Category: COOKIES, BARS & CANDY

Ultimate Chocolate Cream Cheese Cookies

Last month I joined Baking Partners.  We are a group of home bakers helping each other to achieve baking perfection.  Baking partners was begun by Swathi at Zesty South Indian Kitchen.

Baking a homemade bread, cake or cookies will give the best outcome. However in order to achieve the best results, a  perfect recipe and the right techniques are required.
We are a small group of home baker friends, who love and want to learn more about the nook and corners of baking.  We are planning to try out recipes from books/magazines and cooking shows.  Every member gets a chance to present their choice of recipe and share important points with the rest of the group. The main purpose of this group is to learn the techniques, critic procedures if there are ways to improve and to eat delicious food.
This month’s theme is Cookies.  We were given 3 recipes to choose from and since the reveal date is my birthday I chose the recipe I liked best for Ultimate Chocolate Cream Cheese Cookies from Matt Lewis and Renato Poliafito selected by Tina of Pinay in Texas from Food & Wine Best of the Best Cookbook Recipes Vol. 14.  This was an excellent choice – crunchy outside, smooth and creamy inside – a very unusual cookie texture, but wonderful!

Ultimate Chocolate Cream Cheese Cookies
2 ¼ cups all purpose flour
¼ cup unsweetened cocoa powder
2 teaspoons baking soda
½ teaspoon salt
2 sticks unsalted butter, softened slightly
4 ounces Cream Cheese at room temperature
1 cup granulated sugar
½ cup dark brown sugar
2 large eggs
2 tablespoons heavy cream
1 teaspoon pure vanilla extract
3 ounces bittersweet chocolate, melted and cooled
8 ounces semi-sweet chocolate chips
  • Preheat the oven to 350 degrees.
  • Line 2 baking sheets with parchment paper. 
  • In a medium bowl, sift the flour with the cocoa powder, baking soda and salt. 
  • In the bowl of a standing mixer fitted with the paddle, combine the butter, cream cheese, granulated sugar and brown sugar – beat until fluffy, about 3 minutes. Scrape down the sides of the bowl. 
  • Beat in the eggs, heavy cream and vanilla until blended. 
  • At low speed, beat in the dry ingredients.  Add the melted chocolate and chocolate chips and beat just until incorporated.  
  • Cover the bowl and refrigerate the dough for at least 15 minutes or up to 2 hours.
  • Scoop heaping tablespoons of cookie dough onto the prepared baking sheets, spacing them two inches apart. 
  • Bake for 12 minutes until the cookies are just set; shift the baking sheets for top to bottom and front to back half way through. 
  • Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a rack to cool completely.
Note: The cookies can be stored in an airtight container for up to 3 days.

Ultimate Chocolate Cream Cheese Cookies

Last month I joined Baking Partners.  We are a group of home bakers helping each other to achieve baking perfection.  Baking partners was begun by Swathi at Zesty South Indian Kitchen.

Baking a homemade bread, cake or cookies will give the best outcome. However in order to achieve the best results, a  perfect recipe and the right techniques are required.

We are a small group of home baker friends, who love and want to learn more about the nook and corners of baking.  We are planning to try out recipes from books/magazines and cooking shows.  Every member gets a chance to present their choice of recipe and share important points with the rest of the group. The main purpose of this group is to learn the techniques, critic procedures if there are ways to improve and to eat delicious food.

This month’s theme is Cookies.  We were given 3 recipes to choose from and since the reveal date is my birthday I chose the recipe I liked best for Ultimate Chocolate Cream Cheese Cookies from Matt Lewis and Renato Poliafito selected by Tina of Pinay in Texas from Food & Wine Best of the Best Cookbook Recipes Vol. 14.  This was an excellent choice – crunchy outside, smooth and creamy inside – a very unusual cookie texture, but wonderful!

