Classic Fudge Brownies a La Mode

If you're still looking for something sweet to make for Valentine's Day (which is this Friday, yay!), I've got the perfect thing for you. Last week I mentioned that we had a last minute date night at home. We ordered take out from a great italian place, put the toddler to bed early, lit some candles, and ate in our dining room. It was perfect, low-key, and exactly what we needed.

We decided to do this about two hours before we normally eat, so I went to see what we had in the pantry o and for dessert. I always keep the essentials well stocked- flour, sugar, baking powder, baking soda, and chocolate chips. Chocolate chips are a necessary staple in our house. I saw that we also had cocoa powder and semi-sweet chocolate. All the things you need to make brownies!

I got to work and the brownies were in the oven in no time. Miss A ate her dinner while I measured, poured, and stirred. I checked to see if we had ice cream in the fridge and wouldn't you know it, we did! Brownies a la mode, my husband's favorite dessert. Seriously, he wants to order it every time he sees it on a menu when we go out. Me, I like to get something I wouldn't normally make at home, like cheesecake or something. Anyway, I knew he'd be thrilled to have it at home.

I've made these brownies twice before, and I have to say, they are definitely my go-to recipe. They're everything you want in a brownie- fudgy, chocolatey, and not too rich. A great dessert for Valentine's Day, or any special occasion, like a random Tuesday night!      

Source: adapted from Cooking Light

3/4 cups all-purpose flour
1 cup granulated sugar
3/4 cup unsweetened cocoa
1/2 cup packed brown sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup bittersweet chocolate chunks (that you see for baking)
1/3 cup milk
6 tablespoons butter, melted
1 teaspoon vanilla extract
2 large eggs, beaten

Preheat oven to 350.  Combine flour, sugar, cocoa, brown sugar, baking powder, and salt in a large bowl. Add 1/2 of the bittersweet chocolate and milk in a microwave-safe bowl. Microwave at HIGH for 1 minute, then stir. Microwave on HIGH again for 30 seconds, then stir. Chocolate needs to be completely melted before you can move on to the next step, microwave more if needed. 

Pour the melted chocolate into the dry ingredients. Add the butter, vanilla, eggs, and the rest of the chocolate chunks into the bowl and stir until all is combined. Pour the batter into a 9-inch square metal baking pan coated with cooking spray. Bake for 22 minutes, brownies are done when a toothpick inserted comes out clean, or with a few crumbs. 

Old Fashioned Chocolate Cake

My husband's birthday was almost two weeks ago and I can't stop thinking about his cake. I meant to share this with you earlier, but with Thanksgiving following right after, I had other posts in mind. Without further ado, meet the best chocolate cake you'll ever have in your life.

Seriously. It was that good. I've had the recipe for this cake dog-earred from an old issue of Cuisine at home. I have so many recipes stashed that I forgot about or that I'm waiting for the right time to use and when I asked my husband what kind of cake he wanted, he just said, "chocolate." I knew this was the one!

What's amazing to me is that you don't need to use a mixer, don't need any eggs, and can make the whole cake (minus the frosting) with one bowl and one spoon. Less to clean up makes me very happy.

I'm sad that I don't have any pin-worthy photos (I was barely able to snap a picture as it was), but rest assured, this is pin-worthy! So moist, soft, fluffy, and FULL of chocolate. If you're a chocolate lover or know others who are, make this cake. You'll be so happy you did! 

And if you need even more reason to believe this cake was good, take a look at this face.

Yep, just like Mommy and Daddy- a chocoholic! 

Source: Cuisine at home

Servings: 10-12

3 cups all-purpose flour

2 cups sugar

1/2 cup unsweetened cocoa powder

2 tsp baking soda

1 tsp salt

2 cups hot water

3/4 cup vegetable oil

2 tbsp distilled white vinegar

1 tbsp instant coffee granules

1 tbsp vanilla extract 

Preheat oven to 350. Spray two 8 inch round cake pans with cooking spray. 

Whisk together the flour, sugar, cocoa, baking soda, and salt in a large bowl. Combine water, oil, vinegar, instant coffee, and vanilla in a large measuring cup. Add to the dry ingredients and stir until combined (a few lumps are okay). 

Divide the batter between the cake pans and bake for 35-40 minutes, until a toothpick inserted in the center comes out clean. Cool cakes completely on a rack.

For the frosting

1 stick unsalted butter

1 1/2 cups sugar

1 1/4 cups unsweetened cocoa powder

1 1/4 cups heavy cream

1/4 cup sour cream

1 tsp instant coffee granules 

2 tsp vanilla extract

Melt the butter in a large saucepan over medium low heat. Stir in sugar, cocoa, and salt. The mixture will be thick and grainy. Combine the heavy cream, sour cream, and instant coffee a measuring cup until smooth. Gradually (this is VERY important, do it slowly), add the mixture to the chocolate until blended. Cook until sugar has dissolved and the mixture is smooth, 6-8 minutes. Do not boil!

Take the saucepan off the heat and add the vanilla. Cool the icing completely, at room temperature, until spreadable and thick, about 2-3 hours. If you want to speed up the process, you can put it in the fridge after it has cooled a little, and warm it up in the microwave for 20 second intervals, so it becomes spreadable. 

Classic Chocolate Chip Cookies

I'm always hesitant to use the words "the best" in regards to anything. The best book I've ever read, movie I've ever seen, meal I've ever had. But whenever someone uses the words "the best", I have to try it, see it, or read it for myself.

