recipecardbox:

Chewy Chocolate Chip Snickers Cookies

Source - http://www.bakersroyale.com/cookies/chewy-chocolate-chip-snickers-cookies/

Adapted from Cook’s Illustrated |Makes 24-30 3inch cookies  

Preparation: Heat oven to 375 degrees F. Line bake sheet with parchment paper.  

• 2 cups all purpose flour
• ½ teaspoon baking soda
• 16 tablespoons unsalted butter
• ¾ cup brown sugar
• ½ cup granulated sugar
• ¾ teaspoon salt
• 2 teaspoons vanilla extract
• 2 large eggs
• 1 ½  cup sliced Snickers, (approximately 4 king size candy bars or one bag of mini size Snickers)
• 1 cup chocolate chips

Instructions:  

1. Place flour and baking soda together in a bowl and whisk to combine; set aside.
2. Place 10 tablespoons butter in 10-inch skillet over medium-high heat until melted, about 2 minutes. Continue cooking and using the handle of pan to swirl the butter around in the skillet. Swirl butter constantly until it becomes a dark golden brown in color and gives off a nutty aroma, 1 to 3 minutes. Remove skillet from heat and transfer browned butter to large heatproof bowl. Stir remaining 6 tablespoons of butter into hot butter until completely melted.
3. Add both sugars, salt, and vanilla to brown butter mixture and whisk until fully incorporated. Add eggs and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Rest mixture for 3 minutes, then whisk for another 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth, and shiny. Using sturdy rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips giving dough final stir to ensure no flour pockets remain.
4. Using a #24 cookie scoop (basically a small ice cream scoop) or using a spoon scoop out approximately two heaping tablespoons of dough and flatten it into a round disc and place a Snickers slice on top. Fold edges over Snickers to seal it in. (*Optional: For added richness press in chopped Snickers on top). Place cookies 2 inches apart on parchment lined baking sheets.
5. Bake cookies 1 sheet at a time until cookies are golden brown and still puffy, and edges have begun to set but centers are still soft, about 10 to 14 minutes. Transfer baking sheet to wire rack to cool cookies.

recipecardbox:

German Chocolate Cake Cookie

Source - http://www.bakersroyale.com/cookies/german-chocolate-cake-cookies

German Chocolate Filling click here for the recipe 

Make the recipe and be sure to refrigerate it for at least three hours for easy handling, otherwise it will be very sticky and difficult to roll into a ball. For best flavoring, refrigerate filling overnight.

Chocolate Cookie Dough

• 1 ½ cups of flour
• ½ cup  of cocoa powder, all natural (not Dutch processed)
• ¼ teaspoon of cinnamon
• ½ teaspoon of espresso powder
• 1 teaspoon of baking soda
• ½ teaspoon of salt
• ½ cup of butter, melted (not hot)
• ½ cup of granulated sugar
• ½ cup of dark brown sugar, packed
• 1 large egg
• 2 tablespoons of light corn syrup

Instructions:

1. Combine the flour, cocoa powder, cinnamon, espresso powder, baking soda and salt in bowl and mix together thoroughly with a whisk. Set aside.
2. Combine the warm butter, granulated sugar, brown sugar, egg and light corn syrup in a bowl and mix together thoroughly with a whisk. Slowly add flour mixture and stir just until incorporated.

Assembly:

1. Measure out a teaspoon of German chocolate filling and roll into a ½ inch ball. Pinch off a tablespoon of the chocolate dough and flatten into a 1 inch disk. Then place German chocolate filling on the center of the flatten disk. Fold sides up and roll into a one inch ball. Optional: Roll in Turbinado sugar or granulated sugar. Place on parchment lined cookie sheet one inch apart.
2. Bake at 350 degrees F for about 10-12 minutes. Remove from oven and transfer cookies to a cooling rack.

