Gooey S'mores Cookie

This is the second new recipe that I tried yesterday. I absolutely did not like them at first and I was semi tempted to just throw them out. I went out of the house for a couple of hours, when I got home I tried them again and they tasted better. They still aren't really my favorite but I made a double batch of cookies and they are disappeared so everyone else must have been a fan of them :D I think part of why they weren't my favorite is because although I love all of the parts that go into s'more I don't really like actual s'mores put together. I loved that this lady talked about using cinnamon graham crackers rather than normal graham crackers, it gave a great taste. 

Gooey S'mores Cookies

Recipe came from Kevin and Amanda

Gooey S'mores Cookies

INGREDIENTS

1/2 cup Butter, softened

1/2 cup Sugar

1/4 cup Brown Sugar

1 Egg

1 teaspoon Vanilla

1 1/3 cups Flour

3/4 cup Graham Cracker Crumbs (7 full graham cracker sheets)

1 teaspoon Baking Powder

1/2 teaspoon Salt

1 cup Mini Hershey's Kisses (or Chocolate Chips/Chunks)

1 cup Jet Puffed Mallow Bits

INSTRUCTIONS

Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper and spray with cooking spray. Using a mixer, cream the butter and sugars until light and fluffy, about 3 minutes. Add the egg and vanilla and beat for an additional 2 minutes. 

Meanwhile, use a food processor or blender to crush 7 graham cracker sheets into 3/4 cup fine crumbs. In a separate bowl, whisk together the graham cracker crumbs, flour, baking powder, and salt. Slowly add the dry ingredients to the wet ingredients, and mix on low speed until the dough just comes together. Add the chocolate and marshmallows and stir to combine. 

Place 1.5 tablespoon sized scoops of dough onto the prepared cookie sheet. Bake at 350 for 10-12 minutes. 

Makes 2 dozen cookies. 

Butterscotch M&M Pudding Cookies

These cookies are really soft, I like the butterscotch flavor but it's still something that is growing on me. I made two new kinds of cookies yesterday and this one definitely came out on top of the other kind. This has a good mixture of chocolate, butterscotch and softness. 

Butterscotch M&M Pudding Cookies

Recipe came from Inside BruCrew Life

Butterscotch M&M Pudding Cookies

INGREDIENTS

1 cup Butter, softened

3/4 cup Brown Sugar

1/4 cup Sugar

2 Eggs

1 teaspoon Vanilla Extract

2 1/4 cups Flour

1 teaspoon Baking Soda

1/2 teaspoon Salt

1 box Instant Butterscotch Pudding Mix (3.4oz)

1 1/4 cups Mini M&M Candies

1 cup Butterscotch Chips

INSTRUCTIONS

1. Beat the butter and sugars until creamy. Add the eggs and vanilla and beat again. 

2. Sift together the flour, baking soda, salt, and pudding mix. Slowly add to the butter mixture. Stir in the candy and butterscotch chips by hand. 

3. Drop by spoonfuls onto a baking sheet. Bake at 375 degrees for 8-9 minutes. Do not over bake! Leave on the cookie sheet for 2-3 minutes before removing to a wax paper lined counter. Let cool completely. Makes 40 cookies. Store in a sealed container on the counter. 

Chocolate Chip Caramel Cookie Bar

I've had this recipe on my list to make for a few weeks. When I read my list to Kayla she immediately zoned in on this one and wanted me to make it, I thought that I was out of caramel so I wasn't able to make it right away. I made this recipe and did not bring it right away to work (for which I got in trouble for :D). I brought it Friday morning and Derek immediately ate 3 or 4 pieces, he told me that it was the best thing that I have every , another employee told me that this brought me "this" much closer to being an angel again, plus I received several other positive reviews. I hadn't realized until I started making the recipe that it contained peanut butter and wasn't sure if Kayla was actually going to like it, luckily the peanut butter doesn't actually have that much of a flavor (so you could add more or take it away based on if you like peanut butter or not). These are super soft and gooey, best if they are kept in a cool area as they get even messier to eat when it is warm. 

