Serving Up {Cookies}: Chewy Chocolate Chip Cookies

Last night my husband announced that he was in "need" of chocolate for dessert.  He said that while a plate of Cinnamon Roll Cookie Bars was sitting directly in front of him at the table!  I wasn't as supportive as I should have been and said "no" to the baking of cookies!  I cannot have that much temptation in the house at one time!  So I struck a bargain with the hubby...he could cook up some Toll House cookie dough (packaged) that was in the freezer to meet his chocolate need if he promised to only cook up enough to meet the immediate "need".  The cookies were baked and after he ate one (or two, or three) he said, "these are not nearly as good as yours".  Thank you!  I absolutely agree.  Even if the package does say "Cookie of the Year", packaged cookie dough just doesn't come close to homemade!

So with that I give you my favorite cookie recipe (at the moment).  Chocolate chip cookies are a tricky one because there are thousands of variations out there and everyone feels differently about what constitutes cookie perfection - kind of a thin/crunchy versus thick/chewy thing.  I am a thick and chewy girl myself.  I have tried many FABULOUS, tried and true recipes passed along by friends only to not have success when I recreate them in my kitchen.  My best friend makes awesome cookies - secret ingredient is corn starch - but when I make them they are not like the perfection that comes out of her oven.  Same thing with my sister-in-law's recipe - secret ingredient is pudding mix - but they don't come out of my oven looking like they do out of hers.  For whatever reason, this recipe works for me.  Every time.  So it is the recipe I stand by.  I think that the key to the thick and chewy result is perfecting the amount of flour and that may vary by altitude or weather, so play with it until you have your own Chocolate Chip Cookie perfection.  I have definitely found mine.

One Year Ago: Bran Flax Muffins
Two Years Ago: Roasted Pumpkin with Shallots & Sage
                          Roasted Pumpkin Seeds

CHEWY CHOCOLATE CHIP COOKIES     
(recipe from Stephanie C., adapted by Heidi C.)
printable version

1 cup butter
2/3 cups brown sugar
1 1/3 cups white sugar
2 tsp. real vanilla
2 eggs
3 1/2 cups flour (may need slightly more)
1 tsp. baking soda
1 tsp. salt
2 cups milk chocolate chips

Preheat oven to 350 degrees. Line cookie sheets with parchment paper.
Cream butter and sugars until light and fluffy - at least 5 minutes - you can't over mix on this part.  Add vanilla and eggs. Beat lightly until smooth (don't over mix).  Mix dry ingredients and stir into sugar mixture until flour disappears (don't over mix).  Add chocolate chips and stir just until evenly distributed.
Using cookie scoop* drop dough onto cookie sheets.  Bake 8-10 minutes.  They will be slightly firm at the edges and soft in the middle.  They will get more firm as they cool.
Remove from oven and allow to cool on the cookie sheet.  Remove to cooling rack to finish cooling.

* This recipe makes the greatest jumbo cookies.  To make jumbo cookies, use an ice-cream scoop in place of a cookie scoop.  You will need to add 2-4 minutes to baking time to accommodate the larger size.

Serving Up {Snack}: No Bake Energy Balls

We are only two weeks into school and I am already dreading the 3:05 pm question....."what's for snack?".  I think that by the time I have answered four children ask me "what's for breakfast?", "what's in my lunch?" and "what's for dinner?" I really should get an option to pass on the snack question - or at the very least they could organize themselves to come to me in a group so that I only had to hear/answer the question once, but they just aren't that organized yet.

The result is that I have snack on the brain a lot.  So when I saw this recipe on pinterest last week (with the eye catching tag of "my favorite snack ever!") I thought to myself, "that is what we are having for snack today".  And while I cannot claim that it is my favorite snack ever, or even in my top 10 because brownie variations probably occupy all 10 of those spots, I will say that these were a tasty little snack without near the guilt of my truly favorite snack ever.  My kids readily agreed!

One Year Ago: 10 Pumpkin Recipes for Fall

Two Years Ago: Creamy White Chili

NO-BAKE ENERGY BALLS     
(recipe via pinterest)
printable version

1 cup old-fashioned oats
1/2 cup ground flaxseed
1/2 cup chocolate chips
1/2 cup peanut butter
1/3 cup honey
1 tsp. vanilla

Combine all ingredients in a bowl and mix until well combined.
Using a cookie scoop, make individual balls and store in an airtight container (I store them in the fridge).

Serving Up {Brownies}: Caramel Brownies

These brownies are not a new recipe - in fact, they have been around for a while because I remember making them back in college when I needed a really decent chocolate fix!  The recipe has kind of gone viral thanks to blogs and pinterest so my guess is that you have seen it before.  But should you have ignored it (for what reason I cannot imagine) by all means trust me that these are worth making.  Thanks to the use of a cake mix as the base, they come together super quick and they are worth it!  You will thank me on this one!

