Chocolate Chip Oreo Cookies

So, like I said yesterday I was on a baking bender last week. These tasty treats turned out oooohh so good. I love oreos and chocolate chip cookies, so this combo was perfect. I found my recipe from Lovin From The Oven.

The Best Caramel Bar You've Ever Had

So I was on a baking kick all last week. I made so many sweets it was ridiculous, especially since were heading to Florida and getting into bathing suits. Good thing my husband took most of them to work to share, otherwise I woud've devour everything.

This recipe for carmelitas caught my eye with the buttery, caramely, chocolatey goodness. I wanted to try something different and I don't normally bake with caramel so that was it. Also it has oatmeal in it, so that makes it healthy, right?!

Happy Friday

1. This is where I'm heading tomorrow, can't wait for the sunshine!

2. Missing this baby girl so much.

3. Got a mani and pedi this week to get ready for the Florida beaches.

4. I did some serious baking this week.

5. I finally got an iphone. Woot Woot!

Chocolate Chip Blondies

Saturday night, 9:00 PM and that sweet tooth rolls around. After seeing some chocolate chips in the cupboards, I jumped on the computer and found the perfect recipe for tonight, Chocolate Chip Blondies. This quick and easy recipe I knew would satisfy the craving, not to mention blondies are one of my favorite desserts.

Combine the sugar, butter, and eggs, and vanilla in a bowl.

Add the flour, salt, and baking powder to the sugar mixture.

Stir in the chocolate chips.

Spread into a greased pan.

Bake at 350 degrees for 18-20 minutes.

mmm...hit the spot

Baby Bites

In NYC there is a cupcake place called Baked By Melissa that sells bite sized cupcakes. They are a huge hit, and I must say are pretty tasty as well. With this in mind Bill came up with what he thought was a brilliant idea, so I put it to the test. Mini chocolate chip cookies.

Not sure what recipe to turn to I choose my pinterest favorite, The Perfect Chocolate Chip Cookie.

2 3/4 c (14.5 oz) all-purpose flour
1 t baking soda
1 t salt
1/2 c (4 oz) unsalted butter at room temperature
1/2 c (4 oz) Crisco (plain or butter flavored, I prefer plain)
1 c (6.5 oz) light brown sugar
1 c minus 2 T (6.5 oz) white sugar
2 large eggs
1 1/2 t vanilla
1 1/2 c (10 oz) semi-sweet chocolate chips (Hershey's brand is best)
  
1. In a small bowl mix the flour, salt, and baking soda until the ingredients are evenly distributed.  Set aside.

2. Using a mixer, cream the butter and shortening on high until light and fluffy 1-3 minutes.

3. Add both sugars and beat on high 1-2 minutes. 

4. Add eggs and vanilla. Beat until fully incorporated.

5. Add the flour mixture and mix until just incorporated.

 

6. Touch test the dough.  It should feel slightly sticky, but not much should stick to your finger.  If it is very sticky add flour 2T (.5 oz) at a time.  If it is firm or dry, you have added too much flour and there is not a good way to reverse this.

7. Using your hands, roll the dough into balls your choice of size (I tried a variety of sizes ranging form a penny to quarter). Place on an ungreased cookie sheet and add one chocolate chip to each cookie dough ball.  

8. Cover and refrigerate 30 minutes or until firm.  You can hold the dough up to two days in the refrigerator or up to six months in the freezer. 

9. 15-20 minutes before baking, position the oven rack to the second highest setting. Preheat the oven to 375.  

10. Remove the dough from the refrigerator and bake 4-7 minutes depending on size of your balls.  They are ready to come out of the oven when they are domed and puffy, show a few signs of browning and look a bit underdone.  

11. Leave the cookies on the cookie sheet for (10)2 minutes.  Remove them to a cooling rack so they will cool evenly.  Wait ten minutes, then serve your Perfect Chocolate Chip Cookie!

 We took them with us to our New Year's party and they seemed disappear quickly!