Yearly Archives: 2014

Dulce de Leche Cookies

Caramel cookies taste so rich and delicious!  These caramel cookies are easy, perfect, and tasty!

Dulce de Leche Cookies from JensFavoriteCookies.com - They have a great caramel flavor, and you can sandwich them with extra dulce de leche.

Robb was driving my car today, and had the audacity to tell me my mirrors were in the wrong place.

I told him his head was in the wrong place.

Then he told me he still loved being married to me, even though I couldn’t properly adjust my mirrors.  And I retaliated by putting the whole story on Facebook.  He saw me do it, and said, “NO!”

So I win.

I justified myself by telling him that this is probably a conversation that lots of couple have had, and that people would relate to it.

We had a similar conversation about these cookies.

I gave him a taste of the dough, and he said he didn’t like it.

Dulce de Leche Cookies from JensFavoriteCookies.com - They have a great caramel flavor, and you can sandwich them with extra dulce de leche.

I literally could not understand him.  What’s not to like?

I told him he would like the cookies better than the dough.  And he did.  But not that much better.  “I don’t like dulce de leche,” he explained.  “It’s caramel,” I retorted.  “You like caramel.”

See what I mean?  He’s clearly wrong, and clearly there are a lot of people on my side about this.

Dulce de Leche Cookies from JensFavoriteCookies.com - They have a great caramel flavor, and you can sandwich them with extra dulce de leche.Dulce de Leche Cookies from JensFavoriteCookies.com - They have a great caramel flavor, and you can sandwich them with extra dulce de leche.

In Robb’s defense, these taste different plain than they do sandwiched with dulce de leche.  If I had it to do over, I probably would not sandwich them, I would just leave them plain.

If you really love that strong, rich, caramel, dulce de leche flavor, by all means, sandwich them.

Dulce de Leche Cookies from JensFavoriteCookies.com - They have a great caramel flavor, and you can sandwich them with extra dulce de leche.

But, if Robb moves my mirrors, I’m going to keep his Dulce de Leche cookies for myself.

That’ll show him.

 

Want more?  Try these caramel treats!

brown sugar cookie recipeBrown Sugar
Cookies
brown sugar recipeBrown Sugar Cake &
Caramel Dip
caramel-layer-cake-5Caramel
Layer Cake

 

 Recipe from Annie’s Eats

Dulce de Leche Cookies
 
Cook time
Total time
 
A rich caramel cookie sandwiched with dulce de leche.
Author:
Recipe type: Cookies
Serves: 15
Ingredients
  • ½ cup butter at room temperature
  • 1 can dulce de leche
  • ½ cup sugar + additional for rolling
  • ⅓ cup brown sugar
  • 1 egg
  • dash salt
  • ½ teaspoon baking soda
  • 1½ cups flour
Instructions
  1. Cream butter until light and smooth. Add ⅓ cup of the dulce de leche and mix well.
  2. Add sugars and mix well. Add egg and mix well.
  3. Add salt, soda, and flour, and mix just until combined.
  4. Drop small spoonfuls into a dish with sugar, and roll to coat. Place rolled dough balls on a baking sheet, and bake at 350F for 10-15 minutes. Let sit on the pan 1-2 minutes before removing to a cooling rack.
  5. Use remaining dulce de leche to spread on cookies, and sandwich them together.

 

Peanut Butter Brookies

This chocolate peanut butter recipe is cut into bars; These chewy brownie cookies bars are so delicious and easy to make!

Peanut Butter Brookies from JensFavoriteCookies.com - a layer of peanut butter cookie and a layer of brownie, the ultimate dessert power couple!My brother, the peanut butter addict, literally has the worst ideas for birthday gifts on the planet.

He and his wife both have birthdays in the same month, so we usually have a family party for both of them at the same time.  This year, when we asked them what they wanted, they gave the same answer as last year.  And the year before.  And the year before that.

Gift cards.

Yeah, yeah, gift cards are easy, and my sister in law loves shopping, so that makes the gift cards extra fun, but I can’t be alone in feeling like they are super duper boring to give, can I?  I mean, there’s nothing to open, AND there’s no personal touch.  You don’t get the satisfaction of giving them something you think they would love and enjoy.

It’s a real downer for me.  And as everyone knows, my brother’s birthday is all about me.

Peanut Butter Brookies from JensFavoriteCookies.com - a layer of peanut butter cookie and a layer of brownie, the ultimate dessert power couple!

I went ahead and told him his gift ideas were terrible, and he promptly sent me a new idea:  peanut butter baked goods.

Now THAT, I can do.  Good call, little bro.

I had this brilliant idea to pair a peanut butter cookie with a brownie, and make them into fun little muffin-shaped bites.  BUT, of course, despite my generous (and I do mean generous) greasing of the muffin pan, those things just did not want to let go.  They came out in crumbly pieces.  See the photographic evidence of this here.

FAIL.  I actually just put all the crumbs in a bowl and let the kids dig in.

Peanut Butter Brookies from JensFavoriteCookies.com - a layer of peanut butter cookie and a layer of brownie, the ultimate dessert power couple!Peanut Butter Brookies from JensFavoriteCookies.com - a layer of peanut butter cookie and a layer of brownie, the ultimate dessert power couple!

For attempt number two, I layered the cookie dough and the brownie batter in a pan, baked, and cut them into squares.  This was a much better plan, and the one I highly recommend.

They were really fun to give away, and a much more personal birthday offering than the gift card I paired with them.

I hope they conveyed the message to my brother that I wanted conveyed:  that I love you, you peanut butter eating dork.  Don’t ever change.

 

Want more?  These bars will knock your socks off!

Nutella-swirled-PB-bars-6Nutella Swirled
Peanut Butter Bars
scotcheroos-2014-3Scotcheroos
(PB Krispie Treats)
no bake dessertsNo-Bake Peanut
Butter Bars

 

Peanut Butter Brookies
 
Cook time
Total time
 
A peanut butter and chocolate bar, with peanut butter cookie layer on the bottom and a brownie layer on top.
Author:
Recipe type: Brownies
Serves: 20
Ingredients
FOR PEANUT BUTTER COOKIE LAYER:
  • ½ cup butter
  • ½ cup sugar
  • ½ cup brown sugar
  • 1 cup peanut butter
  • 1 egg
  • 1 teaspoon vanilla
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • 1½ cups flour
FOR BROWNIE LAYER:
  • 1 box brownie mix, with ingredients listed on the box
  • (OR you can use this recipe, and double it.)
Instructions
  1. For cookie layer, cream butter, sugars, and peanut butter. Add egg and vanilla and mix well.
  2. Add salt, soda, and flour, and mix until combined.
  3. For brownie layer, prepare batter by mixing ingredients as described on the brownie mix box.
  4. In a 9x13 pan, press cookie dough into the bottom, spreading to cover the entire pan. Pour brownie batter over the top, spreading to cover the entire pan.
  5. Bake at 350F for 30-40 minutes, until edges are dry and pulling away from the pan, and the center is not runny.
  6. Let cool, then cut into 12 large or 20 small bars.

 

 

Roasted Red Pepper Hot Cheese Dip

This hot cheese dip recipe works great with Wheat Thins!  Roasted red peppers and jalapenos make this hot cheese dip recipe spicy, and a fun Halloween Snack.

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone.  For more fun Wheat Thins and Oreos ideas, search for #SpookySnacks on social media.  #CollectiveBias

Roasted Red Pepper Hot Cheese Dip from JensFavoriteCookies.com - A warm and spicy crowd pleaser!At this house, we love cheese.

Robb’s kind of a mild cheddar guy, while I’m more of a pepperjack girl.  My favorite grilled cheese sandwich ever involves pepperjack cheese, caramelized onions, and garlic butter.  Seriously, it’s over the top, decadent heaven.

This week, I figured it was about time for me to put a bunch of cheese together and get it all warm and melty and eat it with Wheat Thins.  It was a brilliant and tasty idea.

And what’s a hot cheese dip recipe without a little heat to it?  I did something I don’t do nearly often enough, and I roasted some peppers.  They added a really flavorful sweet spicy component to this dip.  I couldn’t have done it without them, truth be told.

Roasted Red Pepper Hot Cheese Dip from JensFavoriteCookies.com - A warm and spicy crowd pleaser!

I started out trying to roast the peppers on my stove.  But I wasn’t in love with how it was going.  It’s because I have one of those glass top stoves, so it’s impossible to get the pepper directly on the heating element.

After I fiddled with that a while, I went with plan B: roasting in the oven.

It’s what I should have done in the first place.

Roasting peppers in the oven is crazy easy.  Just line a baking sheet with foil, put the peppers on it, and throw them in the oven.  After a few minutes, they’ll need to be turned.  Once they are all done, I removed the stems and seeds, and diced up the pepper.

Roasted peppers are so different from raw peppers.  They have this slightly oily, slightly sweet, rich flavor.

Roasting Peppers for Hot Cheese Dip from JensFavoriteCookies.comRoasting Peppers for Hot Cheese Dip from JensFavoriteCookies.com

You can see from these pictures that the one I tried to roast on the stove has black spots.  Black spots are fine, by the way.  But the problem was, it wasn’t really cooking the pepper, it was just burning the parts that touched the heat.  Some spots were kind of impossible to get heat to.

After I took the photos of the raw peppers, I decided to roast some jalapenos too.  I mean, why not?

Roasted Red Pepper Hot Cheese Dip from JensFavoriteCookies.com - A warm and spicy crowd pleaser!wheat-thins-walmart-2oreo-shelf-walmartWheat Thins are the perfect companion to this cheese dip.  They taste awesome, and stand up to the hot cheese without getting soggy.  It’s a win-win.

I got my Wheat Thins at Walmart, and you can too.  Coming up on the weekend of October 25th, 2014, many Walmart stores will be holding in-store demos featuring Fanta, Oreos, and Wheat Thins.  Check here to see if the demos will be at a store near you.

