Edible Cookie Dough

 My kids are true fans of this edible cookie dough.  We keep it refrigerated, but it doesn't typically last long.  I found the original recipe here.

Ingredients

• 1 1/4 cup all-purpose flour (you'll heat-treat this in your microwave!)

• 1/2 cup salted butter, room temperature

• 1/4 cup granulated sugar

• 1/2 cup packed brown sugar

• 2 tbsp milk

• 1 tsp vanilla

• 1/2 tsp salt

• 1/2 cup mini chocolate chips

Instructions

1.  Start by heat-treating your flour. Measure out the flour into a microwave-safe bowl. Microwave the flour for 30 seconds and then stir. Heat again for 30 more seconds.

2.  Stir and then spread the heated flour onto a cookie sheet and set aside to allow it to cool down.

3.  In the bowl of a stand mixer or in a large bowl with an electric hand mixer, cream together the butter, granulated sugar and brown sugar until light in color and fluffy in texture.

4.  Mix in the milk and vanilla until evenly distributed.

5.  Add the flour and salt to the bowl and mix until a cookie dough forms.

6.  Fold in the mini chocolate chips and enjoy!

7.  Store in the fridge for up to 1 week.

Chocolate & White Chocolate Chip Pudding Cookies

These cookies are so soft and delicious!

Ingredients

• 1 cup butter (slightly soft)
• 1/4 cup sugar
• 3/4 cup brown sugar
• 2 eggs
• 1 tsp. vanilla
• 1 small package instant vanilla or French vanilla pudding
• 2 1/4 cups flour
• 1 tsp. soda
• 1/2 tsp. salt
• 1 package chocolate chips (I like to use 1/2 pkg white and 1/2 pkg milk)

Instructions

• Preheat oven to 375.
• Line pans with parchment paper.
• Cream butter, sugar, and brown sugar.
• Add eggs and vanilla, mix well.
• Add dry pudding powder and stir until incorporated.
• Add flour, soda, and salt, mixing until flour is just incorporated.  
• Bake for 7-8 minutes (you want to undercook them slightly so the center remains soft). 

Brown Butter Biscoff Rice Krispie Treats

These are an easy, delicious upgrade to your basic rice krispie treat.  I found the original recipe here.

Ingredients

• 1/2 cup (1 cube) butter
• 16 oz. bag mini marshmallows
• 1/2 cup cookie butter (I get mine from Trader Joe's)
• 1/2 tsp. vanilla
• 1/2 tsp. sea salt
• 5-6 cups rice krispies*
• 1-2 cups chopped Biscoff cookies*
• flaky sea salt (for sprinkling on top)

Instructions

• Grease 8x8 pan (or 9x13 if you're doubling the recipe).  Set aside.
• Melt butter over medium heat, stirring often, until it foams, smells nutty, and browns.  This should take just a few minutes.
• Turn heat to low and add marshmallows, stirring constantly until marshmallows are mostly melted.
• Remove the pan from heat and stir in cookie butter, vanilla, and salt.
• Gently fold in rice krispies and chopped Biscoff cookies until well coated with marshmallows.
• Transfer mixture to prepared pan, and gently press the mixture into the pan (I just grease my fingers and do it by hand).  (Don't press too firmly, or the treats will end up hard and dry.)
• Lightly sprinkle sea salt on top.
• Cut into squares and enjoy!

*I prefer a soft, gooey rice krispie treat, so am toying with these amounts.  Start with smaller amounts of the dry ingredients, and add more until the mixture reaches your desired consistency.

Salted Caramel Brownie Cookies

These are delicious - I haven't given them to anyone who didn't love them :).  They are easy and fast.  I got the recipe here. 

