Cookies

Very Versatile Perfect Cookies

The original recipe comes from picky-palate.com, her recipe for How to make Perfect M and M Cookies. I have made this recipe quite a few times in the past few months, I just switch up the flavor instant pudding I use and the types of chips, nuts, etc. to change up the taste. Pictured here, I made one cookie with coconut pudding, white chocolate chips, coconut, and macadamia nuts. The other uses chocolate pudding, dark chocolate cocoa, dark chocolate chips, and cinnamon chips. Infinite combinations, I can’t wait to try more!

Very Versatile Perfect Cookies

Coconut Macadamia Nut White Chocolate Chip:
1/2 cup butter, softened
1/2 cup sugar
1/2 cup brown sugar
1 large egg
1/2 tsp vanilla
1½ cups flour
3 Tbl coconut instant pudding
1/2 tsp baking soda
1/2 tsp salt
3/4 cup white chocolate chips
1/2 cup coconut
1/2 cup chopped macadamia nuts

Preheat oven to 350°. Line baking sheet with silpat or parchment paper. Cream butter, sugar, and brown sugar until well combined. Add egg and vanilla, mix to combine. Add flour, pudding mix, baking soda and salt, stir to combine. Stir in chips, coconut, and nuts. With medium cookie scoop, place dough 1″ apart from each other on prepared baking sheet. Press each scoop of dough down slightly. Bake 10-12 minutes, do not over bake. Let cool on cookie sheet for 10 minutes before transferring to cooling rack.

Dark Chocolate Cinnamon Chip Cookies:
1/2 cup butter, softened
1/2 cup sugar
1/2 cup brown sugar
1 large egg
1/2 tsp vanilla
1¼ cups + 2 Tbl flour
2 Tbl unsweetened dark cocoa
3 Tbl chocolate instant pudding
1/2 tsp baking soda
1/2 tsp salt
3/4 cup cinnamon chips
1/2 cup dark chocolate chips

Preheat oven to 350°. Line baking sheet with silpat or parchment paper. Cream butter, sugar, and brown sugar until well combined. Add egg and vanilla, mix to combine. Add flour, cocoa, pudding mix, baking soda and salt, stir to combine. Stir in cinnamon chips and chocolate chips. With medium cookie scoop, place dough 1″ apart from each other on prepared baking sheet. Press each scoop of dough down slightly. Bake 10-12 minutes, do not over bake. Let cool on cookie sheet for 10 minutes before transferring to cooling rack.

One Year Ago: Baked Spasagna Baked Spasagna

Two Years Ago: Dark Chocolate Pecan Pie Dark Chocolate Pecan Pie 1

If you are interested in Demarle bakeware and kitchen tools such as Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Breakfast, Yeast Breads

Apple Butter Cinnamon Chip Sweet Rolls

Another twist on sweet rolls. Cinnamon chips in the sweet roll dough, rolled up with sweet apple butter on the inside. I remember having peanut butter & apple butter sandwiches growing up, yum. Hmmmm…maybe next time I will make peanut butter glaze.

Apple Butter Cinnamon Chip Sweet Rolls

1¼ cups warm water (110°)
2½ tsp (1 pkt) dry yeast
1/2 cup sugar
2 Tbl oil
3½ cups flour
1½ tsp salt
3/4 cup cinnamon chips
1/2 cup apple butter
3 Tbl sugar
1 tsp cinnamon

In bowl of electric mixer, sprinkle yeast over warm water. Add the 1/2 cup sugar, oil, and 1 cup flour. Mix until well combined.  Add remaining flour, salt, and cinnamon chips. Knead. Let rise until doubled. Mix the 3 Tbl sugar and the 1 tsp cinnamon together in small bowl. Roll out dough to 18″×10″ rectangle. Spread apple butter over dough then sprinkle cinnamon sugar mixture over apple butter. Roll from long end to long end (as rolling, lift up and over the filling so filling is not pushed off the dough), pinch seam.  Cut into 12 1½-inch rounds (I use thread, place under dough, cross ends over and pull quickly through dough), put in sprayed 13″×9″ pan.  Cover and let rise until doubled. Bake in preheated 350° oven for 20-30 minutes.  Cool slightly and spread with sweet roll glaze.

