Banana Cream Pie

 

 

For the crust:

14 graham crackeres

6 TBS butter, melted

1/4 cup sugar

pinch of salt

1/2 tsp cinnamon, (optional)

1-2 tsp water, if needed



For the Pie Filling:

2 cup heavy whipping cream

3 TBS sugar

1 tsp vanilla

1 box (3.4 oz) instant vanilla pudding

1 cup cold milk

8 oz cream cheese

1 (14 oz) can sweetened condensed milk

4-5 ripe bananas, sliced

1/2 cup toasted coconut (optional)


Make the crust:

1. Preheat oven to 375℉.

2. Pulse the graham cracker until fine crumbs.

3. Add butter, sugar, salt, and cinnamon if using and pulse to combine. Add water if the crust doesn’t pinch together yet.

4. Press into pie pan (I had enough for two pies, my pans are not deep dish)

5. Bake for 8-10 minutes until lightly browned around edges. Cool completely.



For the filling:

1. Using an electric mixer whip heavy cream with 3 TBS sugar and vanilla. Whip until you have stiff peaks. Scoop into separate bowl and set aside.

2. In another bowl, thoroughly whisk the instant pudding powder and 1 cup milk together until well combined. Set aside.

3. Using the mixer, beat cream cheese until fluffy. With mixer still running, add the sweetened condensed milk and the pudding mixture. Scrape bowl and beat until smooth.

4. Using a spatula, fold in half the whipped cream mixture.



To assemble the pies:

1. Spread a thin layer of filling over the bottom and sides of the graham cracker crust. Cover the pie in sliced bananas, then scoop remainder of filling into the crust (I got 2 pies)

2. Smooth the filling then top with remaining whipped cream. Cover gently with plastic wrap and refrigerate for at least 3 hours.

3. When you are ready to serve decorate top with more sliced bananas and toasted coconut if desired.


From Holly

Salted Caramel Toffee Cookies

Ingredients

1 cup salted butter softened
1 cup brown sugar
1/2 cup granulated sugar
2 eggs
1/3 cup thick caramel dip/sauce like Mrs Richardson's brand
1 tsp vanilla extract
3-1/2 to 4 cups all purpose flour
1/2 tsp salt
1/2 tsp baking soda
1 cup white chocolate chips
1/2 cup crushed pretzels
1 cup toffee bits
flakey sea salt for garnish

Instructions

1.Preheat your oven to 375°F.

2. Using either a stand mixer or an electric hand mixer, cream together the butter, brown sugar and granulated sugar until light in color and fluffy in texture.

3. Scrape the sides of the bowl and add in the egg, caramel and vanilla. Mix until well combined.

Add in the flour, salt and baking soda. Mix until a sticky dough forms.

4. Add the white chocolate chips, crushed pretzels and toffee bits. Mix until combined.

5. Portion out your dough into 3 TBS portions (using a #24 scoop) and arrange on a parchment lined cookie sheet. Sprinkle some flakey sea salt on top.

6. Bake at 375° F for 9-11 minutes. The cookies will spread and the edges and top of the cookies will turn golden brown when they are ready to come out of the oven. Add more sea salt to the top, if desired.
Allow the cookies to cool completely on the pan before transferring to a wire rack.

from Cookies for Days

Pumpkin Bars with Caramel Frosting

Ingredients

For Cake:

1- 1/2 cups granulated sugar
½ cup light brown sugar
1 cup plain Greek yogurt  or sour cream
½ cup salted butter  (1 stick)
1 -1/2 cups pumpkin puree
3 eggs
2 tsp vanilla extract
2 cups all-purpose flour
1 tsp baking soda
1 tsp kosher salt
1 tsp ground cinnamon
¼ tsp ground ginger
¼ tsp ground nutmeg

For Frosting:

6 TBS butter
1/2 cup heavy whipping cream
1 cup + 2 TBS light brown sugar
pinch salt
2 -1/2 to 3 cups powdered sugar
2 tsp vanilla extract


Instructions

1. Add butter and sugars to a mixer and cream together until light and fluffy. Mix in Greek yogurt.
Add pumpkin, eggs and vanilla and mix.

2. In a separate mixing bowl, stir together flour, baking soda, salt, cinnamon, ginger and nutmeg.

3. Mix the dry ingredients with the wet.

4. Pour batter into a jelly roll pan (10x15 inch). Bake at 350 degrees F for about 25-30 minutes (mine took 25 minutes), or until a toothpick inserted in the center comes out clean.

5. For the Frosting:As soon as the cake comes out of the oven, make the frosting.

6. In a medium saucepan, combine the butter, cream, brown sugar and salt, and cook over medium heat, stirring constantly, until the mixture comes to a gentle boil.

7. Remove from the heat and stir in vanilla and 2 cups powdered sugar. Mix well (I like to use an electric mixer to remove any lumps).

8. Add a little extra powdered sugar, as needed, until you get a soft and slightly thick, but pourable frosting. (I needed all 3 cups)

9.Gently spread warm frosting over bars. Allow to cool before serving.


Storage Instructions: Keep leftover  pumpkin bars in an airtight container in the fridge for up to 3 days.

