Archive | Uncategorized RSS feed for this section

Men In The Kitchen – Brown Butter Chocolate Chip Cookies

15 Nov

My husband doesn’t often bake – he usually leaves that to me! But occasionally he does strap on an apron (my apron usually) and get in the kitchen for some epic recipe creation – this time it was some hugely amazing Brown Butter Chocolate Chip Cookies:

My handsome husband in the kitchen (and yes – his pants match his apron!)

Ingredients:
2 1/2 cups AP flour
1/4 tsp baking soda
1 tsp baking powder
1 tsp sea salt
2 sticks unsalted butter
1/2 cup sugar
1 cup light brown sugar
1/4 cup molasses
2 whole large eggs, 1 egg yolk
2 tsp vanilla
1 cup chocolate chips
1 cup chopped dark chocolate bar (like Hershey special dark or nicer)

Directions:
Melt 2 sticks of butter over medium-high to high heat 5-10 minutes until browned and smelling like toffee. Butter will melt then start to boil, then will rapidly foam after the water evaporates. Stir constantly with a silicone spatula and scrape up the browned fats off the bottom of the pot. When complete, it will be a rich nutty brown with a strong toffee/nutty scent. Transfer to a cold glass bowl and immediately put in fridge to cool to room temp.

While butter is cooling, combine flour, baking soda, baking powder, and salt in a bowl and mix together with a whisk. Set aside.

Combine white and brown sugars and molasses in a stand mixer.

Crack eggs and separate one, keeping the yolk. Allow to come to room temperature.

Chop dark chocolate bars for irregular chunks. Measure chocolate chips and chunks and set aside.

When butter is approximately room temperature, mix with sugars and molasses until Incorporated. Add eggs and yolk one at a time until combined. Add vanilla.

Slowly add dry ingredients until well combined and smooth. Dough will be slightly wet.

Remove bowl from mixer and fold in chocolate.

Refrigerate overnight. Remove from fridge 30-45 min before cooking.

Preheat oven to 350 and prepare baking sheets. Scoop dough into balls slightly larger than a golf ball (approx 3 oz) and give plenty of space on the cookie sheet to allow the cookies to spread. Bake 12-14 min or until edges are crispy and middle is set but still moist.

Cool 2-3 min on the cookie sheet before moving to a wire rack to finish cooling.

Brown butter spinning round and round

Dough before it gets an overnight chill session in the fridge

The glorious finished product

Aren’t they beautiful?!

He adapted the recipe using two different existing recipes, the links to which can be found Here, and Here
He made these once before – for me on my birthday, and truthfully I really did NOT want to share them – AT ALL. They are really amazing – a labor of love with the browning of the butter and all that, but worth it. They are the perfect thing to make for someone you love – as you can tell they are made with just that – LOVE!
Advertisements

Rainy Mondays Call For Cookie Pizzas

6 Nov

I don’t know about you, but around here it’s been raining for a while. Like the past eight years it feels like. It’s cold, dark and rainy most of the time these days. Which normally I don’t mind, but it would be nice to be able to get outside with this kid once in a while! Maybe someday….but until then, we shall amuse ourselves indoors. And baking is of course one of our favorite ways to spend time – my little sous chef loves helping (especially if it involves chocolate chips!)

So on this rainy rainy day – we decided the best way to combat a case of the Monday’s was with. Cookie pizza!

Matching aprons were of course our first order of business – then we got down to some serious dough business!

The recipe we used is the tried and true Nestle Toll House Chocolate Chip Cookies – a classic and with good reason – turns out perfect every time. I omitted the nuts – I usually do, when my son was young because of possible choking hazard but now just because I prefer them without

After nap (another one of our favorite rainy day activities around here), the cookie was cool and ready to be frosted – so I whipped up a quick batch of Frosting – and per sous chef we tinted it blue and spread it on our “pizza”

Ok so one of the real reasons I wanted to do this was to get rid of some Halloween candy – as there are a ton that would work as “pizza toppings” here. We used sweet tarts, m&ms, skittles, jelly beans, and sprinkles. But if you dig into that bucket of candy your kids are hoarding – I’m sure you can find plenty of other kinds that would work here

…I also had enough dough to make a smaller “pizza” which my husband and I shared. Overall, a great use of some candy with delicious results!

