The Game Changing Cookie Dough

Guys.  I stumbled on this chocolate chip cookie dough recipe a few years ago and it was a total GAME CHANGER.  It is now the base to any standard cookie I make.  This weekend I threw in M&M’s.

The base of the dough is heaven.  You add in whatever flavor of the week you are after, and magic happens.   I’ve done Reese’s Pieces, PB Cups, Whoppers, Andes Mints, Snickers… you name it.  Sometimes I sub in almond extract for the vanilla just depending on what result I am after.

 

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Bake for 7 minutes max for that gooey, doughy, goodness that everyone is after and you will have ZERO leftovers.  Promise.  Cross My Heart.

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The recipe is originally from Two Peas and Their Pod.   I adjust the recipe by doubling it, using a cookie dough scoop, and mix and match my crunchy additions, again, depending on the taste-buds (or requests) of the week.  Remember, I make WEEKLY goodies for Clint’s shop.  Many a hungry bellies travel through those doors.

 

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ENJOY!

 

The below recipe is doubled from the original.

 

LIFE CHANGING COOKIE DOUGH BASE 

prep time: 15 MINUTES

cook time: 6-8 MINUTES

INGREDIENTS:

  • 3 1/2 cups all-purpose flour
  • 1 teaspoon sea salt
  • 2 teaspoon baking soda
  • 1 cup salted butter, at room temperature
  • 1 cup packed brown sugar
  • 2/3 cup granulated sugar
  • 2 large eggs
  • 3 teaspoons vanilla extract (or almond)
  • Add-ins of your choice: chocolate chips. M&M’s, Reese’s Pieces, pretzels, snickers, Whoppers, etc.
  1. Preheat the oven to 350 degrees F.
  2. In medium bowl, whisk the flour, salt, and baking soda together. Set aside.
  3. Cream the butter and sugars together until creamy and smooth. Add in the eggs and extract.
  4. Slowly mix in the flour, until combined. Stir in chocolate chips, M&M’s, etc.
  5. Use cookie dough scoop to form small ball, place on baking sheet and bake for 6-8 minutes (I cook for 7 minutes for a doughy effect). Remove from the oven and let cool on cookie sheet if you want it to continue cooking a little longer, or immediately transfer to foil lined counter-top.  I don’t cool these bad boys on a wire rack as I want the maximum doughy gooey effect.

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Raspberry Cream Cheese Coffee Cake

 

I made this dessert earlier this summer and OHMYGOSH you guys.  It was insane.

Or… so I was told.  I made it for a work meeting.  All I know is it was licked clean within an hour time span.

Thanks to Vera over at Oh My Goodness Chocolate Desserts for the easy to follow instructions and recipe.  Springforms and I have a history of disasters, but this little raspberry crumble number redeemed our friendship.

Enjoy!

PS. You should click on her link above for legitimate photos of the dessert.  Much more pleasing then my kitchen lighting + iPhone snaps.  Lazy at best when capturing food shots.  Whatevs.

Raspberry Cream Cheese Coffee Cake

 

Ingredients

FOR THE FILLING:
  • 1/4 cup sugar
  • 8 oz. cream cheese-softened
  • 1 egg white
  • 1 cup raspberries-washed and well drained
FOR THE CAKE:
  • 1 and 1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 5.5 Tablespoons unsalted butter- softened
  • 1/2 cup sugar
  • 1 egg + 1 egg yolk
  • 3/4 cup sour cream
  • 1 teaspoon vanilla extract
FOR THE STREUSEL TOPPING:
  • 1/3 cup sugar
  • 1/2 cup flour
  • 3 tablespoons butter-chilled and cubed
Instructions
  1. Preheat oven to 350F. Grease 8 or 9 inch springform pan and line the bottom with parchment paper. Set aside.
  2. Filling instructions: Mix the cream cheese and sugar together on medium-low speed until creamy. Add egg white and mix on low until combined. Set aside.
  3. Cake batter instructions: Stir together flour, baking powder, baking soda and salt in a bowl, set aside.
  4. With an electric mixer cream together the butter and sugar on medium-low speed. Add egg, egg yolk and vanilla. Slowly mix in the flour mixture alternating with the sour cream. Transfer the batter into the prepared pan and smooth with a spatula. Spread the cream cheese filling on top. Place raspberries on top of cream cheese filling.
  5. Topping instructions: Combine sugar, flour and chilled cubed butter in a bowl. Stir with a fork or pastry blender until the mixture is crumbly and sprinkle on top of raspberries.
  6. Bake for 40-45 minutes until a cake tester inserted in the center comes out clean. Cool on a rack, run a thin knife around the cake and loose ring of springform pan.
  7. Store in the fridge.

Holy Desserts

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For Pirtlefest 2015 I made 11 pans of desserts.

E…LEV…EN…

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It took me from 9pm on Thursday night to 4pm Friday afternoon to get them done, but I got them done.  And boy were they yummy!

I will share the links with you for three of the recipes:

  1. Peanut Butter Sheet Cake
  2. Pumpkin Bars with Cream Cheese Frosting
  3. Caramel Mallow Brownies
    • I altered my original recipe by melting the caramel bits with a little milk, poured it over the brownie base and then added the mallow and frosting.  It was the BEST idea I have had yet!