Freezing Instructions: It's best to freeze these pumpkin bars without frosting. Let cool completely then wrap in plastic wrap then foil and freeze for up to 2 months. Let thaw completely before frosting and enjoying.

from Tastes Better from Scratch

Chicken Teriyaki Noodle Stir Fry

                                                                     

Ingredients

1/2 lb thin spaghetti
3-5 cups assorted sauté vegetables (I used broccoli, cauliflower, and mushrooms whatever you have works fresh or frozen)
2 cups shredded chicken (can use rotisserie)
3/4-1 cup teriyaki sauce


Instructions

1. Cook pasta according to package instructions. Drain and set aside.

2. Sautè veggies in a large skillet with a bit of olive oil until tender.

3. Add drained noodles to the skillet. Add chicken and teriyaki sauce. Stir and cook until everything is warmed through.
Serve immediately and enjoy!

**use any vegetable you have and any teriyaki sauce you want

from Amber's Kitchen

M & M Cookies

Ingredients

1 cup butter
1 cup lightly packed brown sugar 
1 cup granulated sugar 
2 eggs
1 tsp vanilla
3 cups all purpose flour (390 grams)
1 tsp salt
1 tsp baking soda
1 cup chocolate chips (divided)
1 cup M&Ms plus more for the top

Instructions

1. Preheat oven 350 degrees F.

2. In the bowl of a stand mixer (or in a large bowl with an electric mixer), cream together butter and sugars.

3. Add in eggs and vanilla and beat until smooth.

4. Add flour, salt, and baking soda and beat on low speed until combined. Stir in ¾ cup of chocolate chips and M&Ms with a spatula.

5. Scoop cookie dough into 3 tablespoon balls and place 2″ apart on a baking sheet lined with parchment paper. Add extra chocolate chips on top if desired (the remaining ¼ cup). (Make them any size you want just adjust baking time)

6. Bake for 8-10 minutes until just golden at the edges (they should look be slightly glossy in the center — they will continue to set as they cool). While hot, press additional M&Ms into the tops of the cookies (optional, but recommended).

7. Allow to cool 10-15 minutes on the pan before removing to a cooling rack.

Tips:
*Spoon and level the flour. I recommend spooning the flour into the measuring cup and leveling it off gently with your finger. This keeps it from getting too packed in. Another great option is to weigh the flour to make sure you don’t end up with too much. You’ll need 390 grams!

*Make the cookies as big or as small as you want. I use two tablespoons of dough, but feel free to make these cookies whatever size you want. Just keep in mind that this will affect the bake time. Smaller cookies will need 8-9 minutes, while large cookies can take up to 12 minutes.

*Don’t over-bake. Take the cookies out of the oven when the edges are a light golden color but the middle is still slightly glossy. They will set up as they cool and the final product will be extra soft and chewy.

*For a super finished look, press a couple of M&Ms onto the just finished cookies as soon as they come out of the oven.
Storage:
Baked M&M Cookies will last in an airtight container at room temperature for 3-4 days or in the freezer for 3-6 months. To enjoy again, serve at room temperature or warm in the microwave.

from The Recipe Rebel

White Chocolate Raspberry Cheesecake Bars

                                                                        

                                                                    

Ingredients


Raspberry Sauce:

2 tsp room-temperature water, divided
1 tsp cornstarch
1-1/2 cups (205g) fresh or frozen raspberries (do not thaw)
2 TBS (25g) granulated sugar

Crust:

22 regular Oreo cookies (not Double-Stuf)
5 TBS  (71g) unsalted butter, melted

Filling:

6 oz (170g) white chocolate, finely chopped
16 oz (452g) full-fat brick cream cheese, softened to room temperature
1/3 cup (65g) granulated sugar
1 TBS (8g) all-purpose flour
1 tsp lemon juice
1 tsp pure vanilla extract
1/8 tsp salt
2 large eggs, at room temperature

Instructions
1. Make & cool the raspberry sauce: The raspberry sauce must cool down completely before using, so I recommend making it first. Mix 1 teaspoon water with 1 teaspoon cornstarch in a very small bowl. Set aside. Combine raspberries, granulated sugar, and remaining 1 teaspoon of water together in a small saucepan over medium heat. Stir the mixture as it begins to cook, breaking up some of the raspberries as you stir. Once simmering, add the cornstarch mixture. Continue to stir and allow to simmer for 3 minutes. Remove the pan from heat and press through a fine mesh strainer to remove the seeds. Allow the thin raspberry sauce to cool completely before using. Cover and store for up to 1 week in the refrigerator.

2. Preheat oven to 350°F. Line the bottom and sides of a 9-inch square baking pan (8-inch is too small) with parchment paper, leaving an overhang on the sides to lift the finished bars out (makes cutting easier!). Set aside.

3. Make the crust: In a food processor or blender, pulse 22 Oreos (including the cream filling) into a fine crumb. You should have about 2 cups (packed) crumbs, or 250g. Pour crumbs into a large bowl. Add the melted butter and stir to combine. The mixture will be thick and quite wet. Try to smash/break up any large chunks. Pour the mixture into prepared pan. With medium pressure using your hand, pat the crumbs down into the bottom to make a compact, thick crust. Bake for 8 minutes. Remove from the oven and set aside. Leave oven on.

4. For the filling: Melt the chopped white chocolate in a double boiler or the microwave. If using the microwave: place the white chocolate in a medium heat-proof bowl. Melt in 20 second increments in the microwave, stirring after each increment until completely melted and smooth. Let the warm chocolate cool as you work on the other cheesecake filling ingredients. You can place it in the refrigerator, but just don’t let it solidify!

