Cookie Butter Sea Salt Truffles

Cookie Butter Sea Salt Truffles www.confessionsofabakingqueen.com

Happy Monday! Woo Hoo another week! I love new beginnings and each week I am so excited for one and then before I know it we are back at Sunday night. Time flies when you’re having fun, or busy! 😉

These Cookie Butter Sea Salt Truffles were  inspired by some of my favorite cookies. And I can’t lie I made them gosh, almost a month ago! Obvi, I have been too busy to share these because if I had time I would have shared them right AWAY!!

cookiebutterseasalttruffles (1 of 1)-4

These are truffles, so they are going to be over the top, chocoaltey, sweet, intense in an amazing way. I personally couldn’t help but devour them, my sister found them too much but shes just cray cray and not a real chocoholic! How we are related is beyond me 😉

cookiebutterseasalttruffles (1 of 1)

I like to keep thees truffles in the fridge, so then I can always pop one EVERY SINGLE time I walk past the fridge, that’s not normal is it? 😉 Oh and I enjoy them chilled!!

Make these Cookie Butter Sea Salt Truffles, you will LOOOOOOOVE them 🙂

Cookie Butter Sea Salt Truffles www.confessionsofabakingqueen.com

Cookie Butter Sea Salt Truffles

Ingredients

  • 14 tbsp unsalted butter (1 3/4 sticks)
  • 1 3/4 cups ap flour
  • 1/2 cup granulated sugar
  • 3/4 cup dark brown sugar
  • 1 tsp salt
  • 1 tbsp vanilla extract
  • 1 1/2 cups milk chocolate chips
  • 1 1/2 ish cups cookie butter/ Biscoff spread
  • Chocolate Coating
  • 2 cups milk chocolate chips
  • 4 tbsp Crisco Vegetable Shortening

Instructions

    Cookie Dough
  1. To brown the butter cook 10 tbsp of butter over low to medium heat. Swirl it every so often. The process will take around 5 minutes.Continue cooking the butter until you get a nutty aroma. The scent is nutty yet caramel-y.
  2. Pour the brown butter into the bowl of an electric mixer or a heatproof bowl. Mix in the last 4 tablespoons of butter. Mix until completely dissolved in the brown butter.
  3. Add in the brown sugar, granulated sugar, salt and vanilla. Mix in cookie butter until fully combined. Mix in the flour mixture until fully combined. Fold in chocolate chips. Chill for 30 minutes. Scoop 2 tbsp or so of dough and roll it into a ball. Once all dough is rolled into balls pop in the freezer for 30 minutes.
  4. Chocolate Coating
  5. In a microwave safe bowl melt chocolate chips and Crisco together in 30 second increments, make sure to mix after each 30 seconds, be careful not to burn. Place wax paper on a cookie sheet.
  6. Using a fork dip each cookie dough ball into melted chocolate, make sure to tap to remove excess chocolate. Make sure to sprinkle sea salt quickly after dipping cookie dough. After all of cookie dough is dipped, chill in fridge until set up. Place in an airtight container.
http://confessionsofabakingqueen.com/cookie-butter-sea-salt-truffles/

Oreo Truffles

oreotruffles

Sea Salt Truffles

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Bailey’s Truffles baileystruffles (1 of 1)-4

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Salted Caramel Heath Bar Stuffed Brownies

Salted Caramel Heath Bar Stuffed Brownies

When it comes to brownies, I like them, they are not my favorite though. But when you add salted caramel and Heath bars. Well, you would have to be mental not to like them.

I love salted caramel, I seem to always make more than I need and have extra in the cupboard. This is not a good thing. I find myself thinking up evil things like adding salted caramel to my “healthy” greek yogurt breakfast. Salted caramel calls my name “swirl me into this, into that, heck just grab a spoon and dig in Elizabeth.” I have to control myself from not bathing in it. Seriously it is dangerous when salted caramel is around.

I practiced some control and ended up eating the salted caramel. Salted Caramel Heath Bar Stuffed Brownies to be exact. These brownies are moist, oozing with salted caramel and the heath bars gives them a nice crunch. Moist, Chewy, Crunchy, Chocolate-y, Salted Caramel-y need I say more to convince you these are spectacular! 

