Smoked Almond Toffee Chocolate Chip Cookies

 My favorite cookie recipe changes from time to time, but this is my current favorite. I was skeptical about using smoked almonds in cookies, but it really balances out the sweetness of the toffee. I use Heath bars for the toffee instead of making homemade toffee. The Heath bars add some milk chocolate to go along with the dark chocolate chips. I also really eyeball the amount of mix-ins. Be sure to factor in time to brown the butter and allow it to cool before mixing up the dough. The dough will then need to chill for at least an hour (or up to three days) before baking.

Smoked Almond Toffee Chocolate Chip Cookies

Ingredients:

1 cup butter

3/4 cup dark brown sugar

3/4 cup granulated sugar

2 large eggs, plus one egg yolk

1 tablespoon vanilla extract

1 teaspoon baking soda

1 teaspoon kosher salt (less if using salted butter)

2 1/2 cups flour

2 cups semisweet or dark chocolate chips or chopped chocolate

15 or so fun-size Heath bars, chopped

1/2 cup smoked almonds, chopped (I used about half of a 6 oz jar of Diamond Smokehouse Almonds)

Directions:

1. Melt butter in a saucepan over medium heat. Stir and cook until a good amount of brown specks have developed. Remove from heat and allow to cool for 30 minutes.

2. Combine brown butter and sugars and beat until smooth. Add eggs, egg yolk and vanilla and mix until smooth. Add baking soda and salt and mix. Add flour and mix until almost combined. Stir in chocolate, Heath bars and almonds.

3. Scoop into balls and place on a cookie sheet. Cover with plastic wrap and refrigerate for at least 1 hour, or up to 3 days.

4. Preheat oven to 375. Bake on a cookie sheet lined with parchment for 11-12 minutes. 

Source: adapted slightly from femalefoodie.com

Lemon Tartlets

These sweet and tangy treats are perfect for spring and summer. I would try to get the crust thinner next time. I tried to make these in mini muffin tins, and it ended up being way too much crust for the amount of filling that would fit, so they worked better in shallow tart pans. These are best made the day before serving them. (Though you could do the whipped cream the day of serving.) They would be beautiful served with an edible flower on top.

Lemon Tartlets

Ingredients:

For the crust:

1 cup + 2 tablespoons butter, room temperature

1 cup sugar

1/4 teaspoon salt

2 eggs, room temperature

3 3/4 cup + 2 tablespoons flour

For the lemon curd:

6 large eggs

1 cup freshly squeezed lemon juice

1 cup sugar

zest of 6-8 lemons

1/2 cup butter

1/4 teaspoon salt

For the whipped cream topping:

1 cup heavy whipping cream

3 tablespoons powdered sugar

1 teaspoon vanilla

Directions:

1. In a large bowl, add butter, sugar and salt. Mix at medium speed until smooth. Add eggs, one at a time, and mix until combined. Add flour and mix until just combined.

2. Divide dough into 4 parts, flatten into thin discs, wrap in plastic wrap, and chill for at least two hours.

3. Preheat oven to 325 degrees. Roll out dough on lightly floured surface to 1/4 to 1/8 inch thick. Cut out circles that are 2 inches larger than each tart pan. Gently push each circle of dough into the tart pans, patching up any tears with extra dough. Chill dough in the pans in fridge or freezer for 15 minutes.

4. Prick the bottom of each tartlet with a fork. Bake until crust just starts to turn golden brown, about 10-12 minutes. Cool completely.

For the filling:

5. Place 1 cup sugar in a medium sized pot. Add lemon zest to the pot. Rub the sugar and zest together to help release the oils. Pour lemon juice into the pot and stir.

6. In a large bowl, crack the eggs and add the salt. Beat very well. Pour the eggs into the sugar and whisk well. Set the pot over low heat.

7. Cook, stirring constantly until the curd thickens and registers 170 degrees F. 

8. Slice the butter and place in a large bowl. Place a sieve over it. Pour thickened curd through the sieve into the butter. Press through (this will remove zest and any egg bits). Stir until butter is melted. 

9. Allow curd to cool for a few minutes, then divide evenly into cooked tart shells. Refrigerate 4 hours, or overnight.

10. Beat whipping cream, powdered sugar and vanilla to stiff peaks. Place in a piping bag fitted with desired tip and pipe cream onto chilled tarts. Refrigerate until ready to serve. (These held up well in the fridge overnight, fully assembled.)

Source: adapted from growingupcali and buttermilkbysam

German Chocolate Cake

 

This cake has been a long-standing birthday tradition for my husband.  Just try not to overbake it, because it will dry out the cake a bit.

German Chocolate Cake

Ingredients:

1 (4 oz) bar Baker's Sweet German Chocolate bar

1/2 cup water

1 cup (2 sticks) butter

2 cups sugar

4 eggs, separated

1 teaspoon vanilla

2 cups flour

1 teaspoon baking soda

1/2 teaspoon salt

1 cup buttermilk

For the frosting:

1 1/2 cups evaporated milk

3/4 cup sugar

4 egg yolks, slightly beaten

3/4 cup butter

1 1/2 teaspoons vanilla

2 cups sweetened shredded coconut

1 1/2 cups chopped pecans

Directions:

1. Preheat oven to 350 degrees.  Line 3 8-inch cake pans with parchment on the bottom.  Spray sides of pans and parchment with nonstick cooking spray.

