Chocolate Chip Snack Cake

This chocolate chip snack cake is an easy thing to whip up for a yummy snack or simple dessert. It's a light vanilla-flavored cake, with a layer of chocolate chips & cinnamon in the middle and on top. Just mix it in one bowl, bake in a square dish, and serve just like that! It doesn't need frosting, cooling, or anything like that.

I lightened up the original recipe a little bit- I reduced the butter, subbed yogurt for most of the sour cream (you could probably use all yogurt if you had no sour cream), and reduced the amount of chocolate chips.  Even with all that tinkering, this is still a soft and flavorful cake!

You might notice this calls for room temperature eggs. This is common with baking cakes from scratch, because if you add cold eggs to a sugar/butter mixture, they're likely to make the butter clump up and look like bits of cottage cheese. With the ingredients at room temperature, this doesn't happen and you have a smoother batter. If you're taking your eggs right out of the fridge (like I normally do), you can put them in a cup or bowl of warm water for 10 or so minutes to take the chill off them. Problem solved!

Adapted from: Mel's Kitchen Cafe

Chocolate Chip Snack Cake
Printable version here

Cake batter
4 tbsp. butter, softened
2 tbsp. applesauce (or an additional 2 tbsp. butter)
6 oz. vanilla yogurt
1/4 cup sour cream
2 eggs, room temperature
1/2 tsp. vanilla
1/3 cup sugar
1 1/3 cup flour (all-purpose)
1 1/4 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt

Filling & topping
Cinnamon/sugar mixture (I keep mine in a shaker container)
1/3 cup (or more) chocolate chips

1. Combine all wet ingredients, including sugar.  Mix until it is relatively smooth.  Add dry ingredients and mix just until no streaks of flour remain.

2. Grease a metal* 9x9 pan with cooking spray or shortening.  Spread half the cake batter into pan (it will be somewhat thick).  Sprinkle top with cinnamon/sugar and half the chocolate chips. Repeat layers one time.

3. Bake at 350º for 28 minutes (or until a toothpick inserted in the center comes out with only a few crumbs).

 *If using glass pan, lower temperature to 325º and add a few minutes to the baking time.  I haven't tried it, but the original recipe suggests doing this. 

Why I love it? It is ridiculously simple & good.  It's fluffy, vanilla-y, and chocolatey!  It just dirties one bowl and one pan!

Cranberry Lemon Bars

One new cooking task I took on in the last year was to serve dinner, once a month, to a group of 40 people.  On Wednesday nights my kids go to a program called Awana, and the helpers and their families get to come early and eat dinner before it starts.  There is a rotation for who makes the dinners- and this year they were looking for some more people to help.  So once a month, from September to April, I have made dinner for 40.  It's a logistical challenge, that's for sure, but I enjoyed getting to use my cooking talents in this way.

That said- last night was my last Awana dinner for this school year, and this is the dessert I made for it.  I love that it makes a good amount (36 small bars), is pretty easy, and can be made ahead of time.  The little bit that is left is now two days old, and it still tastes as good as it did the first day. 

The crust & topping is a combination of flour, oats, butter, and brown sugar, and the filling is my favorite part- it includes sour cream, sugar, dried cranberries, and lemon zest.  It's creamy, sweet, a little tart- it's nicely balanced and easy to eat!  The hardest part might be trying to stop eating it!

Cranberry Lemon Bars
Printable version here

1 cup butter (2 sticks), softened
1 cup (7 ounces) packed brown sugar
2 cups quick-cooking oats
1/4 teaspoon salt
1 1/2 cups plus 2 tablespoons all-purpose flour, divided
2 cups dried cranberries
1 cup (8 ounces) sour cream
3/4 cup granulated sugar
1 egg
1 tablespoon grated lemon zest
1 teaspoon vanilla extract

1. In a large bowl, cream butter and brown sugar until light and fluffy.  Combine oats, salt, and 1 1/2 cups flour; add to the creamed mixture until blended.  Set aside 1 1/2 cups of this for topping.

2. Press remaining crumb mixture into a lightly greased 9x13 baking pan.  Bake at 350º for 12-15 minutes or until lightly browned.

3. Meanwhile, in a large bowl, combine 2 tablespoons flour, cranberries, sour cream, sugar, egg, lemon zest, and vanilla extract.  Spread evenly over crust.  Sprinkle with reserved crumb mixture.

4. Bake for 25 minutes or until lightly browned.  Cool on a wire rack.  Store in refrigerator. (Tip- these cut easiest when cold) Can be made up to two days ahead of time.

Yield: about 36 bars (Cut into 6x6)

Recipe source: Taste of Home (Sour Cream Cranberry Bars, slightly altered)

Why I love it? I like that it uses natural ingredients that I almost always have on hand.  It's easy to make, stores well, and tastes great!  It's sweet with just the right level of tartness. 

Oatmeal Raisin Chocolate Chip Cookies

I don't know about you, but I don't think I will ever run out of cookie recipes to try.  I have several that I like, but that doesn't stop me from looking for more!  I found this one on a blog I found via Pinterest.  The pictures looked enticing, and I like that it has both raisins and chocolate.  They did not disappoint!!  They were soft, chewy, and full of flavor.  This is one recipe I don't plan to tinker with- it is perfect just as it is!

As far as why the recipe calls for you to chill it for 2+ hours before baking, that would be to help the texture be just right- because I know that a warmer dough is more likely to spread.  These don't spread much which helps keep them thick & chewy.  If you don't have 2 hours to wait, you could divide the dough into 2 smaller sections and refrigerate that way, or you could scoop the cookies onto the baking sheet and refrigerate the whole thing- just make sure it's thoroughly chilled before using.  The website I found this on said that you can make the dough up to 1 day in advance.

Recipe source: Crunchy Creamy Sweet blog via Smitten Kitchen

Oatmeal Raisin Chocolate Chip Cookies
Printable version here

1/2 cup unsalted butter (1 stick), softened to room temperature
2/3 cup packed light brown sugar
1 large egg
1/2 tsp. vanilla extract
3/4 cup all-purpose flour
1/2 tsp. baking soda
1/2 tsp. cinnamon
1/4 tsp. salt
1 1/2 cups oats (preferably old fashioned)
3/4 cup raisins
3/4 cup semi-sweet chocolate chips

1.  In a large mixing bowl (or stand mixer), beat butter for 30 seconds.  Add brown sugar and cream until fluffy and light in color, scraping down the bowl as necessary.  Add egg and vanilla and mix well.