One Year Ago: Chicken with Basil Cream Sauce

CARAMEL BROWNIES     
printable version

50 caramels
1/3 cup evaporated milk
1 pkg. german chocolate cake mix
¾ cup butter, melted
1/3 cup evaporated milk
6 oz. chocolate chips

Place caramels and 1/3 cup milk in a small saucepan; melt over low heat and set aside.

Beat the cake mix, 1/3 cup milk and melted butter until well blended. It will be thick. Spread ½ of the batter into a greased 13x9 pan. Bake at 350 degrees for 6 minutes. Remove from oven and sprinkle with chocolate chips. Pour melted caramel over the chocolate chips. Top with the remaining batter. Bake at 350 degrees for an additional 18 minutes or until done – DO NOT overbake. Refrigerate to be able to cut.

Serving Up {Cookies}: S'more Bars

Tomorrow night my husband and my sons will be participating in a favorite annual event - the Father & Sons camp out!  My boys truly look forward to going camping with their dad every year and this year my youngest will be joining them, so my daughter and I will get our very own girl's night out (or in).

When I think about camping I think about s'mores.  Yum!  S'mores and s'more variations have sure made their mark all over the recipe sites lately.  I, for one, am not complaining.  This recipe for a s'more blondie bar really hit the flavor of a s'more right on the head.  The addition of the graham cracker crumbs is perfect, and I think the texture and flavor were even better the day after.

The best part of the recipe?  All the flavor of the s'more without getting dirty or smelling like campfire smoke.  Definitely a winning combination.

One Year Ago: Coconut and Cashew Granola

                          Granola Pudding Parfait

S'MORE BARS     

(recipe from Mel's Kitchen Cafe)

printable version

                        

2 cups flour
2 cups crushed graham cracker crumbs
1 tsp. baking powder
1/4 tsp. salt
2 sticks butter, softened
1 1/2 cups brown sugar
1 tsp. vanilla
2  eggs
2 cups marshmallow creme
2 cups chocolate chips

Preheat the oven to 350 degrees.  Line a 9X13-inch pan with foil and grease the foil with cooking spray.

In a medium bowl, combine the flour, graham cracker crumbs, baking powder and salt. In a large bowl, using an electric mixer on medium speed, beat the butter and sugar until light, about 2 minutes. Beat in the eggs and vanilla until well combined. Reduce the mixer speed to low and add the flour mixture, mixing until combined. Divide the dough in half. Press half into the bottom of the prepared pan until the dough is evenly flattened. Dollop the marshmallow topping on top of the cookie base and gently spread into an even layer. Sprinkle the chocolate chips on top.

Scatter the remaining dough over the top in clumps. Don’t worry about completely covering the top, the marshmallow and chocolate chips should peek through. Bake the bars until golden brown, about 30-32 minutes. Cool completely. Remove the bars from the pan by lifting out the foil.  Cut into bars and serve.

Serving Up {Dessert}: Carmelitas

Doesn't the word "Carmelitas" just sound exotic...maybe a bit dangerous or forbidden....or tempting!  Definitely yes to tempting and while you are at it lets add amazing and delicious and addicting and gone!

I have read a fair number of recipes for carmelitas and this recipe hooked me because instead of using jarred caramel sauce, you unwrap little caramel squares and melt them with cream and the result is SO MUCH BETTER than jarred sauce.  Trust me on this!  Just go on and write "caramels" on the grocery list right now. Better yet, just go slip on your shoes and make a quick run to the market.  You will thank me in an hour from now when you are enjoying your first bite of this...

One Year Ago: Homemade Wheat Bread

                        Starbuck's Coffee Cake

CARMELITAS     

(recipe adapted from LuLu the Baker)

printable version

1 cup butter, melted
1 1/2 cup brown sugar
2 cup flour
2 cup rolled oats
1 tsp. baking soda
1/2 tsp. salt
12 ounces semisweet chocolate chips

60 caramel squares, unwrapped
3/4 cup heavy cream


In a medium bowl, combine melted butter, brown sugar, flour, oats, baking soda and salt. Pat half of the oatmeal mixture into the bottom of an 9x13" pan. Bake at 350 degrees for 12-14 minutes.

Meanwhile, combine caramels and cream in a microwave safe bowl and microwave for 30 second intervals, stirring between each time until caramel is melted and smooth.

Remove pan from the oven and sprinkle chocolate chips over the crust. Pour caramel mixture over chocolate chips. Crumble remaining oatmeal mixture over caramel. Return to oven and bake an additional 15-20 minutes, until the edges are lightly browned. Remove from oven and cool completely before cutting.

Serving Up {Brownies}: Heavenly Brownies

My blog is officially one year old!  I have to admit that when I began I wasn't sure if it would even make it this long :)

In reviewing the recipes that I have posted (and the many more that I still want to post) I was shocked to realize that I had not yet posted my all time favorite brownie recipe.  In an entire years time you would think that I would set my priorities!  (I have posted this favorite brownie recipe, but real life dictates that, sadly, not all brownies can be mint brownies).

