Monday, October 24, 2011

Double Chocolate Chip Cookies

 Adapted from Annie's Eats, these cookies are truly rich and delectable. I want to make them again very soon! (Picture also from Annies Eats)

1 cup (2 sticks) cold, unsalted butter, cubed
3/4 cup sugar
3/4 cup brown sugar
2 large eggs
½ cup dark cocoa powder ( I used Hershey's Dark)
1 1/4 cups all-purpose flour
1 cup cake flour
¼ tsp. coarse salt
3/4 tsp baking soda
1/2 tsp baking powder
1 small dash cinnamon (optional)
2½ cups semi-sweet chocolate chips
Preheat the oven to 350˚ F.  Line baking sheets with parchment paper or silicone baking mats.  In the bowl of an electric mixer, combine the butter and sugars.  Beat together on medium-high speed until light and fluffy, 2-3 minutes.  Blend in the eggs one at a time, scraping down the bowl as needed.  Mix in the cocoa powder until well blended.  Add the flour, salt and baking powder and cinnamon to the bowl and mix on low speed just until incorporated.  Fold in the chocolate chips with a spatula.  Transfer the dough to a work surface and knead briefly by hand to be sure the ingredients are well combined.  
  Roll the dough into balls and flatten just slightly into a disc.  Place on the prepared baking sheets, a few inches apart.  Bake 8 minutes making sure the middle looks a bit undone.  Let cool on the baking sheets 5-10 minutes, then transfer to a wire rack to cool completely.

Cookie Dough Cheesecake Bars

I found this yummy recipe on pinterest from My baking addiction's blog. It turned out really yummy, especially after it had cooled off completely which was hard to do since I wanted to eat the whole pan :) I also had melted down some caramels and poured them in between the cheesecake and cookie layer. YUM :P

For the Crust

1 1/2 cups graham cracker crumbs
1 Tbs sugar
5 tablespoons unsalted butter, melted

Chocolate Chip Cookie Dough

5 tablespoons unsalted butter, room temperature
1/3 cup packed light brown sugar
3 tablespoons granulated sugar
1 egg yolk
1/4 teaspoon salt
1 teaspoon pure vanilla extract
3/4 cup flour
1 cup chocolate chips

For the Cheesecake Filling

10 oz cream cheese, room temperature
1/4 cup sugar
1 large egg, room temperature
1 teaspoon pure vanilla extract


1. Preheat the oven to 325 F. Line an 8 inch square baking pan with parchment paper or foil allowing a little overhang and spray with nonstick cooking spray. Set aside.
2. Mix the melted butter, graham cracker crumbs and 1 Tbs sugar until thoroughly combined. Press the mixture into the bottom of the prepared pan. Bake in preheated oven for 6 minutes. Remove pan to a cooling rack. Do not turn your oven off.
3. While the crust is cooling, prepare the chocolate chip cookie dough. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer, beat butter, brown sugar, egg yolk, granulated sugar, salt and vanilla until smooth and thoroughly combined, about 1 minute. Mix in the flour on low speed, and mix until just incorporated. Mix in the chocolate chips. Set aside.
4. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer cream together the cream cheese and sugar until smooth. Mix in the egg and vanilla on low speed just until incorporated. Pour the cheesecake batter into the prepared crust. Using your hand to form clumps, distribute the cookie dough onto the top of the cheesecake batter in teaspoon-sized clumps. Be sure to use all of the dough. You will cover most of the cheesecake batter.
5. Bake for about 30 minutes, until the top feels dry and firm (the cookie dough) and the entire pan looks set if given a gentle shake. Move bars to a cooling rack and allow to cool completely.
6. Lift the bars out by the overhang; slice into desired size and store in the refrigerator. Serve cold or at room temperature

Tuesday, September 13, 2011

Crock Pot Creamy Mushroom Chicken

I found this recipe while browsing pinterest. It was originally called "Angel Chicken" but for the life of me I can't figure out why, while there is nothing quite angelic about it, it is packed with flavor and my family loved it.

