Pistachio Chocolate Chip Cookies {Christmas Tray 2012}

Joel’s favorite cookie is the humble chocolate chip. I totally get it but as a food blogger it sometimes pains me to make them for him. They are just so plain and I am always trying to find ways to jazz them up because I just can’t leave well enough alone. I give in sometimes and simply make our old standby but for the Christmas tray, I just couldn’t do the standard ole’ thing. But because they are a favorite in our house, we had to have some kind of chocolate chip studded cookie. I searched through my millions of saved recipes and found these. The perfect compromise.

I love pistachios and since they are green, they are totally Christmas-y. Got it? Now if only I could find a way to make broccoli all Christmas-y, then we would be in business…but it wouldn’t be as much fun or nearly as delicious. Who needs veggies anyway?

The recipe uses a pistachio pudding mix to impart the delicious flavor and in addition, it adds an undeniable moist, chewy texture to the cookies. I can absolutely get behind chocolate chip cookies of this variety. And I know at Christmastime, I get all worked up trying be all fancy pants so it’s nice to have a simple and tasty recipe that can be whipped together in minutes to fill in the holes on that lovely tray!

Pistachio Chocolate Chip Cookies
recipe from The Baking Pan

3¼ cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 small package (3.4 ounces) pistachio flavored instant pudding mix
1 cup granulated sugar
1 cup unsalted butter, room temperature (I used butter flavored shortening)
2 large eggs
2 tablespoons milk
1 teaspoon pure vanilla extract
¼ cup toasted walnuts or pecans, coarsely chopped (optional)
1 cup semi-sweet chocolate chips

1. Preheat oven to 350 degrees F. Prepare 2 large baking sheets: lightly grease with shortening or line with parchment paper, or line with a non-stick baking mat.

2. In a medium mixing bowl, combine flour, baking powder, salt and pudding mix; whisk together to mix. Set aside.

3. In a large bowl of an electric mixer, combine sugar and butter; cream together until mixture appears light and fluffy. Scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly. Add eggs; beat until thoroughly mixed. Stir in milk and vanilla. Add sifted flour mixture; stir until mixed. Add walnuts and chocolate chips; stir to mix.

4. Drop dough by rounded teaspoonfuls 2 inches apart onto baking sheets. Bake 10 to 12 minutes or just until cookies are set and edges are very lightly browned. Remove cookies from baking sheets with a metal spatula and place on a wire cooling rack to cool.

Loaded Triple Chocolate Banana Muffins

I know these muffins have quite the name and I really should have simplified with the title “best muffins ever.” They really are that good. They were still light and moist, unlike many muffins I have made with whole wheat flour. And they are actually an updated version of the muffins I shared here (before I really experimented and had creativity with existing recipes).

I had been putting off making these muffins because I was feeling lazy and just wasn’t in the baking mood for days. But that poor child of mine went muffin-less for a whole week and he just couldn’t take it anymore. We had some super ripe bananas begging to be used and I remembered this chocolate banana muffin recipe that I had made a long time ago and knew he would love them. It’s a good thing I stalk follow so many blogs and save so many recipes because I’m pretty sure I could make a different type of muffin every week of the year.

I liked the base recipe for these but I was craving something with more flavor and texture so I made a few tweaks to fit my taste and mood. I went on a Trader Joe’s binge over Labor Day when visiting my parents so I have a huge stock of nuts that need to be used up. Every time I go in that place I go into a panic like I will never go again and proceed to feel the need to buy excessive amounts of ingredients that I have no plans for immediate use. I could add almonds to just about anything and think it was spectacular but I wasn’t sure about the sunflower seeds. They ended up putting  the muffins over the top for me. They gave them an awesome, nutty crunch that was really wonderful.

The muffins were crammed with delicious goodness in every bite and could be packed with even more depending on your taste or what’s in your pantry. Make sure to check out the additional mix-in ideas before baking them up and comment with any other yummies you add in that I didn’t dream up!

Loaded Triple Chocolate Banana Muffins
recipe adapted from Food.com

1/2 cup all-purpose flour
1 cup white whole wheat flour
1/4 cup dutch process baking cocoa powder
1 tsp. baking soda
1/2 tsp. salt
1/4 tsp. baking powder
1/2 tsp. cinnamon
1 cup mashed ripe banana
1/3 cup + 2 Tbsp. canola oil (or sub applesauce)
1 egg
1/2 cup semisweet chocolate chips
1/2 cup white chocolate chips
1/2 cup slivered toasted almonds
1/2 cup unsalted sunflower seeds
Additional Possible Mix-Ins: raisins, craisins, pecans, toffee bits, marshmallows, quick cooking oats

1. Preheat oven to 350 degrees F. In a large bowl, combine first 7 ingredients.

2. In a small bowl, combine bananas, oil and egg.

3. Stir wet ingredients into dry ingredients until moistened. Fold in chocolate chips, almonds and sunflower seeds.

4. Fill greased or paper lined muffin cups three fourths full.

5. Bake for 17-25 minutes or until muffins test done.

Peanut Butter Pretzel Bites

These have football season written all over them! Not only are they a perfectly portable, bite-size snack but they have all the necessary elements for game day: sweet, salty, smooth and crunchy. Yum!

