Chocolate Cookies with Sea Salt Caramel Chips

I usually bake for election night at work. Election night is a long and stressful evening and we always order food. My contribution is baked goods. The tradition continues.  I saw this bag of chips as I was shopping at a local grocery store. Sea salt caramel?? What?? That sounds like an amazing combination and would be awesome for the night.

I was so right.

I used the recipe on the bag and they came out great. These chips are creamy with a hint of salt. Delicious. I don't know if they are a limited edition or something. So get out there and pick some up today. I posted an affiliate link at the bottom of the page. You WILL want to stock up on these chips. Add these cookies to your Christmas platter this year.

Working Hard.

recipe from the bag
Ingredients:

1/2 C (1 stick) butter softened
3/4 C packed light brown sugar
1/2 C granulated sugar
2 eggs
1-1/2 C all-purpose flour
1/2 C Cocoa
1/2 Tsp baking soda
1/4 tsp salt
1 10-oz package HERSHEY'S Sea Salt Caramel
flavored Baking Chips


Directions:
Preheat oven to 350F. Line baking sheet with parchment paper or lightly grease.
Beat butter, brown sugar, granulated sugar and vanilla in large bowl until well blended. Add eggs; beat well.
Stir together flour, cocoa, baking soda and salt; gradually blend into butter mixture, blending well.
Stir in the sea salt caramel chips.
Drop by rounded teaspoons onto prepared baking sheets.
Bake 7-9 minutes. do not over-bake. cool slightly; remove from cookie sheet to wire rack. cool completely. Makes about 4 dozen cookies.


Enjoy,
Michelle

Root Beer Float Cookies

If you like root beer and cookies then here is the recipe for you. They look like chocolate cookies.. but not they are root beer flavor.
I found this recipe and went to the market and was able to find the extract.
Well, I wanted to make it again and no luck finding the extract in any of the markets around here. 
Well, a friend of mine lives in the Baltimore area, which is where the McCormick headquarters is located. He sent me the extract that I needed and Boom, cookies.
Amazing flavor. So, if you can find the root beer extract give these cookies a try!

Root Beer Float Cookies

Ingredients:

1 cup granulated sugar
1 cup packed brown sugar
1 cup butter softened
1/2 cup buttermilk
2 eggs
2 teaspoons root beer extract
1 teaspoon vanilla
4 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt

Frosting:

1 cup powdered sugar
1 tablespoon half -and-half
2 teaspoons butter softened
1 teaspoon root beer extract

Directions:

Heat oven to 375F. Lightly grease cookie sheets. Set aside. In large mixing bowl combine granulated sugar, brown sugar, 1 cup butter, the buttermilk, eggs, 2 teaspoons rootbeer extract and the vanilla. Beat at medium speed of electirc mixer until well blended. Add flour, baking soda and salt. Beat at low speed until soft dough forms.

Drop dough by heaping teaspoons 2 inches apart onto prepared cookie sheets. Bake for 10-12 minutes, until set. Cool completely.

In a small mixing bowl, combine frosting ingredients. Beat at low speed of electric mixer until smooth. Spread frosting evenly on cookies. Let dry completely before storing.

recipe from here

~Michelle

Pumpkin Donuts

I made these for for one day and left them for the morning crew. They rarely get to taste my baked goods. They tasted great. A bit fragile so I cut them in half so they were easier to handle.

 

 Ingredients: 

1 3/4 cup + 2 Tbsp all-purpose flour (measure 2 cups remove 2 Tbsp)
1 3/4 tsp baking powder
1 1/4 tsp salt
3/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground ginger
3/4 cup granulated sugar
3/4 cup packed light-brown sugar
1/2 cup canola oil
3 large eggs
1 1/2 cups canned pumpkin puree
1 tsp vanilla extract

Topping:

1/3 cup granulated sugar
1 1/4 tsp ground cinnamon

 

Directions:

Preheat oven to 350 degrees. Butter 18 doughnut wells

In a mixing bowl whisk together flour, baking powder, salt, cinnamon, nutmeg and ginger for 20 seconds, set aside. 

In a separate large mixing bowl, whisk together granulated sugar and brown sugar until well combined.

Add canola oil, eggs, pumpkin puree and vanilla extract and using an electric hand mixer, blend until mixture is well blended. Add dry ingredients to pumpkin mixture and mix with electric mixer until well combined. Spoon or pipe batter into doughnut wells, filling each about 3/4 full (a scant 1/4 cup in each).

