ANOTHER SCRUMPTIOUS CHOCOLATE CHIP COOKIE

 Ingredients

• 1 cup salted butter, room temperature
• 3/4 cup light brown sugar
• 1/4 cup dark brown sugar
• 1/2 cup granulated sugar
• 2 eggs
• 1 Tbsp vanilla
• 2 3/4 cups all purpose flour
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1 tsp coarse sea salt
• 1 (12 oz) bag mini semi-sweet chocolate chips or regular chips

1. Cream butter and sugars.  Add in eggs and vanilla.
2. Add in flour, baking powder and soda and coarse sea salt.
3. Mix on low until combined.
4. Fold in all chocolate chips.
5. Chill overnight.
6. Bake at 350 on parchment lined sheets.  For a 3 Tablespoon sized cookie bake 10-12 mins.  
7. adapted from cookies and cups

HOMEMADE GLUTEN FREE RIGATONI & LEMON DILL MEATBALLS

WORLD'S BEST GLUTEN FREE PASTA RECIPE....
2 1/2 CUPS BETTER BATTER GF FLOUR
1T. OLIVE OIL
1 TSP. KOSHER SALT
5 EGGS
1 YOLK
MIX ALL IN YOUR KITCHEN AID. REST 20 MINUTES COVERED. PROCESS THROUGH PASTA MAKER. FREEZES WELL. DOUBLES WELL, TOO!

LEMON DILL MEATBALLS

MIX GROUND BEEF (1 POUND) WITH 1 EGG, SALT, PEPPER AND ENOUGH BREAD CRUMBS TO BIND TOGETHER WELL. FRY MEATBALLS IN EVOO. ADD 1/4C. WHITE WINE TO THE PAN, 1/2C. CHICKEN BROTH, ZEST OF 1 LEMON, JUICE OF 1 LEMON AND A SPLASH OF CREAM. ADD A HANDFUL OF FRESHLY CHOPPED DILL & SCALLIONS. SIMMER UNTIL ALL FLAVORS MARRY.

INDIVIDUAL WHITE REESE'S CHOCOLATE CAKE SUNDAES WITH SALTED CARAMEL

I HAD SOME LEFT OVER CHOCOLATE CAKE I HAD BAKED IN A 9X13 PAN. USE YOUR FAVORITE CAKE RECIPE OR MAKE A BOX MIX. WITH MY HOMEMADE CARAMEL, IT WON'T MATTER WHAT TYPE OF CAKE YOU USE. YOU COULD ALSO USE BROWNIES! 

CUT THE CAKE INTO ROUNDS WITH A COOKIE CUTTER. MY ROUNDS WERE THICK SO THEN I CUT THEM IN HALF.

CHOP UP SOME MINI REESE'S WHITE CUPS, GRAB SOME WHIPPED CREAM AND CHOCOLATE SAUCE AND YOU MUST MAKE MY SALTED CARAMEL.  IT'S A MUST.....NO SKIMPING IN THE CARAMEL DEPARTMENT ALLOWED. OK, I GUESS YOU COULD USE A JAR OF CARAMEL SAUCE BUT DON'T TELL! HEE HEE  CLICK HERE FOR THE CARAMEL RECIPE THAT WILL ROCK YOUR WORLD!

LAYER THIS WITH CAKE ON THE BOTTOM, CARAMEL, WHIPPED CREAM AND REPEAT.  TOP WITH CHOCOLATE SAUCE AND PB CUPS!

DEATH BY COOKIE!!! 5 KINDS OF CHOCOLATE IN ONE COOKIE!!!

DEATH BY COOKIE IS THE PERFECT NAME FOR THESE RICH AND DELICIOUS COOKIES!  EACH ONE IS JAM-PACKED WITH JUST ABOUT AS MUCH CHOCOLATE AS ONE COOKIE CAN POSSIBLY TAKE. I MADE THESE FOR A SPECIAL FRIEND WHO IS A CHOCOLATE FREAK CHOCO-HOLIC!!! 
THESE TASTE BEST ONCE COOLED!!!!

POURING ALLLLL THE CHIPS INTO THE DOUGH!

 HEADING INTO THE OVEN!

 COOLING TIME!

makes about 2 dozen

1 cup + 1 Tbsp all-purpose flour
1/4 cup unsweetened cocoa powder
1 tsp baking powder
1/4 tsp salt
8 ounces semi-sweet chocolate chips
2 eggs
1 tsp vanilla extract
5 Tbsp unsalted butter, softened to room temperature
3/4 cup light brown sugar
1/4 cup sugar
1 cup dark chocolate chips
1/2 cup milk chocolate chips
1/2 cup semisweet chocolate chips
 
Sift together flour, cocoa powder, baking powder and salt in a medium bowl. Set aside.
 
