Monday, October 27, 2014

candy corn cookies

the goods:

1/2 cup (1 stick) unsalted butter, room temperature
3/4 cup light brown sugar, packed
1/4 cup granulated sugar
1 large egg
1 tablespoon vanilla extract
2 tablespoons heavy cream
2 cups all-purpose flour
2 teaspoons cornstarch
1 teaspoon baking soda
pinch of salt
11 ounces candy corn (1 and 1/2 cups)
1 cup white chocolate chips

In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, sugars, egg, and vanilla on medium-high until light and fluffy, about 5 minutes. Stop and scrape down the sides of the bowl. Add cream, flour, cornstarch, baking soda, and salt, and mix on low speed until just incorporated. Add the candy corn and white chocolate chips and gently stir to combine. Using a s-inch cookie scoop, form mounds and place on a large plate, flatten mounds slightly and freeze for 15 minutes while you preheat your oven to 350 degrees. Line cookie sheet with parchment paper and place cold cookies about 2-inches apart. Bake for 9 minutes. Allow cookies to cool on baking sheet 5 minutes before transferring to a wire rack to cool completely.

Monday, October 20, 2014

monster peanut butter cookies

the goods:

2 cups all-purpose flour
2 and 1/4 teaspoons baking soda
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1 cup creamy peanut butter
1 cup sugar
2/3 cup packed brown sugar
2 eggs, room temperature
1 teaspoon vanilla extract
1/2 cup rolled oats
1/2 cup peanut butter chips
1/2 cup semi-sweet chocolate chips
1 bag Reese's pieces

In a small bowl, whisk together flour, baking soda, and salt.
In the bowl of a stand mixer, cream together butter, peanut butter, sugar, and brown sugar. Beat until light and fluffy. Add eggs one a time, beating well after each addition. Add vanilla and beat to combine. Slowly ad dry ingredients and beat just until combined. Stir in oats, peanut butter chips, and chocolate chips. Refrigerate dough for 15 minutes, meanwhile preheat oven to 350 degrees. Line a cookie sheet with parchment paper. Pour Reese's pieces onto a plate or into a wide bowl. Using a large cookie scoop (about 3 tablespoons) drop cookie dough into the bowl of Reese's pieces. Gently use your hand to press the dough down into the candies and flatten the dough into a disc, then transfer to the cookie sheet. Bake, six at a time, for 12-13 minutes or until the edges are just beginning to darken. Allow to cool on cookie sheet for 10 minutes before transferring to a wire rack to cool completely.

Monday, October 6, 2014

peanut butter oatmeal bars

the goods:

1/2 cup plus 2 tablespoons brown sugar, divided
1 and 1/2 cups (3 sticks) plus 2 tablespoons butter, divided
1 can sweetened condensed milk
1 cup creamy peanut butter
2 teaspoons vanilla
2 cups flour
2 cups old fashioned oats
1 bag (11 ounces) milk chocolate chips

In a medium saucepan, melt 2 tablespoons butter and 2 tablespoons brown sugar over medium-low heat. When melted, stir in the sweetened condensed milk and continue cooking, stirring constantly, until the mixture thickens slightly, about 15 minutes. Remove from heat and stir in peanut butter and vanilla. To make the crust, combine the flour, oatmeal, and remaining 1/2 cup brown sugar in a large bowl. Melt the remaining 1 and 1/2 cups butter and stir into the oatmeal mixture. Press half the oatmeal mixture into the bottom of a 9-by-13-inch baking dish and bake at 350 degrees for 10 minutes. Remove from oven and sprinkle the chocolate chips over the hot oatmeal crust, spread the peanut butter mixture over the chocolate chips, then crumble the remaining oatmeal crust over the top. Return to oven and continue baking for 15 minutes. Remove from oven and let cool completely before cutting into squares. Serve with milk!

Monday, September 22, 2014

salted caramel bars

the goods:

2 cups (4 sticks) butter, room temperature
1 cup granulated sugar
1 and 1/2 cups confectioners' sugar
1 tablespoon vanilla
4 cups flour

1 bag (14 ounces) caramels, unwrapped (about 40-50)
1/3 cup heavy whipping cream
1/2 teaspoon vanilla

1 tablespoon coarse sea salt

Preheat oven to 325 degrees. Line a 9-by-13 inch pan with parchment paper and spray lightly with cooking spray.
Make crust: In the bowl of an electric mixer, combine butter and sugars. Beat until creamy. Add in vanilla and beat until combined. Mix in flour until a soft dough forms. Press half the dough into the prepared pan. bake for 15 minutes. Refrigerate remaining dough.
Prepare caramel: Place caramels in a microwave safe bowl. Add the cream and vanilla, and microwave for 1 minute. Remove from microwave and stir. Continue to microwave in 20 second increments, stirring between each one until you reach a smooth consistency.
Pour the caramel filling over the baked crust. Sprinkle salt over the top. Remove the remaining dough from the fridge and crumble it evenly over the caramel. Bake until the caramel is bubbly and the top is golden brown, about 25-30 minutes. Let cool completely before cutting into squares. 