What about you – what toppings are you going to use on your “cookie pizza?”

Oreo Blondies & Oreo Frosting – AKA There’s No Such Thing As Too Much Oreo

8 Jun

Sometimes – I just want to bake – for the sake of baking – for ME. That’s right – sometimes I am selfish, and scour the internet for a recipe I want to make. Don’t get me wrong – I adore baking for others too – but sometimes you just have to practice self-care. That’s what these Oreo Frosted Blondies are – self-care (that’s what I am telling myself anyway).

Cookies & Cream Oreo Blondies (Recipe courtesy of Six Sisters Stuff)

Ingredients
1 cup butter softened
1 cup brown sugar
1/2 cup sugar
2 eggs
1 teaspoon vanilla
3.4 ounces instant vanilla pudding
2 cups flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1 cup chocolate chips, milk or semi sweet
1 cup white chocolate chips
16 oreo cookies, broken into pieces (I used double stuff)

Instructions
In a large bowl cream together butter, brown sugar and sugar. Then add eggs and vanilla. Stir until well blended. Add in dry pudding mix and stir together until light and fluffy.
Then add the flour, baking soda, baking powder, and salt until it is mixed in well. Gently fold in the chocolate chips, white chips, and oreo pieces.
Grease a 9 x 13 inch pan. I used a glass pan. Pour batter into the pan and bake at 350 degrees for 20 – 22 minutes. You do not want to overbake. Cook until the center is set, but still gooey

OreoBlondies1

Little Sous Chef was very excited to help with this one – might have been the Oreos that did it!

OreoBlondies2

White Chocolate chips, semisweet chocolate chips, AND oreos – this was more add-ins than batter – and I got a workout stirring it together!

OreoBlondies3

Once they were in the oven – he was thrilled to get a few of the leftover Oreos (after asking me literally at least 25 times while prepping the dough if he could have one – ahh toddlers!)

Now – because I am extra, I decided “why stop there?” – and I added another layer of ridiculous-ness to these bars – FROSTING

Oreo Buttercream Frosting (Recipe Courtesy of Nums The Word)

Ingredients
10 Oreo Cookies
1 cup salted butter, room temperature
3 cups powdered sugar
1 teaspoon vanilla
2 Tablespoons heavy cream

Instructions
In a food processor or blender, pulverize Oreo’s into a powder. Set aside.
Mix butter together with powdered sugar 1/2 cup at a time, until all blended.
Add vanilla and heavy cream and mix well.
Add crushed Oreo’s and blend well.
Spread onto cake or pipe onto cupcakes.

OreoBlondies4

What’s even better than vanilla buttercream? Vanilla buttercream with OREOS!

Oreoblondies5

WOW THOUGH. Intense

Both the bars and the frosting were super easy to make, and they taste SO GREAT together. Seriously.

Did I have to frost an already rich, dense cookie bar? No I did not. Do I regret it even one little bit? HECK NO! These are awesome. I may share the deliciousness with my family – or I might not – ha

Pumpkin Cheesecake, Oreos, Brownies – What More Is There?

2 Nov

PBars4

Holy Crap – it’s NOVEMBER! – how did that HAPPEN? It seems like October FLEW by for me and my family – probably because we were REALLY BUSY – my son’s 3rd birthday, family pictures, Halloween activities, Trick or Treating, apple/pumpkin picking, crafts – gosh. I need a nap just thinking about it!

Just because October is over doesn’t mean that the PUMPKIN fun has to end though – I personally will enjoy pumpkin treats well into December (ok – if we are being honest I will enjoy them year round!) – and when I came across the recipe for these Slutty Pumpkin Bars I thought to myself “hmm – what a perfect post-Halloween treat!”…because that’s what we need after Halloween – more sweets. Oops – well – whatever. They still got made (and eaten!)

