Cookies n' Cream Blossoms

Hershey's Cookies n' Cream Blossoms 

Theres something about blossom cookies. I don't know what it is, but I'm always compelled to make more. This time I ventured from the traditional peanut butter cookie base. These are a chocolate cookie topped with a cookies n' cream kiss. My new weakness.

I made these for Gina's friend who is currently in med school. I express shipped them, however they didn't survive the journey that well.

They're very sweet and chewy. The white chocolate in the kiss complements the chocolaty-ness of the cookie.

After I made this batch, I still had some left over cookies n' cream kisses as well as a whole bag of dark chocolate kisses. So obviously I had to make more cookies.

I made a batch of the normal peanut butter blossom cookies and topped them with assorted chocolate kisses. You can find the recipe for the peanut butter blossoms here. 

Ingredients:

1/2 C butter (softened)

1/2 C brown sugar

1/2 C white sugar 

1 tsp vanilla

1 egg

1/2 tsp baking powder

1/2 tsp salt 

1/2 C cocoa powder

1 1/2 C flour 

1 bag Hershey's cookies n' cream kisses 

Directions:

1. Preheat oven to 350. Unwrap the cookies and cream kisses and put them in the freezer

2. Cream together the butter and the sugars

3. Beat in the egg and then stir in the vanilla

4. Add in the baking powder, salt, cocoa powder, and flour. Once all added stir. Add in more flour if batter is to sticky to handle

5. Refrigerate dough for 30 minutes. 

6. Roll the dough out into 1inch balls. Roll the balls in a small bowl of granulated sugar then place 2 inches apart on a parchment lined baking sheet. 

7. Bake the cookies for 8 minutes. 

8. Once taken out of the oven, quickly push a cold kiss into the top of each cookie. Then don't disturb the cookies until the kisses are set. Other wise the kiss will turn into a puddle of chocolate. 

9. Refrigerate the cookies until the kisses are set. Then eat and enjoy! 

Read More

Swirl Cookies

Peanut Butter Chocolate Swirl Cookies

When you can't choose between peanut butter and chocolate these are the cookies to bake. These are the cookie form of reeces. They are part peanut butter and part chocolate. The two flavors combine to form the perfect cookie. 

My used to be favorite doctor that worked at urgent care recently left. Gina and I made these for her as a going away treat. Her going away party was at a korean BBQ. Man was it delicious. 

Since two different types of doughs are being used, it is important to chill the doughs. Otherwise one side may bake a little faster and one side will end up a little flatter. 

Ingredients:

Chocolate dough

1/2 C butter

1/2 C granulated sugar

1/2 C brown sugar

1 egg

1 tsp vanilla extract

1 C flour 

1/2 C cocoa powder

1 tsp baking soda

1/2 tsp salt

1 tablespoon of milk

1 C peanut butter chips 

Peanut Butter dough

1/2 C butter

1/2 C brown sugar

1/2 C granulated sugar

1 egg

1/2 C peanut butter

1 tsp vanilla extract

1/2 tsp baking soda

1/4 tsp salt

1 C flour

1 C chocolate chips 

Directions: 

1. Make the peanut butter dough. Cream together the butter and the sugars. Then beat in the egg and vanilla. Next add in the peanut butter. Add in the baking soda, salt, and flour. Once all added then mix until just combined. 

2. Make the chocolate dough. Cream together the butter and the sugars. Next beat in the egg and vanilla. In a separate bowl sift together the flour, baking soda, salt, and cocoa powder. Slowly add this to the wet mixture. Next mix in the milk. Then the peanut butter chips. 

3. Chill both of the doughs for 2 hours. 

4. Preheat oven to 350

5. Take a tablespoon ball of each dough and smush them together. Roll these balls together into a larger ball. 

6. Bake the cookies for 10 minutes. Let cool on cookie sheet until set. 

Makes 2 dozens cookies.  

Read More

Cranberry Bread

Cranberry Bread 

Its like thanksgiving in August. This bread is good anytime of the day. Since this recipe makes 4 small loafs I got to enjoy it for breakfast... until someone else ate it all when I wasn't looking. 

This is not a sweet bread. The cranberries add a tart flavor. Personally I think this bread tastes better the second or third day, after the flavors have had time to sit and blend together. 

Like many breakfasts breads, it is very filling. However it doesn't leave you with that too full feeling afterwards. It tastes good toasted or cold out of the refrigerator. 

My mother had no problem polishing off a mini loaf to herself in one sitting. 

