Dulce de Leche and Chocolate Thumbprint Cookies

Dulce De Leche and Chocolate Thumbprint Cookies

Ingredients

• 1 cup unsalted butter
• ⅔ cup white sugar
• ¼ tsp salt
• 2¼ cups all purpose flour
• 1 cup dulce de leche
• ½ cup chocolate chips
• 1 tbsp butter

Instructions

1. Preheat oven to 325F
2. Using an electric mixer, cream together the butter, sugar and salt until smooth. Slowly mix in the flour until the dough is an even consistency and comes away from the bowl.
3. Roll the cookies in 1½ inch balls and place on a cookie sheet, lined with parchment paper, about 2 inches apart. Using your thumb, or the cap from a Chapstick tube, press down in the centre of each ball to create an indentation.
4. Bake for about 20 minutes. The cookies should just start to brown along the bottom edges. Remove from the oven. If desired, repress the indentations (they rise a bit during baking).
5. Cool completely on a wire rack.
6. Spoon some dulce de leche in each thumbprint.
7. Melt the chocolate chips in a microwave, using a double boiler, or a bowl resting on a pot of barely boiling water. Whisk in the butter until smooth. Using a knife or pastry bag, drizzle the chocolate on top of the cookies.

Dulce De Leche

Open 1 can of sweetened condensed milk and pour into a canning jars and place the lid on tightly.
Place the jar in your crockpot and cover with water
Cook on low for 9-11 hours. After 9 hours, remove a jar with tongs to see if the caramel color is dark enough. If not, return and continue cooking.
NOTE: Don't lift the lid and check too often. Every time you remove the lid from the slow cooker, it adds 30 minutes to the cooking time.
Place the jars on a dish towel, and leave them undisturbed until they cool to room temperature.
This process also seals the jars. They will keep sealed up to 1 month.
NOW MAKE THESE COOKIES!
(This sauce is pretty tasty on ice cream too)

Original Source: The Black Peppercorn

Dulce De Leche and Chocolate Thumbprint Cookies

Ingredients

• 1 cup unsalted butter
• ⅔ cup white sugar
• ¼ tsp salt
• 2¼ cups all purpose flour
• 1 cup dulce de leche
• ½ cup chocolate chips
• 1 tbsp butter

Instructions

1. Preheat oven to 325F
2. Using an electric mixer, cream together the butter, sugar and salt until smooth. Slowly mix in the flour until the dough is an even consistency and comes away from the bowl.
3. Roll the cookies in 1½ inch balls and place on a cookie sheet, lined with parchment paper, about 2 inches apart. Using your thumb, or the cap from a Chapstick tube, press down in the centre of each ball to create an indentation.
4. Bake for about 20 minutes. The cookies should just start to brown along the bottom edges. Remove from the oven. If desired, repress the indentations (they rise a bit during baking).
5. Cool completely on a wire rack.
6. Spoon some dulce de leche in each thumbprint.
7. Melt the chocolate chips in a microwave, using a double boiler, or a bowl resting on a pot of barely boiling water. Whisk in the butter until smooth. Using a knife or pastry bag, drizzle the chocolate on top of the cookies.

Dulce De Leche

Open 1 can of sweetened condensed milk and pour into a canning jars and place the lid on tightly.
Place the jar in your crockpot and cover with water
Cook on low for 9-11 hours. After 9 hours, remove a jar with tongs to see if the caramel color is dark enough. If not, return and continue cooking.
NOTE: Don't lift the lid and check too often. Every time you remove the lid from the slow cooker, it adds 30 minutes to the cooking time.
Place the jars on a dish towel, and leave them undisturbed until they cool to room temperature.
This process also seals the jars. They will keep sealed up to 1 month.
NOW MAKE THESE COOKIES!
(This sauce is pretty tasty on ice cream too)

Original Source: The Black Peppercorn

Chocolate Pecan Pie Bars

This is a Kraft recipe and by far my most requested recipe. I am here to tell you that not everything you make needs to be cute. Some of the best desserts I've ever had have not been camera worthy, so don't judge this recipe by the picture.

