Salted Caramel Chocolate Chunk Cookies

 by Diane

After finding my favorite chocolate chip cookie, I've been trying to branch out and experiment with other chocolate chip cookie recipes. Then I discovered this salted caramel chocolate chunk cookie! It's a cookie that is definitely on trend: it uses both milk and dark chocolate, super decadent with caramel, and throws on fancy finishing salt.  Enjoy!

Salted Caramel Chocolate Chunk Cookies 

adapted from Framed Cooks

Ingredients 

3/4 cup granulated sugar 

2 sticks softened butter

1 cup packed light brown sugar 
2 eggs
1 1/2 teaspoons vanilla extract
1/4 cup caramel sauce, plus 1/8 cup caramel (you need to heat it up a bit)
3 3/4 cup all purpose flour 
1/2 teaspoon salt (I use kosher salt)
1 1/2 teaspoons baking soda 
1 1/2 cup mini chocolate chips or (finely chop up chocolate used below)
3/4 cups milk chocolate, chunk-size chopped   
3/4 cups dark chocolate, chunk-size chopped  
Maldon Sea salt 

How to Make

1. Preheat oven to 350 degrees F.
2. In a stand or electric mixer, cream the butter and sugars. Beat in the eggs one at a time. Add in the vanilla and caramel sauce until well combined.
3. Put the flour, salt and baking soda into a large bowl and whisk to combine. Add dry ingredients to wet ingredients 1 cup at a time, until combined. 
4. Using slow speed, add the mini chocolate chips until combined.
5. Place large golf ball size of cookie dough on a cookie sheet. Press down then sprinkle with a healthy pinch or two of the Maldon sea salt then press chocolate chunks over top.  (because of all the baking soda in these cookies, they won't sink much. If you want a thinner cookie, you'll have to press it down more.)
6. Bake for 6 minutes and drizzle desired amount of caramel over the top of each cookie. Rotate cookie sheet and put back into oven for another 6 minutes  or until just golden around edges. 
7. Remove (I added another pinch of salt at this step to a few for extra kick!) and let cool for 5 minutes before transferring to a cooling rack.

Verdict: These are tasty, but I'm not convinced that without all the bells and whistles (aka chocolate and caramel) this cookie holds up. With all the butter, it should be more flavorful...I think it needs some tweaking.

Mint Cookies and Cream Muddy Buddies

by Diane

I love muddy buddies so much, so when I saw a cookies and cream take on muddy buddies you can imagine my joy! When I looked at the recipe, I was really worried the all the vanilla would be overpowering and there wouldn't be enough Oreo flavor...so, I decided to turn the flavor UP! I adapted the recipe into mint muddy buddies and added a ton more crushed Oreos. Result was AMAZING!


Mint Cookies and Cream Muddy Buddies
adapted from Cooking Classy's Cookie and Cream Chex Mix

Ingredients:

• 6 cups Rice Chex Cereal (use your favorite chex cereal)
• 1 cup very finely crushed Oreos* (use a food processor or blender. It needs to be more powder like than coarse crumbs)
• 1 cup powdered sugar, plus 1/8 cup powdered sugar
• 1 1/2 cup mint white chocolate chips *

*OTHER ways to achieve Mint flavors =  1) add 1 tsp mint extract to the melted white chocolate; 2) use mint Oreos; 3) use half Oreos and half Girl Scout Thin mints; 4) use mint flavored white chocolate chips...

How to Make:

1. Measure 6 cups Rice Chex Cereal into a large ziploc bag, set aside. 
2. Pour Oreos powder/crumbs and 1 cup of powdered sugar into a bowl and whisk to combine mixture. Put half of the Oreo/powdered sugar mix into a bag, set aside. 
3. Using a double boiler, melt the mint white chocolate chips stirring occasionally until melted and smooth. **here is where you'd want to add the mint extract if using that method.
4. Pour 1/2 the melted mint white chocolate over Rice Chex and  seal bag. Using your hands gently massage the bag to help the mint white chocolate seep into the chex mix.  Repeat with rest of melted mint white chocolate. 
5. Pour or scoop coated Rice Chex into ziploc bag containing Oreo/powdered sugar mixture. Seal bag and shake until the cereal is evenly coated. Repeat with remaining oreo/powdered sugar mixture.
6. Finally, add in 1/8 cup of powdered sugar, seal bag, and shake to give that signature muddy buddy look.
7. Now...EAT! Store what's left in an airtight container for up to a week.

White Chocolate Filled Snickerdoodles

by Laura and Diane

All other snickerdoodle recipes I now refer to as snickerdon'ts, but seriously these cookies are amazing!!! They are worth the ONE hr chilling time (usually I whine about waiting for cookies) and all the hands on time.   

Tonight Diane and I are making this cookies because of a favorite colleague's demands, but we look for any excuse to make these babies! They are chewy and melty with a bit of the cinnamon spice you love from a snickerdoodle.

