Cookie Friday: Deep-Dish Oreo chocolate creme Stuffed Chocolate Chip Cookies

Happy COOKIE FRIDAY !

This recipe  is for OREO LOVERS ! Once you take a bit of  this deep dish Oreo chocolate creme stuffed chocolate chip cookie, you’re going to be addicted to it. Have a good weekend !

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Cookie Friday: Deep-Dish Oreo chocolate creme 

Stuffed Chocolate

Chip Cookies


PREP TIME: 15 mins

TOTAL TIME: 35 mins

BAKE TIME: 18-20 mins

Ingredients 

1 pkg. Oreo cookies

10 oz bag chocolate chips

3 1/2 cups flour

1 tablespoon pure vanilla extract

3/4 cup packed light brown sugar

1 cup granulated sugar

2 large eggs

2 sticks (1 cup) softened butter

1 teaspoon baking soda

1 teaspoon salt

 Directions 

 

1. Preheat oven to 350 degrees.  Cream butter and sugars together with a mixer until well combined.  Beat in eggs and vanilla.

2. In a greased 12- cavity whoopie pie pan. add  1½ tablespoons of the cookie dough to the bottom. Add a oreo into the middle and cover with another tablespoon of dough. Bake for 18-20 minutes. Do not over bake. Let cool for a few mins. before serving.

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Homemade chocolate chip bagels

Homemade Chocolate chip bagels
Do you love those chocolate chip bagels from Dunkin donuts or Panera ? Yea, me too. It can be pretty pricey if you have them on a daily or semi daily base. So why not make them at home ? Start off with a basic bagel recipe, and mini chocolate chips. Along with regular bread ingredients and you will have your own version of chocolate chip bagels.

Ingredients 

1 1/2 cups of water
2 {1/4 ounce} packages of yeast
1 1/2 ounce of sugar
1/2 ounce salt
1/2  cup of semi-sweet mini chocolate chips
2 quarts of water
1 egg
Directions 

1.Preheat oven at 350.  Mix yeast, sugar and warm water together and let stand for 3 mins. Mix 1-3/4 cups of flour with salt in a large bowl and add the yeast mixture.

2.Stir until combined and slowly mix in the rest of the flour and mini chocolate chips. Knead dough on a floured hard surface for 5 mins, adding additional flour if more is needed. Dough should be firm.

3.Place dough in a greased bowl and cover and let rise until double.

4.After dough has risen, punch down dough and divide dough into 12 balls. Allow dough to rest for 4 mins.

5.Then bring 2 quarts of water to boil , then with thumb , make a hole in each ball of dough and pull open about 2 inches, making a bagel shape.

6.Place the shaped dough onto a cookie sheet and cover for 10 mins.

7.On lower heat under water for it to be simmering. Drop 2 or 3 at a time into water for about 45 -50 seconds turning once each bagel. Drain and place on greased baking sheet.

8.Brush Tops with beaten egg white. And bake for 35 mins. Turning once for even browning.

9.Bagels done when they are golden brown and shiny.

Soft and chewy chocolate chip cookies

Cookie Friday: The Ultimate Soft and chewy chocolate chip cookie



Do you want the ultimate soft and chewy chocolate chip cookie ?
Well this is definitely that cookie.
  T.J’s Ultimate Soft and chewy chocolate chip cookie,
 is the first recipe I posted 1 year ago. {So anniversary to me !}
Name after my nephew, the self-proclaim 
cookie junkie, like myself.
I created this recipe for him, because, he wanted a cookie that was, soft, big, chewy, moist and delicious.
So , please enjoy this cookie recipe today. Give it a try, tell me if you like. 


Do you have a fab Chocolate chip cookie recipe ?
If you do contact me, and I will post it, during my “Battle of the famous chocolate chip cookies.” In two weeks.

Enjoy the weekend, 
and have a happy cookie Friday !



Preheat oven at 350
Bake 9-12 mins
Prep. time 1 hour 20 mins

Ingredients 

2 1/4 cups of cake flour
2 cups of brown sugar 
2 cups of butter 
1 Tablespoon of vanilla extract or butter extract
2 large eggs 
1 teaspoon of salt
1 1/2 baking power 
1 package of chocolate chips 
1 tablespoon of milk

Directions 

1.Preheat oven at 350. Cream together butter, brown sugar and vanilla extract. Mix together well until creamy.


