I love cookies – I mean, I love practically any yummy treat/dessert…but cookies are just so universal! Who doesn’t know what a cookie is? Who has never had a cookie before? Seriously, someone like that would be hard to find! I thought it would be fun to ask several FABULOUS food bloggers what THEIR favorite cookie recipe was…I mean, who has better recipes than well-practiced, food-loving recipe bloggers, right? Right! So here’s more than 25 favorite cookie reicpes……see if you can make it through without drooling – I didn’t!
Every afternoon we have to go pick up Wonder Woman from the bus stop. It’s about a 2 minute walk there, wait anywhere between nothing to ten minutes (the bus is so inconsistent) then walk back. I admit, it drives me crazy, because it takes longer to put shoes, and sometimes jackets, on the boys than it does to actually do the little trip, but it’s not like I can convince the bus to stop right in front of MY place just because I said so. (although I wonder if my kids drive enough people crazy at the bus stop for long enough, maybe they will switch….just saying!) Anywho, on our walk we go by a lot of those sidewalk patches where there’s the red rocks instead of grass. My boys LOVE rocks. Seriously, it must be a boy thing, I really don’t get the appeal. So every day they have to stop every five steps to pick up a new rock, compare to the ones already in their hands, and continue on their way. When we get back to our apartment, they drop all the rocks back in one of the side beds and leave just fine. Does this confuse anyone else as to why it’s so fascinating? I mean, they don’t get to keep them, they don’t play with them…..they just carry them. Boys are a whole new world of confusion to me!
Sorry, had to vent for a second. Moving on to these oh-so-delicious, super moist Milky Way Brownies. Wonder Woman’s teacher loves Milky Ways, so we made her a batch of brownies with them. Turned out FABULOUS! I can’t wait to try them with other types of candy bars 🙂
Milky Way Brownies
1 stick Butter
1 large Egg
3/4 cup Brown sugar
1/4 cup Sugar
1 tbsp. Vanilla
1 1/2 cups Flour
1/3 cup Cocoa powder
1/2 tsp. Baking soda
2 cups Milky Way Bars, chopped
1/2 can Sweetened condensed milk (about 7 onces
Preheat oven to 350 degrees.
Melt the butter, then mix well with the egg, sugars, and vanilla.
Add flour, cocoa powder, and baking soda until blended. The mixture will be very thick.
Save 1 cup of the mixture and set aside. Pour the remaining dough into a sprayed 8×8 pan. Smooth out with spatula.
Sprinkle the Milky Way bars over the top.
With the reserved mixture, drop it randomly over the top of the Milky Way layer.
Pour the sweetened condensed milk over the top.
Bake for about 30 minutes, or until the edges are firm and darkened. Be sure that you do not overcook; it’s okay if the center isn’t 100% set, just mostly, when you remove it from the oven.
Let the brownies cool for 3-4 hours before cutting.
Notes: These brownies are very moist and gooey, which is one reason they’re so delicious, but they will be messy!
One of my neighbors is expecting, and has been put on bed rest. With my twins, I ended up on bed rest for 12 weeks, so I completely understand what she’s going through! She has a little toddler, also, which makes it even more difficult to deal with trying to relax, yet still be ‘mommy’. We decided it’d be fun to take this creamy, chocolaty dessert over to her and her family. It’s really easy, and satisfies that chocolate sweet craving perfectly!
Chocolate Cream Torte
37 Vanilla wafer cookies (exactness isn’t necessary, this is just what I used)
4 squares Semi-sweet chocolate
2 pkg. (3.9 oz. each) Chocolate instant pudding
2 cups Milk, plus 2 tbsp.
8 oz. Whipped topping, thawed
8 oz. Cream cheese, softened
¼ cup Sugar
¾ cup Raspberries (if desired)
Take a 9-inch round pan and line it with plastic wrap. Using 16 of the wafer cookies, make a line on the outside edge of the pan.
Melt 3 of the chocolate squares.
Beat pudding mixes with 2 cups milk about 2 minutes. Add the melted chocolate and mix well. Stir in 1 cup of the whipped topping and pour into prepared pan.
Beat the cream cheese, sugar and 2 tbsp. milk with mixer until well blended. Stir in 1 cup of the whipped topping. Spread mixture over the pudding layer.
Top with the remaining wafer cookies.
Refrigerate for about 3 hours.
Shave the last chocolate square into curls with a potato peeler.
Invert torte onto a plate, and then remove the pan and plastic wrap. Top with remaining cool whip, raspberries (if desired) and chocolate curls.
