Kats’ Kitchen

Skillet Chocolate Chip Cookie and a Pinterest Dress April 23, 2014

Cookie-SkilletMake this TODAY.  I mean the cookie, not the dress, unless you have lots of time on your hand, than go ahead and make both, but this Skillet Chocolate Chip Cookie is a must.  Seriously, it’s only 7 in the morning, you still have time to serve it for breakfast, but don’t forget the ice cream.  Didn’t we used to have backwards day?  Today is a great day for that.  Start with dessert and end with your cup of coffee…although I think I will skip the coffee at 8 at night, then I won’t sleep, then the next day won’t be pretty.  My kids would not like me.  They don’t deserve that, so no coffee for me that late at night.  Or maybe you are reading this at 7 at night….you STILL have time :)  ANYWAY, where was I.  The Skillet Chocolate Chip Cookie is…awesome.  Just out of the oven with a scoop of vanilla ice cream.

Skillet Chocolate Chip Cookie

3/4 cup melted butter (I actually browned my butter b/c I recently read about putting browned butter in baked goods.  If you don’t know how to brown better Our Best Bites just posted about it so head over there to learn how!  It’s really not that hard, you just gotta keep an eye on it)

1 cup brown sugar

1/2 cup granulated sugar

1 egg + 1 yolk

2 cups flourDress-2

3/4 tsp baking soda

1 tsp kosher salt (I used course kosher salt and I will use maybe 1/2-3/4 tsp next time.  I actually do really enjoy the subtle salty taste on my tongue but without the ice cream I think it would be a bit much or I would just stick with regular salt.)

2 tsp vanilla

1 1/2 cups semi-sweet chocolate chips

Preheat oven to 350°.

In a large bowl, using a wooden spoon, combine melted butter and both sugars. Stir until there are no lumps.

Add in vanilla, egg and yolk. Stir until mixture is smooth and egg is fully incorporated.

Stir in flour, baking soda and salt until incorporated.

Fold in chocolate chips.

Spread evenly in a 10″ cast iron skillet. (I used a 9 inch)

Bake 15-20 minutes until edges start to golden. Don’t overcook. The center will appear slightly loose.

Let cool 10 minutes on wire rack and scoop onto plates or bowls.

Serve with vanilla ice cream.

Recipe from Cookie & Cups

Now for the dress.  Super cute, not too hard.  Creating my own pattern was a bit difficult, but I figured it out.  The only thing I would change next time would to make the bottom portion of the dress wider.  The tutorial came from The Ribbon Retreat Blog. Fabric is from JoAnn Fabrics. :)

 

Deep Dish Oatmeal Chocolate Cookie Bars March 15, 2014

Filed under: Brownies/Bars & Other Sweets — stacielk @ 7:00 am
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Chocolate-Oatmeal

I was on a baking streak a few weeks backs.  Made three different bars within just a few days.  Good thing they freeze well!  I always like having extra food in my freezer for the busier weeks or the unexpected guests :)

Fudge Topped Peanut Butter Chip Blondies – I made these things – extremely good!  Follow the link for the recipe.  I topped with peanut butter chips instead of peanuts. *if you click on the link – ignore the star rating – kind of confused by that b/c the commenters said they are delicious*

Melt In Your Mouth Lemon Bars – And these bars were exactly what the title says.  Melt in your mouth!  Shortbread crust with a lemony filling and a nice sweet glaze.  I am NOT a lemon person, but these.were.good. (along side one of these other chocolaty bars of course :)

Do I have a favorite out of the 3?  That’s a hard one because they are all very different.  Depends what your in the mood for.

Deep Dish Oatmeal Chocolate Cookie Bars

2 sticks margarine or butter

2 eggs

2 1/2 cups flour

1 tsp baking soda

1 tsp salt

2 cups brown sugar

2 tsp vanilla

1/3 cup milk

3 cups oatmeal

In a stand mixer, mix the butter, eggs and brown sugar.  Add vanilla and milk.  Slowly incorporate the rest of the dry ingredients.  Mix well.
In a saucepan over medium heat melt together (or in the microwave):
1 can eagle’s brand sweetened condensed milk
1/3 cup butter or margarine
1 tsp vanilla
2 cups semi-sweet chocolate chips
Spread 3/4th of the cookie mixture on the bottom of a greased 9×13 pan, pour chocolate mixture on top and spread over the cookie layer.  Piece the rest of the cookie mixture on over the chocolate covering as much as possible.  Bake for 25 minutes at 350 degrees. Let cool completely.
Recipe from Love, Life, Lavins
 

Mrs. Claus’s Peppermint Wonders – Chocolate-Mint Brownies December 24, 2013

Filed under: Brownies/Bars & Other Sweets — stacielk @ 10:22 am
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MERRY CHRISTMAS!