I’ve said time and time again that the combination of peanut butter and chocolate is pretty much a match made in heaven for me. I also love chocolate covered pretzels so I knew when I saw these that they would be an instant favorite….and they totally were! They take a bit of time to make with the rolling freezing time and dipping but they are absolutely worth it for your next gathering! I dipped half in white chocolate and half in semi-sweet and both versions were great.

Peanut Butter Pretzel Bites
recipe from Two Tiny Kitchens

1 cup creamy peanut butter
2 Tbsp. softened butter
3/4 cup powdered sugar
3/4 cup brown sugar
Pretzels
1 bag  semi-sweet chocolate chips
1/2 package white almond bark (optional)

1. Combine peanut butter and softened butter in a large bowl with a fork or whisk, or in a stand mixer.  Add the sugars and mix to combine.  At this point if the filling will roll easily into balls without sticking to your hands you’re ready to go.  If not, add a little more of each sugar until you reach a consistency that is easy to roll.

2. Use a teaspoon measure to scoop the filling.  Roll each portion into a small ball, then sandwich them between two whole pretzels.  When all the balls are rolled and successfully sandwiched, stick the whole tray in the freezer for about half an hour.

3. Pour the chocolate chips into a microwave safe bowl and heat at 30-second intervals, stirring occasionally until completely melted.  Chop the white almond bark and place in a seperate bowl then melt in 30-second intervals. Remove half of the pretzel sandwiches from the freezer and quickly dip half-way into the melted chocolate. Return to the tray and repeat with remaining sandwiches, dipping them into the white almond bark.  When all are dipped, return the tray to the freezer to set up completely.  Store the sandwiches in the refrigerator until serving time.

Chocolate Pudding

Whenever Joel was sick growing up, his mom always made him butterscotch pudding. So when Noah had Croup, followed only days later by Hand, Mouth and Food Disease I knew pudding would be a perfect little treat that wouldn’t hurt his sour throat. He had basically been living on yogurt, smoothies and popsicles so he was very glad to indulge in a chocolate-y dessert he had never eaten before. And I think I created a monster because he totally loved it…not that I’m surprised, he’s a total and complete chocoholic.

Chocolate Pudding
recipe from Smitten Kitchen
Serves 6

1/4 cup cornstarch
1/2 cup sugar
1/8 teaspoon salt
3 cups whole milk
6 ounces 62% semisweet chocolate, coarsely chopped
1 teaspoon pure vanilla extract

1. Combine the cornstarch, sugar and salt in the top of a double boiler. Slowly whisk in the milk, scraping the bottom and sides with a heatproof spatula to incorporate the dry ingredients. Place over gently simmering water and stir occasionally, scraping the bottom and sides. Use a whisk as necessary should lumps begin to form. After 15 to 20 minutes, when the mixture begins to thicken and coats the back of the spoon, add the chocolate (it took mine more like 30 minutes – I don’t think the water was simmering enough). Continue stirring for about 2 to 4 minutes, or until the pudding is smooth and thickened. Remove from the heat and stir in the vanilla.

2. Strain through a fine-mesh strainer into a serving bowl or into a large measuring cup with a spout and pour into individual serving dishes.

3. If you like pudding skin, pull plastic wrap over the top of the serving dish(es) before refrigerating. If you dislike pudding skin, place plastic wrap on top of the pudding and smooth it gently against the surface before refrigerating. Refrigerate for at least 30 minutes and up to 3 days.

Oatmeal Peanut Butter Muffins

You know how Noah is a chocoholic? Well, turns out he is a peanut butter’oholic too. Whenever he sees that yummy JIF jar in the pantry he gets all hyped up and starts, first calmly, saying “butter” then he gets more and more frantic until he gets a taste of the good stuff. He loves the ‘butter!

He also thinks muffins are cupcakes so it wouldn’t be too great if he told people he had butter cupcakes for breakfast…..  Oh, I can just picture the judgemental looks I would get over that one!

