Cream Cheese Chocolate Chip Cookies

This is an incredibly delicious recipe shared with me by a good friend. Wow. I do use the 1/3 less fat cream cheese and they turned out just fine. There are no eggs in this recipe so I was content to eat some batter too. :)

Cream Cheese Chocolate Chip Cookies

from melskitchencafe.com

Makes 2-3 dozen cookies

6 ounces cream cheese, softened

12 Tablespoons butter, melted and cooled

1 cup packed light brown sugar

1/2 cup granulated sugar

2 teaspoons vanilla

1/2 teaspoon baking soda

1/2 teaspoon salt

2 cups plus 3 Tablespoons all-purpose flour

1 1/2 cups semi-sweet or milk chocolate chips

Preheat oven to 325 degrees F and line baking sheets with parchment paper or silpat liners. In a large bowl or the bowl of an electric stand mixer, cream together the cream cheese, melted butter and sugars until light and fluffy. Mix in the vanilla. Add the dry ingredients and mix until mostly incorporated but a few dry streaks remain. Add the chocolate chips and mix until combined and no dry streaks remain.

Roll the dough into 1 to 1 1/2 inch balls and place about 2 inches apart on the prepared baking sheets. Flatten each ball slightly with the palm of your hand (just barely press, you don't need to flatten it all the way). Bake the cookies for 12-14 minutes until the edges are just barely golden brown. Let the cookies cool for a few minutes on the baking sheet and then transfer to a cooling rack to cool completely.

Easy Pretzel Turtles

Who doesn't like a little pretzel, caramel, chocolate and nuts?  The hardest part about this recipe is unwrapping all the Rolos.  Enjoy these little treats or give them away to someone you love.  This recipe comes from the cookbook "Our Best Bites", one of my new favorites. I am not a food photographer so my picture isn't as beautiful as it could be.  Enjoy!

55 small Pretzels (this is about how many Rolos come to a bag)
1 bag of Rolos candy
Various toppings - Nuts, M&M's, mini marshmallows, coconut...let your imagination wander
Melted Almond Bark or White Candy melts for drizzling (optional)

Preheat oven to 350 degrees.  Line baking sheet with parchment or foil.  Lay out pretzels on cookie sheet.  Put one unwrapped Rolo on top of each pretzel.  Place in preheated oven for 3-4 minutes, until just glossy and beginning to melt. (Should still hold shape)  Take out of oven and top with your toppings...pushing down to squish the Rolo into the pretzel.  Melt Almond Bark or Candy Melts in Ziploc bag, cut small hole in corner and drizzle over your creations.  Let cool completely and store in airtight container.

Island Vacation Party Mix

2 1/2 C Corn Chex

2 1/2 C Rice Chex

2 C macadamia nuts

1/4 C butter, cubed

2 TBSP corn syrup

2 TBSP sugar

1 C flaked coconut

1 (6oz) pkg chopped dried pineapple

1 C white chocolate chips

In a large microwave-safe bowl, combine cereals and nuts; set aside. In a small microwave-safe bowl, combine the butter, corn syrup, and sugar. Microwave, uncovered, on high for 2 minutes, stirring once. Pour over cereal mixture and toss to coat.

Cook cereal mixture, uncovered, on high for 2 minutes, stirring once. Add coconut; cook 2 minutes longer, stirring once. Spread onto wax paper to cool. Stir in pineapple and white chocolate chips. Store in an airtight container.

**WARNING: You will not be able to stop eating this. Plus, it will probably make you wish you were laying out on a beach in Hawaii snacking on this mix and drinking (virgin) Pina Coladas!

Chocolate Mousse Torte

Ingredients
37 Nilla waffers divided
4 squares Baker's Semi-sweet Chocolate divided
2 pkg. 3.9 oz. each chocolate instant pudding
2 cups plus 2 Tbsp. cold milk divided
1 tub 8 oz. whipped topping thawed divided
1 pkg. 8 oz. cream cheese softened
1/4 cup sugar
3/4 cup fresh raspberries....I had strawberries so I used them instead and they worked fine.

Directions
Stand 16 wafers, top-sides out, around the insede edge of a 9-inch round pan lined with plastic wrap. Melt 3 chocolate squares. Beat the pudding mixes and 2 cups milk with whisk for 2 minutes. Blend in melted chocolate and 1 cup whipped topping; pour into prepared pan. Beat cream cheese, sugar and remaining milk with mixer until blended. Stir in 1 cup of whipped topping; spread over pudding. Top with remaining wafers. Refrigerate 3 hours. Invert the torte onto a plate. Remove pan and plastic wrap. Shave remaining chocolate square into curls. Top the torte with the remaining whipped topping, berries and chocolate curls.

Note--make it the day of, the waffers become a bit soggy the second day.

Homemade Truffles

This recipe is super easy and yummy, yummy, yummy!!!

1 package of regular oreos
1 8 0z. package of cream cheese
1 box of baker's white chocolate

Use your blender to crumb the oreos into a fine grain. Soften the cream cheese and combine the two. You will have to use your hands to mix it well. Form little balls of this mixture. Melt the white chocolate and dip the balls in it. Place on wax paper and allow to set. I put mine in the freezer for 5 minutes. Also, if you run out of white chocolate, you can roll the balls in powdered sugar. The powdered sugar balls are good, but not as good as the white chocolate. Store in the fridge.

