Chocolate Chip Cookie Dough Cupcakes

There was a stretch of time when I was making cupcakes a few times a week (getting ready for a bridal shower). This one was decadent for sure.

Cupcakes:
1 box Butter Golden Cake Mix
3 eggs
1/2 C butter, room temperature
2/3 C water
1 tsp vanilla
1 bag chocolate chips

Make cake according to box. Add vanilla and chocolate chips. Preheat over to 375 degrees and bake cupcakes 20 minutes. Once cooled cut cones out of the tops (see pictures) for fillings.

Center Filling:
4 tbsp. unsalted butter, at room temperature
6 tbsp. light brown sugar, packed
1 cup plus 2 tbsp. all-purpose flour
7 oz. sweetened condensed milk
½ tsp. vanilla extract
¼ cup mini semisweet chocolate chips

To make the cookie dough filling, combine the butter and sugar in a mixing bowl and cream on medium-high speed until light and fluffy, about 2 minutes. Beat in the flour, sweetened condensed milk and vanilla until incorporated and smooth. Stir in the chocolate chips. Fill holes made in cupcakes immediately and top with cone (filling will be sticky but easier to manage).

Frosting:
3 sticks unsalted butter, at room temperature
¾ cup light brown sugar, packed
3½ cups confectioners’ sugar
1 cup all-purpose flour
¾ tsp. salt
3 tbsp. milk
2½ tsp. vanilla extract

To make the frosting, beat together the butter and brown sugar in the bowl of a stand mixer fitted with the paddle attachment until creamy. Mix in the confectioners’ sugar until smooth. Beat in the flour and salt. Mix in the milk and vanilla extract until smooth and well blended.

Frost the filled cupcakes as desired, sprinkling with mini chocolate chips or topping with mini chocolate chip cookies for decoration.

Turtle Graham Bars

A few weeks ago this was the FoodNetwork's 12 Days of Christmas cookie and I don't know about you but I don't know what's NOT to like about this recipe. Graham crackers, butter, sugar pecans and chocolate. That's all it is. 

Super easy and fast. These are easily going to be my new "go-to" cookie when cookie exchanges come around.

Ingredients

• Approximately 14 graham crackers
• 1 cup (2 sticks) unsalted butter
• 1 cup packed dark brown sugar
• 1 cup chopped pecans
• Pinch of salt
• 12 ounces dark chocolate, finely chopped

Directions

Preheat the oven to 350 degrees F.

Line a rimmed baking sheet with a silicone mat. Arrange the graham crackers in a single layer on the lined baking sheet.

Put the butter, brown sugar, pecans, and a pinch of salt in a saucepan and bring to a boil. 

Boil for 2 to 3 minutes, stirring constantly. 

Pour the butter mixture evenly over the graham crackers and bake for 15 minutes. Remove and set aside.

Meanwhile, melt the chocolate in a glass bowl placed over simmering water. 

Pour the chocolate over the toffee-covered graham crackers and spread evenly. 

Chill completely in the refrigerator for about 30 minutes.

Cut into bars. 

Lemon Ricotta Cookies with Lemon Glaze

Every year I subscribe to the Foodnetwork's 12 Days of Cookies. Some I've fallen in love with and plan to make again and again while others I don't even bother testing out.

This one however is one that, while it doesn't scream 'CHRISTMAS' to me is certainly worth making again.

Lemon Ricotta Cookies with Lemon Glaze
Ingredients

Cookies:

* 2 1/2 cups all-purpose flour
* 1 teaspoon baking powder
* 1 teaspoon salt
* 1 stick unsalted butter, softened
* 2 cups sugar
* 2 eggs
* 1 (15-ounce) container whole milk ricotta cheese
* 3 tablespoons lemon juice
* 1 lemon, zested

Glaze:

* 1 1/2 cups powdered sugar
* 3 tablespoons lemon juice
* 1 lemon, zested

Directions

Preheat the oven to 375 degrees F.

Cookies:

In a medium bowl combine the flour, baking powder, and salt. Set aside.

In the large bowl combine the butter and the sugar. Using an electric mixer beat the butter and sugar until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating until incorporated. Add the ricotta cheese, lemon juice, and lemon zest. Beat to combine. Stir in the dry ingredients.

Line 2 baking sheets with parchment paper. Spoon the dough (about 2 tablespoons for each cookie) onto the baking sheets. Bake for 15 minutes, until slightly golden at the edges. Remove from the oven and let the cookies rest on the baking sheet for 20 minutes.

Glaze: Combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth. Spoon about 1/2-teaspoon onto each cookie and use the back of the spoon to gently spread. Let the glaze harden for about 2 hours. Pack the cookies into a decorative container.

Florentines

Some part of me deep down feels like my Italian Grandmother used to make these cookies. My aunt has all of her recipes so when I found this one I emailed her right away asking her to let me know if Grandma did make these?

Even if these aren't a cookie of my childhood they certainly are going to be one of my adulthood. Delicate crisp almond wafers with chocolate - what could make these better?

"These Tuscan cookies are a Christmas classic. They're nutty, lacy and crisp, as well as deceptively simple to make. Drizzling them with chocolate turns them into the perfect holiday indulgence."

