Chocolate chip caramel cookies

I love chocolate chip cookies but most of the time they turn out pretty bad so when you find a good recipe it’s super special. I found this recipe on Pinterest. The photo and the fact that it had caramel in it sold me. I wasn’t sure I was gonna like the but I was willing to try. Everyone I make these for just absolutely love them and can’t just eat one. It makes a lot of cookies so I scoop them into balls and store in fridge so we can have fresh baked cookies every day until they run out. Check out original recipe here. I adapted very little. 

When I was a kid my sister and I made chocolate chip cookies just so we could eat the dough. Now I eat a few bites because that kid in me still loves it but my stomach says no. It’s funny how you change over time. 

Ingredients 

3 Cups of flour

1 tsp salt

1 tsp baking soda

1 cup unsalted butter

1 3/4 cups brown sugar 

1/4 C. granulated sugar 

2 large eggs

2 tsp vanilla extract 

2 cups semi sweet chocolate chips 

1 cup caramel bits

Directions

Preheat oven to 350 degrees. In a medium bowl mix together flour, baking soda, and salt. Set aside 

In stand mixer beat sugars and butter until light and creamy. Then add eggs and vanilla. Scrape sides and mix again. 

Mix on low and add flour slowly. Once combined add chips and caramel. 

Scoop with small ice cream scoop 1 1/2 tablespoons. Bake for 11-13 minutes. 

Try them and let me know what you think. 

Butterscotch Bark

I found this recipe in Martha Stewart's Everyday food magazine. I used to love that magazine because it was full of wonderful simple recipes that have become staples in my home and I have passed on to many friends of mine. I am sad to say they don't offer this magazine anymore but thank goodness I saved all of my favorites. I hope that one day they will bring it back. 

This recipe is very easy and reminds me of the magic cookie bar meets brittle. The graham cracker with butter/sugar baked in is what makes it taste like butterscotch. My son just loves it and I have to say it lasts for many days after and still taste as good as the first day. However they don't last very long. This is good to make for friends or teacher gifts. Try them and let me know what you think. 

Once they are toasted and cooling

graham crackers must fill the entire cookie sheet

It's important to add chocolate chips after nut mixture cooled or they will melt

After it has baked for 10 minutes and bubbling

All done and ready to cool

Ingredients

1 cup chopped pecans
1 cup shredded sweetened coconut
1 cup semi sweet Chocolate chips
12 graham crackers
12 tablespoons unsalted butter
1/2 cup light brown sugar

Directions

Preheat oven to 350 degrees.  On a baking sheet spread chopped pecans and coconut and bake for about 5 minutes or until golden brown. Cool and then toss with Chocolate chips.

Line a 10 by 15inch backing sheet with foil. Break 12 graham crackers in half and fit them all on the sheet in a single layer.

In a medium sauce pan whisk butter and brown sugar over medium heat until melted and smooth. Spread over crackers.

Bake until bubbly, 10 minutes. sprinkle nut topping over the top and gently press down. Cool and then break into pieces.

Mom's German Chocolate Cake

I can't believe I started this blog one year ago. It is amazing a year has already gone by. I was posting my dishes on facebook and a friend of mine said you should start a blog. It made sense because I was getting many requests for recipes and this way I didn't have to send them out individually and you could go back as many times as you wanted. Now it has been a year and my first recipe was Fettuccine Alfredo.

The best part of starting this blog is how many new food blogs I have discovered in the process. I found so many amazing recipes from other bloggers and I also discovered pinterest along the way.

Today I am posting my mom's German chocolate cake because it is very special to me. My mom has been making it since I was a kid and she only makes it once a year if we are lucky. It does take a lot of work but after you take one bite you know it was worth every minute. This cake is super moist and full of flavor. I also love this cake because one year she made it and I was the one who taught her how to fold in the egg whites. My mother has been teaching me how to cook my whole life and it is nice to be the one teaching her a thing or two. Don't be intimidated by all the steps in this cake because it goes a lot faster than you think and it is all worth it when your guests are oooooing and awwwwing while they eat it.

