I Am Baker

coffee sugar cookies

I was hanging out on Pinterest the other day and came across some Coffee Sugar Cookies.  Intrigued by the picture I clicked on the pin and low and behold… I made them!  Ha.  Talk about forgetfulness.  I think it’s post-pregnancy-i-have-five-children-and-nine-chickens-brain.

Coffee Sugar Cookies!

Seeing how horrible my original pictures were I decided to update the recipe and shoot some new shots.  Also, the idea of coffee sugar cookies seemed fabulous!  Two of my favorite things in one place.

Sugar + Coffee = Happiness Coma

Coffee Sugar Cookies!

 

 

However, I actually decreased the amount of coffee in the recipe.  You can see that the gorgeous flakes of caffeinated awesomeness are still thoroughly dispersed throughout.  There is more than enough to add a little spring to your step!

Which leads me to another alteration… I made it with decaffeinated grounds. I am still a nursing mom and in the slight chance that my kids might sneak one I figured it was for the best.  You can certainly opt for full caffeinated fun!

coffee sugar cookies

Ingredients

  • 1 cup butter softened
  • 1 1/4 cups granulated sugar
  • 2 eggs
  • 2 tbsp. fresh ground coffee (you can also use instant crystals or powder)
  • 1 teaspoon vanilla
  • 2 cups flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt (I used kosher)

Instructions

  1. In a mixer, cream together butter and sugar.
  2. In a small bowl, combine eggs, vanilla, and coffee until fully incorporated.
  3. In separate bowl add together flour, baking powder, cinnamon, and salt.
  4. Slowly add your egg mixture to the butter mixture until well combined. Slowly add flour mixture until fully combined, do not over beat.
  5. Chill this dough for at least one hour, preferably overnight.
  6. When you are ready to bake, preheat oven to 350 degrees.
  7. Roll out dough on floured solid surface to about 1/2 inch thick. Using a circle cookie cutter, punch out circles and place on a parchment lined baking sheet.
  8. Bake for 8-10 minutes, or until edges are slightly golden. Allow cookies to cool completely before covering in any icing.
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Coffee Sugar Cookies with Pink Buttercream

 

Here is the thing with these cookies.  They are good, they live up to their name well.  But I actually prefer them when a few adaptations are made.  For instance, adding mounds of glorious pink buttercream frosting.  Cherry buttercream frosting to be exact.

The combination of the slightly bitter cookie with the subtle cherry frosting is kinda sorta totally awesome.

Then I took it one step further.

I made ice cream sandwiches.

Coffee Ice Cream Sandwiches with Chocolate Ice Cream!

 

The ice cream was Double Chocolate Chunk and it was seriously amazing.  I keep trying to think of descriptive words and say things about how delicious they are and all I can think of is… amazing.

Double Chocolate Chunk Coffee Sugar Cookie Ice Cream Sandwiches.

Pretty sure I can officially retire from food blogging now.

Well, until the next crop of zucchini comes in.  Hello double chocolate zucchini cupcakes!

I Am Baker

Giant Sugar Cookies with Pink Buttercream

Somedays just call for obnoxiously big cookies covered in pink frosting and sprinkles.

Giant Frosted Sugar Cookies!

 

I have been fighting the impending-winter-blues.  It’s almost a brain sabotage if you will.  The summer has been so lovely with so many blessings and so many adventures and I just can’t seem to enjoy the beauty in the moment, I have to go and dwell on winter coming.

Darn my silly tendencies and inability to just relish the moment!

Giant Frosted Sugar Cookies!

 

Anyway, in a somewhat pathetic attempt to live in the moment and make amazing memories with my babies, I made these cookies.  Well, we made these cookies.  They (my sweet kiddos) are quite good at the art of sugar cookie dough, and even better at licking the spoon.

That is the true reward right?

Giant Frosted Sugar Cookies!

 

I used my favorite (and seriously amazing) sugar cookie recipe and then a new recent love, this Cherry Frosting.

