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Mini Deliciousness

29 Aug

Mini Chocolate Chip Cookie Dough Cupcakes!

I first made these cupcakes about 3 years ago, and they are one of the very first posts on this blog. I’ve been wanting to revisit this flavor and switch it up a bit by tweaking the recipe and turning them into minis! I made them for a special event in Los Angeles and they were a complete success!

An unbelieveable band in LA, The Ross Sea Party, has been playing a residency every Monday night in August and they asked me to provide a treat for all of their fans on one of the nights. I thought this flavor would be PERFECT, especially as a mini since they’d be enjoyed in a bar. They turned out great, people loved them, and people loved The Ross Sea Party! Check them out at the link above, or on facebook! They’re incredible. 🙂

Eggless Cookie Dough (for inside the cupcakes and frosting)

  • 2 1/4 c. all-purpose flour
  • 1 tsp. salt
  • 1/2 tsp. baking soda
  • 1 c. unsalted butter, room temperature
  • 3/4 c. granulated sugar
  • 3/4 c. brown sugar, packed
  • 1 tsp. vanilla extract
  • 6 tbsp. whole milk
  • 1 1/2 c. mini semi-sweet chocolate chips

Set aside 1 1/2 c. of the cookie dough to use in the frosting, and freeze the rest. You’ll need the frozen cookie dough to bake in the cupcakes!

Brown Sugar Cupcakes

  • 1 1/2 c. unsalted butter, room temperature
  • 1 1/2 c. brown sugar, packed
  • 4 large eggs
  • 2 2/3 c. all-purpose flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1/4 tsp. salt
  • 1 c. whole milk
  • 2 tsp. vanilla extract
     

Cookie Dough Frosting

  • 1 1/2 c. unsalted butter, room temperature
  • 4 c. confectioner’s sugar
  • 4 tbsp. whole milk
  • 1 1/2 c. eggless cookie dough (from recipe above)

 
To make the cupcakes:

Heat the oven to 350° F.  Line cupcake pans with liners. 

In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and brown sugar.  Beat together on medium-high speed until light and fluffy, about 3 minutes.  Mix in the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed.

Combine the flour, baking powder, baking soda, and salt in a medium bowl.  Stir together to blend.  Add the dry ingredients to the mixer bowl on low speed, alternating with the milk, beginning and ending with the dry ingredients, mixing each addition just until incorporated.  Blend in the vanilla.

Using a scoop, fill the prepared cupcake liners 2/3 full with the cupcake batter. Place a frozen cookie dough ball on the top center of each cupcake.

Bake at 350 for 16-18 mins.

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Million Dollar Cookies

14 Jun

Now these cookies don’t look too exciting, but hear me out!

A trip home to Ohio is never complete without at least 1 baking session. On my first day in town, my mom mentioned that she wanted to make these cookies. I wasn’t actually planning to bake that day, but she was going to make them anyways, and I hadn’t made this kind before, so why not? This cookie contains rice krispies, coconut, and walnuts which all bring a little something to the table. After a minor dispute about using butter instead of margarine (the original recipe called for marg) we ended up with quite a delicious cookie. All the flavors were present, and using the butter was definitely the better choice. And even my Grandma gave them her seal of approval! Next time I might add some dark chocolate chips though!

Million Dollar Cookies

  • 1/2 c. brown sugar
  • 1/2 c. granulated sugar
  • 1/2 c. unsalted butter
  • 1/2 c. oil
  • 1 tsp. vanilla
  • 1 egg, beaten
  • 1/2 c. oatmeal
  • 1/4 t. salt
  • 1 c. rice krispies
  • 1 1/2 c. flour
  • 1 c. coconut
  • 1 t. cream of tartar
  • 1/2 t. baking soda
  • 1/2 c. chopped walnuts

Heat oven to 350 degrees.

Using an electric mixer, cream the sugars with the butter. Add the oil, egg, and vanilla mixing well after each addition. Then add the remaining dry ingredients and mix until just combined. Using a small tablespoon or a cookie scoop, place equal-sized scoops of the batter onto a cookie sheet about 2 inches apart.

Bake for 10-12 minutes and then place a drying rack to cool.

Enjoy!

