Chocolate Sugar Cookies

recipe from: browneyedbaker.com

Ingredients:

- 6 cups all purpose flour

- 1 1/4 cups cocoa powder

(I used "Premium Cocoa" which is a blend of natural & dutched cocoa. I'll post a photo at the bottom!)

- 1 teaspoon salt

- 2 cups unsalted butter, room temperature

- 2 cups granulated sugar

- 1 cup light brown sugar

- 3 eggs

- 2 teaspoons vanilla extract

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1. Whisk the flour, cocoa powder, and salt in a large bowl. Set aside.

2. Use an electric mixer on medium speed to beat together the butter and both sugars.

3. Add eggs and mix to combine. Scrape sides of bowl as needed.

4. Add the vanilla extract, beat to combine.

5. With the speed set on low, slowly add flour mixture. Beat until just combined.

      Mine got pretty thick towards the end and I had to switch to a rubber spatula!

6. Divide this dough in two and shape each half into a 2" high round disk. Wrap each with plastic wrap and place in the refrigerator for at least 45 minutes.  

7. Take one piece of dough out of the refrigerator and roll out the dough between two sheets of parchment paper. Roll to about 1/4" thickness. Ours weren't totally even.. but they all turned out okay ;)

8. Transfer the parchment paper and dough onto a cookie sheet, we used a cutting board, and place in the fridge for about 15 minutes.

9. During those 15 minutes, preheat oven to 325 degrees F. Also line your cookie sheets.

10. Remove the rolled out dough from the fridge and use a cookie cutter to cut your shapes. Place on a prepped cookie sheet. Be sure to leave about 1"-2" between cookies.

11. Gather up any excess dough, re-roll and repeat step 10 until all of the dough has been used.

12. Place the baking sheets with cut out cookies into the freezer for about 15 minutes.

13. Remove from freezer and bake about 15-17 minutes.

14. Repeat the process with the second disk of dough.



Butterfinger Cookies

Ingredients:

- 1 cup packed brown sugar

- 1/2 cup sugar

- 1 cup butter (2 sticks)

- 2 eggs

- 1 1/2 teaspoons vanilla extract

- 2 1/2 cup all-purpose flour

- 1 teaspoon baking soda

- 1 teaspoon salt

- 1 1/2 - 2 cups crushed fun size Butterfingers
(At the Albertson's near us, they have packs of 8 fun size bars, we grabbed two of them)

1. Preheat oven to 350 degrees.

2. Using a hand or stand mixer, mix sugars, eggs, butter, and vanilla in a large bowl.

3. Add salt, baking soda, and slowly add flour. Blend well.

4. Add most of your Butterfinger candy pieces (Or all if you don't want to put pieces on top of dough)

5. Drop Tablespoonfuls of dough onto cookie sheet lined with parchment paper.

6. Slightly push a few of the candy pieces left on top of each ball of dough. (Optional)

7. Bake for 9-11 minutes, until slightly golden.

Snickers Cupcakes

Chocolate cupcakes:

(makes about 34 cupcakes)  

- 1/2 cup unsweetened cocoa (sifted)

- 2 cups sugar

- 2 1/2 cups flour

- 2 teaspoons baking powder

- 1 teaspoon baking soda

- 1/2 teaspoon salt

- 1 cup hot water

- 1 cup buttermilk

- 2 eggs

- 1/2 cup vegetable oil

- 1 1/2 teaspoons vanilla

- 1/2 cup heavy whipping cream

1. Line cupcake tins and preheat oven to 350 degrees F. 

2. In a small bowl, stir flour, baking powder, baking soda, and salt. Set aside.

3. Sift cocoa into a medium size bowl. Pour in the cup of hot water, and whisk until completely dissolved.

4. Add buttermilk, then add sugar, and whisk until combined. Add eggs, oil, and vanilla. Mix again.

5. Take flour mixture and whisk into wet mixture. Stir in heavy cream until evenly mixed in. 

6. Pour batter into cupcake tins, and bake for 18-20 minutes, or until an inserted toothpick comes out clean. 

7. Let cupcakes cool completely.

For the frosting: 
(enough for about 30 cupcakes)

- 2 cups butter, softened
- 2 1/2 cups peanut butter
- 2 teaspoons vanilla extract
- 1/2 cup cream (we used heavy whipping cream because it's what we had on hand)
- 7 1/2 cups powdered sugar
- 2 (7 oz) jars of marshmallow cream

1. Use a hand mixer or a stand mixer to combine butter and peanut butter. Beat on medium-high speed until light and fluffy.
2. Add cream and vanilla, mix again. Add powdered sugar and mix until smooth and fluffy.
3. Stir in marshmallow cream by hand with a spatula and stir until combined.

