Cooking With Toots

Junior Mint Truffle Brownies

2015-11-19T13:31:00.000-06:00

What a minty treat this is! After serving these at work, I was told "these brownies are absolutely the best thing ever. They are as if a brownie and a thin mint had a baby. I cannot get over how good they are!" I can't argue with that. This a great mint and chocolate combo that will make you come back for more.

Tips:

Warm? - You want to press the Oreo crumbs into warm brownies because then the brownies cling to the crumbs and make for a consistent cut when slicing.

Spread fast- It's important to spread the top chocolate layer quickly. If you take to long the chocolate will start to pull away parts of the truffle. If you see that the chocolate is cooling, place the pan under the broiler for a few more seconds.

Born in a barn - This is something that a lot of people overlook, but when you're using the broiler function of your oven, THE DOOR SHOULD BE LEFT AJAR! Yes keep the oven cracked so that the heat doesn't continue to circulate throughout the oven.

Not to long- As you should with all foods under the broiler, watch carefully. Leaving the brownies under the broiler for to long will cause for a scortched chocolate layer.

Oven Temperature: 350 degrees

Prep Time: 15-20 minutes
Cook Time: 10 - 12 minutes

Servings: 1, 9 x 13" pan

Brownie Layer

2 cups all-purpose flour

2 cups sugar

1/2 cup cocoa powder

1 cup butter, melted

4 eggs

2 teaspoons vanilla extract

Truffle Layer

1 (15.25 ounce)package Mint Oreos

4-6 ounces cream cheese, softened

Chocolate Layer

1 cup semi-sweet chocolate chips

2 (4 ounce) boxes Junior Mints

Directions:

1) Preheat oven to 350 degrees, grease only the bottom of a 9 x 13” pan and set aside.

2) In a large mixing bowl, combine, flour cocoa and sugar.

3) Mix in butter eggs and vanilla, stirring just to combine the ingredients.

4) Pour and spread batter into the prepared pan.

5) Bake for 22-25 minutes until toothpick inserted in center comes out clean.

6) Remove the brownies from the oven and move to a cooling rack. Prepare truffle layer while brownies cool slightly.

7) Place Oreo cookies into a food processor and pulse until you have fine crumbs. Transfer the crumbs to a medium sized mixing bowl. Stir in enough cream cheese until the crumbs cling together and form a dough.

8) While the brownies are still warm, sprinkle the Oreo mixture over the brownies and press the crumbs into the brownie to form an even layer.

9) Turn on the broiler function of your oven.

10) Sprinkle chocolate chips and Junior mints over the Oreo mixture (this will not completely cover the brownies).

11) Place the pan under the broiler until the chips and mints become glossy (NO MORE THAN ONE MINUTE).

11) Carefully take a knife and spread the melted chocolate evenly over the brownies.

12) Move the pan to a cooling rack to cool completely. Slice and serve.

Store brownies in the refrigerator, covered.

#11 Pumpkin Cheesecake Cookies

2015-11-10T14:18:00.000-06:00

Ben & Jerry's has a Limited Batch flavor that I never seem to see disappear, Pumpkin Cheesecake. Is it any wonder? How can you argue with Pumpkin Cheesecake Ice Cream with a Graham Cracker Swirl? This cookie is also a "Limited Batch" because the necessary Pumpkin Spice pudding is only available in stores during the Fall. So, get them while you can! Pair it with some Pumpkin Cheesecake Ice Cream...a match made in heaven.

Tips:

Stock up- If you fall in love with these cookies, which is likely, I suggest buying extra boxes of the Pumpkin Spice pudding. Pudding mix has quite a long shelf-life.

No fear- If you fear that you will accidentally buy the COOK & SERVE variety of the Pumpkin Spice pudding, no worries. I've only found the pudding available in INSTANT.

Not too fine - When you're crunching up the graham crackers, be sure not to over

Oven Temperature: 350 degrees

Prep Time: 10 minutes

Bake Time: 8-10 minutes

Servings: 3-4 dozen cookies

2 1/4 cups flour

1 teaspoon baking soda

1 cup butter, softened

3/4 cup brown sugar

1/4 cup sugar

1 (3.4 ounce) box Pumpkin Spice instant pudding mix, dry, not prepared

2 eggs

1 teaspoon vanilla

1 (12 ounce) bag white chocolate chips

1 1/2 cups graham cracker pieces, coarsely crushed

Directions:

1) Preheat oven to 350 degrees F. Line cookie sheets with parchment paper or lightly grease with non-stick cooking spray.

2) In a medium sized bowl, combine flour and baking soda. Set aside.

3) In a large bowl, cream together the butter, brown sugar and sugar. Add in dry pumpkin spice instant pudding mix and beat until well combined.

4) Add in eggs one at a time and vanilla. Mix until well combined.

5) Add flour and baking soda and beat until combined.

6) Gently stir in white chocolate chips and graham cracker pieces (reserve some for topping if desired).

7) Scoop dough by rounded tablespoonful and place on the prepared baking sheet 2-inches apart. Bake at 350 degrees F for 8-10 minutes.

8) Remove the cookies from the oven when the edges just begin to brown. Allow the cookies to cool on the pan for at least 3 minutes before transferring them to a cooling rack to cool completely.

9) Store cookies in an airtight container for 3-5 days.

Pumpkin Muffins

2015-10-23T13:53:00.002-05:00

Cinnamon, nutmeg, cloves and ginger...all of the spices of Fall. Along with the spices, come the pumpkins and squash! Although considered a "SUPER FOOD," I find that the only tastes of pumpkin are being experienced through a special ordered latte at the coffee shop. This is a recipe that isn't too sweet and allows the pumpkin flavor to shine through the complimenting spices. These are great alone, with a little honey or just a good swipe of butter.

Tips:

Good old oats- I say the oats are optional, because some people don't prefer them, but the give a great nutty flavor to the muffin and also some texture.

Light or dark- If you;re trying to decide whether to use light or brown sugar, dark brown sugar will give you a darker cake and a stronger molasses taste than compared to the light.

Oven Temperature: 350 degrees

Prep Time: 10 minutes

Bake Time: 25-30 minutes

Servings: 24 muffins

2 1/2 cups all-purpose flour

1 cup quick oats, divided (optional)

2 teaspoons pumpkin pie spice

1 teaspoon ground cinnamon

2 teaspoons baking soda

1 teaspoon of vanilla extract

1 teaspoon salt

1 cup granulated sugar

1 cup brown sugar, dark or light

2 cups pumpkin puree (or one 15 ounce can)

2 large eggs

1/4 cup vegetable oil

1/2 cup milk

Directions:

1) Preheat oven to 350 degrees F. Paper-line or grease 24 muffin cups.

2) In large bowl, whisk or sift together flour, 2/3 cup oats, pumpkin pie spice, cinnamon, baking soda and salt and set aside.

3) In another large bowl, combine sugars, pumpkin, eggs and oil. Beat just until blended.
Add flour mixture into pumpkin mixture in two additions, alternating with milk. Stir just until moistened. Divide batter into prepared muffin cups, filling 3/4 full. Sprinkle each muffin with remaining outs.

4) Bake for 25 to 30 minutes or until wooden pick inserted in centers comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely. Store muffins in covered container or resealable plastic bags.

Moist Banana Bread

2015-09-23T17:33:00.000-05:00

I love making banana bread because it makes the whole house smell amazing!! I've made several loves of banana bread in my days and this is the closest I've come to the same as my grandmother bakes (maybe it's in her water because mine is baked with love too). This recipe has no added sugar; it relies solely on the sweetness of ripe bananas, so eat up everyone!

Tips:

That's ripe- If you've got some fairly ripe bananas that you don't want to compost, place the banana (peel and all) in the freezer. The peel serves as a frost jacket for your ripened fruits.

