dessert

Recipe: Choose Your Chip Cookies

Abby H.Leave a comment

Looking to switch up your classic chocolate chip cookie recipe this fall? I have just what you need.

Over the years, I have made hundreds  (maybe thousands) of batches of cookies, and I have substituted all sorts of different flavors of chips and extracts.

With the holidays approaching, there will be a lot of variety in baking chip flavors available at your local retailers. Some of my favorites include mlik chocolate, candy cane, pumpkin spice, butterscotch, and peanut butter. If you are an online shopper, The Bulk Priced Food Shop on Amazon has a lot of great baking chip flavors.

If you like a little more texture in your cookies, substitute one cup of the chips with dried diced fruit, or crushed freeze dried fruit, or diced candied fruit. Candied lemon peels are excellent in cookies with lemon extract, and white chocolate chips. Dried cherries go great with dark chocolate chips/chunks.

Change up the flavor with different extracts. I like cake batter, lemon, or almond in place of vanilla. Watkins is my favorite brand- they have a wide variety of flavor extracts. Rembmer Essential oils and baking extracts are NOT THE SAME THING.

If you are vegan or gluten-free, there will be substitutions at the end of this post just for you.

Choose Your Chip Cookies

Ingredients:

  • 1 cup room-temperature butter (not melted, not hot)
  • 3/4 cup brown sugar
  • 3/4 cup white sugar
  • 2 eggs, room temperature
  • 2 teaspoons vanilla
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 1/4 cups, all purpose, baking flour
  • 2 cups of chips, your choice

Directions:

  1. Preheat oven to 350.
  2. In a large mixing bowl, beat the butter until fluffy (about 1-2 minutes).
  3. Add sugars one at a time and mix until fluffy.
  4. Add eggs and vanilla and mix until incorporated fully.
  5. Mix in baking  soda, salt, and flour.
  6. Once all ingredients are blended into the dough, add chips.
  7. I like to refrigerate my dough for about 30 minutes, this gives the flour a chance to rehydrate, and for the flavors to meld before the cookies are baked. It really in my opinion it makes the cookie texture a little bit better.
  8. Drop tablespoon-sized dough balls on cookie sheets that have been greased or are lined with parchment paper. I prefer parchment paper.
  9. Bake at 350 degrees for 8-12 minutes.  Let cookies rest 1-2 minutes before transferring to the cooling rack.

Variations: substitute half a cup of the room temperature butter for nut or seed butter of your choice. This will give your cookies a subtle nut flavor.

If you are vegan, substitute butter with your favorite plant-based butter, or hydrogenated shortening. Butter flavor shortening works best.

Additionally, you can substitute the two eggs for two flax eggs or egg replacer of your choice. It does affect the texture of the cookie, but if you are vegan or egg free, you’re probably used to the texture.

May is National Salad Month!

Abby H.

May is National Salad Month and we are 100% here to celebrate.

Here are some of my family’s favorite salad recipes:

And if you are looking for an awesome salad bowl to take your creation to a potluck, this is my favorite bowl with a lid!

A few of my other salad must-haves are this lettuce knife, these salad tongs, and of course, this salad dressing bottle with recipes on the outside to help you stretch your creativity.

Family Recipe: $100 Brownies

Abby H.

This is an easy, decadent recipe that impresses guests.

Inspired by a friend’s brownie recipe that once fetched $100 at an auction, this dessert will disappear before your eyes. These brownies are so rich, so don’t forget the milk or cuppa Joe.

 

$100 Brownies

Ingredients 

  • 1 brownie mix 
  • Milk
  • Eggs
  • Melted butter
  • 1/2 cup peanut butter (your favorite variety)
  • 1/2 bag (about 6 ounces) semi-sweet chocolate chips 

Directions:

  1. Mix up the brownie recipe per directions in the box. Substitute milk for water, and melted butter for oil in the directions. Use eggs as directed on the box.
  2. Bake brownies as directed.
  3. As soon as they are down, remove them from the oven and immediately top with peanut butter and chocolate chips.
  4. Allow PB and chips to melt atop the hot brownies, about 5-10 minutes.
  5. Using a silicone spatula, carefully mix and spread PB and melted chips to form and even layer a top the brownies.
  6. Once brownies have cooled to room temp, store them in the fridge for at least 1 hour prior to serving.

Makes 18 small brownies- these are very rich, and a little goes a long way.

Substitutions:

  • If you are Gluten Free, substitute your favorite GF brownie mix.

Review: Decadent, Creamy Desserts from Bon Devil!

Abby H.

Recently, Bon Devil send us a set of all of their 4 packs of their rich, creamy vegan dessert ganache.

The big kid is vegetarian, and we frequently purchase vegan foods because they are easy to find and I want to support his desire to be vegetarian.

These little cups of ganache are rich, creamy, and smooth. They have a slight coconut aftertaste (they are made with coconut milk), which is delicious by the way. I’ve been using it on fruit, but I can imagine that it would be really good on pound cake, or with cookies/shortbread. That’s how the kids have been eating them, as dip for their cookies.

