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Chocolate Chocolate Chip Oreo Cookies
Soft chocolate cookies full of chocolate chips and crushed oreo cookies in a chocolate batter make up these Chocolate, Chocolate Chip Oreo Cookies. Okay if a cookie has Oreo’s and chocolate chips, how could it go wrong? These Chocolate, Chocolate Chip Oreo Cookies are really good but I have to say that I would leave the Oreo’s in bigger pieces than I did because they get lost in the cookie if you do they too small. I crushed my Oreos in the food processor and next time I will either break them up by hand (I know time consuming) or with a rolling pin, or even half just done by hand might be a good mix. I want to know there is a bite of Oreo’s in these cookies. Chocolate Chocolate Chip Oreo Cookies Author: Mary Ellen Prep time: 10 mins Cook time: 10 mins Total time: 20 mins Serves: 2 dozen 1 cup butter, softened 1 cup brown sugar 1/2 cup granulated sugar 1 teaspoon vanilla 2 eggs 2 ounces semi-sweet chocolate, melted and cooled 2 tablespoons unsweetened cocoa powder 2 1/4 cups all-purpose flour 1 teaspoon baking soda 2 cups semi-sweet chocolate chips 8-10 Oreos, chopped (about 1 1/2 cups) 1 cup butter, softened 1 cup brown sugar 1/2 cup granulated sugar 1 teaspoon vanilla 2 eggs 2 ounces semi-sweet chocolate, melted and cooled 2 tablespoons unsweetened cocoa powder 2 1/4 cups all-purpose flour 1 teaspoon baking soda 2 cups semi-sweet chocolate chips 8-10 Oreos, chopped (about 1 1/2 cups) Have butter at room temperature. Melt the semi-sweet chocolate and let cool. Add the butter and sugars to a mixer bowl fit with a paddle attachment or use a hand mixer. Cream sugar and butter together until light. Add the chocolate and the cocoa. Mix until incorporated. Add the eggs and vanilla and beat in until mixed. Add the flour and baking soda. Mix until incorporated. Stir in the chocolate chips and chopped oreos. Scoop the dough onto a greased cookie sheet using a medium scoop, about 2 tablespoons. Bake for 10 - 12 minutes at 350 degrees. www.thatsmyhome.com Have butter at room temperature. Melt the semi-sweet chocolate and let cool. Add the butter and sugars to a mixer bowl fit with a paddle attachment or use a hand mixer. Cream sugar and butter together until light. Add the chocolate and the cocoa. Mix until incorporated. Add the eggs and vanilla and beat in until mixed. Add the flour and baking soda. Mix until incorporated. Stir in the chocolate chips and chopped oreos. Scoop the dough onto a greased cookie sheet using a medium scoop, about 2 tablespoons. Bake for 10 - 12 minutes at 350 degrees. www.thatsmyhome.com
Pecan Chocolate Chip Cookies
 Pecan Chocolate Chip Cookies I think this recipe may just be my new go to chocolate chip cookie recipe. I’ve made lots of them over the years and have never had a favorite recipe until now. My mom was always on a quest to make chocolate chip cookies that were like the ones from the Hudson’s bakery in downtown Detroit. If I’d of made these cookies larger I think they would of been pretty close to what I remember. For these cookies I prefer Ghirardelli chocolate chips. I like the way it melts in these cookies. I love using cornstarch in my cookie dough. It helps form a more tender cookie and I am slowly adapting most of my cookie recipes to include it. Cornstarch breaks down the harsh proteins that are in flour. Refrigerating the dough also gives the cookies more flavor I think. It will also change the consistency of the cookies the longer the cookie dough is refrigerated. 