2.  In a separate bowl, whisk together the dry ingredients (flour, baking soda, cinnamon, and salt).  With the mixer speed on low, add these dry ingredients to the butter mixture, and beat until combined.

3. Stir in the oats, raisins, and chocolate chips.  Cover bowl with plastic wrap and chill for at least 2 hours or overnight. (So plan ahead!)

4. Preheat oven to 350º.  Line baking sheet with parchment paper (or lightly grease).  Scoop the cookie dough onto the sheet.  Each cookie should be about 1 1/2 tablespoons (I use my medium cookie scoop and fill it a little less than full).

5.  Bake for 10 minutes, or until slightly underdone in the middle yet browned on the edges.  Let them cool on the sheet for 5 minutes. (They will finish baking this way)  Transfer onto a wire rack to cool completely.

Yield: About 3 dozen cookies

Why I love it? I love how full it is of raisins and chocolate chips!  My husband isn't a big raisin (or oatmeal) fan, but he loved these and said they reminded him of chocolate covered raisins! 

Chocolate Cupcakes with Quick Vanilla Buttercream

My search for the perfect chocolate cupcake AND vanilla frosting recipes are over, thanks to these little gems!  Recently I needed to bring cupcakes to my sister-in-law's baby shower, and I was fretting because I didn't know which recipe to use.  Of course there is store-bought, or from a mix, but I just couldn't bring myself to do that.  I took a risk on trying two new recipes, but seeing as how I trusted their source (Mel's Kitchen Cafe), I figured it would work out.  

 

This was at the book-themed baby shower- I tried to make the cupcakes match!

 

They were a huge success!  Everyone at the shower loved the cupcakes, even those who normally don't like cake!  And my husband doesn't like normal frosting, but he liked this kind.  It really is a cross between buttercream and cream cheese frosting.  It held its shape well when I was piping it.  I will most definitely make both of these recipes over & over again! 

Chocolate Cupcakes
Printable version here

1/2 cup plus 1 tablespoon cocoa powder
1/2 cup plus 1 tablespoon hot water
2 1/4 cups all-purpose flour
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon salt
2 sticks butter, at room temperature
1 2/3 cups granulated sugar
3 large eggs, at room temperature
1 tablespoon vanilla extract
3/4 cup sour cream

1. Preheat the oven to 350 degrees F. Line 2 standard cupcake pans with paper liners. In a glass liquid measuring cup, combine the cocoa powder and hot water and whisk until smooth. In a medium bowl whisk together the flour, baking soda, baking powder, and salt.

2. In a medium saucepan over medium heat (or using a bowl & a microwave), combine the butter and sugar. Cook, stirring occasionally, until the mixture is smooth and the butter is completely melted. Transfer the mixture to the bowl of an electric mixer (or to a stand-alone bowl, using a handheld electric mixer) and beat on medium-low speed until the mixture is cool, about 4-5 minutes.

3. Add the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl as needed. Blend in the vanilla and then the cocoa mixture until smooth. With the mixer on low speed, add the flour mixture in three additions alternating with the sour cream, beginning and ending with the dry ingredients and mixing each addition just until incorporated. So basically you’ll add 1/3 of the flour, mix, then add 1/2 of the sour cream, mix, add another 1/3 of the flour, mix, add the rest of the sour cream, and finish with the last 1/3 of the dry ingredients.
 
4. Divide the batter evenly between the prepared liners, filling no more than 2/3 full. Bake the cupcakes until a toothpick inserted in the center comes out clean, about 15-18 minutes (I used a slightly rounded large [3 tbsp.] cookie scoop, and baked for 17 minutes). Remove the cupcakes to a wire rack to cool completely.   

Yield: 24 cupcakes

Mini Cupcakes: This will make approximately 96 mini cupcakes, using a 1 tbsp. scoop of batter for each one.  Bake for 10 minutes or until done.

Recipe Source: http://www.melskitchencafe.com/2012/04/perfect-chocolate-cupcakes.html

Quick Vanilla Buttercream
Printable version here

*Makes about 3 cups of frosting (enough for 24 cupcakes)

½ cup (1 stick) butter, softened to room temperature
3 oz. cream cheese, softened to room temperature
16 oz. powdered sugar (about 3 ½ cups)
¼ cup heavy cream*
1 tsp. pure vanilla extract

In a large bowl using a handheld mixer or the bowl of an electric stand mixer, beat the softened butter and cream cheese together until it is light and creamy, about 2 minutes. Mix in the vanilla (and food coloring, if desired). Add the powdered sugar gradually and mix in fully after each addition. Cream at low speed until well blended and creamy. Pour in the heavy cream and whip until the frosting is light and fluffy. 

*Note: you can substitute milk for the heavy cream but the frosting will be missing an element of silky creaminess.   

[I recommend keeping this frosting refrigerated, because of the dairy and because it melts a little when it gets too warm.  I frosted my cupcakes using a piping bag, and after a few minutes I needed to put the bag in the fridge to bring down the temperature because it was starting to melt.  Also, it worked fine to make the day before I needed it.  I took it out of the fridge a few hours before I needed it, and I rewhipped it with a hand mixer.]

Recipe Source: http://www.melskitchencafe.com/2011/01/vanilla-buttermilk-cupcakes-and-fantastic-easy-buttercream-frosting.html

Why I love it? This is the BEST tasting chocolate cupcake & vanilla frosting I have ever made!  They're as good as any cupcake I've had, either from a store or from a box.  They are not very difficult to make, and they don't require any hard-to-find ingredients.  I promise, you won't regret making (or eating!) them!

Peppermint Marshmallows

Homemade marshmallows... Where have they been all my life??  Oh my goodness, these things are incredible.  I saw them recently on someone's blog, and decided to make them a last minute addition to my Christmas gifts.  These are quite minty (which I love, but my husband's not a mint fan), but you could omit the peppermint extract and make a regular version.