Melt the 8 ounces of chocolate chips in the microwave until smooth.

In a small bowl, whisk the eggs and vanilla. Set aside. With an electric mixer, beat the butter until smooth and creamy – about 1 minute.  Beat in the sugars. 

Mix in the beaten egg/vanilla until incorporated.  Add the chocolate and beat until combined.  Add the dry ingredients on slow speed.  Fold in the chocolate chips.

Chill dough for at least 30 minutes. Preheat oven to 350 degrees F.

Scoop about 2 Tbsp of dough and roll into a ball.  Bake for about 10 minutes, or until the cookies have just begun to set with the centers still appearing very soft.  They will firm up as they cool.

Allow cookies to cool on baking sheet for at least 5 minutes before transferring to a wire rack to cool completely.

adapted from Cooks Illustrated

SAUSAGE & PEPPERS WITH BROCCOLI

I USED AIDELL'S CHICKEN APPLE SAUSAGE-JUST PAN FRIED IT IN OLIVE OIL.  THEN REMOVED IT TO A PLATE AND COOKED THINLY SLICED PEPPERS INT HE SAME PAN.  IN ANOTHER PAN, I COOKED BROCCOLI IN AN INCH OF WATER TO STEAM.  THEN, I FINISHED IT WITH A DOT OF BUTTER, SALT & PEPPER!

HOMEMADE SAMOAS

STEP ONE: THE COOKIES

1 cup butter, softened

1/2 cup sugar

2 cups flour

1/4 tsp. baking powder

1/2 tsp. salt

1/2 tsp. vanilla extract

up to 2 tablespoons milk

Preheat oven to 350F. Line a cookie sheet with parchment or nonstick foil.

Cream butter and sugar. Add flour, baking powder and salt. Add vanilla and milk. Only add a little milk at a time just to help dough come together. U don't want to add too much and make it sticky. Roll dough 1/4" thick and cut out circles. (NO cookie cutter? just use a glass upside down) Then u will want a smaller cutter for the center. If u don't have one, try using a straw or skip this part because the filling covers a lot of the center anyway! Bake 12-14 minutes or until lightly golden brown. Cool completely.

STEP 2: DIP THE COOLED COOKIES

MELT 1 BAG CHOCOLATE CHIPS (DARK, SEMI OR MILK) AND DIP EACH COOKIE INTO THE CHOCOLATE. SET ON WAX PAPER. YOU CAN DIP JUST BOTTOMS IF U PREFER BUT I DIPPED ENTIRE COOKIE.

STEP 3: MAKE THE TOPPING AND PLACE ON COOKIES WHILE CHOCOLATE IS STILL WET.

3 cups shredded sweetened coconut

12 oz. caramels

1/4 teaspoon salt

3 tablespoons cream

Preheat oven to 300 degrees and spread coconut on a baking sheet. Bake it and toss often until lightly toasted and golden -about 15-20 minutes. Cool on baking sheet, stirring occasionally. Set aside.

Place caramels, salt and cream in microwave safe cup and nuke until melted and smooth about 3mins. When smooth, stir in the toasted coconut.

Using a small spoon or spatula, spread the topping on cookies. Use any extra chocolate to drizzle across the top! Then u can set in fridge to speed the process of everything firming up.

A HUGE BROWNIE STUFFED WITH A HALF POUND PEANUT BUTTER CUP & TOPPED WITH PEANUT BUTTER CUP GELATO! DO I HAVE YOUR ATTENTION NOW?

 

 

THIS WAS AN EXPERIMENT WITH A HAPPY & SWEET ENDING!  I STARTED WITH ONE LARGE BRIOCHE PAN (PICTURED ABOVE)-GREASED IT WELL!  POURED IN SOME BROWNIE BATTER AND TOPPED IT WITH A HALF POUND REESE'S PEANUT BUTTER CUP! YUP!!!!  THEN, ADDED MOR  BATTER TO COVER IT.  I BAKED IT UNTIL SET AND LET IT COOL.  I FLIPPED IT OVER AND ONCE I FLIPPED IT BACK IT WA STILL WARM.  THE HALF POUND REESE'S REALLY DOES HAVE SOME WEIGHT BECAUSE IT STARTED TO BREAK DOWN THE BROWNIE WALLS AND COME POURING OUT.........SO MESSY BUT SO GOOD!! I WAS ABLE TO MAKE SOME PRETTY DELICIOUS SLICES OUT OF IT AND NEEDLESS TO SAY, MY HUBBY WAS PRETTY HAPPY!

