Chocolate Chip Cookie Bars

September 10, 2009 at 12:54 am | Posted in Bars, chocolate, Dessert | 3 Comments

Who doesn’t like chocolate chip cookies or bars?!  Not many people.  These are such a good, simple yet awesome recipe.  Kids love them, adults love them, they are quick, easy – what more can you ask for?  I have made these several times now for Operation Baking Gals because they stay moist for so long and are oh so yummy.  I think I could eat the entire bowl of dough before I even put them in the oven.  HA!

Recipe from Recipezaar

Ingredients

  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 1 (12 ounce) package semi-sweet chocolate chips
  • 1 cup chopped nuts (optional)
  • Directions

    Preheat oven to 375* Grease a 15×10-inch jelly roll pan (I put these in a regular cake pan…they are perfectly thick and chewy in that!)

  • Combine flour, baking soda and salt in small bowl.
  • Beat butter, both sugars and vanilla in large mixer bowl.
  • Add eggs one at a time, beating well after each.
  • Gradually beat flour mixture into butter mixture.
  • Stir in chocolate chips and nuts.
  • Spread into prepared pan.
  • Bake 20-25 minutes or until golden brown.
  • Mrs. Pig Rating:  These are one of my now favorite go to recipes to take somewhere.  They are easy to just t hrow together and they are so freaking good.  Everyone loves these – adults and kids which make them good for family gatherings.

    Pig Rating:  The Pig loves these!  He is a tough critic on desserts but he really loves these.  He always makes me save him one or two when I make them for OBG.  🙂

    Holy Yummy Cinnamon Coffee Cake

    August 14, 2009 at 12:51 am | Posted in Breakfast, Cakes, Cinnamon, Dessert, nuts | 1 Comment

    Let me go ahead and say if you have some aversion to using box cake mixes (Nikki) then quit reading how.  However, if you are like me and sometimes you just don’t care as long as the final product is yummy, then keep reading my friend…you will NOT be disappointed. 

    I had this recipe saved for awhile from allrecipes.com – I love anything with cinnamon and vanilla flavors and I thought this would be great to take to the office and also for any type of brunch (I’m thinking Christmas breakfast this year Mom?!).  It is an easy recipe and it makes the house smell absolutely heavenly while it’s cooking.  You can use either a bundt pan or a 9×13.  I chose a bundt pan because, well, they are fun to use sometimes  🙂  Sheridan and I whipped this up last weekend and she was disappointed at first when I told her what we were making…she of course was under the impression that it had coffee in it which she wanted no part of.  HA

    DSC08277

    Ingredients

  • 1 (18.25 ounce) package yellow cake mix
  • 1 (3.4 ounce) package instant vanilla pudding mix
  • 1 (3.4 ounce) package instant butterscotch pudding mix (I used two packages of vanilla instead of using butterscotch…personal preference)
  • 4 eggs
  • 1 cup water
  • 1 cup vegetable oil
  • 1 cup packed brown sugar
  • 1 tablespoon ground cinnamon
  • 1 cup chopped walnuts (optional…you could use raisins, etc as well).
  • Directions

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13 inch baking pan, or a 10 inch Bundt cake pan.
  • In a medium bowl, stir together the cake mix, vanilla pudding mix, and butterscotch pudding mix. Add the eggs, oil and water, mix until well blended. In another bowl, stir together the brown sugar, cinnamon and nuts. Pour half of the batter into the pan, spread evenly. Sprinkle with half of the nut mixture. Cover with the rest of the batter, and sprinkle with the rest of the nut mixture.
  • Bake for 20 minutes in the preheated oven, then turn the oven down to 325 degrees F (165 degrees C) and bake for an additional 35 to 40 minutes.
  • DSC08281

    Mrs. Pig Rating:  This is a wonderful cake – it’s easy, it smells good while cooking, and oh man does it taste AWESOME!  Especially warm out of the oven. 

    Little Pig Ratings:  The little pigs loved this one!  Once they found out there was no coffee involved…  🙂

    Mrs. Pig Co-Workers:  Absolutely loved this one!  In fact my boss has already requested this as his birthday cake for next week!  That should tell you something.  🙂

    Peanut Butter Chip Chocolate Cookies & Operation Baking GALS Round 11

    August 8, 2009 at 3:27 pm | Posted in chocolate, Cookies, Dessert, Operation Baking Gals, peanut butter | 1 Comment

    Last weekend I baked for round 11 of Operation Baking GALS.  My friend Kate was team leadering for her best friend’s hubby who is in GTMO so it was an easy choice as to what team I wanted to join this month.  I love baking each month for the troops…my problem is that once I read all of the fantastic stories, I want to bake for every single one of the soldiers and I can’t do that!!!  Not enough time and money for that but it’s tough to pick.  They are all amazing people. 