Servings 16 cookies

Ingredients

• 4 oz unsweetened chocolate
• 1 cup unsalted butter cut into tablespoons, removed from fridge for 30 minutes
• 2 eggs
• 1 1/4 cups granulated sugar
• 1/2 cup light brown sugar
• 2 1/2 cups All Purpose Flour
• 1 teaspoon baking soda
• 1/2 teaspoon Sea Salt
• extra Sea Salt for sprinkling on top of caramel
• 1/2 -11 oz package Kraft Caramels about 18-20 caramels (I used a hunk of Peter's caramel)
• 1-2 tablespoons milk or cream
• 1/2 bag semisweet chocolate chips (the chocolate chips are not part of the original recipe)
• 1/2 bag extra dark chocolate chips

Instructions

Pre heat oven to 375 convection or 400 degrees regular bake and set rack in center of oven.

Melt 4 oz unsweetened chocolate in microwave in a small bowl for 30 seconds, Continue to melt in 15 second intervals until smooth, set aside.

Place the butter and sugars into the bowl of a stand mixer or a large bowl.

Beat butter and sugars on medium speed until smooth. Add eggs. Beat on low until butter, sugar and eggs are incorporated, scraping bottom of bowl once or twice to insure all ingredients are mixed together.

Add melted chocolate, and beat on low until smooth, again, scrape bottom of bowl once or twice.

Add flour, baking soda and salt all at once.

Mix on low or pulse mixer until all flour disappears and all ingredients are incorporated.

Mix in the chocolate chips.

Using two lightly greased baking sheets (I prefer parchment paper), scoop out dough onto baking sheets, 8 scoops to a sheet. I use a 2 1/4 inch cookie scoop.

Lightly press the center of the cookie with palm of hand.

Bake cookies for 7-8 minutes or until top is barely set and is no longer wet.

Remove from oven and re-shape the cookies with a small spatula if the cookies spread during baking. This needs to be done while cookies are still hot out of the oven. Let cookies cool on baking sheet.

For caramel:

Unwrap about 1/2 of an 11 oz package of Kraft Caramels and place caramels in a microwave safe bowl. Melt for 45 seconds in microwave, remove and stir. Continue to melt caramel at 15 second intervals, until caramel is melted and easy to stir with a spoon. Add 1 tablespoons of milk and stir into caramel until the caramel is smooth and easy to scoop with a spoon and drizzle onto cookies.

Drizzle caramel onto cookies and immediately sprinkle with a bit of sea salt.

Let cool completely before serving or placing on a serving platter.

Easy Fluffy Blender Rolls

 The family really loved these rolls.  I doubled the batch and made 2 trays of crescent rolls, and 2 trays of cinnamon rolls.  Easiest cinnamon rolls ever!  I used 4 cups of whole wheat flour in the double recipe, and the rolls were still very light and fluffy.  I got the recipe here.

YIELD: 24 ROLLS

 

PREP TIME: 1 HOUR

 

COOK TIME: 17 MINUTES

 

ADDITIONAL TIME: 3 HOURS

 

TOTAL TIME: 4 HOURS 17 MINUTES

INGREDIENTS

•  2 1/2 cups hot water (not boiling; just hottest water from tap)
•  1/2 cup (1 stick, 4 ounces) butter (I use salted)
•  1/3 cup granulated sugar
•  2 teaspoons salt
•  2 large eggs
•  7 cups (35 ounces) all-purpose flour (see note)
•  1 1/2 tablespoons instant yeast (see note for active dry yeast)
•  6 tablespoons butter, melted

