It’s Monday!!  Hope everyone had a great weekend.  We are still kicking it in AZ this week for some fun times with our family.  It’s amazing how fast I forget how miserable the AZ summers are.  Yuck is all I have to say about that

Before we took off to AZ, we made these beautiful Whopper-licious cookies.  If you are Whopper fans, you’ll love these.  Since I am officially addicted to my muffin top pan, I used it again for some XXL cookies. I added a little malted milk powder to the dough, which gives it that little extra malt flavor.  Ovaltine worked great even though I was looking for the Carnation kind.  Either works perfectly

Hope you enjoy

Here’s your line up!

Cream your butter and sugars

Add in your dry ingredients along with the malted milk powder.

Time to chop up the Whoppers…

Throw em’ in the mix!

Perfect

We happen to be massive marshmallow fans around here, add them if you’d like….or they are great without too

Time to bake!

Cookie love

Whopper-mallow Cookies

2 sticks softened butter

1 Cup granulated sugar

3/4 Cup packed brown sugar

2 large eggs

1 Tablespoon pure vanilla

3 1/4 Cups all purpose flour

1/2 Cup Carnation chocolate malted milk or Ovaltine

1 teaspoon kosher salt

1 1/4 teaspoon baking soda

3 Cups Whoppers, ground up coarsely in food processor

1. Preheat oven to 350 degrees F. Cream butter and sugars until smooth and fluffy. Beat in eggs and vanilla until well combined, scraping sides of mixing bowl. Place flour, malted milk, salt and baking soda into a large bowl. Slowly add to wet ingredients following chopped up whoppers until just combined. Using a medium cookie scoop, scoop dough about 1/4 Cup dough into muffin top pan cups or use a silpat lined baking sheet. Bake for 9-11 minutes or until edges are golden brown. Let cool for 5 minutes before removing from pan.

Makes 24 XL muffin top cup cookies or 4 dozen regular cookies

_______________________________________

Have a great new week!! Come back soon

Happy Monday friends   Summer has “officially” started for us, this is the first official day off of school and we are spending it in sunny AZ with my family!  I must say despite the wicked heat, I am thrilled to be spending time in AZ

Before I left CA, I whipped up a batch of these awesome cookies!!  Remember those S’mores Stuffed Brownies from a few weeks ago?  Well, I had all the ingredients still hanging around my pantry so I thought I’d try my luck with a giant s’mores cookie.  So glad I did, this flavor combination just does NOT disappoint!  Don’t have a muffin top pan yet?  No worries, here is the exact one I use here on my Amazon Store

So, take a peek then grab the kiddos and bake some cookies   Hope you enjoy!!

Another muffin top pan recipe….have I mentioned that I LOVE this pan?!!

Giant S’mores Chocolate Chip Cookies

2 sticks softened butter

1 Cup packed light brown sugar

3/4 Cup granulated sugar

2 large eggs

1 Tablespoon pure vanilla

4 Cups all purpose flour

1 teaspoon kosher salt

1 1/2 teaspoons baking soda

1 1/2 Cups chocolate chips

3 regular size Hershey’s Chocolate Bars

3 Full Graham Crackers

5-6 Large Marshmallows cut into fourths

1.  Preheat oven to 350 degrees F.  Place butter and sugars into a stand or electric mixer; beat until light and fluffy.  Add eggs and vanilla until well combined.

2.  Place flour, salt and baking soda into a large bowl; mix then slowly add to wet ingredients along with the chocolate chips.  Mix until just combined.  Scoop a heaping 1/4 Cup of cookie dough into muffin top pan cups.  Press down then gently press chocolate bar squares, graham cracker pieces and marshmallow slices on top of cookie dough.  Bake for 11-13 minutes or until edges are just turning brown.  Let cool for 5 minutes before removing from pan.  Serve with milk and enjoy

**Note, this recipe may also be done without the muffin top pan.  Just flatten out your cookie dough slightly onto a parchment or silpat lined baking sheet and press your s’mores toppings over the dough**  You can purchase those fun muffin top pans at TJ Maxx Home Goods if you are lucky, Sur La Table, Bed Bath and Beyond and of course you can google it as well!!

Makes 18 LARGE cookies from the muffin top pan

_______________________________________________

Happy Cookie Baking, these are sooo yummy   See you soon!

