Featured Posts

Truffle Stuffed Chocolate Chip Cookie Cups My family is full of chocoholics. There is always an abundance of chocolate at my house. Not a bad thing if you ask me ;) Anyways I was craving cookies again, typical I...

Triple Chip Cookies ' I love cookies, in fact I think I am in love with cookies. That's normal right? And a few days ago it was National Chocolate Chip Cookie Day! WOOHOOO.....

Chocolate Chunk Potato Chip Toffee Blondies Oh Blonides how I love thee. So much better than brownies. I mean really? How can you just not love them? Alright, alright I'll stop. Let me move on to potato chips....

Coffee Heath Bar Crunch Cake I like cake. I also like Ben & Jerry's Coffee Heath Bar Crunch Ice Cream. I like it and my boyfriend loves it. Those b&j tubs are so small that who doesn't go...

Toffee Sprinkle Banana Bread Oh Banana Bread how we meet again. I can't seem to get enough of banana bread. There are constantly tons of bananans at my house and naturally a few go off weekly. And those...

Truffle Stuffed Chocolate Chip Cookie Cups

Posted by Elizabeth | Posted on 21-05-2013

Category : Cookies, Dessert, Everything Sweet

Tags: Chocolate, truffle

My family is full of chocoholics. There is always an abundance of chocolate at my house. Not a bad thing if you ask me Anyways I was craving cookies again, typical I can’t go days without cookies.

It’s a side effect to my addiction to sugar. I NEED cookies. It’s really quite sad. But it’s my life. What can I say?

That morning I had decided to clean out the baking cupboards at my house and re line them. Boy was that a job. I had so many of this and that open. I found an opened bag of Lindt Milk Chocolate Truffles and numerous bags of chocolate chips half, or a quarter full. So it was only right that I did something to get “rid” of these opened bags.

Truffle Stuffed Chocolate Chip Cookie Cups were what I came up with. Soft, chewy cookie cups bursting with half a truffle oozing out. Not a bad way to eat a cookie if you ask me.

These cookie cups were everything and more that I hoped for. I enjoyed popping the mini size ones and I also enjoyed the large cookie cups a la mode with some Coffee Heath Bar Crunch, Sea Salt Caramel, and Everything But The ice creams. Make these, you wont regret it.

Truffle Stuffed Chocolate Chip Cookie Cups

Rating: 51

Prep Time: 15 minutes

Cook Time: 12 minutes

Yield: 8 regualar size and 20 mini size

Truffle Stuffed Chocolate Chip Cookie Cups

Soft and chewy chocolate chips cookies are filled with Lindt Milk Chocolate Truffles making these cookie cups extra decedent. I made a mixture of mini and full size. Ending up with 20 mini and 8 regular size cookie cups. Feel free to mix it up or do all regular or all mini :)

Ingredients

1 cup butter, softened
3/4 cup dark brown sugar
1/4 cup granulated sugar
1 egg
1 egg yolk
1 tbsp vanilla extract
2 cups all purpose flour
3/4 tsp baking soda
1 1/2 tsp cornstarch
1 1/2 cups chocolate chips
9 Lindt Milk Chocolate Truffles

Instructions

Preheat oven to 350F and grease a mini or regular size muffin pan or both sizes.
In the bowl of an electric mixer cream the butter and sugars for a good 3 minutes. Add in egg, yolk and vanilla.
In a small bowl combine flour, baking soda and cornstarch.
Add dry mixture to wet mixture. Fold in 1 1/2 cups chocolate chips.
For regular size muffin/cupcake pan I greased it heavily then scooped 1 1/2 tbsp of dough into the bottom, pressed it down and placed half a truffle inside. Then placed a second 1 1/2 tbsp of dough on top and baked for 12-14 minutes.Let them cool for at least 10 minutes before trying to get them out of the pan.
For mini muffin/cupcake pan I greased it heavily then scooped 2 tsp of dough into the bottom, pressed it down and placed a quarter of a truffle inside. Then placed a second 2 tsp of dough on top and baked for 7-9 minutes. Let them cool for at least 10 minutes before trying to get them out. of the pan.

