Black and white cookies are all over NYC.

I didn't even know they were a thing until I went to NYC and people told me I had to try one.  You can find them in lots of NY delis and bakeries.

My Aunt Annette found this recipe in People magazine and made these for us when she visited from Utah.  They were so good!

Just as good as any cookie you could get in NYC.

She's a pretty amazing baker/cook.

Thanks Aunt Annette!

2 1/2 cups flour

2 1/2 cups bleached cake flour

1 tsp. baking powder

1 1/2 tsp. kosher salt

1 1/2 cups sugar

1 cup butter, softened

4 eggs

1 cup whole milk, divided

1 Tbs. vanilla, divided

4 cups powdered sugar

2 Tbs. light corn syrup

1/2 cup cocoa

Which together the flours, baking powder and salt in a bowl.  In an electric mixer, beat sugar and butter until light and fluffy (about 3 minutes).  Add eggs, one at a time, beating until blended after each one.  With mixer on low, add half the flour mixture and mix until blended.  Add 1/2 cup milk and 2 tsp. vanilla.  Mix well.  Add the rest of the flour mixture and beat until blended.  Add the rest of the milk.  Mix well.  Using a 1 1/2 inch ice cream scoop, spoon mounds of batter onto a baking sheet lined with parchment paper, leaving 2 inches between mounds.  Flatten with wet fingers until mounds are 2 1/2 inches wide.  Bake for 20 minutes at 350.  Transfer to a cooling rack to cool.  

Icing:

Stir together powdered sugar and 1/4 cup warm water in a large bowl.  Add corn syrup and remaining vanilla.  Stir vigorously until smooth.  Pour half of the icing into a separate bowl.  Add cocoa and 2 Tbs. warm water.  Stir until smooth.

Frost the flat sides of the cookies.  Frost half the cookie with white icing.  Let set for 15 minutes.  Frost the other half with chocolate.  Let set for 15 minutes before serving.

Chocolate Chia Seed Pudding

I've been hearing a lot about ch-ch-ch-chia seeds lately.

Full of fiber and omega-3 fatty acids.  So tiny but so good for you!

I was excited to experiment with chia seed pudding.

A no-cook pudding that tastes like dessert but is healthy enough for breakfast!  I tried 3 different variations and this chocolate one was my favorite.  I love it in the morning with some sliced bananas, strawberries and coconut on top.

1/4 cup chia seeds
1 cup vanilla coconut milk
2 Tbs. cocoa
2 Tbs. maple syrup
1 tsp. vanilla
dash of sea salt

Mix all together in a glass container or jar and refrigerate, covered, overnight (or at least a few hours).  

A couple of things about chia seed pudding...
*You can make any kind you want as long as you use the ratio 1/4 cup chia seeds to 1 cup liquid.  Try almond milk, regular milk, any sweetener and different flavors.
*This pudding is not as thick as regular pudding.  I kept thinking it would get thicker but it didn't.  It is thick enough to eat with a spoon.

Easy Tres Leches Cake

This was one of the many delicious desserts that my mother-in-law made on Christmas Day.  I loved it as soon as I tasted it.  Then she told me how easy it was and I loved it even more!

1 yellow cake mix

1 can evaporated milk

1 can sweetened condensed milk

1 cup whipping cream or half/half

*Make cake according to package directions.  After it has cooled, poke holes all over the top.  Mix the three milks together and pour over the cake.  Let it soak in.  Chill in fridge until ready to serve.  Serve with real whipped cream on top.

Susan's Sugar Cookie Bars

I love sugar cookies!

I don't love making sugar cookies.

It just takes so long to roll out the dough and cut out all the cookies.

That's why I LOVE these sugar cookie bars!  So much easier and just as delicious.  This recipe is my favorite.  I think it's the almond extract and cream cheese.  I got the recipe from my mother-in-law, who is a fabulous baker.  You will love these!!

