tag:blogger.com,1999:blog-17249632158169806752024-03-04T22:52:02.616-08:00For the Love of CookiesMeganhttp://www.blogger.com/profile/16845159923139693770noreply@blogger.comBlogger33125tag:blogger.com,1999:blog-1724963215816980675.post-79260560825331775862013-08-27T14:51:00.002-07:002013-08-27T16:50:22.714-07:00Rolo Stuffed Peanut Butter CookiesI know you'll forgive me for going AWOL once you see these marvelous cookies.<br />
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Pure peanut butter bliss stuffed with ooey gooey rolos. Peanut butter, caramel, and chocolate are a winning combination. <br />
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The peanut butter cookie is very simple and it's a base recipe I've used before from sallysbakingaddiction.com (<love that blog!). It is the ultimate in soft, chewy, cookies with extreme peanut butter flavor. Mmm!<br />
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Now, what do you do when you have a winning cookie recipe? You stuff it with candy, duh! I totally adored the flavor combo and I know you will too. All you have to do is smoosh a rolo in one small piece of cookie dough, take another small piece of cookie dough to cover it, and roll it into a ball shape. Then bake for a few minutes and bada bing bada boom. A sneaky chocolate caramel surprise inside each and every cookie. And, here I am left with no more cookies but thoughts of cookies stuffed with mini Reese's. Oh dear.<br />
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<h3> Rolo Stuffed Peanut Butter Cookies</h3><h4>Ingredients:</h4><ul><li>1/2 cup butter or margarine, softened</li>
<li>1/2 cup brown sugar</li>
<li>1/4 cup sugar</li>
<li>1 egg</li>
<li>3/4 cup peanut butter</li>
<li>1 tsp vanilla extract</li>
<li>1/2 tsp baking soda</li>
<li>1 1/4 cup flour</li>
<li>24-30 rolos (depends on the size of your cookies) </li>
</ul><h4> Directions:</h4><ol><li>Cream the butter and sugars together on medium speed. Add the egg, peanut butter, and vanilla and mix until combined. </li>
<li>Mix in the baking soda and flour being careful not to overmix. Chill the dough for 30 minutes so it will be easier to handle. </li>
<li>Preheat oven to 350 degrees. Line a baking sheet with parchment or prepare with cooking spray. </li>
<li>Take about 1.5 tbsp of dough and split it in half. Stick a rolo candy in one half and top with the other half of dough. Seal the sides - I did this simply by rolling the dough into a ball shape with the rolo inside. Repeat with the rest of the dough. </li>
<li>Bake for 8-9 minutes. Allow to cool. </li>
<li>Enjoy!</li>
</ol>Makes about 24 cookies. Recipe from <a href="http://sallysbakingaddiction.com/2012/08/01/take-2-rolo-stuffed-peanut-butter-cookies/" target="_blank">Sally's Baking Addictiona>.<script type="text/javascript" src="//assets.pinterest.com/js/pinit.js"></script> </a>Meganhttp://www.blogger.com/profile/16845159923139693770noreply@blogger.com0tag:blogger.com,1999:blog-1724963215816980675.post-3115259940441693322013-06-17T13:53:00.001-07:002013-06-17T13:58:13.061-07:00Twix Cupcakes for Two!I have a thing for cupcakes. <br />
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Big, decadent, over the top, gourmet cupcakes. I get so excited over all the possibilities. Cake flavors, frosting flavors, mix ins, crusts, toppings, decorating. And everyone gets a beautiful baby cake. What could be better?<br />
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I finally dove in and made a somewhat gourmet cupcake, although I can't wait to get even more decadent. But don't be afraid! It's really easy! It's just a matter of assembly. I also made just them just for two people - so easy!<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghplLjxCKQxZMmwEaLRWDRbsOEJ7BPBUQUWCuWHsCpnLGXhYprOq68N9EbP7xs8lIKzuk1yHOWCSSbMuzePF27bc-3tgB39f6Lkfmqhq-jF9Szj4i7hsWVCGYp07T5nzlSnoMvgXaBJ9AW/s320/IMG_2928.JPG" style="margin-left: auto; margin-right: auto;" width="320" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sans Toppings - still delicious!</td></tr>
</tbody></table> These cupcakes are rich, chocolate cake with a shortbread cookie base, caramel buttercream frosting and topped off with a twix bar and caramel drizzle. Try adding a little sea salt on top, too. Salty + sweet = win! Feel free to stick a caramel inside the chocolate cake but I thought that might be a bit overboard for my first fancy cupcake. ;)<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsyq97QAqk9zi1PnSNahRJadF5V24D3Qb26uYKRMjz6MJIZ1uU7hvJ6u9Z48xh0lbn4AcweKbwNb0wZw-A4QeaRVsDfd7h6uxwMJ17wI80_RoAhuOSt-sahv8aWY5-hNCcSewCK30wETG4/s1600/IMG_2926.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsyq97QAqk9zi1PnSNahRJadF5V24D3Qb26uYKRMjz6MJIZ1uU7hvJ6u9Z48xh0lbn4AcweKbwNb0wZw-A4QeaRVsDfd7h6uxwMJ17wI80_RoAhuOSt-sahv8aWY5-hNCcSewCK30wETG4/s320/IMG_2926.JPG" width="239" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Caramel Buttercream: The Making Of</td></tr>
</tbody></table>The result is an amazing, rich, decadent, cupcake experience, not for the faint of heart. A twix cupcake. Or cuppie as I affectionately call them. Give it a whirl. By making just two cupcakes, the only thing you're risking is falling in love!<br />
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Note: I made two different recipes of cupcakes for two. The first batch had a better flavor but didn't rise well. The second batch was less rich in flavor but rose well and had a slightly better texture. Also, for some reason my cutesy little cupcake liners were very short so I ended up getting 3 from each batch. This may have affected the shortness of the first batch. I plan on experimenting more until I reach perfection. Stay tuned!<br />
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<h3>Chocolate Cupcakes for Two </h3><h3>First Batch:</h3><h4> Ingredients:</h4><ul><li> 3 Tbsp flour</li>
<li>2 Tbsp sugar</li>
<li>1 Tbsp cocoa powder</li>
<li>1/8 tsp plus a pinch of baking soda</li>
<li>1/16 tsp instant coffee powder</li>
<li>3 Tbsp milk</li>
<li>1 Tbsp vegetable oil</li>
<li>1/2 tsp vanilla </li>
<li>2-3 shortbread cookies (optional - for twix cupcakes) </li>
</ul><h4>Directions:</h4><ol><li>Preheat oven to 350 degrees. Line a cupcake or muffin tin with two or three cupcake liners (depending on size). Place a shortbread cookie in each liner. </li>
<li> In a medium bowl, whisk together the flour, sugar, cocoa powder, baking soda, and coffee powder. Add the milk, oil, and vanilla and mix until just combined. Do not overmix. </li>
<li>Pour the batter on top of each shortbread cookie. Fill the tin about 3/4 way full or more. </li>
<li>Bake for 18-22 minutes. Test for doneness with a toothpick. If it comes out clean, they are done. You may also test for doneness by lightly pressing on a cupcake. If it "bounces back", they are done. </li>
<li>Cool 5 minutes in the tray, then remove to cool completely. </li>
</ol>Makes 2-3 cupcakes. These were richer, more chocolatey, and more dense and fudgy. They were very short as they didn't rise much. I plan on trying this recipe with a small amount of vinegar to spark the baking soda. Recipe adapted from <a href="http://www.anediblemosaic.com/?p=11126" target="_blank">An Edible Mosaic</a>.<br />
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<h3>Batch 2</h3><h4>Ingredients:</h4><ul><li>4 Tbsp flour</li>
<li>3 Tbsp sugar</li>
<li>1 Tbsp cocoa powder</li>
<li>1/4 tsp baking soda</li>
<li>1/8 tsp salt</li>
<li>1/2 tsp vanilla</li>
<li>1/2 tsp vinegar</li>
<li>1 Tbsp vegetable oil</li>
<li>3 Tbsp water</li>
<li>2-3 shortbread cookies (optional - for twix cupcakes) </li>
</ul><h4>Directions:</h4><ol><li>Preheat the oven to 350 degrees. Line a muffin or cupcake tin with 2-3 liners (depending on size). In each liner, place a shortbread cookie. </li>
<li>In a medium bowl, combine flour, sugar, cocoa powder, baking soda, and salt. Add vanilla, vinegar, oil, and water. Stir until combined. Do not overmix. </li>
<li>Pour batter into 2-3 cupcake liners over the shortbread cookie. Bake for 15-18 minutes or until a toothpick comes out clean. </li>
</ol>Makes 2-3 cupcakes. These cupcakes had a less intense chocolate flavor but still had a good flavor. They rose well and had a good, moist cake texture. Recipe adapted from <a href="http://psheart.blogspot.ca/2012/04/tasty-tuesday-cupcakes-for-two.html" target="_blank">P.S. Heart</a>.<br />
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<h3>Caramel Buttercream Frosting</h3><h4>Ingredients:</h4><ul><li>4 Tbsp (1/2) stick butter, softened</li>
<li>1 - 1 1/2 cups powdered sugar</li>
<li>1-2 Tbsp caramel topping (depending on preference)</li>
<li>1/2 tsp vanilla</li>
<li>1/8 tsp salt </li>
<li>milk, if needed to thin the frosting </li>
</ul><h4> Directions:</h4><ol><li>In a medium bowl, beat the butter until fluffy with a hand mixer. Gradually add in the powdered sugar and continue to beat. Add in the caramel topping, vanilla, and salt. Mix until combined. </li>
<li>If the frosting is too thick, add milk, 1 Tbsp at a time. If the frosting is too thin, add powdered sugar gradually. </li>
<script type="text/javascript" src="//assets.pinterest.com/js/pinit.js"></script></ol>Makes enough to pipe frosting on approximately 6-8 cupcakes. This is much more than you'll need for two, however, it would be very difficult to make frosting in any smaller quantity. You may store frosting in a sealed bag in the refrigerator for up to five days or store in the freezer for up to 3 months. To use, simply thaw and whip the frosting.<br />
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<h3>Assembly of Twix Cupcakes<script type="text/javascript" src="//assets.pinterest.com/js/pinit.js"></script></h3>Now that you have a shortbread cookie base, and a chocolate cupcake, you've covered 2 of the 3 flavors of a twix bar. Finally, the caramel comes in via the frosting. Pipe the caramel buttercream onto each cupcake. Top with a piece of a twix bar. Finally, drizzle caramel sauce, chocolate sauce or both to top it off. Voila! Twix cupcakes!<br />
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(Alternatively you may follow the same method using your favorite cupcake recipe or box mix.) <br />
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Meganhttp://www.blogger.com/profile/16845159923139693770noreply@blogger.com2tag:blogger.com,1999:blog-1724963215816980675.post-50992861886165277502013-06-09T20:00:00.000-07:002013-06-09T20:05:48.047-07:00Copycat Minnie's Bake Shop Chocolate Chip Supreme CookiesSo I made cookies this weekend.<br />
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</div>Twice. Not because they were so good I had to make more. Because I failed the first time. You win some, you lose some. The second batch was a win.<br />
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I went to Disney World about 2 weeks ago. I, sadly, missed my chance on a Minnie's Bake Shop Cookie. I was skeptical about their prepackaged selves. I later went online and found out that people are crazy for them. Of course. So I had to make a copycat to get a taste of what I was missing.<br />
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If these are anything like Minnie's version, then I know I want to try them next time I visit Disney World! They are huge. They are delicious. They are loaded with goodies and soft, tender and moist on the inside. They are not your average chocolate chip cookies. I used chocolate chunks and cut up twix bars in mine but feel free to use any morsels, nuts, or candy pieces you desire! The more the merrier!<br />
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I hope Minnie understands that imitation is the sincerest form of flattery. :)<br />
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<h3>Copycat Minnie's Bake Shop Chocolate Chip Supreme Cookies</h3><h4>Ingredients:</h4><ul><li>1/2 cup (1 stick) butter or margarine, softened</li>
<li>1/2 cup brown sugar</li>
<li>6 Tbsp powdered sugar</li>
<li>2 Tbsp egg, beaten</li>
<li>1 Tbsp water</li>
<li>1/2 tsp vanilla</li>
<li>1 1/3 cup flour</li>
<li>1/4 tsp salt</li>
<li>1/4 tsp baking soda</li>
<li>1 pack of 2 twix bars, cut up</li>
<li>1/4 cup chocolate chunks </li>
</ul><h4>Directions:</h4><ol><li>In a large bowl, cream together softened butter and sugars. Add the beaten egg, water, and vanilla. Beat just until combined. </li>
<li>Stir in flour, salt, and baking soda. Fold in the chocolate and candy pieces (or add-ins of your choice). </li>
<li>Line baking sheets with parchment paper. Use an ice cream scoop to scoop out mounds of dough onto the cookie sheet. They are large so you will only be able to fit 4-5 per sheet. Place the sheet with mounds of dough into the freezer. Chill in the freezer for 20 minutes. </li>
<li>Preheat the oven to 400 degrees. Remove the cookie sheet from freezer and place directly into the oven. Bake for 2 minutes. Reduce heat to 350 degrees and bake for an additional 15 minutes or until cookies are golden on the edges. Remove from oven. Allow to cool on the cookie sheet for 5 minutes. Remove from cookie sheet to cool completely. Eat up! <script src="//assets.pinterest.com/js/pinit.js" type="text/javascript"></script></li>
<script src="//assets.pinterest.com/js/pinit.js" type="text/javascript"></script></ol> Makes about 7-8 large cookies. Adapted from <a href="http://www.thedisneydiner.com/2012/09/minnies-bake-shop-chocolate-chip.html" target="_blank">The Disney Diner</a>. Meganhttp://www.blogger.com/profile/16845159923139693770noreply@blogger.com4tag:blogger.com,1999:blog-1724963215816980675.post-14100840791220572612013-06-04T09:22:00.000-07:002013-06-04T09:24:11.423-07:00D.I.Y. Trail Mix<a href="//pinterest.com/pin/create/button/?url=http%3A%2F%2Fhumancookiemonster.blogspot.com%2F2013%2F06%2Fdiy-trail-mix.html&media=http%3A%2F%2F2.bp.blogspot.com%2F-eNqNrP7PkA8%2FUakT2bbSKTI%2FAAAAAAAABD4%2FRJYL6W7zG_w%2Fs320%2Fphoto.jpg&description=D.I.Y.%20Trail%20Mix%20-%20gluten%20free%2C%20healthy%2C%20protein%20and%20fiber!" data-pin-do="buttonPin" data-pin-config="above"><img src="//assets.pinterest.com/images/pidgets/pin_it_button.png" /></a><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgCpiyUzFp7avrnzqy2krMedpjD9Hpgmg-vgHOboK5z-4lDjthNmkS2Ly2t7a5AUDfraQpZYHPjsq_Anqt-4hzbDKGxxp2fImNbX_sLTkHD0Iny0hmyJAV5KMqsGj21wRU4DhqfW3xY-ln/s1600/photo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgCpiyUzFp7avrnzqy2krMedpjD9Hpgmg-vgHOboK5z-4lDjthNmkS2Ly2t7a5AUDfraQpZYHPjsq_Anqt-4hzbDKGxxp2fImNbX_sLTkHD0Iny0hmyJAV5KMqsGj21wRU4DhqfW3xY-ln/s320/photo.jpg" width="303" /></a></div><br />
This is less of a recipe and more of an idea. Here's the idea: Make your own trail mix, packed with things you love, options that suit your diet, and at a fraction of the price.<br />
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I think it's a pretty good idea that I'm sure many people have had. I wanted to share my personal trail mix varieties to, hopefully, incite others to explore the world of DIY trail mix!<br />
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I call this version "Tropical Blend Trail Mix".<br />
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It's packed with banana chips (which I recently discovered I'm in love with and *bonus* they sell a big bag at the dollar tree!), sweetened coconut flakes, sunflower seeds, dry roasted peanuts, and butter toffee almonds. Yumm-o is all I have to say.<br />
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This next version is called "Sweet and Salty Mix". I know, so creative.<br />
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I loaded this one with dry roasted peanuts, sunflower seeds, chocolate chips, and lightly salted almonds. These are some of my favorite healthy snack foods. It's really fun to choose your personal favorites and find flavors that complement each other to develop a trail mix just for you.<br />
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Here are the exact measurements I used for my trail mixes:<br />
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<h3>Tropical Blend Trail Mix</h3><h4>Ingredients:</h4><ul><li>1 Tbsp sunflower seeds</li>
<li>20 dry roasted peanuts</li>
<li>12 butter toffee almonds (blue diamond brand)</li>
<li>3-4 Tbsp banana chips</li>
<li>1 Tbsp coconut flakes </li>
</ul><h3>Sweet and Salty Mix </h3><h4>Ingredients:</h4><ul><li>8 lightly salted almonds</li>
<li>30 dry roasted peanuts</li>
<li>1 Tbsp sunflower seeds</li>
<li>15 chocolate chips </li>
