Tag Archives: cream cheese

Dare-I-Say-Genius-Chocolate-Chip-Cookies-With-Cookie-Dough-Cream-Cheese-Filling

I’d like to give myself a little pat on the back for this one….because I can take credit, can’t I? Afterall, I came up with the idea to mesh two great recipes into one.

Buuuut…back to the title. Genius? Wanna see the proof that I’m not lying? People, these MAY be genius material!

Yep. Maybe you’re not convinced yet. Well, let me show the math it takes to get to the end result. Maybe that’ll help you.

TWO (2) of Alton’s chocolate chip cookies

+

a slathering of cookie dough cream cheese filling

=

ONE (1) perfect Dare-I-Say-Genius-Chocolate-Chip-Cookie-With-Cookie-Dough-Cream-Cheese-Filling (and let me answer the question posed in its name…yes, it’s genius!)

Still not convinced? Maybe some more pictures will do the trick.

Still not convinced? Well, I do have an answer for you. It’s one word – therapist! Seriously, if you aren’t convinced, I don’t know what’s wrong with you (with all due respect!)!

I made these lovely creations for a party Rachel was attending. When she tasted the finished product, she said I had out-down myself. Now that’s a compliment. When Rob tasted them, his eyes nearly rolled back…they were that good! But now I ask you, how could they not be?! I mean, cookie dough lovers rejoice…this recipe is for you!

*As a note, if you really wanted to, you could just make these cookies (if so, don’t freeze-roll-freeze-slice-bake, but rather freeze-scoop-bake). I’d venture to say they’re better than the (Supposedly) Perfect Browned Butter Chocolate Chip Cookies. Actually, I’d say they are. And of course, you could also just make this filling and use it as a dip, as it was originally created to be used for. And if you did either of these options, I’d still respect you. Because they’re perfectly good on their own, of course. But why would you do that when you can combine them?!!?!?!?!? Really, it’s not even a choice, if you ask me. But do as you please (but really?!?!?!?!?!).

Dare-I-Say-Genius-Chocolate-Chip-Cookies-With-Cookie-Dough-Cream-Cheese-Filling

Adapted from Food Network and How Sweet It Is

 

For the cookies:

2 sticks unsalted butter

2 1/4 cups bread flour

1 teaspoon kosher salt

1 teaspoon baking soda

1/4 cup sugar

1 1/4 cups brown sugar

1 egg

1 egg yolk

1 tablespoon milk

1 tablespoon heavy cream

1 1/2 teaspoons vanilla extract

2 cups semisweet chocolate chips

For the filling:

½ cup butter

1/3 cup brown sugar

8-oz cream cheese, softened

½ cup powdered sugar

1 teaspoon vanilla extract

¾ cups chocolate chips

Make the cookies: Melt the butter in a heavy-bottom medium saucepan over low heat, swirl the butter to make sure it doesn’t burn. You don’t want to overcook it. Remove from heat. While butter is melting, sift together the flour, salt, and baking soda and set aside.

Pour the melted butter in your main mixing bowl. Add the sugar and brown sugar. Cream the butter and sugars on medium speed. Let sit for a couple of minutes to let the flavors blend. Mix again. Let sit another minute. Add the egg, yolk, milk, heavy cream, and vanilla extract and mix until well combined. Slowly incorporate the flour mixture until thoroughly combined. Mix in the chocolate chips.

Chill the dough in the freezer for about 20 minutes. Take out of the freezer, and using waxed paper to wrap the dough in, form about 1.5 inch logs out of the dough (you will have several logs). Chill in freezer for 15 more minutes. Preheat oven to 375 degrees Fahrenheit, meanwhile.

Slice off evenly cut rounds of dough from the logs (if you aren’t using a log, keep it in the freezer). Place on baking sheets and bake until just golden brown (4.5 minutes in convection oven was perfect). Let cool on sheets for several minutes and then transfer to wire racks. Before placing more dough on sheets, let the sheets cool (place in fridge, if you want).

Make filling: Melt butter in a small saucepan over medium heat. Add brown sugar and whisk until sugar dissolves and mixture starts to bubble. Remove from heat, add vanilla, and let cool a bit.

Cream together cream cheese and powdered sugar until combined. With mixer on low speed, add in brown sugar and butter mixture. Mix until combined.

In food processor, crush chocolate chips slightly (the chips, for the most part, will still hold their shape). Beat crushed chocolate chips into cream cheese mixture.

