Chocolate Chip Cookies

 Chocolate Chip Cookies  (from melskitchencafe.com)

1 cup (227 g) salted butter, softened

3/4 cup (159 g) packed light brown sugar

3/4 cup (159 g) granulated sugar

2 large eggs

2 tsp vanilla extract

1 tsp baking soda

1 tsp baking powder

1/2 tsp salt

3 cups (426 g) all-purpose flour

2 cups (340 g) chocolate chips

*Preheat the oven to 350 degrees F (I cooked mine at 360 deg for 10 min).  Line baking sheets with parchment paper or lightly grease with cooking spray.

*In a large bowl with a handheld electric mixer or in the bowl of an electric stand mixer fitted with the paddle attachment, cream together the butter, brown sugar, granulated sugar, eggs, and vanilla until light and fluffy, 2-3 minutes.

*Add the baking soda, baking powder, salt, flour and chocolate chips.  Mix until combined.

*Scoop the dough into 2 Tbl. size mounds and roll into balls. (I scooped the dough into a large tablespoon mound)  Place several inches apart on prepared baking sheets.

*Bake for 10-11 Minutes until the edges are just set and the middles are still light and fluffy.

*Let the cookies rest on the baking sheets for 3-4 minutes before removing to a wire rack to cool completely.

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*For cookies that are flattening or spreading too much in the oven, try adding a couple tablespoons more flour to the dough and/or increasing the oven temperature to 370 or 375 degrees.

*For cookies that are staying mounded and not flattening well, try decreasing the over temperature to 325 degrees and/or using several tablespoons less flour next time around.

*Mix the following: butter, brown sugar, granulated sugar, vanilla and eggs.  When I say "mix" I mean "mix it real good." Until the batter is light and fluffy.

Add the dry ingredients and chocolate chips...and this time, mix until everything is just combined.  You don't want to over mix the cookie dough at this point.

You can also freeze the cookie dough.  Roll the cookie dough into balls and place them on a parchment lined baking sheet.  Place the baking sheet int the freezer.  Once the cookie dough is frozen, transfer the cookie dough balls to a Ziploc bag or other covered container and place in the freezer.  To bake frozen cookie dough, place the cookie dough balls on a baking sheet and add 1-3 minutes onto the baking time.

Marianne's Peanut Butter Chocolate Chip Pie

1 chocolate wafer crust

8 oz cream cheese, softened

¾ cup peanut butter

1 cup powdered sugar

2 Tbs milk

1 tsp vanilla

1 cup whipping cream

2 Tbs powdered sugar

1 cup mini chocolate chips, divided

Beat cream cheese and peanut butter until smooth.  Add 1 cup powdered sugar, milk, and vanilla, beat.

In separate bowl, beat whipping cream and powdered sugar until soft peaks.  Fold one third of cream into peanut butter mixture.  Fold remaining whipped cream and 3/4 c mini chocolate chips. Spread into chocolate crust. Sprinkle with remaining ¼ cup mini chocolate chips. Cover and chill 2 hours.

Ruth's Chris Sweet Potato Casserole

 https://www.dinneratthezoo.com/ruths-chris-sweet-potato-casserole/

INGREDIENTS

• 3 cups cooked sweet potatoes
• 3/4 cup granulated sugar
• 1/2 teaspoon salt
• 1/2 teaspoon vanilla extract
• 2 eggs
• 12 tablespoons butter melted, divided
• 1 cup brown sugar
• 1/3 cup flour
• 1 cup chopped pecans
• cooking spray

INSTRUCTIONS

• Preheat the oven to 350 degrees F. Coat a 9" square pan or 2 quart casserole dish with cooking spray.
• Place the sweet potatoes, granulated sugar, salt, vanilla extract, eggs and 6 tablespoons of butter in a mixing bowl. 
• Beat with a mixer until well blended and fluffy.
• Spoon the sweet potato mixture into the prepared dish in an even layer.
• In a medium bowl, mix together the remaining 6 tablespoons of butter, brown sugar, flour and pecans.
• Sprinkle the brown sugar mixture over the sweet potatoes.
• Bake for 30-40 minutes or until sweet potatoes are hot and topping is lightly browned. If your topping browns too quickly, you can cover your dish with foil to complete the bake time.
• Let sit for 10 minutes, then serve.

