Candy Chunk Cookies

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Happy late Halloween! I was so excited for trick or treaters this year that I got a 5 pound bag of mini candy bars.

“I hope we don’t run out!” I thought.

Maybe 15 ecstatic handfuls later and the night was over. You guys, I even forced a little girl to take more than she wanted.

So what do I do with all the leftovers goodies? Duh! I love baking! Let’s do this! These cookies are extremely easy to make and delicious. Plus they use less butter than chocolate chip cookies usually do. I’m trying to save your fat ass as well as my own here!

You’ll need:
1/2 stick unsalted butter, softened
6 tablespoons white sugar
6 tablespoons packed light brown sugar
1/4 teaspoon salt
1 1/2 teaspoons vanilla extract
1 large egg
1 cup plus 2 tablespoons all-purpose flour
1/2 teaspoon baking soda
1 cup chopped various candy bars (I used Snickers, Milky Way, Baby Ruth, and some Hershey’s Kisses)

Preheat the oven to 375
Mix butter and sugars until light and fluffy. Mix in vanilla, salt, and egg. In a separate bowl combine flour and baking soda. Add into butter mixture until combined. Stir in chopped candy.

Roll into 1 1/2 inch balls and place on ungreased baking sheet. Bake for 9-12 minutes. Cool on wire rack.

My first couple times making these some of the candies exploded.

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This one took a poop.

To remedy this, just make sure that dough covers the candy that’s poking out.

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Now you have a great variety and used up that tempting bag of candy!

Cinnamon Pretzel Twists

Sometimes you just need something warm and doughy. When I get this feeling, I usually just make cookies.

But wait. This is ‘Merica! And here we don’t just do things the easy way! Oh wait. Well, we do, but these are really a great change from cookies. Yes, pretzels from scratch take a little more effort – but they are infinitely more impressive. Also it’s October and they are a perfect accompaniment to beer.

These are really great plain sprinkled with sea salt or brushed with butter and topped with cinnamon sugar. Dare to make these a little healthier with replacing 1/2 cup of the white flour with whole wheat.

What you’ll need:
2 Teaspoons active yeast
1/2 cup + 3 tablespoons warm water
1/2 teaspoon white sugar
3 cups flour
1/4 cup packed brown sugar
3/4 teaspoon salt
additional butter, cinnamon and sugar for sprinkling
For the bath:
1/8 cup baking soda
1 cup very hot water

Dissolve active yeast and 1/2 teaspoon white sugar in the warm water and let sit for 10 minutes until frothy. In a large bowl, mix together brown sugar, flour, and salt. Make a well in the center and add frothy yeast mixture like so.

Now it’s time to work all of it together to form a dough ball. Add water if it’s too dry, add flour if it’s too sticky. Knead for several minutes until all the ingredients are combined and it’s a nice consistency that stays together but still has a little elasticity. Form into a ball. Lightly oil a large bowl and dough ball and drape a damp towel over the top. Stick in an oven with just the light on (no heat) for an hour.

After the hour it should have doubled in size.

Next is the fun (ish!) part! Punch down the dough. Literally, punch it down. Slap it like it’s your dough bitch. Personally, I like to punch it then spank it.

Divide into 6 even pieces. Roll it into long ropes that are about the size of your finger. A little fatter is fine! Then twist it into a little rope. This takes a little time so I do it while I’m watching TV or listening to a podcast. You end up with something that looks like this.

Dissolve the baking soda in the hot water. Using a paper towel, dab the water onto every part of the pretzel twist you can see. Top and bottom.

For regular pretzels, sprinkle with rock or pretzel salt after the soda bath.

Bake at 440 degrees for 7 minutes. I always do a test batch of 1 or 2 pretzels, I recommend you do the same!

For cinnamon pretzels, brush liberally with butter while still warm. Sprinkle with desired amount of sugar and cinnamon.

Eat while warm or just pop in the microwave later on.

Double Ginger Cookies

There’s nothing as inviting on a cold day than warm cookies. Now that it’s almost that time of year again to break out the peppermint and nutmeg, I came up with this Double Ginger Cookie recipe to satisfy everyone’s craving for the holidays. Got a tummy ache because you couldn’t handle all those mashed potatoes on your plate? Pop a cookie in that fat mouth of yours. Don’t worry, you’ll get your body back come February.

Mine didn’t. But yours totally can!

So for this recipe you need to get a couple ingredients that you may not have on hand but are really cheap and easy to find anywhere. They are fresh ginger root, blackstrap molasses, and crystallized ginger.

