Molten Cookie Dough Lava Cake

Molten Cookie Cough Lava Cake

       For the first time this weekend, I took over a story on Instagram. If you're here because of that, I'd just like to say thank you. Thank you for watching past my terribly cringy intro. Talking to a camera isn't something that comes naturally to me, but it was fun to get out of my comfort zone a little bit, especially since it led to this beautiful creation! I figured since I already had the step by step instructions, I may as well post them here! Enjoy!

 Melt chocolate and butter together

 Add powdered sugar

 Add eggs

 Add flour and vanilla extract

 Cookie dough disk

Insert

 Bake at 400 degrees for 13-16 minutes

Molten Cookie Dough Lave Cake

• 1/2 cup butter (1 stick)
• 1 cup semi-sweet chocolate chips
• 1 cup powdered sugar
• 3 eggs + 1 egg yolk
• 6 T all-purpose flour
• 1 tsp vanilla extract
• edible cookie dough (I used the same dough from half-baked fudge recipe)

1. Preheat oven to 400 and prepare edible cookie dough. Generously butter 4 ramekins.
2. Microwave chocolate and butter together in 30 second intervals until completely melted.
3. Whisk in powdered sugar. The mixture will be very thick at this point.
4. Whisk in the eggs and egg yolk.
5. Stir in the flour and vanilla extract.
6. Evenly distribute batter among ramekins, but don't fill all the way. Gently press 2 tablespoons of cookie dough into the center of the batter, making sure it's not touching the bottom and the top is covered.
7. Bake for 13-16 minutes, the center will still be jiggly. Allow to cool for about 2 minutes, then gently turn onto a plate. Serve with vanilla ice cream or whipped cream preferably. ;)

Half Baked Fudge

Half Baked Fudge

      When you think of 'half-baked', what's the first thing that comes to your mind? Hopefully you thought of Ben & Jerry's, 'cause that's what I was going for. If you're not familiar with it, (what's wrong with you?) it's swirled vanilla and chocolate ice cream, with gobs of cookie dough and brownie batter. ...yeah.

     

      There's just something about eating food in it's raw form that's so much better than eating it after it's been baked. Maybe it's the thrill of eating something you're not supposed to, but I honestly think it just tastes better all gooey and what not.

  

      What's kind of funny about the ice cream and this fudge is that neither of them are actually baked at all. This fudge is actually super easy to make too.

Ingredients:

Cookie Dough:

• 1/2 cup butter, softened (1 stick)
• 1/2 cup brown sugar
• 2 T granulated sugar
• 1 tsp vanilla extract
• 1 T milk
• 1/2 tsp salt
• 1 cup all-purpose flour
• 1/2 cup miniature semi-sweet chocolate chips

Brownie Batter:

• 1/4 cup vegetable oil
• 1/2 cup + 2 T granulated sugar
• 3-4 T water
• 2 T unsweetened cocoa powder
• 1/4 tsp salt
• 1/4 cup + 2 T all-purpose flour
• 1/2 tsp vanilla extract

Fudge:

• 2 1/2 cups white chocolate chips
• 1 1/2 cups semi-sweet chocolate chips
• 1 cup sweetened condensed milk

Instructions:

1. For the cookie dough: In a medium bowl, cream together butter and sugars. Stir in vanilla and milk. Add the flour and salt and stir until just combined. Fold in the chocolate chips, set aside.
2. Brownie batter: In a small bowl, stir together the oil, sugar, and water. Add in the cocoa, salt, flour and vanilla. Mixture should be pretty thick, but you can add 1 extra tablespoon of water if it's as thick as the cookie dough.
3. Fudge and assembly: Line an 8x8 baking dish with parchment paper and coat with non-stick spray. In a double boiler (or a large bowl placed over a pan of simmering water), melt together the chocolates and sweetened condensed milk. When the chocolate is melted spread about 1/3 to 1/2 of the mixture on the bottom of the prepared dish. Drop about 2/3 of the cookie dough in spoonfuls evenly over the the fudge layer. Do the same the brownie batter, using it all. Spoon the rest of the fudge mixture over the top, the spread it over the filling evenly using a rubber spatula. Make small balls out of the remaining cookie dough and press them into the top of the fudge. Allow to cool completely, then cut into 36 pieces. 

