Salted Caramel Stuffed Chocolate Crinkle Cookies

Hello Christmas Cookie Season!! I'm obsessed with cookies so this gives me one more reason to love the holidays. I created this recipe to be a no refrigeration necessary recipe. A lot of chocolate crinkle cookie recipes require that the dough be refrigerated 2 - 4 hours before baking, I don't have time for that =). Mostly I just don't have the patience for that especially when I know what awaits me. 

If you prefer you can omit the coarse sea salt from the recipe if you are not a fan of salted caramel. I personally am unequivocally in love with the addition. These taste like caramel brownies in cookie form. They are intensely delicious! If you are baking them for someone else you'll have a hard time wanting to gift them after all =). If you wanted to go all out with these cookies you could even toss in some semi-sweet chocolate chips and toasted nuts.  Enjoy!

Salted Caramel Stuffed Chocolate Crinkle Cookies
Yields 2 dozen cookies

Ingredients:
1 1/2 cups all-purpose flour
1/2 cup + 2 Tbsp cocoa powder
1 1/2 tsp baking powder
1/4 tsp salt
10 tbsp salted butter, softened
1 cup granulated sugar
1/2 cup packed light-brown sugar
2 large eggs
1 1/2 tsp vanilla extract

2 dozen caramels (such as Kraft), unwrapped (Rolos would also be good)
coarse sea salt
3/4 cup powdered sugar

Directions:
Preheat oven to 350 degrees. In a mixing bowl whisk together flour, cocoa powder, baking powder and salt, set aside. In the bowl of an electric stand mixer fit with a paddle attachment, whip together butter, granulated sugar and light-brown sugar on medium-high speed until pale and fluffy, about 4 minutes. Add in eggs one at a time, stirring after each addition until combine. Mix in vanilla. With mixer set on low speed, slowly add in dry ingredients and mix just until combine. 
Scoop dough out 2 tbsp at a time and roll into a ball. Press one caramel into the center, sprinkle top of caramel with a small pinch of coarse sea salt then fold cookie dough around caramel and salt (make sure the caramel is fully covered with dough around all sides). Shape into a ball once more then roll in powdered sugar*. Align cookies on Silpat lined or buttered cookie sheets and bake in preheated oven 11 - 13 minutes. Allow to cool on cookie sheet for 5 minutes before transferring to a wire rack to cool (note that the caramel will set after it cools, I liked these cookies best warm for soft gooey caramel). Store in an airtight container.

*I gave my cookies a generous coating of the powdered sugar before baking, but when they baked a lot of the powdered sugar baked and dissolved into the cookie anyway. So I found you can coat the top again with powdered sugar after baking (which is not pictured) to get a prettier cookie. If doing so roll in powdered sugar once before baking (doesn't need to be generously), then bake them and allow to cool and dip the tops of cookies in a fresh batch of powdered sugar (so there is no cross contamination) and shake off some of the excess. If you want to do it that way I would recommend using 1/2 cup powdered sugar for rolling before baking and reserve 1/4 cup in a separate bowl to dip and coat the tops after baking.

Recipe Source: Cooking Classy

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Brownie Cupcakes with Marshmallow Frosting

If there are two things I love it's brownies and marshmallows. Okay okay there are a lot of foods I love and adore but two of them are definitely brownies and marshmallows. I also love the combination of the two. The chocolate just compliments the marshmallows perfectly. Like a S'more or a chocolate covered marshmallow, they just wouldn't be what they are without the chocolate. 
This cupcake took three attempts to get the cupcake base just where I wanted it. I don't like a brownie that's so chocolaty rich I can only eat a bite or two. I also don't like a brownie that has no body to it and it's completely gooey. It's needs some chew and bite to it. Basically I'm more of a traditional, milk chocolate brownie kind of gal. 
Just an fyi these cupcakes aren't a fluffy dome like cupcake. They will likely sink just a bit in the middle once they are removed from the oven, that's supposed to happen. If they don't then it's a sign they are likely over-baked and dry. The marshmallow frosting is delicious toasted but it most definitely doesn't have to be. Toasted or not this frosting reminds me of the soft center of a gooey marshmallow that was slowly roasted over the hot coals of a campfire. It is fluffy, dreamy, bliss in frosting form and it is actually incredibly easy to prepare. The stand mixer does most of the work. Enjoy!

