The Chocolate Chip Cookie Challenge

My sister  is in the midst of The Great Chocolate Chip Cookie Challenge.
She has already tried 3 recipes and has another 4 to go {I think}.

She might not be done with her challenge, but I’ve already declared the winner!

I admit that I only tried one of the recipes,
but it is by far the BEST chocolate chip cookie I’ve ever made.
So, to me, it’s the winner.
They are soft and chewy in the middle and crisp on the edges.
just perfect.

Oh, and it’s the weirdest way to make cookies. ever. you’ll see.

America’s Test Kitchen’s Perfect Chocolate Chip Cookie

Ingredients
1 3/4 cups unbleached all-purpose flour
1/2 tsp baking soda
14 tbsp unsalted butter
1/2 cup granulated sugar
3/4 cups packed dark-brown sugar
1 tsp salt
2 tsp vanilla extract
1 large egg
1 egg yolk
1 1/4 cups semisweet chocolate chips

Directions {all of my changes are in orange}

1. Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 large (18- by 12-inch) baking sheets with parchment paper {I used my silpat}. Whisk flour and baking soda together in medium bowl; set aside.

2. Heat 10 tablespoons butter in 10-inch skillet over medium-high heat until melted, about 2 minutes. Continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Remove skillet from heat and, using heatproof spatula, transfer browned butter to large heatproof bowl. Stir remaining 4 tablespoons butter into hot butter until completely melted.

3. Add both sugars, salt, and vanilla to bowl with butter and whisk until fully incorporated. Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth, and shiny. Using rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips and nuts (if using), giving dough final stir to ensure no flour pockets remain {I did ALL of this and used a timer}

4. Divide dough into 16 portions, each about 3 tablespoons (or use #24 cookie scoop). Arrange 2 inches apart on prepared baking sheets, 8 dough balls per sheet. (Smaller baking sheets can be used, but will require 3 batches. {I made my cookies a bit smaller and got about 2 dozen from one batch~ I used about 2Tbsp of dough per cookie. They ended up about 4” wide after baking}

5. Bake cookies 1 tray at a time until cookies are golden brown and still puffy, and edges have begun to set but centers are still soft, 10 to 14 minutes, rotating baking sheet halfway through baking. Transfer baking sheet to wire rack; cool cookies completely before serving. {that is total nonsense! go ahead and eat one while they are still warm from the oven} 

You should totally try these, they are so wonderful!

Do you have a favorite recipe for chocolate chip cookies?  share please!


this post is linked to: Weekend Wrap-Up

Caramel Brownies

Not gonna lie, these will not be found on any weight loss plan.
They are super rich, but oh so good.
That is exactly why I NEVER {ok, maybe once} make them to keep at home.
I try to make them only when I have people to share them with so I can eat one, call it yum and not hate myself for eating the whole pan.

But, if you do hoard keep some for yourself, just go right ahead and cut them into small squares and store them in the fridge. They taste like a little bite of heaven when cold.  just sayin’….they. will. not. disappoint.

Caramel Brownies

2 German chocolate cake mixes
1 can evaporated milk {not condensed}
3/4 cup butter {1.5 sticks}, melted
1 16oz bag of caramels or caramel bits
6oz chocolate chips

In a large bowl, mix the 2 cake mixes with the melted butter and 1/2 of the can of evaporated milk. Stir until mixed well and moist.

Spread 1/2 of the cake mixture into a greased 9x13 pan. Bake for 6-8 minutes at 350.

Meanwhile, combine the caramels and the remaining evaporated milk in a saucepan over medium heat. Stirring often until the caramel is completely melted.

When the first layer of your cake is done baking, pull it out and spread the caramel mixture over the top. Sprinkle with the chocolate chips. You will then top the caramel and chips with the remaining cake mix. It will not be spreadable. So, with clean hands, take a scoop of the mix and flatten it in your hands and place it on top of the caramel layer. Continue until you have used all the cake mix. You may have holes where there is no cake mix, but that is ok, it will fill in as it bakes.  Bake at 350 for an additional 15-20 min.

Cool, cut and enjoy!!


this post is linked up to: The Weekend Wrap-Up, Tasty Tuesday

Strawberry Cake {with cream cheese frosting}

Oh, how I do love this cake!