INSTRUCTIONS

1. To a blender, add the hot water, butter (I just throw the whole stick in there), sugar, and salt. Blend for 10-15 seconds until well-combined. Add the eggs and blend until smooth.
2. In a large bowl, whisk together the flour and yeast.
3. Pour the wet ingredients over the flour and stir with a spoon (or use your hands) until well-combined and no dry streaks remain. The dough will be sticky and bumpy.
4. Cover and let rise until noticeably puffy and doubled, about 1 1/2 to 2 hours.
5. Divide the dough in half.
6. For folded square rolls, on a lightly floured counter, roll half of the dough into a thick rectangle, about 9X14-inches. Cut in half lengthwise and then cut each half into six rectangle pieces. Dip the bottom of each piece in butter and swipe the buttered end back and forth on a half sheet pan and then fold in half (see pictures in post for a visual). Repeat with remaining dough, spacing the rolls about 1/4-inch apart.
7. For crescent rolls, on a lightly floured counter, roll half of the dough into a thick circle, about 14-inches in diameter. Brush with melted butter. With a pizza cutter, cut into 12 equal pieces. Roll each piece up starting with the wide end and place on a parchment-lined half sheet pan. Repeat with remaining dough.
8. Cover the rolls and let rise until puffy, about 1 1/2 hours.
9. Preheat the oven to 375 degrees F. Bake for 15-18 minutes until golden. If desired, brush tops with melted butter while still warm.

NOTES

Yeast: I've only ever made this recipe with instant yeast (which doesn't need to be dissolved and proofed in liquid before using). If you want to use active dry yeast, use the same amount, but add it to the blender at the very end after adding the eggs and blend for just a second or two.

Flour: I use unbleached all-purpose flour; to measure the flour, fluff the flour very well, scoop in the cup and then level off with a knife. Don't pack the flour into the measuring cup or these rolls will be overfloured and dry. I haven't tried these rolls with 100% whole wheat flour, but I have subbed in two cups of whole wheat flour for two cups of white flour and it works great. I recommend using white whole wheat flour for a lighter, less dense roll.

Freezing: I haven't frozen the dough or the shaped rolls, but I have frozen the baked and cooled rolls, and they freeze great. Thaw at room temperature. They tend to dry out if warmed up too much, but they can be lightly warmed in a 200 degree oven for 10-15 minutes.

Doubling: this recipe doubles well. I use 2 1/2 tablespoons yeast for a double batch; everything else I double straight across.

Apple Crisp - Freezer Friendly

This apple crisp is one of our favorite ways to use our abundant harvest of golden delicious apples.  We typically make a batch to eat, then 4-5 to freeze.  We've had some a year or two later, and they're still delicious.  The crumble recipe is, in my opinion, adequate for a full 9x13 pan of apples.  But nobody would say the crisp isn't delicious condensed to the 8x8 pan ;).  I found the recipe here.  Enjoy!

Homemade Apple Crisp

Apple Crisp is easy to make, super delicious and freezer-friendly! 

Prep Time10 mins

Cook Time30 mins

Total Time40 mins

 

Servings: 6

 

Ingredients

• 2 cup firmly packed brown sugar
• 2 cup flour
• 1 cup old fashioned oats
• 1/4 tsp cinnamon
• 1/8 tsp nutmeg optional
• 1 cup butter melted
• 2 1/2 cups sliced apples

Instructions

• Combine the sugar, flour, oats, cinnamon and nutmeg. Add butter and mix until crumbly.
• Place apples in a greased 8 x 8 inch pan. Pour toppings over apples.

Make It Now

• Bake in a 350 degree oven for 30 minutes. Serve with ice-cream or whipped cream.

Freeze It

• Cover the apple crisp with plastic wrap and then wrap again with tin foil. Write the cooking directions on the foil and freeze.

To Cook From Frozen

• Bake it in a 350 degree oven for 30 minutes. Serve with ice cream or whipped cream.

Notes

Tips

• My favorite apples to use for this recipe are granny smith apples - the right amount of tart and sweet. If you don’t like granny smith apples and think they’re too tart? Try honeycrisp instead. Honeycrisp apples are a good alternative but they are slightly sweeter.
• A pound of apples is about 3 cups of sliced apples depending on their size. So for this recipe I would use just under one pound of apples.
• I love to add a big scoop of homemade vanilla ice cream to my apple crisp. You could add salted caramel sauce and cool whip. You could also sprinkle a little extra cinnamon sugar on top.

Cinnamon Roll Cake

My kids loved this cake.  One of them literally jumped up and did a cartwheel :).  Find the recipe and full instructions here.