Schema/Recipe SEO Data Markup by ZipList Recipe Plugin

http://confessionsofabakingqueen.com/truffle-stuffed-chocolate-chip-cookie-cups/

I loooove cookies, do you?

Triple Chip Cookies

Double Chocolate Caramel Stuffed Cookies

Red Velvet White Chocolate Cookies

Butterfinger Pretzel Cookies

OTT Cookies

Cookie ButterSea Salt Chocolate Chip Cookies

Triple Chip Cookies

Posted by Elizabeth | Posted on 17-05-2013

Category : Cookies, Dessert, Everything Sweet

Tags: Brown Butter, butterscotch, Chocolate, White Chocolate

‘

I love cookies, in fact I think I am in love with cookies. That’s normal right? And a few days ago it was National Chocolate Chip Cookie Day! WOOHOOO.. I remember this day last year I was at a group workout class outside and told everyone how I waned to leave and go stuff my face with cookies. The “workout” people were not too impressed. Oops.

There is absolutely nothing better than a hot, fresh, out of the oven chocolate chip cookie. Really nothing. Except going shopping and finding 10 things at Forever 21! And then people asking if you got the shirt at Nordstroms?! Score.

Back to cookies. Lately I have been making all my cookies with this recipe. Brown butter and me are best buddies. Caramel/toffee are my favorite so butter that smells and tastes like toffee/caramel? Hello we are more than best buddies, what am I saying. We are best friends.

So I wanted to bake with my best friend, but this time I wanted to use brown butter but not in the liquid form. So, I browned some butter and let it come back to a solid form. I didn’t let the butter get to a completely solid state, but more like softened butter that you would normally use for cookies.

Then I decided I wanted milk chocolate chips, white chocolate chips, and butterscotch chips! Because the more chips the better!

You can totally make batches of brown butter ahead of time and then use it quickly. Or you could just use regular ol buttah. But really brown butter is SO much better! Hope you give these cookies a try, they really were irresistible. Chewy, soft, moist..basically my perfect cookie. Kind of like the red chewy chips ahoy ones.. but 10X better!!

Triple Chip Cookies

Prep Time: 15 minutes

Cook Time: 10 minutes

Yield: 36 cookies

Brown butter gives these cookies a fabulous base cookie and adding butterscotch, white chocolate and milk chocolate chips these cookies are amazing. You will find yourself stuffing your face! :)

Ingredients

2 cups butter, browned and set back to solidify
2 cups ap flour
1 1/2 tsp cornstarch
1/2 tsp baking powder
1 tsp salt
1/2 cup granulated sugar
3/4 cup dark brown sugar, packed
1 tbsp vanilla extract
1 large egg
1 large egg yolk
1/2 cup milk chocolate chips
1/2 cup butterscotch chips
1/2 cup white chocolate chips

Instructions

In a saucepan brown you butter. Let cool slightly then place in fridge or freezer until butter is back at a softened state. (See note)
Preheat oven to 350F and line baking sheet with silpat liner, if using.
Whisk the flour, cornstarch, baking powder and salt. Set aside.
In the bowl of an electric mixer cream the butter and sugars for a few minutes. Add in egg, yolk and vanilla. Mix until fully incorporated. Slowly add in dry ingredients, mixing until no flour streaks remain. Mix in all three chips. Scoop 1 1/2 tbsp size cookies and bake for 9-12 minutes. Until cookies are golden brown around the edges but still look a little underdone in the middle. Let cool on tray for 5 minutes then transfer to a wire rack to cool completely. Store in an airtight container for 3 days.

Notes

I personally brown butter in batches and keep some in fridge but if you can do it this way too.

Schema/Recipe SEO Data Markup by ZipList Recipe Plugin

http://confessionsofabakingqueen.com/triple-chip-cookies/

Chocolate Chunk Potato Chip Toffee Blondies

Posted by Elizabeth | Posted on 15-05-2013

Category : Bars, Dessert, Everything Sweet

Tags: Chocolate, potato chips, sweet and salty

Oh Blonides how I love thee. So much better than brownies. I mean really? How can you just not love them?