Wahoo, it’s Thursday already!!  Hope everyone is having  a great week

Does everyone else have kids who BEG for all the sugary cereal like mine do?!  It is a constant battle with my two   We don’t buy it all the time, but I caved in last week and picked up some good ol’ Cap’n Crunch. Before my boys devoured the entire box within a day, I created a cookie with bits of Cap’n Crunch inside!  Can I just say these are so crazy good.  I typically get rid of all my goodies after I sample, but holy cow I had at least a half dozen of these.  I love the little crispy bits of Cap’n Crunch in each bite of cookie.  Just wait till you try these

Hope you all enjoy!!

Cap’n Crunch Peanut Butter Cookie Stackers

7 Tablespoons softened butter

1/2 Cup granulated sugar

1/2 Cup packed light brown sugar

1/2 Cup creamy peanut butter

1 egg

1 Tablespoon pure vanilla

1 Cup all purpose flour

1/4 teaspoon salt

1 cup Cap’n Crunch Cereal, crushed with rolling pin

1.  Preheat oven to 350 degrees F.  In a stand or electric mixer, beat the butter and sugars until well combined.  Beat in peanut butter until combined then beat in the egg and vanilla.

2.  In a large bowl mix the flour and salt.  Slowly add to wet ingredients on slow speed.  Add in Cap’n Crunch Cereal until just combined.  With a medium cookie scoop, scoop dough onto a parchment or silpat lined baking sheet.  With the tines of a fork, press gently forming a criss cross shape over tops.  Bake for 10-12 minutes or until baked to your liking.

2 1/2 dozen cookies

______________________________________

Happy Baking   See you soon!

]]> http://picky-palate.com/2010/06/10/capn-crunch-peanut-butter-cookie-stackers/feed/ 42 http://picky-palate.com/2010/05/27/ice-cream-chocolate-chip-cookies/ http://picky-palate.com/2010/05/27/ice-cream-chocolate-chip-cookies/#comments Thu, 27 May 2010 07:00:11 +0000 Jenny http://picky-palate.com/?p=5873

Good Thursday everyone!!  I am practically jumping out of my old computer seat dying to share my latest cookie with you   A week or so ago as I was making the boys an ice cream shake, I started thinking…..hmmm I wonder how vanilla ice cream would work out  in chocolate chip cookies?  Well, can I just tell you...Continue Reading »

Good Thursday everyone!!  I am practically jumping out of my old computer seat dying to share my latest cookie with you   A week or so ago as I was making the boys an ice cream shake, I started thinking…..hmmm I wonder how vanilla ice cream would work out  in chocolate chip cookies?  Well, can I just tell you it worked, and it’s over the top INCREDIBLE!  I used a creamy all natural vanilla ice cream by Breyers.  I really think any vanilla ice cream would work just fine.

So, what you’ll taste is a delicious very “vanilla-y” flavored chocolate chip cookie.  They are soft and perfect.  Can’t wait for you all to try this recipe, it was so much fun creating it.  I took like 5000 pictures, bear with me I had to share a ton of them

Have fun baking!!

Here’s the line up of most of the ingredients.  Your basics, plus….ICE CREAM!

Cream your butter and sugars as usual.

Mix in your large eggs.

And your pure vanilla.

Here’s where the fun begins, get a nice big scoop of your favorite Vanilla Ice Cream.  Measures as a heaping 1/2 Cup.

Yummy!!

Our options are endless, can you imagine some other ice cream flavors?  Can’t wait to experiment!

Add in your dry ingredients.

And your favorite bag of chocolate chips

Mix until just combined.

Voila’ ready for the cookie sheet.

Bake at 350 degrees F. for 9-11 minutes.

Love it!

Ice Cream Chocolate Chip Cookies

2 sticks softened butter

1 Cup granulated sugar

3/4 Cup packed brown sugar

2 large eggs

1 1/2 Tablespoons pure vanilla

Heaping 1/2 Cup vanilla ice cream (frozen from container)

4 Cups all purpose flour

1 1/2 teaspoons baking soda

1 teaspoon salt

1 bag chocolate chips

1.  Preheat oven to 350 degrees F.  In a stand or electric mixer, cream the butter and sugars until fluffy.  Add in eggs and vanilla until well combined.  Add in ice cream until combined.

2.  Place flour, baking soda and salt into a large bowl; mix.  Add to wet ingredients along with the chocolate chips; mix until just combined.  With a medium cookie scoop, scoop dough onto a silpat or parchment lined baking sheet.  Bake for 9-11 minutes or until cookies are cooked through.  Let cool for 5 minutes on baking sheet before transferring to a cooling rack.  Serve with a marashino cherry on top

3-4 dozen cookies

_____________________________________

Enjoy!  Have a fabulous Memorial Day Weekend   See you soon with a new recipe!!

