Salted-Caramel Chocolate Mocha Brown Butter Cookies

Wow, that name is a mouthful I know. Well these cookies fully are too. My new favorite cookie-how can they not be amazing if they combine everything wonderful?!

I made a batch of these for my girlfriends for a treat yesterday and they were gone almost instantly. Granted as returning college students now on a break for summer we have all learned to truly appreciate one (or a few hehe) fresh baked cookies. 

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This recipe is a little bit more complex than ones average cookie recipe because it deals with browning the butter. However, this easy culiary technique is good to now and is useful in many sauces, and bold flavorful dishes because it really enhances the flavor and adds a richer color to the cookie. 

Coffee is also often used in baking to enhance flavor however this is the first recipe I have made using just a premade cafe mix. I’m so excited and amazed I hadn’t thought of this before. This idea opens my recipe world! I used the “International Cafe Hazelnut mix” They have many other flavors with sound great too. 


Ingredients:

  • 2 sticks (1 cup) salted butter
  • 1 1/4 cups packed dark brown sugar
  • 1/4 cup granulated sugar
  • 2 large egg
  • 1 tablespoon vanilla extract
  • 2 1/4 cups all-purpose flour
  • 2 tablespoons instant coffee granules or mocha mix
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1&1/2 cup of chopped chocolate caramel bits 

or

  • 3/4 cup caramel bits
  • 3/4 cup Nestle Semi-Sweet Chocolate Chunks

Coarse sea salt for sprinkling


 

1. Preheat the oven to 350 degrees F.

2. Melt the butter in a saucepan over medium heat. Once the butter starts to foam, begin whisking constantly. When the butter turns brown, fragrant, and you see little brown bits at the bottom of the pan, immediately remove from heat and and transfer to a large mixing bowl. Set aside to cool.

3. Meanwhile, whisk together the flour, coffee, baking soda, and salt in a bowl and set aside.

4. With an electric mixer, beat the butter and sugars until well combined, about 3-5 minutes.

5. Add the egg, yolk, and vanilla until well combined.

6. Add the dry ingredients and mix on low-speed just until combined. Add the caramels and chocolate chunks and stir until just combined.

7. Use a medium  cookie scoop to place dough on a cookie sheet lined with parchment paper. The dough will be a little wetter than some doughs and if you want to reduce the spreading you can chill the dough for 30 min before baking

8. Bake at 350 for 10 minutes until edges just start to turn golden brown. Sprinkle with sea salt. Cool on a wire rack.

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Enjoy 
Happy Summer 🙂

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Raspberry Cheesecake Bars with Brown Sugar Walnut Crust

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Ingredients:

For the Crust:

  • 1/3 cup toasted walnuts
  • 1/2 cup oats
  • 1/2 cup flour
  • 4 Tbs. butter
  • 1/3 cup brown sugar
  • 1/4 teaspoon salt

For the Cream layer:

  • 2/3 cup heavy whipping cream (unwhipped)
  • 1/3 cup sugar
  • 1/2 teaspoon vanilla
  • 1/2 teaspoon lemon zest or lemon grass
  • 6 oz. cream creese

Chocolate Peanut Butter Mousse Pie

For Father’s Day it was only appropriate I made a dessert that included my dad’s favorite flavor combo- chocolate and peanut butter. Chocolate coated graham cracker crust is filled with a smooth peanut butter mousse, whipped cream, chocolate drizzle, and some Reese’s crumbles to top it off. It can be thrown together pretty quickly and if you really are pressed for time you can buy a store bought crust and cool whip instead of whipping cream. I had time to make it but… couldn’t wait to dig in before getting a picture of the whole pie! Whoops! (this way you can see the layers of pie better) What a perfect way to end a great day of fishing, hiking, and tennis playing out with dad 🙂
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Ingredients: 

For the crust

  • 1 1/4 cup graham cracker or pretzel crumbles
  • 3 Tbs sugar
  • 1/3 cup butter
  • chocolate chips

For the filling:

  • 1 cup peanut butter
  • 8 ounces softened cream cheese
  • 1 teaspoon vanilla
  • 2 cups powdered sugar plus (1/4 cup for topping)
  • 2 cups of heavy whipping cream (unwhipped) about 4 cups whipped
  • Chocolate syrup and Reese’s cups or peanuts for the top

Instructions:

For the crust:

