Cake Batter Funfetti Cookie Cups with Nutella Ganache

May 15, 2013 By 38 Comments

chocolatemooseyToday is a very special day. It just so happens to be Carla’s birthday today. You know Carla; the very talented baker over at Chocolate Moosey. She’s the gal that brings you amazing desserts like Award-Winning Chocolate Coconut Cupcakes, Lemon Coconut Cinnamon Rolls, Cadbury Creme Egg Milkshakes, and Funfetti Cheesecake. Um, yes please, I’ll take one of each. She’s even got your back when it comes to savory dishes with these Honey Butter Dinner Rolls, Roasted Jalapeño Soup, and Buffalo Chicken Dip Quesadillas.

I can’t take it anymore, I’m heading over to Carla’s for dinner and dessert. Do you think she’ll mind cooking on her birthday?

Carla is one of the nicest bloggers ever. She’s super sweet and would do anything for a friend. I’ve been lucky enough to get to know Carla over the past year and half since I’ve been blogging. She’s a fellow #SundaySupper contributor and a friend.

Guess what? I’m finally going to meet her in July at The Big Summer Potluck. I can’t wait! I foresee us becoming real pals, cupcake buddies, and maybe even BFF’s.

I knew I had to bake something really special for Carla’s birthday. Something fun and vibrant, just like Carla’s personality. I got funky with it and made cake batter funfetti cookie cups with dark chocolate nutella ganache.

Cake Batter Funfetti Cookie Cups with Nutella Ganache

Any time I get to throw a bunch of rainbow sprinkles into a bowl of batter is a good day. The flecks of brightly colored sweetness exude happiness–perfect for a birthday celebration. No matter how your day went, a bowl full of rainbow-studded cookie batter is sure to make it better.

Cake Batter Funfetti Cookie Cups with Nutella Ganache | www.themessybakerblog.com -7161

There has been a bunch of hype recently about cake batter cookies using boxed cake mix as the base. Recipes spread like wildfire on blogs, Pinterest, and food porn sites. I have nothing against boxed cake mix. It’s great to use in a pinch and a guaranteed success, but I wanted a cookie that had that classic cake batter flavor, but also tasted homemade. To acheive this, I added a combination of vanilla and almond extracts to the sugar cookie base.

Cake Batter Funfetti Cookie Cups with Nutella Ganache | www.themessybakerblog.com -7160

This recipe has taken me a few (eight to be exact) tries to perfect, but it was worth it. Look how festive and colorful they are.

They lure you in with all those bright sprinkles. They’re soft and chewy on the inside and crispy, crunchy on the outside.

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Cake Batter Funfetti Cookie Cups with Nutella Ganache | www.themessybakerblog.com -7170

Add a dollop of creamy dark chocolate nutella ganache and these cookies become instantly special–special enough for a birthday party. I think Carla is really going to enjoy these cookies. Whatdoya think?

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Cake Batter Funfetti Cookie Cups with Nutella Ganache | www.themessybakerblog.com -7167

If you’re not in the mood for chocolate, don’t add it. They’re just as good without the chocolate as they are with it.

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Cake Batter Funfetti Cookie Cups with Nutella Ganache | www.themessybakerblog.com -7172

Happy Birthday, Carla! Enjoy your special day, and make sure you eat a piece of cake for me.

5.0 from 2 reviews

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Cake Batter Funfetti Cookie Cups with Dark Chocolate Nutella Ganache
Author: 
Recipe type: Cookies
Prep time: 
Cook time: 
Total time: 

 

Ingredients
Cookie Cups
  • 2 cups all-purpose flour
  • 1 tbs. cornstarch
  • 1 tsp. baking soda
  • ½ tsp. kosher salt
  • 1½ sticks unsalted butter
  • ½ cup granulated sugar
  • ½ cup brown sugar
  • 1 egg, at room-temperature
  • 2 tsp. vanilla extract
  • ½ tsp. almond extract
  • ⅓ cup rainbow jimmies
  • ¼ cup rainbow nonpareils
Nutella Ganache
  • ½ cup dark chocolate chips
  • ¼ cup nutella
  • ⅓ cup heavy cream