- 1 cup Margarine, softened
- ¾ cup Granulated sugar
- ¾ cup Brown sugar, firmly packed
- 2 Eggs
- 1 tsp. vanilla extract
- 2 ¼ cups All-purpose flour
- 1 tsp. Baking powder
- 1 12-ounce package Vanilla milk chips
- 1 12-ounce package Chocolate milk chips
- 2 cups Dried tart cherries
- 1 cup coarsely chopped pecans or walnuts
- Preheat oven to 350 F. Grease a 9×13 baking pan, set aside.
- Combine margarine, sugar and brown sugar in a large mixing bowl. Beat on medium until well blended. Add eggs and vanilla to sugar mixture. Mix in.
- In separate bowl, combine flour and baking powder, then slowly add to mixture. Stir in milk chips, cherries and nuts.
- Spread evenly into pan. Bake for 20 minutes, or until lightly brown. Let cool before cutting.
Notes: I used a fork to mix instead of an electric mixer, and it worked great, plus easier to clean. We serve this warm with vanilla ice cream over it; a nice little fruit and chocolate addition!
Okay, so I know this site is made for busy women, and that the majority of my recipes are quickly prepared. However, there are occasions when I find a recipe that just sounds so delicious and unique, that it just might be WORTH the extra time it would take. This was one of those times. Flipping through my recipes, magazines, books and trying to find something amazing to bake for the weekend, I came across the most drool-worthy photo of a chocolate cake. It was settled, I was going to bake this, regardless of the almost 2 hours of prep work (this actually takes about 20 hours total, if you count that it must be refrigerated overnight, but only 2 active hours).
To my absolute delight, I found it to be completely worth the time and effort! My family agreed, of course…except those who don’t like chocolate COUGH (hubby) COUGH! So, if you don’t have the time, definitely pass on this recipe; I do recommend it if you have some time and want to create something exceptional!
Before making this, please read over the entire instructions FIRST, so you’re familiar with the process, as it’s a bit complicated. Don’t be intimidated, though; if I can make this, so can you!
Chocolate Monster Cake
6 tbsp. Plus 3 tbsp. Plus 1 1/3 cups Ovaltine chocolate malt mix
1 ½ oz. White chocolate, chopped
4 oz. Plus 2 oz. Bittersweet chocolate, chopped
1 tsp. Mild-flavored molasses
½ cup Heavy whipping cream
½ cup plus 3 tbsp. Light corn syrup
¼ cup plus 2 ¼ cup plus 3 tbsp. Sugar
1 1/3 cup plus ½ cup All-purpose flour
¾ cup Unsweetened cocoa powder
2 tsp. Baking powder
¾ cup plus 6 tbsp. Unsalted butter, room temperature
3 Large eggs
¾ cup Buttermilk
1/3 cup Vegetable oil
1 tsp. Vanilla extract
½ cup Whole milk
2 cups Mini marshmallows
¾ cup Nonfat dry milk powder
2 tbsp. Cornstarch
Preheat oven to 275 F.
Line baking sheet with parchment.
In a bowl, mix all milk powder, ½ cup flour, 3 tbsp. Sugar, allCornstarch, and ¾ tsp. Salt until well combined.
Add butter and stir with a fork until clusters form.
Spread mixture evenly on sheet.
Bake until crumbs are dry and crumbly, but still pale (about 10 minutes).
Cool completely on sheet.
Chocolate Malt Crumbs:
In bowl, mix milk crumbs and 6 tbsp. Ovaltine.
Put white chocolate in small microwave-safe bowl and microwave until melted, stirring occasionally.
Drizzle chocolate over crumb mixture and toss to coat.
Put 1 1/3 cups ovaltine, 4 oz. Bittersweet chocolate bits, all molasses, and a pinch of salt in a bowl. Set aside.
Mix all heavy cream, ½ cup corn syrup and ¼ cup sugar in saucepan and bring to a boil, stirring until sugar dissolves.
Pour cream mixture over chocolate mixture in a bowl.
Let stand for 1 minute, then stir until smooth and glossy, about 2 minutes.
Preheat oven to 350 F.
Coat three 8-inch cake pans with nonstick spray. Line with round parchment, then coat parchment with nonstick spray.
Place 2 oz. chocolate in small microwave-safe bowl and microwave until melted, stirring every 15 seconds. Set aside.
Sift 1 3/4 cups flour, 3/4 cup cocoapowder, 2 tsp. baking powder, and 1 tsp.salt in medium bowl.
In large stand mixer, combine 3/4 cup butter, 2 1/4 sugar and 3 tbsp. corn syrup. Beat on medium-high speed until fluffy and pale (about 2 minutes). Scrape sides of bowl.
Add eggs. Beat until mixture is fluffy (about 2 minutes). Scrape sides of bowl.
Add melted chocolate. Beat until well-blended (about 1 minute).