2. Add one egg at a time. Stir in flour, salt and baking powder. Mix until dough stiffens a little. Mix chips a little at a time. Chill for an hour

3.Shape into smalls balls, place on cookie sheet. 
Bake for 9-12 mins.or until golden around the edges, but soft in the middle.{ It might look slightly under baked}

4. Take out and cool. Serve when ready.

T.J. Soft and chewy Chocolate chip cookie
original recipe by Ty

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Peanut butter chocolate chip cookies

Peanut butter chocolate chip cookies
Cookie friday: Peanut butter chocolate chip cookies
If you’re a cookie lover that you are going to love this delicious recipe for peanut butter cookies.
It goes so well with a nice glass of cold milk. Ahhh…. so good ! Have a good weekend everyone.
 Don’t forget to join me next week for Oreo week.


Bake time 8-10 mins
Prep time 20 mins
Makes 2 1/2 dozen cookies


Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 cup (2 sticks) butter or margarine, softened
  • 1/2 cup creamy or chunky peanut butter
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1 3/4 cups chocolate chips


Directions

1.Preheat oven to 350. Combine flour and baking soda in 

  small bowl.Beat butter, peanut butter,granulated sugar,       

  and vanilla extract in large mixer bowl until creamy. 

  Beat in egg. Gradually beat in flour mixture. Stir in morsels.


 2.Drop dough by rounded tablespoon onto un greased 

  baking sheets. Press down slightly with bottom of glass 

  dipped in granulated sugar.

3.Bake for 8 to 10 minutes or until edges are set but centers
  are soft. Cool on baking sheets for 4 minutes; remove to     
  wire rack to cool completely.

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Cookie collection

Hey, check out my delicious fab cookie collection. Go to pages or search.

Skinny chick’s chocolate chip ice cream

This is a light treat for all us women, who wait til the 

last minute and try to drop a few pound before bikini

season. {Like me} Four ingredients and a ice cream

 maker that’s it. Drizzle a little low fat -low sugar

 chocolate syrup.






Ingredients


  • 4 cups fat-free half-and-half
  • 1 package (3.4 ounces) instant vanilla pudding mix
  • 1 can (14 ounces) fat-free sweetened condensed milk
  • 1-1/2 cups semisweet chocolate chunks or chips


  1. 1.In a large bowl, beat half-and-half and pudding mix on low speed.
  2. 2.Beat in the condensed milk.
  3. 3.Fill cylinder of ice cream freezer; freeze according to manufacturer’s directions.
  4. 4.Coarsely chop chocolate chunks if desired; stir into ice cream.
  5. 5.Transfer to freezer containers. Freeze for 2-4 hours before serving.


Adapted from :The Food channel

Double chocolate chip cheesecake

This is a very easy cheesecake recipe . The hardest part is waiting for it to chill. I used  vanilla wafers for the crust which I love. There’s something about the smell of vanilla wafers and butter I just love. For the the topping is an easy zig zig effect with two squirt bottles. You can get it  from amazon , michaels or .99 stores.
Melt both chocolates pour in bottles, start with the chocolate then the white chocolate. Place cheesecake in front of you in angle, and squeeze, while squeezing move hands one side to the next back and forth. Do the same with the white chocolate, sprinkle both chips on  top and chill.

Pan:  9×9 pan  Bake: 40 mins  Chill: 3 hours

Ingredients
2  packages of 8 oz. of cream cheese softened
1/2 cup of sugar
1/2 tablespoon of vanilla extract
2 eggs
1   cups of chocolate chips
2 cups of finely crushed vanilla wafers

Crust
1 1/2 Vanilla wafers
5 Tablespoons butter, melted


Mix finely crushed cookies, and  melted butter until blended, press onto bottom of pan and bake for 5-6 mins.

Preheat oven at 350 . Beat cream cheese, sugar and vanilla in large bowl with mixer on med. speed until well blended . Then add eggs, and mix until it is blended all together. Stir in half a cup of chips. Pour into crust and  onto top and bake for 40 mins or until center is almost set.  Take out and set aside. And make topping

Topping: 

1 1/4 white chocolate chips

1 1/4 chocolate chips
Once cheesecake is out the oven, melt 1 1/4 cup  chocolate and 1 cup of white. {save 1/4 cup  of white chips later} Drizzle chocolate {in squirt bottles} in zig zag design, one chocolate at a time. Then take remaining white chips and sprinkle over the top. Chill for 3 hours.