Chocolate Chip Cookie Pie- Tollhouse Pie

Pie Crust:
1 cup flour
1/4 teaspoon salt
7 TBS solid shortening(butter flavor and regular crisco)
1/4 cup + 2 TBS cold water

Filling:
3/4 cup unsalted butter at room temperature (not melted)
1/2 cup sugar
1/2 cup brown sugar
2 large eggs
1 tsp vanilla
1/2 cup all purpose flour (3/4 cup if omitting nuts)
1/2 tsp salt
1-1/2 cups semi sweet chocolate chips or milk
1 cup coarsely chopped walnuts or pecans, optional

1.  Preheat oven to 325℉. Place rack on center of oven.
PIE CRUST

2.  Cut shortening into flour and salt in medium size bowl, until the mixture resembles small pieces the size of peas. 

3.  Add cold water all at once. Mix with a fork until dough starts to form into a ball, do not over mix. 

4.  Sprinkle flour out onto a flat surface. Roll the dough out and place in a 9x 1 or 1.5 inch pie plate. 

Lightly press into the corners of the plate. Crimp the edges. 

5.  Place prepared crust into freezer while making filling. Fill and bake as directed below.

PIE FILLING

6.  Cream butter and sugars together until light and fluffy, scraping down sides a couple of times. Mix until blended well and no pieces of butter are visible.

7.  Add eggs, one at a time and vanilla to butter and sugar mixture. Beat on medium for about 1 minute, scraping down sides once. Turn off mixer. 

8.  Add flour, salt, and chocolate chips mixing all at once, just until wet and dry ingredients are incorporated. Add nuts and mix just until incorporated. If not using nuts, remember to add the additional 1/4 cup of flour to batter. 

9.  Spoon filling into unbaked pie shell. 

10.  Bake on center rack of oven for about 50 minutes or until knife inserted about half way from center of pie to crust (outer edge of pie) comes out clean.

11.  Let cool for at least 30 minutes before serving. 

Save a few chocolate chips to gently press into the top of the pie after baking while pie is still warm. 

Serve warm or cold, with or without Ice Cream.

From A Bountiful Kitchen

Recipe Notes

*Make the pie crust first so it can sit in the freezer while preparing the filling. You don't need to cover the pie crust if it sits in the freezer for under an hour. 

*The pie crust can be made ahead and covered with saran wrap and refrigerated for 1-2 days before baking. If freezing, the crust will stay frozen for up to two weeks before baking. 

*The filling is slightly sticky, but not runny. It’s not as thick as regular cookie dough.  Do not melt butter. Scrape the filling into the pie crust. 

*The pie may be prepared and stored in fridge until ready to bake up to a day before if the crust is filled with cookie dough. Make sure to cover tightly. 

*Preheat oven for at least 30 minutes before baking a refrigerated or frozen crust. 

*The pie plate should be one to one and a half inch deep. If the pie plate is deep, the filling will not fill up the pie plate!

*If you don’t want to make your own pie crust just get a premade uncooked crust.

Frosted Brownies

Brownies:

3 sticks (24 tablespoons) unsalted butter, room temperature
2 cups sugar
2 large eggs, room temperature
1 tsp pure vanilla extract
1 cup milk (suggest using 2% or whole)
¾ cup cocoa powder
2 cups all-purpose flour
½ tsp salt

Frosting:

6 TBS unsalted butter
6 TBS milk (use at least 2% milk fat)
1-½ cups granulated sugar
½ teaspoon salt
1 cup chocolate chips (milk chocolate or semi-sweet)

1.  Preheat oven to 350℉ and spray a 9x13 baking with non-stick spray. (or a sheet pan for a thinner brownie almost sheet cake)

2.  Cream together butter and sugar until smooth and fluffy. Add eggs and vanilla and mix well, scraping down sides of bowl as necessary.

3.  Mix cocoa powder, flour and salt in a bowl.

4.  Alternate adding the dry ingredients and milk in three stages mixing on low speed until incorporated - dry ingredients, milk, dry ingredients, milk then dry ingredients.

5.  Pour into prepared pan, spread evenly and bake for 30 minutes (if you use the sheet pan 11x17 check at about 18-20 minutes).   Once done baking, let cool for 30 minutes before frosting. Don't completely cool though...you want the brownies to be slightly warm when frosted.

6.  To make the frosting add the butter, milk and granulated sugar to a saucepan and place over medium heat. Bring to a boil and boil for one minute. Remove from heat, stir in salt and chocolate chips. Whisk vigorously until smooth then immediately pour onto warm brownies spreading before it starts to set. The frosting starts to harden quickly so work fast! Let brownies set for at least one hour before cutting into bars.