Chocolate Pecan Pie Bars

1 cup  butter, softened

2 cups  flour

2 cups  sugar, divided

1/4 tsp.  salt

1-1/2 cups  light corn syrup

8 oz. BAKER'S Semi-Sweet Chocolate, divided

4 eggs at room temperature

2 tsp.  vanilla

2-1/2 cups  chopped pecans

 

Heat oven to 350ºF.
Beat butter, flour, 1/2 cup sugar and salt with mixer until mixture resembles coarse crumbs. Press onto bottom of 15x10x1-inch pan sprayed with cooking spray. Bake 20 min. or until lightly browned.
Meanwhile, microwave corn syrup and 6 oz. chocolate in large microwaveable bowl for 2-1/2 min. or until chocolate is almost melted, stirring after 1-1/2 min.; stir until completely melted. Add remaining sugar, eggs and vanilla; mix well. Stir in nuts.
Pour chocolate mixture over warm crust; spread to evenly cover crust. Bake 35 min. or until filling is firm around edges but still slightly soft in center. Cool completely.
Melt remaining chocolate as directed on package; drizzle over dessert. Let stand until chocolate is firm. 

 

This is a Kraft recipe and by far my most requested recipe. I am here to tell you that not everything you make needs to be cute. Some of the best desserts I've ever had have not been camera worthy, so don't judge this recipe by the picture.

Chocolate Pecan Pie Bars

1 cup  butter, softened

2 cups  flour

2 cups  sugar, divided

1/4 tsp.  salt

1-1/2 cups  light corn syrup

8 oz. BAKER'S Semi-Sweet Chocolate, divided

4 eggs at room temperature

2 tsp.  vanilla

2-1/2 cups  chopped pecans

 

Heat oven to 350ºF.
Beat butter, flour, 1/2 cup sugar and salt with mixer until mixture resembles coarse crumbs. Press onto bottom of 15x10x1-inch pan sprayed with cooking spray. Bake 20 min. or until lightly browned.
Meanwhile, microwave corn syrup and 6 oz. chocolate in large microwaveable bowl for 2-1/2 min. or until chocolate is almost melted, stirring after 1-1/2 min.; stir until completely melted. Add remaining sugar, eggs and vanilla; mix well. Stir in nuts.
Pour chocolate mixture over warm crust; spread to evenly cover crust. Bake 35 min. or until filling is firm around edges but still slightly soft in center. Cool completely.
Melt remaining chocolate as directed on package; drizzle over dessert. Let stand until chocolate is firm. 

 

Chocolate Cheese Fudge

Cheese in Fudge? Gross, right? Wrong! It's the best, creamiest fudge you will ever eat. This is a Paule Deen recipe, so it can't be bad. I was skeptical to make this, but am so glad I did!

Chocolate Cheese Fudge

 1/2 pound Velveeta cheese, cybed
1 cup butter
1 tsp pure vanilla extract
1 cup chopped pecans
2 (16-ounce) boxes confectioners' sugar
1/2 cup cocoa powder

Spray the bottom of a 9 by 2-inch square pan with a nonstick spray.

In a saucepan over medium heat, melt the cheese and butter together, stirring constantly until smooth. Remove from heat and add the vanilla and nuts.

In a large bowl sift together the sugar and cocoa. Pour the cheese mixture into the sugar and cocoa mixture and stir until completely mixed. The candy will be very stiff.

Using your hands, remove candy from bowl and press evenly and firmly into pan. Because of the amount of butter in this recipe, pat the top of the candy with a paper towel to remove the excess oil. Place pan in refrigerator until candy is firm.

To serve cut into squares.

Original Source: Paula Deen

Cheese in Fudge? Gross, right? Wrong! It's the best, creamiest fudge you will ever eat. This is a Paule Deen recipe, so it can't be bad. I was skeptical to make this, but am so glad I did!

Chocolate Cheese Fudge

 1/2 pound Velveeta cheese, cybed
1 cup butter
1 tsp pure vanilla extract
1 cup chopped pecans
2 (16-ounce) boxes confectioners' sugar
1/2 cup cocoa powder

Spray the bottom of a 9 by 2-inch square pan with a nonstick spray.

In a saucepan over medium heat, melt the cheese and butter together, stirring constantly until smooth. Remove from heat and add the vanilla and nuts.

In a large bowl sift together the sugar and cocoa. Pour the cheese mixture into the sugar and cocoa mixture and stir until completely mixed. The candy will be very stiff.

Using your hands, remove candy from bowl and press evenly and firmly into pan. Because of the amount of butter in this recipe, pat the top of the candy with a paper towel to remove the excess oil. Place pan in refrigerator until candy is firm.