The combination is, it’s… well.

I need a moment.

Done.

It’s amazing.  I love it.  I want to eat all of it all the time ever.

And then head back to school for grammar lessons because, well, obvious.

Giant Sugar Cookies with Pink Buttercream

Ingredients

    Cookies
  • 1-½ cup butter or 3 sticks(I use unsalted)
  • 2 cups granulated sugar
  • 3 eggs
  • 4 teaspoons vanilla extract
  • 2 teaspoons almond extract
  • 4 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • Cherry Buttercream
  • 3 cups powdered sugar (confectioners sugar)
  • 1/2 cup (1 stick) butter
  • 1/2 teaspoon almond extract
  • 1/4 cup maraschino cherry juice

Instructions

    Cookies
  1. In a mixer on medium speed, beat butter and sugar until well combined, about 2 minutes.
  2. Add in 3 eggs, the extracts and mix until just combined.
  3. In a separate bowl, sift together flour, salt, and baking powder. Slowly (about a cup at a time) add flour to butter mixture and combine. (You can use a mixer or not, just depends on how strong you are.)
  4. I usually just mix ingredients until they are combined, if you over-mix this dough it will get tough.
  5. Put dough in some Saran wrap and refrigerate for at least one hour. (If your dough is sticky, add more flour, up to 1 cup.) When you are ready to bake, heat oven to 350 degrees. (325 for convection)
  6. Roll dough out, use a 4-inch round cookies cutter to cut out cookies, and bake for 6-8 minutes on a parchment lined baking sheet. The cookies are better when slightly under-done, not golden around the edges.
  7. Cherry Buttercream
  8. In a standing mixer fitted with a whisk, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes.
  9. Add almond flavoring and cherry juice continue to beat on medium speed for 1 minute more, adding more juice if needed for spreading consistency.
  10. Top with Rainbow Sprinkles.
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Giant Frosted Sugar Cookies!

When I was a teenager I went to visit my aunt in Idaho and there was a bakery in the mall there that sold a cookie like this.  It was a sugar cookie with pink frosting.  I cannot remember the exact flavors, other than it was sweet and wonderful and brilliant.  I was trying to recreate that feeling and look, and just happened to recall that lovely pink cherry buttercream , so went with it.

I honestly had no intention of covering these in sprinkles, but it just seemed right.

Giant Frosted Sugar Cookies!

Can sprinkles ever be wrong?

I Am Baker

Banoffee Pie (and win a $100 Gift Card!!)

I have developed a newfound respect for all things U.K. lately, but most especially when it comes to food. The food traditions there date back much further than in the U.S., and it is fascinating to me how these recipes have been passed down for hundreds of years! Banoffee Pie! One specific recipe that seemed really interesting is the Banoffee Pie. A Banana + Toffee Pie! I had heard of a Banoffee Pie, but never experienced one.In my research, I would compare this pie to an American Apple pie in terms of adaptations. There are vast variations, modifications and differences in recipes. Each family seems to have a preferred style and texture that often varies from the next!

Banoffee Pie!Using a traditional base recipe, I simply modernized the look a bit by adding a (very American!) whipped cream swirl with sprinkles on top then drizzled in more caramel. I also used high-quality ingredients in my recipe, one of them being a Organic Turbinado Raw Cane Sugar from Tate + Lyle®.

This made a huge difference in the flavor of my toffee pie, and had everyone begging for more. Upon looking into it more, I discovered that Tate+Lyle® Sugars has graced Britain’s finest tables, including those of royalty, making it an integral part of England’s epicurean history for over 130 years.

