Chocolate Chip Cookie Bars

Last week Abby had her tonsils and adnoids out. It really has been alot tougher than I thought it would be. She has lost over 5 lbs and still isn't eating and the fever came back yesterday. Do you know how hard it is to get a 9 year old to eat nothing but soft things, when the said 9 year old doesn't really like jello, ice cream, pudding? Let me just say that she is growing tired of mashed potatoes.

Last night while we were talking about what she wanted to eat, she said that she was craving a warm, chewy chocolate chip cookie. I then remembered these bars that I had bookmarked from Donna of My Tasty Treasures. I thought maybe the edges of the cookies would be hard on her, and the bars would be a little easier. I still don't know the verdict of that yet, because the craving left her as soon as it came to her.

I did have to modify a couple of things...I didn't have any brown sugar, so I googled the substitute for it and you can mix 1 cup sugar with 2 Tbsp of molasses, I had some left from my gingerbread at Christmas, and you know what?? You can't tell a difference in the taste. My bars came out just a little bit dark from it..but no change in the taste. The recipe calls for 2 cups of chocolate chips, I had a cup of mixed peanut butter and chocolate chips, so I threw them in with some chopped up semi sweet chocolate and a bar of my dark chocolate that Beth sent me. Worked out perfectly! And with not having to wait for you butter to soften, you just melt and mix...go ahead and make some for yourself.

Chocolate Chip Bars
From: My Tasty Treasures

2 ⅛ cups (10 ½ ounces) all purpose flour
½ teaspoon salt
½ teaspoon baking soda
12 tablespoons butter (1 ½ sticks), melted and cooled slightly
1 cup (7 ounces) light brown sugar
½ (3 ½ ounces) cup granulated sugar
1 large egg
1 large egg yolk
2 teaspoons vanilla extract
2 cups chocolate chips

Directions
Preheat the oven to 325 degrees. Adjust the oven rack to lower-middle position. Line a 9X13-inch baking pan with foil, letting the excess hang over the edges of the pan by about 1 inch so you can grab those edges and pull the brownies from the pan after they have baked. Spray the foil-lined pan with nonstick cooking spray.

Mix the flour, salt, and baking soda together in medium bowl; set aside. Whisk the melted butter and sugars in a large bowl until combined. Add the egg, egg yolk, and vanilla and mix well. Using a rubber spatula, fold the dry ingredients into the egg mixture until just combined; do not over mix. Fold in the chocolate chips and turn the batter into the prepared pan, smoothing the top with the spatula.

Bake until the top of the bars is light golden brown, slightly firm to the touch, and edges start pulling away from sides of pan, 24–28 minutes. Cool on a wire rack to room temperature. Remove the bars from the pan by lifting the foil overhang and transfer them to a cutting board. Cut into 2-inch squares and serve.

Banana Bread

To be completely honest, there is nothing special about this banana bread. It is simple, moist, flavorful but nothing that just screams "make me". I did cut the sugar and added in some peanut butter and chocolate chips to the mix and it turned out great. So, here's the thing..if you have some bananas laying around that need to be used, make this bread. You won't be sorry.

Banana Bread
3 ripe bananas
1 1/2 cup all purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
1/2 cup sugar
1/2 cup butter, melted
1 cup PB and chocolate chips, or chopped nuts (optional)

Preheat oven to 350 degrees.

Mash up bananas and mix flour, baking powder, salt and sugar until combined. Mix in the melted butter. Fold in PB and chocolate chips or nuts, if using.

Pour into loaf pan and bake for 45 minutes or until toothpick comes out clean.

Chewy PB Chocolate covered Raisin Granola Bars

Last week Megan shared this recipe that she found from Passionate About Baking. Now, I don't know how I had never seen her before, but I am so happy that Megan pointed me in that direction! With trying to be healthier and sounding like these were delish, we set out to make them. You can substitute any flavors that you like, so I just went with what I had on hand, so I wouldn't have to make an extra trip to the store. I chose peanut butter, chocolate covered raisin. I wasn't sure how they would turn out, but they turned out pretty tasty. The hubby liked them and the kids gobbled them up.