Alright, alright I’ll stop. Let me move on to potato chips. When I was a little kid I would insist on eating a chunk of chocolate and a handful of potato chips or when I was dipping chocolate covered strawberries I would drizzle melted chocolate over the chips. Everyone thought I was nuts. And I won’t lie, I kind of was. But I loved it.

Fast forward 10 years later and there are people in the world now that don’t think I’m crazy. Actually a few years ago I wen to Trader Joes and found a bag of chocolate covered potato chips! So anyways this whole sweet and salty thing, it’s a thing.

These blondies are sweet, salty and amaze balls. Get in MA BELLY!

Sweet & Salty Blondies

Ingredients

1/2 cup unsalted butter
1 cup brown sugar
1 tbsp vanilla extract
1 large egg, at room temp.
1 cup ap flour
1/2 tsp baking soda
1/2 tsp salt
1 cup chocolate chunks
1/2 cup toffee bits
2 cups (2 large handfuls) potato chips

Instructions

Preheat oven to 350F and line a 9X9 baking sheet with foil, grease pan and set aside.
Over low-medium heat brown the butter. You will start to smell a nutty aroma and the butter will become a golden brown color. Turn off and pour into a heat proof bowl to cool for 5 minutes.
Add brown sugar and vanilla to butter and mix until fully combined. Mix in egg. Add flour, baking soda and salt and mix until no flour streaks remain. Fold in chocolate chunks, toffee bits and potato chips. Pour into prepared pan.
Bake for 23-38 minutes. Or until toothpick inserted comes out clean.

Schema/Recipe SEO Data Markup by ZipList Recipe Plugin

http://confessionsofabakingqueen.com/chocolate-chunk-toffee-blondies/

Coffee Heath Bar Crunch Cake

Posted by Elizabeth | Posted on 13-05-2013

Category : Cake, Dessert, Everything Sweet

Tags: Candy, Coffee, heath bars

I like cake. I also like Ben & Jerry’s Coffee Heath Bar Crunch Ice Cream. I like it and my boyfriend loves it. Those b&j tubs are so small that who doesn’t go through a tub in one sitting?!

Things are not as hectic and crazy for me right now so I have had time to day dream about baking. Last week I made this cake and naturally cake was still on my mind. I just happened to be finishing off a tub of Coffee Heath Bar Crunch when I found myself thinking of cake.

I used my nan’s coffee cake recipe and made a coffee buttercream and coffee whipped cream to fill the cake with. I also used an obnoxious amount of Heath Bar’s cut up. Looking back on this cake my mother and I decided next time I make it (because there will be!!) chocolate covered coffee beans would be a fabulous addition

This cake is rich, decedent and you don’t need a huge slice. But I don’t need to go to Target everyday either. Oops!

Coffee Heath Bar Crunch Cake

Ingredients

1 1/3 cup all purpose flour
2 tsp baking powder
1/2 tsp salt
3 eggs
1 cup sugar
12 tbsp unsalted butter, at room temp.
Instant coffee ( as strong as you like)
Hot water ( more or less depending on how strong you want coffee flavor)
2 cups heavy whipping cream
1/4 cup powdered sugar
1 cup butter, softened
2 sticks butter
1/2 cup heavy cream
3-4 cups powdered sugar
20 mini Heath Bars, chopped

Instructions

Preheat oven to 350F and grease two 8 or 9 inch pans.
In the bowl of an electric mixer combine flour, baking powder and salt. Add sugar, eggs and butter mix until fully combined
In a cup pour some hot water over some instant coffee granules. Add as much or as little as you want to the cake batter. Set the rest aside for frosting.
Pour into prepared pan and bake for 25-30 minutes. I always start check my cakes at about 25 minutes and check with a toothpick.
Once cooked let cool completely on a wire rack.
In a mixing bowl beat heavy cream, powdered sugar and around 2 tbsp of coffee mixture. Beat until stiff peaks form.
On serving plate place one layer of cake then spread with coffee whipped cream. Sprinkle 1/2 of the chopped Heath bars on top and place second cake on top. Place in fridge while making frosting.
In a mixing bowl combine the heavy cream, butter, coffee mixture, and powdered sugar mix for 3-5 minutes.
Spread the frosting on top of cake and sprinkle remaining chopped Heath bars. Store in fridge.

