cheese, room temperature
1/2 cup butter (1 stick), room temperature
3 3/4 cups powdered sugar
1 teaspoon vanilla extract
cupcake liners

Directions
-Preheat oven to 350 degrees
-Mix packaged cake mix according to directions
-Line cupcake tins with liner, place a regular size Oreo cookie in the bottom of each liner
-Take 1/2 of remaining cookies and chop coarsely and add to cake mix. Fill the cupcake tins
-Bake for 15 minutes (or according to box directions). While cupcakes are baking make the frosting
-Cream together butter and cream cheese. Add vanilla, then add powdered sugar slowly until blended well
-Chop remaining regular-sized Oreos very fine & add to frosting
-After cupcakes have cooled frost and decorate with Mini Oreos

These were really easy to make, since they started off with your basic boxed cake mix (what a time saver!), and then added the cookies to that. 

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Which – speaking of – I was distracted by my little sous chef and forgot to add the Oreo pieces to the cake batter – but – no worries – I just added some on top of each one and kind of tried to mix it in with a spoon – turned out fine!

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Speaking of my little sous chef – he was MORE than happy to help prepare the frosting portion of the recipe….

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I used a scoop to ensure I was getting a relatively similar amount of frosting on each cupcake – worked really well!

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Taste Tester #1 – APPROVES!

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Taste Tester #2 – THUMBS UP!

Our daycare provider loved them too – she raved about them to me, and I have to agree with her – they are a winner! A nice break from a traditional birthday cake, these would be fun for anyone who loves chocolate, and Oreos (so – basically EVERYONE!)

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Peanut Butter Chocolate Chip Bars

2 May

Peanut Butter and chocolate is one of those magical combinations – from peanut butter cups, to cakes, to brownies and cookies – it is a union that will forever be amazing and delicious. These Peanut Butter Chocolate Chip Bars are no exception – and they were so easy to make, too!

Peanut Butter Chocolate Chip Bars
(Recipe Courtesy of Averie Cooks)

INGREDIENTS:
1/2 cup unsalted butter (1 stick), melted
1/3 heaping cup peanut butter (I use Jif, Skippy or similar; natural PB can separate and/or be too oily)
1 large egg
1 cup light brown sugar, packed
1 tablespoon vanilla extract
1 cup all-purpose flour
1 cup semi-sweet chocolate chips + 2 tablespoons, for sprinkling

DIRECTIONS:
-Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside.
-In a large, microwave-safe bowl melt the butter, about 1 minute on high power.
-Wait momentarily before adding the egg so you don’t scramble it. Add the peanut butter, egg, brown sugar, vanilla, and whisk until smooth.
-Add the flour and stir until just combined, don’t overmix.
-Stir in 1 cup chocolate chips.
-Turn batter out into prepared pan, smoothing the top lightly with a spatula.
-Sprinkle evenly with 2 tablespoons chocolate chips, smoothly the top lightly with a spatula.
-Bake for about 20 to 25 minutes, or until done. A toothpick inserted in the center should come out clean, or with a few moist crumbs, but no batter. Allow bars to cool in pan for at least 30 minutes before slicing and serving. Bars will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.

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This is one of those doughs I had to restrain myself from inhaling raw – it was just so perfect looking (and tasting!)

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Before and after baking

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That cross section says it all – melty chocolate and gooey bar – yum!

Had all ingredients on hand? Check
Easy to make? Check
Delicious? CHECK!

These were a winner – definitely great for beginner bakers – and anyone else who cherishes the marriage of Peanut Butter and Chocolate as much as I do!

Nutella Monster Cookies

2 May

I was itching to bake something new, and so instead of starting a new search for something, I headed to my “Must Try Desserts” Pinterest board. Ah….Pinterest. The home of ambitions, dreams, ideas – and most of all, the home of “shit I want to try/make/do but will never have the time/money/patience to do so” (harsh, but true). So – needless to say, there were plenty of recipes saved there that I have yet to find time to bake – and after careful consideration I decided to give these Nutella Monster Cookies a try

Nutella Monster Cookies
(Recipe Courtesy of Something Swanky)

Ingredients
3 eggs
1/2 c. shortening (not butter!)
1 tsp. vanilla
2 tsp. baking soda
4 1/2 c. oats
1/4 tsp. salt
1 c. brown sugar
1 c. sugar
1 tbsp. corn syrup
1 1/2 c. Nutella
1 package M&Ms
1 c. dark chocolate chips

Instructions
-Using the paddle attachment in a stand mixer, combine all ingredients except for the M&Ms and the chocolate chips.
-Add in the chocolate chips and M&Ms using the lowest speed on the mixer.
-Scoop by tablespoons onto parchment lined baking sheets.
-Bake at 350 for 7 minutes. Let set and cool on the baking sheet.

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It was my little sous chef’s first time trying Nutella – he LOVED it!