5. Using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and granulated sugar together on medium-high speed in a large bowl until the mixture is smooth and creamy, about 2 minutes. Add the flour, lemon juice, vanilla extract, and salt, then beat until fully combined. On medium speed, add the eggs one at a time, beating after each addition until just blended. After the 2nd egg is incorporated into the batter, stop mixing. A few small lumps can remain. Pour in the cooled (but still liquid) white chocolate. Beat on low speed just until combined.

6. Pour half of the cheesecake filling onto the crust. It’s ok if the crust is still slightly warm. Drizzle half of the raspberry sauce all over the top. Spread remaining cheesecake filling on top. (It’s ok if the raspberry sauce has spread to the sides or slightly incorporates into the top layer of cheesecake.) Drizzle remaining raspberry sauce on top, then use a toothpick or knife to gently swirl everything together.

7. Bake for 32–36 minutes or until the cheesecake appears set on top and the edges are lightly browned. The bars will be puffy, but will sink slightly down as they cool. Place pan on a wire rack. Cool for 45 minutes at room temperature, then chill in the refrigerator for at least 3 hours (and up to 1 day) before slicing. If you plan to chill the bars for longer, loosely cover with aluminum foil after 3 hours of chilling.
To slice, lift the bars out of the pan as a whole using the parchment overhang on the sides. Cut into squares with a sharp knife. For extra neat squares, wipe the knife clean between each cut.
Cover and store leftover cheesecake bars in the refrigerator for up to 1 week.

Notes
Make-Ahead & Freezing Instructions: Prepare the raspberry sauce up to 1 week in advance. Cover and refrigerate until ready to use. To freeze: cool, chill, and slice bars as instructed. Freeze bars between layers of parchment paper for up to 3 months. Thaw overnight in the refrigerator before serving.

Graham Cracker Crust Instead: If you want to use graham crackers instead of Oreos, use this graham cracker crust recipe. Same pre-bake time.

White Chocolate: Use 6 ounces of “baking chocolate” bars, found in the baking aisle. They’re sold in 4-ounce bars, so you’ll need 2. (You’ll have 2 ounces leftover for another use.) I prefer Bakers or Ghirardelli brands. Do not use candy melts, white chocolate dipping wafers, or white chocolate chips; all contain stabilizers or added ingredients preventing them from combining evenly with the cheesecake filling.
Lemon Juice: This recipe does not taste like lemon. The 1 teaspoon of lemon juice brightens up the otherwise flat white chocolate flavor.

Raspberry Jam: You can try using raspberry jam instead of the homemade sauce. I recommend 3 Tablespoons for each layer (6 Tbsp total).

9×13-inch or Full Cheesecake: For a 9×13-inch pan, you can double the filling recipe. Do not double the raspberry sauce or crust ingredients. For the sauce, use 3 teaspoons of water (1.5 teaspoons with the cornstarch, 1.5 teaspoons with the raspberries & sugar), 2 cups fresh or frozen raspberries, and 3 Tablespoons of sugar. For the crust, use 30 Oreos and 1/2 cup (8 Tbsp) of melted butter. Bake time is closer to 45–50 minutes. Cool for 1 hour at room temperature, then chill for at least 4–5 hours before slicing. Use these same amounts for a full cheesecake in a 10-inch springform pan (no smaller). I recommend following the baking and cooling instructions, including using a water bath,  I found the edges rose up and burned quickly, so tent with aluminum foil after about 30 minutes. (I found the cheesecake then stuck to the foil, creating a bit of a mess on top.) For these reasons, I strongly recommend using this recipe for bars instead of a full cheesecake.

Mini Individual Cheesecakes: Recipe makes about 2 dozen cheesecakes in a muffin pan. Line 2 12-count muffin pans with liners. Firmly press 1.5 Tablespoons of crust mixture into each. Pre-bake for 5 minutes. Pour filling on top, about 1 Tbsp filling for each. Drizzle each with raspberry sauce. Swirl with a toothpick. 

 from Sally's Baking Addiction

Frozen Raspberry Lemonade

 

½ cup (122 g / 4 ounces) lemon juice, about 2 large lemons (use bottled if desired)
½ cup (100 g) granulated sugar
½ cup (125 g) frozen raspberries
½ cup water

 3 cups ice cubes
lemon slices, for garnish (optional)
raspberries, frozen, for garnish (optional(

Instructions
1. To a blender, add lemon juice, sugar, raspberries, and water. Puree until smooth (about 2 minutes).

2. Add ice and continue to blend until smooth. Pour into desired glasses.

3. Garnish with lemon and frozen raspberries if desired.

*To Make ahead

Here is how to get the frozen raspberry lemonade made and stored to enjoy on those hot summer days!

1. Prepare the Raspberry Lemonade: Blend the lemon juice, granulated sugar, raspberries, water, and ice cubes until smooth.

2. Pre-freeze the Mixture: Pour the blended mixture into ice cube trays or a shallow, freezer-safe container. This allows the lemonade to freeze evenly and makes it easier to blend later.

3. Store in the Freezer: Once frozen, transfer the lemonade cubes or frozen mixture into an airtight, freezer-safe container or resealable plastic bags. Label with the date.

4. Reblend Before Serving: When ready to serve, take the frozen lemonade out of the freezer and let it sit for a few minutes to soften slightly. Then, reblend the frozen mixture or cubes in a blender until smooth.

