Rich Thick & Chewy Chocolate Chip Cookie Bars

I've made and eaten probably over 100 different chocolate chip cookie recipes throughout my life.  It is probably my favorite dessert - a classic.  

My qualifications for a perfect cookie are rich, thick and chewy!  Here is my staple recipe because it makes a smaller portion, and is super delicious.  I decided to try a "remix" of the same recipe.

Seriously rich, thick, chewy!  The best!

You'll Need:
2 cups + 1 tablespoon flour
1/2 teaspoon salt
1/2 teaspoon baking soda
11 tablespoons of butter, melted (and slightly cooled)
1 cup of brown sugar
1/2 cup of white sugar
1 egg
1 egg yolk
2 teaspoons of vanilla extract
1 package of your favorite chocolate chips (about 2 cups)

You'll need to:
1. Preheat oven to 325 degrees.
2.  Line a 9x13 pan with foil, and spray with  nonstick cooking spray.
3.  Using your stand mixer, beat butter and sugars until well combined.  Once combined, add the egg, egg yolk, and vanilla.  
4.  Mix the flour, salt, baking soda using a spatula.  Do not over-mix, just until the ingredients are combined is perfect.
5.  Fold in the chocolate chips  and spoon the batter into your pan.
6.  Bake for 25-27 minutes.  Allow to cool to room temperature.  
7.  Once cool, cut into 2 inch squares and serve.

Enjoy!
-DD

Starbucks Pumpkin Bread

I love pumpkin bread from Starbucks - I'm pretty sure that is the only sweet on earth that I prefer over chocolate.

This easy recipe I made for my office Thanksgiving potluck.  I got several requests for the recipe :)

You'll Need:
1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon baking powder
3/4 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon allspice
1/2 teaspoon salt
4 eggs
1 cup sugar
1/4 cup brown sugar
1/2 teaspoon vanilla
3/4 cup of pumpkin puree  (you can add up to 1 1/4 cups if you LOVE the flavor of pumpkin, and prefer it to be less sweet)
3/4 cup of oil (I used vegetable oil, but canola works too!)


Step-by-step:
1.  Preheat oven to 350.  Butter/spray loaf pan (mine is 10x4)
2.  Combine flour, soda, powder, spices and salt in a bowl.  
3.  Using an electric mixer, beat the sugar, vanilla and eggs.  Add the pumpking and the oil - mix well.
4.  Add the dry ingredients until smooth. 
5. Pour into a prepared loaf pan.
6. Bake 55-60 minutes.  Let cool in pan for about 10 minutes, then turn onto a cooling rack.

Enjoy!

-DD

Peanut Butter Mousse Cups!

I can't believe it's been almost a month since my last post.  I have been so busy traveling for work, and long hours that my little blog has unfortunately been knocked off the priority list.  BUT I'm back!

This recipe I found from pinterest off of Erin (at the spiffy cookie) blog! It was awesome and easy!  I am loving these no-bake sweets!  

You'll Need:
8 oz of 2% vanilla chocolate chunk chobani greek yogurt
1/3 cup of sugar
2-3 teaspoons of honey (optional)
1/2 cup of cream peanut butter
8 oz lite cool whip
12 regular Reese's cups (chopped up)
*Note: If you do not like greek yogurt, substitute 4 tablespoons of cream cheese.  You can taste the greek yogurt in the final product, so if you are not a fan of this, it is best to use the substitution.  

Step-by-step:
1. Blend your yogurt and sugar using a mixer.  Add in the honey while it is blending. 
2. Place peanut butter in a microwave proof container and heat for 30 seconds until it's warm.  Add the peanut butter to the yogurt mixture and mix until all well combined.  
3.  Take the cool whip and slowly fold it in to the peanut butter yogurt mixture. 
4.  Chop up the peanut butter cups (I prefer them cut small - each cup cut into 8 parts)
5.  Spoon half the yogurt mixture into four jars, cups or ramekins.  Top with half of the chopped Reese's cups.  Then add a second layer, topping with the remainder of the peanut butter cups.
6.  Store in fridge until ready to eat!

-DD