Costco Copycat Vanilla Mousse Cream Filling for Cakes and more

 6oz cream cheese softened

1/2 cup powdered sugar, sifted 

1 teaspoon vanilla

2 cups heavy cream

1 package instant vanilla pudding (dry power only, 3.4 oz or 1oz sugar-free)

1.  Beat cream cheese until smooth.  Add powdered sugar and beat on low until well incorporated, scraping down the sides and bottom of the bowl intermittedly.

2.  Slowly add the vanilla and cream and whip on slow until well incorporated and smooth.  (I switched to the whisk attachment for this).  Scrape down the bowl and whisk again.

3.  Pour in the powdered pudding mix.  Increase the speed and whip for 2-3 minutes until the filling is thick.  If it get too thick, you can add 1/4 cup 1/2 cup of more cream or even 2 tablespoons of milk until you reach the desired consistency.

4.  Use a filling for cakes.  If the filling isn't super thick, you may want to pipe a frosting edge around the cake before filling with the cream mousse.  

Doctored Vanilla White Cake & Vanilla Buttercream (Cream Cheese) Frosting

 I am not a huge cake eater.  There are so many other desserts I enjoy more.  And if I am going to eat cake--I usually want chocolate or carrot cake.  But most of my kids enjoy vanilla cake.  And so often vanilla cake can be too stodgy or dry.  This doctored cake mix was fabulous.  

CAKE

1 cup of buttermilk

1/2 cup neutral oil (canola, vegetable, grapeseed, etc)

2 tsp vanilla extract 

3 eggs

1 box of white cake mix* 

FROSTING

½ cup butter, softened to room temperature

3 ounces cream cheese, softened to room temperature

1 teaspoon pure vanilla extract

16 ounces powdered sugar, about 3 ½ cups

pinch of salt

¼ cup heavy cream

CAKE DIRECTIONS:

Line baking pans with parchment paper and lightly spray with cooking spray.  Preheat the oven for 350.

Mix buttermilk and oil in a stand mixer until blended.  Add vanilla.  Add cake mix and stir on low.  While still on low, add eggs one at a time.  Then increase the speed to medium and beat for 2 minutes.

Spread the batter evenly between the baking pans.  Bake for 30-34 minutes for two 8-inch rounds, 28-32 minutes for three 6-inch rounds.  

*I used Pillsbury Moist Supreme White Premium Cake Mix, 15.25oz, the recipe recommended Betty Crocker Super Moist Delights French Vanilla Cake Mix, 

FROSTING DIRECTIONS (adapted from Mel's Kitchen Cafe):

In a mixer, beat the softened butter and cream cheese together until it is light and creamy, about 2 minutes. Add the vanilla.  Using a fine mesh sieve or sifter, sift the powdered sugar with a pinch of salt in a separate large bowl.  Gradually add the powdered sugar to the creamed butter mixture about 1 cup at a time and mix on low before adding the next.  Mix until creamy, scraping down the sides and bottom of the bowl.  Add the heavy cream and whip until the frosting in light and fully.

Dark Chocolate Cake with Salted Caramel Frosting

This recipe is adapted from Cakes By Courtney.  It's our favorite chocolate cake recipe.  We love this salted caramel frosting.  But we also love the cake with vanilla, chocolate, whipped chocolate, or peanut butter buttercream.

Ingredients

FOR THE CAKE

• 1 3/4 cups  plus 2 tablespoons (225 g) all-purpose flour
• 2 cups  minus 2 tablespoons (375 g) granulated sugar
• 3/4 cups (88.5 g) good quality dark cocoa powder
• 2 teaspoons (8 g) baking soda
• 3/4 teaspoon (3 g) baking powder
• 1 teaspoon (5.6 g) kosher salt
• 1 cup (240 g) buttermilk at room temperature
• 1/2 cup (109 g) vegetable oil
• 3 large eggs at room temperature
• 1 teaspoon (4.2 g) pure vanilla extract
• 1 cup (236.6 g) hot water

FOR THE SALTED CARAMEL & FROSTING

• 6 oz of Trader joe's salted caramel (or make from scratch), room temperature
• 6 cups (750 g) powdered sugar sifted*
• 2 cups (452 g) unsalted butter slightly softened*
• *This buttercream recipe makes enough to fill and cover your cake. If you want to add additional piping, you’ll want to make an extra 1/2 batch.

Instructions

FOR THE CAKE

1. Gather ingredients--buttermilk and eggs need to be at room temperature.  Preheat the oven to 360 degrees F. Spray three 8-inch or four 6-inch round cake pans with nonstick spray. Line the bottom of each pan with parchment paper, then spray the pans again. Set aside. 

2. Combine the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined.
3. In another bowl, whisk the buttermilk, oil, eggs, water and vanilla.
4. With the mixer on low speed, slowly add the wet ingredients to the dry, scraping the bottom of the bowl with a rubber spatula.

5. Evenly fill the batter into the prepared pans (I weight the batter and then divide between the number of pans).

6. Bake for 16-18 minutes or until toothpick comes out clean.

7. Cool in the pans for 10 minutes, then turn them out onto a cooling rack and cool completely.
8. Wrap in plastic wrap and chill until ready to use.  Level your cake layers to ensure a completely even surface for frosting and stacking.

FOR THE FROSTING

1. In a stand mixer fitted with the paddle attachment, combine the butter, powdered sugar and 6oz of the caramel together in a standing mixer fitted with the paddle attachment and beat until smooth. 
2. If the icing seems to thick or stiff, add 1-2T of cream or milk a little at a time until it reaches the desired consistency.

ASSEMBLY

1. Place the first cake layer bottom-side down, in the center of the cake board. Using an offset palette knife, spread about 3/4 cup frosting evenly across the cake layer. If desired, Drizzle with about a tablespoon or two of the extra caramel sauce.
2. Place the second cake layer on top of the frosting. Frost the top of the second cake and optional drizzle with another tablespoon or so of caramel.
3. Place the third cake layer, top side down, on top of the frosting. 
4. Crumb coat the entire cake with a thin layer of frosting and freeze for about 10 to 15 minutes to set.
5. Once the crumb coat is set, continue to frost the cake with the remaining frosting, and then use the remaining caramel sauce as a drip. 

*FROSTING NOTES/TIPS:  

Sifting your sugar helps make sure the frosting is silky smooth.  Measure powdered sugar first, then whisk it through a mesh strainer.

Semi-Cold Butter.  You don't want your butter too soft when making frosting.  Take it out of the fridge 20-30 minutes before making the buttercream.  

Cinnamon Rolls, Gloria's

These are amazing cinnamon rolls.  They make a ton (24-30 big cinnamon rolls)!  Perfect to share or freeze for later.  