Unless you're my husband. He exaggerates about everything, as all those who know him would say. ;)

So, of course, when  I saw these cookies on The Novice Chef blog a few weeks back, I had to make them. We're all searching for that perfect chocolate chip cookie, and I'll happily eat batch after batch to find the one.

That food strike I told you about? Yeah. It happened after these cookies. That must tell you something, right?

I don't know if these were "the best", but yes, they were pretty dang good. Some of the best I've had in a long time. :) They're fat, puffy, soft, and full of the perfect amount of sweetness. I didn't touch the recipe at all and followed it to a T. Make sure you read about how to form each ball of dough, that's pretty important and the key to great looking chocolate chip cookies.

Source: The Novice Chef
Servings: 24

2 cups all purpose flour
2 teaspoons cornstarch
1 teaspoon baking soda
1/2 teaspoon salt
14 tablespoons (1 stick plus 6 tablespoons) unsalted butter, softened
3/4 cup light brown sugar
1/4 cup granulated sugar
1 large egg
2 teaspoons vanilla extract
1 heaping cup milk chocolate chips

Preheat oven to 350°F. Line two baking sheets with parchment paper and set aside.

In a stand mixer, beat butter and sugars until light and fluffy. Add egg and vanilla extract until lightly incorporated. Add the flour, in batches, mixing slowly until combined, then add the baking soda, cornstarch, baking soda, and salt. Mix until combined. Stir in chocolate chips with a wooden spoon. 

Roll two heaping tablespoons of dough into a ball. Tear the ball in half and place the torn side down on the cookie sheet. Take the second half and place it on top of the first half (this is the what it will look like) -- leaving about two inches for spreading.

Bake for 10 minutes, until the edges are slightly browned. Remove from oven and let cookies rest on baking sheet for 10 minutes. The cookies may not look cooked in the center, but they will finish cooking while cooling on the baking sheet. Transfer to a wire rack to cool completely before storing. Store in an airtight container for up to 7 days (a slice of bread will keep them soft). 

Candy Corn M&M Chocolate Chip Cookies

A few weeks ago I picked up a bag of candy corn M&M's from Aldi. Oh, how I love that store. You never know what you're going to find there, which is a part of the appeal for me. I snipped open the bag when I got home, with my back turned to Miss A, (because she wants whatever I'm eating these days) and gulped up a handful without even thinking. They are so good! If you haven't bought a bag yet, you really should, after all, you're going to need them for these cookies. 

These cookies. Gah! What can I say? I can tell you that they only lasted a one day in my house once my in laws arrived last week. Poor hubby only got to eat one cookie. One! I may have snuck a few for myself while everyone was distracted by Miss A. They are just so addicting, much like the m&m's themselves. I love when a chocolate chip cookie recipe uses brown sugar, because then they end up so sweet and chewy. I also have to tell you that they are the best right out of the oven. But what cookie isn't? It doesn't matter how you eat them, as long as you do eat them, and enjoy them. Yes, yes, you will. 

When you read through the recipe, you'll see that there are two ways to make these cookies. Small and large. I don't know about you, but I like large, fat, chunky cookies. Which means I usually add a teeny tiny bit more than one cup of chocolate chips. That's just not enough for me.  

How fun would it be to make these cookies for your kids on Halloween? Or for a Halloween party? Too bad you can't pass these out to trick-or-treaters. I sure like them better than a regular ol' candy bar. Whoever you make them for, they're sure to love them. Enjoy!

Source: cookie dough adapted from How Sweet It Is

Servings: 18 large or 36 small cookies

2 cups & 2 tablespoons all-purpose flour

1/2 teaspoons baking soda

1 1/2 sticks unsalted butter, melted and cooled

1 cup brown sugar

1/2 cup sugar

1 egg, at room temperature 

1 egg yolk, at room temperature

2 teaspoons vanilla extract

1/2 cup candy corn m&m's

1 cup semi-sweet chocolate chips

Preheat oven to 325 degrees F.

Mix the flour and baking soda in a bowl and set aside. In another bowl, mix the butter and sugars until they are combined and silky smooth. Add the egg, egg yolk, and vanilla. Mix until combined. Gradually add the flour and mix until a dough forms. I like to do this in increments, allowing the dough to come together each time before adding more flour. Once the dough has come together add the m&m's and chocolate chips. Fold in with a wooden spoon. If dough is very sticky, add a tablespoon or more of flour until you are able to handle it.

Divide the dough how you choose (1/4 cup portions for 18 large cookies or 2 tablespoon portions for 36 smaller cookies. I chose to make 18 large cookies.) Shape each portion into a ball,  then pull a part, into two equal pieces (Jessica has a great picture of how this looks on her blog). Turn each half so that the rough side of the half (what used to be the inside of the ball) faces upwards. Squish both halves together and place the dough rough-side up on the baking sheets. Leave about 2 inches in between each if you're doing large cookies.

Bake for 12-15 minutes if making large cookies or 8-12 minutes if making small cookies. My cookies were done after 12 minutes. Do not over bake, the centers will be soft and puffy, and the edges should be golden. Let cool on the baking sheet and transfer to a wire rack to finish cooling after 2 minutes. 

Pumpkin White Chocolate Cookies

There is nothing that I love to do more in the Fall than bake...while drinking apple cider, wearing leggings, and burning pumpkin scented candles. You know. All the things everyone else loves to do in the Fall.