Brownie Cupcakes with Marshmallow Frosting
Yields 12 cupcakes

Ingredients:
1 1/4 cups all-purpose flour
1/4 tsp baking powder
1/4 tsp salt
1 cup granulated sugar
1/2 cup packed light-brown sugar
1/2 cup + 2 Tbsp cocoa powder
3/4 cup butter, melted
2 large eggs
1 1/2 tsp vanilla extract
2 Tbsp milk

Marshmallow Frosting:
4 large egg whites
1 cup granulated sugar
1/4 tsp cream of tartar
1 tsp vanilla extract

Directions:
Preheat oven to 350 degrees. In a mixing bowl whisk together flour, baking powder and salt, set aside. In a separate mixing bowl, whisk together granulated sugar, light-brown sugar and cocoa powder. Pour in melted butter and use a wood spoon to stir until combine. Mix in eggs and vanilla extract. Stir in milk. Add dry ingredients and mix just until combine (batter will be thick). 
Divide batter among 12 paper lined muffin cups filling each about 2/3 full (about 1/4 cup batter in each). Bake in preheated oven 16 - 20 minutes (lesser for gooier brownies). Allow to cool in muffin tin several minutes before transferring to a wire rack to cool. Cool completely then pipe Marshmallow Frosting over cupcakes and toast edges of frosting with a kitchen torch if desired.

For the Marshmallow Frosting:
Add egg whites, granulated sugar and cream of tarter to a heat proof bowl of an electric mixer. Set bowl over a saucepan filled with a few inches of simmering water.  Heat mixture, whisking constantly until egg whites are very warm to the touch, about 4 minutes (mixture so register 160 degrees on a candy thermometer). Remove from heat and transfer bowl to electric stand mixer fit with a whisk attachment. Beat mixture beginning on low speed and gradually increasing to high speed, until stiff glossy peaks form, about 6 - 8 minutes. Add vanilla during the last 10 seconds of mixing. For best results serve immediately.

Recipe Source: Brownie Cupcakes - Cooking Classy, Marshmallow Frosting - Martha Stewart

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Peppermint Brownies with Fluffy Peppermint Buttercream

I'm so excited to be a part of such a fun Christmas event this year. Today and I'm posting over on I Heart Naptime for her Crazy Christmas Event (she has such a cute blog btw). So please head on over to check out my post and the delicious and easy recipe for these amazing, Christmas inspired Peppermint Brownies. P.S. they start from a boxed brownies mix! I just doctored it up a bit and no one would ever now they aren't from scratch.

Recipe for Peppermint Brownies with Fluffy Peppermint Buttercream Frosting can be found HERE.

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Old Fashioned Ultra Chewy Brownies with Chocolate Cream Cheese Frosting

We all have our favorite type of brownie. Some of us like them ooeey gooey, some of us like them chewy. Some like a more modern brownie that's ultra rich and nearly bittersweet, and some of us like them sweet and mild - more of a milk chocolate brownie. Well, chewy milk chocolate brownie lovers, this post if for you (I still don't quite understand  the semi-sweet chocolate craze. I don't like bittersweet, I like sweet. But who knows, maybe as I continue to age and my tastes change I will start to understand it more... or maybe I will always be more of a milk chocolate loving lady =)!
I like different brownies for different moods and cravings, but the majority of the time I like them chewy, not too gooey and not overpoweringly chocolaty. I think covering them with frosting is a nice splurge and a definite upgrade too.
I mentioned before I frequently visit a local bakery and I always get the same thing - their incredibly chewy brownie covered with chocolate cream cheese frosting. After far too many weekly (and sometimes biweekly) visits there, I finally decided I needed to recreate it at home. After several attempts I have finally done it! I'd say this recipe is an exact replica of that brownie that I adore. The first time I bought and tasted one, I remember thinking it was so different from other brownies, and they are. These brownies use a far less butter to flour ratio (than your average brownie), they have no baking chocolate in them just plain old cocoa powder, they use two types of sugar and they contain a little bit of milk. These will probably be the chewiest brownies you will ever eat! It's like a big, thick, cookie texture like brownie (you could even call them brownie cookie bars).
I decided to call these Old Fashioned Brownies for a few reasons. First, this is what I picture my Grandma making. Second, the bakery that inspired these has an old fashioned feel to  it. Lastly, I think the more modern trend of the brownie is dark chocolate, super rich and gooey and these are quite opposite of that, more classic and old fashioned. 
I hope you love these brownies as much as I do!

