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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My Favorite Chocolate Buttercream Frosting

Chocolate. Do we need much more in life? I know I definitely have a serious weakness for chocolate. I have a really hard time understanding people who don't. Like my sister for instance, I love ya sis but I will never understand why you pick the chocolate chips out of your chocolate chip cookies. They are basically the best part of the cookie. It is hard for me sometimes, to sit and watch you do such a thing =). It breaks my little baker heart. I guess next time just hand them over to me and I will pile them on top of my chocolate chip cookie. Less wrinkles for me. Yes indeed, even chocolate has it's nutritional value with the antioxidants it contains, right? How much, well that's not important. All I know once upon a time I heard chocolate contains antioxidants which helps slow aging so I need not ask further questions. I simply just say that means I need to eat more chocolate. With that said, frosting for breakfast? Mmkay. I love when my mom comes to stay and she get's excited when I have some left over frosting in my fridge that she can pile on her morning oatmeal. What a great way to start the day.

I've had a few people ask if my recipe for My Favorite Fluffy Buttercream Frosting could be adapted to make a chocolate version. So rather than guessing to answer your questions I've decided to create and post what I thought are the best proportions. I'm telling you, this frosting is what dreams are made of. It's fluffy, creamy, smooth, rich, indulgent, chocolaty, delicious, my best friend. Basically it's melt in your mouth, pure divinity. Don't be fooled by it's pale shade, this is a very chocolaty frosting. The pale color is just due to all the whipping of the butter, so the rich chocolate flavor may take some by surprise.  
I listed below two options for cocoa and powdered sugar measurements, one creates a richer chocolate frosting than the other so just go with the one that suites your taste. This recipe should yield plenty enough for 24 cupcakes or a 2 layer 9-inch cake. Enjoy!

Fluffy Chocolate Buttercream Frosting

Ingredients:

1 1/2 cups salted butter, at room temperature

3 3/4 cups powdered sugar* 

3/4 cup cocoa powder* 

3 - 4 Tbsp heavy cream or half-&-half

1 1/2 tsp vanilla extract

Directions:

In a the bowl of an electric stand mixer, fitted with whisk attachment (paddle attachment works too. Whichever you use just pay attention the the shade of the butter), whip butter on moderately high speed until very pale and fluffy (nearly white in color), about 6 - 8 minutes, occasionally scraping down sides of the bowl. Sift in cocoa powder then add in powdered sugar, 3 Tbsp heavy cream and vanilla and mix on low speed until combine, scrapping down the sides of the bowl as needed and adding up to 1 tbsp additional cream to thin if desired. Increase mixer to medium-high speed and whip mixture until pale and very fluffy about 4 - 5 minutes, occasionally scraping down sides of the bowl. 

Note that similar to whipped cream the frosting will lose some of its "fluff" after a few hours, it will still taste the same it just loses some of the air that was whipped into it (similar to whipped cream how it loses it's stabilization after a few hours). It is best to prepare and use within a few hours for best (fluffiest) results.  

*For a milder more milk chocolate like flavor, increase the amount of powdered sugar to 4 cups and decrease the cocoa powder to 1/2 cup (leave other ingredient measurements the same). 

Recipe Source: Cooking Classy

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Homemade Peppermint Marshmallows - The Perfect Hot Cocoa Stirrers

I know I know, you're thinking Christmas already!? Well, these aren't just a Christmas treat. Yes they do make a wonderful and festive Christmas treat but to me these are the best upgrade hot cocoa has ever been given, and hot cocoa isn't just for Christmas. 
Words nearly cannot express the complete and utter bliss I experienced when dipping one of these chocolate and peppermint candy coated homemade peppermint marshmallows into a cup of hot cocoa. And I used to think dunking Twix candy bars in hot cocoa was good. It's like winter S'mores somehow. As you dunk and swirl the marshmallow the chocolate coating becomes warm and turns to the most incredible melt-y goodness, and the peppermint candy softens a bit while it's flavors prepare you for the dreaminess ahead, then the best part - the marshmallow will melt and puff a little as it becomes creamy and inexplicable delicious. Heaven on a stick. I want the whole batch of chocolate covered homemade marshmallows to myself but somehow I must learn to share because these are too good not to share. I thought of calling these Peppermint Hot Cocoa Stirrers because I think hot cocoa dipping is definitely their best use, but you can call them what ever you'd like.
This was only my second time making homemade marshmallows (don't ask me why I haven't made them a million times more because they are so good) so don't worry they really are quite simple to make. The mixer does the hard part. The key is just in following directions. Alton Brown's recipe for marshmallows is the one I made a few years ago and this time around and it's probably the only one I will ever need. The only change I made was replacing the vanilla extract with peppermint extract. I hope you love these irresistible treats as much as I do! Enjoy!