Chocolate Chip Caramel Cookie Bars

Recipe came from Mom on Timeout

Chocolate Chip Caramel Cookie Bars

INGREDIENTS

   Caramel Filling

      11 oz. bag Vanilla Caramels

      14 oz. can Sweetened Condensed Milk

      4 Tbls. Butter

   Cookie Dough

      1 1/2 sticks Unsalted Butter

      2 cups Light Brown Sugar

      1/2 cup Creamy Peanut Butter

      2 Eggs, room temperature

      1 Tbls. Vanilla

      2 cups Flour

      1 cup Old Fashioned Oats

      2 1/2 tsp. Baking Powder

      1/4 tsp. Salt

      2 cups Chocolate Chips

INSTRUCTIONS

1. Preheat oven to 350 degrees.

2. Line 9x13 inch baking dish with parchment paper. 

3. Unwrap caramels and place in a small saucepan with butter and sweetened condensed milk.

4. Cook over medium-low heat, stirring occasionally, until caramels have fully melted and the mixture is nice and smooth. 

5. Cream butter and sugar together in a large mixing bowl. Add peanut butter and continue mixing. 

6. Add eggs one a time, mixing well after each egg. Add in vanilla. 

7. Combine flour, oats, baking soda, and salt in a small mixing bowl. 

8. Add the flour mixture slowly stirring until well combined. 

9. Stir in the chocolate chips. 

10. Spread 2/3 of the dough on the bottom of the pan. 

11. Slowly pour caramel mixture evenly over the dough. 

12. Drop the remaining dough on top by the teaspoon. It doesn't have to be perfect!

13. Bake for about 30 minutes. Let cool completely and then cut into bars. 

Cinnamon Roll Cake

This was a delicious find. I don't think that it really tasted like a cinnamon roll, but it was still super yummy and wasn't very hard to make at all! 

Cinnamon Roll Cake

Recipe Came From Chef In Training

Cinnamon Roll Cake

INGREDIENTS

3 Cups flour

1/4 tsp. Salt

1 cup Sugar

4 tsp. Baking Powder

1 1/2 cups Milk

2 Eggs

2 tsp. Vanilla

1/2 cup Butter, melted

TOPPING

1 cup Butter, softened

1 cup Brown Sugar

2 Tbsp. Flour

1 Tbsp. Cinnamon

GLAZE

2 cups Powdered Sugar

5 Tbsp. Milk

1 tsp. Vanilla

Instructions

1. Preheat oven to 350 degrees. Spray a 9×13 glass baking pan with cooking spray. Set aside.
2. In an electric or stand mixer add the flour, salt, sugar, baking powder, milk, eggs, and vanilla. Once combined well , slowly stir in the melted butter. Pour into the prepared 9×13 baking pan.

For topping

1. In a large bowl mix the 2 sticks of butter, brown sugar, flour and cinnamon together until well combined and creamy. Drop evenly over the batter by the tablespoonfuls and use a knife to marble/swirl through the cake.
2. Bake at 350 for 35-40 minutes or when a toothpick inserted near the center comes out nearly clean.

FOR GLAZE

1. In a medium bowl, mix the powdered sugar, milk and vanilla together with a whisk. Drizzle evenly over the warm cake. Serve warm or at room temperature.

White Chocolate Brownies

Derek had made a request that I make some kind of white chocolate brownie, I had to clarify with him that he didn't want a blondie. I had never heard of a white chocolate brownie before so I started googling to see what I could find, I sent him about 7 different recipes asking which one he wanted me to try, this is the one that he picked for me to try. I'm not 100% sure where the blogger comes from because half of the recipe is metric and half of the recipe is in US measurements. I thought it was a little interesting that they were cooked in "patty cake" pans or in the muffin pans that I did. The consensus was that they tasted like a thick soft cookie, they were good but didn't have the texture or taste of a brownie. 

White Chocolate Brownies

Recipe came from One and Only Chocolate Chic

White Chocolate Brownies

Ingredients:

125g butter, chopped

250g white chocolate chips

1/2 cup brown sugar, firmly packed

2 eggs, lightly beaten,

1 1/4 cups plain flour, sifted

2 cups chocolate chips, see recipes below for other suggestions

TIP:

I have used two patty cake pans with a 1/4 cup (water) capacity. Generously spray with non-stick baking spray or line with paper cases. Larger muffin pans can be used just be aware that you will make less brownies and need to bake them a little longer.

Method:

The oven should be preheated to 160oC (325oF)

In a medium size microwave safe bowl heat the chopped butter on high for 30 seconds. Stir then repeat for another 30 seconds, the butter should be melted. Add the white chocolate and heat for another 30 seconds. Remove and stir until blended. You may need a further 20 seconds. Stir until smooth. Cool slightly so that you do not cook the eggs when you add them.