The purpose- I give you options for ingredients so that you can make the adjustments to your lifestyle; if you're watching calories, use applesauce, but oil adds a flavor and moisture that applesauce doesn't. Use water instead of milk, although milk again creates a different flavor.
You're nuts- I know it might seem odd to toss the nuts with the dry ingredients, but it prevents the walnuts from sinking in the pan.
Sugar, Sugar- If you're not particularly worried about the sugar content of you banana bread or you're bananas aren't as ripe as you'd like, I'd say that it is safe to stir in some sugar (or honey). I suggest no more than 1/3 cup (or 2 Tablespoons honey).

Oven Temperature: 325 degrees

Prep Time: 10 minutes

Bake Time: 40-45 minutes

Servings: 1, 9 x 5 inch loaf

3 ripe bananas, mashed

1/2 cup vegetable oil or unsweetened applesauce

2 eggs

1 teaspoon vanilla extract

1/2 cup water or milk

2 cups all-purpose, whole wheat or gluten-free flour

1 teaspoon baking soda

1 teaspoon baking powder

3/4 teaspoon cinnamon

1/2 teaspoon pumpkin pie spice
1/3 cup chopped walnuts (optional)

Directions:

1) Adjust the oven racks so that the loaf will sit in the center of the oven. Preheat oven to 325 degrees. Grease a 9 x 5 inch loaf pan with non-stick cooking spray and set aside.

2)In a large mixing bowl, beat together banana, oil (or applesauce), eggs, vanilla, and water (or milk) until creamy.

3) In a separate bowl, whisk together the flour, baking soda, baking powder, spices and nuts (if used).

4) Gradually stir the dry ingredients into to the wet ingredients, mixing just until moistened.

5) Carefully pour the batter into your prepared loaf pan and spread evenly. To remove air bubbles, raise and drop the loaf pan onto the counter 5-10 times.

6) Bake for 40 - 45 minutes or until a toothpick inserted comes out clean. Cool completely on wire rack before storing or slicing.

Black Forest Cupcakes

2015-08-25T14:57:00.000-05:00

Cherries and chocolate were practically made for each other. When I was brainstorming for this treat, the only thing i could thin of with chocolate and cherries are those tooth-hurtingly sweet Cordial Cherries that are popular around the holidays. Rave reviews on these at the office (especially the frosting)! The cupcakes are moist and packed with a cherry surprise and the frosting is whipped to perfection. This is a recipe to keep bookmarked.

Tips:

Whip and fold- The most challenging part of this recipe is the frosting. To keep this frosting light, you need to fold the fat gently into the whipped cream. Be patient and the results will pay off.

Cherry variety- Cherry pie filling come is SO MANY varieties, brands and sizes; You need at least 1.5 cups of filling to properly fill the cupcakes ( a little more never hurt). Choose a brand that you are familiar with.
Coring- When coring a cupcake, you never want to reach the paper liner, it ruins the magical filling surprise and are messier to eat.

Oven Temperature: 350 degrees

Prep Time: 30 minutes

Bake Time: 18-20 minutes

Servings: 24 cupcakes

One recipe Moist Chocolate Cake, following cupcake directions

1 (20 ounce) can cherry pie filling
1 recipe Whipped Cream Cheese Frosting (see below)
Chocolate shaving (optional)
Cherries, fresh and washed (optional)

Directions:

1) Prepare cake as directed (following cupcake instructions).

2) Use a 1/2 inc diameter tube or cupcake corer to remove the center of each cupcake (discard or eat the cores).

3) Fill eat cupcake with approximately 1 Tablespoon of filling.

4) Prepare frosting as indicated below. Apply frosting to cupcakes.

5) Top with cherries and chocolate shaving, if desired.

6) Cupcakes hold up at room temperature, but no longer than 24 hours. Leftovers should be covered and stored in the refrigerator.

Whipped Cream Cheese Frosting

1 (8 ounce) package reduced-fat cream cheese, softened

1 teaspoon vanilla extract

1/2 teaspoon almond extract
1/4 powdered sugar
2 cups heavy cream

1/4 cup white sugar

1/8 teaspoon cream of tartar

Directions:

1) In a large bowl, combine the cream cheese, vanilla extract, almond extract and powdered sugar. Using a standing or hand mixer, cream the mixture until it is light and smooth. Set aside.

2) In another large bowl, pour in the heavy cream. Whip the cream on high for 1 minute. Slow the mixer to medium and gradually pour in the 1/4 of granulated sugar and cream of tartar. Return the mixer to high and continue whipping until the cream can hold a stiff peak.

3) Gently fold 1/3 of the cream cheese mixture into the whipped cream. When fully incorporated, fold in the remaining cream cheese mixture until fully incorporated.

4) Use finished frosting as desired.

Two-faced Cookies

2015-07-24T12:41:00.002-05:00

A cookie that covers the best of both worlds! I consider this similar to the Uh-Oh Oreos...oops I combined two cookies! Good luck trying to decide which side to eat or dip first! Maybe we should flip a coin like Tommy Lee Jones or Aaron Eckhart playing Harvey Dent (a.k.a. Two-Face) in the Batman films?

Tips:

Separate doughs - I know it might seem tedious, but in order to get two cookies, you need two doughs, it's common sense.

Multitask - I found it easier to prepare the doughs both at the same time. This way I could use the same tools for the same steps. Just be sure to use a separate spatula when adding the dry ingredients (Step 4).

Oven Temperature: 350 degrees
Prep Time: 15 minutes
Bake Time: 10-12 minutes
Servings: 3-4 dozen cookies

Regular Cookie Dough:

1 1/3 cups all-purpose flour

3/4 teaspoon baking soda

1/2 teaspoon salt

1/2 cup butter, softened

1/2 cup granulated sugar

1/4 cup brown sugar, packed

1 egg

1/2 teaspoon vanilla

1 1/2 cups semi-sweet chocolate morsels

Chocolate Cookie Dough:

1 cup all-purpose flour
1/3 cup baking cocoa

1/2 teaspoon salt

1/2 cup butter, softened

1/2 cup granulated sugar

1/4 cup brown sugar, packed

1 egg

1/2 teaspoon vanilla

1 1/2 cups white chocolate chips

Directions:

1) Preheat oven to 350 degrees. Line cookie sheets with parchment paper and set aside.

2) To prepare each cookie dough, in a small bowl, combine all dry ingredients and set aside.

3) In a medium bowl, cream together the butter, granulated sugar, brown sugar and vanilla extract until light and fluffy Add egg and beating until well combined.

4) Gradually beat in flour mixture. Stir in the chips. Repeat for the opposite dough.

5) Scoop 1/2 Tablespoon of each dough and press them together. Roll the combined doughs into balls and place onto parchment-lined baking sheets, 2 inches apart.

6) Bake for 10 to 12 minutes or until cookies are puffed and centers are set.

7) Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Applesauce Cupcakes

2015-07-24T11:39:00.000-05:00

My grandma has a stashed recipe for applesauce cake that is very similar to this one. This is a very moist cake that has optional raisins and pecans throughout; I don't recommend removing either because they add great texture to the cake. Take a bite, "Oh hello pecan!" It also doesn't get any better than topping the cake with classic cream cheese frosting.

Tips:

Toppings - In the photo provided, I decorated the cupcakes with chopped, toasted pecans and a dusting of cinnamon. Other options might be: raisins, dried apple slices, caramel/maple syrup or festive sprinkles.
Greased liners - If you spray your cupcake liners with cooking spray before filling, the cupcakes won't stick to the liners as much
Coated again- The raisins and nuts are added in with the dry mixture because it helps prevent them from sinking to the bottom of the pan.