Sweet Roll Glaze:
2 Tbl butter, melted
3/4 cup powdered sugar
milk

Stir powdered sugar into melted butter, add milk to make desired spreading consistency.

One Year Ago Today: Cream Cheese Onion Rolls Cream Cheese Onion Rolls

If you are interested in Demarle bakeware and kitchen tools such as the Roul’Pat & Beechwood Rolling Pin or Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Brownies & Bars

Cinnamon Oatmeal Brownies

A cup of Mexican hot chocolate, the delicious combination of chocolate and cinnamon. Here is something I came up with to use this flavor combination. A little chewy, a little fudgy, a little cinnamony. These bars are muy bueno!

Cinnamon Oatmeal Brownies

1 box (for 9×13 pan) brownie mix
2 cups oats (I used old fashioned)
1/2 cup flour
1 tsp baking soda
1/4 tsp salt
1/2 cup butter, melted
1 (14 oz) can sweetened condensed milk
1 cup cinnamon chips
1 cup semi-sweet chocolate chips

Preheat oven to 350°. Spray 9″x13″ pan liberally with non-stick spray. In large bowl, stir together dry brownie mix, oats, flour, baking soda, and salt. Mix in melted butter until evenly distributed. Press 3 cups of crumb mixture into bottom of prepared pan. Bake 13-15 minutes. Remove from oven, pour sweetened condensed milk evenly over crust getting close to edge but try not to touch if possible. Sprinkle evenly with cinnamon chips and chocolate chips. Sprinkle remaining crust mixture evenly over chips and press down lightly. Bake for 20-22 more minutes, will be a bit giggly as it comes from the oven but will set up as it cools. Cool completely before cutting into bars.

One Year Ago Today: Peanut Butter & Strawberry Jam Brownies Peanut Butter Strawberry Jam Brownies

If you are interested in Demarle bakeware and kitchen tools please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Breads, Quick Breads

Cinnamon Swirl Cinnamon Chip Quick Bread

It snowed at our house this morning…March 22nd! So, I felt like something warm and fragrant to fill our home. Inspired by a cinnamon swirl quick bread recipe at tasteofhome.com, this is how I filled our home with a sweet scent and my mouth with pockets of cinnamony goodness!

Cinnamon Swirl Cinnamon Chip Quick Bread

2 cups flour
1 cup sugar
1 tsp baking soda
1/2 tsp salt
1/2 cup cinnamon chips
1 cup buttermilk
1/4 cup oil
1 egg
1/4 cup sugar
1/4 cup brown sugar
3 tsp cinnamon

Preheat oven to 350°. Stir together flour, 1 cup sugar, baking soda, salt, and cinnamon chips. In another bowl, stir together buttermilk, oil, and egg. Stir buttermilk mixture into flour mixture just until combined. In small bowl, stir together 1/4 cup sugar, 1/4 cup brown sugar, and cinnamon.

Spread half the batter into a 9″x5″ loaf pan that has been sprayed on the bottom. Sprinkle half the cinnamon sugar mixture over batter. Gently spread remaining batter over then sprinkle remaining cinnamon mixture over top. With knife, cut through batter to swirl. Bake for 55-60 minutes or until pick inserted in center comes out clean. Cool in pan for 15 minutes, remove from pan, and continue cooling on wire rack.

One Year Ago Today: Ultra Chocolate Chunk Cookies Ultra Chocolate Chunk Cookies

If you are interested in Demarle bakeware and kitchen tools like the Round Trays and Perforated Sheets please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Cakes

Strawberry Apple Spice Cake

This is an incredibly flavorful moist cake.  There are many different flavors, but all work so well together.  Inspired by a tasteofhome.com recipe, I made a few adjustments to suit our family.  Delicious!