Let’s get started here with chocolate and butter, two of my longtime lovers.

Salted Caramel Heath Bar Stuffed Brownies Start by making a “double broiler” basically get a nice large bowl and place it over a medium sized saucepan with hot water in it. You do NOT want the bowl to touch the water. Place chocolate and butter inside the bowl.  Salted Caramel Heath Bar Stuffed Brownies Let the chocolate and butter melt together for a few minutes on medium-low heat. Once butter and chocolate are fully melted take a towel and remove the hot bowl from the top of the saucepan.  Salted Caramel Heath Bar Stuffed Brownies Whisk in cocoa powder and let cool for a few minutes.
Salted Caramel Heath Bar Stuffed Brownies

Add sugar to mixture whisk to completely combine. Add eggs, one at a time and vanilla extract. Mix in flour and salt just till combined.
Salted Caramel Heath Bar Stuffed Brownies

Pour half of the batter into prepared pan and layer Heath bars evenly on top of batter.

Salted Caramel Heath Bar Stuffed Brownies

Drizzle 1/2 cup of salted caramel on top of Heath Bars.

Salted Caramel Heath Bar Stuffed Brownies

I used a cookie scoop to place the second half of the batter on top.

Salted Caramel Heath Bar Stuffed Brownies

Bake for 40-50 minutes until the brownies do not jiggle and a toothpick inserted in comes out clean. The brownies will be gooey- that’s the best part!

Salted Caramel Heath Bar Stuffed Brownies

Unfortunately this is the only picture I have of the brownies done and out of the pan. I planned on taking more later but the brownies were gone! Oops 😉 Salted Caramel Heath Bar Stuffed Brownies

Enjoy these over the top Salted Caramel Heath Bar Stuffed Brownies  đŸ™‚

Salted Caramel Heath Bar Stuffed Brownies

Prep Time: 15 minutes

Cook Time: 45 minutes

Salted Caramel Heath Bar Stuffed Brownies

Ingredients

  • 1 stick + 2 TBSP butter
  • 1/2 cup milk chocolate chips
  • 1/2 cup Scharffen Berger Natural Unsweetened Cocoa Powder
  • 1 1/4 cup sugar
  • 3 eggs
  • 1 tsp vanilla
  • Pinch of sea salt or regular salt
  • 1 very scant cup all purpose flour
  • 1/4 cup chocolate chips
  • 20 mini Heath bars
  • 1/2 salted caramel

Instructions

  1. Preheat oven to 325F and line a 9X9 square baking pan with foil. Spray foil with non stick cooking spray, set aside. .
  2. In a double broiler or just a large bowl on top of a saucepan melt the butter and chocolate chips together. ( I cut the butter into small cubes before adding)
  3. Once it is completely melted take off of the saucepan (make sure to use a towel as the bowl will be hot!)
  4. Whisk in cocoa powder, . Let mixture sit for a few minutes to cool.
  5. Whisk in sugar. Mix in the eggs and add in vanilla. Add flour and mix until just combined.
  6. Using a spatula fold in the flour and chocoalte chips.
  7. Pour half of batter into prepared pan then line the mini Heath Bars and pour the salted caramel on top.
  8. Pour the rest of the batter over the bars and caramel. ( I used a small cookie scoop to put the batter on top, this way it’s easier to spread it evenly over the Heath Bars & Salted Caramel )
  9. Bake for 40-45 minutes. Let cool completley before cutting. Store in an airtight container for 3 days.
http://confessionsofabakingqueen.com/salted-caramel-heath-bar-stuffed-brownies/

Recipe source: Confessions of a Baking Queen 

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Best of 2012

The best of 2012! The best recipes of the year. Can anyone really accept that we are leaving behind 2012? I still feel like Y2K is last year. By the time I start writing 2013 it will almost be 2014. Wow that sounds old to me, 2014.

Each year that year seems to go by quicker than the last. Being in the restaurant business we try to plan ahead so I am placing Christmas orders in June and Easter orders in October. That doesn’t help the feeling that the year goes by in the blink of an eye.