2 hours worked well for me with this recipe. I often test a recipe resting time with a new recipe and bake a few cookies several hours apart to see at what point I like them best. Pecan Chocolate Chip Cookies Author: Mary Ellen Prep time: 15 mins Cook time: 10 mins Total time: 25 mins Serves: 24 1 cup butter - room temperature 1/2 cup white sugar 1 cup packed light brown sugar 2 large eggs 2 teaspoons vanilla 2 1/2 cups flour 2 teaspoons cornstarch 1 teaspoon baking soda 1/2 teaspoon salt 1 1/2 cups chopped pecans 1 cup chocolate chips 1 cup butter - room temperature 1/2 cup white sugar 1 cup packed light brown sugar 2 large eggs 2 teaspoons vanilla 2 1/2 cups flour 2 teaspoons cornstarch 1 teaspoon baking soda 1/2 teaspoon salt 1 1/2 cups chopped pecans 1 cup chocolate chips Put the butter and sugars into a mixing bowl. Beat on medium speed until the sugar is thoroughly combined. The mixture should be light and fluffy. Add the eggs one at a time. Beat well. Mix together the flour, cornstarch, baking soda and salt. Add it to the sugar mixture. Beat until the flour is thoroughly incorporated. Stir the pecans and chocolate chips in by hand. Cover and refrigerate the cookie dough for 2 hours. Use the medium scoop and form balls. Place on a greased cookie sheet. Bake at 325 for 10 - 12 minutes. Edges will be just starting to brown. Remove to a wire rack to cool. Put the butter and sugars into a mixing bowl. Beat on medium speed until the sugar is thoroughly combined. The mixture should be light and fluffy. Add the eggs one at a time. Beat well. Mix together the flour, cornstarch, baking soda and salt. Add it to the sugar mixture. Beat until the flour is thoroughly incorporated. Stir the pecans and chocolate chips in by hand. Cover and refrigerate the cookie dough for 2 hours. Use the medium scoop and form balls. Place on a greased cookie sheet. Bake at 325 for 10 - 12 minutes. Edges will be just starting to brown. Remove to a wire rack to cool. Maybe you’d like to try our recipe for? No Bake Praline Cookies Chocolate Chip Cookies Oatmeal Overload Cookies I’d love it if you followed me! Facebook//Google+ //Pinterest//Twitter Pin It!
Chocolate Chip Cookie Sticks
Chocolate Chip Cookie Sticks – bake all at once and cut into sticks. 20 minutes is all it takes and these cookie sticks are baked and out of the oven making these a fast dessert when you are short on time. I made these last night instead of making dinner. Yep, that’s right. You can do those kind things when you are single. Not the healthiest dinner in the world but it is Aunt Shirley approved who lives by the motto “eat dessert first”. This recipe goes together quickly and the hardest part is waiting for them to cool. You might be able to tell by the pic below I didn’t wait that long before I cut them. These cookies spread a lot more than I thought they would so I would add a couple more tablespoons of flour when I make them again. Chocolate Chip Cookie Sticks Author: Mary Ellen Prep time: 10 mins Cook time: 8 mins Total time: 18 mins Serves: 3 Dozen 1 1/2 cups all-purpose flour + 2 tablespoons flour 1/2 teaspoon baking soda 1/2 teaspoon sea salt 1/4 cup butter 1/4 cup oil 1/2 cup granulated sugar 1/2 cup packed brown sugar 1 large egg 2 teaspoons vanilla extract 1 cup (6 ounces) semisweet chocolate chips 1 1/2 cups all-purpose flour + 2 tablespoons flour 1/2 teaspoon baking soda 1/2 teaspoon sea salt 1/4 cup butter 1/4 cup oil 1/2 cup granulated sugar 1/2 cup packed brown sugar 1 large egg 2 teaspoons vanilla extract 1 cup (6 ounces) semisweet chocolate chips Preheat oven to 375F. In a medium bowl, whisk together the flour, baking soda, and salt; set aside. In a large bowl, combine oil, butter, both sugars, egg, and vanilla; add the dry ingredients and stir until well blended. Divide dough in half. On a silicone or parchment lined sheet pan, shape each half into a 3x15-inch rectangle, leaving 3 inches of space between the two rectangles. Sprinkle