Schema/Recipe SEO Data Markup by ZipList Recipe Plugin

http://confessionsofabakingqueen.com/coffee-heath-bar-crunch-cake/

Here’s to the last bite!

Toffee Sprinkle Banana Bread

Posted by Elizabeth | Posted on 08-05-2013

Category : Bread, Breakfast, Dessert, Everything Sweet, Snacks

Tags: Banana, quick bread, Sprinkles

Oh Banana Bread how we meet again. I can’t seem to get enough of banana bread. There are constantly tons of bananans at my house and naturally a few go off weekly. And those speckled, brown bananas that most people shun look at me and scream BANANA BREAD!

Today was already going to be a baking day. Work has been stressful and busy. So I need to divulge into some butter and sugar. Two ingredients that are obviously stress relievers

I made this banana bread for my best friends baby shower. Baby Hadley will be here so soon!! I can’t wait Toffee Sprinkle Banana Bread www.confessionsofabakingqueen.com

This banana bread is moist, banana, and happy. How can you not be happy when looking at this sprinkley banana bread?

Toffee Sprinkle Banana Bread

Prep Time: 10 minutes

Cook Time: 55 minutes

Total Time: 1 hour, 5 minutes

Yield: 10

Ingredients

1 stick butter, melted
1/2 cup granulated sugar
1/2 cup brown sugar, packed
1 tbsp vanilla extract
2 eggs
2 cups flour
1 tsp baking soda
1/2 tsp salt
1 5 oz ish container greek yogurt
3 very ripe bananas
1 cup toffee bits
1/2 cup sprinkles

Instructions

Preheat oven to 350F and grease a 9X5 loaf pan.
Melt butter. In a large bowl combine butter, granulated sugar and brown sugar. Add in vanilla and eggs. Mix until just combined. In a small bowl combine flour, baking soda, and salt. Mix dry ingredients into wet ingredients until just combined.
Fold in bananas, greek yogurt, toffee bits and 1/4 cup sprinkles. Pour batter into prepared pan sprinkle top with remaining sprinkles. Bake for 55-65 minutes minutes or until toothpick inserted comes out clean.

Schema/Recipe SEO Data Markup by ZipList Recipe Plugin

http://confessionsofabakingqueen.com/toffee-sprinkle-banana-bread/

Do you love banana bread?!

Oat Flour Banana Bread

Bananas Foster Banana Bread

Cookie Butter Chocolate Chip Banana Bread

Strawberry Banana Bread

Strawberries and Cream Chocolate Cake #chocolateparty

Posted by Elizabeth | Posted on 06-05-2013

Category : Cake, Dessert, Everything Sweet

Tags: Chocolate, fresh cream, Fruit, strawberries

Driving home from work today I found myself day dreaming of cake. Something I often do. Food obsessed much? Anyways I started dreaming of strawberries. I bought a large pack of strawberries from costco the other day and the strawberries are sooo good!

When I grew up we always had strawberries. My mom would cut them up and sprinkle a little sugar on top and store them in the fridge. I often found myself searching for the strawberry with the most sugar granules on. I know, I know, strawberries are sweet on there on but you all must know by now I have a strange addiction to sugar!

Back to these strawberries from Costco- they are so sweet. I couldn’t stop eating them. Literally. So I decided to make a cake as well. I was craving fresh whipped cream and chocolate covered strawberries so I combined the ideas.

The fresh cream is fabulous alongside the rich chocolate cake and juicy strawberries.

These cake is part of the Chocolate Party hosted by Roxanas Home Baking. I joined the party in February and I have loved each month. Be sure to check out Roxanas Chocolate Strawberry Roll and see all of the other bloggers involved in the chocolate party!