Anyways, back to the point. Here are some of my favorite and reader favorite recipes of 2012!! Here’s to a great 2013!! WOOOO HOOO

Best of 2012

Pretzel Crusted Brownies

Pretzel Crusted Brownies

 

Rolo Pecan Caramel Chocolate Cake Bars

Rolo Pecan Caramel Chocolate Cake Bars

Soft Chocolate Chip Butterfinger Cookies

Soft Chocolate Chip Butterfinger Cookies

Rolo Stuffed Carmelitas

Rolo Stuffed Carmelitas

 

 Tiramisu Cupcakes

Tiramisu Cupcakes

 

Bailey’s Irish Cream Cookies

Bailey's Irish Cream Cookies

 Toffee Brittle Dipped in Milk Chocolate 

Toffee Brittle Dipped in Milk Chocolate

Wishing you all a prosperous and healthy 2013!!

XO Elizabeth

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The Best Coffee Cake

English Coffee Cake

I come from a family of bakers. My nan bakes, my mom bakes and I bake. I love it, and I came to love it thru these two women. I am blessed to have such loving and caring family. In my family food is important. It brings us together. We enjoy it.

English Coffee Cake

Although I grew up in America and my nana was back in England I remember spending the summers with her baking. From fairy cakes to banana bread to lemon loaf to cookies to coffee cake my nan does it all. English Coffee Cake

My cousin was visiting last week and of course asked what I was going to bake for her. I told her coffee cake and she got excited because our nan makes the best coffee cake. Anyways I kind of tricked Lucy and made American style “Coffee Cake”. She had never had it before and liked it but it was nowhere near our nans coffee cake. English Coffee Cake

Needless to say 2 days later I made the coffee cake Lucy was thinking of. I haven’t had English Coffee Cake in a few years. My mother used to make it all the time but as my sisters and I have gotten older and my parents try to eat healthier, coffee cake has not made to many appearances. English Coffee Cake

Let me tell you after this, I am brining it back. I’m thinking everyday. Okay that’s a lie. Maybe every other day 😉

This cake is moist, dense and coffee like.

The frosting is creamy, dreamy and amazing.

My mother usually spread a layer of apricot jam before the frosting, which is also very tasty!!

English Coffee Cake

Lucy and I licked the bowl, the mixing tool and the spatula for both the batter and the cake! Seriously I am drooling while writing this and extremely sad I don’t have a piece to eat right now.

You will love this recipe. Make, Bake, Cool & Frost the cake with in 1 hr and a half.

The Best Coffee Cake
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • 6 oz Self Rising Flour
  • 6 oz Granulated Sugar
  • 6 oz Unsalted Butter, at room temp.
  • 3 Eggs
  • Instant Coffee
  • Hot Water
  • ½ Cup Heavy Cream
  • 2 Sticks Butter
  • 3-4 Cups Powdered Sugar
Directions
  1. Preheat oven to 350F and grease two 8 or 9 inch pans.
  2. In the bowl of an electric mixer combine flour, sugar, butter and eggs. Mix until fully combined.
  3. 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.
  4. 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.
  5. Once cooked let cool completely on a wire rack.
  6. In a mixing bowl combine the heavy cream, butter, coffee mixture, and powdered sugar mix for 3-5 minutes.
  7. Spread the frosting on top of one cake and place the second cake on top. Dust with powdered sugar and enjoy 🙂



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Toffee Brittle Dipped in Milk Chocolate

Toffee Brittle Dipped in Milk Chocolate www.confessionsofabakingqueen.com #toffee #toffeebrittle #chocolate #seescandy #candy

Every time I go to the mall I park at Nordstroms..because well I love Nordstroms. And what might you guess is next to Nordstroms? See’s Candy of course!

Toffee Brittle Dipped in Milk Chocolate www.confessionsofabakingqueen.com #toffee #toffeebrittle #chocolate #seescandy #candy

 I’m going to tell you a little secret. I ALWAYS ask to “try” the California Brittle. Usually I haven’t had it that day. So I am trying it for that day…you see I kind of love it. Toffee Brittle dipped in Milk chocolate? AHHHHMAZING!!

Toffee Brittle Dipped in Milk Chocolate www.confessionsofabakingqueen.com #toffee #toffeebrittle #chocolate #seescandy #candy

So basically this obsession inspires this recipe.