I hope everyone has been enjoying the season so far!

Do you need a quick brownie/dessert recipe to bring to your party?  Here is a GREAT one!  Super simple, but so delicious!  So simple you could even just make any type of chocolate brownie recipe (even…from a box), top the brownies with this delicious frosting and you have got yourself some delicious, Christmasy brownies to share!

This brownie recipe is super fudgy, the frosting is pepperminty and delicious….do I need to say more?  Don’t think so beside, try them!

Peppermint-Brownies

Mrs. Claus’s Peppermint Wonders

3/4 cup chopped walnuts (optional)

8 ounces (2 sticks) unsalted butter

5 ounces semisweet chocolate, chopped

2 ounces unsweetened chocolate, chopped

1 cup granulated sugar

1 1/2 teaspoons vanilla extract

1/2 teaspoon salt

2 large eggs

7 tablespoons all-purpose flour

2 cups powdered sugar, sifted

4 ounces (1 stick) unsalted butter, at room temperature

2 tablespoons whole milk

6 large candy canes, crushed into pieces (I used 3 b/c that is all I had)

8 ounces semisweet chocolate chips (I used mini and less than 8 oz)

Preheat the oven to 325 degrees F.

Grease a 8 or 9-inch square baking pan, line with aluminum foil, allowing extra to hang over the sides.

Optional:  Spread walnuts on a baking sheet and bake until toasted and fragrant, 10 to 12 minutes, let cool.

Melt the butter and chocolates together in microwave, stirring often.  When melted, allow to cool 10 minutes.

Stir into the chocolate the granulated sugar, vanilla, and salt.  Whisk in the eggs one at a time.  Stir in the flour until well blended.  Stir in the walnuts (if using).

Spread in prepared pan, bake until a toothpick inserted in the center comes out clean, about 35 minutes.  Remove from the oven and let cool in the pan for 1 hour.

Lift foil with brownies out of pan and invert onto a plate, carefully remove the foil and turn the cake right-side up.

Frosting: in a medium bowl, mix the powdered sugar, butter and milk until creamy.  (I added some candy cane pieces into the frosting and I added some on top, I ended up only using 3 candy canes in all but using all 6 I am sure would be just as good if not better :)

Spread the brownies with the frosting, then sprinkle with candy cane pieces and chocolate chips.  Chill for 45 minutes to 1 hour. Cut into 20 small squares.

Recipe from Kids in the Kitchen by Jessica Strand and Tammy Massman-Johnson

KIHK_Peppermint_Wonders_WebPhotography by James Baigrie found on Canadian Family

 

White chocolate (or Reeses) S’mores Sugar Cookie Bars July 30, 2013

barsSo this is pretty much a sugar cookie sandwiching a s’more…but in bar form.  You can add whatever you’re little heart’s desire as far as the s’more part.  The original recipe calls from graham cracker, white chocolate and marshmallow.  I took Kerry’s (author of Bakergirl) advice and smanwiched…that didn’t come out right…graham cracker, marshmallow and Reese’s peanut butter cups.  I think the options are endless.  Add any kind of sweet chips you find in your baking isle, any flavor marshmallows (I think there are a number of flavors these days), and as far as the cracker…I wonder if you layer on a club cracker in there you would get that sweet-salty thing going on…if you try it, let me know!!!!  Love the sweet salty stuff.  Anyway, I made half my pan the original way with white chocolate and half with Reese’s.  Both were really good.  Both I will make again.

White Chocolate S’mores Sugar Cookie Bars

1 cup butter, softened
2 cups granulated sugar
4 large eggs
2 teaspoons vanilla extract
5 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon baking soda
5 1/2 graham cracker sheets
1 (10-ounce bag) white chocolate chips (or Reeses or other chips/bar you desire)
2 cups mini marshmallows

Preheat oven to 350 degrees. Line a 9×9-inch (I made half the batch and put it in an 8×8 and the thickness was perfect) baking dish with foil, making sure the foil extends over the sides and spray with a non-stick baking spray; set aside.

In the bowl of an electric mixer, cream butter and sugar together until light and fluffy, about 2 minutes. Add eggs, one a time, mixing well after each addition. Stir in the vanilla.

In a medium bowl, whisk together the flour, salt, and baking soda.

With the mixer on low, slowly add the flour mixture to the butter mixture, mixing until just combined.