From Ulsangerti Blog

Peanut Butter Butterfinger Cookies

2-1/2 Cups all purpose flour
1-1/2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/2 Cup granulated sugar
1/2 Cup brown sugar
1 Cup butter, softened
1 Cup creamy peanut butter
2 Large eggs
1 tsp. vanilla
2 Cups Butterfinger baking bits or 2 cups pieces chopped Butterfinger

1.  Preheat oven to 375℉.  Prepare a baking sheet with non-stick cooking spray or line with parchment paper.

2.  Whisk together the flour, baking powder, baking soda, and salt in a medium bowl
In bowl of stand mixer, or large bowl with hand mixer, beat together the butter and peanut butter until fluffy.

3.  Add egg to butter and peanut butter and beat until incorporated.  Beat in sugars and vanilla until combined.

4.  With mixer running, add dry mixture to wet mixture in thirds until everything is fully incorporated.

5.  Stir Butterfinger Baking Bits into dough.

6.  Drop dough by heaping Tablespoon fulls onto prepared baking sheet.  press down on dough gently to flatten just slightly.

7.  Bake for 7-10 minutes.

From the Salty Marshmallow

Pumpkin Pie

3-4 single pie crusts baked and ready to use

2-1/2 cup sugar
8 heaping TBS cake flour
2 tsp cinnamon
1 tsp nutmeg
1 tsp ginger
1 tsp allspice
3 cups canned evaporated milk (2- 12 oz cans)
4 eggs
1 big can (29 oz) pumpkin

Makes 3-4 pies

1.  In a heavy bottomed pot mix spices, sugar and cake flour together.  Stir in milk and pumpkin.

2.  Cook over medium heat until thickened well.

3.  Add 4 well beaten eggs.  Cook and stir for 2 more minutes.  

Remove from heat and let cool completely.

4.  Pour in cooked pie shells.  Refrigerate.  Top with whipped cream if desired.

From Mom

Cheddar Broccoli Soup

7 TBS unsalted butter, separated
1/2 TBS olive oil
1 small yellow onion, diced (1 cup)
2 small cloves garlic, minced
3/4 tsp smoked paprika
3/4 tsp ground mustard
1/8 tsp ground cayenne pepper
Fine sea salt and pepper
6 TBS white flour
1 container (32 ounces (about 4 cups)) low-sodium chicken stock (or broth) 
3 cups fat free half and half
1 bay leaf
6 cups chopped broccoli crowns (4 large crowns)
2 cups matchstick/shredded carrots
12 oz. high quality extra sharp cheddar cheese (don't use pre-shredded -- it doesn't melt well in this soup)

1.  Add 1 tablespoon butter and olive oil to a large heavy bottomed stock pot/dutch oven over medium heat. Add the diced onion and saute, stirring occasionally, until tender, about 3-5 minutes. 

2.  Add the minced garlic, paprika, mustard, cayenne pepper, and pepper (about 1 teaspoon, but add to your preference) to the pot. (I like to add the salt AFTER the stock to gauge how much more it needs.) Cook for another 45 seconds to 1 minute stirring constantly until fragrant.

3.  Add in remaining 6 tablespoons butter and melt. Once melted, add in the flour and whisk to combine. Cook for 2-4 minutes, whisking constantly, until the flour is thickened (don't rush or your soup won't properly thicken/taste right).

4.  Gradually add in the chicken stock, whisking constantly. Once all the stock has been added, gradually add in the half and half, again whisking constantly as you add. Reduce heat to medium low, add in the bay leaf, and allow to simmer for 15 minutes or until thickened a bit. (Whisk every few minutes as you chop the broccoli).

5.  Meanwhile, chop the broccoli and shred the cheese. Add the chopped broccoli florets and matchstick/shredded carrots (give carrots a quick chop in half if they are super long) to the soup.

6.  Allow soup to simmer over low heat for about 15 to 20 minutes, or until broccoli is crisp tender (or tender to your preference). Stir occasionally. Season to taste with salt (about one teaspoon). (You can blend some of the soup or use an immersion blender here if desired).

7.  Add in cheese and stir until melted.

8.  Serve in bread bowls or with a side of bread if desired.
From Chelsea's Messy Apron

chocolate banana muffins

1 large very ripe banana
1/4 cup sugar
2 TBS canola oil
1 large egg
1/2 tsp vanilla extract
1/2 cup all-purpose flour
1/4 cup cocoa powder
1 tsp baking soda
1/4 tsp salt
1/4 cup semisweet chocolate chips

1.  Preheat the oven to 350℉, and line a muffin pan with 6 cups.

2.  In a large bowl, mash the banana very well with a fork until it's smooth, not lumpy almost liquid.

3.  Whisk in the sugar, oil, egg and vanilla extract. Whisk very well until combined.

4.  In the same bowl, sprinkle the flour, cocoa powder, baking soda, and salt on top. Using a spatula, stir until well-combined.

