Chocolate Chip Toffee Cookies (Chewy)

Rich, flavorful, chewy with crispy edges. I love chocolate chip cookies and this recipe has all the elements I just mentioned. The browned butter and dark brown sugar give these cookies a butterscotch toffee flavor and the dark brown sugar makes them chewy. I do have quite a few other recipes on this blog.  I can't help it. This one, the Gideon cookies, the Kiss Me  Chocolate Chip Cookies, so many yummy ones. Just pick one, the Skillet Chocolate Chip cookie is the easiest.

As far as this recipe I will definitely make them again. With or without the Toffee chips. I would love to put nuts in them, but my child can't eat nuts. I use less chocolate and toffee in these than most people would but we love the cookie like this.

This is a great batter to customize.

Mexican Hot Chocolate Fudgy Skillet Brownie

I was craving Mexican Hot Chocolate donuts and the Chocolate Chili ice cream from Florean Fortescue’s Ice-Cream Parlour at Universal Studios. Of course we can't get there so  made these brownies and they always hit the spot. 

If you are looking for a fancier brownie, try these Fudgy Cheesecake Brownies.

2016 Let Them Eat Cake- Cookies and Cream Oreo Drizzle Cake

Oreo drizzle cake with cookies and cream chocolate, Oreo cookies, a chocolate macaron, and a chocolate "10".

A couple of weeks ago I shared a Lemon Raspberry cake that was for my oldest's birthday. This week I'm sharing this Oreo cake which my middle girl requested. She actually asked for Oreo, and I went with it. This is my first drizzle cake. It came out pretty good considering I didn't get the chocolate the correct consistency before I put it on the cake.

Kitchen Sink Chunk Cookies

The weather is getting cooler around here, it's a rainy morning so I'm sitting down to update. With a cup of tea at my side and cookies... you know, so I can taste the to make sure they are still yummy. To post, because I don't want to post cookies that aren't still yummy. I better have two just to make sure :). I let my kids have one after breakfast, two days in a row now. I'm cool like that.
How is the weather where you are? I'm so ready for fall. My parents are planning a visit. I can't wait. They will get to see the leaves change color, come to a couple soccer games. It'll just be nice having them here. Maybe I should makes some of this cookie dough to keep in the freezer. Because cookies.
I like this Kitchen Sink Chunk Cookie recipe because it doesn't require me to think ahead and soften butter. I think most of the Chocolate Chip Cookie recipes and cookie recipes that I like use melted butter. I will say I like cookies that are chewy, so I prefer using bread flour. You can swap out AP flour in equal amounts if you prefer, or if that's what you happen to have on hand. Adding oats would also be easy to do, swap out some of the flour for rolled oats, or use some as your mix-ins. This recipe is easily tweaked. See the notes below for variations.

I used dried tart cherries and chocolate bars for this batch, because I didn't have any chocolate chips in the house! Yikes.

Fudgy Cheesecake Brownies

Fudgy Cheesecake Brownies

MMM. The best of both worlds. Fudgy brownies and creamy cheesecake batter. Brownies are really easy to make, it takes a little time but not a lot. This recipe makes some fudgy rich brownies, so the tang from the cream cheese helps balance that out. 

Do you like brownies? Are you a purist and like "just" brownies" or do you like different mix in's and flavors? The good thing about this batter is that it is the perfect fudgy batter that is forgiving and easily adaptable.

Spiced Pots De Creme

MMM... fresh whipped cream, creamy Spiced Pots De Creme, berries. 

If you are a chocolate lover and want a rich creamy dessert this one is for you! It's one that my children can make. The batch you see here was made by my ten year old (that's why there's so many pictures, I was so proud of her). So easy, if you can boil water, you can make this! I still helped pour the hot cream into the blender though, because hot liquids and we're home cooks not chefs. I've dubbed this the summer of "more time in the kitchen" for the kids. It's such a huge blessing that we can all be in the kitchen working together and not be cramped. I'm feeling so thankful for having the space we have now. I'll share some pictures soon!
What are you all doing this summer? No travel plans here. Maybe a few day trips but that's about it.