<script type="text/javascript" src="//assets.pinterest.com/js/pinit.js"></script></ul><h4> Nutrition Information (Approximately)</h4><h4>Tropical Blend </h4>Calories: 233<br />
Fat: 14.6 g<br />
Carbohydrates: 20.9 g<br />
Protein: 7 g<br />
Fiber: 3.8 g<br />
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<h4>Sweet and Salty Mix</h4>Calories: 275<br />
Fat: 22 g<br />
Carbohydrates: 13.3 g<br />
Protein: 9.9 g<br />
Fiber: 3.9 g<br />
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*While the calories and fat may seem high, remember that it is good fat from nuts and sunflower seeds. Trail mix typically is very satisfying (so you don't get hungry quickly) and is packed with protein, fiber, and other vitamins. Meganhttp://www.blogger.com/profile/16845159923139693770noreply@blogger.com2tag:blogger.com,1999:blog-1724963215816980675.post-11188064507773498212013-05-31T20:23:00.001-07:002013-06-01T06:17:07.018-07:003 Ingredient Cake Batter Ice Cream Cake Batter. It's good stuff. <br />
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Do we ever tire of cake batter? I know I don't. So when I saw a recipe for 2 ingredient ice cream with no ice cream maker required, I really couldn't resist cake batter-izing it.<br />
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The cake batter flavor shone through so wonderfully. It honestly tasted like I made cake batter and stuck it in the freezer. I will venture to say that this is the most cake battery cake batter treat I've ever encountered. And I've encountered quite a few cake batter treats in my day. Pure. cake. batter. goodness. The sprinkles are necessary, of course. Funfetti ftw. And, I did add just a tiny splash of vanilla because vanilla makes <strike>everything</strike> almost everything better.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9efsM5tTCUVhcJ_vAAvilIQ-ZuWdQq9AIZXYxEuymmSJHThtrL1NrAkWVoHgYu5azxypUGYS87NqsMKm9yNNrGlugXgbqwttEECTMy8tjwhESt1y9uaMUvS3i8VE8xtQBVYhBxhp0uZo2/s1600/photo.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9efsM5tTCUVhcJ_vAAvilIQ-ZuWdQq9AIZXYxEuymmSJHThtrL1NrAkWVoHgYu5azxypUGYS87NqsMKm9yNNrGlugXgbqwttEECTMy8tjwhESt1y9uaMUvS3i8VE8xtQBVYhBxhp0uZo2/s320/photo.jpg" width="213" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Extra Sprinkles, please and thank you. </td></tr>
</tbody></table>
The process is so incredibly simple, it blows my mind. Why don't more people know about this?? One little can of evaporated milk, a cup or so of powdered sugar, and whatever flavoring or add-ins you want creates a soft, creamy ice cream that will amaze you. <br />
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The first step is to chill the can of evaporated milk overnight. This is vital to whipping it up into a creamy masterpiece. Then, you'll simply whip the evaporated milk, add powdered sugar, and, in this case, cake mix plus sprinkles, and whip until blended. Pop it in the freezer and take out to whip at 1 hour intervals. You'll probably have to do this about 5 times. It's actually kind of fun. I found myself wishing the hours would pass by faster so I could see what state my ice cream matter was in at the time.<br />
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I told you it was simple. My mind is swirling with possibilities. Peppermint extract + chocolate chips + green food coloring for mint chocolate chip. Vanilla extract for a classic, cocoa powder for chocolate, red velvet cake mix, other cake mixes, flavor it with duncan hines frosting creation packets (caramel, cotton candy, cinnamon roll, etc). Bah! Ice cream flavors are taking over my brain!<br />
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What are you waiting for? You may even have all the ingredients right in your house and the varieties are endless!<br />
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<h3>
Cake Batter Ice Cream (No Ice Cream Maker Required!)</h3>
<h4>
Ingredients:</h4>
<ul>
<li>1 (12 oz) can evaporated milk </li>
<li>1 cup powdered sugar</li>
<li>1/4 cup + 1 Tbsp cake mix (I used yellow)</li>
<li>1/4 cup rainbow sprinkles (optional)</li>
<li>1/4 tsp vanilla (optional) </li>
</ul>
<h4>
Directions:</h4>
<ol>
<li>Chill the can of evaporated (NOT sweetened condensed) milk in the fridge overnight. </li>
<li>In a large, freezer safe bowl, pour the chilled evaporated milk in. Using a mixer, whip it for 40-60 seconds. I whipped mine until the frothy bubbles were gone. </li>
<li>Add the powdered sugar, and cake mix. Beat until blended. Finally add the vanilla and sprinkles, if desired. Beat until mixed in. </li>
<li>Place the bowl in the freezer for 1 hour. Remove from the freezer and beat it for 1 minute. Return to freezer. Repeat this 4 more times. Freeze until set and store covered in the freezer. Enjoy!</li>
</ol>
Makes about 1 quart. Adapted from <a href="http://www.crunchycreamysweet.com/2012/05/25/whipped-milk-ice-cream-no-machine/#comment-913942763" target="_blank">Crunchy Creamy Sweet</a>.<br />
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*Note* If you choose to make a different flavor that relies on an extract or Duncan Hines flavor packet, up the powdered sugar to 1 1/4 cup.<script src="//assets.pinterest.com/js/pinit.js" type="text/javascript"></script> <br />
<br />Meganhttp://www.blogger.com/profile/16845159923139693770noreply@blogger.com3tag:blogger.com,1999:blog-1724963215816980675.post-20588542560784583162013-05-30T07:27:00.000-07:002013-05-30T07:36:44.183-07:00Cake Batter Chocolate Chip CookiesSo there seems to be a cake batter craze going on.<br />
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<div class="separator" style="clear: both; text-align: center;"></div>I vote we keep this going for <strike>quite a while</strike> forever. Let's just say me and my mom have been known to make cake batter from a box with the sole purpose of eating the batter. We've gotten as few as 12 cupcakes from a box. So I guess you could say we're fans of cake batter. I like it more than cupcakes and cake itself. However, I don't recommend a diet of raw cake batter as it can be very risky with the salmonella business.<br />
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Whaddya say we get around that little roadblock by infusing chewy chocolate chip cookies with cake batter flavor and sprinkles (naturally). <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsWeyUwRUNNN_Rs_PZ2c3GG89iQiLgdJyE0Y-D_d9yJTZpnOy7zGRgY_0MH7l49sdqaLuORBXEFPOonAPb9e_e1D9l4Ya4vS3IOBRlRfZg776UuOu0pFPtzwyA6H1jhFyVfcgKtW32nG4x/s1600/IMG_2563.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsWeyUwRUNNN_Rs_PZ2c3GG89iQiLgdJyE0Y-D_d9yJTZpnOy7zGRgY_0MH7l49sdqaLuORBXEFPOonAPb9e_e1D9l4Ya4vS3IOBRlRfZg776UuOu0pFPtzwyA6H1jhFyVfcgKtW32nG4x/s320/IMG_2563.JPG" width="320" /></a></div><br />
Completely necessary. Did you know coldstone's cake batter ice cream doesn't have sprinkles in it. You have to add them in. How absurd. <br />
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Anyway. So these cookies are actually quite simple. It's a pretty basic cookie recipe but some of the flour is replaced with cake mix. Then, you mix in chocolate chips, white chocolate chips, and sprinkles, thus creating the happiest cookie dough I've ever seen.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdhIQhvvvA6XHBqzMtv-_wRcG2HMjqUGdaoVTDoIdAW5zhTcu4t9Pcdu_I226haxqajuzGf06B0bBMlUxR24d2uTIUEodW7LVLfF4a-wpzT9tham_vEW056XBgqLfij-ZgELeF9DpgurBM/s1600/IMG_2564.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdhIQhvvvA6XHBqzMtv-_wRcG2HMjqUGdaoVTDoIdAW5zhTcu4t9Pcdu_I226haxqajuzGf06B0bBMlUxR24d2uTIUEodW7LVLfF4a-wpzT9tham_vEW056XBgqLfij-ZgELeF9DpgurBM/s200/IMG_2564.JPG" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYeyx1PbGJNvQG1pawlFz3t8k2qRnute_SurrodJg1-98HkPxyNtMNhmgHXsqin5oqSuZnQtxrDDv6wCdhtu3S-hotEkIRjojf_mIPvAv3ugywwOzh1i0dnQhnPnm7E6X7KCZ9r_vfsSpd/s1600/IMG_2600.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYeyx1PbGJNvQG1pawlFz3t8k2qRnute_SurrodJg1-98HkPxyNtMNhmgHXsqin5oqSuZnQtxrDDv6wCdhtu3S-hotEkIRjojf_mIPvAv3ugywwOzh1i0dnQhnPnm7E6X7KCZ9r_vfsSpd/s200/IMG_2600.JPG" width="200" /> </a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Chill the dough and bada bing bada boom. Cake batter chocolate chip cookies. I couldn't resist eating one warm off the cookie sheet. Quality control, of course. </div><div class="separator" style="clear: both; text-align: left;"><br />
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I used yellow cake mix as I feel it imparts a stronger cake batter taste, but feel free to try white if you wish. These cookies are soft, chewy, cake battery, and full of chocolate chips and sprinkles. So, to get your cake batter fix without the risk of salmonella - this is definitely the way to go.<br />
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"What do I do with all the leftover cake mix?" you say. Oh dear, sweet friend. The real difficulty is deciding from the medley of choices. I'm still trying to decide between <a href="http://www.the-girl-who-ate-everything.com/2011/03/cake-batter-truffles.html" target="_blank">Cake Batter Truffles</a>, <a href="http://girlmeetslife.com/2012/04/cake-batter-fudge/" target="_blank">Cake Batter Fudge</a>, or some type of homemade cake batter ice cream. There's also recipes for <a href="http://www.mrshappyhomemaker.com/2012/03/cake-batter-pudding/" target="_blank">Cake Batter Pudding</a>, <a href="http://www.soveryblessed.com/2012/02/07/cake-batter-puppy-chow/" target="_blank">Cake Batter Puppy Chow</a>, and just take a look at this round-up: <a href="http://pizzazzerie.com/recipes/cake-batter-recipes-round-up/" target="_blank">Cake Batter Round Up</a>. Or of course, you <strike>may</strike> will want to make another batch of these cookies.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUGB1QC81RAXgcSJExrzALZt35ekcX86i2Fjp93iWXHmRjzKAnhOfvRtx18W1HrPrFR2fQXVAh1Yg96GYwVhOLDvZBK7jUk2RsZq-H4gUT5LIngIPbe9ZsSmG4BXDcx3lKZAUlZwzQBQ-y/s1600/IMG_2615.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUGB1QC81RAXgcSJExrzALZt35ekcX86i2Fjp93iWXHmRjzKAnhOfvRtx18W1HrPrFR2fQXVAh1Yg96GYwVhOLDvZBK7jUk2RsZq-H4gUT5LIngIPbe9ZsSmG4BXDcx3lKZAUlZwzQBQ-y/s320/IMG_2615.JPG" width="239" /></a></div><h3>Cake Batter Chocolate Chip Cookies</h3><h4>Ingredients:</h4><ul><li>1 1/4 cup flour</li>
<li>1 1/4 cup cake mix (I used yellow)</li>
<li>1/2 tsp baking soda</li>
<li>3/4 cup butter or margarine (1.5 sticks), softened</li>
<li>1/2 cup granulated sugar</li>
<li>1/2 cup brown sugar</li>
<li>1 egg</li>
<li>1 1/2 tsp vanilla</li>
<li>1/2 cup semi-sweet chocolate chips</li>
<li>1/2 cup white chocolate chips</li>
<li>1/2 cup rainbow sprinkles</li>
</ul><h4>Directions:</h4><ol><li>In a large bowl, sift together the flour, cake mix, and baking soda. Be sure to get out the clumps in the cake mix. In a separate bowl, cream together the butter and sugars. Add the egg and vanilla and beat until creamy. </li>
<li>Add the dry ingredients to the wet and mix until just combined. Do not overmix. Fold in the chocolate chips and sprinkles. </li>
<li>Cover and chill the dough for at least 1 hour and up to 4 days. </li>
<li>Preheat the oven to 350 degrees. </li>
<li>Put rounded tablespoons of dough on your cookie sheet. Try to make the cookie dough balls, taller than wide to reduce spreading. Keep the remaining dough in the fridge while a batch is baking. Bake for 10-12 minutes until edges are slightly golden brown. The middles may look slightly underdone. They will set up as the cookies cool. </li>
<li>Allow the cookies to cool on the cookie sheet for about 4 minutes. Remove from cookie sheet to cool completely. Enjoy!</li>
</ol>Recipe from <a href="http://sallysbakingaddiction.com/2012/12/09/recipe-round-2-cake-batter-chocolate-chip-cookies/" target="_blank">Sally's Baking Addiction</a>. Makes about 3 dozen cookies. <br />
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Meganhttp://www.blogger.com/profile/16845159923139693770noreply@blogger.com0tag:blogger.com,1999:blog-1724963215816980675.post-18542517516522991752013-05-27T11:42:00.000-07:002013-05-27T11:43:51.515-07:00No Fail Banana Bread Banana bread is an unparalleled experience.<br />
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It all starts with watching as your precious bananas turn from bright yellow to freckled to scary close to rotten. Isn't science fascinating?<br />
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Then, you get to take your rage out at the bananas. Poor, innocent bananas.<br />
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Get all nostalgic by mixing up simple ingredients to create a batter that tastes insanely good for something that looks like mush. Not that I lick the beater or anything.<br />
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Finally, the batter is poured into a bread pan which makes you feel all house-wifey because it's homemade bread. You watch through the oven door as the bread slowly rises and browns, filling the house with that familiar, soul warming aroma. The bread comes out and you wait. You wait until you just can't stand it anymore. Then you slice into the tender, dense, and moist bread. You ignore the steam escaping from between the slices, slather on some butter, and savor the first bite of your warm, unadulterated banana bread. <br />
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Bliss. And, if you're anything like me, you blissfully return to the loaf for seconds. And thirds. Until your dad comes and eats half a loaf in 2.4 seconds. Oh well. Maybe bliss should be shared.<br />
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Are you craving banana bread as much as I am now? This recipe is so simple. It contains just the basic ingredients: flour, sugar, bananas, baking soda, margarine, eggs, vanilla, and cinnamon. Surely you have most, if not all, of these ingredients in your kitchen right now. The batter is so quick to whip up. You'll be in banana bread heaven in no time. And so will your dad or whomever <strike>you </strike><strike>choose</strike> shares in the bliss. With 4 <i>ripe </i>bananas, you're assured a sweet and moist bread every time. No need for yogurt or oil or brown sugar. The recipe I adapted from has 5 stars and 463 reviews - that's what I call no fail!<br />
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<h3>No Fail Banana Bread</h3><h4>Ingredients:</h4><ul><li>1/2 cup (1 stick) margarine, softened</li>
<li>1 cup granulated sugar</li>
<li>2 eggs</li>
<li> 1/2 tsp vanilla</li>
<li>4 ripe bananas, mashed</li>
<li>1 1/2 cups flour</li>
<li>1 tsp baking soda</li>
<li>1/4 tsp cinnamon (or more to taste)</li>
</ul><h4>Directions:</h4><ol><li>Preheat the oven to 350 degrees. Grease and flour a 9x5 loaf pan.</li>
<li> Cream together the softened margarine and sugar. Add the eggs, vanilla, and mashed banana. Mix until combined. </li>
<li>Add the flour, baking soda, and cinnamon. Mix until combined. Pour the batter into the prepared pan. </li>
<li>Bake for 55-60 minutes. Test for doneness with a toothpick or touch to see if it is firm. If the top is browning too much before it is done, cover with aluminum foil. Allow to cool for about 5-10 minutes in the pan. Turn it out of the pan for it to cool completely. Savor the experience!</li>
</ol>Makes 1 9x5 inch loaf. Adapted from <a href="http://www.food.com/recipe/best-banana-bread-2886" target="_blank">http://www.food.com/recipe/best-banana-bread-2886<script type="text/javascript" src="//assets.pinterest.com/js/pinit.js"></script></a>. <br />
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Meganhttp://www.blogger.com/profile/16845159923139693770noreply@blogger.com0tag:blogger.com,1999:blog-1724963215816980675.post-72972563844559647532013-05-20T10:34:00.001-07:002013-05-20T10:39:07.078-07:00Cinnamon Cheesecake Truffles I've done it again.<br />
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One rainy Sunday evening, I paced around my house wondering what junk food I could stuff in my face before the weekend came to an abrupt end. Alas, all I seemed to find was....Cinnamon Cream Cheese Snack Delights.<br />
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It's so delicious, it should be illegal. (I can say the same for the milk and dark chocolate but I have yet to try the white chocolate and caramel.) So, why isn't that a perfectly good choice? Well, I've already eaten it with about 500 mini pretzels. And, truth be told, the pretzels really just seemed to be getting in the way. What really sounded good to me was a graham cracker dipped in the stuff! Did I have graham crackers? No, no I did not. Did I have graham cracker crumbs? Yes, yes I did. So, I'll take the stuff, mix it together and cover it in white chocolate. That should suit my end-of-the-weekend-binge-craving.<br />