Monday, August 25, 2014

no bake cheesecake bars with fresh blueberry sauce

the goods:

12 graham cracker sheets
1/4 cup sugar
1/2 cup (1 stick unsalted butter, melted

2 packages (8 oz. each) cream cheese, room temperature
1 cup confectioners' sugar
2 cups heavy whipping cream
1 teaspoon vanilla extract
1 teaspoon almond extract

blueberry sauce:
2 cups fresh blueberries
1/2 cup sugar
1 tablespoon butter
2 teaspoons cornstarch
1 teaspoon vanilla

Make the crust: using a food processor, blend graham cracker sheets until they turn into crumbs. Add sugar and melted butter, and pulse until well combined. Press into the bottom of an 8-by-8-inch pan. 
Make filling: using a mixer with the whisk attachment, combine cream cheese and confectioners' sugar until smooth. Add heavy whipping cream, vanilla extract, and almond extract. Mix on high for 2-3 minutes until thickened. Pour filling over crust. Cover and refrigerate at least 2 hours.
Make sauce: Combine all ingredients in a medium saucepan. Cook over medium-high and simmer for about 5 minutes. The blueberries will break down and become thick. Let cool and refrigerate until you're ready to serve the cheesecake.
To serve: Cut cheesecake into squares and gently remove from the pan. Arrange on a platter and spoon blueberry filling over top of each square.

Monday, August 18, 2014

sugar cookies with sour cream frosting

the goods:

1 cup butter, room temperature
3/4 cup vegetable oil
1 and 1/4 cup sugar
3/4 cup confectioners' sugar
2 tablespoons water
2 eggs
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar
1 teaspoon salt
5 and 1/2 cups flour

1/2 cup unsalted butter, room temperature
3/4 cup sour cream
1 bag (2 pounds) confectioners' sugar
1 teaspoon salt
1/4 cup milk
red food or pink food coloring

Cream together butter, oil, sugars, water, and eggs. Combine the dry ingredients in a bowl and slowly add to the butter mixture. Mix until everything is combined. Dough should be a little crumbly and not sticky at all. Roll heaping tablespoons of dough into balls and place on cookie sheet. On a small plate combine 1/4 cup sugar and a pinch of salt. Using the bottom of a small glass, press it first into the sugar and then use it to flatten your dough balls. Bake at 350 degrees for 8 minutes. Transfer to a cooling rack and once they are cool, store in the fridge. You want the cookies to be cold.
While the cookies are chilling, make the frosting; Cream together butter, sour cream, and salt. Slowly add powdered sugar until the frosting gets thick, then add a splash of milk. Alternate this process until you reach the desired consistency. Add a drop of red food coloring, or a couple drops of pink and whip on high for 1 minute. Frost cold cookies right before serving.

Monday, June 23, 2014

caramel filled brownies

the goods:

1/3 cup plus 1/2 cup evaporated milk (from 1 can)
one box (18.5 ounces) German chocolate cake mix
1/2 cup (1 stick) unsalted butter, melted
60 caramels, unwrapped
1/3 cup semisweet chocolate chips
1/4 cup confectioners' sugar

Preheat oven to 350 degrees. Grease and flour a 9x9-inch baking pan. Combine cake mix and 1/3 cup evaporated milk in a bowl, add the melted butter and stir to combine. Divide the dough in half. Press one half into the bottom of the prepared pan. Bake for 8 to 10 minutes, or until set. Meanwhile, in a glass bowl set over a pot of simmering water, combine caramels and 1/2 cup evaporated milk. Stir occasionally until the caramels are totally melted and the texture is smooth. Pour the caramel mixture over the first baked layer of brownie, spreading it so that is is evenly distributed. Sprinkle the chocolate chips on top. On a sheet of waxed paper, press the remaining brownie dough into a square shape slightly smaller than the baking pan. Carefully set it on top of the chocolate chips. Bake for 20 to 25 minutes. Remove pan from oven and let brownies cool to room temperature. Refrigerate the brownies for several hours to allow them to set. Dust with confectioners' sugar before cutting into squares and serving.