Vegan Pumpkin Muffins

Vegan Pumpkin Muffins

Yields about 10 muffins

Ingredients:

Streusel Topping

• 1/4 cup coconut oil
• 1/4 cup light brown sugar, packed
• 1/4 cup gf 1 to 1 flour, or all-purpose flour

Muffin Batter

• 3/4 cup pumpkin puree (not pumpkin pie filling)
• 1/2 cup maple syrup
• 1/2 cup brown sugar
• 1/3 cup coconut oil, melted (vegetable or canola oil can also be used)
• 1/4 cup water
• 2 T molasses
• 1 T vanilla extract
• 1 tsp cinnamon
• 1 tsp pumpkin pie spice
• 1/2 tsp allspice
• 1/4 tsp ground cloves
• 1/2 tsp nutmeg
• 1/4 tsp salt
• 1 cup + 2 T gf 1 to1 flour, or all-purpose flour
• 2 tsp baking powder

Instructions: 

1. Preheat oven to 350 degrees F. Spray muffin tin with non-stick cooking spray.
2. In a medium bowl, combine the coconut oil, sugar, and flour with a fork. Set in the refrigerator while you make the batter.
3. In a large mixing bowl, combine pumpkin, syrup, sugar, oil, water, molasses, and vanilla. Add in the dry ingredients and stir until just combined.
4. Fill muffin tin about 3/4 full with batter, then sprinkle about a teaspoon of the streusel on top. Bake for 14-16 minutes, or until a toothpick inserted in the center comes out clean.

Hot Fudge Cheesecake Brownies

Hot Fudge Cheesecake Brownies

   
       People always ask me what my favorite thing to bake is. I never really have an answer, I like to bake everything. That being said, based on what I bake the most of (aside from cupcakes, seeing as that's my job), my favorite thing to bake must be brownies. They're definitely one of my favorite things to take pictures of, seeing how high I can stack them without the one on the bottom (still warm and melty) squishing out the sides. And you just can't beat a warm brownie with vanilla ice cream (not chocolate ice cream, you monster!).

Ingredients:

• 1 cup butter
• 1 1/4 cups semi-sweet chocolate chips
• 3/4 cup unsweetened cocoa powder
• 2 cups sugar
• 1/4 cup brown sugar, packed
• 1 tsp vanilla extract
• 1/2 tsp salt
• 4 eggs
• 1 1/4 cups all purpose flour
• 1 1/2 cups mini semi-sweet chocolate chips

For the cheesecake filling:

• 8 oz cream cheese, room temp.
• 1 jar (12-16 oz) hot fudge topping

Instructions:

1. Preheat oven to 350 degrees F. Line a 9x13 baking pan with foil and spray with non-stick cooking spray.
2. In a large microwave safe bowl, combine the chocolate chips (not the mini ones) and butter. Microwave in 30 second increments, stirring in between each, until melted and smooth. Stir in the cocoa powder. Add the sugars, vanilla, and salt, and stir until combined well. Add the eggs one at a time, mixing well between each. Gently mix in the flour.
3. Spread 2/3 of the batter in the pan and set aside.
4. In a separate bowl, beat the cream cheese and hot fudge together until it's smooth and there are no lumps. Gently spread the mixture onto the bottom brownie layer.
5. Carefully spoon the rest of the brownie batter over the cheesecake layer, then gently spread it out. Sprinkle with the mini chocolate chips.
6. Bake for 30-38 minutes until the brownies are just barely set. They should still be a little jiggly in the center (like a cheesecake! :P)
7. Allow to cool completely before attempting to cut into them!

Recipe adapted from Crazy For Crust.

Everything Pretzel Sriracha Cheese Sticks

Everything Pretzel Sriracha Cheese Sticks

       

        You didn't come here to read my ramblings, and I actually remembered to take step by step pictures this time, so I'll just get on with the recipe. Besides, you don't need my to convince you that this is a good recipe. How could it not be good?

Le dough

Le cheese...Don't play with your food folks.

Le Sriracha

Cut into strips

Wrap strips around cheese sticks 

Look at the sweet little pigs, er...dairy in blankets. 

Boil them in the alkaline water (which it what makes them pretzels rather than, oh I don't know...breadsticks?). Egg wash, then sprinkle liberally with the everything spice mix.

 I couldn't stop taking pictures of the volcanic cheese.

 The finished product, just waiting to be torn open for the sake of food porn.

 Improved still by a homemade ranch to dip it in.