each rectangle with 1/2 cup chocolate chips; gently pressing the chocolate chips into the dough. Bake in the center of the oven for 6-7 minutes for chewy cookies (8-9 minutes for crisper cookies). Allow to cool before cutting into 36 cookie sticks. Use a serrated knife for best results. Adapted from Taste of Home Preheat oven to 375F. In a medium bowl, whisk together the flour, baking soda, and salt; set aside. In a large bowl, combine oil, butter, both sugars, egg, and vanilla; add the dry ingredients and stir until well blended. Divide dough in half. On a silicone or parchment lined sheet pan, shape each half into a 3x15-inch rectangle, leaving 3 inches of space between the two rectangles. Sprinkle each rectangle with 1/2 cup chocolate chips; gently pressing the chocolate chips into the dough. Bake in the center of the oven for 6-7 minutes for chewy cookies (8-9 minutes for crisper cookies). Allow to cool before cutting into 36 cookie sticks. Use a serrated knife for best results. Adapted from Taste of Home Maybe you’d like to try? Strawberry Citrus Cookie Tarts Pumpkin Snickerdoodles Cookies Oatmeal Spice Cookies Enjoy!
Chocolate Fluffy Frosting
Chocolate Fluffy Frosting Chocolate Fluffy Frosting with Chocolate Cupcakes I usually am not a frosting person, did you gasp when you read that? I am one of those that likes my cake just plain usually. We have a great cupcake bakery by the house and they have more frosting than cake, usually I take most of it off. However I loved this frosting and I think you will also. I baked cupcakes from a box and added a snickers bar to the cupcakes which fell to the bottom despite the fact I placed them on top of the batter. I was hoping it wouldn’t fall all the way down but it did. As soon as I figure out how to keep the candy bar from dropping all the all the way down, I will let you know. When I make a box cake batter I always add margarine to it, it keeps the batter really moist. I don’t care what brand it is, I use 1 1/4 cups water, 3 eggs and a stick of margarine. Butter doesn’t work as well for some reason, it tends to be a drier cake than with the margarine so I buy margarine for when I need to make a quick cake. Chocolate Fluffy Frosting Author: Mary Ellen Prep time: 15 mins Total time: 15 mins Serves: 12 cupcakes 2/3 cup cocoa 1/2 cup whipping cream 1/2 cup butter pinch of salt 1 teaspoon vanilla 4 cups confectioners sugar 2/3 cup cocoa 1/2 cup whipping cream 1/2 cup butter pinch of salt 1 teaspoon vanilla 4 cups confectioners sugar Heat whipping cream to a boil. Add cocoa to your mixing bowl and pour whipped cream over it. Stir well to blend. Let the mixture cool. Add butter a tablespoon at a time. Add vanilla and salt. Add confectioners sugar and whip until the desired consistency. (about 5 minutes) Heat whipping cream to a boil. Add cocoa to your mixing bowl and pour whipped cream over it. Stir well to blend. Let the mixture cool. Add butter a tablespoon at a time. Add vanilla and salt. Add confectioners sugar and whip until the desired consistency. (about 5 minutes) Maybe you’d like to try? Strawberry Cupcakes with Strawberry 7 Minute Fluffy Frosting Chocolate Cake with Chocolate Ganache Frosting Peanut Butter Cup Banana Cupcakes
Chocolate Archives - Page 2 of 2 - Recipes Food and Cooking