NUTRITION

Calories: 500kcal | Carbohydrates: 61g | Protein: 4g | Fat: 27g | Saturated Fat: 11g | Cholesterol: 86mg | Sodium: 346mg | Potassium: 286mg | Fiber: 2g | Sugar: 48g | Vitamin A: 7670IU | Vitamin C: 1.3mg | Calcium: 59mg | Iron: 1.3mg

Bread Rolls or Cinnamon Rolls (Freezer Friendly)

In a large bowl combine and set aside:

2 C flour

1/2 C sugar

1 1/2 tsp salt

2 pkg yeast (1T)

Combine the following in a pan:

1 1/4 C water

1/2 C milk

1/3 C butter (or vegetable oil)

Heat ingredients in the pan until liquids are very warm (120-130 degrees F, warm to the touch but not hot).  Gradually add dry ingredients, beat for 2 minutes at medium speed, scraping bowl occasionally.  Add 2 eggs (at room temperature) and 1/2 C of flour.  Beat at high speed for 2 minutes, scraping bowl occasionally.  Stir in enough flour (up to 3-4 cups) to make a soft dough.  Turn onto floured board.  Knead until smooth and elastic (8-10 minutes).  Cover and let rest for 20 minutes.  Punch down the dough.  

For freezer rolls: Divide into 48 pieces, form into rolls.  Place on greased baking sheets.  Cover with plastic wrap and oil, sealing well.  Freeze until firm.  Transfer to plastic bags and freeze up to 4 weeks.  Remove from freezer and place on greased baking sheets.  Cover, let rise in warm place until double in bulk.  Bake at 350 for 15 minutes or until golden brown.

For cinnamon rolls: Roll dough into oval shape.  Brush with melted butter, sprinkle with sugar, brown sugar and cinnamon.  May add raisins or nuts if desired.  Roll oval from side to side to form a long tube.  Cut into rolls and place on greased baking sheet.  Cover and let rise until double in size.  Bake at 350 for 15-17 minutes until golden brown.  Remove from oven and turn out onto cupboard to cool.  Top with frosting glaze.

Frosting glaze:

1/2 C melted butter

1/2 tsp vanilla

3 C powdered sugar

1-2 T milk

Mix together with hand mixer.  Add powdered sugar and milk to desired consistency.

Chocolate Chip Cookie Bar

 3 cups flour

1 tsp. soda

1/4 tsp. salt

1 cup butter (melted and cooled slightly)

1 1/2 cups packed brown sugar

3/4 cup sugar

2 large eggs

1 TBL vanilla extract

2 cups chocolate chips

Directions:

Preheat oven to 350.  Line a 9x13 inch baking pan with foil or parchment paper.  Lightly spray bottom with cooking spray.  (Just easier to lift out and cut into squares)

Combine flour, soda, salt and whisk to combine.  Set aside.

Combine sugar, brown sugar, melted butter.  Add eggs one at a time stirring between each addition.  Add vanilla.  

Add dry ingredients a little at a time until incorporated.  Stir in chocolate chips.  

Once dough is thoroughly mixed, press into prepared baking pan.  Bake 25 minutes.  

Remove from oven when edges are golden brown and center appears set but till soft.  Cool completely to room temperature and then cut into squares.

Quick Cinnamon Rolls

Ingredients:

    1/3 cup sugar

    1 1/2 tsp salt

    3 TBL yeast

    1/2 cup oil

    3/4 cup water

    3/4 cup buttermilk

    2 beaten eggs

    5 1/4 cups flour

1/4 cup melted butter

1 1/2 TBL cinnamon

1/2 cup brown sugar

raisins

Put 1/3 cup sugar and 1 1/2 tsp salt in bowl.  Heat 3/4 cup buttermilk and 3/4 cup water to warm then add to sugar and salt and stir.  Sprinkle 3 TBL yeast over mixture and let stand 10 minutes.

Add 1/2 cup oil and 2 beaten eggs.  Then add 5 1/4 cups flour and mix to make a soft dough and knead well.  Let rest 10 minutes. Roll out into rectangle.  Put 1/4 cup melted butter over dough and sprinkle with 1 1/2 TBL cinnamon and 1/2 cup brown sugar and raisins.

Roll and cut, place on baking sheet and let rest for 10-15 minutes.   Bake 425 degrees for 10-15 minutes.  Frost while warm.

Golden Grahams S'mores

1

bag (10 oz) miniature marshmallows (5 1/2 cups)

1 1/2

cups milk chocolate chips (9 oz)

1/4

cup corn syrup

5

tablespoons butter or margarine

1

teaspoon vanilla

8

cups Golden Grahams™ cereal

• Make this easy snack in the microwave. Grease 13x9-inch pan with butter. Measure cereal into large bowl. Reserve 1 cup of the marshmallows. In large microwavable bowl, microwave remaining 4 1/2 cups marshmallows, the chocolate chips, butter, corn syrup uncovered on High 2 minutes to 3 minutes 30 seconds, stirring after every minute, until melted and smooth when stirred. Stir in vanilla. Continue as directed in recipe.