Old Fashioned Brownies with Chocolate Cream Cheese Frosting
Yields 12

Ingredients:
1 1/2 cups all-purpose flour
1/3 cup cocoa powder*
1/4 tsp baking powder
1/4 tsp salt
3/4 cup granulated sugar
3/4 cup packed light-brown sugar
1/2 cup butter, melted
2 large eggs
1 tsp vanilla extract
3 Tbsp milk 
1 recipe Chocolate Cream Cheese Frosting, recipe follows 

Directions:
Preheat oven to 350 degrees. In a mixing bowl, whisk together flour, cocoa powder, baking powder and salt, set aside. In a separate mixing bowl, using a wooden spoon, mix together granulated sugar, light-brown sugar and melted butter until combine. Stir in eggs and vanilla extract and mix until blended. Add in half of the flour mixture and mix just until combine, add in milk and mix just until combine, then add remaining flour mixture and mix just until combine (batter will be very thick). Pour batter into a buttered 8x8 baking dish and spread into an even layer. Bake in preheated oven 40 - 45 minutes until center is nearly set. Allow to cool completely then frost with Chocolate Cream Cheese Frosting and cut into squares (the frosting is a must for this recipe). Store in an airtight container.

*If you want a stronger chocolate flavor, you can use 1/2 cup cocoa powder instead of the 1/3 cup listed. I just wanted a more mild chocolate flavor for this brownie so I like 1/3 cup, but I have tested out both. If you do ad 1/2 cup cocoa then reduce the flour measurement by 2 1/2 Tbsp.

Chocolate Cream Cheese Frosting

Ingredients:
5 oz cream cheese, softened
3 Tbsp butter, softened
1/2 tsp vanilla
2 cups powdered sugar
1 1/2 Tbsp cocoa powder

Directions:
In a mixing bowl, using an electric hand mixer on medium speed, whip together cream cheese and butter until smooth and fluffy, about 1 minute. Add in vanilla and powdered sugar, then sift in cocoa powder and mix until smooth and fluffy, about 1 minute.

Recipe Source: Cooking Classy

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My Secret Ingredient Brownies

My latest obsession... BROWNIES! I go through phases of dessert cravings lately, you'd think I was pregnant or something. A few weeks ago it was ice cream for a few weeks, then I moved on to cookie dough and now it's brownies. I'm in love with them, I can't stop thinking about them. I've been stopping by a local bakery way too often this past week to get one of their delicious brownies. I decided I needed to create my own brownie recipe at home rather than getting them from the bakery so often. Also, I happened to have some left over evaporated milk in the refrigerator I didn't want to just toss out and needed to find a use for it. Brownies + evaporated milk, it was meant to be. Hence the secret ingredient.

This brownie has everything I want in a brownie. Its perfectly chocolaty, chewy, fudgy, dense, tender, sweet, decadent and it has that heavenly, thin, crisp layer on the very top (ahh) and last but not least it's such a convenient recipe using ingredients that you likely always keep on hand. I am a milk chocolate lover but if you are a semi-sweet chocolate lover you may want to increase the cocoa amount to 1/2 cup (and add an extra 1/2 Tbsp oil) rather than using 1/3 cup. 

