S'mores Bars

Isn't this the cutest idea? They are basically portable s'mores! Dense graham cracker crust, melted chocolate chips, topped with fluffy browned marshmallows and cut into perfect 3-bite squares. They're also super simple! I'm entering it in "recipes for the rest of us."

The only downside of these is that they are a little messy. Have a napkin nearby, because the first bite is a little explosion of graham cracker yummyness. Delicious, but not pretty when wearing a black shirt ;)

S'mores Bars
10 ounces graham crackers (18 whole crackers, or two cellophane wrapped stacks)
1 1/2 sticks butter
1-2 pinches of salt
A few handfuls (a little less than 1 bag) chocolate chips
a few handfuls mini marshmallows

1. Preheat the oven to 350 degrees. In a large resealable bag (or in a food processor), smash graham crackers until finely ground. Add salt. Melt butter and combine with graham crackers and salt.

2. Press into a 13×9″ pan to make a tight layer that fills the bottom. Bake for 5 minutes. Remove from oven.

3. Sprinkle on chocolate chips. Drizzle can of condensed milk over graham crackers; follow with marshmallows.

4. Bake for 20 minutes more, until marshmallows are lightly browned. Let cool completely.

M&M Cookies

My weekend thus far has included being sick, writing a memo and being slightly less sick. Oh for it to be winter break. I'm especially looking forward to winter break because 2 days after my last final, my friends are hosting a Christmakkah party! I love the holidays! Good food, fun, and finally spending quality times with friends!

Perhaps I will bring these cookies to the holiday party. Joelen is hosting a cookie swap, and I think these would be perfect. They are M&M cookies from sophistimom. They are so simple and yet good. I made these at the boy's apartment, meaning without the help of an electric mixer of any sort. I put the boy and his friend to work beating the butter and sugar with just a wooden spoon. It took a while, but that is what manual labor is for. The making of the cookies with no kitchen gadgets is really a testimony to their true ease.

M&M Cookies

2 1/2 cups all-purpose flour
1/2 teaspoon baking powder
3/4 teaspoon salt
2 sticks room temperature butter
1 3/4 cups sugar
2 eggs
1 tablespoon pure vanilla
1 regular package (2 ounces or 55g) M&M candies

1. Preheat the oven to 375 degrees.
2. Whisk the flour, salt, and baking powder in a medium bowl. Set aside.
3. With an electric mixer, cream the butter on high until smooth and light, about 2 minutes. Next add the sugar and continue beating until light in color and fluffy. With the speed on low, add eggs one at a time, followed by the vanilla. Beat until smooth.
4. Turn off the mixer and scrape down sides of bowl. Turn the mixer to low and slowly add the dry ingredients. Mix until just incorporated.
6. Scoop out dough by 2 tablespoonfuls and place about 2 inches apart on a baking sheet. Press 5-8 M&M’s on each ball of dough. Flatten each ball of dough slightly with the bottom of a glass. Bake for 12-15 minutes, or until barely golden brown on the edges.
7. Remove from oven and let rest on the baking sheet for about 5 minutes before transferring to a cooling rack.

Peanut Butter and Oatmeal Chocolate Chipsters

Kind of in a hurry to finish up my torts outline, so this will be quick. I got this recipe from the Tuesdays with Dorie group and it is delicious. Was a huge hit. I describe them as kitchen sink cookies because they are the 3 best cookies mashed together (PB, oatmeal and chocolate chip, yum!). I was even able to freeze these and just bring to room temp or microwave to have a dessert in an instant.

Tips: Don't overcook. About 12 minutes is perfect. I baked them in cold balls without flattening so that they didn't become any thinner then they needed to. Any more and they tended to get hard and too crispy for my tastes. Also, I liked adding a few peanuts to the top to add to the peanut butter look and taste.

