Monster Cookies

Posted by: Maggie

So, two weeks ago I did something kind of weird.

I baked three dozen cookies and wrapped them up all purty...

...and then I mailed a dozen each to three complete strangers in Illinois, Texas, and Georgia.

Why, you ask? Well I was participating in the 1st Annual Great Food Blogger Cookie Swap! I was assigned Lori, Lindsay, and Alison, and they each received a dozen Monster Cookies home-baked by yours truly. I received delicious cookies from Susan (who has the cutest little pug who I wish was shipped to me with my cookies!), Jill, and Michelle. Thanks ladies! 

Of course I kept a couple for myself. These things are too good to give them all away. Not only are they delicious, they're simple, and you can convince yourself that eating three in a row is okay because oats are healthy. 

In my experience, there are monster cookies that are crunchy, and monster cookies that are chewy. These are the chewy variety, and will stay that way for several days. Not that they'll last that long. 

Here's what you'll need: 

1 cup light brown sugar, packed

1/2 cup white sugar

1/2 cup butter, softened

3 eggs

1 teaspoon vanilla extract

2 teaspoons baking soda

1 1/2 cups peanut butter

4 1/2 cups old-fashioned oats

1 cup semi-sweet chocolate chips 

1 cup Christmas M&Ms, plus additional for decoration

Position oven rack to the middle. Preheat oven to 350 degrees, and line baking sheet with parchment paper. 

In a large bowl, cream together butter and sugars with an electric mixer. Add in eggs one at a time, beating well after each addition. Add in vanilla extract and baking soda, and mix well. Mix in peanut butter until well blended. Dump in the oats, and mix until combined. Mix in chocolate chips and M&Ms with a rubber spatula. Chill dough in the refrigerator for at least 90 minutes before using. 

Using a large cookie scoop, drop cookies onto parchment lined baking sheets about 2 inches apart. Press a few M&Ms on top of the cookies. Bake in the preheated oven for 11-13 minutes. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. 

Notes:

- I do not recommend baking more than one sheet of cookies at once. It's important that these cook evenly!

- This recipe makes 19-20 very large cookies. If you need to double it (which I did) you'll probably need to do it in separate batches unless your bowls are ginormous. This makes a LOT of dough. 

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Source: Adapted from Everyday Home Cook

Bourbon Truffles

Posted by: Maggie

Can we all just agree that one fabulous thing about being an adult is the ability to eat candy with booze in it? 

I assume you're all nodding your heads in consensus.

Does anyone remember those little liquor filled chocolate bottles that used to come out at Christmas parties back in the day? As a kid I remember resenting the fact that I couldn't partake. Not because I was interested in drinking at the ripe old age of ten, it was just because I really wanted the chocolate.

When I saw this recipe it reminded me of those tiny, boozy bottles, and I instantly wanted to make them.

I'll warn you that these are a little tricky to work with - prepare to be covered in chocolate up to your elbows during the rolling process. I promise that they're worth the hassle, and if you pack them up in a pretty box they'd be a perfect gift to bring along to a Christmas party instead of the typical bottle of wine!

Here's what you'll need:

For the filling:

1/4 cup heavy cream
4 tablespoons unsalted butter
6 ounces milk chocolate, chopped
6 ounces semi-sweet chocolate, chopped
1/4 cup bourbon
Dutch process cocoa powder for dusting

For the coating:

1 12-ounce bag semi-sweet chocolate chips
2 tablespoons vegetable shortening
Topping of your choosing (I used sprinkles, finely chopped nuts or melted white chocolate would also be nice!)

To make the filling, heat butter and cream over medium-low heat in a medium saucepan. Stir until the butter completely melts, and the cream simmers. Remove mixture from the heat, and stir in the milk and semi-sweet chocolate. Stir until melted and smooth (you may need to briefly return the mixture to the heat to help the melting process.) Mix in the bourbon, and transfer mixture to a bowl.

Cover with plastic wrap, and freeze for 40 minutes.

Line a baking sheet with aluminum foil. Scoop the filling by tablespoonfuls and drop onto the baking sheet. Cover and freeze for 20-30 minutes, or until the filling is firm but still moldable.

Spread the cocoa powder on a plate. Remove the filling from the freezer, roll the chocolate mounds into balls, and then coat in cocoa powder. The filling may be difficult to work with at this point - I just formed the filling into balls as best as I could, and re-rolled them again AFTER dipping in the cocoa powder to completely smooth them out.

Return the truffles to the baking sheet, and freeze them while preparing the chocolate coating. I recommend dividing the chocolate and the shortening, and making the coating in two batches, so it stays smooth. Add the shortening to the chocolate chips, and melt according to package directions.

Re-roll the truffles to remove any loose cocoa, and dip in chocolate. The best way I've found to get a neat coating is to gently remove the chocolate ball from the coating with a fork, scrape the bottom of the fork on the side of the bowl to remove excess chocolate from the bottom, and gently nudge the truffle off the fork, onto a baking sheet with a second fork or knife. Work quickly with the filling so it doesn't melt in the hot chocolate coating. Immediately sprinkle with your chosen topping after coating each truffle.

Refrigerate uncovered for 1 hour, or until firm. For best taste, allow to sit out for about an hour before serving. Makes 18 truffles.

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Source: Williams-Sonoma 

Chocolate Chip Cookie & Oreo Fudge Brownie Bar

Posted by: Annie

While I was making these brownies, I couldn't help but be reminded of the SNL skit "Taco Town." The skit is a parody of a commercial for a chain taco restaurant, and advertises the most ridiculous taco ever. The taco ultimately ends up wrapped in a blueberry pancake and deep-fried. For your viewing pleasure (and so I don't seem like I'm totally crazy) I have included a link:

As tempting as it was, I did not roll these brownies in a pancake and deep fry them. But, these brownies, like the taco town tacos, are truly three great tastes all rolled into one. When you make these brownies you can't help but relate to the taco town commercial as you are pouring a layer of brownie batter on top of an entire package of double stuffed Oreos, that are sitting on a layer of chocolate chip cookie batter...you get what I mean.

When Scott walked in and saw these brownies, he immediately had to try them - despite the fact that they had only been out of the oven for like ten minutes. Needless to say, he was floored. He may have even been speechless - maybe because his mouth was full of hot brownie, but seriously they are amazing. I also went a little "taco town" on these brownies and put additional hot fudge sauce on top - so, so, worth it!

What you will need:

2 1/2 cups flour
1 teaspoon baking soda
1 teaspoon salt
2 sticks butter, at room temperature
1 cup sugar
3/4 cup dark brown sugar
2 eggs
1 tablespoon vanilla
1 bag semi-sweet chocolate chips
1 package double stuffed Oreos
2 boxes of your favorite brownie mix - I chose Ghirardelli Double Chocolate
1/4 cup hot fudge

Preheat your oven to 350 degrees.

Butter a 9x13 baking dish, then line with parchment paper and generously butter the paper.

In a small bowl, combine flour, baking soda, and salt. Whisk together and set aside.

In a large bowl, cream butter and sugars. Using an electric mixer, beat on medium speed for approximately four minutes. Add in the eggs and vanilla. Lower the speed, and gradually mix in the flour, until just combined. Stir in chocolate chips. Spread the cookie dough in the bottom of the prepared dish. Top the cookie dough with a layer of Oreos.

Next, prepare brownie mixes according to package directions. Mix in hot fudge sauce. Pour brownie batter over the cookie dough and Oreos, and spread evenly. Bake for 45 minutes. Let brownies cool completely before cutting. Serve with additional hot fudge topping if desired.

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Source: Brown Eyed Baker