Ultimate Chocolate Cream Cheese Cookies
2 ¼ cups all purpose flour
¼ cup unsweetened cocoa powder
2 teaspoons baking soda
½ teaspoon salt
2 sticks unsalted butter, softened slightly
4 ounces Cream Cheese at room temperature
1 cup granulated sugar
½ cup dark brown sugar
2 large eggs
2 tablespoons heavy cream
1 teaspoon pure vanilla extract
3 ounces bittersweet chocolate, melted and cooled
8 ounces semi-sweet chocolate chips
  • Preheat the oven to 350 degrees.
  • Line 2 baking sheets with parchment paper. 
  • In a medium bowl, sift the flour with the cocoa powder, baking soda and salt. 
  • In the bowl of a standing mixer fitted with the paddle, combine the butter, cream cheese, granulated sugar and brown sugar – beat until fluffy, about 3 minutes. Scrape down the sides of the bowl. 
  • Beat in the eggs, heavy cream and vanilla until blended. 
  • At low speed, beat in the dry ingredients.  Add the melted chocolate and chocolate chips and beat just until incorporated.  
  • Cover the bowl and refrigerate the dough for at least 15 minutes or up to 2 hours.
  • Scoop heaping tablespoons of cookie dough onto the prepared baking sheets, spacing them two inches apart. 
  • Bake for 12 minutes until the cookies are just set; shift the baking sheets for top to bottom and front to back half way through. 
  • Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a rack to cool completely.
Note: The cookies can be stored in an airtight container for up to 3 days.

CREAM CHEESE BOWNIES

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!

SQUIRT SODA APPLE DUMPLINGS

SQUIRT SODA APPLE DUMPLINGS
2 large Granny Smith apples, peeled, cored & sliced into 8 wedges
1/2 lemon, juiced
2 cans Pillsbury crescent roll dough
1 cups sugar
1 tablespoon cinnamon
1 teaspoon nutmeg
1 can Squirt soda
4 tablespoons butter, sliced thin
  • Preheat oven to 350˚.
  • Spray a baking dish with PURE.
  • Submerge apple wedges into a bowl of ice water with the lemon juice.
  • Separate the crescent roll triangles.
  • Remove the apples and dry on paper towels.
  • Roll each apple in a triangle, starting at the small end.
  • Put the rolls in the baking dish.
  • In a small bowl combine the sugar, cinnamon and nutmeg.
  • Sprinkle evenly over the rolls.
  • Top with the thin slices of butter.
  • Pour the soda over everything.
  • Bake until golden brown (about 40-45 minutes).
  • Serve with vanilla ice cream or whipped cream.
SUBMITTED TO TEMPT MY TUMMY TUESDAY.

MAPLE VANILLA CHOCOLATE CHIP COOKIES

One of hubby’s favorite cookies is chocolate chip.  I’ve experimented for years on getting the right combo of flavors.  According to hubby I’ve finally done it.
MAPLE VANILLA CHOCOLATE CHIP COOKIES
3 1/4 cups flour
1 teaspoon baking soda
3/4 teaspoon sea salt
1 1/3 cups butter, softened
1 1/4 cups sugar
1 cup packed brown sugar
2 Jumbo eggs
4 teaspoons vanilla extract
1 teaspoon maple extract
pinch cinnamon
12 ounce package milk chocolate chips

  • Preheat oven to 375˚,
  • Sift together the flour, salt and baking soda.  Set aside.
  • Cream butter.
  • Add sugars and cream again.
  • Add eggs and cream again.
  • Add vanilla and maple, beating until smooth.
  • Gradually add the flour mixture until we blended.
  • Add chocolate chips and nuts if desired.
  • Drop by spoon fulls onto ungreased cookie sheet.
  • Bake 10 minutes.

CINNAMON ROLL CAKE

I can’t remember where I first saw this recipe, but it is soooooo good and needs to be passed around again and again!

CAKE
3 cups flour
1/4 teaspoon salt
1 cup sugar
4 teaspoons baking powder
1 teaspoon cinnamon
1 1/2 cups milk
2 eggs
2 teaspoons vanilla
1/2 cup butter, melted

  • Mix everything together except for the butter. 
  • Slowly stir in the melted butter and pour into a greased 9×13 pan.

TOPPING
1 cup butter, softened
1 cup brown sugar
2 tablespoons flour
1 tablespoon cinnamon

  • Mix all the ingredients together until well combined. 
  • Drop evenly over the batter and swirl with a knife. 
  • Bake at 350 for 28-32 minutes.

GLAZE
1 3/4 cups powdered sugar
4-5 tablespoons milk
1 teaspoon vanilla

  • Mix all the ingredients together until well combined. 
  •  Pour over top of warm cake.

