One Great American Recipe!

Who doesn't love getting a Cookie Cake from the Great American Cookie Company. Dave gets one every year for his birthday since he's not a huge fan of cake. I'm okay with that since they are so good!

I've always wondered how they get their cookie so soft and delicious, and evenly cooked. I've tried in the past to make them with just a regular chocolate chip cookie recipe, as I'm sure many of you have as well, put it's just not the same! It doesn't turn out soft and chewy, and it's usually never evenly cooked (done in the middle but crispy around the edge). So I tied looking around for a similar recipe as we all know you can find them on the Internet now. I found a semi-homemade recipe, which just means less work ;)


Great American Cookie Company Big Cookie Recipe

Depending how big you want to make your cookie, all you need THREE ingredients!! Pre-made Chocolate Chip cookie dough, light corn syrup and canned frosting.

The formula: For every roll of cookie dough (16.5 ounce size), you add 1/4 cup of light corn syrup.

I made mine on Valentines Day for just Dave and I, so I just went for a small cookie in a 9x9 pan and only used one roll of cookie dough.

Mix cookie dough and corn syrup together with stand or hand mixer until smooth.

Pour into greased pan.

Pat it out to fit the pan with your hand. Wet your hand and this will be a breeze! Keep wetting your hand, don’t worry about getting water on top of the dough as it will evaporate in no time once you stick it in the oven!

Bake at 325 for 30-45 minutes, depending on the size of cookie you are making. If a little cooks up onto the sides, I just trim it off with a pizza cutter. Mine baked up really puffy at first but went back down, hence the need for the pizza cutter to trim the edges.

Duncan Hines Classic Chocolate is right on the money for what the Great American Cookie Company uses. I added pink sugar crystal sprinkles on just the lettering for Valentines Day ;)

Crock Pot Success

I found this recipe on another blog and have to admit at first wasn't interested in it after reading the ingredients, let alone the title - Salsa Chicken - mixing salsa and cream of chicken soup!?! Apparently after review that's most people's first reaction but it has rave reviews. So I decided to go for it since it sounded easy, I had all the ingredients (plus some), and who doesn't love a crock pot meal.

At first it may not look appetizing (see photo 3), but let me assure you it is creamy and delicious! I was shockingly surprised as how moist and flavorful the chicken was and how easily it just fell apart with a fork to shred it. I added onions, mushrooms and black beans to mine since they were on hand and I wanted to use them before they started to turn bad. I served this over rice one night and with tortilla chips as my leftover lunch. It would be fabulous as an enchilada filling. Definitely a keeper!

Crockpot Salsa Chicken
Source: Cooking For Fun blog

• 4 boneless, skinless chicken breasts
• 1 cup salsa-Fresh
• 1 package taco seasoning
• 1 can reduced fat cream of mushroom soup (condensed) or cream of chicken soup
• 1/2 cup reduced fat sour cream
  
  

  
  Add chicken to slow cooker. Sprinkle taco seasoning over chicken.
  

Mix salsa and soup (this was the part that looked a little iffy, but persevere! Its well worth it!); pour over chicken. Cook on low for 6 to 8 hours.

Shred chicken with a fork. Stir in sour cream until heated, then serve over rice or tortillas. You can ever top with cheese or serve with tortilla chips too.

Note: Don't forget the sour cream, it's a game changer, I swear! I forgot to add it at first, it was still good but once I added the sour cream it was so much better!!!

A Valentines Brunch

Looking for the perfect Valentines Brunch to make for your special someone?

Look no further because I found it! I don't remember where I found this recipe last year (I think from Food Network) but I made these little pieces of heaven last Valentines Day. I wasn't a huge fan of crepes prior to this but made it because my husband loves them and I've yet to come across anything that includes chocolate and fruit that I don't like. The chocolate crepes paired with the sweet filling and fruity sauce made me fall in love them! I swear this was the best breakfast I've ever made, swear :)

If making this for just 2 I would recommend halving the recipe as I learned it makes a lot!

Chocolate Crepes with Fresh Strawberries

Makes about 14-16 crepes

For Crepes:

• 1 1/2 cups four
• 1/2 cup cocoa powder
• 6 Tbsp confectioner' sugar
• 1/4 tsp salt
• 2 Tbsp unsalted butter, melted
• 2 cups milk
• 2 large eggs
• 1/2 tsp vanilla extract
• 1 Tbsp vegetable oil

Combine the flour, cocoa powder, sugar and salt in a medium mixing bowl. In a large size mixing bowl, combine butter, milk, eggs, vanilla, and oil and whisk until blended. Add the dry mixture a little at a time to the liquid mixture, whisking until smooth. Refrigerate for 30-60 minutes.

Heat a skillet over medium heat. When pan is hot spray with oil, remove from hear and pour about 1/4 cup of the batter into the pan. Swirl the pan around to spread the batter evenly over the bottom of the pan. Return the pan to the heat and cook until lightly golden, 30-40 seconds. Turn the crepe over and cook the other side for about 15 seconds. Remove from pan. Repeat the process until all the batter is used.

