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 :)

Gooey Chocolate Peanut Butter Bars

Mrs. Melanie Hancock introduced me to these delicious bars. I'm so glad she did! They were such a big hit and really easy. They pretty much taste like a gooey chewy reese's cup :) Here's what you'll need for the bars

Yellow cake mix, butter, vanilla, eggs, peanut butter, chocolate chips, sweetened condensed milk, pecans (optional), and peanut butter chips. Melt 1 stick of butter in a mixing bowl

Add in the cake mix, vanilla, eggs, and peanut butter

mix well

Press into the bottom of a 9x13 dish (reserving 1 1/2 cups for the top)

Now prepare the chocolate filling. Combine chocolate chips, condensed milk, and 2 Tbs. butter in a small pot

 Cook on medium-low, stirring constantly until all the chocolate chips are melted. Stir in vanilla and chopped pecans

Pour over the uncooked peanut butter layer.

 Crumble the reserved 1 1/2 cups of peanut butter dough on top of the chocolate. Sprinkle a handful of peanut butter chips around the top

 Bake. Remove from oven and let the bars cool

 Let the bars set up at 3 hours before cutting into squares. Serve and enjoy :)

Store in an air-tight container up to about 4 days.

Chocolate Peanut Butter Bars

Combine:

1 pkg. plain yellow cake mix

1 stick melted butter

1 c. creamy peanut butter

2 eggs

1 tsp. vanilla

Press this into a 9X13 pan reserving 1 1/2 c. of the mixture to crumble on top.

Melt in pot:

1 (11.5- 12 oz) pkg. milk chocolate chips

1 can sweetened condensed milk

2 T. butter 

Remove from heat and add:

2 tsp. vanilla

1 c. coconut, chopped pecans, peanuts, walnuts (optional) (I used pecans and I barely noticed them)

Spread chocolate mixture over the mixture pressed in the pan and then crumble the 1 1/2 of reserved cake mixture on top. Sprinkle a handful of peanut butter chips around the top of that. Bake for 20-30 minutes at 325 degrees. Do not let these get brown and hard (I took mine out of the oven when they were just past the 'jiggly' stage in the middle.) They are way better a little under cooked than over cooked. Cool completely before cutting into bars. Store in an sir-tight container up to 4 days. 

6 Layer Cake :)

There are no words for this cake. The first time I had it was when Ellen Griffin brought over a huge slice of it to our house. I'm so thankful for that day.. not being dramatic, just honest. It's her mom (Cindy Griffins) recipe and she was nice enough to share it with us :) This is definitely sweet tooth sisters go-to cake. It is devoured every time we make it, no matter how many people contribute to stuffing their faces. I have a friend who doesn't like chocolate, but loves this cake. I also have a friend who doesn't like cake, but guess what.. she loves this cake. Credit for the best cake ever goes to Cindy Griffin. Thanks so much! We know we can't make it as good as hers, but we try our hardest! I am confident you will fall in love with this cake. Here's what you need for the Swiss Torte Cake (6 layer cake, Cindy Griffin cake, best cake ever, chocolate cool whip cake) any of the above will work

Chocolate cake mix, instant chocolate pudding, eggs, oil, vanilla, and buttermilk. Combine all ingredients into one large mixing bowl, easy as pie! Actually, easier than pie

Stir on low speed until combined. Turn up the speed to about medium and beat for 30 seconds, or until there are no/few lumps in the batter. Finished batter

Pour batter evenly into 3 well greased cake pans

Bake to perfection

Carefully flip out of pans right away onto a wax paper lined cooling rack. Let the cakes cool to room temperature. While cooling, prepare the cool whip frosting. Here's what you'll need for the most amazing frosting ever

Cream cheese, sugar, powdered sugar, vanilla, cool whip, and hershey candy bars. In a large mixing bowl, beat together cream cheese, vanilla, sugar, and powdered sugar

Beat until creamy. Fold in thawed cool whip and chopped hershey bars

Here's the finished frosting

Don't even bother trying to resist this stuff. Now assemble the cake. Cut the cooled cake layers in half to make 2 layers

Carefully pick up half of the cut layer and place it on the serving plate you're using. Slap some frosting on top

Spread it around evenly and lay the other half of the layer on. Repeat until all 6 layers have been stacked

Use the remaining frosting to cover the tops and outside of the cake

Now slice, and surprise :)

Here's the beautiful birthday girl with her cake

And if you want, some people like oreos on their cake..