 Categories Our Featured Recipes Archives Archives Recent Posts Pumpkin Cheesecake Cake Lemonade Slushies It’s a Party with Frozen Watermelon Daiquiri’s! Cheesy Italian Sweet Pepper Bites Fresh From Florida Tomatoes Campfire Cinnamon and Raisin French Toast 3 Ingredient Strawberry Microwave Jam Strawberry Jam Chocolate Pudding Cake Ooey Gooey Butter Cakes Chocolate Fudge Peppermint Ooey Gooey Butter Cake Ham with Easy Sour Orange Glaze Favorite Christmas Breakfast or Brunch Recipes My Favorite Christmas Candy Recipes Deviled Crab Croquettes Saffron Yellow Rice with Autumn Vegetables Pumpkin Cheesecake Cake Lemonade Slushies It’s a Party with Frozen Watermelon Daiquiri’s! Cheesy Italian Sweet Pepper Bites Fresh From Florida Tomatoes Campfire Cinnamon and Raisin French Toast 3 Ingredient Strawberry Microwave Jam Strawberry Jam Chocolate Pudding Cake Ooey Gooey Butter Cakes Chocolate Fudge Peppermint Ooey Gooey Butter Cake Ham with Easy Sour Orange Glaze Favorite Christmas Breakfast or Brunch Recipes My Favorite Christmas Candy Recipes Deviled Crab Croquettes Saffron Yellow Rice with Autumn Vegetables Places of Interest Facebook Pinterest Razzle Dazzle Recipes RSS That's My Home Facebook Pinterest Razzle Dazzle Recipes RSS That's My Home Sign Up for our Newsletter Search That’s My Home and Razzle Dazzle Recipes Custom Search
Oatmeal Raisin Cookies
 Oatmeal Raisin Cookies If you like thin, crispy and buttery oatmeal cookies you’re going to love these cookies! These cookies would be great for snacking anytime. Growing up our next door neighbor baked cookies almost everyday and we got to go over and get one a day. This cookie reminds me of one she used to make. Be sure to use the old fashioned oats for these cookies, the quick ones won’t produce a good result in this cookie. There are basically 3 kinds of oats you can buy, steel cut or Irish oats, old fashioned or rolled oats, quick oats. So what’s the difference? Steel cut oats are less processed than the other 2 and take 40 minutes to cook if you’re making oatmeal. The old fashioned oats take less (5 minutes) than steel cut to cook and the quick oats take only minutes. Nutritionally they are all the same except the steel oats have calcium in them and the other 2 do not. Using the old fashioned oats in these cookies gives them a nutty flavor. Oatmeal Raisin Cookies Author: Mary Ellen Recipe type: Cookies, Dessert Prep time: 15 mins Cook time: 10 mins Total time: 25 mins Serves: 3 dozen 3 large eggs 1 cup raisins 1 teaspoon pure vanilla extract 1 cup butter, at room temperature 1 cup packed brown sugar 1 cup sugar 2 ½ cups all-purpose flour 2 teaspoons baking soda 1 teaspoon cinnamon 1 teaspoon salt 2 cups old-fashioned oatmeal Nuts (optional) 3 large eggs 1 cup raisins 1 teaspoon pure vanilla extract 1 cup butter, at room temperature 1 cup packed brown sugar 1 cup sugar 2 ½ cups all-purpose flour 2 teaspoons baking soda 1 teaspoon cinnamon 1 teaspoon salt 2 cups old-fashioned oatmeal Nuts (optional) Beat the eggs in a small bowl. Add the raisins and vanilla. Let set for at least a hour. Preheat the oven to 350°. Cream together the butter and sugars until light and fluffy, about 3 minutes. Add the flour, baking soda, cinnamon and salt and beat until blended, then beat in the eggs and raisins and the oatmeal. Stir in nuts if using. The dough will be stiff. Use a medium scoop. Flatten the cookies slightly with a glass that is dipped in a little sugar. Bake for 10 - 12 minutes until browned. Cookies will puff up while baking and fall as they cool. Beat the eggs in a small bowl. Add the raisins and vanilla. Let set for at least a hour. Preheat the oven to 350°. Cream together the butter and sugars until light and fluffy, about 3 minutes. Add the flour, baking soda, cinnamon and salt and beat until blended, then beat in the eggs and raisins and the oatmeal. Stir in nuts if using. The dough will be stiff. Use a medium scoop. Flatten the cookies slightly with a glass that is dipped in a little sugar. Bake for 10 - 12 minutes until browned. Cookies will puff up while baking and fall as they cool. Maybe you’d like to try our recipe for? Pumpkin Snickerdoodles Biscoff Oatmeal Cookies Soft Molasses Cookies Pin It!