Cookies:

1 1/2 cups sugar

1 cup butter, softened

8 oz. cream cheese, softened

1 egg

1/2 tsp. almond extract

1 tsp. vanilla

1/2 tsp. baking soda

1 tsp. baking powder

2 1/2 cups flour

Frosting:

1/2 cup butter, softened

4 oz. cream cheese, softened

3 1/2 cups powdered sugar (I just use a 16 oz. box)

little bit of milk

1 tsp. vanilla

food coloring (optional)

*Mix butter, cream cheese, sugar, and egg until light and fluffy.  Add extracts and mix for one minute.  Add dry ingredients and mix for a couple minutes.  Press dough into a jelly roll (cookie sheet) pan.  Bake at 350 for 20 minutes.  Cool completely before frosting. For frosting, mix butter and cream cheese until smooth.  Add the rest of ingredients and mix until smooth.  Frost bars and cut to serve!

Semi-Homemade Banana Cream Pie

As much as I like to bake, pies are not my specialty.

My sister, Holly, is the pie-maker in the family.

But, my daughter wanted to make pies for Thanksgiving, so we busted out these banana cream pies using a semi-homemade approach.  They were delicious!

2 frozen pie shells

2 large packages cook-n-serve vanilla pudding

3 bananas

2 pints whipping cream

*Mix up the pudding according to package directions and chill in fridge. Bake pie shells according to package directions and let cool. When ready to assemble, spread a little pudding in the bottom of each pie shell.  Slice 1 1/2 bananas into each pie.  Cover with the rest of the pudding.  Whip the cream with a mixer until stiff.  Add 1/3 cup sugar and a little vanilla while mixing. Scoop over pies using a cookie scoop.  Chill until ready to serve.

Carrot Sheet Cake

I married into a family loaded with good cooks/bakers.

My husband's immediate family, plus his relatives on both sides, are excellent with food.  His Cunningham side of the family put together a family cookbook about 14 years ago and it is a treasure.

So many good recipes that we love.  This cake recipe is from his Grandma Cunningham and I had never tried it before until this weekend.  We loved it!

Cake:

4 eggs

1 cup oil (I used canola)

2 cups sugar

2 cups flour

2 tsp. baking soda

1/4 tsp. baking powder

2 tsp. cinnamon

1/2 tsp. salt

3 cups shredded carrots

2/3 cup chopped walnuts (I used pecans)

Beat eggs, oil and sugar until smooth.  Add dry ingredients and mix well.  Stir in carrots and nuts.  Pour into a greased cookie sheet (jelly roll pan) and bake at 350 for 25 minutes.  Cool before frosting.

Frosting:

1 pkg 8 oz. cream cheese, softened

1 stick butter, softened

1 tsp. vanilla

4 cups powdered sugar

2/3 cup chopped walnuts (I used pecans)

Beat together until smooth.  Spread over cooled cake.

Chocolate Layered Dessert

This dessert is definitely one of my top 5 favorite homemade desserts.  It's one of those things that I feel like I could eat the whole pan and not even feel bad about it.  It has many names in our family, but for the sake of this family-friendly blog, we'll call it the Chocolate Layered Dessert.

You can call it whatever you want, just make sure you call me when you make it.

Crust:
1 cup walnuts, finely chopped
1 cup flour
1/2 cup butter, softened
*Blend together well and spread in a 9X13. Bake at 350 for 25 minutes. Let cool.

First Layer:
1 cup powdered sugar
8 oz. cream cheese, softened
1 small tub cool whip
*Beat powdered sugar and cream cheese until smooth. Add cool whip. Spread over cooled crust.

Second Layer:
1 small box instant vanilla pudding
1 small box instant chocolate pudding
3 cups milk
*Mix for 2 minutes. Spread over cream cheese layer. Top with another small tub of cool whip.

*Side-note: I use real whipped cream instead of cool whip because I have gross-out issues with cool whip. It takes a little longer but it is well worth it.

