Tag Archives: cookies

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!)

Cookie Decorating 101

27 Jan

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Here’s my little guy’s first attempt at cookie decorating… Obviously he has a real future in pastry arts, wouldn’t you agree?

(my personal favorite is the bottom right one – where my husband attempted to take away his frosting. It did NOT go well…)

Products I Love – The Oster Hand mixer

8 Oct

I decided it was time to start a new series here on the blog where I could give a shout out to some of the things that help simplify my baking and my life!

First up? My beloved hand mixer!

 

 

DSCN4289I received this mixer as a wedding gift, and it has seen me through three years of mixing, pulsing and baking – but then alas, it recently sputtered out and died on me. I don’t blame this on a faulty product – I’m pretty sure I just plain wore it out. I certainly got my money’s worth out of it, so I didn’t shed any tears of loss as I tossed it in the trash and headed out to find its replacement

RedMixer

My initial thought? Buy something better, more expensive, more powerful – that will last you longer and be worth the extra money and fancy brand name that comes with it. So, I snatched up this adorable red Kitchen Aid hand mixer from Target for $40 and ran home to mix me up a cake and test it out

…Unfortunately, it’s red color was about the only benefit to this mixer. It was slow, and lacked power. Looking back, I probably should have read some online reviews before making this purchase – as they all were pretty clear that it was slow, and wimpy in the power department. I am not ashamed to admit that I used it once, and returned it the next day.

Now let me be clear – this is in NO way a dismissal of the Kitchen Aid brand as a whole – I LOVE my retro stand mixer and have had luck with other home products of theirs as well – but this 5 speed mixer is not worth the money in my opinion, as I needed something with more power and speeds to handle my near constant use

OsterMixerOk, so don’t laugh, but I ended up getting the newer model of the exact same Oster mixer I had just thrown out. Why? Well, there are a few particular reasons
-more power
-More speed options
-The TURBO option – I love this! It gives you a burst of power when you press the button, and I use it all the time!
-Price – I know I said I was willing to spend more for something better, but this was on sale for $24, and I knew I already loved it, so how could I say no?

I am happier, my cookies are more well blended, everyone wins.

What about you – what products are necessary for you in the kitchen (or in life?!)

C Is For Cookie – MONSTER!

22 Mar

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Out of anything in the baking world, I would have to say that my favorite thing to make is COOKIES! And I think Cookie Monster agrees with me on that, as there are so many reasons they are my fave – most kinds freeze well, and they are hand held (no fork required!), and they’re easy to divide up, no fights over who got the bigger piece etc, plus there are just SO MANY KINDS out there to make!

Monsters

When I saw Ree Drummond make these Monster Cookies on The Pioneer Woman, I knew I just had to make them myself

The Pioneer Woman is one of my favorite Food Network shows, and I love her blog too, she has tons of amazing stuff on there, including all her recipes from the show. I have successfully made her Best Lasagna Ever, and her Garlic Cheese Bread, and those were both amazing, and since I’ve never tried one of her desserts, why not start with something amazing like these Monsters that incorporate so many delicious treats all in one – M&M’s, nuts, chocolate chips, plus the taste of oats and the crunch of Rice Krispies – sign me up!!

         IMG_3087Naked dough ready for it’s delicious additions!IMG_3091

Dough + M&M’s + Rice Krispies + Pecans + Chocolate Chips

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My helpers – adorable husband and Walter!

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Ready for the oven!

Monster Cookies
Ingredients:
2 sticks (1/2 Pound) Butter (salted) Softened
1/2 cup White Sugar
1-1/2 cup Brown Sugar, Packed
2 whole Large Eggs
1 Tablespoon Vanilla Extract
1-1/2 cup All-purpose Flour
1/2 teaspoon Baking Soda
1 teaspoon Baking Powder
2 teaspoons Kosher Salt
1-1/2 cup Oats (either Quick Or Regular)
1/2 cup M & M’s (more To Taste)
1/2 cup Pecans, Chopped (more To Taste)
3/4 cups Chocolate Chips (milk Or Semi-sweet)
1/2 cup Peanut Butter Chips
2-1/4 cups Rice Krispies
Directions:
Preheat oven to 375 degrees.

