chocolate chip Archives - Page 10 of 71

Day 7: Chocolate Chip Cookie Cups

December 14, 2015 by kim Leave a Comment

Have you ever wanted homemade cookies, but didn’t want to deal with the hassle of shopping for all of the ingredients? You’re in luck. These chocolate chip cookie cups only require four ingredients. Pillsbury™ Purely Simple™ Chocolate Chip Cookie Mix does all of the work for you!

You don’t always have to follow the directions on the box exactly how they’re written. Think outside of the box. A little creativity can go a long way! I may have followed the directions on the box in terms of ingredients to use, but I baked them into a mini muffin pan and added assorted candies on top. Do you have leftover Halloween candy to use up? This is the perfect opportunity to empty out your stash.

The result is a festive holiday treat, one where people can pick out which flavors they want. The best part is that it doesn’t add any extra time to customize these cookie cups. You’ll get something a little homemade for the holidays with minimal effort.

You can even get the family involved in this one by having kids pick out their favorite candies and having them press them into the tops just before the pan goes into the oven. After they cool, everyone can dig in to their favorite cookie cup!

My favorite (and my DH’s favorite) were the mini M&M’s. The other two candies that I used were dark chocolate peanut butter cups and regular peanut butter cups. Some other great additions would be Butterfingers, sprinkles, walnuts, yogurt chips, white chocolate, dried cranberries, Andes mints, crushed peppermint candies, coconut, cinnamon chips, toffee, graham crackers, animal crackers…. you get the picture. You can add whatever your heart desires.

This cookie mix comes out tasting just as good as when I make my cookies from scratch. It’s delicious! You’ve got to give it a try.

Chocolate Chip Cookie Cups

Ingredients

1 box Pillsbury Purely Simple Chocolate Chip Cookie mix
1 stick (1/2 Cup) butter
1 egg
assorted candies to top

Directions

Preheat oven to 350. Spray a mini muffin pan with cooking spray and set aside.
In a large bowl, mix together the cookie mix, butter, and egg until the dough sticks together and there are no more crumbs.
Scoop out cookie dough and press it down into each cavity in the pan. It should make 24 mini cookie cups.
Gently press the assorted candies onto the top of each cup.
Bake for 8-10 minutes.
Let cool for five minutes before removing the cookie cups. They should slide out easily.

https://lovintheoven.com/candy-chocolate-chip-cookie-cups/

This is a sponsored post, but the opinions expressed are my own.

Day 5: Crispy Bits Chocolate Chip Cookies

December 8, 2015 by kim Leave a Comment

Have you ever tried baking a cookie and then re-baking it into another cookie? Well, that’s exactly what I did for day 5 of my 12 days of cookies! The results were amazing! Sure, it may take a little more time, but you’re still only making one dough.

My DH actually preferred eating the first batch of baked dough since I made them crispier. I didn’t even try to make the first batch pretty since they were going back into the dough. I literally look a chunk of dough, broke it apart onto a lined baking sheet, and then baked them as is in small pieces.

The cookies come out a bit darker than normal with a dreamy swirl.

Yes, yes, yes.

Oh, and aren’t these platters a beaut? You might remember them from an old post, only a little different. It’s from Mad Hatter’s Platters! I changed the top to a different plate for Christmas. I love how easy they are to customize and adapt for the different seasons. You can change sizes, colors and shapes as long as you have the rod that holds them together.

A couple of my favorites from their site include: the blue & white southwestern two tiered, cream & teal three tiered, gold polka dot two tiered, and the teal w/ruffled bow two tiered. If you’re still doing some last minute shopping for the holidays, I’d highly recommend Mad Hatter’s Platters for the entertainer/baker!

Recipe from Cookies and Cups

Day 5: Crispy Bits Chocolate Chip Cookies

Ingredients

1 cup salted butter, room temperature
1 cup light brown sugar
½ cup granulated sugar
1 egg plus 1 yolk
2 tsp vanilla
1 tsp baking soda
1 tsp kosher salt
2¼ cups flour
2 cups chocolate chips

Directions

Preheat oven to 350°. Line a baking sheet with Silpat and set aside.
Cream together the butter and both sugars. Mix in egg, extra yolk and vanilla.
Gradually stir in the baking soda, salt, and flour. Stir in chocolate chips.
Separate out 1½ cups cookie dough and crumble the dough onto your baking sheet into small pieces. Bake for 7-9 minutes until brown, but not burnt. Remove from oven and let slightly cool.
Crumble the baked cookies back into the cookie dough until just incorporated.
Scoop the dough by tablespoons back onto the baking sheet and bake for another 8-9 minutes.

https://lovintheoven.com/crispy-bits-chocolate-chip-cookies/

Greek Yogurt Brownies

November 9, 2015 by kim 7 Comments

You guyyysssssssss. I just made “healthy” (okay, “healthier”) brownies and they turned out to be the best brownies I’ve ever made! I’m not even joking! They’re so so good and I devoured 1/4 of the pan the moment it cooled down enough to eat.

What’s the secret? The Greek Gods® Greek Yogurt, of course! I used traditional plain in mine, and I can see it being very versatile in other recipes as well. Sub it for a sour cream dip, whip it up with some sugar to make frosting, add a cup in cake mix to keep it soft… there’s a lot you can do. Their yogurts are made from milk from cows that are not treated with growth hormones, so you can trust that you’re using the good stuff.

It’s deliciously creamy and tart. It’s a great base to make a yogurt bowl (that’s how I eat it!). I add a bit of honey, granola, chia seeds, and fruit on top for breakfast in the morning.

The batter will seem very dry at first, but once you get it incorporated, it will be smoother than smooth. See for yourself:

Once it’s baked, wait completely until it’s cooled before you cut! That’s really important. I didn’t wait completely, so it stuck to the knife quite a bit.
The texture of these brownies are gummy and gooey. It’s like the center of a pan of regular brownies if you undercook it just a bit. That’s my favorite part of a regular brownie!