Chocolate Cake with Toasted Marshmallow Filling

My sister-in-law, Jen, is an amazing cook/baker.  Everything she makes is good.  Our whole family gets excited to see what she is going to bring to our gatherings.

She made this cake for my nephew's birthday and it was DELICIOUS.  The frosting, the filling, the cake...it was all perfection.

Cake:

2 cups flour

2 1/2 cups sugar

3/4 cup unsweetened cocoa powder, preferably Dutch process

2 tsp. baking soda

1 tsp. salt

1 cup vegetable oil

1 cup sour cream

1 1/2 cups water

2 Tbs. white vinegar

1 tsp. vanilla

2 eggs

*Preheat oven to 350 degrees. Butter the bottoms and sides of four 8-inch round cake pans.  Line the bottom of each pan with a round of parchment or waxed paper.  Butter the paper.

*Sift the flour, sugar, cocoa, baking soda and salt in a large bowl.  Whisk to combine.  Add the oil and sour cream and whisk to blend.  Gradually beat in water.  Blend in vinegar and vanilla.  Whisk in eggs and beat until well blended.  Scrape down sides and make sure batter is well mixed.  Divide evenly among the 3 pans.  Bake for 30-35 minutes, or until toothpick inserted comes out clean.  Let cool in pans for 20 minutes.  Invert onto a wire cooling rack, peel off paper liners and let cool completely. (Cakes are very soft so you might want to freeze them for 30 minutes before assembling).

For the Toasted Marshmallow Filling:

16 large marshmallows

1 cup powdered sugar

1 cup unsalted butter, at room temperature

½ teaspoon vanilla extract

1 (7½-ounce) jar Marshmallow Fluff

For the Malted Chocolate Frosting:

2 cups unsalted butter, at room temperature

4 cups powdered sugar

¾ cup Ovaltine Classic

1 tablespoon vanilla extract

Pinch of salt

8 ounces semisweet or dark chocolate chocolate, melted and cooled

½ cup heavy cream

Make the Toasted Marshmallow Filling: Place the marshmallows on a baking sheet lined with aluminum foil and sprayed with nonstick cooking spray. Place on the lowest rack of oven, and broil marshmallows until nice and brown on top, keeping an eye on them the entire time so they don't burn. Remove pan from oven and gently turn the marshmallows over, and broil until the other side is golden brown.

Beat the butter and powdered sugar on low speed until blended together, about 1 minute. Add the vanilla extract and increase the speed to medium-high; beat for 3 minutes. Stop the mixer, add the Marshmallow Fluff and toasted marshmallows, and mix on the lowest speed for about 1 minute, scraping the sides of the bowl as necessary.

Make the Malted Chocolate Frosting: Beat the butter and powdered sugar on low speed until blended together, about 1 minute. Add the Ovaltine, vanilla and salt, and continue to beat on low until well combined, about 1 to 2 minutes. Add the melted chocolate and beat on medium speed until smooth, about 2 minutes. Add the heavy cream and beat on medium-high speed for another minute.

Assemble the cake by layering cake and marshmallow filling and frosting with chocolate frosting.

*Cake recipe from Becoming Betty and frosting/filling recipes from Brown-eyed Baker.

Browned Butter Rice Krispie Treats

I don't want to say that I don't like Rice Krispie Treats, it's just that they have never been one of my favorite desserts.  I usually go for something that involves chocolate.  But this summer I was at at Girls' Camp with my church and I walked into the cabin where the cooks were staying and someone offered me a Rice Krispie Treat. I never turn down food, so of course I accepted.  I took one bite and demanded to know who had made them.  Just kidding, I'm not demanding.  I asked nicely.  They told me Amanda made them (she was the head cook at camp).  I asked why they tasted so dang good.  They said she browns the butter.  I thought to myself, "She's a genius."  Why had I never thought of that?!  Seriously, such a simple tweak to an already easy recipe, but such a huge difference in the taste.  You gotta try these.