Oatmeal Peanut Butter Muffins
recipe from Cupcakes, Muffins and More (Taste of Home)

1 1/4 cups all-purpose flour
3/4 cup quick cooking oats
3/4 cup brown sugar
1 Tbsp. baking powder
1/2 tsp. salt
Dash ground cinnamon
1 egg
1/4 cup peanut butter
1 1/4 cups milk
1/2 cup chopped peanuts
1/2 cup mini chocolate chips, optional

1. In a bowl, combine the flour, oats, brown sugar, baking powder, salt and cinnamon.

2. In another bowl, beat egg, peanut butter and milk until smooth. Stir into dry ingredients just until moistened. Fold in peanuts.

3. Fill greased or paper lined muffin cups three-fourths full. Bake at 375 degrees F for 15-18 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

Chocolate Mayo Cupcakes with Chocolate Frosting

As you know, Joel and I aren’t chocolate fans but our little man is quite crazy about it. Because of this little fact, I knew he had to have chocolate cupcakes for his birthday party (I also made lemonade ones to fit into the yellow theme and to make us happy). Once he saw them he was wildly saying “cucake” over and over again. He has just a bit of a sweet tooth, don’t you think?

Once it was time, we lit candles and sang happy birthday. I wish you all could have seen the look on his face. He seemed very worried and concerned over why 30 people were staring at him and singing. He really was quite freaked out. But then the cupcake was plopped down in front of him and he went into a chocolate daze.

He blew out the candles all on his own then picked up the cupcake, looked at it…

and stuck his face in the frosting.

He tested the frosting for awhile…

then decided to stick the cupcake wrapper on his head as his hat (he has an obession with hats too).

He never actually tried the cake so I made sure that it didn’t go to waste and it was one of the best chocolate cakes that I have ever eaten. Just because I don’t care for chocolate cake doesn’t mean I don’t eat it…I keep trying it to see if it grows on me. And this cake is more than ok in my book. It was incredibly moist and had a light texture for a chocolate cake, due to the mayo. I know mayo sounds weird but trust me, it’s good!

The frosting was velvety smooth and had a wonderfully rich chocolate flavor without being too much. I had never made a sour cream frosting but I definitely will be whipping it up more often in the future.

When the cake was combined with the chocolate frosting it was a bit too rich for me but I’m sure most would love the double chocolate hit. I personally think the cake would pair wonderfully with Whipped Vanilla Bean Frosting. And the chocolate frosting would be great on a yellow cake to add some intense richness.

Chocolate Mayo Cake
recipe from Bon Appetit

2 ounces bittersweet chocolate  (do not exceed 61% cacao), chopped
2/3 cup unsweetened cocoa powder
1 3/4 cups boiling  water
2 3/4 cups all purpose  flour
1 1/4 teaspoons baking  soda
1/4 teaspoon baking  powder
1 cup sugar
1 cup (packed) dark brown  sugar
1 1/3 cups mayonnaise (do not  use reduced-fat or fat-free)
2 large eggs
1 teaspoon vanilla  extract

1. Preheat oven to 350°F. Line 20 muffin cups with liners. Combine chopped chocolate and cocoa powder  in medium metal bowl. Add 1 3/4 cups boiling water  and whisk until chocolate is  melted and mixture is smooth.

2. Sift flour, baking soda, and baking powder into another medium  bowl. Using electric mixer, beat both sugars and mayonnaise in large bowl until  well blended, 2 to 3 minutes. Add eggs 1 at a time, beating until well blended  after each addition. Beat in vanilla. Add flour mixture in 4 additions  alternately with chocolate mixture in 3 additions, beating until blended after each addition and occasionally scraping down sides of bowl. Fill cupcake liners 3/4 full.

3. Bake cupcakes until tester inserted into center comes out clean,  15-25 minutes. Cool cupcakes in pan for 5 minutes then remove to wire rack. One cooled pipe or spread chocolate frosting on top (recipe follows).

Chocolate Frosting
recipe from Annie Eats

9.5 oz. bittersweet chocolate, finely chopped
6 oz. cream cheese, at room temperature
6 tbsp. unsalted butter, at room temperature
2 cups confectioners’ sugar, sifted
4 tbsp. unsweetened Dutch-process cocoa powder
Pinch of salt
2/3 cup plus 1 tbsp. sour cream

1. To make the frosting, melt the chocolate in a heat-proof bowl set over a pot of simmering water.  Set aside to cool until just barely warm.

