Posts tagged ‘chocolate’

Chocolate Chip Cookies

/home/wpcom/public_html/wp-content/blogs.dir/274/57625248/files/2014/12/img_0352.jpgSo, in my previous post, I shared the sugar cookie recipe I baked for Christmas.  This post is about the second batch of cookies I made for my other cousin.  Who doesn’t love chocolate chip cookies?!  These cookies were a lot easier to me than the sugar cookies.  This recipe requires no rolling or refrigerating.

I also found this recipe in the “Better Homes & Garden Cookbook:  Celebrating the Promise (Limited Edition).”

Chocolate Chip Cookies

  • 3/4 cup butter, softened
  • 1/4 cup shortening
  • 1 cup packed brown sugar
  • 1/2 cup granulated sugar
  • 3/4 tsp baking soda
  • 1/2 tsp salt
  • 2 eggs
  • 1 tsp vanilla
  • 2 1/2 cups all-purpose flour
  • 1 (12 oz or 2 cups) pkg semisweet chocolate pieces or miniature candy-coated semisweet chocolate pieces
  • 1 1/2 cups chopped walnuts or pecans (optional)

Preheat oven to 375 degrees.  In a large mixing bowl, beat butter and shortening with an electric mixer on medium to high speed for 30 seconds.  Add the brown sugar, granulated sugar, baking soda, and salt.  Beat until mixture is combined, scraping sides of bowl.  Beat in eggs and vanilla until combined.  Beat in as much of the flour as you can with the mixer.  Stir in remaining flour.  Stir in chocolate pieces and, if desired, walnuts.

Drop dough by rounded teaspoons 2 inches apart onto an ungreased cookie sheet.  Bake for 8 or 9 minutes, or until edges are light brown.  Transfer to a wire rack; cool.  Makes about 60 cookies.
I chose to use milk chocolate chips instead of semisweet and I omitted the nuts.  These were so good!  They seem fluffier than your average chocolate chip cookie, but nobody seemed to complain.

I only gave 16 of each cookie as gifts and then I took the others to a Christmas party on a platter with both cookies and cream puffs./home/wpcom/public_html/wp-content/blogs.dir/274/57625248/files/2014/12/img_0353.jpg

Even after all of that, I still have cookies left over.  I’m not complaining though because I have been snacking on them in between meals while I am at home on Christmas break.

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Frozen Banana Bites

My husband loves to snack. I have picked up on his snacking habits after we got married, which is probably the reason why my clothes began to shrink. Trying to find a healthy snack to eat can be hard, but these banana bites make it seam easy. It’s hard to keep them in stock once Brandon finds the bites in the freezer. He said this is the best recipe I have ever found on Pinterest.

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They look like some form of chocolate-covered candy and you couldn’t even tell there’s a banana on the inside. I read that these bites taste like ice cream, but the only ice cream I get out of it is the creaminess of the center. The recipe can be found at this blog.

I did find that the melted chocolate mixture hardens before I could finish dipping the bananas. Next time I am going to dip the slices into chocolate almond bark and peanut butter. I may even sprinkle walnuts or something else on top. There are numerous ways to alter this recipe. Let me know your take on this recipe.

Chocolate Chip Peanut Butter Cookies

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These cookies are addicting! I honestly ate 12 last night without blinking an eye. I am ashamed, but they were worth it and so good. This was my first time to make these and it will not be my last. I believe that you will have the same feeling once you try the recipe.

My mom enjoys clipping recipes out of magazines and passing them along to me. I have her to thank for finding this recipe. I am not sure which magazine this recipe was published in, but it was published by the Skippy Peanut Butter brand. Thank you Skippy for this awesome recipe!

Here is Skippy’s version of the recipe:

Here is my version:
Chocolate Chip Peanut Butter Cookies

  • 1 cup peanut butter (I used Kroger brand creamy honey peanut butter)
  • 1 cup firmly packed light brown sugar
  • 1 egg
  • 1 tsp baking soda
  • 3/4 cup Hershey’s Milk Chocolate Chips
  • Heat oven to 350 degrees. Line 2 baking sheets with parchment paper. In medium bowl, combine peanut butter, brown sugar, egg, and baking soda. Fold chocolate chips into batter. Drop rounded teaspoons of dough about 2 inches apart on the baking sheets. Do not flatten. Bake 6 or 7 minutes or until cookies are puffed and cracked. Let cookies firm up on baking sheets about 5 minutes. Place on wire rack to cool completely. Makes 28 cookies.

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    Please note: the cookies will slightly expand, but the teaspoon version ends up about the size of a half dollar. If you want bigger cookies, I would suggest using a tablespoon drop and increasing baking minutes. You might even want to double the recipe.

    Symphony Brownies

    For all of you brownie lovers out there, this brownie recipe is the best I have ever tried and made. They are thick, extra chocolaty, and crunchy.  They are so delicious straight out of the oven and even a few days after baking them.

    I also made this dessert for the Bible Conference a couple of weeks ago, as I mentioned earlier in this post.  Since I didn’t get a bite of the brownies and everyone seemed to enjoy it so much, I also made it yesterday for Thanksgiving.  However, I do not have a picture from yesterday. But, believe me, I ate several bites of those brownies and we still have a few left.

