Chocolate Dipped Profiteroles

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Chocolate Dipped Profiteroles – My heart is skipping a beat at the sight of these. Just wait until you get to taste this easier than you might think dessert. Your guests will be so impressed – you never have to tell them how easy it is to make profiteroles from scratch! Yields: 28 Ingredients For The … Read more

Best EVER Chewy Monster Cookies Recipe

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Best EVER Chewy Monster Cookies Recipe – Chewy Monster Cookies combine everything you could possibly want in a cookie – chocolate, peanut butter, oatmeal and m&m’s… simply perfect.



Best EVER Chewy Monster Cookies Recipe

Chewy Monster Cookies combine everything you could possibly want in a cookie – chocolate, peanut butter, oatmeal and m&m’s… simply perfect.

Total time: 30 minutes
Yields: 36 cookies

Ingredients

  • 1 cup granulated sugar
  • 1 cup brown sugar
  • 1/2 cup butter, softened
  • 12 ounces creamy peanut butter
  • 3 eggs
  • 1 teaspoon vanilla
  • 3 1/2 cups oatmeal
  • 2 teaspoons baking soda
  • 1 cup flour
  • 1 cup mini chocolate chips
  • 3/4 cup m&m’s

Instructions

  1. Line a baking sheet with parchment paper and preheat oven to 350 degrees F.
  2. Cream together granulated sugar, brown sugar, butter and peanut butter. Mix until well combined and then add one egg at-a-time to the mixture until all eggs are thoroughly incorporated. Add vanilla and give it a good stir.
  3. With the mixer running on low speed, add oatmeal, baking soda and flour until dough forms. Remove bowl from mixer and using a rubber spatula incorporate chocolate chips and m&m’s.
  4. Place dough on prepared baking sheet with the help of a cookie scoop or about 1 1/2 to 2 tablespoons of dough per cookie. Place in the oven and bake until lightly browned, about 7-9 minutes. Enjoy with a cold glass of milk.

Notes

  • Chewy Monster Cookies will keep up to 1 week in your cookie jar or up to 6 weeks in an airtight container in the freezer.

Best EVER Caramel Stuffed Oatmeal Pumpkin Cookies Recipe

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Best EVER Caramel Stuffed Oatmeal Pumpkin Cookies Recipe – Super soft and chewy Oatmeal Pumpkin Cookies stuffed with Caramel. Fall baking doesn’t get much better!



Best EVER Caramel Stuffed Oatmeal Pumpkin Cookies Recipe

These cookies have it all. Fall into fall with these scrumptious cookies. You won’t be sorry!

Total time: 30 minutes
Yields: 24 cookies

Ingredients


  • 1 cup (2 sticks) unsalted butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup pumpkin puree
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon pumpkin pie spice
  • 2 1/2 cups all-purpose flour
  • 1 1/2 cups old-fashioned oats
  • 1 cup semisweet chocolate chips
  • 1/2 cup toffee bits
  • 24 Rolo candies

Instructions

  1. In the bowl of your stand mixer, cream together butter and sugars until light and fluffy. Mix in egg, vanilla, and pumpkin. Add baking soda, salt, and pumpkin pie spice and stir until incorporated. Finally add flour and oats and stir until combined. Fold in chocolate chips and toffee bits. Cover bowl and refrigerate for 2 hours or until ready to use.
  2. Line a baking sheet with parchment paper. Preheat oven to 350 degrees F and unroll Rolo candies from their wrappers. Using a large cookies scoop (about 3 tablespoons), scoop cookie dough onto prepared baking sheet. Enclose one Rolo candy with one dough ball and cover completely. Roll into a ball and return to the baking sheet. Repeat. Bake for 12-14 minutes or until lightly browned. Let cool on baking sheet for 10 minutes before moving to wire racks to cool completely.

Notes

  • Cookies will keep up to 5 days stored in an airtight container or up to 4 weeks in the freezer.

Best EVER Caramel Stuffed Cider Cookies Recipe

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Best EVER Caramel Stuffed Cider Cookies Recipe – Apple Cider Cookies stuffed with gooey caramel.



Best EVER Caramel Stuffed Cider Cookies Recipe

Apple Cider Cookies stuffed with gooey caramel.