Thick and Chewy Granola Bars

1 2/3 cups quick rolled oats
1/2 cup granulated sugar
1/3 cup oat flour (or 1/3 cup oats, processed till finely ground in a food processor or blender)
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
2 to 3 cups dried fruits and nuts
1/3 cup peanut butter6 tablespoons melted butter
1/4 cup honey
2 tablespoons light corn syrup
1 tablespoon water

Preheat the oven to 350 degrees. Line a 7″ x 11″ x 2″ pan in one direction with parchment paper, allowing it to go up the opposing sides. Lightly grease the parchment paper and the exposed pan, or coat with a non-stick spray.

Stir together all the dry ingredients, including the fruit and nuts. In a separate bowl, whisk together the vanilla, melted butter, syrup or honey, and water. Toss the wet ingredients with the dry until the mixture is evenly crumbly. Spread in the prepared pan, pressing them in firmly to ensure they are molded to the shape of the pan.

Bake the bars for 30 to 40 minutes, until they’re brown around the edges — don’t be afraid to get a little color on them. They’ll still seem soft and almost under baked in the center when you take them out but do not worry, they’ll set completely once they cool.

Cool the bars in their pan completely on a cooling rack. (Alternately, after about 20 minutes you can use your parchment “sling” to lift and remove the bars, and place them in their paper on the rack to cool the rest of the way.)

Once cool, a serrated knife (or bench knife) to cut the bars into squares. To store, wrap the bars individually in plastic or stack them in an airtight container. In humid weather, it’s best to store bars in the refrigerator. They also freeze well.

Oatmeal Chocolate Chip Bars

As I am on the mission of eating healthier, making healthier meals for my family, I am learning some things as I go along. First, I think that you have to change your mind set before you try something. Normally, I would have my mind set for the sweetest, richest taste when I would eat something sweet. Not the case when you are trying to make things healthier. Not that it is bad, because these bars are actually very tasty, it is just different. Secondly, the textures are different. I have been using whole wheat pasta for my meals, and it although it tastes fine, the hubby doesn't like the texture. Again, I think that you have to just set your mind that it will be different.

Megan posted about these bars last week and they were on the line of healthiness that I wanted, but also was a tried and true recipe that had a great review. Loving to bake, I need to be able to still be in my kitchen baking up treat for my family, but need to incorporate the health factor. These were just the treat! Although, I did sub a few of the ingredients to help keep the blood sugar down...they were just as tasty!

Chocolate Chip Oatmeal Bars
Adapted from Megan's Cookin

1/2 cup unsweetened applesauce
1 cup honey
1/2 cup brown sugar
2 egg whites
2 tablespoons skim milk
2 teaspoons vanilla extract
1/2 teaspoon salt
3 cups of old-fashioned oats
1 3/4 cups whole-wheat flour
1 teaspoon baking soda
2 cups semi-sweet chocolate chips

Directions:
Heat oven to 350 degrees F.

In a large bowl, combine the applesauce, honey, brown sugar, egg whites, milk, vanilla and salt.

Beat on medium speed for 2-3 minutes or until the sugar has dissolved.

In a separate bowl, combine old-fashioned oats, flour, baking soda, and chocolate chips. Stir until just combined. Add to liquid mixture. Transfer to a lightly greased 13×9 inch baking pan.

Bake 15-20 minutes until golden. Remove from oven and allow to cool until firm. Cut into squares and store tightly covered.

Peanut Butter Chocolate Chip Cookies

This week, I asked the hubby what kind of cookie he wanted and he wanted something with peanut butter and chocolate. Honestly, I wanted him to tell me something that was sort of a challenge for me to find a recipe for this week, but I guess you really can't do that with cookie. I guess this really was a little challenge for me, because I haven't found that perfect peanut butter cookie recipe yet. This one is close, and will do, but I am always looking for new ones. :)

I found this recipe in one of my cookie magazines and was curious about it because there is no butter, I am guessing that the peanut butter takes that place, and there is only 1/4 cup of flour. This told me that it would probably be moist and chewy in the middle. And yes, I was right. With little spreadage, and a crisp outside, with the chewy in the middle, they did hit the spot. The first thing that came out the oldest sons mouth as soon as he popped one in his mouth was, mmmmmmm. I took that as a thumbs up! Will these go on my cookie platters? Probably!!

