Cookies to blow your diet

So.. I haven't done much baking.. Between chasing a crawling baby and trying to lose extra weight I generally avoid baked goods... Which is still my favorite food thing ever.

But, Hubby needed some for a friend so I thought I would mix it up and make a new cookie.

One of my new fav. things to do is mix jello pudding powder into baked goods to give them a hint of flavor.

So here are my Chocolate Bottomed PB Nana Cookies.

1/2 cup butter
1/2 cup peanut butter (I am VERY generous with my 1/2 cup.. it's usually more)
1/2 cup sugar
1/2 cup brown sugar
1 egg

1/8 cup banana cream jello pudding powder (the banana flavor is pretty subtle.  So you can add more if you like)
1 teaspoon vanilla
1 1/4 cups  flour
3/4 teaspoon baking soda
1/4 teaspoon salt

1/3 bag semi sweet chocolate chips

Mix 1st 7 ingredients together

 Add in dry ingredients and  scoop spoonfuls  onto a cookie sheet.  

 Sprinkle with sugar and make criss crosses with a fork.

 Allow to cool completely.  

Melt remaining chocolate chips and use to coat the backs of the cookies.

 When you don't allow them to cool completely then they break when you go to coat them.  Then I had do eat it.   DARN YOU COOKIE!  I just used the back of a spoon to coat the cookie back.

Once the bottoms are coated let them set up and eat more cookies.  

MOM's Crazy Cooking Challenge Brown Butter Chocolate Chip Cookies

I"M #60  VOTE FOR ME!!

It's that time again for Mom's Crazy Cookie challenge.


For this month I visited the blog of a cute 21 year old guy named Ryan who loves baking and pugs.  Check out the original recipe here    http://ryansbakingblog.com/2011/01/brown-butter-chocolate-chip-cookies/

I decided to make Brown Butter Chocolate Cookies to try something a little different.   I changed Ryan's recipe a little.  These have a tendency to dry out/ over cook quickly so watch them.  But over all they have a delicious toffee essence and are worth the extra work they take.

Brown Butter Chocolate Chip Cookies

Makes about 3 dozen cookies  ( or if you're me....   20 cookies : )  I like mine bigger)

1 3/4 cups unbleached all-purpose flour
1/2 teaspoon baking soda
1 3/4 sticks unsalted butter, divided
1/2 cup granulated sugar
3/4 cup packed dark brown sugar
1 teaspoon table salt
2 teaspoons vanilla extract
1 large egg, plus 1 egg yolk
1/2 bag dark chocolate chip cookies

Preheat oven to 350°F. Line baking sheets with a silpat or parchment paper.

Sift together flour and baking soda in a bowl, set aside.

In a skillet, melt 1 1/4 sticks butter over medium high heat. Continue to cook until the butter turns dark golden brown and has a nutty aroma. The butter will bubble and boil before starting to change colors, keep a close eye so it doesn’t burn and swirl pan occasionally to ensure even cooking.

Transfer browned butter to a bowl and mix in the remaining butter until melted. Add the sugars, salt, and vanilla to the butter and mix well. Add the egg and egg yolk; whisking until smooth (about 30 seconds). Allow the mixture to rest for 3 minutes, then whisk against for 30 seconds, before letting it rest again. Repeat this process about 4 times, until you have a thick, glossy, smooth mixture.

 SEE THE DIFFERENCE THE WHIPPING MAKES?????!!!!

Sprinkle the flour and baking soda over the top a little at a time, gently stirring until it is just combined. Stir in the chocolate chips.

 I don't roll dough into balls or use a silpat...  Sorry... not that kinda baker...

Form dough balls about 3 tablespoons in size, place them on the prepared baking sheet about 2 inches apart. Bake for 10-14 minutes, then put the baking sheet on a cooling rack and allow to cool on the sheet.

Cookies are best served warm right after baking, or stored in airtight containers and microwaved for 20-30 seconds prior to serving.

Thanks Ryan for your awesome recipe!!

Sometimes Pregnant Ladies need Cheesecake at night.

So last night I was craving a sweet treat but just boxed brownies wasn't going to cut it.  I decided to make individual Peanut Butter Brownie Cheesecakes.  This is the recipe for what I concocted but you can adjust to your taste.

This recipe makes enough for 4 ramekins and a little extra of the brownie cookie.

