Monster Brookies

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Today is Day 3 of #Choctoberfest and I am so excited to share my first recipe with you all. Today was just one of those days where cookies sounded great but so did brownies. What was I suppose to do when I could NOT decide??? Make both of course!!! These Brookies tasted great on their own but as my boys figured out the tasted even better warm with a scoop of ice cream on top!! However you prefer them you are going to love them!! ENJOY!! ๐Ÿ™‚

Preheat oven to 350 degrees. Line with parchment paper one 9×13 baking pan and then spray lightly with nonstick spray and set aside.

Brownie Layer

1/2 cup butter, melted

1 cup ย ย Imperial Sugar

2 cold eggs

1 tsp vanilla

1/3 cup cocoa powder

1/2 cup flour

1/4 tsp salt

1/2 tsp baking powder

Melt butter and then stir sugar into melted butter. In a medium bowl add eggs. Add a little bit of your butter sugar mixture to eggs and beat with a wooden spoon so not to temper your eggs. Add the rest of your butter sugar mixture to egg bowl and stir till combined. Pour in vanilla, then cocoa, flour, salt and baking powder. Stir until combined well and then pour into your already prepared 9×13 baking dish. Now you are ready to make your Monster cookie layer…..

Monster Cookie

1/2 cup butter, softened

3/4 cupsย Imperial Sugar

2 Tbsp brown sugar

1 egg

1/2 tsp vanilla

1 cup plus 2 Tbsp flour

1/2 tsp baking soda

1/4 tsp salt

1/4 cup M&M candies

1/4 cup chocolate chips

1/4 cup peanut butter chips

1/4 cup shredded coconut

In bowl of mixer add butter andย Imperial Sugar, Cream together the butter and the sugar. Add vanilla and egg, cream again until smooth. Add flour, baking soda and salt, stir until combined. Add M&M’s chocolate and peanut butter chips and coconut and stir until combined. With a 1 Tbsp cookie scoop drop “scoops” of your monster cookie dough on top of your already prepared brownie mix. Gently push your cookie into your brownie.


Bake at 350 degrees for 40 minutes or until a toothpick inserted in the center removes clean. Let cool on wire rack 15-20 minutes , remove from pan and continue cool. ENJOY!

 

Blackberry Bitter White Chip Cookies

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This post is sponsored by Just Hemp Foods. All of the opinions are my own but in return for a recipe post I received a box of their terrific healthy products to play with. ๐Ÿ™‚ Thank you so much for the wonderful product and for sponsoring Choctoberfest โค Amy~ Crumbs

We have made it to day 6 of Choctoberfest. I can feel my stretchy pants getting tighter so what a better time than now to add a little extra good to my diet, so I won’t be eating salads and veggies for every meal next week to detox from all the yummy sugar and chocolate goodness. After I received my box I thought I better educate myself first…Just Hemps Foods 50% protein powder is “a plant based protein powder that is rich in essential amino acids, vitamins and minerals”. Don’t worry there is no THC in this product and it is gluten, soy and lactose free!! How could I go wrong adding this to my cookies?? The answer… I couldn’t!!


Cookie Recipe:

Preheat oven to 350 degrees. Line cookie sheets with parchment paper and set aside while you make your cookie dough.

2 cups flour

1/4 cup Just Hemp Foods 50% Hemp protein powder

If you choose to use just flour, use 2-1/4 cups flour and omit the hemp protein powder)

1/4 tsp baking soda

1/4 tsp baking powder

1/4 tsp cream of tarter

1/4 tsp salt

1/2 cup butter, room temperature

1/2 cup imperial sugar

1/2 cup brown sugar

1 egg plus 1 egg yolk, room temperature

1 tsp vanilla

1/4 tsp almond extract

About 4 tbsp Seedless blackberry Jam

3/4 cup Ghirardelli bitter sweet chocolate chips

3/4 cup Ghirardelli white chocolate chips

In a medium size bowl combine all of your dry ingredients and set aside for a moment.

In bowl of a mixer place butter, Imperial sugar and brown sugar, cream together until combined and fluffy. Add egg plus extra yolk vanilla and almond extract and beat until combined well. Add dry ingredients that you have already mixed together in a bowl to bowl of mixer and beat until combined. Stir in your bitter chocolate chips and white chips.

Separate your dough into quarters drop jelly into each quarter of dough in about 1 tsp dallops so you have about a Tbsp of jam in each quarter of dough. “Cut” in the jam to your dough with a butter knife, you do not want to stir the jam in because your cookie dough will just turn purple you want sort of a swirl.

Drop cookie dough onto your parchment lined cookie sheets using a 1 Tbsp cookie scoop. Bake at 350 degrees 12-16 minutes. Remove from oven once baked and then slide onto cooling racks to cool completely. Your cookies are baked when they are slightly golden around the edges.

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My Cookie jar is now full and happy and I am satisfied knowing that my boys are getting a little of the good stuff with them.

Thank you so much Just Hemp Foods!!

 

 

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Snickerdoodles

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Preheat oven to 400 degrees. Line 4 cookie sheets with parchment paper.