Peanut Butter Chocolate Crispy Squares

13 Mar

 

I obviously have an obsession with all things peanut butter/chocolate. This is just a new addition. Pah-lease tell me you will make these soon. SO soon. They are so good. And I will be so jealous of you, because I have given up all sweets for the next 40 days. That’s right, for lent, I have given up sweets. I did the same thing last year, but still allowed frozen chocolate yoplaits and hot chocolate. But not this year! This year I’m not having anything. There’s a 1/2 full box of oreos in my cupboard right now. Everytime I come home they’re calling for me….I can do this!

Peanut Butter Chocolate Crispy Squares

Adapted from Annie’s Eats

  • 6 c. puffed rice cereal
  • 1 c. creamy peanut butter
  • 1 c. honey
  • 1 c. granulated sugar
  • 12 oz. semi-sweet chocolate chips
  • 4 oz. (about 1/2 c.) butterscotch chips

Combine the rice cereal and the peanut butter in a large mixing bow, do not mix yet, set aside. Grease a 9×13″ pan.

Combine the honey and sugar in a medium saucepan over medium-high heat. Cook, stirring occasionally, just until boiling. Immediately remove from the heat and pour the mixture over the rice and peanut butter. Mix well, until the peanut butter is completely melted and all ingredients are evenly combined.

Press the mixture evenly into your prepared baking dish. Using a double boiler, combine the chocolate and butterscotch chips over simmering water. Heat, stirring occasionally, until the chips are melted and the mixture is smooth. Pour over the cereal and smooth with a spatula. Cover and let the chocolate/butterscotch mixture harden before making a cut. Place in the fridge to harden quicker!

Enjoy!

Rocky Road Brownie Bites

1 Mar

I really, really love things the come in mini form. Especially when those ‘things’ are food, and mini means bitesize. Not only are they the cutest ever, but they’re also quite delicious. Need some bite-sized party food? These are the ticket!

I used a browned butter brownie recipe and topped it with chopped walnuts, super mini mallows, and mini choco chips.

Browned Butter Brownies

Recipe from Bon Appetit

  • 10 tbsp. unsalted butter
  • 1 1/4 c. sugar
  • 3/4 c. unsweetened cocoa powder
  • 2 tsp. water
  • 1 tsp. vanilla extract
  • 2 eggs, chilled
  • 1/3 c. plus 1 tbsp. all-purpose flour
  • 1 c. chopped walnuts

Topping

equal parts (about 3/4 c. each)

  • chopped walnuts
  • mini semi-sweet chocolate pieces
  • mini marshmallows

Heat oven to 350 degrees and line mini muffin pan.

Melt butter in medium saucepan over medium heat. Continue cooking, stirring often, until butter stops foaming, and the butter begins to appear brown. Remove from heat. Immediately add sugar, cocoa, water, vanilla, and 1/4 tsp. salt. Stir to blend, and then let cool for 5 minutes.

Mixture will still be hot, but add the eggs one at a time, combining thoroughly after each addition. When mixture looks thick and shiny, add flour and stir until blended. Mix vigourously 60 strokes. Stir in chopped walnuts.

Scoop batter into prepared muffin tin using 2 spoons, or a 2 tsp. cookie scoop is the perfect amount. Leave at least 1/4″ from the top so you have room for the topping.

Bake for 16 minutes. {My pan held 28 mini brownies, so you may need to keep an eye on your brownies depending on the size of your pan. You can also easily use an 8×8″ baking pan. If so, bake for 22 minutes.}

At this point, the brownies should not be 100% baked. Pull your pan out and sprinkle your mixture of chopped walnuts, semi-sweet chocolate chips, and marshmallows evenly over the top of your brownies. You can be very generous with the topping, it will only make the brownies more delicious! Put your pan back into the oven for 2 minutes. Keep an eye on them though, you don’t want to burn the mallows!

Enjoy!

Scrumptious.

Big Chocolate Chip Cookies

24 Jan

My love, and my weakness. My favorite type of cookie? Chocolate Chip. So I’m boring, get over it! The thing is…the chocolate chip cookie can be done in soooooo many ways. It’s near impossible to find the perfect recipe. For the past three years, I was convinced that I created the perfect combination of butter, sugar, flour, chocolate chips, etc. However, my curious eye has forced me into trying new recipes. And now, I am thinking of re-creating my creation!