I’ve made it a few times for Easter so I thought I would share just in case someone was looking for an easy, delicious dessert idea for this weekend.

Strawberry Cake 

1 box white cake mix
10oz bag of frozen strawberries {thawed}
1 small package {3oz} strawberry gelatin mix
4 eggs
2/3 cup vegetable oil
1/2 cup milk


In a small bowl, use a fork and mash the strawberries. Set aside 1/2 cup of the strawberries for use in the frosting. Mix the remaining strawberries, cake mix, gelatin mix, eggs, oil and milk together in a mixing bowl and mix on medium speed for 2-3 minutes.

You can either make a layer cake or a 9x13 cake. If you choose to make a layer cake, grease and flour your cake pans. If you are making a 9x13, cooking spray will work great. Fill your pans and bake at 350 for about 20 minutes for layer cakes and 25-30 minutes for a 9x13. 

Strawberry cream cheese frosting 

8oz cream cheese {softened}
6 Tbsp. butter {softened}
1/2 cup of reserved mashed strawberries
1 tsp. Vanilla extract
1.5 lb. powdered sugar

In a mixer, whip the cream cheese and butter until fluffy. Add the strawberries and vanilla. Mix until completely incorporated and fluffy.   With the mixer on low, slowly add the powdered sugar. Add more or less as needed to achieve a nice spreading consistency.

Frost your cooled cake and enjoy!!

this post is linked to: Hodgepodge Friday, A Little Knick Knack, Show and Share Day, Inspiring Creations, Weekend Wrap-up

Cupcakes that taste homemade {from a mix}

I like to make desserts from scratch most of the time.
I think they simply taste better.
Especially cakes and frosting.
Amen?
Amen.

However, sometimes a mix is just……um, EASIER and FASTER
{and can taste just as good}

So, I have a secret I want to share with you.
You might already know it, but I bet some of you don’t. I didn’t.
Tidy Mom posted this way back in 2009 {here} so I’m a little late on processing the info.  I’m slow.

The secret is all about how to take a box cake mix and make it so much better. Moist and delicious, unlike most box mixes. 
Homemade taste~ that’s what we want!


Homemade taste from a mix:

Take any box of cake mix, any flavor, but preferably a name brand one.
Add to it~
1 cup of water
1 stick of melted butter {not margarine}
3 eggs

Beat on low for 30 seconds and medium speed for 2 minutes or until nice and thick and fluffy. Fill your cupcake holders 2/3 full {I use an ice cream scoop~perfect size scoop}. Bake at 350 degrees for 15-20 minutes.

I used a white cake mix for the cupcakes shown above. I wasn’t sure if it would work since you generally use egg whites so it will stay nice and white, but it worked just great. I also added about a 1/4 cup of cream of coconut to the batter for my coconut cupcakes. I then topped them with my cream cheese frosting {below} and rolled the tops in some coconut. simply delicious.

Cream Cheese Frosting:

8oz block of cream cheese {room temp}~ I use low fat
1 stick of butter {room temp}
1 tsp real vanilla extract
1.5 lbs powdered sugar

Cream the butter and cream cheese together until light and fluffy. Add the vanilla and mix well. Slowly add the powdered sugar and until it is all incorporated and then whip on high for 30 seconds.


Do you have any secrets for using mixes that taste homemade?

this post is linked to: Crazy domestic, A Little Knick Knack, Fingerprints on the Fridge, Hodgepodge Friday, It’s a Keeper, Foodie Friday, Weekend Wrap up, Tasty Tuesday    

Peanut Butter Bars with Chocolate Icing

These little gems are just plain yummy and perfect for a crowd. I love a recipe that makes a lot since I make desserts for church every week.

Plus~ chocolate and peanut butter together…..is there a better combo?
I think not.

Peanut Butter Bars with Chocolate Icing

3/4 cup butter
3/4 cup brown sugar
3/4 cup sugar
3/4 cup peanut butter
2 eggs
1 tsp. vanilla
3/4 tsp. baking soda
1/2 tsp. salt
1 -1/2 cups flour
1 -1/2 cups {quick} oatmeal

In a large mixing bowl cream together the butter, sugars and peanut butter until fluffy. Add the vanilla and then add the eggs one at a time, making sure they are completely incorporated. Add the soda and salt and mix well. Slowly add the flour and oatmeal and mix on low just until incorporated. Do not over mix or your bars will be tough. You can stir in the flour and oatmeal by hand if you like. The mixture will be sticky.