It’s a great combination, since Wheat Thins, Oreos, and Fanta are all perfect for entertaining during the holiday season, football season, or any season, really!  It’s easy to make a great party with these products.

 

 

 

 Want more?  Try these crowd-pleasing appetizers!

pulled pork tortilla cups thumbPulled Pork
Tortilla Cups
stuffed mushroomsStuffed
Mushroom Cups
caramelized onion dip and potato chipsCaramelized
Onion Dip

 

 

Roasted Red Pepper Hot Cheese Dip
 
Author:
Recipe type: Dips
Ingredients
  • 8 oz cream cheese
  • 2 cups shredded mozzarella cheese
  • 2 cups shredded pepper jack cheese
  • 1 cup shredded cheddar cheese
  • 1 red pepper
  • 1 jalapeno pepper
  • ½ teaspoon paprika
Instructions
  1. Roast the red pepper and the jalapeno by placing on a foil lined baking sheet, and baking at 400F for 20-30 minutes, turning once halfway through baking.
  2. Let peppers cool, then dice.
  3. In a saucepan over medium heat, combine cream cheese and cheeses, stirring until melted and smooth. Add chopped roasted peppers and paprika, and stir well.
  4. If desired, place dip in a oven-safe serving bowl, and top with additional cheddar cheese. Bake at 400F for about 10 minutes, until top is brown and bubbly. Serve warm.
Notes
Since this is best served warm, you may want to keep it warm on the stove or in a slow cooker on the low setting.
This makes a rather large serving, so for smaller gatherings, I recommend cutting the recipe in half.

 

 

Peanut Butter Cup Cookies

Easy peanut butter cookies recipe; Make baking peanut butter cookies fun by adding candy in the middle.

Peanut Butter Cup Cookies from JensFavoriteCookies.com - they're stuffed with peanut butter cups!Not that there’s anything wrong with a plain old, ordinary peanut butter cookies or anything, but sometimes it’s fun to just take them to the next level.  Know what I mean?

I took these to the next level by stuffing them with peanut butter cups.  It’s like homemade cookie meets candy bar.

That’s how I roll.  With sweets upon sweets inside sweets near sweets.

This particular sweet creation is the brain child of The Incomparable Miss K.  It seems she is a fan of peanut butter.  And peanut butter cookies.  And peanut butter cups.  And putting them all together.

Which is probably why she is so incomparable.

Peanut Butter Cup Cookies from JensFavoriteCookies.com - they're stuffed with peanut butter cups!

The key to these babies is a muffin tin.  You put a little dough in the bottom of the muffin cups, then put a peanut butter cup on top, and a little more dough over that.

Then bake to peanut butter perfection.

I wanted to give them a peanut butter cookie look even though they didn’t look like a traditional cookie.  I dumped them out on the cooling rack upside down, and left them there a couple minutes.  It gave them a square grid pattern on top that reminded me of the crosshatch that most peanut butter cookies have.

Peanut Butter Cup Cookies from JensFavoriteCookies.com - they're stuffed with peanut butter cups!

The really fun thing about these is that, like the preachers daughter, they’re not as innocent as they look.  Cut them open and surprise people with a little extra decadence!

Decadence that requires a glass of milk, and a grateful nod to The Incomparable Miss K.

 

Want more?  Try these stuffed cookies!

PB-stuffed-chocolate-cookies-6Peanut Butter Stuffed
Chocolate Cookies
chocolate-stuffed-peanut-butter-cookies-6Chocolate Stuffed
Peanut Butter Cookies
caramel-stuffed-chocolate-chunk-cookies-3Caramel Stuffed
Chocolate Chunk Cookies

 

 

Peanut Butter Cup Cookies
 
Cook time
Total time
 
A peanut butter cookie stuffed with a peanut butter cup.
Author:
Recipe type: Cookies
Serves: about 18
Ingredients
  • ½ cup butter, softened
  • 1 cup peanut butter
  • ½ cup sugar
  • ½ cup brown sugar
  • 1 egg
  • 1 teaspoon vanilla
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • 1½ cups flour
  • 16-20 peanut butter cups
Instructions
  1. Cream butter, peanut butter, and sugars. Add egg and vanilla and mix well.
  2. Add salt and soda and mix well. Add flour and mix just until combined.
  3. Prepare a well-greased muffin tin. Take a small amount of dough, and flatten into a disc, and place it in the bottom of the muffin cup. Place a peanut butter cup on top. Make a second disc of dough and place that on top of the peanut butter cup. Fill all muffin cups this way.
  4. Bake at 350F for 13-18 minutes, until edges are a bit dry and center appears done. Remove from oven, and use a knife or spoon to loosen cookies. Turn out on to a cooling rack and allow to cool.

 

Caramel Layer Cake

One of the best caramel cake recipes I’ve found!  This easy caramel cake recipes will become a family favorite.

Caramel Layer Cake with Caramel Frosting from JensFavoriteCookies.com Some days I wish I lived closer to my sister.  The day she sent me photos of this Caramel Cake, for instance.

I want to dive face first into this thing.  I want Caramel Cake for breakfast.

But alas, *sniff, sniff*  she lives two states away, and the cake was history long before I could have gotten there to share it.  But it’s not too late to share it with you!  I’m turning my blog over to Em now, to give you all the delicious details.

 

Work hard, eat hard; that’s what I always say.  This weekend I know someone who has been working very hard and it’s my responsibility to take care of the rest.

Caramel Layer Cake with Caramel Frosting from JensFavoriteCookies.com

My husband works in a glass factory, which is hot work given that he spends 8 hours a day around furnaces turned on to temperatures in the thousands.  This was an unusual week in that he had to work all weekend long, which sucks bad enough, but to add insult to injury, it’s 90+ degrees outside making hot work excruciating.

Like my workin’ man, I am really ready for summer to be over.  I’m itching to pull out all my jewel-toned sweaters and scarves.  I’m ready to turn on the heater and snuggle up under a blanket with a book and a glass of whiskey.  More than anything though, I’m ready for fall food: pumpkins, butternut squash, soup, apples, and of course….caramel.

Caramel Layer Cake with Caramel Frosting from JensFavoriteCookies.com

Yes, yes, you can eat caramel year-round but there’s something about caramel that pairs so well with fall and winter flavors.  It rounds out the tartness of an apple pie, it gives depth and creaminess to carrot cake, and if you haven’t put a little caramel on your pumpkin cookies, then it’s time to come toward the light.

Despite the hot weather, I turned on my stove and made caramel frosting then I turned on my oven and made caramel cake.

 Want more?  Try these layer cakes!

mint-cake-6Mint Cake grandmas-chocolate-cake-5Chocolate Cake Chocolate-peanut-butter-cake-5Chocolate PB Cake

 

 

5.0 from 1 reviews
Caramel Layer Cake
 
Cook time
Total time
 
A sweet, caramel layer cake with caramel frosting.
Author:
Recipe type: Cake
Ingredients
  • 8 oz. sour cream
  • ¼ Cup milk
  • 1 Cup butter, softened
  • 2 Cups sugar
  • 4 large eggs
  • 2¾ Cups flour
  • 2 tsp. baking powder
  • ½ tsp. salt
  • 1 tsp. vanilla extract
Instructions
  1. Preheat oven to 350°. Combine sour cream and milk.
  2. Beat butter at medium speed with an electric mixer until creamy. Gradually add sugar, beating well. Add eggs, 1 at a time, beating until blended after each addition.
  3. Combine flour, baking powder, and salt; add to butter mixture alternately with sour cream mixture, beginning and ending with flour mixture. Beat at medium-low speed until blended after each addition. Stir in vanilla. Pour batter into 2 greased and floured 9-inch round cake pans.
  4. Bake at 350° for 30 to 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans to wire racks, and let cool 1 hour or until completely cool.
  5. Spread Caramel Frosting between layers and on top and sides of cake.
Notes
As pictured, cake is made with 4 6-inch layers. Since it was pretty unstable, I recommend using 2 9-inch layers.

5.0 from 1 reviews
Caramel Layer Cake
 
Caramel frosting, perfect for caramel cake!
Author:
Ingredients
  • ⅓ Cup sugar
  • 1 Tblsp. flour
  • 2½ Cups sugar
  • 1 Cup milk
  • ¾ cup butter
  • 1 tsp. vanilla extract
Instructions
  1. Sprinkle ⅓ cup sugar in a shallow, heavy 3½-qt. Dutch oven; cook over medium heat, stirring constantly until sugar is melted and syrup is light golden brown. Remove from heat.
  2. Stir together 1 Tbsp. flour and 2½ cups sugar in a large saucepan. Add milk, and bring to a boil over medium-high heat, stirring constantly.
  3. Gradually pour about one-fourth hot milk mixture into caramelized sugar, stirring constantly. Gradually stir in remaining hot milk mixture until smooth.
  4. Cover and cook over low heat 2 minutes. Increase heat to medium; uncover and cook, without stirring, until a candy thermometer reaches 238° (soft-ball stage, about 10 minutes). Add butter, stirring until blended. Remove from heat and let stand, without stirring, until temperature drops to 110° (about 1 hour).
  5. Pour into bowl of heavy-duty electric stand mixer. Add vanilla, and beat at medium speed with whisk attachment until spreading consistency (about 20 minutes).

 

Almond Shortbread Fingers

You’ll love this shortbread fingers recipe!  Have fun with these finger cookies for Halloween, and snack pack pudding cups.

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone.  Please visit SnackPacks for more info on the product, or search for #SnackPackMixins on social media.  #CollectiveBias 

Almond Shortbread Fingers and "BLOOD" Vanilla Pudding from JensFavoriteCookies.com - a fun treat for Halloween!Sometimes my kids are the envy of the school cafeteria.