Divide cookie dough in half. Press half of the dough into the bottom of the baking dish. Layer graham crackers side-by-side on top of the cookie dough. Sprinkle with marshmallows and white chocolate chips. Top with the remaining cookie dough, pressing down gently. (I rolled out the remaining dough between wax paper and laid it on top of the filling.)

Bake for 15-25 minutes, or until a toothpick inserted into the cookie bars tests clean. Remove from oven and allow to cool completely. When cooled, use the foil to lift bars from the pan, cut into squares, and serve.

Recipe from Bakergirl and originally inspired by Picky Palate

 

Peaches and Cream Cheesecake May 22, 2013

Filed under: Brownies/Bars & Other Sweets,cake — stacielk @ 7:00 am

Peaches will be in season before we know it!  My family loves peaches.  They are easy to grab along and eat anywhere.  They are juicy and sweet, a perfect healthy snack for any time of the day!

Here is a cheesecake recipe to use up some of those peaches when they are maybe a bit over-ripe or if you are looking for something to bring with to a potluck.  The cheesecake is great.  It has a subtle peach flavor and the glaze and peach topping pairs wonderfully adding just enough peach flavor for the dessert.

Peachrs-and-CreamI used white peaches for this recipe, but any kind would work great!  Also, I made one-half the recipe which made 4 mini-cheesecakes and I topped mine with fresh peaches to add some color for the picture, but really enjoyed the glaze/peach topping that is included in the recipe below.

Peaches and Cream Cheesecake

Cheesecake:

1 1/4 cups – graham cracker crumbs

2 tbsp. – Domino® Granulated Sugar1/4 cup – butter, melted

1 cup – fresh peaches, peeled and sliced

3/4 cup – Domino Granulated Sugar, divided

2 – (8 oz) packages cream cheese, softened

2 – large eggs

1/2 tsp. – vanilla

Glazed Peach Topping:

1/2 cup – Domino Granulated Sugar

1/2 cup – water

2 tbsp. – light corn syrup

2 cups – fresh peaches, peeled and sliced

Preheat oven to 350°F. Combine in medium bowl, graham cracker crumbs, butter and sugar. Stir to moisten crumbs. Lightly spray an 8-inch spring-form pan with nonstick cooking spray. Press crust into bottom of pan. Bake in oven center for 10 minutes. Remove from oven and cool.

Puree peaches and 1/4 cup of sugar in food processor until smooth. Set aside. Beat cream cheese on a medium speed setting, gradually adding remaining sugar until smooth. Add eggs one at a time. Beat until smooth. Add vanilla and pureed peaches. Blend well, but gently. Pour mixture into crumb crust. Place a pan of hot water on the bottom of rack of oven. Place the cheesecake in oven center above the water. Bake at 350°F for 1 hour and 15-20 minutes, or until set. Cheesecake is done when a knife is inserted in the cake’s center comes out clean. Remove from oven, cool at room temperature. Cover and chill.

To prepare glazed peach slices, combine sugar with water and corn syrup in a large skillet. Bring to a boil over medium heat, stirring occasionally. Boil 2-3 minutes, without stirring. Fold in peach slices, reduce heat and simmer 1-2 minutes more. Do not overcook the peaches. Remove peaches from syrup and cool. Reserve syrup and hold at room temperature.

To serve, arrange peaches over top of cheesecake and drizzle well with reserved syrup.

Recipe from the ASR Group

 

Cookies and Cream Cupcakes May 14, 2013

Filed under: Brownies/Bars & Other Sweets,cake — stacielk @ 7:00 am
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Cupcake--1These cupcakes were devoured at my house extremely quickly, and we only have 3 1/2 table-food eating members in our family (and the 1/2 doesn’t eat sweets yet)!  They were awesome.  I loved the texture and flavor of the cupcake with the oreo cookie pieces mixed throughout.  The frosting was also great, and complimented the cupcake beautifully.  All oreo lovers and cookie and cream lovers, I suggest you get into your kitchen right now and start baking!  As long as you have some oreo cookies in the pantry :)  Enjoy and come bake and tell me what you thought!  Love to hear from my fans…if I have any out there :)

Hey, great idea, here is a question for you, yes YOU, to answer in the comment section…. what are you MOST looking forward to doing this summer in the beautiful weather AND/OR what are you most look forward to baking/grilling/cooking this summer.  Can’t wait to hear!

I need to thank Sally from Sally’s Baking Addiction for this wonderful recipe.  She has some other great looking baked goods on her site, please head on over to Sally’s Baking Addicition and see for yourself!