Oven Temperature: 350 degrees
Prep Time: 10-15 minutes
Bake Time: Cupcakes = 20 -25 minutes

9 x 13 = 35-40 minutes
Servings: 24 cupcakes, 1, 9 x 13" cake

2 cups all-purpose flour

2 teaspoons baking soda

1 ½ teaspoons ground cinnamon

½ teaspoon baking powder

½ teaspoon salt

¼ teaspoon ground allspice

¼ ground nutmeg

1 cup golden raisins or raisins (optional)

1/2 cup chopped pecans (optional)

½ cup (1 stick) butter, softened

1 cup sugar

½ cup brown sugar, packed

1 ½ cups unsweetened applesauce

2 large eggs

1 teaspoon vanilla extract

Cream Cheese Frosting:

½ cup (1 stick) butter, softened

1 (8 oz.) package cream cheese, softened

3 ½ - 4 cups powdered sugar

1 teaspoon vanilla

2 to 3 tablespoons milk

Directions:

1) Line 24 cupcake cups with liners (or grease a 9 x 13-inch baking dish with butter and flour or spray with non-stick cooking spray) and set aside. Move oven racks so that the pans will sit in the center of the oven. Heat the oven to 350 degrees.

2) In a medium sized bowl whisk together flour, baking soda, cinnamon, baking powder, salt, allspice and nutmeg. Add into the bowl the raisins and pecans and toss them in the flour mixture. Set the bowl aside.

3) In a large bowl, beat or whip together the butter and sugars until fluffy. Add in the applesauce, eggs and vanilla and mix until well combined.

4) Stir in the dry ingredients, scraping the sides often, until ingredients are moistened.

5) Scoop the batter into prepared cupcake pans until the cups are 2/3 of the way full (or pour and spread evenly into the 9 x 13-inch pan). Bake 20-25 minutes (35-40 minutes for 9 x 13) or until center is firm to the touch and a toothpick inserted in the center of the cake comes out clean. Cool completely.

6) To prepare the frosting, beat together butter and cream cheese at medium speed with an electric mixer until creamy.

7) Beating at low speed, add alternatively powdered sugar and milk until you reach your desired consistency. Stir in vanilla.

8) Frost each of the cupcakes and store in an airtight container.

#10 Blondie Ambition Bars

2015-07-20T13:04:00.000-05:00

Ben & Jerry Cookie #10 Blondie Ambition. "A buttery brown sugar ice cream with blonde brownies and butterscotch toffee flakes." This is my interpretation; a browned-butter toffee blondie. A traditional recipe that is taken up a notch by adding a depth in flavor by browning the butter. Are you drooling yet?

Tips:

Watch it - Be sure to keep an eye on your butter while cooking because, just like toast or sun tanning, a little too much color can be a problem (BURN).
Coated add-ins- If you're wondering why the toffee and nuts are added in with the dry mixture, the explanation is: by tossing the nuts and toffee in flour, it helps prevent them from sinking to the bottom of the pan.

Oven Temperature: 350 degrees
Prep Time: 10-15 minutes
Bake Time: 35-40 minutes
Servings: 12, 3" bars

1 cup (2 sticks) unsalted butter
2 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon salt
1 cup toffee bits
1 cup chopped walnuts (optional)
1 1/2 cups packed light-brown sugar
1 cup granulated sugar
3 large eggs
2 teaspoons vanilla extract

Directions:

1) Grease a 9 x 13-inch baking pan with non-stick cooking spray and set aside.

2) In a saucepan over medium heat, bring the butter to a boil. Continue to cook the butter, scraping the sides and stirring occasionally, until it turns golden brown. Remove the saucepan from the heat and let cool for at least 5 minutes.

3) Preheat oven to 350 degrees.

4) In a medium sized bowl, mix together the flour, baking powder, salt, toffee bits and walnuts..

5) In a large bowl, combine browned butter and both sugars and stir until smooth. Add in the eggs and vanilla. Whisk or with a mixer on medium-high speed, beat until light and fluffy (about 3 minutes).

6) Add to the bowl the flour mixture. Mix until thoroughly combined.

7) Pour the batter into the prepared pan. Spread the batter out evenly.

8) Bake for 35 to 40 minutes or until a toothpick inserted in the center comes out clean (do not overbake). Transfer to a wire rack to cool completely. After cool, cut blondies into squares. Blondies can be stored in an airtight container at room temperature up to 3 days.

Adapted from Martha Stewart

Raspberry Sweet Rolls

2015-07-16T16:37:00.001-05:00

Say hello to a new twist (or swirl if you prefer) on a traditional cinnamon roll. This baked treat is packed with the tartness of raspberries and topped off with some sweet icing. Mmm, mmm, good!

Tips:

Work quickly - The frozen berries make it so the rolls are easier to cut, but if you don't work quickly, it can end up looking like you murdered a loaf of bread on your counter top.
Nuke it- If you prefer less dishes, which lets's face it we all do, you can pour the milk into a large microwave safe bowl and microwave the milk for 1-2 minutes until it reaches the desired temperature.
Ice it - Obviously you don't need to make the icing in a zip-top bag; this step can most definitely be completed in a small bowl. Also, if you prefer a frosting over an icing, stir in 2 Tablespoons of room temperature butter into your icing.

Oven Temperature: 350 degrees
Prep Time: 3-4 hours
Bake Time: 30-40 minutes
Servings: 15 rolls

Dough

1 cup milk

1/3 cup granulated sugar

1 tablespoon active dry yeast

¼ cup unsalted butter, softened to room temperature

1 large egg

1/2 teaspoon salt

3 ¼ – 3 ½ cups all-purpose flour, plus more for dusting/rolling

Filling

1 (10 oz.) package frozen raspberries (NOT thawed)

1/4 cup granulated sugar

2 teaspoons cornstarch

¼ cup raspberry preserves

Icing

1 cup confectioners' sugar

½ teaspoon vanilla extract

2-3 Tablespoons half-and-half or milk

Directions:

1) In a small saucepan, warm the milk over low heat until it is 110 - 115 degrees F.

2) Pour the milk into a large bowl. Whisk in the sugar and yeast until dissolved. Let the bowl sit at room temperature until the yeast is foamy (about 5-10 minutes). Whisk in the egg until incorporated. Whisk in the softened butter and salt until the butter is broken into small pieces.

3) Stir in 1 cup of flour until the batter is thickened. Gradually stir in the remaining flour.

4) Transfer the dough to a floured surface and knead the dough by hand until it is smooth and elastic (about 5 minutes), adding flour in as needed. Form the dough into a ball and transfer it to a lightly greased bowl. Cover the dough and let sit in a warm place until doubled in size (1 to 2 hours).

5) Spray a 9 x 13 inch baking dish with nonstick spray. Turn the dough out onto a lightly floured work surface. Using a rolling pin, roll into a 12 x 18 inch rectangle. Make sure the dough is even in thickness and at the corners.

6) For the filling, in a medium bowl, toss the frozen raspberries with the sugar and cornstarch and set aside.

7) Spread the preserves evenly over the dough leaving 1 inch of the longer edge clean (for sealing the roll). Evenly sprinkle the raspberry filling mixture over the dough.

8) Starting from the edge WITH preserves, tightly roll up the dough to form an 18-inch-long log. Pinch the loose end of the dough to form a tight seal on the roll. Cut into 15 even rolls (about 1.25 inches in width).

9) Place each roll, cut side up, into the prepared baking pan. Cover the rolls and let them rise in a warm place until they have almost doubled in size (1-2 hours).

10) Preheat the oven to 350 degrees. Bake for about 30-40 minutes, until the rolls are golden brown. Allow to cool at least 30 minutes before icing.

11) In a zip top bag, combine the confectioner’s sugar, vanilla extract and half & half or milk. Close the bag and knead the icing until smooth. Cut one corner of the bag off and drizzle the icing over the rolls. Cover rolls and store at room temperature for up to 2-3 days or frozen for up to 2 months.