Spray a jelly roll pan {15x11} with cooking spray. Spread the mixture evenly in the pan. This is definitely the trickiest part because the mixture is pretty sticky. I put a plastic baggie on my hand, spray it with cooking spray and use that to press the mixture in the pan. You could also wet your hands a little so it doesn’t stick so much. Do what works for you.

Bake at 350 degrees for approximately 12-14 minutes. Let cool and finish with the following. 


Quick and Easy Chocolate Icing

1/4 melted butter
3 Tbsp cocoa pwdr
1/2 tsp vanilla
3 Tbsp milk
2 cups powdered sugar

mix all until smooth adding more sugar or milk to get  a desired consistency.

So yummy! Share and enjoy {it’s ok~ it makes plenty}



This post is linked up to: Alissa’s Tasty Tuesday, Tempt my Tummy Tuesday, Tasty Tuesday    

Easy Marshmallow Valentine Treats

A couple of weeks ago I was at the Dollar Tree and found some packages of cute Valentine cupcake holders and they came with a set of heart picks for only $1.  Score! So I grabbed a couple of packages.

I was originally going to use them as….wait for it…..cupcakes with picks in them.

Well, I have a hard time following the rules so I did make the cupcakes for dessert at church tonight and will decorate them, but I thought the picks would be cute used a little differently.

I got  some strawberry marshmallows, dipped them in some melted chocolate and  sprinkled them with some little nonpariels.

It took all of about 10 minutes. Not too shabby, eh?

Then I poked those sweet little marshmallows with the heart picks and now they are all dressed and ready for church tonight. 

L.O.V.E.

Have you seen the new roaster marshmallows that are as big as your head? Ok,  maybe not that big, but they are about 4 times the size of a normal big marshmallow. HUGE. Yum!

I did the same with them for Josiah’s Valentine party at school. I placed each one in a clear cellophane bag {I love those bags} and tied them with a cute bow. I think we will add a little tag this weekend to make them even sweeter.  I’m sure the kids will love them!

Do you have any special valentine treats in the works?

This post is linked to: Crazy Domestic, Weekend Roundup    


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When life gives you snow, make snow ice cream!!

There are sweet possibilities almost everywhere you look these days.

Snow, snow, snow
Very sweet, indeed!

Not so much to play in, but sweet to eat!


Growing up I remember making snow ice cream every year. My brother or I would go out in the snow and retrieve a big old bowl of fresh clean snow and bring it inside for my mom to whip up into delicious ice cream. Such yummy memories!

So yesterday, considering all the snow we have been blessed with, we made a couple of batches and it was soooo tasty. I’m not sure how my mom made it all those years ago, but here is how we did it.

SNOW ICE CREAM

1 can sweetened condensed milk {I used fat free}
1/4 cup milk {more or less as needed}
2 tsp vanilla
Big old bowl of clean, fresh snow {at least 1 gallon}

In a big bowl add the sweetened condensed milk, regular milk,  vanilla and mix well. Add the snow a bit at a time and stir well. Keep adding snow until it is a good ice cream consistency.

Dish up and enjoy!
Especially tasty with a little chocolate syrup on top :) 

Extras will keep in the freezer {if you possibly have any}. I had to add a splash of milk to thaw it a little and then I gave it a good stir. It was just as delicious as when it was first made.

Blessings~

this post is linked to: Tasty Tuesday, It’s a keeper, Fingerprints on the fridge, Hodgepodge Friday, A little knick-knack, Weekend Wrap up            

The Great Pumpkin Dessert

I promise this is the last pumpkin recipe I will post this year {I think?}

I made this last week for our Wednesday night dinner at church and had several requests for the recipe so I thought I would just share it with everyone. 

The filling in this dessert is very pumpkin pie like {only better}, but the topping is what makes it way better than pie! 

The Great Pumpkin Dessert

1 can {15oz} pureed  pumpkin ~ not pie filling
1 can {12oz} evaporated milk
3 eggs
1 cup sugar
4 tsp. pumpkin pie spice
1 box yellow cake mix
3/4 c. butter, melted
1 cup finely chopped pecans

In a bowl, mix the first 5 ingredients with a whisk until smooth. Transfer to a greased 9x13 pan. Sprinkle with the dry cake mix, drizzle with butter and top with the nuts.