2. Break chocolate bar into pieces and place in a small bowl with the water.  Microwave until melted, pausing the microwave to stir every 20-30 seconds.  Set aside to cool.

3. Cream the butter and sugar with an electric mixer.  Beat in egg yolks.  Stir in melted chocolate and vanilla. 

4. In a separate bowl, stir together the flour, baking soda, and salt.

5. Alternately add the flour mixture and buttermilk, beating with electric mixer until just combined.

6. Clean and dry beaters and beat egg whites until stiff peaks form.  Folk into cake batter.

7. Pour batter into the prepared pans and bake for 25-30 minutes, until toothpick comes out clean or with just a few crumbs.  Cool 15 minutes in pans, then turn onto rack to cool.

For the frosting:

1. Combine evaporated milk, sugar, slightly beaten egg yolks, butter and vanilla in saucepan.  Cook and stir over medium heat until thickened.  Remove from heat.

2. Stir in shredded coconut and pecans.  Cool until thick enough to spread.

To assemble:

Spread frosting in between cake layers as you stack them.  Spread remaining frosting on top of cake.

Source: adapted from www.food.com (I think the recipe on food.com is also the same as the one that is sometimes printed on the box of the chocolate bar.)  The only big change I made was to decrease the sugar in the frosting.

Chocolate Peanut Butter Poke Cake

This would be a great cake to bring when you need a dessert to share.  It really doesn't need ice cream because of the peanut butter whipped cream on top.  The drizzle that gets poured into the holes poked in the cake is so tasty.

Chocolate Peanut Butter Poke Cake

Makes 1-9x13 pan

Ingredients:

2 cups (240 g) all-purpose flour

1 3/4 cup (350 g) granulated sugar

3/4 cup (88.5 g) cocoa powder

2 teaspoons (8 g) baking soda

3/4 teaspoon (3 g) baking powder

1 teaspoon (6 g) salt

3 eggs, room temperature

1 cup (240 g ) buttermilk, room temperature

1/2 cup (109 g) canola oil

1 teaspoon (4 g) vanilla extract

1 cup (237 g) boiling (or very hot) water

For the peanut butter glaze:

1 cup (250 g) smooth peanut butter

1 can (14 oz) sweetened condensed milk

1/2 cup (120 g) 2-percent or whole milk

For the peanut butter whipped cream:

1/2 cup (140 g) smooth peanut butter

1 1/2 cups (360 g) heavy whipping cream

1/4 cup plus 2 tablespoons powdered sugar

3/4 teaspoon vanilla extract

Garnish:

Chocolate chips or chocolate bar, chopped

Roasted, salted peanuts, chopped

Directions:

For the cake:

1. Preheat oven to 325 degrees.  Line a metal 9x13 pan with parchment paper.  Spray lightly with nonstick spray.  

2. In a large bowl, combine all the dry ingredients.

3. In a medium bowl, combine eggs, buttermilk, oil and vanilla.  

4. Add wet ingredients to dry.  Whisk until combined.  Add boiling water.  Whisk until well combined.  Pour into prepared pan. 

5. Bake for 30-35 minutes, until toothpick comes out with a few moist crumbs.  Cool completely. 

For the glaze:

6. In a small mixing bowl, beat 1 cup peanut butter to soften it.  Add the sweetened condensed milk and milk.  Beat until smooth.  

For the whipped cream topping:

7. In a small bowl, beat 1/2 cup peanut butter to soften it.  

8. In a large bowl, beat heavy cream, powdered sugar and vanilla until stiff peaks form.  Fold in the peanut butter.

To assemble:

9. Poke holes in cooled cake with the end of a wooden spoon.  (Do lots of holes!)  Pour glaze over cake, spreading it well to make sure it fills all the holes.  Spread peanut butter topping on top.  Garnish with chopped chocolate and peanuts, as desired.

This cake keeps well, covered in the refrigerator overnight.  

Source: adapted from www.cakebycourtney.com

Brownie Frosting

This frosting is a bit untraditional because it starts with melted butter.  I think it makes for an especially creamy, decadent frosting.  After it's been chilled, it almost reminds me a little of a dense mousse.

Brownie Frosting

Yield: a thick layer of frosting for an 8x8 pan

Ingredients:

1/2 cup salted butter

1/2 cup cocoa powder

2 cups powdered sugar

1 teaspoon vanilla 

4-6 tablespoons heavy whipping cream

Directions:

1. In a large microwave-safe bowl, melt the butter in the microwave.

2. Add the cocoa powder and use an electric mixer to combine thoroughly.

3. Add 1 cup powdered sugar, the vanilla and heavy whipping cream, as needed to help everything mix together.  Beat thoroughly.

4. Add one more cup powdered sugar and heavy whipping cream as needed.  Beat 3-4 minutes, until frosting noticeably lightens in color.  If frosting is too thick, add more cream.

5. Spread on completely cooled brownies.  This frosting is good chilled.

 Source: adapted from www.cookiesfordays.com

Peanut Butter Chocolate M&M cookies

 

While I love a good chocolate chip cookie, I seem to find myself opting for a version that includes peanut butter more often than not.  These cookies are dressed up fancy by adding peanut M&Ms and roasted peanuts to the tops.  I like to bake 10 cookies per sheet if making a typical medium-sized cookie.  But my favorite way to bake them is as big, bakery-style cookies.  I do four to a sheet and they are thick and delicious.  

