Tag Archives: chocolate

Butterfinger Blondies

14 Apr

Butterfinger Bars 5
My mixer hasn’t seen much action the past few months and Noah really wanted to make a pretend birthday cake. Yep, he’s a weird but very very smart child. He can think of any excuse for dessert. He’d been throwing me a pretend birthday party all morning and what’s a party without cake? I have trained him well.

So, these aren’t cake but I had them on my mind since my mom raved about them days before when she had sampled them at a luncheon at work. It didn’t take much convincing to make blondies instead of cake since they had frosting AND chocolate.
Butterfinger Bars 3
I also assume you all have been really missing the sugary goodness around here so I decided I would sacrifice for you and sample one of these bars as my cheat for the week. Oh, the things I do for you guys! But then they were immediately wrapped up and sent to work with Joel. I just couldn’t be trusted with them in the house.
Butterfinger Bars 1
They are chewy and gooey with all kinds of butterfinger goodness throughout the blondies and frosting. Make sure to bake them just until they are set for ultimate deliciousness. Let me warn you, they are incredibly rich so just a few bites will satisfy your sweet tooth sufficiently.
Butterfinger Bars 4
And make sure to keep these in mind to use up those extra butterfingers after Easter!

Butterfinger Blondies

1 cup butter, softened
1 cup light brown sugar
1/2 cup granulated sugar
2 tsp. vanilla
2 eggs
2 1/2 cups all-purpose flour
1 tsp. baking soda
1/2 tsp. coarse sea salt
2 cups coarsely chopped Butterfinger Bars (approximately 16 “Fun Size” bars)

Frosting:
1/2 cup butter, at room temperature
1/2 cup vegetable shortening
2 1/2 – 3 cups powdered sugar
1/2 cup chopped Butterfinger Bars (approximately 4 “Fun Size” bars)

1. Preheat oven to 350 degrees F. Cream butter and sugars in mixing bowl. Add the vanilla and eggs and mix until incorporated. On low add your dry ingredients (flour, salt and baking soda) until just combined. Stir in your chopped Butterfingers.

2. Spread in a 9×13 baking dish and bake for 25 minutes until center is JUST set. Remove from the oven and cool completely.

3. For the frosting: cream the butter and shortening together until smooth. Add in you powdered sugar on low speed. Turn speed up to medium and mix until smooth Stir in your chopped Butterfingers. Spread on your cooled blondies

 

 

 

 

Chocolate Chip Cake with Cookie Dough Frosting

3 Mar

Chocolate Chip Cake with Cookie Dough Frosting
So I have a little thing to tell you guys and I hope you won’t be mad at me. For Lent I’ve decided to eat clean (except for 2 meals a week). Gah, I’m scared but totally committed so wish me luck. Joel wasn’t too thrilled when I informed him on what I had decided but he’ll get over it. He gets free catered lunch every day from all kinds of yummy restaurants so he can get his fill of junk food then.
Chocolate Chip Cake with Cookie Dough Frosting
That being said, I figured I should share this delicious dessert we had for Valentine’s day before I bid farewell to sugar. I gave Joel a bunch of different dessert options and this is what he chose. He is a cookie dough fanatic so it was kind of a no brainer.
Chocolate Chip Cake with Cookie Dough Frosting
The butter and brown sugar in the cake and frosting really make this taste like a complete cookie dough fest. And I am totally digging recipes with instant pudding mixes. They make everything so moist and delicious.

