S'more Cookies

This is no joke a campfire in a cookie. I hate marshmallows and love these cookies. Kiddos love them! Here's what you'll need

Butter, sugar, brown sugar, vanilla, an egg, salt, flour, baking soda, cornstarch, graham crackers, chocolate chips/hershey bars, and mini marshmallows. In a large mixing bowl, beat butter until smooth. add both sugars

Blend until creamy. Add vanilla and egg

Beat well. Toss in all the remaining ingredients, except graham crackers!

Mix on low speed until just combined. Add graham cracker pieces

Gently fold in, trying not to crush the graham crackers into crumbs. Cover and store in the fridge for at least an hour. Scoop into dough balls and place on cookie sheet. Bake about 8 minutes, depending on the size of your cookie. Cool on pan about 2 minutes, gently transfer onto wire rack or foil to cool completely. Serve!

Enjoy... even if you don't have a campfire :)

S'more Cookies (Campfire Cookies)

Ingredients: 

3/4 c. butter, soft 

3/4 c. brown sugar 

1/4 c. sugar 

1 egg 

2 tsp. vanilla extract 

2 c. all purpose flour 

2 tsp. cornstarch 

1 tsp. baking soda 

1/2 tsp. salt 

1 c. chocolate chips OR 3 hershey bars, chopped

1 c. mini marshmallows

3 full graham crackers, broken

Directions:

1.  Preheat oven to 350 degrees F.

2.  In a large bowl, cream the butter on medium speed until smooth. Add sugars and beat until fluffy and light in color. Add egg and vanilla and blend in.

3.  Mix in flour, cornstarch, baking soda, salt, chocolate chips, and marshmallows until just combined. Gently fold in graham crackers. Refrigerate at least one hour.

4.  Using a cookie scoop or spoon, drop dough onto a prepared baking sheet.  Bake for 8-10 minutes, until barely golden brown around the edges.  (The tops will not brown, but do NOT cook longer than ten minutes.)

5.  Let cool on the sheet for 2 minutes, transfer to cooling rack or foil to finish cooling. My favorite way to eat them is warm with a tall glass of milk. Enjoy :)

Cake Batter Puppy Chow

I love cake batter anything. So of course I flipped out when I saw this. It is super easy and super addictive if you're a cake batter lover like myself. Here's what you need

Chex, yellow cake mix, powdered sugar, vanilla almond bark, sprinkles :) Melt bark chocolate in a microwave safe bowl, stirring every 30 seconds; let cool about a minute, but not too long because the chocolate will harden up. In a big ole bowl combine all your ingredients, except sprinkles

Gently stir together and decorate with sprinkles

ta-da, simple as that.

Cake Batter Puppy Chow

5 cups chex

10 oz (5 squares) vanilla almond bark, melted and slightly cooled

1 1/4 cups yellow cake mix

1/2 cup powdered sugar

Colorful sprinkles

Gently combine all ingredients, except sprinkles in a large bowl. Once chex is well coated, decorate with sprinkles! Serve :)

White Chocolate Cranberry Cookies

 Um... these are delicious. I just had myself a little baking night with my friend, Ellen Griffin and she decided to make these. I'm so glad she did because this recipe is a keeper for sure. It's a simple chocolate chip cookie recipe, but we replaced chocolate chips with white chocolate chips and craisins. You use whatever you please, because this recipe is just good no matter what you put in it. I wasn't expecting these to be worth blogging because I already have a few basic cookie recipes on here, but I was wrong. So that means I didn't take step-by-step pictures. I apologize. I took pictures of the finished cookies, and the pictures don't do these justice, just trust.

 

White Chocolate Craisin Cookies

1 cup butter, soft
1 1/2 cups sugar
1 cup brown sugar
2 eggs, room temperature if possible
2 tsp vanilla
3 cups flour
3/4 tsp baking soda
1 tsp salt
1 1/2 cups white chocolate chips
1 1/2 cups craisins

Preheat oven to 350 degrees. Line a baking sheet with parchment paper and set aside. In a large bowl, cream together butter, vanilla, sugar and brown sugar until light and fluffy. Add in eggs; mix well. Add in flour, baking soda and salt. Beat until well combined. Stir in white chocolate chips and craisins by hand. Drop about a 1/2 tablespoon (or whatever your desired cookie size is) onto the baking sheet. Bake for 8-10 minutes. The cookies do not really brown, so don’t over bake them!

