Cream Puffs with Caramel Whipped Cream + A Virtual Family Bites Baby Shower

Cream Puffs (1 of 1)

Jan, from Family Bites is having a baby and we are celebrating food blogger style!

It is events like this that makes me love being a part of a Foodie community.  A group of talented writers, photographers and cooks coming together in such a way that all can celebrate a joyous moment in one of our fellow colleagues life.  There is no worries about not being available to attend or weather patterns that threaten to ruin the occasion.  And yet the surprise is even greater, in our virtual world as the day opens up and more and more congratulations are delivered to our friend.

You may remember me talking about the fabulous Jan during a post I wrote for the release of her new cookbook Gatherings in which she is a co-writer.  It was her simple to follow recipe for Cheese puffs that have made me an overly confident choux pastry master.  So of course the best treat I can bring to her virtual baby shower is my sweet variation, Cream Puffs with Caramel Whipped Cream and Chocolate Pretzel Top.  While they take a little bit time creating all the different components they come together beautifully in time for any party.  And while there ain’t no party like a food blogger party they will still be a sure fire hit.

Yields 24-36

Cream Puffs with Caramel Whipped Cream

Don't try to do everything at the same time. Make the puffs, and while they are cooling make the caramel cream. Finally melt the chocolate and assemble.

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Ingredients

  • For the Choux Pastry
  • 1/2 cup water
  • 1/2 cup milk
  • 1/2 cup butter
  • 1 tsp sugar
  • 1/8 tsp salt
  • 1 cup flour
  • 4 eggs
  • For the Caramel Whipped Cream
  • 6 tbsp butter
  • 1 cup white sugar
  • 1 1/2 cup whipping cream, divided
  • 1 1/2 tsp salt
  • For Assembly
  • 1 cup baking chocolate
  • 1/2 cup pretzels, crumbled

Instructions

  1. To make the Choux
  2. In a saucepan over medium heat the water, milk, butter, sugar and salt until it becomes a rolling boil.
  3. Add the flour and stir constantly until dough forms a ball and becomes smooth and glossy.
  4. Remove from heat and let cool 5 minutes.
  5. Preheat oven to 400 degrees and line baking sheets with parchment paper
  6. Once the dough is cool add it to the bowl of a stand mixer ( or you can do this by hand).
  7. Give it a few stirs to release the heat in the middle and then on low beat in each egg, one at a time until dough is smooth yet sticky. It should be stiff enough to stand but also soft enough to spread.
  8. Using a cookie scoop, place balls of dough onto prepared pans, smoothing edges with fingers if needed.
  9. Bake until golden and hollow sounding when tapped 25-35. Let cool.
  10. [b]
  11. To make the Caramel Whipped cream.[/b]
  12. In a saucepan over medium heat melt the sugar, stirring with a wooden spoon until it begins to turn a brown colour. Add the butter. (Careful it will bubble)
  13. Remove from heat and stir in 1/2 cup of the cream and the salt. Keep stirring until it is smooth. Let it cool for at least 10 minutes, stirring it often to release the heat. You want it to be finger cool before proceeding.
  14. In a large bowl of your mixer whip 1 cup of the whipping cream until stiff peaks are formed. Pour in the caramel 1/4 at a time, re-whipping the cream until stiff. Keep adding the caramel until the whipped cream is flavoured the way you prefer.
  15. For assembly:
  16. Melt the baking chocolate in a small bowl over a pot of boiling water. This will slowly melt and prevent seizing.
  17. Slice the puffs in half. Top the bottom half with whipped cream.
  18. Dip the top half in the chocolate, shaking off any excess and place on the bottom half of the puff.
  19. Sprinkle with pretzel crumbs.
  20. If not serving right away these puffs can be stored in the freezer in an air tight container.
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There is a whole gaggle of us celebrating Jan’s wonderful new addition to her family.  Make sure you check them all out.

Mardi from eat. live. travel. write made Blueberry Cheesecake Macarons

Julie from Dinner with Julie made Lemon Scones

Isabelle from Crumb: A Food Blog made Blackberry Meringue Bars

Jennifer from Seasons and Suppers made Baby Blueberry Beignets

Christina from Strawberries For Supper made Chocolate Madeleines

Aimée from Simple Bites made Roasted Turnip Hummus

Jenny from The Brunette Baker made Wild Blueberry Buttermilk Muffins

Liliana from My Cookbook Addiction made mini-cupcakes

Carole from The Yum Yum Factor made Beet and Blue Cheese Canapes

Charmian from The Messy Baker made Piglet Muffins

Amy from Family Feedbag made Marmalade Cake

Brittany from My Daily Randomness made Caramel + Pumpkin Parfait

Meg from Sweet Twist of Blogging made Carrot Apple Loaf

Louisa from Living Lou made Maple Walnut Cookies

Libby from Libby Roach Photography made Butter Baked Good’s Peanut Butter Sandwich cookie

Robyn from Planet Byn made Milk & Cookies Shooters

Blogiversary Guest Post: Neopolitan Coconut Bites by The Brunette Baker

My final guest blogger is my girl Jenny from The Brunette Baker.  I really don’t have anything to say about her that isn’t totally obvious in her little intro. She’s fun, crazy and probably the greatest friend you can have.  Please check out her site and give her lots of love!

Neopolitan Coconut Bites

Oh Heather. My sweet, lovely Heather. Happy Fifth Blogibirthday, Blogiversary, or whatever the kids are calling it these days. I am so proud of you. Truly. 

Five years of sharing your knowledge to the world is nothing to squawk about. That’s a whole lotta food, garden, and restaurant love. 

If one were to sit back and really think about five years in the grand scheme of things, it may not seem like a long time, but in reality, it is. A lot of things can happen in that time frame. Let’s digress…

2009

  • US Airways makes an emergency landing in the Hudson River in NYC. 
  • Barack Obama becomes Unites States of America’s first African-American President. 
  • Michael Jackson passes away. So does Heath Ledger. 
  • The BP Oil Spill. Largest oil spill in the history of, like ever. 

2010

  • Icelandic volcano causes havoc for travellers all over the world. Madness. 
  • 33 Chilean miners trapped 2,000 feet underground. 
  • Deadly earthquake strikes Haiti. Cleanup efforts are still effect.
  • Spain wins the World Cup. 
  • Steve Jobs dies.

2011

  • Fourth largest earthquake ever recorded in the history of life hits Japan, causing devastating tsunami.
  • Kate and Wills get married. A record two billion people tuned in to watch.
  • Osama bin Laden is killed. 
  • Kim Kardashian marries Kris Humphries. Kim Kardashian divorces Kris Humphries. 
  • Amy Winehouse dies from drug overdose.

2012

  • Gangnam Style becomes a phenomenon. Ugh.
  • Whitney Houston dies.
  • Amanda Bynes goes bat shit crazy.
  • Felix Baumgartner free falls 127,000 feet from Space back to Earth. 
  • Queen of England’s celebrates Diamond Jubliee.
  • Terrible and unfathomable tragedy strikes the small town of Newtown, Connecticut. 