I know you can eat it by itself, but it’s so rich you really need something a little lighter to pair with it.

They come in four flavors: chocolate, vanilla, salted caramel chocolate, and caramelized banana. In our house, the chocolate and vanilla were the first to get consumed.

If you have tried them, leave a comment and let me know which flavor was your favorite, and how you eat it?

If you haven’t tried Bon Devil desserts yet, you can find them on Amazon and other Mass Merchandisers and Grocery stores.

Thanks to Bon Devil for sending us these tasty desserts to review. I received no financial compensation to facilitate this review, and all opinions are mine. This page may contain affiliate links. For more information about the use of affiliate links and partnerships, visit my disclosure page. 

Vegetarian Recipe Round Up

Abby H.

It’s time for some yummy veggie meals!

Most of these are vegetarian, not vegan. These are recipes that I feed my family, so they are kid-approved and don’t require any weird, expensive ingredients.

And as a bonus, many of the ingredients for these ingredients are frequently given out in Neighborhood Distributions.

Trying to Add Veggies to Your Meals?

Abby H.

Is one of your New Years Resolutions to eat better or increase your intake of fruits and veggies?

Since we have been getting CSA boxes from Yasukochi Family Farms we’ve been adding tons of fresh fruit and veg to our diet. It’s fun to get the kids involved in preparing and tasting new and different fruits and veggies.

I’ve made a round-up with some of my favorite fruit and veggie recipes to inspire you to add a little more “green” to your family’s meals!

Recipe Round-up: Fruit and Veggie Extravaganza!

Abby H.

Spring is upon us, and that means that there will be all sorts of fruits and veggies coming into season.

Here are some of our family’s favorite recipes featuring fruits and veggies! These are all easy to make and will satisfy everyone in the family- even the pickiest eaters.

Fruit:

 

Veggies:

Today is National Dessert Day!

Abby H.

My kids are ready to celebrate! I’ve found some freebies and low-cost deals for those of you looking for some sweet deals (see what I did there??) and some of our family recipes if you are in the mood to cook.

 

If you are trying to stay on budget, here are a few of our family favorite dessert recipes:

 

If you’ve discovered any other awesome deals or freebies for this National Dessert day, please leave it in the comments below!

Quick, Tasty Recipe: Berries Romanoff

Abby H.

Berries 2.jpgI was thinking of a way to use the berries we have on hand, and this recipe came to mind!

My friend Ana brought Berries Romanoff over for dessert the last time we had a potluck, and it’s now become a staple in our house. This is a variation on the original recipe, which calls for orange zest and Grand Marnier liqueur. This version is much more kid-friendly.

This is a quick, easy dessert that even kids love.

Ingredients:

  • 6 Cups berries- Raspberries, strawberries, blueberries, blackberries, boysenberries, mulberries, and pitted halved cherries are all good choices.
  • 1 cup  thawed Cool Whip (or make whipped cream from scratch if you feel motivated)
  • 1/2 cup  Sour Cream
  • 1 T. orange juice
  • 1 tsp. brown sugar
  • 1 tsp. cinnamon
  • 2 tsp. orange zest

Directions:

  1. Divide the berries into 6 dessert bowls, set aside.
  2. In a mixing bowl, combine the remaining ingredients.
  3. Spoon mixture over the top of the berries and serve.

The mixture keeps in the fridge for 3-4 days, but once you taste it, you won’t be able to stop eating it.  It’s really good.

 

Tomorrow is National Cheesecake Day!

Abby H.

01407.jpgI just told the Boy Child and he was so excited about this “holiday”, he almost burst.

July 30th is National Cheesecake day and there are all kinds of awesome deals to help you enjoy:

Cheesecake Factory is celebrating by offering dine-in guests any slice of its more than 30 legendary flavors of cheesecake for half price at all of its restaurants nationwide.
unnamed.jpgIf you are in San Diego, stop by DZ Akin’s for $5.00 Cheesecake slices (and their slices are HUGE).

I personally am most excited about this deal. Their cheesecake is so good, and I will also grab some Matzo Ball Soup to go as well!

If you want to make your own at home but it’s too hot to turn on the oven, I love this Philadephia cheesecake filling in a graham cracker crust. You can top with your favorite fruits, or sprinkle chocolate shavings on top.

It also comes in Chocolate or Key Lime. Check your local grocery store.

If you are watching what you eat and still want to celebrate, I love the Cheesecake Jello Pudding mix. Make it as the directions indicate, or add 1-2 tablespoons of the powder to your favorite protein shake powder and blend with water, ice cubes, and fruit.

And I saw this while browsing Amazon, but I’ve never tried it. It’s Sans Sucre Cheesecake Mousse Mix. It looks interesting.

Talk Back: Are you planning on celebrating with a slice of cheesecake tomorrow?