Lava Cakes

These work great in little glass ramekins.
http://www.foodnetwork.com/recipes/chocolate-lava-cakes

Ingredients

• Baking spray, for spraying custard cups
• 1 stick butter 
• 2 ounces bittersweet chocolate 
• 2 ounces semisweet chocolate 
• 1 1/4 cups powdered sugar 
• 2 whole eggs 
• 3 egg yolks 
• 1 teaspoon vanilla 
• 1/2 cup all-purpose flour 
• Vanilla ice cream, for serving
• 
  

  Directions

  Watch

  Preheat the oven to 425 degrees F. Spray seven small custard cups with baking spray and place on a baking sheet.

  Microwave the butter, bittersweet chocolate and semisweet chocolate in a large bowl on high until the butter is melted, about 1 minute. Whisk until the chocolate is also melted. Stir in the sugar until well blended. Whisk in the eggs and egg yolks, then add the vanilla. Stir in the flour. Divide the mixture among the custard cups.

  Bake until the sides are firm and the centers are soft, about 10-13 minutes. Let stand 1 minute. Invert on individual plates while warm and serve with vanilla ice cream.
  
  

  Recipe courtesy of Ree Drummond

Salted Caramel Popcorn

INGREDIENTS

• ½ cup unpopped popcorn kernels (about 16 cups popped corn)
• 1 cup salted butter
• 1 cup light brown sugar
• ⅓ cup light corn syrup
• 1½ - 2 tsp kosher or sea salt, divided

INSTRUCTIONS

1. Preheat oven to 300°
2. Line a large baking sheet with parchment paper or a silicone mat. Set aside.
3. Pop popcorn kernels using air popper into a large bowl.
4. In a small saucepan melt butter, brown sugar, corn syrup and 1 tsp salt together over medium heat. Bring to boil. Boil for 4 minutes without stirring.
5. Pour caramel mixture over popcorn and stir to coat evenly.
6. Pour popcorn into lined pan, sprinkle remaining salt on top (1/2 tsp - 1 tsp depending on your personal taste preference) and place in oven. Bake for 30 minutes, stirring every 10 minutes.
7. Allow popcorn to cool on a parchment lined counter.

NOTES

You can add in 2 cups of nuts to the un-coated popcorn if desired. Coat with caramel as states.

http://cookiesandcups.com/salted-caramel-popcorn/

No-Fail Chocolate Chip Cookies

This has been our go to chocolate chip cookie recipe for awhile now and I think the corn-starch is what makes them consistently work out every time. Will asked me when I was going to make "real cookies" one day after Randy had made no bake cookies and I found out these chocolate chip cookies are what Will refers to as the "real" kind of cookie. We usually double the recipe and keep most of them frozen as cookie dough balls so we can quickly bake cookies when we need them. 2 1/2 cubes butter 1 1/4 c dark brown sugar 1 c granulated sugar 2 eggs 2 tsp vanilla 3 2/3 c flour 2 T. corn starch (I use about 3/4 that amount so I do 3 T. when I double it) 1 1/4 tsp baking soda 1 1/2 tsp baking powder 1 1/2 tsp salt 2 c semi-sweet chocolate chips 1 c milk chocolate chips (I usually skip this part because I rarely have these on hand because we eat them all before they make it into cookies) Cream butter and sugars. Beat in eggs and vanilla. Add dry ingredients and combine. Stir in chocolate chips. Chill the dough before baking (I skip this part most of the time). Bake at 350 degrees for about 12 minutes . I found the recipe at barefootinthekitchen.blogspot.com/2009/02/ive-never-been-good-at-baking-chocolate.html?m=1

SBO Pie

When Kyra won the SBO election, one of her Young Women leaders made this pie for her to celebrate.

Jamie’s Chocolate Cream Pie

http://www.culinaryconcoctionsbypeabody.com/2007/06/29/impierfection/

Filling:

3 ounces semi sweet chocolate, finely chopped

3 ounces milk chocolate, finely chopped

2 ounces unsweetened baking chocolate, finely chopped

1/2 cup heavy cream

1/2 cup plus 2 TBSP granulated sugar

5 TBSP cornstarch

Pinch salt

3 egg yolk

2-1/3 cups whole milk, divided

1 tsp. vanilla

For Filling:

Place chocolates (milk, semi sweet and unsweetened) into a small bowl. In a small saucepan over low heat, heat cream until very hot, stirring occasionally. Remove from heat. Add cream to chocolate. Allow to stand for a minute, then stir or whisk gently until smooth. Set aside.