Bake in preheated oven until toothpick inserted into center comes out clean, 13 - 16 minutes. Cool doughnuts slightly. 

Mix together 1/3 cup sugar and 1 1/4 tsp cinnamon until well combined. 

I held the donuts in my hand and sprinkled the topping mixture over the donuts, flip to do both sides

Place on wire rack to cool completely. Store in an airtight container. 

NOTES:

~I thought the donuts were very fragile. I ended up cutting them in half, because I was afraid they would break if some were to try to pick one up. :) 

original recipe

~Michelle

Caramel-Peanut Blondies

Here is another recipe that came out great. I baked it in an 8x8-inch pan. Next time I think that I am going to bake it in a longer pan. The sides were a bit over-cooked and hard. They were edible, but I cut them off and didn't serve them anyway. The taste is really amazing great combination and so chewy.

I didn't really measure the Dulce De Leche. I just added a bunch of dollops and swirled it around.

 They tasted so soft and full of flavor and texture. Nuts and caramel, beautiful combination.

It was a bye week for the Buffalo Bills so I placed the blondies on a football shaped cutting board. :)

I never bought Dulce De Leche before. I found the jar at Wegmans Supermarket in the ice cream section.

recipe from All You magazine, December 2013

Caramel-Peanut Blondies

Ingredients:
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 stick butter
1 cup firmly packed light brown sugar
1 large egg
1 teaspoon vanilla extract
1/2 cup dry roasted peanuts
1/2 cup pretzels, chopped
1/4 cup jarred dulce de leche

Directions:
Preheat oven to 350F. Line an 8-inch square baking pan with aluminum foil, leaving a 1-inch overhang on at least 2 sides. Mist with cooking spray. (I used Pam butter spray)

In a small bowl, whisk flour, baking powder and salt. Melt butter in a medium saucepan over low heat. Remove from the heat and whisk in brown sugar until no lumps remain. Whisk in egg and vanilla. Stir in flour mixture until just incorporated. Stir in peanuts and pretzels.

Pour batter into baking pan and smooth with a spatula. Drop spoonfuls of dulce de leche on top; swirl decoratively with a knife. 

Bake until lightly browned and a toothpick inserted into a solid part comes out clean, about 30 minutes. Let cool fully in pan on a wire rack.

Grasping overhanging foil on either side of pan, lift out blondies and place on a cutting board. Carefully peel off foil before cutting into 16 squares.

~Michelle

Lemon Cookies with Cream Cheese Frosting

It seems that I'm always looking for dessert recipes. While I was looking for a lemon cookie recipe I came across this recipe. It is really very tasty; everyone at work said it was lemony but not too lemony. Oh, the perfect  compliment. I didn't realize that cream cheese frosting didn't set up very quickly. I had to use 3 containers to carry the cookies to work so they wouldn't stick together. I did leave a few cookies at home and they eventually did harden up.

Ingredients:

for the cookies:

1/2 cup butter, softened

1/2 cup Crisco

1 cup sugar

1 teaspoon vanilla

1 egg

1 Tablespoon lemon zest

2 1/2 cups flour

3/4 teaspoon salt

1/2 teaspoon baking soda

1 Tablespoon milk

1 Tablespoon fresh lemon juice

for the frosting:

1/4 cup butter, softened

4 oz cream cheese, softened

1/2 teaspoon vanilla

1/2 lb. powdered sugar

pinch of salt 

fresh lemon juice 1/2 to 1 lemon

Directions:

Preheat oven to 350F. In the bowl of an electric mixer, cream butter, Crisco and sugar until fluffy. Add vanilla, egg and lemon zest; mix. In a separate bowl, sift together flour, salt and baking soda. Add dry ingredients to mixer and combine. Add milk and lemon juice, and stir until completely incorporated. Roll dough into Tablespoon sized balls and place on a greased baking sheet. Bake for 10-12 minutes, until cookies are just beginning to turn golden on the edges. Remove from oven and cool completely before frosting.

To make the frosting, beat butter and cream cheese until smooth and well mixed. Add vanilla. Add powdered sugar and salt. Stir. Mix in fresh lemon juice until the frosting reaches a spreadable consistency.

recipe from here

~Michelle

Bite-Sized Carmelitas

How about this recipe to warm your insides on a cold winter day. Enjoy some super delicious carmelitas with a hot cup of coffee or tea. It is a wonderful combination of caramel, chocolate, oatmeal and brown sugar.

