Chocolate White Peanut Butter Cup Rice Krispies Treats

I have been planning on making these rice krispies treats for a really long time.  In fact, I bought the mini white peanut butter cups ages ago and they have just been sitting in my pantry.  Thinking about it, it is a little odd that they didn't disappear awhile ago.  My Hungry Puppies love rice krispies treats!  I love them because they are so fast and easy to make, and I don't have to bake anything!  Perfect win!

Chocolate White Peanut Butter Cup Rice Krispies Treats

4 Tablespoons butter
12 ounces marshmallows
6 cups chocolate rice krispies treats
1 1/2 cups (8 ounces) Mini White Peanut Butter Cups
1/4 cup white chocolate chips
1/4 cup peanut butter chips

Grease a 9x13 baking dish.

Place the butter and marshmallows in a large microwave safe bowl and heat in 30 second intervals, stirring after each until melted and smooth.  Quickly stir in the rice krispies cereal until evenly coated.  Stir in the mini white peanut butter cups, white chocolate chips, and peanut butter chips until evenly distributed.

Spread the mixture evenly in the prepared baking dish and press the top slightly.  Let cool completely, or chill before cutting into squares.  Makes 24 servings.

Enjoy!  -Cardamommy

Sugar Cookie Fruit Pizza

I have a hard time getting excited about fruit pizzas with cream cheese.  I like cream cheese, but maybe I don't love cream cheese?  Sometime I really enjoy cream cheese frosting, but other times maybe not?  I'm not sure I can actually pinpoint where I stand on the cream cheese issue.  Let's call it on a case by case basis, shall we?  So, when I stumbled across a picture of a fruit pizza with chocolate sauce, well, of course that was happening.  I've been meaning to put this together for a while, but I figured that the 4th of July would be a perfect time for it.  A super simple sugar cookie crust is topped with an irresistible chocolate sauce and strawberries, blueberries, and white chocolate chips.  You can substitute other berries if desired, or marshmallows instead of the white chocolate chips.


Sugar Cookie Fruit Pizza

Cookie Crust:
1 box vanilla cake mix
2 eggs
1/3 cup oil

Chocolate Sauce:
1/2 cup semi sweet chocolate chips
1/2 cup milk chocolate chips
2 Tablespoons butter
3 Tablespoons milk
1 cup powdered sugar

Topping:
1/2 - 1 cup blueberries
1/2 - 1 cup sliced strawberries
1/2 cup white chocolate chips

Preheat the oven to 350F.  Set out a 12 or 14 inch pizza pan.  If your pan has holes in the bottom, line it with parchment paper.

For the cookie crust, combine the cake mix, eggs, and oil in a large bowl.  Stir until well combined.  Place the cookie dough on the pizza pan and pat it to the edge of the pan.  Bake in the preheated oven for 12 to 14 minutes, or until golden brown.  Remove from the oven and let cool completely on the pan.

For the chocolate sauce, place the chocolate chips, butter, and milk in a microwaveable bowl.  Heat in 30 second intervals, stirring after each, until melted and smooth.  Stir in the powdered sugar.  Continue stirring until the sauce is smooth and glossy.

Spread the chocolate sauce over the cookie crust, leaving about 1/2 inch of bare cookie along the outside edge.  Immediately sprinkle the blueberries, strawberries, and white chocolate chips on top of the chocolate sauce.  Let the pizza cool and set before slicing.  Makes 16 servings.

Enjoy!  -Cardamommy

Blueberry Muffin Rice Krispies Treats

Oh my goodness, we ran out of cookies.  No, I have no idea how I could have let this happen.  I'm feeling a little bit like I have failed as a mother and baker.  So with no time to make cookies, I threw together these amazing rice krispies treats.  My Hungry Puppies absolutely love rice krispies treats, which means that I really should make them more often.  I pledge now to do that.  Because these were stinking good.  I mean really delightful.  These basic rice krispies treats benefit from the addition of dry blueberry muffin mix and a white chocolate drizzle.  Note: I used a Jiffy muffin mix, and just used the entire box without haveing to worry about what to do with a partial box of muffin mix.  You can use about 1 1/4 cups of any muffin mix you have on hand.  Original recipe found here.

Blueberry Muffin Rice Krispies Treats

4 Tablespoons butter
12 ounces marshmallows (you can use mini or regular)
1 teaspoon vanilla extract
1 box (7 ounces) Jiffy Blueberry Muffin Mix, dry unprepared mix (about 1 1/4 cup)
6 cups rice krispies
1/2 white chocolate chips, melted

Grease a 9x13 inch baking dish.  Set aside.

Place the butter and marshmallows in a large microwave safe bowl.  Microwave in 30 second intervals, stirring after each until marshmallows and butter are melted and smooth.  Stir in the vanilla and dry muffin mix until incorporated.  Add the rice krispies and stir until well blended.  

