Triple Chocolate Chip Ginger Cookies

I think I’m a gingeraholic. Here are a few signs I’ve noticed:

  • Nearly every night I drink a cup of ginger tea with honey.
  • I love ginger candy. Especially¬†this kind ūüôā (HINT I love surprise gifts¬†…)
  • When we get sushi, I tend to ask for extra ginger. (unless B is there, then I just eat his)
  • Dried ginger? Candied ginger? Crystallized ginger? I have to have it.

So when I got home last week from a shopping trip and found myself with two small ginger-roots PLUS a tube of minced ginger, I wasn’t surprised. But – what to do with all that ginger? ¬†I made some stir fry dishes, curries, etc. but I wanted to bake something. Surprised? I’m not. But when I searched for ginger recipes (including the ginger chocolate biscotti recipe B loves) I was surprised and disappointed that I couldn’t find ONE that called for fresh ginger. They either called for powdered ginger, or candied ginger (which I know I could make … but I wanted to bake right away!). SO I decided to sorta create my own recipe, using fresh ginger. I was able to combine a few other recipes and ideas (a lot of the ginger cupcakes/cookies/etc. recipes called for molasses with their candied ginger) to come up with these. And I think these came out FABULOUS. ¬†Even B, not a ginger fan, enjoyed them! trip chip ginger cookies - i crashed the web Triple Chocolate Chip Ginger Cookies Here’s what you need:

  • 3/4 cup brown sugar
  • 3/4 cup white sugar
  • 1/2 cup butter (likely one stick), room temperature
  • 1/4 cup dark molasses
  • 2 eggs
  • 2 1/4 cup flour
  • 2 teaspoons ground ginger
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 tablespoons fresh ginger, finely diced
  • 1/2 cup semi-sweetened chocolate chips
  • 1/2 cup semi-sweetened chocolate chunks
  • 1 cup white chocolate chips (feel free to use more regular chocolate or even dark chocolate if you’re not a white chocolate fan. I LOVE white chocolate and loved the chips with the ginger!)

Here what you do:

  1. Preheat your oven to 350 degrees F.
  2. Cream together the sugar, butter and molasses. Add in eggs, one at a time, and beat until well mixed.
  3. In separate bowl, combine dry ingredients: flour, ground ginger, baking soda and salt.
  4. Combine creamed mixture with the dry ingredients.
  5. Stir in the diced fresh ginger, chocolate chips, chocolate chunks and white chocolate chips.
  6. Let batter sit for 30 minutes to 1 hour in your fridge. Can’t wait? Sometimes I just let it sit in the freezer so it hardens – I believe this helps prevent the batter from spreading out when cooking
  7. Drop the batter by the teaspoonful onto a cookie sheet lined with parchment paper.
  8. Bake for 10 ‚Äď 12 minutes or until edges start to brown.
  9. Enjoy!
Triple Chocolate Chip Ginger Cookies

COOKIE DOUGH

Triple Chocolate Chip Ginger Cookies

Yum – enjoy the Triple Chocolate Chip Ginger Cookies!

Some questions for you:

  • Do you like ginger?
  • White chocolate or dark chocolate?¬†white chocolate all the way!
  • Have you ever had ginger candy? What’s your favorite kind?

Layered peanut butter chocolate brownie bars

I know, I know – I’ve been on a peanut butter chocolate kick lately. It started with the Peanut Butter Cookie Dough Cheesecake Bars, then with the cookies, and now these. But THESE I assure you are worth it. If you’re a fan of fudgey brownies and creamy peanut butter – all combined – then you MUST MUST MUST make these. I made them a few times, experimenting with a few different things, but I think this is the perfect combination. They are addicting, rich and sinful – so make sure you have some friends to share these with!

Layered peanut butter chocolate brownie bars

Layered peanut butter chocolate brownie bars

Inspired by this recipe.