Slider Cupcakes

Having a cookout this summer? Birthday party? Want to make a fun dessert? This weeks ManIc MoNdAy features Slider Cupcakes. I first made these in 2009 for Piglet's birthday. They are very easy, you can see the original post HERE on Give Peas A Chance.
Vanilla cake buns sprinkled with sesame seeds

Brownie hamburger patties

Coconut flakes tinted green for lettuce

Red and yellow icing for mustard and ketchup.

More burger toppings

Use tootsie rolls, in two colors and stretch it out to make bacon

Use yellow or orange Starbursts and stretch them out to make cheese slices

Use yellow fruit leather to make cheese slices

Serve this with

Toasted strips of pound cake as fries

Use strawberry jelly for ketchup

You're KILLIN' me SMALLS! Give Peas A Chance- S'mores.

Okay, everyone knows how to make S'mores right? It's not rocket science. But one of the things I missed about having a gas stove was making these right on the burner. Same thing for heating tortillas, I love them just thrown on the open burner to warm. So now we have a gas stove again, YAY!. We don't have these often. Pixie doesn't even like them. I like them with just enough black on my marshmallows. I also like them with Sunbutter- pictured below. NOM NOM. I can't only eat one though, they are so rich and sugary that's all it takes for me. AND I don't like good marshmallows, I feel it's such a waste to throw a good marshmallow in a S'more. Then again I don't really like marshmallows, I'm crazy.
What about you? How do you like your S'mores?
Dark chocolate?
Milk chocolate?
Reeses Peanut butter Cups? (Or almond or Sunbutter cups?)
Just heated no scorch marks on your marshmallows?
Blackened marshmallows?
On an open flame?
Made under the broiler in an oven?
Regular, chocolate, cinnamon, honey, or homemade graham crackers?

Skillet Chocolate Chip Cookie

This is the EASIEST QUICKEST cookie ever. It's so very easy. It's a little crisp on the edges but chewy on the inside. I love that it makes one skillet, that's it. Not dozens and dozens. I don't mind freezing dough for later, but then the temptation is there to bake them up in my little toaster oven. Too much, too tempting. Sure the skillet is one big ol' cookie but it's gone faster than say 5 dozen cookies. Another thing about this is all I have to wash is a spatula and the skillet. I admit that fact alone pretty much promoted it to best cookie ever status like real quick.

Since this is a MAniC MoNdAy post, you can find the original post HERE on Give Peas A Chance. I also cut and pasted the recipe below.
You do need to use a scale, but this is perfect for children learning weights :)

Skillet Chocolate Chip Cookie

350 degrees 13-18 minutes

1 stick/8 tablespoons unsalted butter

3-3/4 ounces (108 grams) granulated sugar

3-3/4 ounces (108 grams) brown sugar

6-1/2 ounces (184 grams) All purpose flour

1 egg

1 tablespoon vanilla, I didn't weigh this. Just pour it in.

pinch kosher salt

1/2 teaspoon baking soda

6 ounces (170 grams) chocolate, chopped

Preheat oven to 350 degrees. Place a well seasoned 11 inch cast iron skillet on the stove over medium high heat, add cold butter. Let the butter melt, moving it around to coat the entire skillet and sides. Turn the heat off. Let the butter cool for a bit, so the egg doesn't scramble when you add it.
Add the sugars and vanilla to the butter. Mix well until butter is incorporated. Mix in the egg.
Stir in the flour, soda and salt. Make sure you scrape the sides and bottom of the skillet so there is not dry flour there. Stir in chocolate.
Place in the oven for 15-20 minutes until the edge are golden brown.

Variations

Almond extract, dried cherries, pistachios, white chocolate chips.

Orange zest, dark chocolate pieces.

Macadamia nuts, white chocolate chips.