I mean, they show up with different fun cookies and treats in their lunches frequently, and the other kids are often asking for samples.  The Hippie Chick actually asked me to put extra cookies in her lunchbox this week, so she could share with her friends.

Fine with me, I have a whole jar full of them.

It did inspire me, though, to come up with some more fun seasonal treats that the kids could share with their friends.  Since it’s almost Halloween, I figured some blood was in order.

Not real blood.  Just something reminiscent of blood.  Something reminiscent of blood and edible.

Almond Shortbread Fingers and "BLOOD" Vanilla Pudding from JensFavoriteCookies.com - a fun treat for Halloween!

Shortbread was the perfect cookie for this job, because in addition to being really tasty, shortbread doesn’t spread much when it is baked.  I basically keeps the same shape it had before baking.

I shaped some “fingers” out of this shortbread, by making 4-inch by 1-inch logs, then adding a little extra dough in two spots for knuckles.  I used a knife to cut some wrinkles into the knuckles before baking, and a slice of almond made a perfect fingernail.

Almond Shortbread Fingers and "BLOOD" Vanilla Pudding from JensFavoriteCookies.com - a fun treat for Halloween!

And the blood?  For this, I turned to Snack Pack Pudding!  I used a Vanilla pudding cup, and added some red food coloring, and mixed it in.  It’s not very realistic blood, (for that matter, they are not very realistic fingers) but it is reminiscent of blood, not too scary for little kids, and most certainly edible.

Almond Shortbread Fingers and "BLOOD" Vanilla Pudding from JensFavoriteCookies.com - a fun treat for Halloween!

It’s kind of nice that these pudding cups are available in so many places.  I found it at Walmart.  You can find it on the baking aisle, or sometimes in a special display.

They’re a little work, but they are worth it.

Why?  Because I’m pretty sure these finger cookies are going to be a hit in the school cafeteria!

Almond Shortbread Fingers

Almond Shortbread cookies shaped like fingers for Halloween, and served with blood red vanilla pudding.
Cook Time15 mins
Servings: 12 cookies

Ingredients

COOKIES

  • 1 cup butter, softened
  • 3/4 cup powdered sugar
  • 1/4 cup cornstarch
  • 1/2 teaspoon almond extract
  • 1/4 teaspoon salt
  • 1/2 cup sliced almonds
  • 2 cups flour

DIP

  • vanilla SnackPack pudding cups
  • red food coloring

Instructions

  • Beat butter, sugar, cornstarch, and almond extract. Add salt and almonds, and mix well.
  • Add flour and mix until combined.
  • Form a disc with the dough, and wrap tightly in plastic wrap. Chill for 30 minutes.
  • Use pieces of the chilled dough to form 4-inch long by 1-inch wide logs. Press small dots of dough into two spots on the log to form knuckles. Use a knife to cut 3-4 wrinkles in the knuckles. Press an almond slice on one end for a fingernail.
  • Place on a baking sheet, and bake at 350F for 15-18 minutes. Remove to a cooling rack.
  • For dip, mix desired amount of red food coloring into pudding. Serve with cookie fingers.

Notes

If dough chills longer than 30 minutes, it will need a few minutes (up to 10 minutes) out of the fridge to soften before working.

 

Chocolate Sugar Cookies

Halloween sugar cookies recipe; These decorated Halloween cookies are fun to make!

Chocolate Sugar Cookies from JensFavoriteCookies.com - These cut out cookies are decorated for Halloween!I’d like to tell you that chocolate is the perfect flavor for Halloween, but the truth is, chocolate is the perfect flavor for every holiday.

And for every day, for that matter.

I was worried that Chocolate Sugar Cookies would be too boring and cliche, so I spiced them up with some adorable holiday decorations.

Well, sort of adorable.  Decorating has never been the thing I’m best at.

In fact, I had to give these cookies two tries to get them right.  Not only was the recipe a little off on the first try, but the decorating was… uh… pretty bad.  Let’s just leave it at that.

I fixed the recipe by using shortening instead of butter.  I know butter tastes awesome and all that, but it makes cut out cookies a little too soft for cutting out.  Getting the recipe right makes all the difference.  If you’re really interested in cut out sugar cookies, I have an in-depth tutorial about making them perfectly thick, soft, and flavorful here.

Chocolate Sugar Cookies from JensFavoriteCookies.com - These cut out cookies are decorated for Halloween!

Before I get into the how-to’s of decorating these cookies, let me first introduce you to my talented friends!  We decided to make this a Halloween even to remember by putting together 10 fun Halloween-inspired recipes.  You can find a link to each recipe on the list below.

Chocolate Sugar Cookies from JensFavoriteCookies.com - These cut out cookies are decorated for Halloween!

 

  1. Mini Pumpkin Oreo Cheesecakes from Chocolate Moosey
  2. Liquid Ghost Halloween Cocktail from Pineapple and Coconut
  3. Peanut Butter White Chocolate Popcorn from The Girl in the Little Red Kitchen
  4. Nutty Peanut Buttery Caramel Apples from Hungry Couple
  5. Creepy Crawly Coffee Cake from gotta get baked
  6. Chocolate Sugar Cookies from Jen’s Favorite Cookies
  7. Baked Chocolate Donuts with Pumpkin Bourbon Glaze from Crumb
  8. Count Chocula Peanut Butter Marshmallow Treats from Cupcakes and Kale Chips
  9. Devil’s Wing Sauce from Magnolia Days
  10. Spider Web Cookie Cake from That Skinny Chick Can Bake

 

Let’s talk decorations for a minute.

I started with one big batch of homemade frosting.  Then I split it up and made it 5 different colors.  I used gel food coloring

The difficult part was dealing with the chocolate.  The first thing I did was draw my shapes on a piece of wax paper.  Triangles for the jack-‘o-lantern eyes, horns for the devils, and bats for the moons.  Then I placed the wax paper pencil-side-down on a baking sheet.

Chocolate Sugar Cookies from JensFavoriteCookies.com - These cut out cookies are decorated for Halloween!Chocolate Sugar Cookies from JensFavoriteCookies.com - These cut out cookies are decorated for Halloween!

I melted about 2 oz. of bittersweet chocolate (semi-sweet is also fine) in the microwave and spooned it into a piping bag with the smallest round tip I could find.  It was a little tricky getting the hang of piping the melted chocolate, but after a minute, I got pretty good and tracing and filling the shapes I had drawn.  Then I used up the rest of the chocolate by making tails for the devils, legs for the spiders, and lots and lots of eyes.

I put the whole pan in the freezer to let the chocolate set.  The real trick here is that when they are frozen, and ready to be placed on the frosted cookies, as soon as you touch the chocolate with your hands, it melts.  Talk about frustration.  I skirted the issue by using tweezers to lift the chocolate pieces off the wax paper and place them on the cookies.

Another issue was that the spider legs and devil tails didn’t hold up very well.  Some of them broke as I took them off the wax paper.  Others broke after I placed them on the cookies.  Still others got sort of soft and melty, and just didn’t look good.  I ended up preferring to use black licorice laces for the spider legs and devil tails.

Chocolate Sugar Cookies from JensFavoriteCookies.com - These cut out cookies are decorated for Halloween!

If you find the chocolate eyes to be too fussy, I have a solution for that too.  Using decorating gel (find it near the birthday candles and sprinkles at the grocery store) is far easier, and results are just as good.

And if all else fails, just frost them and eat them undecorated!

 

Chocolate Sugar Cookies

Rich chocolate cookies, decorated for Halloween.
Cook Time10 mins
Servings: 3 dozen
Author: Jen @ Jen's Favorite Cookies

Ingredients

COOKIES:

  • 1 cup shortening
  • 1 1/2 cup powdered sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons baking soda
  • 2/3 cup baking cocoa
  • 1 1/2 cups flour

FROSTING:

  • 1/2 cup butter, softened
  • 1/4 cup milk or cream
  • about 2 1/2 cups powdered sugar

DECORATIONS:

  • 2 oz. semi-sweet or bittersweet chocolate
  • black licorice laces
  • black decorating gel

Instructions

FOR COOKIES:

  • Cream shortening and powdered sugar. Add eggs and vanilla and mix well.
  • Add cocoa, salt, and soda, and mix well. Add flour and mix until combined.
    Chill dough for 1-2 hours, or as long as overnight.
  • Roll dough on a well floured surface or between layers of wax paper, to ¼-inch thickness. Cut out 2½- inch circles. Place on greased or lined baking sheet. Bake at 350F for 10-11 minutes.

FOR FROSTING:

  • For frosting, combine all ingredients, using an electric mixer to beat until smooth and creamy. Separate even amounts of frosting into 5 separate small dishes. Color four of the dishes with black, red, orange, and yellow coloring. Leave the 5th white.

FOR DECORATIONS:

  • For chocolate decorations, prepare by drawing desired shapes onto wax paper. (I drew eyes and mouths for jack-o-lanterns, bats, and horns for devils.) Place wax paper pencil-side-down on a baking sheet or cutting board.
  • Melt chocolate in the microwave in 30-second intervals, stirring between each. Spoon melted chocolate into a piping bag with a very small round tip. Carefully drizzle chocolate over drawn shapes, and fill in. Make several small dots for eyes.
    Freeze chocolate shapes for a few minutes.
  • FOR MOONS: Frost with yellow frosting, and use tweezers to place chocolate bats on top.
    FOR PUMPKINS: Frost with orange frosting, and use tweezers to place eyes and mouth.
    FOR DEVILS: Frost with red frosting, and use tweezers to place eyes and horns. Use a small length of licorice as the tail, pressing into the frosting to secure.
    FOR SPIDERS: Frost with black frosting. Use tweezers to place eyes. Use small lengths of licorice to make legs, four on each side, pressing into the frosting to secure.
    FOR MUMMIES: Use a piping bag with a large round tip to make wide, flat lines of white frosting in criss-cross patterns. Use tweezers to place chocolate eyes.
    For best results, keep cookies in the fridge until ready to serve. Store in an airtight container.