    This round I baked chocolate chip cookie bars again as they seemed to ship well and stay moist.  I also decided to make these peanut butter chip chocolate cookies that I’ve been dying to make.   They were easy and boy they did NOT disappoint!  I hope that they ship well! 

    DSC08245

    Remember, if you would like to join and bake for the troops during any one of the rounds, it’s easy.  Bake a box of goodies and ship it!  They really enjoy it.  Go to the Baking GALS site and sign up!

    DSC08249

    Happy Birthday to Me!

    August 3, 2009 at 12:22 am | Posted in Banana, Cakes, Dessert, Fun | 3 Comments

    Well…a little late happy birthday to myself, but better late than never right? My 28th birthday was last Tuesday and it honestly was one of the best birthdays that I have had. I was able to spend plenty of time with my family and close friends and that made it very special. But let’s be honest, I love food so the food always makes it good too!

    We went to my parents house for a birthday dinner and my mom made me my favorite cake that she makes me every year – banana cake! Sheridan decorated it when we arrived at mom’s house and it was made and decorated with a lot of love. 🙂 I adore the old candies that go on cakes so mom bought me some of those. YUM

    DSC08179

    Then on my actual birthday, unfortunately I was at work but my good friend Lindsay had our favorite bakery (Piece of Cake) make me the most awesome cake – I was in awe and didn’t even want to cut it!!! I’m kind of a purse freak and I love my Louis Vuitton so she had this made for me:

    DSC08196

    Isn’t that adorable? Look how thick the icing was…I swear this thing weighed 10 pounds.

    DSC08207

    All in all, an awesome birthday with awesome cakes! 🙂

    Operation Baking GALS Roundup From Round 10!

    July 30, 2009 at 12:52 am | Posted in Bars, bread, Brownies, Cakes, chocolate, Cinnamon, Cookies, Dessert, Fun, Operation Baking Gals | 3 Comments

    I am finally getting around to doing a blog roundup from round 10 of Operation Baking GALS in which I was a team leader.  I ended up with I think 20 people who sent baked goods to my brother and his fellow troops!  I was beyond thankful and so excited to be a part of this group.  I plan on trying to do this every month now – maybe not team leader every month, but at least baking every month.

    Round 11 is NOW open so if anyone would like to join a team and bake for our troops who are serving overseas, it’s very easy.  Bake a box of baked goods or any kind of goodies and ship it.  Viola!  You have put a smile on a soldier’s face for the day.  🙂  If you would like to join a team go here ——> Operation Baking GALS and sign up – what are you waiting for?! 

    As I said, I had so many people join my team and it was awesome!  My brother was so excited to receive all of the baked goods.  He said that it was like Christmas which put a big smile on my face. 🙂 He said he took some boxes to their commons area and it was like “birds on a full feeder”.  HA  Knowing that I helped give them a little  piece of home makes me feel good.  They do so much for us so sending a box of cookies is the VERY least I can do every month.  Thank you to EVERYONE who joined my team!

    As for the roundup, there are a lot of baked goods here so feel free to stop reading or continue reading if you want to see them all! 

    Continue Reading Operation Baking GALS Roundup From Round 10!…

    Operation Baking GALS: My Goodies

    July 10, 2009 at 1:00 am | Posted in Apple, Bars, chocolate, Cinnamon, Cookies, Dessert, Fun, Operation Baking Gals, peanut butter | 5 Comments

    This past weekend I spent Saturday and Sunday baking for my Operation Baking GALS group.  Did I mention that I ended up with over TWENTY people in my group??  I was ecstatic!  I could not have asked for a better response to my incessant begging asking people politely to join my group!  I am already looking forward to doing it again sometime soon.

    I debated back and forth on what all to bake and well, I couldn’t make a decision so I ended up sending two boxes.  I made 4 different things.  Actually 5…but not sure one of them will make it.  I ended up making snickerdoodles, chocolate chip cookie bars, apple spice cookie bars, and magic in the middle cookies.  In addition to that, I made half a batch of sugar cookies because my brother requested those…not sure they will make it there due to the icing but if not, well, he can toss them.  🙂

    Baked goods for Luke

    Like I said, I ended up with way too much for one box so I ended up sending two.  But hey, he’s my brother, I can spoil him a bit right??