Pour the rice krispies mixture into the prepared baking dish and press evenly into the pan.  Drizzle the melted white chocolate over the top.  Let cool completely before cutting.  Makes 24 bars.

Enjoy!  -Cardamommy

Birthday Cake Cookies

This week my baby, my youngest Hungry Puppy is turning seven. Seven!!  And oh boy do we have a treat packed week of birthday festivities.  I have planned a Neapolitan checkerboard cake for her birthday party (which I will post if it isn't a disaster), neapolitan cupcakes for her music class, and decorated doughnuts for her school class.  Two days ago she asked if she had swimming practice on her birthday.  I said yes.  She then asked if we would bring treats to swimming as well.  And because she is my baby, and I can't say no to birthday treat requests (obviously), I said yes.  And these cookies happened.  As well as a chocolate version.  They are super easy, no rolling or frosting or anything, and so cute!  And so delicious!  Like really yummy.  Recipe adapted from here.

Birthday Cake Cookies

1/2 cup (1 stick) butter, room temperature
3/4 cup packed brown sugar
1/2 cup granulated sugar
1 egg
1 teaspoon vanilla extract
1 teaspoon butter flavoring
1 cup all purpose flour
1 1/4 cup yellow cake mix 
2 Tablespoons instant vanilla pudding mix
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup multicolored jimmies sprinkles
1 cup white chocolate chips

Preheat the oven to 350F.  Line a baking sheet with parchment paper.

Cream together the butter, brown sugar, and granulated sugar until light and fluffy.  Beat in the egg, vanilla extract, and butter flavoring until incorporated.  Add the flour, cake mix, pudding mix, baking soda, and salt, and beat until just combined.  Stir in the sprinkles and white chocolate chips until evenly distributed. Scoop the dough into tablespoon size balls and place on a tray lined with waxed paper.  Cover and chill for several hours, or overnight. 

Place the dough balls onto the prepared baking sheet, leaving a bit of space in between for the cookies to spread.  Bake in the preheated oven for 8 to 10 minutes, or until just set in the center.  Remove cookies from the oven and let cool on the pan for several minutes.  Transfer to a cooling rack to cool completely.  Makes about 42 cookies.

Enjoy!  -Cardamommy

White Chocolate Raspberry Coconut Cookies

These cookies have been on my mind for a while now.  I stumbled upon some dehydrated raspberries on the clearance shelf at Target and I have been trying to figure out the perfect cookie for them.  I think this is the one.  I was worried that these cookies would be overly sweet and one note because of the white chocolate chips, but the dried raspberries give them a perfect tart punch of raspberry that is just perfect!  The coconut adds a bit of flavor and a good texture to these delicious cookies.

White Chocolate Raspberry Coconut Cookies

3/4 cup (1 1/2 sticks) butter, room temperature
1/2 cup + 2 Tablespoons granulated sugar1/2 cup + 2 Tablespoons packed brown sugar
1 1/2 teaspoons vanilla extract
1 egg
2 cups all purpose flour
1 teaspoon baking soda
3/4 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon cream of tartar
1 cup white chocolate chips
1 1/2 cups dehydrated raspberries
1 cup coconut chips (not the sweetened shredded coconut, use the unsweetened flakes)

Preheat the oven to 350F. Line a baking sheet with parchment paper.

In a large bowl, stir together (or use a hand or stand mixer) the butter and brown sugar until combined.  Stir in the vanilla extract and eggs until well blended.  Add the flour, baking soda, salt, baking powder, and cream of tartar and stir until completely incorporated.  Stir in the white chocolate chips, dehydrated raspberries, and coconut.

Form the dough into tablespoon size balls and place on the prepared baking sheet.  Bake for about 8 to 9 minutes, or until the edges and tops are light golden brown.  Remove the cookies from the oven and transfer to a cooling rack.  Makes about 40 cookies.

Jumbo Chocolate Chocolate Chip Cookies

I just recently found the most perfect jumbo chocolate chip cookie recipe I have ever found.  Of course now my very next thought is that I need a perfect jumbo chocolate chocolate chip cookie recipe.  So what is the easiest thing I could think of?  Take my perfect recipe and turn it into a chocolate cookie.  Boom. Done.  Now, I've tried this sort of thing before with less than perfect results, so I was sort of expecting this to fail.  But it didn't. So now I have two amazing jumbo cookie recipes.  These chocolatey cookies have crisp edges and a chewy center and are full of chocolate and white chocolate chips!

Jumbo Chocolate Chocolate Chip Cookies 

1 cup (2 sticks) butter, room temperature

1/2 cup butter flavor shortening

1 1/4 cups granulated sugar

1 1/4 cups packed brown sugar

2 eggs

1 Tablespoon vanilla extract

3 1/3 cups all purpose flour

2/3 cup cocoa powder

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 1/2  cups semi sweet chocolate chips

1 ½ cups white chocolate chips

Preheat the oven to 375F.  Line a baking sheet with parchment paper.