Add chopped pecans, walnuts, or other nuts to the original.
Add 1/2 teaspoon of baking powder for a puffier/cake like cookie

I finally took some measurements of this- rough measurements, not exact
it's about
1/2 cup sugar
1/2 cup packed brown sugar
1 1/4 cup of flour

Chocolate Mint Cheesecake Cake

Okay, so I realize that my picture taking (lack of) skills are sad. You already know that, we're cool with that. Well, enter my photo shop collage making skills. I am not cut out for all this fancy stuff, I used a tutorial online. So... don't laugh okay? Just enjoy the goodness that is this amazing cake. And amazing it was. Cheesecake cakes aren't new, they are all over Pinterest, there's a gorgeous white cake one with crushed candy cane's that is just so pretty. I've seen Red Velvet ones that make me swoon, the Red Velvet one at The Cheesecake Factory is one of my favorites. My girls wanted Ande's mints though, so I went with that. This is very simple, I promise. If I can do it, you can do it. I am not a great baker. Nor can I frost cakes if you look closely you can see that.

For the frosting I only had enough whipped cream to cover the top. So sad, but I stabilized it and put it on the top. I used a regular chocolate frosting for the sides of the cake. 

 Use your favorite Chocolate cake recipe for this. You can bake the layers and put them in the freezer as you go.

Oreo Almond Butter Pie

This pie. This pie came about when DH and I were taste testing Barney Butter. It was smooth and creamy where it needed to be. The crunchy almond pieces gave it a great "just like chunky peanut butter" taste. So good, even I could eat it off of a spoon. I would not do that with peanut butter.

DH said, "you should make a pie with this. I love peanut butter pie." OK. I have never made or HAD a peanut butter pie. I'm not a fan of peanut butter. I would never opt to eat one. But he said it's peanut butter, cool whip, and ice cream. I think he said ice cream. But anyway. I looked at him and said. "Hmmm. That sounds OK. Maybe with an Oreo crust, since we have 8 (don't judge BOGO coupon) packages in the pantry." His eyes got wide, I think that was my go ahead. 

Skillet Chocolate Chip Cookie

Can I just say how much I love Pinterest? I found this recipe on there. It's so easy, and it's very much like the One Pan Chocolate Cake. Easy peasy and no dishes.The original recipe as far as  I can tell is from Sophistimom, who referenced other places she adapted from. I love making Chocolate Chip cookies with melted butter, like these Kiss Me Chocolate Chip Cookies it's easy and there's no thinking ahead and taking the butter out of the refrigerator.

I made some changes to this recipe but really not anything significant. I did however get you weights, thank you very much. So now you don't have to wash measuring cups. I made this in a 11 inch skillet? I think it's a 11 inch.

King Arthur is still KING- Chocolate cake

Pin It

This cake is so stinking simple. It's amazing really. Simple. Dairy free,  and vegan depending on which variation you use. So very moist, not overly sweet. Which is perfect for an "every day" cake.
Not only is this cake easy to make, the only thing you need to wash is a cake pan, a small spatula and a whisk. If you have a scale that is, if you do not have a scale, you need one. This one, right here, is BOSS. I love it.  If you don't have a scale there are cup measurements also. One thing about this cake is that it's pretty forgiving. I was heavy handed with the water and poured in 9-3/8 ounces, I used extra cocoa, might have put a splash too much vinegar in there, I didn't use a teaspoon to measure the soda, salt, or vanilla,  and I still had a beautiful moist cake in the end. I also used vanilla powder. I am completely out of Vanilla extract. I have some beans to make some but I haven't gotten around to it. So, I have vanilla bean paste, vanilla beans, ground vanilla beans, and vanilla powder, but not extract. Oy. I used my silicone coated whisk because my pans are non stick.

Nutella Pillows

Nutella wontons/pillows. If you like raspberries, heat some raspberry jam, raspberries and a little lemon juice in a small pan. Let cool and serve as a dipping sauce. Any fruit will work for this.

Recipe and previous post HERE.
Do you like Nutella? What is your favorite way to eat it? 