Baked Doughnuts

2015-06-18T16:48:00.000-05:00

Homer Simpson would be a very happy man. This recipe is really versatile because you can mix in fresh berries, chocolate, etc to create a tasty treat. You can also try a variety of frosting and toppings to make these doughnuts exactly what you need to curb your cravings.

Tips:

Stir ins - Here are a few suggestions for batter additions: 1 cup chocolate chips, 1 cup fresh berries, 1 mashed banana, 3/4 cup dried fruit.
Frosting Flavors - to easily change the flavor of your frosting, replace the milk with squeezed juice (such as strawberry, blueberry, cherry, orange, etc.).
All but the buttermilk - If you don't have buttermilk splash about a teaspoon of lemon juice into your measuring cup and fill to the remaining half cup line with the milk. Let it sit for 5 minutes and VOILA, buttermilk.

Oven Temperature: 350 degrees
Prep Time: 10-15 minutes
Bake Time: 7-10 minutes
Servings: Approx. 12 doughnuts

3 tablespoons butter

1 cup all-purpose flour

1 teaspoon baking powder

1/4 teaspoon baking soda

1/8 teaspoon nutmeg

1/3 cup sugar

1 large egg

2 teaspoons vanilla

1/2 cup buttermilk
Your choice of toppings (sprinkles, nuts, coconut flakes, candies, etc.)

Chocolate Glaze:

1 1/4 cup powdered sugar

3 Tablespoons cocoa powder

3-5 tablespoons milk

Vanilla Glaze:

1 1/2 cup powdered sugar

1/2 teaspoon vanilla extract

3-5 tablespoons milk

Cinnamon Sugar:

1/2 cup granulated sugar
1 teaspoon ground cinnamon

Directions:

1) Preheat oven to 350 degrees. Grease a doughnut pan with nonstick cooking spray and set aside.

2) Place the butter in a microwave safe dish and microwave on high for 30 seconds. Remove and stir the butter until completely melted (place back in microwave for another 10 seconds, if needed). Set aside to let cool.

3) In a large, sturdy zip-top storage bag mix together flour, baking powder, baking soda, and nutmeg. Seal and shake the contents to ensure they're evenly distributed (you can also mix these in a large bowl if you prefer).

4) In a separate bowl, whisk together sugar, melted butter, egg, vanilla and buttermilk.

5) Pour the wet ingredients into the bag (or bowl) into the dry ingredients. Carefully seal the storage bag, trying to remove as much air as possible. Knead the bag (or stir) until the ingredients are combined. * If using a bowl, pour the batter into a zip top bag.

6) Cut one corner of the storage bag off and pipe into each cavity of the greased doughnut pan. Each cavity should be filled 2/3 of the way.

7) Bake for 7-9 minutes. When touched the doughnut should spring back or until a toothpick inserted into the center comes out clean. Repeat process with the remaining batter.

8) For Cinnamon Sugar doughnuts, toss warm doughnuts in the cinnamon sugar mixture while the doughnuts are still warm. Transfer to a cooling rake to cool them completely or enjoy warm.

9) For Frosted doughnuts, cool completely on a wire rack.

10) In a small bowl, whisk together powdered sugar and cocoa powder (for chocolate). Stir in milk (and extract for vanilla) one tablespoon at a time until the glaze is the consistency of glue (too thin and it soaks into the doughnut).

11) Dip each cooled doughnut into frosting and add toppings, if desired.

Recipe adapted from Shutterbean

#9 Coffee Toffee Bar Crunch

2015-06-16T10:27:00.000-05:00

Lucky number 9 is Ben and Jerry's Coffee Toffee Bar Crunch. This cookie is very similar to Toffee Bar Crunch, but with a coffee kick. I've often heard that a small amount of coffee amplifies the rich flavor of chocolate, so this cookie is one that you won't need to dip in your morning cup of java.

Tips:

Strong stuff- the coffee mixture that you prepare will smell stronger than you will taste in the cookie.
Dissolved - I don't recommend throwing straight coffee granules into the mixture because the cookies will look spotty and the coffee flavor won't be evenly distributed.

Oven Temperature: 350 degrees
Prep Time: 15 minutes
Bake Time: 10-12 minutes
Servings: 3-4 dozen cookies

1 Tablespoon warm water
1 Tablespoon instant coffee granules
2 3/4 cups all-purpose flour

1 1/2 teaspoon baking soda

1 teaspoon salt

1 cup butter, softened

1 cups granulated sugar

1/2 cup brown sugar, packed

2 eggs

1 teaspoon vanilla

2 cups Heath English Toffee Baking Bits
2 cups semisweet chocolate chips

Directions:

1) Preheat your oven to 350 degrees. Line baking sheets with parchment paper and set aside.

2) Dissolve coffee granules in the 1 Tablespoon of warm water and set aside.

3) In a medium bowl combine flour, baking soda, and salt. Mix the ingredients to distribute each ingredient evenly. Set this bowl aside.

4) In a large bowl, cream together butter, coffee, granulated and brown sugar. Add vanilla, milk and eggs, one at a time.

5) Slowly add dry ingredients to wet ingredients. Mix until all ingredients are combined.

6) Stir in the toffee pieces and chocolate chips (reserve some if you would like to top the cookies).

7) Place dough by rounded Tablespoons onto the prepared baking sheet 2 inches apart.

8) Bake for 10-12 minutes or until the cookies are lightly browning around the edges and the centers are set (cookies may appear under-baked).

9) Cool cookies for a few minutes on the pan until transferring onto a cooling rack.

#8 Peanut Butter Cup Cookies

2015-05-13T16:15:00.001-05:00

It doesn't get much nuttier than this! Based upon Ben & Jerry's Peanut Butter Cup Ice Cream, this cookie takes peanut butter cookies to the next level by incorporating everyone's favorite peanut butter cup. You can feel good about these cookies because peanut butter is a source of protein :)

Tips:

Holiday steals - I made these cookies right after Easter because I purchased the discounted Easter candy that the stores mark down to get off of the shelves. A great money saving tip!

Oven Temperature: 350 degrees
Prep Time: 15-20 minutes
Bake Time: 10-12 minutes
Servings: Approx. 4 dozen cookies

1 cup butter, softened

2/3 cup peanut butter

2/3 cup sugar

2/3 cup packed brown sugar

1 1/2 teaspoons vanilla extract

2 eggs

2-1/4 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

3 cups chopped peanut butter cups (about one 9.2 ounce bag of miniatures)

Directions:

1) Preheat oven to 350 degrees, line two baking sheets with parchment paper and set them aside.

2) Combine the flour, baking soda and salt in a medium sized bowl and set aside.

3) In a large bowl, cream the butter, peanut butter and sugars together until light and fluffy.

4) Beat in the vanilla and eggs, adding the eggs in one at a time.

5) Gradually add the dry ingredients into creamed mixture and mix until well combined.

6) Gently fold in the peanut butter cups.

7) Place by rounded tablespoons, 2 inches apart onto the prepared baking sheets.

8) Bake at 350° for 10-12 minutes or until edges are lightly browned. Cool for 2 minutes before removing to wire racks to cool completely .

#7 Strawberry Cheesecake Cookies

2015-05-06T13:00:00.000-05:00

Here comes the Ben & Jerry's Strawberry Cheesecake ice cream inspired cookie. Berries will be in season very soon, so a strawberry cookie is very appropriate. You get all of the flavors you would expect in a regular cheesecake: sweet fruit, tangy cream cheese and buttery graham cracker. No fork necessary!

Tips:

Dried - I used freeze-dried strawberries in my recipe because I thought they would hold up better in the dough (my feelings for fresh fruit in cookies are mixed feelings). I also feel that dried fruit concentrates the flavor of the fruit, so you get a nice flavor that cuts through the cream cheese. Fresh strawberries can be substituted, but be careful not to over-stir and add a few minutes to the baking time.