Toffee Brittle Dipped in Milk Chocolate www.confessionsofabakingqueen.com #toffee #toffeebrittle #chocolate #seescandy #candy

It’s Christmas time ,which means no one can judge you for eating obscene amounts of chocolate. At least that’s what I tell myself while I am stuffing my face.

Toffee Brittle Dipped in Milk Chocolate www.confessionsofabakingqueen.com #toffee #toffeebrittle #chocolate #seescandy #candy This recipe is so freaking easy people. So many people are scared of making candies, toffee, chocolate…etc. If you can be patient you will succeed! Honestly, make these.The crunchiness of the toffee and the smoothy creaminess of the milk chocolate are wonderful.  They disappear all to quickly which leaves me with the decision to whip up another batch this week!! I didn’t get my fill!

Toffee Brittle Dipped in Milk Chocolate www.confessionsofabakingqueen.com #toffee #toffeebrittle #chocolate #seescandy #candy In fact I might got make some now.
Toffee Brittle Dipped in Milk Chocolate www.confessionsofabakingqueen.com #toffee #toffeebrittle #chocolate #seescandy #candy

Toffee Brittle Dipped in Milk Chocolate www.confessionsofabakingqueen.com #toffee #toffeebrittle #chocolate #seescandy #candy

If you are not drooling while looking at these pictures, something is wrong with you!!

Toffee Brittle Dipped in Milk Chocolate www.confessionsofabakingqueen.com #toffee #toffeebrittle #chocolate #seescandy #candy

I sprinkled a few of the toffee’s with some sea salt! Nice touch, I like the toffee with and without the salt

You will love this recipe because it’s easy, makes a large quantity and you won’t be able to eat just one! Also, I find it quite therapeutic dipping chocolate.

Hope you make some Toffee Brittle dipped in Milk Chocolate soon! 🙂

Toffee Brittle Dipped in Milk Chocolate

Prep Time: 40 minutes

Ingredients

  • 1 cup butter (2 sticks)
  • 1 cup sugar
  • 1/4 tsp sea salt
  • 1 cup pecans (any nuts will work)
  • milk or dark chocolate

Instructions

  1. Heavily butter a 9 X 13 pan. Set aside.
  2. In a large saucepan over medium to high heat mix together the butter, sugar and salt. Whisk mixture occasionally until smooth.
  3. Bring mixture to a boil and stir occasionally for about 5 minutes. Then, whisk constantly for about 8-10 minutes. The mixture will start to turn color to a dark golden color. At this point the toffee should be at 300F on a candy thermometer.
  4. Quickly pour in the toasted pecans and then pour into prepared baking sheet. Use a metal spoon to spread the toffee mixture evenly.
  5. Let sit for 15-20 minutes.Once you make one dent in the toffee with a knife the rest kind of cracks into chunks. Set aside.
  6. Heat some water in a saucepan and place a metal bowl on top of the saucepan. Place chocolate chips inside bowl. Let sit for 3 minutes then stir. Continue to mix occasionally until chocolate melts to 100F. Take off heat and set underneath a fan for 5-10 minutes.
  7. While cooling line a baking sheet with parchment paper.
  8. Mix chocolate again and test temperature, once it reaches 90F it is ready to work with.
  9. I like to use my hands to dip candy. Dip toffee in candy and place on parchment paper to set.
  10. Now stuff your face with these amazing candies!!
http://confessionsofabakingqueen.com/toffee-brittle-dipped-in-milk-chocolate/

Toffee Brittle Dipped in Milk Chocolate
Prep time: 
Total time: 
 