It feels like everyone was very excited for Fall this year. I was shocked by the amount of people lining up for a pumpkin spice latte in August and busting out their boots and sweaters the first week of September. If you remember, I was holding onto summer in every way possible, wearing flip flops like they were going out of style, and I was in no hurry to retire my summer dresses. Actually, as I write this, I'm wearing one right now. Ha! I'm not the only one experiencing summer like temperatures lately, right? What's going on mother nature? Let's get the seasons straight!  

Not that I'm complaining. 

Maybe a little.

So. THESE COOKIES. I made them while we were experiencing Fall-like temperatures. It was chilly in the morning. There was a breeze outside. It was heavenly. As soon as that happens I make these cookies.

They are my absolute favorite Fall treat. All the flavors of the season in one cookie. Pumpkin, cinnamon, and nutmeg. These cookies are so soft and fluffy, I bet you can't just eat one. You'll be coming back for more and who knows, these might become your Fall staple too. 

Source: Cooks.com

Servings: makes about 40 cookies

1/2 cup butter

1 1/2 cup sugar

1 teaspoon vanilla

1 egg

1 cup pumpkin

2 2/3 cup flour

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

1 teaspoon cinnamon

1 teaspoon nutmeg

1 cup white chocolate chips 

Preheat oven to 350. Cream together butter and sugar until smooth and creamy. Add vanilla, egg and pumpkin. 

Mix dry ingredients together and sift 2 times. Add to pumpkin mixture and mix until combined. The dough will be sticky. Add the white chocolate chips and fold into the batter using a spoon. Drop by tablespoonfuls onto cookie sheet. Bake for 12 minutes.

Chocolate Chunk Banana Bread

I love a classic banana bread. Without all the bells and whistles. Pour in a cup of chocolate chips and I'm one happy camper.

Today I'm guest posting for a friend who just had a baby. You can find the recipe for this chocolate chunk banana bread on her blog, Never the Same Spice Twice. This would be a great treat for any new mom. I hope you stop by and pay a visit and offer some well wishes for her new bundle of joy. 

Classic Fudge Brownies

Brownies are not usually my choice of dessert. I mean, duh, I love brownies and will eat them if I see one, but if I'm out somewhere, at a restaurant, sweet shop, whatever, I'd pick ice cream, cookies, or a slice of pie before I'd get the brownie sundae off a dessert menu. I guess because to me, every brownie sundae tastes the same and I like to try something different when I'm out to eat.

I love having brownies as a dessert option for parties, get-togethers, or a night at home. They're a crowd pleaser, easy to eat, and will satisfy almost anyone's sweet tooth. Not to mention there's no serving involved, just grab and go! I made these recently when our family was in town and they were a hit.

Is it just me, or is making brownies from scratch a lot of work? I don't make them very often, usually because I'm disappointed in the outcome and puzzled how a boxed mix can taste better than homemade. That is, until I found this recipe!

These brownies are absolutely perfect. I'd have to even go so far as to say they are probably the best I've ever had. For real! They're chewy, fudgy, and bursting with chocolate flavor. I couldn't resist adding chocolate chunks over the top of the batter before putting it in the oven. Your fingers will get all messy from ooey gooeyness, totally worth it!

Source: Food Network Magazine Jan. '12

Servings: 20 
3.38 ounces all-purpose flour (about 3/4 cup)
1 cup granulated sugar 
3/4 cup unsweetened cocoa
1/2 cup packed brown sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup bittersweet chocolate chunks, divided 
1/3 cup fat-free milk
6 tablespoons butter, melted 
1 teaspoon vanilla extract
2 large eggs, lightly beaten
1/2 cup chopped walnuts, divided (omitted)
Cooking spray

Preheat oven to 350°.

Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through salt) in a large bowl. Combine 1/2 cup chocolate and milk in a microwave-safe bowl; microwave at HIGH 1 minute, stirring after 30 seconds. Stir in butter, vanilla, and eggs. Add milk mixture, 1/2 cup chocolate, and 1/4 cup nuts to flour mixture; stir to combine.

Pour the batter into a 9-inch square metal baking pan coated with cooking spray; sprinkle with remaining 1/4 cup nuts. Bake at 350° for 22 minutes or until a wooden pick inserted in center comes out with moist crumbs clinging. Cool in pan on a wire rack. Cut into 20 pieces.

Chocolate Strawberry Cupcakes

This weekend one my very best friends came to visit. She is one of those rare people that I instantly clicked with from the very first conversation. We have so much in common; a desire for things sweet and savory, the ability to shop till we drop, and a TV lineup longer than we'd like to admit. I've only known her for a year and she already feels like family.

It was her birthday earlier in the week and since I couldn't be there to celebrate with her I thought I'd make her some belated cupcakes. It's been a while since I've baked after all, and a birthday is a perfect excuse to tie an apron around my waist.

The hubby got me a cupcake calendar for Christmas this year. It's adorable and every month has a new cupcake recipe glossing the pages. Instead of using the one for February, I skipped all the way to June, knowing they would be the perfect cupcakes for my friend.

I can't tell you how amazing this frosting was. It definitely stole the show and we devoured these cupcakes in a matter of 24 hours. Luckily, I saved the little that was left in the mixing bowl for those middle of the night cookie-slathered-with-frosting cravings.

