Category: DESSERTS

CHOCODOODLE DOOS
1 cup butter, softened*
1 1/2 cups sugar
2 Jumbo eggs
2 3/4 cups flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons Hershey’s cocoa
3/4 cup chocolate chips, chopped
4 tablespoons sugar
2 teaspoons cinnamon

• Cream the butter and sugar together.
• Add the eggs and blend well.
• Sift the flour, cream of tartar, baking soda, salt and cocoa together. Gradually add to the sugar mixture until well blended.
• Stir in chocolate pieces.
• In a small bowl mix together the cinnamon and sugar.
• Roll dough into 1 inch balls and coat in cinnamon sugar mixture.
• Place 2 inches apart on ungreased cookie sheets.
• Bake 10 -12 minutes.
• Cool 2 minutes on pan and then transfer to wire rack to cool.
• Makes 4 dozen cookies.

*A fun substitution is to make Peanut Butter Chocadoodle Doos. Just substitute half the butter with JIF Creamy peanut butter.

CREAM CHEESE BROWNIES
BROWNIES
2 squares Baker’s semi sweet baking chocolate, coarsely chopped
2 squares Baker’s unsweetened baking chocolate, coarsely chopped
1 stick butter, cut into pieces
4 Jumbo eggs, at room temperature
2 cups sugar
1 1/4 cup flour
1 teaspoon vanilla
1/4 teaspoon sea salt

• Preheat oven to 350˚.
• Spray pan with PURE.
• Melt chocolate and butter in 30 second spurts until melted and well blended. Set aside.
• Beat eggs and salt in a large mixing bowl until foamy.
• Continue beating while gradually adding sugar, beating until thick and well blended.
• Fold in chocolate mixture with a spatula until just barely incorporated.
• Add vanilla.
• Add flour and continue blending until just barely mixed.
• Pour into 13×9 pan or brownie pan.

CREAM CHEESE TOPPING
6 ounces cream cheese, softened
3 tablespoons sugar
1 Jumbo egg yolk
1/2 cup mini semi-sweet chocolate chips

• In a medium bowl beat the cream cheese and sugar together until smooth and creamy.
• Add egg yolk and beat until well blended.
• Add chocolate chips and blend well with a spatula.
• Top brownies with cream cheese mixture.
• Bake until toothpick comes out clean, about 25 minutes.
• When cooled, store in refrigerator.
• Reheat for 10 seconds to eat – YUMMY!

DOUGH:
1½ cups (6¼ ounces) unbleached all-purpose flour
½ cup (1½ ounces) unsweetened cocoa powder
½ tsp baking soda
¼ tsp salt
½ cup (3½ ounces) granulated sugar (plus extra for dipping)
½ cup (4 ounces) brown sugar, packed
½ cup (4 ounces or 1 stick) unsalted butter
¼ cup (2 3/8 ounces) smooth peanut butter
1 tsp vanilla extract
1 large egg

FILLING:
¾ cup (7 1/8 ounces) smooth peanut butter
¾ cup (3 ounces) powdered sugar

DIRECTIONS:

• Preheat oven to 375°F. Lightly grease (or line with parchment) two baking sheets.
• Prepare dough: In a medium bowl, whisk together flour, cocoa, baking soda and salt. In another medium bowl, beat together sugars, butter, and peanut butter until light and fluffy. Add vanilla and egg, beating to combine, then stir in dry ingredients, blending well.
• Prepare filling: In a small bowl, stir together peanut butter and powdered sugar until smooth. With floured hands, roll the filling into 26 one-inch balls.
• Shape cookies: Break off about 1 Tbsp. of the dough, make an indentation in the center with your finger, and press one of the peanut butter balls into the indentation. Bring the dough up and over the filling, pressing it closed; roll the cookie in the palms of your hand to smooth it out. Repeat with remaining dough and filling.
• Dip the top of each cookie in granulated sugar and place on prepared baking sheets about 2 inches apart. Grease the bottom of a drinking glass and use it to flatten each cookie to about ½-inch-thick.
• Bake cookies for 9-11 minutes, until they’re set.
• Remove them from the oven and cool on a rack.

Yield: About 30 cookies

*These cookies freeze well. They would travel well too.

This recipe adapted from Can’t Stop Baking!  OMG these brownies are FANTASTIC!! You MUST try these!

Chubby Hubby Brownies

Milk Glaze
1 cup powder sugar
2 tablespoons milk
1/2 recipe Peanut Butter Caramel Sauce

• Combine powder sugar and milk, mixing until smooth. 
• Drizzle over cake with Peanut Butter Caramel Sauce.

Peanut Butter Caramel Sauce
1/2 cup dark brown sugar
1/8 cup milk
1/2 cup smooth peanut butter 
1/2 teaspoon vanilla

• In a small saucepan, combine brown sugar, peanut butter, milk and vanilla. 
• Mix over medium heat until smooth. 

ROCKY ROAD MEETS THE BLACK FOREST BROWNIES
1 1/2 sticks butter, softened
2 squares Baker’s semi-sweet chocolate
3/4 cup marshmallow cream
2 teaspoons PURE vanilla
1-2 teaspoons cherry extract
1 1/4 cup sugar
3 JUMBO eggs
1/2 cup walnuts, chopped
1/2 cup milk chocolate chips, chopped
1/3 cup chopped maraschino cherries
1/2 cup all purpose flour
1/4 cup cake flour
1/2 teaspoon baking powder
1/2 teaspoon salt

• Preheat oven to 350 degrees.
• Grease (really well) a 9×9 baking pan. I like to use my stoneware for nice even baking.
• Melt butter and chopped unsweetened chocolate in a double boiler until smooth and consistent. Set aside to cool.
• Sift together the flours, baking powder and salt. Set aside.
• Toss chocolate chip pieces and walnuts with a bit of the flour mixture and set aside.
• In a large mixing bowl beat the eggs and vanilla until smooth and consistent.
• Add cooled chocolate mixture into the eggs and blend well.
• By hand stir in the flour mixture just until well blended – DO NOT over mix!
• Fold in the chocolate pieces, cherry pieces and walnuts just until well blended.
• Warm the marshmallow cream for 15-20 seconds in the microwave (just enough to make it spreadable) and spread it over the chocolate batter in the mixing bowl.
• With a knife gently and slightly swirl it lightly into the chocolate batter. If you swirl too much it will just become part of the batter instead of clumps of marshmallow.
• Gently pour the batter into the prepared ban and bake 40-45 minutes or until edges pull away from the sides of the pan.
• Cool the cake in the pan until completely cooled.