Prep Time10 mins

Cook Time40 mins

Total Time50 mins

Servings: 12

Author: Brandie @ The Country Cook

Ingredients

FOR THE CAKE:

• 3 cups all-purpose flour
• 1 cup white granulated sugar
• 4 tsp baking powder
• 2 large eggs
• 2 tsp vanilla extract
• 1 1/2 cups milk
• 1/2 cup salted butter (1 stick) melted

FOR THE CINNAMON FILLING:

• 3/4 cup (1 1/2 sticks) salted butter softened to room temp
• 1 cup packed light brown sugar
• 2 tbsp flour
• 1 tbsp ground cinnamon

FOR THE GLAZE:  (We like things moist, so I doubled this.)

• 2 cups powdered sugar
• 5 tbsp milk
• 1 tsp vanilla extract

Instructions

FOR THE CAKE:

• Preheat oven to 350F degrees. Spray 9 x 13 baking dish with nonstick cooking spray. In a large bowl (or the bowl of your stand mixer), combine ingredients for cake (except melted butter).
• While your mixer is running, slowly add the 1/2 cup melted butter. Mix just until combined (overmixing flour in baked goods can make it tough and rubbery.)
• Spread this batter evenly into your baking dish.

FOR THE FILLING:

• In a small bowl, combine all your filling ingredients: softened butter, brown sugar, flour and cinnamon. Stir until combined well.
• Drop the cinnamon filling by spoonfuls onto the cake batter.
• Take a butter knife and make swirly, marble-effect patterns all around the cake. Drag the knife through both the cinnamon and cake batter.
• Bake the cake for about 35-40 minutes, until a knife inserted into the center comes out clean.

FOR THE GLAZE:

• Whisk together powdered sugar, milk and vanilla extract in small bowl.
• Pour the glaze over the warm cake.

Notes (from original recipe)

I think you could get away with only using one stick of butter in the cinnamon/sugar filling mixture. I think two sticks of butter makes this filling a tad heavy and therefore, it likes to sink to the bottom a bit while baking. Serve warm or at room temperature.

Jen's Famous Hot Fudge

2 Tablespoons (30 grams) unsalted butter
2/3 cup (155 ml) heavy or whipping cream
1/2 cup (170 grams) light corn syrup, golden syrup, or honey
1/4 cup (50 grams) dark brown sugar
1/4 cup (20 grams) cocoa powder
1/4 tsp. fine or table sea salt
6 ounces (170 grams) semi- or bittersweet chocolate, chopped, or 1 cup semi- or bittersweet chocolate chips
1/2 tsp. vanilla extract

Combine the butter, cream, sweeteners, cocoa, and salt in a small saucepan over medium heat and bring to a simmer.  Simmer on low, stirring, for 3-5 more minutes after everything has melted, then remove from heat and stir in chocolate.  Stir in vanilla.

It's now ready to ladle over ice cream, although it thickens more as it begins to cool, so you could also wait for 15-20 minutes before doing so, if it's not too unbearable.  Pour leftovers into a jar and refrigerate.  Hot fudge sauce keeps chilled in the fridge at least a month and often two, although it's rare that it lasts that long ;).

Sheet Pan Brownies (Sarah Wixom)

6 oz. bakers unsweetened chocolate

3 sticks of butter

Melt in saucepan (2 1.5 Qt)

Remove from heat, add:

3 cups white sugar

3 tsp. vanilla (less to taste)

Cool down

Whip in 6 eggs (with wooden spoon)

Add

2 cups of flour (add ¼ more if want cakier)

Whip super fast for 30 seconds – incorporate everything

Add chocolate chips (Ghiradelli 60% bittersweet is delicious in these)

Butter the sheet pan (large cookie sheet)

Bake 18-20-22 minutes at 350

Aunt Judi's Caramel Brownies

Oven:  350

48-50 Caramels (I prefer to use 1 - 1.5 bags of caramel bits)
1/3 C. evaporated milk

1 box German chocolate cake mix (just the dry mix)
1/2 C. melted butter
1/2 C. evaporated milk
.5-1 C. chopped nuts (I'd love these, but my family not so much, so I omit them)
1 pkg milk chocolate chips

Melt caramels and evaporated milk in double boiler (or microwave).