Strawberries and Cream Chocolate Cake

Prep Time: 20 minutes

Cook Time: 25 minutes

Yield: 8

Strawberries and Cream Chocolate Cake

Chocolate Cake layered with Fresh Whipped Cream and Strawberries topped with a Chocolate Ganache and More Fresh Strawberries. Make this cake even easier and use a chocolate cake mix.

Ingredients

2 cups granulated sugar
2 cups all purpose flour
3/4 cup cocoa powder
2 tsp baking soda
1/2 tsp salt
1 tsp baking powder
3 eggs, at room temp.
1/2 cup vegetable oil
1/2 cup milk
3/4 sour cream
2 cups semi sweet chocolate chips
1/2 cup heavy cream
3 tbsp powdered sugar
1 1/2 cup heavy cream
1 regular sized container strawberries, cleaned and cut in half

Instructions

Preheat oven to 350F and grease two 9 inch round pans. Set aside.
In a large bowl sift together the sugar, flour, cocoa powder, baking soda, salt and baking powder. Mix to combine. Set aside.
In the bowl of an electric mixer combine eggs, oil, milk and sour cream mix until fully combined. Slowly add in dry ingredients. Mix until fully incorporated. Pour evenly into prepared pans.
Bake for 25-30 minutes. Or until toothpick inserted comes out clean. Set aside to cool completely.
Once cakes are cool make ganache. In a small saucepan heat heavy cream for 4-6 minutes. In a medium sized bowl pour in chocolate chips and pour heavy cream on top of chocolate. Let sit for 3 minutes then stir until completely combined. The hot cream will melt the chocolate. Once combined set aside.
In the bowl of an electric mixer fitted with the whisk attachment mix together powdered sugar and heavy cream until stiff peaks form.
On a serving platter/cake plate place the first layer of chocolate cake, spread with all whipped cream, place a layer of strawberries on top of whipped cream place second chocolate cake layer and drizzle top with chocolate ganache. Place fresh strawberries on top. Store in fridge.

Schema/Recipe SEO Data Markup by ZipList Recipe Plugin

http://confessionsofabakingqueen.com/strawberries-and-cream-chocolate-cake/

Mmm the last bite..

Strawberry Blueberry Muffins

Posted by Elizabeth | Posted on 01-05-2013

Category : Breakfast, Everything Sweet, Snacks

Tags: blueberry, Fruit, Strawberry

I am not really a muffin person. For breakfast I would much rather have a danish or french toast. But as of late I was craving a muffin. Weird? I though so. But I needed to get rid of this craving.

One night last week I was thinking of muffins- blueberry, strawberry, chocolate. The options seemed endless. And since I have no self control when it comes to baking I just HAD to bake some muffins up. Even if it was 10pm already. Strawberry Blueberry Muffins with a yummy streusel topping would be made. So they were midnight snacks and breakfast for me I likey!

Bursting with strawberries and blueberries these were fabulous. So moist and dense and full of fruit. Not over sweet. Perfect fo any time of day. I definitely could pop a few of these throughout the day

I hope you give this easy, quick recipe a try

Strawberry Blueberry Muffins

Ingredients

2 cups all purpose flour
2 tsp baking powder
1/2 tsp salt
1 stick (1/2 cup) unsalted butter, melted
1/2 cup milk
1/3 cup greek yogurt
1 large egg
1 tbsp vanilla extract
3/4 cup strawberries, diced
1/2 cup blueberries
1/2 cup flour
1 tsp cinnamon
1/3 cup brown sugar
6 tbsp butter, unsalted

Instructions

Preheat oven to 400F and line a muffin/cupcake liner with liners. Set aside.
In a large bowl combine flour, baking powder and salt. Set aside.
In a bowl combine butter, milk, greek yogurt, vanilla extract. Mix wet ingredients into the dry ingredients. Fold in strawberries and blueberries. Scoop batter into prepared muffin pan and fill 2/3rds of the weigh.
In a small bowl combine flour, cinnamon and brown sugar. Rub butter into mixture. Sprinkle on top of batter. Bake for 18 minutes or until toothpick comes out clean.