Cookie Dough Dip

This taste like dipping a graham cracker straight up in cookie dough. Except this dip is a little creamier and egg-free! Wooooo. That's right. & It's super easy. I made it for a party and everyone loved it. It keeps in the fridge well for about 5 days. Here's what you need

Cream cheese, butter, vanilla, brown sugar, powdered sugar, and chocolate chips. Melt together butter and brown sugar in a small pot

 Bring to a boil. Remove from heat and let cool. Whisk in vanilla

 

While it is finishing cooling, beat together cream cheese and powdered sugar in a medium-size bowl

 

When the butter mixture is completely cooled, add it to the cream cheese mixture, along with the chocolate chips

 

Beat all the ingredients together until well combined. The reason the butter mixture must be cool is so it will not melt the chocolate chips or the cream cheese. It is very important. Patience's is a virtue :) Anyways, refrigerate dip for about 30 minutes to set up. Scoop into a pretty serving bowl and serve!

 

I served mine with graham cracker sticks, vanilla wafers, and animals crackers. Enjoy!

"safe to eat" Cookie Dough Dip 

1 stick butter

1/4 cup brown sugar

1 tsp. vanila

1 (8 oz) block cream cheese

1/2 cup powdered sugar

1/2 cup semi-sweet chocolate chips

1/2 cup milk chocolate chips

Melt butter and brown sugar together in a saucepan. Bring to a quick boil. Remove from heat, add vanilla. Let cool and set aside. In a large bowl, whip together cream cheese and powdered sugar. Add cooled butter mixture. Beat in until well combined. Fold in chocolate chips. Scoop into a pretty little bowl, refrigerate until ready to serve! Serve with graham crackers, vanilla wafers, animal crackers, etc. Enjoy :)

Meet Biscoff

I have been in love with this stuff ever since I laid my taste buds on it. The only way I can think of to describe it is the texture of peanut butter and the taste of a graham cracker. I don't know one person that doesn't get addicted after the first time they try it, so be very careful. I've eaten a whole jar in 4 days.. that's embarrassing. Anyways, I discovered this deliciousness in October and they JUST now got it in Bowling Green. Embarrassing once again, but every time I was out of town I would check numerous grocery stores until I found it. I just had to get my hands on this stuff as much as I could. Now that I have talked biscoff up so much, I hope you love it. Since I am so fond of it, I decided to bake with it. Biscoff mission number one: no bake cookies. These are super sweet, super rich and taste as they are supposed to, an oatmeal biscoff cookie. I loved these and this may seem odd, but I think I would rather eat biscoff straight from the jar over cookie form. Since I saw these on pinterest, I just had to make them. Here's what you'll need

Butter, sugar, vanilla, milk, oats, and of course biscoff. Add your butter, sugar, and milk to a pot

 Melt over medium heat. Bring to a boil and let bubble for 1 minute. Don't skip this step, it's important

Remove from heat and add the remaining ingredients

Stir well. Now for the fun part, test taste it while it's fresh to see if it needs anything. I ended up adding more milk, biscoff, and a little cinnamon

Scoop mixture out in desired size onto foil or freezer paper. You may have to flatten each cookie a little right when you scoop them out

And of course the biscoff flavor was booming to me so I melted some biscoff and drizzled over each cookie..

It gives them a little hint of prettiness too

Let them cool and set up. This will take about 20 minutes. Store in an air-tight container so they don't dry out.