Mix in large bowl until moist:  cake mix, butter, evaporated milk, nuts.

Spread 1/2 of mixture in greased 9x13 pan (I often use a slightly smaller pan).

Bake 6 minutes.

Remove from oven and sprinkle chocolate chips over baked crust.  Put rest of crumbled batter over crust and drizzle caramel over that.

Bake 15 more minutes.

Cool, mark into 2" squares and refrigerate until set (I don't typically refrigerate them).

Southern Peach Cobbler

Southern Peach Cobbler 

Prep Time

20 mins

Cook Time

45 mins

Total Time

1 hr 5 mins

 

Recipe slightly adapted from and with thanks to Allrecipes.com

Servings: 8

Found at:  https://barefeetinthekitchen.com/southern-peach-cobbler/

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Ingredients

Peach Filling

• 8 medium-size fresh peaches sliced into thin wedges or bite size chunks - about 9-10 cups
• 1 teaspoon fresh lemon juice
• 1/4 cup white sugar
• 1/4 cup brown sugar
• 1/4 teaspoon cinnamon
• 1/8 teaspoon nutmeg
• 2 teaspoons arrowroot or cornstarch

Crust Topping

• 2 cups all-purpose flour *
• 1/2 cup white sugar
• 1/2 cup brown sugar
• 2 teaspoon baking powder
• 1 teaspoon kosher salt
• 12 tablespoons butter chilled and grated
• 1/2 cup boiling water

* Gluten-Free Substitution

• 1 1/4 cup brown rice flour
• 2/3 cup tapioca starch
• 1/3 cup potato starch

Cinnamon Sugar Topping Ingredients

• 1/3 cup white sugar
• 2 teaspoons cinnamon

Instructions

1. Preheat oven to 425°F. Place a large baking sheet covered in foil on the lowest rack in the oven. This cobbler overflows a bit almost every time I make it. The baking pan will catch the drips and prevent a mess in the oven.
2. In a large bowl, combine the peaches and the lemon juice and then add the rest of the filling ingredients. Stir to coat and then pour into a 9x13 baking dish.
3. Bake the peach mixture in the preheated oven for 10 minutes. While the peaches are baking, combine the  dry topping ingredients and whisk to combine. Toss the grated butter in the flour mixture. Stir in the boiling water, just until combined, leaving plenty of little lumps of butter.
4. Remove the peaches from the oven and drop the topping over them in spoonfuls. (I like to use my smallest cookie scoop to do this.) Sprinkle the cobbler topping with the cinnamon sugar topping. Bake until the crust is golden and a toothpick inserted into the crust comes out clean, about 28 minutes. Serve warm or at room temperature. Enjoy!
5. FREEZER DIRECTIONS: The peach filling can be prepared and frozen in advance. I have frozen it for up to a year without any problems. Combine the peach filling ingredients in a large ziploc bag, press the air out and freeze flat. When you are ready to bake the cobbler, thaw in the refrigerator and then pour into the baking dish and proceed with the recipe.

Notes

Using a cheese-grater to "grate" cold butter is my favorite hassle free wait to cut in the butter. It takes just a moment and I think it's simpler than the more traditional methods. If you choose not to use the grater, simply cut the cold butter into small pieces and then blend it into the flour mixture, using a pastry blender or your fingertips.

It is entirely up to you whether or not you choose to peel the peaches for this cobbler. For years, I took the time to peel the peaches and loved the recipe like mad. About a year ago, I stopped peeling the peaches and I've never looked back. I can hardly tell a difference and I doubt I'll ever again peel the peaches for a dessert.