Ingredients 
1 1/3 cups all-purpose flour
1/4 teaspoon baking soda
2 teaspoons baking powder
3/4 cup unsweetened cocoa powder
1/8 teaspoon salt
3 tablespoons butter, softened
1 1/2 cups sugar
2 eggs
3/4 teaspoon vanilla extract
1 cup milk

For the frosting
3 tablespoons strawberries, fresh or frozen, pureed
1 cup unsalted butter, softened
3 1/2 cups powdered sugar
1/2 teaspoon vanilla extract
A dash of salt

Directions
Preheat oven to 350. Cream together the sugar and butter. Beat in eggs one at a time and then stir in vanilla. Combine the flour, cocoa powder, baking powder, baking soda, and salt. Gradually add the flour mixture to the creamed sugar and butter. Mix well. Stir in milk until batter is smooth. Fill muffin cups 3/4 full. Bake for 20 minutes. Cool cupcakes in pan. Transfer cupcakes to wire rack and let cool completely.  Cupcakes must be completely cool before topping with icing.

For the frosting
Blend 1 cup butter and salt on medium high until fluffy. Reduce speed to low and add powdered sugar and blend well. Add vanilla extract and 3 tablespoons of strawberry puree. Blend well. Frost the cupcakes and top with sprinkles if desired.

S'more Chocolate Bars

Yesterday we had one last hoorah before our baby decides to make her debut. We celebrated the 4th in style grilling out back in our patio with good friends and good food.

On the menu: mustard and herb marinated chicken, grilled steak, roasted potato wedges with red ranch dressing, slices of Italian bread with tomatoes and mozzarella cheese, garden salad, corn on the cob, S'more chocolate bars, and lemon blueberry muffins.   

I prepped all the food in the morning, starting with slices of Italian bread, tomatoes, and mozzarella cheese. I also made the S'more chocolate bars and did a little sampling. Delicioso! 

I also got a little crafty. I took out my Cricut and made some stars. I found an old blue ribbon, glued the stars on, and hung it on our door. It came out great, if I do say so myself. I was very proud.

We arranged all the food out back and grilled chicken, steak, and corn. Later on in the evening we cheered watching a "show" of fireworks, hosted by the hubby.

_____________________________________________________________________

 Now, what can I say about these S'more bars? They were a hit! Gooey, chocolatey, with a yummy brownie layer, I knew I was going to make them for the 4th as soon as I saw them in one of my cookbooks. As our friends arrived they started to eat them, before we even had anything set out on the grill!

Source: adapted from Celebrating Cookies Book 2 
Servings: about 4 dozen bars

1 box of brownie mix
vegetable oil
water
egg
14 graham cracker sheets, crumbled
2 cups semisweet chocolate chips
3 cups marshmallows

Preheat oven to 350. In a large mixing bowl, combine the brownie mix and the oil, water, and egg (follow directions according to your mix for measurements). Stir until well combined. Pour into a greased 9 x 13 pan. Crumble the graham cracker sheets over the mix, giving it a shake before it goes into the oven to evenly spread out the crumbs. Bake for 20 minutes.

After 20 minutes, take out the brownies and top with the chocolate chips and marshmallows. Place back into the oven and bake for 10 more minutes or until marshmallows begin to brown. Cool in pan on a wire rack.

When the bars have cooled,  oil a knife and cut into bars.

Chunky Chocolate Cookies

These are the best cookies I've ever made. Ever.

They are rich without being overly rich. Sweet without being overly sweet. Chocolatey without being overly chocolatey. The perfect chocolate chip to cookie ratio. If cookies are served in heaven, these would be it.

I could gush on and on about these cookies for hours. We couldn't get enough of them. I must have scarfed four in a row after having my first one. The hubby too, proclaiming them "the best cookies I've ever had."

I don't think you should rule these out to be solely a cookie for chocolate lovers. Sure, they will definitely satisfy any chocolate lovers craving, but if there is someone out there that you know doesn't like chocolate (how is that possible?), make these for them and see if they can resist.

Source: Celebrating Cookies
Servings: about 4 1/2 dozen

1 cup butter or margarine, softened
3/4 cup firmly packed brown sugar
1/2 cup granulated sugar
1 egg
1 teaspoon vanilla extract
1 3/4 cups all purpose flour
1/4 cup cocoa
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 package (10 ounces) dark chocolate chunks
1/2 cup chopped pecans (omitted)

In a large bowl, cream butter and sugars until fluffy, 2 to 3 minutes, or until the mixture is a pale yellow color. Add egg and vanilla; beat until smooth. In a small bowl, combine flour, cocoa, baking powder, baking soda, and salt. Add dry ingredients to creamed mixture; stir until a soft dough forms. Stir in chocolate chunks and pecans.

Drop tablespoons of dough 2 inches apart onto an ungreased baking sheet. Bake at 375 for 8 minutes or until cookies are set and bottoms are lightly browned. Transfer cookies to a wire rack to cool.

Thick and Chewy Chocolate Chip Cookies

The search for the best chocolate chip cookie recipe has ended in this household.

That's not to say that I won't be trying out more recipes and different versions of the chocolate chip cookie. But I have to say, I think these win, hands down, as the best classic, homemade, thick and chewy chocolate chip cookie. I've even got a second opinion- my hubby, who declared a few weeks ago that his favorite chocolate chip cookies were the ones he gets every day at work from the hospital cafeteria (they are really good). Not anymore! Take that lunch ladies.

They're huge, perfectly sweet and fluffy. I'm beyond addicted to them. The perfect breakfast, lunch, or dinner snack for a pregnant woman. I could easily gain the rest of my pregnancy weight eating these babies. I'm totally planning on being that soccer mom with a jar of freshly baked cookies to dig in to every day after school. When baby arrives and has her first chocolate chip cookie, these will be it.