Total time: 30 minutes
Yields: 18 cookies

Ingredients


  • 1/2 cup unsalted butter, softened
  • 1/2 cup sugar
  • 1 egg
  • 1/2 teaspoon vanilla
  • 1/4 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/2 box Alpine Spiced Apple Cider Instant Original Drink Mix (5 packets)
  • 1 1/2 cups flour
  • 1 bag of chewy caramels

Instructions

  1. Preheat your oven to 350 degrees F. Line a baking sheet with parchment paper.
  2. In a stand mixer, combine the butter and sugar until creamed together. Add the egg and vanilla and combine. Next, mix in the salt, cinnamon, baking soda and powder until well incorporated. Add the 5 packets of Instant Apple Cider Mix one at a time and mix well. Finally, add the flour until dough forms (it will be slightly sticky and wet).
  3. Using a cookie scoop or measuring 2 tablespoons of dough, form a ball and flatten slightly. Place one piece of the chewy caramels in the middle and enclose, using the dough around the piece of caramel.
  4. Place 9 cookies in rows of 3 on your cookie sheet and put into oven. Bake them for 14 minutes or until the edges are slightly brown. Let cool on the cookie sheet before transferring them to a wire rack. Repeat with the rest of the dough.

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Lemon and Thyme Salted Chocolate Cookies Recipe

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Lemon and Thyme Salted Chocolate Cookies Recipe – Candied Meyer Lemons and Fresh Thyme combined into one scrumptious Chocolate Chunk Cookie and finished with Fleur de Sel. Plus, find out what makes this cookie so soft and chewy.



Lemon and Thyme Salted Chocolate Cookies Recipe

These cookies pack some serious lemon flavor complemented by fresh thyme and lots of melted chocolate. The sea salt sprinkled on top pulls it all together. One of the chewiest and most delightful cookies I have ever had.

Total time: 50 minutes
Yields: 24 cookies

Ingredients


  • 1/2 cup (1 stick) unsalted butter, at room temperature
  • 1/2 cup shortening
  • 3/4 cup brown sugar
  • 1/4 cup granulated sugar
  • 1 (3.4 oz.) package vanilla instant pudding mix
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 1/4 cups all-purpose flour
  • 1 1/2 cup chocolate chunks
  • zest of one Meyer lemon
  • 2 teaspoons fresh thyme, about 4 sprigs
  • sea salt, for sprinkling

To make Candied Meyer Lemons

  • 2 Meyer lemons, cut into 1/4-inch slices
  • 2 cups granulated sugar
  • 2 cups water

Instructions

  1. Start by making the candied Meyer lemons. Combine sugar and water in a skillet and bring to a boil. Meanwhile, cut 2 lemons into 1/4-inch slices and place into the boiling sugar water (make sure sugar is completely dissolved).Turn heat down and let simmer for 30 minutes or until lemons are translucent (cover with the lid or a piece of parchment paper). Remove skillet from the stove and let the slices cool completely in the syrup. Transfer lemon slices from the skillet to a wire rack (you may want to place a paper towel underneath the wire rack to catch any drippings) and let dry completely. I ended up placing the wire rack in a 250 degree oven for 20 minutes to speed up the drying process. If you choose to do that as well, keep an eye on the slices to prevent them from burning or getting brown.
  2. Once the slices are close to being dry, line a baking sheet with parchment paper and set aside. Prepare the cookie dough in your stand mixer. Cream together butter, shortening, brown sugar and granulated sugar. Add pudding mix and combine. Next, add both of the eggs and vanilla extract. Once incorporated, add baking soda and salt. Slowly add flour and stir until well combined.
  3. Remove bowl from the mixer and stir in chocolate chunks. Add zest of one lemon and fresh thyme leaves.
  4. Remove Meyer lemon slices from the oven and turn to 350 degrees F. Cut candied lemon slices into chunks and gently incorporate into the dough. Scoop 2-3 tablespoons of dough per cookie onto the prepared baking sheet. Place into the oven and bake for 10-12 minutes or until cookies are slightly brown on the edges. Remove and sprinkle with sea salt, if desired. Let cool for a couple of minutes before transferring to a wire rack to finish cooling completely. Repeat with remaining cookies. Enjoy!