You can’t really go wrong with a moist yellow cake dotted with chocolate chips smothered in a cookie dough frosting. Plus, it’s incredibly rich so a little piece goes a long way. Try it and enjoy all the sugar on my behalf.
Chocolate Chip Cake with Cookie Dough Frosting
Chocolate Chip Cake with Cookie Dough Frosting
recipe from Mother Thyme

1 cup all-purpose flour
3.4 oz. box instant vanilla pudding (just the mix, do not prepare)
1/2 cup brown sugar
1/4 cup granulated sugar
1/2 tsp. salt
3/4 cup milk
1/4 cup butter, melted and cooled
2 Tbsp. sour cream
1 large egg
1 tsp. vanilla
1 cup semi-sweet chocolate chips

Cookie Dough Frosting:
6 Tbsp. butter, softened
1 1/2 cups powdered sugar
1/2 cup brown sugar
1-2 Tbsp. milk
1 tsp. vanilla extract
3/4 cup mini semi-sweet chocolate chips

1. Preheat oven to 350 degrees F. Grease an 8-inch square or round pan and set aside.

2. In a large bowl, mix together flour, pudding mix, brown sugar, granulated sugar and salt. In another bowl, whisk together milk, butter, sour cream, egg and vanilla.

3. Slowly pour wet ingredients into dry ingredients, stirring as you do so. Mix until the batter just comes together then stir in chocolate chips. Pour batter into prepared pan.

4. Bake for 35-45 minutes or until golden and a toothpick comes out clean. Let cool for 5 minutes then remove from pan (you can also leave it in the pan if you want to serve it that way.

5. For the frosting: cream together butter and sugars. Add vanilla and a small amount of milk. Keep adding milk until desired consistency is reached. Mix in mini chocolate chips. Frost cake once it has cooled completely.
Chocolate Chip Cake with Cookie Dough Frosting

Double Crunch Biscoff Cookies with Chocolate Hearts

20 Jan

Double Crunch Biscoff Cookies with Chocolate Hearts
So the idea of these cookies came to me while reading Noah’s favorite Valentine’s book, Lilly’s Chocolate Heart. She has one last chocolate heart, wrapped in red foil, and is trying to find a place to save it. In the end, she does what any sane person would do and eats it. After reading books, we always talk about them and Noah asked if we could get chocolate hearts. I did what any sane food blogger would do and said yes. He got so excited and said he couldn’t wait to eat all the red chocolate hearts. Of course, as a sane mother, I would never let him eat the entire bag so I figured I should make something delicious for you guys with them.

Rather than the traditional peanut butter kiss cookies of Christmastime, I thought I would mix it up with some crunchy biscoff that I had sitting in the pantry from Trader Joe’s.
Double Crunch Biscoff Cookies with Chocolate Hearts
The second crunch comes from the chocolate hearts. I totally intended on buying Dove milk chocolate hearts but guess what? They are wrapped in purple and that sweet boy of mine was so excited about red wrapped chocolate hearts. So I scoured the Valentine’s candy aisle until I found ones wrapped in red…and they were crispy chocolate. If you don’t dig the double crunch just use regular chocolate.
Double Crunch Biscoff Cookies with Chocolate Hearts
The cookie dough was a little crumbly but rolled together nicely. The crunch isn’t super noticeable in the baked cookies but that delicious biscoff flavor shine right on through. I can tell from the one bite I allowed myself to have. I saved three of them at home for the boy then sent the rest to work with Joel. I can’t have these delicious little bites sitting around…I’m working on my self-control but let’s not push it.

Double Crunch Biscoff Cookies with Chocolate Hearts
recipe adapted from Leite’s Culinaria

1 stick unsalted butter, at room temperature
1/2 cup brown sugar
1/2 cup crunchy biscoff
1 1/4 cups all-purpose flour
About 24 chocolate hearts (maybe more depending on how big you make them), unwrapped

1. Preheat oven to 350 degrees. Line two cookie sheets with parchment or silpat. Cream together the butter and brown sugar until light and fluffy. Add biscoff and mix until combined. Slowly add flour just until combined.

2. Roll dough into 1 inch balls and place on prepared cookie sheets. Bake for 8-9 minutes then remove from oven and press a chocolate heart into each cookie. Place back in the oven for about 2 minutes. Remove from oven and allow to cool completely before removing from the cookie sheet.

Cookie Dough Bites {Christmas Tray 2013}

18 Dec

Cookie Dough Bites
This past week has been a difficult one for our family. Joel’s grandpa, Glenn, passed away on Thursday. We spent the last few days together with family celebrating Grandpa Great’s life.

