Nutella-Stuffed Brown Butter + Sea Salt Chocolate Chip Cookies

• 2 1/4 cup all-purpose flour
• 1 1/4 teaspoons baking soda
• 1/4 teaspoon of salt
• 2 sticks (1 cup) unsalted butter
• 1 1/4 cup packed dark brown sugar
• 1/4 cup granulated sugar
• 1 large egg plus 1 egg yolk
• 1 1/2 teaspoons vanilla extract
• 1 tablespoon plain greek yogurt
• 3/4 cup semi-sweet chocolate chips
• 1/2 cup milk chocolate chips
• 1/2 cup dark chocolate chips
• 1 jar of Nutella, chilled in refrigerator
• Coarse sea salt for sprinkling

Instructions

1. Whisk together the flour, baking soda, and salt in a bowl and set aside (note - I (Kelli) added too much flour, so I would start with 2 cups next time and only add more if I needed it). Melt butter in a saucepan over medium heat (instructions on browning butter here). The butter will begin to foam. Make sure you whisk consistently during this process. After a couple of minutes, the butter will begin to brown on the bottom of the saucepan; continue to whisk and remove from heat as soon as the butter begins to brown and give off a nutty aroma. Immediately transfer the butter to a bowl to prevent burning. Set aside to cool for a few minutes.
2. With an electric mixer, mix the butter and sugars until thoroughly blended. Beat in the egg, yolk, vanilla, and yogurt until combined. Add the dry ingredients slowly and beat on low-speed just until combined. Gently fold in all of the chocolate chips.
3. Chill your dough for 2 hours in the refrigerator, or place in freezer for 30 minutes if you are super eager, although I cannot promise the same results if you do this.
4. Preheat the oven to 350 degrees F. Once dough is chilled measure about 1 1/2 tablespoons of dough and roll into a ball. Flatten the dough ball very thinly into the palm of your hand. Place 1 teaspoon of chilled nutella in the middle and fold dough around it; gently roll into a ball — it doesn’t have to be perfectly rolled! Make sure that the nutella is not seeping out of the dough. Add more dough if necessary. Place dough balls on cookie sheet, 2 inches apart and flatten with your hand VERY gently. (Really only the tops need to be flattened a bit!)
5. Bake the cookies 9-11 minutes or until the edges of the cookies begin to turn golden brown. They will look a bit underdone in the middle, but will continue to cook once out of the oven. Cool the cookies on the sheets at least 2 minutes. Sprinkle with a little sea salt. Remove the cooled cookies from the baking sheets after a few minutes and transfer to a wire rack to cool completely. Repeat with remaining dough.

Recipe from here.

Salted Caramel Butter Bars

Ingredients:

4 sticks (yes, 1 POUND) salted butter, at room temperature

1 cup white sugar

1 1/2 cups confectioners' sugar

2 TBS vanilla

4 cups flour

One 14-oz. bag caramel candies, unwrapped

1/3 cup heavy whipping cream

1/2 teaspoon vanilla

coarse sea salt

Preheat your oven to 325 degrees F. 

In a large bowl, combine:

4 sticks salted butter, at room temperature

1 cup white sugar

1 1/2 cups confectioners' sugar

Using a hand-held mixer on medium speed, beat together until creamy. Add 2 tablespoons of vanilla and beat until combined.

Gradually add 4 cups of all-purpose flour to the butter mixture. Beat on low speed until a smooth soft dough forms.

Spray a 9x13 baking dish with cooking spray. Press one half of the dough evenly into the prepared pan to form a bottom crust, and place the remaining dough in the refrigerator.

Bake in the preheated oven until the edges are pale golden brown, about 20 minutes. Let cool for 15 minutes.

(I used the caramel sauce from the recipe below) While the crust is cooling, make the caramel filling. In a microwave-safe bowl, combine:

One 14-oz. bag caramel candies, unwrapped

1/3 cup heavy whipping cream

1/2 teaspoon vanilla

Microwave on high for 1 minute. Remove from the microwave and stir until smooth. If the caramels are not completely melted, microwave for 30-second intervals, stirring after each interval, until smooth.