Instructions
  1. Preheat the oven to 350 degrees F. Position the rack so it’s in the center of your oven. Grease two muffin tins.
  2. In a large bowl, whisk together flour, cornstarch, baking soda, and salt. Set aside.
  3. In the bowl of a stand mixer attached with the paddle, cream together the butter and both sugars until pale and fluffy; about 3 minutes. Scrap down the sides of the bowl.
  4. Add the egg and beat until incorporated. Whisk in vanilla and almond extract.
  5. Slowly add in the flour mixture. Beat until the batter comes together and the dough is smooth, about 1 minutes.
  6. Beat in the jimmies and nonpareils. Scrape down the sides of the bowl and give the dough one last stir to make sure the jimmies and nonpareils are evenly distributed.
  7. Using a 1-inch cookie scoop, drop a rounded scoop of dough into each muffin tin. Press down slightly with your fingers. For best results, bake one tray at a time for 14 minutes and the tops are just slightly golden. Do not bake longer than 16 minutes. Remove and allow to cool in the tins for 3 minutes. Transfer to a wire rack to cool completely.
  8. Add a teaspoon of ganache to each cookie cup if desired. Sprinkle with jimmies.
Nutella Ganache
  1. Add the dark chocolate chips to a bowl. Set aside.
  2. Heat the heavy cream over medium-low heat just until it boils. Pour the cream over the chocolate and allow to set for 1 minutes. Using a rubber spatula, stir until smooth. Stir in the nutella until thoroughly incorporated.

 

Filed Under: Cookies/Brownies Tagged With: , , , , , ,

Skinny Fudge Brownies ~ @ZulkaSugar #Giveaway

May 2, 2013 By 54 Comments

It’s an exciting day in the kitchen today! Why, you ask? I made you brownies–guilt-free brownies! It’s always a good day when brownies are involved.

Go ahead, I’ll wait while you read that title again. Yup, it says skinny! I know it’s uncommon to relate brownies with the words skinny and guilt-free, but I was on a mission to make it happen.

Skinny Fudge Brownies

It took me three attempts to get this recipe perfect, but it was totally worth the effort. The first attempt came out too dry. The second attempt yielded a rubbery brownie (yuck!). The third attempt was guilt-free brownie perfection.

Yeah, I had to crack the eggs three times, measure the ingredients three times, melt the chocolate three times, and, the worst part, wash the dishes three times. What can I say, I do it out of love…and the fact that I refused to lose to a batch of brownies.

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I recently had the pleasure of baking with Zulka Morena Pure Cane Sugar. Zulka specializes in all-natural sugar made directly from the cane plant. Unlike traditional refined sugar, Zulka products retain naturally occuring colors and flavors that are traditionally removed during the refining process.  The result is a more natural sugar that tastes like you’re biting into fresh sugar cane.

Zulka-Morena-2-lbs

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Zulka was nice enough to send me a big bag of their Morena Pure Cane Sugar for me to bake with. Man, have I been doing a ton of baking lately. I’ve been knee deep in mixing bowls, and my kitchen has been dusted in a thick layer of flour for days. I’ve been using my Zulka sugar in just about everything I bake:  cookies, brownies, cupcakes, and even iced tea. It tastes amazing and bakes up nicely. I’m going to make it my go-to sugar for all of my baking needs.

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These brownies taste amazing. They’re fudgy, yet light in texture. The Greek yogurt produces a subtle tang, which is just lovely. They have a crunchy top and crisp edges.

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They’re everything a brownie should be, only half the fat and calories of a regular brownie. Winning!

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I mixed in a generous handful of mini chocolate chips to give the brownies that extra boost of chocolate flavor. The chips melt slightly, giving the brownies a creamy center. They’re so good!

I bake my brownies in the Wilton Nonstick 12-cavity Brownie Pan. Yeah, it’s another pan, but I happen to adore this one. It separates the brownies into perfect portions, creating consistent squares. The best part:  all four edges are crunchy, not just one or two sides. All you have to do is grease the pan with some baking spray, and they pop out easily with the help of an off-set spatula or butter knife. Viola, brownie perfection!

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My family and friends adore these brownies. I get texts informing me that they’re out of brownies and could I please replenish their stock. Ah, the life of a food blogger.

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Enjoy!

And now for the giveaway! Zulka was kind enough to provide me with one bag of their Zulka Morena Pure Cane sugar to give away to one lucky reader.

Required Entry: Leave a comment telling me what you would bake with Zulka Morena Pure Cane sugar.

Additional Entries:

Follow The Messy Baker on Pinterest
Like The Messy Baker on Facebook
Follow The Messy Baker on Twitter
Subscribe to The Messy Baker via email or RSS feed
Follow Zulka on Facebook
Follow Zulka on Twitter

Make sure you leave a separate comment for each entry. That’s 7 chances to win!

