Storm the Cassoulet

Cookie in a Cup

cookie

Ingredients:

1 tbsp. butter, melted

1 tbsp. white sugar

1 tbsp. brown sugar

3 drops of vanilla

pinch of salt

1 egg yolk

1/4 cup flour

2 tbsp. chocolate chips

Method:

Microwave 40-60 seconds in a cup or a small bowl.

You’ll have a single serving of a deep dish chocolate chip cookie.

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Oreo Frogs

frog

Ingredients:

Candy Eye Balls
Package of Green Candy Melts
Oreo Cookies
Pretzels
Red Candy (for the tongue – Starbursts, gum drops, etc.)
Green Sprinkles

Method:

Melt your chocolate following the directions of the bag.

Cover your pretzels and oreos in the chocolate.

Place pretzels together ( bottoms side by side)

Place oreo cooie on top of pretzels. Place your tongue, eyes and sprinkles on the cookie!

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Brownie Stuffed Cheesecake with a Peanut Butter Cookie Crust

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Ingredients:

1 tube peanut butter cookie dough
1 8×8″ pan of baked and cooled fudge brownies (chopped into bite sized pieces and frozen)
2lb cream cheese (softened)
1 cup sugar
1/2 cup sour cream
2 teaspoons vanilla extract
3 eggs

Method:

Cookie Crust

Preheat oven to 350

Open the tube of cookie dough and press it into the bottom and 1 1/2″ up the sides of a greased 9″ springform pan. Bake 5 minuntes,

Cheesecake

Beat together cream cheese, sugar and sour cream until very smooth. Add vanilla and eggs one at a time on low speed mixing just until blended. Add in the chopped, frozen brownies (reserving several pieces to sprinkle on top) and gently stir. Pour batter into the crust and top with remaining brownies. Bake for 45-55 minutes or until cheesecake jiggles only slightly when you gently shake the pan.

Let cool on the counter, then cover and chill at least 4 hours.

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Salted Pretzel Caramel Brownies

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Ingredients:

1 box Betty Crocker fudge brownies (for 9×13 pan)
2 eggs
1/4 c. water
2/3 c. vegetable oil
3 cups pretzels
1 jar caramel sauce
coarse sea salt

Method:

Preheat oven to 350 degrees F. Line a 9×13-inch baking pan with parchment paper, or grease with cooking spray.

Prepare brownie batter according to package instructions.

Pour about 1/3 of the brownie batter into the prepared baking pan. Spread until the bottom of the pan is evenly coated. Then add two even layers of pretzels, covering the entire surface. Carefully spoon the remaining brownie batter on top to cover the pretzels.

Bake for 30 minutes, or until a toothpick inserted in the middle of the brownies comes out clean. Remove and set on a cooling rack to cool.

Spoon the caramel sauce onto the top of the brownies in an even layer. (If it is too thick, spoon the sauce into a small bowl first and microwave for 30 seconds to thin.) Sprinkle the caramel with a few pinches of sea salt.

Serve warm, or let cool to room temperature then serve.

 

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Chocolate Chip Lava Cookies

COOKIE

Ingredients:

½ cup of Chocolate chips

1/2 cup or 1 stick of butter

1/2 cup each of granulated and light brown sugar

1 large egg

1/2 tbsp of vanilla extract

1 3/4 cups of flour

1/2 tsp of salt

1/2 tsp of baking soda

Method:

Preheat oven to 350 degrees. Spray a standard size muffin tin with cooking spray. Place 1/2 cup chocolate chips in a Ziploc bag, and seal shut. Lay the Ziploc bag flat in the microwave, spreading out the chocolate chips in a single layer. Microwave for 30 seconds. Remove bag and flip, microwaving for an additional 10-15 seconds until all the chips are softened. Set aside to cool.

With an electric mixer, cream 1/2 cup or 1 stick of butter and 1/2 cup each of granulated and light brown sugar until light and fluffy, about 3-5 minutes. Add 1 large egg and 1/2 tbsp of vanilla extract and beat until well combined. Meanwhile, in a separate bowl, whisk together 1 3/4 cups (210 grams) of flour, 1/2 tsp of salt, and 1/2 tsp of baking soda. Add to the wet ingredients and beat on low speed until just combined. Add the remaining chocolate chips (1 cup) and stir to combine.

Using half the cookie dough, scoop 1.5-2 tbsp of dough, flatten it out a bit, and place in the bottom of the muffin tin. Repeat for a total of 10 cookies. Cut a small tip in the corner of the Ziploc bag, and gently squeeze a layer of chocolate over the cookie. Scoop and flatten the remaining dough and place on top of the chocolate layer. Bake at 350 for 15-20 minutes, until the edges are just browned. As soon as they come out of the oven, run a knife around the edges to make for easy removing later. Cool completely before removing from the muffin tin, running a knife around the edge to help loosen.

Serve with ice cream!

 

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Melted Snowman Cookies

cute-melted-snowman-cookies

Ingredients:

Betty Crocker Sugar Cookie Mix

10 large marshmallows

Betty Crocker Cookie Icing (white and orange)

Wilton Decorating Icing Tubes in Black, Red, Green, Blue and Pink

Method:

Mix cookie mix according to directions, or prepare your favorite cut out sugar cookie recipe, then just grab a golf ball sized chunk and squish it down until it’s about 1/4-1/2 inch thick. Do not worry about the shape or how lumpy it is, the more misshapen the better! Bake according to recipe directions.