Bake at 350 degrees for approximately 45 min-1 hour or golden brown on top and set in the middle. 

Serve warm with a little whipped cream on top!

Enjoy and try not to eat it all in one sitting. Refrigerate leftovers {if there are any}.

this post is linked to Mouthwatering Monday, Tuesday at the table, Tasty Tuesday, Tempt my Tummy Tuesday, Anything related, Raising Homemakers    

Super easy caramel apple dip

With all the delicious apples this time of year you are going to need this dip hangin’ around in the fridge.

It’s super easy to make and oh so tasty!

The kids will love it!

the adults will love it!
your neighbors will love it {if you share, that is}

You can even add a spoonful to your cup of hot apple cider and there you go….

your own version of some fancy drink they sell at Starbucks, but it costs a whole lot less.

1 bag of caramel bits or caramel squares {unwrapped} 11-14oz.
1 can sweetened condensed milk {fat free works just great}

Combine the caramel bits and milk in a microwave proof bowl or measuring cup and heat a little at a time in the microwave. I start with 1 minute and then 30 second intervals, stirring between each time. You want to just melt the caramel bits. It took me about 2 minutes total, but if you use the caramel squares it might take a little longer.

When it’s cool, store in the fridge for up to 2 weeks {if it even lasts that long :)}.

It fits perfectly into a little pint mason jar perfect for giving as a gift. It must  be pretty great, I used perfect twice in one sentence. just sayin’ 

 
Here’s a tag you can right click and save to your computer if you’d like.
I printed it on white cardstock and cut it out freehand. You might need to reduce the size depending on what you want.

Enjoy!

this post is linked to Raising homemakers, Somewhat Simple, Fireflies and Jellybeans, Crafty Soiree, Paisley Passions, A little Knick Knack, Fingerprints on the fridge, Hodgepodge Friday, Pretty packages, Weekend Wrap-up 

The very best peach cobbler

Well, in my opinion it’s the best.

This recipe is so good and it’s fun because you layer the ingredients in the pan and they come out in reverse…….magic!  Ok, not magic, but still cool.

It takes very little to entertain me.

The Very Best Peach Cobbler {via Tidymom}

4 cups peeled peaches
1/2 cup butter
1 cup flour
1 & 3/4 cup sugar (divided)
2 tsp baking powder
1/2 tsp salt
2/3 cup milk
1 egg
1/4 tsp vanilla
1 tsp cinnamon
1/2 tsp nutmeg
1/2 cup brown sugar

Preheat your oven to 350 degrees. Any recipe that starts with melting a stick of butter in your 9x13 pan has to be good right? So go ahead and do just that.

If this bothers you, just look away. It’s for the greater good .

In a mixing bowl combine the flour, 1 cup of sugar, baking powder and salt in bowl. Add milk and egg to flour mixture and stir to combine. Pour batter over melted butter in glass dish.  DO NOT STIR

Put your peaches in a bowl, add 3/4 cup sugar along with vanilla, cinnamon and nutmeg. Stir to combine. Spoon peaches gently over batter. DO NOT STIR.

Sprinkle 1/2 cup brown sugar over top of peaches and batter.

Bake cobbler for 30-40 minutes or until batter is golden brown. Mine baked for about 35 minutes, but I had to put a piece of foil lightly on top for the last 10 minutes so it didn’t burn.

Best when served with a smile and a little scoop of vanilla ice cream!

Enjoy!

this post is linked to Show and Share day, Remodelaholic & Weekend wrap up

Oh So Yummy Chocolate Buttercream Frosting

I love me some chocolate! Anyone else? 

My favorite form of chocolate happens to come in the form of FROSTING!!  

Homemade frosting....chocolate buttercream frosting. 

It's sweet, creamy and chocolately all rolled into one little spoon full of heaven.

It is VERY simple to make so there is NO need to ever buy a can of chocolate frosting again {unless you are making this recipe}. It only takes about 3 minutes once your butter is softened. 

I got this recipe from an old friend a long time ago and at first I alternated the dry and wet ingredients and what not to get it nice and fluffy. 

