Tag Archives: yummy

Dreamy Cookie Dough Cream Pie

Yes, you read correctly. Cookie Dough Cream Pie! What…you don’t believe such goodness exists? I’ll prove it:

Hmmm…let me back up a bit. I should probably show you the pie before I cut into it.

 

Tell me that doesn’t look good already! Now, for some more pictures of the sliced pie.

Want me to break down all of these luscious layers for you? Observe:

From the bottom up:

  • chocolate cookie crust
  • real cookie dough (eggless, to be safe!)
  • cream filling
  • homemade whipped cream
  • homemade mini cookies to garnish

If you don’t want to take a bite of this by now, I don’t know what to tell you. I mean, how can this not look divine?! And let me tell you something: it is divine! Heavenly! Dreamy! Luscious! Perfect! Cookie dough bliss!

So it goes without saying that I encourage you to make this. It’s goooooood.

Dreamy Cookie Dough Cream Pie

from Love & Olive Oil

For pie crust:
7 ounces chocolate wafer cookies (not the wafer cookies with the frosting)
6 tablespoons butter, melted

For cookie dough:
1/2 cup butter, room temperature
3/8 cup granulated sugar
3/8 cup packed brown sugar
1/2 teaspoon vanilla
2 1/2 tablespoons whole milk

1 1/4 cups all purpose flour
1/2 teaspoon salt
1/4 teaspoon baking soda

1/2 cup mini semi-sweet chocolate chips

For cream filling:
3/4 cups light brown sugar
1/3 cup all-purpose flour
1/4 teaspoon salt
2 cups whole milk
3 egg yolks
1 tablespoon unsalted butter
1 teaspoon vanilla extract

For whipped cream topping:
1 cup heavy cream
3 tablespoons sugar
1/2 teaspoon vanilla

Preheat oven to 350 degrees fahreneheit. In a food processor, make the cookies into fine crumbs. Add the melted butter and combine (still in the food processor). Firmly press the mixture into a 9″ pie pan (cover the sides and bottom of pan). Bake for 8 minutes and remove from heat. Set aside and allow to cool completely. Don’t turn the oven off.

For the cookie dough: beat butter and sugars in large bowl with electric mixer on medium speed until light and fluffy. Add milk and vanilla. Add flour, baking soda and salt and mix on low speed until just incorporated. Mix in chocolate chips (try not to overmix, but make sure everything is efficiently combined). Using some of the dough, make 8-10 small, 1/2″ in diameter, balls (make however many cookies as you want servings of pie). Place on a non-stick baking sheet or a baking sheet lined with parchment. Bake for 7-9 minutes or until edges are lightly golden. Allow to cool for a few minutes, then transfer to a wire rack to cool completely. These will be used to top the pie. Reserve remaining dough.

In a large saucepan, mix sugar, flour and salt. Stir in 1 cup of the milk, mixing until smooth, and then bring to a boil over medium heat, stirring constantly. Continue to stir until smooth and thickened, about 2 minutes. Remove from heat.

Beat the egg yolks with the remaining cup of milk. Add a teeny-tiny amount of this mixture to the mixture you heated previously. Mix to combine. Again, add a teeny-tiny amount of the egg mixture to the thickened mixture. Mix to combine. Repeat this a few more times, and then add the remaining egg mixture, mixing well to combine. The purpose of doing all of this is to make sure the cold egg mixture doesn’t “cook” upon touching the hot, thickened mixture. Be patient with this!

Return the saucepan to the heat and bring to a boil again, stirring constantly. Lower heat and simmer until mixture is the consistency of thick pudding (if it doesn’t seem to be reaching this consistency, but you’ve had it on the heat for awhile, you may still remove it from the heat…it should firm up more in the fridge later). Remove from the heat and quickly stir in butter and vanilla. Set aside.

While filling is cooling, break off pieces of cookie dough and press them into the cooled pie crust. You want an even layer of dough approximately 1/2″ thick (if you want the cookie dough to really be tasted in the finished pie, go for this full 1/2”, or maybe even thicker). You may have left over dough…eat it! It’s eggless, after all!

Pour in the cooled filling on top of the dough layer, leveling the top with a rubber spatula. Filling should come up about 1/2″ from the top of the crust. Refrigerate until completely cooled.