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Bringing these “monsters” to life – the various stages of dough and baking 

Ok – so – truth be told – I really don’t care much for these cookies. I hate how much they spread, how crispy they are, how thin they turned out…NOT a favorite for me. The recipe doesn’t have any flour in it, and I think that’s the main issue – they didn’t stay together and rise like a “normal” cookie does

I got so mad about halfway through that I ended up adding a few cups of flour to it – helped a lot in keeping the cookies from spreading into crispy thin masses – but it sort of took some of the taste away, too

I think one of the reasons I am so irritated with the way these turned out is that I went to the store and spent money on a bunch of ingredients: Nutella, M&M’s, dark chocolate chips, extra oats, etc – and the results were just not something I really enjoyed at all. I LOVEEEEEE a huge, gooey, thick cookie – and these just did not do it for me. However, everyone else who tried them liked them – so if crispy cookies are your jam – you should give these a go!

And if you’re a Nutella lover (like me) who likes a thick, gooey cookie (like me!) – try these Soft and Chewy Nutella White Chocolate Chip Cookies

No Bake Oatmeal Cookies – A Seriously Fast Treat

1 Mar

Sometimes you just NEED a sweet treat – and FAST. Sure, you can go buy some candy or pre-made baked goods from the grocery store – but that involves a lot – getting dressed, jackets, shoes, strapping the kids in the car, loading them into the cart, selecting the perfect treat – might not seem like a lot, but why go to all that trouble when you probably have all the necessary ingredients on hand to make these No Bake Oatmeal Cookies?

No Bake Oatmeal Cookies
(Recipe courtesy of Sugar Apron)
Ingredients
1/2 cup butter
2 cups granulated sugar
1/2 cup milk
4 Tbsp unsweetened cocoa powder
1/2 cup creamy peanut butter
2 teaspoon vanilla
3 – 3 1/2 cups quick cooking oats

Instructions
-Add the butter, sugar, milk, and cocoa powder in a saucepan
-Bring to a rolling boil, and boil for 1 minute
-Stir in the peanut butter, vanilla, and oats and drop onto parchment paper paper
-Let cool until set, about 10-15 minutes

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My Little Sous Chef loved helping with these – he even got to work on the stove this time (with supervision of course!)

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These were easy as can be to throw together!

I stuck mine in the freezer right after getting them onto the cookie sheet to speed up the cooling process (and the “getting it to my mouth” process) – so after about 10-15 minutes they were hard enough to handle and test out – and anyone who loves peanut butter and chocolate will surely love these – the richness of the chocolate and the texture of the oats is a winning combo in my book!

Oh and since they have oats in them – they are not only an amazing option for breakfast – but they are also “healthy” (ok jk – they aren’t really healthy – but we can pretend, right?)

Pro Tip: make a double batch if you want them to be around for longer than a day (learned THAT the hard way)

“Big Ass Chocolate Chip Cookies” For My Man’s Birthday

25 Jan

When I asked my husband what he might want for his birthday cake this year, I expected the usual – something chocolate, maybe with the inclusion of raspberry or beer (or both!) – but he surprised me by saying “I want big ass chocolate chip cookies to make ice cream sandwiches with”. Well, easy enough! Not exactly a traditional birthday cake, but it’s nice to mix it up sometimes!

I knew I could go with a traditional chocolate chip cookie recipe, but I wanted to try one that was specifically designed with “bigger is better” in mind – so I did a bit of searching and came across these Best Big Fat and Chewy Chocolate Chip Cookies – seemed easy enough, and the name certainly fit what I was looking for

Best Big, Fat, Chewy Chocolate Chip Cookies
(Recipe courtesy of AllRecipes.com)

Ingredients
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, melted
1 cup packed brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract
1 egg
1 egg yolk
2 cups semisweet chocolate chips

Directions
-Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.
-Sift together the flour, baking soda and salt; set aside.
-In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended.
-Beat in the vanilla, egg, and egg yolk until light and creamy.
-Mix in the sifted ingredients until just blended.
-Stir in the chocolate chips by hand using a wooden spoon.
-Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
-Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

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As I gathered the ingredients I thought “why not make a double batch?” Because too few cookies is not a problem anyone wants to have – EVER

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Various stages of dough-ness – from scoop to done

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These came out perfectly golden brown (note just how big they are – with my hand next to one for comparison)

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The Birthday boy is Making A Wish – and enjoying an ice cream sandwich too!

These were a big hit with the Birthday Boy – they certainly were what he asked for – and he loved making ice cream sandwiches with them, too! He was kind enough to share some with our son and I – and we really enjoyed them, too!

Recipe wise, I like that you start out with melted butter (mostly out of laziness – as it’s easier to stir the dough together if it’s melted vs just softened), and it helps make for a bigger/crispier cookie – which is not my personal preference, but my husband really enjoyed it – and that’s really all that matters!

Happy 31st Birthday to my husband – may your year be full of laughter, fun, bike rides, great food and beer, family, and hugs – you deserve it all and more!

The Day Of Cookies

14 Dec

As someone who loves to bake, I have always enjoyed baking for others, and when the holidays roll around, I like to make a BUNCH of cookies to share with my loved ones – what better way to let family and friends know how much you care than with goodies baked with love?