Lemonade Refrigerator Pie
Quick and easy dessert, light, lemony and cold. Perfect for summer entertaining! Lemonade Refrigerator Pie I’ve been seeing this pie around this summer, I am not sure where it originated from. I made some changes to it and loved the way it came out. It had the brightness of a fresh lemon and is as light as clouds. This pie has to set at least 6 hours before cutting or you will have a mess on your hands. In the picture above the pie had set only about 5 hours. After sitting overnight it sliced beautifully. The only changes I might still do it is to add a few drops of yellow food color to increase the color and to decorate the top with whipped cream and lemon slices or lemon drops. Lemonade Refrigerator Pie Author: Mary Ellen Prep time: 20 mins Total time: 20 mins Serves: Serves 8 1 8 oz. package cream cheese - slightly softened 6 oz. frozen lemonade - thawed a little juice and zest of 1 lemon 1 12 oz. can condensed milk 2 - 3 drops yellow food coloring - optional 1 12 oz. carton whipped topping 1 graham cracker crust 1 8 oz. package cream cheese - slightly softened 6 oz. frozen lemonade - thawed a little juice and zest of 1 lemon 1 12 oz. can condensed milk 2 - 3 drops yellow food coloring - optional 1 12 oz. carton whipped topping 1 graham cracker crust Mix the cream cheese and condensed milk together. Add frozen lemonade, juice of a lemon and zest. Mix until smooth. Fold in whipped topping. Pour into pie shell. Cover and refrigerate for at least 6 hours of overnight or freeze. Note: If adding food coloring I would add 2 - 3 drops when I mix in the condensed milk. Dress it up! Right before serving, decorate the top with whip cream swirls and lemon slices. www.thatsmyhome.com Mix the cream cheese and condensed milk together. Add frozen lemonade, juice of a lemon and zest. Mix until smooth. Fold in whipped topping. Pour into pie shell. Cover and refrigerate for at least 6 hours of overnight or freeze. Note: If adding food coloring I would add 2 - 3 drops when I mix in the condensed milk. Dress it up! Right before serving, decorate the top with whip cream swirls and lemon slices. www.thatsmyhome.com Maybe you’d like to try? Blueberry Lattice Pie Peanut Butter Pie Rhubarb Pie Follow me on Facebook, Google+ , Instagram or Pinterest to see when I post or share something new!
Microwave Archives - Recipes Food and Cooking
 Categories Our Featured Recipes Archives Archives Recent Posts Pumpkin Cheesecake Cake Lemonade Slushies It’s a Party with Frozen Watermelon Daiquiri’s! Cheesy Italian Sweet Pepper Bites Fresh From Florida Tomatoes Campfire Cinnamon and Raisin French Toast 3 Ingredient Strawberry Microwave Jam Strawberry Jam Chocolate Pudding Cake Ooey Gooey Butter Cakes Chocolate Fudge Peppermint Ooey Gooey Butter Cake Ham with Easy Sour Orange Glaze Favorite Christmas Breakfast or Brunch Recipes My Favorite Christmas Candy Recipes Deviled Crab Croquettes Saffron Yellow Rice with Autumn Vegetables Pumpkin Cheesecake Cake Lemonade Slushies It’s a Party with Frozen Watermelon Daiquiri’s! Cheesy Italian Sweet Pepper Bites Fresh From Florida Tomatoes Campfire Cinnamon and Raisin French Toast 3 Ingredient Strawberry Microwave Jam Strawberry Jam Chocolate Pudding Cake Ooey Gooey Butter Cakes Chocolate Fudge Peppermint Ooey Gooey Butter Cake Ham with Easy Sour Orange Glaze Favorite Christmas Breakfast or Brunch Recipes My Favorite Christmas Candy Recipes Deviled Crab Croquettes Saffron Yellow Rice with Autumn Vegetables Places of Interest Facebook Pinterest Razzle Dazzle Recipes RSS That's My Home Facebook Pinterest Razzle Dazzle Recipes RSS That's My Home Sign Up for our Newsletter Search That’s My Home and Razzle Dazzle Recipes Custom Search