Oven Temperature: 350 degrees
Prep Time: 45-50 minutes
Bake Time: 12-14 minutes
Servings: 3-4 dozen cookies

1 (8 oz.) package cream cheese, softened

1 cup butter, softened

1 cup sugar

2 teaspoons vanilla extract

2 eggs

2 cups flour

1 cup dried or freeze-dried, chopped strawberries

1 (12 oz.) package white chocolate chips

1 cup graham cracker crumbs

Directions:

1) In a large mixing bowl, cream together butter and cream cheese until smooth and creamy. Add in the sugar and mix until light and fluffy, about two minutes.

2) Add in vanilla and eggs, one at a time. Mix until well-combined.

3) Slowly add in the flour and mix until well incorporated and a dough forms.

4) Stir in the chopped strawberries and white chocolate chips. Refrigerate the dough until it is firm, at least 30 minutes.

5) Preheat oven to 350 degrees, line two baking sheets with parchment paper and set them aside.

6) Place the graham cracker crumbs into a shallow dish or bowl. Scoop the dough by rounded Tablespoons and then roll the dough in the crumbs.

7) Place the dough on the lined baking sheets two inches apart and bake until golden brown around the edges, 12-14 minutes.

8) Cool for at least five minutes on the sheet and then transfer to a wire rack to cool completely.

#6 Baked Alaska Cookies

2015-04-21T13:40:00.000-05:00

This is a flavor that is available in Ireland and other select countries (not the US). Ben & Jerry's Baked Alaska Ice Cream is vanilla ice cream with a marshmallow swirl and white chocolatey polar bear shaped chunks. There's no way I can find tiny white chocolate polar bears, so I substituted white chocolate chips. This one was a hit at work ! In my opinion, it looks a lot like the ice cream.

Tips:

Go cream - I experimented with both miniature marshmallows and marshmallow cream; my choice was obvious when the miniature marshmallows melted into a clear, sticky, sugary puddle.

Oven Temperature: 350 degrees
Prep Time: 15 minutes
Bake Time: 10-12 minutes
Servings: 3-4 dozen cookies

2 3/4 cups all-purpose flour

1 1/2 teaspoon baking soda

1 teaspoon salt

1 cup butter, softened

1 Tablespoon vegetable oil

1 cups granulated sugar

1/2 cup brown sugar, packed

2 eggs

1 teaspoon vanilla

1 (12 oz.) package white chocolate chips

1 (7 oz.) jar marshmallow cream

Directions:

1) Preheat your oven to 350 degrees. Line baking sheets with parchment paper and set aside.

2) In a medium bowl combine flour, baking soda, and salt. Mix the ingredients to distribute each ingredient evenly. Set this bowl aside.

3) In a large bowl, cream together butter, vegetable oil, granulated and brown sugar. Add vanilla, milk and eggs, one at a time.

4) Slowly add dry ingredients to wet ingredients. Mix until all ingredients are combined.

5) Stir in the white chocolate chips (reserve some if you would like to top the cookies).

6) Scoop dough by rounded Tablespoons. flatten the dough slightly in your hand and place 1 teaspoon of marshmallow cream in the center. Carefully twist the dough, so that the cream is swirled within the dough. Repeat with remaining cookies.

7) Place prepared cookie dough onto the prepared baking sheet 2 inches apart.

8) Bake for 10-12 minutes or until the cookies are lightly browning around the edges and the centers are set (cookies may appear under-baked).

9) Cool cookies for a few minutes on the pan until transferring onto a cooling rack.

Dark Chocolate Chunk Oatmeal Cookies

2015-04-07T09:53:00.000-05:00

Dark chocolate has been discovered to have a number of healthy benefits. It aids in the healthy function of the heart and brain, can help control blood sugar and pressure and is packed with antioxidants, vitamins and nutrients. Some might even refer to dark chocolate a "super food." I know that not everyone enjoys the sometimes bitter taste of dark chocolate, so this cookie is a great way to take in the healthy benefits of dark chocolate with portion control and by making the flavor easier to handle.

Tips:

Good chocolate - Make sure to choose a higher quality chocolate. Be aware that a lot of the chocolate on the market that is packed with sugar. I recommend searching for bars that are organic, dark chocolate with 70% or higher cocoa content.

Oven Temperature: 350 degrees
Prep Time: 5-10 minutes
Bake Time: 10-12 minutes
Servings: 3 - 4 dozen cookies

1/2 cup (1 stick) butter or margarine, softened

1/2 cup brown sugar, firmly packed

1/2 cup granulated sugar

2 eggs

1 Tablespoon milk
1 teaspoon vanilla

1 1/2 cups wheat or all-purpose flour

1 teaspoon baking soda

1/4 teaspoon cinnamon

1/2 teaspoon salt

3 cups Quick Oats or 3 cups Old-Fashioned oats, uncooked

1 cup dark chocolate chunks

Directions:

1) Move the oven racks so that the coolie sheets will sit in the center of the oven. Preheat the oven to 350 degrees. Line baking sheets with parchment paper.

2) In a small bowl, combine flour, baking soda, cinnamon and salt; set aside.

3) In a large bowl, cream together the butter or margarine and sugars.

4) Add into the bowl the eggs, milk and vanilla; beat well.

5) Mix in the dry ingredients until a well incorporated.

6) Stir in oats and dark chocolate chunks just until combined.

7) Scoop dough by rounded tablespoons, 2 inches apart, onto the prepared baking sheet. Press each cookie down slightly.

8) Bake 10 to 12 minutes or until golden brown.

9) Cool 1 minute on cookie sheet and move to a wire rack to cool completely.

Loaded Blueberry Bread

2015-03-20T12:21:00.001-05:00

I love quick breads! If you're searching for a seasonal blueberry recipe, look no further. This bread is loaded with blueberries and you don't even have the hassle of taking off the paper (like a blueberry muffin). Just slice and munch. Please enjoy!

Tips:

Go fresh - Don't use frozen blueberries with this recipe; the pop of the fresh blueberry in your mouth while enjoying is spectacular and I don't recommend missing it.
Metal matters- The shade of pan that you use will alter the amount of time that this bread takes to bake; the darker the metal, the faster the baking.

Oven Temperature: 350 degrees

Prep Time: 10-15 minutes

Bake Time: 55-65 minutes

Servings: 1 loaf, 10 slices

1 1/2 cups all-purpose flour, plus one Tablespoon

1 teaspoon baking powder

1/4 teaspoon salt

2 cup fresh blueberries

1/2 cup butter, softened

3/4 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1/2 cup milk

Directions:

1) Preheat oven to 350 degrees and move the oven rack in the center of the oven. Butter or spray with a nonstick spray, the bottom and sides of a loaf pan (I used a 9”).

2) In a medium bowl, whisk together 1 1/2 cups flour, baking powder, and salt. Place the blueberries in a separate bowl and toss the berries with the 1 tablespoon flour (this way the blueberries don’t sink to the bottom of the pan during baking).

3) In a large bowl, mix the butter until creamy. Add the sugar and continue to mix until light and fluffy. Add the eggs in one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Beat in the vanilla extract.

4) Gradually add the flour mixture and milk alternately, mixing only until combined. Gently fold in the blueberries.

5) Scrape the batter into the prepared pan and bake for about 55 to 65 minutes, or until the bread is golden brown and a toothpick inserted in the center comes out clean.

6) Cool the loaf in the pan for about 30 minutes then remove from pan and let cool completely on a wire rack. As all breads, this bread is best served on the day it is made, but it can be stored for several days or frozen.