Don't forget my other cookie baker's this week, we are almost to the end girls! :)

Peanut Butter Chocolate Chip Cookies

1 cup peanut butter

1/2 cup sugar

1/2 cup packed brown sugar

1 tsp baking soda

1 egg

1/2 tsp vanilla

1/4 cup all purpose flour

1 cup semi sweet chocolate chips

Preheat oven to 325 degrees. In a mixing bowl beat peanut butter, sugar, brown sugar, and baking soda until combined. Beat in egg and vanilla until combined. Stir in flour and chocolate chips with a wooden spoon.

Shape dough into 1 1/4 inch balls. Place balls on an ungreased cookie sheet (do not use an insulated cookie sheet); flatten slightly with fingers.

Bake in preheated oven about 10 minutes or until cookies are puffed and lightly browned around edges (centers will be soft). Cool on cookie sheet for 5 minutes. Transfer to wire racks; cool completly. Makes 2 dozen.

This week I chose to go simple. The classic chocolate chip cookie. I made this recipe from Emeril Lagasse's book, There's a chef in my Soup. This is the only recipe that I have made from this book, and probably won't make them again. The taste is fine, but it is just now what I want in a CC cookie. I want a slightly crisp outside and a chewy middle. These just were all crunchy.

I also did a little experiment. Normally, I only will bake on my baking stones. I love them, the bottoms don't burn. I baked half on the baking stone and the other half I baked on parchment paper on a regular aluminum cookie sheet. Here are the differences I found, the ones on the stone didn't brown on the bottoms, but they did spread. The ones on the parchment, stayed more round with hardly any spreading, but they did brown on the bottom. I am curious on how you bake your cookies? I would love to know!

Make sure to go and see the other cookie bakers!!

Chocolate Chip Cookies
By: Emeril
2 1/4 cups all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup (2 sticks) unsalted butter, softened
3/4 cup sugar
3/4 cup brown sugar
1 tsp vanilla1 large egg
1 1/2 cups chocolate chip cookies

Sift together the flour, baking powder, baking soda, and salt into a medium bowl and set aside.

Place the butter, sugar and brown sugar in the bowl of an electric mixer and cream the ingredients on high speed. Scape down the sides of the bowl with a rubber spatula.

Add the vanilla and egg and mix on medium speed. Add the flour mixture and mix on low speed just until batter is stiff-don't overdo it.

Turn off the mixer and, using a large spoon or plastic spatula, fold in the chocolate chips. Using a tablespoon, scoop about 2 spoonfuls of the dough into a ball and place on a baking sheet. Repeat with remaining dough, keeping the scoops about 2 inches apart. Using your fingers or the back of the spoon, press down on each ball of dough to slightly flatten.Bake on 350 degrees for 8-10 minutes, or until lightly brown.

Chewy Chocolate Cookies-week 4

This week I chose to make these cookies from the new Holiday Taste of Home Magazine. I love this time of year when all the holidays start, although, I wish it didn't come and go so fast. I made these cookies three days ago and they are still chewy in the middle. I am guessing that it is from the 2 1/2 sticks of butter it uses!! Oh well, I didn't say that they were healthy! :)



My one gadget that I have to have when I am making cookies is my little cookie scoop. I use it with almost every cookie that I make, unless it is a slice and bake, but you know, sometimes I am a little impatient to let my dough chill, and I use the scoop anyway. With this batch of dough, I got 6 dozen cookies out of it! So, if you need a good cookie that makes alot, this one is it!



Need some more cookie ideas? Check out my other cookie bake along friends! They are listed on my side bar.








Chewy Chocolate Cookies



1 1/4 cup butter, softened

2 cups sugar

2 eggs

2 tsp vanilla extract

2 cups sifted all-purpose flour

3/4 cup cocoa

1 tsp baking soda

1/2 tsp salt

2 cups semisweet chocolate chips




In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla.