So basically this means the Queen and I are friends right? Since we are eating the same sugar and all. ;)

Banoffee Pie

Ingredients

    Crust
  • 12 ounces fine shortbread crumbs
  • 4 tablespoons melted butter
  • Pie
  • 1 stick (1/2 cup) butter
  • 1/2 cup Tate + Lyle® Organic Turbinado Raw Cane Sugar
  • 1 14-ounce can sweetened condensed milk
  • 2-3 ripe bananas
  • Whipped Cream Topping
  • 2 cups heavy whipping cream
  • 2 tablespoons confectioners sugar

Instructions

  1. Prepare 8-inch springform pan.
  2. Crust
  3. In a bowl, combine shortbread crumbs and 4 tbsps melted butter with a fork. Press mixture into springform pan.
  4. Pie
  5. In a medium saucepan, melt 1 stick butter and 1/2 cup Tate + Lyle® Organic Turbinado Raw Cane Sugar over a low heat, stirring all the time until the sugar has dissolved.
  6. Add the condensed milk and bring to a rapid boil for about a minute, stirring all the time for a thick golden caramel. (It took about 6 minutes for the mixture to come to a boil.) Spread the caramel over the base, cool and then chill for about 1 hour, until firm or until ready to serve.
  7. After pie has chilled, you can add the banana's. Slice banana's into 1/4 inch slices and place over the top of the pie. This can be done in concentric circles or just piled on, as the banana's will be covered with whipped cream.
  8. Whipped Cream
  9. In a stand mixer with whisk attachment, whip cream until stiff peaks are just about to form. (about 1 1/2 minutes) Beat in confectioners sugar until peaks form. Make sure not to over-beat.
  10. Place whipped cream in pastry bag and pipe out swirls onto the chilled pie, then cover in chocolate jimmies. (sprinkles)
  11. Drizzle with caramel sauce if desired.
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Banoffee Pie!

The final result of this dessert is nothing short of amazing.  That rich buttery toffee filling paired with the buttery shortbread crust then covered in the light and airy whipped topping is phenomenal.  I can completely understand why this dessert is so popular and has been for so long!

And something that I know is important to so many people is the value in quality of product.  Tate+Lyle® Sugars are Fairtrade Certified, so your purchase means fair prices and opportunities for small scale sugar cane farmers to invest in their communities for a sustainable future. (Learn more about how Fairtrade makes a difference: http://goo.gl/Am8VfU)  

We have such a huge focus on ‘farm to table’ and sourcing our ingredients here that finding this out about a British brand really makes me want to support them!  

 

Banoffee Pie!

These delightful British sugars are available at Walmart. Watch for their new Tate+Lyle® Gourmet Flavored Beverage Syrups that are coming soon in Fall 2014 for brightening up coffee and tea time! Like their Facebook Page and join their email list for inspiring recipes and special offers from Tate+Lyle® Sugars. Now available at Walmart.

Just a note: If you are anything like me, you want to serve up a nice big slice of pie to your friends and family. I do not recommend that with this pie! Just a sliver will do! Anything bigger and you may have a few sugar comas on your hands. ;)

Now for the fun, would you like to win a $100 GIFT CARD TO WALMART?

Simply answer in the comments below, “Have you ever eaten a traditionally British food?”

Sweepstakes Rules:
No duplicate comments.
You may receive (2) total entries by selecting from the following entry methods:

  1. Leave a comment in response to the sweepstakes prompt on this post
  2. Tweet (public message) about this promotion; including exactly the following unique term in your tweet message: “#SweepstakesEntry”; and leave the URL to that tweet in a comment on this post
  3. Blog about this promotion, including a disclosure that you are receiving a sweepstakes entry in exchange for writing the blog post, and leave the URL to that post in a comment on this post
  4. For those with no Twitter or blog, read the official rules to learn about an alternate form of entry.

This giveaway is open to US Residents age 18 or older. Winners will be selected via random draw, and will be notified by e-mail. The notification email will come directly from BlogHer via the sweeps@blogher email address. You will have 72 hours to respond; otherwise a new winner will be selected.

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This sweepstakes runs from 8/6-9/6

Be sure to visit the  Tate + Lyle Sugars® brand page on BlogHer.com where you can read other bloggers’ posts!

I Am Baker

chocolate zucchini cookies

Every now and then I get an idea for a recipe.  Usually it is simple as thinking about it, googling it, finding a previously published recipe, making it into my own, and getting on with my day.