BROWNIE RECIPE: (CAN BE MADE GLUTEN FREE WITH BETTER BATTER)

Ingredients

• 1 2/3 cups granulated sugar
• 3/4 cup (1 1/2 sticks) butter or margarine, melted
• 2 tablespoons water
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 1/3 cups all-purpose flour (I used Better Batter)
• 3/4 cup COCOA POWDER
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt

Directions

PREHEAT oven to 350º F. Grease Large Brioche pan.

COMBINE granulated sugar, butter and water in large bowl. Stir in eggs and vanilla extract. Combine flour, cocoa, baking powder and salt in medium bowl; stir into sugar mixture. Spread half into pan.  Top with a half pound Reese's peanut butter cup.  Top with rest of batter and smooth it.  Bake approx 30 mins.  Let cool completely before turning out.  I'd probably chill it next time before flipping it over.  Served warm with Talenti chocolate peanut butter cup gelato!

TOBLERONE COOKIE DOUGH TRUFFLES FOR THE HOLIDAYS

 

For the Cookie Dough:
1 stick soft butter
½ cup light brown sugar
¼ cup regular sugar

1 T. half & half
½ teaspoon vanilla extract
¾ cup all-purpose flour (I used c4c flour to make these gf)
pinch of salt
1 bag bittersweet chips or chocolate of choice

2 Toblerone Bars, plus one more if you want to add it as a topping or use sprinkles for the holidays

ELECTRIC MIX FIRST 6 INGREDIENTS. 

 CHOP THE TOBLERONES AND ADD TO THE MIXER UNTIL COMBINED.  

ROLL INTO TRUFFLES.  

ADD STICKS IF MAKING POPS.

CHILL UNTIL FIRM. 

MELT CHOCOLATE CAREFULLY IN MICROWAVE AND DIP TRUFFLES. 

ADD TOPPINGS, CHILL UNTIL SET.

SALMON STUFFED WITH SHRIMP, CAPERS, ONIONS & OLIVES

2 PIECES salmon

10 large shrimp, deveined and peeled

1 small white onion, chopped

2 tablespoons capers

2 tablespoons fresh dill

1/4 cup green olives, chopped

1 garlic clove, crushed
a sprinkle of turmeric

butter, small pieces

Sea salt and black pepper

Season salmon both sides with sea salt, black pepper and 2 pats butter

In a large skillet on medium to high heat add a little olive oil. Add onions & cook about 4 minutes. Add olives, capers, and dill. Toss for three minutes. Add shrimp for just a minute or 2 and season with Turmeric, s & p.  Remove from heat to cool.

Preheat oven to 450 F

Place salmon skin side down on a slightly oiled baking sheet. Cut a pocket the length of the salmon and stuff with the veggies and shrimp. Bake for 10.  Turn on the broiler and broil for 5 minutes.

Garnish with fresh dill and drizzle  olive oil on top. 

inspired by Mia's Domain

COOKIE DOUGH TRUFFLES ON BLING STICKS AND STUFFED WITH REESE'S & OREOS

BLING STICKS!!! HAVE YOU EVER????  THESE WERE SENT TO ME BY ADRI AT MASKIPOPS BY ADRI AND I COULDN'T HAVE BEEN HAPPIER TO RECEIVE BLING FOR MY GOODIES.  A PERFECT MATCH FOR ME!!!  I DECIDED TO MAKE 2 TYPES OF COOKIE DOUGH TRUFFLES.  THE FIRST WAS STUFFED WITH REESE'S DARK MINI PEANUT BUTTER CUPS AND THE SECOND WAS STUDDED WITH CHOPPED OREOS!

HERE IS ADRI'S INFO SO YOU CAN ORDER YOUR OWN BLING STICKS!!! TELL HER I SENT YOU & CHECK OUT HER CYBER MONDAY SPECIAL TOMORROW!!!!!
ADRI'S WEBSITE-MASKIPOPS BY ADRI
HER FACEBOOK
PINTEREST

RECIPE FOR TRUFFLES
For the Cookie Dough:
1 stick soft butter
½ cup light brown sugar
¼ cup regular sugar
1 T. half & half
½ teaspoon vanilla extract 
1 1/4 cup all-purpose flour
pinch of salt
 
bag of dark chocolate chips for dipping
MINI PB CUPS FOR SURPRISE TRUFFLES
CHOPPED OREOS

ELECTRIC MIX FIRST SEVEN INGREDIENTS AND ROLL INTO TRUFFLES. FOR "SURPRISE" ONES, DIVIDE BATTER.  ADD CHOPPED OREOS TO HALF AND WRAP THE DOUGH AROUND MINI PB CUPS FOR THE OTHER HALF!! INSERT BLING STICKS.  CHILL UNTIL FIRM. MELT CHOCOLATE CAREFULLY IN MICROWAVE AND DIP TRUFFLES. ADD TOPPINGS, CHILL UNTIL SET.