To serve cut into squares.

Original Source: Paula Deen

Chocolate Chip Cheesecake Bars

I've been making this recipe for years. I cannot remember where I got it from, but it is awesome! It's all the deliciousness of cheesecake without the pains of a a spring form pan.

Chocolate Chip Cheesecake Bars

1 cup all purpose flour
1/3 cup packed light brown sugar
1/4 cup butter, softened
3- 8 oz. pkg cream cheese
3/4 cup sugar
3 large eggs
1/3 cup sour cream
1 tsp vanilla
12 oz pkg mini chocolate chips, divided

Beat first three ingredients at medium speed until well blended and crumbly. If the mixture looks too dry, just add a bit more butter. Pat into a lightly greased 9x13 inch pan. Bake at 350 for 13-15 minutes.

Beat cream cheese until smooth and creamy. Gradually add sugar and beat until well blended. Add eggs one at a time, beating on low speed until eggs are just blended.
Add sour cream, vanilla and 1 1/2 cups chocolate chips, beating until just blended. Pour over baked crust.
Bake at 350 for 25 minuted.
Cool completely
Melt remaining chips and drizzle over the cooled bars.
Chill 4 hours before serving.

I've been making this recipe for years. I cannot remember where I got it from, but it is awesome! It's all the deliciousness of cheesecake without the pains of a a spring form pan.

Chocolate Chip Cheesecake Bars

1 cup all purpose flour
1/3 cup packed light brown sugar
1/4 cup butter, softened
3- 8 oz. pkg cream cheese
3/4 cup sugar
3 large eggs
1/3 cup sour cream
1 tsp vanilla
12 oz pkg mini chocolate chips, divided

Beat first three ingredients at medium speed until well blended and crumbly. If the mixture looks too dry, just add a bit more butter. Pat into a lightly greased 9x13 inch pan. Bake at 350 for 13-15 minutes.

Beat cream cheese until smooth and creamy. Gradually add sugar and beat until well blended. Add eggs one at a time, beating on low speed until eggs are just blended.
Add sour cream, vanilla and 1 1/2 cups chocolate chips, beating until just blended. Pour over baked crust.
Bake at 350 for 25 minuted.
Cool completely
Melt remaining chips and drizzle over the cooled bars.
Chill 4 hours before serving.

Strawberry White Chocolate Pie

The pie that I'm about to share with you is amazing. It is delicious and beautiful. It is the creation of one of my favorite bloggers, Jamie over at Jamie Cooks it up. Honestly, everything I've ever made from her website has been fantastic, but this pie is truly special. I hope you enjoy it as much as I did! The only change I made from the original recipe was to add a bit of butter to the crust. Mine was not holding with origial 5 Tbs of butter.

Strawberry White Chocolate Pie 

CRUST: 
1 1/2 C graham cracker crumbs 
7 Tbs butter, melted
Dash of salt
FILLING:
12 ounces cream cheese, softened (1 1/2 packages)
2 Cups powdered sugar
1/2 Cup white chocolate chips
1 1/2 Tbs freshly squeezed orange juice
2 Cups cool whip
Dash of Salt
TOPPING:1 pound strawberries, sliced
3 Tbs white chocolate chips

1. Crush 12 or so graham crackers. You can use a food processor if you have one. If you don't, break out a gallon zip lock bag and your rolling pin. Grind them into fine crumbs. You need 1 1/2 cups graham cracker crumbs.

2. Pour 7 tablespoons melted butter over the top of the crumbs. Add a dash of salt and blend the butter into the crumbs with your hands. The crumbs should stick together and should not look or feel dry. You don't want them dripping either.

3. Pour the buttery crumbs into a regular sized pie dish. Using a small measuring cup form the crust to the pan, pressing firmly both along the bottom and along the sides. You can also use your fingers and palm of your hand.

4. Pour 1/2 cup white chocolate chips into a small bowl. Place it into the microwave and melt the chips for 30 seconds at a time, stirring after each cooking interval. Once the chips have melted, set the bowl aside allowing the chocolate to cool just a bit.

5. Place 12 ounces softened cream cheese in your mixer. Beat the cream cheese until its smooth. Add 2 cups powdered sugar and mix until the two are well combined.

6. Add 2 cups of cool whip, 1 1/2 tablespoons fresh orange juice, and the melted white chocolate. Add a dash of salt and then mix well, until the ingredients are nicely combined and the mixture is creamy and smooth.

