Double Chocolate Chip Sprinkle Cookies

So some people have asked to see what the frozen cookie dough balls look like after they are baked.  Apparently there are some doubts about frozen cookies dough. Well here you go!  Here is a plate of the frozen cookie dough baked.  Delicious cookies in a snap! 



Double Chocolate Chip Sprinkle Cookies

Ingredients:

• 2 and 1/4 cup all purpose flour
• 1 teaspoon baking soda
• 1 and 1/2 teaspoon cornstarch
• 1/2 teaspoon salt
• 3/4 cup butter, unsalted & melted
• 3/4 cup brown sugar, packed
• 1/2 cup sugar, granulated
• 1 large egg + 1 egg yolk, room temperature
• 2 teaspoons pure vanilla extract
• 1/2 cup semi sweet chocolate chips
• 1/2 cup white chocolate chips
• 1/4 cup rainbow sprinkles 

Directions:

1. In a large bowl, whisk flour, baking soda, cornstarch, and salt together.  Set aside.
2. In a medium bowl, whisk the melted butter, brown sugar, and granulated sugar together until no lumps remain.  Wisk in the egg, and then the egg yolk until mixed.  Wisk in the vanilla extract. 
3. Pour the wet ingredients into the dry ingredients and mix together with a rubber spatula.  the dough will be very soft and thick.  Fold in the chocolate chips and sprinkles.  Scoop the dough out with a cookie scooper.  Cover the dough and chill in the refrigerator for 1 or two hours.  Then take out the dough and roll them into balls.  Put them back into the refrigerator for about another 1-2 hours.  Chilling is mandatory.  This give the cookie dough it's flavor and prevents them from spreading. Now they are ready for the freezer.  Put the cookie dough balls in a ziplock bag, label them with the date, bake time and oven time. 
4. Take cookie dough out and put them in a Ziploc bag.  Unbaked cookie dough balls freeze well for up to 3 months.  Bake frozen cookie dough balls for 14 minutes at 325F, no need to thaw cookie dough balls. 

If you have kids or even if you just love fresh baked cookies, then you must make these for your freezer.  I love being about to have fresh baked cookies anytime I want.  I also love knowing the ingredients in my food. 

Keep baking friends!

XOXO

Snickerdoodle Blondies

Sometimes it's nice to bring back old recipes.  I haven't made this recipe in years.  El Husbee had a potluck and he signed up for dessert.  I decided to make this recipe as I had all the ingredients in my pantry. 

These snicker doodle blondies smell so good when baking.  This recipe is super easy.  The hardest party is spreading the batter because the batter is so thick.  Once you get the batter spread it's super easy. 

This recipe calls for a lot of cinnamon sugar.  But it is yummy AND make the whole house smell yummy. 

I haven't mastered how to spread the batter evenly and pretty.  But honestly if you just cut the edges I am sure it is the same. 


Snickerdoodle Blondies



Ingredients:

• 2 2/3 cups all purposes flour
• 2 teaspoon baking powder
• 1 teaspoon salt
• 2 cups brown sugar, packed
• 1 cup butter, unsalted room temperature
• 2 eggs, room temperature
• 1 tablespoon vanilla extract
• 2 tablespoon sugar, granulated
• 2 teaspoon cinnamon

Directions:
1.  Preheat oven to 350 degrees.  Line a 9/13 baking pan with parchment and spray with oil.
2.  Whisk together flour, baking powder and salt.  Set aside.
3.  Cream butter, brown sugar until creamy (about 3 minutes).  Add eggs and vanilla extract until fully incorporated.
4.  Add the flour mixture 1/4 cup at a time until fully incorporated.  Do not over mix!
5.  Spread the batter evenly in the prepared pan.  Batter will be thick.
6.  Combine sugar and cinnamon.  Sprinkle the sugar mixture evenly over the batter.
7.  Bake for 25-30 minutes or until a toothpick inserted comes out clean.  Remove from oven and let cool on a wire rack.
8.  Cut and enjoy!


These blondies are perfect with coffee.  I love this recipe because it's something different than the traditional brownie recipe. 


Keep baking friends!
XOXO

Teriyaki Chicken

Lately the struggle has been real trying to decide what to make for dinner.  Thank goodness for easy recipes like this that my family enjoys. 

 This is my go to teriyaki sauce recipe that I use.  It is super easy to make and my family seems to like it.  You can use it for teriyaki chicken or shrimp. 

I am thankful for easy recipes like these on a weekday. 

Teriyaki Sauce

Ingredients:

• 1 Tablespoon cornstarch
• 1 Tablespoon water
• 1/4 cup brown sugar
• 2 Tablespoons honey
• 1/2 cup soy sauce
• 1/4 cup rice wine vinegar
• 1 teaspoon minced garlic

Directions: 

1. Wisk cornstarch and water together in a small bowl.  This is for thickening the sauce. 
2. Combine the cornstarch mixture with brown sugar, honey, soy sauce, rice wine vinegar, and garlic. 
3. Pour sauce into a small saucepan over low heat.  Allow to simmer while whisking.  Bring to a boil then remove from heat. 
4. Cook with your choice of protein. 