Everything Pretzel Sriracha Cheese Sticks

Ingredients:

• 1 1/2 cups warm water
• 2 T brown sugar
• 2 1/4 tsps. active dry yeast (1 packet)
• 1/2 cup (1 stick) butter, melted
• 1 1/2 tsp salt
• 4 1/2 cup all-purpose flour
• 2-4 T Sriracha
• 16 cheese sticks (I used 1/2 cheddar and 1/2 mozz, but you can use whatever kind you like)
• 2/3 cup baking soda
• 1 egg

Everything Spice Mix

• 3 T toasted white sesame seeds
• 2 T poppy seeds
• 2 tsp dried onion
• 2 tsp granulated garlic
• 2 tsp coarse salt

Instructions:

1. Combine the water, brown sugar, and yeast in the bowl of a stand mixer fitted with a dough hook. Allow the yeast to bloom, about 5 minutes.
2. Add the melted butter, 1 1/2 tsp salt, and flour to the mixture and mix on low speed until combined. Increase speed to 2 and continue kneading until the dough is smooth and begins to pull away from the sides of the bowl, 3-4 minutes.
3. Move the dough to a bowl coated with olive oil and turn over once to coat the dough ball. Cover with a clean towel and allow to rise in a warm spot until the dough doubles in size, about 1 hour.
4. Preheat oven to 425 degrees F. Bring a large pot of water to a boil and add the baking soda.
5. Remove the dough from the bowl and place on a flat surface. Divide the dough in half and roll into a rectangle about 1/4 inch thick. 
6. Spread about 1-2 T of the Sriracha on the dough. Cut the dough widthwise into 6-8 strips about 1/2 inch to 1 inch wide. Wrap the dough around the cheese sticks with the sriracha side facing inward. Seal at both ends. 
7. Boil the pretzels in the baking soda water, 1-2 at a time for 30 seconds on each side. Remove with a slotted spoon an place on a greased baking sheet. Beat the egg with a fork, then brush the top of each cheese stick with it. Sprinkle each one generously with the everything mix.
8. Bake for 10-15 minutes or until the pretzels are golden brown. Serve with ranch.

Ranch

• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 1 T finely diced onion
• 1/4 tsp granulated garlic
• 1/2 tsp salt
• 2 T buttermilk
• 1 tsp dried parsley

Add all of the ingredients to a bowl and mix 'em up!

Levain-ish Cookies

Fat Dark Chocolate Cookies

      I don't know about you, but when I make cookies, I view the amount of chocolate chips the recipe calls for as a suggestion. If an extra two cups happens to fall in, no harm, no foul. Or sometimes, I just change what goes into the cookies completely. That's how I end up with cookies like these:

Caramel Cadbury Egg stuffed

Oodles of white chocolate chunks

And peanut butter stuffed Oreo stuffed...

      All of these have the same base recipe, what you add to your batch is up to you. 

Chocolate Cookie Dough

• 1 cup butter, softened
• 1 cup brown sugar
• 1/2 cup white sugar
• 2 eggs
• 1/2 cup dark unsweetened cocoa powder
• 1 cup cake flour
• 1 1/2 cup all-purpose flour
• 1 tsp cornstarch
• 3/4 tsp baking soda
• 1/2 tsp salt
• 2 cups whatever kind of chocolate chip you prefer / Cadbury eggs / Oreos / Nutella / anything you want

1. Preheat oven to 410 degrees F.
2. In a large mixing bowl, cream together the butter and sugars until light and fluffy (about 3 minutes). Add eggs one at a time, mixing well after each one.
3. Slowly add in cocoa, flours, cornstarch, baking soda, and salt with the mixer on low. Mix just until combined. Gently stir in chocolate chips with a spoon or spatula.
4. Refrigerate dough for 15 minutes.
5. Place 4.5 oz dough balls on greased or parchment lined baking sheet, spaced about 2 inches apart.
6. Bake for about 10-11 minutes, or until the surface is dry and cookies look almost set. Remove them from the oven and allow to cool for at least 15 minutes.

More Brownies

The New Best Brownies?

      I honestly though that my "black market brownies" were the be all and end all as far as brownies go. And yes, I'll probably still make plenty more pans of them, but this recipe will definitely make many more reappearances in my kitchen too.

     They're not actually all that different. They have a lot of the same components, but these have the addition of chocolate chip cookie balls! Also, the brownie itself is more fudgy. 