Recipe:

2 sticks butter (don't be trippin' it's fine)
1 (16 oz) bag mini marshmallows
1 (12 oz) box Rice Krispie cereal

*Melt butter over medium heat, stirring frequently, until brown.  This takes like 7-8 minutes so be patient.  And don't burn it!  Add marshmallows and remove from heat.  Stir until all marshmallows are melted.  Add cereal and mix well.  Spread into a 9x13 pan or onto a cookie sheet.

APPLE BREAD WITH PECAN PRALINE GLAZE

I have so many recipes pinned on Pinterest, I think its time I went through them and printed (yes - the old fashioned way to read a recipe). I always think maybe the source they came from will get deleted or someone will cancel their blog.  I found this and pinned it while looking for a different recipe.  This cute girl's name is Kathleen and her cooking blog is gonnawantseconds.com.  And let me tell you, this bread is good for second or thirds or even fourths.  I only used 1 t. cinnamon, as I don't like my food too "cinnamony".  I know that's not a word.  It makes two loaves and I gave one to a neighbor.  Great fall recipe to use with all the wonderful apples that are appearing. The glaze is so delicious!! This bread is heavy and doesn't raise very high but is so dense, moist and delicious.

Apple Bread with Pecan Praline GlazeYield: 2 Loaves

Ingredients:

• 3 Cups - All-Purpose Flour
• 1 Teaspoon - Baking Powder
• 1 Teaspoon - Baking Soda
• 1 Teaspoon - Salt
• 3 Teaspoon - Cinnamon (I  used only 1 t.)
• 1/4 Teaspoon - Nutmeg
• 1/4 Teaspoon - Cloves
• 1 Cup - Sugar
• 1 Cup - Brown Sugar Packed
• 3 - Large Eggs
• 1 Cup - Vegetable Oil
• 1 Tablespoon - Vanilla Extract
• 2 Cups - Apples, Peeled, Cored, and Diced
• 1 Cup - Pecans, Chopped
• Praline Glaze:
• 1/4 Cup - Unsalted Butter
• 1/2 Cup - Brown Sugar, Firmly Packed
• 3 Tablespoon - Milk
• 1 Teaspoon - Vanilla Extract
• 1 Cup - Powder Sugar
• 1 Cup - Pecans, Chopped

Instructions:

Make The Bread:

1. Preheat oven to 350 degrees.  Spray two 8X4 inch baking pans with nonstick cooking spray.

2. In a large bowl whisk together the first nine ingredients.  In a separate bowl, mix eggs, oil and vanilla.  Add the egg mixture to the flour mixture and combine. (The batter will be extremely thick). Mix in apples and 1 cup chopped pecans until evenly distributed through batter.

3. Spoon batter evenly into prepared pans and smooth out the top of batter with the back of a spoon.  Bake in preheat oven for 50-55 minutes or until a toothpick inserted into the center of the loaf comes out clean and edges of bread are just pulling away from baking pan.

Make The Glaze:

1. In a heavy bottomed 2 quart saucepan, bring brown sugar, butter and milk to a boil over medium heat. Boil 1 minute, whisking constantly. Remove from heat.

2. Add vanilla and powdered sugar and using a hand held electric mixer beat on medium speed until smooth. Pour half the glaze immediately over each loaf of cooled bread and sprinkle evenly with pecans.

One Bowl Cocoa Brownies

Following Food Network on Instagram adds excitement to my life.  I get pretty excited about the recipes that come through my feed each day.  Especially when they involve baking.  Who doesn't love a good brownie?

Whenever I come across a new brownie recipe, I have to try it.  Brownies made from a box are good, so taking the time to make them from scratch means the recipe has to be a really good one.  

I have tried lots of brownie recipes that have been really good, but this one might be my fave.