2013

2014

  • Heather becomes Jenny’s food wife. 
  • Heather celebrates five years of blogging. 

2024

  • Heather becomes President of the World. Diehard foodies hold all the seats. Heather wins Nobel Peace Prize. World is a better place. 

So you see, a lot can happen in a span of five years. Thank goodness your kick ass creations are there to cheer us up in a world full of uncertainty and sadness. Keep on rocking your incredibleness, Heather. I adore you more than cookies and I’m so blessed to have met you. 

Looking forward to the next ten years of food, fun, and friendship. 

Especially the food. Oh, the foooooood. 

Neopolitan Coconut Bites by The Brunette Baker

Recipe adapted and slightly modified from Martha Stewart

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Ingredients

  • 1 cup white chocolate chips
  • 1 tin sweetened condensed milk
  • 3 tablespoons unsalted butter
  • 1 tablespoon pure vanilla extract
  • 1/2 teaspoon kosher salt
  • 1? cup finely shredded sweetened coconut
  • 11/4 cup finely shredded unsweetened coconut
  • 1 ounce dark chocolate, melted
  • 1 drop red food colouring

Instructions

  1. Line an 8" pan with foil, leaving a few inches to hang over the sides.
  2. In a medium saucepan over medium heat, mix together white chocolate chips, condensed milk, butter, salt, and vanilla extract. Stir until all ingredients are melted, incorporated and creamy. Add in coconut and stir to coat.
  3. Remove from heat and divide batter into three bowls. Add red food colouring to one; melted dark chocolate to the other. Leave the third one as is.
  4. Using an offset spatula, spread chocolate batter on the bottom of prepared pan, ensuring an even layer. Carefully add white layer to the top, taking care not to blend into chocolate. Finally, add red batter to the top of the white, smoothing over with an offset spatula, ensuring an even layer.
  5. Place in refrigerator and chill for about two hours. Once chilled, remove from fridge, peel back foil, and cut into bite-sizes.
  6. For a fun gift idea, you can wrap individual pieces in cellophane or parchment paper.
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Blogiversary Guest Post: Take 5 Bars by Planet Byn

I have strategically placed Robyn from Planet Byn here on Wednesday for 2 reasons. The first being it’s hump day and I knew without a doubt she would make something sweet and fabulous to get us through the rest of the week.  And can I just say Take 5 bars!!!! My completely all time favorite chocolate bar.

The second reason is that Tuesday night this wonderful group and I got together for our pretty regular dinner date and she may have brought some.  And I may have to kidnap her and make her bake me these every day!

It was Robyn who mentioned wanting to guest blog for my milestone day and thanks to her the idea took off and so many great people came together to make it such a touching week.  As Robyn mentions below we didn’t get a chance to meet at the FBC conference and I think about that all the time.  About what an amazing time we would have had.  But no worries there.  Our next one is happening this fall during my girl here’s birthday so I think we will make up those missed memories.

 Take 5 Bars

Happy Blog-iversary Tasty G! I’m so excited to be guest blogging here today, and to join in the celebrations! 

In case you haven’t had the pleasure of meeting The Tasty Gardener, I wanted to tell you a quick story that will let you know exactly what type of person she is. I officially met Heather last Spring, when we were both attending the Taste of Burlington launch. We had actually both attended the first Food Bloggers of Canada conference, but didn’t cross paths there. Anyway, I was super excited because it was my first time covering an event for my blog. So excited in fact, that I forgot the memory card in my camera! When I told Heather and the rest of the ladies we were there with (hi Jenny! hi Rhonda!), she quickly told me not to worry, and that I could use her photos from the night.  I remember actually being shocked that she would share her pictures with me – someone she just met – and I was blown away by her kindness and generosity.

While we were leaving, I said to the group that we should meet up again and go to one of the restaurants that was featured at the event. Heather took that and ran with it, organizing a dinner at Celli’s, and the rest is history. See, not only is this the 5th anniversary of The Tasty Gardener’s blog, it’s also almost the 1st anniversary of that dinner, which kicked off an amazing year of friendship and fun. 

And so, that brings us to these Take 5 Bars. I overheard Heather and Jenny talking about these one day, and apparently Tasty G has a little obsession with these chocolate bars that you can only find in the US. I thought it would be perfect to make this homemade version for Heather to celebrate 5 amazing years of blogging. Here’s to many more!

Take 5 Bars
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Ingredients

  • Pretzel Layer
  • 2 cups crushed pretzels
  • 3/4 cup melted butter
  • 1/2 cup brown sugar
  • Peanut Butter Layer
  • 1/2 cup butter, room temperature
  • 1 cup peanut butter
  • 2 cups icing sugar
  • Caramel Layer
  • 1 1/2 cups sugar
  • 1/3 cup water
  • 2 tbsp corn syrup
  • 1/2 tsp salt
  • 1/3 cup whipping cream
  • 1/4 cup butter
  • 1 tbsp sour cream
  • 1 cup honey roasted peanuts, chopped
  • Chocolate Layer
  • 2 cups milk chocolate chips
  • 2 tbsp whipping cream

Instructions

  1. Line a 9x13 pan with foil and spray with non-stick spray. Preheat the oven to 350. In a medium bowl, mix together the pretzels, butter and brown sugar, and press into the bottom of the pan. Bake for 10 minutes. Set aside to cool completely.
  2. For peanut butter layer, mix together butter, peanut butter and icing sugar until smooth. Spread overtop cooled pretzel crust. Chill in the fridge while you make the caramel.
  3. For caramel layer, add the sugar, water, corn syrup and salt to a medium saucepan. Add a candy thermometer and heat to 340 degrees. Remove from heat immediately and stir in whipping cream, butter and sour cream. Let cool for about half an hour, then stir in the peanuts. Spread over the peanut butter layer (the caramel will be thick and gooey, but try the best you can for an even layer).
  4. Melt the chocolate chips and cream in the microwave or over a double boiler, then spread overtop the caramel. Chill for about 20 minutes, then cut into squares.
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Blogiversary Guest Post : Chocolate Almond Treats by Living Lou

Louisa is our youngest foodie friend (who probably is so tired of hearing that :)) but she’s that girl I wish I knew I wanted to be at her age.  Does that make sense.  I love my blog and everything it has exposed me too and man do I wish I knew about this when I was a lot younger.  It would probably have completely changed the landscape of my life.  This is why Lou is so special in our group.  She’s young and fresh, yet has her head firmly screwed on tight. And it’s going to be so much fun watching her get bigger and bigger in the world as she chooses her route in life!

Plus when the rest of us are doddy little 80’s year olds she will help keep us spry!

Check out this awesome quick and easy treat (Lou-how did you know I love chocolate and almonds together!) and send love her way over at Living Lou.