To finish cupcakes: 

- about 3/4 cup peanuts, chopped
- caramel sauce (we used caramel sundae syrup)
- chocolate sauce (we used Hershey's chocolate shell topping)
- 15 fun size or bite size Snickers, cut in half 

1. Pipe frosting on top of cupcakes.
2. Drizzle caramel sauce and chocolate sauce over frosting.
3. Top with chopped peanuts and one half of a Snickers candy.

Twix Cupcakes

Chocolate cupcakes:

(makes about 34 cupcakes) 

- 1/2 cup unsweetened cocoa (sifted)

- 2 cups sugar

- 2 1/2 cups flour

- 2 teaspoons baking powder

- 1 teaspoon baking soda

- 1/2 teaspoon salt

- 1 cup hot water

- 1 cup buttermilk

- 2 eggs

- 1/2 cup vegetable oil

- 1 1/2 teaspoons vanilla

- 1/2 cup heavy whipping cream

1. Line cupcake tins and preheat oven to 350 degrees F. 

2. In a small bowl, stir flour, baking powder, baking soda, and salt. Set aside.

3. Sift cocoa into a medium size bowl. Pour in the cup of hot water, and whisk until completely dissolved.

4. Add buttermilk, then add sugar, and whisk until combined. Add eggs, oil, and vanilla. Mix again.

5. Take flour mixture and whisk into wet mixture. Stir in heavy cream until evenly mixed in. 

6. Pour batter into cupcake tins, and bake for 18-20 minutes, or until an inserted toothpick comes out clean. 

7. Let cupcakes cool completely.

For the frosting: 
(enough for about 20 cupcakes) I doubled the recipe below to make sure I had enough frosting.. 
Recipe from: cannella-vita.blogspot.com

- 1/3 cup solid vegetable shortening
- 1/3 cup butter, softened

- 2/3 cup caramel ice cream topping

- 1 teaspoon vanilla extract

- About 4 cups powdered sugar

1. Using an electric mixer, cream butter and shortening.
2. Add caramel and vanilla.
3. Slowly add in powdered sugar until desired consistency is reached. Should be light and fluffy.

Chocolate Malt Cupcakes

Chocolate cupcakes:

(makes about 34 cupcakes) 

- 1/2 cup unsweetened cocoa (sifted)

- 2 cups sugar

- 2 1/2 cups flour

- 2 teaspoons baking powder

- 1 teaspoon baking soda

- 1/2 teaspoon salt

- 1 cup hot water

- 1 cup buttermilk

- 2 eggs

- 1/2 cup vegetable oil

- 1 1/2 teaspoons vanilla

- 1/2 cup heavy whipping cream

1. Line cupcake tins and preheat oven to 350 degrees F. 

2. In a small bowl, stir flour, baking powder, baking soda, and salt. Set aside.

3. Sift cocoa into a medium size bowl. Pour in the cup of hot water, and whisk until completely dissolved.

4. Add buttermilk, then add sugar, and whisk until combined. Add eggs, oil, and vanilla. Mix again.

5. Take flour mixture and whisk into wet mixture. Stir in heavy cream until evenly mixed in. 

6. Pour batter into cupcake tins, and bake for 18-20 minutes, or until an inserted toothpick comes out clean. 

7. Let cupcakes cool completely.

For the frosting: 
(enough for about 20 cupcakes) I doubled the recipe below to make sure I had enough frosting
Recipe from: yourcupofcake.com

- 1/2 cup butter, softened

- 8 oz cream cheese, softened

- 3/4 cup cocoa powder

- 2 - 3  cups powdered sugar

- 1 teaspoon vanilla extract
- 1/2 cup malted milk powder  (We used Ovaltine "Classic Malt" as a substitute)
- Whopper candies (optional) 

1. Beat butter and cream cheese for about 2 minutes. Then add vanilla extract.
2. Add cocoa powder, then slowly add powdered sugar until desired consistency is reached.
        If it gets too thick, add about a teaspoon of milk. If it gets too thin, add a little more powdered sugar.
3. Frost cupcakes and add a Whopper to the top :)

LOL.. Dad is such a good sport ;)

Cookies N' Cream Cupcakes

You should probably know I'm kind of a picky eater... And I'm not a big fan of anything "crunchy" in my cupcakes. Because of this I always just use a "basic" cupcake and then play with the frosting. For any chocolate cupcakes I make, I stick with the same recipe, and I've shared that below :) They are so moist, and stay that way for a few days, everybody loves them! 

