This is a great recipe for summertime. The taste of a chocolate chip cookies in bar form so you don’t have to have the oven on as long as it takes to make a full recipe of cookies.
1 cup butter, softened
1 1/4 cups packed brown sugar
3/4 cup sugar
2 eggs
1 tablespoon vanilla
2 cups flour
1 teaspoon baking soda
1 teaspoon salt
2 1/4 cups chocolate chips
1 Preheat oven to 350.
2 In your mixer bowl, cream together butter, brown sugar, and sugar. Add vanilla and eggs to combine. Fold in flour, baking soda, and salt.
3 Mix in 2 cups chocolate chips.
4 Spray 15 x 11″ jelly roll pan with nonstick cooking spray. Spread dough out evenly in pan. Sprinkle with remaining chips.
5 Bake 20 – 25 minutes or until middle is set and edges are golden brown. Cool before cutting into squares.
My daughter and I love Disney. We go as often as we can, which isn’t often enough! We follow one of the Disney bloggers called “Disney Hungry” and she posted this copy cat recipe for a new treat at Disneyland and it was yummy!
4 croissants
1 stick butter, melted
1/2 cup sugar
1 Take a croissant and place it between two pieces of parchment paper. Using a rolling pin, flatten the croissant. Repeat with remaining croissants.
2 Use a pastry brush to apply a very light layer of melted butter on each side of the croissant. Sprinkle both sides with sugar. Repeat with remaining croissants.
3 Transfer croissants to an air fryer and cook at 350 for 5 – 6 minutes. Remove from fryer and let cool before chowing down!
Made these last night for dinner to go along with chili. They were good but not great, not super flavorful so if I make them again, I’ll play with the recipe a bit.
1 1/4 cups flour
3/4 cup yellow cornmeal
1/4 cup plus 2 tablespoons sugar
1 tablespoon baking powder
1 teaspoon salt
2 eggs
2 tablespoons honey
3/4 cup milk
1 stick butter, melted
1 Preheat oven to 350. Line a muffin pan with paper liners.
2 In a large bowl, whisk together flour, cornmeal, sugar, baking powder and salt.
3 In a medium bowl, whisk together eggs, honey, and milk.
4 Add wet ingredients to dry ingredients and whisk until combined.
5 Scoop batter into prepared pan and bake for 15 – 20 minutes.
I got to host our Christmas Book Group gathering so I decided to make a dessert board with all the things dipped in chocolate. It was so good!! Here’s what’s on the board –
Oreos – dipped in both milk chocolate and white chocolate and sprinkled with crushed peppermint candy
Potato Chips – dipped in milk chocolate
Biscoff cookies – dipped in white chocolate
Strawberries – dipped in milk chocolate
Waffle Iron Brownies – dipped in white chocolate (recipe for waffle iron brownies here)
It was all delicious! And the best part? LEFTOVERS!
Another yummy bar cookie recipe for the holidays. I also over baked this one a tad so may be take it out a bit sooner than you think.
2 1/2 cups flour
3/4 teaspoon salt
1/2 teaspoon baking powder
2 sticks butter, softened
1/4 cup sugar
1 egg, at room temperature
2 teaspoons red gel food coloring
2 teaspoons vanilla extract
3/4 teaspoon peppermint extract
1 1/4 cups white chocolate chips
1/3 cup red candy melts
1/3 cup lightly crushed peppermint candies
1 Heat oven to 350. Spray 9 x 13″ pan with cooking spray.
2 Whisk together flour, salt, and baking powder in medium bowl.
3 Beat butter and sugar in large bowl with a mixer on medium high speed until light and fluffy, about 3 minutes. Beat in egg, then beat in food coloring, vanilla, and peppermint extract, scraping down bowl as needed. Beat in flour mixture in two batches just until combined.
4 Spread dough in prepared pan to make an even layer. Bake until set and toothpick inserted in center comes out clean, 30 -40 minutes.
5 As soon as bars come out of oven, sprinkle white chocolate chips in a single layer. Let sit for 2 minutes to soften then spread into a thin layer. Put the red candy melts in a microwave safe bowl and zap at 30 second intervals until melted and smooth. Transfer to a resealable bag and snip one corner off. Pipe diagonal stripes on top of the white chocolate. Sprinkle with peppermint candies.
These were quite yummy but I over baked them just a bit so maybe take them out of the oven a little sooner than you think. They are filled with all the good things – toffee, M & M’s, and chocolate chips.
1 cup butter, softened
1 cup packed brown sugar
1 cup sugar
3 eggs, at room temperature
2 teaspoons vanilla
2 cups flour
1 tablespoons corn starch
1 teaspoon baking powder
1 teaspoon salt
1 1/2 cups toffee bits
1 1/4 cups red and green M&M’s
3/4 cups chocolate chips
1 Preheat oven to 350. Spray 13″ by 9″ baking pan with cooking spray.
2 In your mixer bowl, beat butter and sugar on medium until mixture is is lightened in color and texture, about 2 – 3 minutes. Reduce speed to low. Add eggs, one at a time, then vanilla, and beat until smooth, scraping bawl as needed.