Ingredients for the cake
1 (4 ounce) package of Bakers sweet German chocolate
1/2 cup boiling water
1 cup Butter
2 cups sugar
4 eggs separated
1 teaspoon vanilla
2 1/4 cups all purpose flour (sifted)
1 teaspoon Baking soda
1/2 teaspoon salt
1 cup buttermilk

Directions

Pre heat oven to 350 degrees

Grease three 9inch pans and then flour. Then line the pans with wax paper to help remove cakes easily.

Break chocolate into pieces and pour 1/2 cup of boiling water and stir until melted then cool.

Beat butter and sugar and then beat in 4 egg yolks.

Stir in vanilla and melted chocolate.

Mix flour, soda and salt in a large bowl and the beat  in chocolate mixture alternating with butter milk.

Beat egg whites until stiff peaks form. Fold this into the Batter and Pour into three pans equally.

Bake at 350 degrees for 30 minutes or until tooth pick comes out clean. Cool at 15 minutes but make sure cake is cooled completely. Don't remove until you are ready to assemble. (You can make these cakes the night before and let them stay in pan until you are ready to assemble the next day.)

Ingredients for Coconut Pecan Frosting

1 1/2 cups of sugar
1 (12 ounce)  or 1 1/2 cups can of evaporated milk
4 slightly beaten egg yolks
3/4 cup butter
1 1/2 teaspoon vanilla
1 1/2 cups pecans chopped
2 cups coconut flakes sweetened.

Directions

In a sauce pan add evaporated milk, sugar, egg yolks, butter, and vanilla. Cook and stir over medium heat until thickened. Remove from heat and stir in nuts and coconut. Cool until thick enough to spread. should make about 4 1/2 cups frosting.

Spread coconut frosting on each layer of cake.

Ingredients for Chocolate frosting

4 tablespoon butter
4 tablespoons Hershey's cocoa
4 tablespoon water
2 cups confectioner sugar

In a small sauce pan melt butter over low heat. Add cocoa and water and stir until mixture thickens. Do not boil. Add confectioner sugar beating with whisk until smooth.

Spread chocolate frosting around the edge of the cake. You don't have to add this but me and my mom love the chocolate frosting. It just adds that extra touch.

Ultimate Brownies

I was watching the Martha Stewart Show and just happened to catch the episode where Matt Lewis from Baked  was showing how to make his Deep, Dark Brownies. I couldn't believe how easy it seemed or how good they looked. I had only ever made the box stuff but decided to give these a try. They turned out much better than the box stuff and almost just as easy so I have made this my go to recipe every time I have a brownie craving. I am not against buying the box stuff and if you must buy one Ghiradelli is the best. However, trust me when I say this is very easy and quite delish.

Ingredients

3/4 Cup all purpose flour

1 tablespoon cocoa powder (I use Droste)

1/4 tsp salt

1/2 cup unsalted butter plus more for pan

3/4 teaspoon instant espresso powder

5 ounces semisweet chocolate finely chopped (I just use my favorite chips)

3/4 cup sugar

1/4 cup light brown sugar

3 large eggs

1 teaspoon pure vanilla extract

3/4 semi sweet chocolate chips (optional but I always add them)

Directions

1. Pre heat oven to 350 degrees. butter an 8 x 8 inch square baking pan. Line with parchment paper and butter parchment.

2. In a medium bowl, sift together flour, cocoa powder, and salt; set aside.

3. In a large, heavy bottomed sauce pan combine butter and espresso. Place over low hear and stir until butter has melted. Add chocolate, and stir constantly until mixture is smooth, about 2 minutes. remove from heat, stir in both sugars until well combined.

4 Add eggs and vanilla and continue stirring until well incorporated and mixture no longer appears grainy. Sift flour mixture over batter and stir until just combined. Stir in chocolate chips, if using.

5. Pour batter into prepared baking pan; smooth top with the back of wooden spoon or a spatula. Bake until a toothpick inserted in the center comes out with a few moist crumbs, 28 to 30 minutes. Be sure not to over bake. Let cool completely on a wire rack. Cut into 9 brownies.

I know it seems like a lot of work but once you do it you realize it really is easy. Of course it will never be as easy as pouring a mix in a bowl with a few ingredients but believe me it is not much more work. The best tip I have for these brownies and even the box stuff is to not over mix once you add the flour. Try these and let me know what your think.