Peppermint Marshmallows
Yields about 32 large marshmallows

Ingredients:
3 packages unflavored gelatin
1 cup ice cold water, divided
1 1/2 cups granulated sugar
1 cup light corn syrup
1/4 tsp salt
1/2 - 1 tsp peppermint extract, to taste*
1/4 cup powdered sugar
1/4 cup cornstarch
butter, for coating baking dish

Directions:
Place gelatin in the bowl of an electric stand mixer fitted with whisk attachment. Pour in 1/2 cup ice cold water (don't mix yet), let rest while you prepare sugar syrup.
In a small saucepan, combine remaining 1/2 cup water, granulated sugar, corn syrup and salt. Cover saucepan with lid and heat mixture over medium heat for 3 - 4 minutes. Uncover saucepan and cook mixture, without stirring, until mixture reaches exactly 240 degrees on a candy thermometer. Once mixture reaches 240 degrees immediately remove from heat. 
Turn stand mixer on low speed and with mixer running, slowly and carefully pour the hot sugar syrup down the side of the mixing bowl into the gelatin mixture. Once all the syrup has been added, increase mixer to high speed (I set mine on the 8 of the KitchenAid stand mixer) and whip mixture until it is lukewarm, very fluffy and very thick, about 12 - 15 minutes. Add the peppermint extract during the last minute of mixing. While the mixture is blending, in a small bowl whisk together powdered sugar and cornstarch then run a stick of butter along the bottom and edges of an 11 x 7 inch baking dish (making sure you coat all areas, including corners, to prevent sticking). Sprinkle a few tbsp of the powdered sugar/cornstarch mixture over the buttered baking dish and move dish back and forth to evenly coat, then shake off excess.
Coat a rubber spatula with butter, then pour whipped mixture into prepared baking dish using the coated spatula to scrape mixture out. Spread mixture into an even layer in baking dish using butter coated spatula. Sprinkle top lightly and evenly with powdered sugar mixture, reserving remaining sugar mixture. Allow marshmallows to rest uncovered at least 4 hours or up to overnight.
Turn the set marshmallows out onto a cutting board (you will likely have to run something around the edges and slightly along the bottom help the marshmallows drop) and cut marshmallows into squares using a pizza wheel dusted with powdered sugar mixture (I cut mine into 8 rows then each row into 4 because I wanted them tall for dipping but you could cut more than that if you want). Place cut marshmallows in powdered sugar mixture and turn to coat all sticky sides, dusting off excess (dust them off well if dipping/spreading with chocolate or it wont stick well). Store in an airtight container for up to 3 weeks.

*If you are making them to dip in hot cocoa I would recommend the full 1 tsp, if you are making them just to eat on their own I may go with 1/2 tsp. You can add 1/2 tsp first then taste a bit and if you want a stronger peppermint flavor add another 1/2 tsp.

Recipe Source: Marshmallow recipe adapted from Alton Brown via Food Network (non-peppermint version)

Peppermint Bark Marshmallows

Ingredients:
12 oz. chopped chocolate, semi-sweet chocolate chips or almond bark
3/4 cup crushed candy canes
1 recipe peppermint marshmallows, above (store bought marshmallows would work fine too)
lollipop sticks or straws 

Directions:
Spread a sheet of wax or parchment paper on counter (this is where dipped marshmallows will set). Melt chocolate in microwave on 50% power in 30 second intervals, stirring after each interval until melted and smooth. Spread a layer of melted chocolate over bottom half of marshmallow, then dip chocolate coated portion in crushed peppermint (alternately you can dip the marshmallows in the melted chocolate, I just found spreading it on worked better for me. It seemed too thick and messy so I just used an icing spatula to spread it on instead. Almond bark may work better for dipping because it has a thinner consistency), then place coated marshmallow chocolate coated side down on wax paper. Insert a lollipop stick through the top and center of each marshmallow (if using), then let rest at room temperature until chocolate has set, about 1 hour. Store in an airtight container.