In a large bowl (or use a stand mixer) cream together the butter, shortening, sugar, and brown sugar, until blended and smooth.  Beat in the eggs and vanilla until incorporated.  Add the flour, cocoa powder,  baking powder, baking soda, and salt, and beat until almost incorporated (you should still see flour in the dough).  Add the semi sweet chips and white chips and beat until evenly distributed, and no more streaks of flour remain.

Use a 1/4 cup measure to scoop the dough and place on the prepared baking sheet, six to a sheet.  The dough should be disk shaped (like the measuring cup).  Place in the preheated oven and bake for 12 to 14 minutes, or until the edges are just golden brown and the centers are set.  Remove cookies from the oven and let cool on the pan for several minutes.  Transfer cookies to a cooling rack to cool completely.  Makes 24 to 26 jumbo cookies.

Enjoy!  -Cardamommy

White Chocolate Apricot Pistachio Blondies

Dried fruit has been a close close friend lately.  My mom sent me an amazing variety of dried fruit and nuts for Christmas, and we dispatched it embarrassingly quickly.  It had dried white and yellow peaches, apricots, apples, pears, plums and more.  These blondies are full of dried apricots, white chocolate chips, and slightly salty pistachios.  The pistachios give these bars a little burst of salt to tone down the sweetness of the white chocolate.  

White Chocolate Apricot Pistachio Blondies

1/2 cup butter, room temperature

1/2 cup granulated sugar

1/2 cup packed brown sugar

1 egg

1 teaspoon vanilla extract

1 cup all purpose flour

1/4 teaspoon baking soda

1/4 teaspoon salt

1/2 cup white chocolate chips

1/2 cup chopped dried apricots

1/2 cup pistachios

Preheat the oven to 350F.  Grease a 9 inch square baking pan, and line the bottom with parchment paper, letting the paper hang over two sides.

In a large bowl, stir together the butter and sugar until well blended.  Stir in the egg and vanilla until smooth.  Add the flour, baking soda, and salt, and stir until just combined.  Stir in the white chocolate chips, dried apricots, and pistachios until incorporated.  

Spread the batter evenly in the prepared pan, and bake in the preheated oven for 22 to 24 minutes, or until the center is puffed and golden. Remove blondies from the oven and let cool completely before cutting.  Makes 16 bars.  

Enjoy!  -Cardamommy

Blueberry White Chocolate Chip Brownies with White Chocolate Frosting

I've been kind of thinking lately that I need to make brownies. So I found this recipe and decided to give it a try.  Of course, I couldn't just make the brownies plain, so I decided to top them with a white chocolate frosting.  Which sounded amazing to me!  But then I decided that it might be slightly better if I added blueberries to the brownies.  And some white chocolate chips as well.  I just can't help myself sometimes.  Note:  You can use fresh or frozen blueberries. If you use frozen berries, your baking time will be slightly longer.

Blueberry White Chocolate Chip Brownies with White Chocolate Frosting

Brownies:
10 Tablespoons butter
8 ounces (about 1 1/4 cups) semi sweet chocolate chips
1 1/2 cups granulated sugar
2 eggs
1 teaspoon vanilla extract
1 teaspoon coffee extract
1 cup +2 Tablespoons all purpose flour
1/2 teaspoon salt
1 cup blueberries (fresh or frozen)
1/2 cup white chocolate chips

White Chocolate Frosting:
3 ounces white chocolate chips
2 Tablespoons butter
2 ounces sour cream
1/4 teaspoon vanilla extract
1 1/4 cups powdered sugar

Preheat the oven to 350F.  Line a 9x9 inch square baking pan with parchment paper, letting the long ends of the parchment hang over the sides as handles.  Grease the pan and parchment.

Place the butter and chocolate chips in a microwaveable bowl, and microwave in 30 second intervals, stirring after each, until chocolate is melted and smooth.

Place the sugar, eggs, vanilla, and coffee extract into a large bowl and whisk until completely smooth and well blended.  Add the melted chocolate mixture and whisk until incorporated.  Stir in the flour and salt, until no streaks of flour remain.  Fold in the blueberries and chocolate chips.  

Pour the batter into the prepared pan and smooth the top.  Bake in the preheated oven for 30 to 45 minutes (if you used frozen blueberries, it will take longer to bake), or until a toothpick inserted in the center comes out with moist crumbs.  Remove brownies from the oven and let cool completely.  While the brownies are cooling, make the frosting.