***The giveaway is for one bag Zulka Morena Pure Cane sugar. The giveaway is for U.S. Residents only and will run from Thursday, May 2cnd to 6:00 p.m. EST on Wednesday May 10th. The winner will be chosen at random drawl and will be notified via email. The winner will have 2 days to respond before another winner is chosen.

4.5 from 8 reviews

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Skinny Fudge Brownies
Author: 
Recipe type: Brownies
Prep time: 
Cook time: 
Total time: 

Serves: 12
 

Ingredients
  • ⅔ cup dark chocolate chips
  • 1 cup granulated sugar
  • 2 eggs
  • 4 tbs. unsalted butter, melted
  • ⅔ cup Greek yogurt
  • 1 tsp. vanilla extract
  • ⅔ cup + 2tbs. white whole wheat flour
  • ½ tsp. kosher salt1/2 cup mini chocolate chips

Instructions
  1. Preheat the oven to 350 degrees F. Grease a 12-cavity brownie pan or 9-by-9-inch square pan.
  2. Melt the chocolate over a double boiler until smooth. Take off the heat and allow the chocolate to cool slightly.
  3. In a large bowl, whisk together the sugar and the eggs until slightly pale in color, about 1 minute. Whisk in the melted butter, Greek yogurt, and vanilla extract until combined. Whisk in the chocolate.
  4. Using a rubber spatula, fold in the flour and salt until just combined. Gently fold in the mini chocolate chips.
  5. Transfer the batter to your prepared brownie pan. If using the 12-cavity brownie pan, bake for 16 minutes, and if using the 9-by-9-inch pan, bake for 18 minutes. Allow the brownies to cool before removing from the pan.

Disclosure:  I received a bag of Zulka Morena Pure Cane sugar for recipe development and review purposes. All opinions are my own.

Filed Under: Cookies/Brownies Tagged With: , , ,

Healthy Peanut Butter Banana Cookies

April 8, 2013 By 21 Comments

It’s no secret, I love cookies! I’m sure you’re already privy to this little tidbit of information, but I thought I’d mention it again for good measure.

It all started when I met this very talented actress/food blogger, Kayle of The Cooking Actress. Her cookie obsession is down right infectious. I go to her site just to ogle all of her mouth-watering cookies, wishing I could reach through my computer screen and munch on a few. Oh, if only that were possible.

When I’m craving a quick treat, I whip up a quick batch of cookies. They’re the closest thing to instant gratification you’re going to get, which is probably why they’re my go-to snack.

Stir, scoop, bake, eat. It’s as simple as that.

Since I tend to eat above and beyond my fair share of cookies, I decided to develop a cookie recipe that was both delicious and healthy…because there’s no point eating something healthy if it’s not delicious, right?

What came out of my oven the other day is the epitome of healthy cookie recipes. If I didn’t tell you they were healthy, you’d never know it.

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Peanut butter banana cookies with mini chocolate chips. They remind me of banana bread…mini banana breads. Mmm!

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I made these cookies for my Mom-mom and Pop-pop. My grandmother is diabetic, so she has to watch her sugar and carbohydrate intake, and my grandfather struggles with high blood pressure, so he watches just about everything he puts into his system.

Since they’re always complaining that I make them fat, I decided to develop a recipe that not only tasted delicious, but was good for them as well. The result surpassed my expectations. Who knew a healthy cookie could taste so good.

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The cookies are soft and moist like banana bread. They’re made with whole wheat flour, a generous helping of peanut butter, greek yogurt, ripe bananas, brown sugar, and mini chocolate chips.

Now when I’m in the mood for a snack, I reach for one of these guilt-free cookies.

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My dad isn’t much into sweets, but he fell in love with these. Never in my wildest dreams would I have thought he would have liked these cookies. My mom called me shortly after my grandparents left to travel back home to tell me that dad really likes the cookies. She told me that they were gone, and that I needed to make more for day. “Whoa, wait. My dad? No way! Does he know they’re healthy?” was my response. “No, he doesn’t, and we’re not going to tell him,” she said.

The secret is out of the bag now!

Since that call from my mom 3 weeks ago, I’ve made him 3 batches of these cookies. I’m now his personal baker. Anytime the cookies get low, I get a call to replenish them.

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Enjoy!