INGREDIENTS

ROLLS:

 4 cups milk (whole milk is best, but not necessary)
 1 cup (2 sticks) butter
 1 cup sugar
 2 1/2 teaspoons salt
 1 3/4 tablespoons instant yeast (see note)
 4 large eggs
 11-13 cups unbleached all-purpose flour (or half white whole wheat)

FILLING:

 3/4 cup butter, softened 

 1 1/2 cups lightly packed brown sugar
 2 tablespoons ground cinnamon

 1/2 t cardamon or all spice (optional)

FROSTING:

 8 ounces cream cheese, softened
 1/2 cup (1 stick) butter, softened
 1 teaspoon vanilla
 2 teaspoons maple extract/flavoring
 Pinch of salt
 2 pounds powdered sugar
 Cream or milk for consistency

INSTRUCTIONS

For the dough, scald the milk in a medium saucepan (heat the milk until right before it simmers/boils - it little bubbles will form around the edge of the pan and steam will rise). Pour the milk into the bowl of an electric stand mixer.  Add the butter, sugar and salt. Mix until the butter is melted.  Let the mixture cool until warm but not hot (<120 F).

Add the yeast and eggs and mix until combined.

Add the flour about 1 cup at time.  How much you add will vary, so watch for when the dough clears the sides of the bowl (about 12-13 cups, but sometimes more or less).  The dough should be soft and just slightly sticky without leaving a lot of residue on your fingers. Let it knead for 2-3 minutes.

Transfer the dough to a large, lightly greased bowl. Cover with lightly greased plastic wrap and let it rise until doubled (about an 60-90 minutes).

On a lightly floured counter, divide the dough in half. Roll or pat each portion of dough into an 18-inch by 12-inch rectangle. Spread 6T of softened butter over each rectangle.

Combine the brown sugar and cinnamon and spices. Sprinkle half on each rectangle of dough. Pat it down gently. Starting with one long end, roll up the cinnamon rolls as tightly as possible, pinching the seam lightly to seal.

Take one roll and divide into 12 equal pieces.  I like to cut it in half, then cut each half in half again (forming four equal portions).   And then cut each of those pieces into thirds.  

Evenly spaced on a parchment-lined or silpat lined rimmed baking sheet about 11X17-inches (or 12X18-inches).  Cover the pan with lightly greased plastic wrap and let the rolls rise until double (about an hour). 

Preheat the oven to 350 degrees F.  Bake the rolls for about 18-22 minutes until slightly golden on top.  Let the rolls cool in the pan for 10-15 minutes.  I like to then transfer to a cooling rack (optional) so the bottoms don't get soggy.  

To make the frosting, in a large bowl, whip together the cream cheese and butter. Add the vanilla, maple and salt and mix until combined, scraping down the sides as needed. Gradually add the powdered sugar and mix until thick and creamy. Add cream or milk a tablespoon at a time until the frosting is smooth and spreadable to your liking.  Spread the cinnamon rolls with frosting once mostly cooled.

NOTES:

To make ahead of time: 1. Place shaped rolls on lined baking sheet.  Cover with lightly grease plastic wrap and put them in the fridge for up to 24 hours.  Remove and bring them to room temperature and to rise until double in size (this takes about 2-3 hours).  Bake as directed above.

To freeze already cooked and frosted rolls, let them cool.  Place in a ziploc bag. To reheat, remove the roll from the bag.  Place one roll at a time on a plate in the microwave for about 1 minute.

Oreo Pie

 This pie became a family favorite when I was pregnant and very sick.  I bought the No Bake Oreo dessert so Kevin could make a birthday treat for Anne...it's now become the most-often requested pie by our kids!  The recipe is no longer on the box, so here's my best attempt at recreating it.

No Bake Oreo Dessert

• 1 No Bake Oreo Dessert Mix
• 3 T melted butter
• 1 1/2 cups cold milk
• 1/2 tub frozen whipped topping, thawed

1. Make an oreo pie crust, combine oreo crumbs (bag 1) with melted butter and press into a 9-inch pie plate.  (Optional you can bake the crust for a more toasted flavor.  Bake at 350 for 8 minutes, let cool completely before filling).
2. Beat pudding mix (bag 2 approximately 5.75 oz of pudding mix) and milk in large bowl with wire whisk for 2 minutes until thick.  Fold in whipped topping.  Fold in half of the chopped oreos (bag 3).
3. Pour and smooth out in pie crust.
4. Refrigerate 4-24 hours or until firm.  Top with remaining whipped cream (optional) and chopped oreos before serving.  Keep refrigerated.

Oreo Pudding Option

• 2 packages (4 oz each) cookies 'n creme instant pudding
• 2 1/2 cups cold milk
• 1 tub (8oz) frozen whipped topping, thawed divided
• 1 nine inch oreo pie crust
• 5-6 oreos chopped

1. Beat pudding mixes and milk in large bowl with wire whisk for 2 minutes until thick.  Fold in whipped topping.
2. Pour and smooth out in pie crust.
3. Refrigerate 4-24 hours or until firm.  Top with remaining whipped cream (optional) and chopped oreos before serving.  Keep refrigerated.

Soft Cinnamon Rolls

 This recipe is adapted fro Mel's Kitchen Cafe, The Best Cinnamon Rolls (Cheryl's Famous Recipe).  It makes 12 jumbo cinnamon rolls.  Allow at least four hours start to finish, but they can be made ahead and given a cool rise overnight.  The are super soft, fluffy, and light.

INGREDIENTS

SPONGE:

 1/2 cup (3.75 ounces) granulated sugar

 1/2 cup neutral-flavored oil

 2 cups milk

 4 cups (20 ounces) all-purpose flour (or half all-purpose, half white winter wheat)

 1 tablespoon instant yeast (see note for active dry yeast)

DOUGH:

 3/4 cup (3.75 ounces) all-purpose flour

 1/2 teaspoon baking powder

 1/2 teaspoon baking soda

 1 1/2 teaspoons salt

FILLING:

 8 tablespoons butter, softened

 3/4 cup (5.5 ounces) packed light brown sugar

 1 tablespoon cinnamon

 1/4 teaspoon cardamom (optional but delicious)

ICING:

 2 ounces cream cheese, softened

 8 tablespoons (1 stick, 4 ounces) butter, softened

 Pinch salt

 2 tablespoons milk or heavy cream

 1/2 teaspoon vanilla extract (or half vanilla, half maple)

 1 3/4 cups (7 ounces) powdered sugar

INSTRUCTIONS

Scald two cups of milk in a small sauce pan (heat until just boiling, little bubbles should form around the edges).  Set aside and let cool slightly.  While cooling, put sugar and oil in a large bowl (ideally a bowl of a stand mixer). Pour in the scalded milk and mix. Let the mixture sit for 15 minutes or so until it is warm but not blazing hot.