Cream butter with sugars until fluffy. Add eggs one at a time, beating well after each addition. Add vanilla and beat.

Combine flour, baking soda, baking powder, and kosher salt. Add to mixing bowl and mix till combined. After that, add in remaining ingredients in whatever quantity you prefer. Add more nuts if you’d like, or more M & M’s, more peanut butter chips or chocolate chips.

Add Rice Krispies at the very end, mixing until just combined. Do not overmix!

Use a cookie scoop to scoop balls of dough onto a cookie sheet. Bake until golden brown (about 10-12 minutes), then allow to cool on a rack.

Serve with glasses of cold milk.

**The only substitution I made to the recipe was that I didn’t use any peanut butter chips – I just used all chocolate chips instead (don’t get me wrong, I LOVE peanut butter, but I wanted to share these with one of my best friends who gave up peanut butter for Lent – so I was nice and left those out, but I would definitely put them in next time!)

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….I admit, I turn into a cookie monster for these. They are amazing, a different texture in every bite, crunchy yet still soft and delicious! So far, the Pioneer Woman has yet to steer me wrong…now if you’ll excuse me I need to go to the store for more milk, as mine seems to have disappeared…hmm…

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Simple. Delicious. Perfect – The Brown Sugar Blondie

4 Mar

When I find myself with some extra time, one of my favorite things to do is bake something new. There’s nothing like researching and finding the perfect recipe, and then bustling around the kitchen measuring and mixing and putting together something new and delicious to try and share with the ones you love.

When I came across this M&M Brown Sugar Blondie Recipe, I was immediately sold –  not only are these are fast and easy to whip up, but best of all – you likely have all the ingredients in your pantry right now (and if you don’t have M & M’s in your pantry right now, first of all, why NOT? To remedy this I recommend a trip to BJ’s/Sam’s/Costco and a cart full of giant party size bags of them. It’s practically a necessity!)

 BrownSugarBlondies 003M&M’s – This Recipe’s Secret Weapon!

 

…oh, and they smell great while they bake, and they taste great too, so they cover all the bases of a perfect dessert

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Brown Sugar M&M Blondies
(Recipe Courtesy of Baked Perfection)

Ingredients

1 cup all-purpose flour
1/2 teaspoon baking powder
1/8 teaspoon baking soda
1/2 teaspoon salt
1/3 cup butter
1 cup packed brown sugar
1 egg
1 tablespoon vanilla extract
1 cup to 1 1/3 cup M&M’s

Directions

Preheat oven to 350 degrees F (180 degrees C).

Mix together flour, baking powder, baking soda, and salt and set aside

Melt 1/3 cup butter. Add 1 cup firmly packed brown sugar and mix well. Cool slightly

Add egg (beaten) and vanilla and blend well

Add flour mixture, a little at a time, mixing well

Mix in 2/3 cup M&M’, and spread in a greased 9 x 9 x 2 inch pan. Sprinkle 1/3 to 2/3 cup M&M’s on top

Bake for 20 to 25 minutes. Store in airtight container at room temperature

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My Only Alteration to this recipe is I tend to add more M & M’s….closer to 1.5 cups total – a little more chocolate never hurt anyone, right?

BrownSugarBlondies 012I prefer them slightly warm (about two hours post oven seems to be a good time to get them while they are hard enough to cut, but warm enough melt your heart. The taste is like a sugar cookie only more dense and brown sugary, and those M & M’s add the perfect chocolate touch!

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And since M and M’s come in many varieties (both flavor wise AND seasonal), you can make these again and again, no matter what the holiday/occasion. I am thinking I will try mine with peanut next. Or maybe those cute Easter M & M’s? So many possibilities from this one simple tasty treat!

BrownSugarBlondies 015….This batch didn’t last the night.