Essential Baking Supplies for your Pantry

 

pantry-essentials-4My mother is easily the most organized person I know.  She is like the gold standard of organization.

When I was a kid, I liked thinking that some of those amazing organizational abilities rubbed off on me, but as an adult, the chaos and disorder in my own home makes it apparent that this apple fell FAR from the tree.

It doesn’t help that my house is small, and the original builders of the home obviously didn’t value storage space much.

Take my pantry, for example.  It’s far too small, and has far too much stuff crammed in it.  It’s not that things don’t have a home in there, it’s just that the home is so hard to get to, no one wants to do the work to find it.

As you might imagine, I was thrilled when OXO sent me these amazing POP containers!  I finally had some time to clean out that crammed pantry, and get some of the stuff in there into clear, easily sealed containers.  It’s like a dream come true!

pantry-essentials-1

I mean, who actually keeps their pantry like this???

While I was organizing the pantry, I thought I would share with you some of my favorite baking ingredients, those things that are essential for anyone who wants to bake to have on hand.

FLOUR:  Good old all-purpose flour.  Bleached or unbleached, it’s your choice.  Personally, I use unbleached.  There are lots of flour varieties out there, but all purpose flour will work for 95% of your baking projects.

SUGAR:  Regular white granulated sugar is the backbone of baking.  I try to always keep extra on hand, because I tend to run out often!

BROWN SUGAR:  You almost can’t bake without it.  There is a light and a dark brown variety, and light brown works well for most things.  If you’re doing a lot of baking, though, you may want to keep the dark brown sugar on hand as well.

POWDERED SUGAR:  (a.k.a. icing sugar or confectioners sugar)  You’ll need this for frosting, at the very least, as well as some shortbread recipes, no-cook candies, and a few other things.

SALT:  Every recipe uses it.  Literally.  And it’s the cheapest baking ingredient there is, so no excuses.

BAKING SODA:  (Bicarbonate, for some of you.)  Most baking recipes use baking soda as leavening.  It also has some other great uses, like taking the smell out of dirty laundry, cleaning showers and sinks, and reducing pet odors.  I honestly buy it in bulk.

BAKING POWDER:  Another very common leavening agent.  It comes in a small can, so there’s room in every pantry.

VEGETABLE OR CANOLA OIL:  It’s not uncommon for baking recipes to use oil in place of butter, so it’s a handy thing to have around.  It’s also essential for greasing pans, seasoning cast iron skillets, and fried foods.

NUTS:  I use them enough, that I try to keep walnuts and almonds in my pantry all the time.  They keep well in a sealed container, too.

MOLASSES:  I use this in the winter almost exclusively, but oh how I love the molasses treats!  It doesn’t require refrigeration, so it will keep on your shelf for ages.

SPICES:  The most common for baking would be cinnamon, nutmeg, ground cloves, and pumpkin pie spice.

VANILLA:  I buy large bottles, and use it constantly.  I definitely recommend getting the good quality stuff.

CHOCOLATE CHIPS:  Let’s face it, you can’t bake chocolate chip cookies without them!

BAKING CHOCOLATE:  I generally keep some unsweetened and some semi-sweet or bittersweet chocolate bars on hand for brownies and cakes.

There are a few other things I use only occasionally, which would be optional pantry items.  These are things like cornstarch, corn syrup, olive oil, raisins or other dried fruits, peanut butter, graham crackers (or crumbs), marshmallows, and white chocolate.

pantry-essentials-3

Most of these baking ingredients fit beautifully in the OXO Pop Containers.  They are perfect for powdered sugar, brown sugar, and chocolate chips!  I literally love them so much, I am seriously considering getting another set.

They are all square or rectangle, so they fit next to each other very nicely, unlike my round containers which leave plenty of unused space in my pantry.  They have flat lids, so they all stack very well, too.  It makes them look so cute, and clean, and perfect!

My favorite part is the lid, though.  The button in the middle of the lid lets you know that the lid is closed securely.  You don’t have to worry about air or moisture getting in when that lid is closed.  The button makes the lid easy to open, as well.  Plus, it looks cool.

There are plenty of places to find these containers, if you want your own set, but I recommend checking out The Container Store.  (We’re finally getting a store near me, and I can’t wait!!)

pantry-essentials-6

Doesn’t my pantry look SOOOOO much better now?

It feels better too.  Getting rid of a good chunk of the stuff in there that was never being used, cleaning shelves and walls, and putting down new white shelf liner really made it feel a lot cleaner and roomier.

Here’s the good news… if you want some of these awesome containers for yourself, you can enter to win them!

CLICK HERE TO ENTER THE CONTEST!  You could win a $500 prize pack, with up to $250 worth of OXO organization and tools, AND a $250 gift card for Elfa products.  (If you haven’t looked at the Elfa products, you can see them here now.  They’ll make you want to completely remodel your pantry.)

For ideas about which OXO organizational tools you would choose if you win, you can look through my OXO Poptober wish list Pinterest board.

Follow Jen’s Favorite Cookies’s board Poptober Organization with @oxo on Pinterest.

Pumpkin Buttermilk Donuts

Pumpkin donut recipe;  You’ll love this buttermilk pumpkin donut recipe, with chocolate milk glaze!


Pumpkin Buttermilk Donuts with Chocolate Milk Glaze from JensFavoriteCookies.comDonuts mean Halloween to me.  I think it’s because my grandparents always served donuts and cider when we went trick-or-treating at their house.

Of course, that doesn’t stop me from eating them every chance I get.  My favorite are the cake donuts.  Chocolate cake donuts.  Obviously.

This is the year I decided to buy a donut pan and try my hand at my own cake donuts.

But before I tackle my favorite chocolate donuts, I thought I would try the pumpkin version.  After all, pumpkin, donuts, Halloween, chocolate milk, they all go together, right?

Oh yeah, chocolate milk.  Did I mention that?  It’s perfect with pumpkin donuts.

Pumpkin Buttermilk Donuts with Chocolate Milk Glaze from JensFavoriteCookies.com

I told you it’s my first time making donuts, right?  Technically, it’s my second time.  The first time I made the pumpkin donuts I made a total rookie mistake.  I filled the donut pan too full, and even after 30 minutes in the oven, the donuts were still gooey and weird looking.

{Note to self: don’t overfill the donut pan.}

Also, they were not that tasty.  Which is why I decided to add some buttermilk.  It’s my secret ingredient for making all baked goods tasty.

Don’t believe me?  Try one of these buttermilk recipes.  I have a whole list of them.

Pumpkin Buttermilk Donuts with Chocolate Milk Glaze from JensFavoriteCookies.comPumpkin Buttermilk Donuts with Chocolate Milk Glaze from JensFavoriteCookies.com

I was pretty excited to use TruMoo Chocolate Milk to glaze these donuts with.  TruMoo is a brand we’ve been using for years at our house.  The swim coach told our son that chocolate milk was an excellent after-practice treat, and our son told us it was an absolute necessity.  (He loves chocolate milk!)

I like giving it to him, because I know TruMoo won’t have any high fructose corn syrup or artificial growth hormones in it.  In fact, an 8-oz glass has as much potassium as a small banana and as much calcium as 5 cups of broccoli!  And he would much rather have chocolate milk than broccoli.

So what was once an occasional treat is now more or less a daily one.  Which is fine with everyone.  We love having TruMoo around.

Pumpkin Buttermilk Donuts with Chocolate Milk Glaze from JensFavoriteCookies.com

Can’t get enough of TruMoo?  Follow TruMoo on Pinterest for more delicious recipes and enter the Facebook contest for a chance to win weekly cash prizes through October 31!  You can also enter the TruMoo Sweepstakes for a chance to win a family trip for four!

And if all else fails, you still have some very nice donuts for Halloween.  Or whenever.

Want more? Try these dessert-like breakfast treats!

spiced-zucchini-muffins-9Spiced Zucchini
Crumb Muffins
chocolate muffinsChocolate
Buttermilk Muffins
sconesWhite Chocolate
Coconut Scones

 

I was selected for this opportunity as a member of Clever Girls Collective and the content and opinions expressed here are all my own.

 

Pumpkin Buttermilk Donuts
 
Cook time
Total time
 
A baked pumpkin cake donut with chocolate milk glaze.
Author:
Recipe type: Donuts
Serves: 11 donuts
Ingredients
DONUT:
  • 4 tablespoons butter, melted
  • ¼ cup vegetable oil
  • 1 cup dark brown sugar
  • 1 cup pumpkin
  • 1 egg
  • 1 teaspoon vanilla
  • ½ teaspoon salt
  • 2 teaspoons baking powder
  • 1 teaspoon pumpkin pie spice
  • ½ cup buttermilk
  • 1½ cups flour
GLAZE:
  • ½ cup chocolate milk
  • 4-5 cups powdered sugar
Instructions
  1. For donuts, combine melted butter, oil, and brown sugar. Add egg, pumpkin, and vanilla and mix well.
  2. Add salt, baking powder, and spice and mix well.
  3. Add flour and buttermilk alternately, mixing just until combined.
  4. Spoon batter into a plastic zipper bag with a corner cut off. Pipe batter into a greased donut pan, taking care not to over fill.
  5. Bake donuts at 350F for 9-11 minutes. Turn donuts out, and let cool.
  6. For glaze, combine milk and sugar. Spoon over cooled donuts. Wait a few minutes, and glaze a second time.
Notes
The glaze is quite thin. I had the best luck by glazing once, then freezing for a few minutes, and glazing a second time.
These donuts also taste great frozen!

 

September Wrap-Up

Sept-2014-wrap-up

September might be my favorite month.  I love when summer lingers, reluctant to transform into fall.

And, I’m not going to lie, I do enjoy the routine and the hopefulness that comes with the beginning of the school year.