Combine flour, cocoa,, baking soda and salt; gradually add to the creamed mixture and mix well. Stir in the chocolate chips and nuts. Drop by teaspoonfuls onto ungreased baking sheets.




Bake at 350 degrees for 8-9 minutes or until edges are set. Cool on pans for 1 minutes before removing to wire racks to cool completely.

TWD-Chipster Topped Brownies

This weeks TWD recipe was chosen by Beth of Supplicious. I have made these before and they were a hit with the family, and this week was no different. I mean, how can you go wrong with brownies and chocolate chip cookies in one? I don't think that you can! Thanks for a fantastic recipe this week!

Chocolate Chip Toffee Bars

I have had this recipe bookmarked for a while now and had the perfect opportunity to finally make them. They were super yummy! They were very rich, but, oh, so tasty! It is also very versatile, you could swap out the flavor of chocolate chips, I used almonds instead of pecans...pretty much, whatever you have in the pantry, use it. I now have a new bar to add to my cookie list at the holidays!

Chocolate Chip Toffee Bars
From: Megans Cookin

2 1/3 C. All Purpose Flour
2/3 C packed light brown sugar
3/4 C butter or margarine
1 egg, slightly beaten
2 C. (12 oz) semi sweet chocolate chips
1 C. chopped nuts
1 Can (14oz) sweetened condensed milk
1 3/4 (10oz) toffee bits, divided

In large bowl, stir together flour and brown sugar. Cut in butter until it resembles small coarse crumbs. Add egg; mix well. Stir in 1 1/2 cups of chocolate chips and nuts. Reserve 1 1/2 cups mixture. Press remaining crumbs into greased 9X13 inch pan. Bake at 350 for 10 minutes. Pour condensed milk evenly over hot crust. Top with 1 1/2 cup toffee bits. Sprinkle reserved crumbs and remaining chips over the top. Bake for 25-30 minutes. Cool completely in pan on wire rack. cut into bars and enjoy!

Chewy, Chunky Blondies

Let's face it, sometimes, I just need that little something that is just pure comfort. I need that gooey, warm, something that you can just sink you teeth in, treat. What I really wanted was a dense, moist brownie. But, you see, I have been slacking and my chocolate stash was low, so I found these blondies in Baking From My Home to Yours, and it satisfied my craving for the day. The title is chunky, and I think that is because the recipe called for coconut and some sort of nut. I left those out and only added chocolate chips that I had and butterscotch chips that I had left.

Chewy Chunky Blondies

By: Dorie Greenspan

2 cups all-purpose flour

3/4 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

2 sticks (8 oz) unsalted butter, at room temp

1 1/2 cups light brown sugar, packed

1/2 cup sugar

2 large eggs

1 tsp vanilla

6 oz bittersweet or semisweet chocolate, chopped into chips or store bought chips

1 cup butterscotch chips or Heat Toffee Bits

1 cup coarsely chopped walnuts, did not use

1 cup sweetened shredded coconut, did not use this

Center a rack in the oven and preheat the oven to 325 degrees F. Butter a 9x13 inch baking pan and put it on a baking sheet.

Whisk together the flour, baking powder, baking soda and salt.

Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter on medium speed until smooth and creamy. Add both sugars and beat for another 3 minutes, or until well incorporated. Add the eggs one by one, beating for 1 minute after each addition, then beat in the vanilla. Reduce the mixer speed to low and add the dry ingredients, mixing just until they disappear into the batter. Using a rubber spatula, stir in the chips, nuts, and coconut. Scrape the batter into the buttered pan and use the spatula to even the top as best as you can.

Bake for 40 minutes, or until a knife inserted into the center of the blondies comes out clean. The blondies should pull away from the sides of the pan a little and the top should be a nice honey brown. Transfer the pan to a rack and cool for about 15 minutes before turning the blondies out onto another rack. Invert onto a rack and cool the blondies to room temperature right side up.