Add 4 cups flour and sprinkle the yeast on top of the flour. Mix until no dry streaks remain and scrape down the sides of the bowl if needed. The dough will be loose and wet-looking. Cover the bowl and let the sponge rest until puffy and doubled, 45 minutes to 1 hour, depending on the warmth of your kitchen.

Add the remaining 3/4 cup flour, baking powder, baking soda and salt. Mix with a dough hook until the flour is completely incorporated and the dough looks smooth instead of rough and shaggy. It may not necessarily clean the sides of the bowl but it should for a pretty cohesive mass. Add additional flour only if it is too sticky to handle or a small piece of dough won't form a ball in your hands (it's ok if it leaves some doughy residue on your fingers).  Wetter is better.

Scrape the dough into a lightly greased bowl or container, cover, and let rise until doubled, about an hour.

On a lightly floured counter (I use about 2-3 tablespoons flour), roll or pat the dough into about a 18X12-inch rectangle. Spread the softened butter evenly across the top. Combine the brown sugar and cinnamon (and cardamom, if using) in a bowl and sprinkle evenly across the top of the butter. Pat down very lightly.

Starting with one long end, start rolling the rectangle into a log without pulling and stretching on the dough (but still rolling as tightly as possible). Roll the seam to the bottom and pat the log into an even thickness - it should be about 20 inches long or so at this point.

Cut the log into 12-15 even pieces. Place the rolls on a parchment-lined half sheet pan, tucking the loose end of the roll underneath, if you want. The rolls should be about an inch apart so they have room to rise. Cover with lightly greased plastic wrap and let rise until noticeably puffy and almost doubled, about an hour.  (If making these ahead of time, see note below for alternate directions)

Bake at 350 degrees F for 18-25 minutes until lightly golden and baked through. Let cool until warm before frosting.

For the frosting, add the cream cheese and butter to a medium bowl. Whip with a handheld (or stand) mixer until creamy. Add the salt, milk or cream, and vanilla (and maple if using). Mix again. Add the powdered sugar and whip until light and creamy.

Spread the slightly warm rolls evenly with the icing. Serve immediately or let cool completely and serve at room temperature (or warm lightly before serving).

NOTES

Make-Ahead: If you are making them ahead of time, don’t let them rise at room temperature after cutting them.  Place on cookie sheet and cover them with lightly greased plastic wrap and put them in the refrigerator for up to 24 hours. Take the rolls out of the fridge and let them come to room temperature and fully rise before baking.  This can take 1-3 hours (usually 2 hours).  They need to about double in size.  Then remove the plastic wrap and bake.

Freezing: Baked and frosted cinnamon rolls freeze amazingly well. After they've been frosted and cooled, I'll scoop the rolls one by one into a quart-size ziploc bag, seal and freeze. It gets a little messy with the frosting.  Just take them out of the bag still frozen, put on a plate, microwave for a minute or so on 50% power until warm and gooey.

Homemade Glazed Donuts and Apple Fritters

The most delicious tender, melt-in-your mouth donuts and apple fritters.  Very labor intensive...but worth it!  Adapted from Mels Kitchen Cafe.

YIELD:  20 DONUTS + FRITTERS  PREP TIME:  1 HOUR  COOK TIME:  1 HOUR ADDITIONAL TIME:  14 HOURS  TOTAL TIME:  16 HOURS

INGREDIENTS

DONUTS:

 7 cups (35 ounces) all-purpose flour (see updated note!)
 3/4 cup (5.5 ounces) granulated sugar
 1 1/2 teaspoons instant yeast (see note for active dry yeast)
 2 cups cold milk (I use 2%)
 2 large eggs
 1 1/2 teaspoons salt
 12 tablespoons butter, cut into tablespoon-size pieces and softened to room temp (I use salted)
 2 to 3 quarts vegetable oil, for frying

APPLE FRITTERS:

 2 large apples, peeled and diced

 1 T lemon juice
 1/4 cup brown sugar

 1 t cinnamon

GLAZE:

 6 cups (24 ounces) powdered sugar
 3/4 cup hot water (see note)
 1/4 teaspoon vanilla extract
 Pinch salt

INSTRUCTIONS

In the bowl of an electric stand mixer fitted with the dough hook, add the flour (see note!), sugar, yeast, milk, eggs and mix until combined. The dough will look a little shaggy, that's ok. Add the salt and continue mixing until well combined and the texture looks fairly smooth, 2-3 minutes. Let rest for 5 minutes.

With the mixer running on medium low, add the butter a piece at a time until all the butter has been added and is incorporated into the dough. The dough will have softened considerably and may be sticking to the middle or sides of the bowl. Scrape down the middle and sides as needed.

Knead the dough on medium speed for 10-12 minutes. Start the kneading time after the last of the butter has been added. The dough will be very sticky but as it kneads, it should come together better. Scrape down the sides of the bowl if needed.

You'll know the dough is done mixing if you can pull up a handful and it stretches easily. It will be very soft. And it may even be sticking to the sides or middle a bit (depending on the mixer you have), but it shouldn't leave very much residue on your fingers when you pull a handful up. If it is wet and sticky, add 1/4 cup more flour and mix for a few more minutes (resist the urge to add this flour if at all possible unless your dough is a sticky mess).

Transfer the dough to a greased container. Cover and refrigerate for at least 8 hours or up to 24 hours. The dough should rise or even double in the refrigerator. 

Immediately out of the refrigerator, roll the chilled dough on a lightly greased countertop to about 1/4-inch thick (or slightly thicker). It should be about a 12X16-inch rectangle. Line half sheet pans with parchment paper and lightly grease the parchment.

Cut the donuts 3-inch donut cutter (with a 1-inch center) and place them on the prepared pans. Save any excess dough for apple fritters*. Reroll scraps, if desired (donuts will be bumpier and not quite as tender - it helps to let the combined rerolled scraps rest for 15-20 minutes before rerolling to relax the gluten so the dough doesn't spring back while rolling).

Let the donuts rise, uncovered, until noticeably puffy. I warm my oven to 140 degrees. Turn it off and place the sheet pans of donuts inside to rise for 20 minutes or so. On the counter, it may take 1-2 hours for the donuts to rise.

Place a double layer of paper towels on a half sheet pan.

Heat oil in a heavy pot to at least 2-inches deep or in an electric deep fryer following the manufacturers directions to 350 degrees F (or 365 degrees for darker donuts).