I’ll tell you the truth, I spent at least half this month feeling very behind, and making recipes the day before I posted them.  I’m kind of glad the month is drawing to an end, so I can finally catch my breath!

My favorite post of the month, as weird as this is to say, is the Chocolate Cheesecake.  It’s a more complicated recipe than I normally make, it took quite a while, and to be completely honest, I didn’t love the photos that much.  It was a frustrating day, to be sure.

But, as time wore on, I found it more fun to remember and look at.  And it had some success on Pinterest, which didn’t hurt my opinion of the cake at all.

Here is a list of everything I worked on in September, in case you missed anything.

 

 

oatmeal-cream-pies-2014-C5

Oatmeal Cream Pies

There’s something about the back to school
season that makes me think of these simple
oatmeal cookies with marshmallow filling.

grandmas-chocolate-cake-5 Grandma’s Chocolate Cake

We celebrated Robb’s 40th birthday with
his favorite chocolate cake, the one his
Grandma used to make.

lazy-squares-2 No-Bake Lazy Squares

This is my sister’s creation this month, and
lazy is exactly right!  These are super duper
easy to make, and really delicious.

chocolate-coconut-cookies-3 Dark Chocolate Coconut Cookies

Some days regular chocolate just isn’t
chocolatey enough.  The coconut adds a
wonderful chewy texture to these cookies.

peach-plum-crisp-4 Peach Plum Crisp

I was excited to use my favorite fruit, the
peach, and the huge harvest of plums I
collected this season to make this tasty
dessert.

5-great-snacks 5 Great Snack Products

I shared 5 of my all time favorite quick and
easy snack products.  These are products
you should try anytime you need something
delicious quickly!

banana-pudding-3 Banana Pudding

I had to revisit my son’s favorite dessert
ever this month.  This kid loves bananas in
any form he can get them!

brown-sugar-chocolate-chip-cookies-4 Brown Sugar Chocolate Chip Cookies

Dark brown sugar not only gives these cookies
a fantastic rich, molasses flavor, it also gives
them a soft and chewy texture.

chocolate-cheesecake-6 Chocolate Cheesecake

I added chocolate to my Grandfather’s famous
New York style cheesecake to make this one
seriously rich and decadent treat!

cheddar-bacon-pecan-bites-2 Bacon Cheese Pecan Bites

This one courtesy of Em, whose motto is, when
in doubt, Add Cheese And Bacon!  These make
a great snack or even a breakfast!

pumpkin-bars-egg-free-5 Pumpkin Cookie Bars with Cinnamon Icing

I couldn’t let September slip by without at least
one pumpkin dessert recipe to drool over!  The
cinnamon frosting puts them over the top.

 

Other highlights from this month:

I found some amazing recipes from other talented blogger this month too.

Coming up in October:

  • I use copious amounts of pumpkin.  And probably copious amounts of chocolate, too.
  • I celebrate Halloween with my friends.  They are great at coming up with fun holiday foods!
  • I finally make the birthday cookies for Miss K, 4 months past her birthday.  Pretty sure this makes me the worst aunt ever.

Chime in!  How was September for you?  What plans do you have for October baking?  Leave your answers in the comments below.

Pumpkin Cookie Bars with Cinnamon Icing

Pumpkin cookies with icing;  Cover these egg-free pumpkin cookies with icing and watch them come to life!

Egg-free Pumpkin Bars with Cinnamon Frosting from JensFavoriteCookies.com - These will put you in the mood for fall!September is almost over, so I guess it’s time for me to hop on the pumpkin recipe bandwagon.

Which is not a problem.  I love pumpkin desserts.  The only problem has been that it has been unseasonably warm here, and it just doesn’t feel like fall yet.

This weekend, however, brought rain and lots of it.  A big storm even woke me out of a dead sleep, which is not something that commonly happens to me.  I can sleep through just about anything.

At any rate, the cool temps and overcast skies put me in the mood for pumpkin, and I dreamed up these pumpkin cookie bars and gave them cinnamon frosting, just for fun.

After I started thinking about them, I couldn’t wait to get started baking them!  I broke out the pumpkin right away.

Egg-free Pumpkin Bars with Cinnamon Frosting from JensFavoriteCookies.com - These will put you in the mood for fall!

One nice thing about pumpkin is it is naturally wet, which means you can use it to replace eggs in a baking recipe.  Lots of pumpkin recipes are sort of naturally egg-free.

Which is nice for the egg-allergy crowd.  Especially if they are also the pumpkin-loving crowd.

And who isn’t?

Egg-free Pumpkin Bars with Cinnamon Frosting from JensFavoriteCookies.com - These will put you in the mood for fall!Egg-free Pumpkin Bars with Cinnamon Frosting from JensFavoriteCookies.com - These will put you in the mood for fall!

I guess it’s time for me to embrace fall.  I always hate to see summer go, but fall really is lovely too.

My dog is loving this fall weather.  He sits outside in the sun, and just sits there, and sits there.  It’s even better if it’s a little windy and he can put his face into the wind.

He’s probably in the mood for pumpkin cookies too!

 

Want more?  Try these egg-free desserts!

Chocolate Chip Cookies without Eggs! from JensFavoriteCookies.com You won't even miss the eggs when you use this secret ingredient!Chocolate Chip Cookies
Without Eggs
condensed milk cookiesCondensed Milk
Cookies
Pecan SandiesPecan
Sandies

 

 

 

Pumpkin Cookie Bars with Cinnamon Icing
 
Cook time
Total time
 
An egg-free spiced pumpkin cookie bar with cinnamon frosting.
Author:
Recipe type: Cookies
Serves: 15
Ingredients
BARS:
  • ½ cup butter, softened
  • ¼ cup sugar
  • ½ cup brown sugar
  • ⅓ cup pumpkin puree
  • 1 teaspoon vanilla
  • ½ teaspoon salt
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ½ teaspoon cloves
  • 2 cups flour
FROSTING:
  • ½ cup butter, softened
  • 2 cups powdered sugar
  • 1 tablespoon milk or half & half
  • 1 teaspoon cinnamon
Instructions
  1. Cream butter and sugars. Add pumpkin and vanilla and mix well.
  2. Add salt, baking powder, cinnamon, nutmeg, and cloves, and mix well. Add flour and mix until combined.
  3. Drop dough into a greased or lined 9x13 dish or quarter sheet pan. Press and smooth dough until it evenly covers the entire surface. Bake at 350F for 25-30 minutes, until slightly browned on the edges, and not doughy in the center. Remove from oven and let cool.
  4. For frosting, combine all ingredients in a bowl, using electric beaters to mix until smooth and creamy. Frost cooled bars.
  5. Cut into 15 large or 20 small bars.

 

Bacon Cheese Pecan Bites

Cheese bacon squares;  Pecans make these cheese bacon squares bites extra special!

Bacon Cheese Pecan Bites from JensFavoriteCookies.com Those of you who follow this blog regularly, probably enjoy the occasional recipe from my sister.  This is one I really need to try for myself, it sounds really fantastic!

I’m turning it over to Em now.

 

**spills water all over the place trying to refill the ice cube tray and walk it to the freezer**

I’m in my 30’s.  How have I not mastered this skill yet?  Every time I try to refill the ice cube tray, spectacle ensues and it serves as a systematic reminder of why I hate summer.

I’m SO glad that summer is winding down, which I attribute in part to my remarkable husband.  How remarkable is he?  He doesn’t follow any sports.  He’s THAT remarkable.  So, I can await fall with a sincere excitement, knowing that my weekends won’t be spent listening to a referee’s whistle on the TV every 10 seconds or watching him dork out in front of an Excel spreadsheet for hours, agonizing over his fantasy football team.

Bacon Cheese Pecan Bites from JensFavoriteCookies.com

 

Autumn is my favorite time of year.  All my favorite squashes come into season, I can start eating soup again without be terrorized for it, and I really love my fall/winter wardrobe.  It’s these warmer pieces in my closet that allow me to fully realize and express my passive-aggressive nature through an assortment of pockets, gloves, hats, scarves and other accessories that I can utilize to demonstrate how actively I’m ignoring the person in front of me.

As an added bonus, most people tend to be in better moods in the summertime, so when winter rolls around I can be sure I’m getting the biggest offense possible out of every insult I bring to the table.

Bacon Cheese Pecan Bites from JensFavoriteCookies.com Bacon Cheese Pecan Bites from JensFavoriteCookies.com

Perhaps the best thing about the fall though is the food.  Everything is laden with pumpkin, apple, and caramel and you can practically taste the nutmeg in the air.  Comfort foods abound and my remarkable husband and I can snuggle up under a blanket with a glass of bourbon to eat what I’m calling A.C.A.B. Pecan Bites, named after a culinary code that he and I seem to agree on:

when all else fails, *A*dd *C*heese *A*nd *B*acon.  And I did!

I made my bites with Gorgonzola cheese but I would suspect that they’d be amazing with bleu cheese or even just cheddar….oooh…or white cheddar.  Or gouda.