Brownies

• 1 cup (2 sticks) butter
• 2 cups semi-sweet chocolate chips
• 2 cups sugar
• 4 eggs
• 1 T vanilla extract
• 1 cup unsweetened cocoa powder
• 1 1/2 cups flour
• 1 tsp baking powder
• 1/2 tsp salt
• 2 cups dulce de leche
• 1 cup white chocolate chips
• 1 cup M&Ms

Cookie dough

• 1/2 cup (1 stick) butter, melted
• 1/2 cup brown sugar
• 1/4 cup granulated sugar
• 1 egg
• 1/2 tsp vanilla extract
• 1 cup + 2 T flour
• 1/2 tsp salt
• 1/2 tsp baking soda
• 1 cup mini semi-sweet chocolate chips

Directions

1. Cookie Dough: Combine melted butter with both sugars. Add egg and vanilla and whisk until combined. Stir in flour, salt, and baking soda. Fold in chocolate chips.
2. Form the dough into teaspoon sized balls and place onto a baking sheet lined with parchment paper. Place in the freezer while you prepare the brownie batter.
3. Brownie Batter: In a large microwave safe bowl, melt the butter and chocolate together. Whisk until smooth, then add the sugar. Add eggs, one at a time, whisking after each one. Gently stir in cocoa and vanilla. Add flour, baking powder, and salt and stir with a spoon or spatula until a smooth thick batter forms.
4. Remove the cookie dough balls from freezer and gently stir in half of them along with the white chocolate chips and M&M's. Spread the batter into a 9x13 pan sprayed thoroughly with cooking spray and lined with parchment paper or aluminum foil. Spread the dulce de leche in four even lines across the brownies length wise, then use a knife to swirl it around. Top with the remaining cookie dough balls.
5. Bake at 350 degrees for 40-45 minutes or until the center is no longer jiggly. Allow to cool completely before lifting parchment paper and cutting.

Caramel Blondies

Brown Butter Blondies with Salted Bourbon Caramel and Candied Pecans

     Such a long name. I could've just stuck with 'caramel blondies', but that doesn't really accurately represent all that's goin' on here.

     I don't mean to build these up too much, or toot my own horn, but these bars are probably my favorite blondies I've ever had. I don't know about the blondies you've had, but the majority of blondies/cookie bars that I've eaten, no matter how good the name is (funfetti cake batter rainbow bars, thick and chewy white chocolate butter pecan blondies, etc.) they always leave me disappointed. They're somehow always bland. I don't understand how that's possible. They have all of the same ingredients as a chocolate chip cookie, which are, albeit a little basic, always delicious.

     Anyhow, these don't have that problem! The brown butter blondie all by itself would be good, but the salted bourbon caramel makes it so much better. It tastes like a denser version of sticky toffee pudding! And the pecans just add some texture so it's not just a chewy gooey mess. Although chewy and gooey would certainly be acceptable if you don't like nuts.

     The recipe is fairly simple, the hardest part being the caramel. You could use a store bought caramel, but I can't guarantee the results. I'm a serial caramel/fudge burner though, so if I can do it, you can too!

Salted Bourbon Caramel

• 1 cup sugar
• Scant 1/2 cup crème brulee coffee creamer (or heavy cream)
• 2 T bourbon
• 1/2 tsp course salt

1. Simmer sugar and 1/4 cup water on medium heat, swirling pan for about 15 minutes or until a deep amber color is reached. (Not too deep I learned the hard way)
2. Remove from heat and slowly add cream while stirring.
3. Add the bourbon and salt a place back onto the heat for another minute while stirring.
4. Transfer to a heat-safe dish or bottle and let cool.

     For the brown butter, you'll just melt 13 tablespoons of butter over medium heat. It will get really bubbly and frothy right before the solids start to brown, so it makes it hard to see when it's ready. I like to just swirl it around to try and see through, and you can also use your nose to tell when it's ready. It'll smell slightly nutty. It'll only take about 3 minutes, watch it closely!

     Now for the actual recipe:

Brown Butter Blondies with Salted Bourbon Caramel and Candied Pecans

• 13 T browned butter
• 1 cup brown sugar
• 1/2 cup sugar
• 1 1/2 tsp vanilla extract
• 2 eggs
• 2 cups + 2 T flour
• 1/2 tsp salt
• Salted Bourbon Caramel
• 1/2 cup candied pecans

1. Preheat oven to 325 degrees F. Spray a 9x13 pan with cooking spray. (Line with parchment paper to be extra safe)
2. Mix room temp browned butter, both sugars, and vanilla until incorporated.
3. Add eggs, one at a time.
4. Add the flour and salt, mix just until incorporated.
5. Gently mix in 1/4 cup of the candied pecans.
6. Press the dough into the prepared baking pan, then sprinkle the remaining 1/4 cup pecans evenly over the top.
7. Drizzle the caramel in a thick zig-zag pattern over the top, then drag a knife or spatula through in the opposite direction to spread it out a bit. You should end up using about half of the caramel. Save the rest for extra drizzling after it bakes or as an ice cream topping. :)
8. Bake for 25 minutes, or until a toothpick inserted into the center comes out clean. Remove the pan from the oven and allow it to cool completely.