Once the cookies are cool, load them up with the cookie icing and spread it around with the back of a spoon, let some dribble over the edge for a “puddle” look.

Spray a microwave safe plate with cooking spray, and place marshmallows on the plate. Set the microwave for 30 seconds, but watch the marshmallows as they cook. Stop the microwave as soon as the marshmallows start to get puffy, do not let them double in size.

Spray your fingers with cooking spray or grease them up with shortening, and carefully pull the marshmallows off, by the base, and set them on top of the frosted cookies.

Then just decorate as you’d like with the Wilton frosting, or your own homemade frosting!e, Wilton Royal Icing Mix to ice the cookies

Wilton Royal Icing Recipe

Ingredients:

3 tb Wilton meringue powder

1 lb Sifted powdered sugar

6 tb Water

Method:

IF using a counter top mixer, beat all ingredients at low speed for 7 to 10 minutes until icing forms peaks. If you are using a hand held mixer, it will take more like 10-12 minutes. AFTER you get stiff peaks, you’ll want to transfer about 1/2 into a bowl and add a 1/2 a teaspoon of water at a time while stirring until the consistency is slightly runny. To test for the right consistency: Using a knife, scoop a little of your runny icing and hold above the bowl. As it drips, count to 10. By the count of 10, the icing that dripped down should meld into the icing in the bowl so there is no indication of where your drips landed. Put your icing in a container covered with a wet paper towel and a lid.

 

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Band Aid Cookies

Image Only:

band air cookies frostiing

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Homemade Oreos

homemade-oreos

Makes approximately 3 dozen

Ingredients:

For the cookies:

1 cup (2 sticks) unsalted butter, softened

1 cup granulated sugar

1 egg

1 teaspoon pure vanilla extract

2 cups all purpose flour

3/4 cup dutch process cocoa powder

1 1/2 teaspoons baking powder

1 teaspoon salt

For the filling:

1/2 cup (1 stick) unsalted butter, softened

2 tablespoons half and half

1 teaspoon pure vanilla extract

Pinch of salt

3 – 3 1/2 cups powdered sugar, whisked to remove any lumps

Method:

Begin by preparing the cookies. Combine the butter and sugar in a large mixing bowl, and beat on medium speed until light and fluffy. Add the egg and vanilla, and beat until well incorporated.

Meanwhile, whisk together the flour, cocoa, baking powder, and salt. Gradually add the dry mixture to the creamed mixture, beating on the lowest speed. Continue to mix on the lowest setting until the dry ingredients are just incorporated.

Divide the dough in half, and shape into two discs. Wrap in plastic wrap and refrigerate for 1 hour.

When the dough is chilled, preheat the oven to 350°F. Line a baking sheet with parchment paper or a baking mat. Set aside.

Bake the cookies for 12 minutes, then transfer to a wire rack to cool completely.

Once the cookies are cooled, prepare the filling. Combine the softened butter, half and half, vanilla, and salt and beat until combined. The mixture may be a bit lumpy, but will come together. Add the powdered sugar gradually, approximately 1/2 cup at a time, until the filling comes together. It will be slightly stiffer than a cupcake frosting.

Transfer the filling to a piping bag fitted with a large round tip. Pipe the filling onto half of the cookies, and top with the remaining cookies to form cookie sandwiches.

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Peanut Butter Blossoms

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Ingredients:

1/2 cup sugar

1/2 cup firmly packed brown sugar

1/2 cup butter softened

1/2 cup peanut butter

1 egg

1 teaspoon vanilla extract

1/4 teaspoon salt

1 3/4 cups all-purpose flour

1 teaspoon baking soda

1/4 cup sugar

48 milk chocolate candy kisses, unwrapped

Directions:

Heat oven to 375°F. Combine 1/2 cup sugar, brown sugar, softened butter and peanut butter in large bowl. Beat at medium speed until light and fluffy. Add egg, vanilla and salt; continue beating until well mixed. Add flour and baking soda. Beat at low speed, scraping bowl often, until well mixed.

Shape dough into 1-inch balls. (If dough is too soft, refrigerate 30-60 minutes.) Roll balls in 1/4 cup sugar. Place 2 inches apart onto ungreased cookie sheets.

Bake 8-10 minutes or until very lightly golden brown. Immediately press 1 chocolate kiss in center of each cookie. Remove to cooling racks.

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Jacques Torres’s Secret Chocolate Chip Cookies

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Ingredients:

1 pound unsalted butter

1 3/4 cups granulated sugar

2 1/4 cups packed light-brown sugar

4 large eggs

3 cups plus 2 tablespoons pastry flour

3 cups bread flour

1 tablespoon salt

2 teaspoons baking powder

2 teaspoons baking soda

1 tablespoon pure vanilla extract

2 pounds Jacques Torres House (60 percent cocoa) Chocolate or other best-quality semisweet or bittersweet chocolate, coarsely chopped

Method:

Preheat oven to 350 degrees. Line baking sheets with parchment paper or nonstick baking mats; set aside.

In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugars. Add eggs, one at a time, mixing well after each addition. Reduce speed to low and add both flours, baking powder, baking soda, vanilla, and chocolate; mix until well combined.

Using a 4-ounce scoop for larger cookies or a 1-ounce scoop for smaller cookies, scoop cookie dough onto prepared baking sheets, about 2 inches apart. Bake until lightly browned, but still soft, about 20 minutes for larger cookies and about 15 minutes for smaller cookies. Cool slightly on baking sheets before transferring to a wire rack to cool completely.

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