Showing posts with label recipes. Show all posts
Showing posts with label recipes. Show all posts
Classic Chocolate Chip Cookies

Classic Chocolate Chip Cookies


Chocolate chip cookies are a classic, and for good reason! There's no better comfort food dessert, and they're so quick and easy too! With soft, buttery centers, slightly crispy edges and melted chocolate chips, these are seriously the perfect chocolate chip cookie recipe. Added bonus? They don't require any chilling time, and you only need one bowl! So you can whip up a batch, throw them in the oven, and be enjoying warm cookies within 20 minutes.


When I decide I want a chocolate chip cookie, I don't want to wait for them to chill in the fridge, I want to eat them right away! So my main goal with these was for them to be perfect directly from the bowl to the oven. I did a side-by-side test of these with some cookies that had chilled, and some right from the bowl. The verdict? Zero difference. No waiting in this house!


Makes about 24 cookies

Ingredients: 

3/4 cup brown sugar
1/2 cup granulated sugar
1 cup (2 sticks) butter, softened
2 eggs
1/2 teaspoon almond
1 teaspoon vanilla2 1/3 cup all-purpose flour
1 tablespoon baking soda
1/2 teaspoon salt
12 oz semi-sweet chocolate chips


Directions:

Preheat the oven to 350 degrees F, and line two baking sheets with parchment paper.

Cream together the butter and sugar with a whisk or in your stand mixer with the paddle attachment, until well combined. Mix in the eggs, almond and vanilla extract. Add the flour, baking soda and salt, mixing until all ingredients are incorporated. Stir in chocolate chips.

Form balls of about 2 tablespoons dough, and distribute them evenly on the cookie sheets. Dough will be a little sticky.

Bake 10-12 minutes, or until the edges just reach a light toasty brown. Allow to cool for about 10 minutes, and enjoy!


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Kirsten Bell
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Samoas Cupcakes

Samoas Cupcakes


Samoas Girl Scout cookie in cupcake form! If you loved Samoas cookies growing up, you will not believe your taste buds when you take your first bite! With Girl Scout cookie season just around the corner, I figured why not create a new cookie inspired recipe?


These easy Samoas cupcakes start with vanilla cupcakes filled with caramel sauce, topped with creamy chocolate buttercream, sprinkled with toasted coconut and drizzled with extra chocolate. Just a little extra, and a whole lot crazy delicious!



I was a Girl Scout growing up, and my three favorite cookies were Thin Mints, Tagalongs and Samoas. The three classics, right? Since I have Mint Chocolate Chip Cupcakes and a Chocolate Peanut Butter Cake recipe already, it was time for Samoas to shine!





Makes 12 standard cupcakes

Vanilla Cupcake Ingredients: 

1 cup all-purpose flour
1 1/4 teaspoons baking powder
1/4 teaspoon salt
1/2 cup butter, softened
1 cup granulated sugar
1 egg plus 1 egg yolk
1 1/2 teaspoons vanilla extract
1/3 cup full-fat vanilla yogurt (greek or regular is fine)
1/4 cup buttermilk
Caramel Sauce to fill

Chocolate Buttercream Ingredients: 

1 cup butter (2 sticks)
1/2 cup cocoa powder
3 to 3 1/2 cups powdered sugar
2 teaspoons vanilla extract
1-2 tablespoons heavy cream or milk as necessary
1 cup Sweetened Coconut to decorate
1 cup semi-sweet chocolate chips to decorate 

Cupcake Directions: 

Preheat the oven to 350 degrees, and line a muffin tin with cupcake liners. Whisk together the dry ingredients, flour through salt.

In the bowl of your stand mixer fitted with the paddle attachment, beat the butter until light and fluffy. Mix in the sugar until combined. Add in the eggs, vanilla, yogurt and buttermilk and mix on low until all ingredients are incorporated. Then add the flour mixture, mixing on low until just combined, scraping down the sides of the bowl as necessary.

Spoon the batter into the lined muffin tin, filling the liners evenly to about 1/2-2/3 full. Bake 13-16 minutes or until a toothpick comes out with moist crumbs. Allow to cool completely before filling with caramel.

To Fill: Using a small spoon (I used a teaspoon), carve a small 1" wide hole into the center of each cupcake. Carefully fill each hole with caramel sauce. I love this caramel sauce, and most grocery stores carry caramel sauce which I usually find near the ice cream. If your caramel is too thick to easily pour, heat it in the microwave for a few seconds!

Chocolate Buttercream Directions: 

Whip the butter until light and fluffy. Slowly add the cocoa powder and powdered sugar 1 cup at a time, mixing on low speed until incorporated. Add vanilla extract. Increase the speed to high, and mix about 2-3 minutes. If the frosting needs more moisture, add milk a little at a time until you reach the desired consistency. Frost the cooled cupcakes and filled cupcakes!

Toasted Coconut Directions: Spread the sweetened coconut onto a foil-lined baking sheet, and bake at 350 for about 5-10 minutes, or until golden brown, stirring as necessary. So easy! Sprinkle onto the frosted cupcakes, pressing gently as needed to help it stick.