]]>

Woo Hoo, it’s Thursday!  So glad the weekend is almost here!

My friend Amanda of Kevin and Amanda, that I met last week at the Bertolli event joined me last Friday at my house for a baking extravaganza   It was a blast having her in my kitchen snapping pictures with me.  We both agreed we need to be neighbors!  Amanda has the sweetest blog ever, if you haven’t checked it out you must.  She has 2 of the cutest dogs I have ever seen and is a very talented photographer.  I just love her, can you tell?!!

Since we had the best time in LA last week, it was only obvious that we create the ultimate LA Cookie.  Amanda and I put our heads together and she found this awesome jar of burnt caramel sauce at the cheese shop we visited and we knew we wanted to add some sea salt, so with that in mind I came home and got to work on a fabulous “LA Cookie” recipe!

We used the muffin top pan to make giant cookies.  The more I use this pan, the more I am in love with it!  You’ve got to get one for yourself!

Hope you enjoy our cookie   Thanks again for coming Amanda, you must come back again soon!!

Here’s the awesome caramel sauce we found at the Beverly Hills Cheese Shop.  You can certainly use any caramel sauce you can find.  Even the Smuckers caramel ice cream topping would work.

Think we have enough cookie dough?  Lol!

Don’t be afraid of the salt, we put just a little and wished we would have added a touch more.  Great sweet and salty combination!

Mmmm, dark chocolate chunks!  I waited until this step and added them right on top so they are nice and chocolaty.

Now that is one fabulous looking cookie if I must say so myself!!

Salted Caramel Dark Chocolate Chunk Cookies…The LA Cookie

2 sticks softened butter

3/4 Cup granulated sugar

1 Cup packed light brown sugar

2 large eggs

1 1/2 Tablespoons pure vanilla

1/4 Cup burnt caramel sauce (you can use any caramel sauce here)

3 3/4 Cup all purpose flour

1/2 teaspoon salt

1 1/2 teaspoons baking soda

12 oz bag mini chocolate chips

1 1/2 Cups chopped good quality chocolate

1.  Preheat oven to 350 degrees F.  In a stand or electric mixer, beat the butter and sugars until well combined.  Beat in the eggs and vanilla following the caramel sauce until well combined.

2.  Place the flour, salt and baking soda into a large bowl; mix.  Slowly add to wet ingredients then the chocolate chips.  Save chunks for later.

3.  Place 1/4 Cup of cookie dough and place into muffin top cups.  Press down then sprinkle with a pinch or two of sea salt then press chocolate chunks over top.  Bake for 12-15 minutes or until just golden around edges.  Remove and let cool for 5 minutes before transferring to a cooling rack.  Serve with milk!!

18 Large cookies

Thanks so much for coming Amanda, it was so much fun sharing my kitchen with you!!  Keep sweet talking your hubby into moving to CA

Be sure to take a peek at our latest adventures of the Bertolli Trip last week.  You can see my pics from the LA Farmer’s Market HERE and Chasing the Gourmet Food Trucks HERE

______________________________________

Have a great rest of your week and weekend!  See you soon with more good eatin’!

Hi everyone, hope y’all had a great weekend! Yes, another peanut butter and jelly recipe…..I think I am a bit obsessed, can’t help myself!  Just wait until you sink your teeth into these buttery bites of PB&J heaven!  I LOVE that there are just a few ingredients here, so minimal prep work.  My favorite kind of recipe! It wouldn’t be a recipe of mine without some sort of sweet delish drizzle, but I must say even without the drizzle these bars are crazy good.  Try a few chilled, really good cold.

Over the next few posts I’ll be sharing bits and pieces of my Bertolli trip last week.  There are a zillion pictures, so I’ll break it up into a couple activities at a time.  I’ll post a link at the bottom of the post here

For now, take a look at these beauties!  Love this recipe

Here are the bars without the drizzle, still REALLY good

However, with the drizzle…..even better!