Texas Chocolate Cake

Yum, yum and triple yum.

Grease and flour 1x12x18 pan (jelly roll pan, cookie sheet)
In a large pot bring to boil:
1/2 pound margarine (I used butter)
4 Tablespoons cocoa
1 cup water

Remove from cooktop and add:
2 cups flour
2 cups sugar
1/2 teaspoon salt

Add:
2 eggs (slightly beaten)
1 teaspoon baking soda mixed with 1/2 cup milk
1 teaspoon vanilla

Bake 350 degrees for 15 minutes

Frosting
In medium saucepan boil:
1 stick of margarine (I used butter)
6 Tablespoons milk
4 Tablespoons cocoa

Add one pound powdered sugar (4 cups)
Whisk it until smooth
Add 1/2-1 cup nuts (optional)
Spread on cake while hot.

Peanut Butter White Chocolate Popcorn

This is from the "Sisters Cafe" blog that Karen introduced me to. She made it while she was here and it is very good. Be careful, it's addicting and so easy to make. Perfect blend of salty/sweet.
2 bags microwave popcorn1/2 cup creamy peanut butter1 bag white chocolate chips (2 cups)1/2-1 cup Reeses Pieces
Pop the popcorn then sift through to remove all unpopped kernels. Soften the PB in the microwave over 30 seconds, stir into popcorn to coat evenly. Melt the white chocolate either in a double broiler or in the microwave (over 2 minutes on 50% power, then stir chips until smooth). Pour over popcorn and gently stir to coat popcorn evenly with chocolate. Add Reeses Pieces as you stir in the chocolate. Spread out popcorn on waxed paper to set. Enjoy!

Cookies 'N' Cream Cake

I made this cake for Tim for Valentine's Day. It was really yummy!


Cake:
1 ¾ c. flour
2/3 c. cocoa
1 ½ tsp. baking soda
½ tsp. baking powder
½ tsp. salt
¾ c. unsalted butter, softened
1 ½ c. sugar
1 tsp. vanilla extract
3 large eggs, at room temperature
1 ¼ c. buttermilk

Filling:
4 ounces cream cheese softened
½ cup unsalted butter, softened
16 ounces confectioner’s sugar
3 to 4 tablespoons milk

Frosting:
1 ½ c. heavy cream
1/4 c. sugar
1 tsp. vanilla extract
3 cups Crushed oreos

Heat oven to 350°. Coat two 8 inch round cake pans with nonstick cooking spray and dust with flour. Shake out any excess flour.

Cake: In a medium sized bowl, mix flour, cocoa, baking soda, baking powder and salt together until well blended, set aside.

In a large bowl, with mixer on medium speed, beat butter, sugar, and vanilla for 3 minutes or until light and fluffy. Add eggs, one at a time, beating well after each addition.

On low speed, beat flour mixture into butter mixture in three additions, alternating with buttermilk, beginning and ending with flour; beat 1 minute. Divide batter evenly between prepared pans. Bake at 350° for about 36 minutes or until toothpick inserted in centers come out clean. Cool cakes in pans on wire racks for 10 minutes. Turn cakes out onto racks; let cool completely.

Filling: In a large bowl, with mixer on medium speed, beat cream cheese and butter until smooth. Gradually add confectioners’ sugar, then milk. Beat for 2 minutes or until light and fluffy.

When layers have cooled, trim off any crowned cake from the tops and discard. Cut each layer in half horizontally with a serrated knife. Place one cut layer on a cake stand and top with one-third of filling; spread evenly over top. Repeat with 2 more cake layers. Place last layer on top, cut side down. Refrigerate for 20 minutes or until filling is set.

Frosting: In a large bowl, with mixer on high, beat heavy cream, sugar and vanilla until soft peaks form. Generously spread whipped cream all over cake, using the back of a spoon to make swirls and peaks on top. Place chopped cookies in a large bowl and carefully hold cake stand over bowl. With cupped hands, gently press cookie crumbs onto the sides of the cake to cover. Brush excess crumbs off stand before serving.

Double Chocolate Zucchini Bread

I am submitting this recipe as my first installment, Julie actually gave me this recipe about a month ago, since then I have made it 5 times and the masses are still begging for it!INGREDIENTS

• 2 (1 ounce) squares unsweetened chocolate
• 3 eggs
• 2 cups white sugar
• 1 cup vegetable oil
• 2 cups grated zucchini (on smallest setting)
  
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 3/4 cup semisweet chocolate chips

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Grease well two 9x5 inch loaf pans or single serve bread pans. In a microwave-safe bowl, microwave chocolate until melted. Stir occasionally until chocolate is smooth.
2. In a large bowl, combine eggs, sugar, oil, grated zucchini, vanilla and chocolate; beat well. Stir in the flour baking soda, salt and cinnamon. Fold in the chocolate chips. Pour batter into prepared loaf pans.
3. Bake in preheated oven for 60 to 70 minutes in large bread pan or 30 minutes in single serve bread pans, or until a toothpick inserted into the center of a loaf comes out clean.
4. I recommend adding the chocolate chips to the dry ingredients first to prevent the sinking to the bottom of the pan.