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Pumpkin Chocolate Chip Cookies

So maybe I'm a pumpkin addict. What a strange thing to be addicted to =). I love it! Hate it plain but love it in baked goods. Is there anyone out there that eats it plain by the spoonful? Ugh. Horrifying. That would be like eating canned beets! No no, not that bad. There's nothing worse than canned beets. I tasted a bit of plain pumpkin puree when I was making these and it tasted like a spoonful of mushy, far too healthy to be good for you, baby food. Maybe if you were to jazz it up with some sort of spices and lots of butter than maybe, just maybe. Add a little sugar in there and I'll eat it for sure. Not sure why I'm talking about that... so, onto the cookies! I love love LOVE Pumpkin Chocolate Chip Cookies. I don't know how you could not love the sweet, delicious little pillows of baked pumpkin-y goodness. 
I found this recipe over at allrecipes.com. I created my own adaptation, because really how do I stick to a recipe? I love to put my own spin on things. I used less cinnamon, added nutmeg and ginger. Reduced the vanilla because isn't the highlight the pumpkin flavor? I added molasses because it's the perfect compliment to pumpkin (brown sugar may give the same effect but it just seems heavy to me and I wanted a fluffy cookie, so I went with the combo of all granulated sugar plus molasses). I added a little red food coloring so they wouldn't look so  dull and drab (but of course you can leave it out if you'd like). I omitted the milk because I don't think it's necessary, I could be totally wrong though. Then lastly I used less chocolate chips, again so they wouldn't overpower the pumpkin flavor. I also used a combination of half milk chocolate and half semi sweet. I guess you could say I almost changed the entire recipe =), I kept the base ingredients the same though. I'm sure it's a great recipe as it's originally listed but like I said I just like to make a few changes. Enjoy these cake-y soft, sweetly spiced, perfectly moist Fall inspired cookies!

Pumpkin Chocolate Chip Cookies
Yields 2 1/2 dozen

Ingredients:
2 cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
1 1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground ginger
1/2 tsp salt
1 cup canned pumpkin puree
1 cup granulated sugar
1/2 cup vegetable oil
1 large egg
2 tsp molasses
1 tsp vanilla extract
4 drops red food coloring (optional)
3/4 cup semi-sweet chocolate chips
3/4 cup milk chocolate chips

Directions:
Preheat oven to 350 degrees. In a mixing bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger and salt, set aside. In the bowl of an electric stand mixer, combine pumpkin puree, granulated sugar, vegetable oil, egg, molasses, vanilla and optional food coloring. Blend mixture until combine. With mixer on low speed, slowly add in flour mixture and mix just until combine, scraping down the sides of the bowl as needed. With a rubber spatula, fold in chocolate chips. Drop dough 2 Tbsp at a time (try to pile them high for less spreading - therefor a thicker cookie) onto Silpat lined or greased baking sheets and baking in preheated oven 12 - 14 minutes until cookies are golden brown and nearly set. Allow to cool several minutes before transferring to a wire rack to cool completely. Store in a single layer in an airtight container (some people prefer them cold so you can also store them in the refrigerator if you'd like).

Recipe Source: adapted slightly from allrecipes.com

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Copycat Samoa Girl Scout Cookies

Who doesn't love a Girl Scout Samoa Cookie? They are by far my favorite Girl Scout Cookie. This past spring I purchased eight cartons of the Dreyers Girl Scout Samoa Cookie Limited Edition Ice Cream and hoarded them away in my freezer. I thought they'd last much longer then they did. I can only wish I could buy the Samoas year round, but since I can't I've had to improvise. That is why I've come up with my own version of the Samoa Girl Scout Cookies. These things are amazing! Tender shortbread, sweet chewy caramel, perfectly toasted coconut and a nice chocolate coating to finish things off. YUM!
I won't lie to you, these cookies are quite a bit of work...but, they are well worth the effort. These cookies don't use real butter or fancy caramel, it's the cheap stuff just like what I'm quite certain they put in the real thing (it helps to read the ingredients list on the package when you are making up a copycat recipe =) . It's not often I use shortening and until now I've never used a cheap chocolate coating for anything, but for these I think it's a must.
I know some of you are going to ask, what is desiccated coconut and where do I get it? Desiccated coconut is shredded coconut that has been dried to remove as much moisture as possible. I used toasted desiccated coconut (I used this one here) in these because it looks exactly like whats in the Girl Scout ones. You can purchase it at a specialty kitchen needs stores or online.
I hope you love these cookies as much as I do! Enjoy!

