Tag: chocolate

Oven S’mores

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Missing Summer? These s’mores will take you back to warm summer nights and you don’t even need to leave your kitchen. You can make as many s’mores at once as you desire, I recommend two per person. These are amazing right out of the oven, and are an easy and very fast meal/snack. Since your pan is lines with foil, you don’t even have to worry about dishes! Also note that the chocolate gets very melted in the oven, so 1-2 small squares is more then enough, and it may get very messy!

Oven S’mores Recipe CardDownload
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What You Will Need

  • Marshmallows
  • Graham Crackers
  • Chocolate Bars
  • Foil-Lined Baking Sheet

Directions

1. Turn the oven to Broil, and low if available. Place the graham crackers on the baking sheet. Place chocolate on half and marshmallows on the other half. Place in the oven and check every 30 seconds until marshmallows begin to brown. Do not leave in oven more then 3 minutes! Immediately combine and enjoy.

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Overnight Oats: Chocolate

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I have made several different recipes for overnight oats, but if you are feeling like a bit of a treat for the week, than these chocolate oats are a good option. The honey helps sweeten the oats, however it’s not super sweet. Easily made the night before serving, this is a great option for someone single or a family that doesn’t have time to cook in the morning. This recipe makes 3-4 adult sized servings.

Overnight Oats Chocolate Recipe CardDownload
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What You Will Need

  • 2 Cups Old-fashioned or Quick Oats
  • 2 Cups Milk
  • 3 Tbsp Unsweetened Cocoa
  • 3 Tbsp Honey
  • Resealable Container

Directions

  1. Mix together all ingredients in the container. Seal and store for 8-10 hours before serving.
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Peanut Butter Christmas Cookies

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Another classic Christmas cookie in my household is peanut butter cookies. We usually make them both with kisses and without, and this from scratch recipe is fantastic. The only thing that is up for interpretation is the butter coldness. I left my butter out at room temperature for about 3 hours before baking, and I didn’t have to refrigerate at all. You could probably leave it out at room temperature for about 8 hours before it would be too soft to work with immediately. Because the butter was still pretty solid, there were butter chunks in the dough, but that gave no problems during cooking. Finally, with this recipe, I made 17 kiss cookies, and 19 plain cookies, giving us 36 peanut butter cookies total.

Peanut Butter Christmas Cookies Recipe CardDownload
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What You Will Need

  • 1/2 Cup Granulated Sugar
  • 1/2 Cup Brown Sugar
  • 3/4 Cup Creamy Peanut Butter
  • 1/2 Cup Butter, One Stick; slightly cooler than room temperature.
  • 1 Egg
  • 1 1/4 Cup Flour
  • 3/4 tsp Baking Soda
  • 1/2 tsp Baking Powder
  • Chocolate Kisses (Optional)
  • Sugar and Fork
  • Non-stick Spray
  • 9×13 Baking Sheets
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Directions

1. Heat oven to 375 F. Cream together both sugars, peanut butter, butter, and egg. Once combined, add remaining ingredients. If batter is too soft, refrigerate for 1 hour. If firm enough to roll, move forward. Spray baking sheets with non-stick spray. Roll out your dough into 1 inch balls and place on baking sheet with little room to spread.

2. If you want plain cookies, dip fork into sugar, then imprint cross pattern on cookie balls, pressing only 1/4 inch max. Then bake your cookies for 10 minutes.

For kiss cookies, bake for 8 minutes, pull from oven, add your kisses, then return to oven for another 3 minutes.

Remove from oven and let cool at least 15 minutes before removing from tray. Transfer to plates, and (optional) place in fridge for 20 minutes to cool.

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Review: Chocolate Chip Cookies

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Original recipe can be found here.

I found this recipe for chocolate chip cookies and I just had to try them. I grew up making Betty Crocker cookies from their bagged mix. I really enjoyed them and I found this recipe be be similar in many ways, but also different. The recipe I made was a recipe from scratch and is standard, cream together butter and sugar, then mix in remaining ingredients. This created cookies with a crackled top. I also made my cookies about twice the size the recipe expected. This recipe didn’t say how big to make the cookies, and I guess I went a little large. Since I went large, about 2 Tbsp of dough per ball, my cookies took a bit longer. The recipe says 8-10 minutes for about 1 Tbsp balls, I found 12 minutes to be about right to keep some moisture in the cookies while still cooking the inside completely. My second batch I baked for 15 minutes, since I was waiting for a bit more browning, but that never came. They were delicious when slightly warm, but once they fully cooled, they were very crunchy, and needed to be paired with a glass of milk. So note with this recipe, not to over cook these cookies! However, this was the easiest cookie dough I’ve ever worked with. This recipe made 24 cookies 3-4 inches in diameter.

Chocolate Chip Cookies From Betty Crocker Recipe CardDownload
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What You Will Need

  • 2 1/4 cups all-purpose flour
  • 1 tsp baking soda
  • pinch of salt
  • 1 cup butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 1 1/2 cup semisweet chocolate chips, or 12 Oz bag, to your taste

Directions

1. Heat oven to 375 F. In a large bowl, add softener butter, sugar, and brown sugar. Beat until light and fluffy, and scrape down sides of bowl. Add egg and vanilla and beat until smooth. Add Baking soda and a pinch of salt and briefly mix, then add your flour and mix until fully combined. Add in chips and stir until evenly dispersed.

2. Add 2 Tbsp balls onto 9×13 pans, 2 inches apart. Bake for 11-12 minutes, and not longer. Remove from oven and let cool for 4 minutes before remove from tray and transferring to a cooling rack or serving tray.

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Chocolate Chip Cookie Bar

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Giant chocolate chip cookie? Yes please! This recipe is delicious and super easy to make. Just mix, spread, and bake! My only advice for this recipe is to use a glass dish if you have it available. My textured pfaltzgraff dish, even though it was sprayed with lots of non stick spray, stuck very badly. If you don’t have glass, you could also line the dish with wax paper, just remove the cookie before it’s fully cooled to prevent the paper or the cookie from sticking. If you want thicker bars, you can also use a 8 x 8 or 9 x 9 baking pan. This recipe makes 10 bars.

Chocolate Chip Cookie Bar Recipe CardDownload

What You Will Need

  • 1 Stick of Butter, Softened
  • 1 Cup Brown Sugar
  • 1 Egg
  • 2 tsp Vanilla Extract
  • 1 Cup Flour
  • 1/2 tsp Baking Powder
  • 1/4 tsp Baking Soda
  • 1 Cup Semi-Sweet Chocolate Chips
  • Pinch of Salt
  • Mixing Bowl
  • 7 x 11 Casserole Dish
  • Non-Stick Spray

Directions

  1. Heat oven to 350 F.
  2. In a mixing bowl, add butter, brown sugar, egg, vanilla, flour, baking powder, baking soda, and salt. Mix until combined. Add Chocolate Chips and mix till evenly dispersed in dough.
  3. Spray casserole dish with non stick spray. Add Dough and spread evenly over the bottom.
  4. Bake for 20-25 minutes until a tester comes out clean.
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