Gently pick up the puffy donuts so they don't stretch and quickly place them in the hot oil (the bottoms of the risen donuts will be very soft from rising on the greased parchment; the donuts fry best with less air bubbles if they are placed in the oil SOFT SIDE UP). Don't overcrowd the pot or the oil temperature will fall too quickly.

Cook the donuts until golden brown on the bottom, about 1 to 1 1/2 minutes. Flip with tongs and continue cooking for another minute or so until golden. Lift the donuts out of the oil with the tongs, drain any excess oil, and transfer the cooked donuts to the paper towel lined baking sheet. (Donut holes should cook in about half the time)

Let the oil come back to temperature before adding subsequent batches of donuts or donut holes.

Prepare the glaze by whisking all the ingredients together until smooth. See the note below for thinning out the glaze. Place a wire cooling rack over a half sheet pan.

Let the donuts cool until just warm to the touch before dipping fully in the glaze (if the donuts are too warm, the glaze will drip almost completely off). Place the glazed donuts on the wire rack so excess glaze can drip on the sheet pan below.

For donut holes, I toss a couple dozen of them in the glaze at the same time, roll them around with my hands until evenly coated, and then transfer them to the wire rack.

Once the glaze is set on the donuts, they can be transferred to a plate or other serving dish. The donuts are best served fresh but can be reheated the next day - a quick 12-15 second zap in the microwave has them tasting *mostly* fresh.

Apple Fritters:

• Cut out all the regular donuts like normal
• Chop all the scraps into small little nubbins with bench scraper, probably 1/2-inch pieces or a little smaller
• finely
• Chop about 2 large apples (right around 2 cups chopped apples) and toss with a squeeze of lemon juice, 1/3 cup brown sugar and 1 1/2 teaspoons cinnamon
• Toss all the dough pieces and apples together in a bowl
• Scoop out small handfuls of dough and apples (it’s going to seem weird, like it will never stick together) and gently form it into balls, set them on a greased baking sheet, and press gently to flatten into a thick disc-shape
• Let the fritters rise and puff a bit
• Fry the fritters last (since little bits of apples invariably fall out into the oil – spoiler alert: those little bits are super tasty) 
• Glaze with leftover glaze or sprinkle with powdered sugar on one side after they cool

Strawberry Rhubarb Crumble

Fresh strawberries and rhubarbs with a crunchy crumble topping.  Serve with vanilla ice cream or a tart buttermilk whipped cream.  Adapted from Cakes by Courtney.

Ingredients

Crumble
3/4 cup (90 g) all-purpose flour
2/3 cup (133.3 g) sugar 
Large pinch of salt
6 tablespoons (84.75 g) 3/4 stick chilled unsalted butter, cut into 1/2-inch cubes
3/4 cup (67.5 g) old-fashioned oats

Filling

1/2 tablespoon (6.5 g) vanilla bean paste

1/2 cup sugar (100 g)
1 pound strawberries hulled, halved (about 4 cups)
12 ounces rhubarb preferably bright red, ends trimmed, stalks cut crosswise into 1/2-inch-thick pieces

For the Buttermilk Whipped Cream (recipe from Orson Gygi)

1/2 cup (120 g) buttermilk
1/2 cup (115.5 g) heavy whipping cream
1/4 cup (31.25 g) powdered sugar measured and then sifted

Instructions

In a medium bowl, combine flour, 2/3 cup of the sugar, and salt. Whisk to combine.

Add the butter and use your fingertips to rub the butter into the flour mixture until the mixture sticks together in clumps.

Mix in the oats.

This is a great step to do ahead of time. In fact, it's best to do it ahead of time. Try to make it the day before and refrigerate it covered well. At the very least, try to make the crumble topping a couple hours before you bake the crumble so it has time to chill in the refrigerator.

Preheat oven to 375°F. Spray a 11x7x2-inch (or about that size) glass baking dish with non-stick spray.

Mix 1/2 cup sugar and the vanilla bean paste in a large bowl. Mix well. Add the strawberries and the rhubarb to the sugar mixture and toss to coat well.

Pour the fruit filling into prepared baking dish. Sprinkle oat topping evenly over filling.

Bake the crumble until filling bubbles thickly and topping is crisp, about 45 minutes. Let cool 15 minutes. Spoon warm crumble into bowls. Serve with buttermilk whipped cream or vanilla ice cream.

For the Buttermilk Whipped Cream

In a mixing bowl fitted with the whisk attachment, combine all the ingredients and whisk on medium-high until stiff peaks form.

Chocolate-Drizzled Strawberries and Cream Pie

This makes the perfect cream cheesy base to showcase fresh fruit.  Recipe adapted from Our Best Bites.

1 9″ graham cracker crust (store-bought or homemade)
1 c. heavy whipping cream
1/4 c. powdered sugar
1 8-oz. package cream cheese at room temperature (light is fine)
1/2 tsp. vanilla extract
1/4 c. packed light brown sugar
1 quart fresh strawberries (NOT frozen, the smaller fresh picked strawberries are ideal)
1-2 ounces chocolate (chocolate bar cut up or chocolate chips)

If making homemade graham cracker crust do that first.  (see recipe below)

Beat the whipping cream and powdered sugar until medium peaks form.  Scrape out and put in a separate bowl and put in the fridge.  In the mixer beat the softened cream cheese, brown sugar, and vanilla until light and fluffy.   Add about 1 c. of the whipping cream mixture to the cream cheese mixture. Beat until smooth and well-combined. Add the remaining whipping cream mixture and mix until just combined.  Spread in the graham cracker crust and refrigerate for a few minutes while you prepare the strawberries.

Wash the strawberries and cut off the stems. Blot dry with a paper towel and then gently press, cut side down, into the whipped cream mixture. Set aside.

Place chocolate in a microwave safe bowl. Microwave for 1-1 1/2 minutes, stopping the microwave every 20 seconds to stir. You want the chocolate to be melted but not hot at all. When the chocolate is melted, drizzle it over the strawberries with a fork or put pipe it on with a bag. Refrigerate for at least three hours before serving. Serves 8.

Graham Cracker Crust:

9 graham crackers , broken into rough pieces
2 tablespoons granulated sugar
5 tablespoons unsalted butter , melted and warm

Adjust oven rack to middle position and heat oven to 325 degrees. In food processor, process graham crackers until evenly fine, about 30 seconds (you should have 1 cup crumbs). Add sugar and combine. Then add warm melted butter in steady stream; stirring until mixture resembles wet sand. Transfer crumbs to 9-inch glass pie plate; form crust using 1/2-cup dry measuring cup to help pack down and mold crumbs to the pie plate. Bake crust until fragrant and beginning to brown, 15 to 18 minutes; transfer to wire rack and cool completely while making filling.