I highly suggest you follow the instructions to the 'T-' including clicking on the link to Brown Eyed Baker's illustration of how to roll these. Normally I skip those kinds of things because I'm lazy impatient, but it's totally worth it!

Source: Just Baked, orginally from Cook's Illustrated

2 cups plus 2 tablespoons (10 5/8 ounces) unbleached all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
12 tablespoons (1 1/2 sticks) unsalted butter, melted and cooled until warm
1 cup packed (7 ounces) light or dark brown sugar I use light brown sugar
1/2 cup (3 1/2 ounces) granulated sugar
1 large egg and 1 egg yolk
2 teaspoons vanilla extract
1 to 1 1/2 cups semisweet chocolate chips

Adjust the oven racks to the upper- and lower-middle positions.  Preheat the oven to 325 degrees. Line 2 large baking sheets with parchment paper.

Whisk the flour, baking soda, and salt together in a medium bowl. Set aside. Either by hand or with an electric mixer, mix the butter, brown sugar, and granulated sugar until thoroughly blended. Beat in the egg, the yolk, and vanilla until combined. Add the dry ingredients and beat at low speed (or mix by hand with a spatula) just until combined. Stir in the chips according to your taste.

Roll a scant 1/4 cup of the dough into a ball. Hold the dough ball with the fingertips of both hands and pull into 2 equal halves. Rotate the halves 90 degrees and, with jagged surfaces facing up, join the halves together at their base, again forming a single ball, being careful not to smooth the dough’s uneven surface. Place the formed dough balls on the prepared baking sheets, jagged surface up, spacing them 2 1/2 inches apart. Brown Eyed Baker has a great illustration for this.

Bake until the cookies are light golden brown, the outer edges start to harden, and  yet the centers are still soft and puffy, 15 to 18 minutes, rotating the baking sheets front to back and top to bottom halfway through the baking time. Cool the cookies on the sheets. 

Chocolate Banana White Chocolate Chip Muffins

It's been a while since I've made a good batch of muffins. Now that I'm in my second trimester and things are tasting, smelling, and looking good, I'm finally enjoying sweets again. I didn't want to have anything to do with them in the beginning- so unlike me!

Now I feel great and I love being in the second trimester! We've gone baby crazy and have started our registry and I've bought a few things for our baby girl. I haven't been this excited for anything in so long, it is such an amazing feeling.

As for these muffins, I knew I had to make them the second I saw them on Dinners, Dishes, and Desserts. Her blog never disappoints. I've had them for breakfast as well as a "snack" to hold me over from one meal to the next (which is getting harder and harder to do, I'm always hungry). They are sweet without being too sweet, have just the right amount of chocolaty-ness, and I love the pop of using white chocolate chips.

Source: Dinners, Dishes, and Desserts

1/2 cup butter, softened
3/4 cup brown sugar
1 tsp vanilla
2 eggs
3 over ripe bananas, mashed
2 cups flour
1/4 cup + 2 Tbls cocoa powder
1 tsp baking soda
1/4 tsp salt
1 cup of white chocolate chips

Preheat oven to 350 degrees.  Prepare 12 cup muffin tin with cooking spray or liners.

In mixer bowl combine butter and sugar.  Beat until creamy.  Add eggs, banana, vanilla, and mix until well combined.   In a separate bowl whisk together flour, cocoa, baking soda and salt.  Add flour mixture to banana mixture and stir until just combined.  Fold in 3/4 cup of chocolate chips.  Pour into muffin cups.

Sprinkle remaining chips on top.  Bake for 18-20 minutes or until cooked through.  Cool for a few minutes in pan before serving.

Chewy Chocolate Chip Cookies

I don't know about you, but chocolate chip cookies should be baked all year round.

Who says they're not part of the holiday baking season? Not that I know anyone who would say that...I can't imagine not having them around among all the other holiday baked gooies. Who won't be thrilled to receive a batch of these babies freshly made? With love. <3

After taking a break from cooking since Thursday, I got my bake on Sunday night. This recipe makes a lot of chocolate chip cookies- I think I've got 24 sitting in my cookie box! They are soooo much better than the other chocolate chip cookie I've got on my blog, I'd even go so far as to say they're the best I've ever made.

Oh yes. I said it. These are my favorite chocolate chip cookies!

Source: Life of a Wife
Servings: at least 24

2 cups + 2 Tbsp flour

1/2 tsp baking soda

1/2 tsp salt

12 Tbsp unsalted butter, melted and cooled until warm

1 cup brown sugar, packed

1/2 cup sugar

1 egg plus 1 egg yolk

2 tsp vanilla extract

1 1/2 cups semi-sweet chocolate chips

Preheat oven to 325. Whisk dry ingredients together in a medium bowl; set aside.  With electric mixer or by hand, mix butter and sugars until thoroughly combined.  Beat in egg, yolk, and vanilla until combined.  Add dry ingredients and beat at low-speed just until combined.  Stir in chocolate chips.

Drop dough onto parchment-lined baking sheets.  Bake, reversing position of cookie sheets halfway through until cookies are light golden brown and outer edges are just starting to harden but the centers are still soft and puffy (about 11-14 minutes).  Do not overbake!

Cool cookies on sheets until able to lift without breaking.  Transfer to wire rack to cool. 

What's on your holiday baking list?

Whole Wheat Chocolate Chip Pumpkin Waffles

This weekend was action packed with all things Fall.