5. Serve and Garnish: Pour the reblended lemonade into glasses, garnish with lemon slices and frozen raspberries, and enjoy your refreshing drink.

from I am baker

Banana Chocolate Chip Cookies

                                                 

Ingredients

1/4 cup mashed ripe banana (usually 1 small banana)
1 cup salted butter, softened
1 cup brown sugar
1/2 cup granulated sugar
1 egg yolk
1 tsp vanilla extract
2 -1/4 cup all purpose flour
1 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
2 cups chocolate chips, use your favorite

Instructions

1. Preheat the oven to 350° F. In a small bowl, mash your banana, set aside.

2. In the bowl of a stand mixer, cream together the butter and sugars until smooth, light in color and fluffy.

3. Scrape the sides of the bowl and mix in the egg, vanilla and mashed banana. Mix until well combined.
Once completely combined, stop the mixer and add in the flour, baking soda, salt and cinnamon. Mix until combined.Once the dry ingredients are mixed in, add in the chocolate chips and mix until thoroughly distributed.

4. Measure out the dough into equal sized portions, for small cookies use 1/1 2 tbsp of dough. For larger cookies use 3 tbsp of dough.

5. Arrange your cookies on a parchment or silicone lined cookie sheet. The cookies will spread.
Bake at 350° F for 12-14 minutes for the large cookies or 9-11 minutes for the smaller cookies, or until the cookie dough has spread and the edges are turning golden brown.

6. If desired, immediately after taking the cookies out, feel free to reshape the cookies by taking a large round cookie cutter and place the cookie inside of it. Slowly move the cookie cutter around in a circle to reshape the cookie.

7. Allow the cookies to cool on the pan for 10 minutes.
Serve warm if desired.

from Cookies for Days

S'more Cookies

 

Ingredients

3/4 cup salted butter, softened
1/2 cup granulated sugar
1/2 cup brown sugar
1 egg
1 TBS vanilla extract
2 cups all purpose flour
1 tsp baking soda
1/2 tsp salt
2 cups chocolate chips
2 cups mini marshmallows
12 square graham crackers (half a sheet)
1/3 cup melted butter
12 Hershey's chocolate squares

Instructions

1. Preheat the oven to 375° F (190° C).
In the bowl of a stand mixer or with an electric hand mixer, cream together the 3/4 cup butter and both sugars until smooth, light in color and fluffy. This will take a few minutes.

2. Scrape the sides of the bowl and mix in the egg and vanilla.

3. Once completely combined, stop the mixer and add in the flour, baking soda and salt. Mix until combined.

4. Once the dry ingredients are mixed in, add in the chocolate chips and mini marshmallows. Mix until thoroughly distributed. Set aside.

5. Dip each of the square graham cracker into the melted butter and then arrange on a parchment paper or silicone lined cookie sheet. (6 per cookie sheet)

6. Scoop 3 tbsp of dough out and roll into a ball. Flatten slightly and place on top of the butter dipped graham crackers. Try to keep the marshmallows on the inside of the cookie, or they will melt and fall out of the dough.

7. Bake at 375° F (190° C) for 9-11 minutes or until the cookies have spread and have turned golden brown.

8. Allow the cookies to cool for 5 minutes and then place a Hershey's chocolate square in the center of the cookie.

9. Finish completely cooling the cookies on the pan.

*I also made some that were half the size.  I used 1/4 of a graham cracker and put 1-1/2 TBS of dough on top.  After baking I then topped with a 1/2 square of candy bar. 

from Cookies for Days

Peanut Butter Cup Cookies

 

1 cup creamy peanut butter
1/2 cup  + 2 TBS salted butter, softened
1/2 cup granulated sugar
1/2 cup brown sugar
1 egg
1/4 cup milk
1 tsp vanilla extract

1-1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
36 Reese's thins (I used snack size Reese's instead)

Instructions
1. With a mixer, cream together the peanut butter, butter, white sugar and brown sugar until blended.
Beat in the egg, milk, and vanilla.

2. Combine the flour, baking powder and salt in a separate bowl.
Add flour mixture to the peanut butter mixture and mix together. 

3. Scoop tablespoonfuls of dough and roll into balls.

4. Place cookies 2 inches apart on parchment lined cookie sheets. Bake for 8-10 minutes at 375°F (190° C). Don’t overcook! These cookies are much better soft and just barely cooked all the way through. I baked the cookies scooped with the medium 1.5 TBS scoop for 8 minutes and the 3 TBSPcookies for 10 minutes.

5. Immediatly after removing the cookies from the oven, gently press a Reese's Thins Peanut Butter cup into the center of each cookie. Allow the cookies to cool and the chocolate to set up before serving.

from Cooking With Karli

Lemon Cookie Sandwiches

Cookies:

16 TBS butter, softened
1- 1/4 cup sugar
2 small size lemons, zested
1 egg, room temp
3 TBS lemon juice, separated
1 tsp vanilla extract
2- 2/3 cup flour
1 tsp baking soda
1 tsp baking powder
1/4 tsp salt

Lemon Cream Cheese Buttercream:

8 oz. Cream cheese, softened
8 TBS butter, softened
1/2 lemon, zested
Splash Lemon juice
3- 1/2- 4 cups powder sugar
2 TBS heavy cream

Drizzle:

1 cup powder sugar
3 TBS milk

Directions

1. Preheat oven to 350° F. Line a large cookie sheet with parchment paper. In a medium bowl beat together butter, sugar and lemon zest till smooth. Add in egg.

2. Squeeze both lemons that you zested and remove 1- 1/2 TBS of lemon juice and add to mixture. Add vanilla extract. Put aside remaining lemon juice. Slowly add in dry ingredients and beat slowly till combined. Chill dough for 10 minutes.

