Chocolate Pretzel Bars

I have picked up a new hobby for when I’m bored. Instead of stalking people on facebook, as lame as it may be, I like to cruise through the internet, searching different baking blogs. The other day I came across Joy the Baker’s blog and her recipe for pretzel bars. They looked good, and it made sense that they would be a good mix of flavors since the sweetness of chocolate and the saltiness of pretzels is always a good combination. So, I decided to try then, and it turns out it was good just like I expected.

Recipe:

Ingredients:

Base-

2 cups all-purpose flour

1 teaspoon baking soda

½ teaspoon salt


1½ sticks softened butter

1 cup light brown sugar


½ cup granulated sugar


2 large eggs


2 teaspoons vanilla extract


2 cups semisweet chocolate chips

1½ cups coarsely chopped
 pretzels

Drizzle-

¼ cup chocolate chips

¼ cup peanut butter

¼ cup chopped pretzels

Directions:

Preheat the oven to 350°F and spray a 9×13 pan with cooking spray.

In a medium sized bowl, whisk together the flour, baking soda and salt. In a larger bowl, beat the butter and sugars until light and fluffy, and finally beat in the eggs and the vanilla extract. Gradually add in the dry mixture until just mixed. Fold in the chocolate chips and chopped pretzels.

Place the bag in the microwave
for about 30 seconds &
then snip the corner.

Spread the batter evenly in the pan and press it down evenly with a spatula. Bake for 30 minutes, until golden brown. Transfer the pan to a rack and cool completely.

In two sandwich baggies, melt the chocolate chips and peanut butter. Cut off a small corner on each bag and drizzle the chocolate and peanut butter over the top of the bars. Sprinkle the extra pretzels on top. Let the drizzle set and then cut the squares.

You don’t have do the drizzle on top, especially if you are baking these for someone with a peanut allergy, but it does make the bars look a lot more put together, and you can always leave out the peanut butter and just drizzle on chocolate if nuts are a concern.

Chocolate Almond Cookies

My brother is coming home from college today, and my Mom always like to make sure the house is fool of food for when he arrives. Though the cabinets and fridge are now full of thinks to snack on, the kitchen is still missing one thing that I know my brother will want when he comes home- freshly baked goods.

Usually my Mom makes these decadent chocolate and caramel sandwich cookies for when my brother comes home, but I thought I would try something different. He loves nuts and chocolate so I thought to just put those two flavors in a cookie.

What came out were what my mom proclaimed were "THE BEST COOKIES EVER!"

So here's the recipe for you to try:

Chocolate with chocolate chips and nuts, what's not to like?

Recipe:

Ingredients:

1 cup softened butter

1 cup light brown sugar

1 cup granulated sugar


2 teaspoons vanilla extract


2 eggs

¾ cup unsweetened cocoa

2 ¼ cups flour


½ teaspoon almond extract

2 tablespoons plain yogurt

1 teaspoon baking soda


¾ teaspoon salt


1 2/3 cups semi-sweet chocolate chips


¾ cup chopped almonds

Don't cut the almonds too small, you
want to leave something to bite into.

Directions
:

Preheat the oven to 350 F and grease 2 baking sheets.

In a large bowl, cream together the butter and sugars until fluffy. Add in the vanilla, almond extract, and yogurt and eggs and mix well. Sift the cocoa, flour, baking soda, and salt in another bowl and slowly add this into the wet ingredients as you mix until just combined. Finally, fold in the chocolate chips and chopped almonds.

Scoop dough into large spoonfuls and roll into balls to place onto the baking sheets.

Bake cookies for 11-12 minutes and remove from the oven.

Let the cookies cool for about 3 minutes before transferring to wire racks to finish cooling.

One Chocolate Chip Cookie

It's like built-in portion control.

This is a recipe for not a dozen, not a half dozen, not even 2 dozen, but for one, sole cookie.

I got the idea to create a recipe for just one cookie when my friend Olivia said she wished that you could mix ingredients together for just one cookie, instead of always having to make a full plate of them.

At the time I suggester to her that you could simply make all the dough and just freeze it to take out only what you need at a time, but this suggestion didn't satisfy her and so I decided to take on the challenge.