I like to cut the large size in half before freezing them so we can pull out half to eat as a serving (which actually equals about the size of a regular cookie, but I love the thickness of the large cookie).

Here is a size comparison.  I like to refrigerate the dough before baking them to help ensure they bake up thick.  I portion the dough out into dough balls of the desired size, place them on a cookie sheet, cover tightly with plastic wrap and refrigerate about 24 hours.  Lots of people might say the best way to eat a cookie is when it's still warm from the oven, but I like these best when they've been frozen and are still cold.  I take one out of the freezer and put it in a ziploc bag to thaw for a few minutes (probably less than 5 minutes) and enjoy one of my favorite cookies!

Peanut Butter Chocolate M&M Cookies

Makes 28-30 medium-sized cookies or 14-15 very large bakery-sized cookies

Ingredients:

1 cup salted butter, very slightly softened, but still quite cold

1 cup creamy peanut butter (I like natural peanut butter)

1 1/2 cups light or dark brown sugar

1/2 cup granulated sugar

2 large eggs

1 large egg yolk

2 teaspoons vanilla

1 teaspoon baking soda

1 1/2 teaspoons baking powder

1/4 teaspoon kosher salt (more if using unsalted butter)

2 1/2 cups (300 g) all-purpose flour

2 1/2 cups chocolate chips (I like to use the larger Ghirardelli 60% bittersweet chocolate chips and give about half of them a rough chop to get a variety of sizes of chocolate pieces in the cookies)

Additional chocolate chips for placing on tops of cookies

Peanut M&Ms (for placing on top)

Roasted peanuts (I like the big roasted, salted Virginia peanuts I can find at my local Costco)

Directions:

1. In the bowl of a stand mixture, beat butter until creamy.  Add the peanut butter and beat until well combined.

2. Add in both sugars and beat until light and fluffy, scraping down sides of bowl as needed, about 3-4 minutes.

3. Add eggs, egg yolk and vanilla and mix until well combined.

4. Add baking soda, baking powder and salt and mix until combined.  Add flour and mix until about halfway incorporated.  Add the chopped chocolate chips and whole chocolate chips and mix until just combined.

5. Portion out dough into desired size onto a silicone mat or parchment-lined baking sheet.  (I like to make medium-sized cookies about 2.25 oz. each and large cookies about 4 oz. each.)  No need to leave room for cookies to spread as they will just be chilled at this point.  Press peanut M&MS, peanuts and additional chocolate chips on top of each cookie as desired.  These toppings can be placed quite close together as the cookies will later spread during baking.  Cover baking sheet tightly with plastic wrap and refrigerate dough balls for about 24 hours.

6. After chilling, preheat oven to 350 degrees.  Place cookies 10 to a sheet for medium-sized cookies or 4 to a sheet for extra large cookies.  Medium cookies bake for about 12 minutes, large cookies bake for about 15 minutes.  Pull the cookies out when you start to see the first hint of browning around the edges (or even just before).  Immediately after removing from oven use the back of a spoon to push in the sides of each cookie slightly to create an even circle and make the cookie edges a little thicker.  If any cookies look sparse, press additional chocolate chips or M&Ms on top.  Allow to cool completely on cookie sheet.  

7. To freeze cookies: after cookies have cooled completely, (cut large cookies in half if desired) and either place the baking sheet in the freezer or carefully transfer cookies to plates in a single layer and freeze cookies for about 15 minutes.  (Uncovered is fine.)  Transfer cookies to freezer bags.  Before enjoying a cookie from the freezer allow it to sit at room temperature for a few minutes to slightly thaw.

If you don't want to bake all the cookies in the same day, you can transfer the dough balls to a ziploc bag and refrigerate for up to a total of 72 hours from the time you mixed up the dough, or they can be frozen in a freezer bag.  They will need an extra bit of time in the oven if baking frozen dough.

Source: adapted from bakerbynature.com

No Bake Cookies

For the last few years I've thought of no-bake cookies as "kid" food.  But we've recently discovered how tasty they are for people of all ages!  I've experimented with adding roasted, salted nuts, and it changes the texture of the cookies a surprising amount (kind of dries them out).  Maybe adding nuts without salt might not dry them out as much.  

I'd like to experiment with reducing the sugar even more too.

No Bake Cookies

Yields 24 cookies

Ingredients:

1/2 cup salted butter

1 1/2 cups sugar

1/3 cup unsweetened cocoa powder

1/2 cup milk

1 teaspoon vanilla

2/3 cup creamy peanut butter

3 cups quick oats (don't use old fashioned)

Directions:

1. Line two baking sheets with parchment or silicone liners.

2. In a medium saucepan, combine butter, sugar, cocoa and milk.  Cook over medium heat, stirring frequently, until it reaches a full boil.

3. Boil 60 seconds without stirring.

4. Remove from heat and stir in vanilla and peanut butter.  Add oats; stir again.

5. Drop onto lined baking sheets and let set at least 30 minutes at room temperature or in the refrigerator.  (I like these best when they're cold from the fridge.)