White Chocolate Chip Macadamia Nut Cream Cheese Cookies–Save Room for Dessert

I hope everyone had a wonderful holiday with family and friends.
White Chocolate Chip Macadamia Nut Cream Cheese Cookies
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon kosher salt
8 oz package of cream cheese, softened
1 cup (2 sticks) unsalted butter, softened
1 1/2 cups packed brown sugar
1 egg
1 teaspoon vanilla
12 oz bag of white chocolate chips
2 cups macadamia nuts
  • Preheat oven to 350 degrees F.
  • In a large bowl, combine the flour, baking soda, and salt. Whisk to combine and set aside until later.
  • Beat the cream cheese and the butter on medium speed until creamy and light, should take about 2 minutes.
  • Add the brown sugar and then mix well.
  • Scrape down the sides of the bowl as needed and add the egg and vanilla. Beat on medium speed for 1 minute.
  • Slowly, add the flour mixture a little at a time, until well combined.
  • Fold in white chocolate chips and macadamia nuts.
  • I suggest placing the dough in the freezer or refrigerator for a few hours. In my experience the cookies come out better. But, this step isn’t necessary. Roll dough into walnut size balls then place on a greased cookie sheet.
  • Bake for 12 minutes, or until the edges are golden in your pre-heated oven. Let rest on cookie sheet for 5 minutes then move to a wire rack to cool completely

PEANUT BUTTER CHOCOLATE CHOCOLATE CHIP COOKIES

Peanut Butter Chocolate Chocolate Chip Cookies
2 1/2 cups flour
1/2 teaspoon sea salt
1/2 teaspoon baking soda
1 teaspoon PURE vanilla
1 cup butter, softened
1 cup peanut butter
1 cup sugar
1 cup brown sugar, packed
2 teaspoons cocoa
2 large eggs
1 (12 oz) bag semi sweet chocolate chips

  • Preheat oven to 375F.  
  • Whisk together dry ingredients and set aside.
  • In a large mixing bowl, mix together butter and peanut butter until well blended.
  • Add sugar and brown sugar and cream well.
  • Gradually beat in flour mixture.
  • Fold in chocolate chips.
  • Drop dough from rounded teaspoons onto cookie sheets.
  • Bake 10-13 minutes.
  • Allow cookies o cool on the sheet for 2 minutes.
  • Remove cookies to a cooling rack. 

    Homemade Mounds Bars–Save Room for Dessert

    Homemade Mounds Candy Bars
    7 ounces sweetened condensed milk
    2 cups powered sugar
    1 teaspoon vanilla extract
    1 (14 ounce) bag flaked coconut
    24 ounces dark chocolate chips
    • Mix the first four ingredients together. The mixture will be very firm.
    • Form into desired shape (I formed mine into an oval shape). Place on cookie sheet and cover with plastic wrap.
    • Refrigerate for about an hour.
    • Melt chocolate chips in the microwave on 10 second intervals in a microwave safe bowl.
    • Dip coconut bars into melted chocolate. After covering each bar with chocolate I placed them on the end of a fork and tapped them on the side of the bowl to remove the excess chocolate.
    • Place each bar on wax paper and allow chocolate to harden.
    I got 25 candy bars out of this mixture.
    Please come visit me at Paper Plates and China

    Mexican Cookies – Cooking With Chaya

    I had no idea what I wanted to share with you but after making these simple cookies, my path was obvious.  This chocolate cookie fills your mouth with the sense of chocolate melting.  The chocolate is not melting but that cookie could have fooled me.

    The secret of this cookie is the cayenne and I would put in, more than I did.  It needed a real kick.  On the other hand, if it is only a chocolate cookie, you want, don’t worry about the amount of cayenne.  I would make this, at any time, without the heat.
    Mexican Chocolate Cookies (adapted from Cooking Light)

    • 5 ounces bittersweet (60 to 70 percent) chocolate, coarsely chopped
    • 3/4 cup all-purpose flour 
    • 1/2 teaspoon ground cinnamon 
    • 1/4 teaspoon baking powder 
    • 1/4 teaspoon salt 
    • Dash of black pepper
    • Dash of ground red pepper
    • 1 1/4 cups sugar 
    • 1/4 cup butter, softened 
    • 1 large egg 
    • 1 teaspoon vanilla extract 
    • Cooking spray 