Cookie Ingredients:
* 1 3/4 cups sliced, blanched almonds (about 5 ounces)
* 3 tablespoons all-purpose flour
* Finely grated zest of 1 orange (about 2 tablespoons)
* 1/4 teaspoon fine salt
* 3/4 cup sugar
* 2 tablespoons heavy cream
* 2 tablespoons light corn syrup
* 5 tablespoons unsalted butter
* 1/2 teaspoon pure vanilla extract

Chocolate Topping, optional:

* 2 to 4 ounces semisweet chocolate, chopped

Directions

Position a rack in the center of the oven and preheat to 350 degrees F. Line a baking sheet with a silicone baking mat or parchment paper.

Pulse the almonds in a food processor until finely chopped, but not pasty. Stir together the nuts, flour, zest and salt in a large bowl.

Put the sugar, cream, corn syrup and butter in a small saucepan. Cook over medium heat, stirring occasionally, until mixture comes to a rolling boil and sugar is completely dissolved. Continue to boil for 1 minute. Remove from heat and stir in the vanilla, then pour mixture into almond mixture and stir just to combine. Set aside until cool enough to handle, 30 minutes.

Scoop rounded teaspoons (for 3-inch cookies) or rounded tablespoons (for 6-inch cookies) of batter and roll into balls. Place on prepared baking sheet, leaving about 3 to 4 inches between each cookie since they spread.

Bake 1 pan at a time, until the cookies are thin and an even golden brown color throughout, rotating pans halfway through baking time, about 10 to 11 minutes. Cool on baking sheet for 5 minutes, then transfer to racks to cool. Repeat with remaining batter. Serve.

Optional chocolate topping:

Put the chocolate in a medium heatproof bowl. Bring a saucepan filled with 1 inch or so of water to a very low simmer; set the bowl over, but not touching, the water. Stir the chocolate occasionally until melted and smooth. (Alternatively, put the chocolate in a medium microwave-safe bowl. Melt at 50 percent power in the microwave until soft, about 1 minute. Stir, and continue heat until completely melted, about 1 to 2 minutes more.)

For sandwiches: Drop about 1/2 teaspoon chocolate onto on the flat side of half of the cookies and press together with remaining halves. Return to rack and let chocolate set.

For chocolate decor: Drizzle melted chocolate over Florentines as desired. Set aside at room temperature until chocolate is set.

Busy baker's tips: Store baked cookies carefully, separated by parchment or waxed paper, in an air-tight container for up to 3 days. Florentines are best stored separated from moist cookies and cakes.

Cream Cheese Cookies

Cream Cheese Cookies


Preheat oven to 350*

Cream together:
1/2 C butter, softened to room temperature
8oz cream cheese, softened

Add:
1/2 C granulated sugar
1 tsp vanilla
1 egg yolk
1/4 tsp salt
1 C flour

Mix well, drop small teaspoons of dough on cookies sheets (cookies do not spread much at all).
Bake 10-12 minutes.

Mexican Hot Chocolate Cookies

I'm a huge fan of Mexican Hot Chocolate so when I found this recipe last year I flipped!! These are just so delicious - a slight spice mixed in with the sweetness of the sugars. I have to say dunk these in a glass of liquid hot chocolate and it's even better. 

Yum Yum

Mexican Hot Cocoa Cookies:


Heat oven to 350*

Whisk together:
1C flour
1/2C cocoa powder
3/4t cinnamon
1/4t baking soda
1/4t salt

In a separate bowl press together, to form clumps, 1/2C plus 1T Brown Sugar and 1/2C plus 1T granulated white sugar

Beat the following on high for 1 minute with the sugar mixture:
3T butter, softened to room temperature
3T margarine
1/2t (additional) cinnamon
Generous pinch of black pepper
Generous pinch of cayenne pepper
1t vanilla

Beat in 1 egg white until smooth.
Add flour mix.
Make into a 9 to 10 inch log - wrap in wax paper or plastic wrap and refrigerate for 45 minutes.

Slice into 1/4 inch cookies and put on ungreased cookie sheet (they do not spread far).
Bake 12-14 minutes.

Frosted Date Creams

Frosted Date Creams

Heat oven to 375*

Sift together:
2 1/4 C Flour
1/2 t baking soda
1/2 t salt

Cream together:
1/2 C butter, softened to room temp
1 1/4 C packed brown sugar
2 eggs
1/2 C sour cream
1 t vanilla

Blend in the dry mix.

Stir in 1 C chopped dates and 1 C chopped nuts (pecans and/or walnuts).
Drop teaspoons onto cookie sheet and bake 10-14 minutes.
Frost warm (Brown Butter Frosting below)

Makes 4 dozen

Brown Butter Frosting:


Brown 1/2 C butter, remove from heat.
Add 1 1/2 C powdered sugar
Add 3 to 4 Tablespoons hot water.
Mix (reheat if needed) until smooth

Peanut Butter Temptations

Next to Mint and Chocolate, Peanut Butter and Chocolate is my favorite flavor combination and, really, anything mini just wins my heart over. So seeing as this was both PB & Chocolate AND made in mini-muffin tins - there was NOTHING stopping me.