Samoa Cookies
Yields just over 2 dozen (recipe can easily be doubled)

Ingredients:
3/4 cup + 2 Tbsp all-purpose flour
1 tsp cornstarch
1/4 tsp salt
1/8 tsp baking soda
1/2 cup all vegetable shortening
1/4 cup granulated sugar
1/2 tsp vanilla extract
1 1/2 Tbsp milk, as needed

3/4 cups toasted desiccated coconut, divided
22 caramels, unwrapped (such as Kraft)
2 1/2 Tbsp milk
1 pinch salt

1 recipe Chocolate Coating, recipe follows (or you could use melted chocolate chips, I'd recommend half milk chocolate and half semi-sweet)

Directions:
Preheat oven to 350 degrees. In a mixing bowl, whisk together flour, cornstarch, salt and baking soda, set aside. In the bowl of an electric stand mixer, fitted with paddle attachment, blend together shortening, sugar and vanilla until combine (only about 30 seconds). Stir in dry ingredients. Add milk 1/2 Tbsp at a time as needed, until dough comes together. Roll dough out between two large sheets of parchment paper, to about 1/6" thickness. Using a 2" cookie cutter, cut dough into circles then using the end of a small pastry tip cut a hole in the center of each circle. Using a large sharp knife or pastry scraper (floured as needed), slide knife under entire cookie and lift the cookie off of the parchment paper and transfer to a Silpat lined cookie sheet. Re-roll dough as needed until you've used it all. Bake cookies in preheated oven for about 10 minutes until lightly golden. Allow to cool 5 minutes on cookie sheet before transferring to a wire rack to cool.
Pour 1/2 cup desiccated coconut into a shallow bowl and set aside. Heat caramels, 2 1/2 Tbsp milk and a pinch of salt in a medium saucepan over medium heat, stirring constantly until melted and smooth. Reduce temperature to warm, add remaining 1/4 cup desiccated coconut to melted caramel and mix to combine. Leave caramel mixture over warm heat (as you coat cookies), stirring caramel occasionally. Working one cookie at a time, spread about 1 tsp caramel mixture around the top of cookie, then immediately dip caramel coated side of cookie into the bowl of desiccated coconut then set on parchment paper (or cooled cookie sheets) and allow caramel to set. 
Prepare chocolate coating according to directions listed then dip bottoms of cookies (none caramel coated side) in coating and run the bottom of the cookie along the inside edge of the bowl scrapping excess coating off (you just need a thin coating). Place dipped cookie upside down (so the chocolate coating should be facing upward). Repeat process with remaining cookies. Once coating on cookies has set, flip cookies to opposite side. Pour remaining chocolate coating (rewarm as needed first) into a Ziploc bag, seal bag and cut a very small tip off one edge of the bag then drizzle chocolate coating over cookies. Allow drizzled coating to set then store cookies in an airtight container.

Chocolate Coating

Ingredients:
5 Tbsp shortening
3 1/2 Tbsp cocoa powder
1/2 cup powdered sugar

Directions:
In a microwave safe bowl, using a fork, blend together shortening and cocoa powder. Microwave mixture in 15 second intervals on HIGH power, stirring after each interval until completely melted. Add powdered sugar and mix until well combine and smooth. Reheat as needed on 50% power for about 15 seconds, then stir.

Recipe Source: Cooking Classy

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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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Red Velvet White Chocolate Chip Cookies

Some may save red velvet for a special occasion, I say any day is a great day for red velvet! No special occasion needed. I made some Red Velvet Cupcakes last week for a friend who was hosting a birthday party and it inspired me to create another red velvet dessert. These cookies are a combination of two of my all time favorite desserts, those Red Velvet Cupcakes and Chocolate Chip Cookies. 
These lightly chocolaty, deliciously chewy, gorgeously red cookies are simply fantastic!  In my opinion red velvet isn't chocolate, if I wanted a chocolate dessert I'd make a chocolate dessert. Red velvet to me is a combination of vanilla and chocolate, one shouldn't really overpower the other. That's why when I make red velvet recipes they are somewhat mild on the cocoa. Plus when you use too much cocoa it depletes that beautiful red color, it turns it more of a brownish auburn shade rather than a velvety red. I also tried making these cookies with half brown sugar and half granulated sugar and that even hid the red color due to the deep brown shade of the molasses in the brown sugar, so the brown sugar was out. 
These cookies would also be delicious if you were to omit the white chips and instead frost them with Cream Cheese frosting. If you personally prefer a really chocolaty red velvet, I would say rather than adding more cocoa to the dough just add milk chocolate or semi sweet chocolate chips in place of the white chocolate chips.
And to all you early holiday Pinners out there (I'm definitely not talking about myself =), these would go great on the Christmas or Valentines Day list. Enjoy!