For the frosting, place the white chocolate chips and butter in a microwaveable bowl, and microwave in 30 second intervals, stirring after each, until melted and smooth.  Using a hand mixer (or mix by hand), beat in the sour cream and vanilla until blended.  Beat in the powdered sugar on low speed until combined, then increase the speed and beat until the frosting is smooth.  Spread the frosting over the cooled brownies.  Chill the brownies for an hour or two to let the frosting set up.  Makes 16 brownies.

Enjoy!  -Cardamommy

Jumbo Triple Chip Cookies

I am always on the lookout for a really great no fail jumbo cookie recipe.  Unfortunately, I usually come up very lacking in this category.  When my Hungry Puppies have swim meets, we sometimes have to bring baked items to sell for the concession in order to raise money for our team.  Jumbo cookies are always on my list of things I want to bring, but I can never seem to get a recipe to turn out!  Until this one.  This one is perfect.  And I mean seriously perfect.  It is super simple and straight forward, and the results are amazing.  I will definitely be making these cookies over and over.  Note: you can adjust the add ins to your liking.  Substitute nuts, or other flavor chips, dried fruit, or whatever you'd like! Recipe adapted from here.


Jumbo Triple Chip Cookies

1 cup (2 sticks) butter, room temperature
1/2 cup butter flavor shortening
1 1/4 cups granulated sugar
1 1/4 cups packed brown sugar
2 eggs
1 Tablespoon vanilla extract
4 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup semi sweet chocolate chips
1 cup white chocolate chips
1 cup peanut butter chips

Preheat the oven to 375F.  Line a baking sheet with parchment paper.

In a large bowl (or use a stand mixer) cream together the butter, shortening, sugar, and brown sugar, until blended and smooth.  Beat in the eggs and vanilla until incorporated.  Add two cups of the flour, the baking powder, baking soda, and salt, and beat until combined.  Add the remaining two cups of flour and beat until almost incorporated (you should still see flour in the dough).  Add the semi sweet chips, white chips, and peanut butter chips, and beat until evenly distributed, and no more streaks of flour remain.

Use a 1/4 cup measure to scoop the dough and place on the prepared baking sheet, six to a sheet.  The dough should be disk shaped (like the measuring cup).  Place in the preheated oven and bake for 12 to 14 minutes, or until the edges are just golden brown and the centers are set.  Remove cookies from the oven and let cool on the pan for several minutes.  Transfer cookies to a cooling rack to cool completely.  Makes 24 to 26 jumbo cookies.

Enjoy!  -Cardamommy

Red Hot White Chocolate Chip Cookies

I decided to make some red hot cookies for Valentine's Day, and I had an idea of how to incorporate the red hots into the cookie.  I didn't want to just add them in, but rather I decided to melt them with the butter and shortening instead.  It was a complete experiment, and I honestly had no idea if it would even work or not.  But, this is how we figure things out.  Try and fail, then try again.  Luckily, this time I didn't fail.  The cookies worked out wonderfully.  They are chewy with a definite red hot flavor, and the cooling white chocolate chips provide the perfect balance.

Red Hot White Chocolate Chip Cookies

1/3 cup butter
1/3 cup shortening
1/2 cup red hots candy
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 egg
1 teaspoon vanilla extract
1 1/2 cups all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup white chocolate chips

Place the butter, shortening, and red hots in a small microwaveable bowl.  Heat in the microwave in 30 second intervals, stirring after each, until the butter and shortening are melted, and the candy is beginning to melt.  Let the mixture sit, stirring occasionally, until the red hots are nearly completely melted.  You will be left with a hard glob of candy on the bottom of the bowl.  Scoop it out and discard.  Let the shortening and butter return to room temperature.

Preheat the oven to 350F.  Line a baking sheet with parchment paper.

Stir together the red hot mixture, granulated sugar, and brown sugar until smooth.  Stir in the egg and vanilla extract.  Add the flour, baking soda, and salt, and stir until combined.  Stir in the white chocolate chips. 

Scoop the dough in tablespoon size balls and place on the prepared baking sheet.  Flatten just slightly with your hand (just to take off the rounded top).  Bake the cookies in the preheated oven for about 10 minutes, or until just set in the center.  Remove cookies from the oven and let cool on the pan for several minutes before transferring to a cooling rack.  Makes about 30 cookies.

Enjoy! -Cardamommy

Orange Fresh Cranberry Brownies

I have really been craving orange and chocolate together for a while now, and one of the things I've been wanting to make is orange brownies.  Since I just can't stop there, I decided to add fresh cranberries and white chocolate chips as well.  I frequently see recipes for cranberry orange blondies all over the place, but brownies not so much.  I had to fix that.  Which is where these brownies come in.  I started with this brownie recipe from Guittard, and added a bit more orange zest, fresh cranberries, and white chocolate chips.  I almost threw in some pistachios, but didn't this time.  You can if you want, I think they would be delicious!  You do want to chill these brownies before cutting as the fudge factor is astronomical, and the chilling will help them to cut more easily.  I totally can't get over the fresh cranberries in these brownies!  These brownies are so rich and fudgy with a hint of orange and wonderful bursts of cranberry throughout!