7. Carefully spoon the filling over the crust. If you work it in the pan too much, the crust will stick to the filling and move.

8. Wash and slice 1 pound of strawberries (give or take). Then lay them on top of the filling. It works best if you start along the outside edge and work your way in to the middle.

9. Melt 3 more tablespoons of white chocolate in the microwave. Make sure to only heat them for 30 seconds at a time, stirring after each cooking interval.

10. Drizzle the chocolate over the top of the berries.

11. Refrigerate one hour before serving. (I did mine overnight and it was fine)

**A note about melting white chocolate: I used to get terrible results when I tried. I'd have a big gloppy mess and once those chips go there, there is no going back. I think the trick with white chocolate is melting it at a lower power. This time I melted mine in the microwave at 1/2 power and stirred every thirty seconds. When they looked almost melted I pulled out the chips and stirred thm until they were completely smooth.

Original Source: Jamie Cooks It Up

The pie that I'm about to share with you is amazing. It is delicious and beautiful. It is the creation of one of my favorite bloggers, Jamie over at Jamie Cooks it up. Honestly, everything I've ever made from her website has been fantastic, but this pie is truly special. I hope you enjoy it as much as I did! The only change I made from the original recipe was to add a bit of butter to the crust. Mine was not holding with origial 5 Tbs of butter.

Strawberry White Chocolate Pie 

CRUST: 
1 1/2 C graham cracker crumbs 
7 Tbs butter, melted
Dash of salt
FILLING:
12 ounces cream cheese, softened (1 1/2 packages)
2 Cups powdered sugar
1/2 Cup white chocolate chips
1 1/2 Tbs freshly squeezed orange juice
2 Cups cool whip
Dash of Salt
TOPPING:1 pound strawberries, sliced
3 Tbs white chocolate chips

1. Crush 12 or so graham crackers. You can use a food processor if you have one. If you don't, break out a gallon zip lock bag and your rolling pin. Grind them into fine crumbs. You need 1 1/2 cups graham cracker crumbs.

2. Pour 7 tablespoons melted butter over the top of the crumbs. Add a dash of salt and blend the butter into the crumbs with your hands. The crumbs should stick together and should not look or feel dry. You don't want them dripping either.

3. Pour the buttery crumbs into a regular sized pie dish. Using a small measuring cup form the crust to the pan, pressing firmly both along the bottom and along the sides. You can also use your fingers and palm of your hand.

4. Pour 1/2 cup white chocolate chips into a small bowl. Place it into the microwave and melt the chips for 30 seconds at a time, stirring after each cooking interval. Once the chips have melted, set the bowl aside allowing the chocolate to cool just a bit.

5. Place 12 ounces softened cream cheese in your mixer. Beat the cream cheese until its smooth. Add 2 cups powdered sugar and mix until the two are well combined.

6. Add 2 cups of cool whip, 1 1/2 tablespoons fresh orange juice, and the melted white chocolate. Add a dash of salt and then mix well, until the ingredients are nicely combined and the mixture is creamy and smooth.

7. Carefully spoon the filling over the crust. If you work it in the pan too much, the crust will stick to the filling and move.

8. Wash and slice 1 pound of strawberries (give or take). Then lay them on top of the filling. It works best if you start along the outside edge and work your way in to the middle.

9. Melt 3 more tablespoons of white chocolate in the microwave. Make sure to only heat them for 30 seconds at a time, stirring after each cooking interval.

10. Drizzle the chocolate over the top of the berries.

11. Refrigerate one hour before serving. (I did mine overnight and it was fine)

**A note about melting white chocolate: I used to get terrible results when I tried. I'd have a big gloppy mess and once those chips go there, there is no going back. I think the trick with white chocolate is melting it at a lower power. This time I melted mine in the microwave at 1/2 power and stirred every thirty seconds. When they looked almost melted I pulled out the chips and stirred thm until they were completely smooth.

Original Source: Jamie Cooks It Up

Chocolate Chip Cheesecake Sandwich

These cookie sandwiches are a combo of cookie and cheesecake. Both of which I love. These are easy and really good for a barbecue. With Summer rapidly approaching I thought it was the perfect time to break out this recipe:

Chocolate Chip Cheesecake Sandwich

4 oz cream cheese, softened
2 Tbs sugar
1 cup cool-whip, thawed
20 chocolate chip cookies
1 bag chocolate chip cookies

Beat cream cheese and sugar with mixer until well blended. Stir in cool-whip. Cover bottom (flat side)  of 10 cookies with about 2 Tbs of cool-whip mixture. Top with second cookie. Dip half of each cookie sandwich in chocolate and gently shake off excess chocolate. Place in single layer in airtight container. Freeze for three hours and serve.

