Biscoff Chocolate Chip Cookies

I could eat Biscoff Spread right out of the jar.. So creamy and delicious. I often just put a spoonful, or so, of Biscoff and Nutella on a plate with a banana and enjoy. Here are some cookies made from a spread made from cookies. :) That's a beautiful thing. Happy 4th of July.

 Biscoff Chocolate Chip Cookies

Ingredients

1 cup butter, softened
⅔ cup Biscoff Spread
1 cup brown sugar
1 cup sugar
2 eggs
2 tsp. vanilla
3½ cups flour
1 tsp. baking soda
½ tsp. salt
1-2 cups mini chocolate chips

 Directions

Cream softened butter and Biscoff spread together in a large bowl. Add in brown sugar and sugar and cream again.  Add eggs and vanilla and mix well. Add flour, soda, and salt and beat together. Mix in chocolate chips until evenly distributed. Bake at 350 F for 8-10 minutes.

 original recipe here

~Michelle

Reese's Mini Cup Brownies

It has been a while since I baked for work. I should have baked over the winter more. That is what winter is for, right? Baking to keep the house warm. Maybe I was too tired to bake after all of the snow shoveling this winter.

 

I found a recipe that I decided to try. A rich, chewy, chocolatey, peanut butter brownie. I baked a batch along with a batch of mint chocolate chip cookies, packed them up and 

 My mother was over when I was packing them up and she said, "Leave at least one here." I did. And I ended taking a couple of the left overs home too, my son Loved them. :)
took them into work.

Well, I guess they were a hit. :)

They only thing is that no matter how hard I thought I pressed the toppings into the mixture a lot of it ended up in the pan while I was cutting them. Although, I didn't hear any complaints. I would say this recipe was tested and was a huge success.

Ingredients

1 box brownie mix (I used family size 9x13)
2/3 cup butter, softened
2/3 cup creamy peanut butter
2 2/3 cup powdered sugar
2-4 Tbsp milk (to make it spreadable)
1 1/2 cups semi sweet chocolate chips
6 Tbsp butter
1 cup peanut butter chips
1 cup Reese's mini's chopped


Directions
Pre-heat oven to 350F degrees
Make brownins as directed on the box, cool for at least 1 hour. (Until the bottom of the pan is cool to the touch)

With an electric mixer add together 2/3 cup butter, peanut butter, powdered sugar and milk. Beat until smooth.


In a microwave safe bowl combine chocolate chips and 6 Tablespoons of butter. Microwave in :30 intervals until the chocolate chips and butter are melted, stir until smooth. Let cool for about 10 mintues.

Spread the peanut butter mixture over the brownies.

Spread the chocolate mixture over the peanut butter.
Pour and press the chopped Reese's minis and the peanut butter chips over the top. 
Refrigerate the pan until it is set.
Cut and serve.

 

original recipe here

Enjoy, Michelle

Snickerdoodle with a Twist

Snickerdoodles are a favorite of many and so is chocolate. I was going to make snickerdoodles for work one day. I forgot the recipe had to chill for 1 to 2 hours. I didn't have that kind of time. I did end up making chocolate chip cookies with a new product from Nestle.

It is their milk chocolate chips with peanut butter filling. I just used the recipe from the bag. They were OK, everyone at work loved them. The peanut butter leaked out a bit and the dough kinda spread out a little when baking.
Anyway, I put my snickerdoodle dough in the fridge to save for another day.

I decided to dip the snickerdoodle dough in the mini chips then the sugar-cinnamon mixture.

The result, so good. Chocolate really makes everything just at little tastier. Enjoy.

Ingredients

1 1/2 cups plus 2 tablespoons sugar, divided
1 cup butter chilled and sliced into tablespoons
2 eggs
2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
2 tablespoons ground cinnamon
mini chocolate chips


Directions

In a large mixing bowl, combine 1 1/2 cups sugar, the sliced butter and eggs.  Beat at medium speed of electric mixer until light and fluffy. About 3 minutes.  Add flour, cream of tartar, baking soda, nutmeg and salt.  Beat at low speed until soft dough forms.