3 cups old fashioned oats
1 cup all purpose flour
1 tsp baking soda
2 tsp ground cinnamon
1/4 tsp freshly ground nutmeg
1/4 tsp salt
2 sticks (8 ounces) unsalted butter, at room temperature
1 cup peanut butter--I used chunky and would do so in the future as well.
1 cup sugar
1 cup (packed) light brown sugar
2 large eggs
1 tsp pure vanilla extract
9 ounces bittersweet chocolate, chopped into chunks, or 1 1/2 cups store-bought chocolate chips or chunks

Whisk together the oats, flour, baking soda, spices and salt.

Beat the butter, peanut butter, sugar and brown sugar on medium speed until smooth and creamy. Add the eggs one at a time, beating for 1 minute after each addition, then beat in the vanilla. Reduce the mixer speed to low and slowly add the dry ingredients, beating only until blended. Mix in the chips. If you have the time, cover and chill the dough for about 2 hours or for up to one day.

Preheat oven to 350 and line cookie sheets w/ parchment.

If the dough is not chilled, drop rounded tablespoonfuls 2 inches apart onto the baking sheets. If the dough is chilled, scoop up rounded tablespoons, roll the balls between your palms and place them 2 inches apart on the sheets.

Bake for 11 to 15 minutes, rotating the sheets from top to bottom and front to back after 7 minutes. The cookies should be golden and just firm around the edges. Lift the cookies onto cooling racks with a wide metal spatula - they'll firm as they cool.

Chocolate Chip Cookie Ice Cream Sandwiches

For the engagement party that I just hosted for J and O'L, I wanted lovable, tasty, hand held desserts. I ended up making peanut butter cookies, s'mores cupcakes and chocolate chip cookie ice cream sandwiches. All were fabulous, but I think the ice cream sandwiches were the biggest hits.

I was the only one who had ANY problems with the ice cream sandwiches, and my concern was just that, well, they were really cold! It kind of hurt my teeth- not because they were hard, but just because I don't normally bite into ice cream, I lick it, so biting in was really really cold! Otherwise they were perfect.

Since they were for the engagement party, I made 2 special sandwiches for the bride and groom. Hers was sprinkled with pink sprinkles and his had blue. Loved it!! But warning, the sprinkles kind of dissolve into tie-dye instead of staying solid, but it still is cool looking.

Because I use the same ice cream scoop twice for this recipe, I am submitting it to Joelen's Tasty Tools: Scoops. I use an 18/8 ice cream scoop, which I don't know exactly what it means, but it is pretty small. Here is a size comparison between the scoop I use for ice cream and the one I used here.Chocolate Chip Cookie Ice Cream Sandwiches
Makes about 36 Sandwiches

2 cup margarine, softened
1 1/2 cup granulated sugar
1 1/2 cup brown sugar, well packed
2 tsp vanilla
4 eggs
4 1/2 cups AP flour
2 tsp baking soda
2 tsp salt
2-12 oz bags chocolate chips
1.5 quart container of vanilla ice cream

Preheat oven to 375. Cream together margarine, sugars and vanilla until light and fluffy. Beat in eggs. Sift together flour, baking soda and salt. Gradually add to creamed mixture, mixing until well blended. Fold in chocolate chips. Use the small ice cream scoop to scoop cookies onto baking sheets. Bake at 375 for about 10 minutes until lightly browned. Cool completely.

Match up equally sized cookies. Rip off squares of plastic wrap. Place 1 cookie on a square of plastic. Put 1 and a half scoops on the cookie. Squeeze the top on to slightly squish the ice cream. Wrap in the plastic and put in the freezer. Freeze for at least 2 hours and up to 2 weeks.

Oreo Truffles

For Run-Girl-Run's grad party, I made the peanut butter cup cheesecake, but also these little oreo truffles. While I liked them, I was not their biggest fan. I dunno, I think maybe they were a little too sweet for me. J's reaction, however, was a lot more positive. It went something like this:
"OH MY GOSH, AMY! I love these! I used to make them all the time until my food processor broke!"