Orange Fresh Cranberry Brownies

1 pound (about 2 1/2 cups) semi sweet chocolate chips
4 Tablespoons (1/2 stick) butter
1/4 cup water
4 eggs
1 1/3 cups granulated sugar
zest of one orange
1/2 teaspoon salt
2 teaspoons vanilla extract
1 cup all purpose flour
2 cups fresh cranberries
3/4 cup white chocolate chips

Preheat the oven to 325F.  Lightly grease a 9x13 inch baking dish.

Place the chocolate chips, butter, and water in a microwave safe bowl and microwave in 30 second intervals, stirring after each, until the chocolate is melted and smooth (mine took about 1 minute).  Set aside.

In a large bowl, beat together the eggs, sugar, orange zest, salt, and vanilla, until thick and pale yellow, about 2 to 3 minutes.  With the mixer on low, beat in the melted chocolate until blended.  Add the flour and beat until just combined.  Fold in the cranberries and white chocolate chips.

Spread the batter into the prepared baking dish and bake in the preheated oven for 35 to 40 minutes, or until a crust has formed on the top of the brownies and the edges have pulled away from the pan.  Let the brownies cool to room temperature, then refrigerate overnight (or until cold) before cutting.  Makes 24 bars.

Enjoy! -Cardamommy

Orange White Chocolate Muffins

    

On Sunday for breakfast, my mom told me that she had two new muffin recipes for me to try out. I picked the Orange and White Chocolate Muffins. These muffins are  very delicious and my family and I loved them. I hope that you like them too!  Original recipe found here.

Orange and White Chocolate Muffins

1 2/3 cups flour
1/3 cup cornmeal
2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 cup sugar
6 tablespoons vegetable oil
1 egg
3/4 cup milk
1 orange( zest and juice)
3/4 cup white chocolate chips

Preheat oven to 400 degrees.

     In a large bowl, whisk together the flour, cornmeal, baking soda, baking powder, and sugar.  
     In a small bowl mix together the oil, egg, milk, the zest of the orange, and the juice of the orange.
     Pour the wet ingredients into the dry ingredients. Mix it until the wet ingredients blend with the dry ingredients. It will be lumpy and that is okay. Stir in 3/4 cup white chocolate chips. Grease a normal size muffin tin with twelve muffin cups. Put the batter in the muffin tins and fill it 2/3 of the way full. Bake for 15 minutes or until a toothpick inserted into a muffin comes out clean. Cool on a rack. Makes 12 muffins.

Enjoy!  -Hungry Puppy M       

Orange Pistachio White and Dark Chocolate Chip Cookies

So I decided to make a Japanese Cotton Soft Cheesecake the other day.  Everything was going totally great until my five egg whites refused to whip up. I couldn't even believe it.  That has never happened to me before!  I was so irritated.  So I had 5 refuse to be whipped egg whites along with 5 extra yolks that needed to be used sooner rather than later. I was totally wracking my brain on what to make, but then remembered that my cookie list was way long!  So I made 3 batches. Since I've had my eye on these cookies for a while now, they were on the list.  The hint of orange, salty pistachios, rich chocolate and sweet white chocolate are perfect in a crisp chewy delicious cookie.  Original recipe found here.

Orange Pistachio White and Dark Chocolate Chip Cookies

1 cup (2 sticks) butter, room temperature
3/4 cup granulated sugar
3/4 cup packed brown sugar
Zest of 1 small orange
2 eggs
1 teaspoon vanilla extract
2 1/2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup pistachios
3/4 cup white chocolate chips
3/4 cup semi sweet or dark chocolate chips

Preheat the oven to 350F.  Line a baking sheet with parchment paper.

Cream together the butter, granulated sugar, brown sugar, and orange zest until light and fluffy.  Beat in the eggs and vanilla extract until incorporated.  Add the flour, baking soda, and salt, and beat until just combined.  Stir in the pistachios, white chocolate chips, and semi sweet chocolate chips.

Drop 2 tablespoon sized scoops of dough onto the prepared baking sheet and bake for 10 to 12 minutes, or until the edges are golden and the tops are set.  Remove the cookies from the oven and let cool for several minutes on the pan.  Transfer the cookies to a cooling rack to cool completely.  Makes about 24 cookies.