I love this little booger. Keep cake refrigerated! Personally I like this cake better when it sits overnight, I think it's more moist the second day.

Swiss Chocolate Cake 

(Mrs. Cindy Griffin)

1 box chocolate cake mix (milk chocolate, devils food, swiss chocolate)- any will work

1 small box instant chocolate pudding

3 eggs

1 Tbs. vanilla

1 cup oil

1 1/2 cups buttermilk

Combine all ingredients in a large mixing bowl. Beat on low speed until combined, turn mixer up to medium speed and beat until there are no lumps in the batter. Pour into 3 8-inch round greased cake pans. Bake at 350 degrees for 20-30 minutes or until cakes are no longer jiggly in the middle. Remove from the oven and let sit about 2 minutes. Carefully flip cakes out onto wax/parchment paper lined cooling racks. Prepare the frosting while the cakes are cooling.

cool whip frosting:

8 oz. cream cheese, soft

1/2 cup sugar

1 cup powdered sugar

2 tsp. vanilla extract

16 oz. cool whip, soft

6 hershey bars, chopped

Beat together cream cheese, both sugars, and vanilla until smooth and creamy. Fold in cool whip and chopped hershey bars. Now it's time to assemble your cake. Cut the cooled cake layers in half to make 2 layers. Carefully pick up half of the cut layer and place it on the serving plate you're using. Slap some frosting on top. Spread it around evenly and lay the other half of the layer on. Repeat until all 6 layers have been stacked. Use the remaining frosting to cover the tops and outside of the cake. Refrigerate at least 2 hours before serving. I guarantee this cake will be a huge hit. Thanks again for the recipe, Cindy! 

Monster Cookies.. Best Cookie Ever.

I'm going to go ahead an apologize ahead of time because I am going through a major cookie/bar phase. So these next couple of posts are going to be all about cookies and cookie bars.. hopefully you love cookies as much as sweet tooth sisters do! These cookies are amazing and there's no other way to describe them. You start out with a peanut butter oatmeal cookie dough and pretty much make up your own monster cookie by adding whatever candies you desire. The possibilities are endless, so go crazy with it :) Here's what you need for monster cookies

sugar, brown sugar, vanilla, baking soda, salt, eggs, corn syrup, butter, peanut butter (I prefer a mix of crunchy and creamy, but do which ever you like best), flour, old-fashioned oats, and add ins: peanut butter chips, chocolate chips, mini m&ms. (Reese's cups, white chocolate chips, butterscotch chips, etc. would also be really good in monster cookies). In a large mixing bowl, combine eggs, both sugars, vanilla, salt, baking soda, and corn syrup

Mix well using a mixer or spatula. Once fully mixed, add peanut butter and melted butter

Beat those ingredients in. Then, stir in flour and oats

Lastly, fold in the (add-ins) chocolate chips, peanut butter chips, and m&m's

Dough will be a little runny from the melted butter

don't add more flour because you refrigerate the dough to set up. If you add more flour, your cookies will turn into bricks in the oven. After the dough has chilled a couple hours, scoop using a cookie scoop or 1/4 measuring cup (that's the proper measurement for monster cookies). Place dough balls on a parchment paper lined baking sheet. Gently press down on the dough to flatten a little because the cookies don't spread much

Bake

Cool on cookie sheet a couple minutes; carefully transfer onto foil or cooling rack

Store in an air-tight container up to 3 days. And as always, eat with a large and in charge glass of milk :)

Monster Cookies
3 eggs
1 cup sugar
1 cup brown sugar
1 Tbs. vanilla
1 tsp. salt
2 tsp. baking soda
1 tsp. corn syrup
3/4 cup creamy peanut butter
3/4 cup crunchy peanut butter
1 stick butter, melted
3/4 cup flour
4 1/2 cups oats
1 cup semi-sweet chocolate chips
1 cup peanut butter chips
1 cup mini m&m's

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

2. In a large mixing bowl, stir together the eggs, both sugars, vanilla, corn syrup, baking soda and salt. Then stir in the melted butter and peanut butter, followed by the oats and flour. Lastly, stir in the chocolate chips, peanut butter chips and M&M’s (or any other add-ins of your choice). Chill the dough for at least 1-2 hour(s). (Dough will be slightly runny before chilling, do not add more flour. This will cause the cookies to become bricks).