    Preparation

      • Preheat oven to 350°.
      • Place chocolate in a small glass bowl; microwave at HIGH 1 minute or until almost melted, stirring until smooth. ( I melt for 25 seconds and check it.  I would be afraid to go with a minute on High.) Cool to room temperature. (What a pleasure not to use a saucepan and to clean it.)
      • Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 5 ingredients (through red pepper); stir with a whisk.
      • Combine sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes). Add egg; beat well. Add cooled chocolate and vanilla; beat just until blended. 
      • Add flour mixture; beat just until blended. 
      • Drop dough by level tablespoons (I made teaspoon sized cookies and baked for 8 minutes.) 2 inches apart on baking sheets coated with cooking spray. 
      • Bake at 350° for 10 minutes or until almost set. Remove from oven. Cool on pans 2 minutes or until set. 
      • Remove from pans; cool completely on a wire rack.
          Cooking Light – DECEMBER 2007




          KEY LIME CHEESECAKE with BLUEBERRY CARAMEL SAUCE

          When I was a little girl my great aunt, Looney Louise, (okay we didn’t call her looney to her face, but it is what made her such fun) made a blueberry pudding cake with a tart lemon sauce that was out of this world!  When Ron asked me to review NuNatural’s products Aunt Louise’s recipe was the furthest thing from my mind.  After reviewing all the wonderful products that NuNaturals was gracious enough to send me and perusing the hundreds of recipes they also sent me, I settled on the blueberry cheesecake recipe.  The more I thought of blueberries, the more I thought of Louise and so I made the requisite recipe changes to make it my own and bring me close to the reverse of Looney Louise’s recipe.
          Recipe aside, I have to say that every NuNatural’s product I tried is excellent.  I am a total convert!  I was forced years ago to give up any chemically altered sugars so only had full bodied sugar to live on.  NuNatural’s products are not chemically altered, but based on Stevia, a natural plant! 
          KEY LIME PIE with CARAMEL BLUEBERRY SAUCE

          Crust: 
          1 1/2 cups graham cracker crumbs   
          6 tablespoons butter   
          15 drops NuNatural’s liquid stevia extract

          Filling:  
          16 ounces cream cheese 
          1/3 cup key lime juice  
          1 egg   
          1 teaspoon NuNatural’s white stevia powder

          • Crush about 12 graham crackers to make 1 1/2 cups of graham cracker crumbs. 
          • Combine graham cracker crumbs, stevia extract and 6 tablespoons of melted butter in a medium mixing bowl. 
          • Spread the mixture evenly over the bottom and sides, pressing it to make it firm. 
          • Bake at 350° until golden brown (about 10 minutes). 
          • Allow to cool completely before using. 
          • Using a mixer, mix the ingredients in a bowl until the mixture is smooth and fluffy. Don’t overdo it. 
          • Pour the mixture into the sugar-free graham cracker crust, spreading evenly and bake at 350° until lightly browned (about 30 minutes).

          Sauce:

          2 cups fresh blueberries
          5 tablespoons water, divided
          Pinch of coarse kosher salt
          4 teaspoons NuNatural’s white stevia powder
          7 drops NuNatural’s liquid Vanilla stevia 
          2 tablespoons Hershey’s caramel sauce
          2 teaspoons plus 1 tablespoon fresh lemon juice
          • Combine berries, 1 tablespoon water, and coarse salt in medium saucepan. 
          • Stir and mash over medium-low heat until reduced to sauce consistency, about 4 minutes. Set aside. 
          • Combine sugar, 4 tablespoons water, and 2 teaspoons lemon juice in large saucepan. Stir over medium-low heat until sugar dissolves. 
          • Increase heat and boil without stirring until syrup is golden amber, occasionally brushing down sides of pan with wet pastry brush and swirling pan, 9 minutes. Remove from heat. 
          • Stir in blueberry sauce; let stand 5 minutes. 
          • Cool sauce to room temperature. 
          • Stir in remaining 1 tablespoon lemon juice.

          • I was not paid for this review, but did receive free products to try. All opinions are my own. Their products are all natural, easy to convert and taste great!