Ingredients:
1 3/4 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda

1/2 cup butter, softened
1/2 cup white sugar
1/2 cup packed brown sugar
1/2 cup peanut butter

1 egg, beaten
1 teaspoon vanilla extract
2 tablespoons milk
*40 miniature peanut butter cups, unwrapped (great job for kids!)

*Note: The bag I got from the store only had 35 cups inside, so I bought 2 bags figuring the rest would go in Christmas stockings. I'm glad I did because the batter produced 51 cookies not 40. Just get extra peanut butter cups to be safe.

Directions

1. Preheat oven to 375 degrees.

2. Sift together the flour, salt, and baking soda; set aside.

3. Cream together the butter, sugar, peanut butter, and brown sugar until fluffy. 

4. Beat in the egg, vanilla, and milk.

 5. Add the flour mixture; mix well.

6. Shape into 40 balls and place each into an ungreased mini muffin pan.

7. Bake at 375 degrees for about 8 minutes.

8. Remove from oven and immediately press a mini peanut butter cup into each ball. (Don't wait or they won't work.)

9. Let cool a few minutes and the cookies should just slide right out of the tin (be careful though the chocolate will be very gooey and melted. I used a spoon to help get the cookies out without chocolate going everywhere)

These are super yummy and fun to make - easy too so the kiddos can help with (just be careful of the hot muffin tin)

Happy Holidays Everyone!

Fyne Cakes

"Fyne Cakes" is what my family's recipe for "Shortbread" is called.

F-Y-N-E just being the old English spelling of "Fine"... actually when trying to find a little history on why this was called "fyne cake" instead of just "shortbread" - I came across an little Scottish bakery called Fyne Cakes. They make and ship all types of Christmas puddings and cakes. Yum Yum.

I also found (almost) the exact recipe my family uses on a website dedicated to Elizabethan recipes and food. Better believe I'm keeping that website handy.

Anyway back to the recipe I was going to share with all of you.

I remember having this ever since I was a little girl. My favorite part was always the way the top layer is golden and crispy and comes off in a thin wafer-like layer. It's a traditional must-bake recipe in my house during the holidays.

And I can't wait to make it again this year 

Fyne Cakes:

1 1/2 sticks butter
1/2 C sugar
1 egg yolk (save the white)
1 3/4 C sifted flour
1/2 t. clove
1/8 t. mace
pinch ground saffron (if you don't have don't worry)

Heat oven to 400*

1. Cream butter and sugar until fluffy.
2. Add yolk and beat until well combined.
3. Mix all the dry ingredients together in another bowl or measuring cup
4. Add to wet ingredients and mix well.
5. Put mixture into greased 9in pan.
6. Brush top with egg white (this is what gives it that wafer top)

Bake 1 hour and cut hot but then let cool completely.

Dream Lover's Cookies

So these are basically DYI mint Oreos...or more like a cross between a traditional Oreo and those Oreo Cakesters...

The cookies aren't think and crisp like the traditional wafers but aren't as fluffy and cake like as the cakesters either...I guess you could consider them a type of Moonpie... either way they're yummy.

I came across the recipe and being a fan of chocolate and mint I had to try them. Let me tell you I couldn't make them fast enough. They flew off the cookie tray!

Hope you enjoy them as much as my family did.

DREAM LOVERS COOKIES

Cookies:
1 cup butter, softened
1 cup sugar
1/2 cup brown sugar, packed
2/3 cup baking cocoa
1-1/2 teaspoon baking powder
1/4 teaspoon baking soda
3 eggs
2 teaspoon vanilla extract
2 cups all-purpose flour

In a large bowl, with an electric mixer on low speed, blend butter, sugars, cocoa, baking powder and baking soda. Add eggs and vanilla. Beat in as much flour as possible; stir in any remaining flour. Cover; chill at least 2 hours.

Form into 1-1/2 inch balls; place 2 inches apart on ungreased baking sheet. Bake at 375 degrees for 8 to 10 minutes. Let stand one minute on baking sheet; remove to wire racks to cool. 

Filling:
1/3 cup butter, softened
3 tablespoons green crème de menthe (or regular peppermint extract, frosting will be white...which is what I used)
4 cups powdered sugar

Mix butter and crème de menthe in a medium bowl. With an electric mixer on low speed, gradually beat in powdered sugar, adding a little more crème de menthe if necessary until spreadable. Spread filling on flat side of half the cookies; press on remaining cookies to make sandwiches.

Glaze:
6 (1-ounce) squares semi-sweet baking chocolate, chopped
1/3 cup whipping cream

Cook and stir chocolate and cream in a medium saucepan over low heat until melted. Remove from heat; let stand 20 minutes, until thickened. Spread tops with glaze; place on a wire rack until glaze sets. Wrap each sandwich in plastic wrap. Keep chilled.

Pull up a Seat and Grab a Nosh

Welcome! Thank you for dropping by. This blog will be up and running soon.

Until then please feel free to enjoy the video Furry Potter and the Goblet of Cookies!