November's edition of the Cookie Carnival

I completely bailed out on the Cookie Carnival for October. The baking slump bug had bitten me, and nothing much was coming out of this kitchen. A couple of weeks ago, I borrowed The Sweet Kitchen by Regan Daley from the library and wasn't sure if I like the book or not. This book is really thick, but there are not many pictures and half of it is baking tips and how to's. I know that stuff is helpful, but I was expecting all recipes.

A couple of days ago, I received my email from Kate revealing the November's Cookie Carnival and the chosen recipe was from this book. The Ultimate Chewy and Soft Chocolate Chunk Cookies. Now, I have been looking for a great chocolate chunk/chip cookie, had all the ingredients on hand, so what was I waiting for? Nothing. Mixed these babies up, baked them off and the verdict: Very, very good! Slightly crisp on the outside, chewy in the middle. I think the key to these cookies are that they don't spread, they puff up a little. And if you are looking for a cookie that is a great dunking cookie, this one is it. The day after, they are not as chewy in the middle, but not crisp and again, great for dunking in a glass of milk.

After having my doubts about this book, I am ready to dive into some more of the recipes.

The Ultimate Chewy and Soft Chocolate Chunk Cookies
INGREDIENTS
1 cup unsalted butter at room temp
1 cup tightly packed light brown sugar
1/2 cup granulated sugar
2 large eggs
1 1/2 tsp. pure vanilla extract
3 cups plus 2 tbsp. all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
16 oz. flavorful bitter or semi-sweet chocolate, coarsely chopped

INSTRUCTIONS
1. Preheat oven to 350 F. Line two baking sheets with parchment paper, or lightly butter them, and set aside. In the bowl of an electric mixer, or stand mixer fitted with paddle attachment, or a large bowl if mixing by hand, cream the butter and sugars until light and fluffy. Add the eggs, one at a time, beating well and scraping down the sides of the bowl after each addition. Beat in the vanilla.
2. Sift the flour, baking soda and salt together in a small bowl. Add the dry ingredients to the butter-sugar mixture, and mix until just combined. Fold in the chocolate chunks.
3. Using your hands, shape knobs of dough about the size of a large walnut and place them 2 inches apart on the baking sheets. Stagger the rows of cookies to ensure even baking. Bake 12-15 for smaller cookies, 14-17 for larger ones or until the tops are a light golden brown. If the cookies are neither firm nor dark when they are removed from the oven, they will cool chewy and soft. Cool the cookies on the sheets for 5 minutes, then transfer to wire racks to cool completely. If somehow they don't get inhaled immediately, they may be stored airtight at room temperature for up to one week.

Chipster Topped Brownies

I am just going to go ahead and start this off as...this is probably the best brownie I have ever had!!! Oh my goodness, it is fantastic!! Of course, it comes from the baking queen and it does not disappoint. When you look at the recipe, you think...that is a ton of ingredients, but really, it doesn't take long to put together. First, you mix the brownie ingredients and pour into your pan, then you mix a chocolate chip cookie dough together and spread on top of the brownie and bake. Bake for about 50-55 minutes and these brownies come out thick, and super moist!! Definitely will be made over and over again in this household!!

I should go on the record to say that I only used semisweet chocolate in this.

Chipster-Topped Brownies
from: Dorie Greenspan

For the brownie layer:
6 oz bittersweet chocolate, coarsely chopped
3 oz unsweetened chocolate, coarsely chopped
2 sticks (8 oz) unsalted butter, cut into chunks
1 2/3 cups sugar
4 large eggs
1/2 tsp salt
1/2 tsp vanilla
1 cup all purpose flour
1 cup walnuts, coarsely chopped (I didn't use nuts)

For the cookie layer:
1 1/4 cups all purpose flour
1/2 tsp baking soda
1/2 tsp salt
1 1/2 sticks (12 Tbsp) unsalted butter, at room temperature
3/4 cup brown sugar, packed
2/3 cup sugar
1 large egg yolk
1 large egg
1 tsp vanilla
6 oz bittersweet chocolate, chopped or 1 cup of chocolate chips

Center a rack in the oven and preheat the oven to 350 degrees. Butter 9x13 inch baking pan, line it with parchment paper and butter the paper. Put the pan on a baking sheet.