Original Post Kraft

These cookie sandwiches are a combo of cookie and cheesecake. Both of which I love. These are easy and really good for a barbecue. With Summer rapidly approaching I thought it was the perfect time to break out this recipe:

Chocolate Chip Cheesecake Sandwich

4 oz cream cheese, softened
2 Tbs sugar
1 cup cool-whip, thawed
20 chocolate chip cookies
1 bag chocolate chip cookies

Beat cream cheese and sugar with mixer until well blended. Stir in cool-whip. Cover bottom (flat side)  of 10 cookies with about 2 Tbs of cool-whip mixture. Top with second cookie. Dip half of each cookie sandwich in chocolate and gently shake off excess chocolate. Place in single layer in airtight container. Freeze for three hours and serve.

Original Post Kraft

I wanted to squeeze in one final Easter treat for those pending parties. These cupcakes are based on a picture I saw on Pinterest last year. Sorry I can’t remember the source. These bunny and carrot cupcakes are adorable and will hop right off the table!

Prepare your favorite cupcake recipe, either from scratch or from the box.

Let's start with the carrot cupcakes.

You will need:

Orange M&M’s or orange reece pieces.

Green M&M’s

White Icing

After you have iced your cupcakes with the white icing, insert the orange candy pieces sideways into a pyramid shape. The first line should be 3 candies, then two and then one. Put two green M&M’s on top to look like leaves. It is as easy as that! Of course now there needs to be some bunnies to go along with these carrots

For the bunnies you will need:

24 marshmallows

Pink M&M’S

Black icing

Pink sanding sugar

To start, cut your marshmallows in half. Dip the sticky side in the sanding sugar. Press down and roll it around to make sure that side gets covered with that sugar. Once the bunnies have been iced (and please excuse the picture- I didn’t realize how thin my white icing was until it was tool ate) place the marshmallows at the top to resemble ears. You will need to do this step pretty quickly after you have iced the cupcakes. Once the icing has dried it makes it difficult to attach the ears.

Next, place a pink candy in the middle for the nose.

Using your black icing, pipe on eyes and whiskers. And then you will have bunny cupcakes to go along with those carrots! 

**Tips- If the marshmallows seem too thick, just cut them in thirds 

Use store bought black icing. It is very difficult to get a black icing at home.

I used pink sanding sugar, but feel free to mix it up. Try yellow, blue and purple to add a   little more character!

I wanted to squeeze in one final Easter treat for those pending parties. These cupcakes are based on a picture I saw on Pinterest last year. Sorry I can’t remember the source. These bunny and carrot cupcakes are adorable and will hop right off the table!

Prepare your favorite cupcake recipe, either from scratch or from the box.

Let's start with the carrot cupcakes.

You will need:

Orange M&M’s or orange reece pieces.

Green M&M’s

White Icing

After you have iced your cupcakes with the white icing, insert the orange candy pieces sideways into a pyramid shape. The first line should be 3 candies, then two and then one. Put two green M&M’s on top to look like leaves. It is as easy as that! Of course now there needs to be some bunnies to go along with these carrots

For the bunnies you will need:

24 marshmallows

Pink M&M’S

Black icing

Pink sanding sugar

To start, cut your marshmallows in half. Dip the sticky side in the sanding sugar. Press down and roll it around to make sure that side gets covered with that sugar. Once the bunnies have been iced (and please excuse the picture- I didn’t realize how thin my white icing was until it was tool ate) place the marshmallows at the top to resemble ears. You will need to do this step pretty quickly after you have iced the cupcakes. Once the icing has dried it makes it difficult to attach the ears.

Next, place a pink candy in the middle for the nose.

Using your black icing, pipe on eyes and whiskers. And then you will have bunny cupcakes to go along with those carrots! 

**Tips- If the marshmallows seem too thick, just cut them in thirds 

Use store bought black icing. It is very difficult to get a black icing at home.

I used pink sanding sugar, but feel free to mix it up. Try yellow, blue and purple to add a   little more character!