He was a man in love with his family and his country. He always made me feel like his own, always giving me a kiss on the cheek when we said goodbye. He lit up when he saw his great grandchildren, all 10 of them! He was a WWII veteran, surviving the bombing of the U.S.S. Franklin (it is chronicled in the book Inferno). An incredibly smart man, he could fix, build or create just about anything around the house. He painted beautiful portraits of all his children and grandchildren. It was truly evident as the church overflowed at his service that he was a man that touched many people. And he is leaving behind a beautiful legacy in our children. We love you Grandpa Great. We will miss you. We look forward to seeing you again.
Grandpa Great and Noah
One thing Grandpa Great and I had in common was a love of dessert. Just at Thanksgiving he enjoyed three…a man after my own heart. So, today in honor of Grandpa Great, I wanted to share a delicious dessert that I whipped up and brought to share with his family. Who doesn’t love cookie dough? Joel always begs me to leave him a spoonful whenever I make cookies so I knew this would be a yummy comfort food for him.
Cookie Dough Bites
The dough is egg-free so there is no worry about salmonella. And I found that although the recipe calls for them to be frozen, they are equally delicious from the fridge or at room temperature. I sampled them in all states over the past few days just to make sure for you guys! I have to say though that I prefer them frozen but since we had a big spread of cookies I just left them out with the rest so they wouldn’t be forgotten.
Cookie Dough Bites
I don’t think people could have forgotten about the cookie dough balls of goodness though. Just sayin’.

They were the first thing to disappear so if you are making them for a crowd, I recommend doubling or even tripling the recipe. They are so easy and come together in a snap. Also, they can be made ahead of time or over the course of a couple days.
Cookie Dough Bites
These are definitely a new favorite for our family and will forever grace our Christmas baking list.
Cookie Dough Bites

Cookie Dough Bites
recipe from This Homemade Life

1/2 cup butter, at room temperature
1/2 cup brown sugar
1/3 cup granulated sugar
1 teaspoon vanilla extract
1/3 cup applesauce or peanut butter (I used peanut butter)
1 cup plus 2 tablespoons all-purpose flour
3/4 teaspoon salt
1 cup mini chocolate chips
1/2 cup walnuts (optional)
1 1/2 cup chocolate chips, melted for dipping (optional)

1. Cream together butter and sugars together until light and fluffy. Mix in vanilla and peanut butter or applesauce until well combined. In a separate bowl, stir together flour and salt then mix into the creamed mixture. Stir in chocolate chips and walnuts, if using.

2. Scoop out by the tablespoonfuls onto a parchment lined cookie/baking sheet. Place in the freezer for at least 3 hours.

3. Melt chocolate chips in microwave in 30 second increments. Dip frozen cookie dough bites halfway into the chocolate then place back onto the parchment paper. Freeze or refrigerate until set. Serve frozen, refrigerated or at room temperature.

Angel Food Macaroons {Christmas Tray 2013}

4 Dec

Angel Food Macaroons
I feel like such a slacker this year when it comes to my Christmas baking. It takes everything in me these days just to get dinner on the table, let alone a buffet of Christmas treats. A couple weeks ago though, I managed to whip up a batch of these and they were incredible to say the least.
Angel Food Macaroons
The recipe is slightly altered from a recipe created by Kristan, the author of one of my favorite food blogs. The second I saw these dreamy cookies I knew I had to try them this year. I love love love chocolate dipped macaroons and her twist, using angel food cake mix, was very intriguing.
Angel Food Macaroons
For some reason, orange popped into my head as I was looking over the recipe. I adore the combination of orange and chocolate so I thought it would be a delicious addition and add a tropical twist. Another change I made was rather than pressing a Hershey kiss into them after baking, I dipped them in dark chocolate. As you all know, I’m not a huge chocolate fan so I wanted to reduce the amount.
Angel Food Macaroons
They were light, airy and amazing just as I expected them to be. Definitely a new Christmas cookie staple around here!
Angel Food Macaroons
Angel Food Macaroons
recipe adapted from Confessions of a Cookbook Queen

1 (16 oz.) box Angel Food cake mix
1/2 cup water
1 tsp. almond extract
1 Tbsp. orange zest
3 cups sweetened shredded coconut
12 oz. dark chocolate chips

1. Preheat oven to 350 degrees F. Line cookie sheets with parchment paper or coat with nonstick spray.

2. In the bowl of your mixer, beat the cake mix, water, almond extract and orange zest on low speed until combined.  Increase speed to medium and beat for one minute.  Fold in the coconut with a spatula.