Here’s what you need:

for the peanut butter layer 

  • 1 1/2 cup creamy peanut butter
  • 1¬†cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1 large egg
  • 10ish mini Reese’s peanut butter cups

for the brownie layer

  • 3 ounces semi-sweet baking chocolate
  • 3/4 cup butter
  • 1 3/4 cups sugar
  • 3 eggs
  • 1 Tablespoon¬†vanilla extract
  • 1 cup flour
  • 1 cup chopped Reese’s peanut butter cup (or other peanut butter candy – feel free to use festive peanut butter M&Ms – I used spring ones in one version of this)

Here’s what you do:

  1. Preheat your oven to 350F. Prepare¬†a 9×13 baking dish – I lined with foil and sprayed with my Pam¬†non-stick cooking spray.
  2. First, make the peanut butter layer:¬†Mix¬†together the peanut butter, sugars¬†and egg until smooth. Press into the bottom of the prepared baking dish. Make sure to press well – do not leave it loose or it could crumble after baking. Lightly press Reese’s cups (not chopped) on top of layer, evenly throughout.
  3. Then, make the brownie layer:¬†Melt the baking chocolate and butter together in a saucepan (or microwave-safe bowl – if you microwave, ¬†nuke for about 45¬†seconds, checking and stirring often until completely melted and smooth). Once melted, gradually add¬†in sugar, then vanilla, then eggs. Then, carefully mix¬†in the flour. Once combined, pour the batter into the pan over the peanut butter and Reese’s layer¬†spread layer evenly to the edge of the pan. Sprinkle chopped Reese’s on top.
  4. Bake about 35-38 minutes until the top is slightly cracked around. Cool completely before cutting.

Layered peanut butter chocolate brownie bars

Peanut butter chocolate chip Reese’s cookies

One of my favorite dessert cookbooks is my Magnolia cookbook. There are so many good cookies, cakes, cupcakes, bars, and more – I need to seriously go through and start making more of the recipes! (hmm, a 2015 goal?)

Anyway, I was looking for a peanut butter chocolate recipe and came upon the recipe for peanut butter cookies with chocolate chips. I slightly modified it based on the ingredients I had (basically adding Reese’s and peanuts) and boom – this recipe was born. Seeking something chocolate and peanut buttery? Try it for yourself!

Peanut butter chocolate chip Reese's cookies

Peanut butter chocolate chip Reese’s cookies

Here’s what you need:

  • 1 1/4 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup butter,¬†room temperature
  • 1 cup peanut butter
  • 3/4 cup sugar
  • 1/2 cup packed brown sugar
  • 1 egg, at room temperature
  • 1 Tablespoon milk
  • 1 Tablespoon¬†vanilla extract
  • 1/2 cup peanut butter chips
  • 1/2 cup chocolate chips
  • 1/2 cup peanuts
  • 1/2 cup Reese’s peanut butter cups, chopped and chilled

Here’s what you do:

  1. Preheat oven to 350. In a bowl, combine flour, baking soda, baking powder and salt. Set aside.
  2. In a separate bowl or Kitchenaid mixer, beat butter and the peanut butter together until mixed well and smooth.
  3. Add sugars and beat until creamy.
  4. Add the egg and beat until light and fluffy.
  5. Add milk and vanilla extract.
  6. Add the flour mixture, about 1/2 cup at a time, and mix well.
  7. Stir in the peanut butter chips, chocolate chips and about half of Reese’s cups.
  8. Roll dough  and drop by rounded teaspoonfuls onto a baking sheet lined with parchment paper.
  9. Using a fork or spatula, lightly push down on the cookies. Lightly press chopped Reese’s on top of cookies before baking.
  10. Bake for 10 to 12 minutes or until done! Cool the cookies on the sheets for 1-2 minutes, then remove to a wire rack to cool.

Enjoy! Serve with milk ūüôā

Some questions for you:

  • Do you have a favorite cookbook? What is it?
  • What is a good peanut butter recipe you enjoy?¬†These Magnolia peanut butter cookies.
  • Have you ever been to Magnolia in NY? What’s your go-to order?¬†Banana pudding! A rec. from my brother and so so good.