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I LOVE to bake, as long as it isn’t cookies.  Those little bastards take forever.   But, after almost 24 hours of baking, my Kitchen Aid Mixer was happy to see me go.

For now. 🙂

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Cheers!

 

Apple Pie Bars with Salted Caramel Drizzle

Say hello to these little slices of Heaven, recipe compliments of Sally’s Baking Addiction.

Apple Pie Bars

Buttery shortbread base underneath a juicy layer of cinnamon coated apples topped with a struesel topping is enough to have you singing…

and then you gotta go and add a SALTED CARAMEL topping?

I’ve Died.

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Oh me, oh my.  Come to mama.

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The list looks a little daunting.  Don’t be scared.  It really was no big deal to whip up three batches of these beauties.

Wait, what?  

THREE?

I sent one over to our neighbor, Carol, who fell and broke her leg a few weeks back.   I sent another one over to neighbor Harold, who if you read my blog last night, you know is one of the coolest old cats you could meet.

The other one got snacked on by myself and the hubs before disappearing from my work break room this AM.

Let’s get to it, shall we?

Ingredients:

SHORTBREAD CRUST

  • 1/2 cup butter, melted (I used salted, but my disclaimer is to leave out the 1/4 tsp, salt below if you do)
  • 1/4 cup granulated sugar
  • 1 tsp vanilla extract
  • 1/4 tsp salt (only if you used unsalted butter)
  • 1 cup all-purpose flour

APPLE FILLING

  • 2 large apples, peeled and thinly sliced (I used fresh picked apples, which were fairly small.  Make sure to double up in size)
  • 2 Tbsp. all-purpose flour
  • 2 Tbsp. granulated sugar
  • 1 tsp ground cinnamon
  • 1/8 tsp ground nutmeg

STREUSEL

  • 1/2 cup old-fashioned oats
  • 1/3 cup packed brown sugar
  • 1/4 tsp ground cinnamon
  • 1/4 cup all-purpose flour
  • 1/4 cup unsalted butter, cold and cubed

HOMEMADE SALTED CARAMEL SAUCE

  • 1 cup  granulated sugar
  • 6 Tablespoons salted butter, cut up into small chunks
  • 1/2 cup heavy cream
  • 1 teaspoon salt (careful to not overdo it)

Directions:

  1. Preheat the oven to 300. Grease an 8-inch baking pan and set aside.
  2. Crust: Stir the melted butter, granulated sugar, vanilla, and salt together in a medium bowl. Add the flour and stir until everything is combined. Press the mixture evenly into the prepared baking pan. Bake for 15 minutes while you prepare the filling and streusel.
  3. Apple filling: Combine the sliced apples, flour, granulated sugar, cinnamon, and nutmeg together in a large bowl until all of the apples are evenly coated. Set aside.
  4. Streusel: Whisk the oats, brown sugar, cinnamon, and flour together in a medium bowl. Cut in the chilled butter with a pastry blender until the mixture resembles coarse crumbs. Set aside.
  5. Remove the crust from the oven, and turn the oven up to 350. Evenly layer the apples on top of the warm crust.  Sprinkle the apple layer with streusel and bake for 30–35 minutes or until the streusel is golden brown.
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  6. Remove from the oven and allow to cool for at least 20 minutes at room temperature
  7. Caramel topping:
    1. Heat granulated sugar in a medium saucepan over medium heat, stirring constantly with a high heat resistant rubber spatula.
    2. Sugar will form clumps and eventually melt into a thick brown liquid as you continue to stir. Stir, stir, stir!  Do not burn!
    3. Once sugar is completely melted, immediately add the butter. Watch out! The caramel will bubble rapidly when the butter is added.
    4. Stir the butter into the caramel until it is completely melted, about 2-3 minutes.
    5. Very slowly, drizzle in 1/2 cup of heavy cream while stirring. Again, watch out!
    6. Allow the mixture to boil for 1 minute. It will rise in the pan as it boils.
    7. Remove from heat and stir in 1 teaspoon of salt. Allow to cool down before using.
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  8. Once bars are cool, cut to desired size, pour cooled salted caramel sauce on top. These apple pie bars can be enjoyed warm, at room temperature, or even cold.

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ENJOY!

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Greek Chicken

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Artichokes, Kalamata olives, mushrooms and basil?  Winning combination if you ask me.  Add in chicken and tomatoes and you’ve got yourself a meal!

 

Step 1

Whisk together olive oil, balsamic vinegar, basil paste and garlic.  Stir in olives, artichokes and mushrooms.   Try not eat.  <— not lying.   I wanted to just take the bowl, sit on the couch and chow down.  It smells that good.

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Step 2

Cube chicken, place in bottom of 9×13 pan, cover with the basil mixture that you DIDN’T just eat and place in 350 degree oven for 35 minutes.

 

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Your house now smells delicious and you have a low carb, high protein meal in no time flat.

Enjoy!

 

Greek Chicken

 

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