(slightly adapted from a recipe off the Food Network website)

1 1/2 cups sugar
1 cup butter, melted and cooled to room temp.
1 tsp. vanilla
3 large eggs
1 cup flour
1/2 cup unsweetened cocoa
1 tsp. salt
1/2 tsp. baking powder
1 1/2 cups semi-sweet chocolate chips (I recommend Ghirardelli)

*First, melt butter and let cool to room temp.  When the butter is cooled, mix the sugar, butter, vanilla and eggs together.  Add flour, cocoa, salt and baking powder.  Mix until combined.  Add chocolate chips and mix in.  Spread batter into a greased 9x13 pan and bake at 350 for 30 minutes.  Mine were done a few minutes before that, so make sure and check them.  Cool completely before cutting into squares.

RICE KRISPIE TREATS w/MINI-MARSHMALLOWS, WHITE CHOCOLATE CHIPS & MINI-CHOCOLATE CHIPS

I know - it's the longest title in the history of a cooking blog. Just didn't want you to think these are boring Rice Krispie Treats (never boring in my book). Is there anyone who doesn't like Rice Krispie treats?

I was walking down the hall a while back at our church and one of the youth from our congregation walked towards me eating something. He's the cutest, nicest kid so I asked him what he was eating - hoping he would share - he did! .  It was these delicious treats! I promptly said "Who made these?" He informed me our cute friend Amanda, so I texted her that very moment and asked her for the recipe. These just add a little "something" to the regular treats.

A little hint - sprinkle the mini chocolate chips on top after you've mixed in everything else.  They are so small they melt and you'll  have marbled treats.

1/2 c. butter (1/2 cube - you can use a little more if you like)
1 large bag of regular sized marshmallows (not minis)


Microwave butter and marshmallows 2-3 minutes to melt the butter.  Stir well to completely mix the butter and marshmallow.
Stir in 1/2 t. vanilla and
Add:
8 cups Rice Krispie cereal
1/2 bag of mini-marshmallows (I used more)
1/2 bag white chocolate chips

Mix well with the melted butter and marshmallow mix.  Spread in a 9x13, greased or buttered dish.  Promptly sprinkle 1/2 bag mini-chocolate chips on top and press them very lightly into mixture to "secure" them.  Cool, cut into squares and eat!!

Award-winning Apple Crisp

Fall is in full force here in Albany.  It's my most favorite time of the year!  I love the cool, crisp air, the leaves changing colors and, of course, the yummy Fall desserts!  This is one of them.  The brown sugar topping is crunchy and sweet and the apple filling is delicious.  Topped with ice cream, this award winning dessert is most certainly a winner!

Award-winning Apple Crisp

1 cup all-purpose flour
3/4 cup rolled oats
1 cup packed brown sugar
1 teaspoon ground cinnamon
1/2 cup butter, softened
4 cups apples, peeled and sliced thinly
1 cup sugar
2 tablespoons cornstarch
1 cup water
1 teaspoon vanilla extract

Combine flour, oats, brown sugar and cinnamon in a bowl.  Stir then add butter and cut in until crumbly.  Take half of this mixture and press into a greased 2 1/2 quart baking dish or a 9 in. square pan. Top with apples.

Put sugar, water, cornstarch and vanilla in a saucepan.  Bring to a boil.  Turn heat to medium and cook and stir for 2 minutes.  Pour mixture over apples.  Top with rest of oat topping.  Bake at 350 degrees for 55 minutes.  Serve warm with ice cream.

Recipe from Taste of Home

Chocolate Peanut Butter Cake

Buckle up folks.  This cake is intense.

We are talking richer than rich, moister that moist, and beyond delicious.  I don't drink milk, but if I did, I would have wanted a big glass of it to go with this cake.

Our beautiful and extremely talented sister-in-law, Jen, made this the other night for my cute nephew's second birthday.  She got the recipe from her friend and neighbor, Heidi, whose husband, Jason, makes this cake for his family.  I am so happy that this cake has found it's way into my life.

(Jason also does an awesome job cleaning carpets and you can check that out here).