These don't require any special equipment, and the only ingredient probably don't already have on hand is the unflavored gelatin.  The kids and I just devoured a couple marshmallows a piece in hot chocolate (them) and coffee (me).  Now that I know what marshmallows are supposed to taste like... the ones in the store seem even more pitiful than ever!

The blog where I found these (here) adapted the recipe from The America's Test Kitchen D.I.Y. Cookbook.  So that's the original source, I'm just here to tell you how yummy they are! :)  Oh, and one last thing- when I made these, I made a half batch in an 8x8 pan.  I ended up with 64 one-inch marshmallows.  That was plenty for what I needed, but feel free to make the whole batch if that's what you're looking for!

Peppermint Marshmallows
Printable version here

⅔ cup powdered sugar
⅓ cup cornstarch
1 cup cold water, divided
2½ tablespoons unflavored gelatin
⅔ cup light corn syrup
2 cups granulated sugar
¼ teaspoon salt
2 teaspoons vanilla extract
½ teaspoon peppermint extract

1. Line a 9x13-inch pan with foil, enough so that excess foil hangs over the sides of the pan. Spray with non-stick cooking spray; set aside.

2. In a small bowl, whisk together the powdered sugar and cornstarch; set aside.

3. Pour ½ cup of the cold water into the bowl of an electric mixer fitted with the whisk attachment. Sprinkle the gelatin over the water. Let stand until the gelatin becomes very firm, about 15 minutes.

4. Meanwhile, combine the remaining water and the corn syrup in a medium saucepan. Pour the sugar into the center of the saucepan. Place the pan over medium-high heat and bring to a boil, gently swirling the pan, until the sugar has dissolved completely and the mixture reaches 240 degrees F, about 6 to 8 minutes.

5. Turn the mixer on low speed and carefully pour the hot syrup mixture into the gelatin mixture, avoiding the side of the bowl as much as possible. Gradually increase the speed to high and whip until the mixture is very thick and stiff, 10 to 12 minutes, scraping down the bowl as needed (my half batch was ready in 8 minutes). Add the vanilla and peppermint extract and mix until incorporated, about 15 seconds.

6. Working quickly, scrape the mixture into the prepared pan using a spatula that has been sprayed with non-stick cooking spray. Smooth the top into an even layer. (To get it smooth, I sprayed my hands with Pam & pressed on the mixture.) Sift 2 tablespoons of the powdered sugar mixture over the pan. Cover and let sit overnight at room temperature.

7. The next day, turn the marshmallow slab out onto a cutting board and peel off the foil. Sift 2 tablespoons of the powdered sugar mixture over the slab. Using a pizza cutter or a sharp knife that has been sprayed with non-stick cooking spray, cut into 1-inch strips one way, and then across the other way for square marshmallows. You could also use round cutters to cut them out as well.

8. Place the remaining powdered sugar mixture in a large ziploc bag. Working with 3 or 4 marshmallows at a time, toss the marshmallows in the bag with the powdered sugar mixture, then toss in a fine-mesh strainer to remove any excess powder. Marshmallows can be stored in an airtight container or bag for up to 2 weeks.

Why I love it? They aren't that difficult (just a bit messy), are pretty cheap, make a neat gift, but most of all they are DELICIOUS!  Seriously, I was licking the spatula, it was so good!  The texture is unlike anything I've ever made- it's so light, smooth, creamy, and just exactly what a marshmallow should be!  It melted perfectly in our hot drinks, too!

Snickerdoodle Bars

 

I love making bar cookies whenever I need to make dessert for a crowd.  I love to bake, but I also value my time!  Bar cookies/brownies are just easier and quicker than making individual desserts.  I have made these several times now for church functions, and each time people ask me for the recipe!  These are pretty rich (possibly because of the 2 sticks of butter and 2 cups of brown sugar...) so be sure to cut them in small pieces!

TIP- Whenever I bake a type of bar, I always line the pan with foil.  Not only does this make for easier clean-up, but it makes it SO much easier to remove the bars from the pan, and to cut them cleanly.  This is how I do it:

1. Turn the baking dish upside-down, tear off a piece of foil that's bigger than the dish, and mold the foil to the edges of the pan.

 












2. Turn the baking dish over, then place your molded piece of foil inside it.  It should be easy to press the foil into the pan now.  Lightly spray with nonstick spray before adding batter.

This is the cinnamon mixture that you sprinkle on top.  This cinnamon is from Costco, and it's delicious!

 

My little helper, Megan!  This is just before baking the bars.

Recipe source: http://www.browneyedbaker.com/2010/07/09/snickerdoodle-blondies/

Snickerdoodle Bars
Printable version here

2 2/3 cups all-purpose flour
2 tsp. baking powder
1 tsp. salt
1 tsp. cinnamon
1/4 tsp. grated nutmeg (optional)
2 cups packed brown sugar (14 oz.)
2 sticks (8 oz.) unsalted butter, at room temperature
2 eggs
1 tbsp. vanilla extract
2 tbsp. granulated sugar
2 tsp. cinnamon

1. Preheat the oven to 350º.  Line a 9x13-inch baking pan with foil (or grease the pan); set aside.

2. Whisk the flour, baking powder, salt, cinnamon, and nutmeg in a medium bowl; set aside.

3.  Beat together the butter and brown sugar on medium speed until light and fluffy, about 5 minutes.  Add the eggs one at a time, and then the vanilla.  Beat, scraping the bowl, until thoroughly combined.  On low speed, gradually add the flour mixture until just combined.  Give the dough a final stir with a spatula or wooden spoon to make sure the flour is incorporated.

4. Spread the dough evenly into the pan- using an offset spatula will help, as it's a thick batter.  Combine the granulated sugar and 2 tsp. cinnamon in a small bowl and sprinkle evenly over the top of the batter.

Bake for 30 minutes or until the surface springs back when gently pressed.  Cool completely in pan before cutting.  Cut into small pieces.  Store in an airtight container at room temperature. (May also be frozen for 1-2 months.)

Why I love it?  I have always loved snickerdoodles, and this is an even faster way to make them!  They have a healthy dose of cinnamon in them, but not too much.  I like that they make a lot and they freeze well!