Filling:

Source - http://www.bakersroyale.com/cakes/german-chocolate-cakes/

• 11/4 cup heavy cream
• 1/2 cup of cream of coconut
• 1 cup sugar
• 3 large egg yolks
• 3 ounces butter, cut into small pieces
• ½ teaspoon salt
• 1 1/2 cup pecans, toasted and finely chopped
• 2 cups unsweetened coconut, toasted

Instructions: 

1. Add the cream, cream of coconut, sugar, and egg yolks in a medium saucepan.
2. Add the 3 ounces butter, salt, toasted coconut, and pecan pieces in a large bowl. Set aside.
3. Heat the cream mixture and cook, stirring constantly making sure to scrape the bottom as you stir. Cook until the mixture begins to thicken and coats the spoon (an instant-read thermometer will read 170°.)
4. Pour the hot mixture immediately into the pecan-coconut mixture bowl and stir until the butter is melted. Cool completely to room temperature. Filling will thicken will upon standing.

recipecardbox:

Amanda’s Amazing Sugar Cookies

Source -http://www.iammommy.typepad.com/i_am_baker/2011/05/rose-cookie-tutorial.html

Ingredients

• 1-½ cup Butter (I Use Unsalted)
• 2 cups Sugar
• 3 whole Eggs
• 4 teaspoons Vanilla Extract
• 2 teaspoons Almond Extract
• 4 cups All-purpose Flour
• 1 teaspoon Salt
• 1 teaspoon Baking Powder
• 1/4 teaspoon Baking Soda

 Directions

In a mixer, beat butter and sugar until well combined, about 2 minutes.

Add in 3 eggs one at a time and mix until combined.

Add in vanilla and almond extract; mix until combined.

In a separate bowl, sift together flour, salt, and baking powder, and baking soda. Slowly (about a cup at a time) add flour to butter mixture and combine. You can use a mixer or not, just depends on how strong you are.

I usually just mix ingredients until they are combined, as I have heard that if you over-mix this dough it will get tough.

Put dough in some Saran wrap and refrigerate for at least one hour. When you are ready to bake, heat oven to 350 degrees. Roll dough out, cut out cookies, and bake for 6-8 minutes.

recipecardbox:

Tiramisu Pancakes

Source -http://parentables.howstuffworks.com/chow/tiramisu-pancakes.html

ecipe from Ivory Hut(Serves about 5 reasonably hungry people)

For the pancakes:
2 cups all-purpose flour
2 tablespoons sugar
2 tablespoons cocoa powder, slightly rounded, sifted
2 teaspoons baking powder
1/2 teaspoon baking soda
a generous pinch of salt

1 1/2 cups milk
1/2 cups sour cream
3 large eggs
4 tablespoons butter, melted
2 teaspoons vanilla
2 tablespoons instant coffee

For the glaze (optional):
1/4 cup maple syrup
3 tablespoons softened butter
2 tablespoons coffee liqueur

For the cream:
4 oz. mascarpone cheese
1 cup whipping cream
2 tablespoons coffee liqueur
2 tablespoons maple syrup

Instructions

Start by preparing the cream and the glaze. For the cream, beat all ingredients together and whip until you have soft peaks. Set aside in the refrigerator. (Tip: this cream tastes amazing, and is what really makes these pancakes. If you like generous amounts of cream on your pancakes, you might want to make a double portion.) The glaze is optional, but very, very (and I mean very) good. Simply combine the ingredients well. Set aside.

In a medium bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Make sure the cocoa powder is well sifted, so that it will dissolve evenly.

In a separate bowl, combine the milk and sour cream until smooth (it helps to slowly dilute the sour cream with the milk while whisking, which reduces the chances of clumps). Add the instant coffee powder and mix well until dissolved. Whisk in the eggs, melted butter, and vanilla. Add the wet mixture to the dry ingredients, mixing gently until you have a slightly lumpy batter but without any large clumps of flour. If batter is a little runny, add a tablespoon or two of flour.I like to transfer my batter to a measuring cup or something else with a spout, for easier cooking.

Let the batter sit while you preheat your griddle. When griddle is hot, drop batter in portions desired (1/4 cup for regular-sized pancakes) onto the greased griddle. When bubbles come up and edges look cooked, gently flip to cook the other side. Once pancakes are cooked, transfer to a plate.

Spread a small amount of the maple glaze over the top of the pancake so it soaks in while still hot. Continue with the remaining batter until done.