Biscoff No Bake Cookies
2 cup sugar
1/2 cup milk
1/2 cup butter
1 tsp vanilla extract
1/2 cup Biscoff spread
1/2 tsp. cinnamon
2 1/2 cups oats


In large saucepan, mix butter, sugar and milk on medium high heat. Bring to a boil, and boil for one minute (don't skip this step)! Remove from heat. Stir in the Biscoff spread, vanilla, and cinnamon until thoroughly combined. Fold in oatmeal. Scoop cookie dough onto parchment paper in 1-2 Tbsp scoops. Allow to set (about 30 minutes). Remove and store in air tight container. Yum. (Top with melted biscoff if desired)

White Chocolate Chess Squares

I always make really girly desserts, but when this time of year rolls around (V-day), I make more than usual. My reasoning behind this, there are lots of single girls who want a boyfriend and are depressed so they eat lots of sugar in hopes that their sad feelings will go away. Anyways, I know girls like dessert more than ever around this day, so I make extra girly things. One thing among the many are white chocolate butter bars, AKA: White Chocolate Chess Cake Squares, Gooey Butter Cake, etc. I'm sure you've tried this wonderful dessert, or at least have heard of it. I first saw it a few years back when I was watching a Paula Deen episode. I made them as soon as the credits came on. They have been a go-to dessert since. The only difference in these and regular chess squares is that I added white chocolate chips. You can leave them out, but I love me some white chocolate. Here's what you need

 

Butter, cream cheese, vanilla, eggs, yellow cake mix, white chocolate chips, and powdered sugar. In a large bowl, stir together cake mix and softened butter

 

Add an egg and vanilla

 

Mix together until dough forms

 

Scoop into a greased 9x13 pan. Press down to cover the bottom of the pan evenly

Sprinkle 1 1/2 cups white chocolate chips over the bottom layer

 

In a separate bowl, beat together cream cheese and powdered sugar until creamy

 Add vanilla, melted butter, and eggs; beat until completely mixed (I would show you this step, but the eggs just make it not very pretty). Anyways, pour the batter over the white chocolate chips

 

Bake. Cool. Cut. Serve

 Store left-overs in the fridge

White Chocolate Chess Cake Squares

1 box yellow cake mix

1 stick unsalted butter, softened

1 tsp. vanilla

1 egg

1 1/2 cups white chocolate chips

In a large bowl, beat together the cake mix and butter until well combined. Add egg and vanilla; mix well. Press dough into a greased 9x13 baking pan. Sprinkle white chocolate chips over the dough; set aside. 

filling:

8 ounces cream cheese, softened

4 cups powdered sugar

2 eggs

1 tsp. vanilla

1 stick butter, melted

Using a mixer, beat together cream cheese and powdered sugar until creamy. Beat in eggs, vanilla, and melted butter; mix well. Pour evenly over the white chocolate chips. Bake at 350 degrees for 35-50 minutes. The center should be a little gooey. Cool, cut, and serve. Store left-overs in the fridge up to 3 days.

PB&J Blondies

I don't know if yall have figured it out yet, but my sister and I are kinda obsessed with peanut butter and jelly combo. So why not put it in all of your favorite desserts?! This is just a basic blondie recipe with peanut butter and jelly swirled into it. Little kids love these and they are super easy. Of course, I got the recipe from pinterest and tweeked it a little. Ps, if you don't have pinterest.. sign up for one asap. I mean it. So here's what you'll need for these babies:

 Butter, brown sugar, an egg, vanilla, flour, salt, baking powder, baking soda, reese's peanut butter chips, peanut butter, and your favorite flavor jelly (I used strawberry). In a large microwave safe bowl, melt butter. Add packed brown sugar

Stir together; add vanilla and egg

Beat those ingredients in until well combined. Mix in flour, baking soda, baking powder, salt, and pb chips

Scoop your finished batter in a greased foil lined baking dish

Spread out evenly. Scoop tablespoonful amounts of peanut butter over the blondies

   

Fill the open spots with a generous amount of jelly

 

Using a butter knife, swirl pb and jelly into the blondie batter

Bake in a preheated oven

Let cool on a wire rack. You can see the melty pb and gooey jelly.. and these are definitely gooey. Slice and serve!