Ingredients:

1 cup plus 2 tablespoons flour
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 stick butter
1 teaspoon of finely chopped fresh ginger
1/4 cup brown sugar
1/4 cup white sugar
1 egg
1/8 cup molasses
3 tablespoons chopped crystallized ginger

No other recipes ever tell you this. Don’t preheat your oven yet!
In a small bowl combine flour, baking soda, and salt. In a large bowl cream butter, chopped fresh ginger, and sugars until fluffy. Beat in egg and molasses. Beat in flour mixture. Stir in chopped crystallized ginger.
Chill mixture for 1 hour.

Here’s two gingers chillin’ as well. Insert joke about me not having a soul here.

Now preheat your oven to 340 degrees. Roll dough into 1 1/2 inch balls and roll the top half in white sugar. Place 2 inches apart on ungreased baking sheet.

Bake for 10-15 minutes.

I did a variation as well using marshmallows. Cut a large marshmallow in half and stick it in the middle of a larger cookie after 10 minutes of baking. Return to the oven for 2 more minutes.

Marshmallow Peanut Butter Cookies

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Today is life changing. I decided I have to break up with peanut butter.

But wait… I have a third of a jar left that is too tempting to resist.
Ding! Cookies!

I scoured the internet for recipes for peanut butter cookies with marshmallows. I love the combo but couldn’t decide what I wanted to do… So I experimented with these. And they are amazing because you only need one bowl and the ingredients are all basic and cheap!

Seriously. Peanut butter cookies three ways – one bowl. No, I’m not going to make a three girls, one cup joke. You disgust me for anticipating that!

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What you need:
1/4 cup butter
1/4 cup peanut butter
1/4 cup sugar
1/4 cup brown sugar
1/4 tsp. baking powder
1/4 tsp. baking soda
1/8 tsp. pumpkin pie spice
1 egg white
1/4 tsp. vanilla
3/4 cup flour
10 large marshmallows

Preheat oven to 350. Mix butter and peanut butter until combined. Add sugars, baking powder and soda, and pumpkin pie spice. Stir in egg white and vanilla. Slowly add in flour until combined thoroughly.
If you would like plain peanut butter cookies this is a great recipe! Roll into one inch balls and bake for approximately 8 minutes. To beautify sprinkle sugar on top and x with a fork.
For another option you can slice up a large marshmallow into 10 bits and add a few into each little cookie dough ball you roll. Bake for approximately 8 minutes.
Now for my favorite variation. Cut a large marshmallow in half. Roll the cookie to an inch and a half to two inches and bake for 6 minutes. Remove and push the marshmallow half, cut side down, into the center of the soft cookie dough. Bake for an additional 2 minutes.

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Blueberry Pie

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This pie is amazing. Here is a list of why it is so special and easy.
Graham cracker crust
Crumb topping
No need to cook down the blueberries!

Basically you just put this thing in your oven and eat dinner. By the time you’re done eating the smell will draw you into an intense need for your delicious concoction.

What you’ll need:

A graham cracker crust
2-3 cups fresh blueberries
2-3 cups blueberries in syrup
1/4 cup butter
1/2 cup sugar
1/2 cup flour
1 1/2 cup oats
1 teaspoon cinnamon
1/4 teaspoon salt

Preheat the oven to 360 degrees. I know its a weird temperature but just do it, damn it. Mix your blueberries together. I did about half and half fresh and jarred in syrup, but you can use more or less of whichever you’d prefer. I like a little less syrup also. Dump them into your crust. I got mine for a dollar and it worked incredibly. Now mix up all your dry ingredients until they’re all blended relatively well. Doesn’t have to be perfect by any means! Crumble all that goodness on top of the blueberries. No worry if it doesn’t cover the whole thing perfectly.
Now bake for about 50 minutes, checking at 40 or so. Hey, I don’t know how finicky that oven of yours is.

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Don’t be like me and pick a bit of crumble topping off the top right after it comes out. It does a weird sizzling spell on the tongue and burns. Wouldn’t recommend it.

Wait til it cools. It took around 20 agonizing minutes, but at least you don’t get a firecracker going off in your mouth.

I didn’t get to take pictures before we devoured it. But it’s like, whatever. It is too good to wait any longer. Here are the remnants the next day, before I had a bit with my lunch…

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Ps ladies – you could totally get away with making your man think you spent all day on this incredible dessert (more like incre-dribble, am I right?!)

Chocolate Mint Rice Krispies Treats

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I love traditional desserts. Rice Krispies treats are one of the only desserts I can remember my mom making for us when we were kids. There’s nothing like the warm feeling of buttery hands pressing down the warm gooey stickiness of marshmallows and crunchy cereal. Licking and biting off those tiny little pieces that stick to your fingers is pure buttery bliss to satiate you momentarily until the treats are fully cooled.

