Tag Archives: Chocolate

“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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No-Bake Cereal Bars – Perfect For Breakfast On The Go

22 Mar

First things first – important announcement – I AM AN AUNTIE! My beautiful niece was born last week, and I can’t WAIT to meet her – we are headed there this weekend, and I am SO EXCITED!

Normally I would make a meal or two and some cookies or something and bring it all over for the new family – but since they live 4 hours away, transporting perishable food wasn’t really something I was prepared to deal with – so of course the next best thing would be to do some major baking for them, right? Cookies are great – but what about cookie bars, scones, brownies, and cereal bars – because 4 things are way better than 1, right? Needless to say – I had my hands full getting this all together. First thing I made was the one that would easily freeze and keep the longest – the No Bake Cereal Bars

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Strangely enough, my little sous chef originally had no interest in helping me (which is rare!). When it was time to make the bars he was preoccupied (Play-doh) and only ran to my assistance when I said the magic word  – CHOCOLATE  and I can’t blame him – that is my magic word too!

No Bake Cereal Bars (Recipe Courtesy of Buzzfeed Tasty)
INGREDIENTS
½ cup honey
¼ cup peanut butter
3 cups toasted oat cereal
1 cup yogurt chips (save ½ cup for melting)
½ cup unsalted toasted almonds, chopped
½ cup dried cranberries
1 teaspoon coconut oil (optional)

PREPARATION
1. In a bowl, mix honey with peanut butter. Microwave for 45 seconds, stirring every 15 seconds, or until melted.
2. In a large bowl, combine oat cereal, ½ of the yogurt chips (save the other half for later), chopped almonds, and dried cranberries.
3. Pour the melted honey mixture into the bowl and stir until well mixed.
4. Pour into an 8×8 baking pan lined with parchment paper, and gently flatten the mixture evenly around the pan.
5. Freeze for 30 minutes, or until the mixture has hardened enough to cut it into 8 pieces.
6. Melt the other half of the yogurt chips in the microwave for 15 seconds at a time, until melted. (Optional: adding 1 tsp of coconut oil will help with the melting process)
7. Dip the bottom of the bars in the melted yogurt chips and place on a piece of parchment paper. Freeze for another 15 minutes.
8. Wrap each bar in parchment paper & store in the refrigerator or freezer for up to 3 months.
9. Enjoy!

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NOTES: As with most recipes, I figured “why not double it?” – have some for us to keep here at home and then give some to my brother and sister in law.

The only thing I would actually change about this recipe is they didn’t stick together super well (the white chocolate coating on the bottom helped!) – so I might use a bit more of the honey/peanut butter mix next time to help everything stay together and maintain bar form more easily

Also. The recipe calls for “yogurt chips” What the hell is a yogurt chip I mean really?? I searched all over the grocery store – and even asked the grocery manager – who had never even heard of them. Just – ok. So – I substituted white chocolate for the dipping, and then a mix of white chocolate and mini semi sweet chips in the bars

You can really customize these to your liking – different cereals, dried fruits, and chocolates can easily be substituted in. As is – I really like the flavor though – they turned out pretty well, and I would definitely make them again!

Easy to make, and even easier to grab on the way to work for breakfast – or in my in laws case – easy to eat one handed while the baby is asleep on your other arm

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I actually managed to not make a huge mess with the dipping (normally me plus melted chocolate is a disaster – so if even I can make these look good, you can too!)

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)

Peanut Butter Balls – An Easy No-Bake Addition To Any Get Together

28 Dec

Growing up, my aunts always made peanut butter balls at Christmas time – there were never a ton, but those first to the cookie trays would be rewarded with the sweet heaven that is peanut butter & sugar mixed together and dipped in chocolate. They have become more scarce over the years, and this year I decided I needed to take matters into my own hands – if I wanted peanut butter balls at Christmas time, I would just have to make them myself!

When I was looking for a recipe, I was intrigued by the ones that included crispy rice cereal in the peanut butter mixture – I really loved the idea of that bite/crunch to cut through the sweetness – so I decided on This Recipe

Chocolate Peanut Butter Balls
(Recipe Courtesy of Idaho Mom)
Ingredients:
2 c peanut butter
2 c powdered sugar
3 c rice krispies
2 bags chocolate chips, melted or 1 bag light cocoa wilton candy melts

Directions:
mix the first 3 ingredients together and then roll into balls.
dip the balls in chocolate to coat.
let the chocolate peanut butter balls set to harden.

Pretty simple, right? 