Chocolate Almond Treats

When Heather asked if I wanted to do a guest post for her 5th blogging anniversary, of course I said yes. I love celebrating the success of friends and 5 years is a pretty big deal in this blogging world!

I guess that I’ve known Heather for about a year now, but it feels like so much longer. She’s actually the one who looped me in with the wonderful group of bloggers, well I would say friends really who get together on a regular basis to do fun foodie things. It’s been so nice to have a group of people who really “get” this blogging thing, and I’m so thankful to Heather for welcoming me into the group with open arms.

I wasn’t really sure what to make to celebrate 5 years of The Tasty Gardener, but I knew that it had to be something sweet. It also had to be something doesn’t require the oven because it has been hot with a capital H in Toronto over the past couple of weeks. I came up with these simple chocolate almond treats that are chilled in the fridge for a couple of hours. A bit of bittersweet chocolate, salted almonds, sweetened shredded coconut and white chocolate are all you’ll need for this 5 ingredient recipe.

Congratulations Heather on 5 years, I can’t wait for the next 5! 

Yields 20 pieces

Chocolate Almond Treats by Living Lou
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Ingredients

  • 4 oz bittersweet chocolate, melted
  • 3/4 cup salted almonds
  • 1/4 cup sweetened shredded coconut
  • 4 oz white chocolate, melted

Instructions

  1. On a sheet of parchment paper, spoon out about 1 tsp of melted bittersweet chocolate. Repeat with all remaining bitter sweet chocolate.
  2. Top with 3-4 salted almonds.
  3. Sprinkle with sweetened shredded coconut.
  4. Drizzle with melted white chocolate.
  5. Refrigerate until set, at least 1.5 hours.
Recipe Type: Dessert
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Secret Recipe Club: Chocolate and Hazelnut Cupcakes

Chocolate Hazelnut Cupcakes

As time was ticking for me to select my recipe  for this months Secret Recipe Club I was desperately craving something of the chocolate variety.  Which is weird because I usually crave something on the savory side like bread or cheese.  So I was thankful for this hankering when I had to go through the extensive recipe index over at Claire K Creations my assigned blog.  A new mom down in sunny Brisbane, Australia I was intrigued to read a food blog from someone in a totally different part of the world with access to a myriad of unique ingredients. Being able to narrow it down to something starting with the word chocolate should have made my choice easier but when presented with such choices as Chocolate Eclairs, Chocolate Freckle Biscuits and even a Chocolate Key Lime Pie I still had some deep thinking to do.

Chocolate Hazelnut Cupcakes

It was in her post for Chocolate Hazelnut cupcakes that I found a kindred spirit.  I am equally in love with this wonderful flavor combination and the little chocolate available in stores.  It`s known fact that I can only have them at Christmas time in my stocking otherwise I`ll never stop eating them.  It`s really a sick, sick obsession I have.

Chocolate Hazelnut Cupcakes

When creating this recipe I made a few small changes.  I changed the measurements to be more Canadian friendly as well as made some adjustments to the amounts so I could have  a deeper chocolate flavor. I added more hazelnut spread for a more concentrated taste and instead of topping them with the chocolates I made them about the same size; in mini form and sprinkled with nuts.  I also did not read the recipe well and added the eggs whole instead of separated but it`s still resulted in a tasty base with a more brownie texture. But when I was all said and done they still were the best flavor combination ever!

Chocolate Hazelnut Cupcakes

Yields 36

Chocolate and Hazelnut Cupcakes
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Ingredients

  • 1/4 cup butter
  • 3/4 cup sugar
  • 1/2 tsp vanilla
  • 2 eggs
  • 1 cup all purpose flour
  • 1/4 cup cocoa powder
  • 90 ml buttermilk
  • For the Icing
  • 2 tbsp butter
  • 1 cup icing sugar
  • 4 tbsp hazelnut spread
  • 3 tbsp milk
  • peanuts

Instructions

  1. Preheat oven to 350 degrees F. Line mini muffin tin with liners.
  2. In a large mixing bowl cream the butter and sugar. Beat in the egg and vanilla.
  3. In a separate bowl combine the flour and cocoa powder. Pour this mixture into the butter mixture and carefully blend.
  4. Mix in the buttermilk.
  5. Fill each cupcake liner 3/4 full.
  6. Bake for 8-10 minutes or until a tester comes out clean when inserted in the center. Let cool on wire racks.
  7. In another bowl mix together the butter, icing sugar and hazelnut spread. Slowly add the milk until icing is a consistency you desire.
  8. Ice the cooled cupcakes and sprinkle with peanuts.
Recipe Type: Dessert
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Double Chocolate Muffins with Banana Cream

Double Chocolate Muffin with Banana Cream

I decided to make February muffin month.  For no other reason except for another excuse to turn on the oven and heat up the house.  Between stormageddon and poler vortexs I am so tired of this winter. I’m not a fan on the best of days but this one seems to be going on, and on, and on.  Maybe it’s because I’m working full time at my day job and have to go out in it every day. It could be because this is our second winter in a house where shoveling is a necessity.  Whatever the reason I just want it to end and now. Bring on Spring!

Double Chocolate Muffin with Banana Cream

Anyone feel the same way?

Hopefully these and the next three weeks of muffins will help.

Yields 12

Double Chocolate Muffins with Banana Cream
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Ingredients

  • Banana Cream
  • 1/2 cup sugar
  • 1 tbsp cornstarch
  • 1 1/2 cups milk
  • 3 egg yolks, beaten
  • 1 tsp vanilla
  • 1 medium banana, chopped
  • Double Chocolate Muffin
  • 1/2 cup butter, melted
  • 2 eggs
  • 1 cup milk
  • 1 tsp vanilla
  • 3/4 cup sugar
  • 1 1/2 cup flour
  • 3/4 cup cocoa powder
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup chocolate chips.

Instructions

  1. To Make the Banana Cream
  2. In a large saucepan over medium high heat stir together the sugar and cornstarch.
  3. Whisk in the milk. Bring the liquid up to a low boil. In a separate bowl with the beaten eggs pour 1/4 cup of the hot liquid into the eggs while whisking constantly and rapidly.
  4. Immediately pour the eggs into the saucepan with remaining milk mixture all whisk constantly and rapidly.
  5. Add the vanilla and continue cooking until the mixture is thick and coats a spoon. Stir in the banana, mashing along the side of the pan.
  6. Place mixture in fridge to cool.
  7. To Make the Muffins.
  8. Preheat oven to 350 degrees F. Place liners in muffin tin.
  9. In a large mixing bowl, beat together the butter, milk, eggs, sugar and vanilla.
  10. Next add the cocoa, flour, salt, and baking powder. Fold in the chocolate chips.
  11. Pour batter into the muffin liners and fill about 3/4 full.
  12. Bake for 20-25 minutes or until tester inserted in center comes out clean.
  13. Immediately after removing from oven make a small hole in the center of each muffin going almost all the way to the bottom.
  14. Let the muffins completely cool.
  15. Using a piping bag fill each hole with the banana cream. (You will have lots left over to eat as pudding)
Recipe Type: Breakfast
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Chocolate Lace Cookies

Chocolate Lace Cookies-4

Want a beautiful and delicate treat to offer your guests on Christmas.  Try these amazing chocolate lace cookies.  Quick and easy plus they taste out of this world. Store them in the fridge to keep them firm and bring out when serving coffee or tea to your guests.  It will be hard for them to have just one, trust me!