 Want more?  Try these savory treats!

cheddar-bacon-scones-6Cheddar Bacon
Scones
cheese-ball-4Garlic Onion
Cheese ball
spiced nutsSpicy Sweet
Pecans

 

5.0 from 1 reviews
Cheddar Bacon Pecan Bites
 
Cook time
Total time
 
A savory cookie, with bacon, cheese, and pecans.
Author:
Recipe type: Snacks
Serves: 24
Ingredients
  • ¾ cup pecans
  • 4 slices bacon, cut into small pieces
  • salted butter, as needed (about 4-6 tablespoons)
  • 1 cup crumbled gorgonzola cheese
  • 1 teaspoon fresh thyme
  • ½ teaspoon black pepper
  • 1 cup flour
Instructions
  1. Preheat oven to 350. Spread the nuts on baking sheet and bake until lightly toasted, about 5-6 minutes. Let cool and chop coarsely.
  2. In a medium skillet over medium-high heat, sauté the bacon until crispy, about 5 minutes; do not scorch. Drain the drippings into a heatproof measuring cup, and reserve the bacon separately, let cool.
  3. Add butter (as needed) to the cooled bacon drippings to make ½ Cup total.
  4. With an electric mixer, cream the cheese, thyme, and pepper together in a mixing bowl. Add the butter mixture and mix well. Add the flour a little at a time and mix well. Add the bacon and nuts and mix until just evenly combined. Refrigerate the dough for about 30-45 minutes.
  5. Preheat oven to 350 for at least 20 minutes before baking. Line baking sheet(s) with parchment paper or leave them ungreased.
  6. Scoop up the dough by rounded teaspoonfuls and shape into 1-inch diameter balls. Place, spaced 2 inches apart on the baking sheet and flatten the balls with a fork (dip fork in flour as needed), making a criss cross pattern. Bake 14 to 16 minutes until lightly golden at the edges. Cool on the pan.
Notes
This recipe calls for gorgonzola cheese, but would probably be just as good with another kind of cheese, such as cheddar or bleu cheese.

 

Chocolate Cheesecake

Cake; Chocolate cheese cake that is a rich and creamy cake. Chocolate cheese cake recipe.

Chocolate Cheesecake from JensFavoriteCookies.com - Rich, decadent, and chocolatey!Some days I think I should turn this blog into a chocolate-only blog.  I mean, I love coconut and peanut butter, and caramel and nuts, and all the rest, but when it comes right down to it, chocolate is my first love.

I know, I know, it’s so cliche.  Roses are my favorite flower, and Christmas is my favorite holiday, and chocolate is my favorite sweet flavor.

Does that make me boring?  I hope not.  Because this cheesecake is anything but.

I really don’t make honest-to-goodness real baked cheesecake much.  They are time consuming and fussy, but oh, so amazingly rich and delicious.  I don’t even own a springform pan.  I had to borrow one from a friend.

Although, after making this cheesecake I think I’m going to need to get one right away.

Chocolate Cheesecake from JensFavoriteCookies.com - Rich, decadent, and chocolatey!

To make this cheesecake, I started with my great-grandfather’s recipe.  He used to love to experiment in the kitchen, and as he lived alone and next door to us for many years, we were often the grateful recipients of the results of those experiments.

He made all kinds of things.  He grew his own dill and cucumbers and made homemade dill pickles, a process that took about three days.  And I remember him giving me peanut butter and bacon on toast.  (He was kind of a bacon fiend.)  But the cheesecake was kind of his signature piece.

We knew him as Grandpa Chuck, but when he was cooking, he preferred Chowhound Charlie, making the official title of this recipe “Chowhound Charlie’s New York Cheesecake.”

Chocolate Cheesecake from JensFavoriteCookies.com - Rich, decadent, and chocolatey!Chocolate Cheesecake from JensFavoriteCookies.com - Rich, decadent, and chocolatey!

Don’t skimp on the ingredients here.  You’ll need three bricks of cream cheese and 4 bars of chocolate.

It’s so rich and creamy, a small slice is probably plenty.  In the recipe below, I listed the yield as 8 slices, but we cut it into 10 and it would be totally acceptable to even make it 12 small slices.

A small slice is enough to make you remember that chocolate really is the best!

 

Want more?  Try these decadent chocolate desserts!

chocolate-frosting-cake

brownie recipe from scratch

homemade-chocolate-pudding

 

5.0 from 3 reviews
Chocolate Cheesecake
 
Cook time
Total time
 
A rich chocolate cheesecake with chocolate cookie crumb crust and ganache topping.
Author:
Recipe type: Cheesecake
Serves: 8
Ingredients
CRUST:
  • 2 cups chocolate cookie crumbs (I used crushed Oreos, with the filling removed)
  • 4 tablespoons butter, melted
CHEESECAKE:
  • 24 oz cream cheese, at room temperature
  • 3 eggs
  • 1½ cups sugar
  • 1 teaspoon vanilla
  • 1 cup sour cream
  • 3 tablespoons corn starch
  • 12 oz. semi-sweet chocolate
GANACHE TOPPING:
  • ½ cup whipping cream
  • 4 oz. semi-sweet chocolate
Instructions
  1. For crust, combine cookie crumbs and butter. Press into a 9-inch springform pan, and chill in the fridge or freezer while you make the cheesecake filling.
  2. For cheesecake, beat soft cream cheese with eggs and sugar until creamy. Add sugar, vanilla, sour cream, and cornstarch, and mix well.
  3. Roughly chop the chocolate and place in a small bowl. Microwave in 30-second intervals, stirring between each, until completely melted. Add melted chocolate to cheesecake mixture, and mix well, until chocolate is completely incorporated.
  4. Pour filling into chilled crust. Bake at 325F for 1 hour. Then, turn off oven and let the cheesecake sit in the oven for an additional 1 hour before removing. DO NOT OPEN OVEN DOOR or disturb cheesecake in any way during this time.
  5. For ganache topping: Roughly chop 4 oz. chocolate. Place chocolate and cream in a double boiler or heat proof bowl over boiling water. Heat until chocolate is melted and mixture is well combined and smooth, stirring constantly.
  6. Pour ganache over cheesecake. Let chill several hours in the fridge.
  7. Before serving, use a knife to loosen edges from the pan, undo the spring and remove the ring. Slice into 8-12 slices, and top with sweetened whipped cream, if desired.

Brown Sugar Chocolate Chip Cookies

This brown sugar cookies recipe makes regular chocolate chip cookies even softer, richer, and more interesting!  Use dark brown sugar to make this delicious brown sugar cookies recipe!

Brown Sugar Chocolate Chip Cookies from JensFavoriteCookies.com -  dark brown sugar makes these cookies soft, chewy and flavorful!I am in charge of the afternoon carpool for the high school kids this year.  This is almost always entertaining, since it is absolutely impossible to predict what teenagers will talk about.

One day, someone said, “Friends help you hide, but real friends help you hide bodies.”  Which turned into a discussion about dead bodies, and the sizes of body bags that exist, and whether you could fit two small people in one large body bag.

Another day, they were quoting “Finding Nemo,” of all things.  {Mine! Mine! Mine! Mine! Mine!}

This week has been all about who is taking who to the school dance, and what color her dress is, what dance-day activities are planned, and the cost of corsages.

Personally, I think group date activities should be like these cookies… just the slightest bit different from the norm.

Brown Sugar Chocolate Chip Cookies from JensFavoriteCookies.com -  dark brown sugar makes these cookies soft, chewy and flavorful!

These cookies were inspired by one gorgeous bag of dark brown sugar.

When I was a kid, I didn’t even know dark brown sugar existed.  I’m so glad I’m not a kid anymore!

In case you were wondering, brown sugar is basically regular sugar with molasses in it.  And dark brown sugar has more molasses than regular old light brown sugar.  More molasses means more moisture.  And more moisture makes softer, chewier cookies.

Soft, chewy cookies with a rich molasses flavor.  Match made in heaven, if you ask me.

Brown Sugar Chocolate Chip Cookies from JensFavoriteCookies.com -  dark brown sugar makes these cookies soft, chewy and flavorful!

My kids were the envy of the neighborhood with these babies in their lunchboxes.  They’ve been fortunate enough to find Banana Pudding and Fruit Leather and saltines with Apricot Pineapple Jam in their lunches this week too.

I hope they don’t get the idea this will be happening every day!

 

Want more?  Here are more brown sugar treats!

brown sugar cookies

brown sugar recipe

molasses chocolate chip bars

 

4.0 from 4 reviews
Brown Sugar Chocolate Chip Cookies
 
Cook time
Total time
 
A rich, molasses flavored cookie with chocolate chips.
Author:
Recipe type: Cookies
Serves: 3 dozen
Ingredients
  • ½ cup butter, softened
  • ½ cup sugar
  • 1 cup dark brown sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • ½ teaspoon salt
  • 1 teaspoon baking soda
  • 2 cups flour
  • 1 cup chocolate chips
Instructions
  1. Cream butter and sugars. Add eggs and vanilla and mix well.
  2. Add salt and soda, and mix well. Add flour, and mix just until combined.
  3. Fold in chocolate chips.
  4. Scoop small balls of dough, place on baking sheet, and bake at 350F for 8-10 minutes.

 

Banana Pudding

This is the best banana pudding recipe!  This homemade banana pudding recipe is simple and delicious.

Banana Pudding from JensFavoriteCookies.com - Creamy, delicious, EASY, and homemade!The Fruitarian has been begging, begging I tell you, for another taste of this pudding.  Of the hundreds of recipes on this humble blog, this pudding, and the parfait I made with it, are his most memorable.

And, if you can believe it, I almost didn’t share it with him.

Here’s the story.  I gave the kids a lunch for school.  A ham sandwich, saltine crackers with plum jam, a yogurt, granola bar, and some homemade chocolate pudding.  I reminded them to bring their lunch boxes home and rinse out the containers that held the pudding and jam.  And how many children actually brought their lunch boxes home?

Zero.  Zero out of three.  Making me one supremely irritated Mama.

I ask you, how can a self respecting mother send more pudding with children who were irresponsible with their last helping?

But, in the end, I was a softie.  I couldn’t say no to the boy who had been begging for months for more banana pudding.

Banana Pudding from JensFavoriteCookies.com - Creamy, delicious, EASY, and homemade!

When he spotted me making the pudding, The Fruitarian asked me whether I had been hiding bananas from him.

“Yep,” I replied.  “I’ve been hiding them right here on the counter.  Out in the open.  In plain view.”

He probably saw the zucchini that sat next to them and thought, “Nothing to see here.”

Banana Pudding from JensFavoriteCookies.com - Creamy, delicious, EASY, and homemade!

I do love this pudding, though.  You can make it nice and creamy by mashing the bananas really well, or you can give it a little texture by leaving some chunks of banana in there.