#5 That's My Jam Sandwich Cookies

2015-03-20T11:42:00.000-05:00

Ben & Jerry's That's My Jam ice cream is one of the "core" ice creams. There are two different flavored ice cream separated by an additional flavored core. I like this concept because it gives you a variety of options when you eat it, much like this cookie. You can sandwich two raspberry cookies together, two chocolate or just enjoy each individually. The choice is yours.

Tips:

Chameleon cookie - These cookies can play color changing tricks on you. The dough needs to be quite red in order to maintain its color while browning in the oven.

Preservation - Be sure to choose a raspberry preserve that you are apt to use again; if you happen to have leftovers you don't want it taking up space in your refrigerator.

Short cut - If you want to cream the butter, sugars, oil, eggs together first and divide it equally between each dough, this also works.

Oven Temperature: 350 degrees

Prep Time: 15-20 minutes
Cook Time: 10 - 12 minutes

Servings: 2 1/2 - 3 dozen, sandwich cookies

Raspberry Dough:

1 1/4 cups, plus 2 Tablespoons all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter or margarine, room temperature
1 Tablespoons vegetable oil
1/2 cup granulated sugar
1/4 cup brown sugar, packed
1/2 teaspoon raspberry extract

8-10 drops red food coloring

Chocolate Dough:

1 cup all purpose flour

1/4 cups, plus 2 Tablespoons cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter or margarine, room temperature
1 Tablespoons vegetable oil
1/2 cup granulated sugar
1/4 cup brown sugar, packed
1/2 teaspoon vanilla extract

1 1/2 cups raspberry preserves

1 cup semi-sweet chocolate chips (optional)

Directions:

1) Preheat your oven to 350 degrees. Line baking sheets with parchment paper and set aside.

2) Prepare raspberry dough: In a small bowl combine flour, baking soda, and salt. Mix the ingredients to distribute each ingredient evenly. Set this bowl aside.

3) In a medium bowl, cream together butter, vegetable oil, granulated and brown sugar. Add extract, food coloring and eggs, one at a time.

4) Slowly add dry ingredients to wet ingredients. Mix until all ingredients are combined.

5) Prepare chocolate dough: In a small bowl combine flour, cocoa, powder, baking soda, and salt. Mix the ingredients to distribute each ingredient evenly. Set this bowl aside.

6) In a medium bowl, cream together butter, vegetable oil, granulated and brown sugar. Add vanilla and eggs, one at a time.

7) Place dough by rounded teaspoons onto parchment-lined baking sheet 2 inches apart.

8) Bake for 10-12 minutes or until the cookies are lightly browning around the edges and the centers are set.

9) Cool cookies for a few minutes on the pan until transferring onto a cooling rack. Cool completely.

10) For the frosting, cream together the butter and shortening. Add in brown sugar and mix until light and fluffy, about 2-3 minutes.

11) Spread at least 2 teaspoons of raspberry preserves on the flat side of 1 cookie. Top with a second cookie, creating a sandwich.

12) Repeat with remaining frosting and cookies. Store in the refrigerator in an air-tight container.

#4 Chocolate Therapy Pinwheel Cookies

2015-03-13T12:12:00.002-05:00

The next addition to the Ben & Jerry's Cookie Challenge Saga is Chocolate Therapy. The original ice cream description is "chocolate ice cream with chocolate cookies & swirls of chocolate pudding ice cream." I was hesitant to cook with pudding (when not involved in cake or pudding cookie recipes), so I substituted pudding with hot fudge topping. The pudding concept is still present in the cookie because of the topping's thick, pudding consistency. Feel free to use this chocolate cookie as a base for ANY chocolate pinwheel cookie, because when researching ,the only pinwheel cookies i could find incorporated two kinds of dough (which wasn't what I was looking for). Hold on to your chocolate taste buds!

Tips:

Chill - It's very important to chill this dough long enough so that the pinwheels hold their shape and are easier to cut.

Switch a cookie - I know that there are SO MANY varieties of cookie out there and I think this would be a fun recipe to test the boundaries with.

Parchment, Parchment, parchment - I highly suggest using parchment paper for this recipe, because the hot fudge can create a sticky mess.

Flossing is important - For a quick and clean way to cut these cookies, use some unflavored dental floss to cut into 1/4 slices. Slide the floss under the log; bring each end of the floss to wrap around and pull the ends the opposite direction to slice through the dough.

Oven Temperature: 350 degrees

Prep Time: 15-20 minutes

Chill Time: 2.5 hours - overnight

Cook Time: 10 - 12 minutes

Servings: 3 - 4 dozen cookies

2 cups all-purpose flour
3/4 cup baking cocoa
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) butter or margarine, softened
1 cup granulated sugar
1 teaspoon vanilla extract
1 large egg

1 large egg yolk

1 cup of hot fudge ice cream topping

1/2 cup chocolate cookie crumbs, finely crushed

Directions:

1) In a small bowl, combine flour, cocoa, baking soda and salt and set aside.

2) In a large bowl, cream together the butter and granulated sugar until well combined. Add egg and egg yolk, one at a time, beating well after each addition. Mix in vanilla extract.

3) Gradually beat in the flour mixture until a smooth dough forms.

4) Divide the dough into two portions. Wrap each piece in plastic wrap and refrigerate for at least 1 hour.

5) Cover rolling area with plastic wrap or waxed paper. After chilling, roll out each portion of dough out into a 12"x 7" rectangle. The dough should be about 1/4 inch thick.

6) Spread each rectangle with 1/2 cup of hot fudge topping. Sprinkle fudge with 1/4 cup of crushed cookies.

7) Rolling from the long edge, tightly roll the dough into a log and pinch the ends to seal the cookie filling.

8) Repeat Steps 5-7 for second portion of dough.

9) Wrap each log with waxed paper or plastic wrap and chill the dough for at least 2 more hours.

10) Unwrap each log and cut into 1/4 inch slices.

11) Place slices onto parchment-lined baking sheets about 2 inches apart.

12) Bake for 10 to 12 minutes or until the fudge is beginning to bubble.

13) Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

#3 Mini Chocolate Chip Chocolate Chip Cookie Dough Sandwich Cookies

2015-02-27T23:13:00.000-06:00

Ben & Jerry's Challenge Cookie #3: Chocolate Chip Cookie Dough. I don't think a cookie could be any more self-explanatory or indulgent. Technically, making these cookies full size would be the equivalent to eating three cookies at once. This is a Homer Simpson kind of cookie! Moderation is key. In fact, freeze these babies and you'd get a pretty tasty ice cream sandwich.

Tips:

Consistency - It's very important to keep the size of the cookie dough balls the same, otherwise it can be hard to match them later when making the sandwiches.

Make them mini - I recommend going the miniature cookie and morsel route because you don't feel overwhelmed when eating just one. Also, mini morsels allow for more chocolatey flavor.

Edible cookie dough miracle - If you've been looking for an edible raw cookie dough recipe, LOOK NO FURTHER! Just reduce the amount of heavy cream until you get a stiffer consistency (refrigerating the mixture will do this too).

Oven Temperature: 350 degrees

Prep Time: 15-20 minutes
Cook Time: 10 - 12 minutes

Servings: 2 1/2 - 3 dozen, sandwich cookies

2 3/4 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter or margarine, room temperature
2 Tablespoons vegetable oil
1 cup granulated sugar
1/2 cup brown sugar, packed
1 teaspoon vanilla extract
2 eggs

1 (12 oz.) package mini semi-sweet chocolate chips

Cookie Dough Frosting:

1/2 cup unsalted butter, room temperature

1/2 cup vegetable shortening
3/4 cup light brown sugar, packed
1/2 cup all-purpose flour
1 1/2 cups powdered sugar
1/4 teaspoon salt
1/2 cup heavy whipping cream
1 teaspoon vanilla extract
1 cup mini semisweet chocolate chips

Directions:

1) Preheat your oven to 350 degrees. Line baking sheets with parchment paper and set aside.

