Chocolate Crinkle Cookies

This week's cookie is one of Gabrielle's favorite- with 1/2 pound of chocolate in the recipe. When it bakes it has a cracked top that I think is reminiscent of a snowflake in the powdered sugar. This recipe is from joy of baking.com

Chocolate Crinkles Recipe 4 tablespoons (56 grams) unsalted butter 8 ounces (230 grams) semisweet or bittersweet chocolate, coarsely chopped 1/2 cup (100 grams) granulated white sugar 2 large eggs, room temperature 2 teaspoons pure vanilla extract 1 1/2 cups (195 grams) all-purpose flour 1/4 teaspoon salt 1/2 teaspoon baking powder Topping: 1 cup (110 grams) confectioners (powdered or icing) sugar, sifted

Chocolate Crinkles: In a heatproof bowl, placed over a saucepan of simmering water, melt the chocolate and butter. Remove from heat and let cool to room temperature. In the bowl of your electric mixer, fitted with the paddle attachment (or with a hand mixer), beat the eggs and sugar until thick, pale, and fluffy (about 3 to 5 minutes). (When you slowly raise the beaters the batter will fall back into the bowl in slow ribbons.) Then beat in the vanilla extract. Add the cooled chocolate mixture and beat until incorporated. In a separate bowl whisk together the flour, salt, and baking powder. Add dry ingredients to the chocolate mixture, stirring just until incorporated. Cover with plastic wrap and refrigerate until firm enough to shape into balls (several hours or even overnight). Preheat oven to 325 degrees F (165 degrees C) and place rack in center of oven. Line two baking sheets with parchment paper. Place the sifted confectioners sugar in a shallow bowl. First, form the chilled dough into 1 inch (2.5 cm) balls, and then roll each ball in the sugar. Make sure each ball is completely coated, with no chocolate showing through. Place the sugar-covered balls on the prepared baking sheet, spacing about 2 inches (5 cm) apart. Bake cookies for about 8 to 10 minutes or just until the edges are slightly firm but the centers are still soft. (For moist chewy cookies do not over bake. Over baking these cookies will cause them to be dry.) Remove from oven and place on a wire rack to cool. These cookies are best eaten the day they are baked. Makes about 3 dozen cookies. Next up: Crispy Butterfinger Cookies

Betty Crocker Chocolate Peanut Butter Cookie Treats

More research- this is definitely Holiday worthy! Tastes like Puppy Chow or the Chex "Muddy Buddies" in the form of a cookie. Amazing! You could add rice krispies for the cereal crunch if you wanted to. And it was not as messy as I thought it was going to be. There is a good video on Betty Crocker website demonstrating the recipe as well. I love the Betty Crocker recipes that start with a mix- all of their little pouch cookie mixes are so good with very consistent results. Pick up the seasonal flavors while you can. There are excellent pumpkin and gingerbread ones! But for now - PB&C!

Ingredients

1 pouch (1 lb 1.5 oz) Betty Crocker® peanut butter cookie mix
3 tablespoons vegetable oil
1 tablespoon water
1 egg
1 cup semisweet chocolate chips (6 oz)
1/4 cup butter or margarine
1/4 cup peanut butter
1 teaspoon vanilla
1 1/2 to 2 cups powdered sugar
Directions

Heat oven to 375°F. In large bowl, stir cookie mix, oil, water and egg until soft dough forms.
Shape dough into 1-inch balls. On ungreased cookie sheets, place balls 2 inches apart.
Bake 8 to 9 minutes or until edges are light golden brown. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
In small microwaveable bowl, microwave chocolate chips, butter and peanut butter uncovered on High 1 minute to 1 minute 30 seconds; stir until smooth. Stir in vanilla.
Place 1 1/2 cups powdered sugar in 1-gallon resealable food-storage plastic bag; set aside. Place 12 cooled cookies in large bowl. Pour 1/3 of chocolate mixture over cookies in bowl. Using rubber spatula, toss cookies gently to coat. Place cookies in bag with powdered sugar; seal bag. Gently turn bag to coat cookies. Remove cookies from bag to cooling rack to set. Repeat with 12 more cookies and 1/2 of remaining chocolate mixture; repeat again until all cookies are coated, adding additional powdered sugar to bag as needed.

Oreo Cheesecake Cookies

I am trying out some new cookie recipes for "research" purposes. You know, Christmas is coming and well, somebody has to do it. These are yummy- even the dough frozen into little balls would be good.

Ingredients

• ½ cups Unsalted Butter, Softened
• 3 ounces, weight Cream Cheese, softened
• 1 cup Sugar
• 1 teaspoon Vanilla Extract
• 1 cup All-purpose Flour
• ½ cups Mini Chocolate Chips
• 1 cup Oreo Cookie Crumbs
• ½ cups White Chocolate Chips, Melted (optional)

Preparation Instructions

Preheat oven to 375 degrees and line two baking sheets with parchment paper. Set aside.
In a large bowl, cream together the butter and cream cheese using a hand mixer until they are well combined.
Add the sugar and vanilla and mix until ingredients are well combined. Add the flour and mix on low until the flour is incorporated. Stir in the mini chocolate chips.
Scoop the dough into 1″ balls (I used a scoop to insure all measured the same) and roll in Oreo cookie crumbs so cookie is covered. Place covered cookie balls onto the prepared baking sheet. Bake for 12 to 15 minutes, or until the edges are golden and the tops are slightly puffed.
Cool on the pan for two minutes before transferring to a wire rack to cool. Once cool, drizzle cookies with melted white chocolate. Enjoy!