Cover with plastic wrap. Chill 1 to 2 hours, or until firm.

Heat oven, to 375F.  In small bowl, combine cinnamon and remaining 2 Tablespoons sugar.  Shape dough into 1-inch balls. Press into the mini chocolate chips. Roll balls in cinnamon mixture.  Place balls 2 inches apart on ungreased cookie sheets.  Bake for 10-12 minutes or until light golden brown.

Let cool for 1-3 minutes before removing from cookie sheets.  Cool completely before storing.

~Michelle 

recipe from here

Chocolate Chip Cookie Dough Frozen Yogurt

I found this fun and easy recipe. I love to look at recipes, she says with a little sass. Now, who doesn't like to eat cookie dough. It is so popular that they make ice cream with it and there are recipes all over the place. Well here is a raw cookie dough that is safe to eat. I thought I would give it a try.

It is very sweet so just a small couple of scoops really hits the spot. My sons and I love it. Well, mostly my one son and I. We both have a sweet tooth. :)

Serve it in a pretty dish and enjoy.

recipe from here
Ingredients:

1/2 cup butter, softened
1/2 cup packed dark brown sugar
1/4 cup granulated sugar
2 teaspoons vanilla extract
1 cup all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup mini chocolate chips
6 oz plain Greek yogurt

Directions:

In a mixing bowl, beat the butter and both sugars together until light and fluffy. Add vanilla and beat until combined.
In a small mixing bowl, whisk together the flour, soda and salt. Add the flour mixture to the butter mixture and mix gently. Mix in the chocolate chips.
Add the yogurt and fold with a rubber scraper.

Place in a container and cover with lid. Freeze until set. preferably overnight.

~Michelle

Cream Cheese Chocolate Chip Cookies

I'm ALWAYS searching for recipes, especially desserts. I use cook books, magazines, the internet and family. I really think that so many dessert recipes are just different combinations of the same ingredients. I found an interesting recipe on Pinterest and while I was looking it over I decided to click back to see where the recipe came from...


It all started with this recipe that I saw on Pinterest. for Salted chocolate bark, which I have not made.
I saw on the bottom of the page "you might like this" and that is where I saw the recipe for cream cheese chocolate chip cookies. here.
Then I saw where that recipe came from and that was here.
Then I saw where that recipe came from and that was here.
Then I saw where that recipe came from and that was here.

The cookies are really wonderful. They are soft and thick and have just the right amount of chocolate in every bite. The recipe is also egg free. I was thinking of tossing in at least one egg, but the recipe doesn't even need it. Great for egg allergies. 

Cream Cheese Chocolate Chip Cookies

Ingredients:

6 ounces cream cheese, softened
12 Tablespoons butter, melted and cooled
1 cup packed light brown sugar
1/2 cup granulated sugar
2 teaspoons vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups plus 3 Tablespoons all-purpose flour
1 1/2 cups semi-sweet and milk chocolate chips combined

Directions:

Preheat the oven to 325F. and line baking sheets with parchment. In a large mixing bowl or bowl of stand mixer, cream together the cream cheese, melted butter and sugars until light and fluffy. Mix in the vanilla. Add the dry ingredients and mix until mostly combined and no dry streaks remain.

Scoop or roll dough into 1 to 1 1/2-inch balls and place about 2 inches apart on the prepared baking sheets. Bake the cookies for 12-16 minutes until the edges are just barely golden brown. Let the cookies cool for a few minutes on the baking sheet and then transfer to a cooling rack to cool completely.

Makes about 3 dozen.

(the original recipe calls for you to just flatten the cookies slightly with the palm of your hand, do not flatten it all the way.) I did not do that this time and the cookies came out just fine. You can find the recipe that I followed here.