Dairy Free / Gluten Free Banana Bread

Dairy Free / Gluten Free Chocolate Chip Banana Bread

    My stomach is capable of digesting both gluten and dairy and I eat plenty of both, so the fact that I made this, liked it, and am recommending it to you should mean something, right?

    I don't know. But regardless of any food allergies or lack there of, if you like banana bread, you'll love this.

Ingredients:

• 4 very ripe bananas
• 2 eggs
• 1 cup brown sugar
• 1 1/4 cups of gf flour (or ap flour, if that's how you roll)
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp vanilla extract
• 1/2 cup coconut oil, melted
• 1/4 cup coconut milk
• 1 cup dairy free chocolate chip (plus extra for sprinkling on top as soon as it comes out of the oven)

Instructions:

1. Preheat oven to 350 degrees F.
2. Mash bananas.
3. Mix in the eggs.
4. Add the rest of the ingredients, saving the chocolate chips for last.
5. Spray a loaf pan very generously (or two if your pans are ridiculously small like mine).
6. Bake for 50-55 minutes, or until a toothpick comes out clean when poked into the center.

Super easy, no?

Black Market Brownies

The Best Brownies You've Ever Had?

        Maybe. That's a matter of opinion. All I know is, I rarely make a recipe more than once. There are too many new recipes to be made to keep making the same ones over and over. But I've made these brownies countless times. Maybe it's because it kind of feels like a new recipe since I never make them exactly the same way.

        And neither should you! Make them how you like them! Like more chocolate? Use normal Oreos, and normal M&M's, and more chocolate! Don't like caramel? (Weirdo) Use peanut butter instead! More of a salty/sweet kinda person? Add pretzels and/or potato chips! Get the idea?

        I have to say, this wasn't my absolute favorite batch I've made. My favorite had red velvet Oreos and peanut butter chips and Rolos. Next time maybe I'll try the new mocha Oreos and add chocolate covered coffee beans...Really, the possibilities are endless. But on to this recipe. Here's what I used this time:

         And the actual brownie part couldn't be easier. It starts with melted butter, brown sugar, and white sugar.

 After it's cooled enough so that the eggs won't scramble (that shouldn't take long), stir them in along with the vanilla extract and salt.

 Then just mix in the flour and cocoa until it's combined.

 It''ll be pretty thick.

 Spread more than half, but less than 3/4 of it (5/8?) in the 8x8 pan that you prepared. You didn't prepare it? No worries. Just spray it, press aluminum foil (or parchment paper, but not wax paper) flat against the bottom and edges, then spray again. Usually I'll just spray a pan for brownies, but these are pretty sticky with the caramel and such. Better safe than sorry.

 Line with Oreos. You want to make sure there's an Oreo in every bite, so really jam those things in there.

 Then just start layering on the other goodies you've chosen. Dulce de leche:

 Nutella

 Another shot of the Nutella, 'cause it's just so photogenic. ;P

 Vanilla cupcake M&M's

 Chocolate chunks

 White chocolate chips

 The hardest part is spreading the rest of the batter over the top without disturbing the filling too much. It's cooled down pretty much completely at this point, but I can usually get it in an even layer by dropping globs of it all over the top, then gently pressing it together with a spatula.

 Bake it at 350 degrees F for about 25-30 minutes (The center will still look a little shiny and uncooked when it comes out...that's okay!)

 Then cut it into 16 squares (they usually end up being taller than they are wide) and run to your backyard to take pictures! If you post a picture of your creation on Instagram, please tag me! I'd love to see what you choose to go inside yours!

Kitchen Sink Brownies

(Have you noticed that I can't decide on a name?)

Ingredients:

• 1/2 cup butter (1 stick), melted
• 1/2 brown sugar, packed
• 1/2 cup white sugar
• 1/2 tsp salt
• 1 tsp vanilla extract
• 2 eggs
• 3/4 cup cocoa powder
• 3/4 cup flour
• Oreos, caramel, Nutella, candy, etc.

Instructions:

1. Preheat oven to 350 degrees and spray and line an 8x8 pan.
2. Combine melted butter with both sugars.
3. When cooled, add eggs, vanilla, and salt.
4. Mix in cocoa and flour until just combined.
5. Press 5/8 of batter in an even layer on the bottom of the pan.
6. Place layers of Oreos, and other candies that you've chosen.
7. Press the remaining 3/8 of batter onto the top.
8. Bake for 25-30 minutes. No longer!
9. Allow to cool completely before cutting. I feel obligated to say that, but I obviously didn't do that myself. ;)