    I ended up using 4 of the large Ziplock containers and 4 small Gladware containers.  I was able to stack 2 Ziplocks on top of one another and 2 Gladwares on top of one another in each box with room to spare to add in some other small goodies.  I used the method of putting apple peels between the paper towel layers between each row of cookies.  We shall see if it works!

    All packed up and ready to go!  Isn’t the Baking GALS logo cute on the box?!

    I’d like to give a HUGE thank you to everyone who participated (and is still participating….still 2 days until the shipping deadline!) in my group this month.  It meant the world to me and I can’t wait for Luke and his fellow troops to receive all of the goodies!

    Once everyone has shipped, I will do a roundup on here telling what everyone sent and hopefully showing some pictures of some of the things that were sent (hint hint to those who baked for me…  😉

    Magic in the Middle Cookies

    July 9, 2009 at 1:04 am | Posted in chocolate, Cookies, Dessert, Operation Baking Gals, peanut butter | 5 Comments

    I saved this recipe awhile ago from My Kitchen Cafe and I’ve been meaning to make it but didn’t really have a reason (as if you need a reason to make cookies??).  I decided to bake them for the Operation Baking GALS this month as one of the cookies to send to my brother.  Chocolate and peanut butter in the middle and rolled in sugar?  How could this one go wrong??

     

    Chocolate Dough
    1 1/2 cups (6 3/8 ounces) all-purpose flour
    1/2 cup (1 1/2 ounces) unsweetened cocoa powder
    1/2 teaspoon baking soda
    1/4 teaspoon salt
    1/2 cup (3 1/2 ounces) granulated sugar (plus extra for dredging)
    1/2 cup (3 3/4 ) brown sugar
    1/2 cup (1 stick) butter, softened
    1/4 cup smooth peanut butter
    1 teaspoon vanilla extract
    1 large egg plus 1 large egg yolk

    Peanut butter filling
    3/4 cup peanut butter, crunchy or smooth, your choice
    3/4 cup (3 ounces) confectioners’ sugar

    Directions
    1. Preheat the oven to 375°F. Lightly grease (or line with parchment) two baking sheets.
    2. To make the dough: In a medium-sized bowl, whisk together the flour, cocoa, baking soda and salt.
    3. In another medium-sized mixing bowl, beat together the sugars, butter, and peanut butter until light and fluffy. Add the vanilla and the egg, beating to combine, then stir in the dry ingredients, blending well.
    5. To make the filling: In a small bowl, stir together the peanut butter and confectioners sugar until smooth.
    6. With floured hands or a teaspoon scoop, roll the filling into 26 one-inch balls.
    7. To shape the cookies: Scoop 1 tablespoon of the dough (a lump about the size of a walnut), make an indentation in the center with your finger and place one of the peanut butter balls into the indentation.
    8. Bring the cookie dough up and over the filling, pressing the edges together cover the center; roll the cookie in the palms of your hand to smooth it out. Repeat with the remaining dough and filling.
    10. Roll each rounded cookie in granulated sugar, and place on the prepared baking sheets, leaving about 2 inches between cookies.
    11. Grease the bottom of a drinking glass, and use it to flatten each cookie to about 1/2-inch thick.
    12. Bake the cookies for 7 to 9 minutes, or until they’re set and you can smell chocolate. Remove them from the oven, and cool on a rack.

    Mrs. Pig Rating:  OMG.  These cookies are HEAVEN if you like chocolate and peanut butter combination.  I had one when they were still warm and I could have eaten about 10 of them.  Good thing I was sending them to my brother and his fellow troops so they were not in the house!!!

    Black & White Marbled Cheesecake

    July 3, 2009 at 4:58 pm | Posted in Cakes, cheesecake, chocolate, Dessert | 1 Comment

    Tommy and I love LOVE cheesecake.  I used to hate it – a cake with cream cheese in it?!  Ew.  No thank you.  But as I got a little older I began to broaden my horizons and boy am I glad that I did.  I LOVE IT! 

    I received a round springform pan for Christmas and I asked for it specifically with cheesecakes in mind.  I just now got around to actually searching out recipes and making one.  It’s not that it’s  hard exactly but the whole process is somewhat time consuming from start to finish at least in my opinion.  But boy…it is SO worth it to make one from scratch.  Oh man. 