Whip cream until it begins to form soft peaks. Add sugar and vanilla, and beat until cream holds stiff peaks. Gently spread over the cooled pie, smoothing top into a slight dome. Garnish with the mini cookies, made earlier, setting them evenly around the circumference. One cookie per piece of pie is a great way to go!

Enjoy this luscious treat!

 *Note: Although I was happy with the end result, when I make this again I might experiment with a couple of things: one) I might add more cookie dough (I indicated this in the recipe); two) I might try a vanilla wafer crust…just because I think it might be good. But really, following the recipe exactly as I have it now insures a luxurious treat you’ll love. So what are you waiting for? Go make it!

Fine print: I reposted this recipe and several of the corresponding pictures at my other blog, The Style Connoisseur.

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Nutella Scones

I gave you a sneak peak of these babies the other day. Now have a longer look. You’ll want to.

 And guess what?! These are breakfast food! Yes, that’s right, you can eat them for breakfast without guilt! They really are not too sweet at all either…rather, they’re perfect. Yum. I’m craving them now.

Make these, please. You won’t regret it. And if you haven’t given in to me yet, please buy at least one of the Baked cookbooks!

Nutella Scones

from Baked: Explorations

2 cups unbleached all-purpose flour

¼ cup granulated sugar

¼ cup dark unsweetened cocoa powder (like Valrhona)

1 tablespoon baking powder (yes, one tablespoon!)

½ teaspoon salt

6 tablespoons cold unsalted butter, cut into chunks

1 large egg

 ½ cup heavy cream

¾ cup toasted hazelnuts, coarsely chopped

½ cup Nutella (divided in recipe)

Preheat the oven to 375 degrees Fahrenheit. Place the rack in the middle of the oven.

Line a baking sheet with parchment paper.

In large bowl, whisk the flour, sugar, cocoa, baking powder, and salt until combined (you really want a large bowl because you’ll be adding the wet ingredients to it later).

Add the butter to the dry ingredients. Use your fingertips to work it into the flour until the butter is pea size and the mixture is coarse. You want the butter to stay cold for the best possible texture of the scones once baked.

In a separate bowl, whisk the egg and cream together. Slowly pour the wet ingredients into the dry ingredients, stirring until the dough just comes together. Gently and briefly knead the dough with your hands. Please do not over-knead! Please!

Add the hazelnuts and knead gently to incorporate.

Flatten the dough into a rectangle about 6 by 12 inches (don’t worry about being precise). Spread ¼ cup of the Nutella on top in a crisscross pattern (try to cover most of the surface). Roll the dough up to make a cylinder about 6 inches long (the Nutella will be in the inside). Then, turn it on its end (so it’s standing tall), and gently flatten it into a disk about 1 ¾ inches high. Again, please don’t overwork the dough!

Cut the dough into 6 or more evenly sized wedges and place them on the prepared baking sheet. Bake them for 18-20 minutes, or until a toothpick inserted in the center comes out clean, rotating the baking sheet halfway through. Do not overbake!

Transfer the scones to a wire rack to cool completely.

Heat the remaining ¼ cup Nutella in a microwave until pourable, about 10 seconds or so. *Drizzle the warm Nutella over the cooled scones in a zigzag pattern. Then, transfer the scones to the fridge for about 5 minutes to set. Serve immediately.

Scones are usually best on their first day, but these will taste good the next day as well. Just be sure to wrap them tightly and store them at room temperature if you intend to do so!

*You may use a fork to pierce the top of the scones a few times before drizzling. This is designed to let some of the Nutella to seep into the scone. I didn’t do this…it’s up to you whether you want to try this. I don’t know if it’ll work, and it will make the scones a tad less pretty, but the end results might be worth it?!

Decadent Mosaic Brownie Cheesecake

Are you ready for this?

I don’t know if you are.

I mean, really.

It’s that good.

Seriously.

That good!

And the pictures do not do it justice…not even one bit. But hey, I’ll show you ’em anyway.

So what is this “Decadent Mosaic Brownie Cheesecake?” Well, let’s start with the base. It’s a super thick chocolate wafer crust, filled with cheesecake. But, in the cheesecake filling are 1-inch pieces of brownie. And really delicious brownie pieces, at that. Then, it’s topped with a super dark ganache. If your mouth isn’t watering, there’s something wrong with you.

Madison and Rob loved it. Needless to say, I did too. If you need a dessert to bring to an event this holiday season, look no further – this is the one. If you need a pick-me-up, look no further – this is the one. If you just want to bake, look no further – this is the one. Get the picture? This is a must-try dessert!