Yields 2-3 dozen

Chocolate Lace Cookies
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Ingredients

  • 2 tbsp butter
  • 2 tbsp brown sugar
  • 1 1/2 tbsp honey
  • 1 tbsp flour
  • 1 tbsp cocoa powder
  • pinch of salt

Instructions

  1. Preheat oven to 375 degrees F. Line cookie sheets with parchment.
  2. In a small saucepan melt the butter and sugar.
  3. Stir in the honey until everything is melted and combined.
  4. Transfer mixture to a bowl and whisk in the flour, cocoa and salt.
  5. Using a 1/2 tsp drop batter onto prepared pans at least 3" apart.
  6. Bake in oven until they bubble about 6 minutes.
  7. Let cool before tranfering to container.
Recipe Type: Dessert
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Trail Mix Cookies

Trail Mix Cookies (1)

Ah the kitchen sink cookie.  The pantry cleaners.  The pandoras box.  The bulk barn of cookies.  These can be just about anything you want them to be.  Nuts, chocolate, seeds, dried fruit.  What ever you have throw in this batter and you are guaranteed a great cookie every time. Try it! 

Yields 4-5 dozen

Trail Mix Cookies

You can use any combination of nuts, seeds, chocolate and fruit just as long as it all totals 2 1/2 cups.

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Ingredients

  • 2 cups flour
  • 2 cups oats
  • 1 tsp cinnamon
  • 3/4 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup butter
  • 1/2 cup white sugar
  • 1 cup brown sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1/2 cup each chopped dried apricots, sunflower seeds, dried blueberries, peanuts and chocolate chips

Instructions

  1. Preheat oven to 350 degrees F. Line baking sheets with parchment paper.
  2. In a large bowl combine the oats, flour, baking powder, baking soda and salt.
  3. In a large mixing bowl cream together the butter and both sugars.
  4. Beat in the eggs and vanilla.
  5. Carefully mix in the oat mixture and then gently fold in the apricots, sunflower seeds, blueberries, peanuts and chocolate chips.
  6. Drop the batter by tablespoonfuls onto prepared pans and bake until bottoms begin to brown 6-8 minutes.
  7. Let cool on wire rack.
Recipe Type: Dessert
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Deep Dark Chocolate Cookies

Deep Dark Chocolate Cookies-3

Chocolate Lover’s rejoice, this is the cookie for you!  I’ve said it before despite the amount of baking I do I’m not a big eater of sweets.  But when I do it’s usually somewhere along the vanilla vanilla root (cake/icing).  When the craving for chocolate does attach itself I am a lover of all things dark. A well made 75-85% is absolutely perfect.  It’s deep enough that only a little bit will satisfy me.  Anything over that percentage and I might as well be eating cocoa powder with a spoon. 

Years ago I discovered on a trip to the US a tasting package of chocolates all within my preferred range but from different countries in South America.  It was sublime with all it’s subtle hints of ingredients and variety of dark cocoa beans. Sadly I haven’t seen it around in while.  I would have loved to plan a tasting party with my blogger friends.  Hmmm maybe I can work something out.

Make sure you have a big glass of milk with these cookies.  It doesn’t seem right without.  This is also the base for my mint chocolate cookies from the 1st of the year. 

What other flavours might you add to it? 

Yields 4-5 dozen

Deep Dark Chocolate
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Ingredients

  • 1 cup flour
  • 1 cup cocoa
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup butter
  • 1 cup sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1 1/2 cups dark chocolate chips.

Instructions

  1. Preheat oven to 350 degree F. Line cookie sheets with parchment.
  2. In a large bowl mix together the flour, cocoa, baking soda and salt.
  3. In a large mixing bowl cream together the butter and sugar.
  4. Beat in the eggs and then the vanilla.
  5. Carefully add the flour mixture and mix until combined.
  6. Fold in the chocolate chips.
  7. Drop by tablespoonfuls onto prepared pans and bake 6-8 minutes or until bottoms are set.
  8. Line cool on wire rack.
Recipe Type: Dessert
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Mint Chocolate Chip Cookies

Mint Chocolate Cookies-6No doubt you have lots of leftover candy canes hanging around after the holidays.  Much like Halloween and Easter candy these staples of Christmas hang around a long, long time.  Here is a great way to use them up.  Crush them up and they make a perfect topping for these minty chocolate cookies.

Yields 4-5 dozen

Mint Chocolate Chip Cookies
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Ingredients

  • 1 cup flour
  • 1 cup cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup butter
  • 2 eggs
  • 1 tsp vanilla
  • 1 1/2 cup mint chocolate chips.
  • crushed candy canes

Instructions

  1. Preheat oven to 350 degrees F. Line cookie sheets with parchment paper.
  2. In a large bowl combine flour, cocoa, baking soda and salt.
  3. In another bowl cream the butter. Beat in the sugar, eggs and vanilla.
  4. Add the flour mixture and mix until just combined. Fold in the chocolate chips.
  5. Drop the dough by tablespoonfuls onto prepared pans and sprinkle with crushed candy canes.
  6. [img src="http://www.tastygardener.com/wp-content/uploads/2013/12/Mint-Chocolate-Cookies-3-300x199.jpg?x45499" alt="" width="300" height="199" class="aligncenter size-medium wp-image-19369"]
  7. Bake until firm 6-8 mins. Let cool on wire racks.
Recipe Type: Dessert
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Double Chocolate Peanut Butter

Double Chocolate Peanut Butter

Only good things can come of combining chocolate and peanut butter.  This cookie has a deep chocolate brownie consistancy and the peanut butter chips give it just enough…oomph.

Start by combing the flour, salt, baking soda and cocoa powder in one bowl and beating the butter, sugar, eggs and vanilla in another bowl.

Double Chocolate Peanut Butter

Double Chocolate Peanut Butter

Combine the two bowls.

Double Chocolate Peanut Butter

Add the chocolate chips and peanut chips.  Oh a marriage made in heaven.

Double Chocolate Peanut Butter

Drop by tablespoonfuls onto cookie sheets and bake.

