Stephanies Kitchen

Cookies and Cream Blondies

May 23, 2011 By Steph 10 Comments

I didn’t know how heavily I rely on my computer. Until it was dead. Luckily, I have my iphone and that saved me so I could at least check my email and facebook. I did realize just how much I need to unplug every now and then and take a break. It was kind of empowering. But now that I have it back, thanks to my computer genius of a husband, I feel much better. Things are all and right in the world again. (insert childish giggle)

But seriously, I am thinking about starting my own club. For people as addicted to baking and eating as much as I am. What do you think it should be called? Anyone want to join? I am serious. I think I may need professional help. My husband is training for a Half Ironman this fall and he is not happy every day when he walks through the door from work and I have chocolate smeared all over my face and there is a new cookie sitting on the stove. He says he doesn’t want sugar in the house anymore, it’s too much of a temptation. Um…I don’t think I can do that….. What is my problem?

Okay, rambling over. These blondies are amazing. I used my basic Chocolate Chip Pudding Cookie recipe and added 2 Hershey’s Cookies and Cream candy bars broken up into pieces. Heaven. I tell you.

Hope you all have a marvelous week! Happy Baking!

Cookies and Cream Blondies

2 cups all purpose flour
1 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup butter, at room temperature
1/2 cup granulated sugar
1 cup brown sugar
2 eggs
1 teaspoon vanilla
1 (3.4) ounce package instant vanilla pudding mix
2 (6 ounce) Hershey’s Cookies and Cream Candy Bars
1 cup semi sweet chocolate chips

In a medium bowl, whisk together flour, salt, baking soda and baking powder. Set aside. Using a mixer, cream the butter and sugars. Add eggs one at a time until well incorporated. Add vanilla and pudding mix. Be sure to scrape the sides of the mixing bowl to make sure it is combined well. Slowly add the flour mixture. Break up the candy bar into bite sized pieces. Add into the batter along with the chocolate chips.

Place a generous piece of tin foil with enough to hang over the sides of a 9X13 inch pan. (So you can pull it out of the pan after it has been baked.) Spray the tin foil and pour the batter into the pan. Pat down so it is even along all sides. Bake at 350 degrees for 20-25 minutes. You don’t want to over bake this. Bake just until center is set, but still gooey. Cool in pan and then take it out of the pan with the tin foil. Cut into bars. Enjoy!

Filed Under: brownies, chocolate, cookies, desserts

Cinnamon Roll Cookies

May 10, 2011 By Steph 20 Comments

Cinnamon rolls are probably my most favorite splurge. I love them. More than chocolate. More than cake. More than shoes.

These are the cookie version. And let me tell you, they are amazing. They taste just like a cinnamon roll but are shaped like a cookie instead. They have a little crispiness going on too. Try them! They are naughty little things, but totally worth the calories.

Hope you all have a fabulous week! Obviously mine has shaped up to be filled with sugar and frosting. Could life get any better than that? Seriously.

(amazing with or without the icing)

Cinnamon Roll Cookies
makes about 24

for the cookie dough:
3/4 cups butter, at room temperature
1/2 cup granulated sugar
1 egg yolk (reserve the egg white for the center filling)
1 teaspoon vanilla extract
1 1/2 cups all purpose flour
1/2 teaspoon salt

for the filling:
1 egg white
1 tablespoon water
1 1/4 teaspoon ground cinnamon
1/4 cup granulated sugar

for the icing:
1 1/2 cups confectioners’ sugar
2 tablespoons milk
1/2 teaspoon vanilla extract
1/8 teaspoon almond extract
3/4 teaspoon cinnamon

Start with the dough. Using a mixer, cream the butter and sugar. Add egg yolk and vanilla. Add the flour and salt and mix until dough comes together. It may take a minute. Shape into a disc and place in plastic wrap. Refrigerate until you are ready to roll out. In the meantime, get the filling ready. In a small bowl, whisk together the egg white and water. Set aside. In another small bowl, whisk together the sugar and cinnamon. Set aside.

Take out the dough and place on a sheet of parchment paper. Place another piece on top and roll out into an approximately 9X12 inch rectangle. Take off the parchment paper on top and brush on the egg white wash. Sprinkle the cinnamon sugar mixture evenly over the dough. Carefully roll the dough length wise into a log. Make sure you press the edges together so they do not come undone. Roll back into the plastic wrap and place in the freezer for about 30 minutes. (Or refrigerate overnight) Cut into 1/2 inch circles. Place on a cookie sheet lined with parchment paper and bake at 350 degrees for about 15-17 minutes, or until just lightly golden on the bottom. The longer you bake them the crispier they will be.

For the icing, mix the ingredients until creamy and smooth. Drizzle over the cookies. Eat for breakfast.

Filed Under: cookies, desserts

Orange Zested Cookies w/ Sweet Orange Glaze

May 3, 2011 By Steph 24 Comments

I live in Utah. I think it is written in the Utah Code that it must always snow on or a day before May 1st. Never fails. So one day it will be 72 degrees and the next the gardens are frozen and we have inches of snow on the ground. I don’t get it. Doesn’t seem right to me, but I choose to live here so I must live with it, right? I am most definitely looking forward to bright and sunny days ahead.