2. In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and butter on medium-high speed until pale and fluffy, about 3-4 minutes.  Gradually mix in the confectioners’ sugar, cocoa powder and salt.  Beat in the melted and cooled chocolate and then the sour cream.  Continue beating until the mixture is smooth and well blended.  Frost cupcakes immediately before the chocolate hardens and the frosting sets.

Coffee Ice Cream with Chocolate Covered Espresso Beans

I’m bringing you another ice cream recipe today and this time it’s one of Joel’s favorites, Coffee Ice Cream. I am not a coffee drinker…I just can’t stand the taste of it but this ice cream, well, I can get on board with it. It has a subtle coffee flavor that is smooth and not overpowering. I made it for friends and they really enjoyed it too.

I decided to mix in some chocolate covered espresso beans to kick up the coffee flavor and add some texture. I wasn’t a huge fan of the beans and would have preferred chocolate chips but the coffee drinkers really enjoyed them.

I think I will try some kind of flavored coffee beans next time to see what kind of flavor they impart on the ice cream. If you want to go to bed after enjoying this ice cream, you might want to use decaffeinated coffee beans.

Coffee Ice Cream
recipe from The Ultimate Ice Cream Book

3/4 cup sugar
3 large egg yolks
2 tsp. all-purpose flour
1/4 tsp. salt
1 cup milk
3/4 cup whole coffee beans
1 1/2 cups heavy cream
1/2 tsp. vanilla extract
3 oz. bag chocolate covered espresso beans, chopped (optional)

1. In a medium mixing bowl, beat the sugar into the egg yolks until they are thickened and pale yellow. Beat in the flour and salt. Set aside.

2. Combine the milk and coffee beans in a heavy saucepan. Bring to a boil over medium heat. Lower the heat, cover, and keep warm for 20 minutes.

3. Remove the coffee beans with a skimmer or slotted spoon. Slowly beat the warm milk into the eggs and sugar. Pour the entire mixture back into the pan and place over low heat. Stir constantly with a whisk or wooden spoon until the custard thickens slightly. Be careful not to let the mixture boil or the eggs will scramble. Remove from the heat and pour the hot coffee custard through a strainer into a large, clean bowl. Allow the custard to cool slightly, then stir in the cream and vanilla. Cover and refrigerate until cold or overnight.

4. Stir the chilled custard, then freeze in 1 or 2 batches in your ice cream machine according to the manufacturer’s instructions. Five minutes before it’s completed, dump in the chopped espresso beans. When finished, the ice cream will be soft but ready to eat. For firmer ice cream, transfer to a freezer-safe container and freeze at least 2 hours.

Raspberry Swirl Chocolate Chunk Ice Cream

When I came across this recipe I knew I would have to make it for my dad immediately. He loves the combination of raspberry and chocolate, especially in ice cream, so I knew it would be a hit with him. When we were visiting, I mentioned the recipe to him and he ensured that we had all the required ingredients so that I could make it happen.

I never really cared for raspberries but since starting my blog I gave them a second chance and have fallen in love with them. I’m just a bit addicted to Ghiradelli Dark Chocolate Raspberry Squares. But that’s for another time.

I love that this recipe uses coconut milk because in my opinion, coconut makes everything better. It only slightly imparts a coconut flavor but it’s enough to notice and it enhances the creaminess of the ice cream without adding as much calories as the traditional cream would. I am in no way stating this is healthy because it still does have heavy cream in the recipe, it just uses other milks make it a little better for you. But really, who wants healthy and ice cream in the same sentence? I certainly don’t. It’s an indulgence so it should be rich and creamy and totally delicious. If there are any of you that want healthy ice cream it has raspberries therefore it is good for you. Like my logic? Just go with it.

Raspberry Swirl Chocolate Chunk Ice Cream
recipe from Pastry Affair
Yields 1 quart

1 1/2 cups raspberries (fresh or frozen)
1/4 cup sugar
1/2 cup water
1 14-ounce can coconut milk
1 cup heavy whipping cream
1 14-ounce can sweetened condensed milk
2 teaspoons vanilla extract
3 ounces bittersweet chocolate, chopped into small chunks

1. In a medium saucepan, boil the raspberries, sugar, and water for 10-12 minutes, or until the raspberries release all their juices and the mixture is slightly thickened. Remove from heat and refrigerate the syrup until cold.

2. In a large mixing bowl, whisk together the coconut milk, whipping cream, sweetened condensed milk, and vanilla. Place in the refrigerator to cool for at least 30 minutes.

3. Put the cream mixture in ice cream maker and freeze according to manufacture’s instructions.

4. Fold in the chocolate chunks. Very carefully drizzle the cooled raspberry syrup into the ice cream and fold just a few times. This will swirl the raspberry sauce into the ice cream. Do not overmix or you will not achieve the swirled effect!