5.0 from 5 reviews

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Healthy Peanut Butter Banana Cookies
Author: 
Recipe type: Cookies
Prep time: 
Cook time: 
Total time: 

 

Ingredients
  • ¾ cup whole wheat flour
  • ¾ cup all-purpose flour
  • 1 tsp. baking soda
  • ¼ tsp. kosher salt
  • 1 ripe banana
  • ⅓ cup creamy peanut butter
  • 1 egg yolk
  • ¼ cup Greek yogurt
  • 1 tsp. vanilla extract
  • ½ cup brown sugar
  • ½ cup mini chocolate chips

Instructions
  1. Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper or silicon mats.
  2. In a small bowl, whisk together whole wheat flour, all-purpose flour, baking soda, and salt. Set aside.
  3. In a large bowl, mash banana until smooth. Using a rubber spatula, stir in in brown sugar until combined. Stir in peanut butter, egg yolk, Greek yogurt, and vanilla until smooth.
  4. Fold in the flour mixture until incorporated. Fold in mini chocolate chips.
  5. Using a 1-inch scoop, scoop the cookie mixture onto the baking sheets, making sure the cookies are 3 inches apart. Bake for 11 minutes.
  6. Cool the cookies on the pans for 3 minutes before removing to a wire rack to cool completely. Store cookies in an airtight container for up to 7 days.

 

Filed Under: Cookies/Brownies Tagged With: , , , , , ,

Blueberries & Cream Oatmeal Cookies

March 12, 2013 By 21 Comments

I have a ton laundry to do! It’s a never ending chore in this house. How two people create such a mass amount of dirty clothes is beyond me, but I have several piles of sorted clothes on the basement floor to prove it. I’m a gigantic procrastinator. I always have been, so until I’m out of undies, the clothes will remain unwashed.

Instead of hauling my booty downstairs to do the laundry, I’m going to sit here and chat with you guys about cookies, which is way better than folding socks.

I adore oatmeal cookies, with their nutty flavor and chewy texture, who could resist? Not this gal. I wanted to create what I consider to be the perfect oatmeal cookie recipe. One that’s chewy on the inside and crunchy on the outside. This recipe is everything I ever wanted in an oatmeal cookie.

Blueberries & Cream Oatmeal Cookies | www.themessybakerblog.com-6592

I found dried blueberries at Costco the other day, so I decided to impart the flavors of spring into my newly created oatmeal cookie recipe. I added a generous helping of dried blueberries and white chocolate chips to mix. I also boosted the vanilla extract to give the cookies a creamy flavor and sprinkled in some lemon zest to brighten them up. They’re amazing!

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I tested these cookies by baking them directly after mixing up the batter and after chilling them in the refrigerator for an hour. I found that both versions of the cookie taste and bake up equally the same. So, if you’re having a major cookie craving, go ahead and bake away.

Blueberries & Cream Oatmeal Cookies | www.themessybakerblog.com-6594

These cookies were instantly gobbled up by family and friends. Every single person fell in love with them and proceeded to shove cookie after cookie into their faces.

Blueberries & Cream Oatmeal Cookies | www.themessybakerblog.com-6610

Serve with a big ol’ cup of cold milk, and you have yourself a delicious snack. Enjoy!

5.0 from 3 reviews

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Blueberries & Cream Oatmeal Cookies
Author: 
Recipe type: Cookies
Prep time: 
Cook time: 
Total time: 

 

Ingredients
  • ½ cup unsalted butter, at room-temperature
  • 1 cup brown sugar
  • 1 egg
  • 2 tsp. vanilla extract
  • 1 cup all-purpose flour
  • ½ tsp. baking soda
  • ¼ tsp. kosher salt
  • zest of 1 lemon
  • 1½ cups old-fashioned oats
  • ½ cup white chocolate chips
  • ¾ cup dried blueberries

Instructions
  1. Preheat oven to 350 degrees F. Line 2 cookie sheets with parchment or silicon mats.
  2. In a medium-sized bowl, whisk together flour, baking soda, salt, lemon zest, and oats. Set aside.
  3. In the bowl of a stand mixer attached with a paddle, cream the butter and sugar until light and fluffy, about 3 minutes. Whisk in the egg until incorporated. Whisk in vanilla extract.
  4. Turn the mixer down to a low speed and slowly add the flour mixture in two batches, scraping down the bowl after each addition.
  5. Fold in the blueberries and white chocolate chips.
  6. Using a 1-inch cookie scoop, scoop the dough onto the parchment or silicon lined baking sheets, leaving 3 inches between each dough ball.
  7. Bake for 13-15 minutes, or until lightly golden brown in color. Do not over bake or you risk the cookies being crunchy and not chewy. Cool the cookies on the cookie sheet for 5 minutes before transferring to a wire rack to cool completely.
  8. **Note: The dough can be made ahead and stored in the refrigerator for up to five days in an airtight container.