To serve, dollop a generous amount of the cream in between layers of pancakes. Top with more cream, and then top with shaved chocolate, or a light dusting of sifted cocoa powder.

Serve with extra cream and/or glaze on the side for dipping. A bonus: these pancakes taste amazing even when cold.

recipecardbox:

Peanut Butter Oreo Brownies

Source - http://gingerbreadbagels.com/2011/06/05/peanut-butter-oreo-brownies/

3/4 cup all purpose flour
1/2 cup unsweetened cocoa powder
1/4 teaspoon kosher salt
1/2 cup unsalted butter, melted
3/4 cup sugar
3/4 cup packed light brown sugar
1 Tablespoon vanilla extract
2 large eggs, at room temperature
10 Peanut Butter Oreos, each cut into four pieces

1/2 cup powdered sugar
4 Tablespoon unsalted butter, softened
1/2 cup creamy peanut butter (not the natural kind)
1/2 teaspoon vanilla extract
3 Tablespoons heavy whipping cream

Crushed Peanut Butter Oreos for topping (however many you like)

Sift the flour, unsweetened cocoa powder and kosher salt. Set aside.
In a bowl of a stand mixer with the paddle attachment, mix together the melted butter, sugar, packed light brown sugar and vanilla extract. Once combined, add in the eggs and mix.
Slowly add in the dry ingredients and mix until almost combined. Take a spatula and fold the ingredients together.

Chop each Peanut Butter Oreos into four pieces. Throw the Oreos into the brownie batter and fold them in.
Lightly grease an 8 by 8 baking pan and spread the brownie batter into the pan.
Bake at 350 degrees for 30 minutes. Cool the brownies completely before frosting.

Sift the powdered sugar and set aside.
In a bowl of a stand mixer with the paddle attachment, mix together the butter and peanut butter. Then add in the vanilla extract and mix.
Slowly add in the powdered sugar and mix until the powdered sugar is combined with the other ingredients.
Add in the heavy whipping cream and mix until the frosting is smooth.

Once the brownies are cool, frost them with the peanut butter frosting.
Sprinkle the crushed Peanut Butter Oreos on top of the frosting.

recipecardbox:

Thick and Chewy Chocolate Chip Cookies
 

Source - http://www.whatmegansmaking.com/2011/05/thick-and-chewy-chocolate-chip-cookies.html

from Baking Illustrated
(printable recipe)

2 cups plus 2 Tbsp (10 5/8 oz) all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
12 Tbsp (1 1/2 sticks) unsalted butter, melted and cooled until warm
1 cup packed (7 oz) light or dark brown sugar
1/2 cup (3 1/2 oz) granulated sugar
1 large egg plus 1 egg yolk
2 tsp vanilla extract
~1 1/2 cups semisweet chocolate chips or chunks (I prefer chocolate chunks!)

Adjust the oven racks to the upper and lower middle positions and heat the oven to 325. Line 2 large baking sheets with parchment paper or spray them with nonstick cooking spray.

In a medium sized bowl, whisk together the flour, baking soda and salt and set aside. Using an electric mixer, beat the butter and sugars until thoroughly blended. Beat in the egg, yolk, and vanilla until combined. Add the dry ingredients and beat at low speed just until incorporated. Stir in the chocolate chunks to taste.

Roll a scant 1/4 cup of dough into a ball. Hold the dough ball with the fingertips of both hands and pull into 2 equal halves. Rotate the halves 90 degrees and, with jagged surfaces facing up, join the halves together at their base, again forming a single ball, being careful not to smooth the dough’s uneven surface. This will give the cookies a bakery-like appearance. Place the the formed dough balls on the prepared baking sheets, jagged surface up, spacing them 2 1/2 inches apart.