5. Freeze the ice cream for at least 2-3 hours to solidfy before indulging.

Mint Chocolate Chip Ice Cream

Did you know that July is National Ice Cream month? July brings my birthday and Noah’s the day after so I didn’t think it could get any better but it totally just did. Although, pretty much every month is National Ice Cream month in my mind! So to honor this special month, I will be bringing lots of ice cream recipes to help you cool off this summer.

Mint chocolate chip is my absolute favorite flavor of ice cream. My favorite brand has always been Breyers but it always bothered me that it was white instead of green. It just seems wrong. Does anybody else feel the same way or am I just a little odd? Maybe you shouldn’t answer that….

Well anyway, this ice cream is super creamy and rich with loads of chocolate chips throughout the mix. And it’s lots of fun to make with sweet little helpers! My nieces were super excited to help make and eat this ice cream during our visit over Memorial Day weekend. They loved watching it churn, churn, churn.

I will be bringing Joel’s favorite ice cream flavor to you later this month which they also helped me make. They are just too darn cute! And they loved chowing down on the ice cream!

Mint Chocolate Chip Ice Cream
recipe from The Ultimate Ice Cream Book

3/4 cup sugar
2 large eggs
1 Tbsp. cornstarch
2 cups half and half
1 cup heavy cream
2 tsp. peppermint extract
6 drops green food coloring (optional)
1 cup mini chocolate chips or chopped chocolate

1. In a medium mixing bowl, beat the sugar into the eggs until thickened and pale yellow. Beat in the cornstarch and set aside.

2. Bring the half and half to a simmer in a heavy medium saucepan. Slowly beat the hot half and half into the eggs and sugar. Pour the entire mixture back into the pan and place over low heat. Stir constantly with a whisk or wooden spoon until the custard thickens slightly. Be careful not to let the mixture boil or the eggs will scramble. Remove from the heat and pour the hot custard through a strainer into a large, clean bowl. Allow the custard to cool slightly, then stir in the cream, peppermint extract and food coloring. Cover and refirgerate until cold or overnight.

3. Stir the chilled custard, then freeze in 1 or 2 batches in your ice cream machine according to the manufacturer’s instructions. When ice cream is semi-frozen, dump in the chocolate chips and allow to mix into the ice cream. When finished, the ice cream will be soft but ready to eat. For firmer ice cream, transfer to a freezer-safe container and freeze at least 2 hours.

Turtle Bars {Classic Southern Dessert}

I realized I haven’t made anything from my amazing Classic Southern Desserts cookbook in quite a long time so when I needed to whip up something for a recent get together, I grabbed it out and scoured the pages for something simple and delicious. The first recipe I made from this cookbook was Lemon Bars and looking back at that post made me realize how much my photography has improved in a year. Those pictures were awful. I am going to have to make those again but just for the sake of my photography….

These Turtle Bars didn’t disappoint. With a brown sugar cookie base, pecan halves, simple homemade caramel and lots of chocolate I really don’t know how they could. I decided to take these bars and my camera outside for a little change of pace in my food photography. It was a gorgeous day so I relaxed out on the deck taking in some warm rays and the beautiful view. Look what I saw while I was out there shooting these bars.

I love all of the amazing wildlife our little pond brings to our backyard view. There is a beautiful blue herring that comes back every summer that I have been trying desperately to get a picture of and still haven’t succeeded. It’s my mission by the end of the summer.

Turtle Bars
recipe from Classic Southern Desserts

2 cups all-purpose flour
1 cup firmly packed brown sugar
1/2 cup butter, softened
1 cup pecan halves (I think I will use 1/2 cup more next time)
2/3 cup butter
1/2 cup firmly packed brown sugar
1 cup milk chocolate chips (I used semi-sweet instead)

1. Preheat oven to 350 degrees F. Combine first 3 ingredients in a mixing bowl; beat at medium speed with an electric mixer until blended. Pat mixture firmly into an ungreased 13- x 9-inch pan. Arrange pecan over crust.

2. Combine 2/3 cup butter and 1/2 cup brown sugar in a saucepan; bring to a boil over medium-high heat, stirring constantly. Cook 3 minutes, stirring constantly. Pour mixture over pecans. Bake for 15 to 17 minutes or until golden and bubbly.

3. Remove from oven; sprinkle with chocolate chips. Let stand 2 to 3 minutes or until slightly melted. Gently swirl chocolate with a knife, leaving some chips whole (do not spread). Let cool on wire rack at room temperature until chocolate is set (about 2 hours). Cut into squares.