Chocolate Chip Cookie Dough Brownies

Decadent. That is the only word that comes to mind....and delicious, delectable, definitely delightful. That's enough alliteration for one day. Or is it? Maybe there is something to Betty Crocker after all because these were freakin' fabulous! I got this recipe from my B.C. cookbook, but you can also find it online.

My mom had the husband and I over for dinner the other night while my niece was spending the weekend at her house. She made us shrimp scampi that was fantastic and I brought these brownies for dessert. I also brought them to The Ladies first Book Club meeting which was also spectacular. Although next time perhaps we should have a little less wine and a little more book talk. I digress....

Anywho, these come highly recommended by me and everyone else who had the pleasure of pleasing their palette with their gratifying goodness. I pretty much followed Betty's recipe except I decided to skip the chocolate frosting and substitute it for homemade chocolate ganache because something about this recipe just had to be from scratch or I couldn't live with myself. In the end, I think I made the right decision. It really made the difference and I learned how to do something new!



Here's how to make it:

Ingredients:

1	box Betty Crocker Original Supreme brownie mix (with chocolate syrup pouch)
1/3	cup vegetable oil
1/4	cup water
2	eggs
1	pouch (1 lb 1.5 oz) Betty Crocker chocolate chip cookie mix
1/2	cup butter or margarine, softened
1	egg

Directions:

1. Heat oven to 350ºF. Spray bottom only of 13x9-inch pan with cooking spray, or grease with shortening. Make brownie mix as directed on box, using oil, water and 2 eggs. Spread in pan.

2. Make cookie mix as directed on pouch, using butter and 1 egg. Drop dough by rounded tablespoonfuls evenly onto brownie batter; press down lightly.

3. Bake 35 to 40 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool on cooling rack 30 minutes. Cover with the chocolate ganache (recipe to follow) and cut into bars.

For the ganache:

1. In a small saucepan, heat 3/4 cup heavy whipping cream and 6 tbsp. butter until just before the boiling stage.

2. Pour over 12 oz. chocolate semi-sweet chips that are in a separate bowl.

3. Let stand for about 30 seconds and stir until everything is incorporated and smooth.

4. Pour over the brownies and allow to set before cutting. (This might take longer than you think)

Finally, pour yourself a BIG glass of milk (or wine) and try to eat just one!

Valentine's Day Surprises

It seems that I have found myself with A LOT of free time on my hands lately. It's been almost 2 months since I graduated and I have yet to find a job--not even so much as an interview. I have turned to baking in order to distract myself from the unfortunate circumstances. I keep on applying and I keep on baking...I have all the time in the world.

Valentine's Day was this past weekend and I decided to make special treats for some of my lovely lady friends. Two of these ladies live on the West Coast so they only received cookies, but the ladies who live in my area received cookies AND cupcakes. Then I gave Tim the leftovers to take into work. And everyone got a handmade card (well, except for Tim's co-workers). I spent last Tuesday baking 2 dozen cupcakes and 9 dozen cookies. I present you with the fruits (sweets) of my labors:

Valentine Cupcakes:

Basically, I made a standard white cake mix. The twist, however, is that I added 2 tbsp. of sprinkles because I LOVE funfetti cake!!! Then I iced and decorated them in a special Valentine's way:

P.S. I found the cutest cupcake boxes in the world, but more on that later...

Valentine Sugar Cookies:

I'll be the first to admit that cookies are not my forte, but I decided to give them a whirl anyway. They aren't my best work. They were supposed to be heart shaped, but I got in a fight with the rolling pin and decided just to plop them on the baking sheet and go from there.

Ingredients:

2 1/2 cups flour
1/4 tsp. baking powder
1 cup butter, softened
3/4 cup granulated sugar
2 eggs
1 egg yolk
1/4 tsp. vanilla

1. Preheat oven to 375 degrees.
2. In a bowl, stir together flour and baking powder. Set aside.
3. In a larger bowl, cream the butter. Add sugar and beat again until well combined. Then beat in eggs, egg yolk, and vanilla. Beat in the flour mixture.
4. Refrigerate dough for 3 hours.
5. Drop onto a baking sheet and bake for 8-10 minutes or until slightly browned.
6. Allow them to cool completely and then ice them.

Icing:

2 1/2 cups of confectioners sugar
3 or 4 tablespoons of water
few drops of food coloring

1. Mix the sugar and water together until desired consistency is reached.
2. Spoon or spread (depending on consistency) over completely cooled cookies.

White Chocolate Raspberry Cookies


Ingredients:

12 oz. white chocolate chips
1/2 cup butter
1 cup sugar
1 tsp. baking soda
1/4 tsp. salt
2 eggs
2 3/4 cups all-purpose flour
seedless raspberry jam
1/2 tsp. shortening

Directions:

1. Preheat oven to 375 degrees. Grease a cookie sheet. Set aside. In a heavy small saucepan melt 4 ounces of the white chocolate chips over low heat, stirring constantly. Cool.

2. In a large mixing bowl beat butter with an electric mixer about 30 seconds or until softened. Add the sugar, baking soda, and salt. Beat until combined. Beat in eggs and melted white chocolate chips until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour with a wooden spoon. Stir in the 4 more ounces of white chocolate chips.

3. Drop dough from a rounded teaspoon 2 inches apart on the prepared cookie sheet. Bake in preheated oven for 7 to 9 minutes or until cookies are lightly browned around edges. Cool on cookie sheet for 1 minute. Transfer cookies to wire racks. Cool completely.

4. Melt the raspberry jam in a small saucepan over low heat. Spoon about 1/2 teaspoon of jam atop each cookie. In a heavy, small saucepan combine the 3 ounces white baking bar and shortening. Melt over low heat, stirring constantly. Drizzle each cookie with some of the melted mixture. If necessary, refrigerate cookies about 15 minutes or until chocolate mixture is firm.

Makes about 4 dozen cookies.

Now here are the little packages I put together for my ladies:

And these are the cards I made :)

All in all, I think everyone enjoyed them...except Kate because she still hasn't gotten hers. All in good time, even though that makes for stale cupcakes, haha!!