Source: adapted slightly from cookingclassy.com

Monster Cookie Bars

Monster cookies have been a family favorite for many years.  After Halloween this year, I wanted to make some cookie bars loaded with Reese's Pieces, a couple varieties of M&M's, chopped peanut butter cups, chocolate chips and chocolate chunks.  I wanted a sturdy enough batter to handle all the mix-ins, and for it to have a peanut butter/oat flavor.  While our favorite Monster Cookie recipe doesn't have flour, these bars do, which I think helps them hold up to lots of mix-ins.  

The bars pictured above have peanut M&M's, dark chocolate M&M's, chocolate chips and chocolate chunks.  They bake up pretty thick, so can be cut into smaller squares for each serving.  They are delicious while still warm, but I really like them after they've chilled in the fridge overnight.

Monster Cookie Bars

Ingredients:

2 cups all-purpose flour, spooned and leveled

2 cups old-fashioned oats

1 teaspoon baking soda

1/2 teaspoon coarse salt

1 cup butter, softened

1 cup creamy peanut butter

1 1/2 cups packed brown sugar

1/2 cup sugar

2 large eggs

1 tablespoon vanilla

Mix-ins of choice (chocolate chips/chunks, M&M's, Reeses pieces, chopped peanut butter cups, etc.)

Directions:

1. Preheat oven to 350 degrees.  Line a metal 9x13 pan with parchment.  

2. In a large bowl, whisk together flour, oats, baking soda, and salt.  Set aside.

3. Cream together the butter, peanut butter, and sugars for about 2 minutes, scraping down the sides of the bowl as needed.  Add eggs and vanilla and mix for 1 more minute.

4. Add dry ingredients and mix until just combined; don't over mix.

5. Stir in desired mix-ins.  I don't measure these, but just add until it looks good.  Save some mix-ins to sprinkle on top.

6. Spread the mixture into the prepared pan.  Top with additional mix-ins so it looks pretty on top!

7. Bake for 25-30 minutes, or until bars are lightly golden brown and set.  Don't overbake or they will dry out.  Cool in pan.  

Source: adapted slightly from twopeasandtheirpod.com

Chocolate Peanut Butter Bars (No Bake)

My friend, Jessica, makes these bars every year at Christmas time, and they are a perfect treat for chocolate-peanut butter lovers.  They are simple, quick, no bake, and delicious!

Chocolate Peanut Butter Bars (No Bake)
Makes a 9x13 pan
Ingredients:
1 cup (2 sticks) butter, melted
1 1/4 cup peanut butter, divided
2 cups finely ground graham cracker crumbs (16 full rectangles)
2 cups powdered sugar
2 cups chocolate chips

Directions:
1. Line a 9x13 pan with foil.  No need to grease.  (I like to use a metal pan with fairly straight sides.)

2. Stir together melted butter with 1 cup peanut butter.  Add graham cracker crumbs and powdered sugar.  Stir until combined.  Press evenly into pan.

3. Melt chocolate chips and remaining 1/4 cup peanut butter together in microwave, stirring every 30 seconds or so.  Spread evenly over peanut butter layer.

4. Refrigerate until firm, at least 2 hours.  To cut with clean edges, lift bars out of pan using foil and use a sharp knife to cut into squares.

Source: Adapted slightly from my friend, Jessica, and www.sallysbakingaddiction.com

Big Batch Brownies

Sometimes you just need a lot of brownies!  This makes a big pan perfect for sharing.  Because they freeze well, they are handy to make ahead of when you need them.

Big Batch Brownies
Makes a half sheet pan
Ingredients:
1 1/3 cup melted butter, melted
4 eggs
3/4 cup milk
1 tablespoon vanilla
2 cups flour
1 teaspoon salt
2 teaspoon baking powder
4 cups sugar
1 2/3 cup cocoa powder
1 cup chopped walnuts (optional)
2 cups chocolate chips

Directions:
1. Preheat oven to 350 degrees.  Line a half sheet baking pan with parchment paper.

2. Mix eggs, milk, and vanilla.  Slowly add in melted butter, and stir to combine.

3. In a large bowl add flour, salt, baking powder, sugar and cocoa.  Stir to combine.

4. Add wet ingredients to dry and stir just to combine (don't overmix).

5. Spread batter into prepared pan.  Sprinkle on chocolate chips and walnuts (if desired).

6. Bake for 32-40 minutes, until edges separate from the pan but middle does not appear totally done yet.  (Don't overbake!)

7. Allow to cool.  Cut into squares and then put pan in freezer.  Once firm in freezer, pull out pan,  separate into individual brownies, and place brownies in freezer bags.  Remove brownies from freezer about 30 minutes before serving.

Source: adapted from Lillie Loves Macros

Peanut Butter Layer Brownies

These brownies are very rich!  They frosting has an intense peanut butter flavor, and is not too sweet.  I made these with Ghirardelli bittersweet chocolate chips, so the brownie and top chocolate layer are a dark chocolate flavor.  These are best after chilling in the refrigerator, so they are a great option for making ahead of time.  Because they are so rich, they are great cut into smaller pieces.

I'm not sure yet if the top chocolate ganache layer is best made with chocolate/cream, chocolate/butter, or chocolate with cream AND butter.  It's probably delicious any way.

