Big Giant Chocolate Sandwich Cookie (Oreo)

INGREDIENTS

Cookies

15.2 oz box devil’s food cake mix (like Duncan Hines)
1/2 cup real butter, softened (butter flavored shortening or oil also works)
2 eggs

Buttercream Frosting
1/2 cup real butter
2 cups powdered sugar
1 tsp vanilla
generous pinch salt
1 or more tablespoons milk, or enough to reach desired consistency

Cream Cheese Frosting
3 oz cream cheese
2 TBS butter
2 cups powdered sugar
one pinch salt
1 or more tablespoons milk, or enough to reach desired consistency

INSTRUCTIONS

1. Preheat oven to 350 degrees F. Tip: After your oven signals it’s pre-heated, wait an extra 10-15 minutes if possible before placing food in.

2. Combine butter and eggs with dry cake mix (ignore all instructions on box) with a hand mixer or stand mixer until a cohesive dough forms. *Butter should be very soft, it’s even okay if you soften in the microwave and it’s just a bit melted.

3. Divide dough into 2 equal parts- I recommend a food scale to accurately divide.
Form each portion of dough into a round ball and place it on a baking sheet Pat dough evenly into circle shape.  You want a 6″ circle. *You are making 2 cookies. If you have a jumbo baking sheet you might be able to fit them both on, otherwise, use 2 separate cookie sheets or bake one and then bake the other.

4. Bake each cookie for 12-15 minutes. You’ll be looking for cracking on the edges and moving into the center of the cookie. This is a good signal the cookie is ready. Remove pan from oven and let cool on the counter until cool enough to touch. Slide parchment onto a cooling rack. Wait until cookie is completely cool before filling.

5. To prepare filling, choose buttercream or cream cheese icing and beat all ingredients until smooth. Add milk one teaspoon at a time until frosting is fluffy and soft as desired.

 from Our Best Bites

Slow Cooker Mexican Beef

Shredded Beef:

2-3 pound boneless chuck or sirloin beef roast
2 cups low-sodium beef broth
2 TBS apple cider vinegar
1 cup salsa (green or red salsa)
1 tsp ground cumin
1 tsp chili powder
1 tsp onion powder
1 tsp garlic powder
1 tsp salt
½ tsp pepper
2 TBS cornstarch or flour


Enchiladas:

10 6 or 7-inch flour or corn tortillas
1 cup shredded sharp cheddar cheese
1 ½ cups shredded Monterey Jack cheese
Fresh cilantro, optional

INSTRUCTIONS
1. For the slow cooker: in a 4- or 5-quart slow cooker, add the beef roast. Whisk together the broth, vinegar, salsa, cumin, chili powder, onion powder, garlic powder, salt and pepper. Pour over the roast, cover the slow cooker, and cook on low for 8-10 hours until the beef is tender and shreds easily.
For the Instant Pot/Electric Pressure Cooker: in a 6-quart electric pressure cooker, add the beef roast. Whisk together the broth, vinegar, salsa, cumin, chili powder, onion powder, garlic powder, salt and pepper. Pour over the roast, secure the lid on the pressure cooker and close the valve. Cook on high pressure for 60 minutes. Let the pressure naturally release for 15 minutes (or all the way). Release the remaining pressure.

2. Remove the roast and place in a large bowl or shallow pan (like a 9X13-inch pan). Shred into bite-size pieces with two forks.

3. Turn the Instant Pot to sauté and bring the liquid to a simmer (for a slow cooker, pour the liquid into a saucepan and bring to a simmer).
In a small bowl, whisk together the cornstarch (or flour) with about 2-3 tablespoons water (use a bit more water if using flour). Add the slurry to the simmering liquid, whisking constantly, and cook, stirring constantly, until the mixture is thickened slightly, 4-5 minutes. Add additional salt and pepper to taste, if needed.

4. Pour about 1/2 cup sauce in with the beef and stir. Use as desired (instructions for enchiladas below).

5. To make enchiladas: Spread about 1/2 cup sauce on the bottom of a 9X13-inch pan.
Toss the cheddar and Monterey Jack cheeses together.
Spread shredded beef in the center of each tortilla. Sprinkle with cheese. Roll up and place in the pan, seam-side down.