I like to sprinkle sesame seeds for garnish.  Service with rice and a vegetable and dinner is ready!

Keep cooking friends!

XOXO



Cranberry Orange Muffins

Fall is here.  Well it's October.  Here in California depending on where you live it's still hot.  But whatever.  It's October and therefore Fall is here.  Baking in the Fall/Winter is the best.  Baking warms your house and makes it smell amazing. 



 I decided to celebrate the cooler weather with some cranberry orange muffins.  This recipe is super easy to make.  The batch is pretty small so you don't have to worry about tons of leftovers.  Or you can double the recipe and share with friends. 

The tart cranberries make the muffins perfect for drenching orange icing over the top.  The orange is stubble but yummy.

Cranberry Orange Muffins

Ingredients:

1 and 3/4 cups all purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon ground cinnamon

1/2 teaspoon salt

1/2 cup butter, soften and unsalted

3/4 cup granulated sugar

2 large eggs

1/2 cup Greek yogurt

1 teaspoon vanilla extract

1/3 cup milk

zest of 1 orange

1/2 cup chopped walnuts

1 and 1/2 cup fresh cranberries

Orange Icing

1 cup confectioners sugar

juice of 1 orange (about 3 Tablespoons)

Directions:

1. Preheat oven to 425F.  Spray a muffin pan with non stick spray or line with cupcake liner.  Set aside. 
2. In a large bowl, toss the flour, baking soda, baking powder, cinnamon, and salt together.  Set aside.
3. In a stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth, about 1 minute.  Add the granulated sugar and beat until creamed, about 2 minutes.  Scrape down the sides as needed.  Add the eggs, Greek yogurt, and vanilla extract.  Beat on medium speed for 1 minute.  Scrape down the sides and bottom of the bowl as needed. 
4. Pour the dry ingredients into the wet ingredients and beat on low speed until just combined.  Do not over mix.  Add the milk and orange zest and beat until just combined.  Fold in the walnuts and cranberries. 
5. Use a ice scoop to fill each cup or liner.  Fill all the way to the top,  Bake the muffins for 5 minutes at 425F, then keeping the muffins in the oven, reduce the oven temperature to 350F.  Bake for an additional 15-18 minutes or until a toothpick inserted in the center comes out clean.  The total time these muffins take in the oven is about 22-23 minutes.  Allow the muffins to cool in the pan for about 5 minutes then transfer to a wire rack.
6. Whisk the confectioners sugar and orange juice together.  Drizzle over muffins. 

The muffins are perfect for the fall weather!  The muffins stay fresh stored in the refrigerator for about 1 week. 

Keep baking friends!

XOXO

Double Chocolate Chip Sprinkle Cookies

What's better than chocolate chip cookies?  Nothing!  Well maybe except sprinkles. 

I used my go to chocolate chip recipe and just changed the mix in a little. 

Sprinkles really make Baby Girl happy.  So I decide to throw some in to the cookie dough batter. 

This recipe is super easy and makes the softest cookies. 

These little guys are all ready for the freezer!

Double Chocolate Chip Sprinkle Cookies

Ingredients:

• 2 and 1/4 cup all purpose flour
• 1 teaspoon baking soda
• 1 and 1/2 teaspoon cornstarch
• 1/2 teaspoon salt
• 3/4 cup butter, unsalted & melted
• 3/4 cup brown sugar, packed
• 1/2 cup sugar, granulated
• 1 large egg + 1 egg yolk, room temperature
• 2 teaspoons pure vanilla extract
• 1/2 cup semi sweet chocolate chips
• 1/2 cup white chocolate chips
• 1/4 cup rainbow sprinkles 

Directions:

1. In a large bowl, whisk flour, baking soda, cornstarch, and salt together.  Set aside.
2. In a medium bowl, whisk the melted butter, brown sugar, and granulated sugar together until no lumps remain.  Wisk in the egg, and then the egg yolk until mixed.  Wisk in the vanilla extract. 
3. Pour the wet ingredients into the dry ingredients and mix together with a rubber spatula.  the dough will be very soft and thick.  Fold in the chocolate chips and sprinkles.  Scoop the dough out with a cookie scooper.  Cover the dough and chill in the refrigerator for 1 or two hours.  Then take out the dough and roll them into balls.  Put them back into the refrigerator for about another 1-2 hours.  Chilling is mandatory.  This give the cookie dough it's flavor and prevents them from spreading. Now they are ready for the freezer.  Put the cookie dough balls in a ziplock bag, label them with the date, bake time and oven time. 
4. Take cookie dough out and put them in a Ziploc bag.  Unbaked cookie dough balls freeze well for up to 3 months.  Bake frozen cookie dough balls for 14 minutes at 325F, no need to thaw cookie dough balls. 

All this cookie dough making is suppose to be food prep for when Baby Boy arrives.  However, I don't know if these cookies will last until then. 






Keep baking friends!
XOXO