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.

Brownies & Bars

Dark Chocolate Coconut Brownies

Can there ever be a bad brownie?  I guess if it is too dry or way too under cooked.  But really, if you are a chocolate lover, a rich fudgy brownie can be a little bit of heaven.  Add other favorite flavors and your heaven increases.  This is my slice of heaven for today, would only be made perfect if I were eating these with my whole family sitting around me!

Brownie Batter:
1¹⁄3 cups flour
1 tsp baking powder
1/2 tsp salt
1 cup butter
1/2 cup Special Dark unsweetened cocoa
1/2 cup unsweetened cocoa
2 cups sugar
4 eggs
1 tsp vanilla
1 cup nuts (optional)

Coconut Layer:
3 cups shredded coconut, chopped fine
1 (14 oz) can sweetened condensed milk
1 tsp vanilla

Preheat oven to 350°.  Line 13”x9” baking pan with foil and spray with non-stick spray.

In small bowl, stir together flour, baking powder, and salt.  Melt butter in large saucepan, remove from heat.  Stir in cocoa, sugar, eggs, and vanilla.  Stir in dry ingredients and nuts if using.  Spread half of brownie batter into bottom of prepared pan.  In medium bowl, stir together coconut, sweetened condensed milk, and vanilla.  Carefully layer coconut batter over brownies batter in pan (I used my fingers to drop coconut batter in little bits evenly over top of brownie layer.  Top with remaining chocolate batter (if batter has thickened, microwave for about 12-15 seconds to thin so spreads more easily).  Pour over and spread gently.

Bake for 40 to 45 minutes, until top center is set.  Cool in pan before removing with foil to cutting board, pull foil away, and cut into bars.  Refrigerate, when cold brownies cut into clean squares.

One Year Ago Today:  Homemade Granola

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

 

Brownies & Bars

Peanut Butter & Strawberry Jam Brownies

Brownies are great, but doll them up and they can be wonderful!  Why not incorporate the loved flavors of peanut butter and strawberry jam with intense fudgy rich brownies, it’s a winner.

                       

1 cup butter, melted
3 cups sugar
1 Tbl vanilla
4 eggs
1½ cups flour
1/2 cup unsweetened cocoa
1/2 cup unsweetened dark cocoa
1 tsp salt
1 (10 oz) bag peanut butter chips
1/2 cup strawberry jam

Preheat oven to 350°.  Spray 13″x9″ baking pan with non-stick spray.

In large bowl, stir together melted butter, sugar, and vanilla.  Add eggs one at a time, beating after addition.  In a medium bowl, stir together flour, cocoa, dark cocoa, and salt.  Stir dry ingredients into butter/egg mixture, mixing until well combined.  Stir in 1 cup peanut butter chips.

Spread brownie batter in prepared pan.  Spoon jam in rows across top of batter*. With knife, gently swirl jam around top and slightly down into brownie batter.  Sprinkle remaining peanut butter chips evenly over top.

Bake for 35-40 minutes or until top center is set and edges start to pull away from the sides.  Cool on wire rack.  Completely cooled brownies will cut into much cleaner squares.  Sprinkle with powdered sugar.

*If jam is too thick, microwave for a few seconds until thinner spreading consistency.

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

 

Cookies

Ultra Chocolate Chunk Cookies

When I saw this recipe, I had to try it.  It is from southernliving.com and they say, “these ultra chocolate cookies are, hands down, some of the best ever to come through our test kitchen”.  I have made a couple small changes to the recipe and I didn’t want to use their name – Chunky Chocolate Gobs, doesn’t sound very appetizing.  When you look at the ingredients you think…how could you go wrong, Oreos, Mounds, and chocolate chips?  How could these possibly not be good!  They are wonderful!