(As far as easiness goes, this isn’t a beginners’ recipe, but it’s not too, too difficult. It’s definitely on the more time-consuming side though. I somehow, in a way I’m not quite sure of, misread the amount of eggs in the brownies, and only put one in…when they came out of the oven, I realized my mistake and mixed in the other two and rebaked the brownies for 10 more minutes. They came out perfectly, luckily!)

Decadent Mosaic Brownie Cheesecake
Altered ever so slightly from Smitten Kitchen

Part One: One Bowl Brownies

4 ounces unsweetened chocolate, chopped
3/4 cup (1 1/2 sticks) butter
1 3/4cups sugar
3 eggs
1 teaspoon vanilla
1/2 teaspoon salt
1 cup flour

Preheat oven to 350°F. Grease 13-by-9-inch baking pan.

Microwave chocolate and butter in large microwaveable bowl on high for 2 minutes, or until butter is melted. Stir until chocolate is completely melted. Stir in sugar. Blend in eggs and vanilla. Add flour and salt; mix well. Spread into prepared pan.

Bake 30 to 35 minute or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool in pan on wire rack.

Refrigerate brownies, then cut them into 3/4- to 1-inch squares for use in the cheesecake. You will have extra brownies left over. Add cubes to cake batter as directed below.

Part Two: Crumb Crust

3 cups or 10 ounces chocolate wafers (you could use another chocolate cookie if you want)

10 tablespoons unsalted butter, melted
2/3 cup sugar

1/4 teaspoon teaspoon salt

In a food processor, blend the wafers until they are fine crumbs. Add the butter, sugar, and salt and mix well in the food processor. You may have to do the crust in two batches (if so, divide ingredients in half for each batch). Press onto bottom and 1 inch up side of a buttered 24-centimeter springform pan. Fill right away or chill up to 2 hours.

Part Three: Cheesecake

3 (8 ounce) packages cream cheese, softened
4 large eggs
1 teaspoon vanilla
1 cup sugar
2 cups brownie cubs (from recipe above)

Make crumb crust as directed above for 24-centimeter cheesecake. Preheat oven to 350°F.

Make filling and bake cake: Beat cream cheese with an electric mixer until fluffy and add eggs, 1 at a time, then vanilla and sugar, beating on low speed until each ingredient is incorporated and scraping down bowl between additions.

Fold brownie cubes in very gently and pour mixture into prepared pan. Put springform pan with crust in a shallow baking pan. Pour filling into crust and bake in baking pan (to catch drips) in middle of oven 45 minutes, or until cake is set 3 inches from edge but center is still slightly wobbly when pan is gently shaken.

When completely cool, top with following glaze.

Part Four: Ganache Glaze

3 ounces bittersweet chocolate, broken up, or 1/2 cup chocolate morsels
2 ounces butter
1/4 cup heavy cream
1/2 teaspoon vanilla extract
1 tablespoon confectioners sugar

Grind the chocolate into powder in the food processor, scald the butter and cream in a saucepan. With the machine running, pour the hot cream/butter mixture slowly through the feed tube onto the chocolate. Blend until completely smooth, stopping machine to scrape down sides once or twice. Add the extract and sugar and process until smooth. Spread over cheesecake while ganache is still warm. Chill until ready to serve.

Butterfinger Blondies

Okay, I’ll admit it. I’m not a huge Butterfinger fan at all. There, I said it. So why did I make these? Rob, Madison, and Rachel all love them, so I decided to make something for them. Nice, right?

Not so nice? When I loved these bars so much I wanted to steal them from them. True story. I mean, wow! These are great!

Sure, these might not look super duper impressive, but trust me…their taste is! And who ever said blondies were known for looking impressive?! They’re kind of a humble snack dessert, aren’t they?! And aren’t those types of desserts sometimes the best?!

I urge you to make these. Seriously. It doesn’t matter if you like Butterfingers or not…you will like these! Ooey-gooey-scrumptiousness!

Butterfinger Blondies

Adapted slightly from Natalie’s Killer Cuisine

2 1/4 cups all purpose Flour
1 tsp baking powder
1/2 tsp salt
3/4 cup butter, room temperature
2 1/2 cups dark brown sugar (I was low on dark, so I used some light as well)
3 large eggs
1 tsp vanilla
1 11oz bag bite sized Butterfingers

Preheat oven to 350 degrees. Grease a 13 x 9 inch pan.

