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

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

White Chocolate Chip Cranberry Walnut Cookies

I have not baked cookies in a long time.  My poor family has been eating store bought cookies.  So I finally decided to stop being lazy and bake some cookies.  Because Baby Girl can't grow up eating store bought cookies!!

White Chocolate Chip Cranberry Walnut Cookies

Ingredients:

2 and 1/4 cups all purpose flour

1 teaspoon baking soda

1 and 1/2 teaspoons cornstarch

1/2 teaspoon salt

3/4 cup unsalted butter, melted

3/4 cup light brown sugar

1/2 cup granulated sugar

1 large egg + egg yolk, at room temperature

2 teaspoons vanilla extract

1/2 cup white chocolate chips

1/4 cup dried cranberries

1/4 cup chopped walnuts

Directions:

1)  Whisk flour, baking soda, cornstarch, and salt together in a large bowl.  Set aside. 

2)  In another bowl, whisk the melted butter, brown sugar and granulated sugar together until no lumps remain.  Whisk in the egg and the egg yolk until completely combined.  Wisk in the vanilla extra. 

3)  Pour the wet ingredients into the dry ingredients and mix together with a rubber spatula.  The dough will be very soft.  Fold in the white chocolate chips, cranberries and walnuts.  Cover the dough and chill in the refrigerator for 3 hours or up to 2-3 days.  Chilling is mandatory.  Overnight is best. 

4)  Take the cookie dough out of the refrigerator and allow to slightly soften at room temperature for 10 minutes or so. 

5)  Preheat oven to 325F and line baking sheet with parchment paper. 

6)  Roll the dough into balls that are about 3 tablespoons each.  Bake the cookies for 11-12 minutes.  The cookies will look very soft and under baked.  They will continue to bake on the cookie sheet.  Allow to cool completely. 

I rolled the dough into balls and froze them.  This way my family could have fresh baked cookies whenever.  Just add a extra minute when baking. 

El Husbee and Baby Girl loved the cookies.  The cookies require a extra day of waiting but it is totally worth it. 

Keep baking my friends!!

XOXO

 

Oatmeal White Chocolate Cranberry Bars

With a 15 month old I have learn that time is something that I do not have.  I try to do some baking when she naps on the weekends but it seems that something always comes up. 

These bars are super easy to make and tasty.  AND the perfect snack when my daughter wakes up

Oatmeal White Chocolate Cranberry Bars

Ingredients:

1/2 cup plus 6 tablespoon butter, room temperature

3/4 cup brown sugar, firmly packed

1/2 cup granulated sugar

2 eggs, room temperature

1 teaspoon vanilla exact

1 1/2 cups all purpose flour

1 teaspoon baking soda

1 teaspoon cinnamon

1/2 teaspoon salt

3 cups oats

1/2 cup white chocolate chips

1/2 cup dried cranberries

Directions:

1.  Heat oven to 350F.

2.  Beat butter, brown sugar, and granulated sugar on medium speed until fluffy

3.  Add eggs one at a time until incorporated

4.  Add vanilla extract and mix well

5.  In a bowl, combine flour, baking soda, cinnamon and salt.  Mix well.

6.  Add dry ingredients to wet ingredients until just mixed

7.  Add oats, white chocolate, and cranberries

8.  Spread in a 13 x 9 metal baking pan lined with parchment paper. 

9.  Bake 30 to 35 minutes


Keep baking my friends!


XOXO

Double Chocolate Chip Cookies

I am back!  Life has been crazy busy.  Yet I feel like I have accomplished nothing.  My yard is ugly.  My house is a mess.  My guest room is not complete.  My office is not complete.  Oh and the closet in my master bedroom decided to collapse.  It's been a tough couple of weeks.

On the bright side El Hubby and I have been taking the d-o-g to doggy training for the last 5 weeks.  Miss Khloe can now sit, stay, lay down, and leave it (referring to treats).  I am a proud doggy mommy.  However, many have noticed that when you command Khloe to go "down" she pretty much goes down like a princess.  It's sad.  But yet very true.  Ah I love my dog.

So a rep brought in some cookies for my office.  After eating the yummy cookies I couldn't help but think I could do better.  So off to the kitchen I went.  We have a slight bug problem a few weeks ago and basically had to throw everything in the cupboards away.  A waste but a must.  Does anyone else love opening up new bags of chocolate chips?  No? Just me?  Okay.  So I decided to switch it up a bit and make a cookie with both chocolate chips and white chocolate chips.  Thought I would get a little crazy. 