Crock Pot Creamy Mushroom Chicken

 4 skinless, boneless chicken breast halves (about 1-1/2 pounds)
1 8oz. package of baby bella mushrooms, sliced
1/4 cup butter
1 0.7-oz. pkg. Italian dry salad dressing mix
1 10-3/4-oz. can condensed mushroom soup (I olny had cream of chicken)
1/2 cup dry white wine (i subbed this with water)
1/2 of an 8-oz. tub cream cheese spread with chives and onion
Hot cooked rice 

Melt the butter in a saucepan. Add dry italian dressing mix, mushroom soup, wine, and cream cheese. Stir occasionally until cream cheese is melted and sauce is creamy.
Place sliced mushrooms on the bottom of the slow cooker and top with chicken breasts. Pour sauce over the chicken and cook on low for 5 hours. Serve over white rice.

Slow Cooker Pork Roast

I adapted The Food Nanny's Beef Roast to our families liking since we are not big beef eaters. It's the yummiest pork roast I have made so far in my crock pot! 
Slow Cooker Pork Roast

1 (4-pound) pork shoulder or butt roast ( I had a 3 lb. in the freezer)
1/3 cup packed brown sugar
3 tablespoons cider vinegar
1 tablespoon soy sauce
1 tablespoon Worcestershire
1 (10.75-ounce) can condensed
cream of mushroom soup
1 (1-ounce) packet onion soup mix
1 cup beef broth
5 large carrots, peeled and cut
into 1-inch pieces (optional)
6 red potatoes or medium
russets, scrubbed and
quartered (optional)
8 to 12 servings
1. Place the roast in a slow cooker. Sprinkle with the garlic salt and pepper.
2. In a medium bowl, mix the brown sugar, vinegar, soy sauce, Worcestershire
sauce, mushroom soup, onion soup mix, and broth; pour over the roast.
3. Add the carrots and/or potatoes to the slow cooker if it is large enough to
hold them.
4. Cook on high heat 5 to 6 hours or on low heat for 10 to 12 hours.
If you choose not to add the carrots or potatoes to the slow cooker

Thursday, September 8, 2011

Raspberry Blackberry Pie Bars

 I was looking for a recipe to use up some fresh raspberries and blackberries and I stumbled upon (or googled upon really) this yummy blog called The Angie River Show.
She has amazing little goodies on her site I want to try them all! Anyways so I made these pie bars and they were SO tasty :)  Recipe and picture borrowed from her page.

Bottom Crust Ingredients
1 package of Pillsbury (or equivalent) ready made crusts (2 crusts)
Filling Ingredients
2 cans Raspberry Pie Filling
Crumble Crust Ingredients
2 sticks unsalted butter
2 1/2 c. brown sugar
2 1/2 c. flour
2 1/2 c. oats
1 tsp cinnamon
White Chocolate Raspberry Drizzle
2 tbsp. butter
1/4 c. white chocolate chips
3 tsp. half/half
1/2 c. powdered sugar


Bottom Crust Instructions
1) Spread two crusts out over 8 x 17 pan and brush with egg white.
2) Place in oven at 350 degrees for 8-10 minutes.
Filling Instructions
1) Spread filling over crust with a rubber spatula.
Crumble Crust Instructions
1) Mix softened butter with sugar, flour, oats, and cinnamon until crumbly.
2) Spread evenly over the pie filling.
3) Bake at 350 degrees for about 45 minutes or until top is golden brown.
White Chocolate Drizzle Instructions
1) Mix softened butter with melted white chocolate until smooth.
2) Add in tsps of half and half and powdered sugar until smooth, but not overly thick or watery. 
3) With a fork or spoon drizzle over the raspberry pie bars and let sit.

Thursday, August 11, 2011

Hot Fudge Cupcakes with Peanut Butter Frosting

Found this ridiculously yummy cupcake recipe from Tasty Kitchen :) It is now my go to chocolate cupcake recipe! I didn't stuff the cupcakes as the recipe calls for, just frosted them. Next time I am going to save my energy and just use store bought hot fudge, it didn't taste all that different and was kind of a pain in the butt to make.