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I was right. And had extra chocolate to dip pretzels in. In this case, the pretzels do not get in the way. Rather, they complement the white chocolate quite nicely.<br />
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These truffles are cinnamony delights. I can't say enough about my love of truffles. I love the smooth, creamy, sweet interior, coated in a hard chocolate shell. Per. fect. ion. The cinnamon flavor really shines in these truffles. I thought about coating them with regular (semi-sweet chocolate chips) chocolate but I'm glad I went with white. The rich white chocolate balances out the cinnamon interior quite nicely.<br />
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Oh boy, do I wish I had made more than 2. Curse my small batch making self. Doesn't my self know that I need to end-of-the-weekend-binge?! <br />
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Good thing I have chocolate covered pretzels to comfort me. My advice: make these. And make more than two for goodness sake.<br />
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<h3>Cinnamon Truffles</h3><h4>Ingredients:</h4><ul><li>1 Tbsp Snack Delights Cream Cheese Cinnamon flavor</li>
<li>2 Tbsp graham cracker crumbs (or crush your own graham crackers, use cinnamon for extra cinnamon goodness)</li>
<li>melted white chocolate </li>
</ul><h4>Directions:</h4><ol><li>Mix the cream cheese spread and graham cracker crumbs thoroughly. Form into balls about 1 inch in diameter. Place in fridge. </li>
<li>Prepare a tray with parchment paper for the finished truffles. </li>
<li>Melt white chocolate in 30 second intervals, stirring between each. (For more tips on melting chocolate, see <a href="http://humancookiemonster.blogspot.com/2013/04/chocolate-tips-tricks.html" target="_blank">Chocolate Tips and Tricks</a>.)</li>
<li>Remove the balls from the fridge. Dip in the white chocolate, making sure to coat the entire ball. Place on the prepared tray with parchment. Allow to cool and harden. Place in the fridge to speed up the process. Enjoy!</li>
</ol>Makes 2 truffles. Note: To make more just follow the same ratio. Example: 1/4 cup cream cheese, 1/2 cup graham cracker crumbs. That would make about 8 truffles. 1/2 cup cream cheese, 1 cup graham cracker crumbs would make about 16, etc. (1:2 ratio of cream cheese to crumbs). For 16 truffles, you would want about 5.5 oz of melted chocolate. Hope this helps to make more than 2! ;)<script type="text/javascript" src="//assets.pinterest.com/js/pinit.js"></script>Meganhttp://www.blogger.com/profile/16845159923139693770noreply@blogger.com4tag:blogger.com,1999:blog-1724963215816980675.post-85330003049905222172013-05-16T06:26:00.001-07:002013-05-16T06:31:39.212-07:00Red Velvet Brownie BitesI had a problem.<br />
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I'll share it with you because telling others about your problems is the only way to continue being a productive human being that will eventually discover the cure to cancer, end world hunger, and, inevitably, save the human race.<br />
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The human race is at stake here. So, my problem was this: a tub of cream cheese frosting that needed to be used up. I know, my life is rough. Cream cheese frosting brings me to....red velvet. What just so happened to be waiting in my pantry? A box of red velvet cake mix. It was 25 cents with a coupon. The coupons made me do it.<br />
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Alas, I did not have enough frosting for a cake or even cupcakes. I had to get creative.<br />
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Red velvet brownie bites to the rescue!<br />
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Quick, easy, rich, fudgy, cute little brownie bites were the canvas for my cream cheese frosting. Truly, a work of art. If you need to bring a dessert to a get-together, I recommend these. They are so fast to make! Unlike ordinary brownies, they only take about 8 minutes to bake! The "batter" comes together in a snap using the cake mix. No one will suspect how easy it was. <br />
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They won't even question it once they get a look at one of these cuties.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHiaOogP4LYa9JZH1N15kAGiLwOy66kS5fo058WKX__owkkuziD3t9GnEwQGhyqSR1fDD7gTCECon9_4EOCo3EWzmYW6hyG9ESCnw505bDmHZtKiTJhGv8khXrsiUG7SLi30DteQytEQmA/s1600/IMG_2545.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHiaOogP4LYa9JZH1N15kAGiLwOy66kS5fo058WKX__owkkuziD3t9GnEwQGhyqSR1fDD7gTCECon9_4EOCo3EWzmYW6hyG9ESCnw505bDmHZtKiTJhGv8khXrsiUG7SLi30DteQytEQmA/s320/IMG_2545.JPG" width="320" /></a></div><br />
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Oh, and not only is it a red velvet brownie topped with smooth cream cheese frosting, but it's also dotted with white chocolate chips. ;)<br />
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If, unlike me, you <i>don't </i>happen to be trying to use up a can of frosting, you could go for homemade! It's really not too difficult and tastes better than canned. (Sorry can, you're still delicious!) The frosting is not technicallyyy necessary and there are the white chips...<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-6af3BMNEJWM/UZLxRmAySHI/AAAAAAAAA4U/kfVGHLzyXnk/s1600/IMG_2526.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="http://4.bp.blogspot.com/-6af3BMNEJWM/UZLxRmAySHI/AAAAAAAAA4U/kfVGHLzyXnk/s320/IMG_2526.JPG" width="320" /></a></div> but who are we kidding? You want the frosting. <br />
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Some of my brownies overflowed the mini muffin pan a wee bit too much and the tops fell off! :o Have no fear! I saved the day by turning the tops into a whoopie pie. That was my moment of genius for the year.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOfrbBrzVumjD_f6HytYW4Lv-UeVh0_irZCa1lZoj7tdHMWQi0AyugcbepSCkLLhjoORnuSdtPKKmcCAD1pDEooED9pmMGy8Y9uDtQRqS4LbXvBLbw79fBNSuGdlvDT1gDssedEIh4coAo/s1600/photo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="254" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOfrbBrzVumjD_f6HytYW4Lv-UeVh0_irZCa1lZoj7tdHMWQi0AyugcbepSCkLLhjoORnuSdtPKKmcCAD1pDEooED9pmMGy8Y9uDtQRqS4LbXvBLbw79fBNSuGdlvDT1gDssedEIh4coAo/s320/photo.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><br />
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</div>Seriously, so fudgy. <br />
<br />
Make these. For the sake of humanity.<br />
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Step by step photos:<br />
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The lineup of ingredients, almost too simple: <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPkWyJnRMK9f9Ao73ir0upoaEj1oLhFB1eudczUEtFk6eHkVLObkOljfbdLbydhvG6w45RIPRpoOFSVVszbNO1gfnpIuIP619eeDRdD1qZ-8PXOKnCnlkNPat2whVn4heORzU3wj3eNnvo/s1600/IMG_2515.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPkWyJnRMK9f9Ao73ir0upoaEj1oLhFB1eudczUEtFk6eHkVLObkOljfbdLbydhvG6w45RIPRpoOFSVVszbNO1gfnpIuIP619eeDRdD1qZ-8PXOKnCnlkNPat2whVn4heORzU3wj3eNnvo/s320/IMG_2515.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">In the oven, the mighty oven, the brownies bake tonight....</td><td class="tr-caption" style="text-align: center;"><br />
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</tbody></table><h3>Red Velvet Brownie Bites</h3><h4>Ingredients:</h4><ul><li>1 box red velvet cake mix (I used Duncan Hines)</li>
<li>1/4 cup vegetable oil</li>
<li>1/4 cup + 1 Tbsp milk</li>
<li>1 egg</li>
<li>1 tsp vanilla extract</li>
<li>1/2 cup white chocolate chips (optional)</li>
<li>about 3/4 can of cream cheese frosting (optional)</li>
</ul><h4>Directions:</h4><ol><li>Preheat the oven to 350 degrees. Spray a mini muffin pan with cooking spray or grease well. </li>
<li>In a large bowl, sift the cake mix to remove clumps. Add vegetable oil, milk, egg, and vanilla extract. Mix well. The batter will be very thick; use some elbow grease. Fold in white chocolate chips. </li>
<li>Place 1 Tbsp of "batter" (it's more of a cookie dough consistency) in each well. Bake for 8-10 minutes. The tops should look shiny and crackly. Allow the brownies to cool in the pan for about 5 minutes. Carefully remove from pan and allow to cool completely. </li>
<li>Once the brownie bites are cool, pipe or spread cream cheese frosting on top. Enjoy! </li>
</ol>Makes about 27 brownie bites. Adapted from <a href="http://myfairbaking.blogspot.com.au/2012/11/red-velvet-lover-and-birthdays.html" target="_blank">My Fair Baking<script type="text/javascript" src="//assets.pinterest.com/js/pinit.js"></script></a>. Meganhttp://www.blogger.com/profile/16845159923139693770noreply@blogger.com2tag:blogger.com,1999:blog-1724963215816980675.post-17321044485873995552013-05-13T06:26:00.000-07:002013-05-13T06:33:35.333-07:00Peanut Butter Oatmeal White Chocolate Chip Cookies<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><span id="goog_433724962"></span><span id="goog_433724963"></span></div>If that title's not a mouthful, I'll show you what is.<br />
<div class="separator" style="clear: both; text-align: center;"></div><a href="//pinterest.com/pin/create/button/?url=http%3A%2F%2Fhumancookiemonster.blogspot.com%2F2013%2F05%2Fpeanut-butter-oatmeal-white-chocolate.html&media=http%3A%2F%2F1.bp.blogspot.com%2F-zaIe6UoPhIc%2FUYlovKL3KuI%2FAAAAAAAAA0U%2Fxv_Nm9UPFG0%2Fs320%2Fphoto.jpg&description=Peanut%20Butter%20Oatmeal%20White%20Chocolate%20Chip%20Cookies%3A%20Super%20soft%20and%20chewy%2C%20no%20mixer%20required!" data-pin-do="buttonPin" data-pin-config="above"><img src="//assets.pinterest.com/images/pidgets/pin_it_button.png" /></a><br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilUYHtttvbHRmPabYuuvS9Z5ITu1dbXZCVMfPWn0huOAJWoLFl1pWALPWibxjhvGzAUCnu8YSOklCE1_9gqZ4dh1au4FoLGrgsSOSZdMKmGyj5rSgw_6n_Jff4KdhqAjFGwydsM0A227L4/s1600/photo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilUYHtttvbHRmPabYuuvS9Z5ITu1dbXZCVMfPWn0huOAJWoLFl1pWALPWibxjhvGzAUCnu8YSOklCE1_9gqZ4dh1au4FoLGrgsSOSZdMKmGyj5rSgw_6n_Jff4KdhqAjFGwydsM0A227L4/s320/photo.jpg" width="320" /></a></div>A mouthful of deliciousness, that is. I can never get all those words in the right order.<br />
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These cookies are peanut buttery, with oats for texture (and to be healthy, of course), sweet white chocolate morsels, and butterscotch morsels. Oh, butterscotch.<br />
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I like to think of it as the secret ingredient in these cookies since it didn't get a place in the title. Poor butterscotch. It may even be the star of the show. I'm a sucker for butterscotch anything. For years, me and my mom made a horrible recipe for oatmeal scotchies, simply because of the butterscotch. Don't get me wrong; the dough was very good, but they baked up horribly. The cookies were as thin as paper and often crumbled apart. But a crumble with a butterscotch is still delicious.<br />
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Well, now we have a new and improved vehicle for our butterscotch! These cookies are thick, soft and chewy, just the way I like 'em. I love baking with peanut butter. I think it gives everything a great, chewy texture. Between the peanut butter, extra egg yolk, and the ratio of brown sugar to white, these are incredibly soft and chewy. And, no mixer required!<br />
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It may seem that there is a lot of flavors going on in this recipe but I can assure you, it works. They come together seamlessly. And they don't fall apart, so that's a bonus. If you want less flavors, you could easily substitute peanut butter chips for the butterscotch, though I have no idea why you would.<br />
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Step by Step photos: <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg57HxI6mMbgSL6M3KZFsXtO3M4W6syEiAyZ8Ez-hK5HU6401QVcYdI9yx2_p7fKSWSrWB6FGdIjIGNXNlAkL_lBnXF6lTqYvStEPDiZkKBxgjGiQO0MtvcOHX8rBha63SBnrRYKEg_5IcL/s1600/IMG_1033.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg57HxI6mMbgSL6M3KZFsXtO3M4W6syEiAyZ8Ez-hK5HU6401QVcYdI9yx2_p7fKSWSrWB6FGdIjIGNXNlAkL_lBnXF6lTqYvStEPDiZkKBxgjGiQO0MtvcOHX8rBha63SBnrRYKEg_5IcL/s320/IMG_1033.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Melted peanut butter and butter</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqdcqi2JLO6ojmsexEhqys9UKAa7REk_yXSQgVPzUV_JdNARpGAeukTV_V8m4aeTqDh6PAOH4n2mt7WvyQzf5VGAld9LlHIStF49JIIIGUbwS32tc5GMYH4H2xO-I3OAuJUlxXUNg-Mb9q/s1600/IMG_1034.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqdcqi2JLO6ojmsexEhqys9UKAa7REk_yXSQgVPzUV_JdNARpGAeukTV_V8m4aeTqDh6PAOH4n2mt7WvyQzf5VGAld9LlHIStF49JIIIGUbwS32tc5GMYH4H2xO-I3OAuJUlxXUNg-Mb9q/s320/IMG_1034.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Adding brown sugar </td></tr>
</tbody></table><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguD_81ABrloyOsQjHdWJR2Zh2IXbN6JIi2mOJyXfvBAkCHJV1NLmyPRSJ2X9ZufwPegiDnFqWUZCChHba9LukLgtm34Qu9vWMM0IchnFnbtAw3UA-GwJXD7g2mrgf_XfAosecEHqj-k2nn/s1600/IMG_1035.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguD_81ABrloyOsQjHdWJR2Zh2IXbN6JIi2mOJyXfvBAkCHJV1NLmyPRSJ2X9ZufwPegiDnFqWUZCChHba9LukLgtm34Qu9vWMM0IchnFnbtAw3UA-GwJXD7g2mrgf_XfAosecEHqj-k2nn/s320/IMG_1035.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Adding white sugar</td></tr>
</tbody></table><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcpPLfsp4g3MMVN86M0S8CTUZGTe8bH4yiT1tj3zhQXIvLzcYs8utyG4jnOkAgufBt5Khw32q1RrD76lGrZtljcyzhJ0wNhEtB9Ahyphenhyphenjy8XBzU9KJ1ImyQSCAEfj_0mcq61XmNEG5TzbPJW/s1600/IMG_1036.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcpPLfsp4g3MMVN86M0S8CTUZGTe8bH4yiT1tj3zhQXIvLzcYs8utyG4jnOkAgufBt5Khw32q1RrD76lGrZtljcyzhJ0wNhEtB9Ahyphenhyphenjy8XBzU9KJ1ImyQSCAEfj_0mcq61XmNEG5TzbPJW/s320/IMG_1036.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Folding in the chips</td></tr>
</tbody></table><h3>Peanut Butter Oatmeal White Chocolate Chip Cookies</h3><h4>Ingredients:</h4><ul><li>1/2 cup butter or margarine</li>
<li>1/3 cup peanut butter</li>
<li>1 cup brown sugar</li>
<li>1/2 cup white sugar</li>
<li>1 egg + 1 egg yolk</li>
<li>2 tsp vanilla extract</li>
<li>1 1/4 cup flour</li>
<li>1 cup whole oats</li>
<li>1/2 tsp baking soda</li>
<li>3/4 cup white chocolate chips</li>
<li>1/2 cup butterscotch chips</li>
</ul><h4>Directions:</h4><ol><li>Preheat the oven to 325 degrees. Line a baking sheet with parchment paper or spray with cooking spray. </li>
<li>In a large bowl, add butter and peanut butter and microwave until melted. Microwave in 30 second increments, stirring between each. Once melted, add the sugars and stir. Allow the mixture to cool. (For faster cooling, place in the fridge or freezer for a few minutes.) </li>
<li> Once the mixture is cool, add the egg, egg yolk, and vanilla, stirring to combine. </li>
<li>Add the flour, oats, and baking soda. Stir to combine. </li>
<li>Fold in the white chocolate and butterscotch chips. </li>
<li>Drop cookie dough on baking sheet in mounds of 1.5 - 2 tablespoons. Bake for 10 - 12 minutes. They cookies should look slightly underdone. Allow them to cool on the baking sheet for 2-4 minutes. Remove from baking sheet and allow to cool completely. </li>
</ol>Makes 30-36 cookies depending on size. Adapted from <a href="http://www.averiecooks.com/2011/10/peanut-butter-oatmeal-white-chocolate-cookies.html" target="_blank">Averie Cooks<script src="//assets.pinterest.com/js/pinit.js" type="text/javascript"></script></a>. Meganhttp://www.blogger.com/profile/16845159923139693770noreply@blogger.com6tag:blogger.com,1999:blog-1724963215816980675.post-7344367532514542842013-05-09T12:00:00.000-07:002013-05-09T12:03:36.246-07:00(Skinny) SnickerdoodlesSometimes we have to go back to the classics.<br />
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<a href="//pinterest.com/pin/create/button/?url=http%3A%2F%2Fhumancookiemonster.blogspot.com%2F2013%2F05%2Fskinny-snickerdoodles.html&media=http%3A%2F%2F2.bp.blogspot.com%2F-4_laiC92bQk%2FUYlk6Ij2xeI%2FAAAAAAAAA0A%2FnxSl5ndYAnA%2Fs320%2Fphoto.jpg&description=Soft%20and%20Chewy%20Snickerdoodles%20(Skinny-fy%20them!)" data-pin-do="buttonPin" data-pin-config="above"><img src="//assets.pinterest.com/images/pidgets/pin_it_button.png" /></a><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-4_laiC92bQk/UYlk6Ij2xeI/AAAAAAAAA0A/nxSl5ndYAnA/s1600/photo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-4_laiC92bQk/UYlk6Ij2xeI/AAAAAAAAA0A/nxSl5ndYAnA/s320/photo.jpg" width="320" /></a></div>Classic Movies: The Princess Bride, The Goonies, E.T., The Breakfast Club, Lords of Dogtown...hmm maybe I'm just listing movies I like...<br />