Pour the caramel filling over the crust. Sprinkle 1 tablespoon of coarse sea salt over the top.

Remove the remaining dough from the refrigerator and crumble it evenly over the caramel layer. 

Return the pan to the oven and bake until the filling is bubbly and the crumbled shortbread topping is firm and lightly golden, about 25-30 minutes. Let cool a few hours before cutting into squares (fridge can speed this up). 

http://www.pipandebby.com/pip-ebby/2012/2/21/salted-caramel-butter-bars.html

Easy Caramel Sauce

So easy, so good

Homemade Caramel Sauce

3/4 cup butter
1 1/2 cups firmly packed brown sugar
2 tablespoons water
1/4 teaspoon salt
3/4 cup evaporated milk
1 tablespoon vanilla extract

Combine butter, brown sugar, water, and salt in a medium sauce pan, over medium heat, stirring constantly.  Bring to boil for 3 to 5 minutes depending upon thickness desired (I recommend 5 min from rapid boil).  Remove from heat and stir in evaporated milk and vanilla.

http://www.thesisterscafe.com/2013/02/homemade-caramel-sauce

Basic Donuts

Donut

1/3 c. butter
1/2 c. sugar
1 egg, beaten
1 1/2 c. flour
2 1/4 tsp. baking powder
1/4 tsp. salt
1/4 tsp. nutmeg
1/2 c. milk

Cream butter and sugar; add beaten egg mix well, add milk, then add dry ingredients. Spoon mixture in to ziploc bag and fill mini donut maker. Makes 18 

Chocolate Frosting

2 1/2 TBS butter
1 cup powdered sugar
3/4 teaspoons vanilla
2 - 3 tablespoons hot water
2 ounces semi-sweet chocolate chips (about 4 TBS)

Creamy Glaze
2 1/2 TBS butter
1 cup powdered sugar
3/4 teaspoons vanilla
2 - 3 tablespoons hot water

Lemon Glaze

1 1/2 cups powdered sugar

2 TBS fresh lemon juice

3-4 TBS hot water

Enough frosting to completely cover 18 mini donuts

For Glaze- http://deep-fried.food.com/recipe/krispy-kreme-doughnuts-copycat-51199?ic1=obnetwork

Ham and Potato Soup

INGREDIENTS:

3 1/2 cups peeled and diced potatoes 1/3 cup diced celery 1/3 cup finely chopped onion 3/4 cup diced cooked ham 3 1/4 cups water 2 tablespoons chicken bouillon granules (I used better than bouillon)

1/2 teaspoon salt, or to taste 1 teaspoon ground white or black pepper, or to taste 5 tablespoons butter 5 tablespoons all-purpose flour 2 cups milk

Directions

1. Combine the potatoes, celery, (I also added carrots), onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.
2. In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.
3. Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.

                                    Makes 8 servings, see website to change the number of servings.

http://allrecipes.com/recipe/delicious-ham-and-potato-soup/?scale=20&ismetric=0

Chocolate Mousse Pie

Crust (PLEASE NOTE:  I use a regular flour crust, because I feel like the Oreo crust is too overpowering)

• 21 chocolate sandwich cookies (such as Oreos)
• 1/4 cup (1/2 stick) unsalted butter, cut into pieces, room temperature

Mousse

• 12 ounces semisweet chocolate (We used Guittard--did not chop)
• 1 teaspoon vanilla extract
• Pinch of salt
• 3 3/4 cups chilled whipping cream
• 1/4 cup sugar

• Chocolate shavings (optional)

For Crust:
Preheat oven to 350°F. Butter 9-inch-diameter springform pan with 2 3/4-inch-high sides. Finely grind cookies in processor. Add butter and process until mixture is evenly moistened. Press crumb mixture onto bottom and up sides of prepared pan to form thin crust. Bake crust 5 minutes. Transfer crust to rack and cool completely.