Double Chocolate Peanut Butter

Yields 3-4 dozen

Double Chocolate Peanut Butter
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Ingredients

  • 1 1/2 cup flour
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1/2 cups cocoa powder
  • 1/2 cup butter
  • 1/2 cup packed brown sugar
  • 1/2 cup white sugar
  • 1 egg
  • 1 tsp vanilla
  • 1 cup chocolate chips
  • 1 cup peanut butter chips

Instructions

  1. Preheat oven to 350 degrees F. Line baking sheets with parchment paper.
  2. In a large bowl combine flour, salt, baking soda and cocoa.
  3. In another large bowl cream together butter and sugars. Beat in the egg and vanilla.
  4. Combine the flour mixture with the butter mixture.
  5. Fold in the chocolate and peanut butter chips.
  6. Drop by tablespoonfuls onto prepared pans and bake for 9-12 minutes until set.
  7. Let cool completely on wire racks.
Recipe Type: Dessert
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Mexican Double Chocolate Cookies

Depending on who tries these cookies the chili powder is either very noticable or not at all.  If you are making them for someone who enjoys spicy things use 1/4 tsp chili powder.  Keep it to 1/8 tsp for those with more sensitive palates.

Yields 3-4 dozen

Mexican Double Chocolate Cookies
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Ingredients

  • 1 cup butter
  • 1 1/4 cup sugar
  • 2 eggs
  • 1 tsp vanilla
  • 2 cups flour
  • 2/3 cups cocoa powder
  • 1 tsp baking soda
  • 1/8-1/4 tsp chili powder
  • 1 tsp cinnamon
  • 1 cup chocolate chips

Instructions

  1. Preheat oven to 350 degrees F. Line baking sheets with parchment paper.
  2. In a large mixing bowl cream together the sugar and butter. Beat in the egg and vanilla.
  3. In a separate bowl combine the flour, baking soda, chili powder, cinnamon and cocoa.
  4. Carefully combine the wet and dry ingredients. Fold in the chocolate chips.
  5. Drop by tablespoonfuls onto prepared pans and bake in preheated oven 8-10 minnutes or until set. Let cool on wire racks.
Recipe Type: Dessert
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Homemade Oreo Cookies

These are a bit labour intensive but total worth it in the end. 

Homemade Oreo Cookies
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Ingredients

  • 1 cup butter
  • 1 cup white sugar
  • 1 egg
  • 1 tsp vanilla
  • 2 cups flour
  • 3/4 cup cocoa
  • 1 1/2 tsp baking powder
  • 1 tsp salt
  • 1/2 cup butter
  • 2 tbsp milk
  • 1 tbsp vanilla
  • 3 cups powdered sugar

Instructions

  1. Preheat oven to 350 degrees F. Line baking sheets with parchment paper.
  2. In a mixing both combine the 1 cup butter and sugar.
  3. Beat in the egg and vanilla.
  4. In a seperate bowl combine the flour, cocoa, baking powder and salt.
  5. Slowly mix the dry ingredients into the wet until soft dough is formed.
  6. Seperate the dough into thirds.
  7. Starting with one of the balls of dough, roll it out on a floured surface until 1/4" thick. Using any shape cookie cutter, cut out cookies and place on prepared pans. Gather of scraps of dough and roll out again.
  8. Continue rolling all the dough and cutting out cookies until dough is gone.
  9. Bake in preheat oven 8-10 minutes or until just beginning to crack. Let cool on wire rack.
  10. Meanwhile in mixing bowl beat together remaining ingredients.
  11. Once cookies are cool pipe filling one half the cookies and top with the other half.
Recipe Type: Dessert
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Preheat oven to 350 degrees F. Line baking sheets with parchment paper.
In a mixing both combine the 1 cup butter and sugar.

Homemade Oreo from the Tasty Gardener

Beat in the egg and vanilla.

Homemade Oreo from The Tasty Gardener

In a seperate bowl combine the flour, cocoa, baking powder and salt.

Homemade Oreo from The Tasty Gardener

Slowly mix the dry ingredients into the wet until soft dough is formed.

Homemade Oreo from The Tasty Gardener

Seperate the dough into thirds.Starting with one of the balls of dough, roll it out on a floured surface until 1/4″ thick. Using any shape cookie cutter, cut out cookies and place on prepared pans. Gather of scraps of dough and roll out again. 

Homemade Oreo from The Tasty Gardener

Homemade Oreo from The Tasty Gardener

Continue rolling all the dough and cutting out cookies until dough is gone.

Homemade Oreo from The Tasty Gardener

Bake in preheat oven 8-10 minutes or until just beginning to crack.  Let cool on wire rack.

Homemade Oreo from The Tasty Gardener

Meanwhile in mixing bowl beat together remaining ingredients.

Homemade Oreo from The Tasty Gardener

Once cookies are cool pipe filling one half the cookies and top with the other half.

Homemade Oreo from the Tasty Gardener

Chocolate Cookie with Peanut Butter Icing

Chocolate and Peanut Butter.  A match that will survive till the end of time. Recipe adapted from Cooking Classy

Yields 3 dozen

Chocolate Cookie with Peanut Butter Icing
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Ingredients

  • 2 cups flour
  • 1/2 cup cocoa
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup butter
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 2 eggs
  • 1/2 tbsp vanilla
  • 1/2 cup peanut butter
  • 3 tbsp butter
  • 1/2 tsp vanilla
  • pinch of salt
  • 3-4 tbsp milk

Instructions

  1. Preheat oven to 350 degrees F. Line baking sheets with parchment.
  2. In a large bowl combine the flour, cocoa, baking soda, salt and baking powder.
  3. In another bowl cream together the butter and sugars.
  4. Beat in the eggs and vanilla.
  5. Fold in the flour mixture until dough is formed.
  6. Roll batter into 1 inch sized balls then flatten in palm of hand. Place on cookie sheets.
  7. Bake for 9-10 minutes or until tops begin to crack. Let cook completely on wire racks.
  8. To make the icing in a large bowl beat together the peanut butter and butter.
  9. Add the salt, vanilla and powdered sugar.
  10. Add the milk by tablespoonfuls until you get the consistency you prefer.
  11. Spread the icing on top of cooled cookies.
Recipe Type: Dessert
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Preheat oven to 350 degrees F. Line baking sheets with parchment.
In a large bowl combine the flour, cocoa, baking soda, salt and baking powder.

In another bowl cream together the butter and sugars.

Beat in the eggs and vanilla.

Fold in the flour mixture until dough is formed.

Roll batter into 1 inch sized balls then flatten in palm of hand. Place on cookie sheets.

Bake for 9-10 minutes or until tops begin to crack. Let cook completely on wire racks.

To make the icing in a large bowl beat together the peanut butter and butter.

Add the salt, vanilla and powdered sugar.Add the milk by tablespoonfuls until you get the consistency you prefer.

Spread the icing on top of cooled cookies.

Cowboy Cookies

No one really knows the reason behind the name cowboy cookies.  If I had to hazard a guess I would say they remind me a lot of trail mix with all the different ingredients thrown in the batter.  Wherever they got there name matters little with you bite into one of these amazing treats.