What I figured was that the main issue was the egg, because using a teaspoon of egg wouldn't work well for a recipe. However, cookies have eggs for a reason, so I needed an ingredient that would help coagulate the batter just like an egg would. For this, I turned to a recipe from All Recipes for yogurt chocolate chip cookies and scaled it down a ton and tweaked it a bit.

Recipe:

Ingredients:

2 teaspoons packed brown sugar

1 teaspoon sugar

2 teaspoons butter

2 teaspoons plain yogurt

2 drops vanilla extract

2 tablespoons and 2 teaspoons all-purpose flour

1/8 teaspoon baking soda

Dash of salt

Dash of cinnamon

2 teaspoons semisweet chocolate chips

Directions:

Preheat the oven to 375 degrees F and grease a cookie sheet.

In a small bowl, cream together the brown sugar, white sugar, and then stir in the yogurt and vanilla. Add in the flour, baking soda, salt, and cinnamon until incorporated, and then mix in chocolate chips.

Form the dough into a ball and place on the greased cookie sheet.

Bake for 9 to 11 minutes in the preheated oven, until the edges begin to brown. Cool for a minute on the cookie sheet before removing to wire racks to finish cooling.

The one, lonely cookie.

What's really good about this recipe (other than the fact it tastes good) is that if you love dough, you can just eat the uncooked cookie without worrying about salmonella from eggs. 


If you like this recipe and would like to make more than one of these, here is the recipe:

½ cup packed brown sugar

¼ cup sugar

½ cup butter

½ cup plain yogurt

2 teaspoons vanilla extract

2 cups flour

½ teaspoon baking soda

½ teaspoon salt

½ teaspoon cinnamon

1 ¾ cups semisweet chocolate chips

"Crack Brownies" Version 2

Every Thanksgiving my mom makes an array of amazing desserts, and always has a tray with all different types of cookies and squares. My Aunt Amy particularly looks forward to this one type of bar that never ceases to be included on that Thanksgiving platter. Because these bars never had an official name, we have deemed them "crack brownies" for their ridiculously addicting-ness.

Make sure to evenly pour and spread.

At this time I am forbidden to disclose the exact recipe (hence the "version 2"), but I have since made my own version of these "crack brownies" that are based upon the recipe for magic cookie bars on the back of the Eagle sweetened condensed milk that is an easy, and tasty classic that's just as easy to turn up a notch.

You can use really any type of chips or nuts you like to create your own favorite version, but here's mine- 

Recipe:

Ingredients:

1 cup butter

3 cups graham cracker crumbs

½ teaspoon cinnamon

1 (14 ounce) can sweetened condensed milk

1 cups semisweet chocolate morsels

1 cup butterscotch chips

2 cups flaked coconut

1 ½ cups chopped walnuts

Directions:

Heat oven to 350 F and grease a 13 x 9 inch pan.

Over low heat, melt the butter in a saucepan. Once melted, add in the graham cracker crumbs and cinnamon. Stir well and pour this mixture into the greased pan and pat it down evenly so it is distributed evenly throughout the entire pan.

In a bowl, dump the different chips, coconut, and nuts and mix with a spoon or your hands (cleaned of course).

Pour the bowl’s mixture over the graham cracker crust evenly, and press this mixture down slightly as well.

Then, pour the sweetened condensed milk evenly over everything.

Bake for 22-26 minutes until lightly browned.

Let cool before slicing.

The sweetened condensed milk gives these an almost
fudge-like texture too.

These are great to make when you're running out of eggs in the house and need to bake but don't feel like putting in a lot of effort or time. Don't worry though, everyone loves these.

Peanut Butter Brownies

Peanut butter + chocolate = yum.

I have made peanut butter and chocolate treats before but these bars are a little different since they are truly peanut butter, instead of chocolate with peanut butter. 

I added in chocolate chips, but you can make this recipe and completely omit all of the chip to just make peanut butter brownies (which would be great lightly iced).