Chewy Chocolate Chip Cookies

Another chocolate chip cookie?? Yes. I had to try it. I saw the recipe on Pinterest, so I decided to make them. I should have used less sugar. It was too sweet for me, which means great for everyone else. I also used less chocolate chips, 2 ounces less. I used bread flour instead of all purpose flour. The higher protein in bread flour makes cookies more chewy, which I love. I also adjusted the baking powder and added soda to give me a little more crisp on my edges. This was an easy cookie to make, it was chewy, a little crisp on the sides. Beautiful texture. I'd make these again. Even the next day these were still chewy with a nice bite.

Chewy Chocolate Chip cookies (Original recipe link posted below.)
3 sticks unsalted butter/ softened
14 ounces brown sugar (2 cups- packed)- next time I'm going to use 10 ounces
4 ounces granulated sugar, 1/2 cup
2 eggs
5 teaspoons vanilla extract
1 pound 4 ounces bread flour, 4 cups- you can use all purpose
4 teaspoons corn starch
3/4 teaspoon salt- kosher
1 1/2 teaspoon baking powder
1 teaspoon baking soda
14 ounces chocolate chips- Add more if you'd like, I used to add 50% more chocolate chips to every recipe out there.

Beat the butter and sugars until light and fluffy. Add the eggs and vanilla, beat well. Mix all the dry ingredients in a bowl. Combine the dry and wet ingredients. Stir in the chocolate chips. Let the dough sit for 15 minutes or so, while oven pre heats to 350 degrees. In the refrigerator is fine. This will help that gluten in the bread flour develop also.

Bake tablespoon sized mounds of dough for 8-12 minutes. I gently pushed my cookie dough down so the tops were flat you don't have to do that. I set my timer for 10 minutes and 30 seconds each time. Don't over bake these. They will be light brown almost pale on top. But the bottoms should be lightly browned evenly.

Let the cookies cool on the sheet for 3-5 minutes before transferring them to a rack to finish cooling.

Makes 60+ cookies.

I guess after all my changes, this really isn't the same recipe as posted HERE.

Chocolate Nutella Mug Cake (revisited)

I have tried mug cakes and brownies before. Total fail. I blogged a post about them a year or so ago. They are dry, tasteless and just not really cake or brownie. Rubbery sometimes. I thought I would try again. I used this recipe posted HERE. I made the recipe exactly. No substitutes. Nothing extra etc. The result?  This-

Beautiful right? It looks delish. Overflowing mug of hot, decadent chocolate cake with nutella. Yeah, not so much. See that girl on the mug? She's weeping because the cake was not good at ALL. It was dry, tough, rubbery, flavorless. I even under baked it. Cooked it for only half the time. Ok, so what, she's weeping because she's on stacked mattresses and there's a pea underneath, but moving on. Someone suggested less flour. So I gave it another go.  I changed the recipe. The result was a flavorful, gooey but not raw gooey treat. Was it cake? No. Brownie? No. Still chocolaty and satisfies the I need chewy, gluteny, chocolatey goodness tooth. The picture posted up top with the baby on the mug is what came out of the microwave. So it didn't rise as high as the other recipe but that was ok for me.

Nutella Mug Cake

2 tablespoons of self rising flour- not packed tight

3 tablespoons BROWN sugar

1 egg

3 tablespoons dark cocoa powder

3-4 tablespoons nutella

3 tablespoons milk

3 tablespoons coconut oil- vegetable oil works also

1 tablespoon chocolate chips- optional

1 tablespoon nuts- optional

Mix all dry ingredients in the mug. (You need a good sized mug, the ones I used were 12 ounces I believe).

Add remaining ingredients and mix well with a fork until smooth. Add nuts and chocolate chips and stir well if using. Place it in the microwave and cook for 1 minute and 30 seconds. Cooking time will vary with your microwave but this worked for mine. 

Guest Post- Chocolate covered goodness

Chocolate covered goodness guest post at NorthMetroDC Mommies blog. Thanks for having me as a guest!! Blog post.

Find your local chapter HERE.

Original blog here on Give Peas A Chance.