3. Using a small or medium ice cream scooper, scoop cookie dough and roll into balls. Place onto a cookie sheet leaving about 2 inches apart from each cookie. Bake for 5 minutes and flatten cookie with back of a spoon or measuring cup. Bake for another 5 minutes till done. Remove from oven. Using a round cookie cutter you can make your cookies perfectly round if desired. Place on cooling rack.

4. Make frosting by beating butter and cream cheese together till smooth. Add in lemon zest and remaining lemon juice you set aside. Add in powder sugar. Beat till smooth and add in heavy cream till combined. Place frosting in piping bag and pipe onto bottom of cooled cookie and place another cookie on top.

5. Optional drizzle by combining powder sugar and milk. Place into a piping bag and drizzle over the cookie sandwiches.

 from Sweet Monkey

Pink Velvet Cookies

Pink Velvet Cookie

1- 1/2 cups salted butter, softened
1 -1/2 cups granulated sugar
3 eggs
1- 1/2 tsp cake batter flavoring

4- 1/2 cups all purpose flour
3 tsp baking powder
pink food coloring


Vanilla Cream Cheese Frosting

8 oz cream cheese, room temperature
1/4 cup butter, softened
2 tsp vanilla extract
4 cups powdered sugar
milk, to thin, if needed

Instructions

1. Preheat oven to 350℉.
While the oven is preheating make the cookie dough. Cream together the butter and sugar until light and fluffy.

2. Scrape the sides, add in the eggs, and cake batter flavoring. Beat until mixed.

3. Scrape the sides and add in the flour, & baking powder. Mix until thoroughly combined.

4. Add a few drops of pink food coloring at a time to the dough as you continue to mix. Mix until the color is all combined, add a few more drops of food coloring and repeat, if needed.

5. Scoop out 1/3 cup of dough and roll into a ball. Repeat with remaining dough.
Roll and flatten the cookie dough by gently pressing so it is in the shape of a hockey puck. Repeat with remaining dough.

6. Use the small amount of leftover dough to create one smaller cookie. Bake it alongside the other cookies, this will be used later.

7. Arrange 6 cookies per pan. Bake at 350° for 9-11 minutes or until the centers of the cookies have puffed up and are no longer glossy.

8. While the cookies are cooling, make the frosting, by whipping the butter, cream cheese and vanilla until smooth.

9. Add the powdered sugar, one cup at a time.

10. Add milk a tsp at a time until you've reached your desired consistency, if needed.

11. Add the frosting to a gallon sized zip top bag, cut the corner of the bag and use it to pipe the frosting onto the warm cookies in a spiral.

12. Serve warm if desired.

from Cooking with Karli

• 
  

Easy Oatmeal Chocolate Chip Cookie Bars

 

INGREDIENTS

¾ cup butter, melted
½ cup granulated sugar
½ cup lightly packed brown sugar
1 large egg
1 large egg yolk
1 tsp vanilla extract
1 tsp baking soda
¼ teaspoon salt
1 ½ cups all-purpose flour
1 cup quick oats or old-fashioned rolled oats
2 cups chocolate chips or chocolate chunks

INSTRUCTIONS

1. Preheat oven to 350 degrees F. Lightly grease a 9X13-inch baking pan with cooking spray or line with parchment and lightly grease parchment and set aside.

2. In a large bowl, add the butter, granulated sugar, brown sugar, egg, egg yolk, vanilla, baking soda and salt, and mix by hand or with an electric mixer until well-combined.

3. Add the flour, oats and chocolate chips and mix until evenly combined.

4. Press the batter evenly in the prepared pan and bake for 18-20 minutes. Don't over bake! These bars are best under baked just a tiny bit.

NOTES
Butter: to take it up a notch, try browning the butter first. Amazing! Also, I always use salted butter.
Doubling: this recipe doubles great to fit in a half sheet pan (11X17-inch rimmed baking sheet).

yield: 24 BARS (9X13-INCH PAN)

from Mel's Kitchen Cafe

Sheet Pan Fudge Brownies

SHEET PAN FUDGY CHOCOLATE BROWNIES
yield: 40 BROWNIES (MORE OR LESS DEPENDING ON SIZE)
prep time: 15 MINUTES MINS
cook time: 30  MINUTES MINS
total time: 45MINUTES MINS

INGREDIENTS
3 sticks salted butter, (24 tablespoons)
1 pound bittersweet or semisweet chocolate, chopped
½ cups granulated sugar
1 cup light brown sugar
5 large eggs
1- ½ TBS vanilla extract
1- ⅓ cups all-purpose flour
½ TBS baking powder
½ tsp salt
1 to 2 cups semisweet chocolate chips

INSTRUCTIONS

1. Preheat the oven to 350 degrees F. Lightly grease a large, rimmed baking sheet (12X18-inches) and set aside.

2. In a large microwave-safe bowl, combine the butter and chocolate; microwave in 1-minute intervals, stirring in between, until the mixture is melted and smooth (don't overheat, it should be slightly warm, if at all). Add the sugar and stir until combined.

3. Whisk in the eggs and vanilla, and mix until large bubbles pop at the surface - it will go from looking slightly curdled to really glossy and thick so keep stirring until you see the change. In a separate smaller bowl, whisk together the flour, baking powder, and salt. Add the dry ingredients to the batter and mix once or twice. With dry streaks remaining, add the chocolate chips and mix until well-combined.
Spread the batter evenly in the prepared pan.