Bake until the cookies are light golden brown and the outer edges start to harden, yet the centers are still soft and puffy, 15-18 minutes.  Rotate the baking sheets front to back and top to bottom halfway through the baking time. Cool the cookies on the sheets to retain their chewy texture.

recipecardbox:

Chocolate COokie Dough Cupcakes (from MarthaStewart.com)

Source - http://www.howtoeatacupcake.net/2009/01/chocolate-cookie-dough-cupcakes.html

Makes 12
Ingredients
8 tablespoons (1 stick) unsalted butter, room temperature, plus more for pan
1 1/4 cups all-purpose flour (spooned and leveled), plus more for pan (I increased this to 1 1/2 cups)
1/2 cup cocoa powder (I reduced this to 1/4 cup; Use original amounts if you want a really chocolatey cupcake)
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup sugar
2 large eggs, room temperature
1 teaspoon pure vanilla extract
1/2 cup whole milk

Directions
Preheat oven to 350 degrees. Butter and flour a standard 12-cup muffin pan, or use paper liners. In a medium bowl, whisk together flour, cocoa, baking powder, and salt; set aside.
With an electric mixer, beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition; add vanilla, and mix until combined. On low speed, beat in half the flour mixture, followed by milk; end with remaining flour mixture. Mix just until incorporated (do not overmix).
Fill muffin cups 2/3 full with batter. Place a ball of frozen cookie dough on top of each cup (do not push it in). Bake until a toothpick inserted near the center of a cupcake (but not in the cookie dough) comes out clean, 22 to 24 minutes. Cool cupcakes in pan, 5 minutes; transfer to a wire rack to cool completely.

Cookie Dough Frosting (I found this recipe on a message board that has since been erased; This makes enough for 24 cupcakes, so I halved it)
For the cookie dough
¼ cup butter, softened
¼ cup brown sugar, plus 2 tbsp
2 tsp water
½ tsp vanilla
½ cup flour
¼ tsp salt
1/3 cup miniature chocolate chips

For the frosting
1 ½ cup heavy whipping cream
8 ozs cream cheese, softened
¾ cup granulated sugar (I reduced this to 2/3 cup)
1/8 tsp salt
1 tsp vanilla

For the cookie dough, cream the butter and brown sugar in a small bowl. Add water and vanilla and mix well. Add flour and salt and stir to combine. Stir in 1/3 cup Mini Morsels. Wrap the dough in waxed paper and freeze until firm, about 30 minutes. Break dough into 1/4 teaspoon sized chunks and place the chunks on a plate or in a plastic container, separating layers with waxed paper.
Store them in the refrigerator until ready to use.

To make the frosting, in a medium bowl (a cold bowl with cold beaters) beat the whipping cream until stiff peaks form (do not overbeat); set aside. In a large bowl, combine cream cheese, sugar, salt, and vanilla. Beat for 2 minutes until smooth. Fold in the whipped cream. Fold the frozen cookie dough chunks into the frosting and immediately frost the cooled cupcakes.

recipecardbox:

Flat-and-Chewy Chocolate-Chip Cookies
Makes Approx. 30 Cookies

Source: Saveur, New York Times Magazine, many other places online

Photo Source: http://www.jamhands.net/2007/12/oldie-but-goodie.html

2 c. all-purpose flour
1 ¼ tsp. baking soda
1 tsp. salt
8 oz butter, softened
1 ½ c. packed light brown sugar
1 ¼ cup sugar
2 eggs
1 Tbsp. vanilla extract
2 c. chopped high quality milk chocolate chips
2 c. chopped toasted walnuts (optional- I skipped them)

1. Preheat the oven to 325-degrees F. Line two baking sheets with parchment paper or Silpat. Sift together the flour, baking soda and salt.

2. In a mixer fitted with a paddle, cream the butter and sugars until fluffy, 3 minutes. Add the eggs, one at a time, then the vanilla. Add the flour mixture all at once and blend until a dough forms. Fold in the chocolate and walnuts. Chill the dough.

3. Roll 2 1/2 -tablespoon lumps of dough into balls, then place on the baking sheet and flatten to 1/2 -inch-thick disks spaced 2 inches apart. Chill the dough between batches.