  • Mix together the cracker or pretzel crumbles (I even put a bit of gound nuts in my crust) with the sugar
  • Melt the butter and stir it into the mixture
  • Press into pie pan evenly and firmly
  • Bake in 350 F oven for 10-13 minutes or until light brown and you can really smell the crust
  • If you want a chocolate bottom sprinkle chocolate chips evenly over the bottom
  • Place back in the oven for another 2-3 minutes and then spread the melted chocolate chips evenly across the bottom

For the filling:

  • Whip whipping cream until just whipped and set aside
  • In a seperate bowl mix together peanut butter, room temperature cream cheese, and vanilla
  • Gradually add in powdered sugar
  • Once thoroughly blended together fold in half of the whipped cream to make it fluffy- Don’t mix too much!!
  • Add filling to the cooled crust
  • Add 1/4 cup of powdered sugar and a dash of vanilla to the remaining whipped cream and whip just a bit more
  • Put Whipped Cream on top of the peanut butter mousse
  • Drizzle with chocolate syrup or ganache and top it off with some Reese’s Cup crumbles

We were so eager to dig in to this pie I forgot to get a picture before it was half gone!  The mousse is so smooth and very peanut buttery! If you aren’t a peanut butter fan-I don’t know how that is possible- I would recommend only putting in 2/3 cup of peanut butter into the filling and if you really texture crunchy peanut butter works well too! This pie is pretty quick to through together for an extremely scrumptious dessert! Enjoy and Happy Summer! 🙂

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Healthy Banana Nut Bread

This is my favorite Banana Bread recipe-not just because it is healthy (that is just a bonus) but because it still taste so good! The recipe is very versatile which I love because you have the freedom to add nuts, chocolate chips, raspberries, different spices or yogurts,or whatever is lying around and it will pretty much always taste good! It is moist enough as it is to have plain but I have always enjoyed my banana bread with a bit of almond butter or cream cheese!

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Ingredients:

  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar (not packed)
  • 3 tablespoons butter, softened
  • 1/4 cup unsweetened apple sauce
  • 1 egg
  • 1/2 teaspoon vanilla
  • 4 tablespoons greek yogurt or low-fat sour cream
  • 1 cup all purpose flour
  • 1/2 cup whole wheat white flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon cinnamon
  • a dash of nutmeg
  • 3 whole over-ripe bananas, blended so that they’re liquid
  • 1/2 cup of walnuts

Directions:

  • Preheat oven to 350 degrees F
  • Sift together the flours, baking soda, salt, cinnamon, and nutmeg and set aside
  • In a seperate bowl cream together the sugars, butter, applesauce, and yogurt
  • Beat in egg and vanilla
  • Slowly add the dry ingredients to the wet
  • Add mashed bananas and walnuts
  • Put in greased loaf pan and bake for about 45 minutes or until top is golden brown and no longer doughy

Enjoy and Happy Summer! 🙂
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Ginger Spice (Molasses) Cookies

I don’t think hearty spices are just for the holiday season. I think gingerbread, pumpkin, nutmeg, and cinnamon should be enjoyed all year long! These were inspired by my Grandma Marjorie’s perfect “Grannysnap Cookies.” They have always been my favorite cookie. The perfect amount of spice, not to chewy not to hard, and goes splendidly with milk. I couldn’t find her originally recipe which must have some other secret than the recipe I came up with because these don’t quite compare with hers. But I still think these are the right blend of spices. They are still splendid with tea and would probably be equally as good with some lemon glaze icing if I wasn’t “lemoned-out” at the moment.
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Ingredients:

  • 2 cups all-purpose flour (spooned and leveled)
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 2 teaspoons freshly grated ginger or ginger spread
  • 1/2 teaspoon salt
  • 1/2 cup granulated sugar- plus more for rolling the dough in
  • 1/2 cup brown sugar, loosely packed
  • 3/4 cup (1 1/2 sticks) unsalted butter, softened
  • 1 large egg
  • 1/4 cup molasses

Directions:

  1. Preheat oven to 350 degrees.
  2. In a medium bowl, whisk together flour, baking soda, cinnamon, nutmeg, cloves, ginger and salt.
  3. With a mixer, beat butter and sugar until combined.
  4. Beat in egg and then molasses
  5.  Gradually mix in dry ingredients until a dough forms.
  6. Pinch off and roll dough into balls about 1 Tbs. in size
  7. Roll balls in reserved sugar to coat.
  8. Arrange balls on baking sheets- 2-3 inches apart. Bake until edges of cookies are just firm, 10 to 15 minutes Cool 1 minute on baking sheets; transfer to racks to cool completely.
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Rolling the dough in cinnamon sugar

ImageCookie for the Winter season good at any time of the year… Happy Summer!

