Cookie Friday: Oatmeal chocolate chip carmelitas cookie pie

Cookie Friday: Oatmeal chocolate chip carmelitas cookie pie

Cookie Friday: Oatmeal chocolate chip carmelitas cookie pie

Oatmeal chocolate chip Gooey caramelites cookie pie, is on the menu today and tonight for the kids sleepover. I have to admit that I crave this gooey recipe often. Who doesn’t like gooey caramel ? This  is usually made as cookie bar recipe.  But, one day I was in  at a friends house, and she had all the cookie ingredients, only had pie pans.  It has the same layers as the cookie bar does. We LOVE the gooey caramel, blended with the oatmeal chocolate chip cookie. Soooo good ! I like to serve it a while it’s still warm with some hot chocolate.

 

 

Cookie Friday: Oatmeal chocolate chip carmelitas cookie pie

 

Total Time: 1 hr.- 20 mins

Prep Time: 6o mins

Bake:13-20 mins

 Ingredients 

oatmeal cookie mix

1 stick of butter softened

1 large egg

1 teaspoon of vanilla extract

1/4 cup of milk

1 cup Hershey’s semi-sweet baking chips

Filling

1  cup caramel  topping

Directions 

1.Preheat oven at 350. In large bowl, beat butter, oatmeal mix, and egg together until combined. Add in chocolate chips and vanilla to mixture and stir. Set aside 1/2 cup of cookie dough mixture.

2. Spray a 9 inch pie pan with oil, then press the larger amount of dough into the pan, spoon caramel on top, sprinkle remaining dough on top and chill for 45 mins.

3.Takeout and bake for 15-20 mins or until it’s nice and golden yet still very soft-looking in the middle.

4.Let cool for a few mins before serving .

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Caramel cheesecake dip

This is a quick and easy delicious dip recipe. You can serve it with fruit or shortbread cookies. Its a perfect party snack.


Ingredients
1 cup of cream cheese {soft}
1/2 cup of cool whip
1 teaspoon of vanilla
3 oz.  caramel
1 teaspoon of powdered sugar


Instructions 

1. In a bowl mix together with a mixer, cream cheese and cool whip until it’s smooth with no lumps.
2. Add in sugar, vanilla and caramel. Again, mix together until nice and smooth.
3. Chill until ready to serve. I add extra caramel drizzle when serving. 


White chocolate blondies with caramel bourbon sauce

Thick, chewy, delicious white chocolate blondies. 
What should go on top of it ? 
Ice cream ? or my  caramel bourbon sauce . Don’t judge me cause I like bourbon in almost everything.
It goes perfectly with white chocolate blondies. O.k, ice cream does go with this recipe too.  But, this bourbon sauce is just so fab. I do sometimes top it off with both.
Try it out, tell how you like it.

Pan- 8×8 – 9×13
Preheat oven at 350
Overall time- 1 hr. -20 mins

Instructions

Blondies

1/2 cup of butter 
1 cup of light brown sugar
1 egg lightly beaten 
1 teaspoon of vanilla
1/2 teaspoon of baking soda
1/2 teaspoon of baking powder
1 dash of salt
1 cup of flour
1/2 cup of melted white chocolate 
4 tablespoons of butter


1.Preheat oven at 350. Lightly flour and butter 9×13 or 8×8 pan.{Or parchment paper}
Whisk together melted butter and sugar in a bowl.

2.Whisk together egg and vanilla.

3 Then in a small sauce pan, melt 4 tablespoons of butter. Once butter is melted turn off heat and stir in chocolate until its smooth and melted.  Add the flour, baking powder, baking soda  and salt. Mix together.

4.Pour batter in pan and spread evenly. Bake 18-25 mins. or until tooth come out clean. Take out and cool.








Caramel bourbon sauce

1 cup of sugar

5-6 tablespoons of butter

1/2 cup of heavy cream

1/4 cup of water

2 1/2 – 3 1/2 tablespoons of bourbon




1.Heat the sugar and water in med. sauce pan on med.

heat and stir a little at a time until sugar dissolves.

Stop stirring and allow mixture to come to a boil.

2.When mixture becomes a dark color add the butter.

The mixture will come to a foam. Whisk until butter

has melted, then remove from heat.

3. Whisk in heavy cream, then add bourbon and stir.

4.Let sauce cool in pan for a few minutes, then pour 


into glass jar { not plastic }and cool to room temp.

sauce will thicken as it has cools. 

5.Slice up those delish blondies , pour caramel sauce 

over it and dig in. Yum !




Mini chocolate salted caramel donuts

Mini chocolate salted caramel donuts
mini salted chocolate donuts

mini salted chocolate donuts

Get out your donut pans, this is a baked donut recipe. Baked not fried.  You can make your own batter or just simply use any cake mix you choose. King arthur’s donut mix is wonderful.
That’s how simple its . If you do go the cake mix route be sure to add some vanilla extract or any kind of flavoring to it.
You can buy the donut pans anywhere or Donut maker  at amazon.
O.k. let talk chocolate ! I used unsweetened cocoa powder, I like hershey or ghirardelli for this recipe.




Preheat oven at 350
Pan: Mini donut baking pan
Bake: 9-10 mins.
                                                   





Ingredients
3 tablespoons of buttermilk
1/2 teaspoon of salt
1 cup of  cake flour
1/4 cup of cocoa powder
1/2 cup of sugar
1 egg
1 teaspoon of vanilla
1 teaspoon of baking powder
1/4 teaspoon of baking soda
2 tablespoon of butter cut
3 tablespoon of sea salt
1/2 cup of caramel sauce {store brought or make your own}


Lightly spray pan.And set aside.  In bowl shift flour, cocoa , baking soda, and  baking powder. Mix in sugar and salt, add in butter using your fingers to blend everything together. In a small bowl, mix egg, buttermilk and vanilla. Then add to flour mix and fold together .
Pour batter in donut pan so that it’s 1/2 full and bake for 8-10 mins.
Once bake take out and cool. After it has cool, drizzle  caramel sauce over donuts and sprinkle sea salt over the top. Salty and sweet what a combo !




















Mini Caramel bundt cakes

This is for all the caramel fanatics who love the way it smells, taste, and looks.  I love a gooey caramel recipe. { I love Caramel anything , just like chocolate } I use sweet cream butter for this cake mixture. It gives it a extra sweet moist kick. 








INGREDIENTS                                                                     

                                                                                                                                  
  • 3 cups all purpose flour
  • 1 1/2 teaspoons Calumet baking powder
  • 3/4 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup unsalted butter, softened
  • 3/4 cup white sugar
  • 3/4 cup packed light brown sugar
  • large eggs
  • 1 tablespoon vanilla
  • 1 cup buttermilk
  • CARAMEL SAUCE
  • 1 cup packed light brown sugar
  • 1/2 cup condensed milk
  • 2 teaspoons corn syrup
  • 1/2 teaspoon salt
  • 6 tablespoons unsalted butter, cut into tablespoon-size pieces
  • 1 teaspoon vanilla
  • Opt.{ melt 1/2 cup of white chocolate}

DIRECTIONS

  1. Preheat oven to 350°. Generously grease a 10-cup Bundt pan.
  2. Whisk together flour, baking powder, baking soda, and salt. Set aside.
  3. Beat butter, sugar, and brown sugar until fluffy. Add eggs, one at a time, mixing well after each addition. Mix in vanilla.
  4. Gradually add flour mixture, alternating with buttermilk. Begin and end with flour mixture. Mix just until combined.
  5. Transfer batter to prepared pan. Bake 12-15 each mini cake minutes, or until a pick inserted into the center comes out clean.
  6. Cool in pan for 15-20 minutes. Then, transfer to a wire rack to cool completely.
  7. To make the caramel sauce: Combine brown sugar, condensed milk, corn syrup, and salt in a heavy saucepan. Bring to a boil, stirring constantly. Continue to boil for 4-5 minutes or until mixture is smooth.
  8. Remove from heat. Add butter and vanilla, and stir until butter has melted and mixture is smooth. Pour desired amount over cake. Transfer any remaining sauce to a container, and store in refrigerator.
 



Adapted from






Gooey Marshmallow fluff Chewy fudge brownies

I like my brownies chewy and double gooey. So, this recipe has two layers of marshmallow gooeyness .{ I don’t know if that is a word or not} This recipe is not hard at all, but I have to warn you that you are going to want to Lick everything and cut it and eat it as soon as it comes out of the oven. You can add some of your own topping like nuts. I put some caramel drizzle which I love.

Wish I can stick my finger in there and eat it.

Ingredients

Brownies
3 large eggs

1 1/4  cocoa powder
1 teaspoon of of salt
1 teaspoon of baking powder
1 tablespoon of vanilla  extract
1 cup of butter
2  cups of sugar
1 1/cups of king arthur  flour
2 cups of dark  chocolate chips or finely chop dark chocolate
7 5/0 oz jar of Marshmallow fluff
1/4 cup of heavy cream
1/2 cup of chocolate chips
caramel for drizzle {opt}

Preheat oven at 350       Pan size: 9 x 13
Crack 3 eggs in bowl, and beat them with cocoa,salt, baking powder , butter and  vanilla til it’s smooth.Add in flour until well blended.I n small saucepan on low, heat heavy cream and add chocolate until melted, set aside to mildly cool. Then add to mixture until smooth. Pour batter in Lightly oiled pan.Lightly drop 5 tablespoons of marshmallow fluff and bake for 25 mins. Then take out and place the rest of the fluff on top, stick back in for another 6 mins. Take out place a few chocolate chips or nuts. {whatever you like} Drizzle with some caramel and let cool.

Chocolate caramel cake for one

Chocolate and caramel are so delish. This gooey recipe is sooooooo gooooooood. There something 
about warm moist chocolate cake and gooey caramel in the middle. It’s so delightful FAB ! I usually            make this when the girls come over for girls night. Everybody has there our ramekin so they don’t over eat .

After it has cool a little then inject with caramel

Ingredients 

1 cup unsweetened cocoa powder
2 1/2 cups all-purpose flour
2 cups sugar
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
3 large eggs, at room temperature
3/4 cup vegetable oil
1/2 cup sour cream
2 teaspoons vanilla extract


Directions 


Preheat the oven to 350 degrees Coat 4-6 ramekins very well. Bake for 15-20 mins

Whisk the cocoa powder and 1 1/2 cups boiling water in a medium bowl until smooth; set aside. Whisk the flour, sugar, baking powder, baking soda and salt in a large bowl until combined. Add the eggs, vegetable oil, sour cream and vanilla and beat with a mixer on medium speed until smooth, about 1 minute. Reduce the mixer speed to low; beat in the cocoa mixture in a steady stream until just combined, then finish mixing with a rubber spatula. 

Take large scoop ice cream and scoop out drop in  the ramekins. {do not  put batter all the to the top} . 
Bake15-20 mins. Or until  a toothpick inserted into the middle comes out clean. Transfer to racks and let cool 10 minutes. Then poke a hole in the center of the cake, using a small funnel lightly press in cake . Then pour a little caramel inside each cake. I like to severe while it’s still warm . Add some ice cream or anything you like.