                       

Cake:
3/4 cup butter, softened
1½ cups sugar
1 cup strawberry jam
1 egg
1 tsp vanilla
3 1/3 cups flour
1½ tsp baking soda
1½ tsp ground nutmeg
1/2 tsp each ground allspice, cloves and cinnamon
1½ cups buttermilk
3/4 cups mini chocolate chips
3/4 cup chopped pecans
3/4 cup chopped peeled apple

Preheat oven to 350°.  Grease and flour bundt pan.  In large bowl with electric mixer, cream butter and sugar until light and fluffy.  Mix in strawberry jam, egg, and vanilla.  Combine flour, baking soda and spices; add to creamed mixture alternately with buttermilk, beating well after each addition.  Stir in mini chocolate chips, pecans, and apple.  Pour into prepared bundt pan.  Bake 1 hour or until toothpick inserted in center comes out clean.  Cool for 10 minutes before removing from pan to wire rack.  Cool completely then glaze.

Glaze:
2 Tbl strawberry jam
1/2 cup powdered sugar

In small bowl, microwave jam for  a few seconds to thin.  Stir in powdered sugar and spread over top of cake.

If you are interested in Demarle bakeware and kitchen tools please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Cookies

Coconut Pecan Cinnamon Chip Oatmeal Cookies

Today, this is my favorite cookie.  I guess whatever cookie I am eating warm from the oven is my favorite cookie, but these are good cookies!  Sometimes you want to make cookies but don’t need or want a big batch (like when you are on the eat less cookies diet).  This is a smaller recipe and makes a delicious cookie.

1/4 cup butter, softened
3/4 cup brown sugar
1 egg
1 tsp vanilla
3/4 cup flour
1 cup old fashioned oats
1/2 tsp baking soda
1/4 tsp salt
1/2 cup coconut
1/2 cup chopped pecans
1/2 cup cinnamon chips
1/2 cup white chips

Preheat oven to 350°.  Cream butter and brown sugar.  Add egg and vanilla, mix well.  Add flour, oats, baking soda, salt, coconut, pecans, cinnamon chips, and white chips; mix well.  Scoop onto lightly sprayed cookie sheet.  Bake for 10 minutes or until lightly browned.  Makes about 30 cookies.

If you are interested in Demarle bakeware and kitchen tools such as the Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Brownies & Bars, Dessert

White Chocolate Macadamia Nut Blondies with Cinnamon Chips & Coconut

Is the name too long?  I just wanted to name everything in these yummy bars.  I was so excited when I saw cinnamon chips at my local store.  In the past I have ordered them online.  So, here is my blondie recipe using lots of my loves…white chocolate, macadamia nuts, cinnamon chips, and coconut. Too much?  No, when you taste them I think you will agree, just right!

White Chocolate Macadamia Nut Blondies

1/2 cup butter
1½ cups white chocolate chips or pieces, divided
1¹⁄3 cup flour
3/4 tsp baking powder
1/4 tsp salt
1 cup macadamia nuts, roughly chopped
1/2 cup cinnamon chips
1/2 cup coconut
1/2 cup sugar
2 large eggs, beaten
1 tsp vanilla

Preheat oven to 350°.  Foil line a 9×13 pan, and spray with non-stick spray.

Place butter and 1 cup of white chocolate in a large saucepan.  Place saucepan over very low heat and stir mixture frequently. Remove from heat just as butter and white chocolate are almost melted, set aside for five minutes to cool.

In a medium bowl, stir together flour, baking powder, salt, macadamia nuts, remaining 1/2 cup white chocolate, cinnamon chips, and coconut.

Add sugar to melted white chocolate mixture and stir to combine.  Add beaten eggs and vanilla to saucepan and stir until well combined.  Add flour mixture to white chocolate mixture.  Stir until just combined.

Transfer mixture to prepared pan and spread evenly with a spatula or sprayed fingers.

Bake for about 25 to 30 minutes, it will be golden brown, and toothpick will come out clean when inserted in center.  Do not over bake.

If you are interested in Demarle bakeware and kitchen tools please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.