Well, that, plus the fact that they were devoured is enough to give it a write-up. They were really tasty and absolutely adorable. They were a huge hit... just I couldn't eat more than one at a time.

OreoTruffles
1 package minus 7 oreo cookies (use cookie including the cream center)
1 8oz. package cream cheese (softened)
white chocolate bark (lots! I ran out so I also used chocolate bark) (also known as melting or dipping chocolate)
1. Finely crush cookies in a food processor
2. Stir in softened cream cheese. Use the back of a large spoon to help mash the two together.
3. Roll the mixture into 1" balls and place on wax paper covered cookie sheet.
4. Melt chocolate as directed on the package and then dip balls into chocolate, tap off extra and set aside on wax paper covered cookie sheet to dry.
5. Once dry, refrigerate and enjoy!
Makes about 36 truffles.

Double Chocolate Cookies

These cookies are a Valentine's Day treat for my love. No, they aren't for the boy. They are for the University of Maryland! Go TERPS! We play Duke tonight, and I think a little virtual love and sugar will definitely help our chances! Any way, good luck and happy Valentine's Day to Vasquez, Hays, Gist and crew.But, despite the fact that these are just virtual Valentine's Day treats, they make VERY good real life treats as well. They are crunchy outside and gooey and seemingly undercooked inside. They are phenomenal.
I got a call from roomie while I was out. The call went something like this:
Me: hey dear, how goes it?
Roomie: (chewing loudly) My God! The cookies (chews and swallows) are freaking fantastic!
They really are that good. Very rich though. My ONLY complaint is that you NEED milk to go with them. Still, SO good.
Tips: These babies spread in the oven, so give them plenty of space. Also, despite what the recipe said, they don't fully flatten in the oven. They flatten slightly, but you can mostly tell they are done because the top cracks. Don't overcook. The gooey inside is crucial.

Double Chocolate Cookies

Ingredients

Makes about 3 dozen

• 1 cup all-purpose flour
• 1/2 cup unsweetened Dutch-process cocoa powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon coarse salt
• 1/2 pound (8oz) chocolate chips, divided
• 1/2 cup (1 stick) unsalted butter
• 1 1/2 cups sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract

Directions

1. Preheat oven to 325 degrees. Whisk together flour, cocoa powder, baking soda, and salt; set aside. Melt 4 ounces chocolate with the butter in a small heatproof bowl set over a pan of simmering water; let cool slightly.
2. Put chocolate mixture, sugar, eggs, and vanilla in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until combined. Reduce speed to low; gradually mix in flour mixture. Fold in remaining chocolate.
3. Using a small ice cream scoop, drop dough onto parchment-lined baking sheets, spacing 2 inches apart. Bake until cookies are fairly flat(will deflate more while cooling) and surfaces crack, about 10 minutes (cookies should be soft). Let cool on parchment on wire racks. Cookies can be stored between layers of parchment in airtight containers at room temperature up to 3 days.

Chocolate Chip Shortbread

I didn't feel like cooking. I really didn't. Then we ordered dinner. 1 really bad, flavorless chicken and rice bowl later, I had out my mixing bowl and new 9x13 pan. Suddenly I wanted something home made.

Having just bought a new pan, I had a new recipe to try too (the one on the back of the packaging). It was a Nestle mini morsels shortbread. Basically, a chocolate chip shortbread bar coated in chocolate. DONE.It turned out great. Had to take it out a little early, but that was it. Turned out a nice, dense sweet, but not toothachingly sweet cookie bar. Was buttery, a little crumbly and great with my morning orange juice ;)
Chocolate Chip Shortbread
Ingredients:
1 cup (2 sticks) butter or margarine, softened
3/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
2 cups (12-oz. pkg.) mini chocolate chips, divided (I used extra and used full sized chips)

Directions:
PREHEAT oven to 350° F.
BEAT butter and sugar in large mixer bowl until creamy. Beat in egg and vanilla extract. Gradually beat in flour. Stir in 1 cup mini morsels. Press onto bottom of ungreased 13 x 9-inch baking pan.
BAKE for 30 to 33 minutes or just until top is light brown (mine only took about 27 min). Immediately sprinkle with remaining morsels. Let stand for 5 minutes or until morsels are shiny; spread evenly. Cool completely in pan on wire rack. Cut into squares.