Pineapple Upside Down Cake with Fresh Pineapple
Pineapple Upside Down Cake with Fresh Pineapple If I only had one pineapple upside down cake recipe I could make this would be it! They are so pretty and the fresh pineapple takes it to another level. This was adapted from a recipe that went viral on Facebook but when I tried it I wasn’t at all pleased with the results, so I do what I usually do and changed it! You could use canned pineapple if you don’t have fresh, it will work just fine. If you have never used fresh pineapple, try it once. It is amazing! Or try making a whole one in a 9 inch pan if you don’t have a pan for individual ones. Pineapple Upside Down Cake with Fresh Pineapple Author: Mary Ellen @ Recipes Food and Cooking Prep time: 20 mins Cook time: 15 mins Total time: 35 mins Serves: Serves 8 1/4 cup butter 2/3 C white sugar 2 eggs 4 tablespoons milk 2/3 cup all purpose flour 3/4 teaspoon baking powder 1/4 teaspoon salt Topping: 1/4 cup butter 2/3 cup brown sugar 1/2 fresh pineapple (2 cups) or 1-can pineapple rings Whipped Cream 8-maraschino cherries 1/4 cup butter 2/3 C white sugar 2 eggs 4 tablespoons milk 2/3 cup all purpose flour 3/4 teaspoon baking powder 1/4 teaspoon salt Topping: 1/4 cup butter 2/3 cup brown sugar 1/2 fresh pineapple (2 cups) or 1-can pineapple rings Whipped Cream 8-maraschino cherries In a mixing bowl combine butter with white sugar. Beat for 2 minutes. Add eggs and milk and blend well. Add the flour, baking powder, and salt. Mix for 2 minutes. Slice the pineapple into thin slices, after you have cut 1/2 pineapple into quarters. In a small sauce pan, melt the butter and add the pineapple. Cook for 2 minutes. Add the brown sugar. Stir on low heat for one minute. Spoon a layer of the warm brown sugar mixture into the bottom of each muffin tin dividing among the 8 cups. There will be extra brown sugar glaze but use all of the pineapple. (Save for serving) Pour cake mixture over to fill muffin tin 3/4 of the way full. Bake at 350 degrees for 12 - 15 minutes. Let set for 10 minutes before turning out of pan. To serve warm up extra glaze, pour a little over each little cake. Top with whipped cream and a cherry. In a mixing bowl combine butter with white sugar. Beat for 2 minutes. Add eggs and milk and blend well. Add the flour, baking powder, and salt. Mix for 2 minutes. Slice the pineapple into thin slices, after you have cut 1/2 pineapple into quarters. In a small sauce pan, melt the butter and add the pineapple. Cook for 2 minutes. Add the brown sugar. Stir on low heat for one minute. Spoon a layer of the warm brown sugar mixture into the bottom of each muffin tin dividing among the 8 cups. There will be extra brown sugar glaze but use all of the pineapple. (Save for serving) Pour cake mixture over to fill muffin tin 3/4 of the way full. Bake at 350 degrees for 12 - 15 minutes. Let set for 10 minutes before turning out of pan. To serve warm up extra glaze, pour a little over each little cake. Top with whipped cream and a cherry. Maybe you’d like to try our recipe for? No Bake Strawberry Cheesecake Oreo Pudding Dessert Ooey Gooey Lemon Blueberry Cake Pin It!