When cookies are completely cooled (you may refrigerate them to speed up the process), take one cookie and slather on some filling (the amount, my friend, is up to you!). Top with another cookie. Repeat with remaining cookies to make the rest of the sandwiches.

*For the cookies: If you don’t have bread flour, use all-purpose. You can also use 2 tablespoons milk in place of the combination of 1 tablespoon milk and 1 tablespoon heavy cream if need be.

Enjoy these genius cookie creations!

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Chocolate Salted Caramel Cake

As you can tell, I’ve switched my layout! I finally did so because I was hearing it was hard to know how to comment…and that wasn’t good! So, I sincerely hope you’ll start/continue to comment! And please keep in mind that as of now, I’m not totally satisfied with the look…I’ll be revising! On to today’s post…

I told you yesterday that yesterday was my birthday! Today I’m going to share my birthday cake with you! As I said, I didn’t make it, which unfortunately means no details on the process of making it or even a recipe (but, if you google the cake, I’m sure you could find a similar recipe!). Man, this cake was gooood! It was so dense, rich, and moist. As I said yesterday, I’m not a huge fan of frosting, except for cream cheese frosting. This was a cream cheese based frosting!

I had a great birthday yesterday and this cake was the perfect way to end it! A special thanks to Madison for making the cake!

Pumpkin Cookies with Cream Cheese Frosting

I wasn’t lying when I said I couldn’t/can’t wait to bake more with pumpkin this season! Proof: today’s recipe! Shall I just get to the point?!

This was another one of those “saw-a-recipe-and-had-to-make-it,-so-made-the-same-day” recipes. I love pumpkin, and I love cream cheese frostings. In fact, while I’m a bit sad to admit this, I am so not a frosting person. I’m one of those few cake-prefer-ers out there. But cream cheese frosting?! Gets me every time! I just am obsessed with it! (On a side note, if you are in love with frosting, don’t worry! I still do post recipes with scrumptious frosting, because Rob, Rachel, and Madison are all frosting-aholics!)

The Details:

The Process: These were quite fast and simple to whip up. They have no butter, which was interesting.

The Verdict: YUM! They turned out to be super soft cookies, which was okay, although they weren’t super transportable. Perhaps an extra minute or two in the oven could have done the trick? The cookie itself had the flavor of pumpkin pie, and then the addition of cream cheese frosting was a great touch. The cookies would be fine on their own, but the frosting really does take them to another level…please try them with the frosting! Madison and Rob loved ’em!

Pumpkin Cookies with Cream Cheese Frosting

Adapted from Delightful Bitefuls

Makes about 36 medium sized cookies (but you’ll still want at least 2 per serving!)

Cookies:
2 cups all purpose flour
1 1/4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoons ground ginger
1/8 teaspoon ground cloves

1/8 teaspoon nutmeg
1/2 teaspoon salt
2 large eggs, room temperature
1 1/4 cups light brown sugar
1/2 cup canola oil or corn oil
1 teaspoon pure vanilla extract
1 cup canned pumpkin puree

Cream Cheese Frosting:
8 ounces room temperature cream cheese, regular of low fat (I used light)
4 tablespoons unsalted butter, room temperature
1 cup confectioners’ sugar
1 teaspoon pure vanilla extract

Directions:

Preheat oven to 325°F and place oven rack in the center of the oven. Line baking sheet with parchment paper.

In a large bowl, sift or whisk together the flour, baking powder, baking soda, ground cinnamon, ground ginger, ground cloves, nutmeg, and salt.

In the bowl of your electric mixer, or with a hand mixer, beat the eggs and sugar until light and smooth (about 2 minutes).  Beat in the oil, vanilla extract, and pumpkin puree. Add the flour mixture and beat just until incorporated. Place spoonfuls of batter on cookie sheets about 2 inches apart (batter will not be super stiff).

Bake for about 15 – 18 minutes or until a toothpick inserted in the center of a cookie comes out clean. Remove from oven and transfer to a wire rack to cool completely before frosting.

Frosting: Beat the cream cheese and butter until soft and creamy. Beat in the confectioners’ sugar and vanilla until the frosting is soft and creamy. Taste. If need be, add a bit more confectioners’ sugar.

Final Advice: Make these! They are the perfect fall treat, especially when you’re craving pumpkin pie, but aren’t quite ready to make that yet!

And today is my birthday, readers! Although I’m not making my own cake (Madison is making it!), I’ll be sure to fill you in on all the details about it! It sounds super yummy!