Peanut Butter Layer Brownies
Makes one 9x13 pan (servings depend on how big you want to make each square)
Ingredients:
For the brownie layer:
1 cup butter (2 sticks)
8 ounces bittersweet or semisweet chocolate (I like Ghirardelli bittersweet chocolate chips)
2 cups (15 ounces) sugar
1 teaspoon vanilla extract
5 large eggs
1/3 cup (1.5 ounces) cocoa powder
1/2 teaspoon salt
2/3 cup (3.5 ounces) all-purpose flour

For the peanut butter frosting layer:
5 tablespoons butter, softened
1 cup peanut butter
1 cup powdered sugar
3/4 teaspoon vanilla extract
1/4 teaspoon kosher salt
1/4 cup heavy cream

For the top chocolate layer:
3 tablespoons butter
1/2 cup heavy cream
8 ounces bittersweet or semisweet chocolate chips
Chocolate sprinkles, if desired

Directions:
1. Preheat oven to 350 degrees.  Line a 9x13-inch metal pan with foil and spray with cooking spray.  (This makes it possible to lift out the slab of brownies and cut them into neat squares after they are chilled.)

2. In a microwave-safe bowl, melt the 2 sticks of butter and 8 oz. chocolate in 1-minute increments, stirring in between until melted and smooth.  (Don't overheat.)

3. Add one cup of sugar to the warm chocolate mixture.  Let the mixture cool to lukewarm (4-5 minutes).

4. Whisk in the remaining 1 cup sugar and vanilla.

5. Add the eggs one at a time, mixing well after each addition, until mixture is glossy and smooth.

6. Whisk in the salt and cocoa powder, then add the flour and stir until it just disappears (don't overmix.)

7. Spread batter evenly in prepared pan, and bake until the edges are set and a toothpick inserted in the center comes out with sticky/moist crumbs (about 25-35 minutes).

8. Let cool to room temperature in pan, then chill, if desired, until you're ready to make the frosting.

For the peanut butter frosting:
9. In a medium bowl, combine the 5 tablespoons butter, peanut butter, powdered sugar, salt and vanilla.  Mix with an electric mixture until creamy.  Add the cream, and continue beating until the mixture is light and smooth.  (Add extra cream if needed, to reach desired consistency.  I like the frosting for these layered bars to be fairly thick.)  Spread evenly over the cooled or chilled brownies.

For the top chocolate layer:
10. Heat the 3 tablespoons butter in the microwave until halfway melted.  Add the cream and continue to heat in the microwave until the butter is melted and the cream just starts to barely simmer.  Stir.  Pour the butter/cream mixture over the 8 oz. chocolate chips.  Let sit 4-5 minutes, then whisk to combine.  Allow to cool to lukewarm, about 15 minutes, then spread evenly over the frosting layer.  Top with sprinkles, if desired.  Chill brownies for at least 4 hours, or overnight.

Source: Concept from www.dinneratthezoo.com, brownie recipe from www.melskitchencafe.com, peanut butter frosting recipe adapted Ina Garten via www.browneyedbaker.com, ganache recipe adated from www.butterwithasideofbread.com

Chocolate Ganache Raspberry Tarts

These decadent little tarts are uncomplicated, but can be dressed up for a special occasion with little piped chocolate designs.  They pack an intense chocolate flavor in a small mini-muffin sized treat.

Chocolate Ganache Raspberry Tarts
Makes 36 mini tarts
Ingredients:
2 oz. white chocolate, if desired (for piping designs)
36 raspberries
7 oz. chocolate wafer cookies or Oreos
4 tablespoons butter, melted
7.5 oz. bittersweet chocolate chips (I like Ghirardelli)
1 cup heavy cream

Directions:

1. Chop white chocolate and melt halfway in microwave.  Stir until smooth and completely melted.  Pipe small designs onto parchment paper and put in refrigerator to harden.  Line 36 mini muffin cups with mini paper liners.  

2. Crush chocolate cookies in a ziplock bag with a rolling pin or pulse in blender to make crumbs.  

3. Transfer crumbs to a bowl and drizzle in butter while stirring to combine.

4. Press cookie crumb mixture into prepared muffin cups.  Place 1/2 of a raspberry on top of each cookie crumb crust.

5. Heat cream until just before boiling.  Pour over chocolate chips and let sit for 5 minutes.  Stir until smooth and combined.  Spoon ganache evenly into each muffin tin, covering the raspberries.  Place another 1/2 of a raspberry on top of each ganache tart.  Place piped chocolate design next to each raspberry.

5. Refrigerate for three hours or until firm.  Peel off paper, then serve.  To help the peel come off extra neatly, place in freezer for 1 hour, then peel.

Adapted from: https://www.spendwithpennies.com/chocolate-ganache-raspberry-tarts/

Peach Cobbler

Fresh peaches, a cake that's not too dry and not too sweet, and a sprinkle of cinnamon and sugar made this recipe a keeper for me.  Many thanks to my friend, Kathryn who gave this recipe to me.  If your peaches are not very ripe and sweet, you may want to add more brown sugar and granulated sugar to the peach mixture.

Peach Cobbler
Ingredients:
6-8 peaches, depending on size
2 tablespoons brown sugar
2 tablespoons granulated sugar
1 teaspoon lemon juice
2 teaspoons cornstarch
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg

For the topping:
1 1/2 cups all-purpose flour
1/4 cup brown sugar
1/4 cup granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 stick (8 oz) butter
1/3 cup boiling water

Additional topping:
2 tablespoons granulated sugar (I'd like to try subbing coarse sugar sometime, too)
2 teaspoons cinnamon

Directions:
1. Preheat oven to 425 degrees.  Lightly spray a 9x13 inch baking dish.