To make the brownie batter: Put both chocolates and the butter in a bowl set over a saucepan of simmering water. Stirring occasionally, heat just until the ingredients are melted, shiny and smooth. If the mixture gets too hot, the butter will separate from the chocolates. Remove the bowl from the heat.

Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the sugar and eggs on medium-high seed for about 2 minutes, until pale, thick and creamy. Beat in the salt and vanilla extract. Reduce the speed to low and mix int eh melted chocolate and butter, mixing only until incorporated. Scrape down the sides of the bowl with a rubber spatula, then, still on low speed, add the flour, mixing only until it disappears into the better. Using the spatula, old in the walnuts, and scrape the better into the prepared pan. Set aside.

To make the cookie dough: Whisk together the flour, baking sold and salt. Working with the stand mixer in the cleaned bowl or with the hand mixer in another large bowl, beat the butter and both sugars together on medium-high speed until smooth and creamy, about 3 minutes. One at a time, add the egg and the yolk, beating for 1 minute after each addition. Beat in the vanilla. Reduce the mixer speed to low and add the dry ingredients, mixing only until they disappear into the dough. Still on low, mix in the chopped chocolate. Drop the cookie dough by spoonfuls over the brownie batter and, using a spatula and a light touch, spread it evenly over the batter.

Bake for 50-55 minutes, or until the cookie top is deep golden brown and firm and a thin knife inserted into the brownie layer comes out with only faint streaks of moist chocolate. Transfer the pan to a rack and cool to room temperature.

When the brownies are completely cool, carefully run a knife between the sides of the pan and the brownies, then invert them onto another rack, remove the paper and turn right side up onto a cutting board. Cut into bars.

Congo Bars

My life has been really crazy this week and I needed something quick and easy to throw together for a cookout on Saturday and these bars were the first thing that popped into my mind. Everyone loved them, and are made with ingredients that you should already have on hand.

Congo Bars:

1 3/4 stick butter or margarine, melted
2 cups brown sugar
3 eggs
2 2/3 cups all purpose flour
2 tsp baking soda
1/4 tsp salt
1 (12 oz) pkg of semi sweet chocolate chips

Cream together the melted butter and brown sugar. Add eggs 1 at a time and mix for 2 minutes. Add flour, baking soda and salt. Beat well. Fold in chocolate chips. Pour batter into a greased 9X13 inch baking pan and bake at 350 degrees for 25-30 minutes. Let cool completely and cut into squares.

Chocolate Chip Crunch Cookies

My favorite book series are from Joanne Fluke, the Hannah Swenson Mysteries and I have read all except the latest one. I really like good murder mysteries and this series satisfies that for me. A plus in each of these books are that they have the recipes included, for whatever is in the story line.

This cookie recipe is from the first book, Chocolate Chip Cookie Murder, and they did not disappoint! If you like a good murder mystery this is a great series to read!

Chocolate Chip Crunch Cookies:

1 cup butter (2 sticks, melted)
1 cup sugar
1 cup brown sugar
2 tsp baking soda
1 tsp salt
2 tsp vanilla
2 eggs, lightly beaten
2 1/2 cups all purpose flour
2 cups crushed corn flakes
1-2 cups chocolate chips (I used 1 1/2 cups mini chocolate chips)

Preheat oven to 375 degrees.

Melt butter, add the sugars and stir. Add soda, salt, vanilla, and beaten eggs. Mix well. Then add flour and stir it in. Add crushed corn flakes and chocolate chips and mix it all thoroughly.

Form dough into walnut-sized balls with your fingers (I used my cookie scooper) and place on a greased cookie sheet, 12 to a standard sheet. Press them down with a floured or greased fork in a crisscross pattern. (I am not sure what this does, because my cookies spread enough that you couldn't see the crisscross pattern.)

Bake at 375 degrees for 10 minutes. Cool on cookie sheet for 2 minutes, then remove to a wire rack until completely cooled.