Add the brown sugar and the beaten eggs. Stir through.

Add the sifted flour and stir through until smooth.

Divide the brownie batter evenly into the patty cake pans. Using a small ice cream scoop makes this quick and easy.

Evenly divide the chocolate chips and press lightly into the top of the batter. Don’t be surprised by how many there are I have been very generous but then again I really love rich chocolate brownies. The reason I do not mix the chocolate chips into the batter is that this way you can instantly see what type of brownie you are eating increasing their WOW! factor.

Bake in a preheated oven set to 160oC (325oF) for 22 minutes.

Remove from the oven and leave to cool in the tin for 10 minutes before removing to a cake rack to cool completely. If you have not use paper liners take great care, I usually use a flat knife to help lift them out.

Store in an airtight container for one week. The white chocolate brownies can be frozen for up to two months.

Makes 24 brownies

Whole Wheat Apple Muffins

I wanted to make something but had no clue what to make so I texted Kayla and she threw out apple muffins so I just started googling and this recipe popped up, I was hooked just looking at the pictures and loved the idea that it was whole wheat an included yogurt. These muffins were AMAZING! I am super in love with how moist they are and they feel healthier because of the whole wheat, I used greek vanilla yogurt which I think increased the flavor. 

Whole Wheat Apple Muffins

Recipe came from Smitten Kitchen

Whole Wheat Apple Muffins

1 cup whole wheat flour

1 cup all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/4 teaspoon salt

1 tablespoon cinnamon

1/2 cup unsalted butter, at room temperature

1/2 cup granulated sugar

1/2 cup dark brown sugar, packed, divided

1 large egg, lightly beaten

1 cup buttermilk or yogurt

2 large apples, peeled, cored, and coarsely chopped

Preheat the oven to 450 degrees. Grease and flour 18 muffin cups and set aside. 

Mix together the flours, baking powder, baking soda, salt, and cinnamon, and set aside. In a separate bowl, cream the butter and add the granulated sugar and 1/4 cup of the brown sugar. Beat until fluffy. Add the egg and mix well; stop once to scrape the sides and bottom of the bowl. Mix in the buttermilk gently. (If you over-mix, the buttermilk will cause the mixture to curdle.) Stir in the dry ingredients and fold in the apple chunks. 

Divide the batter evenly among the prepared muffin cups, sprinkling the remaining 1/4 cup brown sugar on top. Bake for 10 minutes, turn the heat down to 400 degrees, and bake for an additional 5 to 10 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Cool the muffins for 5 minutes in the tin, then turn them out onto a wire rack to cool completely. 

Chocolate Rolo Cookies

Derek gave me a cookbook for Christmas (Chocolate Never Faileth) and I've been meaning to try something from it. A few weeks ago Kayla was over and we were talking and I decided to start looking for something new to try, I was listing names to Kayla of suggestions and she jumped on this one. These cookies were awesome but a little more work than I really wanted to put into cookies all of the time. I will probably make these again but they most likely wont be ones that I make all of the time. 

Chocolate Rolo Cookies

Recipe came from Chocolate Never Faileth

1 cup sugar

1 cup brown sugar

2 sticks butter

2 eggs

2 tsp. vanilla

3 cups flour (see note)

3/4 cup cocoa

1 tsp. baking soda

40-50 rolo candies, unwrapped (one standard bag of rolos)

Preheat oven to 375. Grease cookie sheets. Cream sugar, brown sugar, and butter. Add eggs and vanilla and mix well. Add flour (see Note below), cocoa, and baking soda. Mix until well combined. Add a little more flour if the dough is too sticky to work with your hands. Pinch off walnut-sized balls of dough and wrap a piece of dough around each Rolo. Place on cookie sheets a couple of inches apart. Bake 7-9 minutes, until the cookie is set but the top is still soft to the touch. Don't overcook, or the caramel will get hard. Let the cookies cool on the cookie sheet for about five minutes before transferring them to the wire racks; doing that will allow the cookie bottoms to set up and will prevent caramel from oozing out. 

Note: Josi uses 2 1/2 cups flour. Maybe because of humidity, that little flour resulted in such sticky dough that it was totally unworkable for me. I had to add another 1/2 cup. Use as much flour as you need to result in a workable dough. 