Chocolate? Yes. Bacon? Yes. Pancakes? Yes.

Yummy pancakes made with a crumbled Chocolate Bacon Bar.

YES. NOM NOM.

Love Abounds Decadent Brownie Mix

Rich, chocolatey, decadent brownies, quick and easy with Love Abounds Decadent Brownie Mix. Made with the same smooth Belgian style chocolate that we use in our confections. All you do is mix in eggs and butter and bake!

I love the ease of brownie mixes, but I didn't like what was in  most brownie mixes, soy, partially hydrogenated oils, colorings, preservatives? No thank you! You'll find none of those in our mix.

Look for more varieties coming soon like Cheery Cherry, Rock My World, Nutso Much, and Chocolate Chile.

Love Abounds Decadent Brownie Mix

2 lightly beaten eggs

7 tablespoons melted butter

 

Preheat oven to 350 degrees.

Mix butter, eggs and mix in a bowl. Batter will be thick.

Spread batter evenly in an 8x8 inch pan lined with parchment paper for easy slicing. Or use a  lightly greased unlined 8x8 inch pan.

Bake for 20-30 minutes. Don't over bake.
Test with toothpick one inch near the rim of the pan for doneness.

GPAC Cherry Cheesecake Bombs

I saw this posted on a forum I go to, no recipe just a picture that sparked a major drool fest, thanks Ginny! I decided to use a vanilla bean cheesecake base. The thing is with DH so busy studying so much I wasn't about to get my cheesecake. You see, I don't make cheesecake, maybe once in a blue moon, if even. It's not that I can't, it's just that DH can, and he does, very well. SO, I choose to say "I can't". I seriously debated whether or not I should make this filling. Why ruin an 8 year streak right? But I wanted these Cheesecake Bombs, so there you go. The cheesecake filling recipe I used is below. I had some trouble with the chocolate, due to my laziness I didn't want to temper any chocolate. In the end I should have just got out good chocolate and tempered it because I ruined the first batch of store bought chocolate I melted in the microwave because I added cream and it seized on me. The second batch was so dry and tough I stirred in some ghee to smooth it out, that made it perfect, but still. (And any excuse to use ghee right?) I wanted to avoid shortening, because I didn't want to have to go to the store and we don't use shortening.

Give Peas A Chance Cherry Cheesecake Bombs

Maraschino cherries with stems
Vanilla bean cheesecake filling completely cooled- recipe follows
Chocolate to coat
2-3 teaspoons Ghee if you're not using a chocolate that will be tempered
Graham cracker crumbs (optional)

1. Drain the cherries on a paper towel and dry them as much as you can.
2. Take a scoop of cheesecake filling and mold it around the cherry.
3. I used gloves, I can't tell you how much I love my disposable gloves- they make everything so easy, peeling chilies, rolling meatballs and matzo balls. Anyway.
4. Freeze these until firm.
5. Melt the chocolate and stir in the ghee so it's smooth and dip the cheesecake bombs in it.
6. Place on a rack or wax paper to set. I placed some of them on top of graham cracker crumbs to set.

Give Peas A Chance Vanilla Bean Cheesecake 

(this made enough for the cherry cheesecake bombs and Buttermilk Cherry Cheesecake ice cream. We ate some also.)

3 packages of cream cheese (softened and NOT fat free)

1/2 cup sugar (I used Vanilla Bean Specialty Sugar)

1 tablespoon vanilla extract

1 tablespoon flour

1/2 cup sour cream

2 eggs

1. Beat the cream cheese until smooth in a stand mixer. Or use a hand mixer. 
2. Add sugar, vanilla, flour and extract. Beat well.
3. Beat in sour cream.
4. Beat the eggs in one at a time.
5. Pour into a pie plate and bake at 325 for about 40 minutes. I baked it a little over to make sure it was firm enough for the ice cream and bombs.
6. See how ugly it is? That's because it doesn't matter if it's pretty, no need for a water bath, slowly cooling it or anything to keep the top from cracking for this project.