Well, it turns out if you just whip your butter first and then put all the other ingredients in your stand mixer, throw a towel over the top {to keep the powdered sugar from flying everywhere}, turn it on low until it is mostly mixed and then turn it on med-high to whip it really good for a minute or so it comes out the same. I use my whisk attachment and it works great, but you can also use a regular mixer and beaters. 

Chocolate Buttercream Frosting

6 Tbsp butter, softened

2 2/3 cup powdered sugar

1/2 cup cocoa powder

1/3 cup milk

1 tsp vanilla

dash of salt

Whip the butter until fluffy and alternately add the powdered sugar, cocoa powder and milk while on low speed {or see note above}. Add the vanilla and dash of salt and continue to whip on med-high until completely mixed and fluffy. 

Take a bite and make sure it's good.....oh, yes it is...every time!

Frost your cake, cupcakes or just eat it....your choice. This will make enough to generously frost a 9x13 cake, a layered round cake or 24 cupcakes. {It is supremely delicious on the Hershey's chocolate cake recipe found on the back of the box of cocoa powder.}

The birthday boy agrees it is indeed heavenly! He didn't want any of the leftovers to go to waste...so nice of him to help out like that .

This post is linked up to:
Tempt my Tummy Tuesday
Tasty Tuesday
Tuesdays at the Table
Mouthwatering Mondays
Remodelaholic

Super Easy Toffee Recipe

The other day I mentioned this was my first time making toffee and it turned out just wonderful if I do say so myself :) I found the recipe via someone's blog out there, but now I can't find it to save my life. I did print it off...thank goodness, but I feel bad I don't know where I got it. If you know, please do tell...I'd love to give them {or you} credit.

We loved this recipe so much it is almost gone so I thought I would make another batch and show you how.....yummy!

Super Easy Toffee

1/2 cup chopped toasted almonds or pecans for the bottom layer

1 cup salted butter

1 cup sugar

1 T. light corn syrup

3 T. water

1/2 bag of semi-sweet or milk chocolate chips

1/2 cup chopped toasted almonds or pecans for the top layer

Line a cookie sheet or 9x13 pan with foil and sprinkle 1/2 cup of nuts evenly over the bottom of the pan.

In a heavy saucepan melt the butter.

Add the sugar, corn syrup and water. Cook and stir over medium-high heat to boiling. You will NEED a candy thermometer and don't let it rest on the bottom of your pan or reading will be off. Cook this until it reaches the soft-crack stage or 270°. Don't let it go farther or it will be too hard....unless of course you like yours super possibly crack a tooth hard. Just watch it ...don't leave it.....and stir constantly or it WILL burn.

As soon as it reaches soft-crack stage gently pour your bubbly mixture evenly over the top of the nuts in your foil lined pan. Let it sit for a couple minutes.

Sprinkle your chocolate chips over the top and let sit a couple of minutes.

Use an off-set spatula or the back of a spoon to evenly spread out the melted chips.

top with the remaining nuts and ever so gently press them into the chocolate a little so they stick to it. 

Let this cool completely. I just put the lid on and stuck it out on my deck for a few minutes at 14° it didn't take long. Break into pieces and enjoy!

I am linking up to Edie's Christmas Cookie Exchange, Kimba's DIY day, Tasty Tuesday, Stephanie's Holiday Cookie Exchange and Tempt my tummy Tuesday.   Go check out all the other crafty and tasty things out there in blogland.

Thanks for stopping by!

Veteran's day treats

I used this recipe to make candy corn cupcakes back in October for Josiah's happy helper day at preschool {which happened to coincide with their halloween party day}. They were fun and easy so I thought I would switch up the colors and make some cupcakes for church tonight in celebration of Veteran's day.

You can just use a regular white cake mix or use this recipe from Our Best Bites.

I used the recipe above and just split my batter evenly into 3 bowls and using gel coloring, colored one bowl red and one blue, leaving the 3rd white. 

I used my small cookie scoop to put one full scoop of each color {blue, white and red} into each cupcake holder. 

Bake as usual and let cool.

Let me just say that I am normally almost always AGAINST canned frosting, but this stuff isn't half bad.

It's the whipped white kind and it sort of reminds me of a marshmallow fluff kinda icing. It's pretty good.....for canned.  

finished with a few sprinkle.