For Filling:

• 1 pkg cream cheese, softened
• 1/2 cup sour cream
• 1/2 cup confectioners' sugar
• 1/2 cup pureed fresh strawberries
• 1/2 tsp vanilla extract
  

In a mixing bowl, beat the cream cheese until smooth. Add in sour cream, sugar, strawberries, and vanilla. Beat until smooth, scraping down the sides of the bowl as needed. Put 2-3 tablespoons of the filling in the center of the crepe. Fold the bottom of the crepe up over the filling and then fold in both sides. Place onto a plate and drizzle with sauce.

For Sauce:

• 1/2 stick butter
• 1 cup sugar
• 1 1/2 cups berried chopped (I pureed fruit for the sauce also)
  

In a small sauce pan over medium heat, melt butter. Add the sugar and cook, stirring for about 2 minutes. Add the berries and continue cooking for about 1 minute. Drizzle sauce over crepes and serve.

SuperBowl Cupcakes

I'm so happy to be back in the kitchen and had just in time for the Super Bowl! I some fun with this year's Super Bowl by making themed cupcakes! I'm so happy how they turned out. This was my first time carving fondant and using the Edible markers.

I used the Marshmallow Fondant recipe which I kept some white and tinted some green.

These I made a few days earlier (my snow day from work).

Go Packers!

Yellow cake with lemon filling and a butter cream frosting

Yellow Cake

• 1 1/1 cups all-purpose flour
• 3/4 tsp baking powder
• 1/4 tsp salt
• 2/3 cup whole milk
• 5 Tbsp unsalted butter, cut into pieces
• 2 large eggs
• 1 large egg yolk
• 1 1/4 cups sugar
• 1 tsp vanilla extract
• 1/4 tsp almond extract
• Directions

1. Position rack in middle of the oven. Preheat oven to 350 degrees. Line 12 muffin tin cups with liners
2. Sift the flour, baking powder, and salt into a medium bowl and set aside. Put milk and butter in a small saucepan and heat over low heat just until hot; it should measure about 150 degree in a thermometer (this won't take long). Remove from heat.
3. In a large bowl, using an electric mixer on medium speed, beat the eggs, egg yolk and sugar until thickened and lightened to a cream color, about 3 minutes. Scrape sides of bowl as needed. Add the vanilla and almond extract. On low speed, mix in the flour mixture to incorporate it. Slowly mix in the hot milk mixture until the batter is smooth.
4. Fill cupcake liners with 1/3 cup of batter to about 1/4 inch below top of liner. Bake just until the tops feel firm and toothpick comes out clean, about 17-22 minutes.
5. Cool cupcakes in pan on wire rack until cool enough to handle, about 10 minutes. Then transfer cupcakes to wire rack to finish cooling.

Lemon Filling

• 1/4 cup unsalted butter
• 1/3 cup fresh lemon juice
• 2 large eggs
• 2 large egg yolks
• 1 cup sugar
• 2 Tbsp cornstarch, dissolved in 1/4 cup water
• 1 tsp grated lemon zest

Directions:

1. In medium saucepan, heat the butter and lemon juice over medium heat until the butter melts and mixture is hot.
2. In a medium bowl, whisk the eggs, egg yolks and sugar together to blend, then whisk in the dissolved cornstarch. Whisking constantly, slowly pour the hot butter and lemon juice into the yolk mixture.
3. Return mixture to the saucepan and cook over medium heat, stirring constantly with a large spoon, just until it comes to a boil and thickens; it will take about 6 minutes. When thickens, the sauce will leave a path on the back of the spoon if you draw your finger across it and looks clear rather than cloudy.
4. Immediately remove from heat, strain into a small bowl, and stir in lemon zest. Press plastic wrap directly onto the surface of the sauce (this prevents a skin from forming on the top of the lemon curd), use a toothpick to poke a few holes i the plastic wrap to let steam escape, and refrigerate until cold.
5. Once filling is cold and firm, place into a piping bag and fill your cupcakes. This filling can also be froze for up to 3 months!

Go Steelers!

Chocolate sour cream cupcakes with Chocolate Buttercream frosting

Chocolate Sour Cream Cupcakes

• 3 oz unsweetened chocolate, chopped
• 1 cup all-purpose flour
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter, room temp
• 1 1/4 cups sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup sour cream
• 1/2 cup water

Directions:

1. Put chocolate in a heatproof bowl and place it over but not touching a saucepan of barely simmering water. Stir until the chocolate is melted and smooth. Remove from the water and set aside to cool slightly.
2. Sift flour, baking powder, baking soda, and salt into a medium bowl and set side.
3. In a large bowl, using an electric mixer on medium speed, beat the butter and sugar until smoothly blended and creamy, about 2 minutes. Scrape sides of bowl as needed. On low speed, mix in the melted chocolate.
4. On medium speed, add the eggs one at a time, mixing until each is blended into the batter. Add the vanilla and beat until mixture looks creamy and the color has lightened slightly, about 1 minutes.
5. Mix in sour cream until no white streaks remain. On low speed, add half of the flour mixture, mixing just to incorporated, mix in water and then remaining flour mixture until batter is smooth.
6. Pour into cupcake liners 3/4 full and bake for 17-22 minutes. Cool