Cake:

2 cups flour

2 1/2 cups sugar

3/4 cup unsweetened cocoa powder, preferably Dutch process

2 tsp. baking soda

1 tsp. salt

1 cup vegetable oil

1 cup sour cream

1 1/2 cups water

2 Tbs. white vinegar

1 tsp. vanilla

2 eggs

*Preheat oven to 350 degrees. Butter the bottoms and sides of three 8-inch round cake pans.  Line the bottom of each pan with a round of parchment or waxed paper.  Butter the paper.

*Sift the flour, sugar, cocoa, baking soda and salt in a large bowl.  Whisk to combine.  Add the oil and sour cream and whisk to blend.  Gradually beat in water.  Blend in vinegar and vanilla.  Whisk in eggs and beat until well blended.  Scrape down sides and make sure batter is well mixed.  Divide evenly among the 3 pans.  Bake for 30-35 minutes, or until toothpick inserted comes out clean.  Let cool in pans for 20 minutes.  Invert onto a wire cooling rack, peel off paper liners and let cool completely. (Cakes are very soft so you might want to freeze them for 30 minutes before assembling).

Frosting:

10 ounces cream cheese at room temp.

1/2 cup (1 stick) unsalted butter at room temp.

5 cups powdered sugar

2/3 cup smooth peanut butter

*Beat cream cheese and butter until light and fluffy.  Gradually add powdered sugar, 1 cup at a time, mixing thoroughly and scraping down the sides.  Beat for 3-4 minutes until light and fluffy.  Add peanut butter and mix until blended.

*To frost the cake, place one layer, flat side up, on a cake stand or large plate.  Spread 2/3 cup of the frosting evenly over the top.  Repeat with the next layer.  Place the last layer on top and frost the top and sides of the cake with remaining frosting.

Chocolate-peanut butter glaze:

8 oz. semi-sweet chocolate, coarsely chopped

3 Tbs. smooth peanut butter

2 Tbs. light corn syrup

1/2 cup half-and-half

*In a double boiler or in a bowl set over simmering water, combine the chocolate, peanut butter, corn syrup and half-and-half.  Whisk continually until chocolate is melted and mixture is smooth.

*Pour glaze slowly over cake so that it coats the top evenly and drips down the sides in big drips.  Refrigerate, uncovered, for at least 30 minutes and then remove 1 hour before serving.

Homemade Dark Chocolate Brownies

I used to think that box brownies were just as good as homemade brownies.  That was a few years ago before I really started looking for good homemade brownie recipes.  Turns out, there are a lot of good brownie recipes out there that are way better than the box.  Not that I won't bust out a box of Ghirardelli brownies now and again, though, because those are still really good.

But if you have a little extra time and want to go the "from scratch" route, here is a winner of a brownie recipe.  This came from Mel's Kitchen Cafe and we all know that we can count on her for jackpot recipes every time.

2 sticks (8 oz.) butter
8 oz. good-quality semisweet chocolate
2 cups sugar
1 tsp. vanilla
5 eggs
1/3 cup unsweetened Dutch-process cocoa powder
1/2 tsp. salt
2/3 cup flour

*Preheat oven to 350 and line a 9x13 pan with foil.  Spray with cooking spray and set aside.  Melt butter and chocolate in a heavy saucepan over low heat, stirring until smooth.  Add 1 cup of the sugar to the mixture.  Remove from heat and let cool to lukewarm.  Whisk in the remaining cup of sugar and the vanilla.  Whisk in eggs, 1 at a time, until mixture is glossy and smooth.  Whisk in salt and cocoa powder, then add flour and stir until it disappears.  Do not over-beat.  Spread in pan and bake until a toothpick inserted in center comes out with crumbs, about 25-35 minutes.  (Mine took 35).  Cool to room temp and then chill for an hour or more.  Lift from pan and cut into squares on a cutting board.