Chocolate cupcakes:

(makes about 34 cupcakes) 

- 1/2 cup unsweetened cocoa (sifted)

- 2 cups sugar

- 2 1/2 cups flour

- 2 teaspoons baking powder

- 1 teaspoon baking soda

- 1/2 teaspoon salt

- 1 cup hot water

- 1 cup buttermilk

- 2 eggs

- 1/2 cup vegetable oil

- 1 1/2 teaspoons vanilla

- 1/2 cup heavy whipping cream

1. Line cupcake tins and preheat oven to 350 degrees F. 

2. In a small bowl, stir flour, baking powder, baking soda, and salt. Set aside.

3. Sift cocoa into a medium size bowl. Pour in the cup of hot water, and whisk until completely dissolved.

4. Add buttermilk, then add sugar, and whisk until combined. Add eggs, oil, and vanilla. Mix again.

5. Take flour mixture and whisk into wet mixture. Stir in heavy cream until evenly mixed in. 

6. Pour batter into cupcake tins, and bake for 18-20 minutes, or until an inserted toothpick comes out clean. 

7. Let cupcakes cool completely.

For the frosting: 
(enough for about 24 cupcakes)
Recipe from: yourcupofcake.com

- 1/2 cup butter, softened

- 8 oz cream cheese, softened

- 2 teaspoons vanilla extract

- 4 - 4 1/2 cups powdered sugar

- 1/2 finely crushed Oreos 
                   (I crushed the oreos, then sifted them so I didn't have chunks of cookie in the frosting)

1. Beat butter and cream cheese for about 2 minutes. Then add vanilla extract.
2. Slowly add powdered sugar until desired consistency is reached.
                           If it gets too thick, add about a teaspoon of milk.
3. Gently stir in the crushed oreos.
4. Frost cupcakes and top with an oreo! (Or half of an oreo like we did) 

Single Serving Rice Krispie Treats!

recipe from: number-2-pencil.com

I know, I know... Another recipe with rice krispie treats? Last one for awhile, I promise :) And this one is the easiest one yet! It's so easy that I'm going to have to make sure I don't keep the ingredients in the house all the time or it could be very dangerous ;) Each serving is about 300 calories. Even better idea, share it with someone and it's around 150 calories and so yummy! :) 

- 1/2 Tablespoon butter

- 4 large marshmallows

- 1 cup rice krispie cereal

1. Melt butter in a microwave safe bowl (about 20 seconds)

2. Add 4 marshmallows and microwave for about 25 more seconds. 

           (marshmallows will puff up a bit, they'll deflate once you take them out)

3. Stir melted butter and marshmallows together.

4. Mix in 1 cup of rice krispie cereal and stir until well coated.

I even took some inspiration from my strawberry shortcake rice krispies :)

S'mores Rice Krispie Treats

I know I've been on a bit of a rice krispie treat kick lately.. but I can't help it! They're so yummy and it's been fun to play with different kinds :) These are the perfect ones for the upcoming 4th of July holiday!

- 6 cups rice krispie cereal

- 1 (10 oz) bag mini marshmallows

- 1/4 cup butter

- 1 cup crushed graham cracker pieces

- 1 cup milk chocolate chips

1. Line 9x13 baking pan with wax paper, or spray with nonstick cooking spray. Set aside.

2. In a large bowl, mix rice krispie cereal and graham cracker pieces. Set aside. 

3. Melt butter in large, non-stick, saucepan over medium heat. 

4. Stir in marshmallows, and keep stirring constantly until melted.

5. Remove from heat and gently stir in cereal/graham cracker mix. Mix well.

6. Gently fold in chocolate chips. (I think next time we'll make sure they come out of the fridge so they don't melt so fast)

7. Pour into prepped 9x13 baking pan, and press evenly.

8. Let cool and cut into squares.

Rolo Cupcakes!

Chocolate Cupcakes: 

(makes about 34 cupcakes)

- 1/2 cup unsweetened cocoa (sifted)

- 2 cups sugar

- 2 1/2 cups flour

- 2 teaspoons baking powder

- 1 teaspoon baking soda

- 1/2 teaspoon salt

- 1 cup hot water

- 1 cup buttermilk

- 2 eggs

- 1/2 cup vegetable oil

- 1 1/2 teaspoons vanilla

- 1/2 cup heavy whipping cream

1. Line cupcake tins and preheat oven to 350 degrees F. 

2. In a small bowl, stir flour, baking powder, baking soda, and salt. Set aside.

3. Sift cocoa into a medium size bowl. Pour in the cup of hot water, and whisk until completely dissolved.

4. Add buttermilk, then add sugar, and whisk until combined. Add eggs, oil, and vanilla. Mix again.

5. Take flour mixture and whisk into wet mixture. Stir in heavy cream until evenly mixed in. 

6. Pour batter into cupcake tins, and bake for 18-20 minutes, or until an inserted toothpick comes out clean. 

7. Let cupcakes cool completely.

For the frosting: 
(Frosts about 24 cupcakes, I usually freeze the leftover cupcakes) 
- 1 cup butter, softened
- 3/4 unsweetened cocoa powder
- 2 Tablespoons milk
- 2 teaspoons vanilla extract
- 3-4 cups powdered sugar