Notes

  • Cookies will keep up to 1 week stored in an airtight container or up to 2 months in the freezer.

Coconut Pecans Chocolate Cookies Recipe

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Coconut Pecans Chocolate Cookies Recipe – Thick, puffy and pillowy soft, fudgy and oozing with chocolate, these coconut pecans chocolate chocolate chip cookies will make you weak at the knees!



Coconut Pecans Chocolate Cookies Recipe

Thick, puffy and pillowy soft, fudgy and oozing with chocolate, these coconut pecans chocolate chocolate chip cookies will make you weak at the knees!

Total time: 27 minutes
Yields: 3 dozens

Ingredients


  • 1 cup butter, room temperature
  • 1 cup sugar
  • 2 eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 package (3.56 oz) Hershey’s chocolate instant pudding mix
  • 2 1/3 cups all purpose flour
  • 1 teaspoon baking soda
  • pinch of salt
  • 1 cup chopped pecans
  • 1 cup sweetened coconut flakes
  • 1 cup semi-sweet chocolate chips

Instructions

  1. Line 2-3 baking sheets with parchment paper. Set aside.
  2. In a mixing bowl, add the butter and sugar. With the paddle attachment on, beat on low speed until light and fluffy, about 5 minutes.
  3. Stir in the eggs, vanilla extract and the pudding mix. Beat until just combined.
  4. Gently fold in the flour, baking soda and salt.
  5. With a spatula, fold in the chopped pecans, coconut flakes and chocolate chips.
  6. Using a large scoop, drop cookie dough on the prepared baking sheets.
  7. Chill the scooped cookie dough while you preheat the oven.
  8. Heat the oven to 350F.
  9. Bake the cookies, one sheet at a time, for 12 minutes or until puffed and set.
  10. Let the cookies cool slightly on the baking sheets before transferring to a wire rack to cool completely.

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Soft and Chewy Chocolate Peanut Butter Cookies Recipe

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Soft and Chewy Chocolate Peanut Butter Cookies Recipe – Craving chocolate and peanut butter? Try these soft and chewy chocolate peanut butter chip cookies! They come together in less than 30 minutes and disappear just as quickly!



Soft and Chewy Chocolate Peanut Butter Cookies Recipe

Craving chocolate and peanut butter? Try these soft and chewy chocolate peanut butter chip cookies! They come together in less than 30 minutes and disappear just as quickly!

Total time: 20 minutes
Yields: 2 dozens

Ingredients

  • 1 1/4 cups butter, room temperature
  • 1 cup sugar
  • 1 cup packed brown sugar
  • 2 eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 1/4 cups all purpose flour
  • 3/4 cup cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup peanut putter chips
  • 1 cup semisweet chocolate chips

Instructions

  1. Heat the oven to 350F. Line two cookie baking sheets with parchment paper. Set aside.
  2. In a mixing bowl, add the butter and sugars. With the paddle attachment on, beat on low speed until light and fluffy.
  3. Add the eggs, one at a time, and mix just until combined.
  4. Stir in the vanilla extract.
  5. Slowly add the flour combined with the cocoa powder, baking soda and salt. Mix until combined.
  6. With a spatula, fold in the peanut butter and chocolate chips.
  7. Using a large ice-cream scoop , drop cookie dough on the prepared baking sheets.
  8. Bake in preheated oven for 8-10 minutes.
  9. Remove the cookies from the oven and let cool slightly (about 5 minutes) on the baking sheets before placing them on a wire rack to cool completely.

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Sugar Cookie Chocolate Cupcakes with Cream Cheese Frosting

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Sugar Cookie Chocolate Cupcakes with Cream Cheese Frosting – So soft, fluffy, and full of chocolate flavor in every bite, these sugar cookie chocolate cupcakes are piled high with cream cheese frosting and finished with colorful sprinkles!



Sugar Cookie Chocolate Cupcakes with Cream Cheese Frosting

So soft, fluffy, and full of chocolate flavor in every bite, these sugar cookie chocolate cupcakes are piled high with cream cheese frosting and finished with colorful sprinkles!