Ingredients
  • 1 cup butter (2 sticks)
  • 1 cup sugar
  • ¼ tsp sea salt
  • 1 cup pecans (any nuts will work)
  • milk or dark chocolate
Directions
  1. Heavily butter a 9 X 13 pan. Set aside.
  2. In a large saucepan over medium to high heat mix together the butter, sugar and salt. Whisk mixture occasionally until smooth.
  3. Bring mixture to a boil and stir occasionally for about 5 minutes. Then, whisk constantly for about 8-10 minutes. The mixture will start to turn color to a dark golden color. At this point the toffee should be at 300F on a candy thermometer.
  4. Quickly pour in the toasted pecans and then pour into prepared baking sheet. Use a metal spoon to spread the toffee mixture evenly.
  5. Let sit for 15-20 minutes.Once you make one dent in the toffee with a knife the rest kind of cracks into chunks. Set aside.
  6. Heat some water in a saucepan and place a metal bowl on top of the saucepan. Place chocolate chips inside bowl. Let sit for 3 minutes then stir. Continue to mix occasionally until chocolate melts to 100F. Take off heat and set underneath a fan for 5-10 minutes.
  7. While cooling line a baking sheet with parchment paper.
  8. Mix chocolate again and test temperature, once it reaches 90F it is ready to work with.
  9. I like to use my hands to dip candy. Dip toffee in candy and place on parchment paper to set.
  10. Now stuff your face with these amazing candies!!
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Bailey’s Truffles

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My mothers maiden name is Bailey. My middle name is Bailey. So I like the name Bailey. It was only obvious I would LOVE Bailey’s Irish Cream. Bailey’s Truffles are the obvious choice for a chocoholic.

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Chocolate is one of  my  true loves. I have always been a fan of milk chocolate. It’s creamier and sweeter than dark. Isn’t it the clear winner? Anyways, truffles were requested and as other people would be eating these truffles with some port I figured I should do dark chocolate. Ugh how I dreaded the thought.

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Truffles sound so fancy. Don’t they? The great thing is they are not fancy to make! Easy peasy people! The only downside is the time you have to wait for the chocolate to set.

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I decided to roll some of truffles in cocoa powder and dipped some in chocolate. I had some metled chocolate laying around from some other chocolates I made that night.

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These are perfect for gift giving or a dessert to bring to a christmas party. Or to stuff your face with. I’m not judging.

baileystruffles (1 of 1)

 
Ingredients
  • 11 oz Dark Chocolate, finely chopped
  • 8 TBSP Heavy Whipping Cream
  • ⅓ Cup Baielys Hint of Mint
  • ¼ Cup Cocoa Powder
  • ½ Cup Melted Dark Chocolate
Directions
  1. Place some water into a large saucepan over medium heat and place a large bowl on top of saucepan not letting the water touch the bowl.
  2. Put chocolate and cream in bowl. Let sit for a few minutes without touching. Remove from heat and whisk until fully combined. Let sit for 20-30 minutes to cool off.
  3. Add Bailey's to chocolate mixture and whisk until incorporated.
  4. Pour mixture into a shallow dish, cover and set in fridge for 2½- 3 hours to set.
  5. Use a small cookie scoop or melon baller to scoop the truffle mixture. Roll into balls and roll in cocoa powder or melted chocoalte.
3.1.09
 Recipe from: Bakers Royale
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Best Places to Eat in NYC

New York City..how I love you. I really just love the place. I wouldn’t move there but I do love it. I think I love it so much because every time I go it’s based on food and shopping. If you let me spend the day eating and shopping it would be the best day ever for me. So basically those 5 days in NYC were the best days ever! 😉

The Milk Bar

 I have always read/heard about The Milk Bar, so I decided this would be the trip I finally visited.

I enjoyed it so much I went twice. And both times it was amazing.

Birthday Cake Truffles- They were a mix between a cookie dough texture and a cake ball. I am IN love! Literally in LOVE. One of the best things I have EVER eaten…EVER!! Seriously amazing. I can not speak highly enough of these damn birthday cake truffles.

Crack Pie- Another absolutely scrumptious delicious amazing slice of heaven!! I felt like the texture was that of a lemon bar but it was a buttery, carmely, toffeey ish flavor.

Ess-a-Bagel

Bagel + Cream Cheese= YUMM-O

Bagels. I absolutely love them, especially if it’s an everything or cheese bagel or if I am feeling extra special a cheese & everything bagel. I visited Ess-a- Bagel for the first time this trip. When we arrived it was busy. We got in line and waited to order. Once I ordered the bagels I went to the register to pay, it took FOREVER. It was really annoying, as I had hot food and was just waiting to eat! It was worth the wait!

We had a Garlic Bagel with bacon, egg and cheese. It was very tasty. The bagel was like GARLIC obsessed. Coming from a garlic lover, I really think the bagel had too much garlic. I never thought I would ever say there was such a thing as too much garlic. But this was it!