Peanut butter chocolate chip Reese's cookies-icrashedtheweb

Peanut Butter Cookie Dough Cheesecake Bars

peanut butter cookie dough  cheesecake bars

I stumbled upon a food holiday calendar last week and discovered that March 1 was National Peanut Butter Lovers Day. Oh my goodness Рhow perfect is that holiday? So naturally, I had to make something to celebrate. I had no idea what to make Рthere are so many choices! Рbut decided to make some cheesecake bars featuring peanut butter cookie and peanut butter cup.

I had seen a few recipes that looked good but each one had something wrong with it (in my opinion) – one called for peanut butter chips, which I didn’t have … one only fit in an 8×8 pan, which was too small … and most of them featured regular chocolate chip cookie, NOT peanut butter cookie. So this is somewhat of a made up recipe and you can be I’ll be making it again to perfect it – all for science, of course.

PS – Sorry this is being shared AFTER National Peanut Butter Lovers Day. Let’s just say I fell into a deep sugar/peanut butter/cheesecake bar coma after making these and didn’t get around to writing down the recipe until now. You can still make these – I guarantee they’ll be appreciated any day ūüôā

peanut butter cookie dough  cheesecake bars- i crashed the web

peanut butter cookie dough cheesecake bars

Here’s what you need:

For the Peanut Butter Cookie Dough

  • 1/2 cup butter,¬†room temperature
  • 1/2 cup shortening
  • 1 cup brown sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1/3 cup peanut butter
  • 1/2 teaspoon baking soda
  • 2 1/2 cups flour
  • 3/4 cup Reese’s peanut butter¬†cups, chopped
  • 1 cup mini chocolate chips

For the Cheesecake

  • 1- 8 ounce package cream cheese (8 oz.) at room temperature
  • 1/2 cup sugar
  • 1 egg
  • 1/4 cup peanut butter

For the Glaze

  • 4 teaspoons water
  • 2/3 cup powdered sugar
  • 1 tablespoon creamy peanut butter

Here’s what you do:

  1. First, make the peanut butter cookie dough. Cream together butter, shortening and sugar in a large bowl until combined. Then add in eggs and vanilla. Continue to cream until batter seems light. Add in peanut butter and mix thoroughly.
  2. In a small bowl, combine flour and baking soda. Slowly add to the peanut butter mixture and combine until well incorporated.
  3. Stir in peanut butter cup bites and chocolate chips with a spatula. Press half of the dough into the bottom of a prepared 9×13 pan. To prevent the mixture from sticking I spread foil through the bottom of the pan and partially up the edges and then sprayed with a nonstick cooking spray. Resist the urge to eat there set of the dough ūüôā
  4. Then, prepare the peanut butter cream cheese topping. Beat the cream cheese and sugar until creamy. Add the egg and peanut butter and continue to beat until smooth. Pour on top of the cookie dough and use a spatula sprayed with cooking spray to spread evenly on top of cookie dough.
  5. Finish the batter: Drop and press small pieces of the remaining peanut butter cookie dough on top of the cream cheese topping. Cover as much of the cream cheese layer as you can.
  6. Bake at 350 degrees for 25-27 minutes or until cookie topping starts to appear golden brown.
  7. Prepare the glaze: In a small bowl, combine the water, powdered sugar and peanut butter. Mix well. Drizzle over bars while still warm. Cool before cutting. Enjoy!

And here’s another photo for you to gape at. The photos aren’t the best quality (phone camera!) but my goodness – you get the idea of how delicious these were. YUM!

peanut butter cookie dough  cheesecake bars

Brown Butter Butterscotch Oatmeal Coconut Bars

You guys. I just discovered brown butter. I don’t know HOW it took me so long to try it out – but my life is changed. I will never bake again without browning my butter!

Okay so that’s false – but in all seriousness, browning the butter for at least this recipe was amazing. It smelled SO good and I think made these bars so much better than they could have been. You MUST try it – I promise, if you get a good browned butter, you won’t be sorry.