I made pumpkin waffles. I got all dressed up and went to a Halloween party. I burned my fall candles, took a scenic drive down my favorite street to see the leaves, and snuggled on the couch with a thick blanket.

Not to mention grocery shopping, cleaning, re-stocking our pantry at Costco, and loads of laundry. It's hard to get back on track after an improv trip to Miami. 

I'm absolutely in love with these waffles. I think they're the best ones I've made so far. And they're healthy...since they're made with whole wheat flour. The chocolate chips aren't necessary, but when do I pass up a chance to add them to something? I'd do it if I were you.


Note: I was only able to make three waffles with this recipe. Perfect for two people, but double up if serving three or four.

Source: slightly adapted from The Spiffy Cookie
Servings: 3 waffles


1 cup milk
1 egg yolk
1/2 cup plain pureed pumpkin
1/2 tsp vanilla extract
3 Tbsp canola oil
2 Tbsp brown sugar
1/2 cup chocolate chips
3/4 cup whole wheat flour
1/2 cup all purpose flour
2 tsp baking powder
1/4 tsp salt
1/2 tsp cinnamon
1/8 tsp nutmeg

Preheat waffle iron. In a large bowl, combine milk, egg yolk, pumpkin, vanilla, oil and brown sugar together. Stir to combine. Shift flours, baking powder, salt, and spices. Pour in remaining dry ingredients to the wet and slowly incorporate. Fold in chocolate chips.

Butter your waffle iron. Pour about 1/2 cup of batter onto waffle iron. Close the top slowly. Cook about 2 minutes or until waffles are crispy. Serve immediately with butter and maple syrup.

Happy Halloween! How are you celebrating?

Chocolate Chip Caramel Apple Cookies

I've got a new favorite cookie.

Perfect for Halloween, perfect for Fall, perfect for two ingredients to come together: Apples and Caramel. Who doesn't love apples? And caramel? Be still my heart. You may have noticed these two ingredients marrying together on many blogs today. It is the first of Lady Behind the Curtain's Improv Cooking Challenge. You can join in on the fun too! Just click her button to sign up for next month.

I've known about the theme for this month for a while now. I pondered over what to do with my apples and caramel melts for weeks and weeks. I thought about making this, or this, or maybe even this! All so delicious, decadent, mouth-watering....all ideas that I still really want to make. However, I opted for the lazy route and procrastinated. Until four days ago...

...I found these cookies. And I loved them. A unique combination for me, as I've never combined chocolate chips and diced apples in cookie form. They're moist and chewy, with crisp edges. I love the sweet tartness from the apple and the richness of the chocolate chips. Bake them as a Halloween treat, kids will love them!

Source: Sweet Tooth and Sweet Life
Servings: 24 cookies

2 1/4 cups flour 1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, melted
1 cup packed brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract
1 egg
1 egg yolk
10 caramels, unwrapped
1 tbsp milk
2 small apples, peeled, cored, & diced
1/2 cup semisweet chocolate chips
 
Preheat the oven to 325°F. Grease cookie sheets or line with parchment paper.

Sift together the flour, baking soda and salt; set aside. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy.

In a small, microwave-safe bowl, heat your unwrapped caramels & milk until smooth and creamy, about 1-1/2 to 2 minutes. Check the caramel every 30-40 seconds and stir. Allow caramel to cool for about 10 minutes, then add to cookie batter. Fold in your diced apples, followed by the sifted dry ingredients until just blended. Stir in the chopped candy bars and chocolate chips by hand using a wooden spoon. Drop cookie dough with a cookie scoop onto the prepared cookie sheets.

Bake cookies for 12 to 15 minutes, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely. Note: I find that these cookies are best enjoyed right after they've cooled. They don't keep well for very long.

Biscoff Stuffed White Chocolate Cookies

I'd like you to meet my new best friend.

Biscoff. Biscoff spread. Have you heard about this stuff? The food blog world was going bananas over this stuff a while back. I didn't know what all the fuss was about; I had never seen it before. Until Sunday. I'm cruising down the aisles of my grocery store with no menu plan (I felt so lost), no list, nada, grabbing and throwing things into my cart so I could get the heck out of there. I wasn't in the mood to shop. What's wrong with me?

Anywho.

Due to the fact that I had no list and was driving down the aisles all willy nilly, I found myself in the peanut butter aisle. A jar with a red lid caught my eye. Biscoff spread?! I said (not out loud, but you know). Ooo yes, I'ma buy you real quick.

Ladies and gentlemen, best purchase ever. You all weren't kidding. This stuff is the shiz niz. I'm obsessed. Obsessed! How did they make this stuff? It tastes like a million cookies that were crumbled together and blended into this perfect spreadable edible spread...

I'm out of words. Just buy this stuff. And make these cookies.

Source: Picky Palate
Servings: 24 large cookies
Note: I halved this recipe. Stupid mistake. This is the original. 

2 sticks unsalted butter, softened
1 cup granulated sugar
1 cup packed light brown sugar
2 large eggs
1 tablespoon pure vanilla extract
4 cups all purpose flour
1 teaspoon baking soda
1 teaspoon kosher salt
2 1/2 cups white chocolate chips
2 cups Biscoff Spread

Preheat oven to 350 degrees F. and line a large baking sheet with a silpat liner or parchment paper.

In a stand or electric mixer, beat butter and sugars until well combined. Add eggs and vanilla beating until well combined.

Place flour, baking soda and salt into a large mixing bowl. Stir to combine. Slowly add to wet ingredients along with white chips until just combined.