{Updated} Red Velvet White Chocolate Chip Cookies***
Yields about 3 dozen

Ingredients:
2 1/4 cups all-purpose flour
2 1/2 Tbsp cocoa powder*
1 1/2 tsp cornstarch
3/4 tsp baking soda
1/2 tsp salt
8 Tbsp butter, at room temperature
6 Tbsp all vegetable shortening, at room temperature
1 1/2 cups granulated sugar
1 large egg
1 large egg yolk
1 1/2 tsp white vinegar
1 1/2 tsp vanilla extract
1 Tbsp red food coloring
1 1/3 cups white chocolate chips, divided

Directions:
Preheat oven to 375 degrees. In a mixing bowl, whisk together flour, cocoa powder, cornstarch, baking soda and salt, set aside. Add butter, shortening and sugar to the bowl of an electric stand mixer and mix on medium speed until very pale and fluffy about 4 minutes. Add egg and egg yolk and mix until combine. Add vinegar, vanilla and food coloring and mix until well blended. Slowly add in dry ingredients and mix just until combine. Mix in 1/2 cup white chocolate chips. Scoop dough out by the heaping tablespoonfuls (about 1 1/2 Tbsp) and roll into balls and place on buttered or Silpat lined cookie sheets. Gently press about 6 white chocolate chips into the top of each cookie, being careful not to flatten the cookies (if you do flatten them a bit just reshape them to the height they had before adding the chips) and bake in preheated oven 8 - 9 minutes. Allow to cool several minutes on baking sheet before transferring to a wire rack to cool. Store cookies in an airtight container.

*If you want a more chocolaty cookie you could replace 1 - 2 Tbsp flour with an additional 1 -2 Tbsp cocoa, the red just won't be quite as vibrant. Or, you could replace the white chocolate chips with chocolate chips.

**Note: this recipe has been completely revised as of 9/7/12 due to comments stating cookies are flat and not red enough. I myself thought them to be flat. This recipe completely eliminates both of those issues. These are thick, vibrantly red and completely delicious (they better be, these were my 4th batch. Fourth times a charm right =).

***Anyone wanting the original recipe I posted back in August, I finally found it thanks to Break It, Make It, or Bake it, thanks Audrey! She posted it before I had deleted my first version and added in the revised version above. To be honest I like the ones below best I just got a few complaints that they were flat and not red enough so I added the recipe above in hopes of solving the issue for the complaints. The recipe below is also the ones that are pictured:

{My Original} Red Velvet White Chocolate Chip Cookies

Ingredients:
1 1/2 cups all-purpose flour
2 1/2 Tbsp cocoa powder
1 tsp cornstarch
3/4 tsp baking powder
1/4 tsp salt
1/2 cup butter, softened
1 cup granulated sugar
1 tsp distilled white vinegar
1 large egg
1 1/2 tsp vanilla extract
1 1/2 tsp red food coloring
3/4 cup white chocolate chips, divided

Directions:
Preheat oven to 375 degrees. In a mixing bowl whisk together flour, cocoa powder, cornstarch, baking powder and salt, set aside.
In the bowl of an electric stand mixer fitted with paddle attachment, whip together butter, sugar and vinegar until pale and fluffy, about 3 - 4 minutes. Mix in egg. Add in vanilla and red food coloring and mix until blended. With mixer set on low speed, slowly add in dry ingredients and mix just until combine. Mix in white chocolate chips (note: I mixed in half of the white chocolate chips then set aside the other half to press into the tops of the rolled dough balls so more of them show through when baking...but I just noticed over at Gonna Want Seconds that she just pressed some extra white chocolate chips into the tops of cookies AFTER baking, genius!). Scoop dough out by the heaping tablespoonfuls and shape into balls. Transfer to Silat or parchment paper lined baking sheets and bake in preheated oven 9 - 11 minutes. Allow to cool on cookie sheet before transferring to a wire rack to cool. Store cookies in an airtight container. 

Recipe Source: Cooking Classy

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Chocolate Cupcakes with Chocolate Cream Cheese Frosting

Have you been searching for an unforgettable, perfect chocolate cupcake recipe? I think it's fair to say your search will likely end here. While I was relaxing outside a light summer breeze that only evenings have to offer gently swept across my face, and I slowly sank my teeth through that whipped, lightly tangy, kissed with cocoa frosting and into the cupcakes fluffy, tender crumb with a moisture that was bound to stick to my teeth, then my taste buds touched that rich yet perfectly sweet chocolate divinity I knew my search was over. Pure bliss? Yes it was =). 