2) In a medium bowl combine flour, baking soda, and salt. Mix the ingredients to distribute each ingredient evenly. Set this bowl aside.

3) In a large bowl, cream together butter, vegetable oil, granulated and brown sugar. Add vanilla and eggs, one at a time.

4) Slowly add dry ingredients to wet ingredients. Mix until all ingredients are combined.

5) Stir in mini chocolate chips.

6) Place dough by rounded teaspoons onto parchment-lined baking sheet 2 inches apart.

7) Bake for 10-12 minutes or until the cookies are lightly browning around the edges and the centers are set.

8) Cool cookies for a few minutes on the pan until transferring onto a cooling rack.

9) For the frosting, cream together the butter and shortening. Add in brown sugar and mix until light and fluffy, about 2-3 minutes.

10) Carefully mix in flour, powdered sugar, and salt until incorporated.

11) Slowly add heavy cream and vanilla extract and mix until fluffy.

12) Stir in mini chocolate chips.

13) Spread at least a tablespoon of frosting on the flat side of 1 cookie. Top with a second cookie, creating a sandwich.

14) Repeat with remaining frosting and cookies. Store in the refrigerator in an air-tight container.

#2 Americone Dream Cookies

2015-02-24T11:52:00.001-06:00

My next Ben & Jerry's ice cream flavor to tackle was Americone Dream. This is a flavor created especially for/by Mr. Steven Cobert. Stephen Colbert donates his proceeds from the sale of AmeriCone Dream to charity through The Stephen Colbert AmeriCone Dream Fund. Not only is this a creative flavor, but also one with a great cause.

Tips:

Not too much - when you're creating all of the elements that make up this cookie, it may seem like too much, but it isn't.
Plastic bag it - there are two different ways to create the chocolate covered waffle cone pieces; you can break the cones up in a plastic bag and coat them in chocolate or you can drizzle the cone pieces with chocolate. The choice is yours.

Oven Temperature: 350 degrees
Prep Time: 20-25 minutes
Bake Time: 10-12 minutes
Servings: 3-4 dozen cookies

2 cups milk or semi-sweet chocolate chips

10 waffle cones, broken into bite-sized pieces

2 3/4 cups all-purpose flour

1 1/2 teaspoon baking soda

1 teaspoon salt

1 cup butter, softened

1 Tablespoon vegetable oil

2/3 cups granulated sugar

2/3 cup brown sugar, packed

2 eggs

1 teaspoon vanilla

1 (11 ounce) bag of caramel baking bits or 24 caramels cut into small pieces

Directions:

1) Preheat your oven to 350 degrees. Line baking sheets with parchment paper and set aside. Also line a tray or pan with waxed paper and set aside.

2) Place waffle cone pieces into a large zip top bag and set aside.

3) Pour chocolate chips into a microwave-safe bowl. Microwave the chocolate on high for 50-60 seconds or until the chocolate is melted.

4) Pour the chocolate into the zip top bag and toss the pieces to coat. Transfer the waffle pieces onto the waxed paper lined tray or pan and spread the pieces out evenly ( It's okay if they clump together because you can break them apart). Place the pan into the freezer while you prepare the dough.

5) In a medium bowl combine flour, baking soda, and salt. Mix the ingredients to distribute each ingredient evenly. Set this bowl aside.

6) In a large bowl, cream together butter, vegetable oil, granulated and brown sugar. Add vanilla, milk and eggs, one at a time.

7) Slowly add dry ingredients to wet ingredients. Mix until all ingredients are combined.

8) Remove the waffle cone pieces from the freezer. Stir in half of the caramel bits and waffle cone pieces (reserve some to top the cookies).

9) Place dough by rounded Tablespoons onto the parchment lined baking sheets 2 inches apart. Top with reserved caramel bits and waffle cone pieces.

10) Bake for 10-12 minutes or until the cookies are lightly browning around the edges and the centers are set.

11) Cool cookies for a few minutes on the pan until transferring onto a cooling rack.

#1 Toffee Bar Crunch Cookies

2015-02-21T00:04:00.000-06:00

I've taken a challenge upon myself; for the next few months I'm going to bake cookies based upon Ben & Jerry's Ice Cream Flavors!!! I thought this was particularly ingenious because they always seem to be coming up with new flavors all the time. There are so many options and I'm looking forward to every one of them. This cookie is based upon Ben & Jerry's Vanilla Toffee Bar Crunch. A basic vanilla cookie dough loaded with toffee candy pieces. chewy and crunchy all in one.

Tips:

Size matters - larger pieces of toffee bar are better (in my opinion) because they don't melt as fast and you get more of the chew from the cookie dough; smaller toffee pieces create a really crunchy cookie because they melt throughout the dough. Choose based upon your tastes.
Food processed - if you're looking for the tiny pieces and a crunchy cookie, I would suggest using the food processor; if not, use a good sturdy knife or plastic bag to crush the toffee bars. The food processor is harder to control.

Oven Temperature: 350 degrees
Prep Time: 15 minutes
Bake Time: 10-12 minutes
Servings: 3-4 dozen cookies

2 3/4 cups all-purpose flour

1 1/2 teaspoon baking soda

1 teaspoon salt

1 cup butter, softened

1 Tablespoon vegetable oil

1 cups granulated sugar

1/2 cup brown sugar, packed

2 eggs

1 teaspoon vanilla

2 cups chopped Heath Bar pieces (about twelve regularly-sized 1.4 ounce bars) or Heath English Milk Chocolate Toffee Baking Bits

Directions:

1) Preheat your oven to 350 degrees. Line baking sheets with parchment paper and set aside.

2) In a medium bowl combine flour, baking soda, and salt. Mix the ingredients to distribute each ingredient evenly. Set this bowl aside.

3) In a large bowl, cream together butter, vegetable oil, granulated and brown sugar. Add vanilla, milk and eggs, one at a time.

4) Slowly add dry ingredients to wet ingredients. Mix until all ingredients are combined.

5) Stir in the toffee pieces (reserve some if you would like to top the cookies).

6) Place dough by rounded Tablespoons onto the prepared baking sheet 2 inches apart.

7) Bake for 10-12 minutes or until the cookies are lightly browning around the edges and the centers are set (cookies may appear under-baked).

8) Cool cookies for a few minutes on the pan until transferring onto a cooling rack.

Browned Butter Banana Blondies with Brown Sugar Frosting

2015-02-13T10:20:00.000-06:00

My nephew is an absolute monkey! For his last birthday, I made him these monkey-inspired banana treats and he (along with the rest of my family) gobbled them right up. Make these if you're ever having a nana craving.

The Monkey Boy

Tips:

Microwavable - if you choose not to brown the butter, all of the melting can be done in microwave -safe bowls and not pans to wash later.
Spice it up - I didn't get a chance to try this, but I think a bit of cinnamon would taste great either in the batter or the frosting.

Oh nuts - 1/2 cup of chopped walnuts would also be a great addition (during Step 5).

Oven Temperature: 350 degrees

Prep Time: 15 minutes

Bake Time: 25-30 minutes

Servings: 1, 8x8 inch pan

12-16 bars

½ cup butter, melted or browned (if desired)

1 cup light brown sugar

1 egg

1 1/2 teaspoon vanilla

1/4 teaspoon salt

1 cup flour

1 medium mashed banana (1/2 cup)

Brown Sugar Frosting

1/4 cup butter, softened

1/2 cup light brown sugar

2-3 Tablespoons milk or half & half

1 cup powdered sugar

Directions:

1) Preheat the oven to 350°. Line an 8x8 baking dish with foil and spray with cooking spray. Set aside.

2) In a small saucepan, melt the butter over medium heat. Continue cooking, by swirling the butter in the pan until the butter reaches a deep golden brown color (3-5 minutes). Remove from heat and allow it to cool for 5 minutes.