With a medium cookie scoop, scoop dough onto prepared baking sheet about 1 inch apart. With your thumb, press into each cookie making a little well for the Biscoff. Using a small cookie scoop, scoop about 1 tablespoon Biscoff into each pressed cookie. Place another scoop of cookie dough on top and press edges gently. Biscoff will not be completly enclosed and will be visible around edges. Bake for 12-15 minutes, until edges are just golden brown. Let cool for 10 minutes on baking sheet then transfer to a cooling rack to cool completely.

Pumpkin White Chocolate Muffins

I've got a lot of pumpkin recipes coming your way.

What can I say? The temperatures have cooled off in Michigan, right after Labor Day. I tried to wait. I really did. But I had three cans of pumpkin hanging out in the back of my pantry, just waiting to be used. I haven't looked to see if the stores in my area are carrying canned pumpkin yet- I hope they are, I'm down to one can!

I didn't hop on the pumpkin bandwagon until moving to Michigan. It's kinda silly getting excited for fall in Miami when the temperature is exactly the same as it was in July. I didn't decorate for fall (but I did for Halloween!) and I didn't go out to buy pumpkin lattes or hoard cans of pumpkin in my pantry for the next year (my Mom actually mailed me cans of pumpkin last fall when we had the shortage!).

But now...I understand the obsession. I crave it. Pumpkin is my new favorite ingredient and I don't think I'll be getting sick of it any time soon. I'll do my best to mix it up though, so hopefully you won't leave me hanging. :)

I loved these muffins. They're super moist, have an excellent amount of spice and sweet kick from the white chocolate chips. Fast and easy to make, can be stored in an air-tight container for two days and then freeze really well. I snacked on them and hubby took them to work. Win!

Source: Sugared Whisk
Servings: 12 muffins

1/2 cup of walnuts or pecans
1 2/3 cup all-purpose flour
1 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1 teaspoon ground nutmeg
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
2 eggs
1 cup pumpkin
4 oz (1 stick) unsalted butter, melted
6 oz white chocolate chips

Preheat oven to 350F.  In a large bowl, mix the flour, sugar, spices, baking soda, baking powder and salt.

In another bowl, mix together the eggs, pumpkin, and unsalted butter. Add in the chocolate chips and nuts.

Combine the wet and dry ingredients and mix until the dry ingredients are moistened. Do not over mix.

Scoop batter into greased or paper cup lined muffin cups. Bake for about 20 minutes or until puffed and springy to the touch. Cool then remove from cups.

Are you crazy for pumpkin yet?

Sweet Treats Week #2: Mocha Almond Crunch Biscotti

Happy Tuesday folks! I've got a special treat for you (I wonder how many times I'll use the word "treat" this week) for our second Sweet Treat. When I asked if anyone would be interested in doing a guest post for Sweet Treat Week, Rachel was the first to respond. You might remember me guest posting on her blog with my berry waffles. Needless to say, I'm very happy to have Rachel here today!

_________________________________________

Hi everyone! I am so thrilled to be guest posting for Christina today. She is wonderful, so I am sure all of her readers (yeah, I’m talking about you) are wonderful too! Not too long ago, Christina made some amazing waffles and shared them on my site, so I am so happy to be here to return the favor. 

When Christina told me she was having a “Sweet Treats Week,” I was so excited to think up a yummy treat to contribute. I’ve only made biscotti once before, but ever since, I knew I wanted to create a version with chocolate and coffee involved. That’s how this recipe was born. The other version was great too, but really, can you beat chocolate? While these are baking, please check out my blog! 

Mocha Almond Crunch Biscotti

2.5 cups all-purpose flour
3/4 cup sugar
1 1/2 tsp baking powder

1/4 cup unsweetened cocoa
2 Tbsp espresso powder

1 cup slivered almonds, toasted

1 cup semi-sweet mini chocolate chips

½ cup dark chocolate chunks
3 large eggs
2 tsp vanilla extract

1. Preheat oven to 350*F.
2. In a large mixing bowl, combine flour, sugar, baking powder, cocoa powder, espresso powder, toasted almonds, chocolate chips and chocolate chunks.
3. In separate bowl (I use a small measuring cup), whisk together eggs and vanilla.
4. Combine wet and dry ingredients. This is a very dry dough, so I started with a spoon, but ended combining the ingredients with my (clean) hands.
5. Cover a cookie sheet with parchment paper.
6. Form the dough into two flat logs on the parchment paper. It spreads a little, but not much, so make these slightly smaller than the width that you would like your biscotti to be.
7. Bake for 25-30 minutes. Let the biscotti cool completely before slicing into 1/4 to 1/2 inch thick slices.
8. Lay the slices flat on a baking sheet (you can use the same one, with the parchment), and bake for 7-10 minutes, flip each one over, and then continue to bake for an additional 7-10 minutes.

Verdict: This was great! It was a little fragile, but tastes great. I love the combination of flavors involved. I was glad I decided to add the almonds, but if they aren’t your thing, feel free to leave them out.

Husband’s take: When I told him I was making biscotti, he said “Oh, that hard stuff?” However, I caught him eating some with his cup of coffee and he said “This is really good.”

Changes I would make: None.

Difficulty: Easy! It is a little time-consuming since you have to bake it twice, but I actually did this over the span of two days. It is very forgiving in that regard. 

Thanks again Rachel! I hope you all will show her some love!

Nutella Swirled Banana Bread

Something's coming.