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Classic Books: The Picture of Dorian Gray, Great Expectations, The Outsiders, How to Kill a Mockingbird<br />
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Classic Cookies: Chocolate Chip, Sugar, Chocolate, Gingersnaps and the forlorn, often forgotten, Snickerdoodle.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrd60lr2nkEMy97NxazpmbfTOJWOLbi2q74n6DFDPuNWC20DHeZiszHLkCJSVOF_gv7ZSB-X52S6lRENpOw97spU04hyphenhyphen819jN5rQYf2t62PwPh4wVpUDJ1OiMo8BdjohZVbu_O-VSvySir/s1600/photo.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrd60lr2nkEMy97NxazpmbfTOJWOLbi2q74n6DFDPuNWC20DHeZiszHLkCJSVOF_gv7ZSB-X52S6lRENpOw97spU04hyphenhyphen819jN5rQYf2t62PwPh4wVpUDJ1OiMo8BdjohZVbu_O-VSvySir/s320/photo.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Don't you love getting a look at the soft, chewy interior of cookies?</td></tr>
</tbody></table>These are not a cookie you want to forget. They're similar to a classic sugar cookie <i>but </i>they have the added bonus of being rolled in cinnamon sugar. I love rolling things in cinnamon sugar. I love eating cinnamon sugar. On everything.<br />
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I derailed for a minute. Let's get this train of thought back on track. These cookies are sweet, cinnamony, soft, chewy, and comforting - everything a perfect cookie should be! They also have options to skinny-fy it if you want to have your cookie and eat it (guilt free) too! It's a batch of four small cookies so you're guilt free no matter what. Unless someone charges you with making four delicious snickerdoodles. In that case, you're guilty as charged.<br />
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Did I tell you that these cookies are made without a mixer and that they take almost no time at all? Did I tell you that they can be made vegan and/or skinny? Consider yourself informed. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-QhdGCCJOV_E/UYlj-VkN1FI/AAAAAAAAAz4/Do7frtVhyZY/s1600/photo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-QhdGCCJOV_E/UYlj-VkN1FI/AAAAAAAAAz4/Do7frtVhyZY/s320/photo.jpg" width="320" /></a></div>Oh, the crackly tops kill me every time.<br />
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<h3>Skinny Snickerdoodles</h3><h4>Ingredients:</h4><ul><li>1/4 cup flour of your choice</li>
<li>1/8 tsp baking powder</li>
<li>pinch of salt</li>
<li>1/8 tsp cream of tartar (optional)</li>
<li>1/8 tsp baking soda</li>
<li>1.5 Tbsp sugar</li>
<li>1/4 tsp vanilla extract</li>
<li>1/2 Tbsp milk </li>
<li>1.5 Tbsp butter </li>
<li>Additional cinnamon and sugar for rolling (3:1 ratio) </li>
</ul><h4>Directions:</h4><ol><li>Preheat the oven to 330 degrees. Line a baking tray with parchment or spray with cooking spray. </li>
<li>Combine the dry ingredients and mix well. </li>
<li>Melt the butter in a small bowl, then stir in vanilla and milk. Add the dry ingredients to the wet and mix well.</li>
<li>Form small balls and roll in a cinnamon sugar mixture with a 3:1 ratio, or 2:1, if you prefer. (Example: 3 Tbsp sugar with 1 Tbsp cinnamon). Chill the balls for about 30 minutes in the fridge or put in the freezer for faster chilling. </li>
<li>Bake for 8-10 minutes. The cookies will look underdone. Enjoy a warm, cinnamon sugary cookie fresh from the oven!</li>
</ol>Skinny Note: You may use whole wheat flour or another flour of your choice. Some have had success with rice flour, etc. You may use a milk of your choice (almond, coconut, skim, 1%, etc. ). You may use a butter substitute such as Earth balance. In place of the sugar in the dough, you may substitute splenda, stevia, sucanat, or evaporated cane juice. <br />
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Makes 4 cookies. Adapted from <a href="http://chocolatecoveredkatie.com/2011/11/08/skinny-snickerdoodles/" target="_blank">Chocolate Covered Katie<script type="text/javascript" src="//assets.pinterest.com/js/pinit.js"></script></a>. <br />
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Meganhttp://www.blogger.com/profile/16845159923139693770noreply@blogger.com0tag:blogger.com,1999:blog-1724963215816980675.post-62744943313479413952013-05-06T14:25:00.000-07:002013-05-06T14:26:19.705-07:00Almond Joy Haystack Cookies (Gluten Free and No Bake!)<a href="//pinterest.com/pin/create/button/?url=http%3A%2F%2Fhumancookiemonster.blogspot.com%2F2013%2F05%2Falmond-joy-haystack-cookies-gluten-free.html&media=http%3A%2F%2F3.bp.blogspot.com%2F-65BWwhG6XiQ%2FUYfv7OtMj4I%2FAAAAAAAAAw4%2FgaZk9FmPP00%2Fs320%2Fphoto.jpg&description=Almond%20Joy%20Haystack%20Cookies%20(Gluten%20Free%20and%20No%20Bake!)" data-pin-do="buttonPin" data-pin-config="above"><img src="//assets.pinterest.com/images/pidgets/pin_it_button.png" /></a><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvwsn5CWjtJWLAXuyq1h2621Jh0141BhiW-VotdHhYFrS_66yWqAle1I8I51P9BcLBnt-8wbhvOyrrne9YMw7bZbTwQtLSjIE4_QjKWGqbJP0iXGprInBY9QZ5WZeeo4WknzdTbwjyCBSj/s1600/photo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvwsn5CWjtJWLAXuyq1h2621Jh0141BhiW-VotdHhYFrS_66yWqAle1I8I51P9BcLBnt-8wbhvOyrrne9YMw7bZbTwQtLSjIE4_QjKWGqbJP0iXGprInBY9QZ5WZeeo4WknzdTbwjyCBSj/s320/photo.jpg" width="320" /></a></div>I'm calling these haystack cookies because that's what they look like and that's what I kept calling them in my mind. So that is what they will be. Forevermore.<br />
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Remember those <a href="http://humancookiemonster.blogspot.com/2013/05/gluten-free-fudge-no-bake-cookies.html" target="_blank">Gluten Free Fudge No Bake Cookies</a>?<br />
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Do you remember how they were gluten free, sugar free, butter free, yet completely delicious? They were sinful in taste only. I'm still in awe at how good they taste while being healthy.<br />
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Well, these bad boys are a spin off of that recipe. I love almond joys. The sweet coconut accented by the smooth chocolate and almond flavor. They're chewy, but also melt in your mouth. These cookies have those same qualities that I love so much in the candy bar. They taste scary similar to Almond Joys. I like that.<br />
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<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZSXvZtZSRyYu8cf9i_7f-JE4STbw_ZbvAdKAZsMMSfVs9pl4NGDgWMlElE80N2E1z49gPeDHmrrM5t9Nu4FrimbWb-W8ygVght0Uh89TJqtXP_Ruh183NNW9HlNDNF9QDbxqNi_4Sf3dq/s1600/IMG_2418.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="248" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZSXvZtZSRyYu8cf9i_7f-JE4STbw_ZbvAdKAZsMMSfVs9pl4NGDgWMlElE80N2E1z49gPeDHmrrM5t9Nu4FrimbWb-W8ygVght0Uh89TJqtXP_Ruh183NNW9HlNDNF9QDbxqNi_4Sf3dq/s320/IMG_2418.JPG" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"></div> It may not be <i>the </i>most photogenic cookie but it makes up for it in it's taste and healthiness.<br />
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I used the same fudge base as the gluten free fudge no bakes, but I used sweetened, flaked coconut, and slivered almonds as my mix - ins. Since I used sweetened coconut, these have some refined sugar, but feel free to use unsweetened coconut if you wish! Since I knew that these were still more healthy than your average cookie and it <i>was </i>the weekend, I sprang for the sweetened. Lol.<br />
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I'm not gluten free but I thoroughly enjoyed these and so did my family and friends. My mom said "Curse these cookies!" and I had to remind her that they're actually healthy!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdMN71Ja6m9E31Uuicin2YpqVXc8IcPV-1N08eK03-JQJJQn8ywiXbBgG53XsHz5q4kgaSd33ww9M2ithb0M_TBUABNnuHnwLtjaApe58l2r_JY5OR3RSqlHAL6ANm2fwg2blf4b0DcV5E/s1600/IMG_2419.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="226" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdMN71Ja6m9E31Uuicin2YpqVXc8IcPV-1N08eK03-JQJJQn8ywiXbBgG53XsHz5q4kgaSd33ww9M2ithb0M_TBUABNnuHnwLtjaApe58l2r_JY5OR3RSqlHAL6ANm2fwg2blf4b0DcV5E/s320/IMG_2419.JPG" width="320" /></a></div> If you like almond joys, you'll like these cookies. If you don't like almond joys, try some other mix - ins and let me know how it goes! You could try it the way the original recipe has it, with peanuts and sunflower seeds, or oats for a more traditional no bake cookie, or anything you desire!<br />
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I had a thought about using butter or caramel extract or both, mixing in pecans and making a sort of chocolate praline. I have some experimenting to do.<br />
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<h3>Almond Joy Haystack Cookies (Gluten Free)</h3><h4>Ingredients:</h4><ul><li>1/2 cup honey</li>
<li>1/4 cup cocoa powder</li>
<li>1/4 cup coconut oil, solid form</li>
<li>1/2 cup peanut butter</li>
<li>1/4 tsp salt</li>
<li>3/4 cup slivered almonds</li>
<li>1.5 cups sweetened, flaked coconut</li>
</ul><h4>Directions: </h4><ol><li>Line a cookie sheet or platter with parchment paper. Set aside. </li>
<li>Combine the honey, cocoa powder, and coconut oil in a small saucepan over medium heat. Stir until it is melted and combined. Allow to boil for one minute (I had to raise my heat to medium-high to reach a boil). </li>
<li>Remove from heat and stir in peanut butter and salt until completely smooth. </li>
<li>Stir in coconut and almonds (or whatever mix-in you desire) making sure it is all coated. Use a spoon to drop small mounds onto the prepared cookie sheet/platter. Make them as big or small as you desire. </li>
<li>Chill the cookies in the fridge for 1 hour to set. Cookies must be stored in the fridge because of coconut oil's low melting point. Enjoy! </li>
</ol> Makes 16-25 cookies depending on size. Adapted from <a href="http://sallysbakingaddiction.com/2013/04/09/gluten-free-fudge-no-bake-cookies/" target="_blank">Sally's Baking Addiction</a>. <br />
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Meganhttp://www.blogger.com/profile/16845159923139693770noreply@blogger.com0tag:blogger.com,1999:blog-1724963215816980675.post-60484517516418483172013-05-05T15:50:00.000-07:002013-05-06T10:35:22.431-07:00Gluten Free Fudge No Bake Cookies<a data-pin-config="above" data-pin-do="buttonPin" href="http://pinterest.com/pin/create/button/?url=http%3A%2F%2Fhumancookiemonster.blogspot.com%2F2013%2F05%2Fgluten-free-fudge-no-bake-cookies.html&media=http%3A%2F%2F2.bp.blogspot.com%2F-_QGg2x_-oME%2FUYVYttEmUUI%2FAAAAAAAAAv4%2F0rAm7E1KcZU%2Fs400%2Fphoto.jpg&description=Fudge%20No%20Bake%20Cookies%20(Gluten%20Free!)"><img src="//assets.pinterest.com/images/pidgets/pin_it_button.png" /></a><br />
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For a moment, let's forget that these cookies are gluten free, butter free, sugar free, and healthy. Forgetting that, these cookies are delicious. I can not stop eating them. Fudgy chocolate binds together dry roasted peanuts in a salty sweet combination that is nothing short of bliss. </div>
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These really taste like they can <i>not </i>be healthy. I have to keep reminding myself that I made them and I know exactly all 7 ingredients that went into them.That's right, just 7 ingredients. These just keep getting better. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpAKXpm4vQPVTRjGcu7567RkHUkSIjixQTxj6gUVIa4xFpHcP_4VJ1xHhYQ1sz34iteDiiRXtbRD4VBA8bsJpONArRLgFMvFmQOYVDbKJbvhjsYNXIrU03qmg2B1RXmFeL3s8UKZnB5jec/s1600/IMG_2430.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpAKXpm4vQPVTRjGcu7567RkHUkSIjixQTxj6gUVIa4xFpHcP_4VJ1xHhYQ1sz34iteDiiRXtbRD4VBA8bsJpONArRLgFMvFmQOYVDbKJbvhjsYNXIrU03qmg2B1RXmFeL3s8UKZnB5jec/s320/IMG_2430.JPG" width="320" /> </a></div>
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I seriously debated including "gluten free" in the title because I didn't want people to be turned off by the fact that they're healthy. If you're skeptical about healthy desserts, make these! I was a skeptic once too! Have I convinced you yet? </div>
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Let's take a look at our ingredients. </div>
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<a href="http://3.bp.blogspot.com/-Y6NtFR61c1E/UYQ7ahpKVZI/AAAAAAAAApo/IGrOWCQces4/s1600/IMG_2395.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="http://3.bp.blogspot.com/-Y6NtFR61c1E/UYQ7ahpKVZI/AAAAAAAAApo/IGrOWCQces4/s320/IMG_2395.JPG" width="320" /></a></div>
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Ta-da! Not pictured is peanut butter and salt. Does salt even count as an ingredient? Hardly. There are no weird or fancy ingredients that you have to search a health foods store for. The chocolate fudge base is created from honey (sweetener), coconut oil (healthy fat), cocoa powder (chocolate in it's healthiest form), and peanut butter (no explanation needed). The chunks in my cookies consist of dry roasted peanuts and sunflower seeds. </div>
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If you're wondering about sunflower seeds in cookies, you're not alone. I thought it seemed peculiar but I gave it a shot and have no regrets. These cookies have protein, healthy fats, and no gluten. </div>
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<a href="http://3.bp.blogspot.com/-4j0qG9Dd-jc/UYREWGsQPfI/AAAAAAAAAsg/m3y62X3vsvc/s1600/IMG_2422.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-4j0qG9Dd-jc/UYREWGsQPfI/AAAAAAAAAsg/m3y62X3vsvc/s320/IMG_2422.JPG" width="239" /></a></div>
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If you're looking for a more traditional no bake cookie, replace the peanuts and sunflower seeds with oats. Make them with certified GF oats and they're still gluten free! </div>
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No bake means they're made in a flash and with minimal effort. Could these get any better? </div>
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Enough <strike>talking</strike> typing, here's what you've been waiting for. </div>
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Fudge No Bake Cookies (Gluten Free)</h3>
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Ingredients:</h4>
<ul>
<li>1/2 cup honey</li>
<li>1/4 cup cocoa powder</li>
<li>1/4 cup coconut oil, solid form</li>
<li>1/2 cup peanut butter</li>
<li>1/4 tsp salt</li>
<li>1 cup sunflower seeds</li>
<li>1 1/4 cup peanuts</li>
</ul>
<h4>
Directions:</h4>
<ol>
<li>Line a cookie sheet or platter with parchment paper. Set aside. </li>
<li>Combine the honey, cocoa powder, and coconut oil in a small saucepan over medium heat. Stir until it is melted and combined. Allow to boil for one minute (I had to raise my heat to medium-high to reach a boil). </li>
<li>Remove from heat and stir in peanut butter and salt until completely smooth. </li>
<li>Stir in peanuts and sunflower seeds (or whatever mix-in you desire) making sure it is all coated. Use a spoon to drop small mounds onto the prepared cookie sheet/platter. Make them as big or small as you desire. </li>
<li>Chill the cookies in the fridge for 1 hour to set. Cookies must be stored in the fridge because of coconut oil's low melting point. Enjoy! </li>
</ol>
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Makes 16-25 cookies depending on size. Recipe from <a href="http://sallysbakingaddiction.com/2013/04/09/gluten-free-fudge-no-bake-cookies/" target="_blank">Sally's Baking Addiction</a>. </div>
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Don't like peanuts or have an allergy? Try using all sunflower seeds or oats or stay tuned for my next variation! ;) </div>
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Meganhttp://www.blogger.com/profile/16845159923139693770noreply@blogger.com4tag:blogger.com,1999:blog-1724963215816980675.post-62909418578382783502013-05-02T14:33:00.003-07:002013-05-02T14:36:31.487-07:00Soft Baked M&M CookiesI don't know about you, but when I hear "soft baked", I think "delicious". It's how my mind works.<br />
That translation holds true for these M&M cookies.<br />