3. Drop dough with a small cookie scoop on prepared sheets, a couple of inches apart.  Bake for about 10 minutes or until edges turn golden brown.  Remove from oven, let cool for a minute then remove to wire racks to cool completely.

4. Melt chocolate in 30 second intervals in the microwave, stirring each time. Dip the bottom of each cookie in melted chocolate then place on parchment paper until chocolate hardens. I placed them in the refrigerator so they would harden quickly.
Angel Food Macaroons

Thanksgiving Roundup

25 Nov

Looking for some last minute additions or recipes for the big day? Here are some yummy breakfast, dessert and side dish recipes that would be perfect for Thanksgiving. I hope that you all have a wonderful Thanksgiving spent with family and friends. And who is going out Black Friday shopping? Some new outlets just opened last week about a half hour from our house so that’s what we are doing…wish us luck. Everyone I know that has gone so far has said it was nuts.

Perfect for starting off the day right, Pumpkin Granola. It’s light and healthy and won’t fill you up too much.
Pumpkin Granola

Pumpkin Pie Cashews would be the perfect thing to snack on throughout the day.
Pumpkin Pie Cashews

Share what you are thankful for with these Gratitude Rolls.

These slow cooker mashed potatoes free up that precious stovetop space and still create a creamy, decadent side to that juicy turkey.

Maple Glazed Carrots are a super simple yet delicious addition.
Maple Glazed Carrots

Creamy Cheesy Potatoes are so easy and amazingly delicious!
Creamy Cheesy Potatoes

Brined and Roasted Turkey results with the most juicy and succulent bird ever.

Mini Pecan Pies always grace our Thanksgiving table. They are the perfect little bite that leaves a little room for a second dessert!

Apple Streusel Cake with Cream Cheese Glaze is rustic but delicious.
Apple Streusel Cake

Looking for a rich, dense way to end Thanksgiving? Boom, French Silk Pie.
French Silk Pie

Pioneer Woman’s French Silk Pie

21 Nov

Pioneer Woman
Pioneer Woman
Guess what I did on Monday!?! I met Ree Drummond, The Pioneer Woman! She came to my hometown for her book tour so my friend Molly and I jumped on the chance to meet her and have our cookbooks signed!
Pioneer Woman
We waited for almost 5 1/2 hours but we finally got to meet her and she was so sweet. I’m not one to wait in line but it was definitely a fun experience and was worth it to meet her.
Pioneer Woman
While we waited, we got to meet that handsome husband of hers and her cute boys. We even got Marlboro Man to sign his picture in the newest cookbook.
Pioneer Woman
So, in honor of meeting Ree I wanted to share one of her recipes that I made recently. Joel absolutely loves French silk pie and in the past, we have always bought one from a local restaurant that he loves for the holidays. Well, I decided that would change this year. I wanted to do a test run before Thanksgiving and I knew exactly where to go for a no-fail recipe that would be delicious. And I totally made the right decision with this recipe. I don’t even like chocolate all that much and I loved this pie. I’m pretty sure I ate more of this than Joel.
French Silk Pie
It was rich, thick, dense and oh so tasty. I love the saltiness that the salted butter lent to the pie. It balanced out the richness of the chocolate and I mean, who doesn’t love the sweet and salty combo?
French Silk Pie
This is definitely gracing our Thanksgiving table and I hope it will be on yours too!
French Silk Pie
French Silk Pie
recipe from The Pioneer Woman