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As I assembled my ingredients, only the furry helper emerged (he sensed the presence of peanut butter). But once I turned on the mixer, the toddler helper came scurrying into the kitchen wanting in on the action

 

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He helped me mix up the peanut butter and sugar – and I added a little vanilla for flavor, too

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I had the help of both my boys when it came to making the balls! I actually froze them for a while – just to ensure they weren’t going to fall apart on me when it was chocolate time!

 

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I used part wilton melts and part chocolate chips – worked fine for melting/coating the balls. And I also did some fully coated, and some half-coated in chocolate – just for variety’s sake

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My helper really enjoyed the finished product (and the furry helper was dying to get in on it too – but sadly couldn’t partake – see him trying to sneak in on the balls?)

These were easy to make, and the ingredients were all things I already had on hand. They didn’t turn out exactly like I remember the peanut butter balls of my childhood- but they are still delicious!

Cookie Dough Fudge (AKA The Stuff Of My Teenage Dreams)

18 May

Packages of “Slice’N’Bake” Cookie Dough were basically a staple for every sleepover I attended or hosted when I was younger. And of course, we were lucky if even half of the dough got made into actual cookies – because the best part was eating the dough! Was it unsafe? Marginally, yes – since it contained raw eggs. But did we care? NO. Are we still alive to tell about it? YES. And has the world come up with an amazing alternative that makes me feel like a kid again as a eat the whole pan? HELL TO THE YES IT HAS!!!!

Enter – Chocolate Chip Cookie Dough Fudge Bars. Thick, egg-less cookie dough topped with a rich layer of chocolate peanut butter goodness. Oh – and there’s no baking involved either – making these the perfect treat to whip up as the days get hotter (and the oven becomes a much less appealing option)

Ok. Must stop drooling long enough to actually make these beauties.

Chocolate Chip Cookie Dough Fudge Bars (Recipe courtesy of Wishes & Dishes)

Prep time:  30 mins
Total time:  4 hours 30 mins
Serves: 16
Ingredients
  • ½ cup unsalted butter, softened
  • ¾ cup packed light brown sugar
  • 1 tsp. vanilla extract
  • 2 cup all purpose flour
  • 1 (14 oz.) can sweetened condensed milk
  • 2 c. mini chocolate chips
  • ½ cup creamy peanut butter
  • ½ cup milk chocolate chips (or semi-sweet)
Instructions
  1. In a large mixing bowl, mix together butter and brown sugar until it is fluffy. This takes about 3 minutes.
  2. Add vanilla and beat until combined.
  3. Turn the mixer to low and alternate the flour and the sweetened condensed milk until combined. Gently fold in chocolate chips.
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When you’re making the dough and desperately want to try it – and then you remember you CAN because there’s NO EGG IN IT! Oh happy day

  1. Press the cookie dough into the bottom of the 8×8 pan that has been lined with parchment paper. It will be sticky so lightly flour your hands if needed.
  2. Cover your bars with plastic wrap and refrigerate for 3 hours or overnight until firm.
  3. To make the topping, combine the peanut butter and ½ cup chocolate chips in a microwave safe bowl.
  4. Stir every 30 seconds until smooth.
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Here’s where that thing called “restraint” comes in – utilize it to not dig in with a giant spoon at this point. Must let chocolate set

  1. Pour and spread over the top of the chilled dough and chill for at least 1 hour until firm.
  2. Let sit out for 5-10 minutes to soften before cutting into.

 

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OH HELLO LOVELIES

Ok – so – the original recipe states that there are 16 servings here – but I cut it into 36 squares – as it is pretty rich, and also when I think of fudge I think of cute little square pieces – and 36 is perfect for this size batch!

There’s definitely a “cookie dough craze” happening right now – with places like The Cookie Dough Cafe and Cookie DO NYC popping up all over – places that serve up safe to eat “raw” cookie dough with all kinds of flavors, toppings, and mix-ins. This recipe feeds into that craze – and I am MORE than happy to partake – as everyone knows the DOUGH is the best part!

These No Bake Toffee Fudge Bars Are The Perfect Holiday Gift!

23 Nov

Well. It’s that time again – the holidays. It really snuck up on me this year, not sure about you – but suddenly it was September and fall, then Halloween, and now Thanksgiving, and Christmas is looming, too! 2016 is quickly coming to an end, and if you haven’t started Christmas shopping already, then you might want to get on it!