Sprinkles Strawberry Cupcakes

I don't think I know anyone who doesn't love a cupcake from Sprinkles.  Their strawberry cupcake is probably my favorite out of all of the flavors they have and since it really isn't convenient (thank goodness) to go get cupcakes all of the time, we just make our own. :)

INGREDIENTS:

2/3 cup strawberry puree (puree fresh or frozen strawberries)

2 ¾ cups all-purpose flour, sifted

2 teaspoon baking powder

½ teaspoon salt

½ cup whole milk, room temperature

1 teaspoon pure vanilla extract

2 cubes butter (1 Cup)

2 cups sugar

2 large eggs, room temperature

4 large egg whites, room temperature

 

DIRECTIONS:

Preheat oven to 350 degrees. Line a 24-cup muffin tins with cupcake liners; set aside.

Place fresh or frozen and thawed (about 1 1/3 cups makes 2/3 cups) strawberries in a small food processor; process until pureed. Add a few more strawberries if necessary or save any extra puree for frosting; set aside.

In a medium bowl, whisk together flour, baking powder, and salt; set aside. In a small bowl, mix together milk, vanilla, and strawberry puree; set aside.

In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium-high speed, until light and fluffy. Gradually add sugar and continue to beat until well combined and fluffy. Reduce the mixer speed to medium and slowly add egg and egg whites until just blended.

With the mixer on low, slowly add half the flour mixture; mix until just blended. Add the milk mixture; mix until just blended. Slowly add remaining flour mixture, scraping down sides of the bowl with a spatula, as necessary, until just blended.

Divide batter evenly among prepared muffin cups. Transfer muffin tin to oven and bake until tops are just dry to the touch, 22 to 25 minutes. Transfer muffin tin to a wire rack and let cupcakes cool completely in tin before icing.

 

FROSTING:

6 T. strawberry puree

1 cube butter

pinch of salt

6-7 c. powdered sugar

1/2 t. vanilla

 

Mix butter and strawberry puree with mixer. Add vanilla and mix well.  Add powdered sugar just until spreading consistency.  Add a little milk or cream if it's too thick.  Pipe or spread onto cooled cupcakes.

Brown Butter Snickerdoodle Cookies

Snickerdoodles are one of my absolute favorite cookies.  Ever.  One of my friends told me about a recipe she had found on Pinterest for snickerdoodles and I knew I had to try it.  I have to admit that it was more time consuming than the recipe I usually use, but boy was it worth it! The recipe is from Ambitious Kitchen.  If you go to her blog, she has step by step instructions on how to brown the butter.

Brown Butter Snickerdoodle Cookies

 

 

 

Ingredients

• 2 1/2 cups all purpose flour
• 1 teaspoon baking soda
• 2 teaspoons cream of tartar
• 1/2 teaspoon cinnamon
• ¼ teaspoon of salt
• 2 sticks (1 cup) unsalted butter
• 1¼ cup packed dark brown sugar
• 1/2 cup granulated sugar
• 1 large egg plus 1 egg yolk
• 1 teaspoons vanilla extract
• 1 tablespoon plain Greek yogurt
• For rolling mixture:
• 1/4 cup sugar
• 2 teaspoons cinnamon