Peach Blueberry Cobbler

 

Last night we had friends over for dinner, which was a good excuse to make a yummy dessert!  I've made this once each of the last 3 summers- and each time I wonder why I don't make it more often!  It is a great use for all the good summer produce around here!  The original recipe calls for just blueberries, but I like to mix it up with a little bit of peaches, as well.  I like that it provides some contrast.

Parts of the recipe can be made ahead of time.  I made the fruit mixture and put it in a dish (below), and mixed up the wet and the dry ingredients in separate bowls.  All I had to do when our company was here was put the fruit in the oven, bake for a little bit, mix the wet & dry ingredients, top with the biscuits, and bake.  It took less than 5 minutes of my time.

Also, I have made a half-sized batch of this before.  Don't let the size of the recipe keep you from making it! :)

Enjoy!!

Peach Blueberry Cobbler

Printable version here

FILLING

1/2 cup sugar

1 tbsp. cornstarch

Pinch ground cinnamon

Pinch salt

4 cups (18 oz.) fresh blueberries, rinsed

2 peaches, peeled & cut into chunks

1 tbsp. lemon juice

BISCUIT TOPPING

1 cup flour

2 tbsp. cornmeal

1/4 cup sugar

2 tsp. baking powder

1/4 tsp. baking soda

1/4 tsp. salt

4 tbsp. (1/2 stick) butter, melted

1/3 cup buttermilk

1/2 tsp. vanilla

1/8 tsp. ground cinnamon

Cinnamon/sugar mixture for sprinkling on top

1. Adjust an oven rack to the lower-middle position and heat the oven to 375º. 

2. For the filling: Stir the sugar, cornstarch, cinnamon, and salt together in a large bowl. Add the berries, peaches, and lemon juice and mix gently with a rubber spatula until evenly coated. Transfer the fruit mixture to a 9-inch glass pie plate (or similar sized dish), place the pie plate on a rimmed baking sheet, and bake until the filling is hot and bubbling around the edges, about 25 minutes. 

3. For the biscuit topping: Meanwhile, whisk the flour, cornmeal, 1/4 cup sugar, baking powder, baking soda, and salt in a large bowl to combine. Whisk the melted butter, buttermilk, and vanilla together in a small bowl. One minute before the berries come out of the oven, add the wet ingredients to the dry ingredients; stir with a rubber spatula until just combined and no dry pockets remain. 

4. To assemble and bake the cobbler: Remove the fruit from the oven; increase the oven temperature to 425º. Pinch off 8-10 equal pieces of biscuit dough and place them on the hot berry filling, spacing them at least 1/2 inch apart (they should not touch). Sprinkle each mound of dough with cinnamon sugar. Bake until the filling is bubbling and the biscuits are golden brown on top and cooked through, 15 to 18 minutes. Cool the cobbler on a wire rack 20 minutes and serve.

Serves: 6-8

Adapted from: Baking Illustrated

(This website has the directions for how to make this using frozen blueberries.)

Why I love it? This recipe just screams SUMMER to me!  It's a great way to use up, and enjoy, all the fresh produce we're blessed with at this time of year.  As much as I love the fruit filling, the part of this recipe I find the most unique is the topping.  As usual, Cook's Illustrated has figured out how to make the perfect biscuit- it's completely cooked through, soft on the inside, and crisp on the outside.  Every recipe I have made from this book has been amazing!

 

Oatmeal Chip Cookie (Mix in a Jar)

Recently I looked up recipes that would work to give as gifts in a canning jar, as I had several end-of-the-school-year gifts to give.  I tried two (this one and a trail mix muffin recipe), and really liked them both!  This one is a chewy oatmeal cookie, with coconut, white chocolate, and milk chocolate chips.

This fit perfectly in a quart canning jar (use wide mouth for easiest filling), and the batch makes 3 dozen cookies.  You could also put the dry mix in any container just to have on hand, or you could just make these cookies without making the mix.  It's a delicious cookie recipe, the fact that it fits in a jar is just a bonus! :)

Oatmeal Chip Cookie Mix
Printable version here: Recipe
Printable version here: Set of 6 gift tag instructions

Jar ingredients
1 1/4 cups quick cooking oats
1 cup all-purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
3/4 cup milk chocolate chips
1/3 cup white chips
1/4 cup flaked coconut
1/2 cup packed brown sugar
1/2 cup white sugar

Additional ingredients
1/2 cup butter, softened
1 egg
1/2 tsp. vanilla extract

1. Place oats in a food processor (or blender); cover and pulse until fine; set aside.  In a bowl, combine the flour, baking powder, baking soda and salt.  In a 1-quart glass jar, layer the oats, flour mixture, chips, coconut, brown sugar, then sugar, packing well between each layer.  Cover and store in a cool dry place for up to 6 months.  Yield: 3 dozen cookies

2. To prepare cookies: In a large mixing bowl, cream butter.  Beat in egg and vanilla. (I mixed mine by hand, and the butter mixture wasn't evenly mixed, but it still worked fine) Add cookie mix and mix well (mixture will be dry- I found it best to mix it with my hands at the end).  Drop by rounded tablespoonfuls 2 inches apart onto ungreased baking sheets.  Bake at 375º for 10 minutes, or until cookies are just starting to brown.  They will still be soft, so cool on the sheet for a few minutes before removing to wire racks.

Recipe source: allrecipes.com

Why I love it? Not only does it work well as a gift idea, but the cookies are delicious!  They're soft & chewy, and with the coconut and 2 types of chips (white & chocolate), they have the perfect amount of taste and texture.

Peanut Butter Pie

I made this pie tonight for my husband's 30th birthday (and then realized that the last time I made it was his 29th birthday!).  He's a fan of chocolate & peanut butter.  This has a graham cracker crust and a creamy, peanut-buttery filling.  After plating the pie, I drizzled homemade chocolate syrup over each piece. Daniel (my almost-8 year old) asked me tonight if we could have this as his birthday dessert next month, too.  I told him that I promise I won't wait another year again to make it!













This is what I used to decorate the top of the pie- it's so easy to do, and makes your foods look that much better! Wilton Dessert Decorator (I got mine at JoAnn's with a 40% off coupon, or here it is on Amazon for $11)

I also love it for filling deviled eggs, it makes that go so fast!

