Chocolate Chip Cookie Bars with Pretzel Crust

This was recently posted on the Tasty Kitchen Blog. I love cookie dough! I can eat it by the spoonful. These are yummy! Give them a try.

Chocolate Chip Cookie Bars with pretzel crust:

Cookie dough:

3/4 cup unsalted butter, at room temp

3/4 cup sugar

3/4 cup brown sugar

2 large eggs

1 & 1/2 tsp vanilla

2 1/4 cup flour

1 tsp baking soda

3/4 tsp kosher salt

1 bag (11 oz) milk chocolate chips

Crust:

3 1/2 cups pretzels, crushed

3/4 cup unsalted butter, melted

Preheat oven to 350. Line a 13 x 9 pan with parchment paper.

Beat butter and sugars until creamy. Add eggs and vanilla, beating until just blended.

Combine flour, soda and salt. Gradually add to sugar mixture. Stir in chocolate chips.

For the crust, combine pretzels and butter. Spread mixture over the bottom of the prepared pan and bake for 8 minutes.

Here's the hard part: Drop large spoonfuls of cookie dough over pretzel crust. Using clean fingers, carefully spread the batter over the crust.

Bake for 25 minutes. Remove when the bars are golden brown. When bars are cooled, remove from pan and cut.

Source: Tasty Kitchen Blog

Double Chocolate Gooey Butter Cake

The minute I saw this recipe I knew I had to try it. I have grown up with my mom making Butter Bars and these are just a chocolate version. I am a sucker for chocolate.

Double Chocolate Gooey Butter Cake

1 18.25 ounce package chocolate cake mix

3 large eggs

1 cup butter

1 8oz package cream cheese at room temperature

3 tbsp unsweetened cocoa powder

1 16 oz box powdered sugar

1 tsp vanilla extract

Whipped cream, for topping (optional)

1. Preheat oven to 350 degrees. Spray 9x13 pan with Pam.

2. In large bowl, combine the cake mix, 1 egg, and 1/2 cup melted butter. Stir until well blended. Pat the mixture into the pan and set it aside.

3. In stand mixer bowl with paddle attachment, beat the cream cheese until smooth. Add the remaining 2 eggs and the cocoa powder and beat until well mixed. Reduce the speed to low and add the powdered sugar. Beat until well mixed. Slowly add the remaining 1/2 cup melted butter and the vanilla. Beat until smooth. Using rubber spatula spread the filling over the batter in the pan.

4. Bake the cake for 40 to 50 minutes. Be careful not to overcook it. The center should still be a little gooey. Let cool completely before cutting. Serve with whipped cream, if desired.

Source: Paula Deen for Food Network Magazine

Red Velvet Cake Balls

This seems to be my go to treat for teachers on Valentine's Day! I hope they enjoy them as much as I do!

Red Velvet Cake Balls

1 box red velvet cake mix ( cook as directed for 13 x 9 cake)

1 16oz can cream cheese frosting

1 package chocolate bark (regular or white chocolate)

wax paper

Cook and cool cake completely. Crumble cake into large bowl.

Mix thoroughly with frosting.

Roll mixture into quarter size balls and lay on cookie sheet.

Stick in freezer to chill.

Melt chocolate in microwave per directions on the package.

Roll balls in chocolate and lay on wax paper until firm.

Source: Bakerella

Blue Ribbon Brownies from Southern Plate

Because of all the football games on this weekend, I decided to bake some treats. Oh who am I kidding, I had a huge chocolate craving. These were posted on Southern Plate. I love the crust that forms on the top of the brownies. I did not add the nuts. Worth the effort.

Blue Ribbon Brownies

1 cup shortening

4 squares unsweetened baker's chocolate

1 1/2 cups all purpose flour

1 tsp baking powder

1 1/2 tsp salt

4 eggs

2 cups sugar

2 tsp vanilla

(1 cup nuts)

Melt shortening and chocolate together. Sift flour, salt and baking powder. Beat eggs and sugar until creamy. Add cooled chocolate mixture and blend. Add flour mixture, vanilla and nuts. Bake in greased 9x13x2 pan. Bake at 350 degrees for 25 to 30 minutes. Check with a toothpick.

Source: Southern Plate

Chocolate Peppermint Bark Cookies

These make a festive addition to any holiday table...

Chocolate Peppermint Bark Cookies

Nonstick spray

2 cups flour

1/4 tsp salt

2 sticks butter

1 cup sugar

1 tsp vanilla extract

1 large egg yolk

6 oz semisweet chocolate chips

1/2 cup finely chopped red and white striped hard peppermint candies or candy canes

2 oz white chocolate

Preheat oven to 350 degrees. Stray 13x9x2 inch pan with nonstick spray. Line bottom of pan with long strip of parchment paper, leaving overhang on both short sides of pan. Whisk flour and salt in medium bowl. Beat butter in large bowl until creamy, about 2 minutes. Gradually beat in sugar. Continue beating until mixture is light and fluffy, stopping to scrape down sides of bowl. Beat in vanilla, then egg yolk. Gradually add flour mixture, beating on low speed just to blend.