Apple Caramel Dip

Sorry for such a long hiatus from the recipe blog. Life has taken over! I did this caramel dip for apples the other night. It was so yummy- well, just look at the list of ingredients. I just made it and let it sit on the stove until I was ready to serve. Slice up some apples and bananas and dip away! Pretzels are wonderful dipped in the caramel as well.

APPLE CARAMEL DIP

1/2 c. butter, melted 2 c. dark brown sugar 1 c. light corn syrup 2 tbsp. water 14 oz. sweetened condensed milk 1 tsp. vanilla 10 apples, seeded & cut into 8 wedges each Cook butter, sugar, water and milk until all the sugar is dissolved over medium heat, stirring constantly. Remove from heat and add vanilla. Cut unpeeled apples into wedges, and then in half again. Dip into salted water for about 1 minute to prevent them from turning brown. (Apples should be done as close to serving time as possible.) Seal apples in an airtight container until use. To serve, heat caramel sauce and pour into chafing dish. Place apples in a bowl beside the caramel with toothpicks for dipping. Serves 25 to 30.The caramel sauce will keep in the refrigerator for 4 to 6 weeks. It is divine served warm over ice cream or pound cake.

I made these for a treat last night. They were very yummy and you could easily vary the pudding flavor and add ins. I would like to try the cheesecake pudding in this recipe next!

Easy Pudding Cookies

What You Need

1 cup butter or margarine, softened

1 cup  packed brown sugar

1 pkg. (3.9 oz.) JELL-O Chocolate Instant Pudding

2   eggs

1 tsp. baking soda

2 cups  flour

1 pkg. (6 squares) BAKER'S White Chocolate, chopped

Make It

HEAT oven to 350°F.
BEAT butter and sugar in large bowl with mixer until light and fluffy. Add dry pudding mix; beat until well blended. Add eggs and baking soda; mix well. Gradually beat in flour until well blended. Stir in chocolate.
DROP tablespoons of dough, 2 inches apart, onto baking sheets.
BAKE 10 to 12 min. or until edges are lightly browned. Cool 1 min. on baking sheets; remove to wire racks. Cool completely.

Kraft Kitchens Tips

Size-Wise

This cookies are great for gift-giving and sharing on a special occasion.

Special Extra

Add 1 cup dried cranberries with the chocolate.

Variation

Prepare using other flavor combinations of JELL-O Instant Pudding and stir-ins, such as Pistachio Pudding with dried cherries, Lemon Pudding with chopped PLANTERS Pecans, and Vanilla Pudding with chopped BAKER'S Semi-Sweet Chocolate.

Pesto Grilled Shrimp

This is a wonderful combination- bold flavored pesto with light and bright shrimp. I used the "Colossal" sized shrimp for this recipe. Actually, I did not have a recipe- I just "marinated" the shrimp in the pesto sauce in a zip-loc bag for about 30 minutes. Then I heated up the grill- I sprayed my saute pan that goes on the grill and heated it up too.  Then I poured out the mixture onto the hot pan. I just cooked them until they were all cooked through, turning them and mixing the sauce around as they cooked. Meanwhile, I cooked some pasta (I just grabbed garden rotini from the pantry, but I love angel hair pasta and think that would be awesome as well) and put it together at the last minute, turning the pasta to coat it with the pesto. It was de-lish! You can top with parmesan, if you like. You could definitely do this on top of the stove as well.

Chocolate-Drizzled Strawberries and Cream Pie

The girls made this pie for me for Mother's Day. It was so delicious, creamy, and fluffy!
Recipe by Our Best Bites
1 quart fresh strawberries
1 8-oz. package cream cheese at room temperature (light is fine)
1/2 tsp. vanilla extract
1/4 c. packed light brown sugar
1 c. heavy whipping cream
1/4 c. powdered sugar
1 9″ graham cracker crust (store-bought or homemade)
1-2 ounces chocolate
In a medium bowl, beat the softened cream cheese, brown sugar, and vanilla until light and fluffy. In a separate large bowl, beat the whipping cream and powdered sugar until medium peaks form.  Add about 1 c. of the whipping cream mixture to the cream cheese mixture. Beat until smooth and well-combined. Add the remaining whipping cream mixture and mix until just combined.  Spread in the graham cracker crust and refrigerate for a few minutes while you prepare the strawberries.
Wash the strawberries and cut off the stems. Blot dry with a paper towel and then gently press, cut side down, into the whipped cream mixture. Set aside.
If using a chocolate bar, break it into equal pieces and place in a small Ziploc bag. Microwave for 1-1 1/2 minutes, stopping the microwave every 20 seconds to mash the bag. You want the chocolate to be melted but not hot at all. When the chocolate is melted, snip a corner off the bag and drizzle it over the strawberries. Refrigerate for at least three hours before serving. Serves 8.