We also ordered an Everything Bagel with cream cheese. It was scrumptious. We enjoyed every bite!

Morandi 

My best friend lives in New York City and I often speak to her as she is leaving work for the day. She passes an Italian restaurant on her way home that is always packed. When I last visited we decided to go. That night we had a reservation so we didn’t have to wait. The restaurant was warm and inviting. We sat towards the back.

We ordered lots of food.

Grilled Artichoke Hearts

Butternut Squash Salad

Buffalo Mozzarella

Sausage Stuffed Olive Breaded & Deep Fried

Meatballs

Polpettine alla siciliana
meatballs with pine nuts & raisins

Pici al limone
hand-rolled spaghetti with lemon & parmesan

Paccheri con ragĂș alla napoletana
large pouch pasta with pork ragu & caciocavallo cheese

Fettuccine di castagne con gamberi e zucca
chestnut pasta with shrimp, squash & black kale

Spaghetti Bolgnese w/ Meatballs

The food was amazing at Morandi, honestly not one bad thing to say about the place. Honestly give it a go, you will not regret it!

Max Brenner Chocolate Bar

I fell in love with Max Brenner Chocolate Bar in Australia. I was there for 16 days in February and visited good ol max 14 of those days. This place is honestly AMAZING! I fell in love everytime we went.

As soon as I knew I was going to NYC I knew I would be visiting the Max Brenner in the city. We went and it was the WORST experience I have ever had. The customer service was hideous. Honestly I have never experienced anything like it. Even the manager was a joke. Coming from the business I know things happen, you run out of ingredients, mistakes are made, some staff are not the politest but seriously this place was horrible.

Luckily, I have already experienced the amazingness of Max Brenner so I did on let this affect me, compltely. I will probably never return to the NYC location. Luckily there is a location in Las Vegas that I  visited last week that was great, just like all the locations in Australia.

Salted Caramel Hot Chocolate

 Clinton St. Baking

Clinton St. Baking was also a first for this trip. We went for breakfast with full intentions of getting the famous blueberry pancakes. But it never happened. I will be going back to try the pancakes. The french toast we had was spectacular. I loved every bite!

Farmers Plate

photo 1

Brioche French Toast w/ Caramelized Bananas, Pecans & Maple Syrup

photo 2

 

Alice’s Tea Cup

We wanted to go to Alices Tea Cup for brunch on Saturday but when we finally got there around 1:45pm the wait was 1hr 30 minutes. It was sad but we could not wait.. We were so hungry! I made sure to grab a berry scone before we left and I am glad I did. It was one of the moistest scones I have ever had.

photo 3

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White Chocolate Cookies

White Chocolate Cookies  www.confessionsofabakingqueen.com

A friend recently requested white chocolate chip cookies for a special day. I didn’t do the classic with macadamia nuts, I just kept it to white chocolate chips.

White Chocolate Cookies  www.confessionsofabakingqueen.com

They are chewy,soft and down right amazing. Everything a cookie should be, but often is not.

White Chocolate Cookies  www.confessionsofabakingqueen.com

These cookies are scrumptious and were eaten up all too quickly. I plan on making these again in the next few weeks and adding some crushed candy canes to them! Sounds very Christmas-y to me!

White Chocolate Cookies  www.confessionsofabakingqueen.com

 

White Chocolate Cookies
Serves: 48
 
Ingredients
  • 2 sticks/1 cup unsalted butter, at room temp.
  • 1½ cups sugar
  • 1 cup light brown sugar
  • 2 eggs
  • 2 tsp vanilla extract
  • 3 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 cups white chocolate chips
Directions
  1. Preheat oven to 350F and if using, line your baking sheet with a silpat liner.
  2. In bowl of an electric mixer combine butter and sugars. Mix on medium for around 3 minutes, until light and fluffy.
  3. Stir in vanilla and eggs, one at a time.
  4. Pour flour, baking soda and salt into bowl and mix slowly, to avoid a flour storm in your kitchen!
  5. Stir in white chocolate chips.
  6. Scoop 1 tbsp size cookies on to sheet and bake for 11-13 minutes. Enjoy

Recipe adapted from: Ghiradelli

 

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Andes Chocolate Chip Cookies

Can one every have too many chocolate chip cookies? I think NOT! I honestly could eat them everyday all day. Kinda how I feel about pizza and bacon.