Happy Baking
~Michelle

Chocolate Chip Cake Mix Bars

I love trying recipes that I find in cookbooks or online. And here is another one.This is a pretty quick and easy recipe. They tasted best the day I made them. You know how you can cover your brownies in the pan with foil? Well I covered some left overs of these cake mix bars and they were pretty hard. But, for a day of event they are worth it. Hope that helps.

They were nice and chippy and had great flavor. Maybe you could try different flavors of cake mix. My co-workers of course loved them.

Ingredients:

1 (15 oz.) box yellow cake mix
2 eggs, beaten
5 Tbsp. butter, melted
1 bag (12 oz.) semi-sweet chocolate chips

Directions:

Preheat oven to 350F. degrees
Spray a 9x13 baking dish with nonstick cooking spray

In a mixing bowl, combine dry cake mix with melted butter and beaten eggs. It will be easier if you use an electric hand mixer or a stand mixer because the batter will be very thick. Stir in a bag of chocolate chips.

Spread the batter into greased baking dish. I used a rubber scraper with some nonstick spray to spread the batter since it is pretty thick.

Bake it in the preheated oven for 20-25 minutes.

The edges started to brown quickly so I added some foil to the edges of the pan to prevent them from burning while the center cooked throughly.

recipe from here

~Michelle

Mint Chocolate Chip Christmas Cookies

These are my favorite cookies for Christmas.  My husband does not like mint cookies. So when I make these amazing cookies I end up eating them all. 

I took a batch to work and made a second batch for home. It turns out that 1 of my 2 sons also likes mint cookies just like his mama.  

I will post the recipe for my hubby's favorite Christmas cookie too.  He loves the traditional peanut blossoms.

Stir in the mint chips.

The dough is a bit sticky so I use a teaspoon and drop some into the sugar and sprinkle some on top then I pick the cookies up and roll them in my hands.

Mint Chocolate Chip Christmas Cookies

Ingredients:

2 1/2 cups all-purpose flour
1 1/4 teaspoons baking powder
3/4 tsp salt
1 cup sugar
3/4 cup vegetable oil
2 eggs
1 teaspoon vanilla extract
one-10 ounce package mint chocolate chips (I used Hershey)
additional sugar

Directions:

Preheat oven to 350F. In small bowl, combine flour, baking powder and salt; set aside.

In large mixer bowl, combine granulated sugar and oil. Add eggs, 1 at a time, beating well after each addition. Blend in vanilla extract. Gradually beat in flour mixture. Stir in the mint chips. Shape into rounded teaspoonfuls of dough into balls; roll in sugar. Place on ungreased cookie sheets.

Bake 8 - 10 minutes until set. Let stand on cookie sheets 2 minutes. Remove from cookie sheets to wire racks to cool completely.

makes about 4 1/2 dozen

Enjoy
~Michelle

original recipe from this cookbook

Peanut Butter Graham Cracker Bites - No Bake

Peanut butter and chocolate are always a wonderful combination. Here is a pretty simple no bake recipe.  The most challenging part is always the dipping in the melted chocolate. Try this and wow your friends this Christmas season. 

 recipe found on Pinterest; here

Peanut Butter Graham Cracker Bites

Makes: 25-27 balls

 Ingredients:

1 cup peanut butter
1 1/2 cups graham crackers crumbs - I used Keebler crumbs
3/4 cup mini chocolate chips
1 1/2 cups semi-sweet chocolate

Directions:

Add graham crackers crumbs to the 1 cup of peanut butter. Mix it up good. You want the mixture to be dry enough to be able to form balls. Add a little bit more peanut butter or cracker crumbs to achieve this consistency if need be.

Form even sized balls with your hands and place on a wax paper covered plate, cutting board or baking sheet. Freeze for 30-60 minutes.

I used a double boiler to melt the chocolate; stir chocolate until melted. Place the mini chips in a small bowl. Note: You can use whatever topping that you would like including nuts, crushed Oreos, Heath bars…etc.

I used two forks to dip the peanut butter balls in the melted chocolate, one at a time, and then I sprinkled the chips over the balls. Refrigerate or freeze until firm.