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Please pardon the horrible, awful, no good, rotten photograph(s). Look past the photos to see the true soft-baked, delicious cookie for it's true self.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia8InrQFVwBlD_9EiGB1ROlkhePcuo0cD5bYhq_Je5ZEhJzWw5K4JVk88eGzExELw-flxJ-RZWl1VAIS9-7BImLNheUo82lxUFZ9I096Z2cUjSLLQzkac3EgfLfJHSmshiSYTaF7dBjiTB/s1600/photo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia8InrQFVwBlD_9EiGB1ROlkhePcuo0cD5bYhq_Je5ZEhJzWw5K4JVk88eGzExELw-flxJ-RZWl1VAIS9-7BImLNheUo82lxUFZ9I096Z2cUjSLLQzkac3EgfLfJHSmshiSYTaF7dBjiTB/s320/photo.jpg" width="320" /></a></div><br />
Yes, that really is my best picture. Let me explain. I quickly snapped this picture at about 1:00 am with my iphone. It's sitting on the lid to the tupperware container. I was a little nervous about taking pictures the next day because there was only a few left (I had made them for a cook-out). When I got home the next afternoon, they were all gone. Not one left. Just what I was afraid of. <br />
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This should just serve as a testimony to how delicious they truly are. I used my go-to cookie dough base which has been all around the web. It uses the secret ingredient, cornstarch, to achieve thick, soft, and chewy cookies. Every. single. time. I've used this dough base to make chocolate chip cookie (classic perfection), triple chip cookies with white, regular, and snocaps (a unique and addictive treat), and now these! I consider M&M cookies to be another classic. The sweet chewy cookie loaded with bites of candy coated milk chocolate that melt in your mouth is something I will never tire of.<br />
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Apparently, it's something no one tires of. It's something that is consumed by the dozens. Almost four dozen cookies gone in 24 hours. Do the math.<br />
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I did, however snap a few photos of the process. Making cookies from scratch is not as scary as it sounds. Let's take a look, shall we?<br />
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First, cream the butter and sugars. There is more brown sugar than white because this lends to a softer and chewier cookie plus depth of flavor.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-YYNpQrM1LVI/UXW6WvrqW3I/AAAAAAAAAmg/2LFntzUeiTI/s1600/IMG_2288.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="http://4.bp.blogspot.com/-YYNpQrM1LVI/UXW6WvrqW3I/AAAAAAAAAmg/2LFntzUeiTI/s320/IMG_2288.JPG" width="320" /></a></div> Then, add the egg and vanilla and continue to beat.<br />
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<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNqJCcQQTkc2Ek1mDrCU6OdFz8cVKUnKyx_yHThmOPZmn7wDumpEmqPYlESRfncPJUujYf1bcSngTxyWflkZ3sUq7jsLTJe-Ay1Mf3ZIHZ8xL7DA6t1zMnq6kTkVwVEfnbpuCI0EEYUrEN/s1600/IMG_2289.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNqJCcQQTkc2Ek1mDrCU6OdFz8cVKUnKyx_yHThmOPZmn7wDumpEmqPYlESRfncPJUujYf1bcSngTxyWflkZ3sUq7jsLTJe-Ay1Mf3ZIHZ8xL7DA6t1zMnq6kTkVwVEfnbpuCI0EEYUrEN/s320/IMG_2289.JPG" width="320" /></a></div><br />
I use this handy dandy, older than dirt, hand mixer. And the cookies still turn out perfect. Every. single. time.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsRDzISsA1vPVKF6YMhXoOdx04EbyD0qscPkuv-w5O1RAkJEyb-GELtCVKs3H6BJ-pGJAx3Bw-FwWAMb9YXYypXJAChS_Di00XwGb3w3lwvn6JH24v1mt4eKf4NN1ZBDLSjyKpfqVPkP4F/s1600/IMG_2290.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsRDzISsA1vPVKF6YMhXoOdx04EbyD0qscPkuv-w5O1RAkJEyb-GELtCVKs3H6BJ-pGJAx3Bw-FwWAMb9YXYypXJAChS_Di00XwGb3w3lwvn6JH24v1mt4eKf4NN1ZBDLSjyKpfqVPkP4F/s320/IMG_2290.JPG" width="320" /></a></div><br />
Look at the beautiful cookie dough in the making. I could just eat it up. At this point, exercise self control. (Slowly mixing in dry ingredients is not pictured.)<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-H3rM-SLOCdY/UXW7azbCqyI/AAAAAAAAAoY/l4ywr54zh3I/s1600/IMG_2291.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="http://4.bp.blogspot.com/-H3rM-SLOCdY/UXW7azbCqyI/AAAAAAAAAoY/l4ywr54zh3I/s320/IMG_2291.JPG" width="320" /></a></div><br />
M&M's are vital for M&M cookies. I used about 1.5 cups of pretty pastel M&M's. Fold them into the dough. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRtlrvfbEfpnAUJLDznCWlldcylIKmEfKkTLYFQNTPKFMu6JDOuEikUIOOdNNPjIEnXRMBvm5Lfe9ON4yKhnq4nnRgJSjtXK7tueja49ZLUALVSfOIGZyTzdv9AGe9AanadlKzUTNou9c-/s1600/IMG_2293.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRtlrvfbEfpnAUJLDznCWlldcylIKmEfKkTLYFQNTPKFMu6JDOuEikUIOOdNNPjIEnXRMBvm5Lfe9ON4yKhnq4nnRgJSjtXK7tueja49ZLUALVSfOIGZyTzdv9AGe9AanadlKzUTNou9c-/s320/IMG_2293.JPG" width="320" /></a></div><br />
Here's the resulting beauty, ready to be chilled.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM0pgXB1urA5AUi81se4AoYRZMZcZd0HzVKpxoCMfPVZA_8ST1LlDrOGQGgo3fF-tYptx-R0loy5o3uYq79IDqwnxsfyg4hqWQwu7xw_UvyE8jE3PICx-yzJo8uUMtiAgGmA_ZowAP8_D3/s1600/IMG_2294.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM0pgXB1urA5AUi81se4AoYRZMZcZd0HzVKpxoCMfPVZA_8ST1LlDrOGQGgo3fF-tYptx-R0loy5o3uYq79IDqwnxsfyg4hqWQwu7xw_UvyE8jE3PICx-yzJo8uUMtiAgGmA_ZowAP8_D3/s320/IMG_2294.JPG" width="320" /></a></div><br />
Bake the cookies for 8-10 minutes, leaning towards the lower end. I baked mine for exactly 8 minutes. Then, allow the cookies to cool on the baking sheet for 2-3 minutes. They will look underdone initially, but will firm up as they cool. If you overbake the cookies, they will not be as soft and chewy. Obviously, they begin to crisp up more the longer you leave them in the oven. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-EivB--yvx5E/UYBDKf5NdhI/AAAAAAAAAow/kmidA71NmH0/s1600/photo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-EivB--yvx5E/UYBDKf5NdhI/AAAAAAAAAow/kmidA71NmH0/s320/photo.jpg" width="238" /></a></div><br />
Don't be afraid. Even if you've never made successful cookies from scratch, try it with this dough base. It's my no-fail dough and you can mix in anything your heart desires. That's what's so great about cookies - they're delicious in endless ways. :)<br />
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<h3>Soft Baked M&M Cookies</h3><h4>Ingredients:</h4><ul><li>3/4 cup butter or margarine, softened</li>
<li>3/4 cup brown sugar</li>
<li>1/4 cup granulated sugar</li>
<li>1 egg</li>
<li>2 tsp vanilla</li>
<li>2 cups flour</li>
<li>2 tsp cornstarch</li>
<li>1 tsp baking soda</li>
<li>1/2 tsp salt (omit if using salted butter) </li>
<li>1 1/4 - 1 1/2 cups M&M's (depending on personal preference)</li>
</ul><h4>Directions:</h4><ol><li>In a large bowl, cream the butter and sugars until light and fluffy. Add in the egg and vanilla and continue to beat on medium speed until combined. </li>
<li>Scrape down the sides of the bowl. Slowly mix in the flour, cornstarch, baking soda and salt until thoroughly combined. Fold in the M&M's.</li>
<li>Cover the dough and chill for at least 2 hours. </li>
<li>Preheat the oven to 350 degrees. Line a baking sheet with parchment paper or spray with cooking spray. Drop cookie dough onto baking sheet (mine were about 1.5 Tbsp of dough). </li>
<li>Bake for 8-10 minutes. Cookies should look underdone; they will firm up as they cool. Allow the cookies to cool on the baking sheet for 3-4 minutes. Remove from baking sheet to cool completely. </li>
</ol>Makes 3-4 dozen depending on the size of your cookie. Adapted from <a href="http://kelseysappleaday.blogspot.com/2011/08/best-ever-chewy-chocolate-chip-cookies.html" target="_blank">Kelsey's Apple a Day</a> and similar recipes seen on <a href="http://sallysbakingaddiction.com/2012/08/06/the-chocolate-chip-cookie/" target="_blank">Sally's Baking Addiction</a> and <a href="http://www.loveveggiesandyoga.com/2013/03/soft-and-chewy-mms-cookies.html" target="_blank">Averie Cooks</a>. I told you this was all over the web!<script type="text/javascript" src="//assets.pinterest.com/js/pinit.js"></script> Meganhttp://www.blogger.com/profile/16845159923139693770noreply@blogger.com4tag:blogger.com,1999:blog-1724963215816980675.post-54242780254548997402013-04-30T07:42:00.000-07:002013-04-30T07:48:43.777-07:00Mini Red Velvet Cupcakes<div class="separator" style="clear: both; text-align: center;"></div><a data-pin-config="above" data-pin-do="buttonPin" href="http://pinterest.com/pin/create/button/?url=http%3A%2F%2Fhumancookiemonster.blogspot.com%2F2013%2F04%2Fmini-red-velvet-cupcakes.html&media=http%3A%2F%2F2.bp.blogspot.com%2F-32lawG_oFuY%2FUXbjVppXLfI%2FAAAAAAAAAoc%2FaZBhuE2kM28%2Fs320%2Fphoto.jpg&description=Easiest%20Mini%20Red%20Velvet%20Cupcakes%20with%20Cream%20Cheese%20Frosting"><img src="//assets.pinterest.com/images/pidgets/pin_it_button.png" /></a><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-32lawG_oFuY/UXbjVppXLfI/AAAAAAAAAoc/aZBhuE2kM28/s1600/photo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="263" src="http://2.bp.blogspot.com/-32lawG_oFuY/UXbjVppXLfI/AAAAAAAAAoc/aZBhuE2kM28/s320/photo.jpg" width="320" /></a></div>Cupcakes so tender, flavorful, and moist, no one will suspect a thing.<br />
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I have a dirty little secret.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-eStAHbLiWh4/UXW23FK2t0I/AAAAAAAAAlI/HEQLWWsrjF4/s1600/IMG_2297.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-eStAHbLiWh4/UXW23FK2t0I/AAAAAAAAAlI/HEQLWWsrjF4/s320/IMG_2297.JPG" width="239" /></a></div><br />
These cute, delicious cuppies were made from a mix - the frosting and everything!<br />
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It was an experiment of sorts. I scored this mix for 50 cents with a coupon! I wanted to see how it was from a mix before I try my hand at homemade red velvet. I served these at a cook-out and no one was the wiser. They snatched them up very quickly. They were taking the leftovers home without me even offering! Lol.<br />
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So I guess you could call it a success. Next time, home made! ;) (Just so you know I'm not completely lazy, I also made 4 dozen cookies from scratch - does that redeem me?)<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1jaiklI7HvV9voEpdFoMF7P22Q-C2UeZYIZnTWJ_YtWzSxXOEUAVFnKGR1UE-d_aJEw9VW-rD5Jgr7EuzQ7irgrXIkYRoMAtBfOBfN8VZdOhArbi16FQLcvcAW47j34bg2XrFu6yFzj9C/s1600/IMG_2310.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="251" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1jaiklI7HvV9voEpdFoMF7P22Q-C2UeZYIZnTWJ_YtWzSxXOEUAVFnKGR1UE-d_aJEw9VW-rD5Jgr7EuzQ7irgrXIkYRoMAtBfOBfN8VZdOhArbi16FQLcvcAW47j34bg2XrFu6yFzj9C/s320/IMG_2310.JPG" width="320" /></a></div>The box is supposed to make 12 regular sized cupcakes but I decided to make them mini! I made 37 mini cupcakes. Weird.<br />
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You add butter and water to the frosting mix. I didn't add as much water as the instructions stated because I wanted a stiffer frosting to pipe with. I actually ran out of frosting and had to use about 1/2 cup of my own cream cheese frosting. <br />
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So, if you're in a time crunch or want to try red velvet for the first time, I recommend this cake and frosting mix. :)<br />
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<h3>Mini Red Velvet Cupcakes with Cream Cheese Frosting</h3><h4>Ingredients:</h4><ul><li>Duncan Hines Red Velvet Cupcake Mix with frosting pouch</li>
<li>2 large eggs</li>
<li>2/3 cup water </li>
<li>1/4 cup oil </li>
<li>1-4 tsp water</li>
<li>4 Tbsp butter (1/2 stick), softened</li>
</ul><h4>Directions:</h4><ol><li> Preheat oven to 350 degrees. Line mini muffin pan with baking cups or spray with cooking spray. </li>
<li>Mix contents of the large pouch into a large bowl. With a handheld mixer, beat on low speed until moistened (no dry pockets). Spoon batter evenly into the cupcake liners, about 2/3 - 3/4 full. </li>
<li>Bake for 9-11 minutes. Begin to check at 9 minutes. Cupcakes are done when a toothpick inserted comes out clean. Overbaking can lead to dryer cupcakes. Cool 5-10 minutes in pan and then remove to cool completely. On the second batch, place the remaining 12 liners dispersed throughout the pan, rather than all on one side. This ensures even baking. </li>
<li>As the cupcakes cook, prepare the frosting. Beat the softened butter on high for 1 minute, until light and fluffy. Slowly add frosting mix to butter while mixing on low speed. Add 1 tsp of water while mixing. Continue to add the remaining teaspoons of water if a thinner frosting is desired. Scrape sides of bowl. Continue mixing for 2 minutes. </li>
<li>Frost cupcakes as desired. (I cut the tip off the provided piping bag, inserted a small round tip, and filled the bag with frosting. I then piped a small swirl on each cupcake.) Note: The directions on the box instruct you to pipe some frosting <i>inside </i>the cupcake, however, with mini cupcakes, this will not work. Enjoy!</li>
</ol> Makes about 36 mini cupcakes or 12 regular. Recipe adapted from <a href="http://www.duncanhines.com/products/cakes/red-velvet-decadent-cupcake-mix" target="_blank">Duncan Hines</a>. <br />
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<div class="separator" style="clear: both; text-align: center;">Process Photos:</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-VbjWlSBDADc/UXW2-nWi-iI/AAAAAAAAAlQ/6vFF1J6O7gE/s1600/IMG_2298.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="http://2.bp.blogspot.com/-VbjWlSBDADc/UXW2-nWi-iI/AAAAAAAAAlQ/6vFF1J6O7gE/s320/IMG_2298.JPG" width="320" /></a></div><br />
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Meganhttp://www.blogger.com/profile/16845159923139693770noreply@blogger.com5tag:blogger.com,1999:blog-1724963215816980675.post-44963293027098242142013-04-25T10:54:00.000-07:002013-04-30T06:57:30.007-07:00Chocolate Pecan ClustersThis is so simple - it doesn't even qualify as a recipe. It's an unrecipe recipe.<br />
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Here's how this chocolatey, crunchy treat came about. It was after I made some truffles in my <a href="http://humancookiemonster.blogspot.com/2013/04/truffle-mania_13.html" target="_blank">Truffle Mania</a>. I had leftover melted chocolate. Since I am not one to let chocolate go to waste, I opened the closest cupboard and found an opened bag of pecan pieces. I wonder how that would taste, I thought. I dumped the bag in the chocolate, stirred it up, plopped it on wax paper to set up, and chocolate pecan clusters were born. <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVc4T4kjWGX-06Qy37Y-LLGfesdgKXdfDR8JfZ2TmvV_Iten3bitsrwCoT6FrrO1I58Q_M99N_NMMvt55D0YuY_3KSfgo3x7urcXCUCAshpHj3R0Riv2alG1UJ9WT_njMjvOwEqrsA8yKg/s1600/photo.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVc4T4kjWGX-06Qy37Y-LLGfesdgKXdfDR8JfZ2TmvV_Iten3bitsrwCoT6FrrO1I58Q_M99N_NMMvt55D0YuY_3KSfgo3x7urcXCUCAshpHj3R0Riv2alG1UJ9WT_njMjvOwEqrsA8yKg/s320/photo.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chocolate pecan cluster alongside a piece of white chocolate covered pretzel. </td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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They were actually better than I expected. I don't think I've ever had chocolate/pecan combo aside from chocolate pralines. And, you cannot go wrong with pralines. This was straight up chocolate and pecans. So rich, so simple, so easy, so delicious.<br />
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Then, convinced that I had created a candy, I went to the web. Whaddya know, they already exist. Most recipes were very similar, although most directed you to toast the pecans. I was not in a position to do that, but you may if you please, or simply buy toasted pecans.<br />
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I also came across caramel pecan clusters in my search. Hmmm. I'm also now thinking about pralines.<br />
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I may need to buy some more pecans. Pee-cans or pe-cahns? The great debate. However you pronounce them, how about making a chocolatey cluster with them?<br />
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<h3>
Chocolate Pecan Clusters</h3>
<h4>
Ingredients:</h4>
<ul>
<li>1/4 cup melted chocolate (milk, or dark)</li>
<li>1/4 - 1/2 cup pecan pieces (toasted optional) </li>
</ul>
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Directions:</h4>
<ol>
<li>Stir the pecan pieces into the melted chocolate. </li>
<li>Using a spoon, make piles about 1.5 - 2 inches on wax paper. Allow to set up, about 30-50 minutes, or chill in the fridge to speed up the process. </li>
</ol>
Makes about 2 candies.<br />
