Butterscotch Chocolate Chip Blondies

Butterscotch Chocolate Chip Blondies
Yield: 1 8x8" pan

My friend Hannah Long from the Millennial Cook makes the most amazing blondies ever.  I made her blondies with a little spin on them for a family get together...lets just say that there were none left within 24 hours of cutting into them.

Ingredients:

14 tbsp unsalted butter, melted
1 cup granulated sugar
1/2 cup brown sugar
2 eggs
2 tsp vanilla
1 tsp baking powder
1/2 tsp salt
2 cups all-purpose flour
1/4 cup (skim) milk
1/2 cup butterscotch chips
1 cup semi-sweet chocolate chips

Bake at 325 degrees Fahrenheit.

Instructions:

1. Beat melted butter together with the granulated and brown sugar.
2. Mix in the eggs until combined.  Add in the vanilla.  Scrape down the sides as needed.
3. Add in the baking powder, salt, 1 tbsp milk, and flour.
4. Add in the rest of the milk.
5. Stir in the butterscotch chips and chocolate chips.
6. Place into an 8x8 or 9x9 pan.  The blondies will turn out extra thick!
7. Bake at 325 for 30-40 minutes.

Enjoy them while they last!

National M & M Day!

M & M Cookies
Yield: 3 dozen

What better way to celebrate National M & M Cookie Day then baking and eating M & M Cookies?  Nothing?  Well then you have to try these.

Ingredients:

1 cup unsalted butter
3/4 cup granulated sugar
1/4 cup brown sugar
2 eggs
2 tsp vanilla
1 tsp baking soda
1/2 tsp salt
1 tbsp vanilla pudding mix
2 3/4 cups all-purpose flour
1 cup M & Ms (I used the fall ones but you can use any kind you want)
3/4 cups semi-sweet chocolate chips

Bake at 325 degrees Fahrenheit.

Instructions:

1. Beat room temperature butter together with the granulated and brown sugar.
2. Mix in the eggs until combined.  Add in the vanilla.  Scrape down the sides as needed.
3. Add in the baking soda, salt, pudding mix, and flour.
4. Mix in the M & Ms and then the chocolate chips.
5. Refrigerate while heating up the oven.
6. Bake for 12-15 minutes.

Eat Morning, 'Noon, and Night

Chocolate Chip Cookie Surprise

Chocolate Chip Cookie Surprise...
Peanut Butter Cup Edition!
Yield: 50 cookies 

How do you put a twist on a classic chocolate chip cookie?  By putting peanut butter cups in the middle!  These cookies have a slightly crunchy outside with a soft, chewy center.  I brought these cookies to three different groups (one without the peanut butter cups due to allergies), and they were loved by all.  Read on to see the recipe!

Ingredients:

1 cup unsalted butter
2/3 cup granulated sugar
2/3 cup brown sugar
2 eggs
1 tsp baking soda
1/2 tsp salt
2 tsp vanilla
2 1/3 cups flour
1 1/2 cups semi-sweet chocolate chips (if omitting peanut butter cups add 1/2 cup chocolate chips)
50-100 (mini)-peanut butter cups (Trader Joes milk-chocolate are my favorite & what I used here)

Bake at 350 degrees Fahrenheit.

Instructions:

1. Beat room temperature butter together with the granulated and brown sugar.
2. Mix in the eggs one at a time until combined.
3. Add in the baking soda, salt, vanilla, and flour.
4. Last, add in the chocolate chips.
5. Refrigerate for at least 30 minutes.
6. Take a scoop of cookie dough, I used the size 60 Zeroll EZ Disher, and place into your hands.  Add in 2 mini-peanut butter cups -- it is okay if one of the peanut butter cups breaks open.  You can substitute the mini-peanut butter cups for one normal sized peanut butter cups.
   
              
   
7. Roll the cookie dough so that you do not see the peanut butter cup.  If needed, take a small pinch of dough and add to the uncovered area.
8. Place on the cookie sheet and bake 12-14 minutes.

Serve with Afternoon Coffee or Milk :)