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. 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. Cut a small tip off the Ziploc bag and layer over the cookies. Heaven help me. Scoop and flatten the remaining dough, and place on top of your lava cookies. Now here’s how I like my cookies. Mama mia. 1. 2. 3.
Heath Bar Cookies Recipe Method Heath Bars are popular American chocolate-covered-toffee candy bars. Heath Bar toffee bits are often available in the baking section of grocery stores. Either chopped up candy bars or the bits can be used for this recipe. 1 Sift together the flour, salt, and baking soda. 2 Beat together the butter and sugar. 3 Alternatively mix in the Heath Bar mixture and the flour mixture, a third at a time, until well blended. 4 Preheat oven to 350°F. 5 Bake for 10-12 minutes, until the edges are just starting to brown. Makes about 6 dozen cookies.
Design Crush » Popsicles! Not to sound full of myself, but I’m pretty sure this is the be all, end all of popsicle roundups. There’s a little something for everyone: the foodies, the purists, the ones who prefer frozen yogurt, the ones who prefer a little alcohol, everyone. Tweny-five options to be exact. The post I did last summer on the cold guys was one of DC’s most viewed ever, so I thought you’d all be up for another round – was I right? Click on the photo to be taken to the recipe. All photos and recipes copyright of their respective source unless otherwise noted. Blueberry Crumb Bars Recipe I adore blueberries…fresh out of a bowl, in my cereal and especially baked into yummy desserts…throw in some lemon and I am one happy girl. Although I love some blueberry goodness, I refuse to pay the crazy high prices I have been seeing at the market. I improvised a bit and used frozen berries in this recipe and they worked just beautifully. Moral of the story, if you find a deal or don’t mind the price tag, use fresh, but frozen berries work just fine. I was actually pleasantly surprised to see blueberries on sale today at Whole Foods and picked up two pints. I have no idea what I am going to do with them yet, but I am thinking scones because scones equal bliss in my book or maybe blueberry ice cream, such a tough decision. I came across these Blueberry Crumble Bars on allrecipes and knew they would be amazing. Looking for more blueberry deliciousness? 4 cups fresh or frozen blueberries 1/2 cup white sugar 3 teaspoons cornstarch If you enjoyed this recipe, you may like...
Homemade Girl Scout Cookies: Samoas Samoas, also known as Caramel de-Lites, have always been my favorite girl scout cookie (although I do enjoy Do-Si-Dos, Tagalongs and Thin Mints). I’m not sure how they rank in the overall scheme of GS cookie popularity, but I will go so far as to say that I have never met someone who didn’t care for them at all – even people who say that they usually don’t like coconut. I think that the cookie is just a good and rather unique combination of flavors. The Girl Scout bakeries describe Samoas as vanilla cookies dipped in caramel, topped with coconut and drizzled with chocolate. For the topping, I debated between using a from-scratch recipe like Chockylit‘s or a semi-homemade recipe like Debbie‘s. There are two ways to get the shape for these cookies. And since you’re all probably wondering, these cookies were absolutely fabulous. Homemade Samoas (a.k.a. Preheat oven to 350F. Preheat oven to 300. Unwrap the caramels and place in a large microwave-safe bowl with milk and salt.