There's gonna be some big things happening on This Woman Cooks! next week. A whole week of sweet treats brought to you by yours truly and by several other fabulous bloggers. To prepare you for the massive tooth ache you're gonna get, I thought I'd share a recent breakfast treat I made for the hubby. Oh. Did I mention there will be a giveaway involved by the end of sweet treats week... stay tuned.

It's hard thinking up something portable, not so messy, and convenient for the hubby to take with him on the car ride to "work" (third rotation-internal medicine). He scarfs down whatever baked good I've made for the week and washes it down with a fruit smoothie. That I also make. Nightly. I'm too good of a wife. Where are my roses!?

I knew he'd like this because: 1. He loves bananas. 2. He is obsessed with Nutella. Every time we go to Costco I have to talk him out of buying the two ginormous bottles that he will not have a chance to finish before their expiration date.

Despite all the Nutella that went into this bread, I found it to be unpronounced. Apparently I have a Nutella problem too! I suggest adding more, a few tablespoons or so, unless you're not a crazed Nutella fan. In which case, I'd worry about you.

Source: Visions of Sugar Plum
Makes 1 loaf


2 1/3 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 1/4 cups mashed ripe banana
6 tablespoons unsalted butter, softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
1/2 cup Nutella

Heat oven to 350 degrees F.  Coat a 9-inch loaf pan with cooking spray.

In a medium mixing bowl, sift together flour, baking powder, baking soda and salt.

In a large mixing bowl, using a mixer on medium speed, beat together banana, butter, granulated sugar, brown sugar and vanilla until creamy and well combined - about 2 minutes.  Beat in eggs until well combined - about 2 minutes.  Reduce mixer speed to low and beat in flour mixture until just combined.  Divide 1/2 of of the batter into a medium bowl; stir in Nutella until combined. 

Alternate spoonfuls of batter into loaf pan until all of the batter is used up.  Swirl batter gently with a knife (not too much!).  Bake 1 hour or until well risen, deep golden brown, and a toothpick inserted into bread comes out with moist crumbs attached.

What are your ideas of a portable/convenient breakfast?

Reese's Pieces Cookie Bars

You'd think I'd learn.

To read the whole recipe before I start baking.

I don't do that very well. Following directions. And I'm a teacher.

In case you didn't know (where were you), Jessica over at How Sweet It Is made these fabulous giant rainbow cookies a few weeks back.

The minute I saw them I wanted them. Instant childhood memories of Keebler M&M cookies.  Do you remember those? I was in loooove with them. I used to eat all round the edges of the M&M's and save those three bites of chocolatey goodness for last. Sigh. The joys of being a kid.

But wait. Let's look at my picture again. And the title of this post.

No M&M's. Not shaped in the forms of cookies.

Well, my friends, that's why I started off this post acknowledging the fact that I don't read directions. First of all, let me explain the lack of M&M's. That was done on purpose, not because I failed to recognize that the recipe called for M&M's. No no no. I wanted to use reese's pieces. And I had a full bag. What I failed to do was produce perfect, fluffy, puffy, golden cookies. Because I didn't read the directions.

You see, as my cookie dough was coming together I noticed there was something wrong. Something veryyyy wrong. It was too liquidy. I thought maybe I measured the flour wrong and added more. And more. Nada. Wasn't working! Eventually the dough did start to come together and I realized what went wrong. The butter. I poured it straight into the bowl without waiting for it to cool. It had been boiling hot. Whoops.

Anywho, if you'd like to make these cookies bars, then don't let your butter cool. :) I think I added around 1/2 cup more flour to get my dough to stick. The consistency wasn't going to hold the form of a cookie, so instead of this dough go to waste, I thought I'd give cookie bars a shot. It worked! They were fantastic straight out of the oven- not so good after a few days. If you're going to make them, they'd be best for a party or an event where you know they will be gone in one day.

I'm giving you Jessica's original recipe with comments on how I made my cookie bars. I hope you try her version too!

Source: adapted from How Sweet It Is

2 cups + 2 tablespoons all-purpose flour (1/2 more for cookie bars)
1/2 teaspoons baking soda
1 1/2 sticks of salted butter, melted and cooled (skip this step if you want cookie bars)
1 cup brown sugar
1/2 cup sugar
1 egg + 1 egg yolk, at room temperature
2 teaspoons vanilla extract
1 cup mini m&m’s (I used M&M's)

Preheat oven to 325 degrees F. Mix the flour and baking soda in a bowl and set aside. In another bowl, mix the butter and sugars until they are combined (and look like the first picture above). Add the egg, egg yolk, and vanilla and stir until mixed. Gradually add flour and mix until a dough forms – it will look crumbly at first, but it will come together. I even used my hands to help at one point. Fold in the m&m’s. For the cookie bars, gradually add about 1/2 flour until dough comes together.

Divide the dough how you choose (1/4 cup portions for 18 large cookies or 2 tablespoon portions for 36 smaller cookies). Shape each portion into a ball with your hands then pull each ball into two equal pieces. If making cookie bars, pour batter into an 8X8 pan.
 
Turn each half so that the rough side of the half (what used to be the inside of the ball) faces upwards and then squish both halves together. Place the dough rough-side up on a baking sheets. If you’re doing large cookies, I’d leave about 2 inches in between each. Bake for 12-15 minutes (large cookies) or 8-12 minutes (small cookies) or until the edges are slightly brown. Bake at 15-20 minutes for cookie bars, checking after 15 minutes. 


How do you deal with mess-ups in the kitchen?