I love to incorporate handmade gifts whenever and wherever I can – I make applesauce and jar it every year to share with friends and family, and cookies are another item I love to give (and receive!). This year I plan to make at least two kinds to share (maybe more, time permitting!), and I came across a recipe that would make a perfect addition to my sweet gifts – these No Bake Toffee Fudge Bars. Whipped them up in no time and they were so easy and delicious! Check it out:

No Bake Toffee Fudge Bars Recipe

Ingredients:

2-1/4 cups graham cracker crumbs
1 cup (2 sticks) butter , divided
1 cup sugar
1 can (5 oz.) evaporated milk
1 bag (10 oz.) miniature marshmallows
2 cups (12-oz. pkg.) HERSHEY’S Semi-Sweet Chocolate Chips
1 cup HEATH Milk Chocolate Toffee Bits
1 cup HERSHEY’S Milk Chocolate Chips or HERSHEY’S Semi-Sweet Chocolate Chips

Directions:

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1. Line 13 x 9 x 2-inch pan with foil. Melt 3/4 cup (1-1/2 sticks) butter; combine with graham cracker crumbs. Press crumb mixture evenly in bottom of prepared pan.

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2. Combine sugar, evaporated milk, remaining 1/4 cup (1/2 stick) butter and marshmallows in large saucepan. Heat over medium heat, stirring frequently, until mixture comes to a boil. Boil 5 minutes, stirring constantly. Remove from heat. Add 2 cups semi-sweet chocolate chips, stirring until chips are melted.

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3. Immediately pour over crust, spreading evenly. Sprinkle surface with milk chocolate toffee bits and milk chocolate chips, pressing in lightly. Refrigerate until firm, about 2 hours. Cut into bars. Store leftover bars covered in refrigerator. Makes 24 bars.

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These set up nicely and were easy to remove from the pan and cut after being in the fridge all morning

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These were loved by all – big and small!

And the great thing is the recipe makes 24 – so they are great to share (as they are pretty sweet so you only need to tuck a couple in each gift package!).  What’s better than an easy and delicious recipe that you can share with those you love this Christmas? Not much in my book!

Baking With Nutella – Soft And Chewy Nutella White Chocolate Chip Cookies

31 Aug

Ok, I’m just going to say it – I LOVE NUTELLA. I love it on a waffle, on toast, on an apple – but most of all I love it on a spoon right from the jar. It is chocolatey, smooth, and amazing, and before I discovered this recipe for Soft And Chewy Nutella White Chocolate Chip Cookies, I thought that there was NO WAY Nutella could get any better – but I was wrong. The pairing of Nutella with butter, sugar, flour, and yes- more chocolate – is a recipe for delicious success! Check out how I created these gooey, delicious cookies:

Soft and Chewy Nutella White Chocolate Chip Cookies
(Recipe Courtesy of Averie Cooks)

YIELD: 11 large cookies
PREP TIME: 15 minutes
COOK TIME: about 9 minutes
TOTAL TIME: about 3 hours, for dough chilling

Ingredients:
1/2 cup unsalted butter, softened (1 stick)
heaping 1/3 cup Nutella (stir well before adding)
1/2 cup light brown sugar, packed
1/4 cup granulated sugar
1 large egg
2 teaspoons vanilla extract
1 3/4 cups all-purpose flour
2 teaspoons cornstarch
1 teaspoon baking soda
pinch salt, optional and to taste
1 cup white chocolate chips
1 cup semi-sweet chocolate chips
1. To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) combine the butter, Nutella, sugars, egg, vanilla, and beat on medium-high speed until creamed and well combined, about 4 minutes.

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So – I went ahead and made a double batch of these – because twice as many cookies is always better, right?

2. Stop, scrape down the sides of the bowl, and add the flour, cornstarch, baking soda, optional salt, and beat on low speed until just combined, about 1 minute.

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Oh hello Nutella dough!

3. Stop, scrape down the sides of the bowl, and add the white and chocolate chips, and beat on low speed until just combined, about 30 seconds.

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 In go the chocolate chips (yum)

4. Using a large cookie scoop, 1/4-cup measure, or your hands, form approximately 11 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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  Dough balls – before and after chilling

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 9 minutes, or until edges have set and tops are just set, even if slightly undercooked 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.

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7. 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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I can’t even look straight at this – it’s too glorious. Warm, gooey center with melty chocolate chips…this is heaven!

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I really enjoyed making these – it’s a nice break from normal chocolate chip cookies, something a little different and a LOT delicious. The Nutella doesn’t overwhelm the cookie, but you can definitely taste it. If you don’t eat them all right out of the oven, I recommend you warm them up a bit before eating – it just makes them that much better (trust me!)