3. Drop the dough by ¼ cupfuls (or smaller if you don't want huge cookies) onto baking sheets. Use your fingers to flatten the dough slightly. Baking for 8-12 minutes (depending on the size cookies you decide to make). Slide the parchment paper off the pan and let cool on counter. Store left-over cookies in an airtight container up to 3 days.

Giant Cookie

Everyone loves cookie cake, there is just something about a giant cookie with frosting on it that is irresistible. This is perfect to make for someone who doesn't like cake.. weird, but some people don't like cake. I just can't comprehend that.. anyways, sorry non-cake lovers. I'm not judging. This was so easy, a caveman can do it, so don't let the giant cookie scare you away. Here's what you need

Butter, sugar, brown sugar, eggs, vanilla, milk, salt, bread flour, baking soda, chocolate chips, and M&S's (optional). In a small saucepan, melt the butter

Once fully melted, let cool about 5 minutes. Transfer to a mixing bowl. Add both sugars and vanilla

Mix together. Add eggs and milk

Mix well; set aside. In a separate large bowl, combine bread flour, salt, and baking soda. (Be sure to use BREAD flour and NOT all-purpose. I've done it once before and it makes a huge difference. You can find bread flour on the flour isle. It will say bread flour on the package.)

Stir together; add chocolate chips and M&M's

Fold those into the flour mixture until fully coated in flour

Here's the two mixtures

Pour the wet (butter) mixture over the flour mixture

Stir together until combined

Scoop out onto a greased round deep dish cookie sheet

Gently press down evenly to form a flat, giant cookie

Cover and chill in the fridge at least 2 hours. Bake 

While that is cooling, prepare vanilla buttercream to go on top. I didn't take pictures of the frosting, but here are some from an earlier post. It is the same recipe I used, I just omitted the oreos. http://kysweettoothsisters.blogspot.com/2011/01/oreo-surprise-cupcakes.html

Put the finished frosting into a piping bag to decorate the cookie cake. I piped around the edges

If you have extra frosting, which you probably will; you can spread it over the top of the cookie cake, make a thicker edging, or write something in the middle. Here's the inside of the cookie cake

I had 10 girls over and two desserts.. and the whole cookie cake got eaten. I highly recommend this dessert :)

Cookie Cake

(Alton Brown's 'The Chewy')

2 sticks unsalted butter

1/4 cup sugar

1 1/4 cups brown sugar

1 egg

1 egg yolk

2 Tbs. milk

1 Tbs. vanilla

2 1/4 cups bread flour

1 tsp. salt

1 tsp. baking soda

3/4 cup milk chocolate chips

3/4 cup semi-sweet chocolate chips

1/2 cup mini M&M's

Melt the butter in a medium saucepan over low heat; let cool about 5 minutes. Pour the melted butter in a mixing bowl. Add both sugars and vanilla; cream together on medium speed. Add the egg, egg yolk, and milk. Mix until well combined. In a large separate bowl, combine the flour, salt, and baking soda. Add the chocolate chips and M&M's, stirring until chocolate chips are fully coated in flour. Pour the wet mixture over the flour mixture and gently stir together until combined. Scoop dough onto a round, greased, deep dish cookie sheet. Gently press down until you have an even surface of dough. Sprinkle more M&M's on top. Cover and chill the dough at least 2 hours. Bake at 350 degrees about 18-25 minutes or until light golden edges and the middle is no longer gooey. (You don't want to overcook because the cookie cake will be hard.) Cool completely. While cooling, prepare vanilla buttercream. Once cooled, decorate the cookie cake however desired. Slice and enjoy!