~Michelle

Pumpkin Chocolate Chip Walnut Cake

This is an amazing fall recipe and I made it for work, as usual, and it was an absolute hit. Everyone loved it. It was moist and chocolaty  with the perfect amount of pumpkin.

I have made this recipe before I included the recipe in both posts.  I didn't have any pumpkin spice in the house so I made my own. Recipe below.

original recipe

Pumpkin Chocolate Chip Loaf Cake Recipe


Ingredients

1 3/4 cup unbleached all purpose flour
1 1/2 teaspoon pumpkin pie spice - I made my own, recipe below
1 teaspoon baking soda
1 teaspoon baking powder
3/4 teaspoon salt
1/2 cup unsalted butter, room temperature
1 1/4 cup sugar
3 large eggs
1 cup canned pure pumpkin
1 teaspoon vanilla extract
1/3 cup whole milk
3/4 cup miniature semisweet chocolate chips
1/2 cup chopped walnuts


Directions

Preheat oven to 350F. Butter and flour 9x5x2  loaf pan.

Sift first 5 ingredients into medium bowl. Using electric mixer, beat butter in large bowl until smooth. Gradually beat in sugar, then beat in eggs 1 at a time. Beat in pumpkin and vanilla. Beat dry ingredients into pumpkin mixture alternately with milk. Stir in chocolate chips and nuts. Transfer batter to prepared pan.

Bake loaf cake until tester inserted into center comes out clean, about 55 - 65 minutes. Cool in pan on rack 15 minutes. Turn cake out onto rack; cool completely. 


pumpkin pie spice

1 tablespoon ground cinnamon

1 teaspoon ground nutmeg

1 teaspoon ground ginger

3/4 teaspoon ground all spice

~Michelle

No-Bake Peanut Butter Chocolate Chip Granola Bars

I found another great recipe to try. I love granola bars. I really don't know why I haven't tried to make some before now. Maybe I thought they would be difficult or complicated, I really don't know why they were not on my radar before. Boy, I'm glad I gave these No-bake bars a try. YES, so good. 

I think that these granola bars are very delicious, chewy and have a great texture. The taste is wonderful the peanut butter really add a great flavor. And of course, the chocolate is always a necessary addition. Great mix of salty and sweet. It is so great eating and giving the kids a snack that is homemade and doesn't have any preservatives. They get enough of that sometimes.

recipe from twopeasandtheirpod

No-Bake Granola Bars

Ingredients

1/4 cup unsalted butter

1/4 cup brown sugar

1/4 cup honey

1/4 cup creamy peanut butter

1 teaspoon vanilla extract

2 cups quick oats

1/2 cup crispy rice cereal

3/4 cup chopped pretzels

1/4 cup mini chocolate chips

Directions

Cut out an 8x8-inch square of parchment paper. Place the parchment paper in the bottom of an 8x8-inch baking pan.

In a large sauce pan, add butter, brown sugar, honey and peanut butter. Heat over medium-low heat, stirring occasionally until the mixture starts to bubble. Once bubbling, cook for 2 minutes while stirring.  (keep time). Remove from heat and stir in the vanilla extract.

Stir in the oats, crispy cereal and pretzels. Stir until well coated. Pour into the prepared pan. Press the mixture evenly into the pan. Sprinkle the mini chocolate chips over the top and gently press into the granola bars with your hands or a spatula.

Place the bars in the refrigerator and let cool for at least 30 minutes before cutting.

I ended up cutting them into bite sized pieces.

~Michelle

There are so many wonderful baking/cooking blogs out there, cookbooks and old recipes that I have, and I wish I could just bake everything, at least once. :) 

Amazing Chocolate Chip Coffee Creamer Cookies

In my unending search online, in magazines and in my cookbooks for wonderful baking recipes, I stumbled on this truly amazing recipe for Chocolate Chip Coffee Creamer Cookies.  The recipe has some great surprises in the ingredients including the item pictured to the left.  Yes, that's right coffee creamer.  They are soft and full of flavor.