Enjoy!  -Cardamommy

Nutella Swirl Milk Crumb Cookies

These cookies.  These cookies are going to blow you away.  Not even kidding.  I was thinking about these cookies from forever ago, and I decided that I really wanted to make more of those delicious milk crumbs.  And since I figured that eating them straight up wasn't a good idea, I put them in nutella cookies.  With a nutella swirl.  And they are ridiculous.  My oldest Hungry Puppy is a little bit picky about chocolate, and will usually go for the less chocolatey option.  She totally chose these as her current favorite cookie though.  Which means everyone will love these soft, fudgy, milk crumb stuffed, nutella swirled cookies. When making these cookies, plan a little ahead so you have time to make the milk crumbs.  Adapted from this recipe.

Nutella Swirl Milk Crumb Cookies

Milk Crumbs:
40g (1/2 cup) milk powder
40g (1/4 cup) all purpose flour
12g (2 Tbsp) cornstarch
25g (2 Tbsp) granulated sugar
1g (1/4 tsp) kosher salt
55g (4 Tbsp) butter, melted
20g (1/4 cup) milk powder
90 g (3 ounces) white chocolate, melted

Cookies:
1/2 cup butter, room temperature
6 Tablespoons nutella
1/2 cup packed brown sugar
1/4 cup granulated sugar
1 egg
2 teaspoons vanilla extract
1 3/4 cup all purpose flour
1 Tablespoon cornstarch
1 teaspoon baking soda
1/2 teaspoon salt
Milk crumbs
1/2 cup milk chocolate chips
1/4 cup nutella

For the milk crumbs, heat the oven to 250°F.  Combine the 40g (1/2 cup) milk powder, the flour, cornstarch, sugar, and salt in a medium bowl.  Toss with your hands to mix.  Add the melted butter and toss, using a spatula, until the mixture starts to come together and form small clusters.

Spread the clusters on a parchment - or silpat - lined sheet pan and bake for 20 minutes.  The crumbs should be sandy at that point, and your kitchen should smell like buttery heaven.  Cool the crumbs completely.

Crumble any milk crumb clusters that are larger than 1/2 inch in diameter, and put the crumbs in a medium bowl.  Add the 20g (1/4 cup) milk powder and toss together until it is evenly distributed throughout the mixture.

Pour the white chocolate over the crumbs and toss until your clusters are enrobed. Then continue tossing them every 5 minutes until the white chocolate hardens and the clusters are no longer sticky.  

For the cookies, preheat the oven to 350F.  Line a baking sheet with parchment paper.

Cream together the butter, nutella, brown sugar, and granulated sugar until smooth.  Beat in the egg and vanilla until incorporated.  Add the flour, cornstarch, baking soda, and salt, and beat until just combined.  Stir in the milk crumbs and chocolate chips.  Drop spoonfuls of the 1/4 cup of nutella over the cookie dough, and gently stir it into the dough just enough to swirl it through the dough.

Drop the dough in 2 tablespoons size balls onto the prepared baking sheet.  Bake for 10 to 12 minutes, or until the tops of the cookies are just set.  Remove cookies from the oven to and let cool on the pan for several minutes.  Transfer cookies to a cooling rack to cool completely.  Makes about 24 cookies.

Enjoy!  -Cardamommy

Cherry Nut Mudslide Cookies

I have never had good luck with mudslide cookies.  Oh my goodness I have tried several times, and they are always a complete disaster.  So. These were totally not a disaster.  It is a recipe by Jacques Torres on Food and Wine, and they were awesome.  I changed a few things like cutting the recipe in half, switching the unsweetened chocolate for semi sweet, increasing the add ins, and using milk and white chips instead of bittersweet as an add in.  These cookies are tender and chewy, and oh so chocolatey that you can seriously almost feel them melt in your mouth!

Cherry Nut Mudslide Cookies

11 ounces semi sweet chocolate chips
3 Tablespoons butter, room temperature
1 cup +2 Tablespoons granulated sugar
3 eggs
1/4 cup +1 1/2 Tablespoons all purpose flour
1 1/4 teaspoon baking powder
1/2 teaspoon salt
1/2 cup chopped pistachios
1/2 cup chopped dried cherries
1/2 cup milk chocolate chips
1/2 cup white chocolate chips

Place the semi sweet chocolate chips in a microwaveable bowl and heat in the microwave in 30 second intervals, stirring after each, until melted and smooth.  Let cool completely.

Preheat the oven to 350F.  Line a baking sheet with parchment paper.

Cream together the butter and sugar until a sandy. Beat in the eggs, one at a time, until well blended.  Add the melted chocolate and beat until incorporated.  Add the flour, baking powder, and salt, and beat until no streaks of flour remain.  Fold in the pistachios, cherries, milk chocolate chips and white chocolate chips.

Drop 2 tablespoon size balls of dough onto the prepared baking sheet (for smaller cookies, use 1 tablespoon size balls).  Bake in the preheated oven for 14-15 minutes (9-10 minutes for smaller cookies), or until the tops are slightly cracked.  Remove cookies from the oven and let cool on the pan for several minutes.  Transfer cookies to cooling racks to finish cooling.  Makes about 20 large cookies (about 40 small cookies).