Cookies and Cream Cupcakes

Cupcakes

1 and  2/3 cup all-purpose flour

1/2  teaspoon baking powder

1/4  teaspoon baking soda

1/2  teaspoon salt

1 cup  granulated sugar

1/2 cup  (1 stick) unsalted butter, melted

2 egg  whites

1/4 cup  vanilla greek yogurt (or plain; or regular yogurt; or even  sour cream)

3/4 cup  milk (cow’s milk, soy milk, or almond milk)

2  teaspoons vanilla extract

1 and  1/2 cups chopped Oreo pieces (about 14-15 Oreos)

Frosting

1 cup unsalted butter, room temperature

3 and  1/2 cups powdered sugar

1/2  cup unsweetened cocoa powder

1/2  teaspoon salt

2  teaspoons vanilla extract

3  Tablespoons heavy cream

4-5  crumbled Oreos, optional

Preheat  oven to 350F degrees.  Line muffin tin with 12 cupcake liners. Set aside.

To make the cupcakes: In a medium bowl, mix together flour,  baking powder, baking soda, and salt.  Set aside.  In a large microwave-safe  bowl, melt butter in the microwave.  Stir in sugar – mixture will be gritty.  Stir in egg whites, yogurt, milk, and vanilla extract until combined. Slowly mix  dry ingredients into the wet ingredients until no lumps remain.  Fold in the  crushed Oreos. Batter will be thick.

Divide  batter among 12 cupcake liners (or 24 mini) and bake for 20 minutes or until a  toothpick inserted in the center comes out clean.  Bake for 8-9 minutes if  making mini cupcakes. Allow to cool.

To make the frosting: On medium speed, cream butter for 3-4  minutes in a stand mixer with the paddle attachment. This creates a creamy base  for the frosting. Turn speed to LOW and slowly pour in the dry ingredients.  Be  careful so that the dry ingredients do not blow everywhere.  Mix until  sugar/cocoa are absorbed by the butter. Turn up mixer to medium speed and add  the vanilla and salt.  Slowly add the cream and beat for about 2 minutes or  until the frosting reaches a desired thickness. Add the last 1/2 cup of powdered  sugar if needed to increase frosting thickness (I did not need it). Pipe or  spread the frosting onto the cooled cupcakes. Top with Oreo crumbles.

Recipe from Sally’s Baking Addiction  Under Creative Commons License: Attribution Follow us: @sallysbakeblog on Twitter | sallysbakingaddiction on Facebook

Don’t forget to let me know what your exciting summer plans are!!!! 

Cupcake--2

 

Brownies from scratch April 26, 2013

Filed under: Brownies/Bars & Other Sweets — stacielk @ 7:00 am
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There is nothing like a good brownie with a scoop of ice cream on top for dessert.  I must say, the box types usually turn out great for this type of thing.  Chewy, fudgy, chocolaty, etc.  But being the baker that I am, I have a really hard time making brownies from a box very often.  I have made a number of brownies from scratch, lately these two and have been very pleased with them.  The first one is a keeper!  I would say better than any box brownie you have ever had!  The second recipe is really good but very different than the first.  *oh and I should say they are great even without the ice cream on top!*  Which one to make first?  I’d say both and compare!  OR here are the differences between them both:

1.  The Sour Cream Brownies are made with bittersweet chocolate.  If you love your dark chocolate, you will enjoy these brownies very much, whereas the Fudge Brownies don’t have that dark chocolate taste to them as much. (although I should mention the Sour Cream also has milk chocolate chips, I believe I used semi-sweet, but milk would give a nice contrast to them).  *I added walnuts to the Sour Cream ones, I love a crunch of nuts in my brownies :)

2.  The Fudge Brownies have a fudge-like texture of a box brownie and are very moist whereas the Sour Cream Brownies are a bit more cakeier with a bit of that fudge texture in the middle (especially in the middle pieces).  I hesitated posting the Sour Cream Brownies because the edges got pretty dry, much more than I like, and I wanted to try to bake them in a bit of a larger pan so they weren’t as thick and hopeful that the edges wouldn’t get as dry, but I ran out of time and wanted to share these recipes sooner!  If I get around to making them again in this way, I will let you know the outcome, in any case, they were really a good brownie, just very different than the Fudge Brownie :)  Hope I didn’t confuse to many minds or chase any of you off by my comparisons…

Click on the links below the picture for the recipes!  Enjoy your brownies!

DSC_0011

King Arthur Flour’s Fudge Brownies

DSC_0047Bake or Break’s Sour Cream Brownie