Utah Taste Off – Cookies!

We were all so excited to try the cookies that I forgot to take a picture of them so photo credit to Utah Taste Off for the lovely picture of those yummy cookies!

And another big thank you to Utah Taste Off for the fun night of cookie tasting! Here are the contenders, from top left to top right then bottom left to bottom right

Apple Pie Cookie from Goodly Cookies

Pumpkin Cookie from The Chocolate

Caramel Apple Cookie from The Dessert Studio

Reese’s Explosion Cookie from The Cookie Crave

Almond Sugar Cookie from Smart Cookie

Maple Buttercream Sugar Cookie from Utah Cakes and Sweets

My daughter and I loved the Reese’s Explosion Cookie but the hubs loved the Pumpkin Cookie. A close contender for me was also the Maple Buttercream Sugar Cookie. The cookie crowned winner by Utah Taste Off was the Almond Sugar Cookie.

Do yourselves a favor and give Utah Taste Off a try, you’ll love it!

Dark Chocolate Pumpkin Shaped Waffles (and Buttermilk Pumpkin Shaped Waffles too!)

I got a new waffle maker that makes little (about 4″ x 3″) pumpkin shaped waffles. I think that puts me at 8 waffle makers which might indicate some kind of problem OR some kind of genius! You decide. These were delicious by the way.

2 tablespoons melted butter

3/4 cup flour

3 tablespoons sugar

1/4 cup cocoa

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

1 egg

1 cup buttermilk

1 teaspoon vanilla

1/4 cup mini semi sweet chocolate chips

1 Melt butter in microwave and let cool.

2 Whisk together dry ingredients.

3 Beat egg with a whisk then mix in buttermilk, vanilla, and melted butter.

4 Add dry to wet ingredients and mix well, until fully incorporated. Fold in chocolate chips.

5 Cook as directed in your waffle maker.

recipe from Dash (came with the waffle maker)

I also made some Buttermilk Pumpkin Shaped Waffles using this recipe here but we covered them with Nutella, strawberries, and homemade whipped cream so they were kind of chocolatey too.

Snickerdoodle Apple Cobbler

The hubs loves stuff like this. Me? Not so much, I’d rather have a piece of chocolate cake but I love him so I make him desserts like this every now and then. He said it was really good! It has a sugar cookie topping instead of a regular cobbler biscuit topping and I think that’s what makes it special.

TOPPING

1 (17.5 oz) pouch sugar cookie mix

1/2 cup butter, softened

1 egg

5 teaspoons sugar

3/4 teaspoon cinnamon

FILLING

10 cups sliced, peeled apples, about 10 medium size apples

1/2 cup sugar

3 tablespoons flour

1 teaspoon cinnamon

2 teaspoons lemon juice

1 Heat oven to 375. Spray 9 x 13″ pan with cooking spray.

2 Mix together cookie mix, butter, and egg until soft dough forms. In a small bowl, stir together sugar and cinnamon.

3 In a large bowl, stir filling ingredients until well coated. Spread evenly in baking dish. Drop dough on top by rounded tablespoons. Sprinkle with cinnamon and sugar.

4 Bake 30 – 35 minutes or until cookies are golden brown and edges of fruit filling are bubbly. Cool 10 minutes before serving.

recipe from Betty Crocker

Halloween Pizza Skulls

I’ve seen these all over the internet so decided to give them a try since I just got the Nordic Ware skull pan and they did not disappoint, in fact I had to make two batches because everyone wanted more. Your kids will love them and they couldn’t be any easier.

1 (13.8 oz) tube refrigerated pizza dough

6 tablespoons pizza sauce

1 1/2 cups shredded Mozzarella cheese

24 slices pepperoni

1 Preheat oven to 375. Spray skull pan with cooking spray.

2 Unroll pizza dough and press or roll into a 15 x 10″ rectangle. Cut the rectangle in half lengthwise then cut the two strips into 3 pieces each. Drape each piece of pizza dough into a skull cavity in the pan.

3 Sprinkle with a little cheese, top with 1 tablespoon of sauce, 4 pepperoni slices, and then more cheese. Fold dough over and press seams to seal as best you can.

4 Bake about 20 – 25 minutes or until golden brown.

Yield: 6 pizza skulls

recipe from Plain Chicken

Sourdough Pepperoni Pizza Muffins

I’m always on the lookout for quick and easy sourdough discard recipes and this one fit the bill. I tweeked it a bit for us and they were delicious. I served them with some spaghetti sauce for dipping. I think kids would love them! All the big kids here sure loved them!

2 eggs

1 cup milk

2 tablespoons olive oil

1 cup sourdough starter

2 cups flour

2 cups grated Mozzarella cheese

1 tablespoon Italian seasoning

1 package pepperoni slices, each slice cut in half

1 jar pizza or spaghetti sauce for dipping, if desired

1 Preheat oven to 400. Spray muffin pans with olive oil cooking spray.

2 Whisk together eggs, milk, and olive oil. Stir in sourdough starter, flour, cheese, and seasoning. Stir in pepperoni half slices, retaining about 12 – 18 for topping each muffin.

