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Butterscotch Pudding Triple Chip Cookies #SundaySupper

Butterscotch Pudding Triple Chip Cookies 3

 

Today for #SundaySupper we are getting together to #BakeForACure.  I did a whole week of Breast Cancer Awareness around here last week, had some great friends help out, and even have a giveaway going on.  This is the perfect way to end the week.  I didn’t go pink, I just went with some of the best cookies I have had in awhile.

I have only added pudding to cookies one other time, not sure why it has taken me so long to do it again.  They make for the softest and chewiest cookies around.  My husband is a huge butterscotch fan, so I as soon as I saw these, I knew I had to make them.  And, they did not disappoint!  Butterscotch in the background, and then white chocolate, butterscotch, and semi-sweet chocolate chips.  A party in your mouth!

Don’t wait to make these, they will be loved by all.  It does make quite a bit though, so bring these your local hospital or cancer center.  What a great way to say thank you to the medical professionals who selflessly give a part of them self every day to help others.  Or you could reach out to someone who has struggled with cancer.  A nice way to show what an inspiration they have been, or just to show you care.

 

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Pumpkin Chocolate Chip Muffins #SundaySupper

Pumpkin Chocolate Chip Muffins

The #SundaySupper event went Orange today.  Pam, from The Meltaways, is hosting this great “All Things Orange” Event.  There are all kinds of great fall foods that are orange; pumpkin, squash, sweet potatoes, carrots and more.  But I am sure you could have guess what I would have picked, even before you read the title of this post.  Pumpkin!!  I am kind of obsessed lately.

So not only could you have guessed pumpkin, but knowing me you probably could have guessed muffins too.  I am realizing that I am kind of predictable.  But this is a healthy muffins recipe (relatively speaking).  There is less than 2 Tbls of oil in this whole thing, and I used whole wheat flour!  So you don’t have to feel guilty about having one of these little guys for breakfast or a snack.

Muffins always go over well with my 7 year old.  But he is obsessed with pumpkin just as much as I am, so he loved these.  I still have some in the freezer, which makes for a great treat after school.  Plus, you can never go wrong when you add chocolate chips.  If you wanted to skip the chocolate, walnuts or pecans would be great.  Even raisins would go well in here, so have fun!

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No Bake Chewy Granola Bars

I hope you all had a great weekend, and are ready for Monday.  I can’t say I am ready for Monday this week, but who is ever really ready for it.  It was a beautiful weekend here.  We went hiking to a waterfall on Saturday.  Sunday, I went running with my 6 year old.  He went his furthest ever, 2 miles!  He wants to work up to a 5k this summer.  Then he topped of Sunday night by eating an enchilada for dinner.  He is a very picky eater, so you have to understand how huge this was for us!  Now if he would just eat some vegetables….

Today I have for you a super easy recipe for granola bars.  They taste very similar to a chewy kind you can buy at the store.  These have just a few ingredients, and come together in under 10 minutes.  So much healthier and cheaper than the grocery store alternative.  Plus you could mix in whatever you want!  Raisins, peanut butter, marshmallows, cranberries, nuts, coconut etc.  This recipe made about 12 bars for me, but it is all about how thin or thick you like them.

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Cookie Dough Baked Oatmeal

I do not like oatmeal.  Wait, don’t leave yet!  I know oatmeal is good for you, and I really have been trying to add more of it to my diet lately.  I know those instant packets are not the way to go, so I have been experimenting with different flavors to try to find something I like.  Katie over at Chocolate Covered Katie has a great site full of Vegan treats.  I am not Vegan, and never will be, but it is a great starting point to get ideas from.  Katie has quite a few different oatmeal recipes, all of which are pretty healthy and full of flavor.  If you are a fan of oatmeal, I am pretty sure you will love this!  If you aren’t a fan of oatmeal, like me, give it a try.  It has started to change my mind on oatmeal :)   Next time instead of peanut butter I am going to try coconut oil!

Katie is starting a cookbook, so I can’t share the recipe directly with you :(   But you can click this link and get the recipe.  Note:  I used skim milk, 1-2 Tbls Peanut butter, and Splenda as my sweetner.  Katie has all sorts of other suggestions for variations on this.  I haven’t tried them yet, but I will soon!

Malted Double Chocolate Chip Cookies

Malted Double Chocolate Chip Cookies

Malted Double Chocolate Chip Cookies

Sometimes you see a recipe and you immediately get into the kitchen and make it, no matter what.  This was one of those times.  I am not sure how I found the recipe for these cookies, but the second I saw them I had to make them.  I wanted to bring something to our friends for the weekend, so it was the perfect excuse (not sure I was going to need an excuse, but it was a good one).  I had bought a bottle of Malted Milk Powder awhile ago, because I was thinking of making something with it, so I even had what I needed in the house.  It was Fate, I tell you!  Or tell myself, to justify it.  Whatever works.