Total time: 35 minutes 
Yields: 16 cupcakes

Ingredients


Sugar cookie chocolate cupcakes

  • 3 oz baking chocolate, roughly chopped (I prefer 70%)
  • 2/3 cup milk
  • 1/2 cup unsalted butter, room temperature
  • 3/4 cup sugar
  • 3/4 cup International Delight Frosted Sugar Cookie Coffee Creamer
  • 1/4 cup canola oil
  • 1 1/2 cups all purpose flour
  • 1/2 cup unsweetened baking cocoa
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt

Sugar cookie cream cheese frosting

  • 6 oz cream cheese, room temperature
  • 3/4 cup unsalted butter, room temperature
  • 3 tablespoons International Delight Frosted Sugar Cookie Coffee Creamer
  • 3 1/3 cups powdered sugar
  • Sprinkles

Instructions


Sugar cookie chocolate cupcakes

  1. Heat the oven to 350F. Line two cupcake pans with 16 paper cups. Set aside.
  2. In a small saucepan add the chocolate and the milk. Heat over medium flame until the chocolate is melted, stirring constantly. Set aside to cool slightly.
  3. In a mixing bowl, add the butter and the sugar. With the paddle attachment on, beat on low speed until light and fluffy, about 3 minutes.
  4. Stir in the oil, International Delight Frosted Sugar Cookie Coffee Creamer and the melted chocolate.
  5. Gently fold in the flour, cocoa powder, baking soda and salt.
  6. Beat until just combined.
  7. Using a large ice-cream scoop, scoop the cupcake batter into the prepared cupcake pans.
  8. Bake in preheated oven for 18-20 minutes or until a toothpick inserted in the center comes out clean.
  9. Remove the cupcakes from the oven and let cool completely.

Sugar cookie cream cheese frosting

  1. In a mixing bowl, add the cream cheese and butter. With the paddle attachment on, beat on low sped until light and fluffy, about 5 minutes.
  2. Stir in the International Delight Frosted Sugar Cookie Coffee Creamer and gently beat in the powdered sugar.
  3. Once all the sugar is added, increase the mixer’s speed to medium high and beat for 2 more minutes.
  4. Spoon the frosting into a bag fitted with a large decorating tip (I use Wilton 1M) and pipe the frosting onto the cooled cupcakes.
  5. Finish with colorful sprinkles.

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Pumpkin Cookies with Mascarpone Frosting Recipe

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Pumpkin Cookies with Mascarpone Frosting Recipe – Soft pumpkin cookies with mascarpone frosting are moist, cake-like cookies and dangerously addictive. The delicious pumpkin puree and spices balance each other so well, no one can stop at just one cookie! Sprinkles are mandatory!



Pumpkin Cookies with Mascarpone Frosting Recipe

Soft pumpkin cookies with mascarpone frosting are moist, cake-like cookies and dangerously addictive. The delicious pumpkin puree and spices balance each other so well, no one can stop at just one cookie! Sprinkles are mandatory!

Total time: 22 minutes
Yields: 4 dozens

Ingredients

  • 3/4 cup butter, room temperature
  • 2 cups brown sugar
  • 1/4 cup granulated sugar
  • 2 eggs, room temperature
  • 1 (15 ounces) can pumpkin puree
  • 3/4 cup International Delight Pumpkin Pie Spice cofee creamer
  • 2 3/4 cups all purpose flour
  • 3 teaspoon baking powder
  • pinch of salt
  • 1 teaspoons pumpkin pie spice

Mascarpone frosting

  • 1 cup butter, room temperature
  • 8 ounces mascarpone cheese, room temperature
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Heat the oven to 375 degrees. Line 3-4 baking sheets with parchment paper. Set aside.
  2. In a mixing bowl, with the paddle attachment on, add the butter and sugars. Beat on low speed until light and fluffy, about 3 minutes.
  3. Stir in the eggs and pumpkin puree. Beat until just combined.
  4. In a separate bowl, sift together the flour, pumpkin pie spice, baking powder and salt.
  5. Add the flour mixture alternately with the coffee creamer to the cookie dough.
  6. Beat until just combined.
  7. Using a medium size scoop, drop cookie dough onto the prepared baking sheets and bake in preheated oven for 12 minutes or until tops spring back.
  8. Cool on the baking sheets about few minutes before transferring to wire racks to cool completely.