The secret to this recipe is that I adapted it from one of my all time favorite cupcake recipes that I recently created, my Red Velvet Cupcakes. I knew how similar red velvet is to chocolate so I knew it would be fairly easy to create this one. Let me tell you I have been having a rough time creating the perfect white cupcake, maybe this was much easier for me because chocolate is my true love. Why settle for white when you can have chocolate? Life isn't complete without it. 

My reason for choosing to pair this frosting with this cupcake is because I often get a brownie at a local bakery with a Chocolate Cream Cheese frosting and it goes perfect with the rich chocolate brownie. I've been meaning to make the frosting at home for quite some time now and I knew this was the cupcake for it. I love how well the frosting's gentle cream cheese flavor, along with the light taste of chocolate and it's sweet buttery richness compliments the chocolate cupcake. I didn't want an overpowering frosting, just one that would highlight the cupcakes perfection. And with a cupcake so incredible I'd say fancy frosting technique is required. I absolutely love the way the world famous Hummingbird Bakery decorates their cupcakes so I adapted that technique to frost these cupcakes. It's whipped perfection with a pronounced indentation to hold a generous pile of sprinkles right in the center. If it looks better it will taste better that's my theory.  This is chocolate at it's finest. Enjoy and indulge a little!

P.S. in the unlikely event that you have any left over frosting, simply refrigerate it a few hours until firm and enjoy it by the spoonful - it tastes just like fudge when it's cold!

Chocolate Cupcakes

Yields about 15

Ingredients:

1 cup all-purpose flour

1/2 cup cocoa powder

1/2 tsp baking soda

3/4 cup salted butter, firm but not cold

1 1/4 cups granulated sugar

2 large eggs

1/2 cup buttermilk

2 tsp vanilla extract

one recipe Chocolate Cream Cheese Frosting, recipe follows

Directions:

Preheat oven to 350 degrees. In a mixing bowl, whisk together flour, cocoa powder and baking soda, set aside. In a separate large mixing bowl, using an electric hand mixer on medium speed, whip together butter and sugar until pale and fluffy about 3-4 minutes. Add in eggs one at a time, mixing after each addition until combine. Measure out buttermilk in a liquid measuring cup and add vanilla extract to buttermilk then whisk to combine. Working in 2 separate batches, add buttermilk mixture followed by flour mixture to butter mixture, mixing just until combine after each addition (batter will be thick). Fill 15 paper lined muffin cups 2/3 full. Bake in preheated oven 18 - 22 minutes until toothpick inserted into the center of each cupcake comes out clean. Allow to cool 5 minutes in muffin pan before transferring to a wire rack to cool. Cool completely then frost generously with Chocolate Cream Cheese Frosting.

Chocolate Cream Cheese Frosting

Ingredients:

1/2 cup salted butter, firm but not cold

6 oz cream cheese, cold

1/2 tsp vanilla extract

2 1/2 Tbsp cocoa powder

3 1/3 cups powdered sugar

Directions:

In a large mixing bowl, with an electric hand mixer on medium speed, whip together butter and cream cheese until fluffy, about 1 minute. Stir in vanilla. Sift cocoa powder into mixture then blend until combine (you'll want to sift it to break up any lumps). Add powdered sugar and mix until smooth and fluffy.

Recipe Source: Cooking Classy

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Cream Puff Pie (aka cream puff cake or eclair cake)

 Let me state things plainly, you are going to want to make this pie =). It is one of the easiest and tastiest pies I've ever made. I adore cream puffs. Basically I could eat about 20 or more in one sitting (if I didn't exercise any self control). So, when I saw this cake, and noticed how many of the reviewers had made a pie version of it I knew I had to give it a try. I don't want a little wimpy piece of cake I want a big slice of pie! I'm so glad I tried this pie. I like it equally as much, if not more than cream puffs. 
I used a different pastry cream than that listed on the original recipe. I like to call it "cheaters pastry cream" because it is made from a boxed pudding mix. It's not often I use mixes when I cook and bake but in this case, for pastry cream, I love to. It always guarantees the perfect consistency, a great texture, and I also like how it's just a bit sweeter than your average pastry cream that's made from scratch. I don't know if I would love it so much if it weren't loaded with so much cream though =). I've said it before, cream makes everything better. Yes, my Momma taught me right. She loves cream and she definitely handed that down to me. You will find this pie is anything but shy on the cream. That is what makes it so incredibly creamy, delicious and decadently divine. You may even want to make two of these because they are going to go quick. Enjoy and share! 