Our Favorite Zucchini Bread

This is our favorite zucchini bread recipe, I prefer to make it in mini loaves.  Adapted from:  Mel's Kitchen Cafe.

INGREDIENTS
 1 pound zucchini (you’ll end up with about 1 to 1 1/2 cups of zucchini after shredding and wringing dry)
 2 cups (10 ounces) flour (see note)
 1 teaspoon baking powder
 1 teaspoon baking soda
 1 teaspoon salt
 1 teaspoon ground cinnamon
 1 teaspoon allspice (allspice is best, but you can sub pumpkin pie spice or Chinese 5 spice instead)
 1 cup granulated sugar
 2 large eggs
 1/4 cup plain yogurt (not fat free, can sub sour cream)
 1 tablespoon sour cream or more yogurt
 6 tablespoons (3 ounces) butter, melted

INSTRUCTIONS
Adjust an oven rack to the middle position and preheat the oven to 350-355 degrees. Generously coat a 9X5-inch loaf pan with cooking spray or a mini loaf pan.

Chop the ends off the zucchini (just 1/4-inch off each end) and finely shred the zucchini, peel and all. Place the shredded zucchini in a clean kitchen towel (or nut milk bag), wrap the towel, and wring the ends to squeeze out all the excess water over the sink. You should have about 1 1/2 cups of dry zucchini. Set the zucchini aside.

In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, allspice, and salt.

In a smaller bowl, whisk the sugar, yogurt, eggs, lemon juice or sour cream, and butter until combined.

Gently fold the yogurt mixture and zucchini into the dry ingredients, using a rubber spatula to fold the ingredients together until just combined - don't overmix!

Transfer the batter to the prepared pan.  Bake until golden brown and a thin knife or skewer inserted in the center comes out clean or with a few moist crumbs attached, 45-60 minutes for a 9x5 loaf pan, 18-22 minutes for a mini loaf pan. Cool for 10 minutes then turn out into wire rack to cool for at least 1 hour. Store well-covered for up to three days.

NOTES
Loaf Pans: the recipe calls for a 9-inch by 5-inch sized loaf pan but also works in an 8 1/2-inch by 4 1/2-inch loaf pan. This recipe is also great in mini loaf pans or even muffins.  Also, if you have overly large zucchini, cut them in half lengthwise first, scoop out the seeds, and then shred. If you don't have enough zucchini you can sub in shredded carrots to make up the difference.

Whole Wheat Flour: I often use half to 3/4 finely ground white whole wheat flour with good results - and sometimes I get crazy and use 100% whole wheat flour (always finely ground white wheat); it is a bit more dense with 100% whole wheat flour but still nutty and hearty and delicious.

Puppy Chow (aka Muddy Buddies)

A favorite treat, that's easy to make and naturally gluten free!  Adapted from The Very Best Puppy Chow {Muddy Buddies} - Mel's Kitchen Cafe (melskitchencafe.com)

INGREDIENTS

• 2 cups (340 g) semisweet chocolate chips (see note)
• 1 ¼ cups (320 g) peanut butter (see note)
• 6 tablespoons (85 g) salted butter
• 1 teaspoon vanilla extract
• 10 ½ to 11 cups (352 g) rice or corn Chex cereal (a 12-ounce box)
• 2 ½ cups (285 g) powdered sugar
• 2 tablespoons (11 g) natural unsweetened cocoa powder (see note)

INSTRUCTIONS

1. Pour the cereal into a large bowl.
2. In a microwave-safe bowl, combine the chocolate chips, peanut butter, and butter and cook for 1-minute intervals, stirring in between, until the mixture is smooth and fully melted. Don't overheat. Stir in the vanilla extract.
3. Drizzle the chocolate mixture over the cereal and using a flat rubber spatula gently fold the mixture until the cereal is evenly coated with the warm mixture.
4. Place the powdered sugar* in a large bag and add the chocolate-covered cereal (you may need to do this in batches depending on the size of your bag). Close the bag and shake like your life depends on it until the cereal is coated with the dry mixture.  
5. Let the cereal rest until it goes from wet and shiny to looking a bit sticky, 5 to 10 minutes (this is an important step – If it is too wet, the powdered sugar soaks into the runny chocolate instead of forming a powdery coating on the outside).
6. In a separate smaller bowl, whisk together the powdered sugar and cocoa powder (see note).
7. Spoon about half of the powdered sugar mixture in the bottom of two 1-gallon ziploc bags or one 2-gallon ziploc bag (I keep these larger bags on hand just for this recipe – makes it so easy to mix!).
8. Add the cereal mixture to the bag(s). This step can be a bit messy. It helps to fold down the top of the bag a few inches and pile the cereal in.
9. Add the remaining powdered sugar mixture. Close the bag and shake, turning the bag over as you go, until the cereal is mostly coated with the powdered sugar mixture and has formed clusters here and there.
10. (You can continue adding powdered sugar a little at a time and shaking to coat if you'd like a thicker powdery coating on the puppy chow, but be warned that this may result in less clusters.)
11. Spread the puppy chow out on a parchment-lined baking sheet. At this point, you can easily sprinkle on a bit more powdered sugar and toss by hand if there are extra gooey spots that need it. Let the puppy chow sit for 20 to 30 minutes to cool and set.
12. Store the puppy chow in the fridge or the freezer and experience how good life can be when munching on chilled clusters of this magnificent stuff.

Zucchini Brownies

These are some of my favorite brownies, they're fudge and velvety and taste sooooo amazing when chilled.  Adapted from Mel's Kitchen Cafe.

INGREDIENTS

•  3/4 cup (6 ounces, 12 tablespoons) butter
•  6 ounces (1 cup) chopped semisweet chocolate or good-quality chocolate chips that melt well 
•  1/4 cup (1 ounce) natural unsweetened cocoa powder
•  1/2 cup (3.75 ounces) packed light brown sugar
•  1 cup (7.5 ounces) granulated sugar
•  1 teaspoon vanilla extract
•  1 large egg yolk or 1 whole egg
•  1 teaspoon baking soda
•  3/4 teaspoon salt
•  2 cups lightly packed finely shredded zucchini that has been wrung dry (see note)
•  1 1/4 cups (6.25 ounces) all-purpose flour
•  1 1/2 cups (8 ounces) chocolate chips (we like to use regular and mini)--1 cup for batter, 1/2 cup for the top

INSTRUCTIONS
Preheat the oven to 350 degrees F. Lightly coat a 9x13-inch aluminum pan (see note) with nonstick cooking spray or line with foil and coat with cooking spray (for easier cleanup and to lift out the brownies in one slab after baking, if desired).