4 ounces, weight unsweetened baking chocolate
1 cup salted butter, Softened
1 1/2 cup sugar
1 tsp. vanilla extract
4 whole eggs
1 prebaked pie shell
Whipped cream

1. In a microwave safe bowl melt unsweetened baking chocolate (about 45 seconds on high). Set aside to cool.

2. In a stand mixer, beat  butter and sugar until fluffy (about 1 to 2 minutes).  When melted chocolate is cooled, drizzle it over the butter/sugar mixture.  Add vanilla extract.  Beat the mixture thoroughly until combined (on a Kitchen Aid mixer, you will be using the whisk attachment).

3. Turn your mixer to a medium speed and over a period of 15 to 20 minutes add in the four eggs, one at a time, leaving about 5 minutes between each egg addition.  Once the pie filling is well mixed, pour it into the baked pie shell.  Smooth out the pie filling and place pie in the refrigerator to chill for at least two hours (preferably longer). Top with homemade whipped cream and chocolate shavings.

Halloween Triple Chocolate Pudding Cookies

28 Oct

Halloween Triple Chocolate Pudding Cookies
I have one last easy, delicious Halloween treat to share with you all today. Noah and I had a blast whipping these up and it was so nice to spend time with just him since things have been a little hectic since Hannah has arrived. This is my last week of help before real life sets in and I am a stay at home mom to two kids. Please pray for me.
Halloween Triple Chocolate Pudding Cookies
I picked up some Halloween chocolate chips that consisted of semi-sweet chocolate chips and orange colored chips. I tried really hard to think of something creative to make with them but I came up short. Then I stumbled across this recipe for triple chocolate cookies and I knew the resident chocoholic would go crazy for them. And he did.
Halloween Triple Chocolate Pudding Cookies
Halloween Triple Chocolate Pudding Cookies
Thanks to the addition of chocolate pudding mix, they are soft and chewy (even days later) and chocked full of chocolate goodness.
Halloween Triple Chocolate Pudding Cookies
So, what are your kids dressing up as for Halloween? Noah chose Buzz Lightyear and Hannah has a sweet Cinderella dress. Oh, and Noah decided he’s not going to say “trick or treat” but “can I have some candy please?” instead. Hmm, we’ve got to work on that before Thursday. At least he added please, right?
Halloween Triple Chocolate Pudding Cookies
Halloween Triple Chocolate Cookies
recipe from Something Swanky

1 cup butter, cold
3/4 cup brown sugar
3/4 cup sugar
2 eggs
2 tsp. vanilla
1 tsp. sea salt
1 tsp. baking soda
1 Tbsp. hot water
2 1/4 cups all purpose flour
1/4 cup cocoa powder
3.75 oz. Hershey’s Special Dark Instant Pudding Mix
1 bag Nestle Halloween Chocolate Chips
Halloween sprinkles

1. Preheat oven to 350 degrees F. Beat butter until smooth in a stand mixer.

2. Add sugars and beat 1-2 minutes, until smooth and slightly fluffy.

3. Add eggs, one at a time, until well combined. Meanwhile, combine water and baking soda until dissolved. Add to creamed mixture along with the vanilla.

4. In a mixing bowl, combine flour, cocoa powder and pudding mix. Slowly add the dry ingredients to the mixer until just combined. Stir in chocolate chips.

5. On greased or parchment lined cookie sheets, drop dough by the tablespoon. Top with sprinkles and bake for 10-12 minutes. Let cool for 5 minutes on cookie sheets before removing to a cooling rack.