Recipe:

Ingredients:

1 cup peanut butter

2/3 cup margarine, softened

11/3 cups white sugar

1 cup packed brown sugar

3 eggs

1 teaspoon vanilla extract

1 2/3 cups all-purpose flour

2 teaspoons baking powder

½ teaspoon salt

½ cup mini semi-sweet chocolate chips

2/3 cup peanut chips

2/3 cup semi-sweet chocolate chips

Directions:

Preheat the oven to 350 F and grease a 9 x 13 inch pan.

In a bowl, cream together the butter, sugar, and peanut butter. Add in the eggs and vanilla. Afterwards, gradually mix in the flour, baking powder, and salt. Once all these ingredients have been well mixed, mix in the mini semi-sweet chocolate chips.

Make sure to press down the batter evenly into the pan.

Pour this batter into your greased pan and sprinkle the 2/3 cup peanut chips and 2/3 cups semi-sweet chocolate chips evenly over the top.

Place in the oven for 30-35 minutes and let cool before slicing into bars.

Right before entering the oven.

I made the batter for these during one of my free periods, but didn't have enough time to bake them so I left a sticky note for my mom for when she came home to pop them in the oven. When I came home from school, I went inside thinking I would be able to try them out, but it turned out that my mom hadn't even come home yet. 

Though I had to then wait some more time to preheat the oven and bake the brownies, it was worth it. These were peanut chocolate goodness in every bite. (The edges were my favorite.)

Chocolate Mint Cookies

So now I'm back from vacation with a tan and crutches.

The day before I was leaving for the DR, I had to get an MRI because my leg was hurting and it turned out that I have a stress fracture which literally sucks. After many tears, I was forced to get crutches, and this was all at 5 o'clock and I hadn't even packed yet. Anyways, I still had a great time away (my friends gobbles up the muffins at 5 in the morning), but now I can't run in the outdoor track season. However, I am obviously going to all the meets and therefore still must make the team treats for after running.

Recipe:

Ingredients:

1 cup butter

1 cup brown sugar

2 eggs

1 teaspoon vanilla

2 teaspoons peppermint extract

2 cups flour

2/3 cups unsweetened cocoa powder

1 teaspoon baking soda

1 teaspoon baking powder

½ teaspoon salt

1 cup semisweet chocolate chips

Directions:

Heat the oven to 350°F and lightly grease cookie sheets.

Beat together the butter, brown sugar, eggs, peppermint and vanilla. One well blended, add the flour, baking soda, baking powder, cocoa powder and salt. 


Stir in the chocolate chips so they are evenly distributed throughout the batter.

Drop the dough by rounded teaspoons about 2 inches apart onto your prepared sheet. 


Bake 10 minutes and let cool before removing from the cookie sheets.

Yeah, those blobs don't look to appetising.

These cookies are incredibly easy to make and are moist with the right blend of chocolate and peppermint. 

My friend Olivia who loves peppermint is on the team too and I actually made her these cookies as a good luck for getting into Dartmouth and she did!

Ready to bring to the team.

Chocolate Chip Muffins

Tomorrow morning some of my friends and I are leaving for senior spring break to Punta Cana! We are all very excited, except for the fact that we have to leave at 5 in the morning. This leaves no time for a real breakfast, so I thought I could make some nice muffins for us to take with us in the car ride to the airport to snack on.

Recipe:

Ingredients:

2 cups flour

1/3 cup light brown sugar

1/3 cup sugar

1 tablespoon baking powder

½ teaspoon salt

¾ cup milk

¼ cup sour cream

½ cup butter melted and cooled

2 eggs

1 teaspoon vanilla

1 teaspoon cinnamon

1 ½ cups semi sweet chocolate chips

I might have filled these
up a tad too much...

Directions

Heat oven to 400 degrees and heavily a muffin tin or line with baking cups. In one bowl, combine the flour, brown and white sugar, cinnamon baking powder, chocolate chips, and salt. In another bowl, combine the milk, egg, butter, and sour cream until well blended. Slowly add in the dry ingredients to the wet ingredients until the whole mixture is well mixed. Finally fold in the chocolate chips.

Fill each muffin tin until its about ¾ of the way full and place the muffins in the oven for 18-22 minutes (until an inserted toothpick comes out clean).

If possible, serve while they are still nice and warm, but don’t burn yourself while you remove them from their tins!