Double Chocolate Zucchini Cookies!

 

That was not the case with these cookies.  I really wanted to find a zucchini cookie that was not too ‘cakey’ and that actually had a significant amount of zucchini in it.  I wanted it to be full of deep, dark, rich chocolate.  And I could not find it anywhere!

And after quite a bit of testing (it all involved chocolate so I am definitely not complaining) I finally found a recipe we all loved!

Triple Chocolate Zucchini Cookies!

 

It has three kinds of “chocolate.”  Cocoa, milk chocolate, and semi-sweet chocolate.

The combination is pretty darn tasty.

Triple Chocolate Zucchini Cookies!

 

Concerning chocolate chips in cookies, I have to share something that I have been doing lately.  Instead of adding all of the chocolate chips to the dough, I reserve a handful then add individual chips to the top before baking.  This helps people to identify what the cookies is should the chips not naturally be on the surface.

As you can see above, it is easy to see that there are two kinds of chips in the cookie!

triple chocolate zucchini cookies

Ingredients

  • 2/3 cup semi-sweet chocolate chips (or bittersweet)
  • 2 cups all-purpose flour
  • 1/4 cup cocoa
  • 1 teaspoon baking soda
  • 1/2 tsp salt (fine table salt)
  • 1/2 cup butter, room temperature
  • 1/4 cup sugar
  • 1/2 cup brown sugar
  • 1 egg, room temperature
  • 1 tsp vanilla
  • 1 cup milk chocolate chips
  • 1 cup grated and drained zucchini

Instructions

  1. Heat oven to 325. Prepare cookie sheets with parchment paper.
  2. In a microwave safe bowl, melt 2/3 cup of semi-sweet chocolate for 30 seconds. If chips are not melted, return to microwave in 10 second increments until mostly melted. Stir frequently. When melted, set aside.
  3. Using a grater, finely grate a medium sized zucchini. This should yield about 2 cups of zucchini. Place zucchini in a clean dish towel and squeeze vigorously, removing most of the liquid. You should now have about 1 cup of drained shredded zucchini. Set aside.
  4. In a medium bowl, add flour, cocoa, baking soda and salt. Sift together with a whisk. Set aside.
  5. In a stand mixer or bowl with hand mixer, add in butter and sugars. Mix for about a minute, or until mixture is fully combined and starts to fluff.
  6. With stand mixer (or hand mixer) on low, add in egg and vanilla. Combine fully.
  7. Pour in melted chocolate and mix completely.
  8. Add flour mixture to chocolate mixture and mix on low speed until just incorporated.
  9. Remove bowl from stand mixer (or remove beaters) and fold in zucchini and milk chocolate chips by hand.
  10. With an ice cream scoop (or large spoon) drop balls of dough onto cookie sheet, about 8 per sheet. Leave 2-inches between each ball of dough. (I did not flatten cookies at any point)
  11. Bake for 10-12 minutes.
  12. Remove from oven and let sit on pan for 5-10 minutes, then transfer to a cooling rack.
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One thing about zucchini recipes is people often refer to “small” or “medium” sized zucchini.  Since we tend to grow them huge around here, what exactly does that mean?  In my mind, a medium sized zucchini is about a foot long and has a larger girth than a golf ball.

I would consider a small zucchini (like what you buy in the grocery store) to be about 6-8 inches long and the girth of a half-dollar.

My preference in all zucchini consumption?  HUGE zucchini that rival baseball bats.  Not even kidding.

Also, I usually leave the skins ON, as I prefer for people to see the zucchini and know what they are in for.  If you want to be more ninja-like in your baking, simply peel the zucchini.

Chocolate Zucchini Cookies!

 

These are one of the best cookies I have ever had, zucchini or not.  The depth of flavor is going to be heaven to any chocolate lover.  And the fact that there is so much zucchini in there makes you feel good about what you are eating.