2. Peel and slice peaches to 1/4 inch thickness.  Add to a large mixing bowl.

3. Sprinkle the brown sugar, sugar, lemon juice, cornstarch, cinnamon and nutmeg over peaches.  Stir until peaches are coated.  Pour into the 9x13 inch baking dish.  Bake for 10 minutes, then remove from oven.

4. In a medium mixing bowl, whisk together the flour, sugar, brown sugar, baking powder and salt.  Using a pastry blender, butter knives, or even just your hands, cut the butter into the flour mixture until the mixture is coarse and crumbly.  Pour in the boiling water and stir until just combined.  Spoon the flour mixture over the peaches and spread gently, making sure to cover the peaches.

5. In a small bowl, mix the sugar and cinnamon together, then sprinkle over the top of the cobbler.  Bake for 30-35 minutes, or until the top is golden brown.  Allow to cool slightly and serve with ice cream.

Recipe adapted from: www.allrecipes.com via www.greatgrubdelicioustreats.com

Fudge Pops

Homemade fudge pops are a big hit around my house in the summer.  They're not quite as rich as ice cream, but still have great chocolate flavor.  I've had a request to try adding some mint chips (chopped up Andes mints) to these.  It's nice to enjoy a frozen fudgy treat without mystery processed ingredients.

Fudge Pops
Yield: 6 fudge pops
Ingredients:
1/2 cup semisweet or bittersweet chocolate chips
scant 2/3 cup granulated sugar
2 tablespoons cornstarch
3 tablespoons cocoa powder
2 1/2 cups whole milk
1 teaspoon vanilla extract
1 tablespoon unsalted butter

Directions:
1. Melt the chocolate chips in the microwave on 50% power in 30 second increments, stirring after each increment, until melted and smooth.

2. Combine the melted chocolate, sugar, cornstarch, cocoa powder, and milk in a medium saucepan over medium heat, and cook, stirring frequently, until the mixture thickens, about 10 minutes.  Remove from heat, add the vanilla and butter, and stir until well combined.

3. Let the mixture cool slightly (it should still be warm but not hot to the touch), and then pour into popsicle molds and put the tops on the molds.  Freeze completely before serving.  (You could also try pouring the mixture into sturdy plastic cups, covering with foil, then poking wooden popsicle sticks into the foil covering.  The foil should help hold the popsicle sticks up while the mixture is freezing.  Or, instead of using foil, you could also freeze partially for about 30 minutes, then insert the popsicle sticks.)

Source: adapted from On a Stick! by Matt Armendariz via www.browneyedbaker.com

Peach Pecan Crisp

One of the things I look forward to during the hot summer months is peaches being in season.  I start anticipating what dessert I can make using fresh, juicy peaches.  I've made a couple of peach pies in past years, but this summer I decided to try a peach crisp.  It's much easier than a pie, but is still very delicious.  The buttery, nut-filled crumble on top pairs perfectly with peaches (and a scoop of vanilla ice cream!).  And while the spices aren't overbearing, the cinnamon and nutmeg are a good foretelling of the fall baking that will soon be in full swing.

Peach Pecan Crisp
Note: If your peaches aren't very sweet, you can increase the sugar by a tablespoon or two in the peach filling.
Ingredients:
4-5 peaches, peeled and sliced thinly
1 1/2 teaspoons fresh lemon juice
2 tablespoons sugar
1 tablespoon flour

For the crumble topping:
1/4 cup + 2 tablespoons flour
1/2 cup old-fashioned rolled oats
1/8 teaspoon salt
1/2 teaspoon cinnamon, to taste
Pinch nutmeg
Pinch ginger
1/4 cup + 2 tablespoons brown sugar
5 tablespoons butter, cut into small cubes
3/4 cup pecans, chopped

Directions:
1. Preheat oven to 350 degrees.  Spray an 8x8 baking dish with cooking spray.

2. In a large bowl, combine the sliced peaches and lemon juice.  Gently stir to combine.  Add the sugar and flour and gently stir until sugar and flour are no longer visible.  Pour the peach filling into the 8x8 pan and smooth into an even layer.

3. For the crumble topping: In a small mixing bowl combine the flour, oats, salt, cinnamon, nutmeg, and ginger.  Stir until combined.  Add the brown sugar and stir to combine, making sure to break up any clumps of brown sugar.  Add the cubes of butter.  Using your fingers, work the butter into the flour mixture until the dry parts are incorporated.  Add the chopped pecans and mix with your fingers until they are spread throughout the mixture.

4. Sprinkle the topping over the peach filling, distributing it as evenly as possible.  Bake for 35-38 minutes, until the edges are bubbling.  Serve warm with vanilla ice cream.

Source: slightly adapted from www.cookingclassy.com

Peanut Butter Pie

There is something nostalgic about pie.  Cakes can be so fancy and cookies kind of ordinary, but pies are a delicious dessert for when you want something special but still very homey.  I was in the mood to dress this pie up with some chocolate drizzle and piped on whipped cream, but it would be just as delicious without the extras.
This pie starts off with a delicious chocolate cookie crumb crust, which is topped with a layer of chocolate ganache, then the peanut butter filling.  For those who love the chocolate/peanut butter combo, this is the pie for you!