Add 3/4 cup buttermilk, 1/3 cup oil and 1 tsp. vanilla. Beat until pale brown, about 2 minutes.
Add flour mixture. Beat on low just until blended (about 1 minutes).
Divide batter among pans, smoothing the tops.
Bake until toothpick inserted into the center comes out clean (about 20 minutes). Cool completely in pans on racks.
Stir milk and 3 tbsp. Ovaltine in small bowl.
Invert 1 cake form pan onto flat plate and peel off parchment. Place top-side down in 8-inch springform pan.
Brush cake with 2 ½ tbsp. Ovaltine-milk mixture, letting it soak in.
Drizzle 1/3 cup malt-fudge sauce over cake, spreading evenly over the top.
Sprinkle ½ cup chocolate malt crumbs over sauce.
Drizzle 1/3 cup malt-fudge sauce over crumbs.
Scatter 1 cup mini marshmallows over sauce.
Use a kitchen torch to toast marshmallows.
Repeat with second cake layer (ovaltine milk mixture, sauce, crumbs, sauce, marshmallows).
Remove third cake and place top side down on marhsmallows on second layer.
Brush with remaining ovaltine milk mixture.
Cover cake with plastic wrap and chill overnight. Cover and chill fudge sauce in microwave-safe bowl.
Next day, run knife around sides of pan to release cake and remove pan sides.
Place cake (still on springform pan bottom) on plate.
Rewarm sauce until pourable, and pour over cake, letting it drip down the sides.
Mound handful of marshmallows in center of cake, and toast with kitchen torch.
Sprinkle remaining crumbs over cake.
Let stand at room temperature 3 hours before serving.
Notes: Use a springform pan; I don’t know how it would work otherwise! I honestly didn’t own one before this, now I’m SOOO glad I have a few! Milk crumbs may be stored up to one week in an airtight container. Malt-fudge sauce may be stored, covered and chilled, for up to one week (rewarm until pourable before using). In the stand mixer, it’s best to use a paddle attachment. The final product will rise well above the edge of the springform pan. This cake is VERY rich, so have a glass of milk handy, or serve with vanilla ice cream!
It’s no secret that I’m a chocolate lover. If I could realistically make a new chocolate treat every day without gaining a ton of weight and losing a ton of money, I would in heart beat! Since that’s not the case, I try to get a variety, and make them so delicious that it’s worth waiting a few days between. I’ve wanted to try a soufflé type dessert for a while, but have heard so many stories of how easily ruined they are, that I’ve kept putting it off. I finally decided to give it a shot, and was SOOO glad I did! These were really easy, and the creamy, smooth texture of the rich chocolate was amazing; one of my new favorites!
Creamy Chocolate Treat
1 ½ sticks Butter, cut up
1 cup Semi-sweet chocolate chips
1 cup Sugar
6 large Eggs, separated
2 tbsp. All purpose flour
Melt the butter, chocolate and sugar in a medium saucepan, over low heat. Allow to cool.
Preheat oven to 350 F. Grease ten 6-ounce ramekins, then dust with flour (use a sifter). Place the ramekins in a cake pan.
In a small bowl, beat the egg yolks on high speed about 3 minutes, or until thick.
In another small bowl, beat the egg whites on high speed about 5 minutes, or until stiff.
Whisk the yolks into the chocolate mixture; then fold in the egg whites and flour.
Spoon the batter into the ramekins. Once on the oven rack, pour boiling water into the cake pan until it comes about half-way up the ramekins.
Bake about 40 minutes, or until a knife inserted by the edges of the ramekin comes out clean.
Notes: Make sure there’s enough room between the water and the top of the pan that you won’t spill it on your hands as you remove it from the oven, as it will be extremely hot. These are delicious warm or cold, although I prefer them warm. Add whipped topping, or even tapioca pudding for an even more satisfying flavor!
Chocolate Chip Smores
10 chocolate chip cookies
5 squares semi-sweet chocolate bar, chopped
4 tsp coconut flakes
50 miniature marshmallows
1. Place 5 cookies, flat-sides up, on microwaveable plate; top with remaining ingredients.
2. Microwave on HIGH 30 seconds or until chocolate is almost melted. Put remaining cookies on top, pressing down lightly to secure. Microwave an additional 30 seconds or until cookies are warmed and chocolate and marshmallows are melted.
3. Serve warm and gooey, or cover and refrigerate about 10 minutes or until filling is set.
Notes: Hersheys bar may be used, but since it’s thinner use the entire bar. This is based on large homemade cookies, so if you use Chips Ahoy keep in mind they are much smaller and will need fewer ingredients. I’ve found that it’s easiest if you put the coconut flakes on first, then chocolate, then marshmallows. They just seem to balance and stay on better that way; or maybe it’s just me.