Triple Chocolate Zucchini Cookies!

If any of these cookies make it to day 2 or 3, be sure to pop them in the microwave for 10 seconds before nibbling.  (Love that you can see the milk chocolate and dark chocolate right next to each other in this picture!  I was mid-bite, but had to share)  There is something about the warm, oozing chocolate bits that make your eyes roll up in your head.

#trustme

I Am Baker

“marry me” cookies

I saw these delightful creations on the Cooking Channel website and knew I had to try them.  The official name is, “I want to Marry You Cookies” and they are from the genius mind of Melissa Stadler.

"marry me" cookies!  So good, they will propose!

 

Her recipe includes pretty much every favorite ingredient of mine.  Sugar, (da) brown sugar, oats, chocolate, white chocolate… I get happy just thinking about it.

And she is right, they are downright delicious!  What makes them amazing is her method; she uses one saucepan!  It’s quite inventive.

"marry me" cookies!

 

I think I was impatient and didn’t wait long enough during cooling times, so my cookies are a bit flatter than hers.  In all the pictures I have seen these cookies are puffed up and thick, so I will stress that you should follow the directions better than I did!

I also opted for a good quality semi-sweet chocolate chunk.  It really makes a difference in my opinion, as I love the deep rich cocoa flavor among the sweet (oh so sweet) sugary cookie dough.  You could even go more pure with your chocolate selection, and find something over 60% cacoa.

"marry me" cookies!

 

Then there is that white chocolate.  I love white chocolate with a passion in my soul, and what it brings to this cookie is nothing short of confection perfection.

“marry me” cookies

Ingredients

  • 1 cup butter
  • 1 1/4 cups dark brown sugar
  • 1/2 cup granulated sugar
  • 2 eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 2 cups flour
  • 1 cup uncooked rolled oats
  • 1/2 teaspoon baking soda
  • 1/2 tsp salt
  • 1/4 teaspoon ground cinnamon
  • 1 cup white chocolate chips
  • 1 cup chocolate chips

Instructions

  1. In a medium saucepan, melt the butter until melted, over medium-low heat. Remove from the heat.
  2. Add the dark brown sugar and granulated sugar and stir until sugars are incorporated and smooth. Chill the mixture for 10 minutes. (Do not skip this step. You can also transfer the mixture to a different bowl so that it is no longer being heated from the pan.)
  3. Remove the cookie dough from the refrigerator and stir in the eggs and vanilla.
  4. Add the flour, oats, baking soda, 1/2 teaspoon salt, and cinnamon and mix together with a spoon.
  5. Gently fold in the white chocolate chips and chocolate chips.
  6. Chill dough until it is firm enough to be hand rolled, about 30 minutes in the fridge.
  7. Roll by hand into 24 medium-size balls or use a scoop, and place on a parchment lined cookie sheet.
  8. Refrigerate for 30 minutes or freeze for 10 minutes.
  9. While the dough is chilling, heat the oven to 325 degrees F.
  10. Bake for 12 to 14 minutes, or until the edges just start to turn golden. (Do not overbake)
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Recipe just barely adapted from Cooking Channel.

"marry me" cookies!

 

Now, since I am already married, I will need to harness to power of these cooking into other notable pursuits.  Maybe convince a husband that my new home office is a little bit higher up on his honey-do list than he previously thought.

Or rewarding some thoughtful and well deserving kids.

 

"will you marry me" cookies!

Or even just for me, as a treat for making it through another week. ;)

I Am Baker

classic chocolate chip and peanut butter chip cookies

Yesterday, three of my boys left.  My husband took our oldest and second oldest (Colton and Parker, respectively) to Canada fishing.  This is an annual trip for him, but the first ever for Parker.  Colton is already a veteran with one year under his belt!

Chocolate Chip and Peanut Butter Chip Cookie!