PB&J Shortbread Cookie Bars

4 sticks softened butter

1 Cup granulated sugar

1/4 Cup packed brown sugar

3 3/4 Cup flour

1/2 teaspoon salt

1/4 Cup creamy peanut butter

1/4 Cup strawberry jam

1 Cup powdered sugar

4-5 Tablespoons heavy cream

1.  Preheat oven to 350 degrees F.  In a stand or electric mixer butter and sugars until well combined.  Slowly add in flour and salt until just combined.  Split dough in half and wrap 1/2 in plastic wrap.  Save for another time.  Transfer remaining half to a foil lined 8×8 inch pan sprayed with cooking spray.  Melt peanut butter in microwave for 20 seconds or until smooth and pourable.  Pour evenly over shortbread.  Melt the jam in microwave for 20 seconds as well then pour evenly over peanut butter.  Take a knife and gently swirl peanut butter and jelly over top of shortbread, not really cutting into the dough itself.  Just the peanut butter and jelly.  Bake for 30-35 minutes or until edges start to brown and centers are cooked through.

2.  Remove and let cool completely.  Remove from pan with foil edges and cut into squares.  Mix powdered sugar and heavy cream until smooth, drizzle over each square and serve

9 squares

________________________________________

I’ve posted about the first part of my Bertolli Trip from Last week in LA if you want to take a look.  Click HERE to see the first part of our photos

Oh the room service!  Yikes we ate A LOT!

________________________________________

Happy Baking, see you soon!

Phew, what a whirlwind this week has been!  I need one of these cookies while I unpack!  More about my trip later, we’ve got to talk cookies!

Seriously, wait until you try this recipe.  I am literally talking 3 ingredients and about 5 minutes of prep before they are in the oven!  Woo Hoo!

I have had this idea in my head for over a week now and had NO idea how they would turn out.  Peanut butter and marshmallow are 2 of my favorite ingredients so I had to play around with a cookie!  Come to find out they are awesome!  My oldest said, Mom these are the best cookies in the whole world!  Ok I wouldn’t go that far, but for as easy as they are…yes they are super yummy!

Grab a tall glass of milk and treat the family to these way too easy and oh so fun cookie gems!  Hope you all enjoy

Yes, you heard me right….3 ingredients!  Peanut Butter, marshmallow cream and a Large Egg

Mix, mix, mix

Ready to bake!

Bake 12-15 minutes

Fluffernutter Cookies

1 Cup creamy peanut butter

1 large egg

1 cup marshmallow cream

1.  Preheat oven to 350 degrees F.  In a large bowl mix the peanut butter and egg until well combined with a spoon.  Slowly stir in the marshmallow cream until just combined.  You want to see the marshmallow cream not fully incorporated, almost like swirled through.  With a small-medium cookie scoop, scoop dough onto a parchment or silpat lined baking sheet.  Bake for 12-15 minutes or until baked through.  Let cool for 5 minutes on cookie sheet before transferring to a cooling rack.  Definitely grab some milk with these bad boys and Enjoy!!

about 18 cookies

____________________________________

Have a great rest of your week and weekend!  Stay tuned for pictures of my trip and as always new recipes!!

It’s Monday!!   I am getting myself packed up and ready for the Bertolli LA trip tomorrow.  So excited to stay in a nice hotel, meet Rocco DiSpirito and some fabulous bloggers and kick my heels up for a couple days!!  I’ll be sure to post pictures of the trip later this week

Now for some cookies!  So excited to share these giant Bakery worthy M&M cookies with you guys   Listen up….go find yourself one of these Muffin Top Pans pictured below, they make the B-E-S-T giant cookies ever!!  Check it out…

So this is the Muffin Top Pan by Cuisinart.  I picked this one up at TJ Maxx for 6.99!  If you’ve got a TJ Maxx or Marshalls near by, go try to find one.  I’m telling you, these pans are awesome for making giant cookies!  If you can’t find them, I found some online HERE you can check out   I’m on the hunt for a couple more myself!

Once you’ve got your muffin top pan, go get a nice bag of M&M’s!!

Now, scoop a heaping 1/4 Cup of cookie dough into each of the muffin cups and press down.

Pour your M&M’s…

and press onto tops of cookies…

bake and….

Mmmmm!  Wait until you try this recipe, just recently put it together and LOVE it!  The cookies are great chilled too!

XXL M&M Chocolate Chip Cookies

2 sticks softened butter

3/4 Cup sugar

1 Cup packed light brown sugar

2 extra large eggs

2 Tablespoons pure vanilla

3 3/4 Cups all purpose flour

1 1/2 teaspoons baking soda

3/4 teaspoon salt

12 oz bag chocolate chips

1 bag M&M’s (you’ll have some left over)

1.  Preheat oven to 350 degrees F.  In a stand or electric mixer beat the butter and sugars until well beaten.  Beat in eggs and vanilla until well combined.  Place flour, baking soda and salt into a large bowl; mix.  Slowly add to wet ingredients along with the chocolate chips.  Do not mix in M&M’s!!