PB&J Blondies

1 cup flour

1/2 tsp. baking powder

1/8 tsp. baking soda

1/4 tsp. salt

1/3 cup unsalted butter, melted

1 cup brown sugar

1 egg

1/2 cup pb chips

creamy peanut butter

your favorite flavor jam

In a large microwave safe bowl, melt butter. Add brown sugar  and mix well. Stir in the egg and vanilla. Then add in the flour, baking soda, powder, salt, and pb chips. Once well combined, scoop into a foil lined and greased 9x13 pan. Scoop desired amounts of pb and jelly over unbaked brownies. Swirl in with a butter knife. Bake at 350 degrees for 15-25 minutes. Cool completely. Slice, serve, enjoy.

Whatever You Got cookies

Sorry it has been forever since our last post! We have been baking more than ever, but we had some technical difficulties.. First, I broke the camera.. so I couldn't take pictures. Then, we couldn't access the blog because we have conflicting accounts or something. Too complicated for me, but I somehow found determination to figure it out! So here we are, better late than never, right? Onto, food.. the other night my mom was having the usual sweet tooth, and as usual it was my duty to fulfill it. So I go look around the pantry trying to figure out something new and creative. She wanted white chocolate, there were some oreo's I felt the need to get rid of, and what goes better with oreo's than peanut butter? So, I grabbed the jar of peanut butter as well. Then I was feeling really unhealthy, so I added oatmeal.. problem solved. What do you get when you throw all of that together? A white chocolate oatmeal peanut butter oreo cookie. That's right. Weird I know, but I am telling you.. these flavors were amazing together. Here's what you'll need to make this crazy thing

 

Butter, peanut butter, eggs, sugar, brown sugar, vanilla, salt, flour, baking soda, oats, white chocolate chips, peanut butter chips, and oreo's! Place butter and peanut butter in a large microwave safe bowl

 

gotta love that stuff... Now microwave 30 seconds at a time until melted. Stir until well combined. Add both sugars

 

Stir those in well. Next, add your eggs and how ever much vanilla your heart deisres

 

Whisk together well, add your remaining ingredients

 

Fold all that together until well combined. My spatula wasn't doing the trick, so I went with the old fashioned way...

 

This way you get to lick your fingers when you're done. Perfect. Lick and wash your hands. Scoop dough into balls, making sure you get a little of each ingredient into each cookie

Bake about 8 or 9 minutes, no more.. nobody likes a frisbee for a cookie

 

Cool on baking sheet about a minute or two. Scoop off onto foil or cooling wrack. You can wait until cool, or if you don't have patients, dig in

 

Remaining dough can be stored in the fridge, in an airtight container up to 3 days. Hope you enjoy these! Also, if you are not crazy about oreo's or white chocolate, you can omit them and add whatever else you can find in your pantry. Peanut butter is a great team with about anything. 

 White Chocolate Peanut Butter Oreo Oatmeal Cookies

1 1/4 cups AP flour
1 cup of old fashioned oats
1/2 teaspoons baking soda
1/4 teaspoon salt
1 stick of unsalted butter
1/3 cup of your favorite peanut butter
1 cup brown sugar
1/2 cup granulated sugar
1 egg + 1 egg yolk
1 Tablespoon vanilla
1/2 cup white chocolate chips
1/2 cup peanut butter chips
10 oreo cookies, chopped (may use more or less)

Preheat oven to 325 degrees. Add butter and peanut butter to a large microwave safe bowl, and heat in 30 second intervals until melted; stir together well. Let cool. Add both sugars, mixing well. Add the egg, egg yolk, and vanilla and stir until mixed. Add remaining ingredients and fold in until a dough forms – it will look crumbly at first, but it will come together. I even used my hands to bring it all together. If necessary, add 2 teaspoons of milk, but I did not need this. Scoop the dough into balls and place on a parchment paper lined baking sheet. Bake for 8-9 minutes or until the middle is no longer gooey. Do not over bake. Let cool on baking sheet about a minute, transfer to foil or cooling wrack. Serve warm or cool completely. Enjoy!