    I am actually eating a square for breakfast as I am writing this to you. Yes, I can and will eat desserts for breakfast, especially cheesecake. I know you are curious how these brownies taste since they look so good, so let me try to describe. When you bite into the brownie, you get that strong chocolate flavor. That flavor is paired with the texture of the soft brownie shell and the hard bite of the chocolate bar (since my brownie is cold). Finally, the walnuts provide that nice crunch along with a nutty taste that helps break up that rich chocolate flavor. You should definitely eat a piece of this brownie when it comes straight out of the oven. You will fall in love the first moment that chocolate goodness touches your tongue.

    This recipe came from a local church’s cookbook. Every time I eat a piece of these brownies, I always think about our trip to Birmingham because here was the first time I tried the brownies. When I was shown this recipe by my mother-in-law, I knew this cookbook would be used frequently. I have a big tab marker in my cookbook for this recipe. Now to show you the recipe:

  • 1 box brownie mix (13×9 pkg)
  • 1 cup walnuts
  • 3 large Symphony candy bars (with toffee and almonds)
  • Line 13×9 inch pan with aluminum foil and spray with cooking spray. Make brownie mix according to package directions. Add walnuts to brownie batter. Pour half of mix on bottom of pan. Place 3 candy bars on top of mix. (You may have to break a few pieces off of the candy bars to get them to lay flat in the pan.) Pour rest of batter on top of candy bars and smooth out. Bake according to box instructions. Let cool completely before cutting.

    Symphony Brownies

    Symphony Brownies

    FYI – If you prepare this recipe exactly like the instructions above, your brownies will not look like my picture. That is because I made a few mistakes when purchasing my ingredients and preparing the batter. If you happen to get the brownie mix that is for an 8×8 (like I did), do not worry because 2 candy bars will fit exactly in the smaller pan. If you happen to forget to add walnuts to the batter (like I did), then just add them to the top of the batter after you pour it in the pan. This part will also be helpful if you are carrying this dessert where people may have nut allergies. Plus, I think the brownies look pretty with the walnuts on top.

    Wendy’s Chocolate Frosty Pies

    What I am about to share with you is my favorite go-to and quick-to-fix dessert to carry anywhere. I usually carry this dessert to potluck at church or family holiday meals.The highlights of this recipe is you can make it ahead and there are only 3 ingredients. How awesome is that!

    The first time I remember hearing about these pies was at my parents’ church. I know it was during the summer, but I cannot remember the reason we were eating at the church. While my mom and I were at the sweets table, a lady from the church started telling us about a dessert that she could not keep in stock at her house. I was intrigued when she explained how quickly and easily she threw it together. So, I made a mental note of the recipe and quickly found my first opportunity to make it at a family dinner. I have made it several times since then and I have never took home leftovers nor worried about empty, dirty dishes to clean.

    Now, the recipe:

  • 1/2 gallon vanilla ice cream
  • 2 pkg. chocolate pudding and pie filling
  • 2 graham cracker crusts
  • Soften ice cream enough to stir. Add pudding mix and stir until combined. Divide mixture between the 2 pie crusts. Then freeze until ready to serve.

    See how easy that was! Did you catch the part where it makes TWO pies? Serve one now and save the other for later. Or be a little generous and share one pie and hide the other one for yourself in the very bottom of your freezer. You will be surprised how quickly this dish will disappear, especially if you just mention it’s name. And, you will definitely not be disappointed at its taste. It has all the creamy, icy, and chocolate sensation that the Wendy’s Frosty has to offer with the added crunch of the graham crackers. You will want to grab a straw and slurp it up.

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    Mini Boston Cream Pies

    Tomorrow is my cousin’s birthday. This post is dedicated to him. It’s hard to believe that Hall will be 18 and that he’s been in my life for 18 years. I am blessed to have him and his sister in my life and I wouldn’t want it any other way. Here is a picture of Hall and I from a few Christmases ago.

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    Hall is one of those kids who only wants money or gift cards as a present. Well, I wanted to do give him something that I know he would enjoy. And, he definitely enjoys food. So, I decided to make him miniature Boston Cream Pies. I made these a while back for a Christmas party and I remembered how much Hall loved eating them. They are very easy to make, but it just takes several steps to get to the final product. For the recipe, click here.

    The only thing I did different was I used white chocolate pudding mix instead of vanilla because we didn’t have any vanilla in the kitchen. I placed the mini pies into a plastic container as I spread on the creamy center and chocolate top. It made it so much easier because the pudding mixture oozes out of the sides and it takes several minutes for the chocolate to harden.
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    I want to say a special thank you to my neighbor, Karla, who let me borrow her cupcake pan so I would not have to cook and clean my pan twice. It definitely helped to cut my time in half. I need to put an extra cupcake pan on my wish list.

    I had a few left over, so I shared some with Karla and we enjoyed the rest.
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    It somewhat reminds me of a chocolate eclair. The center is not as sweet as an eclair, but it is a great partner with the chocolate top.

    As soon as the mini pies were finished, I packed them up and carried them to Hall. He didn’t know I was making them, but he was very excited when I showed up with the container. I even got a hug from him. I hope he enjoyed them as much as I enjoyed making them. And, hopefully, he shared with his family since I gave him 15 cupcakes.