Peanut Butter Pie
Note: I thought this pie was very tasty, but I'm curious to experiment with it some more.  Next time I might try making a smaller, more intensely flavored peanut butter layer by cutting all the filling ingredients in half except for the peanut butter.  My family wanted less of the peanut butter layer and more of the chocolate, but I don't think the ganache layer can be increased as it's so rich.  To make a thicker chocolate layer I would use some kind of chocolate pudding layer.
Ingredients:
Crust:
1 3/4 (about 7 oz) cup chocolate cookie crumbs
2-3 tablespoons brown sugar
5 tablespoons butter, melted
Ganache:
1/2 cup heavy cream
1 cup chocolate chips
Peanut butter filling:
1 cup heavy cream (or less, see note)
1 cup creamy peanut butter
1 cup powdered sugar (or less, see note)
8 oz. cream cheese, softened (or less, see note)
1 teaspoon vanilla
Toppings (optional):
1/4 cup chocolate chips
1 teaspoon coconut oil
Sweetened whipped cream
Chopped peanut butter cups

Directions:
1. Preheat oven to 375 degrees.  In a medium bowl stir together the cookie crumbs and sugar.  Slowly drizzle in the melted butter, while stirring.  Continue stirring until all cookie crumbs are moistened.  Press into the bottom and sides of pie plate.  Bake for 8-9 minutes, or until the edges are beginning to look dry.  (The bottom crust will still look a bit moist.)  Cool.

2. Heat 1/2 cup cream in the microwave until simmering.  Add the chocolate chips and let sit for five minutes.  Stir until combined and smooth.  Pour ganache into the bottom of crust.  Cover and chill in refrigerator until ganache is set (about 1 hour).

3. In small bowl beat 1 cup heavy cream to medium-stiff peaks.  In a medium bowl beat the peanut butter, powdered sugar, cream cheese, and vanilla until creamy.  Fold in the whipped cream until combined.

4. Spread the peanut butter filling over the ganache layer, cover lightly with plastic wrap, and refrigerate at least 2 hours.

5. If desired, place 1/4 cup chocolate chips and 1 teaspoon coconut oil in a small bowl.  Heat in the microwave in 20 second increments until melted, stirring after each increment.  Use a fork to drizzle over the peanut butter layer.  Refrigerate until set.  Garnish with sweetened whipped cream and chopped peanut butter cups, if desired.

Source: adapted from Meadowbrook Farm Blog via www.melskitchencafe.com 

Kolachy (Cream Cheese Dough Cookies with Fruit Filling)

These little cookies are from my eastern European roots.  They could always be found at our big Christmas Eve family gathering.   Apricot is our favorite filling, but raspberry is also delicious.  I've used different brands of jam and they've all been good, but my favorite is Smucker's Simply Fruit jam for the apricot filling.

These cookies are not overly sweet, and the fruit flavor pairs wonderfully with the buttery, tender cream cheese dough.  While we usually eat these for dessert, they would also make a great little pastry for a special breakfast or brunch.

Kolachy
Ingredients:
2 sticks unsalted butter, softened
8 oz. cream cheese, softened
2 cups all-purpose flour
Apricot and/or raspberry jam

Directions:
1. Beat together the butter and cream cheese with a mixer until creamy.  Add the flour and continue beating until flour is mostly mixed in.  Knead for a few minutes by hand, ensuring that no dry flour spots remain.

2. Divide dough in half.  Shape each half into a disc shape, wrap in plastic wrap and refrigerate for at least two hours.

3.Preheat oven to 350 degrees.  Line baking sheets with parchment paper or silicone baking mats.  Roll out dough on a floured countertop to about 1/8-1/4 inch thickness.  Cut into squares about 2 inches by 2 inches.  Place each square on the prepared baking sheets.  Put about 1/2 teaspoon jam on each square.  Pull together two opposite corners and tightly pinch them together.  Push the pinched edges firmly down onto the side of the cookie.  (If the dough is not pinching together well, then wait a few minutes until the dough warms up and softens a bit.)

4. Bake at 350 for 15-18 minutes, or until light golden brown on bottom.  Let cool about 5 minutes on baking sheets, then move to a wire rack to cool completely.  Sprinkle powdered sugar on top immediately before serving.

Source: adapted slightly from my Uncle Jeff, via my mom

Peanut Butter Chocolate Chip Cookie Cups

These little gems have all the goodness of a cookie, but in a little mini muffin form.  They are very quick to mix together.  I didn't even pull out my electric mixer; I just mixed the dough together with a wooden spoon.  (I always love it when I don't have beaters to wash.)  And for some reason these seem easier to make than cookies.  Rather than pulling out a couple of cookie sheets and making sure I drop even amounts of dough onto the sheets to make cookies, for these I just stuffed dough into mini muffin cups.  The hardest thing about making these is that my three-year-old (who was "helping" me) was trying to eat the dough as fast as I could put it into the muffin tin. 

Peanut Butter Chocolate Chip Cookie Cups
Yield: 2 dozen mini cookie cups
Ingredients:
1 large egg
3/4 cup brown sugar
1/4 cup granulated sugar
1/2 cup peanut butter
1 teaspoon vanilla
1/2 cup unsalted butter, melted and slightly cooled
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup semi-sweet chocolate chips, plus extra to sprinkle on top

Directions:
1. Preheat oven to 350 degrees.  Lightly spray 2 dozen mini muffin cups. 