So as I sit there and watch the snow flakes fall, I crave spring, I crave summer. Nothing says spring or summer like citrus. Am I right? I made a version of these cookies using lemon zest and lemon juice. They were delightful. Perfect texture, perfect tangy lemon-ness. Didn’t get those photographed, but I was craving them again so I decided to switch them up a bit and use fresh oranges instead. I have to say, they were amazing. I think oranges seem to get a little neglected in the baking world. They are an amazing fruit, and they make amazing cookies. Give them a try and brighten up your day!

Orange Zested Cookies w/ Sweet Orange Glaze

makes about 2-3 dozen (depending on the size)

2 1/2 cups all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup butter
1 cup granulated sugar
2 tablespoons orange zest
2 tablespoons fresh orange juice
1 egg

For the glaze:
1 1/2 cups confectioners’ sugar
1 tablespoon orange zest
fresh orange juice

In a medium bowl, whisk together the flour, baking powder and salt. Set aside. In a small bowl, mix the sugar and orange zest. Rub together with your fingers until zest is throughout the sugar. The sugar will become moist from the oils being released. Using a mixer, cream the butter and orange zested sugar. Add egg and orange juice. Slowly add the dry ingredients until well incorporated. At this point you can chill for an hour or so or overnight. I was impatient and baked them! Scoop onto a cookie sheet lined with parchment paper and roll into smooth round balls. Bake at 350 degrees for about 10-12 minutes or until very lightly golden on the bottoms. Don’t overbake or they will be a bit to dry and lose the perfect texture.

Mix the confectioners’ sugar, orange zest and enough orange juice to get a glaze consistency and mix until smooth and creamy. Pour glaze over the tops of the cookies and let set.

Feel free to mix up the citruses. Use lemons or limes instead of oranges, or use some of each. Delicious!

Filed Under: cookies, desserts, fruit, lemon

Loaded Peanut Butter Cookies

March 27, 2011 By Steph 7 Comments

I am not a candy bar lover. I would rather waist my calories on a huge slice of chocolate cake. But I have to admit that I have a soft spot for Reese’s Peanut Butter Cups. As I was strolling through the grocery store through the junk food isle, my eye was drawn to this bad boy….

Of course, I couldn’t resist, because I have no self control. I can happily admit that one. So i decided to smash it on top of these irrisistable peanut butter oatmeal cookies I baked up. Seriously so good. If you can track this candy bar down, try it. I found it in the candy bar isle near the gourmet chocolate bars.

Have an amazingly delicious week!

Loaded Peanut Butter Cookies

2 1/4 cups all purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup butter, at room temperature
1/4 cup creamy peanut butter
1/2 cup sugar
1 cup brown sugar
2 eggs
1 teaspoon vanilla extract
1 3.4 ounce package instant vanilla pudding mix
1 1/2 cups old fashioned oatmeal
1/2 cup peanut butter chips
1/2 cup semi sweet chocolate chips
2 bars Reese’s Milk Chocolate Bar filled with Peanut Butter (see photo)

In a medium bowl, whisk together the flour, baking soda and salt. Set aside. Using a mixer, cream the butter, peanut butter and sugar until smooth and creamy. Add the eggs, vanilla and pudding mix. Make sure to scrape down the sides of the bowl to get everything incorporated. Slowly add the flour mixture. Stir in the oatmeal, peanut butter chips, and chocolate chips. Scoop extra large amounts of dough onto baking sheet lined with parchment paper. Bake at 350 degrees for 9-11 minutes or until just lightly golden. Take out of the oven and immediately put one square of the Reese’s bar and press down just a bit. Try not to eat the whole batch!

Enjoy!

xoxox,

Steph

Filed Under: chocolate, cookies, desserts

Chocolate Mint Cookie Cups with Chocolate Sour Cream Frosting

March 8, 2011 By Steph 4 Comments

These are amazing. I made them on a whim like most things that I create, and they were definitely a success. Just ask my scale. I had to off load them to my friend just so I would stop eating them and now she is cursing my name. But they will definitely be on my list of things to make for any event that requires treats. And yes, I was tempted to lick the frosting bowl clean. So rich and silky! Yum!

Chocolate Mint Cookie Cups with Chocolate Sour Cream Frosting
makes about 3 dozen

2 1/4 cups all purpose flour
1/2 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, at room temperature
1/2 cup granulated sugar
3/4 cups brown sugar
2 eggs
1 teaspoon vanilla
1 3.4 ounce package of instant chocolate pudding mix
1 package of crushed andes mints

Frosting:
3 cups confectioners’ sugar
2/3 cup sour cream
1 teaspoon vanilla
12 ounces semi sweet chocolate chips, melted and cooled a bit

In a medium bowl, combine the flour, cocoa, baking soda and salt. Set aside. Using a mixer, cream the butter and sugars. Add the eggs and vanilla and mix until creamy and smooth. Add the pudding mix. Slowly add the dry ingredients until well incorporated. Fold in the andes mints. Spray a 24 cup mini muffin pan and scoop dough into the cups about 2/3rds full. Bake at 350 degrees for about 12-14 minutes.

For the frosting, just mix all the ingredients until smooth and creamy. You may have to add a dash of milk or extra confectioners’ sugar to get the right consistency.

Cool cookie cups completely and fill the cups with the frosting. You can do it with a fancy decorator bag, a plastic ziploc bag or just smooth it on with a knife. I sprinkled some extra mints on top for extra prettiness.

Enjoy!

Steph xoxox

Filed Under: brownies, chocolate, cookies, desserts