Cream Puff Pie
Yields about 8 - 10 servings

Ingredients:
1/2 cup water
1/4 cup butter
1/8 tsp salt
1/2 cup all-purpose flour
2 large eggs

1/2 cup semi-sweet chocolate chips
1/2 cup heavy cream

1 cup heavy cream
1 cup milk (preferably whole or 2%)
1 (5.1 oz) package instant vanilla or white chocolate pudding mix

3/4 cup heavy cream
3 Tbsp granulated sugar

Directions:
To prepare puff pastry pie shell:
Preheat oven to 400 degrees. Generously butter a 9 inch pie dish, set aside. In a medium saucepan over medium-high heat, bring water, butter and salt to a boil. Once mixture reaches a boil, reduce heat to low and stir in flour. Cook, stirring constantly, until mixture comes together forming a ball and pulls away from the sides of the pan. Remove from heat and while stirring, add in eggs one at a time mixing until well combine after each addition. Using buttered hands, spread mixture into an even layer over the bottom and halfway up the sides of the pie dish. Bake in preheated oven for 35 minutes until golden brown. Cool pie shell completely. Meanwhile (you can do this while the pie shell bakes), prepare chocolate sauce by combining semi-sweet chocolate chips and 1/2 cup heavy cream in a microwave safe bowl. Microwave chocolate mixture on 50% power in 30 second intervals, stirring after each interval until melted and smooth. Cool completely (it needs to be cool or it will melt the whipped cream, you can chill it in the fridge while the pie shell bakes and cools, then reheat it slightly in the microwave on HIGH power in 5 second intervals, stirring after each interval until desired consistency is reached).

To prepare cheaters pastry cream:
In a large mixing bowl, whisk together 1 cup heavy cream, milk and pudding mix, for about 3 minutes until mixture has thickened. Spread pastry cream into an even layer over cooled puff pastry pie shell (note that it's pretty much inevitable that you're going to have some bubbles in the pie shell, you can try and flatten them a bit before spreading in the filling).

To prepare sweetened whipped cream:
In a large mixing bowl, using an electric hand mixer, whip 3/4 cup heavy cream until soft peaks form. Add in granulated sugar and whip until stiff peaks form. Spread sweetened whipped cream evenly over pastry cream layer.

Cut pie into slices and drizzle each slice with cooled chocolate sauce. Serve immediately. Note: this pie is best served the day prepared. Also note, the sweetened whipped cream will begin to separate after about 3 hours so plan accordingly. Store in refrigerator in an airtight container.

Recipe Source: adapted slightly from allrecipes.com

Come join Love the Pie with TidyMom  sponsored by Whirlpool and enter to win a new Whirlpool Range

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White Chocolate Coconut Rice Krispie Treats

Alas, Cookies and Cream Rice Krispie Treats have met their match. I didn't know if I could ever have a Rice Krispie Treat I liked as much as those... that is until these came along. I've been wanting to make a coconut Rice Krispie Treat for some time now, who knows why I waited this long to try it. Basically, I love coconut anything. It's like an instant upgrade to whatever it's added to. It turns ordinary Rice Krispie Treats into gourmet, extraordinary Rice Krispie Treats. Once you try these you will likely agree that marshmallows and coconut were made to go together. Try these soon because I'm nearly certain you're going to fall in love with these irresistibly delicious and incredibly quick and easy White Chocolate Coconut Rice Krispie Treats! 

White Chocolate Coconut Rice Krispie Treats
Yields about 15 squares


Ingredients:
3 Tbsp butter
1 (10 oz) bag marshmallows - about 40 large marshmallows or 4 cups miniature
1/2 tsp coconut extract
5 1/2 cups Rice Krispies Cereal
1/2 cup chopped macadamia nuts (optional)
3/4 cup white chocolate chips
2/3 cup shredded sweetened coconut, toasted (I crumbled mine up a little after toasting)


