Today’s recipe is a request from our friend Frank.  The recipe is by Nestle with one tweak, and  I nicknamed them “the Franks.”  This is pretty much a chocolate chip cookie dough with 3 kinds of chips.  I usually use, white, semisweet chocolate and milk chocolate.  Feel free to substitute other kinds if you want.   I also used 3/4 cup shortening, instead of  another 3/4 cup of butter.  But if crisco freaks you out, then by all means go with just 1 1/2 cups butter.   It is important to chill the dough to make a puffier cookie.  I am a big fan of puffy cookies!   Oh and this makes a lot of cookies, so you may want to cut the recipe in half!

Ingredients – 3/4  cups butter, 3/4 cups shortening, 1 1/4 cups sugar, 1 1/4 brown sugar, 2 eggs,  1 tbs vanilla, 4 cups flour, 1 tsp baking soda, 1 tsp baking powder, 1 cup milk chocolate chips, 1 cup semisweet chocolate chips, 1 cup white chocolate chips

Directions – cream butter,shortening,  sugar and brown sugar.  Add eggs and vanilla. Fold in dry ingredients.  Blend in chips.   I actually has to mix them in by hand because there is so much dough!   Roll 1/4 cup dough into mounds.    (I make mounds because I want puffy cookies)  Chill at least 1 hour.  Preheat oven to 350.  Place non-stick baking liners on top of cookie sheets.  I stagger 8 cookies per sheet.   Bake 10 to 14 minutes until light golden patches appear on top.  (I usually take my cookies out a little early, as they continue to cook on the cookie sheet as they cool. And I love my cookies on the gushie side)  let cool and store in covered container.

Carrot cake is my favorite kind of cake, probably because of the frosting.  Over the last few years, I have found some great homemade carrot cake recipes.  The only problem is grating  the carrots.  It is a ton of work and takes a lot of time.  So I came across this recipe that uses baby food carrots.  It makes a dense, moist cake.  I also add mini chocolate chips (a tip from my mother in law) to make the cake even better.   And the cream cheese frosting is perfect!

Ingredients – 4 eggs, 1 1/2 cups oil, 2 cups sugar, 2 cups flour, 1 tsp connamon, 1 tsp salt, 1 tsp baking soda, 12 oz baby food carrots, 1 cup mini chocolate chips.

(You can also add some a can of drained pineapple, 1 cup of walnuts, and/or 1 cup of coconut, when you mix in the mini chipa)

Preheat oven to 350.  Mix eggs, sugar, oil and flour.  Add cinnamon, salt, baking sof a and baby food carrots.  Fold in chips. Pour batter into a pan that has been sprayed with baking spray.  For a bundt pan, bake 40 to 50 minutes.  Two 8 or 9 inch round cake pans, bake 20 to 30 minutes.  For a 9×13 rectangular pan, bake 20 to 30 minutes.  Your cake is done when a toothpick inserted comes put basically with just a few crumbs.  Let cool completely.

Frosting – 8 oz cream cheese (softened), 1 3/4 cups butter (softened) 4 to 5 cups powdered sugar, 2 tsp vanilla, milk or heavy cream.

Cream butter and cream cheese for 5 minutes.  Slowly mix in powdered sugar. Add  cream or milk (1 to 2 tba at a time) to thin out frosting as much as you would like.  Stir in vanilla.  

This makes a decent amount of frosting.  I used all of it.  But, if you don’t want a lot of frosting, you can save some and use it for whoopie pies or some other treat. (Don’t worry of your don’t like a lot of frosting, we can still be friends)

This guy looooooves frosting!

my latest baking video is on youtube!  if you can watch a minute or two, I would appreciate it!  it will help me grow my blog.  if you watch the entire 3:27, a special guest appears at the very end! 🙂

This post is the result of a request from one of my best and dearest friends, and one of my Geneseo people – Christine.  She was looking for an Easter dessert and had something lemon in mind.  I went to work and Bam!  I found these.  They are thick and fudgy,  like traditional brownies, except not a drop of chocolate.  

Ingredients – 12 tbs butter, 12 oz bag of white chocolate chips, 1 1/2 cups sugar, 4 eggs, 1/2 cup lemon juice (bottled), 1/2 tsp salt, 3 1/2 cups flour, yellow food color (optional)

Glaze – 4 cup powdered sugar, 1/3 to 1/2 cup lemon juice.  

Directions – preheat oven to 350 degrees.  In a microwave safe bowl, melt butter and white chips for a minute or so, until you can stir mixture smooth.  Mix in sugar.  Add eggs, 1/2 cup lemon juice and salt.  Stir in flour. Add a few drops of yellow food color, if you want.  Spread a 9×13 baking pan with baking spread.  Spread batter evenly in pan.  Bake 20 to 25 minutes.

While brownies are baking, make the glaze, combining powdered sugar and 1/3 to 1/2 cup lemon juice.

Within a minute or two of taking brownies out of the oven, gently poke the top with a fork or bottom of a wooden spoon.  Immediately top with glaze.  Let cool completely.  Store in covered container.  You can serve these at room temperature or chilled, if you want.

Someone is patiently waiting for a piece of treat!  

This is one of the most decadent treats I have ever made and is the subject of my latest baking video too.  Dark chocolate cake with a cookie dough filling and topped with chocolate ganache.  It turned out be be a decent amount of work, but I think the people at work will appreciate it!  Looking back, I think incould have just brought in the cookie dough and spoons , and that would have been a big hit too.  Of course, I need to work on making the finished product look better, but it will still taste great!