For flour crust, bake and let cool completely before adding mousse. 

For Mousse:

Simple Instructions:

Bring 1 cup cream to boil in heavy small saucepan.

Add chocolate, vanilla and salt to cream. 

Transfer mixture to large bowl. Cool to room temperature, stirring occasionally.

Beat 2 cups cream and sugar in large bowl to stiff peaks. Fold into chocolate mixture. 

Pour mousse into prepared crust. Chill until set, about 6 hours. (Can be prepared 1 day ahead.)

Kristin's confusing instructions:

Combine chocolate, vanilla and salt in processor. (I do not use a food processor--I like the small chunks of chocolate that don't melt all the way when you just boil it--gives it a nice texture) Bring 1 cup cream to boil in heavy small saucepan. (At this point I just add the bag of chocolate chips and vanilla and salt to the sauce pan of boiling cream.  After it's pretty much melted, then I transfer it to a separate bowl and follow the rest of the recipe) With processor running, gradually pour hot cream through feed tube and process until chocolate is melted and smooth. Transfer mixture to large bowl. Cool to room temperature, stirring occasionally.

Beat 2 cups cream and sugar in large bowl to stiff peaks. Fold into chocolate mixture. Pour mousse into prepared crust. Chill until set, about 6 hours. (Can be prepared 1 day ahead.)

Beat remaining 3/4 cup cream in medium bowl to firm peaks. Transfer to pastry bag fitted with medium star tip. Pipe rosettes of cream around edge of cake. Garnish with chocolate shavings. 

For comments from others about making this pie, go to the epicurious site: 

http://www.epicurious.com/recipes/food/views/Chocolate-Mousse-Pie-2687

Chick-fil-A Bites with Honey Mustard Dipping Sauce

Serves 2 (I think it serves more than 2)

Adapted from My Name is Snickerdoodle

Directions:
2 large chicken breasts, cut into bite-sized pieces and seasoned with salt & pepper
3/4 cup milk
1/4 cup pickle juice
1 egg
1-1/4 cups flour
2 Tablespoons powdered sugar
2 teaspoons salt
1 teaspoon pepper
1/2 cup peanut oil, divided (or canola or vegetable oil)

Honey Mustard Dipping Sauce: (I didn't try the sauce)
1/2 cup plain greek yogurt
1 1/2 Tablespoons yellow mustard
1 Tablespoon Dijon mustard
2 Tablespoons honey

Directions:

1. Whisk together egg, milk and pickle juice, and pour into a large ziplock bag or bowl. Add chicken pieces and marinate in the refrigerator for 2-4 hours.
2. Combine flour, powdered sugar, salt and pepper in a large ziplock bag. Shake to combine. Remove chicken from the marinade and add into the bag. Shake to coat the chicken completely.
3. Heat half the oil in a large skillet or dutch oven over medium-high heat (6 or 7 out of 10.) Test the oil by dropping in a bit of the flour mixture. If it sizzles, the oil is ready, if it pops, lower the temperature a bit.
4. Gently place chicken pieces into the oil with tongs. Do this in 2 batches, as you don’t want to overcrowd the pan. Cook the chicken for 3-4 minutes, or until golden brown on one side. Turn the chicken over and allow to cook for 3-4 more minutes. Remove to a paper-towel lined plate. Heat the remaining oil and continue with the other half of the chicken pieces.
5. Stir together the honey mustard dipping sauce ingredients, and serve with the hot chicken bites.

http://iowagirleats.com/2012/03/01/chick-fil-a-bites-with-honey-mustard-dipping-sauce/#comment-1045866