Unwrap all of the Butterfingers and place them in a food processor. Grind them up until you have pretty fine pieces (this could be a matter of preference though).

In a mixing bowl, whisk together flour, baking powder and salt. Set aside. In a second mixing bowl, beat butter and brown sugar until light and fluffy. Reduce mixer speed to medium and beat in eggs and vanilla, mixing only until eggs are incorporated.

Fold in flour mixture followed by most of the butterfingers. Reserve some (about ½ cup-ish) for topping.

Pour into pan and spread to edges. Sprinkle remaining Butterfinger pieces over top and bake for 28-30 minutes.
Let cool completely, then cut into bars.

Dulce de Leche Cheesecake Squares

Cheesecake? Yes, please! Dulce de leche? Um, YA! When I saw this recipe on Smitten Kitchen a few months back, I was smitten (aren’t I funny?!)! And I finally got around to making this recipe!

The bonus about these bars? They look gorgeous too!

Notes:

These aren’t too hard to make, but it’s by no means the easiest recipe I’ve featured either. Don’t let that scare you though!

While I definitely enjoyed these, I’m not sure they quite lived up to my expectations. I love cheesecake, and I love the dulce de leche flavor, so this seemed like a match made in heaven. However, the dulce de leche flavor was definitely not as pronounced as I would have liked, and the cheesecake factor didn’t make up for it (it was by no means the best cheesecake flavor I’ve had). If I had gone into making these bars with the knowledge they would be like so, I probably would have enjoyed them more. Nonetheless, they were still absolutely delicious! Madison really liked them, and I’m sure many people will. Why not give them a shot?!

Dulce de Leche Cheesecake Squares
from Smitten Kitchen
3 1/2 oz graham crackers, crumbled (1cup)
2 tablespoons sugar
3 tablespoons unsalted butter, melted
1 teaspoon unflavored gelatin (from a 1/4-oz envelope, will be just about half an envelope)
1/4 cup whole milk
8 oz cream cheese, softened
2 large eggs
3/8 teaspoon salt
1 cup dulce de leche (one 14 ounce can sweetened condensed milk; follow directions in recipe)
3 oz fine-quality bittersweet chocolate (not unsweetened), coarsely chopped
1/2 stick (1/4 cup) unsalted butter, cut into pieces
2 teaspoons light corn syrup

Make dulce de leche: Pour one can (14 ounce) sweetened condensed milk into top of double-boiler pan; cover. Place over boiling water. Cook over low heat, stirring occasionally, for 40 to 50 minutes, or until thick and light caramel-colored. Make sure you watch it carefully! Remove from heat. Whisk until smooth.

Make bars: Put oven rack in middle position and preheat oven to 325°F. Line bottom and sides of an 8-inch square baking pan with 2 sheets of foil (crisscrossed), leaving a 2-inch overhang on all sides.

Finely grind crackers with sugar and a pinch of salt in a food processor. With motor running, add butter, blending until combined. Press mixture evenly onto bottom of baking pan. Bake 10 minutes, then cool in pan on a rack 5 minutes.

Sprinkle gelatin over milk in a small bowl and let stand 2 minutes to soften. Beat together cream cheese, eggs, salt, and gelatin mixture in a bowl with an electric mixer at medium speed until well combined, about 2 minutes, then stir in dulce de leche gently but thoroughly. Pour filling over crust, smoothing top, then bake in a hot water bath (using a 9×13-inch baking pan works well) in oven until center is just set, about 45 minutes. Cool cheesecake completely in pan on rack, about 2 hours. Chill, covered, at least 6 hours (I cheated here…I only did about 3 hours!).

Once chilled, heat all glaze ingredients in a double boiler or a small metal bowl set over a saucepan of barely simmering water, stirring until smooth, then pour over cheesecake, tilting baking pan to coat top evenly. Chill, uncovered, 30 minutes, or until set.

Lift cheesecake from pan using foil overhang and cut into squares with a thin knife, wiping off knife after each cut. A clean knife is essential for the gorgeous neat squares you’re after! Enjoy!