 

As I mom I am torn when these events come up.  As a wife I get it, a hunter and fisherman is who I married.  I know Chad’s passion lies in the great outdoors and that for him, fishing and hunting is soul refreshing.  He is a true hunter/gatherer!  Him leaving for days and weeks at a time to pursue angling dreams is ok with me. (mostly, with five kids it come sometimes get tough alone)  Heck, I love that his passions are so rudimentary in their core.

But as a mom there is something entirely different going on.

Those are my babies, not being babies.

Those are my sweet angels, learning how to forage and survive in remote back country.

My babies, becoming men.

And I just don’t know if my heart can take it.

Chocolate Chip and Peanut Butter Chip Cookie!

 

My tradition for the annual trip is that I make my Monster Cookies.  This is one of Chad’s favorite cookies, and the rest of the guys on the trip always seem to enjoy them too.  But this year I left the baking down to the very last minute (bad mom), as in I literally had 3 hours to get the cookies prepared, baking, cooled, and packaged for the trip.

So I asked them what flavors they wanted.  Chocolate Chip!  Peanut butter!

Ok.  I can do that.

Granted, I will be baking through a blurry haze with all my mommy-hood blubbering, but whatever.

classic chocolate chip and peanut butter chip cookies

Ingredients

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • pinch of salt
  • 1 cup (2 sticks) butter, softened
  • 3/4 cup granulated (white) sugar
  • 3/4 cup firmly packed brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup semi-sweet chocolate chips
  • 1 cup peanut butter chips

Instructions

  1. Heat oven to 350 degrees (I set my convection oven to 325) and line cookie sheets with parchment paper.
  2. In a bowl combine flour, baking soda, baking powder and salt. Set aside.
  3. In a stand mixer cream butter, sugar and brown sugar until light and fluffy. Beat in eggs, one at a time, then vanilla. Mix until smooth.
  4. Gradually add in flour mixture until just combined.
  5. Remove bowl from mixture and fold in chocolate and peanut butter chips.
  6. Drop rounded teaspoonfuls onto cookie sheet and bake for 8-10 minutes or until edges are golden.
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Recipe slightly adapted from bag of Guittard Chocolate Chips.

Chocolate Chip and Peanut Butter Chip Cookie!

 

The kids loved the cookies and I hope every time they eat one they are reminded how much mom loves them.  I have plenty to keep me busy while they are gone, with a 1 year old, a 3 year old and a very precocious 5 year old princess-in-training.

But I sure will miss my babies.

So if someone can send me a large shipment of cheap wine and romantic comedies that would be great.  This is going to be a long week!

I Am Baker

peanut butter cookies

This classic cookie is always a treat for kids and adults alike!

Perfect peanut butter cookies!

 

I discovered this recipe on allrecipes.com, where it is called “best ever peanut butter cookies ever” and has over 700 reviews.

I think it is named appropriately!

One thing I found interesting is the fact that these cookies do not contain any flour.  I am slightly addicted to gluten and never thought I could get a thick cookie with a great crumb without it… but I was wrong!

The only changes I made were to halve the recipe (that is like the first time I have ever said that, so weird) added brown sugar and increased the vanilla.  I love vanilla!  So basically I am sticking to the original recipe and am thankful to the creator.

And the Creator. Can I get an Amen?

Perfect peanut butter cookies!

 

As much as I want to personalize things and make them my own, this is one cookie that I am not willing to mess with. I absolutely adore the iconic criss cross pattern and wouldn’t change it for a million billion dollars.

Ok, ok, so I would probably change it for like $20 but whatever.

best ever peanut butter cookies

Ingredients

  • 1 cup peanut butter (I use chunky)
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 1 egg
  • 1 teaspoon baking soda
  • 1 pinch salt
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350 degrees F (175 degrees C). Prepare cookie sheets.
  2. In a medium bowl, all all ingredients and stir together until smooth.
  3. Roll into 1 inch balls and place 2 inches apart onto the prepared cookie sheets. Flatten each ball with a fork, making a criss-cross pattern.
  4. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
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Perfect peanut butter cookies!