Green Bean Casserole

Ingredients

• 2 pounds Fresh Green Beans, Ends Cut Off (I used frozen)
• 4 slices Bacon, Cut Into 1/4 Inch Pieces
• 3 cloves Garlic, Minced
• 1/2 whole Large Onion, Chopped
• 4 Tablespoons Butter
• 4 Tablespoons All-purpose Flour
• 2-1/2 cups Whole Milk (used 2%)
• 1/2 cup Half-and-half
• 1-1/2 teaspoon Salt, More To Taste
• Freshly Ground Black Pepper, To Taste
• 1/8 teaspoon Cayenne Pepper (borsari)
• 1 cup Grated Sharp Cheddar Cheese
• 1 jar (4 Ounce) Sliced Pimentoes, Drained
• Extra Milk For Thinning If Necessary
• 1 cup Panko Bread Crumbs (fried onions)

Preparation Instructions

Cut green beans in half if you like pieces to be a little smaller.
Blanch the green beans: drop them into lightly salted boiling water and allow green beans to cook for about 3 to 4 minutes. Remove them from the boiling water with a slotted spoon and immediately plunge them into a bowl of ice cold water to stop the cooking process. Drain beans once they're cool and set aside. (With frozen, I just boiled until I thought they were done, then rinsed in cold water)
Add bacon pieces to a skillet over medium heat. Cook bacon for two minutes, then add diced onion and garlic and continue cooking for 3 to 5 minutes, or until bacon is done (but not crisp) and onions are golden brown. Remove from heat and set aside.
In a separate skillet or saucepan, melt butter over medium heat. Sprinkle flour into the pan and whisk immediately to evenly mix it into the butter. Cook for a minute or two, then pour in milk and half and half. Continue cooking, whisking constantly, while sauce thickens, about 2 minutes. Add salt, pepper, and cayenne then add the grated cheddar. Stir while cheese melts. Turn off heat.
Add pimentos to pan, then add bacon/onion mixture. Stir to combine. Pour over green beans and stir gently to combine. Pour into a baking dish and top with panko crumbs.
Bake at 350 degrees for 30 minutes or until sauce is bubbly and panko crumbs are golden.

If you use fried onions, cover it with tinfoil, mine started to burn when I checked at 20 min.

http://thepioneerwoman.com/cooking/2010/11/green-bean-casserole/

The REAL Girls Trip Dip

I found the original recipe for Girls Trip Dip, and it has more of the actual quantities, so I thought I'd post it. I NEED this for when I shop and actually make it.

15 oz. can black eyed peas

11 oz can white shoe peg corn (shoe peg corn is hard to find, but worth it.)

2-3 chopped avocados (Kristin likes 1-2)

1/2 - 1 c. chopped, seeded tomato (that's about 2 of the on-the-vine small-ish tomatoes) (Kristin likes 2 huge tomatoes or 3-4 small tomatoes)

2/3 c. chopped fresh cilantro

2/3 c. chopped green onion

Dressing

1/4 c olive oil

1/4 c wine vinegar

2 cloves garlic (I use 1/8 cup regular olive oil and 1/8 cup garlic olive oil)

1t cumin

3/4 t salt

After chopping and mixing everything, and just a little while before serving pour on the dressing. Just add it according to how you like it. (Kristin uses about 1/2 to 3/4 of the dressing. I use it all)

Chris's Green Smoothie

Per Brie's recommendation, here are my smoothie ingredients.  I also do not measure, but I will give you approximate amounts.  I use a Vitamix blender.  I kind of wish I'd bought a Blendtec.

My smoothies recipes make 1 liter of green smoothie which I drink for one meal.

1.  I FILL my blender with Kale and chard OR Kale and spinach OR all three, BUT about 3/4 of the green is Kale.

2.  I pour in probably about a 3/4 - 1 cup of unsweetened coconut milk that I buy at Trader Joe's in a half gallon box for $1.99.

3.  For a 1 litre smoothie, I make sure there is at least 3 cups of just this green mixture of greens and coconut milk.  Usually I have to add more green stuff after my initial blending to get it up to 3 cups.