I really enjoy cutting bars into small bite-sized pieces then 1. I have enough samples for work and 2. the co-workers don't feel so guilty eating a sweet treat because it's bite=sized. However, I can't help it if you want to eat more than one.  :) 

I made this recipe for work and the sounds that my coworkers were making while eating these tasty treats were hilarious. It certainly confirms how absolutely scrumptious and decedent the carmelitas were. :)

Carmelitas

Ingredients

35 caramel squares, unwrapped
1/2 cup heavy cream
3/4 cup butter, melted (I may consider using a bit less butter next time)
3/4 cup brown sugar, packed
1 cup flour
1 cup rolled oats
1 teaspoon baking soda
3/4 cup semisweet chocolate chips

Directions

Combine caramels and heavy cream in a small saucepan over low heat. Stir until completely smooth; set aside. In a separate bowl, combine melted butter, brown sugar, flour, oats and baking soda. Pat half of the oatmeal mixture into the bottom of an 8 x 8" pan. Bake at 350F for 10 minutes. Remove pan from oven and sprinkle chocolate chips over the crust. Pour caramel mixture over chocolate chips. Drop remaining oatmeal mixture over the caramel. I tossed a handful of chips on the top. Return to the oven and bake an additional 20-25 minutes until edges are browned. Remove from the oven and cool completely before cutting. I left it overnight before cutting them into bite-sized squares.

Store and serve at room temperature so the ooey gooey caramel is soft and delicious.

~Enjoy
Michelle 


recipe from Luluthebaker

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

Superbowl Cannoli Dip

 Here is what I made for the Superbowl 
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"Hello... If you are here from Pinterest leave a comment and let me know how your dessert turned out. Thank you so much for your support."

I had to work for the Superbowl (as always) and we usually have a little something to snack on to make it feel like we are actually at a party.  And considering last year while I worked my brother and sister-in-law were in Dallas at the Superbowl and this year while I work my sister-in-law and her sister are at the Superbowl, I needed a pick-me-up.

Try this amazing cannoli dip.  My aunt made it for Christmas and I could not get enough.  I am limiting myself this time since I have been working out and eating less. :)  So this made a wonderful Superbowl dessert treat. 

Cannoli Dip


1/2 package of cream cheese softened
1/2 stick of butter softened
1/2 cup whole milk ricotta cheese
1/2 tsp vanilla
1/2 cup powdered sugar
1/2 to a whole bag of mini chips


Mix the first 5 ingredients together add the chips.  I used 1/2 bag.  Chill.  Serve with honey or chocolate chip or chocolate Teddy Grahams.


~Michelle

Strawberry Pizza

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I have held on to the piece of paper that has this recipe on it since 1992/93. I was an intern at the television station where I currently work. I worked on the show called AM Buffalo and they would book people to do cooking demonstrations. As an intern I had all of the glamorous jobs. I had to type the recipe on the computer and print it out so people could send in a SASE to receive the recipe then I would stuff the envelopes and send them to the viewers.

A lady came on one day from Becker Farms and she made this Strawberry Pizza recipe. It sounded great so I kept a copy and make it every so often. My husband loves it very much.

I use strawberries from the store because last year we went and picked strawberries (at Becker Farm) and I am not a fan. I prefer to pick cherries.

I made this on the 4Th of July for the family and now my brother and his girlfriend are now fans of this dessert too.

~Michelle

Here is the recipe:

Ingredients:

CRUST:

• 1-1/2 Cups Flour
• 1 Cup Butter
• 1/4 Cup Brown Sugar
• 1/2 Cup Chopped Pecans or Almonds

FILLING:

• 1 pkg. (8oz) cream cheese
• 3/4 Cup powdered sugar
• 1 container (8oz) whipped topping

TOPPING:

• 1 Pkg. (3oz) Strawberry Jello
• 1/2 Cup sugar
• Dash salt
• 1 Cup of water of strawberry juice divided
• 4 TBSP cornstarch
• 4 Cups sliced strawberries

To make crust: Mix all ingredients to form dough and spread in pizza pan.
Bake at 375 degrees for 15 minutes.
To make filling: Mix cream cheese and icing sugar; fold in whipped topping.
Spread over cooled crust.

To Make topping: Combine jello, sugar, salt and 1/2 cup of water or strawberry juice. Dissolve cornstarch in remaining 1/2 cup of liquid and stir into gelatin mixture. Cook over medium heat until thickened. Stir in strawberries to coat all slices.

Cool slightly and spread on top of filling. Chill and cut into wedges to serve.

~Enjoy