I started by taking a box of brownie mix (one that makes an 8x8 or 9x9 pan)  I followed the directions EXCEPT i did not add water.  This makes more of a cookie version that a thick brownie.

Add brownie mixture to the bottom of the ramekin (probably 1/4cup)  no need to grease ramekins these are oily enough.

Combine   8oz softened cream cheese

1/2 cup peanut butter

2 Tbs of Honey

1/8 cup powdered sugar

1 egg

1 tsp vanilla

Mix thoroughly and pour over unbaked brownie crust.

I baked these for 28 min @ 325*

You can probably try a water bath to make sure they don't crack.

Place in Fridge until completely chilled and set up.  

To Remove run knife around side of ramekin and the cheesecake should slide out.

Only thing missing from the picture is some caramel sauce.......  Mmmm   Caramel..

I'm a chunky monkey.. So why not eat one?

Had the oppourtunity to go to a friends house this week to say goodbye to her daughter and son in law who are going to Kuwait.
I wanted to make a quick and yummy treat and this is what we ended up with. This is really a no measure snack. You make it to your taste.

I started with a bowl containing 2 sticks of cream cheese softened and added some honey peanut butter ( add as much or as little as you would like. )  Mix in 1 teaspoon of vanilla  Add 1/2 cup of powdered sugar to start with and continue adding until the desired sweetness is reached.

So these little rolled goodies are made with crescent rolls.  Separate each triangle from your tube and stretch them a little.  In the center of the large end of the triangle add a dollop of the cream cheese mixture, 3 chocolate chips and 2 slices of banana.

Roll them up and pinch all of the corners and openings.  Be careful not to overfill!
Once they are all rolled up sprinkle with cinnamon and sugar and cook until golden brown.

They went fast.... and none of us waited to eat them so we ended up with burnt tongues..   They aren't the most beautiful dessert but they taste delicious...    Enjoy!

DE LUshious

So I've been working on the house and reading....  so I've been neglecting my posts...  Ummm..  The new Stephanie Plum book came out!

 One thing I did create was a new brownie trifle version of my Chocolate Haze Cake.

This is super simple and de lushious!!  not just delicious : ) 

Take 2 boxes of Betty Crocker Brownie mix ( i mixed one milk chocolate with one dark chocolate)  Follow directions on the box  EXCEPT: Replace the water with Hazelnut Coffee Creamer.  Spread the chocolaty goodness on a cookie (hotel) pan (with sides)  and sprinkle with Honey Almond (Almond Accents)  these are for salad but they are sweet almond slivers that taste delicious!

Bake until  chewy : )  Allow to cool completely.  When they have cooled.  Break them into little clumps and line a trifle dish or bowl.  You wont use all of the brownies but extra chocolate in our house is never turned down : )

Make your chocolate Hazelnut Mousse    1 pint of Whipping Cream with several heaping spoonfuls of nutella while blending.   Once light and fluffy spoon mixture over brownie layer.  Pour over one box of fresh raspberries and cover with another layer of brownies.   Spoon onto a plate or bowl and eat your heart out! 

This was a huge hit!  It was eaten up very quickly!!  So quickly I forgot to take a before picture!

You Wanna get Chocolate Wasted?

So...  I don't mean to toot my own horn but I think this is the best Chocolate Concoction I have ever created.  Here's the recipe..  Hope you enjoy.

I was inspired to make this because I got free coffee creamer(Breve)from Vocal Point but I don't drink coffee.  I will often use it for hot chocolate.. (it makes it super yummy) but it's too hot outside.

I call it the Chocolate Haze..........

Good  Start...  right....

1 Box of Betty Crocker Chocolate Fudge Cake Mix

1/2 cup vegetable oil

3 eggs

1 1/3 cup Hazelnut Coffee Creamer  ( I used Breve the first time and Baileys the 2nd.  The brand doesn't matter but use a higher end actual cream.  Don't use the cheap watery stuff)  

Mix ingredients together and divide equally into 2 9in round pans.  Bake at 350 for 22-27 mins.  Check the cakes but be very careful not to overcook..  NO one likes a dry cake people!

Allow to cool completely.  Usually the centers sink in but this is actually ok.  Make sure that you face the middles together when plating.  It gives a perfect spot to put the filling.