4.  Next I add frozen fruit...about 1 cup (overflowing) or 1 large, peeled orange.  I also usually add some ice cubes and sometimes some water .  I usually end up with slightly more than 1 liter.  Here are my 3 different fruit combinations so far:

• Costco frozen organic combo of mango, pineapple, peaches
• 1 whole large orange (with the vanilla this taste a little like an orange julius)(thanks, Josh, for this recipe.)
• Costco frozen berry mix...blueberries, blackberries, raspberries

5.    I also add some vanilla.  I add a lot.  I've never measured, but I'd guess at least 2 tsp. 

6.  1 packet of Truvia which is a stevia based sweetener with erythritol.

7.  I have, on occasion, added some freshly ground flaxseed or some salba, but both thicken it, so you have to drink it all immediately, or it becomes a little too think and icky.  I don't usually add either anymore.

That's it.  They are VERY good.  It's important that you add enough liquid, because when it is too thick, it doesn't taste as good.  You will be shocked at how much green stuff you can get in one serving.  Good stuff.  

xoxo

Pumpkin Bread

  In blue are my alterations to make it Claire friendly (cinnamon free)

ingredients:

3 cups flour

1 teaspoon ground cloves (3/4 tsp)

2 teaspoons ground cinnamon (2 tsp allspice)

1 teaspoon ground nutmeg (3/4 tsp)

1/2 tsp ginger

1/2 teaspoon salt

1 teaspoon baking soda

1/2 teaspoon baking powder

3 cups granulated sugar

1 cup butter, really soft, partially melted

3 large eggs

1 15 ounce can pure pumpkin

preheat oven to 350 degrees.  spray two medium or three small loaf pans {i bought the disposable pans so i could give one away and it was enough for three} with nonstick cooking spray.  in a medium bowl, mix the flour, spices, salt, baking soda, and baking powder, set aside.  

in a bowl of a stand mixer, pour in the sugar.  take the butter and put it in the microwave for about 30 seconds so that it is partially melted.  pour in with the sugar and add the eggs.  cream these ingredients together on medium speed for about two minutes or until fluffy.  add the pumpkin and combine well.  

in three batches, add the dry ingredients and mix gently until each batch is just incorporated.  scrape the sides between each batch.  pour a third, or a half of the batter into each of the pans.  bake side-by-side for 50-60 minutes or until an inserted knife comes out clean and the the tops are golden. I ended up covering it with tinfoil after about 40 min because I was worried the top would burn. I had a big bread pan, if I bought those little disposable pans I would start checking it after 30 min.

http://emmajoyrussell.blogspot.com/2011/10/ultimate-pumpkin-bread.html

Cheesecake stuffed strawberries

• 1 lb fresh strawberries
• 8 oz cream cheese
• 1/2 cup powdered sugar
• 1 tsp vanilla
• chocolate chips (optional)
• graham crackers (optional)

Rinse your strawberries and cut out the stem plus a little more of the center of each strawberry.  Then cut off enough of the tip of the strawberry so that it can stand alone (I didn't cut off the bottom, I just let them lay on their sides, it was fine).  Next, beat together your cream cheese, sugar, and vanilla until nice and fluffy.  Then place mixture in a pastry bag and pipe into each strawberry, adding a little extra to the top.  Optional: sprinkle graham cracker crumbs to the top or drizzle with melted chocolate chips.  Place in fridge until thoroughly chilled.  Don’t make too far in advance or your strawberries will sweat and may become a bit soggy.