Ingredients

4 Tablespoons Butter Melted
3/4 Cup of Nonfat Milk
1 Egg
2 Cups of Flour
1 Cup of Dark Brown Sugar
1 1/2 Teaspoons Baking Powder
1/2 Teaspoon Baking Soda
1 Teaspoon Salt
10 Ounces of Cranberries

Directions:

1.Preheat over to 350.
2.Mix together butter, milk and egg.
3.Add in flour, sugar, baking powder, salt and soda.
4.Fold in cranberries. Pour into 4 greased mini loaf pans or one 9x5 bread pan.
5. Bake for 40 minutes
Fills 4 mini loaves or one 9x5 bread pan. 

Read More

Pretzel Caramel Cookies.

Pretzel Caramel Cookies

I wanted to bake something salty and sweet. I made these for some of my friends along with the peanut butter banana cookies.

I used a mixture of cream cheese and butter in these cookies. This led to a ultra fluffy and soft cookies. Some say they almost taste healthy.

The pretzels will stay crunchy in the cookies for about two days, after that I'm not sure since none of the cookies made it till then.

Ingredients:

1/4 C butter

1/4 C cream cheese 

1/2 C granulated sugar

1/2 C brown sugar

1 egg
1 tsp vanilla extract 

1 1/4 C flour

1/2 tsp baking soda

1/4 tsp salt

1 C chocolate chips

1/2 C pretzels 

1/2 C chopped caramels 

Directions:

1. Preheat oven to 350. Line a baking pan with parchment paper 

2. Cream together the butter and cream cheese

3. Beat in the sugars until mixture is light and fluffy 

4. Add in the egg and the vanilla 

5. Add in the flour, baking soda, and salt. Stir until combined. 

6. Fold in the chocolate chips, pretzels, and chopped caramels. 

7. Bake for 10-15minutes or until golden brown. Let cool on wire rack. 

Read More

Strawberry Muffins

Strawberry Muffins 

Nothing is better for breakfast then muffins fresh out of the oven. Strawberries were on sale at the market so I bought a ton, later to find out I'm the only one in the house who likes strawberries. Gina made these muffins to help use up the strawberries. 

These are moist, soft, and fluffy muffins. Normally if you over mix the muffin mix the muffins turn out dense, but with this recipe feel free to mix to your hearts content.

Even after baking, the strawberries retain their moisture. Making each bite even better. 

This recipe makes about 14 muffins.

Ingredients:

1/4 Cup Oil
1 Egg
1/2 Cup Milk
1/2 teaspoon salt
2 teaspoons baking powder
1/2 cup white sugar
1 1/2 cups flour
1 1/2 cups strawberries

Directions:

1. Preheat oven to 350. Line a muffin pan.
2.Blend oil, egg and milk together.
3.Add in salt, baking powder, sugar and flour. Stir.
4. Fold in chopped strawberries. The batter may turn pink
5. Bake for 20-25 minutes. 

Read More

Dr. Pepper Brownies

Dr. Pepper Brownies 

I've seen tons of recipes using soda. The majority of them used just a box of cake mix and a sprite. I wanted to try a recipe with soda, except I didn't have a can of sprite.. or cake mix. So Dr. Pepper brownies were born.

These brownies are moist and chocolatey with a hint of Cherry Dr. Pepper. They are almost cake like. The brownie itself is a lot less dense compared to my other brownie recipes.

To enhance the Dr. Pepper flavor, I made a glaze for the brownies. All it is, is Dr. Pepper and powdered sugar. I pricked the top layer of the cake when it was still hot. That way when I poured the warm glaze on, some of it was absorbed by the brownies.

The brownies taste best after you allow the glaze to cool and seep in. Similar to the same idea of a poke cake.

This recipe would also work out great with cupcakes. I will be making these again, but maybe experimenting with some different soda flavors. Cherry Coke cake anyone?

Ingredients:

1 C Diet Cherry Dr. Pepper

1/4 C butter

1 egg

1/4 C brown sugar

1/4 C granulated sugar

1/4 C cocoa powder

1 tsp cornstarch

1 1/2 C flour

1/2 tsp baking soda

1/8 tsp salt 

For the glaze: 1 C powdered sugar 1 tablespoon dr. pepper

Directions:

1. Preheat oven to 350. Line a 9x9 pan with tin foil. Then spray with a non-stick spray

2. Combine the butter, egg, and Dr. Pepper in a bowl. 

3. Add in the sugars. 

4. Add in the cocoa, cornstarch, baking soda, salt, and flour. Mix until combined

5. Pour the mixture into the greased pan and bake for 20-25 minutes or until done. 

6. Make the glaze while the brownies are cooking , combine the powdered sugar and the Dr. Pepper in a small bowl

7. When the Brownies it done prick the top with a knife multiple times (so the glaze will sink into the brownies) 

8. Pour the glaze over the brownies while the brownies are still warm. Let cool, then cut and enjoy! 

Read More