Caramel Chocolate Chip Cookies

3 cups flour
1 tsp baking soda
1/2 tsp salt
1 cup butter
3/4 cup brown sugar, packed
3/4 cup sugar
2 tsp vanilla
2 tsp corn syrup
2 eggs
1 -1/2 cups chocolate chips
1 cup chopped walnuts, optional
11 oz bag Carmel bits or 25 pieces of Kraft® caramel, each piece cut into 8ths

1.  Preheat oven to 375°

2.  In a medium mixing bowl, whisk flour, baking soda and salt together and set aside.

3.  In a large bowl, beat butter, brown sugar and sugar together until creamy. Add vanilla and corn syrup, beat until combined. Beat in eggs.

4.  Gradually add flour mixture into sugar mixture, beat until combined. 
Stir chocolate chips, caramel pieces and walnuts into mixture. 

5.  Using a 1 inch cookie scoop, or by rounded teaspoon, drop onto ungreased baking sheet. (I used silpat lined cookie sheets)

6.  Bake for 9 minutes or until edges just start to brown. Let cool on baking sheet for 10 minutes then place on wire rack to cool. 

The little pieces of caramel can ooze out and get stuck on the baking sheet.

From Great Grub Delicious Treats

German Chocolate Cupcakes

Chocolate Cake:

1 box Devil’s Food Cake Mix
3 eggs
½ cup oil
1 tsp vanilla extract
¾ cup buttermilk
1 cup sour cream

German Chocolate Frosting:

1 cup evaporated milk
1 cup sugar
3 egg yolk lightly beaten
1/2 cup butter
1-½ tsp vanilla extract
1-½ cup chopped pecans
1-½ cup flaked coconut

Chocolate Buttercream:

4 oz. cream cheese
½ cup butter
2/3 cup unsweetened cocoa
3 cups powdered sugar
2 tsp vanilla extract
1 TBS milk or cream if needed

Instructions

1. Preheat oven to 350℉  and line two muffin tins with 20-24 cupcake liners.

2. In a large bowl, gently combine oil, eggs and vanilla extract.

3. Sift (for easy mixing) in about 1/3 of the cake mix and stir until combined.

4. Add Buttermilk and stir until combined.

5. Add another third of the cake mix (again, sifting for easy stirring).

6. Add sour cream, then final third of cake mix.

7. Fill cupcake liners ¾ full and bake for 18-22 minutes or until an inserted knife comes out clean.

8. German Chocolate Frosting: On medium heat in a sauce pan, constantly stir evaporated milk, sugar, egg yolks and butter until thickened. (Basically, until it boils and it will take approximately 15 minutes.) Stir in vanilla extract, pecans and coconut. Let cool.

9. Chocolate Buttercream: Beat cream cheese and butter for 4 minutes. Add cocoa, powdered sugar and vanilla extract. Let beat for 3 minutes. If it is too thick, add milk. If it is too thin, add powdered sugar. Or if it is not dark enough, add more cocoa.

10. Pipe Chocolate Buttercream around the edge of the cupcakes to create a barrier, and scoop a small amount of cooled German Chocolate Frosting into the center.

From Your Cup of Cake

Sausage Tortellini Soup

16 oz Italian Sausage (I used Jimmy Dean)
1 medium onion diced or 1 cup
3 garlic cloves, minced
28 ounce can diced tomatoes
15 ounce can tomato sauce
½ teaspoon dried oregano
½ teaspoon dried basil
½ teaspoon salt
¼ teaspoon pepper
4 cups chicken broth
½ cup heavy cream or half and half
20-24 oz five-cheese tortellini (or any cheese tortellini)
½ cup shredded parmesan cheese + extra for garnish
fresh basil, to garnish

1.  Place the onion, garlic, and sausage in a 6-quart soup pot or dutch oven. Saute and crumble over medium heat until the sausage is browned.

2.  Add in the diced tomatoes, tomato sauce, oregano, basil, salt, pepper, chicken broth, and heavy cream and stir to combine. Simmer for 20 minutes.

3.  Place the five-cheese tortellini into the soup and cook for 10-15 minutes or until the tortellini are tender and cooked through. Stir in the parmesan cheese.

4.  Serve and garnish with fresh basil and shredded parmesan cheese if desired.

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