This year I decided that instead of trying to bake in the evenings and on weekends inbetween activities and such, I would just take a day off from work for baking – a day where my husband was at work and my son was at daycare, so that I could focus on the task at hand – COOKIES!

If you’re planning on doing some Christmas baking – here’s a few tips:
-Pick cookies that all cook at the same temperature
-Stick with the “tried and true” – this is NOT a time to try out new recipes – stick to what you know!
-Prep ahead of time if you can – get the supplies the week before, make the dough(s) the night before, get out all your bakeware before you start, etc

In following my own advice, I chose these 3 recipes (that all baked at 375 – which made my life much easier!)
White Chocolate Craisin Cookies – everyone loves these!
Chocolate Chocolate Chip Oatmeal Cookies – I replaced half of the chocolate chips with Christmas M&M’s for a festive touch
Peanut Butter Cup Cookies – an easy (but delicious!) one I could throw together between batches of the other 2

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I prepped the doughs the night before – two double batches of each (that’s a LOT OF DOUGH!) and I also unwrapped the peanut butter cups the night before, too

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Just a fraction of the delicious results

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All frozen and ready to pull out as needed for gifts, parties, and snacking of course!

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When you realize it’s only Tuesday…but then you remember Mom made you cookies! (as his shirt says, he’s just here for the cookies anyway!)

So – to recap:
-Set aside some time JUST for baking – take a day off like I did, send the kids (and husband!) to the grandparents, do what you need to do to get an empty house so you can focus on baking and get it all done at once with no interruptions!
-Pick recipes that can all bake at the same temperature
-Do as much prep ahead of time as you can – supply shopping, dough making etc
-Don’t use this as an experiment – stick with recipes you know and trust!

When it comes time to actually bake – crank up the Christmas music, slap on an apron – and HAVE FUN! Baking should feel like something you WANT to do – not a chore you HAVE to get done – for me, following the tips I outlined help ensure I have a good time – and that I am baking with LOVE!

Happy Baking!

“The Best” Soft And Chewy Chocolate Chip Cookies?

14 Nov

My son and I were over at a friend’s house and she offered us all some cookies. Of course, I said yes – as did my son (like mother, like son – obv). Honestly – I thought I had died and gone to heaven – that’s how good these cookies were. Just – huge, soft, STUFFED with chocolate chips – I was swooning with the first bite! I HAD to ask for the recipe – and then immediately replicate it at home. IMMEDIATELY – NO TIME TO WASTE:

The Best Soft And Chewy Chocolate Chip Cookies
(Recipe Courtesy of Averie Cooks)

INGREDIENTS:
3/4 cup unsalted butter, softened (1 1/2 sticks)
3/4 cup light brown sugar, packed
1/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
2 cups all-purpose flour
one 3.5-ounce packet instant vanilla pudding mix (not sugar-free and not ‘cook & serve’)
1 teaspoon baking soda
pinch salt, optional and to taste
one-12 ounce bag (2 cups) semi-sweet chocolate chips (I use Trader Joe’s)

DIRECTIONS:
1. To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) combine the butter, sugars, egg, vanilla, and beat on medium-high speed until creamed and well combined, about 4 minutes
2. Stop, scrape down the sides of the bowl, and add the flour, pudding mix, baking soda, optional salt, and beat on low speed until just combined, about 1 minute
3. Stop, scrape down the sides of the bowl, and add the chocolate chips, and beat on low speed until just combined, about 30 seconds

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4. Using a large cookie scoop, 1/4-cup measure, or your hands, form approximately 14 equal-sized mounds of dough, roll into balls, and flatten slightly. Tip – Strategically place a few chocolate chips right on top of each mound of dough by taking chips from the underside and adding them on top.

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5. Place mounds on a large plate or tray, cover with plasticwrap, and refrigerate for at least 2 hours, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.
6. Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet) and bake for about 11 minutes, or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center; don’t overbake. Cookies firm up as they cool. Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don’t use a rack.

Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months. Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.

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As usual – my adorable baking assistant was on hand to ensure everything ran smoothly in the kitchen. His main jobs include: flour-stirrer, and chocolate chip eater (He’s REALLY good at the chocolate chip eating part of baking)

I didn’t actually bake them until the next day – as I noted the importance in the recipe of refrigerating the dough – I did NOT want flat, spread out cookies. I wanted huge, thick, chewy masterpieces – which is EXACTLY what I got.

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Could they be any more gorgeous? Huge, soft, chewy, amazing. That plate of cookies and a glass of milk would be the perfect snack (or meal – hey, I don’t judge – you do you).

I am always weary of recipes that claim to be “The Best” or “The Most Delicious” – but this time the name is definitely TRUE – they ARE the best chewy chocolate chip cookies I have ever had. Is the secret the pudding? Or the pre-baking chilling of the dough? I don’t know – but what I DO know is all of it combines into an AMAZING COOKIE. Pretty darn glad I made a double batch of these. They will not last long around here, that’s for sure!