Schema/Recipe SEO Data Markup by ZipList Recipe Plugin

http://confessionsofabakingqueen.com/strawberry-blueberry-muffin/

Adapted from : Damn Delicious

Pretzel Chocolate Chunk Brown Butter Blondies

Posted by Elizabeth | Posted on 25-04-2013

Category : Bars, Dessert, Everything Sweet

Tags: Chocolate, Pretzels, sweet and salty

Sometimes life gets busy and you don’t have time for cookies. But you do have time for blondies. Growing up I liked brownies but I never LOVED them. Cookies- well I have ALWAYS and will ALWAYS love them. But I never really had blondies. Not until I was older anyways. And then I was pissed because blondies are so much better than brownies!!

And lately blondies have been made quite a few times in my kitchen. Because as much as I love me a cookie sometimes I really don’t have the time or energy to scoop individual portions and watch each batch bake. So blondies come in handy

These blondies are made so quickly and devoured even quicker! I hope you give these a try

Pretzel Chocolate Chunk Brown Butter Blondies

Ingredients

1/2 cup unsalted butter
1 cup brown sugar
1 tbsp vanilla extract
1 large egg, at room temp.
1 cup ap flour
1/2 tsp baking soda
1/2 tsp salt
1 cup chocolate chunks
1 cup pretzels chopped
Sea Salt for dusting

Instructions

Preheat oven to 350F and line a 9X9 baking sheet with foil, grease pan and set aside.
Over low-medium heat brown the butter. You will start to smell a nutty aroma and the butter will become a golden brown color. Turn off and pour into a heat proof bowl to cool for 5 minutes.
Add brown sugar and vanilla to butter and mix until fully combined. Mix in egg. Add flour, baking soda and salt and mix until no flour streaks remain. Fold in chocolate chunks and pretzels. Pour into prepared pan and sprinkle with sea salt.
Bake for 23-38 minutes. Or until toothpick inserted comes out clean.

Schema/Recipe SEO Data Markup by ZipList Recipe Plugin

http://confessionsofabakingqueen.com/pretzel-chocolate-chunk-brown-butter-blondies/

But now I am craving a cookie, or a chocolate, or some cake. Gosh I have issues.

Lemon Blueberry Cupcakes

Posted by Elizabeth | Posted on 22-04-2013

Category : Cupcakes, Dessert, Everything Sweet

Tags: blueberries, Fruit, Lemon

If that picture doesn’t scream spring I don’t know what does.

Happy Monday! Lately , I find myself wondering which day is which. So much to do so little time! Well, really there just is not enough time for me to bake, which may be a blessing in disguise.

Not really- baking makes me oh so happy. It’s my stress reliever and tast bud pleaser

I have a love hate relationship with cupcakes. And ~~last~~ oops I mean three weekends ago when I made these I wanted cupcakes but wanted to be a bit healthier. So I used coconut oil. All these years I have used coconut oil in carrot cake but never in anything else. Don’t ask me why!

These cupcakes were great. Perfect for this time of year. Tons of lemon flavor. And the juicy blueberries were prefect.

I hope you give these Lemon Blueberry Cupcakes a try! They are a springtime scrumptious treat!

Lemon Blueberry Cupcakes

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Yield: 15 cupcakes

Lemon Blueberry Cupcakes

Ingredients

1/2 cup coconut oil, melted
1 cup granulated sugar
2 large eggs, at room temp.
1 tsp vanilla extract
1 tsp lemon extract
1 tbsp lemon zest
2 tbsp fresh lemon juice
1/4 cup buttermilk
1/4 cup greek yogurt
1 1/2 cup all purpose flour
1 tsp baking powder
1 tsp baking soda
1 tbsp corn starch
1/2 cup blueberries
2 cups powdered sugar
1/4 cup butter, softened
3 tbsp heavy cream
1 tbsp lemon juice
1 tbsp lemon zest