                   

3/4 cup butter, softened
1/3 cup butter-flavored shortening
1 cup sugar
2/3 cup brown sugar
2 eggs
2 tsp vanilla
2 cups flour
1/3 cup unsweetened cocoa
1/3 cup unsweetened Special Dark cocoa
1 tsp baking soda
1/4 tsp salt
2 cups Oreo cookies, coarsely chopped (16 cookies)
3 Mounds candy bars, chilled and chopped
1½ cups semisweet chocolate chips
1/2 cup flake coconut

Preheat oven to 350°.  With electric mixer cream butter, shortening, sugar, and brown sugar.  Add eggs and vanilla, mix well.  Add flour, cocoa, dark cocoa, baking soda, and salt.  Mix in cookies, Mounds, chocolate chips, and coconut.  Drop by scoopfuls onto Silpat lined sheet or lightly sprayed cookie sheet.  Bake for 9-10 minutes.  Do not overbake, you want them chewy and fudgy.

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.

 

Cookies

Double Frosted Chocolate Mint Cookies

Here are my Double Frosted Chocolate Mint Cookies!  A dark chocolate cake-like cookie with two layers of frosting, mint buttercream and dark chocolate buttercream.

Happy St. Patrick’s Day!

                       

Chocolate Cookies:
1/2 cup butter, softened
1 cup sugar
1 egg
1 tsp vanilla
3 cups flour
1/2 cup Hershey’s Special Dark Cocoa (can use regular)
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 cup milk

Preheat oven to 400°.  Cream butter and sugar.  Add egg and vanilla.  Stir together flour, baking powder, baking soda, and salt. Add dry ingredients alternately with milk.  On lightly floured surface, roll out dough about 1/4″ thick.  Cut into rounds (I use a plastic drinking cup about 4″ in diameter) and place on Silpat lined baking sheet or sprayed baking sheet.  Bake for 5-6 minutes (I bake them exactly 5 minutes).  DO NOT OVERBAKE.  They will be nice & soft if you don’t overbake.  Cool completely before frosting.

Mint Frosting:
1/2 cup butter, softened
1/3 cup shortening
3/4 tsp mint extract
3 cups powdered sugar
milk to make desired consistency
green food color

Cream butter, shortening, and mint with electric mixer.  Slowly mix in powdered sugar one cup at a time.  Add milk to make perfect spreading consistency.  Add food color to desired color.  Frost cooled cookies.  Let cookies sit until frosting set enough to frost with chocolate frosting layer.

Chocolate Frosting:
1/2 cup butter, softened
1/3 cup shortening
2/3 cup cocoa
2½ cups powdered sugar
1 tsp vanilla
milk to make desired consistency

Cream butter, shortening, and vanilla with electric mixer.  Slowly mix in powdered sugar one cup at a time.  Add milk to make perfect spreading consistency.  Gently frost chocolate frosting over mint frosting.  Makes about 25 – 4″ 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.

 

Breads, Quick Breads

Double Chocolate Walnut Banana Bread

I am always looking for ways to use ripe bananas, because I usually have some ready for baking.  This bread is moist and very chocolatey but you can still really taste the banana, it is wonderful.  You can see chunks of walnuts and little shiny spots of mini chocolate chips.

                       

2 eggs
1/3 cup oil
3 large bananas (about 1¼ cups mashed)
1 cup sugar
2 tsp vanilla
1½ cup flour
1/2 cup Special Dark cocoa
1 tsp baking soda
3/4 tsp salt
1 cup semi-sweet mini chocolate chips
1 cup chopped walnuts

Preheat oven to 350°.  In large bowl with electric mixer, mix eggs, oil, bananas, sugar, and vanilla (I have stopped mashing my bananas first, I just let the mixer do the job).  Add flour, cocoa, baking soda, salt, mini chocolate chips, and walnuts.  Mix just until all combined.  Pour into 4 small bread pans sprayed with non-stick spray.  Bake for 35 minutes or until tops are set and pick inserted in center comes out clean.  Cool on wire rack.  Sweet breads cut easier when they are completely cooled…but who can wait, a messy slice tastes good too!

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.