2.  Scoop 1/4 Cup of dough and press into a muffin top pan (or just press onto a parchment or silpat lined cookie sheet).  Now, press your M&M’s onto pressed cookies.  This way they won’t break apart!!  Bake for 12-15 minutes, until edges just start to turn golden brown.  Let cool for 10 minutes on muffin top pan or cookie sheet before transferring to a cooling rack.  Grab a tall glass of milk and EAT until your hearts content

About 18 XXL cookies!

____________________________________

Happy Baking!  See y’all soon!!

Good Monday to you!!

Wait until you try these cute as can be little pink cookies!  I don’t know about your kids, but my kids love that Nestle’s Strawberry Milk Powder.  I certainly don’t have it on hand all the time, but a month or so ago, I decided to treat the boys with it.  After enjoying cup after cup of strawberry milk, the old wheels started turning as to what “else” I could do with this stuff…..cookies of course!!   Not sure why I didn’t think about it sooner, but I tell you, you’re going to love this recipe!  Next I’m trying the Chocolate Milk version

Had so much fun with my little stinker in the kitchen helping me make these cookies, had to add some snapshots of him at the mixer   Hope you all enjoy!!

Here is where the strawberry milk powder is added, right along with the brown sugar and butter.  I also added a drop or two of red food coloring to the eggs to give the cookies just a little stronger pink color.  Love these!  Now for my little helper….he LOVES working the old Kitchen Aid…and sampling the dough!  Little cutie

Strawberry Milk Chipsters

2 sticks softened butter

1/2 Cup strawberry milk Powder, Nestles

3/4 Cup brown sugar

2 eggs

1-2 drops red food coloring

1 Tablespoon pure vanilla extract

2 1/2 Cups all purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

10 oz bag White Chocolate Chips

1.  Preheat oven to 350 degrees F.  In a stand or electric mixer beat the butter, strawberry milk and brown sugar until well combined.  Place eggs into a bowl and whisk in 1-2 drops of food coloring.  Pour into mixer along with vanilla and beat until combined, about 30 seconds.   Place four, baking soda and salt into a large bowl; mix to combine then slowly add to wet ingredients along with white chips.  Mix on low until just combined.

2.  With a medium cookie scoop, scoop dough onto a silpat or parchment lined baking sheet about 1 1/2 inches apart.  Bake for 9-11 minute or until edges just start to brown.  Let cookies cool for 5 minutes before transferring to a cooling rack.

about 3 dozen cookies

Have a great new week!!  See you soon with more cookin’!

5 more days until Easter!!  You ready?  I made a mad dash to Target yesterday and picked up my last minute basket goodies.  Apparently so was the rest of Orange County, that place is crazy!

These colorful Easter Oreos are a must for your Easter table if you ask me!!  When I was thinking of this idea, I knew they would be cute, but I love them even more than I thought I would.

I wanted to post another quick and easy Easter recipe and I think I’ve done it, I’m talking 10 minutes!  Get the kids in the kitchen to help you, they will love to help dip and sprinkle these Easter Oreos!

Take a peek below and see how simple these are to put together.  Oh, and wrap them up in a little bag with a bow and they make the perfect teacher gifts!!

Have fun!!  xoxo

Grab yourself a bag of Wilton’s Candy melts, some Oreos, food coloring or paste and you are good to go!!

Dip, sprinkle and let dry

White Fudge Dipped Easter Oreos

Bag of Oreo Cookies

Bag of Wilton White Candy Melts (I found mine at Michaels)

Food Decorating Paste or Food Coloring (red, yellow, blue and green)

White nonpareils Sprinkles

1.  Take half of the Oreos out of the package and set on plate so they are ready to go.  Melt candy according to package directions until smooth.  Divide white chocolate into 4 separate bowls then add paste or food coloring until desired color is reached.  Start with just a tiny drop so you get pastels   Stir then dip tops of oreos in chocolate.  Use spoon to spread evenly.  Sprinkle with sprinkles then place onto foil, parchment or wax paper to dry.  Continue dipping until Oreos and chocolate is used up.  Serve room temperature or chilled, Enjoy!!

________________________________

Here is a collage of the Easter Party we had last Saturday at our church.  Egg drop with the Fire Department, Games and Egg Hunt…had a great time!

Question:  So at what age do you spill the beans about Mr. Easter Bunny?   I am wondering how much longer I have with my almost 8 year old!!  Would love to hear your stories

Have a Great Day, come back soon for some Giveaways!!