(Supposedly) Perfect Browned Butter Chocolate Chip Cookies

I know, I know. You’re saying, “Another chocolate chip cookie recipe?!” Yes, it’s true – there are so many chocolate chip cookie recipes out there, for such a seemingly simple cookie. But this is probably unlike any you’ve made before. You see, you brown the butter! Intimidated? Don’t be! In fact, the aroma you get while mixing up these cookies might just be better than the actual cookie. Might. Oh, and did you know so have claimed these to be the perfect cookie?! True fact.

Notes:

These are a bit more time consuming than your average chocolate chip cookie, but didn’t I mention the aroma given off while making these?! It makes it  totally worth the extra time!

Rob, Madison, and I all enjoyed these. Are they the most perfect cookie we’ve ever eaten? Are they the best cookies we’ve ever eaten? Debatable. Probably not. But worth you giving them a try? Yes. Definitely.

 

(Supposedly) Perfect Browned Butter Chocolate Chip Cookies

Adapted from Cook’s Illustrated “Perfect Chocolate Chip Cookie”

Makes about 32 medium-large cookies

1¾ cups all purpose flour
½ teaspoon baking soda
14 tablespoons (1¾ sticks) unsalted butter
½ cup granulated sugar
¾ cup dark brown sugar
1 teaspoon table salt
2 teaspoons vanilla extract
1 large egg
1 large egg yolk
¾ cup semi-sweet chocolate chips

½ cup milk chocolate chips (if you want, use all semi-sweet instead)

Adjust oven rack to middle position and heat oven to 375 degrees Fahrenheit. Line 2 large baking sheets with parchment paper. Whisk flour and baking soda together in medium bowl; set aside.

Heat 10 tablespoons butter in 10-inch skillet over medium-high heat until melted, about 2 minutes. Continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes (this may easily take longer, but don’t rush it, and watch it carefully!). Remove skillet from heat and transfer browned butter to large heatproof bowl. Stir remaining 4 tablespoons butter (cut into pieces) into hot butter until completely melted.

Add both sugars, salt and vanilla to bowl with butter and whisk until fully incorporated. Add egg and yolk and whisk until mixture is smooth, about 30 seconds. Let mixture stand for 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth and shiny. Using rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips, giving dough final stir to ensure no flour pockets remain.

Drop dough onto cookie sheets, using about 2 tablespoons of the dough per cookie (increase this if you want really large cookies!). Allow quite a bit of room for expansion.

Bake cookies 1 tray at a time until cookies are golden brown and still puffy, and edges have begun to set but centers are still soft, 10-14 minutes, rotating baking sheet halfway through baking. Transfer baking sheet to wire rack; cool cookies completely before serving.

Final advice? Make these! Give them a try! Who knows…they may turn out to be your perfect cookie!

Pecan Pie Bars

It’s November…getting close to Thanksgiving. Doesn’t that call for some sort of pecan pie?! I sure thought so! Instead of making a traditional pecan pie though, I recalled seeing a recipe on Delightful Bitefuls for pecan pie bars. Mmm….these sounded like heaven, and I knew I had to try them. And so, I did!

Notes:

These were quite simple to prepare!

The verdict? Mmmmm! These did not disappoint! Madison and Rob also liked them. Actually, “like” might be an understatement for Rob…he loved them. In fact, because I made a scaled down recipe of these (these were made during my baking bonanza), Rob begged me to make more as soon as possible. I’ll have to follow through with that!

Pecan Pie Bars
From Delightful Bitefuls

3/4 cup butter
1/2 cup powdered sugar
1 1/2 cups all-purpose flour
3 eggs
2 cups coarsely chopped pecans
1 cup granulated sugar
1 cup light corn syrup
2 tablespoons butter, melted
1 teaspoon vanilla

Preheat oven  to 350° F. For crust, beat butter in large bowl with electric mixer at medium speed until smooth. Add powdered sugar; beat until well blended. Add flour gradually, beating at low speed after each addition. (Mixture will be crumbly but presses together easily).

Press dough evenly into ungreased 13 x 9 inch baking pan. Press mixture slightly up sides of pan (less than 1/4 inch) to form lip to hold filling.

Bake 20 to 25 minutes or until golden brown. Meanwhile, for filling, beat eggs lightly in medium bowl with fork. Add pecans, granulated sugar, corn syrup, melted butter and vanilla; mix well. Pour filling over partially baked crust. Return to oven; bake 35 to 40 minutes or until filling is set.

Loosen edges with knife. Cool completely on wire rack before cutting into squares. Cover and refrigerate until 10 to 15 minutes before serving time. Do not freeze.