Chocolate Drizzle Directions: Microwave the chocolate in a heat proof bowl for about 30-60 seconds, stirring well after every 15 seconds until completely smooth. Allow to cool for a few minutes, until it's still warm but no longer hot. Pour into a pastry bag or strong Ziplock bag, snip a small hole in the corner, and drizzle over cupcakes!




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Kirsten Bell
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Crockpot Bourbon Meatballs

Crockpot Bourbon Meatballs


The simplest, easiest party appetizer ever - and also the most delicious! These quick and easy crockpot bourbon meatballs take just a few minutes of hands-on prep time, fill your house with the most delicious aromas AND taste amazing, making them the ultimate entertaining recipe. Or make them for an easy weeknight dinner, paired with a green salad and garlic mashed potatoes.

Smokey barbeque sauce, peach preserves and Brown Sugar Bourbon are the flavor warriors of this sauce, and will have all your guests coming back for more!


Now when I say these meatballs are easy, I mean EASY! Literally all you have to do is stir together the sauce, pour it into the crockpot with frozen meatballs, and press start. Seriously. Or, you can make your own meatballs! Slightly more prep time, but a really delicious option! If you opt for homemade meatballs, I've included a delicious recipe and directions below.






Sauce Ingredients:

1 cup peach preserves
1/4 cup sweet chili sauce (I used Heinz)
1/2 cup Brown Sugar Bourbon
1/2 cup smokey BBQ sauce
1 tablespoon Worcestershire
1/2 teaspoon garlic powder
salt and pepper to taste


Meatball Ingredients:

1 lb ground beef
1 egg
1/3 cup bread crumbs (plain or Italian)
1/4 cup finely chopped white onion
2 cloves garlic, finely minced
1 teaspoon dry mustard
1/2 teaspoon salt
1/4 teaspoon black pepper


Homemade Meatball Directions: 

Preheat the oven to 400 degrees F, and line a large baking sheet with parchment paper. Set aside.

In a large bowl, mix together all of the meatball ingredients with your hands. You can also use a big spoon or spatula, but honestly hands work best! Roll the meat into approximately 1" balls, placing each onto the prepared baking sheet. Bake for 15-20 minutes, or until they've reached 155 degrees F.

Optional: Brown the meatballs to seal in flavor! Pour 1-2 tablespoons of olive oil into a large pan, and heat over medium heat until just the outside of each meatball is browned. Then transfer to baking sheet and bake until 155 degrees F.

In the bowl of your crockpot, stir together the all the sauce ingredients. Add cooked meatballs, stir gently, and cook on low heat for 4-6 hours or high heat for 2-3 hours. Serve warm, garnished with sliced green onions and sesame seeds.


Frozen Meatball Directions: 

Stir together the all the sauce ingredients in a medium mixing bowl until combined. Pour into the crockpot. Add frozen meatballs (no need to thaw), stir, and cook on low heat for 4-6 hours or high heat for 2-3 hours. Serve warm, garnished with sliced green onions and sesame seeds.



Want More Bourbon Recipes? Check These Out:




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Kirsten Bell
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Red Velvet Cupcakes

Red Velvet Cupcakes


Happy Valentine's Day! When I realized I'd be publishing a new recipe on Valentine's Day, I knew instantly it had to be perfect, easy, red velvet cupcakes. Is there anything better? For me, a great red velvet cupcake has to be moist (I know, sorry) and buttery, with a perfect balance of cocoa and vanilla flavors. Naturally, it must also be topped with cream cheese frosting. Is it even red velvet without cream cheese frosting? If that sounds perfect to you too, then let's get baking!


Recently on Instagram I shared that one of my goals for the year is to publish more "classic" recipes. Tried-and-true traditional recipes that everyone knows and loves. And I feel like red velvet cupcakes totally fall into that category!

This is an incredibly easy recipe, and super quick to whip up for any occasion. Top with your favorite fresh fruit, chocolates, or fresh flowers.







Makes 12 Cupcakes

Cupcake Ingredients:

1 1/4 cups all-purpose flour
1/2 cup granulated sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon cocoa powder
3/4 cups butter, melted (1 1/2 sticks)
1/2 cup buttermilk
1 egg
1 tablespoon red food coloring
1/2 teaspoon white vinegar
1 teaspoon vanilla extract

Cream Cheese Frosting Ingredients: 

1 cup butter, softened
8 oz cream cheese, softened
4 1/2 cups powdered sugar 
2 teaspoons vanilla extract

Directions:

Preheat the oven to 350, and prepare a cupcake tin with paper liners.

In a medium mixing bowl, whisk together the dry ingredients, flour through cocoa. In a large mixing bowl, combine the wet ingredients, butter through vanilla. Add the dry ingredients to the wet ingredients in two batches, using a spatula to stir until just combined. Spoon the batter into the prepared pan, filling each liner about 2/3 full. Bake for 20-23 minutes or until a toothpick comes out with moist crumbs. Allow to cool completely before frosting.

For the frosting: In the bowl or your stand mixer fitted with the paddle attachment (or with a hand mixer) beat the butter and cream cheese until light and fluffy. Add the powdered sugar a cup at a time, followed by the vanilla. Beat on high for about 3 minutes, and frost cooled cupcakes.



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Kirsten Bell
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