Law School Update, the Triolet (and a recipe quest)

Woohoo hazah they picked me.

I got into many top schools.

Skip college class for Atlantic City.

Woohoo hazah they picked me.

Now don't care if I get a B.

Can skip women's health to play pool.

Woohoo hazah they picked me.
I got into many top schools.

No haiku today. I actually had time enough for a triolet! As noted above, I will hopefully have more time coming up since I no longer have to worry about grades. I have not just been accepted to FL coastal and UMD Law, but more recently GMU and GW Law (the later being #22 in the nation!).

AND BREATHE. siiiiiiigh.

In other news, I have started a quest. I want to recreate a local delicacy called a Berger Cookie. They are soft but dense white cookies with hard, very dark chocolate fudge frosting. I think I know what recipe I wanna try for the frosting, but I am lost for the cookie base. If anyone knows a recipe for a cookie that is a combination poundcake and sugar cookie, I would love to be pointed in the right direction. Thanks for any help you guys can provide!

A REAL SCHOOL!

My babies I am back! SUPER exciting news: I shall have a life! I am done all but one of my finals AND (even better) have been admitted to the University of Maryland School of Law! (Amy does happy dance) Now I hopefully won't have to work as hard next semester, meaning more time for my lovely bloggers! Hazah

I have not had time to think about blogging as of late so there are no pics, but I will just give an idea of some things we have had recently so that I can remember to make them again!

From Best of the Best:
Frenched Green Beans and Linguine (mediocre; not worth the work)
Caramel, Banana and Chocolate Cake (Tasted good but had horrible texture; fell apart, yet soggy inside and har outside)
Peanut Butter, Chocolate Chip Cookies (VERY GOOD- REPEAT)

From AllRecipes:
Roasted Red Pepper Cheese Dip (http://allrecipes.com/Recipe/Aprils-Roasted-Red-Pepper-Cheese-Ball/Detail.aspx) (Fabulous, the office devoured it and even the roomie who doesn't like cheese eats it)
Baguettes (http://allrecipes.com/Recipe/French-Baguettes/Detail.aspx) (Took longer than expected but worth it; boy said I should make these all the time)
Stuffed Peppers with Turkey and Vegetables (http://allrecipes.com/Recipe/Stuffed-Peppers-with-Turkey-and-Vegetables/Detail.aspx) (Great and so healthy! Used Squash instead of zuchini and added garlic. Very Good)

From My Roommate's Family:
Picante Chicken:
Saute 6 chicken tenders in olive oil until about 3/4 of the way done. Cover in Picante sauce (we used medium, but I'd change to mild). Bring to boil. Cover and let boil about 5 minutes or so. Cover in cheese (Monterey Jack preferable) and serve with rice.

I am making banana bread tomorrow so I will post on that then.

Again, sorry for my disappearance, but I should be back now.

The BEST chocolate chip cookies ever

Elizabeth said...

I was wondering if you could post your traditional choc chip cookie recipe, your favorite you mentioned. I don't like bready cookies either and would love to try the recipe you like.
Thanks!
Eliz.

This comment was recently left on my post: "New and Not Improved Chocolate Chip Cookies"

As a semi-responsible blogger, how could I refuse?! So I almost immediately (about 20 minutes later at most) got to work on a batch of my favorite chocolate chip cookies. They are just as good as I remember. Chewy. Soft. Delicious. And not at all bready. Oh, and the batter? Good enough to eat plain and risk the food poisoning! The thing that I think makes the difference. The brown sugar. Most recipes call for more white sugar than brown, but this has equal parts. I think this makes it softer and chewier.