Instructions

Preheat oven to 350F and line your cupcake/muffin pan with liners. Set aside.
In the bowl of an electric mixer combine coconut oil and granulated sugar. Mix in eggs one at a time. Add vanilla extract, lemon extract, lemon zest, lemon juice, buttermilk and yogurt. Mix until just combined.
In a small bowl mix together the flour, baking powder, baking soda, corn starch. Fold in the flour mixture into the wet ingredients, until no more flour streaks remain. Fold in blueberries and then scoop batter 2/3 full into each cupcake.
Bake for 13-17 minutes. Mine baked perfect at 15 minutes.
Once cupcakes have cooled prepare frosting. In the bowl of an electric mixer combine powdered sugar, butter, heavy cream, lemon juice, and lemon zest. Beat for 3 minutes. Frost cupcakes as you like- this time I just spread it on with a knife.

Schema/Recipe SEO Data Markup by ZipList Recipe Plugin

http://confessionsofabakingqueen.com/lemon-blueberry-cupcakes/

Wish I could eat this last bite!

Bagel Bombs

Posted by Elizabeth | Posted on 19-04-2013

Category : Bread, Breakfast, Everything Sweet

Tags: Cream Cheese, dough

I have a weird relationship with cook books I NEED to have them. I buy tons on amazon and then amazon goes ahead and suggests another cookbook I need. It is a vicious cycle! The problem is I look at them ooh and aww and then the book is put on the shelf. Rarely touched.

So my new goal is to bake/cook something from a cook book at least once a week. I bought the Momofuku Milk Bar Cookbook a while ago, and while I absolutely LOVE visiting Milk Bar every time I am in NYC the cookbook has not been used. Until now! I already planned to make cinnamon rolls for my birthday morning so I decided to add bagel bombs to the menu.

These are SO easy to make and SO delicious. Seriously amaze!

The dough was super easy to make, I made it the night before to make things even easier. I cut the dough into chunks and placed a cube of frozen cream cheese mixture on top.

Pinched all the sides together and then rolled it between my hands to ensure it was closed up completely.

Brush these babies with an egg wash, sprinkle some cheese on and bake!

Bagel Bombs

Cook Time: 25 minutes

Yield: 16 bagel bombs

Ingredients

3 1/2 cups flour
1 tbsp salt
1/2 packet yeast
1 3/4 cup water
5 oz bacon
16 oz cream cheese
3 scallions thinly sliced
2 tsp sugar
1 tsp salt
1 egg
1 cup good quality cheese grated

Instructions

Stir together flour, salt and yeast in the bowl of electric mixer. Add water and continue mixing. The mixture will come together in a "shaggy mass". Put the dough hook on and mix for 3 minutes or until the dough is smoother and in one big ball. Continue to knead dough for 4 more minutes on low speed. The dough should bounce back when prodded.
Spray a large bowl with cooking spray and place dough in bowl. Cover with plastic wrap and let dough rise at room temperature for 45 minutes. Then you can use your dough or if making ahead of time place it in an airtight container at least double its size and place in fridge until using. When ready to use let dough sit at room temp 30-45minutes before using.
Beat cream cheese until light and fluffy 3-4 minutes.
Cook bacon till nice and crisp, then cut into small pieces. Combine bacon fat in with cream cheese.
Mix in scallions, sugar, salt and bacon pieces. Place mixture in an 8X8 pan and freeze for at least 1 hour or over night.
Preheat oven to 325F and line a baking sheet with silpat liner. On a dry countertop punch down dough and then divide into 16 equal pieces. Gently stretch each piece of dough into a mini disc shape between 2-3 inches wide. Take cream cheese mixture out of freezer and cut into 16 equal chunks. Place one chunk of cream cheese on the middle of dough disc. Pinch dough together to fully enclose cream cheese, roll dough between hands to ensure fully closed.
Crack and egg and whisk it for 1 minute. Brush egg mixture on top of bagel bombs and sprinkle with cheese. Bake for 20-30 minutes.

Schema/Recipe SEO Data Markup by ZipList Recipe Plugin

http://confessionsofabakingqueen.com/bagel-bombs/

Recipe Source: Momofuku Milk Bar Cookbook