4. Bake until the edges are golden brown, 14 to 16 minutes. (Check them at 12 minutes to be sure) Let cool slightly on the baking sheet, then transfer to a cooling rack. Makes 30 to 35 cookies. (I make badonka cookies, so I got about 15)

recipecardbox:

Caramel Macchiato Cupcakes

Source - http://www.foodmayhem.com/2010/02/caramel-macchiato-cupcakes.html

~about regular 16 cupcakes

Espresso/Coffee Cupcake

• 2 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup strongly brewed coffee, cooled to warm
• 1/4 cup milk
• 1 tablespoon Kahlua
• 12 tablespoons unsalted butter, softened
• 1 1/3 cups sugar
• 6 large egg yolks
• 1 rounded teaspoon instant espresso

Meringue Icing

• 2 large egg white
• 2/3 cup sugar
• 3 tablespoons light corn syrup
• pinch of salt

Caramel Drizzle

• 1/4 cup sugar
• 1 1/2 tablespoon unsalted butter, cut into pieces
• 2 tablespoons heavy cream

Instructions -

1. Place rack in the middle of the oven and preheat to 350 degrees F.Place paper liners in muffin tin.

2. Stir together flour, baking powder, and salt in a small bowl and set aside. Combine coffee, milk, and Kahlua in a cup and set aside.

3. Cream butter and sugar together in the stand mixer (with the paddle attachment) on medium speed, until light and fluffy, about 5 minutes. Beat yolks in one at a time.

4. Reduce speed to low and beat in one-third of the flour mixture, then half of the liquid mixture. Scrape down sides, then beat in another third of flour mixture, then the rest of the liquid, then the remaining flour mixture. Scrape down the bowl and divide batter in half.

5. Leave half of batter as is. Stir instant espresso into the other half.

6. Drop batter into prepare cupcake liners by putting the espresso batter in as bottom half, and spooning the coffee (non-espresso) batter on top. (In picture: left is espresso batter, right is with coffee non-espresso batter on top)

7. Bake for 15-18 minutes or until toothpick comes out clean. Allow to cool in the pan for 10 minutes, before removing them to a wire rack. Cool completely before frosting.

8. Meringue Icing

*Don’t make meringue until cupcakes have cooled.

Set up a double boiler. Whisk together meringue icing ingredients in the bowl of the stand mixer by hand. Put over double boiler and whisk as it warms to about 130 degrees F (sugar dissolved). Attach to mixer and use the whisk attachment on medium speed to whip until cooled, about 5 minutes. Drop onto cupcakes immediately. (Tip: Put something under the wire rack to catch drippings.)

9. Caramel Drizzle

*Making a small amount of caramel is a little more challenging because you have a smaller window of caramelized sugar to burnt. Make sure everything is ready by the stove before starting.

Spread sugar evenly across the bottom of a heavy bottomed saucepot and put over medium-high flame. Try not to touch the sugar but watch carefully as it melts. As soon as it is browning, you can start to stir. When it looks like all of it has browned lightly, remove the pot from heat and stir in butter. Be careful because it will bubble violently. Bring it back to the flame and stir for a few seconds until smooth. Remove from the heat again and add heavy cream, again careful of violent bubbling. Stir rapidly until smooth. Set aside and allow to cool to luke warm.

Drizzle over the cupcakes.

recipecardbox:

Peanut Butter Cup Brownies

Source - http://www.bakedperfection.com/2009/07/peanut-butter-cup-brownies.html

Recipe adapted from Nestle’s Very Best Baking
Makes 40 brownies as adapted

1 box of your favorite brownie mix
1/2 cup peanut butter chips
1/2 cup semi-sweet chocolate chips
3/4 cup creamy peanut butter
Preheat oven to 350 degrees. Spray or grease 40 mini-muffin cups.
Prepare boxed brownie mix as directed. Spoon batter evenly into muffin cups (about 1 heaping teaspoon). Bake for 13-15 minutes or until top is set and a toothpick inserted into center comes out slightly wet. After brownies are out of the oven, wait for centers to fall. This will happen upon cooling. If not then tap the centers with the back of a teaspoon to make a hole for the peanut butter.
Place peanut butter in a small microwave-safe bowl. Microwave on high for 45 seconds then stir. While brownies are still warm spoon about half a teaspoon of peanut butter into the center of each brownie. Top with semi-sweet chocolate chips and peanut butter chips. Cool completely in pan.