You see chocolate chip cookies are spectacular. They are so simple. Yet, so amazing. There are millions of different versions. Some chewy, some crunchy, some puffy, some flat. The truth is I love them all. I cannot discriminate when it comes to chocolate chip cookies. Unless of course it is an invader and is truly a raisin cookie! YUCK!

I wanted to “clean” out my bakery cupboards the other day. You see it is a constant battle of me stocking up on things at the store and then there is no room to put it. My closet is like that as well. Anyways, I was making cc cookies and there was a half opened bag of Andes chips.. you see where this is going? I threw them into a bowl of about 2 cups of dough. Therefore the cookies were bursting at the seams of chocolate. Just how a cookie should be.

Andes Chocolate Chip Cookies
Serves: 36
 
Ingredients
  • ½ Cup Vegetable Shortening
  • ½ Cup Butter
  • ¾ Cup White Sugar
  • ¾ Cup Brown Sugar
  • 2 eggs
  • 2 tsp Vanilla
  • 3 Cups AP Flour
  • ¾ TSP Baking Soda
  • ¾ TSP Salt
  • 2 Cups Milk Chocolate Chips
  • 2 Cups Andes Creme De Menthe Chips
Directions
  1. Preheat oven to 350F and if using a silpat liner, line your baking sheet.
  2. In the bowl of an electric mixer combine the shortening, butter, and sugars until nice and fluffy.
  3. Mix in the eggs and vanilla extract. Mix on medium high for at least 2 minutes to create creamy goodness.
  4. In a small bowl combine the flour, baking soda, and salt.
  5. Slowly add the dry mixture into the wet mixture. I usually do it in 2-3 sets.
  6. Mix in chocolate chips and Andes chips.
  7. Scoop cookies onto baking sheet. I used a 1½ TBSP scoop.
  8. Bake for 11-13 minutes

Recipe adapted from: Made

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Rolo stuffed Carmelitas

 

I have this sick obsession with chocolate and toffee or caramel. I can NOT get enough of it. Seriously, I think they are the best combined. Whether I am eating a Rolo, salted caramel hot chocolate or california brittle from see’s candy I seriously cannot control myself.

The other day I was supposed to bring a dessert dish to a baby shower. It was 8am Sunday morning and I needed to be at the party by 12pm.

I have made many versions of these in the past but it had been about a year since I had laid my taste buds into these scrumptious bars. It was then I decided I would make carmelitas!

These bars are a huge hit. Everyone loves them. Everyone. I made a smaller portion but if you have a big party to go to feel free to double the recipe to make a 9 X 13 batch.

Whip these up in 15 minutes. Bake them for 25 minutes. Then, the hard part comes let them cool so the delicious caramel can set!! Self control people! Use it!! Then, when they are cool DEVOUR!!

Carmelitas
Prep time: 
Cook time: 
Total time: 
Serves: 9
 
Ingredients
  • ¾ cup heavy whipping cream
  • 30 unwrapped caramels
  • ¾ cup butter melted (1½ sticks)
  • ¾ cup brown sugar
  • 1 cup all purpose flour
  • 1 cup rolled oats
  • 1 tsp baking soda
  • 15 Rolo's
  • 1½ cup milk chocolate chips
Directions
  1. Preheat oven to 350F and line a 8 X 8 pan with foil and spray with non-stick cooking spray.
  2. In a saucepan over low-medium heat melt the caramels and heavy cream. Watch carefully as they can burn easily. Once melted set aside.
  3. In a medium bowl mix brown sugar, flour, oats, baking soda and melted butter together. Press half of mixture into pan and bake for 10 minutes.
  4. Take pan out of the oven after 10 minutes. Sprinkle chocolate chips and Rolo's on top of the dough. Then pour the melted caramel on top. Sprinkle rest of dough on top and bake for another 15 minutes or until edges are golden brown.

(PS- since I lack self-control I sped up the cooling process by sticking them in the fridge once they cooled for 45 minutes on a rack)

 

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