4. Bake for 25-30 minutes until edges are set but the middle is still slightly gooey. If you want extra dense, fudgy brownies, halfway through the baking time, carefully lift up the baking pan and let it drop on the oven rack to release any air bubbles (totally optional). Let the brownies cool completely in the pan (I like to refrigerate them after they have baked and cooled - easier cutting and ultra-delicious, they are incredible straight from the freezer).

 from Mel's Kitchen Cafe

Chocolate Sugar Cookies

1 cup butter, room temperature
3/4 cup granulated sugar
3/4 cup brown sugar
2 eggs
1- 1/2 TBS vanilla
3- 1/2 cups flour
3/4 cup cocoa
1- 1/2 tsp baking soda
3/4 tsp salt
1-1/2 tsp cornstarch
1 batch Chocolate Buttercream Frosting


Instructions

1. Preheat oven to 350° F.

2. In the bowl of a stand mixer, cream the butter and sugars together for 2-3 minutes or until light in color and fluffy.

3.  Scrape the sides of the bowl and then add in the eggs and vanilla. Mix until combined.

4. Add the flour, cocoa, soda, salt and cornstarch and mix together. Start mixing slowly, gaining speed as the flour incorporates. Mix until the dough has come together. The dough should be easy to work with and Play-Doh like consistency.If it is very stiff, add a little water, if it is too soft add in a little flour until you get Play-Doh like consistency.

5. Roll the dough out on a floured surface. Roll to about 1/4-1/2 inch thick.
Use a cookie cutter to cut the cookies out.

6. Transfer the cookies to a parchment paper lined cookie sheet.
Bake at 350° for 6-8 minutes or until the cookies are puffy and no longer glossy.

7. Let the cookies rest on the hot cookie sheet for 5 minutes before transferring the a metal cooling rack.
Frost, if desired and serve. Will keep in an airtight container at room temperature for up to 3 days.

From Cooking with Karli

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 wet 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

Biscoff Sandwich Cookies

 

Ingredients

For the cookies:

16 Biscoff cookies, pulverized to a crumb
2-1/2 cups all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
3/4 cup unsalted butter, slightly cold
1/2 cup smooth Biscoff cookie butter
1 cup brown sugar, packed
3/4 cup granulated sugar
2 eggs, cold
1 tsp vanilla extract

For the Filling:

3/4 cup unsalted butter, slightly cold
3/4 cup smooth Biscoff cookie butter
2 cups powdered sugar, measured then sifted

Instructions

For the Cookies

1. Preheat your oven to 350 degrees F. Line a cookie sheet with parchment paper. Set aside.

2. In a medium size mixing bowl, whisk together the Biscoff cookie crumbs, flour, baking soda, baking powder, and salt. Set aside.

3. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and cookie butter until smooth.

4. Add the brown sugar and granulated sugar and mix until, fluffy and smooth, about 2 minutes.
Stir in the eggs and vanilla until well blended.

5. With the mixer on low speed, add the dry ingredients and mix until just combined.

6. Using a spoon or cookie scoop, form tablespoon size balls of cookie dough. This recipe will make 70 individual cookies, 35 full cookie sandwiches.

7. Place the cookie dough about 1 to 2 inches apart on the cookie sheet. (I fit 20 on each of my pans).

8. Bake the cookies for 8 to 10 minutes. Remove from oven and allow the cookies to cool completely before adding the filling.

For the Filling

9. In the bowl of a stand mixer, beat the butter and cookie butter on medium-high speed until smooth.
Stir in the powdered sugar and beat for an additional two minutes.

10. Using a piping bag, pipe buttercream onto one of the cookies and sandwich it with a second cookie.

from Cake by Courtney

Crockpot Juicy Steak

 

Ingredients:

Stew Meat (about 3 lbs) or steak cut into 1 inch pieces

1 packet Au Jus

1 packet onion soup mix

1 (14.5 oz) can beef broth

Instructions:

1.  Dump all ingredients into the crockpot, cook on high 3- 4 hours or low 6-8 hours.

Serve with mashed potatoes or with rice and vegetables.

Red Velvet Cake/Cupcakes

 

Ingredients

1/2 cup unsalted butter at room temperature

3/4 cup light brown sugar, packed
1 cup granulated sugar
2 TBS red velvet emulsion (I used LorAnn Oils Emulsions)
3 large eggs, at room temperature
2-1/4 cups all-purpose flour
2 TBS cocoa powder
1 tsp salt
1- 1/2 cups buttermilk, at room temperature
1/4 cup sour cream, at room temperature
1 TBS vinegar
1-1/4 tsp  baking soda

Instructions

1. Preheat the oven to 325 degrees F. Spray the bottom and sides of three 8-inch or four 6-inch round cake pans with nonstick spray, line the bottom with parchment paper, and spray again with the nonstick spray. Set aside. (I got 30 cupcakes)

2. In a stand mixer fitted with the paddle attachment, combine the butter, granulated sugar, brown sugar, and red velvet flavor. Beat the ingredients on medium-high speed for about 5 minutes, until the mixture is light in color and slightly increased in volume.

3. Lower the speed and add the eggs, one at a time, mixing until each egg is incorporated before adding the next. Continue to beat on medium-high until smooth and nearly double in volume.
In a separate bowl, whisk together the flour and cocoa powder. Sprinkle the salt on top of the dry ingredients and whisk until combined.

4. With the stand mixer on low speed, alternately add the dry ingredients and the buttermilk into the butter mixture, beginning and ending with dry ingredients. Mix until just incorporated. Fold in the sour cream.
In a small bowl, combine the vinegar and baking soda until it fizzes and then add to the batter. Stir until blended.