Anyway, I had a hankering for baking with butterscotch and while I love these butterscotch oatmeal cookies, I was seeking something somewhat different. After reviewing a few recipes (and my pantry), I came up with these.¬†They’re chewy, really sweet (warning- not for the non-sweet tooth!), and I think they’re delicious. Be careful – they’re also addicting!

brown butter butterscotch oatmeal coconut bars-icrashedtheweb

Brown Butter Butterscotch Oatmeal Coconut Bars

(adapted from Cook’s Country¬†… because I don’t have cable and am addicted to this show)

Here’s what you need:

For the bars:

  • 1 1/4 cups all-purpose flour
  • 2 cups oatmeal (I used 1 cup quick oats and 1 cup old fashioned – the texture is more chewy with the quick oats and more fibrous / gritty / textured with the old fashioned so i like to mix)
  • 1/2 sweetened coconut
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cup butterscotch chips divided in half
  • 1 cup¬†(2 sticks) butter
  • 1 cup packed ¬†brown sugar
  • 1 large egg
  • 1 TBS¬†vanilla extract

Butterscotch drizzle:

  • ¬†1/4 cup butterscotch chips
  • 2 tablespoons ¬†brown sugar
  • 1 tablespoon water

Here’s what you do:

  1. Preheat your¬†oven to 350. Prepare a 9×13 baking pan by spraying with a nonstick cooking spray or butter.
  2. In a medium bowl, combine  flour, oats, coconut, baking soda, and salt. Set aside.
  3. Brown your butter! In a small pan at medium heat, melt the butter. Let the butter continue to cook until a rich golden brown color. Stir continuously so as not to burn the butter Рburned butter does not equal brown butter! Feel free to use this site as a guide as well for additional direction on how to perfectly brown your butter.
  4. In a large bowl, combine the hot brown butter with half of the 1 1/2 cup chips (3/4 cup). Mix together until melted and smooth. Add in the brown sugar, egg and vanilla.
  5. Slowly add in flour/oat/coconut mixture, just until incorporated.
  6. Add in other half of chips (3/4) and combine. (Note: I like to add in about 1/2 chips and sprinkle rest on top of batter when in pan)
  7. Pour batter into the prepared pan and spread so it is even. Bake about 15-18 minutes, until a toothpick comes out clean.
  8. When the bars are almost done, make the butterscotch drizzle: Mix 1/4 cup butterscotch chips, brown sugar and water and melt in a saucepan over medium, stirring so not to burn. Alternatively, you could make in the microwave Рagain, just be careful to not burn it!
  9. Drizzle over the warm bars. Let the bars cool completely¬†before removing them – this will be tough, but it’s so worth it! Enjoy – share some with your coworkers or family ūüôā

brown butter butterscotch oatmeal coconut bars-icrashedtheweb

 

 

Red Velvet Oreo Chex Mix {My first attempt at Puppy Chow}

A confession – while I love to bake, I’ve never ever made the infamous Puppy Chow. You know, that Chex Mix that is coated in chocolate, peanut butter and some powdered sugar? I’ve been on a mission to make it and the perfect occasion finally happened – baking with Nicole!

I’ve been hearing a lot about the Red Velvet Oreo cookies¬†and when I finally found them at Target (don’t worry, I went into Target to buy a “few things” and left with a cart full – EVERY TIME), I couldn’t wait to buy them. They came in a smaller-than-typical Oreo¬†box, meaning I used the whole box in the recipe and wasn’t left with leftovers .. okay, besides the 2-3 that I had to try first.

not my photo – but this is what they look like!

I am not a big Oreo fan – sorry, I just am not. But I do love cream cheese frosting and when I heard the Red Velvet OREOS weren’t as chocolatey and had a cream cheese type frosting, I knew I had to buy a box. And of course bake with them. Want an excuse to try the Red Velvet OREOs? Here you go!

red velvet oreo puppy chow chex mix for valentine's day

Red Velvet OREO Puppy Chow 

(I added in Valentine’s M&Ms and sent a bag of this to my brother for Valentine’s Day feel free to make it any time of year you can find these OREOs though! – modified from Sally’s¬†Baking Addiction)