  • 1 whole Egg
  • ¾ cups Brown Sugar
  • ½ cups Milk
  • ½ cups Plus 1 Tablespoon Heavy Cream
  • ½ cups Butter, Melted
  • 1 teaspoon Vanilla Extract
  • 2 Tablespoons Sour Cream
  • 1-⅛ cup All-purpose Flour
  • ¼ cups Dark Cocoa Powder
  • 1-¼ teaspoon Baking Soda
  • ½ teaspoons Salt
  • ¼ cups Homemade Hot Fudge (recipe Below)
  • _____
  • ½ cups Butter, Softened
  • ⅔ cups Peanut Butter
  • 3 cups Powdered Sugar (you May Need 1 More Cup)
  • 1 Tablespoon Of Milk (have 1-2 More On Hand)
  • 1 teaspoon Vanilla Extract
  • 1 pinch Salt
  • _____
  • 1 cup Sugar
  • 1 cup Dark Cocoa Powder
  • 1 pinch Salt
  • 2 Tablespoons Flour
  • 1 cup Boiling Water Or Scalding Milk
  • 1 Tablespoon Butter
  • 1 teaspoon Vanilla Extract 

For the cupcakes:
Preheat oven to 350 degrees F.
In a bowl, whisk egg and sugar until smooth and no lumps remain. Add milk, cream, butter and vanilla, and mix until combined. Stir in sour cream.
Sift dry ingredients together and then add to the wet mixture. Mix until batter is smooth, then swirl in fudge sauce. Line a muffin tin (12 count) with liners and using a 1/4 cup measure, add batter to each cup. Bake for 15-18 minutes. Let cool before frosting.
For the frosting:
Cream butter and peanut butter together in the bowl of an electric mixer. Add powdered sugar with mixer on low speed and gradually add milk and vanilla extract. Add a pinch of salt and mix until frosting is smooth. If too thick, add more milk; if too thin, add more sugar.
Put the frosting in a pastry bag fitted with a tip. Poke a hole in the cupcake with the pastry tip and fill the cupcake. Then frost the cooled cupcakes as desired.
For the homemade fudge:
Combine sugar, cocoa, salt, and flour in a bowl or pot over a double boiler. Bring water or milk to a boil in another saucepan or in the microwave. Gradually add hot liquid to sugar mixture. Stir constantly until mixture thickens.
Once it has reached the desired thickness, remove from heat and stir in butter and vanilla. Drizzle over cupcakes and store the rest of the sauce in the fridge for 1-2 weeks.

Wednesday, March 9, 2011

Amazing Peanut Butter Cookies

Amazing Peanut Butter Cookies
(adapted from Smitten Kitchen)

1 1/4 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon salt
1/4 cup butter, softened
1/4 cup butter flavored Crisco
1 cup peanut butter
 1/2 cup sugar
 3/4 cup firmly packed light brown sugar
1 large egg
1 tablespoon milk
1 teaspoon vanilla extract
1/2 cup peanut butter chips

For sprinkling: 1-2 tablespoons sugar, regular or superfine

Preheat oven to 350 degrees. In a large bowl, combine the flour, the baking soda, the baking powder, and the salt. Set aside.
In a large bowl, beat the butter and the peanut butter together until fluffy. Add the sugars and beat until smooth. Add the egg and mix well. Add the milk and the vanilla extract. Add the flour mixture and slowly mix until just incorporated. Stir in the peanut butter chips. Place sprinkling sugar — the remaining tablespoon(s) — on a plate. Drop by rounded teaspoonfuls into the sugar, then onto ungreased cookie sheets, leaving several inches between for expansion. Using a fork, lightly indent with a crisss-cross pattern, but do not overly flatten cookies. Bake for 8 minutes. Do not overbake. Cookies may appear to be underdone, but they are not.
Cool the cookies on the sheets for 1 minute, then remove to a rack to cool completely.