Double Chocolate Chip Cookies
Adapted from Mrs. Regueiro's Plate

Ingredients:
16 tablespoons unsalted butter, room temperature (2 sticks)
3/4 cup packed brown sugar
1/4 cup white sugar
1/4 teaspoon salt
1 (3.5) package instant vanilla pudding mix
2 eggs
1 teaspoon vanilla extract
1 1/4 cup all purpose flour
1 cup wheat flour
1 teaspoon baking soda
1 cup semi sweet chocolate chips
1 cup white chocolate chips

Directions:
1.  Preheat oven to 375 degrees.  Line baking sheets with parchment paper
2.  Cream butter and sugars until light and fluffy.
3.  Add pudding mix, eggs, and vanilla extract.
4.  Whisk together the flours, baking soda, and salt.
5.  Slowly add the dry ingredients with the wet ingredients until just incorporated.  DO NOT OVER MIX!
6.  Fold in the chocolate chips.
7.  Using a cookies scooper, scoop 2 tablespoons cookie dough on prepared baking sheet.
8.  Bake for about 10 minutes or until lightly brown.  Remove and place on cooling rack.

These cookies came out super yummy.  The cookies were moist, not too sweet but the perfect amount of chocolate and richness.  I will be saving this recipe for sure.  Using pudding mix in cookies really adds a extra touch.  If you don't have wheat flour it is perfectly okay to only use all purpose flour.  I just like to add wheat flour to attempt to make things a little healthy. 

Enjoy!

XOXO

White Choclate Pecan Banana Muffins

So I made these muffins awhile ago and they were so good but I did not get a chance to take a picture of it and got discouraged to blog about a recipe with no picture.  Oh and I took the muffins to a pot luck at cultivation therefore a angry husband.  Then there was the 2nd time I made them on memorial weekend.  However this time around I disappointed my husband again by taking them all to my parents.  I am really a pretty bad wife if you ask my husband.  Apparently he work up ate a muffin for breakfast and by the time he got home from work they were all gone. 

These muffins are awesome.  Really, they are scrumptious.  I am not sure if it is the amazing banana recipe or if it is the white chocolate but either way the recipe is a keeper.

Ingredients:

1 cup all purpose flour

2/3 cup wheat flour

2 teaspoons baking powder

1/2 teaspoon salt

1/4 teaspoon baking soda

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

3 medium or 2 large very ripe bananas, mashed

2/3 cup white sugar

1/3 cup of vegetable oil

2 large eggs 

1 teaspoon vanilla extract

1/2 cup white chocolate chips

3/4 cup chopped pecans

Directions:

1.  Preheat oven to 350 degrees

2.  Spray a muffin pan with cooking spray

3.  Mash bananas

4.  Add sugar to bananas and mix until well combined

5.  Add oil, eggs, and vanilla to banana mixture until well combined

6.  In a separate bowl whisk flour, baking powder, salt, baking soda, and spices

7.  Add flour to banana mixture until just incorporated.  DO NOT OVERMIX

8.  Mix in white chocolate chips and pecans

9.  Use a ice cream scoop and scoop into muffin pan

10.  Bake for 20 minutes 

11.  Allow muffins to cool in pan for about 5 minutes before transferring to cooking rack

If you are like my family ripe bananas are hard to come by.  But if you happen to have some this recipe is a must!

PS.  I need to find ripe bananas again to make up for giving away my husband's muffins twice now.

Enjoy!

XOXO

Congo Bar

What do you do when it's May and your NBA team is not one of the final 2 teams? I dunno cause I am a Celtics fan and the husband is a Lakers Fan. Except this season. This season both our teams are out early. This doesn't happen often to us. So in short we are in zombie state. How does a basketball fan drown their sorrows? Dessert!

I found this recipe and have wanted to try it for away. I have never made any "bar" dessert before so this was my first attempt. The closes I have ever gotten is a brownie.

Ingredients:

1 1/2 cups all purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1 1/2 stick unsalted butter, melted and cooled

1 1/2 cups packed light brown sugar

2 large eggs

1 1/2 teaspoon vanilla extract

1/2 cup semi sweet chocolate chips

1/2 cup white chocolate chips

1 1/2 cups shredded coconut, toasted

1 cup chopped walnuts

Directions:

1. Preheat the oven to 350 degrees

2. Spray a 9 x 13 inch baking pan with cooking spray

3. Whisk together the flour, baking powder, and salt

4. Mix melted butter and brown sugar until combined.

5. Add eggs and vanilla mixing well

6. Manually fold the flour mixture with the wet mixture. Mix until just combined. DO NOT OVER MIX

7. Add the chocolate chips, nuts, and coconut to the batter.

8. Spread the batter evenly in the prepared baking pan

9. Bake for 35-40 minutes.

10. Remove the bars from the oven and cool on a wire rack.

These came out super yummy. We ate them while watching the Bulls play the Heat with our friend Cheng. Lucky for Cheng his Bulls are still in the finals. The husband and I on the other hand just ate Congo bars.

Enjoy!

XOXO