I needed something for a Boy Scout bake sale and this made 15-17 cookies so it was perfect.  The boys loved them very much. And my mother bought one of my plates of cookies.  Even though at some point she could try them for free.

I will be making them at the end of the week again this time for my son's church school class as he volunteered to bring in cookies. :)

I think that I may try to use Maxwell House International coffee sometime and see what kind of flavor you get with that.
Stay tuned. Bake something special today.

Amazing Chocolate Chip Coffee Creamer Cookies
Yields about 15 cookies ( recipe can be doubled)
I found the recipe here

Ingredients

1 1/2 cups all-purpose flour
1 tsp cornstarch
1/2 tsp baking powder
1/8 tsp baking soda
1/2 tsp salt
1/2 cup chilled butter, diced into cubes
1 cup minus 2 Tbsp granulated sugar
1/2 Tbsp molasses
2 1/2 Tbsp original or French vanilla coffee creamer powder*
1 large egg
1/2 Tbsp vanilla bean paste or substitute 1 tsp vanilla extract
1/2 cup milk chocolate chips
1/2 cup semi-sweet chocolate chips

Directions

Preheat oven to 375 degrees F. In a mixing bowl, whisk together flour, cornstarch, baking powder, baking soda and salt, set aside. In the bowl of an electric mixer, cream together chilled butter, sugar, molasses and coffee creamer powder until well blended and slightly fluffy, about 4 minutes.

Stir in egg and vanilla bean paste. Slowly add in dry ingredients and mix until well incorporated (mixture will be very thick). Mix in ilk chocolate and semi-sweet chocolate chips. Form dough into about 2 1/2 tablespoon balls (a bit larger than a golf ball), then drop 8 per sheet onto buttered cookie sheets.  Bake 10-11 minutes, until edges are very lightly golden. Cool on cookie sheet several minutes before transferring to wire rack to cool. Store in an airtight container.

*This in NOT liquid coffee creamer. I used the french vanilla creamer

~Michelle

My New Favorite Chocolate Chip Cookie Recipe

The problem declaring something your favorite is that when you find something you like better you have to say you have a NEW favorite.



I posted a very delicious Chocolate Chip cookie recipe here and declared it my "favorite". Well, I now have a new favorite Chocolate Chip cookie recipe. These cookies are so good that you really can't just eat one.


I googled for a chocolate chip cookie recipe and found this on the blog, mybakingaddiction.com. I thought I would whip up a batch but only had 2 sticks of butter. I always use butter when I bake. But, I did have some sticks of margarine in the refrigerator. So, I used 2 sticks of butter and 1 stick of margarine. The cookies came out so wonderful I am afraid to use all butter:) I'm afraid that they might not turn out as well if I don't.

I also used 2 cups of semi-sweet chocolate chips and 2 cups of white chips. YUM so good. This recipe makes a very chippy cookie, and I think that the white adds the most wonderful balance to the semi-sweet chips. My family loves a chippy cookie so, this is the perfect recipe.
I'm taking this batch to cub scouts tonight. They were a big with the kids.

Totally Awesome Chocolate Chip Cookies
recipe from: mybakingaddiction.com
original recipe from: bettycrocker.com


Here is the recipe as I made it.

1 cup butter, softened
1/2 cup margarine, softened
1 1/4 cups granulated sugar
1 1/4 cups packed light brown sugar
1 tablespoon vanilla
2 eggs
4 cups all purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
2 cups of semisweet chocolate chips
2 cups of premier white chips


1. Heat oven to 350F. In large bowl, beat butter, sugars, vanilla and eggs with electric mixer on medium speed. Mix in flour, baking soda and salt (dough will be stiff) Stir in the chocolate and white chips.
2. On a cookie sheet, drop dough by tablespoonfuls or #40 cookie/ice cream scoop 2 inches apart. Flatten slightly.
3. Bake 11-13 minutes or until light brown (centers will be soft). cool 1 to 2 minutes; remove from cookie sheet to cooling rack.
ENJOY
~Michelle