Chocolate Chip Lava Cookies. I am so in love with these darn chocolate lava cookies!
What is it about a warm, gooey chocolate chip cookie stuffed with decadent, rich, melted chocolate that makes it so irresistible?? Especially when topped with vanilla ice cream. These are one of Kev’s favorite homemade treats, and he usually asks me to make them at least once a week. They are so simple to whip up, and such a treat! Let’s make some right now :) All you really need for these fabulous cookies is your favorite cookie dough and a bag of chocolate chips. Since these cookies are absolutely gushing with delicious rich chocolate, my favorite chocolate chips for this recipe are the Hersey’s Milk Chocolate chips. Now let’s make some chocolate lava cookies! Place the flattened cookie dough in the bottom of a well-greased standard sized muffin tin. Now for our gooey, rich milk chocolate filling.
Lay the Ziploc bag flat in the microwave, spreading out the chocolate chips in a single layer. Chocolate Nutella Scotcheroos. Chocolate Nutella Scotcheroos This spin on the classic Rice Krispies Treats is kicked up with the addition of peanut butter, chocolate, Nutella and butterscotch.
These delicious no-bake Chocolate Nutella Scotcheroos cookie bars are the perfect answer to those of us who want a little indulgence but don’t want to turn on the oven during this scorching heat. Central Illinois is under another heat wave and with tomorrow’s temperatures heading towards 98 degrees, there is no way I am turning on the oven. When I saw this recipe for scotcheroos with Nutella I knew I had to make them. I LOVE Nutella…it is almost an addiction. Ingredients: 1 cup (200g) sugar 1 cup (320g) light corn syrup 1/2 cup (130g) creamy peanut butter 1/2 cup (130g) Nutella 6 cups (200g) rice cereal 1 cup (165g) chocolate chips 1 cup (165g) butterscotch-flavored chips fleur de sel or flaky sea salt (optional) Directions: Butter or spray a 9 x 13-inch baking pan. One Year Ago: Southeast Asian Fried Rice.
Parmesan Roasted Potatoes. Ok fine.
I’m officially ready to make the transition to fall. And I thought, what better way to do it than with my all time favorite Parmesan Roasted Potatoes! These are like candy. 100% addictive. Once you stop, you just can’t stop. If you knew the amount of potatoes we consumed in a week, you’d be shocked. I always, without fail, make these with Yukon Gold potatoes because here’s the truth… I’m too lazy to peel the skins off potatoes.
This is more a technique rather than a recipe, since you can scale these potatoes up if you’re cooking for a crowd. You’re going to start with some naked potatoes…. Add on all the seasonings… Using your fingers, go ahead and toss everything together…. Put them in the oven for about 15 minutes. Once they are nice and golden and crispy, throw them onto a serving platter…. And then EAT!! And just a public service announcement – make a double batch and then serve them with breakfast the next morning too. Parmesan Roasted Potatoes Ingredients Instructions. Vertical Layer Cake Tutorial. I really need to preface this tutorial with...
Thaaank You, Betty! This recipe may be harmful to certain New Year’s Resolutions.
Proceed at your own risk! When it comes to sweets, I really have very simple tastes. If it’s chocolate, then brownies are pretty much a home run. And well, if it’s a cookie, then chocolate chip is all I need. So, when I came across a recipe from the Betty Crocker website for Chocolate Chip Cookie Dough Brownies there was only one thing to do. One Betty Crocker Brownie Mix and one Betty Crocker Chocolate Chip Cookie mix. Here’s what the packages look like. Follow the directions on the box for making the brownies and pour into a greased 13 X 9 pan. Make the cookie mix as directed on the pouch and drop by rounded tablespoons into the brownie batter. Bake for 35-40 minutes in a 350 degree preheated oven. The Infamous Jacques Torres Chocolate Chip Cookies. Now, I have a chocolate chip cookie recipe that I swear by.
I love it, I think it is incredible, and I haven’t changed my mind about that. However, as much as it pains me to say it, these chocolate chip cookies by Jacques Torres are absolutely, without a doubt, the best chocolate chip cookies that I have ever made or tasted in my entire life. I guess that’s why they call him Mr.
Chocolate! These are a chocolate chip cookie of another color, that’s for sure. Either way, I made these and everyone that tried them went nuts. Edit: For more Jacques Torres deliciousness, check out my Jacques Torres Chocolate Mudslide Cookies! Your ingredients. Whisk together the cake flour, bread flour, baking soda, baking powder, and salt. Beat together the butter and sugars, until light and fluffy, at least 3 minutes. Beat in the eggs, one at a time, followed by the vanilla. Add in the flour mixture, very gradually, until just moistened.
Fold in your chocolate. Author: The Crepes of Wrath Prep time: