Chocolate Chip Waffle Cookies

Chocolate Chip Waffle Cookies

Chocolate Chip Waffle Cookies

Made these in honor of National Chocolate Chip Day which was yesterday, long live the chip!

cookies

2 sticks butter, softened

1/2 cup sugar

1/2 cup plus 1 tablespoon brown sugar

3 eggs

1 teaspoon vanilla

2 cups flour

1/4 teaspoon salt

1/4 teaspoon baking powder

3/4 cup mini chocolate chips

glaze

1 1/2 cups powdered sugar

1 1/2 teaspoons vanilla

3 – 4 tablespoons milk

mini chocolate chips for sprinkling

1  For the cookies, preheat waffle iron to medium.

2  Beat butter and sugars until light and fluffy.  Add eggs and vanilla and mix well.

3  Mix in flour, salt and baking powder just until combined.  Stir in chocolate chips.

4  Spray waffle iron with cooking spray.  Using a cookie scoop, put about 1 1/2 – 2 tablespoons of dough into each area of waffle iron.  Close and let cook for 2 – 4 minutes or until golden brown.  Remove from waffle iron to cooling rack and repeat.

5  For the glaze, whisk together powdered sugar, vanilla and milk until smooth.  Drizzle cookie with glaze then sprinkle with mini chocolate chips.

recipe from Sprinkles for Breakfast

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Chocolate Bubble Waffles

Chocolate Bubble Waffles

Chocolate Bubble Waffles

I’ve been having fun with my new bubble waffle pan.  Decided to try chocolate waffles and make them into ice cream cones, they were good but not chocolatey enough so next time more cocoa.  To make them into an ice cream cone, you just fold them into a cone shape right after removing from the pan and then set gently into a glass for a minute or two so they crisp up and retain the cone shape.

3/4 cup flour

1 teaspoon baking powder

1 teaspoon cornstarch

1/8 teaspoon salt

2 – 4 tablespoons cocoa

1 egg

1/2 cup sugar

1/4 cup milk

1/4 cup water

1 teaspoon vanilla

2 tablespoons butter, melted

1/4 cup favorite mix ins such as crushed cookies or cereal as desired

1  Combine flour, baking powder, cornstarch, salt, and cocoa and whisk to combine.  Add egg, sugar, milk, water, and vanilla.  Gradually whisk ingredients until well combined then whisk in butter.

2  Spray each side of pan with cooking spray.  Preheat pan on medium for 3 minutes.  Add 3/4 cup of batter to pan, filling in all the bubbles.  Flip pan and cook for 2 – 4 minutes.  Flip pan again and cook for 2 – 4 minutes or until golden brown.  Remove with provided fork and let rest 1 minute to allow waffle to crisp.  Top with favorite toppings.

Makes 2 bubble waffles

recipe from Pampered Chef

Easy Taco Melts

Easy Taco Melts

Easy Taco Melts

Here’s a quick and yummy spin on taco night for you.

Easy Taco Melts

Easy Taco Melts

1 pound ground beef

1 (1 oz) package taco seasoning

2/3 cup water

1/2 cup thick and chunky salsa

1 (8 count) refrigerated biscuits

1/2 cup shredded Monterey Jack or Mexican blend cheese

toppings – sour cream, salsa, guacamole

1  Heat oven to 375.  Spray large cookie sheet with cooking spray or line with parchment paper.

2  Cook beef over medium high heat until thoroughly cooked then drain.  Stir in taco seasoning, water and salsa.  Cook, stirring occasionally, until thickened.

3  Separate dough into 8 biscuits then press each into 6″ rounds.  Spoon 1/3 cup meat mixture and 1 tablespoon cheese onto center of each biscuit.  Fold dough in half over filling and press edges with fork to seal.  Place on cookie sheet.

4  Bake 9 – 14 minutes or until golden brown.  Serve with toppings.

recipe from Pillsbury

 

One Pot Lemon Basil Orzo and Vegetables

Lemon Basil Orzo and Vegetables

Lemon Basil Orzo and Vegetables

I didn’t even get any, there’s a tiny bit left over so maybe if I’m quick I could grab it for lunch, I guess it was good!!

3 tablespoons olive oil

2 medium zucchini, cut into 1/4″ slices

1 onion, chopped

2 cloves garlic, chopped or pressed

8 oz (1 cup) uncooked orzo or rosamarina past

1 1/2 cups vegetable broth

1 (14.5 oz) can fire roasted tomatoes, undrained

1 (19 oz) can chick peas/garbanzo beans, drained and rinsed

2 teaspoon grated lemon peel

1/2 teaspoon salt

1/4 teaspoon pepper

1 tablespoon lemon juice

1/4 cup julienne cut fresh basil leaves

1  In a large skillet, heat 1 tablespoon olive oil over medium high heat.  Add zucchini and cook 2 – 3 minutes, stirring occasionally, until zucchini is light brown.  Spoon zucchini onto a plate.

2  Add remaining 2 tablespoons of olive oil, onion, and garlic to skillet.  Cook and stir 2 – 3 minutes or until tender.  Add orzo, cook and stir 2 – 3 minutes or until orzo is lightly toasted.  Stir in broth, tomatoes, chick peas, lemon peel, salt and pepper.  Heat to boiling, cover and reduce heat to low.  Cook 8 – 10 minutes or until most of liquid is absorbed and orzo is almost tender.

3  Add zucchini and lemon juice and stir to combine.  Remove from heat.  Cover and let stand 3 – 5 minutes or until all liquid has been absorbed.  Stir in basil and drizzle with olive oil.

recipe from Betty Crocker

Bubble Waffles

Bubble Waffles

Bubble Waffles

My new favorite waffles!

Made it with my new Pampered Chef Waffle Puff Pan which you can find here.  It was my Mother’s Day gift from the fam.

Pampered Chef Waffle Puff Pan

Pampered Chef Waffle Puff Pan

3/4 cup flour

1 teaspoon baking powder

1 teaspoon cornstarch

1/8 teaspoon salt

1 egg

1/2 cup sugar

1/4 cup milk

1/4 cup water

1 teaspoon vanilla extract

2 tablespoons unsalted butter, melted

1/4 cup favorite mix ins such as crushed cookies or cereal as desired

1  Combine flour, baking powder, cornstarch, and salt and whisk to combine.  Add egg, sugar, milk, water, and vanilla.  Gradually whisk ingredients until well combined then whisk in butter.

2  Spray each side of pan with cooking spray.  Preheat pan on medium for 3 minutes.  Add 3/4 cup of batter to pan, filling in all the bubbles.  Flip pan and cook for 2 – 4 minutes.  Flip pan again and cook for 2 – 4 minutes or until golden brown.  Remove with provided fork and let rest 1 minute to allow waffle to crisp.  Top with favorite toppings.

Makes 2 bubble waffles

recipe from Pampered Chef

One Pot Lemon Pepper Chicken Pasta

Lemon Pepper Chicken Pasta

Lemon Pepper Chicken Pasta

The good – fast, easy, delicious, one pot.

The bad – gone too fast.

1 pound boneless, skinless chicken breasts, cut into bite size pieces

1 teaspoon lemon pepper seasoning

1/2 teaspoon salt

1/4 – 1/2 teaspoon pepper

1 – 2 tablespoons olive oil

1 tablespoon chopped or pressed garlic

1 (32 oz) carton chicken broth

8 oz uncooked pasta

2 tablespoons butter

1 tablespoon lemon juice

2 teaspoons grated lemon peel

2 (5 oz each) bags baby spinach

1  Sprinkle chicken with lemon pepper seasoning, salt and pepper.  In large Dutch oven, heat oil over medium high heat.  Add chicken and cook 5 – 7 minutes, stirring occasionally, until chicken is no longer pink.  Place chicken on plate and cover to keep warm.

2  Add garlic to Dutch oven, cook 30 – 60 seconds, stirring constantly, until lightly browned.  Add chicken broth and pasta, heat to boiling.  Reduce heat to medium, cook uncovered 13 – 15 minutes, stirring constantly, until most of liquid is absorbed and pasta is al dente.

3  Stir in 1/4 cup of Parmesan, butter, lemon juice, lemon peel, and cooked chicken.  Remove from heat.  Gradually add spinach, stir just until starting to wilt.  Let stand 5 minutes before serving.  Top with remaining Parmesan.

recipe from Betty Crocker

Ooey, Gooey Chocolate Chip and Toffee Bars

Ooey, Gooey Chocolate Chip and Toffee Bars

Ooey, Gooey Chocolate Chip and Toffee Bars

These were delicious and gone very, very quickly which is always a sign of a good treat.

2 1/3 cups flour

2/3 cup packed brown sugar

3/4 cup butter

1 egg, lightly beaten

12 oz chocolate chips

14 oz can sweetened condensed milk

10 oz toffee bits

1  Heat oven to 350.  Grease 9 x 13″ pan with cooking spray.

2  Stir together flour and brown sugar.  With 2 knives or a pastry blender, cut butter into flour mixture until it resembles coarse crumbs.  Add egg and mix well.  Stir in 1 1/2 cups chocolate chips.  Reserve 1 1/2 cups of the mixture and press remaining into prepared pan.

3  Bake for 10 minutes.  Remove and pour sweetened condensed milk over top of hot crust.  Top with 1 1/2 cups toffee bits. Sprinkle reserved crumbs over top and then the remaining chocolate chips.

4  Bake 25 – 30 minutes.  Top with remaining toffee bits when out of oven.

recipe from Thirty Handmade Days