Instructions

1. Whisk together the flour, baking soda, cream of tartar, 1/2 teaspoon cinnamon, and salt in a bowl and set aside. Melt butter in a saucepan over medium heat. The butter will begin to foam. Make sure you whisk consistently during this process. After a couple of minutes, the butter will begin to brown on the bottom of the saucepan; continue to whisk and remove from heat as soon as the butter begins to brown and give off a nutty aroma. Immediately transfer the butter to a bowl to prevent burning. Set aside to cool for a few minutes.
2. With an electric mixer, mix the butter and sugars until thoroughly blended. Beat in the egg, yolk, vanilla, and yogurt until combined. Add the dry ingredients slowly and beat on low-speed just until combined.
3. Chill your dough for 3 hours or as long as possible in the refrigerator (important!), or place in freezer for 30 minutes if you are super eager, although I cannot promise the same results if you do this. Fridge is always best! You want the dough VERY cold. If you desire a ‘puffy’ cookie, place them in the fridge overnight.
4. Preheat the oven to 350 degrees F. Once dough is chilled measure about 2 tablespoons of dough and roll into a ball. Meanwhile mix 1/4 cup sugar and the 2 teaspoons cinnamon in a bowl. Roll balls in cinnamon-sugar mixture. Place dough balls on cookie sheet, 2 inches apart.
5. Bake the cookies 8-11 minutes or until the edges of the cookies begin to turn golden brown. They will look a bit underdone in the middle, but will continue to cook once out of the oven. Bake longer if you like crispier cookies. Cool the cookies on the sheets at least 2 minutes. Remove the cooled cookies from the baking sheets after a few minutes and transfer to a wire rack to cool completely. Repeat with remaining dough.

INSIDE OUT CARAMEL APPLE SLICES

I have had the "pleasure" of cooking for girls camp for our Church for the last 3 years with some really fun and CRAZY friends--Brooke (ring-leader), Loni, Lisa, Mary and this year we will add our friend Kelly! Each year the camp has a theme and this year it is "LOL" but not "laugh our loud"! It stands for "Love Out Loud".  With today's electronically connected youth, they tend to forget how to forge relationships that are real with others around them.  They also tend to forget how to turn off the electronics and have a relationship with their God.  This year, hopefully we will help them establish some good habits in their lives that will help them be successful in not only relationships with parents and friends, but also their Heavenly Father.

Whew--I know that was a mouth full but here is a little "something" for our camp "kick-off" get together.  I thought it quite appropriate as it is close to Valentine's.  These were definitely a hit and "somewhat" healthy! Apples, right??  These were fun and easier to eat than a huge caramel apple! Hope you like!!

Inside Out Caramel Apple Slices

 Ingredients
3 large Granny Smith or Pink Lady apples*
1 large lemon
2 cups brown sugar
1/2 cup heavy cream
2 tablespoons butter
2 tablespoons light corn syrup (alternatively, maple syrup)
1 teaspoon vanilla extract
Chocolate sauce (optional)

Directions
Cut your apples in half and use a melon baller to scoop out the insides, leaving the walls intact at about 1/2 to 1/4 inch thickness. Squeeze the juice from the lemon onto the apples and allow to set. This will keep them from turning brown right away.

In a sauce pan over high heat, combine the brown sugar, butter, heavy cream and corn syrup. Stir until the brown sugar has dissolved. Allow to boil, stirring occasionally, until it reaches 240F, about 7-10 minutes. DO NOT COOK ANY HIGHER--IT WILL TURN TO SUGAR.Remove from heat and add the vanilla, stir continually until it stops bubbling. Pour into a glass serving bowl (preferably that has a spout) and let cool for about 7-8 minutes. 

Using a paper towel, wipe your apples down, removing the lemon juice as much as possible. If the inside of your apple is too wet, the caramel wont stick. Pour the caramel into the hollowed out apples until just below the top. Add chopped nuts if desired.

Chill in the refrigerator until the caramel has set, about 20 minutes. Cut into slices** and drizzle with ***chocolate sauce if desired.

Storage: These don’t do well out of the refrigerator for very long. If you must keep them at room temperature, you might consider lying them on their sides, on a piece of parchment or wax paper. They will likely separate somewhat, but still taste good!

*Note: any firm, fairly dry baking apple will do.
** Note: I sprayed my knife with cooking spray (Pam) which helped with the slicing (if you don’t have cooking spray, wipe your knife with a bit of vegetable oil). DO NOT use a hot knife
*** For chocolate sauce,over medium heat, melt 1/2 package of semi-sweet chocolate chips and 4 T. butter in top of double boiler, stirring, just until melted. Spoon into a Ziplock bag and snip a small end off bottom corner of the bag.  Drizzle onto the sliced caramel apple slices and refrigerate.