Here’s what you need:
  • 20¬†Red Velvet OREOs, finely crushed into crumbs (divided into two halves)
  • 1¬†c. powdered sugar (divided into half)
  • 10 cups Rice Chex cereal (divided into two halves – 5 c. + 5 c.)
  • 1 1/4 c. white chocolate melting wafers
  • 1 1/4 c. milk chocolate melting wafers
  • Extra OREOs, roughly chopped (I used probably 4-5)
  • 1/2 c. M&Ms – I used the Valentine’s ones

Here’s what you do:

  1. Measure out powdered sugar and crushed Oreos and mix together. Divide mixture in half – you’ll use half for the white Rice Chex and half for the chocolate Rice Chex.
  2. Measure out half the Rice Chex – about 5 cups. Pour into a large bowl or tupperware with a lid.
  3. Melt white chocolate on low, in a microwave. Stir throughout to make sure you don’t burn chocolate. Pour melted white chocolate over Rice Chex and store until cereal is covered.
  4. Pour half powdered sugar/OREO mixture over white chocolate Chex. Put lid on tupperware and shake until cereal is coated with sugar and OREO mixture.
  5. Repeat the above steps with the chocolate Chex. Melt chocolate on low, pour over remaining 5 c. Rice Chex and coat, pour remaining powdered sugar/OREO mixture over chocolate Chex and shake to coat.
  6. Combine cooled white chocolate and chocolate Chex mix. Add in extra chopped OREOs and M&M. Share with a loved one or friend!

 

red velvet oreo puppy chow for valentine's day

Yum! What’s your favorite kind of Chex Mix or Puppy Chow?

 

 

 

Almond Thumbprint Jam Cookies

The countdown until Christmas is here! Each year, my family goes into full holiday baking mode, making a combination of new cookies as well as Christmas classics from past years (including Lemon Bars, Tuxedo Hugs, Butterscotch Oatmeal Cookies and more). One of the cookies we do year over year are the Thumbprint Jam Cookies. They’re light, flaky and have just the right amount of jam to add an additional sweetness.

This year, we decided it was time for something new. My mom is a big fan of almond (And so am I!) so we opted to try these almond thumbprint jam cookies. My mom loved them, so I’ll consider them a win – and perhaps a new addition to our holiday cookie mix?

Almond Thumbprint Jam Cookies

Almond Thumbprint Jam Cookies

(via allrecipes)

Here’s what you need:

  • 1 cup butter, room temperature
  • 2/3 cup white sugar
  • 1/2 teaspoon almond extract
  • 2 cups plus 2 TBS all-purpose flour
  • 1/2 cup seedless raspberry jam

For the glaze:

  • 1 cup powdered¬†sugar
  • 1¬†teaspoon almond extract
  • 1-2 teaspoons milk

Here’s what you do:

  1. Preheat oven to 350 degrees F.
  2. In a medium bowl, cream together butter and sugar until smooth. Add in 1/2 teaspoon almond extract.
  3. Mix in flour until dough comes together. Refrigerate dough at least 4 hours or overnight. This prevents cookies from spreading!
  4. When ready, roll dough into about 1 inch balls and place on ungreased cookie sheets. Make a small hole in the center of each ball, using your thumb and finger, and fill the hole with raspberry jam.
  5. Bake for 13 to 15 minutes in preheated oven, or until lightly browned. Let cool 1 minute on the cookie sheet.
  6. Make the glaze: In a medium bowl, mix together the powdered sugar, 1 teaspoon almond extract and milk until smooth. Drizzle lightly over cooled cookies.

Almond Shortbread Thumbprint Cookies

Enjoy!

Some questions for you:

  • What are 2-3 standard holiday cookies or things you bake? Jam cookies, tuxedo hug cookies, lemon bars!¬†
  • Have you tried any new cookies lately?¬†Yes! This year we also have a ginger cookie (I LOVE GINGER) and chocolate chip dried cherry cookie.¬†
  • Any types of cookies you don’t like?¬†Anything super chocolatey. Chocolate cookies with peppermint are one example. I prefer vanilla or non-chocolate (including peanut butter!) for my cookie base.