Raspberry Cheesecake Cookies

I was searching for something else online and I started reading in the comments section, this lady posted this and I thought they sounded delicious. I had to wait forever to for these raspberry tidbits to come in the mail but as soon as they did I made them. If you've ever tried the raspberry cheesecake cookies from subway these taste like them but better! I ordered lots of the raspberry tidbits to make it worth the shipping costs so I will be make more of these soon (and trying more things also--I saw another comment about mixing them into brownie mix so will possibly try that soon).

Raspberry Cheesecake Cookies

1/2 cup shortening

1/2 cup softened butter

1/2 cup white granulated sugar

1/2 cup light brown sugar

1/2 cup dark brown sugar

2 eggs

1 dram Lorann cheesecake flavor oil

Cream together the above ingredients, then add:

2 1/2 cups all-purpose flour

1 tsp. baking soda

1/4 tsp. salt

Mix well, then stir in:

1 1/2 cups white chocolate chips

1 cup raspberry tidbits

Line a baking sheet with parchment paper, then drop tablespoonfuls of cookie dough about 2 inches apart. Bake at 350 degrees for 10 minutes. Allow to cool on pans for a minute, then move to wire racks. 

Butterscotch, White Chocolate, Chocolate Chip Cookies

I found this recipe that the lady originally used one batch of dough to make it into 3 different types of cookies. (3 Cookies, 1 Dough) I thought the cookies looked good, soft and chewy, just the way I like my cookies. I kind of made a combination of two of her recipes (or basically just throwing different kinds of chips that I had in my house) and put butterscotch chips, white chocolate chips, and regular chocolate chips in; I was a little nervous about the butterscotch chips and if they were going to be too overpowering but everyone told me that they loved them and that I should try doing it without the regular chocolate chips (I did that too and it was a big hit). I love that this recipe is so versatile with different kinds of chocolate and that it continues to be delicious, this is definitely becoming a favorite. 

Classic Chocolate Chip Cookies 

Recipe came from Dana Made It

Classic Chocolate Chip Cookies

1 cup vegetable shortening

1 cup butter (don't use margarine)

1 1/2 cups white sugar

1 1/2 cups brown sugar

3 eggs

2 tsp. vanilla

5 1/4 to 5 1/2 cups flour

1 1/2 tsp. baking soda

1 1/2 tsp salt

2 bags chocolate chips (12 oz. bags) 

There are three key points in this recipe.

1. Use shortening and butter. I know some of you are going to replace the shortening with butter, and I won't hold it against you. But the shortening is what gives the cookie a slight crispiness around the edges while still feeling soft inside. 

So, start by mixing the shortening and butter with white and brown sugar. Add the three eggs and vanilla and here's the second key point...

2. Mix the butter/egg mixture for a full THREE minutes. The time is important for the eggs and butter to become fully whipped and to develop new chemistry. You'll watch the buttery mix go from gushy liquid to beautiful cream. 

In a seperate bowl, mix the dry ingredients together (flour, baking soda, and salt). Add 1/2 of the flour mixture to the butter mixture and mix. Then add the other 1/2 and mix. And finally...

3. Use a lot of good chocolate chips and mix semi-sweet with milk chips. Some recipes call for one bag of chocolate chips. This recipe is large so we're using 2 bags. But sometimes I throw in 2 1/2!

Use a small cookie scoop to make 15 uniform balls on an ungreased cookie sheet (do NOT use a non-stick pan-the cookies won't bake as evenly). 

Bake at 350 degrees for 8-9 minutes or just until the cookies are slightly golden on top. If you wait till the cookies are entirely golden on the outside, its too late. They'll be overcooked. You want them to be soft inside. Allow them to cool for a few minutes and transfer to a cooking rack, though they may not make it that far. 

Cookies and Cream Oreo Blondies

These Blondies are super yummy! They are best when they first come out of the oven, warm, ooey, gooey yumminess (you can rewarm them later and they are still super good or not warm too!). 

Cookies and Cream Oreo Blondies

Recipe came from Six Sisters Stuff

Cookies and Cream Oreo Blondies

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

Instructions:

1. In a large bowl cream together butter, brown sugar and sugar. Then add eggs and vanilla. Stir until well blended. Add in pudding and mix until light and fluffy. 

2. 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. 

3. 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.