Drop dough by tablespoonfuls into prepared baking pan, spacing evenly. Using moistened fingertips, press dough to form even layer over bottom of pan. Pierce dough all over with fork.

Bake cookie base until light golden brown and slightly puffed and edges begin to come away from sides of pan, about 30 minutes. Place pan on rack; immedieately sprinkle chocolate over. Let stand until chocolate softens, about 3 minutes. Using small offset spatula, spread chocolate over top of cookie in thin even layer. Immediately sprinkle chopped peppermint candies over.

Melt white chocolate. Using fork, drizzle white chocolate all over cookies. Chill until white chocolate is set, about 30 minutes.

Using paper overhang as aid, lift cookie from pan and transfer to work surface. Using large knife, cut cookie into irregular pieces. *Can be made 1 week ahead and stored in refrigerator in airtight containers between wax paper or parchment paper.

Source: Bon Appetit December 2009

Oat Bars

When I was pregnant with my son, I was addicted to these. I kept telling myself they are healthy, they have All Bran in them. Well they also have a ton of butter and sugar, not to mention peanut butter and chocolate chips. Give them a try.

Oat Bars

3 eggs

1 cup sugar

1 c. brown sugar

1 cup peanut butter

3/4 cup butter, softened

2 tsp baking soda

2 tsp vanilla

1 cup All Bran

3 1/2 cups Quick Cook Oats

1 cup peanuts

12 oz chocolate chips

Beat eggs, add sugars and peanut butter & butter and mix until well blended. Mix in baking soda and vanilla. Add All Bran and Oats and mix until combined. Add peanuts and chocolate chips. Pour in pan ( i use metal 15/9) and bake at 350 for 20 to 25 minutes. Middle will still be slightly jiggly.

Let them cool completely before cutting.

Source: my mother in law : Eleanor

Chocolate Chip Cookie Ice Cream Sandwiches

For Playgroup on Izzy's birthday i decided to serve a special treat, homemade ice cream sandwiches. I have made them several times since upon my children's request. I made it easy by using Williams-Sonoma's Vanilla Ice Cream Starter. We made the vanilla ice cream according to package directions and then 5 minutes before hard freezing we added mini chocolate chips. It was very tasty. The chocolate chip cookies were just the right size and texture for the ice cream sandwiches.

Chocolate Chip Cookies.... a family recipe

1 cup crisco

1/2 cup sugar

1 cup brown sugar

2 eggs

1 tsp vanilla

2 cups flour

1 tsp soda

1 tsp salt

6 oz chocolate chips

Cream crisco and sugars. Add eggs and vanilla. Whisk together flour, salt, and soda. Add and mix until blended. Stir in chocolate chips. Using a small scoop, drop on cookie sheet and bake at 350 for 8-11 minutes.

Peanut Butter Chocolate Chip Bars

Yummy!

These have been on several food blogs lately and i had to try them... Be sure to let them cool completely before cutting....

Peanut Butter Chocolate Chip Bars

6 TBSP unsalted butter, softened

1/2 cup chunky peanut butter

1 cup sugar

1/4 cup light brown sugar, packed

2 eggs

1 tsp vanilla

1 cup flour

1/4 tsp kosher salt

1 tsp baking powder

1 cup semi-sweet chocolate chips

Preheat oven to 350 and lightly grease an 8x8 pan. * i doubled the recipe and used a 13x9 pan.

Whisk together flour, salt and baking powder. Set aside. In bowl of mixer, cream butter and peanut butter on medium until smooth. Beat in sugars until mixture is lightened in color and fluffy.

Add the eggs, one at a time, scraping down the bowl after each addition and then add vanilla. Reduce mixer to low speed and slowly add in the flour mixture. Add the chocolate chips, stirring until combined.

Spread the batter into the pan and bake for 30 to 35 minutes. If you doubled you might need extra baking time.

Chocolate Layer Cake with Vanilla Buttercream Frosting

Mark's Birthday Cake

For Mark's birthday he requested a chocolate cake with buttercream frosting. I immediately went to my Southern Living Books and found one in their special publications: Our Best Desserts. It did not disappoint. Be sure to have a gallon 0f milk standing by.

Chocolate Layer Cake with Vanilla Buttercream Frosting

1 1/2 cups semisweet chocolate chips

1/2 cup butter, softened

1 (16 oz) package light brown sugar

3 large eggs

2 cups all-purpose flour

1 tsp. baking soda

1/2 tsp salt

1 (8oz) sour cream

1 cup hot water

2 tsp vanilla extract

Garnish: chocolate shavings and curls

1. Preheat oven to 350. Melt chocolate chips in microwave at high 1 1/2 minutes or until melted and smooth, stirring every 30 seconds.

2. Beat butter and brown sugar at medium speed with electric mixer until well blended (about 5 minutes). Add eggs, 1 at a time, beating just until blended after each addition. Add melted chocolate, beating just until blended.

3. Whisk together flour, baking soda, and salt. Gradually add to chocolate mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Gradually add 1 cup hot water in a slow, steady stream, beating at low speed just until blended. Stir in vanilla.