Peanut Butter Pie
Printable version here

Crust:
1 1/2 cups crushed graham crackers (about 10 whole crackers)
3 tbsp. sugar
1/3 cup butter, melted

Filling:
4 oz. cream cheese, softened (light cream cheese is okay)
3/4 cup creamy peanut butter
1/2 cup sugar
1 tsp. vanilla
1 cup heavy cream, whipped (or 2 cups whipped topping)

Optional toppings: more whipped cream, chocolate sauce, chopped peanuts

1. Combine crust ingredients; press into a 9-inch pie plate.  Bake at 350º for 9 minutes.  Cool.

2. In a mixing bowl, beat cream cheese, peanut butter, sugar, and vanilla until smooth.  Fold in whipped cream.  Gently spoon into crust.  Top with more whipped cream around edge and chopped peanuts, if desired.  Refrigerate until serving. Drizzle with chocolate sauce at time of serving.

Yield: 8 servings.

Why I love it? It's pretty quick to throw together, and I like that you can make it several hours before serving, and just keep it in the fridge.  The peanut butter filling is just so smooth and flavorful.  That combined with the crunchy peanuts on top, the chocolate drizzle, and the graham crackers & whipped cream- mmmm!  Plus, while it's not "healthy" by any means, I did lighten up the original recipe by about 50%.  So go ahead, have some pie!

Giant Cookie

I got this recipe, once again, from Mel's Kitchen Cafe. I have not been let down once by that site! On her site she shows how you could wrap up these cookies to give as gifts. So far I've just made them when I (or the kids) need a little snack. Sometimes you just need cookies, you know?? Especially my 3 year old daughter... she likes sweets, just like her mom! :)

Giant Cookie
Printable version here

1/4 cup white sugar
1/4 cup packed light brown sugar
1/4 cup butter, melted and cooled
1 egg
1/4 tsp. baking soda
1/4 tsp. salt
1/4 tsp. vanilla
3/4 cup flour
1/4 cup chocolate chips

1. Preheat oven to 350º. Line a large baking sheet with foil.

2. In a medium bowl, cream together the sugars and butter. Add the egg and vanilla and mix. Add the dry ingredients and mix well, then stir in the chocolate chips.

3. Press into a 1/4" thick circle on the baking sheet. (Make sure there is some room for the cookie to spread while baking.) Bake for 14 minutes or until lightly golden brown. Let the cookie cool on the baking sheet. Once cool, gently use the foil to lift the cookie off the pan.

Yield: 1 large cookie. Recipe can easily be doubled to make 2 large, or 1 giant cookie (although I haven't tried making one that big- you would need a very large baking sheet for that).

Recipe source: Mel's Kitchen Cafe

Why I love it? It's super quick to throw together, and you don't even have to scoop it into individual cookies! Just mix, press into a circle, bake, and cut (a pizza cutter works well). I like the size of the recipe, too- it's good for a snack or after dinner dessert, but it's not so big that I have tons of cookies leftover (to tempt me to eat them!).

Brownies

Are there certain foods where you feel like you need one standard, go-to recipe? Like brownies or chocolate chip cookies? Well, this find (from allrecipes.com) is now my standard brownie recipe. Easy, normal ingredients, gooey, and chocolatey! What more could a girl need?

Brownies
Printable version here

1/2 cup white sugar
2 tbsp. butter
2 tbsp. water
1 1/2 cups semisweet chocolate chips
2 eggs
1/2 tsp. vanilla extract
2/3 cup all-purpose flour
1/4 tsp. baking soda
1/2 tsp. salt

1. Preheat the oven to 325º. Grease an 8x8 inch square pan.

2. In a medium saucepan, combine the sugar, butter and water. Cook over medium heat until boiling. Remove from heat and stir in chocolate chips until melted and smooth. Mix in the eggs and vanilla. Pour chocolate mixture into a large mixing bowl. Combine the flour, baking soda and salt; stir into chocolate. Spread evenly into the prepared pan.

3. Bake for 25-30 minutes (mine take 30), until brownies set up. Do not overbake. Cool in pan and cut into squares. Tip- for easier removal, line pan with foil before greasing & filling.

Why I love it? They're ingredients I always have, which means (for better or for worse), that I can make these any time! They may not be health food, but I feel better about eating these compared to brownies from a box- plus they taste even better!

Easy Chocolate Sauce

I found this recipe online about a year ago, when I was looking for a substitute for Hershey's syrup. I found many variations of it- they all used the same 5 ingredients, just in slightly different amounts.

I like this version a lot. I use it to make chocolate milk, as a topping for desserts (like this Peanut Butter Pie), or... shh... I just eat some when I need a chocolate fix! :) It keeps a while in the fridge, too- at least a month, probably more.

If you're curious about the ingredients of Hershey's chocolate syrup (as I was while writing this post), here you go- it's not the easiest thing to find online! High fructose corn syrup, corn syrup, sugar, water, cocoa, contains 2% or less of: potassium sorbate (a preservative), salt, mono and diglycerides , polysorbate 60 (an emulsifier), xanthan gum, and vanillan, an artificial flavoring.

Oh my! Here's a person's blog post on this topic, as well: Hershey's Chocolate Syrup- What is it? So, ready for the homemade version? :)

Easy Chocolate Sauce
Printable version here

1/2 cup cocoa powder
3/4 cup granulated sugar
1/2 cup hot water
Dash of salt
1 tsp. vanilla

In a small saucepan, combine cocoa, sugar, hot water, and a dash of salt. Bring to a gentle boil over medium heat. Boil for 3 minutes, stirring frequently. Remove from heat and stir in vanilla. Can be used immediately, or cool to room temperature before storing in refrigerator.

Why I love it? I love that it's super easy, inexpensive, and you can make exactly the amount you want. You could increase (or decrease) the amounts listed here. I also love that it has a short & simple ingredient list!

Chocolate Cranberry Biscotti

This week I was signed up to bring Valentine's goodies to my husband's work. I was looking for a dessert that had either red or pink, in addition to the caramel corn & sugar cookies I was already planning. I found this recipe for white chocolate cranberry biscotti on Allrecipes.com, and tried my hand at making biscotti. It was fun! This turns out nothing like the brick-hard packaged biscotti. It's still crisp & crunchy, but not overly so!