Yields 6-7 dozen cookies

Cowboy Cookies
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Ingredients

  • 1 1/2 cups flour
  • 1/2 tbsp baking soda
  • 1/2 tbsp baking powder
  • 1/2 tbsp cinnamon
  • 1/2 tsp salt
  • 3/4 cup butter, room temp
  • 3/4 cup white sugar
  • 3/4 cup brown sugar
  • 2 eggs
  • 1/2 tbsp vanilla
  • 1 1/2 cup chocolate chips
  • 1 1/2 cup rolled oats
  • 1 cup sweetened flaked coconut
  • 1 cup pecans

Instructions

  1. Preheat oven to 350 degree F and line baking sheet with parchment paper.
  2. In a large bowl combine the flour, baking soda, baking powder, cinnamon and salt.
  3. In another bowl beat together the butter until smooth then beat in both sugars.
  4. Beat in the eggs and vanilla.
  5. Carefully add the flour mixture until just combined.
  6. Fold in the chocolate chips, oats, coconut and pecans.
  7. Drop the dough my tablespoonfuls onto prepared pans.
  8. Bake in preheated oven 8-12 minutes or until tops and bottoms are just beginning to brown.
  9. Let cool on wire racks.
Recipe Type: Dessert
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Preheat oven to 350 degree F and line baking sheet with parchment paper.
In a large bowl combine the flour, baking soda, baking powder, cinnamon and salt.

In another bowl beat together the butter until smooth then beat in both sugars.

Beat in the eggs and vanilla.

Carefully add the flour mixture until just combined.

Fold in the chocolate chips, oats, coconut and pecans. What a great combination!

Drop the dough my tablespoonfuls onto prepared pans.

Bake in preheated oven 8-12 minutes or until tops and bottoms are just beginning to brown.

Let cool on wire racks.

Chocolate Chip Cookie Dough Brownies

Cut these into very small pieces.  They are so rich and decadent one goes a long way.

Serves per square

Chocolate Chip Cookie Dough Brownies
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Ingredients

  • For the brownie bottom
  • 3/4 cup flour
  • 1 cup granulated sugar
  • 3/4 cup unsweetened cocoa
  • 1/2 cup brown sugar, packed
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 cup chocolate chips, divided
  • 1/3 cup 1% milk
  • 6 tbsp butter, melted
  • 1 tsp vanilla
  • 2 eggs, beaten
  • For the cookie dough top
  • 3/4 cup butter
  • 3/4 cup brown sugar, packed
  • 3/4 cup white sugar
  • 3 tbsp 1% milk
  • 1 1/2 tsp vanilla
  • 1 1/2 cup flour
  • 1 1/2 cup chocolate chips.

Instructions

  1. To make the brownie bottom
  2. Preheat oven to 350 degrees F. Line a 9" square baking pan with foil and coat with cooking spray.
  3. In a large bowl combine the flour, both sugars, cocoa, baking powder and salt.
  4. In a microwave safe container combine 1/2 cup of the chocolate chips with the milk. Microwave for 1 minute, stirring after 30 seconds, until melted. Let cool slightly
  5. Stir in the butter, vanilla and egg.
  6. Pour the milk mixture into the flour mixture and stir until smooth. Stir in the remaining chocolate chips. Bake for 20-25 minutes or until wooden pick inserted in center of brownies comes out clean.
  7. To make cookie dough topping
  8. In a mixing bowl beat together the butter and both sugars.
  9. Add the milk and vanilla.
  10. Beat in the flour.
  11. Fold in 1 cup of the chocolate chips.
  12. Spread on top of the brownies. Melt the remaining chocolate chips and spread over top of the cookie dough. Chill before cutting.
Recipe Type: Dessert
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To make the brownie bottom
Preheat oven to 350 degrees F. Line a 9″ square baking pan with foil and coat with cooking spray.
In a large bowl combine the flour, both sugars, cocoa, baking powder and salt.

In a microwave safe container combine 1/2 cup of the chocolate chips with the milk. Microwave for 1 minute, stirring after 30 seconds, until melted. Let cool slightly

Stir in the butter, vanilla and egg.

Pour the milk mixture into the flour mixture and stir until smooth. Stir in the remaining chocolate chips. Bake for 20-25 minutes or until wooden pick inserted in center of brownies comes out clean.

To make cookie dough topping

In a mixing bowl beat together the butter and both sugars.

Add the milk and vanilla.

Beat in the flour.

Fold in 1 cup of the chocolate chips.

Spread on top of the brownies. Melt the remaining chocolate chips and spread over top of the cookie dough. Chill before cutting.

 

Peanut Butter and Chocolate Chip Pretzel Cookie

Once again I’ve added something salty to a sweet cookie.  I like using the peanut butter chips so the peanut butter taste is only in bites and not throughout the cookie. This way you get many different bursts of flavor as you enjoy these.

Serves per cookie

Peanut Butter and Chocolate Chip Pretzel Cookie
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Ingredients

  • 1 1/2 cups flour
  • 1/2 tsp salt
  • 1/4 tsp baking soda
  • 1/2 cup butter, room temperature
  • 1/2 cup packed brown sugar
  • 1/3 cup sugar
  • 1 egg
  • 1 tsp vanilla
  • 1 cup chocolate chips
  • 1/2 cup peanut butter chips
  • 1/2 cup pretzels, in small pieces

Instructions

  1. Preheat oven to 350 degrees F. Line cookie sheets with parchment.
  2. In a large bowl cream together butter and both sugars.
  3. Beat in the egg and vanilla.
  4. In another bowl combine the flour, salt and baking soda.
  5. Mix together the dry and wet ingredients.
  6. Fold in the chocolate chips, peanut butter chips and pretzels.
  7. Drop in tablespoonfuls on prepared pans.
  8. Bake for 8-10 minutes or until bottoms begin to brown. Let cool on wire racks.
Recipe Type: Dessert
7.6.4
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Preheat oven to 350 degrees F. Line cookie sheets with parchment.
In a large bowl cream together butter and both sugars.

Beat in the egg and vanilla.

In another bowl combine the flour, salt and baking soda.

Mix together the dry and wet ingredients.

Fold in the chocolate chips, peanut butter chips and pretzels.

Drop in tablespoonfuls on prepared pans.

Bake for 8-10 minutes or until bottoms begin to brown. Let cool on wire racks.

Chocolate Mini Donuts

Be creative when topping your own chocolate donuts.

Serves per donut no topping

Chocolate Mini Donuts
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Ingredients

  • 1 cup flour
  • 1/4 cup plus 2 tbsp white sugar
  • 1 tsp baking powder
  • 1/4 cup cocoa powder
  • 1/2 tsp salt
  • 1/2 cup buttermilk
  • 1 egg, beaten
  • 1/2 tsp vanilla
  • 1 1/2 tsp butter, melted
  • 1 cup chocolate chips

Instructions

  1. Preheat oven to 325 degree F. Lightly grease your mini donut pan.
  2. In a large bowl combine the flour, sugar, baking powder, cocoa and salt.
  3. In a separate bowl combine the buttermilk, egg, vanilla and butter.
  4. Pour the wet ingredients into the dry.
  5. Mix until smooth.
  6. Using an icing bag carefully pipe the batter into your prepared pan.
  7. Bake for 5-8 minutes or until puffed. Let cool on rack.
  8. In a microwave bowl carefully melt the chocolate chips. This will be used as your glaze. Arrange a variety of toppings in bowls. Here I used sprinkles, toasted coconut, peanuts and cookie crumbs.
  9. Dip the top of the donut into the melted chocolate then into the topping. Cool completely on racks.
Recipe Type: Dessert
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Preheat oven to 325 degree F. Lightly grease your mini donut pan.
In a large bowl combine the flour, sugar, baking powder, cocoa and salt.