 

Filed Under: Cookies/Brownies Tagged With: , , , ,

Chocolate Chip Brown Butter Banana Bourbon Blondies ~ #SundaySupper

February 10, 2013 By 68 Comments

Love is in the air! I can feel it swirling around me in the form of sprinkles, chocolate chips, bananas, and bourbon.

The #SundaySupper crew is celebrating love, romance, and all things gushy this week in honor of Valentine’s Day. That means recipes for a romantic dinner, sweets for your sweetie, and chocolate…lots of chocolate.

While Cupid is busy flying around sticking people in the butt with his mojo, I’m hard at work making a special mojo of my own. My mojo comes in the form of baked goods. That’s my special trick; give someone a baked good and they’ll fall right in love with you. Who needs cupid when you have chocolate chip banana bourbon blondies? Sorry, Cupid, but you’re no longer needed.

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Squirrel and I don’t really celebrate Valentine’s Day. It’s not that we’re against Valentine’s Day and all the red roses that come with it; we just celebrate something else instead. Squirrel’s birthday falls on Valentine’s Day, so I like to dedicate the day to him. Honestly, I feel bad for people that have to share their birthday with a holiday. Giving a gift on your birthday just seems wrong.

Even though Squirrel doesn’t have to buy me a gift, he always does. Maybe he thinks it’s some kind of trick. You know, a test of sorts. ”Well, she said I don’t have to buy her a gift, but if I don’t buy her a gift, will she be mad? Or, does she really not want a gift?” That type of thing. Honestly, I think we just confuse men when we tell them they don’t have to buy us anything. I received my gift a week early, and it was very special and very surprising. Squirrel bought me the anniversary ring I found and fell in love with a few weeks ago. Check it out here. It’s a beauty!

I digress. Let’s bring on the blondies; it’s what you came here for, right? Not me blabbering on about V-Day mojo, birthdays, and rings.

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If you like bourbon, then you’re going to love these. There’s not a ton of bourbon in this recipe, but it’s definitely not shy. Put it this way, you can taste the bourbon, and it pairs beautifully with all of the other elements in this blondie.

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Like I said, who needs Cupid when you have these?

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The gooey, chocolatey, banana center will have that special someone bowing at your feet.

Enjoy!

Check out the romantic Valentine’s recipes the #SundaySupper crew has cooking:

#SundaySupper Valentine’s Day Breakfasts, Apps & Main Dishes:

#SundaySupper Valentine’s Day Sweet Eats:

#SundaySupper Valentine’s Day Drinks:

#SundaySupper Valentine’s Day Tablescape:  A Romantic Table For Two Please from An Appealing Plan

Join the #SundaySupper conversation on Twitter on Sunday, February 10th to talk all about Valentine’s eats and treats!  We’ll tweet throughout the day and share recipes from all over the world.  Our weekly chat starts at 7:00 pm ET and you do not want to miss out on the fun.  Follow the#SundaySupper hashtag, and remember to include it in your tweets to join in the chat.  Check out our#SundaySupper Pinterest board for more fabulous recipes and food photos!

5.0 from 3 reviews

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Chocolate Chip Brown Butter Banana Bourbon Blondies
Author: 
Recipe type: Blondies, bars
Prep time: 
Cook time: 
Total time: 

 

Ingredients
  • 9 tbs. unsalted butter, melted and browned
  • 1 banana
  • 1 cup brown sugar
  • 1 egg
  • 1 tsp. vanilla extract
  • ¼ cup bourbon
  • 1 cup, plus 2 tbs. all-purpose flour
  • ¼ tsp. salt
  • ⅔ cup chocolate chips

Instructions
  1. Preheat oven to 350 degrees F. Grease a 8-by-8-inch square brownie pan.
  2. In a small saucepan over medium-low heat, add the unsalted butter. Simmer until brown and nutty, about 5 minutes. Cool slightly before using.
  3. In a large bowl, mash the banana. Whisk in the brown sugar until smooth. Add the slightly cooled brown butter, whisk to combine. Whisk in egg and vanilla extract until incorporated. Whisk in bourbon.
  4. Stir in flour and salt until just incorporated.
  5. Fold in chocolate chips.
  6. Transfer the mixture to the prepared brownie pan. Sprinkle with festive sprinkles.
  7. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.

 

Filed Under: Cookies/Brownies Tagged With: , , ,

Sponsor Spotlight ~ Chocolate Chip Cookie Dough Balls from The Cooking Actress

January 23, 2013 By 20 Comments

Apparently, I have a huge crush on Kayle from The Cooking Actress… or is it her long list of cookie recipes? Either way, I love the girl and her extensive list of drool-worthy cookie recipes.