In a pot, sift sugar, cornstarch, and salt. Whisk to combine well. Whisk ⅓ c milk and egg yolks in a  bowl. Pour yolk mixture into sugar mixture in pot and whisk to combine. You may have some lumps, that is okay.

Heat remaining 2 cups milk until very hot, stirring occasionally. Very gradually add to egg mixture, stirring constantly over medium heat. Stir until mixture comes to a boil. Boil and stir 1-1/2 minutes; remove from heat. It might get lumpy at first but will smooth out.

Immediately add melted chocolate mixture and vanilla, then fill the cooled pie crust. Place a piece of plastic wrap over the pie, touching the filling so that a skin won't form in the refrigerator; chill for at least 4 hours.

For Topping:

1 cup heavy cream

2 tablespoons confectioners’ sugar

1/2 teaspoon vanilla extract

 In a mixing bowl, beat cream with confectioners’ sugar and 1/2 teaspoon vanilla extract until stiff. Spread over chocolate cream pie. Garnish with chocolate shavings and place back in the refrigerator until ready to serve. Store leftover chocolate cream pie in the refrigerator.

Quick Fudge

1 C Peanut Butter
16 oz Semi Sweet Chocolate Chips
1/2 bag Mini Marshmallows
Nuts to taste

Put a thin layer of marshmallows and nuts in a 9x13 pan. Melt together chocolate chips and peanut butter and pour over the marshmallows and nuts.

Whipped Cream Frosting

 2 cups heavy cream
¼ -1/2 cup powdered sugar (Depending on preference)

Pour cream into large mixing bowl and start mixing at low speed. Gradually increase speed until cream thickens and soft peaks form. Turn off mixer and add sugar. Start slowly again. Beat until stiff peaks form. The stiffer the cream, the easier it is to frost the cupcakes. Keep refrigerated.

Chocolate Lasagna

Ingredients

• 36 Oreo cookies (regular, not double stuffed)
• 6 tablespoons butter, melted
• 8 oz cream cheese, softened
• ¼ cup granulated sugar
• 3¼ cups cold milk, plus 2 tablespoons, divided
• 12 oz tub Cool Whip, divided
• 2 - 3.9 oz packages chocolate instant pudding mix
• ½ cup mini chocolate chips

Instructions

1. In a large food processor, crush Oreo cookies into fine crumbs. Make sure there are no large chunks left.
2. In a medium bowl, mix melted butter into cookie crumbs using a fork. When the butter is thoroughly mixed in, transfer it to a 9 x 13 inch baking dish. Using a spatula, press the crumbs down into the bottom of the baking dish as evenly as possible. Put baking dish in refrigerator while you work on the next step.
3. In a medium bowl, mix the cream cheese with an electric beater until fluffy. Add the 2 tablespoons of cold milk and sugar and mix well. With large spoon or spatula, mix in 1¼ cups of the Cool Whip until combined. Spread cream cheese mixture over cookie crust. Return baking dish to refrigerator and let chill for 10 minutes.
4. In a large bowl, mix together chocolate instant pudding and 3¼ cups cold milk with electric beater or whisk until the pudding starts to thicken. Spread the pudding over the cream cheese layer. Return baking dish to refrigerator and let chill for 10 more minutes.
5. Have a seat on your couch and dream of how delicious this heavenly dessert is going to be. Start to drool.
6. Spread remaining Cool Whip over the pudding layer and sprinkle mini chocolate chips over the top. (Feel free to use more than ½ cup of the chocolate chips if you want more!)
7. Chill in fridge for 4 hours or freezer for 1 hour.

www.thekitchensnob.com

This is what Wesley requested as a 17 year old birthday cake, SOOOO yummy!  We decided to add twice the pudding and we think it made just the right proportions.  Also the chilling did not take that long, you can get by with much less time.

Pecan Pie

3 Tbs real butter

2/3 cup brown sugar

2 shakes of salt

3/4 cup lite corn syrup

1/2 cup whipping cream

3 eggs

3/4 tsp vanilla

1 cup chopped pecans

Blend all ingredients well and put pecans in last.  Pour into unbaked pie crust.

Bake at 450 for 10 minutes, then reduce temp to 350 and bake until the custard sets up (30 min. plus).