I know there are many flavor variations for biscotti, so I'm sure you could use these basic directions and make it your own. I did one batch with white chocolate chips (and dipped one side of them in melted white chocolate), and one batch with semi-sweet chocolate chips. They were both wonderful! From what I read online, these stay fresh for several days in either an airtight container or a ziploc bag. They only lasted a day in my house though!!

(Recipe source: http://allrecipes.com/recipe/white-chocolate-cranberry-biscotti/Detail.aspx)

You divide the dough into 3 parts, and shape each one into a 10x2-inch log.


After the first bake, you let it cool for 5 minutes, then you slice it diagonally like this.


Lay them flat side down on a baking sheet, then bake again until lightly browned.


All done baking!


I dipped them in melted chocolate, then put them on a non-stick mat to set up.


White Chocolate Cranberry Biscotti
Printable version here

Yield: 21 pieces of biscotti, plus end pieces

1/2 cup butter (no substitutes), softened
1 cup sugar
3 eggs
1 tsp. vanilla extract
1/2 tsp. almond extract (optional)
Pinch of salt
3 cups all-purpose flour
1 tbsp. baking powder
3/4 cup dried cranberries
3/4 cup (white) chocolate chips

1. In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in extracts. Combine flour, baking powder, and salt; gradually add to creamed mixture. Stir in cranberries and chocolate chips. Divide dough into three portions.

2. On ungreased baking sheets (I used parchment), shape each portion into a 10-in. x 2-in. rectangle. Bake at 350º for 21-22 minutes or until lightly browned. (*I put each portion on its own baking sheet, otherwise they would've run into each other. I baked my 2 smaller sheets at the same time, and my 1 larger sheet on its own after that.) Cool on sheet for 5 minutes.

3. Transfer to a cutting board; cut diagonally with a serrated knife into 1-inch slices. Place cut side down on baking sheets. Bake for 14-15 minutes or until golden brown. Remove to wire racks to cool. Store in an airtight container.

4. (Optional) To dip in chocolate- I used Wilton chocolate candy melts, which are just meant to be easy to melt & dipped in. I heated them in the microwave according to package directions, then poured the melted chocolate into a shallow rectangular dish. I dipped each piece of biscotti into it, then set it on a non-stick mat to set up. You could also set it on waxed paper or parchment paper.

Here's an article someone wrote about how to melt chocolate, if you want to read more about it: http://simplydesigning.blogspot.com/2011/02/how-to-melt-chocolate-for-dipping.html

Why I love it? It was easy to make, even having never made biscotti before. I followed the directions, and it worked! It's delicious, and fancy enough to give as a gift! It can also be made with unlimited variations. I've only made the two I posted about here, but I'd love to hear about any variations that you make, too!

Magical Layered Brownies

So I am a huuuuge chocolate fan, and this dessert I made last weekend (for the first time) has risen to the top of my favorite dessert list! The bottom layer would be good on its own- it's a dense, fudgy brownie. The top glaze is good, too- but it's the middle layer that is melt-in-your-mouth delicious!

I have never made anything with "browned butter", but that's the star ingredient of the white layer. Butter takes on a new taste when browned- it's richer, and kind of caramel-like. After mixing up this layer, I could not stop licking the spatula... All 3 layers combined are just divine! When I took my first bite, I said "Wow... WOW!" It took a minute to get the taste of the browned butter layer, but when I did... let's just say you will need to try these to find out. :)

That said, these brownies are fabulous, but they do take a bit of time to make. They're not hard, you just have to make sure you have enough time to do the various layers & let them cool. Since you cut them into small pieces, it makes a lot. Make sure you have people to share them with! ENJOY!

Recipe source: here

Magical Layered Brownies
Printable version here

Brownies:
1/2 cup (1 stick) butter
6 ounces unsweetened chocolate
2 cups sugar
4 large eggs
1/4 teaspoon salt
1 cup all-purpose flour
1 teaspoon pure vanilla extract

Browned Butter Frosting:
1/2 cup (1 stick) butter
2 cups powdered sugar
1/4 cup heavy cream
1 teaspoon pure vanilla extract

Glaze:
3 tablespoons butter
4 ounces bittersweet or semisweet chocolate, chopped (I used the remaining 2 ounces from my box of unsweetened chocolate, plus 2 ounces of semisweet chocolate chips)

1. Preheat the oven to 300º. Lightly grease a 9X13-inch aluminum pan with nonstick cooking spray and cut parchment paper to fit the bottom of the pan. Lightly grease the parchment paper. Set the pan aside.

2. For the brownies, in a small saucepan over low heat, melt the butter and chocolate, stirring until smooth. Set aside to cool slightly. In a large bowl, combine the sugar, eggs and salt. Mix with a handheld mixer or in the bowl of a stand mixer for 4-5 minutes, until the mixture has lightened in color and is very thick. Fold in the warm (not hot!) chocolate/butter mixture. Stir in the flour and vanilla extract. Mix until well combined. Pour the batter into the prepared pan, smoothing evenly.

3. Bake the brownies for 25-30 minutes until the sides pull away from the pan just slightly (I did 27 minutes). Remove the brownies from the oven and cool completely on a wire rack (about 1 1/2 hours).

4. For the browned butter frosting, place the stick of butter in a small saucepan and set it over low heat. It is best to not use a non-stick or dark coated pan in this step because it will be difficult to tell when the butter has turned brown. Let the butter melt over low heat and turn a caramel brown color, about 15 minutes. (In my cast iron pan, which is really thick, this took about 25-30 minutes.) Watch carefully so the butter doesn’t burn. Once it has turned a nice medium-brown color, remove it from the heat. (There will be browned specks of butter in the bottom of the pan.) Pour the butter into a medium bowl. Immediately add the powdered sugar, heavy cream and vanilla. Mix well with an electric mixer until the frosting is smooth and thick.

5. Spread the frosting over the cooled brownies. Let sit for at least 15 minutes until adding glaze.

6. For the glaze, melt the butter and chocolate together in the microwave or on the stovetop (in a pot or double boiler) until it is smooth. Pour the warm glaze over the frosted brownies. Tip the pan from side to side to even out the glaze over the frosting (or carefully spread with a knife or offset spatula). For best results, let sit for 1-2 hours or until glaze is set, then cut into small squares.