3) In a medium bowl, combine melted (or browned) butter and sugar. Mix until combined.

4) Add in egg and vanilla and continue mixing until incorporated.

5) Stir in salt, flour and banana until batter is smooth. Spread into your prepared pan.

6) Bake for 25-30 minutes or until the center is set and the bars are lightly browned.

7) Allow the bars to cool at least for 20 minutes before frosting.

8) In a medium saucepan melt the ¼ cup of butter. Add brown sugar and milk and stir until mixture comes to just a boil. Remove from heat and allow to cool for 5 minutes.

9) Whisk in the powdered sugar and spread evenly over the top of the blondies.

10) Allow the frosting to set and blondies to cool completely before cutting into squares.

Dirt Pudding Cookies

2015-02-06T23:30:00.004-06:00

Dirt pudding, or as my family likes to call it "MUD", was a staple party item while I was growing up; chocolate pudding, Cool Whip and crushed Oreo cookies make for a happy crowd. I hope you can enjoy this hand-held version of one of my childhood favorites.

Tips:

More chocolate - don't have enough chocolate?! Mix in some mini chocolate chips to boost the cocoa intake.
Too much - does it look like too many cookies? IT ISN'T! Don't let it deceive you, the cookie dough and cookie pieces will even themselves out. Just be sure not to over-stir the dough.

Oven Temperature: 325 degrees

Prep Time: 15 minutes

Bake Time: 10-12 minutes

Servings: 3 dozen cookies

2 cups all-purpose flour
3/4 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) butter or margarine, softened
2 Tablespoons vegetable oil
2/3 cup granulated sugar
2/3 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
1, 14.3 ounce package of chocolate sandwich cookies (about 36 cookies), crushed

Directions:

1) Preheat oven to 325° F. Line cookie sheets with parchment paper and set aside.

2) In a small bowl, combine flour, cocoa, baking soda and salt and set aside.

3) In a large bowl, cream together the butter, granulated sugar, brown sugar and vanilla extract until well combined. Add eggs, one at a time, beating well after each addition.

4) Gradually beat in flour mixture until combined.

5) Stir the crushed cookies into the dough.

6) Drop by rounded Tablespoons onto prepared baking sheets.

7) Bake for 11 to 13 minutes or until cookies are puffed and centers are set.

8) Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Samoa Pie

2015-01-30T09:57:00.000-06:00

This is just a really big Girl Scout Samoa cookie in pie-form (also less work). This pie recipe really means a lot to me because it was the last pie I ever made for my father...he passed away the day after Christmas and life hasn't been the same since. I was happy to make him his favorite Girl Scout cookie in pie form before he left us so soon. Much love to my papa!

Tips:

Go deep - if you want to make a deep dish pie, add one cup more of flaked coconut. The crust should be able to stretch to cover a deep dish pie pan.

Striped - I was looking to make my pie actually LOOK like a Samoa cookie, so I chose to alternate with the chocolate and coconut caramel mixtures.

Go nuts - if you would like to add more coconut in order to get that actual cookie appearance, I would not add more than 4 cups. I also know, that in the cookie, they use a finely shredded coconut which can be found in most supermarkets.

Oven Temperature: 350 degrees

Prep Time: 20-25 minutes

Cook Time: 15 -20 minutes

Servings: 1, 9 - inch pie

3 cups flaked, sweetened coconut
1 cup all-purpose flour
1 tsp cornstarch
1/4 tsp salt
1/8 tsp baking soda
1/2 cup all vegetable shortening
1/4 cup granulated sugar
1/2 tsp vanilla extract
1 1/2 Tbsp milk, as needed
1/4 cup water
1/2 cup sugar
1/2 cup light corn syrup
1, 14 ounce can sweetened condensed milk
3 Tablespoons butter
2 1/2 cup mix of semi-sweet and milk chocolate chips

Directions:
1) Preheat the oven to 350 degrees. Spread the coconut evenly out on a baking sheet and place it the oven.

2) Toast the coconut, stirring occasionally until lightly browned, 5 to 6 minutes. Remove from the oven and set the pan aside to cool.

3) In a small mixing bowl, whisk together flour, cornstarch, salt and baking soda, set aside.

4) In a large bowl, cream together shortening, sugar and vanilla. Stir in dry the ingredients.

5) Add in the milk 1/2 Tbsp at a time, until dough comes together.

6) Press the dough into a 9-inch pie pan. Prick the crust several times with a fork and bake for 15-20 minutes until the crust is lightly browned. Transferring to a wire rack to cool completely.

7) In a medium saucepan, combine water, sugar, and corn syrup. Place over medium heat and whisk until the sugar dissolves.

8) Remove from heat and stir in the sweetened condensed milk, and butter.

9) Turn the heat to medium high, return the pan to the heat. Bring the mixture to a rolling boil, while stirring constantly. When a rolling boil is reached, attach a candy thermometer to the pan.

10) WITHOUT stirring the mixture, boil until the thermometer reads 230 degrees. Remove the pan from the heat and stir in vanilla.

11) Place the toasted coconut into a large bowl. Pour the caramel mixture over the coconut and stir until combined.

12) Spoon half of the caramel mixture into another large bowl and stir in the chocolate chips until the chips melt and the mixture is well combined.

13) Spoon either the caramel or chocolate mixture into the cool cookie crust and spread the mixture evenly. Repeat with the alternate mixture.

14) Place the pie into the refrigerator for at least one hour before slicing.

Sugar Cookie Bowls

2015-01-23T10:48:00.000-06:00

I was really pleased with how these turned out. I've seen photos of cookie bowls that have failed miserably, but the dough is a bit stiffer than your good-old sugar cookie. I made these for a work birthday treat and got rave reviews. These are definitely a crowd pleaser and should probably be eaten with a crowd so that you don't eat too many.

Tips:

Get em while they're warm - The bowls are MUCH easier to remove from the pan while the pan is still warm. Wait until the pan is cooled off a bit and then twist the cookie cups off. If you wait too long, place the pan of cups back into the oven just until the pan becomes warm again and try again.

Not recommended - This isn't a recipe that you can use store-bought dough on and work successfully. Store-bought dough are created for flat pan drop cookies and not for this purpose.
Brush it - If you're worried about the bowls getting soggy when filled with ingredients, I suggest brushing the inside with some melted chocolate, or any kind of Magic Shell ice cream topping.

Oven Temperature: 350 degrees

Prep Time: 10-15 minutes

Cook Time: 10-12 minutes

Servings: 24 cookie bowls

2 3/4 cups flour

1 tsp salt

1 cup unsalted butter, softened

1 1/2 cups sugar

1 egg

1 1/2 tsp vanilla

1/2 tsp almond extract

Directions

1) Preheat the oven to 350 degrees. Spray the bottom of a 12-cup muffin tin with non-stick cooking spray so that each cup is lightly coated.

2) In a medium bowl, whisk together flour and salt and set aside.

3) In a large bowl, using an electric mixer, cream together the sugar and butter until it is light and fluffy.

4) Beat in the egg and extracts, just until combined.

5) Slowly add in the flour and salt mixture until all the flour is incorporated.

6) Roll out the dough to about 1/8 inch thickness.

7) Cut out circles roughly 3 1/2 inches in diameter (I use the top of a drinking glass).

8) Mold each circle to the bottom of the muffin cups so that there is about 1/2 inch of space before the dough touches the pan (the dough will melt down).

9) Re-roll out any excess dough to create more bowls and repeat steps 6-8.

10) Bake for 10-12 minutes, or until lightly golden brown.

11) Allow cookies to cool for several minutes before gently twisting each cup to loosen it from the pan (if all else fails, you can run a knife around each cup to loosen it).

12) Remove the bowls from the pan and allow them to cool completely.

13) Fill with your choice of filling and enjoy!

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