The best fudgy, homemade dark chocolate brownies from scratch

3/4 cup dutch-processed cocoa powder
1/2 teaspoon baking soda
2/3 cup butter, melted & divided (1/3 cup + 1/3 cup)
1/2 cup boiling water
2 cups sugar
2 large eggs
1 teaspoon pure vanilla extract
1/2 teaspoon salt
1 1/3 cup flour
2 cups chocolate chips
Directions

Preheat the oven to 350ºF. Grease a 9x13" baking dish and set aside.

In a large mixing bowl, stir together the cocoa and baking soda. Stir in 1/3 cup of the melted butter until smooth. Stir in the boiling water until the mixture is smooth and thick.

Stir in the sugar and eggs with the remaining 1/3 cup melted butter. Stir in the vanilla and salt until just smooth.

Dump in the flour and chocolate chips at the same time, and stir until just combined.

Spread the batter into your prepared baking dish and bake for 35-40 minutes, or until the edges start to pull away from the pan. (Always better to under-bake than to over-bake brownies!)

Cool completely in the pan. (Brownies freeze great for later if there are leftovers!)

http://sweetannas.com/2013/10/the-best-fudgy-homemade-brownies-from-scratch.html

No Bake Cookies

2 c sugar 1/4 c cocoa 1/2 c milk 1/2 c butter or margarine (1 stick) Combine above ingredients in a large sauce pan and stir while at a ROLLING boil for 1 min Remove from heat and add: 1 tsp vanilla 1 pinch salt 1/2 c peanut butter 3 c quick oats Mix well and quickly spoon out into blobs on a sheet of wax paper and let cool 1 hr our until hardened. We like to put them in the floppy mini muffin tin for uniform and easy to serve portions.

Carol's Pie Crust

Mix with a fork:
2 1/2 C flour
1 tsp. salt

Cut in 1 1/2 C shortening with fork until all of the flour is most (like putty).

Combine:
1tsp. Karo syrup
3/4 C warm water

Add liquid to four mixture and mix well.

Add 1/2 C flour (total of 3 C flour) and let layer.

Bake 10-15 minutes at 400° to 425°
Makes 4 single crusts.

Mom's Apple Crisp

4 medium tart apples
2/3 to 3/4 C brown sugar
1/2 C flour
1/2 C quick cooking oats
3/4 tsp. cinnamon
3/4 tsp. nutmeg
1/3 C butter or margarine, softened

Grease an 8"x 8" pan and put apples in bottom. Combine all other ingredients and crumble over apples. Bake at 375° for 30 minutes.

Waffle Love

I tried the Waffle Love truck in Utah and was excited to buy some Belgian Pearl Sugar from them so I could try my own at home.  I found this great recipe at: 
http://www.ohsweetbasil.com/2013/12/copycat-waffle-love-recipe.html

Copycat Waffle Love recipe
Prep time: 4 hours

Cook time: 5 minutes

Yield: 10 waffles

Serving size: 1 waffle

Waffle Love is an incredibly popular waffle truck in Utah and now you can make their famous liege waffles from home!

Ingredients

3/4 cup whole milk, scalded and cooled to warm milk. (I used warmed evaporated milk)
2 tablespoons water, warmed
1 1/2 teaspoons sugar
3 teaspoons instant yeast
2 large eggs, lightly whisked
1 cup unsalted butter, softened
3 tablespoons honey
1 tablespoon brown sugar
2 tablespoons white sugar
3 teaspoons vanilla
4 cups bread flour
1 1/2 cups belgian pearl sugar (can be purchased from the Waffle Love truck for $6/lb, Amazon, Pirate O's or Orson Gygi) 

Instructions

Add the 1 1/2 teaspoons of sugar to the milk and water and add the yeast, stirring to combine. Allow the yeast to proof, or get foamy and puffy.
In a large bowl, beat together the butter and sugars. Add the egg, honey and vanilla. Stir together and add the yeast mixture. Place in a standing mixer with the dough hook and add 2 cups of flour. Mix until the dough is thoroughly incorporated, and add the remaining flour, cover with plastic wrap and allow to rest for 4 hours, or up to 24 hours in the fridge after the first 4 hours. Then punch down and knead in the pearl sugar. Separate into 8 to 10 balls and place on a hot (365°), buttered waffle iron. Cook until golden brown and serve with biscoff, whipped cream and fresh berries or bananas. 

Dough can be frozen after the initial 4 hours of raising. Remove from freezer and allow to thaw for approximately 3 hours then add sugar and cook as directed above.