I had a major craving for cookies this past weekend. Like, I needed cookies in my mouth ASAP! Have you ever experienced a craving so strong that it consumed your thoughts for hours, days, weeks? I get them all the time. It’s like needing a new handbag or pair of heels; you think about it constantly, pacing around the living room until you break down and buy the damn bag. That’s what happened over the weekend. My cookies thoughts were relentless. What’s a girl to do in this situation but break out the whisk and get to whipping.

This craving ran deep. Store-bought cookies weren’t even an option. Call me a cookie snob, but I needed soft, gooey, homemade cookies. I needed these chocolate cookie dough ball cookies.

Kayle created something special when she came up with this recipe. I swear, the cookie tastes just like your eating raw cookie dough from a spoon. You can have your cookie dough and eat it, too. It’s genius!

I called my mom while I was gathering the ingredients to make these cookies. As I was talking to her, I mentioned that I was getting ready to make a new cookie recipe.

“Cookies? Ugh, aren’t you tired of cookies?” She said, sounding absolutely appalled.

People, I almost fainted. Okay, that’s an exaggeration; but, seriously, is that even possible?

I said, “Yeah, I’m going to pretend I didn’t hear that… for Kayle’s sake.”

Tired of cookies? Psht!  I love the woman, but she’s crazy.

If you’re having a major cookie craving that requires homemade, gooey cookies, you’ll want to make these. Enjoy!

If you want to be like me and stalk Kayle, you can find her on Facebook, Twitter, and Pinterest.

 

 

Filed Under: Cookies/Brownies Tagged With: , ,

The BEST Chocolate Chip Cookies…Ever!

December 21, 2012 By 32 Comments

I know what you’re thinking, “Jennie, do you know how many times I’ve seen the word best associated with chocolate chip cookies?” I know, but these really are the best chocolate chips cookies I’ve ever sunk my teeth into. How do I know this? Because I’ve baked and tested several different recipes and this is the only one that bakes up soft and chewy on the inside and crispy on the outside. I call that cookie perfection. They’re so good that I’ve been eating them around the clock.

 

These cookies are delicious dunked in an ice cold glass of milk or paired with a piping hot cup of slightly sweetened tea. They’re delicious for breakfast, lunch, dinner, or as a midnight snack.

Dear Santa, I’m sorry to say this, but I don’t think I want to share these cookies with you this year, despite what the tag may say.

My pants are fitting a bit tight these days. I suppose it’s the extra junk in the trunk. Hmm, I wonder if my extra junk has anything to do with all of the cookies I’ve been consuming? I’m going with the dryer shrunk my clothes. Yup, that’s my story and I’m sticking to it.

‘Tis the season to eat all the cookies you want without a shred of guilt! Happy holidays.

5.0 from 4 reviews

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The BEST Chocolate Chip Cookies… Ever!
Author: 
Recipe type: Cookies
Cuisine: Adapted from Nigella Lawson
Prep time: 
Cook time: 
Total time: 

 

Ingredients
  • 10 tbs. unsalted butter, melted and cooled
  • ⅔ cup brown sugar
  • ½ cup granulated sugar
  • 1½ tsp. vanilla extract
  • 1 egg
  • 1 egg yolk
  • 2 cups all-purpose flour
  • ½ tsp. baking soda
  • ¼ tsp. kosher salt
  • ½ cup milk chocolate chips
  • ½ cup dark chocolate chips
  • ½ cup pecans, chopped

Instructions
  1. Preheat oven to 325 degrees F. Line two cookie sheets with parchment or Silpat.
  2. In a small bowl, add flour, kosher salt, and baking soda. Set aside.
  3. In a large bowl, whisk together the sugars and cooled butter. Whisk in vanilla extract, egg, and egg yolk.
  4. Fold the flour mixture into the sugar mixture until just incorporated. Fold in chocolate chips and pecans.
  5. Using a cookie scoop or teaspoon, drop the dough onto the lined cookie sheets about 3 inches apart. Store the cookie dough in the refrigerator between batches.
  6. Bake for 13-15 minutes, or until the edges are lightly golden brown.Transfer the cookies to a wire rack to cool completely before storing in an airtight container.