    Recipe from my lovely friend Clara’s blog:

    INGREDIENTS

    For the crust
    1-3/4 cups graham cracker crumbs
    3 tablespoons sugar
    Pinch of salt
    1/2 stick (4 tablespoons) unsalted butter, melted

    For the cheesecake
    2 pounds (four 8-ounce boxes) cream cheese, at room temperature
    1-1/3 cups sugar
    1/2 teaspoon salt
    2 teaspoons pure vanilla extract
    4 large eggs, at room temperature
    1-1/3 cups sour cream or heavy cream, or a combination of the two
    4 ounces bittersweet chocolate, melted and cooled

    INSTRUCTIONS

    To make the crust—
    Butter a 9-inch springform pan—choose one that has sides that are 2 3/4 inches high (if the sides are lower, you will have cheesecake batter leftover)—and wrap the bottom of the pan in a double layer of aluminum foil; put the pan on a baking sheet.

    Combine the crumbs, sugar and salt together in a medium bowl. Pour over the melted butter and stir until all of the dry ingredients are uniformly moist. (I do this with my fingers.) Add graham cracker crumb mixture into buttered springform pan and use your fingers to pat an even layer of crumbs along the bottom of the pan and about halfway up the sides. Put the pan in the freezer while you preheat the oven.

    Center a rack in the oven, preheat the oven to 350°F and place the springform on a baking sheet. Bake for 10 minutes. Set the crust aside to cool on a rack while you make the cheesecake.

    Reduce the oven temperature to 325°F.

    To make the cheesecake—
    Put a kettle of water on to boil.

    Working in a stand mixer, fitted with a paddle attachment, beat the cream cheese at medium speed until it is soft, about 4 minutes. With the mixer running, add the sugar and salt and continue to beat another 4 minutes or so, until the cream cheese is light. Beat in the vanilla. Add the eggs one by one, beating for a full minute after each addition—you want a well-aerated batter. Reduce the mixer speed to low and stir in the sour cream and/or heavy cream.

    Put the foil-wrapped springform pan in the roaster pan.

    Add 4 ounces bittersweet chocolate, melted and cooled to 1/3 of the batter in a separate bowl. Pour all of the vanilla batter into the springform pan, dollop the top of the batter with the chocolate batter and use a table knife to swirl the chocolate batter with the vanilla batter.

    Put the roasting pan in the oven and pour enough boiling water into the roaster to come halfway up the sides of the springform pan.

    Bake the cheesecake for 1 hour and 30 minutes, at which point the top will be browned (and perhaps cracked) and may have risen just a little above the rim of the pan. Turn off the oven’s heat and prop the oven door open with a wooden spoon. Allow the cheesecake to luxuriate in its water bath for another hour.

    After 1 hour, carefully pull the setup out of the oven, lift the springform pan out of the roaster and remove the foil. (Be careful, there may be some hot water in the aluminum foil.) Let the cheesecake come to room temperature on a cooling rack.

    When the cake is cool, cover the top lightly and chill the cake for at least 4 hours, although overnight would be better.

    Pig Rating:  The Pig really had nothing but rave reviews about this one.  He likes his cheesecake plain better as opposed to having chocolate in it so I made this one kind of half and half.  Normally he tells me to take all the baked goods to work so they aren’t in the house but he made me keep some fo this at home  🙂

    Mrs. Pig Rating:  As I said, absolutely worth every single minute spent baking this cheesecake.  From scratch is amazing.  I will be making this one again and again and trying different toppings, etc.

    Mrs. Pig Co-Workers Rating:  This was a HUGE hit.  I think this might be their favorite thing that I’ve made yet.  Even people who normally don’t eat the sweets I bring in were all over this one.  I aim to please!  🙂

    Hershey’s “Perfectly Chocolate” Chocolate Cake

    June 1, 2009 at 10:50 pm | Posted in Cakes, chocolate, Dessert | Leave a comment

    When I bake something I usually keep my coworkers in mind because they are the ones who get to enjoy most of my baked goods since neither my hubby or I are big into sweets.  I like them, but I don’t want mass quantities around the house, yet I LOVE to bake.  I know my coworkers really like a good chocolate cake and this one has been on my list to make for awhile now.  I know it’s already all over the blog world so it’s not new or original but I needed a good “go to” chocolate cake recipe and I think I have now found it!  I think you could get creative with this one and add different fillings, icings, toppings, etc.