In a separate bowl combine the buttermilk, egg, vanilla and butter.

Pour the wet ingredients into the dry.

Mix until smooth.

Using an icing bag carefully pipe the batter into your prepared pan.

Bake for 5-8 minutes or until puffed. Let cool on rack.

In a microwave bowl carefully melt the chocolate chips. This will be used as your glaze. Arrange a variety of toppings in bowls. Here I used sprinkles, toasted coconut, peanuts and cookie crumbs.
Dip the top of the donut into the melted chocolate then into the topping. Cool completely on racks.

Rocky Road Cookies

Nuts, marshmallow and chocolate are the ingredients used to created anything with the Rocky Road title.  This recipe was adapted from www.twopeasandtheirpod.com.

Serves per cookie

Rocky Road Cookies
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Ingredients

  • 2 1/2 cups flour
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 3/4 cup cocoa
  • 1 cup butter, at room temp
  • 1 cup sugar
  • 1 cup brown sugar
  • 2 eggs
  • 2 tsp vanilla
  • 1 cup chocolate chips
  • 1 cup mini marshmallows
  • 1 cup walnuts, chopped

Instructions

  1. Preheat oven to 350 degrees F. Line cookie sheets with parchment paper.
  2. In a medium bowl combine the flour, baking soda, salt and cocoa.
  3. In another bowl combine the butter with the two sugars and cream together.
  4. Beat in the eggs and vanilla.
  5. Carefully fold in the flour mixture until soft dough forms.
  6. Fold in the chocolate chips, nuts, and marshmallows.
  7. Drop the dough in tbsp on prepared pans.
  8. Bake for 8-10 minutes or until set. Let cool completely on wire racks.
Recipe Type: Dessert
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Preheat oven to 350 degrees F. Line cookie sheets with parchment paper.
In a medium bowl combine the flour, baking soda, salt and cocoa.

In another bowl combine the butter with the two sugars and cream together.

Beat in the eggs and vanilla.

Carefully fold in the flour mixture until soft dough forms.

Fold in the chocolate chips, nuts, and marshmallows.

Drop the dough in tbsp on prepared pans.

Bake for 8-10 minutes or until set. Let cool completely on wire racks.

Triple Chocolate Layer Cake

This involves a bit of work but if you are a chocolate lover or have one in the family it’s well worth it.

Serves 1/12

Triple Chocolate Layer Cake
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Ingredients

  • CAKE
  • 1 2/3 cup flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 4 oz unsweetened chocolate, chopped
  • 1/2 cup water
  • 1/2 cup butter, softened
  • 1 3/4 cups sugar
  • 3 eggs, beaten
  • 1 tsp vanilla
  • 3/4 cup milk
  • MOUSSE
  • 4 eggs, seperated
  • 1 cup milk
  • 4 oz semi sweet chocolate, chopped
  • 1 tsp vanilla
  • 1 cup heavy cream, whipped until stiff
  • ICING
  • 6 tbsp butter, softened
  • 3/4 cup cocoa powder
  • 2 2/3 cups powdered sugar
  • 1/3 cup milk
  • 1 tsp vanilla

Instructions

  1. To make the cake
  2. Preheat oven to 350 degrees F. Grease and flour 3 6" round cake pans.
  3. In a large bowl combine the flour, baking soda and salt.
  4. In a small bowl microwave the chocolate and water until melted. Start with 1 minutes then 10 extra seconds until melted.
  5. In another bowl cream together the butter and sugar.
  6. Beat in the eggs one at a time. Add the vanilla.
  7. Beat in the melted chocolate.
  8. Add the flour mixture alternately with the milk mixing to remove lumps.
  9. Divide batter evenly over the three pans and bake 20-25 minutes or until toothpick comes out clean when inserted in center of cake. Let cool on racks.
  10. To Make the Mousse
  11. In a medium sauce pan over low combine the egg yolks and milk. Heat until thick enough to coat back of spoon.
  12. Remove from heat and stir in chocolate and vanilla. Stir until chocolate has completely melted. Allow to cool to room temperature.
  13. Beat the egg whites until stiff.
  14. Gently fold the egg whites and whipped cream into the chocolate mixture.
  15. Set aside.
  16. To make the icing
  17. In a large bowl combine the cocoa powder with the powdered sugar.
  18. In a second bowl cream the butter.
  19. Add the cocoa mix to the butter.
  20. Beat in the milk and vanilla.
  21. To assemble cake.
  22. Place a cake on your serving plate.
  23. Spread a thick layer of mousse over the top of the cake. Leave of 1/2" space around the edge.
  24. Top with second layer.
  25. Spread the top of second cake with mousse and top with third cake.
  26. Carefully ice the top and sides of cake. Because the cake is so tall and decadent make sure you slice it into thin pieces.
Recipe Type: Dessert
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To make the cake:
Preheat oven to 350 degrees F. Grease and flour 3 6″ round cake pans.
In a large bowl combine the flour, baking soda and salt.

In a small bowl microwave the chocolate and water until melted. Start with 1 minutes then 10 extra seconds until melted.

In another bowl cream together the butter and sugar.

Beat in the eggs one at a time. Add the vanilla.

Beat in the melted chocolate.

Add the flour mixture alternately with the milk mixing to remove lumps.

Divide batter evenly over the three pans and bake 20-25 minutes or until toothpick comes out clean when inserted in center of cake. Let cool on racks.

To Make the Mousse:

In a medium sauce pan over low combine the egg yolks and milk. Heat until thick enough to coat back of spoon.

Remove from heat and stir in chocolate and vanilla. Stir until chocolate has completely melted. Allow to cool to room temperature.

Beat the egg whites until stiff.

Gently fold the egg whites and whipped cream into the chocolate mixture.

 

Set aside.

To make the Icing:

In a large bowl combine the cocoa powder with the powdered sugar.

In a second bowl cream the butter.

Add the cocoa mix to the butter.

Beat in the milk and vanilla.

To assemble Cake:
Place a cake on your serving plate.

Spread a thick layer of mousse over the top of the cake. Leave of 1/2″ space around the edge.

Top with second layer.

Spread the top of second cake with mousse and top with third cake.

Carefully ice the top and sides of cake.

Because the cake is so tall and decadent make sure you slice it into thin pieces.

 

Salted Caramel Chocolate Cookie

These cookies combine the wonderful taste of salt, chocolate and caramel.