See pictures here-
http://www.makeit-loveit.com/2012/10/simple-and-speedy-cheesecake-stuffed-strawberries.html#more-12238

Chocolate Velvet Cupcakes

• 1 1/2 cups semi-sweet chocolate chips
• 1/2 cup butter
• 1 (16 ounce) package light brown sugar (I'm going to try subbing with raw sugar the next time I make them)
• 3 large eggs
• 2 cups flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 (8 ounce) container sour cream
• 1 cup hot water
• 2 teaspoons vanilla extract

Preheat oven to 350 degrees.
Melt semi-sweet chips in a microwave safe bowl at high for 30 seconds intervals until melted. (about 1 1/2 minutes total time) Make sure to stir after every 30 second interval. Set aside.
Beat butter and brown sugar at medium speed in a mixer, beating about 5 minutes or until well blended. Add the eggs, one at a time, beating until just blended after each addition. Add the melted chocolate, beating until just blended.
Sift together the flour, baking soda and salt. Gradually add to chocolate mixture alternately with sour cream, beginning and ending with flour. Beat on low speed until just blended after each addition. Gradually add 1 cup of hot water in a slow, steady stream, beating at low speed just until blended. Add vanilla.
Place 36 cupcake liners in muffin tins, spoon batter evenly into cups, filling them 2/3 full. Bake for 18 minutes or until a toothpick inserted comes out clean. (If you are making mini cupcakes, this recipe will yield about 95 mini cupcakes. Bake for 8-10 minutes) Remove cupcakes from tins and cool completely before frosting.

I made these and froze them, and 2 months later, mom said they were the best cupcakes she'd ever had. I think freezing them made them taste better, more moist.

From http://lucyjanesbest.wordpress.com/2012/01/13/chocolate-velvet-cupcakes/

Liz's Perfect Vanilla Cupcakes and frosting

My friend used to own a bakery, this is her cupcake recipe. They are Awesome.

3 cups flour
1 1/2 tsp baking powder
3/4 tsp salt
1 1/2 sticks unsalted butter, room temp (12 TBS)
1 1/2 cups raw sugar
4 large eggs
2 tsp vanilla
3/4 cup milk
1/2 cup sour cream

Optional- I like to throw in some chocolate chips (what can I say, I'm a Saunders)

Preheat oven to 350.
Cream together butter and sugar, about 4 minutes. Add eggs one at a time, mixing until incorporated. Beat in vanilla.
In a separate bowl, mix together flour, baking powder, and salt. Add flour mixture, sour cream, and milk alternately to the sugar/butter mixture, beginning and ending with flour. Scrape the sides and make sure it is mixed thoroughly. Fill the cupcake liners 2/3 full. Bake on the center rack until the tops spring back when you touch them, about 20 min. transfer to wire rack to cool completely.



Frosting

1 1/2 sticks butter, room temp
6 cups powdered sugar
1 tsp vanilla
1 package cream cheese, room temp

Cream together ingredients until nice and fluffy. Add milk if needed.

Lemon Meringue Pie

Ingredients

Pie Filling

• 1 cup white sugar
• 2 tablespoons all-purpose flour
• 3 tablespoons cornstarch
• 1/4 teaspoon salt
• 1 1/2 cups milk
• 1/2 cup lemon juice, about 2-3 large lemons, plus zest
• 2 tablespoons butter
• 4 egg yolks
• 1 (9 inch) pie crust, baked

Meringue:

• 4 egg whites
•  1/2 cup white sugar
• 1/2 tsp vanilla

Directions

1. Bake your crust
2. Preheat oven to 325 degrees
   
3. To Make Meringue: In a large glass or metal bowl, whip egg whites until foamy. Add sugar gradually, then vanilla and continue to whip until stiff peaks form. This takes a very, very long time. Set aside.
4. To Make Lemon Filling: In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. Stir in milk, lemon juice and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter. Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat. Pour filling into baked pastry shell. Spread meringue over pie, making sure it touches the edges at the crust. Cover the edges of the pie with tinfoil so they don't burn.
5. Bake in preheated oven for 10 minutes, or until meringue is golden brown.  
6. Cool on a rack for an hour, then in the fridge for 3-4 hours, uncovered.

   modified from  http://allrecipes.com/recipe/grandmas-lemon-meringue-pie/