Peanut Chocolate Eggs

Though I do not celebrate the Christian holidays, when Easter comes around I kind of wish I did. All the cute animals, pastel colors, and not to mention treats look so fun to make and decorate. But who says I still can't bake for Easter? I know plenty of people who celebrate the holiday, so I decided I would just make these absolutely amazing chocolate covered peanut butter eggs.

Recipe:

Ingredients:

2 cups confectioners' sugar

1 ¼ cup creamy peanut butter

1 teaspoon vanilla

½ cup graham crackers

¼ cup butter

4 tablespoons milk

1 ½ cups semi sweet chocolate chips

2 tablespoons butter

¼ cup heavy cream

Sprinkles (for decorating)     

Directions:

In a mixing bowl, combine the confectioners' sugar, peanut butter, ¼ cup butter, graham crackers, vanilla, and milk until well blended. Shape the peanut butter mixture into a bunch of tablespoon sized eggs and place them on a baking sheet lined with parchment paper. Place them in the freezer for an hour.

To prepare the chocolate coating, place the 1 ½ cups semi sweet chocolate chips, 2 tablespoons butter, and ¼ cup of heavy cream into a saucepan over low heat. Constantly stir the mixture until smooth, making sure it does not burn.

Once ready, remove the eggs from the freezer and one-by-one, dip each egg into the chocolate. To make this easier you may use a fork to dip each egg in. Tap off the excess chocolate and place the eggs back onto the parchment paper.

Make sure to sprinkle the sprinkles on before the
chocolate hardens.

You may then decorate with sprinkles or other icing if desired.

Wait until cool before eating.

Wait for them to harden before removing them from the paper.

These came out soooooooo well. They are nice and fluffy on the inside- better than any store bought Reese's candy.

Easy Chocolate & Peanut Chip Squares

I like to have an easy, quick recipe on hand for it I ever need to whip something up in a moment's notice. One of my easiest recipes is my chocolate and peanut chip squares, which are perfect to make when a friend calls you over, upset about something, and all they need is someone to take to and something comforting to eat.

Ingredients:

1/2 cup butter 

1 1/2 cups graham cracker crumbs

1 can (14 oz.) sweetened condensed milk

2 cups semi sweet chocolate chips

1 cup peanut butter chips  

Directions: Heat oven to 350°F and grease an 8x8 inch pan.

Melt the stick of butter and then mix it in a bowl with the graham cracker crumbs. Press this mixtureevenly to the bottom of the pan. Afterwards, sprinkle the semi sweet chocolate chips and peanut butter chips evently over the graham cracker mixture and then use a spatula (or your hands) to press down the chips into the graham cracker mixture. Once done, open up the can of sweetened condensed milk and pour it evenly over all of the chips.

Place the bars into the oven for 25-30 minutes. Let them cool before slicing.

You can use your hands too to press it down firmly.

White and Semi Sweet Chocolate Cookies

A while ago I made these type of cookies with chocolate and candy canes for the holiday season, and my friend asked me to make them again because he liked their type of "scone-like" consistency. SInce the Christmas season has long passed, I no longer have candy canes in my house so I decided to add in white chocolate chips instead and slightly different flavoring to make these cookies still interesting, but the same type of texture.

Ingredients:

½ cup semi sweet chocolate chips

½ cup white chocolate chips

½ cup softened butter

1 cup sugar


1tsp baking powder

½ teaspoon salt


2 eggs


1 teaspoon vanilla

½ teaspoon almond extract

2 ½ cups flour

Directions:

Preheat oven to 375 F and grease 2 cookie sheets.

In a large bowl or stand mixer, cream together the butter and sugar. Add in the baking powder, salt, eggs, almond extract and vanilla. Mix well and then gradually add in the flour.

plain batter

chocolate chips

                         +

= perfect dough

Once this is all well blended, toss in both types of chocolate chips and give the dough a quick final mix.

Almond extract gives these cookies a distinct flavor.

Use a cookie scoop or regular spoon, drop balls of dough 2 inches apart onto the prepared baking sheet.

Bake for 8-10 minutes in your preheated oven. Remove from oven and let them cool for a minute before transferring them to wire racks.