How good are they? 5 dozen cookies eaten in under 12 hours sort of good. The recipe made almost exactly 5 dozen cookies. I then dropped a tray with 9 of them on the floor, so a little over 4 dozen cookies left at 3:30pm. By the time I went to bed at 2am, there were about 5 cookies left.I woke up this morning and there was not a single one left. There were 9 people in the apartment last night, and we consumed 4 dozen cookies. Yes, they were really worth the stomach aches that ensued from eating too much.

Oh, and as for ease of baking? They take no time at all. And they, unlike some other cookies, bake fine on top of aluminum foil, so cleanup is a breeze. My roommate helped me and she couldn't believe how easy it was!The BEST Chocolate Chip Cookies Ever
1 cup margarine, softened
3/4 cup granulated sugar
3/4 cup brown sugar, well packed
1tsp vanilla
2 eggs
2 1/4 cups AP flour
1 tsp baking soda
1 tsp salt
12 oz chocolate chipsCream together margarine, sugars and vanilla until light and fluffy. Beat in eggs. Sift together flour, baking soda and salt. Gradually add to creamed mixture, mixing until well blended. Fold in chocolate chips. Bake at 375 for about 10 minutes until lightly browned.

Peanut Butter Cup Cookies

"Jenn, we have to talk."

This is what one of my friends said to his darling girlfriend after trying a peanut butter cup surprise cookie at our first tailgate of the season. These can thus also be called "homewrecker cookies." Yes they were just that good. (And yes, Jenn, if you are reading this, the recipe is all yours. Make him a happy man!)

Even better than their ability to make a man question what "love" really means is how easy they are! I almost completed both batches in the time it took the boy to get stuff from the liquor store! Granted, he does enjoy taking his time at the liquor store ("hmm, do I want this whiskey, or that whiskey?") but still, they were quick, great cookies.
I must say that here the term "cookie" is used loosely since they are baked in mini muffin tins and I gave them a frosting. Some may thus argue that they are more like mini-cupcakes, but I still think they are cookies from the texture.

As for the frosting, you can obviously omit it, but I felt it added a great extra kick of chocolate fudge. I decided to add it to cover the reeses, to make it a sort of surprise. It worked! One guy came up to me and said "Shoot! I didn't even realize there was a reeses in here! Awesome!" So my version is a peanut butter cup surprise cookie, though you can leave out the surprise by ommitting the frosting.

Tips for next time (and trust me, there WILL be a next time): freeze all the mini reeses cups before unwrapping them, because it makes it much easier and neater. Unwrap all the reeses before you put the cookies in the oven. It takes a lot longer to unwrap 40-50 mini reeses cups than you would think, and, in fact, i think this is the most labor-intensive part. Make the cookies big enough so that after they puff a little in the oven, you can put a mini reeses cup almost all the way inside. My first batch was a little small, so it was harder to get the peanut butter cup inside.Peanut Butter Cup Surprise Cookies
Cookies
INGREDIENTS
1 3/4 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1/2 cup butter, softened
1/2 cup white sugar
1/2 cup peanut butter
1/2 cup packed brown sugar
1 egg, beaten
1 teaspoon vanilla extract
2 tablespoons milk
40 miniature chocolate covered peanut butter cups, unwrapped
DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C).
Sift together the flour, salt and baking soda; set aside.
Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk. Add the flour mixture; mix well.
Shape into 40 balls and place each into an ungreased mini muffin pan.
Bake at 375 degrees for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan. (This is where it helps to have used a flexible silicone pan, not metal. Mine were easy to get out because I could push out the bottom, but it would be hard with metal pans)
Refrigerate completely then frost to cover the peanut butter cups, the refrigerate again.

Frosting (approximate since I didn't measure)
1 cup chocolate chips
2 tbsp butter
1 tbsp light corn syrup
½ tsp vanilla extract
Melt first 3 ingredients together. Stir in vanilla. Frost cool cookies.