7. Chill the brownies until the glaze is set and the brownies are chilled through, about 1-2 hours. The brownies taste best cold. Store in an airtight container, or covered with plastic wrap.

Why I love them? I think I pretty much covered that above. :) They taste fantastic, and are unlike any other brownie (or dessert) I've ever eaten!

Christmas Goodies- Caramel Corn & Snickerdoodles

This week I made goodies for Dave to take to work, and his coworkers are requesting the recipes! One of the things in the bag was a pretzel wreath, which is posted below. The others were caramel corn and snickerdoodle cookies. The caramel corn was based off a recipe I found at allrecipes.com, and the cookies were from my Baking Illustrated cook book.






Caramel Corn
Printable version here

7 quarts plain popcorn (made from about 1 cup kernels)
1 cup (2 sticks) unsalted butter
1/2 cup light corn syrup
2 cups (14 oz.) light brown sugar
1 tsp. kosher salt (or 1/2 tsp. table salt)
1/2 tsp. baking soda
1 1/2 tsp. vanilla extract

1. Pop popcorn using your preferred method (here is mine). Place the popcorn in a large roasting pan (or two other large baking pans) and keep warm in a 225º oven.

2. Next, to make the caramel, melt the butter in a 3-quart saucepan set over medium heat. Once the butter is melted, mix in the corn syrup, brown sugar and salt. Increase the heat to medium-high and bring the mixture to a boil. Set a timer for 5 minutes, and keep the butter mixture at a boil, reducing the heat if necessary.

3. Remove the mixture from heat and stir in the baking soda and vanilla extract (this will make the mixture bubble up a little, so keep your hands away). Remove popcorn from the oven, and pour the caramel sauce over it, tossing to coat. Bake for 45 minutes to 1 hour (I did an hour), stirring every 15 minutes. The popcorn is done when it is completely crispy when you take a bite.

4. Line the countertop with waxed paper (I used one sheet of waxed paper, plus my pastry mat). Dump the corn out onto the paper and separate the pieces. Allow to cool completely, then store in airtight containers and/or resealable bags. Can be made several days in advance.


Snickerdoodles
Printable version here

2 1/4 cups (11 1/4 oz.) all-purpose flour
2 tsp. cream of tartar
1 tsp. baking soda
1/2 tsp. salt
12 tbsp. (1 1/2 sticks) unsalted butter, softened but still cool
1/4 cup vegetable shortening
1 1/2 cups (10 1/2 oz.) granulated sugar, plus 3 tbsp. for rolling dough
2 large eggs
1 tbsp. ground cinnamon for rolling dough

1. Preheat oven to 400º and line 2 large baking sheets with parchment paper or spray them with nonstick cooking spray. (I also lined one with plain foil, and it worked fine.)

2. Whisk the flour, cream of tartar, baking soda and salt together in a medium bowl; set aside.

3. With a mixer, cream the butter, shortening, and 1 1/2 cups sugar at medium speed until combined, 1 to 1 1/2 minutes. Scrape down the sides of the bowl with a rubber spatula. Add the eggs and beat until combined, about 30 seconds.

4. Add the dry ingredients and beat at low speed until just combined, about 20 seconds.

5. Mix 3 tbsp. sugar and 1 tbsp. cinnamon in a shallow bowl. Scoop the dough into balls, about 1 rounded tablespoon in size (I used a small cookie scoop) and round with your hands. Then roll each ball in the cinnamon/sugar mixture and place it on the baking sheet, spacing them about 2 inches apart. (Note- I found it easiest to roll a sheet or two full of the plain dough balls, then roll them all in cinnamon one at a time. That way my hands weren't getting quite so messy. Also, be sure to not place them too close on the baking sheet or they will run into each other, trust me! My medium baking sheet normally makes 12 cookies, and I could do 7 of these, and my large one that normally bakes 15 could do 9. I found out that chilling the dough beforehand makes them spread less, but either way is fine.)

6. Bake until the edges of the cookies are beginning to set and the centers are soft and puffy, 9 to 11 minutes (I do 9 1/2 minutes). Let the cookies cool on the baking sheets 2-3 minutes before transferring them to a wire rack. Cool completely, then store in an airtight container. Yield: about 4 dozen cookies.

White Chocolate Sauce (& Mocha)

Recently I started using my espresso machine again, after not for a few years. My days with homeschooling the 3 kids are long and often challenging, so if I want to reward myself with a coffee drink to start the day, I think that's fine. :)

I found this recipe online- it only takes 3 ingredients, and about 3 minutes! (Hey, and about $3!) Nutrition-wise, well, it's not great, but it is a treat! I promise you'll like this one.

Added the white chocolate chips to heated sweetened condensed milk


The finished sauce- it's pretty thick


White Chocolate Sauce
Printable version here

1 can (14 oz.) sweetened condensed milk
12 oz. white chocolate chips
1 tbsp. pure vanilla extract

Warm the milk in a saucepan over medium heat, stirring occasionally. When warm, add white chocolate. Turn off heat and whisk until pieces are melted. Add vanilla and stir.

Store in an airtight container in the fridge. This will last for several weeks.

Note: this will harden in the fridge. If you're using in a hot drink, just add a scoop of the sauce to your mug, and add the liquid. It'll melt when you stir the drink. If you want to use it as a sauce (like over a dessert), put a portion of it in a microwave-safe container and heat until it's warm/melted.

White Mocha: Combine 2 oz freshly brewed espresso, 1/2 cup steamed milk, and 1 tbsp. (or to taste) of the white chocolate sauce. Stir, add whipped cream if desired, and enjoy!

Why I love it? It's DELICIOUS, that's why! :) It's also cheaper to make it than to buy it. The ingredients cost me $3.50 at WalMart. I made a half batch this time (so $1.75) and there's enough to last me a while. With my favorite white chocolate mocha costing $3.75 at Starbucks, this is a pretty good money saver.

Sugar Cookies

Recently I tried out a new sugar cookie recipe, and I was really happy with how it turned out! The cookie recipe is from OurBestBites website- they have tons of good recipes!!