Malted Double Chocolate Chip Cookies

These cookies were so good!  Fresh out of the oven, down right amazing!  Even after they were cool, the center was soft and chewy.  You really do have to be careful not too bake them to long.  The instructions of slightly under baking are key.  My last tray came out a little more done that I had intended.   Still good, but crispy and just not the same.

Malted Double Chocolate Chip Cookies

Do yourself a favor, go make these now.  They really are one of the best cookies I have had in awhile.

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Chocolate Chip Muffins

We had a great time with my parents here this weekend.  We took them to the mountains, we had Christmas, and we just hung out.  It was great to spend time with them.  Now we are officially back to normal.  The Grandparents have all visited, we are unpacked and settled in our new house, and the Holidays are over.  Time to figure out what real life in Colorado is like!

My 6 year old needs to get in on the action when he is home!

I have yet to make a real cake out here.  The Flourless Chocolate Cake doesn’t really count, as it doesn’t have any leavening agents in it.  Muffins are as close as I have come, and I have found I need to alter them to get them to rise and look pretty.  These Chocolate Chips Muffins are one of our absolute favorites, and it took my 2nd attempt to make them what we know and love!   I posted these way back when I started my blog, but it got lost during the transfer to my new site.  I used this base for Blueberry Muffins, and Nutella Muffins as well.  Feel free to change it up, and add whatever fruit or chip/nut you like!

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Triple Chocolate Muffins

My parents get here today!  We are going to pick them up at the airport this morning, then spend some time in Denver this afternoon.  Tonight we get to go out for dinner to celebrate my birthday!  This is the first time my dad will be to our new town, so I am excited to show him around.  He lived near Denver at one point in his life, but he never made it north to Fort Collins.  Should be a fun weekend!

I might have to break out these muffins one morning while they are here.  They are full of chocolate, and could almost double as a dessert.  Fresh out of the oven the melted chocolate chips almost make it like a molten chocolate cake.  BUT, there is a big but involved.  They are healthy!  Shhhhh…you don’t have to tell anyone!  I found this recipe over at Dashing Dish.  She came up with the recipe when trying to recreate Chocolate Chunk Vitatop Muffins.  I have never had those before, so I don’t know how they compare, I just know they were delicious!  I only had milk chocolate chips on hand, so that is what I used.  Mini chips would be great to if you had them too!

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Thick and Chewy Chocolate Chip Cookies and Melt Review

A few weeks ago, I was contacted by Melanie over at Melt.  I had commented on I Can Cook That’s recipe for Skinny Pumpkin Cookies, where she had used Melt.  I previously had not heard of Melt, but was very intrigued by it.  Any way to bake with less guilt has my name all over it!  So when Melanie wanted to know if I would like to review the product, I was thrilled!  A few days later I received 2 containers in the mail, and I set to work immediately.

In case you have not heard of Melt before this is what it is; Melt is a butter substitute that is a rich source of medium chain fatty acids (the “good” fats) that your body burns as energy instead of storing as fat, thereby boosting metabolism.  Each organic ingredient in Melt has been carefully chosen so that Melt tastes delicious and supports healthy weight when replacing other fats in your daily diet.  It’s also organic, gluten-free, cholesterol free, carb free, soy free, trans fat free and certified kosher.

Melt contains virgin coconut oil, flax seed oil, palm fruit oil, and canola oil — all healthy cooking oils and “good fats.” Typical buttery spreads are made of hydrogenated or partially hydrogenated oils, which have been linked to obesity, heart disease, etc. Melt also has 50% of the saturated fat and fewer calories than butter. Be sure to check out Melt’s website for more facts, great recipes, and to find out where you can purchase Melt. 