Frosting

  1. In a mixing bowl, with the paddle attachment on, add the butter and mascarpone cheese.
  2. Beat on low speed until creamy and fluffy.
  3. Stir in the vanilla extract and slowly add the powdered sugar.
  4. Beat until all the sugar is incorporated.
  5. Increase the mixer’s speed to medium high and beat for an additional 1 minute.
  6. Spoon a little frosting on top of each cookie and spread it with the back of a spoon.

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White Chocolate Pecan Cake with Raspberry White Chocolate Frosting Recipe

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White Chocolate Pecan Cake with Raspberry White Chocolate Frosting Recipe – Incredibly moist, tender and delicious this white chocolate pecan cake has a subtle white chocolate flavor and crunchy pecans in every bite. The raspberry white chocolate frosting is rich, creamy and delicious. One bite and you can’t stop!



White Chocolate Pecan Cake with Raspberry White Chocolate Frosting Recipe

Incredibly moist, tender and delicious this white chocolate pecan cake has a subtle white chocolate flavor and crunchy pecans in every bite. The raspberry white chocolate frosting is rich, creamy and delicious. One bite and you can’t stop!

Total time: 1 hour
Yields: 12 slices

INGREDIENTS

  • 4 ounces white baking chocolate, roughly chopped
  • 2/3 cup milk
  • 1/2 cup unsalted butter, room temperature
  • 3/4 cup Imperial Sugar Extra Fine Granulated Sugar
  • 2 eggs, room temperature
  • 1/4 cup vegetable oil
  • 1 cup buttermilk
  • 2 cups all-purpose flour*
  • 1 teaspoon baking soda
  • 1 cup chopped pecans
  • White Chocolate Frosting
  • 4 ounces white baking chocolate, roughly chopped
  • 1 package (8 oz) cream cheese, room temperature
  • 1 cup unsalted butter, room temperature
  • 4 cups Imperial Sugar Confectioners Powdered Sugar
  • 2-4 tablespoons raspberry preserves
  • Pecans and fresh raspberries to decorate

DIRECTIONS

  1. Preheat oven to 350°F. Grease and flour two 9-inch round cake pans. Set aside.
  2. In a small saucepan, add milk and white chocolate and heat over medium flame until chocolate is melted. Set aside to cool for 5-10 minutes.
  3. In bowl of a stand mixer, add butter and sugar and beat with paddle attachment beat on low speed until light and fluffy, about 5 minutes.
  4. Beat in eggs, one at a time, scraping sides of bowl with a spatula, if needed.
  5. Beat in oil and cooled melted chocolate mixture.
  6. Alternately add buttermilk with all-purpose flour and baking soda. Beat until just combined.
  7. With a spatula, stir in pecans. Expect batter to be thin. Do not add any more flour!!!
  8. Divide cake batter between two cake pans.
  9. Bake in preheated oven for 28 minutes or until a toothpick inserted in center comes out clean.
  10. Remove from oven and cool completely in cake pans before inverting on wire racks.
  11. To prepare frosting: Add white chocolate to a heatproof bowl placed on top of a saucepan with simmering water (make sure bowl does not touch water). Stir until chocolate is melted. Remove and let cool completely.
  12. In bowl of a stand mixer, add cream cheese and butter and beat with paddle attachment on low speed until light and fluffy.
  13. Stir in melted and cooled while chocolate followed by powdered sugar, 1/2 cup at a time, beating well after each addition.
  14. Once all sugar is added, increase mixer speed to medium-high and beat for an additional 2 minutes.14
  15. Remove 1/3 of frosting and mix with raspberry preserves.
  16. Spoon and spread raspberry white chocolate frosting over top of first layer.
  17. Top with second cake layer.
  18. Refrigerate for 30 minutes.
  19. With a small spatula or back of a spoon, frost top and sides of entire cake with remaining white chocolate frosting.
  20. Decorate cake with pecans and raspberries.

Notes

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.