Enjoy!  -Cardamommy

Cinnamon White Chocolate Rice Krispie Treats

My youngest Hungry Puppy has been wanting to do a cookout, and make soup, and grill kabobs, all on the same day, within about 15 minutes.  She was starting to collect ingredients.  None of that was in the plan, nor did I have ingredients for most of it, so I was able to convince her to make something quick and easy with no cooking required.  These treats have been on my to do list for a while, so we got in the kitchen and made up the recipe on the fly!  And they turned out great!  So simple, and super good!

Cinnamon White Chocolate Rice Krispie Treats

3 Tablespoons butter
1 bag (10 ounces) marshmallows
3/4 cup white chocolate chips
1 Tablespoon cinnamon
5 cups Rice Krispies cereal
Cinnamon Sugar (for sprinkling on top)

Lightly spray a 9x13 inch baking dish with cooking spray.  Set aside.

Place the butter, marshmallows, white chocolate chips, and cinnamon in a large microwaveable bowl.  Heat in the microwave in 30 second intervals, stirring after each interval, until melted and smooth (mine took about 1.5 to 2 minutes).  Stir in the Rice Krispies cereal until evenly coated with the marshmallow mixture.

Pour the cereal mixture into the prepared pan and spread evenly, patting down firmly with a large spoon, or greased hands.  Sprinkle the cinnamon sugar evenly over the top of the treats and shake the pan back and forth to distribute and settle in the cinnamon sugar.  Chill until firm before cutting.  Makes about 24 treats.

Enjoy!  -Cardamommy

Flourless Pecan Triple Chocolate Chip Cookies

You know I'm always on the lookout for a new chocolate chip cookie recipe.  Well, I found one.  These chocolate chip cookies are flourless, and totally spoke to me because they use pecan butter!  How cool is that?  Pecans have a such a mellow flavor, and can go hand in hand with chocolate chip cookies.  All you have to do is toast some pecans, process them into butter, stir in some sugar, eggs, chocolate chips, and other good stuff, chill, and bake!  These delightfully chewy cookies may take a few extra steps, but they are totally worth it for a slightly elevated chocolate chip cookie experience.  Original recipe found here.

Flourless Pecan Triple Chocolate Chip Cookies

16 ounces pecans, toasted and cooled
3/4 cup packed brown sugar
2 Tablespoons granulated sugar
2 teaspoons vanilla extract
2 eggs
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup semi sweet chocolate chips
1/2 cup milk chocolate chips
1/2 cup white chocolate chips

Place the pecans in a food processor and process for 5 to 7 minutes, or until they form a thick, smooth paste that looks slightly oily on the top.  Transfer the pecan butter to a bowl and add the brown sugar, granulated sugar, vanilla, and eggs.  Stir well until completely incorporated.  Stir in the baking soda, baking powder, and salt until well blended.  Fold in the semi sweet, milk, and white chocolate chips.  Chill the dough for 30 to 60 minutes, or until firm.

Preheat the oven to 350F.  Line a baking sheet with parchment paper.

Scoop the dough into tablespoon size balls and place on the prepared baking sheet, leaving some room between for them to spread.  Bake the cookies for about 8 to 9 minutes, or until the tops are just set and the edges are golden.  Remove from the oven the let cool 3 to 4 minutes on the pan.  Carefully transfer to a cooling rack (they will be soft) to cool completely.  Makes about 36 cookies.

Enjoy! -Cardamommy

Berries and Cream Sandwich Cookies

These cookies are kind of totally amazing.  A luscious frosting is sandwiched between two practically perfect sugar cookie stuffed with dried cranberries, cherries, and blueberries as well as white chocolate chips.  Original cookie recipe found here. Original frosting recipe found here.

Berries and Cream Sandwich Cookies

Cookies:
1 cup (2 sticks) butter, room temperature
1 1/2 cups granulated sugar
1 egg
1 teaspoon vanilla extract
2 3/4 cup all purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
2 - 3 Tablespoons buttermilk
1 cup dried berry blend (I used craisins, cherries, and blueberries)
1/2 cup white chocolate chips

Frosting:
1/2 cup (1 stick) butter, room temperature
1/2 cup shortening
1/2 teaspoon vanilla extract
1/2 teaspoon butter flavoring
1 1/2 teaspoons meringue powder
1 pound (about 3 3/4 cups) powdered sugar
1 Tablespoon milk (if needed)

Preheat the oven to 350F. Line a baking sheet with parchment paper.

In a large bowl or stand mixer, cream together the butter and sugar until light and fluffy.  Beat in the egg and vanilla until well blended and smooth.  Add the flour, baking soda, baking powder, and salt and beat until combined.  Beat in just enough buttermilk to soften the dough slightly.  Stir in the dried berries and white chocolate chips.