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Note: I was just using up extra chocolate. Feel free to make a much larger batch ;)<br />
For tips on melting chocolate, see this post: <a href="http://humancookiemonster.blogspot.com/2013/04/chocolate-tips-tricks.html" target="_blank">http://humancookiemonster.blogspot.com/2013/04/chocolate-tips-tricks.html</a>. <br />
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Meganhttp://www.blogger.com/profile/16845159923139693770noreply@blogger.com2tag:blogger.com,1999:blog-1724963215816980675.post-83829291034943099012013-04-22T18:06:00.000-07:002013-04-22T18:11:08.205-07:00Sugar Cookie Dough TrufflesWe've finally reached the very last truffle recipe from my <a href="http://humancookiemonster.blogspot.com/2013/04/truffle-mania_13.html" target="_blank">Truffle Mania. </a><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-vc8aNTswWBs/UWoB3Jf_inI/AAAAAAAAAdc/De9uYeYP5GU/s1600/photo.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="148" src="http://2.bp.blogspot.com/-vc8aNTswWBs/UWoB3Jf_inI/AAAAAAAAAdc/De9uYeYP5GU/s200/photo.jpg" width="200" /></a></div><br />
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I started out by sharing a version of <a href="http://humancookiemonster.blogspot.com/2013/04/truffle-mania_13.html" target="_blank">Cookie Dough Truffles</a>. Cookie dough: free of salmonella, covered in a chocolate shell. I like the sound of that.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioscRX5yZyELtrS2r3pnFGnBuTCaBT29azUV61VUF9LnnRFtTFoVC6oAyv9FxIgD5T0wAB3zxY0lGmgX19Wwk2LbF0iRxNN-AFQ_ZPdBMW2XW2kg-FtMmeYfJ1PPxduM9KZPSniZW9wIsL/s1600/photo.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioscRX5yZyELtrS2r3pnFGnBuTCaBT29azUV61VUF9LnnRFtTFoVC6oAyv9FxIgD5T0wAB3zxY0lGmgX19Wwk2LbF0iRxNN-AFQ_ZPdBMW2XW2kg-FtMmeYfJ1PPxduM9KZPSniZW9wIsL/s200/photo.jpg" width="148" /></a></div><br />
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Then, things took a turn for the peanut buttery. That's always a good direction to go in my opinion. I shared a small batch recipe for <a href="http://humancookiemonster.blogspot.com/2013/04/peanut-butter-graham-cracker-balls.html" target="_blank">Peanut Butter Graham Cracker Truffles</a> which uses a grand total of 3 ingredients. So much goodness comes from so little. <br />
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Next, I shared a dream with you, a <a href="http://humancookiemonster.blogspot.com/2013/04/peanut-butter-dreams.html" target="_blank">Peanut Butter Dream</a>. They're smooth, creamy, and reminiscent of a Reese's egg.<br />
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I kept the peanut butter theme going with <a href="http://humancookiemonster.blogspot.com/2013/04/chubby-hubby-truffles_20.html" target="_blank">Chubby Hubby Truffles</a>. I like to call them the ultimate flavor trifecta, combining pretzels, chocolate, and peanut butter. <br />
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I hope you're not disappointed to find out the recipe I've saved for last has nothing to do with peanut butter. But, it has everything to do with cookie dough! This time, I've made an egg free <i>sugar</i> cookie dough filling and covered it in decadent white chocolate for a major sugar rush. Sweet tooths rejoice. Sweet teeth rejoice? Whatever, moving on. <br />
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<a href="//pinterest.com/pin/create/button/?url=http%3A%2F%2Fhumancookiemonster.blogspot.com%2F2013%2F04%2Fsugar-cookie-dough-truffles.html&media=http%3A%2F%2F4.bp.blogspot.com%2F-caf8GhiXqNI%2FUW244-4JyGI%2FAAAAAAAAAho%2Fm2K7yToLnzQ%2Fs320%2Fphoto.jpg&description=Sugar%20Cookie%20Dough%20Truffles%20-%20egg%20free%20and%20no%20bake!" data-pin-do="buttonPin" data-pin-config="above"><img src="//assets.pinterest.com/images/pidgets/pin_it_button.png" /></a><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-caf8GhiXqNI/UW244-4JyGI/AAAAAAAAAho/m2K7yToLnzQ/s1600/photo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="238" src="http://4.bp.blogspot.com/-caf8GhiXqNI/UW244-4JyGI/AAAAAAAAAho/m2K7yToLnzQ/s320/photo.jpg" width="320" /></a></div><br />
Decadent is definitely the word to describe these truffles. Am I the only one who loves sugar cookie dough equally as much as chocolate chip? Cookie dough of any variety works for me.<br />
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I knew that I didn't want to coat these candies in dark or even milk chocolate, so I turned to rich and creamy Ghiradelli white chocolate chips. They didn't let me down. Feel free to use a vanilla candy coating. Top with confetti sprinkles because, sprinkles.<br />
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Yes, the reason for sprinkles, is sprinkles. Perfect logic. Next time, I plan on mixing sprinkles right into the filling for an added dose of fun and crunch!<br />
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<div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghGLNoGew94WcGe5GWEsTZ2lTrSnN1zlsIsW1JQPokhFn3kUPny2OeeFejekzRDHZK_FvItEWwdgNra2KyP4hqtx3kKW8_l3AMEO-7LNI1heyVwej9WXM_rSzb9-cWQN9I-4dhO3Z8i0Hh/s1600/IMG_2238.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="253" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghGLNoGew94WcGe5GWEsTZ2lTrSnN1zlsIsW1JQPokhFn3kUPny2OeeFejekzRDHZK_FvItEWwdgNra2KyP4hqtx3kKW8_l3AMEO-7LNI1heyVwej9WXM_rSzb9-cWQN9I-4dhO3Z8i0Hh/s320/IMG_2238.JPG" width="320" /></a></div><br />
If I was a demanding person, I would demand you go make these immediately. I, however, am very reasonable. Thus, I will highly recommend you go make these or another truffle variety unless you have some allergy to deliciousness. In which case, I pity you.<br />
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<h3>Sugar Cookie Dough Truffles</h3><h4>Ingredients:</h4><ul><li>5 tsp flour</li>
<li>2/3 Tbsp butter, softened</li>
<li>1 Tbsp sugar</li>
<li>Dash of vanilla</li>
<li>1 tsp milk </li>
<li>Melted chocolate or candy coating</li>
</ul><h4>Directions:</h4><ol><li> Mix the butter, sugar, and vanilla until well combined. Add milk 1 tsp at a time, if needed. Mix in flour and sprinkles if desired. Roll into 1 inch balls and chill in fridge or freezer. </li>
<li>Meanwhile, melt the chocolate or candy coating. Prepare a surface covered in wax paper to allow the truffles to set. </li>
<li>Remove the balls from the fridge or freezer. Dip in the melted chocolate. Adorn with sprinkles, if desired. Set on wax paper and allow about 30 minutes to set or 10 minutes in the fridge. Eat up!</li>
</ol>Makes about 2 truffles. Filling adapted from <script type="text/javascript" src="//assets.pinterest.com/js/pinit.js"></script><a href="http://willowbirdbaking.com/2011/03/20/three-safe-to-eat-cookie-doughs-chocolate-chip-sugar-and-cake-batter/" target="_blank">Willow Bird Baking</a>. <br />
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Meganhttp://www.blogger.com/profile/16845159923139693770noreply@blogger.com2tag:blogger.com,1999:blog-1724963215816980675.post-27263718741673758432013-04-20T17:17:00.000-07:002013-04-20T17:23:46.117-07:00Chubby Hubby TrufflesMath time!<br />
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Question: If pretzels + peanut butter = tasty and peanut butter + chocolate = yummy and pretzels + chocolate = so good, what does pretzels + peanut butter + chocolate =?<br />
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Answer: <br />
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<a href="//pinterest.com/pin/create/button/?url=http%3A%2F%2Fhumancookiemonster.blogspot.com%2F2013%2F04%2Fchubby-hubby-truffles_20.html&media=http%3A%2F%2F1.bp.blogspot.com%2F-RreR4kzHPcA%2FUW8Nh6h0cKI%2FAAAAAAAAAik%2F6Lnwi1TBXpE%2Fs320%2Fphoto.jpg&description=Chubby%20Hubby%20Truffles%20-%20Ultimate%20Flavor%20Trifecta!" data-pin-do="buttonPin" data-pin-config="above"><img src="//assets.pinterest.com/images/pidgets/pin_it_button.png" /></a><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-RreR4kzHPcA/UW8Nh6h0cKI/AAAAAAAAAik/6Lnwi1TBXpE/s1600/photo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="http://1.bp.blogspot.com/-RreR4kzHPcA/UW8Nh6h0cKI/AAAAAAAAAik/6Lnwi1TBXpE/s320/photo.jpg" width="320" /></a></div><br />
If you love chocolate covered pretzels, you'll love these. Promise. They have just the right proportions of peanut butter and pretzels to give you a salty sweet experience to be remembered.<br />
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Ah, my description can't do it justice. Just take the name, and figure they probably didn't get that name by accident.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-TiMxMxLl5iA/UW1x3XrHB4I/AAAAAAAAAi4/1-sOmWtj_Mw/s1600/IMG_2203.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="184" src="http://3.bp.blogspot.com/-TiMxMxLl5iA/UW1x3XrHB4I/AAAAAAAAAi4/1-sOmWtj_Mw/s320/IMG_2203.JPG" width="320" /></a></div>And, I cannot get over the cute peanut butter drizzle with crushed pretzel topping. Almost too cute to eat. But almost only counts in horseshoes and hand grenades.<br />
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-G6qah1URycY/UW1vJ5dvoVI/AAAAAAAAAis/7YlU1RTYtaE/s1600/IMG_2244.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="226" src="http://2.bp.blogspot.com/-G6qah1URycY/UW1vJ5dvoVI/AAAAAAAAAis/7YlU1RTYtaE/s320/IMG_2244.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A texture sensation!</td></tr>
</tbody></table> I have only 2 notes of caution:<br />
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1. The peanut butter drizzle doesn't harden at room temperature so if you opt to add that, it will be sticky at room temperature.<br />
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2. You will eat these until they are gone. You may want to have someone to share with. Or not.<br />
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You've been warned. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-pR_TrIf8tG8/UW8MT9Rl9GI/AAAAAAAAAig/WZDRKLd-zus/s1600/photo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="238" src="http://4.bp.blogspot.com/-pR_TrIf8tG8/UW8MT9Rl9GI/AAAAAAAAAig/WZDRKLd-zus/s320/photo.jpg" width="320" /> </a></div><h3 class="separator" style="clear: both; text-align: left;">Chubby Hubby Truffles</h3><h4 class="separator" style="clear: both; text-align: left;">Ingredients:</h4><ul><li>1/4 cup crushed pretzel pieces</li>
<li> 4 Tbsp peanut butter</li>
<li>1/6 tsp butter (a sliver)</li>
<li>1 tsp brown sugar</li>
<li>1/2 Tbsp powdered sugar</li>
<li>Melted chocolate</li>
</ul><h4>Directions:</h4><ol><li>Mix the butter and sugars. Mix the pretzel pieces (can be crushed by placing in a baggie and using a rolling pin or can) and peanut butter. Mix both of the mixtures together. Chill in the fridge for about 10 minutes. </li>
<li>Remove from fridge and form 1 inch balls. Place the balls in the fridge or freezer to chill. Meanwhile, melt the chocolate. (I used semi-sweet). </li>
<li>Remove the balls from the fridge or freezer and dip in the melted chocolate using 2 forks or spoons. If desired, drizzle with melted peanut butter and crushed pretzel pieces about 20 seconds after dipping in the chocolate. </li>
<li>Place on a sheet of wax paper and wait about 30 minutes for the chocolate to set or place in the fridge for about 10 minutes. Enjoy! </li>
</ol> Makes about 3-4 truffles. Adapted from <a href="http://www.sixsistersstuff.com/2011/12/chubby-hubby-buckeye-peanut-butter.html" target="_blank">Six Sisters' Stuff<script type="text/javascript" src="//assets.pinterest.com/js/pinit.js"></script></a>. <br />
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Meganhttp://www.blogger.com/profile/16845159923139693770noreply@blogger.com4tag:blogger.com,1999:blog-1724963215816980675.post-76562952484656441632013-04-18T10:58:00.000-07:002013-04-18T11:14:56.287-07:00Peanut Butter DreamsEver dream of peanut butter?<br />
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<a href="//pinterest.com/pin/create/button/?url=http%3A%2F%2Fhumancookiemonster.blogspot.com%2F2013%2F04%2Fpeanut-butter-dreams.html&media=http%3A%2F%2F3.bp.blogspot.com%2F-7QZaeFY9Q2Q%2FUW8V8e1APgI%2FAAAAAAAAAjA%2FygxDlBY-jG8%2Fs400%2Fphoto.jpg&description=Peanut%20Butter%20Dreams%3A%20easy%20to%20make%20and%20tastes%20like%20a%20Reese's%20cup!" data-pin-do="buttonPin" data-pin-config="above"><img src="//assets.pinterest.com/images/pidgets/pin_it_button.png" /></a><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-7QZaeFY9Q2Q/UW8V8e1APgI/AAAAAAAAAjA/ygxDlBY-jG8/s1600/photo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="296" src="http://3.bp.blogspot.com/-7QZaeFY9Q2Q/UW8V8e1APgI/AAAAAAAAAjA/ygxDlBY-jG8/s400/photo.jpg" width="400" /></a></div><br />
These truffles are what dreams are made of. Peanut butter dreams, that is.<br />
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They were probably, maybe, my favorite of all the truffles I made during my truffle mania (who can decide between truffles??).<br />
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The interior is creamy, dreamy, and smooth while also having a crunch from rice cereal. Both smooth and crunchy? Only in a peanut butter dream.<br />
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The filling is reminiscent of the filling for a peanut butter cup. Most peanut butter cup recipes call for a mixture of peanut butter and powdered sugar which gives a thicker texture and a sweeter taste. It is candy, after all. These truffles have that same mixture.<br />
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The sweet peanut butter filling is coated with a nice layer of chocolate. I used semi-sweet chocolate chips, however, for a more Reese's type treat, use milk chocolate for the coating. If you really want to get crazy, try coating it with white chocolate. Peanut butter and white chocolate is a very underrated flavor combo! (White chocolate pretzels are also phenom if you happen to have an excess of melted chocolate as I did. ;) )<br />
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These are so easy to whip up and they taste like a peanut butter cup. What could be better?!<br />
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P.S. If you really want it to taste like a peanut butter cup, you may leave out the rice cereal. The ratio of filling to chocolate will be more comparable to that of a Reese's egg. Alternatively, you may also use mini muffin liners to make true peanut butter cups - the options are endless.<br />
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<h3>Peanut Butter Dreams </h3><h4>Ingredients:</h4><ul><li>1/2 Tbsp butter, softened</li>
<li>1/4 cup peanut butter</li>
<li>3 Tbsp powdered sugar</li>
<li>3 Tbsp rice cereal </li>
<li>Melted chocolate </li>
</ul><h4>Directions:</h4><ol><li>Mix the butter and peanut butter until combined. Mix in the powdered sugar, adding more if it needs a thicker consistency. Mix in the rice cereal, if desired. </li>
<li>Roll the mixture into 1 inch balls and chill in the fridge or freezer. Meanwhile, melt the chocolate of your choice. (For tips on melting chocolate, see my post here: <a href="http://humancookiemonster.blogspot.com/2013/04/chocolate-tips-tricks.html" target="_blank">Chocolate Tips & Tricks</a>. )</li>
<li>Prepare a plate with wax paper or other surface to put the finished truffles on. Remove the balls from the fridge or freezer and dip them in the melted chocolate. I used two spoons to accomplish this. Place them on the prepared cooling surface. Allow them to sit for about 30 minutes or place in the fridge to speed the cooling process. When the chocolate is set, prepare to experience a dream!</li>
</ol>Makes about 6 truffles. Adapted from <a href="http://allrecipes.com/recipe/peanut-butter-dreams/" target="_blank">http://allrecipes.com/recipe/peanut-butter-dreams/</a>. Meganhttp://www.blogger.com/profile/16845159923139693770noreply@blogger.com6tag:blogger.com,1999:blog-1724963215816980675.post-29790893750748623482013-04-16T09:11:00.000-07:002013-04-16T09:20:39.500-07:00Peanut Butter Graham Cracker BallsWell, these truffles are insanely simple. They have all of 3 ingredients - which you probably have in your house right now.<br />
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The title gives away two of the ingredients. Peanut Butter. Graham Cracker. And since it's a "truffle" of sorts, it obviously must be coated in chocolate.<br />
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Yet as simple as this is, I managed to botch this recipe in my youth. Which is why I wanted to give it another go and actually succeed. Don't let this scare you. Let me explain.<br />