3 In a separate bowl, whisk together flour, cornstarch, baking powder, and salt. Add flour mixture to butter mixture in 3 parts, mixing on low speed until fully incorporated. Scrape bowl as needed. Fold in 1 cup M&M’s, 1/2 cup chocolate chips, and 1 cup toffee pieces.
4 Spoon batter into prepared pan, pressing into an even layer. Sprinkle with remaining toffee bits, M&M’s, and chocolate chips over batter.
5 Bake until toothpick comes out clean, about 40 – 45 minutes, Cool for at least 30 minutes before slicing.
Doesn’t that look gorgeous and delicious? It was so, so, so good! I made it for Christmas Bunco and the ladies loved it! And it was super easy to make too! The recipe suggested making it the day before you want to eat it as it tastes better after sitting overnight.
36 Oreo cookies, crushed into crumbs (I put mine in the food processor and let it rip!)
6 tablespoons butter, melted
8 oz cream cheese, softened
1/4 cup sugar
2 tablespoons milk
1 1/4 cups Cool Whip, thawed
1 (3.9 oz) package chocolate instant pudding mix
2 cups cold milk
1/2 teaspoon peppermint extract
1 cup peppermint candies, crushed (you can buy a bag of crushed peppermints at the store and it’s so much easier than trying to crush the sticky little suckers!)
1/2 cup mini chocolate chips
1 cup Cool Whip for topping plus more for topping
For bottom Oreo layer –
1 Mix together crushed Oreos and melted butter until crumbs are fully coated.
2 Press mixture firmly into bottom of 9 x 13″ pan.
3 Place in fridge and let sit for about 30 minutes.
For the cream cheese layer –
1 Beat together softened cream cheese, sugar, peppermint extract, and 2 tablespoons of milk until smooth and creamy.
2 Fold in Cool Whip until well combined.
3 Spread carefully over Oreo layer.
For the chocolate pudding layer –
1 Whisk together chocolate pudding mix and 2 cups cold milk until it begins to thicken.
2 Spread pudding over cream cheese layer carefully.
For the topping –
1 Spread additional Cool Whip over chocolate pudding layer.
2 Sprinkle with crushed peppermints and mini chocolate chips.
Time to chill –
1 Cover dish with plastic wrap and refrigerate for at least 4 hours or overnight for best results.
We went to visit my mother in law last week and I made her some soups to put in her freezer for easy lunches or dinners. This one was surprisingly good!
3 tablespoons olive oil
1 large white onion, chopped
1/2 teaspoon sea salt
4 garlic cloves, chopped
1 tablespoons white wine vinegar
4 cups vegetable broth
1 1/2 pounds Yukon gold potatoes, about 5, chopped
1 1/2 cooked white beans, drained and rinsed (I used 2 cans of white beans, drained to make it easier)
1/2 teaspoon Dijon mustard
1 tablespoon lemon juice
1/4 teaspoon paprika
pepper
optional toppings
scallions or chives
bacon
Greek yogurt
cheddar cheese
1 Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat. Add onion, salt, and several grinds of pepper. Saute 6 – 8 minutes, until softened.
2 Add garlic and cook for 2 minutes. Stir in white wine vinegar and cook for 30 seconds then add broth, potatoes, and beans. Bring to a boil then reduce heat and simmer for 30 minutes.
3 Let cool slightly, then transfer half the soup to a blender. Add 1 tablespoon olive oil, mustard, lemon juice, and paprika. Blend until smooth then transfer back to pot.
4 Use a potato masher to smash potato chunks and beans. Serve with desired toppings.
Day 5, our last day. Flying home in the afternoon so still time to get a bit more in. We had breakfast at the hotel in the Craftman’s Grill and it was delicious. Cort got this monster burrito.
I go the full breakfast – scrambled eggs, bacon, hash browns, and toast. Both very yummy and filling.
I was in search of this the whole time we were there. It’s a Salted Caramel Whoopie Pie and it was only available at The Storyteller’s Cafe in the Pixar Place hotel. We walked over there almost every day and every day they were sold out. So on our last day day, we jammed over there in the morning and finally got one. Sadly, it was not as good as it looked. The salted caramel flavor was not strong enough with the two chocolate cookies it was made with. It was good but not as good as I hoped.
This was the last food item we purchased on our tip and we didn’t even eat it. It was a thank you for the hubs and the brother for taking care of the dogs while we were gone. We got it in the Grand Californian Hotel at the Cookie Cart. The guys said all the cookies were yummy! (Sorry, can’t remember what each cookie is at this point.)
Well, there you have it, 5 days of eating our way through Disneyland. Can’t wait to do it again!
Penny's Food Blog 