5. Divide the batter evenly between the prepared pans (about 16 oz. of batter in each 8-inch or 12oz in each 6-inch).

6. Bake for 25 to 30 minutes, or until a toothpick inserted in the center of the cake comes out with a few moist crumbs on it. (my cupcakes took 20 minutes).

7. Let pans cool on wire rack for about 10-15 minutes before inverting the cakes onto racks. Let cool completely.

8. Level cakes if needed. Chill the cakes for at least an hour before using. Can be stored the freezer for up to one month wrapped well in plastic wrap and foil.

Frost with Cream cheese or buttercream frosting  

from Cake by Courtney

Chicken Pot Pie

 

2 cups peeled potatoes, cut into bite-size chunks
1- 1/2 cups carrots, peeled and sliced
1 cup butter (2 sticks)
2/3 cup chopped onion
1 cup all-purpose flour
1 3/4 tsp salt
1 tsp dried thyme
3/4 tsp pepper
3 cups chicken broth
1- 1/2 cups milk
4 cups cubed cooked chicken
1-1/2 cups frozen peas
1/2 cup frozen corn
2 packages refrigerated double pie crust (or your favorie homemade recipe)


1. Put the potatoes and carrots in a large pot, and cover it with water.
Cook over high heat until it boils for several minutes and potatoes and carrots are tender when poked with a fork, but don’t overcook.

2. Drain water and set potatoes and carrots aside. In the large pot, combine the butter and onion over medium heat, while the butter melts, stir often, cooking the onions.

3. When onions are soft, add the flour and seasonings and mix well.

4. Add the broth and milk. Stir until thickened.

5. Add the chicken, peas corn, potatoes, and carrots and mix to combine.

6. Prepare two pie dishes by lining them with an uncooked pastry crust. Pour half of the chicken and vegetable mixture into each pie shell.

7. Cover with the top pie crusts, and let the top layer overlap the bottom crust, pinching seams to seal, then fluting the edge of the seam.

8. Crack an egg into a bowl and beat it. Brush the beaten egg over the top, then with a sharp knife, cut some slits in the top of the pie so it can vent steam.

9. Bake at 425° F for 35-40 minutes. Let cool for about 10 minutes before digging in.

*You can freeze the filling for later.  Thaw and fill pie crust when you want to bake.

from Ambers Kitchen Cooks

Easy Sourdough Biscuits

yield: 14 BISCUITS
prep time: 25MINUTES MINS
cook time: 20MINUTES MINS
total time: 45MINUTES MINS

INGREDIENTS
3 cups (426 g) all-purpose flour
1- ½ TBS baking powder
1 TBS granulated sugar
¾ tsp table salt
½ tsp baking soda
¾ cup (12 tablespoons) very cold or frozen salted butter
1- ½ cups (sourdough starter, fed or discard
¾ cup  buttermilk
Melted butter, for brushing

INSTRUCTIONS

1. Preheat oven to 425 degrees F. Line a half sheet pan with parchment paper. Set aside.

2. In a large bowl, whisk together the flour, baking powder, sugar, salt, and baking soda.

3. Using the large holes of a box grater, grate in the cold butter. (Alternatively, you can cut the butter into the dry ingredients using a pastry blender or use a food processor for this step.)

4. Toss the butter with the dry ingredients until evenly mixed.

5. Add the sourdough starter and buttermilk. Fold/gently mix the biscuit dough until it starts to come together in a rough mass and only a few dry streaks remain.

6. Turn the biscuit dough out onto a lightly floured counter. Gently pat the dough into a rectangle about 1-inch thick. Gently fold the dough in thirds and then lightly press into a thick rectangle. Repeat the folding process one more time and then press or roll the dough into a rectangle about 1-inch thick.

7. Cut the dough into 12 to 14 squares (or you can use a round biscuit cutter - re-rolled scraps may not be as flaky as the first biscuits cut).

8. Place the biscuits 1/2-inch apart on the prepared baking sheet. Bake for 20-22 minutes until golden and baked through.

9. Immediately out of the oven, brush with melted butter. Serve warm.

NOTES
Sourdough Starter: my sourdough starter is fed at a 1:1:1 ratio and is thick but pourable. If your sourdough starter has a different consistency, it's possible you may need to add more flour (or more buttermilk) to help the dough come together. The most important factor in making these biscuits is to work quickly so the butter doesn't melt and to not overwork the dough.
Butter: if using unsalted butter, increase the salt in the recipe by 1/4 teaspoon or so.

 from Mel's Kitchen Cafe

Mississippi Pot Roast (no packets)

INGREDIENTS
3 to 4 pound boneless beef chuck roast (see note for other options)
1 TBS garlic powder or granulated garlic
2 tsp dried parsley
2 tsp onion powder or granulated onion
1 tsp dried dill weed
1 tsp coarse salt
¼ cup beef broth
¼ cup liquid from jar of pepperoncini
2 TBS cornstarch
1 TBS soy sauce
1 TBSWorcestershire sauce
1 TBS beef bouillon paste (optional - see note)
4 TBS butter, cut into pieces
4 to 6 pepperoncini, optional

INSTRUCTIONS
1. Place the roast in the insert of a 6- or 8-quart slow cooker.

2. In a small bowl, combine the garlic powder, parsley, onion powder, dill and salt. Sprinkle evenly over the beef.

3. In a small bowl, whisk together the beef broth, pepperoncini liquid, cornstarch, soy sauce, Worcestershire sauce and bouillon paste (if using). Pour over the beef. Turn the beef once or twice to coat in seasonings and liquid.

