Browsing Tag



mini peanut butter cup & chocolate chip cookies

April 5, 2014

A couple of years ago, I discovered the total joy and deliciousness of The New York Times Chocolate Chip Cookie.  You know the one that I am talking about.  It can be found all over the web and for me, it was IT.  Ever since then I have been wanting to use it as my cookie dough base for other chocolately goodies.  When I received a bag of Mini Reese’s Peanut Butter Cups from Hershey’s recently, I knew just what to do.  The most perfect chocolate chip cookie ever playing host to one of the best chocolate candies ever?  Oh, yes.


Backstory…in Central New York there is a bakery company called Freihofer’s that makes an amazing chocolate chip cookie.  They are small, chewy, chocolatey, and seemingly have a little bit of saltiness to them.  They are heavenly.  And they are the foundation on which I usually compare any other chocolate chip cookie experience.

The NY Times cookie is my new standard.  Sure it takes some planning–you can’t just whip up these cookies in one day since the recipe requires the dough to be refrigerated for at least up to 24 hours.  It takes some ingredients you may not have on hand at times–bread flour and cake flour and fancy, expensive chocolate chips.  That all being said, it is still the one.  You HAVE to try this recipe, even if you don’t use the peanut butter cups.  But why wouldn’t you?

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chocolate cherry thumbprint cookies @ somewhat simple

March 20, 2014

Hi there!  Head over to Somewhat Simple today where I am posting the recipe/deets for this tasty Chocolate Cherry Thumbprint Cookie.  They are little, bite-sized, chewy, chocolaty, cherry delights that you won’t regret trying.  I personally had a hard time keeping my hands off of them.  I guess I can’t get enough of the chocolate-cherry combination lately!


If you just love all things chocolate and cherry like me, check out my Chocolate Cherry Bon-Bons that I posted for Valentine’s Day this year!


Chocolate Cherry Bon-Bons

Have a delicious day!



chocolate cherry bon-bons

February 7, 2014

One of the first things I think about when I think about Valentine’s Day is…chocolate.  Ok, sure there is cupid and hearts and flowers, but seriously.  Chocolate comes first.

If you are looking for a homemade chocolate treat to give your love this year, look no further.  Introducing to you, Chocolate Cherry Bon-Bons.


I usually make these for Christmas time, topping them with little snowflake sprinkles.  But considering they chocolate-candy-like texture, and the hidden gem on the inside, I thought they would be just perfect for Valentine’s Day.

I got the recipe from my Betty Crocker Cooky Book and have been making this variety of the bonbon cookie for years.  My page is actually smudged with butter and chocolate.  (A sign of a well used recipe, right?)  It is, surprisingly, a very easy cookie to make…never mind how pretty they are when they are done!


Chocolate Cherry Bon-Bons
Adapted from Betty Crocker, The Cooky Book
makes about 24 cookies

1/2 cup butter, softened
3/4 cup sifted powdered sugar
1 Tbsp pure vanilla extract
1 ounce (1 square) unsweetened baking chocolate, melted
1/2 cups all-purpose flour, sifted or measured by dipping method
1/8 tsp salt
maraschino cherries, rinsed and dried on paper towel

Preheat oven to 350°. Beat together butter, powdered sugar, vanilla, and melted chocolate until well blended. Blend in flour and salt until a soft dough forms. If the dough is too crumbly, add a teaspoon of whole milk or cream until desired consistency is reached. You should be able to form a ball without it falling apart or sticking to your hands.

Using a 2 teaspoon cookie scoop (#60 disher), form the cookie dough into a ball. Make an indentation with your thumb, place a cherry in the middle, and wrap the dough around the cherry to form a ball. Place on an ungreased cookie sheet, 1 inch apart. Bake for 12-15 minutes, or until set. Remove to baking rack and allow to cool.

Bon-Bon Icing

1 cup sifted powdered sugar
1 tsp pure vanilla extract
1 ounce (1 square) unsweetened baking chocolate, melted
2-4 Tbsp heavy cream (or whole milk)

Mix ingredients until dipping consistency is reached. Dip the top of each cooled cookie in the icing. Set on wax paper, and working a small amount at a time, top with desired sprinkles. Allow to set before storing in an airtight container.


Are you baking for your sweetie this Valentine’s Day?


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turkey sugar cookie cutouts @ Somewhat Simple

November 21, 2013

Thanksgiving is almost here!  If you are looking for a non-traditional treat to serve up after all of the turkey and dressing, take a trip over to Somewhat Simple, where I am sharing my most favorite sugar cookie recipe right now!


These cute cookies also might be just what you need for the little ones after the big meal is served.  Cute, right?



chewy brown butter and salted caramel chip cookies

November 15, 2013

Ever go to the grocery store and see some item that you just had to try out?  Well, I was walking through Wegmans with my mother and saw some salted caramel chips.  They just sounded too good not to try.

I decided I wanted a chewy cookie.  I also decided that brown butter sounded super yummy.  Put it all together…


I used Alton Brown’s “The Chewy” recipe (available on Food Network) as my base, substituting browned butter for the regular butter and my salted caramel chips for the chocolate chips.  I have never wanted to eat raw cookie dough as much as I did when I mixed these up.  The smell was amazing!


Chewy Brown Butter and Salted Caramel Chip Cookies
adapted from Alton Brown’s “The Chewy”
makes 24 cookies

8 ounces unsalted butter
12 ounces bread flour
1 teaspoon kosher salt
1 teaspoon baking soda
2 ounces granulated sugar
8 ounces light brown sugar
1 large egg
1 large egg yolk
1 ounce whole milk
1 1/2 teaspoons vanilla extract
12 ounces salted caramel chips

Brown the butter in a 2-quart saucepan over low heat. (There is a super easy tutorial at Simple Recipes).  Pour the browned butter into the bowl of a stand mixer and allow to cool slightly.

In a separate bowl, mix together the flour, salt, and baking soda using a whisk and set aside.  Add the sugars to the browned butter and beat with the paddle attachment on medium for 2 minutes.  In a separate bowl, whisk together the egg and egg yolk, milk and vanilla.  Reduce the speed and slowly add the egg mixture.  Mix until thoroughly combined, about 30 seconds.  Gradually add the flour mixture to the wet mixture, occasionally scraping down the sides of the bowl.  Once completely combined, stir in the chips.  Chill the dough for 1 hour.

Preheat the oven to 375º.  Using a #20 disher, scoop the dough into rounded portions onto a parchment-lined cookie sheet, six cookies at a time.  Bake for 14-16 minutes until very lightly browned, checking after about 10 minutes  Don’t over bake!  Allow to set on baking sheet for a couple minutes before moving to a baking rack to cool.  Store in an airtight container.


These cookies are monstrous.  And that “chewy” part is no joke either.  This recipe is a keeper!


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