5.  Stir in the chocolate chips, saving a few for the top of the muffins if desired.

6.  Divide the batter between the muffin cups evenly, and sprinkle chocolate chips on top of each muffin.

7.  Bake for 18 minutes, or until the muffins spring back when pressed gently on the top and are done.
Move the muffins to a cooling rack, and let cool completely before serving.

from dessert for two

Caramel Crush Bars

Crust:
1-1/2 cups quick cook oats
2-1/4 cups flour
1-1/2 cups brown sugar
1-1/4 cups butter

Filling:
1/4 cup butter
1 cup brown sugar
1/4 cup milk
2 tsp vanilla
1 TBS flour

1.  Melt butter (1-1/4 cup) for crust completely.

2.  Mix butter with oatmeal, flour, and brown sugar. (I use my hands). Press 2/3 of this mixture into a greased (I also like using parchment paper lined) 9x13 pan and bake at 325℉ for 10 minutes.

3.  Set remaining 1/3 of crust mixture aside to use for the topping. 

4.  While crust is baking make filling.  Melt butter (1/4 cup) for filling in a saucepan.  Stir in brown sugar until smooth. (about 1 minute). 

5.  Stir in milk and vanilla completely. (about 1 minute)

6.  Finally, stir in flour until mixture is uniform. Bring to a slow boil for about 3 minutes until it begins to thicken. Be sure to stir continuously. Remove from heat.

7.  When crust has baked for 10 minutes, remove it from the oven and allow it to cool.  When it is cool to the touch, pour caramel filling on it.

8.  Sprinkle remaining crust mixture over top.

9.  Bake at 300℉ for an additional 20 minutes. Bars will appear a bit runny but will firm up when cool.

from Bururis

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.

gal on a mission

Amazing Dinner Rolls

¾ cup warm water
4-½ tsp active dry yeast
1 tsp sugar
3 large eggs
½ cup butter, room temperature
½ cup sugar
5-½ cups all-purpose flour
1-½ tsp salt
¾ cup milk, scalded (I do this in the microwave.  Foamy around edges but not boiling or on stovetop)
vegetable oil
melted butter, for brushing


1.  Pour the warm water in a medium bowl. Add the yeast and 1 teaspoon of sugar. Stir. Set aside and allow mixture to foam and proof for 20 minutes.

2.  Put eggs into a separate mixing bowl, beat the eggs. Add room temperature butter and ½ cup sugar. Beat until combined.

3.  Add 1 cup flour and the salt. Mix.

4.  Add milk and mix again.

5.  Add yeast mixture (it should be bubbly and foamy) and add another 1 cup of flour. Mix. Continue to add flour, ½ cup at a time, until correct consistency is achieved. Dough should just slightly stick to fingers. (Do not use more than 5½ cups flour.)

6.  Pour a little vegetable oil into a large gallon-size plastic bag, or grocery bag.  (a bowl works also that you can cover) Place dough into the bag. Twist end loosely and tuck under.

7.  Let rise 45 minutes. Punch down, and let rise again for 45 minutes.
8.  Divide dough in half. Roll each half into a large circle and cut 12 equal 'pie' pieces. Roll dough triangles from the wide end into a crescent shape. Place rolls on a greased baking sheet.

9.  Cover rolls and let rise another 30 minutes or until doubled in size.

10.  Bake rolls at 375° F. for 12 to 15 minutes, or until golden-brown. Remove from oven and brush tops with melted butter.  

Use a mixer or stir by hand.

From Life in the Lofthouse

Pumpkin Chocolate Chip Cookies

• 
  
• 1- 3/4 cups (15 oz. can) pumpkin puree
• 1 -1/2 cups granulated sugar
• 1/2 cup  + 2 TBS. canola or vegetable oil
• 2 tsp. vanilla 
• 2 -1/2 cups cake flour or (2 TBS cornstarch in a cup then filled with AP flour)
• 2- 1/2 tsp. pumpkin pie spice
• 1 -1/2 tsp. baking powder
• 1- 1/2 tsp. baking soda
• 1 tsp. kosher sea salt
• 1/2 tsp. cinnamon
• 1 -1/4 cups mini semisweet chocolate chips

Preheat oven to 375℉. Line a baking sheet with parchment paper or a silicone baking mat, set aside. In the bowl of a stand mixer (or a large mixing bowl using a hand mixer), add the pumpkin puree, sugar, oil, and vanilla. Mix until combined, about 30 seconds. In a medium mixing bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, salt and cinnamon. With mixing speed on low, gradually add the dry ingredients. Mix until combined. Using a large spatula or wooden spoon, fold in the mini chocolate chips. Using a standard size cookie scoop (1-1/2  TBS), scoop the dough onto the prepared baking sheet. Place in the oven and bake for 14-16 minutes or until they are firm and start to turn brown on the edges. Remove and allow to cool for 5 minutes on the sheet before transferring them to a wire rack to cool completely. Do not store until cookies have cooled for at least 30 minutes at room temperature. from Life Made Simple Bakes