The perfect brownie needs no upgrades, no added caramel, chocolate chunks, mints, frosting or even powdered sugar, it stands confident all on it's simple own and I'd have to say I think this just may be it! Enjoy!

Secret Ingredient Brownies
Yields 9 - 12 brownies


Ingredients:
1 cup all-purpose flour
1/3 cup cocoa powder
1/2 tsp salt
1/4 cup butter
1/4 cup evaporated milk
1 1/3 cups granulated sugar
3 Tbsp vegetable oil
2 large eggs, cold
1 tsp vanilla extract


Directions:
Preheat oven to 350 degrees. In a mixing bowl, whisk together flour, cocoa and salt until well blended and cocoa clumps have all broken up, set aside. In a small saucepan, melt butter with evaporated milk over medium low heat, stirring occasionally. Remove from heat and allow to cool slightly (I just did this by whisking it for 1 minute, alternately the butter can be melted in microwave with evaporated milk in a microwave safe bowl in 20 second intervals, stirring after each interval until melted). Pour melted butter mixture into a large mixing bowl and whisk in sugar and vegetable oil. Add eggs and vanilla extract and mix until well blended. Add in dry ingredients and mix, using a wooden spoon, until combine. Pour and spread batter evenly into a buttered 8 x 8 baking dish. Bake in preheat oven for 32 - 36 minutes, until toothpick inserted in center comes out with a few moist crumbs attached. Allow to cool for about 15 - 20 minutes before cutting into squares.


Recipe Source: Cooking Classy

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Blueberry Lemon Brownies with White Chocolate Glaze

I have the feeling this are going to be my new favorite summer dessert. Simply said, I want to stop everything I'm doing and devour the entire pan =). I thought it would be exciting to create a fun brownie recipe that's not your average chocolate brownie, something different that people haven't tried before. I've seen several different lemon brownie photos on Pinterest so I decided I wanted to create my own version.  What goes better together then lemon, blueberry and white chocolate? My husband said these are one of his new favorites, which I was excited by because normally he doesn't care much for lemon. Guess these are just that good =), even those who don't like lemon love these brownies.

Blueberry Lemon Brownies with White Chocolate Glaze

Yields 9 brownies

Ingredients:

3/4 cup all-purpose flour

1/4 tsp baking powder

1/4 tsp salt

1 large egg

2 large egg yolks

3/4 cup granulated sugar

6 Tbsp butter, softened

1/4 cup sour cream

1 Tbsp lemon juice (the juice of about 1/2 lemon)

2 tsp lemon zest (the zest of about 1 lemon)

1/2 tsp vanilla extract

3/4 cup fresh blueberries

1 Recipe White Chocolate Glaze, recipe follows

Directions:

Preheat oven to 350 degrees. In a mixing bowl, whisk together flour, baking powder and salt, set aside. In a large mixing bowl, using an electric hand mixer, beat egg and egg yolks on medium speed until pale and fluffy, about 3-4 minutes. Add in sugar, butter, sour cream, lemon juice, lemon zest and vanilla, mix until well blended. Add in dry ingredients and mix just until incorporated. Fold in blueberries. Pour mixture into a buttered 8x8 baking dish and spread into an even layer. Bake 30-34 minutes until toothpick inserted in center comes out with a few moist crumbs attached (I used chilled blueberries so mine took about 33 minutes).  Allow Blueberry Lemon Brownies to cool completely, then pour White Chocolate Glaze over top and spread evenly over brownies (I poured it in the center so it didn't all run down the sides of the bars, then I spread it out near the edges). Cut into squares (for cleaner cutting you can freeze bars for about 10-15 minutes to help glaze set before cutting).

White Chocolate Glaze

Ingredients:

1/2 cup white chocolate chips, or 3 oz. chopped white chocolate

1 1/2 Tbsp milk or half-n-half

Directions:

Combine all ingredients in a microwave safe bowl. Microwave mixture on 50% in 20 second intervals, stirring after each interval until melted and smooth. 

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