In a microwave-safe bowl (you can also do this in a pan on the stovetop), add the butter, chocolate chips, and cocoa. Cook for one minute increments, stirring in between, until the mixture is melted and smooth (don't overheat).

Add the brown sugar and white sugar; mix well. Add the vanilla and egg yolk and mix again until well-combined.Stir in the baking soda and salt until well-combined.

Add the zucchini and stir until evenly mixed. Add the flour and ONE CUP of the chocolate chips (or chunks) and stir until just combined (don't overmix).

Spread the batter evenly in the prepared pan. Sprinkle the remaining cup of chocolate chips over the top.

Bake for 25-30 minutes until the edges are set and the middle is soft (a toothpick inserted in the center will come out clean or with a few moist crumbs - but if there is wet batter on the toothpick, bake for a few more minutes). Don't overbake or the brownies can be dry. Let the brownies cool in the pan before cutting. These taste amazing chilled.  And freeze well!

NOTES
Cut the zucchini with the shredding disk on the food processor.  Then to dry the zucchini, place zucchini in a tea towel.  Wrap up and twist the ends like a peppermint or tootsie roll candy.  Then squeeze tightly with a twisting motion over the sink and let the excess liquid drip out.   You do want it as dry as possible (a key to not ending up with zucchini CAKE instead of zucchini BROWNIES).  1 small zucchini yields about 1 cup.  A medium zucchini can yield 2-3 cups.

Chocolate Zucchini Cake with Brown Sugar Streusel

This is one of our favorite zucchini dessert/snack recipes.  Adapted from Mel's kitchen cafe (lowered sugar a bit, added whole wheat flour, added weight measurement for zucchini, etc).

INGREDIENTS

CAKE

•  1/2 cup applesauce (can substitute melted butter)
•  1/3 cup oil (melted coconut, canola, vegetable)
•  1 1/2 cup granulated sugar
•  2 large eggs
•  1 teaspoon vanilla extract
•  1/2 cup buttermilk (1/4 cup sour cream or yogurt mixed with milk plus 1 t vinegar)
•  2 cups all-purpose flour (1 cup white whole wheat, 1 cup all-purpose)
•  1/2 cup cocoa powder (dutch processed or regular)
•  1/2 teaspoon baking powder
•  1 teaspoon baking soda
•  1/2 teaspoon ground cinnamon
•  1/2 teaspoon salt
•  2 cups shredded zucchini loosely packed (about 9-10 ounces)

TOPPING:

•  1/2 cup sliced almonds or chopped almonds
•  1 cup chocolate chips
•  1/4 cup packed light brown sugar

INSTRUCTIONS

Preheat the oven to 325 degrees F. Lightly grease a 9X13-inch pan with cooking spray and set aside.  Shred zucchini, and squeeze out excess moisture in a hand towel.  Set aside. In a large bowl with an electric mixer (handheld or stand mixer), cream together the applesauce, oil and sugar. Add the eggs and vanilla and mix well. In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, cinnamon and salt. Add 1/3 of the dry ingredients to the batter and mix. Add 1/2 of the buttermilk; mix. Add another 1/3 of the flour mixture and mix until combined. Add the remaining buttermilk and mix followed by the last of the dry ingredients and stir to combine. Stir in the shredded zucchini.

Spread the batter in the prepared pan. Sprinkle with the almonds and chocolate chips. Sprinkle the brown sugar on top of everything.

Bake for 35-40 minutes until a toothpick inserted in the center comes out with moist crumbs (don't overbake!).

Let cool completely before serving. This cake tastes best at room temperature (and is great the next day, too!).

Buckeye Cookies (Chocolate Peanut Butter with Ganache)

These make the most delicious, decadent cookie.  A soft almost brownie like chocolate cookie topped with a whipped peanut butter frosting, and then a layer of ganache on top.  These cookies look and taste AMAZING!  There are three steps, but they are all super easy.  Just plan ahead so each part can cool.  Slightly adapted from Mel's Kitchen Cafe (made smaller cookies, decreased baking time).

INGREDIENTS

COOKIES:
 1 cup (7.5 ounces) granulated sugar
 1 cup (7.5 ounces) lightly packed light brown sugar
 1 cup (8 ounces, 16 tablespoons) butter, softened to room temperature (I use salted)
 1 teaspoon baking soda
 1/2 teaspoon salt
 2 large eggs
 1 teaspoon vanilla extract
 2 1/2 cups (12.5 ounces) all-purpose flour
 3/4 cup (2.25 ounces) natural unsweetened or Dutch-process cocoa powder (see note)

PEANUT BUTTER FROSTING:
 6 tablespoons (3 ounces) butter, softened to room temperature
 3/4 cup (6.75 ounces) creamy peanut butter
 2 cups (8 ounces) powdered sugar
 Pinch table salt
 1/2 teaspoon vanilla extract
 1/4 cup heavy cream

GANACHE:
 1 cup (6 ounces) chocolate chips (I use semisweet or bittersweet)
 1/2 cup heavy cream (see note)

INSTRUCTIONS

For the cookies, preheat the oven to 350 degrees F. Line baking sheets with parchment paper or silat.

In the bowl of a stand mixer fitted with the paddle attachment or using a handheld electric mixer, combine the granulated sugar, brown sugar, butter, baking soda and salt, and mix until light and fluffy, 2-3 minutes. Add the eggs and vanilla and mix until well-combined, scraping down the sides of the bowl as needed. Add the flour and cocoa and mix until combined.

Scoop the soft dough into about 1 tablespoon-sized mounds onto a parchment-lined baking sheet.  Press down just a little with a flat glass.

Bake for 8-10 minutes until the cookie is set around the edges and has a few crackles on the edges and top. Don't overbake; the cookies should be soft.   If the cookies are puffy, press down gently with a flat glass right out of the oven. Let the cookies cool completely.

For the frosting, in a stand mixer with the paddle attachment whip together the butter and peanut butter until creamy and smooth, 1-2 minutes. Add the powdered sugar 1/2 cup at a time and mix on low speed until it is mostly incorporated. Add the salt, vanilla and heavy cream and mix until light and fluffy, 1-2 minutes, scraping down the sides of the bowl as needed. Add additional heavy cream and whip thoroughly if needed for a softer frosting.