Chocolate Buttercream Frosting

• 3 oz unsweetened chocolate, chopped
• 2 1/2 cups powdered sugar
• 1 1/2 Tbsp unsweetened cocoa powder
• 3 1/2 cups unsalted butter, at room temp
• 1 tsp vanilla extract
• 1/2 cup heavy whipping cream, at room temp

Directions:

1. Put chocolate in a heatproof bowl and place over but not touching a saucepan of barely simmering water. Stir the chocolate until it is melted and smooth. Remove from water and set aside to cool slightly.
2. Sift powdered sugar and cocoa powder into a large bowl. Add the butter, and using an electric mixer on low speed, beat until smoothly blended, about 2 minutes. At first the mixture will look crumbly, but then it will form a smooth mass.
3. Beat in melted chocolate. add vanilla an cream, mixing to incorporate. On medium speed, beat frosting for at least 3 minutes, until it looks smooth and creamy.

Wake up those taste buds

I'm always looking for new dips and appetizers to try for get together's with friends and family. I made this easy appetizer for our small Superbowl gathering. It's creamy, cheesy and has quite a kick to wake your taste buds, it might have helped that I used hot jalapenos!

Jalapeno Popper Dip
Source: My Baking Addiction

• 2 (8 oz) pkgs cream cheese, softened
• 1 cup mayonnaise
• 1 (4 oz) can chopped chilies, drained
• 4 oz canned diced jalapeno peppers, drained
• 1/2 cup shredded Mexican style cheese
• 1/2 cup shredded Mozzarella cheese
• 1 cup Panko bread crumbs
• 1/2 cup freshly grated Parmesan cheese

Directions:

1. Preheat oven to 350 degrees and spray oven safe serving dish with non-stick cooking spray.
2. Using an electric mixer, blend the cream cheese and mayonnaise until smooth.
3. Stir in green chilies, jalapeno peppers and Mexican and mozzarella cheeses. Spoon this mixture into the prepared baking dish.
4. Mix together the Panko and Parmesan cheese and sprinkle it over the cream cheese mixture.
5. Spray the Panko and Parmesan with a quick spay of non-stick cooking spray
6. Bake for 25-30 minutes or until the mixture is hot and the topping lightly browned.

Notes: If you are in a hurry, skip the Panko/Parmesan topping and simply microwave the cream cheese mixture until hot and bubbly.

Serve dip with French bread, fresh veggies tortilla chips, crackers...pretty much anything that pairs well with cheese!

Best With Milk

I love Oreos, especially the Double Stuffed ones! They are one of the best cookies to dunk in milk, which is my favorite way to eat them. So when I saw this recipe to make them homemade I had to see if it was the real deal.....and they are! Shockingly, they really do taste like the real thing and the best part you can put as much filling as you want to make them single or double stuffed. There are so many different flavors of Oreos now too, so I think next time I make them I might experiment with adding flavors to the filling (mint, strawberry, etc).


Homemade Oreos
Source: Smitten Kitchen

For the chocolate wafers:

• 1 1/4 cups all-purpose flour
• 1/2 cup unsweetened Dutch process cocoa (I used Hershey's Special Dark Cocoa)
• 1 tsp baking soda
• 1/4 tsp baking powder
• 1/4 tsp salt
• 1 to 1 1/2 cups sugar
• 1/2 cup plus 2 Tbsp ( 1 1/4 sticks) unsalted butter, room temp
• 1 large egg

For the Filling:

• 1/4 cup (1/2 sticks) unsalted butter, room temp
• 1/4 cup shortening
• 2 cups sifted confectioners' sugar
• 2 tsp vanilla extract
• Optional - gel dye

Directions:

1. Set two racks in the middle of the oven. Preheat to 375 degrees.
2. In a food processor or bowl of an electric mixer, thoroughly mix the flour, cocoa, baking soda and powder, salt, and sugar. While pulsing or on low speed, add the butter, and then the egg. Continue processing or mixing until dough comes together in a mass
3. Take rounded teaspoons of batter and roll dough into small balls then place on a parchment paper-lined baking sheet approximately two inches apart. With moistened hands, slightly flatten the dough. Bake for 9 minutes, rotating once for even baking. Set baking sheets on a rack to cool.
4. To make the cream, place butter and shortening in a mixing bowl, and at low speed, gradually beat in the sugar and vanilla. Turn mixer on high and beat for 2-3 minutes until filling is light and fluffy. (Optional-Blend in a tiny bit of gel dye until you reach your desired color.)
5. To assemble the cookies, in a pastry bag with a 1/2 inch round tip, pipe teaspoon-size blobs of cream into the center of one cookie. Place another cookie, equal in size to the first, on top of the cream. Lightly press, to work the filling evenly to the outsides of the cookies. Continue this process until all the cookies have been sandwiched with cream. Dunk generously in a large glass of milk.

Makes 25-30 sandwiched cookies