Monday, November 26, 2012

Chocolate Chunk Cookies

I love a good cookie, but for me it has to be the RIGHT cookie.  I personally like my cookies, what I like to call; the 50/50.  I like 50% chewy and 50% thick.  I have a different chocolate chip recipe that is a HUGE hit with people in Utah, but this recipe that I have come up with for me is my personal favorite.  If you like thick, chewy in the middle, and a slight crunch on the outside, try my Buffo's Chocolate Chip cookies click here.

This is the recipe for my Chocolate Chunk Cookies...

2 C. Cake Flour
1 2/3 C. Bread Flour
1 1/4 tsp. Baking Soda
1 1/2 tsp. Baking Powder
1 1/2 tsp. Coarse Salt
2 1/2 sticks unsalted Butter
1 C. Sugar
1 1/4 C. Packed Brown Sugar
2 Eggs
2 1/2 tsp. Vanilla
2-3 Large Hershey Bars

In a mixer Cream butter and sugar together until creamy and light, about 5 minutes.  

Sift all the dry ingredients together and set aside.

To the butter mixture add the eggs, and vanilla.  Mix until combined.  Slowly add your dry ingredients and mix until well combined.

With a grater, grate 1 hershey bar.  With the 2nd and 1/2 of the 3rd hershey bars, break into pieces and  place in a ziploc bag.  Then get a mallet, rolling pin, whatever you have and beat the heck out of them to break them into pieces.  (This is a great way to get aggression out.)  :) 

Mix the grated chocolate and chocolate chunks into the dough.  Wrap in plastic wrap and refrigerate for about 3 hours.

Preheat oven to 350 degrees.  Place parchment paper on your cookie sheets and scoop cookies onto cookie sheet.  Bake for 8-12 minutes or until lightly browned. Enjoy!!

Andes Mint Cookies

We had a cookie exchange with my friends, and this was one of the cookies that was brought.  It was absolutely to die for, so of course I made my friend give me her recipe and all of you get to benefit from that!  Here is one of the BEST cookies you will give this Christmas!
1 Devil's Food Cake Mix
1/2 cup oil
2 eggs
1 package of Andes Mints

Preheat oven to 350 degrees.
Mix cake mix, oil, and eggs together. 

Drop spoonfuls of dough onto baking sheet. 

Bake for 6-9 minutes. Don't cook any longer than that! You don't want them to be overdone!

Take sheet out of oven and while the cookies are still very hot, place an Andes Mint on top of each cookie. In about 5 minutes, the mint will be melted. Take a spoon and smooth out each mint like frosting.  Enjoy!

Thursday, November 15, 2012

Marshmallow Caramel Popcorn

I was craving a treat tonight, and this is what came out of that craving.  It turned out delicious and to die for, and I think all of you are going to love it!  Plus, it's SUPER easy!
2-1/3 cups popcorn kernels
1/2 cup butter
1 3/4 cups brown sugar
4 Tbs. Light Corn Syrup
2 tsp. Vanilla
16-20 Large marshmallows

In a popcorn popper. pop 1/3 cup of kernels. After the 1st batch, pop the 2nd 1/3 cup of kernels.  Remove any unpopped kernels and set aside.

In a pan over medium heat, melt butter, sugar, and corn syrup.  Add vanilla.  Slowly stir in marshmallows until they melt. Don't let your mixture boil.  

Poor over your popcorn and stir until everything is well coated.  Enjoy!

Midnight Smoothie

 So I woke up up this morning in the middle of the night craving a smoothie, and I must say that the outcome was delicious!  

I was going for strawberry, but my husband had conveniently eaten the strawberries earlier in the day so I used what I had on hand and this is what I came out with....


2 Bananas
3/4 cups Blueberries
1 Blueberry Yogurt
5 Ice Cubes
1/2 cup Vanilla Soy Milk
4 Fuji Apple Slices

Blend together in your blender until smooth, and enjoy!

Sunday, November 4, 2012

Crock Pot Chicken and Dumplings

 This is the perfect cold weather meal, and it's hearty.  I made it when we got our 1st day of snow here in Utah, and my husband LOVED it!  Chicken and dumplings is the perfect comfort food.  I know your family will love it too!  PLUS, it's EASY; so what's better than  that?!

5 Boneless, skinless, Chicken Thighs
4 Large carrots, peeled, and diced
1 can of corn, drained
1 can of peas, drained
1 can cream of Chicken soup
1 can cream of Celery soup
1 C. Chicken Stock
1 C. Half and Half (you can use milk)
1 Onion, Minced
2 Garlic cloves, minced
1 Package Pillsbury Biscuits
1 Tbs. Rice/Quinoa/Tapioca (your choice)
1 Tbs. Fresh Parsley Chopped
1 Tbs. Fresh Basil Chopped
Salt and Pepper
1 tsp. Chicken Bouillon

Spray crock pot. Mix your onion and garlic together and lay on the bottom of the crock pot.  Lay the chicken on top of that. Sprinkle your seasonings on top of the chicken. Then layer over your corn, peas, and carrots.

In a mixing bowl, combine your soups, chicken stock, bouillon, and half and half.  Pour over the entire dish in your crock pot.  Turn on low for 4-6 hours. At hour 3 mix in your Tbs. of Rice to thicken your stew/soup.

When the chicken is cooked thoroughly (it depends if you put your chicken in frozen or thawed) shred chicken, and turn your crock pot on high. Take your biscuits, rip into 1 inch chunks, and layer on top of your soup.  Let cook on high for 1 hour or until the biscuits are fully cooked.  Serve, and enjoy!