1. Beat butter for about 2 minutes. Add cocoa, milk, and vanilla extract.
2. Slowly add in powdered sugar until desired consistency is reached. If it gets too thick, add a little bit of milk.

To finish cupcakes:
- Caramel filling (I used store bought, but you can make your own if you'd prefer)
- Rolos for topping 

1. Core centers of cupcakes and fill with caramel.
2. Frost cupcakes and drizzle caramel over the frosting. (Works better if caramel is cold) 
3. Top with Rolos

Cookies N' Cream Rice Krispie Treats

recipe from: stylishcuisine.com

- 6 cups rice krispie cereal

- 1 (10 oz) bag mini marshmallows

- 1/4 cup butter

- 1 1/3 cups white chocolate chips

- 10 Oreos chopped into pebble size pieces, about 1 cup

- 6 Oreos chopped into pebble size pieces, about 1/2 cup (for top of krispie treats)

1. Melt butter in large, non-stick, saucepan over medium heat. 

2. Stir in marshmallows, and keep stirring constantly until melted.

3. Remove from heat and gently stir in krispie cereal. Mix well.

4. Fold in 1 cup of Oreo pieces. 

5. Pour into a 9x13 baking pan (either lined with wax paper, or sprayed with nonstick spray), and press evenly.

6. In a microwave safe bowl, melt white chocolate chips in 20 second intervals, stirring between each interval, until completely melted and smooth.

7. Spread melted chocolate over the rice krispie treats, and immediately sprinkle 1/2 cup of chopped Oreos on top. 

8. Cover and refrigerate for 10 minutes until chocolate completely hardens.

Strawberry Shortcake Rice Krispies!

I love rice krispie treats! And since summer is getting ready to kick into full swing, I wanted a light and refreshing version of krispie treats! Enter strawberries and cool whip... yummy! 

A perfect treat for a hot day :)

- 6 cups rice krispie cereal

- 1 (10 oz) bag mini marshmallows

- 1/4 cup butter

- 2 heaping cups of angel food cake squares

- cool whip 

- 2 cups diced strawberries

1. In a large bowl, mix rice krispie cereal and angel food cake squares. Set aside. 

2. Melt butter in large, non-stick, saucepan over medium heat. 

3. Stir in marshmallows, and keep stirring constantly until melted.

4. Remove from heat and gently stir in cereal/angel food mix. Mix well.

5. Pour into a prepped 9x13 baking pan, and press evenly.

6. Let cool and cut into squares.

7. Top with a scoop of cool whip and diced strawberries

Tips:

* Instead of prepping my pan with nonstick spray, I just line it with wax paper... maybe that's just me being lazy :p 

What's a S'more?

So this weekend, during a normal conversation with my dad, T and I discovered that not only has my dad never had a s'more, he didn't even know what one was! Crazy right? So obviously the first thing we did the next day was buy stuff so we could make s'mores... because no 60 year old man should continue through life without knowing what a s'more is ;) Obviously he didn't have a fire/fire pit, so we chose the next best thing to get as authentic as we could :p 

Chocolate Strawberry Dip!

Ingredients: 
- 1 (8 oz) package of cream cheese
- 1/4 cup powdered sugar
- 1 (8 oz) package of cool whip
- 1 Hershey's candy bar, chopped (about 1/4 cup)
   I bought an XL candy bar, and that was more than enough for inside the dip, and on top
- 1/2 cup strawberries, chopped

For the optional topping: 
- 3 pieces of Hershey's chocolate bar, chopped
- 1/8 cup strawberries, chopped 


To Do:
1. Mix the cream cheese and powdered sugar together.
2. Gradually add in Cool Whip.
3. Add in strawberries.
4. Gently stir in chocolate pieces.
5. Top with strawberries and chocolate pieces.
6. Chill before serving.

We served ours with graham crackers and pretzels! I thought it was a little too cream cheesy, so next time I think I'll add 3/4 (6 oz) of the package instead of the whole thing! But it was still good :) I also had bigger pieces on top of the dip, than I did inside.

Recipe from: What's Cooking Love

Put Down Your Drink and Blow Out the Candles..