As far as the frosting goes, I never measure when I'm making a cookie frosting- I basically put powdered sugar in a bowl, add milk a little bit at a time, stir, add food coloring, and sometimes I add a little (maybe 1/2 tablespoon) corn syrup to help it be a little glossy. Just stir and add things (either sugar or milk) until it gets the consistency you're looking for. After frosting, it sets up pretty quickly, so I am able to stack the cookies.

Update 12/11- I made a half batch (again), and it made 20 small/medium sized cookies. This was what we made:






Sugar Cookies (Our Best Bites)
Printable version here

1 cup butter (no substitutions), softened
1 cup sugar
1 egg
1 1/2 tsp. almond extract (or vanilla)
3 cups flour
1 1/2 tsp. baking powder
1/2 tsp. salt

1. Cream butter and sugar until light and fluffy, about 2 minutes. Add egg & extract and stir until combined.

2. Combine the dry ingredients in a separate bowl. Slowly add to the butter mixture; mix until combined.

3. Divide the dough into two halves, and put each one on a sheet of waxed paper or plastic wrap. Flatten it so it's about the shape of a frisbee, then wrap it all the way. Place in the fridge for 1-2 hours (or less in the freezer). Your dough should be well-chilled so it can be rolled & cut out easier. (You can also make the dough several days in advance, and keep in the fridge.)

4. Remove from fridge, and roll out on either a pastry mat or a surface that has been lightly sprinkled with flour. Roll out to about 1/4" thick then cut. Place cookies on a cookie sheet (I always use parchment on my sheets), then bake at 350º for 8-12 minutes (I did 10). The baking time depends on the size of your cookies, plus how soft or crispy you like them. Remove onto cooling racks and let cool completely. Frost if desired.

Why I love it? The recipe is easy (I made a half batch, because I didn't need a ton of cookies), and they turn out delicious. Exactly how sugar cookies are supposed to taste!

Oatmeal Applesauce Cookies

I got this recipe out of a low-fat cookbook. I had never made it until today, when I was trying to find something to take to a friend with many dietary restrictions (including no eggs, dairy, or nuts). I wasn't expecting much out of them, but they're actually pretty good! The ingredient list is super simple.



Oatmeal Applesauce Cookies
Printable version here

1/2 cup applesauce
1/2 cup packed brown sugar
1/2 tsp. ground cinnamon
1/8 tsp. nutmeg*
2 cups regular oats

1. Preheat oven to 350º. Spray cookie sheet with non-fat cooking spray or line with parchment paper; set aside.

2. Stir together applesauce, brown sugar, cinnamon and nutmeg until well blended in a medium-sized bowl. Gradually stir in oats until well blended.

3. Drop by tablespoonfuls onto prepared cookie sheet. (I used my small (1 tbsp.) cookie scoop, and when I got a scoop of the oat mixture, I pressed it into the scoop with my finger to help pack it in. That made the cookies hold together better.)

4. Bake for 16 minutes or until lightly golden brown. Cool on a wire rack. Yield: 25 small cookies

** Freshly grated nutmeg is best, and really easy. I just buy a nutmeg from stores that have a bulk spice section (like Fred Meyer or WinCo), and one nutmeg lasts me a long time. It's amazing how much more fragrant it is freshly grated! I didn't measure how much I used in this recipe, I just estimated.

Why I love them? Well, the main reason I like this recipe is because it's very allergy-friendly. Even not counting that, they're just really good! It uses ingredients I always have, is really quick to make and is good for an easy snack for me & the kids. It's fat-free and has fiber (and sugar, so I wouldn't eat a whole batch of them).

Samoas Bars

I found this recipe at Baking Bites several months ago, and was waiting for a special occasion to make it. It's too complicated for an everyday recipe, but when I was asked to bring dessert for Father's Day, I knew this was the one. My husband loves the Samoas Girl Scout cookies (and so do I!). This is basically a big, huge cookie!

It has many steps, and kind of takes a while- but it's worth it to me, as long as you have enough time. I don't have time to write out the recipe now, but you can get it from the link above. *The only change I made was to omit the egg from the crust, as suggested by many of the commenters. I made the crust in a foil-lined pan, which made it much easier to get out. Here are the basic steps to this recipe:

1. Bake a shortbread crust, cool, remove from pan. Mix together toasted coconut & melted caramel, and spread on top of crust (below). Cool.



2. Cut into bars (I did 24 bars), melt chocolate, dip bars into chocolate (works best to use a small flat dish, like the Pyrex one in this picture) & place on waxed paper to cool.



3. Place remaining melted chocolate in a ziploc bag, snip off the corner, and drizzle over each bar.



4. Cool completely, then remove from pan & store in an airtight container. I actually just left mine on the cookie sheets, and covered them with plastic wrap until the next day when I put them on a serving platter. I stored extras in a container. *Note- these work great made the day before serving, and mine were still just as good 2 days later. By 3 days, the chocolate started to look a little hazy.

So-Easy Sugar Cookies

This recipe is from the Pillsbury Bake-Off Contest (in 1982!). If you have a jelly-roll shaped pan, you have to try it. (I'm not sure what the proportions would be for a different sized pan) It's an easy way to make cookies for a crowd, or a bunch of hungry kids!

The batter spread onto the parchment-lined pan, and topped with green sprinkles


Baked & cut into squares with a pizza cutter (yes, I had to taste test one! LOL)


So-Easy Sugar Cookies
Printable version here

3/4 cup sugar
1/3 cup butter (or margarine), softened
1/3 cup oil
1 tbsp. milk
1 1/2 tsp. almond extract
1 egg
1 1/2 cups flour
1 1/2 tsp. baking powder
1/4 tsp. salt
1 tbsp. sugar (or sugar sprinkles)

1. Heat oven to 375. In large bowl, beat 3/4 cup sugar, margarine, oil, milk, almond extract and egg until light & fluffy. Stir in flour, baking powder and salt; blend well.

2. Spread evenly in ungreased 15x10x1-inch baking pan; sprinkle with sugar. (I line with parchment for easier removal) Bake for 10-12 minutes or until light golden brown. (My baking stone pan takes 16 minutes)

3. Cool 5 minutes, then cut into bars with a knife or pizza cutter. Store in an airtight container.

Why I love it? I always have these ingredients on hand, they're really quick to make, and they taste good. I love anything with almond extract, and these have just a hint of that in them. They're just a good, simple cookie!