 

 

 

Filed Under: Cookies/Brownies Tagged With: , , ,

Chocolate Dipped Biscoff Pillow Cookies~#SundaySupper

December 9, 2012 By 76 Comments

Happy #SundaySupper! I’ve had to skip the past two #SundaySupper events due to a research paper that I’ve been diligently working on for the past two weeks. As you read this post, I’ll be putting the finishing touches on it before I hand it in on Tuesday.

I’m excited to be back, especially since this week’s theme is all about cookies. The #SundaySupper team is baking up our favorite cookie recipes for a”Holiday Cookie Exchange.” I don’t know about you, but I bake several batches of cookies every year for the holidays. I like to give them away as gifts, arrange them on a pretty Christmas platter for holiday parties, and dunk them in a glass of ice cold milk while watching Christmas movies.

I found this recipe for Nutella Pillow Cookies on Buttercream Blondie and decided to adapt the recipe a bit and use cookie butter instead of Nutella. They are the softest and lightest cookies you’ll ever eat.

They literally melt in your mouth as you eat them. Maybe that has something to do with the fact that the recipe calls for two sticks of butter. Yum!

I made these cookies extra special with the addition of milk chocolate covered toffee bits that get mixed into the batter and, of course, the fact that I dipped them in luscious Ghirardelli chocolate.

The warm cinnamon notes of the cookie butter pair perfectly with the chewy bits of toffee and bittersweet chocolate. These cookies are a guaranteed crowd pleaser. How do I know this? I had the girls from my book club taste test them. They gave the cookies their stamp of approval.

These cookies will keep Santa coming back for years to come. I promise.

Check out the other #SundaySupper cookie recipes:

5.0 from 2 reviews

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Chocolate Dipped Biscoff Pillow Cookies
Author: 
Recipe type: Cookies
 

Ingredients
  • 2 sticks unsalted butter, at room-temperature
  • ¾ cup light brown sugar
  • ¾ cup Biscoff or Speculoos butter
  • 2 eggs
  • ½ tsp. vanilla extract
  • 2½ cups all-purpose flour
  • ½ tsp. kosher salt
  • 1 tsp. baking soda
  • ¼ tsp. cinnamon
  • ½ cup toffee bits
  • Glaze:
  • 2 cups bittersweet chocolate (I used Ghirardelli)
  • ½ tsp. vegetable shortening

Instructions
  1. Preheat oven to 325 degrees F. Line 2 cookie sheets with silpat or parchment paper.
  2. In a small bowl, whisk together the flour, salt, baking soda, and cinnamon. Set aside.
  3. In the bowl of a stand mixer, cream butter and sugar with the paddle attachment until light and fluffy. Add the Biscoff or Speculoos butter and mix until combined. Add the eggs one at a time until combined. Mix in the vanilla extract.
  4. Slowly mix in the dry ingredients until combined. Fold in the toffee bits.
  5. Refrigerate the dough for at least 3 hours.
  6. Scoop the dough onto the lined pans with a cookie scoop. Bake for 13-15 minutes or until golden brown.
  7. Glaze: Melt the chocolate and vegetable shortening in a heat-proof bowl over a pot of simmering water, making sure the water doesn’t touch the bottom of the bowl, until smooth.
  8. Dip the cooled cookies into the melted chocolate and top with festive sprinkles. Allow chocolate to set before storing in an airtight container.

Join us on Twitter throughout the day using the hashtag #SundaySupper. We will meet at 7 p.m. EST for our #SundaySupper “Ultimate Cookie Exchange” live chat where we’ll be chatting with Janet K. Keeler, food editor of the Tampa Bay Times and author of Cookielicious. We’ll also be giving away 5 copies of Janet’s book, Cookielicious, during the live chat. You don’t want to miss it!

We’d also love to feature your recipe for The Ultimate Cookie Exchange on our #SundaySupper Pinterest board to share them with all of our followers, too.

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Sponsor Spotlight~ The Girl in the Little Red Kitchen

November 30, 2012 By 7 Comments

Happy Friday!

Can you believe that tomorrow is December 1st? Holy hockey pucks, time flew by. Christmas will be here before you know it.

Today, I’d like to introduce you to Susan from The Girl in the Little Red Kitchen. Do you know Susan? Well, I do. I know all about her delicious, award winning Belgian Supreme Ice Cream, her warm Chicken Tortilla Soup, and her drool-worthy Pumpkin Whoopie Pies with Biscoff Cream. I frequent Susan’s site every chance I get. I go there to drool over all of the food I wish I had.