White Chocolate Filled Snickerdoodles (Adapted from Cookies & Cream)

makes approx 24 cookies or 12 deep dish cookies

Prep time: 75 minutes ( 60 minutes chill time)

Hands on time: 20 minutes 

Ingredients

• 1/2 cup shortening, I used butter flavored
• 1/2 cup butter
• 2 eggs
• 2 tsp vanilla
• 1 1/2 cups sugar
• 2 3/4 cups flour
• 2 tsp cream of tartar
• 1 tsp baking soda
• 1/2 tsp salt
• 2 tsp cinnamon
• 4 tbsp sugar
• approx 48 white chocolate pieces (we used Guittard melting chocolate pieces)

How to Make

1. Beat the shortening and butter...cream the sugar. Add eggs. Set aside.
2. Mix flour, cream of tartar, baking soda, and salt together. 
3. Add the vanilla and mix until incorporated. 
4. Then mix the dry ingredient mixture with the creamed sugar mixture until incorporated.
5. Chill dough for at least 1 hour in refrigerator. (don't cut out this step!)
6. Preheat oven to 350°
7. Mix 4 Tbsp of sugar and 2 tsp cinnamon in a small bowl
8. Scoop a rounded tablespoon sized ball of dough and form it around 4 white chocolate pieces (depends on the size of chocolate). Roll the dough in the cinnamon sugar mix. Place cookies on ungreased baking sheet 2 inches apart.
9. Bake for 10 minutes or until edges slightly golden. (Don't forget to turn half way through)
10. Remove from oven and let cool on baking sheet 3 minutes before transferring to wire rack to finish cooling.

Notes

Adaptation ~ If you make this recipe into deep dish cookies, use a heaping 1/4 cup of cookie dough and stuff it with 6+ chocolates, increase baking time to 12-14 minutes until edges start to golden. Remember to spray your muffin top pan with cooking spray for easy release.

Funfetti Cake from Scratch

by Laura

Funfetti Cake is so nostalgic for me! This cake reminds me of my college days when I considered making a boxed cake "serious baking" and dessert parties were all the rage. I have been dying to make this Funfetti Cake from Scratch from The Kitchn and yesterday I created this birthday cake masterpiece! 

All this recipes needs is candles and room full of friends!

Funfetti Cake from Scratch
makes two 9-inch round cakes and serves at least 8 people

4 egg whites from large eggs
1 cup milk, divided
1 teaspoon vanilla 
1/2 teaspoon almond extract
3 cups cake flour
1 1/2 cups white sugar
4 teaspoons baking powder
1/2 teaspoon salt
4 tablespoons unsalted butter, very soft
8 tablespoons non-hydrogenated shortening
1/3 cup multi-colored sprinkles (Laura's note: I double this! I like my cake batter extra fun!) 
Multi-colored sprinkes for decorating

Heat the oven to 350°F. Lightly grease two 9-inch round cake pans. (Or, for a four-layer cake, grease four cake pans.) In a small bowl mix the egg whites, 1/4 cup milk, vanilla and almond extract. Set aside.

In the bowl of a stand mixer mix the cake flour, sugar, baking powder, and salt. Mix for 30 seconds or until well-combined. Add the butter and shortening and mix for another 30 seconds, or until well-combined with the flour mixture. Pour in the remaining 3/4 cup milk and continue mixing on medium speed for about 3 minutes. Scrape down the sides of the bowl.

Gradually pour in the egg white mixture, mixing for 30 seconds after each addition. Mix for one more minute. Gently fold in the multi-colored sprinkles.

Divide the batter evenly between the prepared cake pans (see this tip on the best way to divide batter between cake pans). If baking four layers, bake for 18 to 20 minutes, or until the tops are slightly golden and spring back when pressed. If baking two layers, bake for 25 to 30 minutes.

Remove from the oven and place the pans on baking racks to cool for about 10 minutes. Turn the pans over onto the rack. Flip the cake layers over and let them cool completely before icing. (Laura's note: Be patient and really make sure your cake is good and cool!)

Laura's note: I cut the tops off my cakes to make them level - you may use your favorite buttercream recipe or use the one I recommend below! 

Mousseline (Cooked) Buttercream 
Makes enough to frost a 9" cake or approximately 24 cupcakes
6 egg whites or egg yolks (not whole egg)
pinch of salt
1 cup sugar
1/2 cup water
1/4 teaspoon cream of Tartar
2 cups butter, cut into tablespoon portions and softened
1 Tablespoon vanilla extract

In the bowl of an electric mixer, beat the yolks and salt until thickened (or until soft peaks are formed if using egg whites).

Meanwhile, combine the sugar, water, and tartar in a medium sauce pan and set over medium heat. Cook until the sugar is dissolved and the mixture reaches the softball stage (238°).

With the mixer still running and beating the eggs, pour the sugar mixture in a slow steady stream down the side of the bowl, being careful to avoid hitting the mixer's whisk. Continue beating until the egg-sugar mixture is cool and the side of the mixing bowl registers room temperature when you touch it.

Reduce speed to medium and begin beating in the butter one tablespoon at a time. Continue beating until the buttercream holds soft peaks. Add the vanilla (and any other flavorings). Chill until the buttercream is firm but spreadable.

Buttercream will keep in an air-tight container for several days.

Here is a great video to help you frost your cake quickly and perfectly everytime! 

Happy Baking!