Breakfast for Dessert: Boiled Custard Eggs, Shortbread Soldiers and Coffee on a Stick Today I'm serving breakfast for dessert... or is it dessert for breakfast? My play on boiled eggs and soldiers is a sweet combo of boiled vanilla custard and mango puree poured into sterilized egg shells. Like the original savory toast version, the shortbread soldiers are used for dipping into the faux yolk. Morning coffee has been made extra sweet in the form of a lollipop. It can be enjoyed as is or you can use it in a brewed cup to stir in strength and sweetness. The custard eggs make a nice special occasion dessert, and they'd be really cute for the Easter table. The coffee lollipops will probably be made bi-monthly at our house. Boiled Custard Eggs and Shortbread Soldiers Prepare the egg shells: 8 Jumbo Eggs or 10 Large eggs Preheat the oven to 200 degrees F. Crack the eggs by tapping them with a spoon on the most pointed end. Place the cleaned egg shells onto the cooling rack and bake for 20-25 minutes. Make the custard: Note: Have your eggshells ready. Prepare the mango "yolk":
salted brownie cookies Cookies make most things better. Even good-byes to my most favorite of lady friends. Saying good-bye is no fun, so I’m going to go ahead and get real for a second – the sprinkles are required for these cookies. Sprinkles are the reason this cookie made it. It is a tough world out there, and sprinkles are proof that it doesn’t take much to show off a little. These cookies are like, “Hey look, I put a fascinator on and now I look fancy.” Makes 2 dozen, 1 inch cookies Adapted from Smitten Kitchen 1 1/2 cup flour 1/4 teaspoon salt 1/4 teaspoon baking powder 1/2 cup butter, softened 3/4 cup sugar 1 egg 1/2 teaspoon vanilla 1/3 cup cocoa sprinkles and coarse salt for sprinkling In a small bowl whisk together the flour, salt and baking powder. When you are ready to bake, preheat your oven to 350 and line a baking sheet with parchment paper. print this recipe
Secretly Healthy Chocolate Brownie Cookies | Eliza's Edibles Christmas and cookies might as well be synonyms. And Christmas is no time for eating healthy because there are just too many delicious cookies around. Right? Wrong. Exhibit A: So what’s the secret behind these “Secretly Healthy Chocolate Brownie Cookies” ? Healthy enough for breakfast, dare I say it? If you don’t believe me, I completely understand. Secretly Healthy Chocolate Brownie Cookies Author: Eliza Recipe type: baking, dessert Prep time: Cook time: Total time: Serves: 16 1 can no-salt-added black beans, rinsed well2 T. milk1.5 T. peanut butter/nut butter of choice2 T. olive oil3 T. whole wheat flour¼ c. unsweetened cocoa powder½ c. + 1 T. sugar (see note)1 t. baking powder1 t. vanilla extractpinch of cinnamonpinch of salt⅓ c. dark chocolate chips, plus more for sprinkling on top Store in the refrigerator due to the black beans! (inspired by this recipe!) Just don’t tell anyone that they’re healthy cookies, okay?
Molten Deep-Dish Chocolate Chip Cookies I clearly remember my first experience with a molten chocolate cake. It was at a high-end restaurant in the 90's. I had to order it when I placed my dinner order if I wanted it for dessert. Hot from the oven homemade chocolate chip cookies are one of my favorite things in the world. These cookies are as easy to make as regular chocolate chip cookies. Molten Deep-Dish Chocolate Chip CookiesSource: Kosher by Design - Teens and 20-Somethings, by Susie Fishbein 2 1/4 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon salt 1 cup (2 sticks) butter, at room temp 3/4 cup sugar 3/4 cup light brown sugar 1 teaspoon pure vanilla extract 2 large eggs 1-12ounce bag chocolate chips (2 cups) 1 (4-ounce) good-quality semisweet or milk chocolate bar, broken into pieces along score lines. ( I used ghirardelli semi-sweet chocolate bar.) Method: Preheat oven to 350 degrees. Place onto a cookie sheet and bake until the tops are golden brown.
Pip & Ebby - Pip & Ebby - Hot cocoa cookies I am a teeny bit obsessed with the cookies from the most recent issue of EveryDay with Rachael Ray magazine. This recipe is the second of many cookie recipes on my list to make this holiday season. Sweets are taking over my life! Just ask my coworkers. I don't think I need to tell you that these were tasty. Ooey gooey chocolatey marshmallowy deliciousness. In a medium saucepan, melt together: 1 stick (4 ounces) unsalted butter 12 oz. chopped semisweet chocolate (bars) Stir frequently over medium heat until smooth. In a medium bowl, whisk together: 1 1/2 cups flour 1/4 cup unsweetened cocoa powder 1 1/2 teaspoons baking powder 1/4 teaspoon salt Using an electric mixer, beat together: 1 1/4 cups light brown sugar 3 eggs, at room temperature 1 1/2 teaspoons pure vanilla extract Beat on low speed until smooth, 2 minutes. Preheat the oven to 325 degrees F. Meanwhile, cut 7.5 ounces of semisweet chocolate (bars) into 1-inch squares. Grate 5 ounces of semisweet chocolate over the hot cookies. Enjoy!