4. Place the butter pieces and pepperoncini on top of beef.

5. Cover the slow cooker on cook on low for 8 to 10 hours or high for 4 to 6 hours until the beef is fall-apart tender. Remove the pepperoncini and shred the beef with two forks right in the slow cooker, tossing the beef with the cooking liquid/gravy. Add additional salt, to taste, and toss with the beef and sauce, if needed. Return the pepperoncini to the slow cooker, if desired.

6. Keep warm until ready to serve. Serve warm over mashed potatoes or rice or on buns.

NOTES
Beef Roast: Mississippi pot roast is classically made with boneless chuck roast. This marbled cut of beef does very well cooked low and slow. Boneless chuck roast can render quite a bit of fat after cooking. If you want to minimize the fat, after the cooking time is done, use a fat separator to strain the cooking liquid. You can also experiment using a different cut of beef, like sirloin tip roast, arm roast, or bottom round roast. I've had good luck slow cooking all of these types of beef roasts. Because they have less fat, these cuts of beef may put off less liquid while cooking, so keep an eye on the meat so it doesn't dry out and add extra broth, if needed (or mix up additional sauce from the recipe and add it).

Extra Gravy: as written, the meat is saucy but there isn't cups and cups of extra gravy. The "sauce" ingredients can be doubled if you want extra gravy. 

from Mel's Kitchen Cafe

Key Lime Poke Cake

   

For the cake

1 package vanilla cake mix (15.25 ounces)
1 package instant vanilla pudding mix (3.4 ounces)
¾ cup sour cream
¾ cup vegetable oil
3 large eggs lightly beaten
2 tsp pure vanilla extract
½ cup warm water
zest of 2 limes

For the filling

1 can sweetened condensed milk (14 ounces)
⅔ cup key lime juice, I used Nellie & Joe’s bottled key lime juice
⅔ cup heavy whipping cream

For the topping
1- 1/2 cups heavy whipping cream
1 tsp vanilla extract
1/2 cup powdered sugar

Instructions

1. Preheat oven to 350°F and line a 9×13-inch pan with parchment paper or spray with non-stick cooking spray.

2. In the bowl of a stand mixer, fitted with the paddle attachment, or with a hand mixer in a large bowl, beat together the cake mix, pudding mix, sour cream, oil, eggs, vanilla, water and lime zest on medium speed until well combined, about 2 minutes. Be sure to scrape the bottom of your bowl as needed.

Spoon batter into the prepared pan and use an offset spatula or spoon to spread the batter into an even layer.

3. Bake in preheated oven for 35-40 minutes, or until golden brown and the top of the cake springs back when lightly touched.

4. Allow cake to cool for 10 minutes. Using a smoothie straw or the handle of a wooden spoon, poke holes across the cake, spaced every inch or so, halfway into the cake.

5. In a medium bowl, whisk together the sweetened condensed milk, lime juice and heavy cream. Immediately pour the mixture evenly over the cake, making sure it gets into the holes. Allow cake to cool completely. Then chill for at least 1 hour

6. While cake chills, make the topping. To a medium bowl, add whipping cream and vanilla extract. Beat with an electric mixer until starting to thicken, then gradually add powdered sugar and continue beating until stiff peaks form.

7. Spread over cake and garnish with graham cracker crumbs, sliced limes and lime zest, if desired. refrigerate for at least 4 hours before serving.

from 12 tomatoes and My Baking Addiction

Twix Thumbprint Cookies

Ingredients
1 cup salted butter, softened
1- 1/4 cup powdered sugar
1 egg
3 tsp vanilla extract
2-1/2 cups cake flour
1 tsp baking powder
1/2 tsp salt
30 soft caramels  (I used about half of this 6 minute caramel recipe)
1 TBS milk
1/2 cup milk chocolate melting wafers  *can also use melted chocolate chips

Instructions
1. Preheat the oven to 350° F. Line a cookie sheet with parchment paper or a silicone baking mat. Set aside.

2. In the bowl of a stand mixer, combine the butter, powdered sugar and egg until well combined.
Add the vanilla extract and mix well.

3. Lastly, add the cake flour, baking powder and salt. Mix until a very soft dough forms.
Allow the dough to sit for 5 or so minutes to make it easier to handle.

4. Portion the dough out into 1 TBS portions. Roll into a ball and arrange on the cookie sheet.
Using a 1/2 tsp measuring spoon, press down in the center of the ball of dough to make a crater. I find that this is easier if I dip the measuring spoon into flour in between pressing on each ball of dough.
Once all of the cookies have been pressed, bake at 350° F for 8-10 min. The cookies will spread but should have a faint crater in the middle still.

5. Immediately after pulling the cookies out of the oven, take a 1 tbsp measuring spoon and press down in the center of the cookie, deepening the ‘thumbprint’.

Note: I have tried leaving the cookies as a ball, baking and then making the thumbprint after they come out of the oven and it does not work. the cookies fall apart.

6. Allow the cookies to cool completely.

7. Once the cookies are completely cool, melt together the caramels and milk in the microwave. Microwave for 30 seconds and then stir until melted and smooth.

8. Carefully spoon caramel into the center of each cookie. Allow the caramel to set up- the cookies can be placed in the fridge to help speed up this process.
Once the caramel has set up, drizzle melted milk chocolate onto the tops of the cookies.

Can store at room temperature or in the fridge for up to 4 days.

from Cookies for Days