4. Spoon batter into 2 greased and floured 9-inch round, 2 inch deep cake pans.

5. Bake at 350 for 40 to 45 minutes or until a wooden pick comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans and let cool 1 hour.

6. Spread Vanilla Buttercream Frosting between layers and on top and sides of cake. Garnish if desired.

Vanilla Buttercream Frosting

1 cup butter, softened

1 32oz package powdered sugar

2/3 cup milk

1 TBSP vanilla

Beat butter at medium speed with an electric mixer until creamy; gradually add powdered sugar alternately with milk, beating at low speed until blended after each addition Stir in vanilla.

S'more Puffs

Bunco tonight and I saw this in a magazine and thought, "perfect!"

S'more Puffs

ritz crackers

hersey kisses

large marshmallows, cut in half

Preheat oven to 350. Place crackers on foil lined baking sheet. Top each with 1 kiss, and 1 marshmallow half, cut side down. Bake 8 minutes or just until marshmallows begin to melt. Let cool on wire rack 5 minutes.

Source: southern living

Babe Ruth Bars

An old favorite. Taking it to dinner with friends tonight!

Babe Ruth Bars

1 cup light corn syrup

1 cup sugar

1 1/2 cup creamy peanut butter

4 c. Rice Krispies cereal

6 oz semi sweet chocolate chips

6 oz butterscotch chips

Combine sugar and corn syrup in a sauce pan and bring to a full boil; remover immediately from heat. Mix in peanut butter and cereal. Press into buttered 13x9 pan. Melt chips and spread over as icing. Cool and cut into squares.

Chocolate Peanut Butter Bugles

My sister-in-law made these for a superbowl party and they were a huge hit. I have made them several times since and there is nothing better than a little sweet and salty combo. Teacher appreciation is this week so I decided on these for "goodie" day.

Chocolate Peanut Butter Bugles

1 1/2 cup creamy peanut butter

6 cups bugles

12 0z milk chocolate candy coating

Place peanut butter into small ziploc bag. Cut corner and use to fill bugles.

Melt candy coating and dip bugle end.

Cool on wax paper.

Chocolate Chip Cake

To celebrate my mother's birthday I made one of my family's favorite cakes. It is so easy and always turns out perfect! Chocolate, chocolate and more chocolate! Yum.

Chocolate Chip Cake

1 (18oz) yellow cake mix with pudding

1 (4oz) instant chocolate pudding

1/2 cup sugar

3/4 cup oil

3/4 cup water

4 large eggs

1 (8oz) sour cream

1 (6oz) chocolate chips

Combine the first three ingredients and stir with wire whisk until smooth. Add oil and next three ingredients and mix until combined. Stir in chocolate chips. Pour into greased and floured bundt pan. Bake at 350 for 1 hour. Cool in pan 10 minutes.

After the cake is cooled I make the following chocolate glaze for the top.

Chocolate Glaze

4 oz chocolate chips

3 TBSP butter

1 1/2 cups powdered sugar

3 TBSP hot water

Melt chocolate chips and butter over low heat. Remove and stir in powdered sugar and water. Stir in additional water if needed to reach drizzling consistency. Spoon over cake.

Cream Cheese-Banana Chocolate Chip Muffins

We love bananas... should I say my son loves bananas. I always have bananas as a healthy snack for him since he can be a picky eater! More often then not I will end up with one or two that are too ripe. I stick them in the freezer until I have three or four and then I make these muffins. I found the recipe in one of my Southern Living magazines. The original recipe was for banana nut but I choose to put in chocolate chips.

Cream Cheese- Banana Chocolate Chip Muffins

3/4 cup butter - softened

1 (8oz) package cream cheese, softened

2 cups sugar

2 large eggs

3 cups flour

1/2 tsp baking powder

1/2 tsp salt

1/2 tsp baking soda

1 1/2 cups mashed bananas (about 4 medium)

1 cup chocolate chips or 1 cup chopped pecans - toasted

1/2 tsp vanilla

Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each.

Combine flour and next 3 ingredients; gradually add to butter mixture, beating at low speed just until blended. Stir in bananas, chips (or pecans), and vanilla. Spoon batter either into muffin cups or 2 greased and floured 8x4 inch loafpans.

Bake at 350

25 minutes for muffins or1 hour for loafs. You might need to cover loafs with foil at the end of the baking time to prevent browning.

There are several topping options on the original recipe so click on Southern Living below to view the full recipe.

Source: Southern Living

Peanut Butter Bars -aka- Clay's Cake

My mom's friend Claire passed this recipe to us. Her son Clay loved it so much he requested it every year as his birthday cake. Who can resist chocolate and peanut butter? Bunco tonight so this is what I decided to take with me.

Clay's Cake

1 1/4 cup crushed graham cracker crumbs

1 box 10x sugar

1 cup crunchy peanut butter

2 sticks butter

1 1/2 cups chocolate chips

Melt butter and mix with all ingredients except the chocolate chips. Press into 9x13 greased pan.

Melt the chocolate chips and spread over top. Cool and slice.