Can you guess what Susan’t favorite color is? Red, of course. She cooks in an eighty square-foot red kitchen (hence the name of her blog) in her New York apartment. She even has an obsession with red Le Creuset cookware. Susan learned to cook from watching some of her favorite chefs in action:  Julia Child, Jacques Pepin, Alton Brown, and Sara Moulten. Seems that Susan and I have something in common, we both enjoy Alton Brown’s quirky cooking show, Good Eats.

Susan is one of the sweetest and talented gals I know, and she can churn out ice cream with the best of them. Because cookie season is upon us, I chose to bake and feature Susan’s Speculoos Cookies. I’ve never actually had a Speculoos cookie before I made these, but I’ve become obsessed with Speculoos butter ever since I found it at Trader Joe’s. I literally smear the stuff on everything; it’s so good.

These cookies are made with some of my favorite warm spices like, nutmeg, cinnamon, cloves, and ginger. All the spices that warm you up during the cold months of winter.

I made these cookies for my annual tree decorating festivities, and my family adored them. As soon as I took the sheet pans from the oven, I had hands plucking them off of the cooling racks. Impatient? Yup, that’s my family.

I proceeded to eat three of these as soon as they came out of the oven and a few more as I was decorating the tree. I had an ornament in one hand and one of these delicious cookies in the other. Hang an ornament, take a bite. It was a good day.

These cookies only took me five minutes to whip up- super easy! I wrapped the dough in some saran wrap and rolled it into a log for easy slicing, then plopped it into the freezer to chill for a bit before slicing. Freezer=less time I have to wait before I get to eat cookies. I’m impatient, too.

I plan on making these cookies for holiday gifts. They package wonderfully and taste absolutely delicious. And, since these cookies go nicely with tea, I’m going to pair them with a tea bag.

Click here to get Susan’s delicious Speculoos recipe. You can also stalk Susan on Facebook and Twitter.

 

Filed Under: Cookies/Brownies, Sponsor Spotlight Tagged With: , , , , ,

Cranberry White Chocolate Chip Oat Cookies

November 15, 2012 By 24 Comments

Because Squirrel and I ate our way through Frankenstorm and consumed an entire 9-by-13 casserole dish of chicken pot pie (didn’t want that baby going to waste in case the electricity went out), I felt it was time to create and eat something healthy. So, naturally, I made cookies.

Healthy snacking cookies. They’re full of whole wheat flour, oats, cranberries, pecans, greek yogurt, and a sprinkling of white chocolate chips. Any time I’m in the mood for a snack, I reach for one two (don’t want the other hand to get jealous) of these hearty cookies.

No cookie remorse happening at the last bite of these cookies.

In this house, I have to sneak healthy ingredients into the recipes I make. If my husband doesn’t know that the food is healthy, you won’t hear a peep out of him. He’ll eat it as if nothing ever happened. My theory is what my husband doesn’t know won’t hurt him. So I sneak a few veggies, whole wheat, and yogurt into some dishes. He can’t eat meat all the time (or could he).

He ate these cookies and was none the wiser. He even said they were really good. Ha! I tricked him. My husband is proof that healthy can be delicious. Indulge all you want, honey, they’re good for you (insert evil laugh here).

Go ahead, have two. Enjoy!

5.0 from 1 reviews

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Cranberry White Chocolate Chip Oat Cookies
Author: 
Recipe type: Cookies
Prep time: 
Cook time: 
Total time: 

 

Ingredients
  • 1½ cups whole wheat flour
  • 1½ cups old-fashioned oats
  • 1 tsp. baking soda
  • ¼ tsp. salt
  • ⅓ cup unsalted butter, at room-temperature
  • ⅓ cup greek yogurt
  • 2 eggs
  • ⅔ cup brown sugar
  • 1 tsp. vanilla extract
  • 1 tsp. lemon zest
  • ½ cup pecans, toasted
  • ½ cup dried cranberries
  • ½ cup white chocolate chips

Instructions
  1. Preheat oven to 375 degrees F. Line two baking sheets with parchment paper or a silicone baking mat.
  2. In a medium-size bowl, whisk together flour, oats, baking soda, and salt. Set aside.
  3. In a large bowl, use an electric mixer to cream together the butter and brown sugar. Add the yogurt and whisk to combine. Add the eggs one a time, mixing well after each addition. Whisk in the vanilla and lemon zest.
  4. Fold in the dry ingredients with a rubber spatula until just combined.
  5. Fold in the pecans, cranberries, and white chocolate chips.
  6. Using a cookie scoop or teaspoon, scoop the dough onto the baking sheets.
  7. Bake for 10-12 minutes.
  8. Eat 10 because they’re healthy!

 

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