Slutty Pumpkin Bars (Recipe Courtesy of Delish)
Ingredients:
1 box brownie mix, plus ingredients called for on box
12 oz. cream cheese, softened to room temperature
2/3 c. pumpkin
2/3 c. sugar
2 large eggs
1 tsp. pure vanilla extract
1/2 tsp. pumpkin spice
Pinch kosher salt
15 Oreo cookies, plus more for topping
Warm caramel, for drizzling

Directions:
-Preheat oven to 325°. Line an 8″-x-8″ baking dish with parchment paper or aluminum foil leaving a 2″ overhang. Pour brownie batter into prepared pan
-Top with a layer of Oreos and set aside
-Make cheesecake layer: in a large bowl using a hand or standing mixer, beat cream cheese, pumpkin, sugar, eggs, vanilla, pumpkin spice, and salt until smooth. Pour over cookie mixture
-Top with crushed oreos and bake until the center is only slightly jiggly, 50 minutes
-Refrigerate until completely chilled, at least 3 hours and up to overnight
-Remove cheesecake bars from baking dish and slice
-Drizzle with warm caramel and serve

PBars1

Various stages of batter preparation – Brownie, with Oreos, plus Cheesecake, plus MORE Oreos!

Pbars3

The Finished Product – I LOVE the layers!

So these were easy to put together – I chose to use the oreos that had the orange filling (much more festive that way I think!), and then baking took a bit longer in my oven – about an hour or so

I cut them into pretty SMALL pieces – as it’s a lot of thick, rich flavor packed into each bite – so you really don’t need a huge hunk of it (but I wouldn’t judge if you ate a huge hunk ha). The taste was great – not too pumpkin-y, and could distinctly taste the Oreo and Brownie parts, too

As for the name – it’s derived from the Original Slutty Brownie – which incorporates Oreos, cookie, and brownie into one dessert. I personally love the fall/halloween/pumpkin twist these bars take on the original – I would eat these for breakfast if I could! Oh wait – I can! Ok bye gotta go – going to grab some to go with my coffee!

Graham Cracker Chocolate Chip Cookies (aka Getting Creative With Leftover S’more Supplies!)

13 Oct

Fall is by far my favorite season – I love everything about it – and one of the things I love most of all is the cooler weather – which makes turning on the oven for baking much more bearable!

I may adore fall, but I have to admit, summer is starting to grow on me too – helps that this year we moved to a new house with a pool and a bigger yard! Unfortunately, the Upstate New York weather gods were NOT smiling down on us this summer, with it’s cool, rainy days not fit for swimming, biking, or bonfires. Which brings me to my dilemma:

Graham1

I bought all these s’more supplies, thinking we would get to have a BUNCH of fires this summer – and we didn’t have ANY – NOT EVEN ONE! Now what am I supposed to do with all this stuff? Well, when I think about it, these items could make for some pretty good baking supplies, and in fact, I think I have figured out a way to use up some of these graham crackers:

The Most Delicious Graham Cracker Chocolate Chip Cookies You Will Ever Taste
Recipe Courtesy of Trend Frenzy

Ingredients:
1/2 CUP Butter, room temperature
1 CUP Brown sugar
2 tsp Vanilla
1 Egg
1 1/2 CUPS Graham cracker crumbs
3/4 CUP All purpose flour
1/2 tsp Baking soda
1/4 tsp Salt
1 CUP Chocolate chips

Graham2

Directions:
1. Preheat oven to 350°F.
2. In the bowl of a stand mixer, cream together the butter and sugar until creamy.
3. Beat in the vanilla and egg until well combined.
4. In a medium bowl, combine the graham cracker crumbs, flour, baking soda, and salt.
5. Gradually add to the butter mixture until just combined.
6. Stir in the chocolate chips.
7. Grease pan with cooking sray.
8. Bake for 7 minutes.
9. Cookies will look slightly underdone, but should set up nicely as they cool.
10. Enjoy!

Graham3

The finished product was pretty delicious – not hugely different from your standard chocolate chip cookie, but there is a slight graham-y taste which is nice, and the difference in texture is good, too!

Graham4

Nothing like a plate of warm cookies on a cool fall day!

graham5

(My littlest critic approved too – so much so that he helped himself to several of them – apparently he can reach the counter unassisted now – eek!)

Hmm now I just need to find a use for the extra marshmallows and chocolate (aside from just shoving them all in my mouth which is likely what will happen if I am being honest…)