Drop dough by tablespoon size balls onto the prepared baking sheet.  Use the bottom of a glass to flatten the dough balls slightly.  Bake for 9 to 10 minutes, or until just set in the center.  Remove from the oven and let cool on the pan for several minutes before transferring to a cooling rack to cool completely before frosting.

For the frosting, cream together the butter, shortening, vanilla, butter flavoring, and meringue powder until smooth.  Add 1/2 of the powdered sugar and beat until blended.  Gradually beat in the remaining powdered sugar.  Beat the frosting until smooth, adding the milk if necessary to reach the desired consistency.

Spread the frosting on the back of a cooled cookie, and place another cookie on top to make a sandwich.  Makes about 24 sandwich cookies.

Enjoy!  -Cardamommy

Triple Chocolate Hazelnut Cookies

I've never had a whole lot of success with chocolate cookies that call for melted chocolate.  I've tried several times to make chocolate mudslide cookies and they never end up in cookie form.  Just mudslide all the way.  So I was a little skeptical about these cookies but decided to try them anyway.  When the dough was ready to scoop, I read and reread the recipe trying to find where it said to chill the dough...nothing.  Which was stressful because the dough was more like brownie batter.  Being the trusting individual that I am (yeah, right) I plopped that dough on the pan anyway (although the plop was more of an organized scoop and drop).  And. They. Worked.  Success!  These chewy crackly topped cookies are full of chocolate chips and toasted hazelnuts in every fudgy, nutty bite. Original recipe found here.

Triple Chocolate Hazelnut Cookies

8 ounces (about 1 1/4 cups) semi sweet chocolate chips
6 Tablespoons butter, room temperature
2 eggs
3/4 cup granulated sugar
1 teaspoon vanilla extract
1/3 cup all purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup chopped hazelnuts, toasted
1 cup milk chocolate chips
1 cup white chocolate chips

Preheat the oven to 350F.  Line a baking sheet with parchment paper.

Place the semi sweet chocolate chips and butter in a microwaveable bowl.  Microwave in 30 second intervals, stirring after each interval, until melted and smooth.  Set aside.

In a large bowl, beat together the eggs, sugar, and vanilla on high speed until the mixture is frothy and a light yellow color.  Gradually beat in the chocolate mixture until well blended.  Add the flour, baking powder, and salt, and beat until just combined.  Stir in the hazelnuts, milk chocolate chips, and white chocolate chips.

Scoop the dough into tablespoon size mounds and drop onto the prepared baking sheet.  Bake in the preheated oven for 12 to 13 minutes, or until the tops of the cookies are crackly and slightly puffed.  Remove cookies from the oven and let cool on the baking sheet for several minutes.  Transfer to a cooling rack to cool completely.  Makes about 36 cookies.

Enjoy!  -Cardamommy

Cherry and White Chocolate Chip Brownies

I stumbled across this recipe recently and absolutely couldn't resist it.  I mean, seriously.  Chocolate, cherries, white chocolate...what's not to love?  I made some changes according to what I had in my pantry, and these brownies are totally amazing.  They are super moist and fudgy with little bursts of tart cherry and smooth white chocolate.  Delicious, easy, and irresistible!

Cherry and White Chocolate Chip Brownies

1/2 cup dried cherries
2 Tablespoons maraschino cherry juice
1 cup semi sweet chocolate chips
1/2 cup butter
3/4 cup granulated sugar
1/4 teaspoon salt
3 eggs
3/4 cup all purpose flour
3/4 cup white chocolate chips

Preheat the oven to 325F.  Line the bottom of an 8 inch square baking pan with parchment paper, letting the edges hang over the sides.  Lightly spray the parchment and pan with cooking spray.

Place the dried cherries and cherry juice in a small microwaveable bowl and microwave for 30 to 60 seconds, or until the juice is boiling.  Remove cherries from the microwave and let sit for about 10 minutes, or until much of the juice has been absorbed.

Place the semi sweet chocolate chips and butter in a large microwaveable bowl.  Heat in the microwave in 30 second intervals, stirring after each, until melted and smooth.  Whisk in the sugar and salt until combined.  Add the eggs and whisk until completely incorporated.  Stir in the flour until just combined, followed by the white chocolate chips and the dried cherry mixture until evenly distributed.  

Pour the batter into the prepared pan and smooth the top.  Bake in the preheated oven for 30 to 35 minutes, or until the top forms a shiny crust, and is soft to the touch.  Remove brownies from the oven and let cool completely.  Run a knife around the edge of the brownies to loosen from the pan, then lift the brownies out of the pan using the parchment paper as handles.  Cut the brownies into squares.  These brownies are quite fudgy, so to make clean cuts, wipe the blade of the knife after each cut.  Makes 16 brownies.

Enjoy!  -Cardamommy