This recipe, the ‘Big’ Choco Chip Cookie, is delicious. Not much more needed to say. I definitely could use a few tips from this recipe for my new chocolate chip creation. 🙂

Big Chocolate Chip Cookies

Source: My Baking Addiction

  • 1 c. unsalted butter, cold
  • 1 c. granulated sugar
  • 1 c. light brown sugar
  • 2 eggs
  • 1 tsp. pure vanilla extract
  • 2 1/2 c. all-purpose flour
  • 1 tsp. salt
  • 1 tsp. baking powder
  • 1/4 tsp. baking soda
  • 2 1/2 c. semi-sweet chocolate chips
  • 1 c. chopped walnuts (optional)

Heat oven to 350 degrees.

In the bowl of an electric mixer, cream together the butter and sugar until smooth and fluffy. Add the eggs, one at a time until blended. Add in vanilla and beat until incorporated.

In a separate bowl, combine the flour, salt, baking soda, and baking powder. Whisk to disperse ingredients.  Add this to the creamed mixture, and beat until just combined. Remove from electric mixer, and gently fold in the chocolate chips.

Scoop out the dough using an ice cream scoop (about 1/4 c.), and place onto a cookie sheet. Leave about 2-3 inches between the cookies since they are large and will spread.

Bake for 15-20 minutes and then place on wire rack to cool. After cooled completely, place in an airtight container to ensure freshness. Tip: these are best when they’re warm! You can place one in the microwave for about 10 seconds to heat up, since I know you’ll be eating these for days to come. 🙂

Yield: 16 big cookies

Enjoy!

Palmiers

23 Jan

What’s better than puff pastry and sugar?! 

Palmiers, also known as Elephant Ears, are a cookie type dessert made of puff pastry. We made these using the left over pastry that was not used for our apple turnovers (which I will post next).

Roll your puff pastry to a 14″x8″ rectangle (it’s okay if your measurements are slightly different, just as long as you have a rectangle). Starting with a wide end, roll evenly towards the center three times, about 3/4 inch each roll. Repeat on the other side, until it reaches the center and your other rolled half. You should have a long, narrow, log. At this point, you can refrigerate the log to firm it up, or you can continue if it’s hard enough.

Starting on the narrow end of the log, cut 1/2 inch disks and place onto parchment paper. After the disks have been cut, cover each palmier with granulated sugar and then flip over to coat the other side. Using the heal of your hand, press down each palmier slightly.

Bake at 350 degrees for about 12 minutes. Midway through baking, take out your tray and flip over each palmier.

Enjoy!

Palmiers!!

Halloween Sugar Cookie Cutouts!

27 Oct

In case you couldn’t tell, I’m obsessed with sweets and halloween. Put them together and SHAZAM…I’m happy. 🙂

I’ve always been on the hunt for the perfect sugar cookie with the perfect icing. The kind you buy in bakeries and say to yourself, “how do they make this? what do they use? unicorn butter?” I never understood…until now. Stop right there. Do not pass go. Do not collect $200..unless it’s from someone paying you to make these for their Halloween Party. These are incredible!!

Happy Halloween!

Sugar Cookie Cutouts

Adapted from Annie’s Eats

  • 1 c. butter
  • 1 c. powdered sugar
  • 1 egg, beaten
  • 1 1/2 tsp. almond extract
  • 1 tsp. vanilla extract
  • 1 tsp. salt
  • 2 1/2 c. all-purpose flour

Heat oven to 375 degrees.

Cream the butter until light and fluffy. Mix in the powdered sugar until combined.  Add the egg, almond extract, vanilla extract, and salt and mix together. Finally, add the flour and mix thoroughly. Form the dough into a ball and wrap tightly with plastic wrap. Chill in the fridge for at least 1 hour.

After the dough has been chilled, break off pieces about the size of a baseball to roll out. Using a rolling pin and a flat, floured surface, roll out the dough to about 1/4″ thickness. Cut the dough with your favorite cookie cutters and place onto greased cookie sheet. Place the sheet into oven and bake for 8-10 minutes. Do not let the cookies brown. Place them onto a wire cooling rack. Once cool, decorate or frost.

Royal Icing
  • 4 c. powdered sugar
  • 1/2 c. egg whites
  • 1 tsp. vanilla extract
Combine all ingredients until smooth. If you’d like the icing to be  thinner, add only a few drops of water at a time until you reach your desired consistency.

Trick or Treat

Enjoy!