1-1/2 cups sugar

1/2 cup butter, room temperature

1/2 cup butter flavored shortening

2 eggs

2-3/4 cups self rising flour

1/4 cup sugar

2 tsp cinnamon

Mix 1-1/2 cups sugar, butter, shortening and eggs in mixer on medium speed. stir in flour until dough forms.

Shape dough into 1 Tbsp balls.

In a bowl mix 1/4 cup sugar and cinnamon

Roll cookie balls into cinnamon sugar and place on prepared cookie sheets about 2 inches apart.

Bake at 400 degrees for 8-10 minutes. Remove from cookie sheet and let cool on wire rack.

Makes about 4 dozen cookies

Cookies and Cream Ice Cream Cake

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Preheat oven to 350 Degrees. Grease and flour two 9 inch round cake pans,set aside. Line a third 9 inch round cake pan with parchment paper.

Filling (ice cream layer)

1 container (1.5 quarts) cookies and cream ice cream, softened

In the one 9 inch round cake pan that is lined with parchment paper place softened ice cream inside and with back of a large spoon or rubber spatula spread and fill pan with ice cream and then place in the freezer.

Chocolate Cake

2 cups sugar

1-3/4 cup flour

3/4 cup cocoa powder

1-1/2 tsp baking powder

1-1/2 tsp baking soda

1 tsp salt

2 eggs, room temperature

1/2 cup veggie oil

1 cup milk

2 tsp vanilla

1 cup boiling water

In bowl of mixer place, sugar, flour, cocoa powder, baking powder, baking soda and salt, mix until combined well. Add eggs, veggie oil, milk and vanilla mix on medium for 3 minutes, Carefully stir in 1 cup boiling water by hand.

Pour into prepared pans and bake at 350 degrees for 30-35 minutes or until toothpick inserted in center removes clean. Remove from oven and set on wire racks in pan and let cool 10 minutes. Remove from pans and let cool completely.

Whipped Cream Frosting

In a cold bowl of mixer with a cold whisk attachment

1 cup heavy cream

2 Tbsp powdered sugar

1 tsp vanilla

Whisk on medium high until you get a stiff whipped cream

Dark Chocolate Ganache

4 ounces dark chocolate, chopped

1/2 cup heavy whipping cream

1 Tbsp butter

Place Chocolate in a heat proof bowl. In a small pot heat heavy cream and butter to a slow boil. Pour cream mixture over chocolate and stir until smooth. Let cool to room temperature

Assembly and Extra’s

8-10 oreo cookies

Place one layer of cake on cake board and then place your “ice cream’ filling layer on top. On top of the ice cream place your second layer of cake. Frost with whipped cream frosting and place in freezer for 20-30 minutes. This is the perfect time to start ganache. Pour ganache over the top of cake. Decorate with extra whipped cream frosting and oreo cookies. Keep in freezer until ready to serve and ENJOY!! ๐Ÿ™‚

Grinch Prints

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Adapted from: Betty Crocker

Preheat Oven to 350 degrees. Line cookie sheets with parchment paper and set aside.

2 cups Butter

2 cups powdered sugar

3 tsp. peppermint extract

4 egg yolks

green food coloring to get you desired color of “grinchy” green

4-1/2 cups flour

1 tsp baking powder

1/2 tsp salt

2/3 cups dark chocolate chips

2 Tbsp butter

4 tsp corn syrup

30 andes mints cut in half

 

In bowl of stand mixer cream butter and powdered sugar with mixer on medium speed until becomes fluffy. Beat in extract, yolks and food coloring until blended. On low speed beat in flour, baking powder and salt.

Shape dough into 1 Tbsp balls and place on cookie sheets. With your thumb place a well into the center of each cookie.

Bake 10-12 minutes. Cool 2 minutes on cookie sheets and then transfer to baking rack to cool completely.

In a small sauce pan place chocolate chips and butter. Melt on low, stirring till chips are completely melted and smooth. Remove from heat and add corn syrup let cool about 10 minutes in pot.

Transfer melted chocolate into a piping bag and pipe into center “wells’ of cookies. Top with an andes mint. Enjoy!! ๐Ÿ™‚

Old Fashioned Peanut Butter Cookies

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1 cup sugar

1 cup Brown Sugar

1 Cup Peanut Butter

1/2 cup Shortening

1/2 cup Butter, softened

2 eggs, room temperature

2-1/2 cups flour

1-1/2 tsp. baking soda

1 tsp. baking powder

1/2 tsp salt

In bowl of stand mixer place sugar, brown sugar, peanut butter, shortening, butter and eggs. mix on low speen until combined well.

In a small bowl mix flour, baking soda, baking powder and salt. Add slowly to your sugar mixture mixing until just combined. Place bowl in fridge for 2 hours to firm up.

Preheat oven to 375 degrees.

Shape dough into 1 Tbsp. balls. Place on parchment paper covered cookie sheet. Flatten in a “criss-cross” pattern with a fork dipped into sugar.

Bake 9-10 minutes or until a light golden brown. Cool 5 minutes ON cookie sheet then remove to cooling rack and let cool completely. Makes about 5 dozen cookies. ENJOY!! ๐Ÿ™‚