We chose the chunky stuff.

With whipped cream.

And we’re hoping to revisit this one again soon.

 

Want more?  Try these pudding desserts!

chocolate-pudding-7Chocolate Pudding strawberry-pudding-6Strawberry Pudding Chocolate Banana ParfaitChocolate Banana Parfait

 

 

4.5 from 15 reviews
Banana Pudding
 
A creamy, homemade banana pudding.
Author:
Recipe type: Dessert
Serves: 4
Ingredients
  • 2-3 very ripe bananas
  • 1 cup milk (I used 2%)
  • 1 cup whipping cream
  • ½ cup sugar
  • 3 tablespoons cornstarch
  • dash salt
  • 3 egg yolks
  • 1 teaspoon vanilla
Instructions
  1. Place bananas, milk, and cream in a saucepan. Heat over medium-high heat until hot, but not boiling. Mash bananas and mix into milk.
  2. In a separate small dish, mix together sugar, cornstarch, and salt. When milk mixture is almost boiling, add sugar mixture and mix well.
  3. In a small dish, lightly beat egg yolks. Place a small amount (about ½ cup) of the milk mixture into the eggs. Mix together, and return mixture to the saucepan.
  4. Bring pudding to a boil, and boil for 1-2 minutes, stirring occasionally. Remove from heat and add vanilla. Place in individual ramekins or one large bowl, cover with plastic, and chill for an hour. Pudding can also be eaten warm. Top with whipped cream, if desired.

 

Peach Plum Crisp

This fruit crisps recipes uses my favorite stone fruits:  Peaches and plums make great fruit crisp recipes!

Peach & Plum Crisp from JensFavoriteCookies.com - This fruit crisp recipe is a great way to enjoy the later summer harvest!My grandmother called me the other day to tell me that she had a bumper crop of plums, and that I better set aside some time soon to come pick them.

Apparently no one else in the family had much need for them.  Which honestly surprised me.  This family is full of people who garden and cook and bottle their produce.

When I got to Grandma’s house a few days later, I was sad to see that two of the main branches on that plum tree had broken.  The weight of the large amounts of fruit had weakened them, and a recent wind storm did them in.  It’s going to take a while for that tree to recover.

This means, I better make as much plum jam as I can while I have the plums to do it.

And as long as I have the equivalent of two 5-gallon buckets full of fresh plums in my house, I suppose some plum desserts are in order, too.

I adapted my favorite peach crisp recipe to incorporate the plums, and this delightful late summer dessert was born.

Peach & Plum Crisp from JensFavoriteCookies.com - This fruit crisp recipe is a great way to enjoy the later summer harvest!

So, funny story… you know how peaches and plums both taste fantastic with almond extract?  (If you ask me, almost every food tastes awesome with almond extract.  I’m tempted to drink the stuff straight sometimes.)

My bottle of almond extract looks exactly like my bottle of peppermint extract.  And when I was making the filling for this lovely fruit crisp, I accidentally put peppermint instead of almond extract in it.  Oops.  I was kind of heartbroken to have to throw out my filling and start over.

In case you were wondering, peaches and plums do NOT taste fantastic with peppermint extract.

Peach & Plum Crisp from JensFavoriteCookies.com - This fruit crisp recipe is a great way to enjoy the later summer harvest!

I was thrilled to be able to share this treat with my friends.  We sat around the table, and traded ideas for using up the summer fruit harvest.  One friend has a plum tree of her own, and this year used it to make a bunch of fruit leather like this.

Which is what I’ll be doing, if I have enough left over after making all the jam.  And probably a couple more crisps!  Without peppermint, of course.

 

Want more?  Check out these stone fruit recipes!

peach-limeade-3Peach Limeade peach-cobbler-3Peach Cobbler for One plum breakfastPlum Breakfast Bars

 

Peach Plum Crisp
 
Cook time
Total time
 
A warm peach and plum dessert with crisp topping.
Author:
Recipe type: Dessert
Serves: 6
Ingredients
CRISP:
  • ½ cup butter, melted
  • ½ cup flour
  • 1 cup brown sugar
  • 1 cup quick oats
  • ½ cup finely chopped walnuts
FILLING:
  • about 10-12 ripe plums
  • about 3-4 ripe peaches
  • ½ cup sugar
  • ½ cup water
  • 3 tablespoons corn starch
  • ½ teaspoon almond extract
  • 1 tablespoon butter
Instructions
  1. For the crust, combine all ingredients. Place on a baking sheet, and bake at 350F for about 15 minutes, until brown. Remove from oven, but leave oven on.
  2. Meanwhile, for the filling, dice 1 peach and about 4 plums and place in a saucepan. Add sugar, water, and cornstarch and bring to a boil. Use a potato masher to mash cooked fruit. Let boil about a minute, until thick. Remove from heat, add extract and butter.
  3. Slice the remaining peaches and plums and place in a large bowl. Pour filling over the top, and stir to coat.
  4. Break up the crisp with a fork. Place about half the crisp in the bottom of a 9x9 pan. Pour fruit filing over the top. Top with remaining crisp.
  5. Bake an additional 25-30 minutes. Serve warm with ice cream or half and half.

 

 

Dark Chocolate Coconut Cookies

These chewy chocolate coconut cookies aim to please!  Rich and flavorful chewy dark chocolate cookies, full of coconut; they’ll be your new favorite!

Dark Chocolate Coconut Cookies from JensFavoriteCookies.com - These rich, black, dark chocolate cookies are chock full of coconut!I had an idea the other day for a chewy chocolate coconut cookie, and I could not get that thing out of my head.

Not that I tried.  Thinking about chocolate and cookies and coconut is pretty much what I do.

The real problem was that I was completely out of dark cocoa powder, and grocery budget.  And desire to go to the grocery store.

I feel like I am ALWAYS at the grocery store!!  #foodbloggerproblems  But for real, that stuff gets old.  I was willing to do it, though, for dark cocoa powder.

Especially since I new that dark cocoa powder would be transforming itself into cookies.  Chewy cookies.  Heavenly chewy dark chocolate cookies with coconut.  Just the thought of it brings a smile to the face.

Dark Chocolate Coconut Cookies from JensFavoriteCookies.com - These rich, black, dark chocolate cookies are chock full of coconut!

A secondary problem with the grocery store is the distractions.  Every time I go to the store, I think, “Ooh, I smell french bread!  Oh, and I need toothpaste.  And last time I was here, they were out of the Boyle’s Birch Beer.  I wonder if they have any today.  What am I making for dinner Sunday?  Maybe I should check the butcher block for deals.”

And it goes on and on like that.  Let’s just say focusing my efforts at the grocery store is NOT the thing I’m best at.

Yes, I make lists, but it doesn’t help.  I always purchase 10 things that weren’t on my list, and forget at least one or two that are.

Dark Chocolate Coconut Cookies from JensFavoriteCookies.com - These rich, black, dark chocolate cookies are chock full of coconut!Dark Chocolate Coconut Cookies from JensFavoriteCookies.com - These rich, black, dark chocolate cookies are chock full of coconut!

I made these Salted Dark Chocolate Cookies some time ago, and this recipe is quite similar.  I left the oats out of this one, though, since I was going to be filling them chock full of coconut.

Trust me, they are a great reward for a job well done at the grocery store.

Or a job fairly done.  Or a job half done.

 

Want more?  Check out these coconut recipes!

Coconut-Chocolate-Chip-Bars-6Coconut Chocolate
Chip Cookie Bars
coconut-biscotti-3Coconut
Biscotti
sconesCoconut White Choc
Buttermilk Scones

 

Dark Chocolate Coconut Cookies
 
Cook time
Total time
 
A rich and chewy dark chocolate cookie with coconut.
Author:
Recipe type: Cookies
Serves: 3 dozen
Ingredients
  • ½ cup butter, softened
  • 1½ cups sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 teaspoon baking soda
  • ¼ teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup dark cocoa powder (I used Hershey's Special Dark cocoa powder)
  • 1¼ cups flour
  • 1½ cups shredded coconut
Instructions
  1. Cream butter and sugar. Add eggs and vanilla and mix well.
  2. Add soda, baking powder, salt, and cocoa powder and mix well.
  3. Add flour and mix until combined. Add coconut and mix just until combined.
  4. Drop spoonfuls onto a baking sheet, and bake at 350F for 8-10 minutes. Let cool on the baking sheet for 1-2 minutes before moving to a cooling rack.

 

 

No-Bake Lazy Squares

Easy candy recipes for kids; This easy chocolate candy recipes is tasty and a great treat to make with kids!

No-Bake Lazy Squares from JensFavoriteCookies - This chocolate candy is SO easy to make!I love seeing what new and fun recipes my sister comes up with, and this month’s recipe has been making me drool!  When I first looked at the photos, my son remarked about how delicious this candy looked.

And I agreed.  Over to you, Em!

 

If you’re the kind of baker who has a collection of no-bake recipes because you sort of hate baking, then boy have I got a recipe for you!

These no-bake chocolate squares are just the kind of non-baking that THIS baker can really get behind.  With recipes this easy, I could bake (or not bake) all week long and still find new recipes to not bake with.

Loosely speaking, today’s entry is a really delicious and incredibly simple “recipe” sort of like how I’m a really talented and motivated “baker”.

No-Bake Lazy Squares from JensFavoriteCookies - This chocolate candy is SO easy to make!

But seriously, if I’m going to spend all of about five seconds devouring these things, then how much time do I really want to spend making and them?  The work to reward ratio needs to maintain balance (all things in moderation) and since this recipe literally melts in your mouth, you might say I had a lot to live up to on this one.

Note aforementioned talent and incredible motivation.

No-Bake Lazy Squares from JensFavoriteCookies - This chocolate candy is SO easy to make!No-Bake Lazy Squares from JensFavoriteCookies - This chocolate candy is SO easy to make!