Cake ingredients – 12 tbs butter (softened to room temperature), 2 cups sugar, 3 eggs, 2 tsp vanilla, 2 cups flour, 3/4 cup dark baking cocoa, 1 1/2 tsp baking soda, 3/4 tsp baking powder, 3/4 tsp salt, 1 1/2 cups milk, 1/2 cup chocolate chips, melted

Preheat oven to 350.  In a microwave safe bowl, heat milk and vanilla 2 minutes.  Add melted chips and stir smooth.  In another bowl, combine butter and sugar. Add eggs.  Slowly mix in dry ingredients and milk mixture.  Spray 3 cake pans with baking spray.  Divide batter among each (I used about 2 cups batter in each).  Bake 15 to 20 minutes, until toothpick inserted in middle comes out clean.  Cool completely.

Cookie dough filling ingredients – 1 cup heavy cream (whipped until soft peaks form, just takes about 2 minutes), 1/2 cup butter, 1/2 cup sugar, 1/3 cup brown sugar, 1 tsp vanilla,  1 1/2 cups flour, 1 cup mini chocolate chips, 3 tbs milk or heavy cream

Directions – melt butter.  Immediately add brown sugar and sigar.  Mix in vanilla and flour.  Stir in milk or cream.  Add whipped heavy cream.  Fold in chips.

Ganache ingredients – 1 1/3  cupschocolate chips, 4 tbs heavy cream, 2 tbs butter, 2 tbs corn syrup, 1 tsp vanilla

Directions – melt chips, cream, butter and corn syrup.  Remove from heat.  Add vanilla.  Cool to room temperature.

Place one layer of cake face (top side  down)  on cake platter, spread with 1/2 of cookie dough filling, place second cake layer over that (top side down), spread rest of cookie dough filling over that. Place  final cake layer (top side down) on top.  Spread ganache on top.

Your cake is layered like this – 1 cake layer on bottom.  1/2 cookie dough filling.  2nd cake layer.  rest of cookie dough filling.   3rd cake layer.  Chocolate ganache spread on top

It’s been cold and a little dreary lately, so I decided to remedy that with chocolate.. and dark chocolate at that.  These mudslide cookies are made with bittersweet chocolate chips (the 60 percent cacao kind).  I opted for milk chocolate chips as an add-in.  Feel free to use semisweet, white, peanut butter, mint etc.  You could also add coconut or nuts if you want too.  

Ingredients – 1 1/3 cups bittersweet chips, 3/4 cup sugar,  3 tbs butter, 3 eggs, 1 tsp vanilla, 1/4 cup flour, 2 tbs baking cocoa,  1/4 tsp salt, 1/2 tsp baking powder, 1 cup milk chocolate chips.

Directions -preheat oven to 350.  In microwave safe bowl, melt bittersweet chips, butter and sugar for about 1 minute (or until you can stir the mixture smooth).  Add eggs and vanilla.  Fold in dry ingredients.   Add milk chocolate chips.  Place mounds of 3 tbs of dough on cookie sheet lined with nonstick baking liners.  Bake 10 to 12 minutes.  Sprinkle warm cookies with powdered sugar, if desired.

These sugar cookie cups and cookie sandwiches are another contribution of mine for tomorrow’s bake sale at ESPN Radio.   The proceeds benefit a group that my friend and coworker,Adrienne Lawrence volunteers for.  It seems like with the way things are  going, we may need to band together for some big  bake sales for Meals on Wheels,  after school.programs and other programs that benefit those in need.  🙂

Sugar cookie cups /cookie sandwiches-    1 1/2 cups shortening, 1 1/3 cups sugar, 4 eggs, 1 tsp vanilla, 4 cups flour (scooped from your flour container nto measuring cup ), 1 tsp salt, 1 tsp baking powder.

Preheat oven to 350.  Spray standard size muffin cups with bajing spray.  Cream sugar and shortening.  Add eggs and vanilla.  Gradually  mix in flour, baking soda and salt.  Roll 3 tbs of dough into a ball and gently press into bottom of each muffin cup.  With the rest of the dough,  roll 3 tbs of dough, slightly flatten and place on cookie sheets that have been lined with nonstick baking liners.  Bake 10 minutes  (bottoms will be light golden).  Let cool and frost.

Frosting -1/4 cup shortenjng, 1/4 cup butter (softened), 2 1/2 cups powdeed sugar, 3 tbs water.

Beat at high speed 2 minutes.

My friend and coworker, Adrienne, asked if I wanted to bake treats for a bake sale at work to benefit  some folks in need, who are part of  a group she does some volunteer work for.  Of course, I love to bake and if it helps people, that’s even better.  There is so much meanness out there nowadays, I think we all need to combat it with a little love when we can. Being kind really isn’t that hard! Love always wins!  These treats are brownie cookies with a peanut butter -crushed oreo filling, topped with melted Reese’s peanut butter cups.

Ingredients for cookies  – 1 brownie mix, 1/4 cup butter (melted), 4 oz cream cheese (slightly softened ), 1 egg. 1 cup finely ground oreos

Filling – combine 1 cup peanut butter, 1 cup powdered sugar, 2 -4 tbs of milk or cream, 1 cup finely ground oreos.  (Make your filling while cookies are baking)

Directions – preheat oven to 350.  Combine brownie mix, egg, cream cheese, butter and 1 cup finely ground oreos.    Roll 1  tbs of dough into balls.  Place on cookie sheet, lined with nonstick baking liners.  Bake for 11 minutes. Remove from oven.  Immediately place a ball of filling on top of each cookie.  Let cool completely.   Top with melted Reese’s peanut butter cups or milk chocolate.  (I microwaved reese’s in 45 second increments until incould stir them smooth) .  Store in covered container.