Directions:
Grease an 11x7 baking dish, set aside. Melt butter in a large non-stick saucepan over medium heat. Add marshmallows and cook, stirring constantly until marshmallows have completely melted. Remove from heat and whisk in coconut extract. Add Rice Krisipies cereal and optional macadamia nuts and toss mixture until evenly coated. Pour mixture into prepared baking dish and using a buttered spatula, spread and gently press mixture into an even layer. 
Melt white chocolate chips in a microwave safe bowl on 50% power, in 30 second intervals, stirring after each interval until melted and smooth. Spread melted white chocolate evenly over Rice Krispie Treats. Sprinkle with toasted coconut and gently press coconut into melted white chocolate. Cover baking dish with plastic wrap and allow chocolate to set and harden at room temperature before cutting into squares (alternately you could speed up the process by placing them in the refrigerator for about 10 minutes to set) or cut and serve immediately for ooey gooey marshmallow, melty white chocolate Rice Krispie Treats (my favorite, but I love melted candy bars so maybe don't go with my judgement =).


Recipe Source: Cooking Classy

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Skillet Chocolate Chip Cookie

I'm officially in love. A giant size chocolate chip cookie, YES! And the whole thing is just for me, YES! Hands off =). This thing is out of this world good, especially when it's served warm with a creamy scoop of ice cream and drizzled with silky caramel and fudge sauce. Words don't describe it's goodness. The recipe I used is My Favorite Chocolate Cookies, the only things I changed were using softened butter instead of chilled since I was making one big huge cookie I thought I'd give it a head start so it wouldn't be too gooey in the middle, and the cooking method was the other obvious change. 
I think I will be making this just as often as I make the individual chocolate chip cookies, yes it is just that good! Warm, chocolaty and decadent with a hint of creaminess (thanks to the coffee creamer powder). This is cookie heaven. If you want to indulge a little more serve it with ice cream and chocolate or caramel sauce. 
In the unlikely event that there's any left after several hours or the next day you can even reheat one of the wedges in the microwave (obviously not in the skillet, on a microwave safe dish and I'd recommend about 10-20 seconds on HIGH power) then top it with ice cream, 
because a skillet cookie is meant to be eaten warm. Enjoy!
PS I think this would make an excellent gift. I was thinking how I would love to get one of these for Christmas. Many people do cookie swaps around the holidays, and seriously would this not be the coolest one ever to get =)? If you know someone feeling down, cheer them up with a giant cookie. I know it would cheer me up when down!

 Not sure why I wanted to do two different pics, I wanted to use my new antique wood prop and test out some recycled packaging paper I guess.

Skillet Chocolate Chip Cookie
Yields 1 ginormous cookie, about 8 -10 servings


Ingredients:
1 1/2 cups all-purpose flour
1 tsp cornstarch
1/2 tsp baking powder
1/8 tsp baking soda
1/2 tsp salt
1/2 cup butter, softened
1 cup minus 2 Tbsp granulated sugar
1 1/2 tsp molasses*
2 1/2 Tbsp original or french vanilla coffee creamer powder
1 large egg
1 1/2 tsp vanilla bean paste, or substitute 1 tsp vanilla extract
1/2 cup milk chocolate chips
1/2 cup semi-sweet chocolate chips


Directions:
Preheat oven to 350 degrees. In a mixing bowl, whisk together flour, cornstarch, baking powder, baking soda and salt, set aside. In the bowl of an electric mixer, whip together butter, granulated sugar, molasses and coffee creamer powder until mixture becomes pale and fluffy, about 4 minutes. Mix in egg and vanilla bean paste. Slowly add in dry ingredients and mix just until combine. Stir in milk chocolate chips and semi-sweet chocolate chips (if you want it to look fancier, I set aside 2 Tbsp of the chocolate chips and after spreading the dough into the skillet, I sprinkled the 2 Tbsp that were set aside over the top then gently pressed them into the dough. I don't like when the chocolate chips don't show through enough). Butter a 10 inch cast-iron skillet (I just buttered by rubbing the pan with a chilled stick of butter). Spread cookie dough into an even layer in the skillet. Bake in preheated oven for 25-30 minutes until golden (note: the cookie will continue to cook slightly once removed from oven so judge accordingly). Allow to cool for about 20 minutes before cutting into slices. Alternately, allow to cool for about 5 minutes and dive into it warm right from the skillet, topped with ice cream drizzled with hot fudge and caramel sauce (that's what I did, warm with cookie dough ice cream, hot fudge and caramel sauce, inexpressibly delicious!).


*if you don't have molasses, alternately you can use 1/2 cup packed light-brown sugar in place of 1/2 cup of the granulated sugar. So, you would be using 1/2 cup light brown sugar and 1/4 cup plus 2 Tbsp granulated sugar.


Recipe Source: Cooking Classy

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