The Great Pumpkin Cookies

14 Oct

The Great Pumpkin Cookies
These are one of my favorite cookies of all time. The combination of pumpkin, cinnamon, oats, chocolate chips and pecans screams fall. And they are so soft and chewy, yum. As soon as September hits, the cravings for these start and doesn’t really go away until well past January. Well, if we’re being honest, I could eat these anytime of the year they are so good. But I’m a total pumpkin lover and don’t always stick to pumpkin only in the fall. I think that’s a silly rule.
The Great Pumpkin Cookies
This recipe is from my mom’s best friend, Kathe. She’s kind of the cookie queen in my world (my favorite sugar cookie recipe is from her too). We love to stay up all night baking Christmas cookies together during the holiday season.
The Great Pumpkin Cookies
These yummy cookies are named after “It’s the Great Pumpkin, Charlie Brown” because it’s very loved among our families as are these cookies. If you aren’t into oatmeal, be sure to check out some of my other favorite pumpkin cookies here and here.
The Great Pumpkin Cookies
The Great Pumpkin Cookies

1 cup butter, softened
1 cup brown sugar
1 cup granulated sugar
1 egg
1 tsp. vanilla
1 cup pumpkin
2 cups all-purpose flour
1 cup quick oats
1 tsp. baking soda
1 tsp. cinnamon
1 tsp. salt
1 cup mini chocolate chips
1 cup toasted pecans, chopped

1. Preheat oven to 350 degrees F. Cream butter and sugars together until light and fluffy, about 5 minutes. Meanwhile, in a medium bowl combine flour, quick oats, baking soda, cinnamon and salt. Set aside.

2. Add eggs and vanilla to creamed mixture, mix well. 3. Alternate adding dry ingredients and pumpkin until thoroughly combined. Stir in chocolate chips and pecans. Drop onto greased cookie sheet and bake for 10-15 minutes.
The Great Pumpkin Cookies

Pumpkin Spice Gooey Smore’s Cake Bars

16 Sep

Pumpkin Spice Gooey Smore's Cake Bars
That’s quite a name, huh? I have been on a huge pumpkin kick lately, it is September after all (even though it still doesn’t feel like it). I have so many delicious recipes to share with you guys it’s been hard to keep it to just one a week.
Pumpkin Spice Gooey Smore's Cake Bars
I didn’t plan on making these bars but when I spied the pumpkin spice marshmallows at the store, they somehow jumped into my cart so I had to figure out something yummy to make with them. I was experiencing a major lack of creativity and for a few days could only think of rice krispie treats. But I wanted to share something more decadent. I was thinking and thinking, then smore’s popped into my head. Pumpkin and chocolate totally go together so I knew it would be a good combination.
Pumpkin Spice Gooey Smore's Cake Bars
I went searching through my saved dessert recipes and came across this one. I knew it was something I could alter into a delicious, spicy, fall treat. The original recipe called for yellow cake mix and white chocolate chips but to combine well with the pumpkin marshmallows, I decided to go with a spice cake mix and half dark, half white chocolate. If you prefer one kind of chocolate over the other, go with just that but I couldn’t decide which would be more delicious so I went with both!
Pumpkin Spice Gooey Smore's Cake Bars
Pumpkin Spice Gooey Smore’s Cake Bars
recipe adapted from Picky Palate

1 box spice cake mix
1 large egg
1 stick butter, softened
4 1/2 full graham crackers
5 ounces white chocolate chips
5 ounces dark chocolate chips
2 cups pumpkin spice marshmallows
1/2 cup sweetened condensed milk

1. Preheat oven to 350 degrees F. Line an 8×8 inch baking pan with tin foil that’s been generously sprayed with cooking spray. Make sure foil goes all the way up and over the edges.

2. Place cake mix, egg, and butter into a large mixing bowl. Mix with hands until a nice dough forms. similar to a cookie dough. Press half of the dough into the bottom of the prepared pan. Layer with graham crackers, white and dark chocolate chips then marshmallows. Top with remaining half of dough pressing evenly. Drizzle sweetened condensed milk over top.

3. Bake for 28-33 minutes, until cooked through and golden brown on top. Remove from oven. Let cool for 5 minutes then take a knife and run along edges to loosen marshmallow (this will make your life easier when pulling foil out of pan to remove bars.  Let cool completely then remove bars from pan with foil edges. Cut into squares and enjoy room temperature or chilled.
Pumpkin Spice Gooey Smore's Cake Bars

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