Iced Lemon Cookies

We still had a good 10 ten lemons after I made lemon cake so I thought I could use a few more up in some lemon cookies. I was inspired by my Grandma Dot, who I am planning on sending these to, and added some ginger to the dough in her honor 🙂 These are just the right amount of lemon, with a light sweet glaze, and go quite well with tea. 

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Ingredients: 

  • 2 1/4 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup granulated sugar
  • 2 Tbs lemon zest
  • 1 cup unsalted butter, at room temperature
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon freshly grated ginger (optional)
  • a dash of Limoncello (optional)

For the glaze icing:

  • 1 1/2 cup powdered sugar
  • 4-5 Tbs. fresh lemon juice

Directions:

  1. Preheat the oven to 350 degrees F.
  2. Combine flour, baking powder, and salt in a small bowl. Whisk and set aside.
  3. In a small bowl, add granulated sugar and lemon zest. Rub the sugar and lemon zest together with your fingers, until fragrant.
  4. Beat butter and sugar/lemon mixture together until light and fluffy. Beat in egg and vanilla, ginger, and Limoncello. Mix until smooth.
  5. Slowly beat in flour mixture on low speed until blended. Drop dough by tablespoon onto prepared baking sheets, spacing 2 inches apart. Gently flatten dough with the palm of your hand.
  6. Bake for 11-13 minutes or until cookies are just set and slightly golden brown. Move to cooling racks and allow to cool completely.
  7. In a medium bowl, whisk together powdered sugar and lemon juice. Dip each cookie top into the lemon glaze. Let cookies sit until icing has set.

These cookies travel well and are so cute! When life hands you lemons make the perfect melt in your mouth lemon cookies to have with some tea 🙂 Happy Summer

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The Ultimate Lemon Pound Cake

My dad recently purchased the Costco pack of lemons- with only 3 of us in the house and no plan for the lemons I don’t really know what he was thinking…but I figured I could make use of them for I don’t know when else there would be 15 lemons laying around the house.
In my youth I lived in Italy and we had 2 huge lemon trees in our yard. Naturally us kids developed a love for homemade lemonade, and my mother a love for homemade Limoncello- we always manage to have some hidden around the house. I figured I would add this to the recipe to tang up the flavor a bit. When making the Ultimate Lemon Cake I knew I would need lots of lemon zest and juice to really get that wonderful lemon punch. This cake did not disappoint me from the name; it was perfectly moist, lemony, flavorful, overall just the ultimate lemon cake. I had to eat a piece… or two… instantly!
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Ingredients

For the cake:
  • 2 eggs
  • 1 cup vanilla Greek yogurt – (Chobani Lemon would make it extra lemony but I used Greek God’s Honey Vanilla Yogurt)
  • 1 cup sugar
  • ¼ cup canola oil
  • zest of 2 lemons
  • 1 Tbs Limoncello
  • 4 Tbs lemon juice
  • 2 cups flour
  • 1½ tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
For the glaze:
  • 1 cup powdered sugar
  • 1 Tbs Limoncello
  • 2-4 Tbs Lemon Juice (adjust as necessary)
  • 1 Tbs lemon zest

For the whipped cream topping (optional):

  • 1 cup heavy whipping cream
  • 1/4 cup granulated sugar
  • 1/3 cup yogurt (Chobani Lemon is best)
  • 1 Tbs lemon juice

Directions:

  1. Preheat the oven to 350 degrees.
  2. In a large bowl, whisk together the eggs, yogurt, sugar, oil, lemon zest, Limoncello, and lemon juice.
  3.   In another bowl, whisk together the flour, baking powder, baking soda and salt. Add the dry ingredients to the wet ingredients, stirring just until incorporated, 15-20 stirs, being careful not to over mix.
  4.  Spray an 8.5 x 4.5-inch loaf pan with cooking spray.  Pour the batter into the pan.  Bake about 40 minutes for the larger loaf pan or until a tester comes out clean and the top of the cake is golden. Cool the cake in the pan for about 5 minutes.  Remove from pans and continue cooling on a wire rack.
  5. When the cake is cool, whisk the powdered sugar with Limoncello and lemon juice in a small bowl until smooth.  Drizzle the glaze over the cake
  6. For the whipped cream whip the heavy whipping cream, sugar, and lemon juice until soft peaks are formed then fold in yogurt.

The family was quite happy with this cake. It is easy to do, fairly light for a pound cake, and perfect summer. Would be ideal at a picknik or bbq! I of course had the whipped cream and even a bit of vanilla ice cream on mine 🙂

Happy Summer

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