I am definitely a brownie girl.  And it isn't about the chocolate because I don't get weak in the knees over chocolate cake the way I do over brownies.  It is something about the dense texture, the chewy chocolate goodness and the fact that no frosting is needed before digging in - although a scoop of ice cream and drenching it all in fudge syrup doesn't hurt anything.  And boy do these brownies have the dense texture and the chewy chocolate goodness down!  When I lived in Vegas there was a little market that sold baked goods and their brownies were SO good!  They are the only store baked good that I have ever indulged in on a regular basis.  These rival those brownies!

When I make this recipe I use one bowl and a wooden spoon - which is all the more reason to love this recipe for it's simplicity.  I take the microwave method over the stove top method for heating the butter and sugar and find that once I mix my sugar in with the melted butter I microwave the mixture three times for one minute each time, stirring in between.  I don't know what that does, but it DOES make a difference.  I also find that if you can keep from eating the entire pan immediately, freezing these brownies only  make them all the better.  An individual brownie, snuck from the freezer while kids are sleeping and eaten while only partially thawed is divine!
(Oh, and my only tweak to this recipe from the way I found it was to remove the espresso powder - so if that is your thing, add it back in.)

One Year Ago: Slow Cooker Italian Beef Sandwich

HEAVENLY BROWNIES     
(recipe from King Arthur Flour)
printable version

1 cup butter
2 1/4 cup sugar
1 1/4  cup dutch-process cocoa
1/2 tsp. salt (increase to 1 tsp if you use unsalted butter)
1 tsp. baking powder
1 Tbs. vanilla
4 large eggs
1 1/2 cups flour
2 cups chocolate chips

Preheat the oven to 350 degrees. Lightly grease 9x13 pan.

In a medium bowl, or in a saucepan set over low heat, melt the butter, then add the sugar and stir to combine. Return the mixture to the heat (or microwave) briefly, just till it’s hot, but not bubbling; it’ll become shiny looking as you stir it. Heating the butter and sugar a second time will dissolve more of the sugar, which will yield a shiny top crust on you brownies. Transfer the mixture to a mixing bowl.

Stir in the cocoa, salt, baking powder and vanilla. Add the eggs, beating till smooth; then add the flour and chocolate chips, beating till well combined. Spoon the batter into the prepared pan.

Bake the brownies for 28-30 minutes, until a cake tester inserted into the center comes out dry. The brownies should feel set both on the edges, and in the center. Remove them from the oven, and after 5 minutes loosen the edges with a table knife; this helps the brownies from sinking is the center as they cool. Cool completely before cutting and serving.
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Serving Up {Breakfast}: Chunky Monkey Pancakes

I admit that we eat breakfast foods at our house frequently for dinner.  I love breakfast foods, but at times it's hard to find time in the hectic morning routine to try out new (often complicated) breakfast recipes. That and, well let's admit it, kids like breakfast foods. Try out a new dinner entree and everyone complains! Try out a new pancake variation and they line up with plates in hand.

This recipe was truly stumbled upon in error. I had made a menu list for three weeks out and bought all the ingredients. In my hurry to prepare dinner one night I glanced at my list and saw "Peanut Butter Chocolate Chip Waffles" written.  But somehow between reading the menu and getting to my computer to find the recipe it had become "Banana Chocolate Chip Pancakes". I didn't even realize my mistake until halfway through making the pancakes when I couldn't figure out why I had bought chunky peanut butter when the recipe I was making didn't even call for chunky peanut butter. (The waffles do call for for chunky peanut butter and can be found here).  It turned out to be a lucky error for us because these were really good. Make that REEAALLYY good!

CHUNKY MONKEY PANCAKES     Pin It

{Banana Chocolate Chip Pancakes with Peanut Butter Syrup}
(Recipe from Our Best Bites)
printable version

1 1/2 cup flour
3 Tbs. sugar
2 tsp. baking powder
1 1/2 tsp. baking soda
1/4 tsp. salt
1 1/2 cup buttermilk (buy the real stuff - SO much better)
1 tsp. vanilla extract
1 Tbs. canola oil
1 egg
2 small-med ripe bananas
1/4 cup mini chocolate chips (or regular chips roughly chopped)
Cooking Spray or butter for pan

1 C maple syrup
1/2 C peanut butter

Combine flours, sugar, baking powder, baking soda, and salt in a mixing bowl and whisk together. In a separate bowl combine buttermilk, eggs, oil, and vanilla and whisk well. Add the wet ingredients into the dry and mix just until moistened and combined. Place bananas in a bowl and roughly mash with a fork. Fold into batter. Add the chocolate chips and stir.

For syrup, heat peanut butter in the microwave for 30 seconds. Add maple syrup and gently whisk to combine. Heat in the microwave for another 30 seconds, whisk, and then set aside.

Heat a nonstick griddle or skillet to medium heat. Coat pan with little butter and then pour on pancake batter. Wait until bubbles form and edges are set and then flip.

Reheat syrup if necessary and pour over warm pancakes.