Serves per cookie

Salted Caramel Chocolate Cookie
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Ingredients

  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1/2 cup butter
  • 1 egg
  • 1 tsp vanilla
  • 1 1/4 cup flour
  • 6 tbsp cocoa powder
  • 1/2 tsp baking soda
  • 1 bag mini chocolate covered caramels
  • sea salt

Instructions

  1. Preheat oven to 370 degrees F. Line cookie sheets with parchment paper.
  2. In a large bowl cream together the butter and both sugars.
  3. Add the egg and vanilla.
  4. Mix in the flour, cocoa and baking soda.
  5. Roll the dough into a 1" ball. Flatten the cookie and place a caramel in the center of the dough. Fold the dough around the caramel and then give it a roll between your palms to seal it into a ball.
  6. Place dough on the prepared pans and bake for 8-10 minutes or until cookie begins to crack on top. Let cool on wire rack.
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Preheat oven to 370 degrees F. Line cookie sheets with parchment paper.
In a large bowl cream together the butter, both sugars,  the egg and vanilla.

Mix in the flour, cocoa and baking soda.

Roll the dough into a 1″ ball.

Flatten the cookie and place a caramel in the center of the dough.

Fold the dough around the caramel and then give it a roll between your palms to seal it into a ball. Flatten it slightly.

Place dough on the prepared pans, sprinkle with some sea salt and bake for 8-10 minutes or until cookie begins to crack on top. Let cool on wire rack.

Chocolate Toffee Saltine Bark

Every single time I make this and give it to someone who has never tried it before they refuse to believe me that it is made with saltines.  I like to also call this recipe Christmas crack because it is so addictive.

Serves per 1" square

Chocolate Toffee Saltine Bark
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Ingredients

  • Saltines
  • 1 cup butter
  • 1 cup brown sugar, packed
  • 2 cups chocolate chips
  • Coarse sea salt

Instructions

  1. Preheat oven to 400 degrees F. Line a cookie sheet of foil and coat with cooking spray.
  2. Spread the saltines, salt side up, on the bottom of the pan. You may need to break a few in half to make sure the cookies sheet is completely covered.
  3. In a saucepan over med-high heat bring the sugar and butter to a boil for 3 minutes stirring constantly.
  4. Pour the butter mix over the saltines, spreading evenly.
  5. Bake in preheated oven for 5 minutes or until bubbling.
  6. Remove from oven and sprinkle with chocolate chips.
  7. Let it rest for 3-5 minutes so the chips will begin to melt.
  8. Spread the chocolate evenly.
  9. Sprinkle with salt and let cool in the refrigerator for at least 2 hours before breaking into pieces.
Recipe Type: Dessert
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Preheat oven to 400 degrees F. Line a cookie sheet of foil and coat with cooking spray.
Spread the saltines, salt side up, on the bottom of the pan. You may need to break a few in half to make sure the cookies sheet is completely covered.

In a saucepan over med-high heat bring the sugar and butter to a boil for 3 minutes stirring constantly.

Pour the butter mix over the saltines, spreading evenly.

Bake in preheated oven for 5 minutes or until bubbling.

Remove from oven and sprinkle with chocolate chips.

 

Let it rest for 3-5 minutes so the chips will begin to melt.

Spread the chocolate evenly.

Sprinkle with salt and let cool in the refrigerator for at least 2 hours before breaking into pieces.

Triple Chocolate Cookies with Pretzels

The is a chocolate bar that you can only get in the United States called Take 5.  It is an amazing combination of nuts, chocolate, pretzels and caramel. It’s out of this world and when ever I am in the US I always stock up.  This cookie that I found from mountainmamacooks.com comes really close to duplicating the flavors.

Serves per cookie

Triple Chocolate Cookies with Pretzels
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Ingredients

  • 1 cup butter, room temperature
  • 1/2 cup brown sugar, packed
  • 3/4 cup white sugar
  • 2 eggs
  • 2 cups flour
  • 2/3 cup cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup white chocolate chips
  • 3/4 cup milk chocolate chips
  • 1/2 cup pretzels, crushed
  • coarse sea salt

Instructions

  1. Preheat oven to 375 degrees F. Line cookie sheets with parchment paper.
  2. In a large mixing bowl beat together the butter and two sugars.
  3. Beat in the eggs one at a time.
  4. In a separate bowl combine the flour, cocoa, baking soda and salt.
  5. Add the flour mixture to the sugar mixture.
  6. Fold in the chocolate chips.
  7. Drop cookie dough by tablespoonfuls onto your prepared pans.
  8. Press some pretzels onto the top.
  9. Sprinkle with some sea salt.
  10. Bake in your preheated oven for 10 minutes. Transfer to rack to cool.
Recipe Type: Dessert
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Preheat oven to 375 degrees F. Line cookie sheets with parchment paper.
In a large mixing bowl beat together the butter and two sugars.

Beat in the eggs one at a time.

In a separate bowl combine the flour, cocoa, baking soda and salt.

 

Add the flour mixture to the sugar mixture.

Fold in the chocolate chips.

Drop cookie dough by tablespoonfuls onto your prepared pans.

Press some pretzels onto the top.

Sprinkle with some sea salt.

Bake in your preheated oven for 10 minutes. Transfer to rack to cool.

Chocolate Chip Cookies

So today marks the day of my new feature, Cookie of the Week.  Of course I had to start with a classic. If you do a Google search you will find hundreds of recipes for chocolate chip cookies.  They all include butter, sugar, flour and chocolate but each one can be just a little bit different.  Check back every week for a new cookie recipe.

Serves per cookie

Chocolate Chip Cookies
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Ingredients

  • 1 cup butter, room temp
  • 3/4 cup white sugar
  • 3/4 cup brown sugar, packed
  • 2 eggs
  • 1 1/2 tsp vanilla
  • 2 1/4 cups all purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 cups chocolate chips

Instructions

  1. Preheat oven to 375 degrees F and line cookie sheets with parchment paper.
  2. In a mixing bowl whip the butter until smooth.
  3. Cream in both of the sugars.
  4. Beat in the eggs one at a time.
  5. Mix in the vanilla.
  6. In a separate bowl combine the flour, baking soda and salt.
  7. Carefully mix the flour into the butter.
  8. Fold in the chocolate chips.
  9. Drop by tablespoonfuls onto prepared pans.
  10. Bake for 10-14 minutes or until browned. Cook on racks.
Recipe Type: Dessert
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163

Preheat oven to 375 degrees F and line cookie sheets with parchment paper.
In a mixing bowl whip the butter until smooth.

Cream in both of the sugars.

Beat in the eggs one at a time.

Mix in the vanilla.

In a separate bowl combine the flour, baking soda and salt.

Carefully mix the flour into the butter.

Fold in the chocolate chips.

Drop by tablespoonfuls onto prepared pans.

Bake for 10-14 minutes or until browned. Cook on racks.