3 Scoop dough into muffin pans sprayed with olive oil cooking spray. Bake 20 minutes or until starting to brown.

4 Serve with pizza or spaghetti sauce.

Yield: about 12 – 18 muffins

recipe adapted from True Sourdough

Salted Caramel Browned Butter Chocolate Chip Bars

Oh yeah, look at those delicious cookie bars, loaded with all the good stuff! Here’s another view so you can see all that caramely goodness in the middle

Can’t recommend these highly enough!

3/4 cups butter

1 1/2 cups packed brown sugar

2 eggs

1 tablespoon vanilla

1 1/2 cups flour

1 teaspoon baking powder

1/2 teaspoon salt

1 cup chocolate chips

1 (11 oz) bag caramels bits or caramels, unwrapped

3 tablespoons heavy whipping cream

1/2 teaspoon coarse sea salt

1 Melt butter over medium high heat. Continue cooking, watching closely, for 5 minutes or until butter foams and turns a deep golden brown. Remove from heat and pour into a large bowl. Refrigerate for 15 minutes.

2 Preheat oven to 375. Spray 9 x 13″ pan with cooking spray.

3 Add brown sugar, eggs, and vanilla to cooled brown butter and mix well. Add flour, baking powder, and salt and stir just until combined. Stir in chocolate chips. Spread 2/3 of batter in pan, reserving 1/3 of batter.

4 Combine caramels or caramel bits and whipping cream in a microwave safe bowl. Microwave 1 minute and stir. Continue microwaving at 30 second intervals, stirring in between each, until completely melted and smooth. Pour caramel mixture over batter in pan, to within 1/4″ of sides of pan. Sprinkle with 1/4 teaspoon coarse sea salt. Drop pieces of reserved dough over top of caramel. Sprinkle with remaining 1/4 teaspoon coarse sea salt.

5 Bake 19 – 23 minutes or until toothpick inserted in center comes out clean. Cool completely before cutting into bars.

recipe from Land O Lakes

Toffee Chocolate Chip Muffins

If you follow my blog, you already know that I have a thing for muffins. They would be my breakfast of choice every morning if that were possible but alas it is not! These were awesome! You can see the melted toffee in there, what’s not to love?

2 1/2 cups flour

3 teaspoons baking powder

2 eggs

1 1/4 cups sugar

2 teaspoons vanilla

1/4 cup melted butter

1/4 cup vegetable oil

1/2 cup whipping cream

1/2 cup milk

1 tablespoons apple cider vinegar

1/2 cup toffee bits

1 cup chocolate chips plus more for sprinkling on top if desired

1 Preheat oven to 375. Line muffin tins with paper liners.

2 Sift together the flour and baking powder and set aside.

3 In the bowl of a stand mixer with the whisk attachment in place, whisk eggs, sugar and vanilla on high until foamy and slightly stiffened.

4 Mix together melted butter and oil in a measuring cup with a spout. Slowly add butter/oil mixture to egg mixture in a slow stream as mixer continues to whisk.

5 Mix together whipping cream, milk and vinegar. Add slowly to batter while continuing to mix at a reduced speed.

6 Fold in dry ingredients by hand just until incorporated. Gently fold in toffee bits and chocolate chips.

7 Scoop batter into prepared pans. Top with additional chips if desired.

8 Bake for about 20 minutes or until toothpick inserted in center comes out clean.

recipe from Rock Recipes

Utah Taste Off – Macaroni and Cheese

We love macaroni and cheese at our house and Utah Taste Off delivered the goods this week. There was mac n cheese from

Station 22

Wallaby’s Smokehouse

Good Thyme Eatery

Five Star BBQ

Cravings Bistro

Zulu Grille

We loved Cravings Bistro the best, as you can tell from the picture above with Cravings mac n cheese at the bottom center position, almost gone but Station 22 was named the official winner.

If you haven’t checked out Utah Taste Off, I urge you to give it a try. It’s fun and tasty!

Brown Sugar Muffins

I am aware that these muffins don’t look like anything special so you just let your family go on thinking that while you gobble these beauties down because they are awesome! And so easy to make.

1 cup brown sugar

1/2 cup butter, melted

1 cup milk

1 egg

1 teaspoon vanilla

2 cups flour

1 teaspoon baking soda

1/4 teaspoon salt

1/4 cup chopped nuts, if you like

1 Preheat oven to 375. Line 14 – 16 muffin cups with paper liners.

2 Stir brown sugar and butter together. Add milk, egg, and vanilla and stir to combine. Add flour, baking soda, and salt and mix just until incorporated. Stir in nuts.

3 Scoop into prepared muffin cups. Bake until toothpick inserted in center comes out clean, 15 – 20 minutes.

recipe from Taste and Tell

Black, White, and Grey Marble Fondant Wedding Cake

Courtney and I got to make a wedding cake this weekend for our friends Sarah and Hector. I think it came out really nice. Here’s a look at the top just for fun

The cake was coconut almond made from this recipe here.

The frosting was our favorite buttercream from this recipe here.

The fondant was Satin Ice brand from Michaels.

It was a three layer 8″ round cake. Rolling out that big of a piece of fondant was a challenge but we got it on the third try. 🙂

Congrats to Sarah and Hector and thanks for letting us be a part of your big day! We love you!