For the chocolate ganache, place the chocolate chips in a medium bowl. Heat the cream until just below a simmer. Pour over the chocolate chips and let sit for 4-5 minutes. Stir until the mixture is smooth and glossy (it will start out looking grainy, but it will come together as you stir). It will thicken as it cools (and harden in the refrigerator). Let cool until room temperature before using.
Frost each cooled cookie with peanut butter frosting followed by a dollop of chocolate ganache (spread across the frosting). Refrigerate the cookies or serve at room temperature. The frosting and ganache will harden in the refrigerator. I like to take them out a few minutes before serving so they are chilled but have softened a bit.

Note: When I made these cookies I ended up with a lot of extra frosting and ganache.  So I made another half a batch of cookies a few days later and had just enough frosting and ganache for 2 dozen small cookies.

Caramel Apple

This is one of my all-time favorite apple treats.  Following these tips, makes the process pretty seamless.

Caramel Apples

To make 12 apples here's what I used

12 firm apples like Granny Smith, HoneyCrisp, or SweetTango 

3 lbs Peter's caramel

1/4 cup cream

1/2 cup melting wafers

1.  Put apples in bowls and fill with warm water. Then put a bowl or plate on top to keep them submerged.  Let the apples soak for 10-15 minutes, then rub dry.  This will remove any way.

2.  Let the apples dry thoroughly and come to room temperature.  (I usually leave them on a towel to dry for a couple of hours).  Insert sticks into them of apple being careful not to go all the way through the bottom.

3.  Make your own caramel on the stove, or cut up and use Peter's Caramel.  Melt caramel in microwave-safe bowl.  Cook on high for 1 minute, stir.  Cook on 50% power for 1 minute and stir.  Repeat until thoroughly melted around 180 degrees.  Add the melting wafers and stir until melted.  Caramel should be between 160-180 for dipping.  Keep warm on the stove or a fondue continuously stirring so the bottom doesn't burn.
4.  Dip apples one at a time until goes most of the way up the apple.  You can dip it on its side and turn and repeat.  Gently swirl the apple over the pot of caramel to get ride of any excess on the bottom or scrap with a spatula.
5.  Place the apple on a silat line baking sheet or parchment (NOT wax paper!).  Repeat with all the apples and then chill in the fridge for 20-30 minutes.

White Chocolate 

White chocolate 8-12oz. (Ghiradelli white chocolate bar is the best, followed by white chocolate chips).

Melting wafers 1/2-1 cup

Cinnamon Sugar
1/2 cup white sugar
1-2 T cinnamon
1-2 crush graham crackers (optional)

6. Mix cinnamon, sugar, and graham cracker crumbs (optional)
7. Melt the white chocolate and wafers in the microwave in 1 minute intervals at 50% power, stirring in between.  Transfer to a fondue pot set on low, stirring to keep it at a constant melted temperature.  Or melt in a double boiler.
8.  Dip caramel apples with a thin layer or white by dipping one side of the apple in chocolate, lift it out a bit, and rotate a quarter turn and dip again.
9.  Holding the dipped apple over the bowl of toppings generously sprinkle them over the apple and repeat until covered, pressing the topping in if needed in spots.
10. press the bottom of the dipped caramel + chocolate apple in the toppings so the apple “rests” on a crunchy bottom not melty chocolate while chilling.
11.  Take any remaining melted chocolate and drizzle on top for decoration if desired.
12.  Best served up to 1-2 days after making.

Recipe adapted from the following websites:
https://www.adventuresofadiymom.com/2012/10/caramel-apples.html
https://www.melskitchencafe.com/gourmet-caramel-apples/
https://www.melskitchencafe.com/gourmet-caramel-apples/
https://peterschocolate.com/caramel-apple-tips/

S'mores Chocolate Chip Cookies

I already have another recipe for s'mores cookies.  This one is more of a fusion between chocolate chip cookies and s'mores.  It uses mini dehydrated marshmallows.  And they are one of our all-time favorites!  Taken from Mel's Kitchen Cafe.


INGREDIENTS
 3/4 cup (12 tablespoons, 6 ounces) butter, softened
 1 cup (7.5 ounces) packed light or dark brown sugar
 1/3 cup (2.5 ounces) granulated sugar
 1 teaspoon baking soda
 1/2 teaspoon salt
 2 large eggs
 1 teaspoon vanilla extract
 1 3/4 cups (8.75 ounces) all-purpose flour (see note)
 1 cup (4.5 ounces) graham cracker crumbs (about 9 rectangle crackers crushed)
 2 cups (12 ounces) chocolate chips or chunks
 1 cup (1.75 ounces) miniature dehydrated marshmallow bits (NOT mini marshmallows)

INSTRUCTIONS
Preheat the oven to 350 degrees F. Line baking sheets with silpat or parchment. Set aside.
Cream together the butter, brown sugar, granulated sugar, baking soda, and salt. Mix together until very light and creamy, 2-3 minutes, scraping down the sides of the bowl as needed.

Add the eggs and vanilla and mix until evenly combined.

Add the flour and graham cracker crumbs and mix until just barely combined; a few dry streaks are ok.

Add the chocolate chips or chunks and marshmallow bits and mix until incorporated.

Scoop the dough by heaping tablespoons onto the prepared baking sheets, spacing at least 2-inches apart and rolling to smooth if desired.

Bake for 10-12 minutes until just golden on the edges and a little crackly on top. Let the cookies sit for a few minutes on the baking sheet before removing to a wire rack to cool completely.

NOTES:

I experimented a bit to make these cookies next level AMAZING!  You can add more marshmallowy and chocolate goodness on top for a gourmet delicious effect.  

Ingredients:

• 54-60 regular mini marshmallows (NOT deyhrated), or 10 large marshmallows cut into 6 pieces
• Hershey chocolate bar chopped into 24-30 pieces

Directions:

1. After the cookies have fully baked, let them cool on the cookie sheet for 3-5 minutes.  
2. Then gently push about 3-4 marshmallows/marshmallow pieces on the top of each cookie.  
3. Broil for 30-60 seconds, watching closely.  
4. Pull out of the oven when the marshmallows get puffy and just start to turn golden.  
5. Add 1-2 pieces of Hershey bar on top.   
6. Cool slightly and move to a cooling rack.  
7. Great served warm, room temperature, or even cool.  The baked cookies also freeze great.

Note from Mel's Kitchen Cafe: These cookies are on the soft and chewy slightly thinner side of the cookie spectrum. If you often bake cookies that spread more than you like (happens a lot at high elevation), try baking the cookies on convection mode (if you have an oven with that setting) OR increasing the baking temperature to 375. If the cookies still spread (or to preempt the issue), a couple extra tablespoons flour might help.

Whipped Chocolate Buttercream Frosting

WHIPPED CHOCOLATE BUTTERCREAM FROSTING from Mel's Kitchen Cafe.