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My friend and I had been out and about and we came home, only to discover that we wanted to make some sort of dessert. To pinterest, we went! It just so happens, I had all the ingredients to this recipe in my house. ;) So, since we were too lazy to go to the store, this was our best choice.<br />
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So, here's what I did. I read the ingredients and then went to the kitchen. Did I read the measurements? No...I figured I'd just mix until it was a good consistency. Did I read the instructions? No...who needs 'em? Did I read how to melt chocolate? No....I'll wing it with the microwave, I said.<br />
<br />
I didn't literally say that but you get the idea. So, we mixed the peanut butter and graham cracker crumbs and it was hard to stick together. Oh well. Then, we "melted" the chocolate. Only, we cooked it too long in the microwave and it seized up and took on a very thick, frosting like texture. Impossible to dip. It was also impossible to dip since we didn't chill the balls.<br />
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<tr><td class="tr-caption" style="text-align: center;">Pin-tastrophe</td></tr>
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The logical solution was to flatten the peanut butter graham cracker things, spread the seized chocolate on top like frosting, give a light dusting of powdered sugar (for aesthetic appeal, of course) and eat it like a barbarian. Delicious, but not our proudest moment.<br />
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This time, things went much smoother. I made a teensy weensy batch of 2 and they were delightful. They have a slightly crunchy interior with a smooth, rich chocolate coating. They're not overly sweet - there's no added sugar! So if you want a sweeter candy, try using milk chocolate for the coating!<br />
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<tr><td class="tr-caption" style="text-align: center;">Naked Truffles</td></tr>
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Here's how:<br />
<h3>
Peanut Butter Graham Cracker Balls (Small Batch)</h3>
<h4>
Ingredients:</h4>
<ul>
<li>1 Tbsp peanut butter</li>
<li>1.5 Tbsp graham cracker crumbs</li>
<li>Melted chocolate for dipping</li>
</ul>
<h4>
Directions:</h4>
<ol>
<li>Mix the peanut butter and graham cracker crumbs thoroughly. Chill the mixture in the fridge for about 10 minutes. </li>
<li>Remove from fridge and roll into 1 inch balls. Place the balls on wax paper lined plate. Chill in the fridge or freezer. </li>
<li>In the meantime, melt the chocolate. </li>
<li>Prepare a sheet of wax paper for the truffles to set. </li>
<li>Remove the balls from the fridge or freezer. Dip in the chocolate. I dropped the ball in the chocolate, and used two spoons to coat and remove. Set it on the prepared wax paper. </li>
<li>Garnish with mini chocolate chips, chocolate sprinkles, etc. or leave plain. </li>
<li>Allow the chocolate to set. This takes about 30 minutes. Place them in the fridge to speed up the process. </li>
<li>Enjoy!</li>
</ol>
Makes 2 truffles. Recipe adapted from <a href="http://blog.babygizmo.com/2012/06/peanut-butter-graham-cracker-balls/" target="_blank">Baby Gizmo. </a>Meganhttp://www.blogger.com/profile/16845159923139693770noreply@blogger.com0tag:blogger.com,1999:blog-1724963215816980675.post-50453268435765758732013-04-15T14:49:00.000-07:002013-04-15T19:53:44.771-07:00Chocolate Tips & TricksI love chocolate. I love melting chocolate.<br />
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It has the magical ability to turn me into a candy maker. All you have to do is dip, coat or mix something up with the melted chocolate and plop it on wax paper. A few minutes later, you have a tray full of wonderful confections made by you! How did that happen?!<br />
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Chocolate magic.<br />
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Alas, chocolate can at times be a bit persnickety so I'm compiling all the tips and tricks I know to working with chocolate.<br />
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<h4>
Melting Chocolate in the Microwave</h4>
<h4>
</h4>
<h3>
Melt the chocolate at 30 second intervals or less. </h3>
Chocolate burns very easily so it's best to microwave it in small intervals. You can also set the microwave to 50% power to play it on the safe side. Chocolate becomes lumpy or grainy if overheated. I microwave mine on full power at 30 seconds or less depending on the amount of chocolate. Take into account your own microwave.<br />
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<h3>
Stir the chocolate between each microwaving. </h3>
Chocolate melts from the inside out, so the chocolate may appear to be solid but when you begin to stir it, you will see that it's melting. I've read that you should use a rubber spatula, however I use a regular (metal) spoon and have seen no negative effects.<br />
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<h3>
Make sure the chocolate is in uniform pieces. </h3>
I used chocolate chips, but if you are using a bar, make sure to chop it into uniform pieces for even melting.<br />
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<h3>
Make sure the chocolate doesn't come in contact with water. </h3>
Even just a drop of water will cause the chocolate to seize and become unusable. Make sure the bowl and spoon are completely dry.<br />
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<h3>
Vegetable oil is your friend.</h3>
Vegetable oil can be used to salvage overheated chocolate. It can also be used to thin chocolate that's too thick - I often add it to thin my chocolate. I once tried butter before I did any research and it went horribly wrong, so I wouldn't recommend that. I've read that vegetable shortening can be used also. Here's a nestle site that gives specific amounts for salvaging seized chocolate: <a href="http://www.verybestbaking.com/Resources/Baking-School/Articles/Seizing-Morsels.aspx" target="_blank">http://www.verybestbaking.com/Resources/Baking-School/Articles/Seizing-Morsels.aspx</a>. <br />
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I don't have a double boiler so I don't have any tips for doing that, but it is the preferred method. If you don't have a double boiler either, don't fret! I always microwave my chocolate without any problems.<br />
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Tempering chocolate is recommended so that the chocolate doesn't melt at room temperature and so that it has a shiny appearance and good snap. The process for tempering seems quite complicated so I've never done it. My chocolate does, however, set up at room temperature and I've served truffles at a gathering before and they didn't melt. Most of the time I keep them in the refrigerator just because. So, do what you want in that regard. :)<br />
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<tr><td class="tr-caption" style="text-align: center;"><a href="http://humancookiemonster.blogspot.com/2013/04/truffle-mania_13.html" target="_blank">Truffle Mania</a></td></tr>
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I hope these tips help you melt chocolate with ease so you can be transformed into a candy making machine!<br />
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<h3>
</h3>
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<br />Meganhttp://www.blogger.com/profile/16845159923139693770noreply@blogger.com0tag:blogger.com,1999:blog-1724963215816980675.post-80507159660829124892013-04-13T18:32:00.001-07:002013-04-13T18:52:11.587-07:00Truffle Mania!Have you ever stepped back and asked yourself: "How did this happen?"<br />
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<a href="//pinterest.com/pin/create/button/?url=http%3A%2F%2Fhumancookiemonster.blogspot.com%2F2013%2F04%2Ftruffle-mania_13.html&media=http%3A%2F%2F2.bp.blogspot.com%2F-vc8aNTswWBs%2FUWoB3Jf_inI%2FAAAAAAAAAdc%2FDe9uYeYP5GU%2Fs400%2Fphoto.jpg&description=Chocolate%20Chip%20Cookie%20Dough%20Truffles%20-%20No%20bake%20and%20egg%20free!" data-pin-do="buttonPin" data-pin-config="above"><img src="//assets.pinterest.com/images/pidgets/pin_it_button.png" /></a><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-vc8aNTswWBs/UWoB3Jf_inI/AAAAAAAAAdc/De9uYeYP5GU/s1600/photo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="296" src="http://2.bp.blogspot.com/-vc8aNTswWBs/UWoB3Jf_inI/AAAAAAAAAdc/De9uYeYP5GU/s400/photo.jpg" width="400" /></a></div><br />
Were you talking about the making of truffles and a sink full of dirty dishes?<br />
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No?<br />
<br />
Oh, ok then. Me neither. <br />
<br />
So, my mom and I were planning a cook out and I was in charge of desserts, of course. I was so excited to try some new recipes and practice my cupcake decorating. I even made a slideshow of choices to show my mom, 'cause that's how I roll. <br />
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Then, a dramatic turn of events! Not enough guys could come for football teams and you simply can't have a cook out without flag football! We decided to reschedule to the next weekend. All's well that ends well, right? Maybe so, but I had my heart set on making something this weekend!<br />
<br />
So, I decided I would make something anyway. Take that, disappointment! Then, my mind went a thousand different directions; it was chaos. No-bake cookies, yes-bake cookies, blondies for 2, divide a regular blondie recipe in 2, truffles of various kinds, fudge, half a fudge recipe, is it possible to make only 2 pralines? These are the questions that haunt me.<br />
<br />
I finally decided to make truffles. But, I wanted to try a bunch of different kinds! So, I scaled down a bunch of recipes and then dip, dip, dipped to my heart's content.<br />
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Chocolate got everywhere.<br />
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But, I was happy. Even before I ate one, I was happy. Although, I'm pretty sure I consumed about a pound of chocolate in the making of the truffles. Most likely.<br />
<br />
So, I'm here to share my teeny batch recipes for several different truffle varieties. One. at. a time. Just to keep you on your toes. ;)<br />
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First up, chocolate chip cookie dough truffles! I really question why it took me so long to try these.<br />
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I took the recipe for a single, giant chocolate chip cookie from Picky Palate, halved it, and made it egg free but feel free to use your favorite cookie dough recipe. Leave out the egg and baking soda. Truffle filling: done, and done. So easy, a cave man could do it.<br />
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Then, I rolled into balls, chilled, and dipped. Boom, bam, slam! It made 4 truffles, just enough for you and a friend! <br />
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<h3>Chocolate Chip Cookie Dough Truffles (Small Batch)</h3><h4>Ingredients:</h4><ul><li>1 Tbsp butter, softened</li>
<li>1 Tbsp granulated sugar</li>
<li>1 Tbsp brown sugar</li>
<li>1/8 tsp vanilla</li>
<li>3 Tbsp flour</li>
<li>milk</li>
<li>1 Tbsp chocolate chips</li>
<li>Melted chocolate for dipping </li>
</ul><h4>Directions:</h4><ol><li>Mix the softened butters and sugars until combined. Mix in the vanilla. </li>
<li>Add the flour. Add milk, one teaspoon at a time until a cookie dough consistency is achieved. Make sure it is not too wet, or it will be harder to roll and dip. Fold in chocolate chips (mini are best). </li>
<li>Roll the "dough" into 1 inch balls. Place on parchment paper on a plate and chill in the fridge or freezer. </li>
<li>In the meantime, melt the chocolate in 30 second intervals in the microwave, stirring each time. (I used semi-sweet chocolate chips.) If the chocolate needs to be thinned, add vegetable oil, one teaspoon at at time. </li>
<li>Prepare a sheet of wax paper to put the truffles to set. </li>
<li>Remove the balls from the fridge or freezer and dip them in the melted chocolate. I dropped a ball into the chocolate and used two spoons to coat it and lift it out. Then, set the truffle onto the prepared wax paper. Garnish with chocolate shavings, sprinkles, a drizzle of white chocolate, mini chocolate chips, etc. or leave plain. </li>
<li>Allow the chocolate to set. This takes about 30 minutes or you can place them in the fridge to speed up the process. </li>
<li>Once set, enjoy the truffles!</li>
</ol>Makes about 4 truffles. Cookie dough recipe adapted from <a href="http://picky-palate.com/2011/12/19/buttery-crisp-xxl-chocolate-chip-cookie-for-santa/" target="_blank">Picky Palate</a>. Meganhttp://www.blogger.com/profile/16845159923139693770noreply@blogger.com4tag:blogger.com,1999:blog-1724963215816980675.post-20642693526740811772013-04-11T07:11:00.000-07:002013-04-11T07:12:54.068-07:00Mini Cinnamon Roll Crust Apple Pies<div class="separator" style="clear: both; text-align: left;">Breakfast of champions?</div><div class="separator" style="clear: both; text-align: left;"><br />
<a href="//pinterest.com/pin/create/button/?url=http%3A%2F%2Fhumancookiemonster.blogspot.com%2F2013%2F04%2Fmini-cinnamon-roll-crust-apple-pies.html&media=http%3A%2F%2F2.bp.blogspot.com%2F-59C8FgBYZpc%2FUVSfF_8hSCI%2FAAAAAAAAALg%2FhfZ9_B3N_bs%2Fs320%2Fphoto.jpg&description=Mini%20Cinnamon%20Roll%20Crust%20Apple%20Pies%20-%20Bake%20in%20a%20muffin%20tin%20in%2015%20minutes!" data-pin-do="buttonPin" data-pin-config="above"><img src="//assets.pinterest.com/images/pidgets/pin_it_button.png" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-59C8FgBYZpc/UVSfF_8hSCI/AAAAAAAAALg/hfZ9_B3N_bs/s1600/photo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-59C8FgBYZpc/UVSfF_8hSCI/AAAAAAAAALg/hfZ9_B3N_bs/s320/photo.jpg" width="320" /></a></div>I won't judge you.<br />
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Mini desserts are so much cuter than their regular sized counterparts, <i>and </i>it gives you an excuse to eat two! (The exception to this rule is giant cookies, of course.)<br />
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Where did this idea come from? Desperation.<br />
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I've seen pictures on pinterest of cinnamon roll crust apple pies - how amazing does that sound? Very. Alas, I only had a small container of pre-made cinnamon rolls (5 count) and my apples fresh from the orchard were running low since I had already made a regular apple pie. What to do, what to do....Make it mini! I wouldn't have it any other way.<br />
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I think the name pretty much says it all: Mini. Cinnamon Roll Crust. Apple Pie. That's a triple threat, right there.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ3Qwr_GAAf9zVhQKtzcS6gBqcgGow_U9M9M8d5TtefRaEospI330ZlYQsw7xSItrmDVXDDYT0KcXH3-aAl_sorf0KOoS_rgiFvrzH1DgplwRT2AFQh8qwi9YlE7fFRJgSWgkc5ZT6B-_g/s1600/IMG_0774.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="250" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ3Qwr_GAAf9zVhQKtzcS6gBqcgGow_U9M9M8d5TtefRaEospI330ZlYQsw7xSItrmDVXDDYT0KcXH3-aAl_sorf0KOoS_rgiFvrzH1DgplwRT2AFQh8qwi9YlE7fFRJgSWgkc5ZT6B-_g/s320/IMG_0774.JPG" width="320" /></a></div><br />
I started by spraying a muffin tin with cooking spray. Then, I rolled out the pre-made cinnamon rolls (I used Pillsbury, 5 count package that comes with cream cheese icing), and used them to "line" the cups of the muffin tray.<br />
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I halved my favorite apple pie recipe and diced the apples, rather than sliced. Since I didn't want the cinnamon rolls to burn, and because the pies were so much smaller, I wanted to be sure the apples were small too so they could cook thoroughly.<br />
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I filled the cups with the apple pie filling and then topped with streusel! I'll take a streusel topping over a top crust any day. <br />