A perfect opportunity presented itself to use Melt when my parents came to visit.  My Dad is a sucker for Chocolate Chip Cookies.  We have been making the same recipe since I was a very small child.  I wanted to branch out and try something new.  I had my eye on this recipe by Annie’s Eats. What better time to give it a try.  I have since tried this with regular butter as well.  I can honestly say, I prefer the ones made with Melt.  I think they were softer and chewier for longer, and they seemed to bake up better for me.  And the true tester, my Dad, thought they were great!  This will be the true test if he actually reads my blog :)   I am sure I will hear about trying to trick him! 
I have since used Melt in a recipe for Blondies (sorry forgot pics, so I won’t be posting those), as well as savory dishes where I would normally use a little butter.  This weekend I had it on a piece of toast, and it was delicious.  To be fair, I never use real butter on toast, I always use Country Crock Spread.  I still have a little bit of Melt left, and I am currently trying to figure out how I can have it survive the move to Colorado.  I don’t want to lose it! 
Thank you Melt for the opportunity to try this product.  I really was impressed, and recommend it to anyone! 
Thick and Chewy Chocolate Chip Cookies
Adapted from Annie’s Eats
2 cups plus 2 Tbls flour
½ tsp baking soda
½ tsp salt
12 Tbls Melt, melted and cooled until warm
1 cup brown sugar
½ cup sugar
1  egg plus 1 egg yolk
2 tsp vanilla extract
1 ½ cups semi-sweet chocolate chips
Preheat oven 325°. 
Combine dry ingredients together; set aside.  Mix butter and sugars until combined.  Beat in the egg, yolk, and vanilla until combined.  Add dry ingredients and beat until just combined.  Stir in chocolate chips by hand.
Roll about ½ cup of dough into a ball.  Holding dough ball in fingertips of both hands, pull apart into two equal halves.  Rotate halves 90 degrees and, with jagged surfaces facing up, place formed dough onto cookie sheet, leaving ample room between each ball.  Bake until cookies are light golden brown and outer edges start to harden yet centers are still soft and puffy (approximately 11-14 minutes).  Do not overbake.
Cool cookies on sheets for a few minutes.  Transfer to a wire rack to cool. 

Chocolate Chip Cookies


There is just something about a fresh out of the oven chocolate chip cookie that can’t be beat.  I think by this point we all know that I am a huge fan of all things chocolate, but the chocolate chip cookie will always hold a special place in my heart.  I grew up making this recipe probably close to weekly from the time I was 3 years old.  It was my Dad’s favorite.  I believe it was the recipe that his Mom had made for him.  At some point in high school she got tired of making them so often, so he had to resort to making his own!  Sometimes we would bake just a couple to have fresh warm ones, and freeze the rest of the dough to be able to have warm cookies each night.  I had this recipe memorized, and have barely even taken out the recipe card since I was 10 years old.  Sometimes we get a little crazy and put a few M&M’s on top!  


I like my cookies to be chewy, and these are very chewy.  I use this recipe to make Bar Cookies, or the base of many other recipes like S’mores Bars, Chocolate Chip Cheesecake Bars, Oreo Stuffed Chocolate Chip Cookies, and Cookie Cake.

  
Chocolate Chip Cookies
Printable Recipe

1/2 cup butter
1/2 cup Shortening
3/4 cup sugar
3/4 cup brown sugar
1 tsp vanilla
2 eggs
2 1/4 cup flour
1 tsp baking soda
1 tsp salt
1 package chocolate chips

Cream butter, shortening and both sugars together.  Add in vanilla and eggs.  Mix until well combined.  Add flour, baking soda and salt. Stir until just combined.  Mix in chocolate chips.

Bake at 350 degrees for about 10 minutes.  Transfer cookies to a wire rack to cool.  Makes approx 3 doz cookies.

Peanut Butter Chocolate Chip Muffins

I was interviewed!!  I was so excited when I got an email from Correen asking if I was interested.  Are you kidding?!  You don’t even need to ask!  Thanks to Liz for recommending me!  Check out my amazing answers on the Food Lovers Website!

It is no secret I like muffins.  It is no secret the entire world likes Peanut Butter and Chocolate.  I have already made a muffin that had Chocolate Base with Peanut Butter Chips.   Now I wanted to make a Peanut Butter Muffin with Chocolate Chips.  I just couldn’t help it!  After I made the Peanut Butter and Jelly Muffins from Connor’s Cooking, this just seemed like the next natural progression.  Let me tell you, these were a winner!  I brought them to a friends house so we had treats to munch on while managing her garage sale.  They disappeared quickly, they were moist and delicious!

Peanut Butter Chocolate Chip Muffins
 
Serves: 12
Prep time:
Cook time:
Total time:

 
Tender peanut butter muffins with chocolate chips. Perfect pb and chocolate combo for breakfast.
Ingredients
  • 2 cups all purpose flour
  • 1½ teaspoons salt
  • 1 tablespoon baking powder
  • 1 cup milk
  • 2 large eggs
  • ⅔ cup sugar
  • 1 cup peanut butter
  • ⅓ cup vegetable oil
  • 1 cup chocolate chips

Instructions
  1. Heat oven to 375. Spray muffin pan with no stick spray.
  2. Stir together flour, salt, baking powder, and chocolate chips in a large bowl. Combine milk, eggs, sugar, peanut butter and oil in a separate bowl; combine ingredients until just moistened. Do not over beat.
  3. Fill 18 muffin tins. Top with a few extra chocolate chips. Bake for 14 minutes. Enjoy!