2. In a large bowl add the egg, brown sugar, granulated sugar, peanut butter and vanilla; mix until combined.  Add melted butter and mix until smooth.  Add the flour, baking soda and salt and mix just until combined.  Stir in the chocolate chips. 

3. Fill the mini muffin cups all the way to the top with dough.  Sprinkle a few extra chocolate chips on top.  Bake for 6-9 minutes, or until the tops are set and a toothpick inserted in the center comes out clean or with a few moist crumbs.  Allow to cool in pan 10-15 minutes, then transfer to a wire rack to cool completely.  Store in an airtight container. 

Source: adapted very slightly from http://bakeeatrepeat.ca

Chocolate Frosted Peanut Butter Bars

These bars have great chocolate-peanut butter flavor and are just perfect to feed a crowd.  The cookie base is a perfect texture and flavor and is topped with a layer of peanut butter and then chocolate frosting.  All the greatness of a cookie (plus frosting!), and in quick bar form. 

Chocolate Peanut Butter Bars
Ingredients:
For the bars:
2 cups (10 oz) all-purpose flour
2 cups (6.4 oz) quick oats
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (8 oz) unsalted butter, softened
1 1/4 cup (9.5 oz) packed light-brown sugar
3/4 cup (5.7 oz) granulated sugar
2 large eggs
1 cup (8.6 oz) creamy peanut butter
1 teaspoon vanilla extract

For the frostings:
1 cup (8.6 oz) creamy peanut butter

1/4 cup unsalted butter
3/4 cup chocolate chips
1/4 teaspoon salt
1 teaspoon vanilla
1/4 cup cocoa powder
1 cup powdered sugar
1/4 cup heavy cream (or milk)

Directions:
1. Preheat oven to 350 degrees.  Spray a rimmed 13x18 inch cookie sheet. 

2. In a medium sized mixing bowl stir together flour, oats, baking soda and salt.  Set aside.

3. In a large mixing bowl cream together the butter, brown sugar, and granulated sugar until light and fluffy.  Add the eggs and blend well.  Add 1 cup peanut butter, 1 teaspoon vanilla and mix well.  Add the flour mixture and mix until just combined. 

4. Put dough into prepared cookie sheet.  Spray hands with non-stick cooking spray and press the dough into an even layer in pan.  Bake for 12-15 minutes until just golden.  (The edges should be puffed and beginning to set, but still soft.)

5. Remove from oven and cool 5 minutes.  Drop spoonfuls of the remaining 1 cup peanut butter over the top and let sit for 1 minute.  Spread into an even layer. Allow to cool completely.

6. For the frosting, melt 1/4 cup butter and chocolate chips in the microwave for one minute.  Stir.  Continue warming in the microwave, stirring every 30 seconds, until completely melted and combined.  Transfer to a mixing bowl.  Stir in the salt and vanilla.  Add cocoa powder, powdered sugar and cream.  Beat until fluffy.  Spread over cool bars.

Source: Bar recipe from www.cookingclassy.com; frosting adapted from my friend, Janette

Chocolate-Chocolate Chip Cookies (Small Batch)

I know I already have a chocolate-chocolate chip cookie recipe on this website, but that recipe and this one are for different occasions, in my opinion.  The Thick and Chewy Triple Chocolate Cookies are rich with chocolate flavor and very delicious.  However, they can be a bit expensive and time-consuming to make by the time you chop and melt a pound of chocolate and let the dough sit before baking. 

So while I will keep that recipe around for special occasions or events, this chocolate cookie recipe is perfect for more everyday appearances.  It only makes about 10-12 cookies, and the small amount of ingredients can be mixed up by hand without pulling out an electric mixer (and then having to wash it).  You could be all proper and mix up the dry ingredients separately, but I go the lazy route and just mix it all in one bowl. 

While I have nothing against baking big batches of cookies, sometimes if it's after dinner on a weekend evening and we want a sweet treat, it's nice to just mix up a small batch of dough and bake up one sheet of cookies.

Chocolate-Chocolate Chip Cookies (Small Batch)
Yield: 10-12 cookies
Ingredients:
4 tablespoons butter, softened
Scant 1/4 cup sugar (50 g)
1/4 cup brown sugar (50 g)
1 egg
1/2 teaspoon vanilla
1/3 cup cocoa powder (33 grams)
1/2 teaspoon baking soda
Pinch salt
1/2 cup flour (64 g)
1/2 cup chocolate chips, plus more to press on top

Directions:
1. Preheat oven to 350 degrees.  Line a baking sheet with parchment paper or a silicone liner. 

2. Cream together butter, sugar and brown sugar (this can be done without an electric mixer, just using a spoon).  Add the egg and vanilla; mix well.  Add the cocoa powder, baking soda and salt.  Mix until combined.  Add the flour and begin mixing.  When flour is almost incorporated add 1/2 cup chocolate chips and mix until the flour is incorporated.

3. Drop onto lined cookie sheet and press a few additional chocolate chips on top of each cookie.  Bake for 10-12 minutes.  Allow to cool on cookie sheet.

Source: adapted from www.sallysbakingaddiction.com