This recipe puts a slight twist on an old favorite I reminisce about. Hope you have as much fun making these as I did!

Ingredients:
1/4 cup butter
1 bag chocolate mint marshmallows
4 cups Rice Krispies treats
2/3 cup chocolate chips

Melt the butter in the largest pot you have. Trust me, it’s going to get full quickly! Make sure the temperature is low so the butter doesn’t burn. Now add the marshmallows, stirring slowly and constantly until completely melted. Continue stirring for another minute or two. Stir in Rice Krispies. Do it well! Spray a pan with Pam or coat with butter. Now stir the chocolate chips into your marshmallow mixture and dump into the pan. Press down to your liking. I like them to still have a bit of air myself!
Let cool (painstakingly) then cut into squares. Enjoy!

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Cream Cheese Marble Brownies

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Cream Cheese Brownies

Whether you’re a fan of sweets or not, you will LOVE these brownies. I was just looking for a way to get rid of some extra cream cheese from a birthday cake and came upon this idea. Of course I prefer chocolate dessert over anything on most all days, but these brownies are a truly magnificent and beautifully balanced mix of chocolate and cream cheese.

I made these brownies three times in two weeks. My mom and niece loved them so much I ended up making a batch just for them. Also not only are they crazy delicious (yes, even more so than Mr. Pibb and Red Vines) but they look so gorgeous!

Ingredients

1/3 cup semi-sweet chocolate chips
5 tablespoons butter
1 (3 ounce) package cream cheese, softened
1/4 cup white sugar
3 eggs
1 tablespoon all-purpose flour
1/2 teaspoon vanilla extract
1 cup white sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup all-purpose flour
1 teaspoon vanilla extract

Directions

Melt chocolate chips with 3 tablespoons of the butter over very low heat. Stir constantly until smooth. Set aside.
Cream remaining 2 tablespoons butter with cream cheese until smooth. Gradually add 1/2 cup sugar. Cream until light and fluffy. Blend into this 1 of the eggs, 1 tablespoon flour and 1/2 teaspoon vanilla. Set aside.
Now beat the remaining 2 eggs until light and fluffy. Gradually beat into them 1/2 cup sugar. Continue beating until thickened. Stir in the baking powder, salt and 1/2 cup flour. Add to this the cooled chocolate mixture. Blend well. Stir in the vanilla.

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Spread half of the chocolate batter into an 8×8 inch greased baking pan. I used a pyrex pan and Pam and it worked greatSpread the cream cheese mixture over the top. Then drop the remaining chocolate batter by tablespoons over the top of the cream cheese mixture.

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Swirl through batter layers with a spatula for a marbled effect.

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Bake in a preheated 350 degrees F (175 degrees C) oven for 35 to 40 minutes. Cool in the pan. Cut into squares.

These are so beautiful and fluffy. Things got reeeeal steamy up in here.

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Brown Butter Himalayan Salt Cookies

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Welcome to my blog! This recipe is dignified enough to be the very first post because they’re the best cookies I’ve ever had. If you’ve been to Brown Butter Cookie Co. in Cayucos, CA then you know how great these are. They’re also teeny tiny and a buck a piece! I searches online to find a copycat recipe and adapted it. You can find the original recipe here at Yummy Mummy

    What you’ll need:

Parchment paper
3/4 stick unsalted butter
1/2 teaspoon vanilla extract
1/4 cup brown sugar
3/4 cup AP flour
1/2 teaspoon baking soda
Himalayan pink salt (can use sea salt)

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Pour the butter into a bowl with the brown sugar and vanilla extract. Right about now your mouth will start watering because it smells like happiness. Remember that smell when mom makes apple crisp? Stir up the happiness and set aside while you whisk together the flour and baking soda. Stir the flour mixture into the butter mixture until well combined and put into the fridge to chill slightly, for 5-10 minutes.
Proceed to lick the spoon. Thoroughly.

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Now take a rounded tablespoon and spoon your dough onto a parchment paper lined cookie sheet. You can also roll them with your hands and flatten slightly. Grind or sprinkle the salt onto the tops of the dough, gently pushing it into the cookie. Bake for 10-15 minutes.

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Keep a close eye! Nobody likes a burnt cookie! Except maybe the husband of that overtanned mom….

20120523-143145.jpg Aaah! NNOOOO!

ANYWAYS. Once the cookies are slightly browned, remove them from the oven. Don’t try to move them right away! They’ll completely crumble. Wait at least 15 minutes then you can move them to a plate. I like to accidentally break at least one. I most definitely didn’t want to eat it before I could share but alas, c’est la vie…
Now enjoy your little treasures.

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Now go give yourself a kiss. You deserve it.

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