Crunchy Baked Pork Chops

1/4 cup salt
1/4 cup brown sugar
4 boneless pork chops, 3/4 to 1 inch thick, excess fat removed
4 slices bread, torn into pieces
 2 tablespoons minced shallot
3 medium garlic cloves, minced
2 tablespoons olive oil
Ground black pepper
2 tablespoons grated Parmesan cheese
1/2 teaspoon minced thyme leaves
2 tablespoons minced parsley leaves
1/4 cup plus 6 tablespoons unbleached all-purpose flour
3 large egg whites
3 tablespoons Dijon mustard

1. Adjust oven rack to middle position and heat oven to 350 degrees. Dissolve salt and brown sugar in 1 quart water in medium container or gallon-sized zipper-lock bag. Submerge chops, cover with plastic wrap, and refrigerate 30 minutes. Rinse chops under cold water and dry thoroughly with paper towels.
2. Meanwhile, pulse bread in food processor until coarsely ground, about eight 1-second pulses (you should have about 3 1/2 cups crumbs). Transfer crumbs to rimmed baking sheet and add shallot, garlic, oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Toss until crumbs are evenly coated with oil. Bake until deep golden brown and dry, about 15 minutes, stirring twice during baking time. (Do not turn off oven.) Cool to room temperature. Toss crumbs with Parmesan, thyme, and parsley.
3. Place 1/4 cup flour in pie plate. In second pie plate, whisk egg whites and mustard until combined; add remaining 6 tablespoons flour and whisk until almost smooth, with pea-sized lumps remaining.
4. Increase oven temperature to 425 degrees. Spray wire rack with nonstick cooking spray and place in rimmed baking sheet. Season chops with pepper. Dredge 1 pork chop in flour; shake off excess. Using tongs, coat with egg mixture; let excess drip off. Coat all sides of chop with bread crumb mixture, pressing gently so that thick layer of crumbs adheres to chop. Transfer breaded chop to wire rack. Repeat with remaining 3 chops.
5. Bake until instant-read thermometer inserted into center of chops registers 150 degrees, 17 to 25 minutes. Let rest on rack 5 minutes before serving.

Monday, January 31, 2011

Crock Pot Turkey Taco Soup

2 - pounds  ground turkey
1 1/2 - cups diced onions
1 - 15 oz cans pinto beans, drained, rinsed
1 - 15 oz can  kidney beans, drained ; rinsed
1 - 15 oz can  black beans, drained  rinsed
2 cups frozen corn
1 - 14.5 oz can Mexican-style stewed tomatoes
1 - 14 1/2 oz can diced tomatoes
1 - 14.5 oz can mild rotel (tomatoes with chile's)
1 - cup water
1 - package taco seasoning mix
1 - 1 oz package ranch salad dressing mix

Tortilla chips, Sour cream, Grated cheese, avacadoes, cilantro

Brown the ground turkey  and onions in a large skillet; drain the excess fat, then transfer the browned turkey and onions to a large slow cooker. Add the beans, corn, tomatoes, rotel , taco seasoning, water and ranch dressing mix. Cook on low for 6 to 8 hours. To serve, ladle soup into each bowl and garnish withTortilla chips, Sour cream, Grated cheese, avacadoes, cilantro and any other toppings of your choice.

Chocolate Pecan Pie Oh My

Chocolate Pecan Pie

Yield: 8 servings

1/2 cup 60% Dark Chocolate Baking Chips
4 tablespoons  butter
3 eggs
1 cup light corn syrup
1/2 cup light brown sugar, packed
 1/4 cup sugar
1 teaspoon(s) vanilla extract
1/8 teaspoon(s) salt
1 1/2 cup(s) crushed pecans

1 (9-inch) unbaked piecrust, store-bought or homemade

Heat oven to 325F. In double boiler over hot water, melt chocolate and butter. In large bowl with electric mixer or whisk, beat eggs, corn syrup, sugar, vanilla and salt until blended; beat in chocolate mixture. Stir in pecans; pour into piecrust. Place pie on baking sheet on middle rack of oven; bake about 55 minutes or until filling is set. Cool completely at room temperature.