If I’m being completely honest, I really just didn’t want to turn on my oven.  Living in an upstairs apartment without air conditioning in the summertime stifles my desire to introduce any heat into my life.

Unlike Jen, who disgustingly loves summer, I hate this time of year for an enormous variety of reasons.  Topping that list is that my distaste for looking at people who dress for the body they want instead of the body they have.

Now that summer is winding down and I’ve spent months observing this gruesome display of self-unawareness, I think I’m finally ready to start my summer diet (which isn’t so much a diet as it is a two-part strategy to make everyone around me fatter on all the entries I submit to this blog).

Want more?  Check out these easy, low-ingredient treats!

fudge with candy canesChocolate
Peppermint Fudge
condensed milk cookiesCondensed
Milk Cookies
pumpkin-chiffon-pie-3Pumpkin
Chiffon Pie

 

5.0 from 1 reviews
No-Bake Lazy Squares
 
Easy, three-ingredient candy, with no baking involved.
Author:
Recipe type: Candy
Ingredients
  • 10 oz. bittersweet chocolate
  • 5 oz. white chocolate
  • 3 tablespoons peanut butter
Instructions
  1. In a pan on low heat, melt the bittersweet chocolate and peanut butter together until smooth.
  2. In a separate pan over low heat, melt the white chocolate.
  3. Pour Peanut Butter mixture into a 9 x 9 brownie pan lines with parchment paper. Pour white chocolate over the top and swirl together in the brownie pan.
  4. Refrigerate overnight, then cut into squares.

 

 

Grandma’s Chocolate Cake

Chocolate frosting and cake; This chocolate frosting cake is dense but not too rich, with a mild chocolate flavor.

Grandma's Chocolate Cake from JensFavoriteCookies.com - not too rich!  This cake and frosting both have a mild chocolate flavor.I can’t believe I’ve never blogged this cake recipe before.  We make it all the time.

Robb just celebrated his 40th birthday, and try as I might, I had trouble making it into a big deal.  The man is just hard to celebrate with.  It didn’t help that we were out of town and the birthday gift I ordered arrived late.

The one thing I got right was this cake.  It’s the one he always requests for his birthday, the one he grew up on, the one his Grandma always made.

Of course, she made it with fudge frosting, a creation that no one else in the family has ever managed to perfect.  This stuff cooks so fast, it turns from ooze to frosting to candy in about 15 seconds.  I opted for a simpler buttercream instead.

The reason Robb loves this cake, beyond the fond childhood memories, is that it is not too rich.  It actually has quite a mild chocolate flavor.  He is not a big fan of dessert foods in general, so this cake is just his speed.

Grandma's Chocolate Cake from JensFavoriteCookies.com - not too rich!  This cake and frosting both have a mild chocolate flavor.

I turned to the family cookbook for the recipe, and found, to my dismay, that the ingredient list was a touch incomplete.  “Mix with hot water,” it said.  How much hot water it neglected to say.

This cookbook is sort of famous for these types of instructions and omissions.  Grandma mostly cooked from habit, and so in order to have written recipes, the daughters stood next to her as she cooked, and measured stuff as she put it in.  It wasn’t really an exact science.

But, since we don’t have Grandma here anymore, her a-pinch-of-this-and-a-spoonful-of-that recipes will have to suffice.

Grandma's Chocolate Cake from JensFavoriteCookies.com - not too rich!  This cake and frosting both have a mild chocolate flavor.Grandma's Chocolate Cake from JensFavoriteCookies.com - not too rich!  This cake and frosting both have a mild chocolate flavor.

Robb is aging gracefully, by the way.  I think he looks better and has more confidence at 40 than he did at 20.  It’s a glorious thing, to watch the man you love come into himself.  It makes me proud to be his wife.

I always tell my kids, “I’m a good picker!,” meaning that I did an awesome job of choosing a man to be their father.

I like to give myself credit for how amazing he is.  It makes me feel better about myself.

Grandma's Chocolate Cake from JensFavoriteCookies.com - not too rich!  This cake and frosting both have a mild chocolate flavor.

I did something at Robb’s 40th birthday party that I have never done before.  I broke out the china for dinner.  I literally took the plastic wrapping and stickers off the china we have owned for 18 years, and we used it for the first time ever at this party.

In an attempt to not be TOO uppity, though, I paired the fine china with canning jars as drinking glasses, because we never did get any stemware for our wedding, and those jars are the closest thing I have to a matched set.

It’s all good, though.  Because the parties, the dishes, this cake and Robb all seem to get sweeter each year.  Happy birthday, my love.

 

Want more?  Here are some more recipes I made just for Robb!

chocolate-pudding-7Chocolate Pudding bread-pudding-7Bread Pudding Cherries-jubilee-cookies-13-6Cherries Jubilee Cookies

 

4.5 from 2 reviews
Grandma's Chocolate Cake
 
Cook time
Total time
 
A mild chocolate cake with mild chocolate buttercream.
Author:
Recipe type: Cake
Serves: 12
Ingredients
CAKE:
  • ½ cup + 2 tablespoons shortening
  • 1 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • ½ cup hot water
  • ¼ cup cocoa powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 1½ cups milk
  • 2½ cups flour
FROSTING:
  • ½ cup butter
  • 3 tablespoons cocoa powder
  • 2½ cups powdered sugar
  • 2 tablespoon milk (more or less for consistency)
Instructions
  1. Cream shortening and sugar. Add eggs and vanilla and mix well.
  2. In a small bowl or cup, mix hot water with cocoa powder, soda and salt. Add chocolate mixture to shortening mixture, and mix well.
  3. Add milk and flour alternately, scraping down sides as needed, mixing until smooth and consistent.
  4. Pour equal amounts of batter into two greased 9-inch rounds (or one 9x13). Bake at 350F for 28-35 minutes. A toothpick inserted near the center should come out clean. Let cool.
  5. For frosting, combine all ingredients, using a mixer to beat mixture well, until smooth and fluffy. Frost cooled layers.

 

Oatmeal Cream Pies

Little Debbie oatmeal cream pies copycat recipe;  You’ll love this simple homemade oatmeal cream pie recipe with marshmallow filling.

Oatmeal Cream Pies from JensFavoriteCookies - you'll love this Little Debbie copycat recipe with marshmallow filling!A long time ago, (2011) when this blog was in its infancy, I used to only do recipe reviews, and I never made up my own recipes.

My, how times have changed.

I remember when I started creating my own recipes, how nervous I was about it.  “This is not like throwing a bunch of stuff in a pot and calling it a stew,” I told Robb.  “Baking is chemistry.  And I am really bad at chemistry.”

But I forged ahead.  One of my early successes was these Pumpkin Swirl Cookies.  They were mighty tasty, and I rode the high from that win for quite a while.

Today, I wanted to re-blog a recipe I reviewed way back when.  This recipe is fully not mine.  I borrowed it (and made only the most minor of changes) from Craving Chronicles.  Click through and see for yourself.  It totally belongs to Craving.

Oatmeal Cream Pies from JensFavoriteCookies - you'll love this Little Debbie copycat recipe with marshmallow filling!

I should probably tell you that I did consider making some changes to this recipe, just to make it my own.  I even looked at some other recipes to get some ideas.  I found one that used a cream cheese frosting, and another that used heavy cream, but I couldn’t imagine anything giving a better, more authentic flavor than this marshmallow filling, so I stuck with it.

It has a nice texture that works well with the soft cookie, without squishing out the sides.

No one needs a cookie with the filling squishing out.  They’re messy enough as it is.  Just ask my camera, which is now spotted with marshmallow filling fingerprints.

Oatmeal Cream Pies from JensFavoriteCookies - you'll love this Little Debbie copycat recipe with marshmallow filling!Oatmeal Cream Pies from JensFavoriteCookies - you'll love this Little Debbie copycat recipe with marshmallow filling!

I do think that September just feels right for these cookies.  Maybe it’s that back-to-school season that has me ready, I don’t know.

I’ll admit that I devoured a couple of these babies before the kids got home from school.  Once they are home, there’s no hope.  I had to stash a few to put in lunches the next day, and I had to loudly and strongly insist that they leave a couple for Robb.

Which just goes to prove, this cookie is perfect just the way it is.

 

Want more?  Try these oaty cookies!

plain-oatmeal-cookies-6Plain Oatmeal
Cookies
choc-oat-cinnamon-bars-7Cinnamon Chocolate
Oatmeal Cookie Bars
peanut butter peanut butterPeanut Butter
Oatmeal Cookies

 

Oatmeal Cream Pies
 
Cook time
Total time
 
A soft oatmeal sandwich cookie with marshmallow filling.
Author:
Recipe type: Cookies
Serves: 20
Ingredients
COOKIE:
  • 1 cup butter, softened
  • ½ cup sugar
  • ¾ cup brown sugar
  • 1 tablespoon molasses
  • 2 eggs
  • 1 teaspoon vanilla
  • ½ teaspoon salt
  • 1 teaspoon baking soda
  • ½ teaspoon cinnamon
  • 1½ cups quick oats
  • 1½ cups flour
FILLING:
  • 2 teaspoons very hot water
  • ½ teaspoon salt
  • 7 oz. marshmallow creme
  • ½ cup shortening
  • ⅓ cup powdered sugar
  • 1 teaspoon vanilla
Instructions
  1. Cream butter and sugars. Add molasses, eggs, and vanilla, and mix well.
  2. Add salt, soda, and cinnamon and mix well.
  3. Add quick oats, and mix until combined. Add flour and mix until combined.
  4. Drop spoonfuls onto a baking sheet, and bake at 350F for 10-12 minutes.
  5. For filling, mix salt and hot water in a small dish, until salt dissolves. Let cool.
  6. Mix remaining ingredients in a bowl until smooth and fluffy. Add salt water and mix well.
  7. Frost cooled cookies, and sandwich together.