6. Spread 1-2 cups of sauce over the top of the enchiladas. Sprinkle with cheese.
Bake at 350 degrees for 20-30 minutes until bubbly and hot. Let the enchiladas rest for 5-10 minutes before serving.
Sprinkle with fresh cilantro, if desired, and serve.

from Mel's Kitchen Cafe

Blueberry Sour Cream Cookies

 

2 cups flour

1/2 tsp baking powder

1/4 tsp salt

1/2 cup butter, softened

1 cup sugar

1 large egg

1 tsp vanilla

1/4 cup sour cream

1.  Preheat oven to 375℉. In a bowl whisk together the flour, baking powder, and salt.

2.  In another bowl, cream together the butter and sugar until light and fluffy.  Beat in egg and vanilla.

3.  Gradually mix in dry ingredients, alternating with sour cream.

4.  Gently fold in blueberries

5.  Drop spoonfuls of dough onto a baking sheet lined with parchment or Silpat.  

6.  Bake for 12-15 minutes or until edges are lightly golden.

7.  Let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely

Makes 24 cookies

Abi's Chocolate Chip Cookies

 

1 cup butter, room temperature

1 cup sugar

1 cup brown sugar

2 tsp vanilla

2 eggs

3 cups all-purpose flour

1 tsp baking soda

1 tsp baking powder

1/2 tsp salt

12 oz milk chocolate chips

1.  Preheat oven to 400℉.

2.  Cream the butter and sugars together.  Add vanilla and eggs.  Mix until combined thoroughly.

3.  In a separate bowl mix flour, baking soda, baking powder and salt together. Add to butter mixture.  Once combined add chocolate chips until just combined.

4.  Scoop 2 TBS of dough into balls and place on a greased or lined baking sheet.  Bake for 7-9 minutes.  Take cookies out of oven before they look completely ready.  

Makes about 3-1/2 dozen cookies.

*If desired add 1 cup white chocolate chips, 3/4 cup chopped nuts and 1 cup coconut or any variation of chocolate chips you desire.

*If the cookies are too late add a tiny bit of flour.  If they are too dry add a little bit of water.

These cookies freeze well

Variation: Chocolate Chip Bars with salted Caramel center

1. Melt 1 bag of Kraft Wrapped Caramels and 1 can sweetened condensed milk over low heat.

2.  Make 1-1/2 time the chocolate chip cookie recipe.  Place 1/2 the cookie dough on bottom of a 9x13 inch pan.  Pour melted caramel mixture on top and sprinkle with flaked sea salt.  Drop the remaining dough over caramel in small clumps.

3.  Bake 20-25 minutes at 375℉.

from Abi Ayres

White Chocolate Truffle Cupcakes

White Chocolate Cupcakes

Servings: 18 cupcakes

Ingredients

For the cupcakes:

1-1/2 cups flour

1 tsp baking powder

1/2 tsp salt

1/3 cup butter (5 and 1/3 tablespoon), softened

3/4 cup sugar

2 large eggs

4 oz good-quality white chocolate, chopped and melted

1 tsp vanilla

1 cup plus 1 tablespoon milk 

For the frosting:

8 oz cream cheese, at room temperature

1/2 cup (1 stick) unsalted butter, at room temperature

2 oz white chocolate, melted

2 tsp vanilla

6 tsp milk

4-6 cups powdered confectioners’ sugar

18 white chocolate truffles (I used Lindt)



Instructions

1. For the cupcakes: Preheat the oven to 325 degrees F.

2. Line a cupcake pan (or two) with the cupcake liners of your choice.

3. In a large bowl, whisk together the flour, baking powder, and salt; set aside.

4. In the bowl of your standing mixer fitted with the paddle attachment, cream the butter and sugar together on medium-high speed until light and fluffy, about 2-3 minutes.

5. Add the eggs, one at a time, mixing well after each addition.

6. Add the melted white chocolate and vanilla, mixing well.

7. Alternately add the dry ingredients with the milk in 2-3 portions, mixing well after each addition.

8. Divide the batter evenly into the prepared cupcake pan.

9. Bake the cupcakes until a tester inserted into the center comes out clean, about 20-22 minutes or so.  Cut a small hole in the top of the cupcake or an x and insert truffle while still warm.  Then let cool completely before frosting. 

10. For the frosting: In the bowl of your standing mixer fitted with the paddle attachment, cream the cream cheese and butter on medium speed until smooth, about 1 minute.

11. Add the melted white chocolate, vanilla, and milk.

12. Reduce the mixer speed to low and add the confectioners’ sugar, until you reach your desired consistency. *I added the full 6 cups of sugar for proper piping consistency.

13. Pipe as desired onto completely cooled cupcakes.

adapted from the Curvy Carrot