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Bake them for about 20 minutes and serve with the provided cream cheese icing or <span class="st">à<i> </i></span>la Mode. <br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTJ1cSTDpqyX-B6h1avL_slM69dUoVEZ4IiSKN8t8DOVSBZniDg384SI1KHql2V4qCyOw8L4Oas2gIWHsLN839rLg00uYtalKutXkKK7iWfZpHa7UUtDKJMbp6wrNI-MT3tGEX5GzUyAVU/s1600/photo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="230" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTJ1cSTDpqyX-B6h1avL_slM69dUoVEZ4IiSKN8t8DOVSBZniDg384SI1KHql2V4qCyOw8L4Oas2gIWHsLN839rLg00uYtalKutXkKK7iWfZpHa7UUtDKJMbp6wrNI-MT3tGEX5GzUyAVU/s320/photo.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Let's just say, I know from personal experience that both options are delicious. ;)</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">They are so irresistible - classic apple pie + warm, fluffy cinnamony goodness + streusel topping = positively cinn-ful! </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I can't resist a good pun. Dough well. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Ah make the corniness stop! </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Anyway, make these, you won't regret it! </div><br />
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<h3>Mini Cinnamon Roll Crust Apple Pies</h3><h4>Ingredients:</h4><ul><li>5 count Pillsbury Cinnamon Rolls</li>
<li>3 cups diced tart apples (about 2-3 medium)</li>
<li>1/4 cup + 2 Tbsp granulated sugar</li>
<li>2 Tbsp flour </li>
<li>1/4 tsp cinnamon</li>
<li>1/4 tsp nutmeg</li>
</ul><h4>For the Streusel: </h4><ul><li>1/2 cup flour </li>
<li>1/4 cup butter or margarine, firm</li>
<li>1/4 cup brown sugar</li>
</ul><ul></ul><h4>Directions:</h4><ol><li>Preheat the oven to 425 degrees. Spray a muffin tin with cooking spray and set aside. Separate the cinnamon rolls and roll each one out large enough to line a cup in the muffin tin. Line 5 of the cups with the cinnamon rolls.</li>
<li>Dice the apples. Mix the apples, sugar, spices, and salt. Fill each cup with the apple filling. </li>
<li>For the streusel, be sure the butter is cold. Cut the flour and sugar into the butter until crumbly or use a food processor and pulse until crumbly. Sprinkle over the apple pies. </li>
<li>Bake for 15-20 minutes. Check often to make sure the cinnamon rolls and streusel aren't burning. If they begin to burn, cover with aluminum foil. </li>
<li>Serve warm with icing or ice cream. </li>
</ol>Warning: You may have a small amount of apple filling left over depending on how much you fill the cups. Makes 5 mini pies. Filling and streusel adapted from Betty Crocker's Cookbook. <br />
<ol></ol><h4></h4><br />
Meganhttp://www.blogger.com/profile/16845159923139693770noreply@blogger.com4tag:blogger.com,1999:blog-1724963215816980675.post-44133089368710481702013-04-09T08:56:00.000-07:002013-04-09T08:59:44.410-07:00XXL Chocolate Coconut CookieAhem. Allow me to introduce you to Mr. Massive Cookie of All That is Good in This World.<br />
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<a data-pin-config="above" href="//pinterest.com/pin/create/button/?url=http%3A%2F%2Fhumancookiemonster.blogspot.com%2F2013%2F04%2Fahem.html&media=http%3A%2F%2F4.bp.blogspot.com%2F-w6zykqh0I8Y%2FUWN-RGVKxNI%2FAAAAAAAAAUI%2FCJblfgY2ghI%2Fs400%2Fphoto.jpg&description=XXL%20Chocolate%20Coconut%20Cookie%20-%20perfect%20for%20XXL%20chocolate%20cravings!" data-pin-do="buttonPin" ><img src="//assets.pinterest.com/images/pidgets/pin_it_button.png" /></a><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDEbZMNDBq44BmecCl_BcMx4c_ctjiI1K7Vld-oxD731V-j2RtznaDCsyYsDQ0EWKSIoFvIsnY6nsqyFrmko2iVvPDipUYuPzboIZFG1Vg9meshbhGPzo50VOWY2oHuPBfit4a9rcUUI0F/s1600/photo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="352" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDEbZMNDBq44BmecCl_BcMx4c_ctjiI1K7Vld-oxD731V-j2RtznaDCsyYsDQ0EWKSIoFvIsnY6nsqyFrmko2iVvPDipUYuPzboIZFG1Vg9meshbhGPzo50VOWY2oHuPBfit4a9rcUUI0F/s400/photo.jpg" width="400" /> </a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">You may be familiar with <a href="http://humancookiemonster.blogspot.com/2013/03/xxl-peanut-butter-cookie-with-reeses.html" target="_blank">Mrs. Massive Cookie</a>. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">For <strike>those days when you have an XXL chocolate craving</strike> most days, because chocolate is one of the essential food groups, this cookie fits the bill. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">There's just something about giant cookies that makes them better. It is a phenomena that may never be explained. Until then, I will continue to revel in the joy, that is, massive cookies. Join me, won't you?</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">This XXL chocolate cookie has a chewy edge with an intensely chocolatey and fudgy center. I am now being notified that "fudgy" is not a word. This is unacceptable; I will be contacting Merriam Webster at once. </div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR4yz_9VzIMUSmQYSBoj_aKLfgbMjlmgIzrxfBbUm483Oj_a5T8iIHOG2w_nh4bz9MurPcG9Mpf3bhEkDdZ0Tp-9YibuM9ovdrUEoV_Kfds4EcRKG8aUVspDgFs3snLkRPLoBWb-4FJDkn/s1600/IMG_2153.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR4yz_9VzIMUSmQYSBoj_aKLfgbMjlmgIzrxfBbUm483Oj_a5T8iIHOG2w_nh4bz9MurPcG9Mpf3bhEkDdZ0Tp-9YibuM9ovdrUEoV_Kfds4EcRKG8aUVspDgFs3snLkRPLoBWb-4FJDkn/s200/IMG_2153.JPG" width="200" /></a><a href="http://2.bp.blogspot.com/-EKm5WQ0qq9U/UWNCRcUFJ9I/AAAAAAAAAS0/wbPFDI5Xu0g/s1600/IMG_2154.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="149" src="http://2.bp.blogspot.com/-EKm5WQ0qq9U/UWNCRcUFJ9I/AAAAAAAAAS0/wbPFDI5Xu0g/s200/IMG_2154.JPG" width="200" /></a></div><div class="separator" style="clear: both; text-align: left;">Whether it's an actual word or not, you get the idea. The cookie has a brownie-like texture in the middle and is so rich! </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I loaded this cookie up with coconut M&M's. Mine happened to be in the shape of eggs (clearance candy anyone?) but regular coconut M&M's will work fabulously! If you can't find those, look for almond joy pieces; they taste eerily similar. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-RMB5pQnx1zY/UWNDYclZ3pI/AAAAAAAAATE/0oHR0RmyfUo/s1600/IMG_2121.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="189" src="http://2.bp.blogspot.com/-RMB5pQnx1zY/UWNDYclZ3pI/AAAAAAAAATE/0oHR0RmyfUo/s320/IMG_2121.JPG" width="320" /></a></div>This was my first time ever tasting a coconut M&M. It won't be the last. Let's just say, it's a good thing I added them to the cookie dough before I tasted them, because otherwise, there may not have been any left for the cookie. I'm still trying to figure out how they get all that coconut taste in there. <br />
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The flavor combo of chocolate + coconut is amazing, but feel free to add whatever mix-ins you like. You could try York peppermint pieces, Reese's pieces, peanut butter chips, chocolate chips, etc. Most anything will taste delicious when embedded into a giant chocolate cookie. <br />
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<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-yS3UaUG_G-k/UWNZ7faRuYI/AAAAAAAAAT0/Y24KPQuCsiI/s1600/IMG_2138.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-yS3UaUG_G-k/UWNZ7faRuYI/AAAAAAAAAT0/Y24KPQuCsiI/s320/IMG_2138.JPG" width="320" /></a></div><br />
This cookie is simple and easy to make, just the way I like it. <br />
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You start with 2 tablespoons of butter, add a few tablespoons of sugars and mix with a spoon or a fork - no mixer needed! <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWh9L9dqXmZf6krUru2rdOlo9XLNBOtjc29FaQGEzYzWEkFsUr-jUXy-ItnrVbHtqlI8SLyBd2yzEUqCfHQS5WifokMCrkt-l1oTJWaCTHGIZN2781gTCogNcfn_DnsVqmWR31m6WxKVOk/s1600/IMG_2120.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWh9L9dqXmZf6krUru2rdOlo9XLNBOtjc29FaQGEzYzWEkFsUr-jUXy-ItnrVbHtqlI8SLyBd2yzEUqCfHQS5WifokMCrkt-l1oTJWaCTHGIZN2781gTCogNcfn_DnsVqmWR31m6WxKVOk/s320/IMG_2120.JPG" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqQscNiMN0SBosMGHqLUDkLRl_4sndSp7hLldajBZeB2zPOZDnwcjpDq_hTV0A6jdOzWMkfJAHNybpFH_dcDvrcc_W7UYuJykACzaubuJnEfwfT0p8wIsbmbtl-RaWrn6Kmql0Z264DbCU/s1600/IMG_2124.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqQscNiMN0SBosMGHqLUDkLRl_4sndSp7hLldajBZeB2zPOZDnwcjpDq_hTV0A6jdOzWMkfJAHNybpFH_dcDvrcc_W7UYuJykACzaubuJnEfwfT0p8wIsbmbtl-RaWrn6Kmql0Z264DbCU/s200/IMG_2124.JPG" width="149" /></a><a href="http://3.bp.blogspot.com/-_9RVF1uUedU/UWNGul-aQNI/AAAAAAAAATQ/euKbdz6MuPE/s1600/IMG_2125.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="http://3.bp.blogspot.com/-_9RVF1uUedU/UWNGul-aQNI/AAAAAAAAATQ/euKbdz6MuPE/s200/IMG_2125.JPG" width="149" /></a></div><br />
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<div class="separator" style="clear: both; text-align: center;"></div> (I tried to take a lot of pictures for this post, bear with me!)<br />
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Then, add 2 tablespoons of beaten egg (crack an egg, beat it, and measure out 2 tablespoons), and your vanilla extract.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQRt_zunTJz0lHLglKEvWWLxt0K99YNtIEct19BDxwTX8tJgD0F-_OdHWxMq_GunLwBzrco7jv4a8M_XHCz3Q5ClmruV7Mdy8TaHWpZYIvK40nrriB1Kj-_0VoGaQTE21eua3nXNr8n5vK/s1600/IMG_2122.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQRt_zunTJz0lHLglKEvWWLxt0K99YNtIEct19BDxwTX8tJgD0F-_OdHWxMq_GunLwBzrco7jv4a8M_XHCz3Q5ClmruV7Mdy8TaHWpZYIvK40nrriB1Kj-_0VoGaQTE21eua3nXNr8n5vK/s200/IMG_2122.JPG" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbhHUQOm9gS46to07HwEHtB4oS4KmvwrsZWAQs_NXfuexRHBNOfrctQo1yGW3qQCXWbQKZueKIqHkXv68Qsftw7P27PE-gLOviUSpHVGmjhrKGmebkbvX7RAXwLWroRjoAdIlOmfvrD6ip/s1600/IMG_2127.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbhHUQOm9gS46to07HwEHtB4oS4KmvwrsZWAQs_NXfuexRHBNOfrctQo1yGW3qQCXWbQKZueKIqHkXv68Qsftw7P27PE-gLOviUSpHVGmjhrKGmebkbvX7RAXwLWroRjoAdIlOmfvrD6ip/s200/IMG_2127.JPG" width="200" /></a></div><br />
Finally, sift the dry ingredients together and add them to the dough. Add your coconut m&ms or mix-ins of your choice.<br />
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Take a look at this beautiful softball sized ball of cookie dough.<br />
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<div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX0ARS-a18vP8dJeguL77y4rJFgWiL8ps1xUR3r5vfH5yeCamureJUOZfncWZgtQu3lRqIZuE0DfljByp1IX25aHOf5Gx3xNeAVuq5M7Sqw270B4Xo-eA8AJtFZkDdCYjCOr8dIDiD9uLS/s1600/IMG_2130.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="220" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX0ARS-a18vP8dJeguL77y4rJFgWiL8ps1xUR3r5vfH5yeCamureJUOZfncWZgtQu3lRqIZuE0DfljByp1IX25aHOf5Gx3xNeAVuq5M7Sqw270B4Xo-eA8AJtFZkDdCYjCOr8dIDiD9uLS/s320/IMG_2130.JPG" width="320" /></a></div><br />
The dough will be very sticky, so you'll have to use a spoon to make a ball on the baking sheet. Then, bake the cookie for 14-16 minutes and enjoy the chocolate coconut feast!<br />
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<h3>XXL Chocolate Coconut Cookie</h3><h4>Ingredients:</h4><ul><li>2 tbsp butter or margarine, at room temperature</li>
<li>2 tbsp granulated sugar</li>
<li>2 tbsp brown sugar</li>
<li>2 tbsp beaten egg</li>
<li>1/2 tsp vanilla extract</li>
<li>1/4 cup flour</li>
<li>2 tbsp unsweetened cocoa powder</li>
<li>1/2 tsp baking soda</li>
<li>1/4 tsp salt (omit if using salted butter)</li>
<li>1/3 cup coconut M&M's + a few to top it </li>
</ul><h4>Directions:</h4><ol><li>Preheat oven to <b>350 degrees</b>. Line a baking sheet with parchment paper and set aside. </li>
<li>In a medium size bowl, mix the butter and sugars together until creamed. Mix in the beaten egg and vanilla. </li>
<li>In a separate bowl, sift together the flour, cocoa powder, baking soda, and salt. Add the dry ingredients to the wet and mix to combine. Make sure there are no dry pockets of cocoa powder. Fold in the coconut M&M's. </li>
<li>Place the dough on the center of the baking sheet and use a spoon to shape it into a ball. Top the dough ball with a few more M&M's or chocolate chips. </li>
<li>Bake for <b>14-16 minutes</b>. Do not over-bake. The cookie will appear soft but will firm up as it cools. Allow the cookie to cool completely on the baking sheet. </li>
</ol>Makes 1 XXL cookie or 4 regular size cookies (adjust baking time). Recipe adapted from <a href="http://sallysbakingaddiction.com/2013/02/13/1-xxl-death-by-chocolate-cookie/#comment-69758" target="_blank">Sally's Baking Addiction</a>.<br />
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Meganhttp://www.blogger.com/profile/16845159923139693770noreply@blogger.com4tag:blogger.com,1999:blog-1724963215816980675.post-68330201509209502502013-04-07T16:03:00.000-07:002013-04-08T15:02:26.025-07:00Cake Batter Cookies<a data-pin-config="above" data-pin-do="buttonPin" href="http://pinterest.com/pin/create/button/?url=http%3A%2F%2Fhumancookiemonster.blogspot.com%2F2013%2F04%2Fcake-batter-cookies.html&media=http%3A%2F%2F1.bp.blogspot.com%2F-xZ3DAdzPn68%2FUVSifj5NLjI%2FAAAAAAAAALs%2FR8lWuEKiXi8%2Fs400%2Fphoto.jpg&description=Funfetti%20Cake%20Batter%20Cookies%20from%20a%20Cake%20Mix!"><img src="//assets.pinterest.com/images/pidgets/pin_it_button.png" /></a><br />
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♪ Cake Batter Cookies ♪<br />
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Pardon me. They just make me want to sing!<br />
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These cookies are <i>so </i>easy, delicious, and fun. It's a win - win - win!<br />
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Let me break it down for you. (And now I want to rap, I have problems.)<br />
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Everyone loves cake batter. It's scientifically proven. Sort of. Everyone loves cookies. Mostly. I'm speaking in generalizations here, alright?<br />
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So a super easy cookie recipe that tastes like cake batter and is full of rainbow sprinkles - well, that just takes the cake.<br />
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I couldn't help myself.<br />
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The secret to making these cookies so easily and full of cake batter flavor is using a boxed cake mix. All you have to do is mix up the cake mix, eggs, oil, baking powder, vanilla, and sprinkles, of course! The dough is mixed by hand - no mixer required. They also don't require any chilling. Make the dough, pop it in the oven, and they bake up thick and puffy!<br />
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Another thing I love about these cookies is that they're so customizable. You can use a different type of cake mix for a different type of cookie. You can use different mix-ins or sprinkles. The sky is the limit. For example: strawberry cake mix with chocolate chips, chocolate cake mix with peanut butter chips, red velvet with white chocolate chips, etc. Just a few ideas there...<br />
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My pictures don't do these cookies justice. They're thick, soft, puffy, crinkly topped, sprinkle laden, cake batter tasting cookies of goodness. That sums it up quite nicely!<br />
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Since they start with a mix and there's no chill time, they're perfect for when you need cookies fast!<br />
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<h3>
Cake Batter Cookies</h3>
<h4>
Ingredients:</h4>
<ul>
<li>1 box (18.25 oz) white cake mix </li>
<li>1 tsp baking powder</li>
<li>2 eggs</li>
<li>1/3 cup vegetable oil</li>
<li>1/2 tsp vanilla extract</li>
<li>1 cup sprinkles </li>
<li>Optional: 3/4 cup white chocolate chips </li>
</ul>
<h4>
Directions:</h4>
<ol>
<li>Preheat oven to <b>350 degrees</b>. Spray baking sheet with cooking spray or line with parchment paper. </li>
<li>In a large bowl, mix together the cake mix and baking powder. Set aside. In another bowl, whisk together the eggs, oil, and vanilla extract. Add the egg mixture to the cake mix and stir until a dough forms. Make sure all the dry pockets of cake mix are gone. Mix in the sprinkles and optional white chocolate chips. </li>
<li>Drop one inch balls of dough onto the baking sheet. </li>
<li>Bake for<b> 8-9 minutes</b>. Do not let the cookies brown. Allow the cookies to cool on the baking sheet for 2-3 minutes. The tops will settle down as they cool. Remove from baking sheet to cool completely. </li>
</ol>
Makes about 2.5 - 3 dozen cookies. Cookies remain fresh for up to 7 days in an air-tight container. Adapted from <a href="http://sallysbakingaddiction.com/2012/11/29/holiday-confetti-cake-batter-cookies/" target="_blank">Sally's Baking Addiction. </a><br />
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<br />Meganhttp://www.blogger.com/profile/16845159923139693770noreply@blogger.com6