INGREDIENTS
 1 cup (2 sticks, 16 tablespoons) butter, softened to room temperature
 2 cups powdered sugar
 1 teaspoon vanilla extract
 pinch of salt
 1 cup (6 ounces) good-quality semisweet or bittersweet chocolate chips, melted and cooled to room temperature

INSTRUCTIONS
In the bowl of an electric stand mixer or in a large bowl using a handheld electric mixer, whip the butter on medium speed until light and fluffy, 2-3 minutes. Gradually add the powdered sugar and salt (so it doesn't fly everywhere and so it tastes creamy!) and mix until well-combined and the frosting is creamy, 3-4 minutes. Blend in the vanilla.

Drizzle in the cooled melted chocolate and whip the frosting on medium speed until it is creamy and fluffy, 3-4 minutes. Frost away!

NOTES
I highly suggest using semisweet or bittersweet chocolate even if you are mostly a milk chocolate fan. The chocolate lightens beautifully and doesn't have an overly dark chocolate taste.

If refrigerating this frosting, you may need to let it come to room temperature and whip it with an electric mixer for 1-2 minutes before using it to frost a cake/cupcakes.

The frosting is on the soft, creamy side - I've used it to pipe swirls on cupcakes but haven't used it for finer piping like a small star tip for cakes.

Vanilla Buttercream Frosting

THE BEST VANILLA BUTTERCREAM FROSTING taken from Mel's Kitchen Cafe.

INGREDIENTS
 1 cup (16 tablespoons, 8 ounces) butter, softened to room temperature (see note)
 1 teaspoon pure vanilla extract
 4 cups (16 ounces) powdered sugar
 2 to 4 tablespoons heavy cream

INSTRUCTIONS
In a large bowl using a handheld mixer or the bowl of an electric stand mixer fitted with the paddle attachment, beat the softened butter and vanilla extract until the butter is light in color and creamy, about 3 minutes, scraping down the sides and bottom of the bowl as needed.

Add the powdered sugar gradually, about 1/2 cup at a time, mixing completely after each addition and scraping the sides of the bowl often.

Increase the mixer speed to medium-high, and continue mixing while adding the heavy cream (start with the lesser amount and add more as needed until the desired consistency is reached). Add more powdered sugar for a thicker frosting.

Whip until the frosting is light and fluffy, about 3-4 minutes.

If using food coloring, add it now (gel coloring is preferred so it doesn't thin out the frosting), and mix until combined. This recipe makes enough to lightly frost a two layer 9-inch cake, but I double or triple if I'm piping decorations or the cake is bigger.

NOTES
It's important to beat the butter by itself in the first step to lighten it in texture and color, and it can also help prevent a grainy texture in the frosting. The butter should be soft enough that it "gives" to pressure with a finger but not so soft that your finger can slide all the way through easily. And no melty spots (you microwave-softeners, you!) - butter that is too soft will lead to greasy frosting.

I prefer using heavy cream in the frosting but you can sub in half-and-half or milk (it will be slightly less rich and creamy). The frosting pipes really well (but stays soft; doesn't harden like royal icing) and works great on cakes and cookies. For cookies, I like adding slightly more heavy cream (upwards of 6 tablespoons) so the frosting is extra creamy.

Option to make this a cream cheese-style frosting by eliminating one stick (8 tablespoons) of butter and adding 4-6 ounces softened cream cheese (beating it with the butter in the first step).

2 Minute Chocolate Microwave Mug Cake

Not all microwave mug cakes are created equal.  This is hands down our favorite.  Delicious with a scoop of ice-cream.  It is pretty rich--so we usually split one mug between 2-3 people.  Adapted from Mel's Kitchen Cafe.

INGREDIENTS:
1/4 cup all-purpose flour
5 tablespoons sugar
2 tablespoons cocoa powder
1 egg
3 tablespoons vegetable oil (or melted coconut oil, or half and half)
2 tablespoons semisweet chocolate chips
1 tablespoon nutella or peanut butter (slightly warm or melted is ideal)
Dash of vanilla and salt

DIRECTIONS:
Spray a mug with nonstick spray. Whisk all the ingredients together in a small bowl, pour into a mug. Microwave the cake on high until puffed about 2 minutes (watch closely because microwaves can vary in strength).   Err on the side of under-microwaving slightly and serve immediately since the texture gets a bit spongy as it cools.

Thick and Chewy Chocolate Chip Cookie Bars (aka "Pan Chewies")

This is one of the first recipes my girls ever made on their own.  Quick and easy to throw together--just one bowl, no mixer...and the result is the perfect thick and chewy chocolate chip cookie bar.  Adapted one of a recipe swap recipe (Cyndi) and Mel's Kitchen Cafe.  The perfect last minute dessert that is quick to make and tastes great.


INGREDIENTS:

• 12 tablespoons butter (1 1/2 sticks), melted and cooled slightly 
• 1/2 teaspoon salt 
• 1/2 teaspoon baking soda 
• 1 cup (7 ounces) light brown sugar 
• 1/2 cup (3 1/2 ounces) granulated sugar 
• 1 large egg 
• 1 large egg yolk 
• 2 teaspoons vanilla extract 
• 2 cups + 2 tablespoons (10 1/2 ounces) all purpose flour 
• 2 cups chocolate chips or chocolate chunks (any kind-- 1 1/2 cups semisweet and 1/2 cup butterscotch is our favorite)

DIRECTIONS:

1. Preheat the oven to 325 degrees. Adjust the oven rack to lower-middle position. 
2. Line a 9X13-inch baking pan with foil, letting the excess hang over the edges of the pan by about 1 inch so you can grab those edges and pull the brownies from the pan after they have baked. Spray the foil-lined pan with nonstick cooking spray. 
3. In a large bowl, whisk together the melted butter, salt and baking soda together until well combined. 
4. Add the brown sugar and granulated sugar and whisk well. 
5. Add the egg, egg yolk, and vanilla and mix well. 
6. Add the flour. Using a large wooden spoon start folding the flour into the wet ingredients. 
7. After a few stirs (with streaks of flour remaining), add the chocolate chips and mix until just combined--until no dry streaks remain.  Take care not to overmix.  The dough can get really thick, so sometimes it's easier to finish mixing by hand.  
8. Press the batter evenly into the prepared pan, spreading into all the corners 
9. Bake until the bars are light golden brown on the edges, slightly firm to the touch, and edges start pulling away from sides of pan, 24-28 minutes. 
10. Cool on a wire rack to room temperature. Remove the bars from the pan by lifting the foil overhang and transfer them to a cutting board. Cut into squares and serve.