    Recipe from Hershey’s website

    Ingredients:

    • 2 cups sugar
    • 1-3/4 cups all-purpose flour
    • 3/4 cup HERSHEY’S Cocoa
    • 1-1/2 teaspoons baking powder
    • 1-1/2 teaspoons baking soda
    • 1 teaspoon salt
    • 2 eggs
    • 1 cup milk
    • 1/2 cup vegetable oil
    • 2 teaspoons vanilla extract
    • 1 cup boiling water

    Icing Ingredients

    • 1/2 cup (1 stick) butter or margarine
      2/3 cup HERSHEY’S Cocoa
      3 cups powdered sugar
      1/3 cup milk
      1 teaspoon vanilla extract

    Cake Directions:
    1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans.

    2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.

    3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with “PERFECTLY CHOCOLATE” CHOCOLATE FROSTING. 10 to 12 servings.

    Icing Directions

    Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.

    Pig Rating:  So at first the Pig was saying this was “good but nothing special”.  But then in the past 24 hours he has eaten 1/4 of the cake.  Hm.  Really?  Nothing special?  😉

    Mrs. Pig Rating:  This is a VERY good chocolate cake recipe.  This will be my “go to” from now on for chocolate cakes and cupcakes.  Very moist and the icing is super yummy also.

    Mrs. Pig Coworker Rating:  They were fighting over it and one CW was making threats over it.  Enough said.  🙂

    Vanilla Pudding Cinnamon Rolls w/Cream Cheese Icing

    March 9, 2009 at 11:07 pm | Posted in bread, Breakfast, Cinnamon, Dessert | 4 Comments

    So, I’ve said before, I’m not a huge “sweets” person.  If you give me the choice between a brownie and a plate of french fries, I’m going for the fries.  Salty is my thing.  However, I saw this recipe not too long ago on My Kitchen Cafe’s blog and it looked amazing.  I love cinnamon rolls – I always have!  I don’t eat them often at all.  In fact, before yesterday I probably hadn’t had one in years, but I really wanted to make these.  Everyone loves a good cinnamon roll!  I was a little nervous because baking with yeast scares me.  It shouldn’t, but it does.  You just never know how it is going to go, yet if that one little inredient doesn’t work, then the recipe is screwed.  These didn’t rise QUITE as much as I would have liked but they still did rise and they were so pretty when they came out of the oven!

    Ingredients

    Rolls:
    ½ cup warm water
    2 tablespoons active dry yeast
    2 tablespoons sugar
    3 ½ ounce package instant vanilla pudding
    ½ cup butter, melted
    2 eggs
    1 teaspoon salt
    6+ cups flour

    Filling:
    1 cup butter, softened to room temperature
    2 cups brown sugar
    4 teaspoons cinnamon

    Frosting:
    8 ounces cream cheese
    ½ cup butter, softened to room temperature
    1 teaspoon vanilla
    3 cups confectioner’s sugar
    2-3 tablespoons milk
    Directions

    In a small bowl combine water, yeast and sugar. Stir until dissolved. Set aside. In large bowl, take pudding mix and prepare according to package directions. Add butter, eggs and salt. Mix well. Then add yeast mixture. Blend. Gradually add flour; knead until smooth. Do not overflour the dough! It should be very soft but not sticky. Place in a greased bowl. Cover and let rise until doubled. Then roll out on floured board to 34 X 21 inches in size. Take 1 cup soft butter and spread over surface. In bowl, mix 2 cups brown sugar and 4 teaspoons cinnamon. Sprinkle over the top. Roll up very tightly. With knife put a notch every 1 1/2 inches. Cut with thread or serrated knife. Place on lightly greased cookie sheet 1 inch apart. Cover and let rise until double again. Bake at 350 degrees for 15-20 minutes. Remove when they start to turn golden (don’t overbake). Frost warm rolls with cream cheese frosting (combine butter and cream cheese and mix well, then add vanilla and sugar and mix again, then add milk for desired consistency). Makes about 24 very large rolls.

    Pig Rating:  The Pig isn’t a huge “sweets” person either so I was surprised he even wanted one but he loved it!  He said it was awesome – he had one for dessert last night even after the initial “trying the baked good”. 

    Mrs. Pig Rating:  If you like cinnamon rolls, then you HAVE to make these.  They are a little work and lots of clean up (well, I’m messy…) but so worth it!  Warm them up in the microwave and they are perfection!!!

     

    Next Page »

    Blog at WordPress.com.
    Entries and comments feeds.