 

Be sure to head on over to my Butterscotch Peanut Butter Marshmallow Dessert Pizza where I also used this recipe!

I Am Baker

peanut butter marshmallow butterscotch pizza

This dessert pizza is amazing.

If you only ever make one thing from my blog ever… please let it be this.

Peanut Butter Marshmallow Butterscotch Dessert Pizza!

My first bite of this sweet (oh so sweet) pizza was bliss.  Pure bliss.

I had visions of world peace.  Kids getting along.  Hour long pedicures.  Laundry done.  Basically everything was right in the world for just a moment.

Peanut Butter Marshmallow Butterscotch Dessert Pizza!

 

That right there is a dessert pizza.

And it is amazing.  The flavor combination is based off of this Butterscotch Peanut Butter Cake I made.  (That cake is amazing as well!!)

Peanut Butter Marshmallow Butterscotch Dessert Pizza!

 

It is a layer of peanut butter cookie, marshmallows, then my super special unique peanut butter and butterscotch sauce.

The sauce.

It’s magical.

Maybe even has healing powers.

Or the ability to turn crappy days into fantastic days.  I don’t know for certain, but I am willing to test it out as much as possible.

Peanut Butter Marshmallow Butterscotch Dessert Pizza!

 

I think the real testimony was my husband.  I asked him what he thought and he said,

“That is probably one of the best desserts I have ever had in my life.”

(unlike me, he is not prone to exaggeration, so this was a big statement.)

He then went on to say, “I don’t even like marshmallow.  Or peanut butter desserts.  But there is something about this that once all together, is very good.”

I am sure he meant to say AMAZING, AWESOME, FANTASTIC, PHENOMENAL.  Also, did you know he doesn’t use exclamation marks with wild abandon like I do?!?!

Men.

peanut butter marshmallow butterscotch pizza

Ingredients

    Peanut Butter Cookie Crust
  • 1 cup peanut butter (creamy or crunch is fine)
  • 1/2 cup granulated white sugar
  • 1/2 cup brown sugar
  • 1 egg
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla
  • pinch salt
  • 2-3 cups miniature marshmallows
  • Peanut Butter Sauce
  • 1/2 cup peanut butter (I use chunky)
  • 1 stick butter (1/2 cup)
  • 1/2 cup butterscotch chips

Instructions

  1. Preheat oven to 350 degrees F (175 degrees C). Place a piece of parchment paper on a 12-inch round pizza pan.
  2. In a medium bowl, stir peanut butter and sugar together until smooth. Beat in the egg then stir in the baking soda, vanilla and salt.
  3. Place mixture on parchment paper. Get out another piece of parchment and lay on top. With a rolling pin, flatten out peanut butter dough to fit the 12-inch pizza pan. Remove top piece of parchment paper.
  4. Bake for 8-10 minutes or until the center does not look wet. (Slightly underdone is ok, as you will be placing it back into the oven.)
  5. In a medium saucepan, melt butter and peanut butter over medium low heat. Once they are fully melted and combined, add in butterscotch chips. Remove from heat and stir continually until mostly melted. There will be chunks in the bottom of the pan, this is ok. Set aside.
  6. Remove peanut butter crust from oven and immediately place mini marshmallows evenly over the crust.
  7. Turn oven to broil then put the crust with marshmallows back into oven. Watch closely and remove after about 1 minute, or right when the marshmallows start to turn golden.
  8. Pour sauce over marshmallows.
  9. Pizza can be served immediately. (Best served warm or at room temperature)
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I spent quite a bit of time finding the perfect peanut butter cookie crust.  I ultimately went with a recipe that does not utilize flour, and find that the texture and consistency perfectly compliment the pizza.

Peanut Butter Marshmallow Butterscotch Dessert Pizza!

 

This entire dessert pizza took less than 30 minutes to prepare, bake and eat.  Er… ah… um, to prepare and bake.  It’s actually more like 15 minutes.

Peanut Butter Marshmallow Butterscotch Dessert Pizza!

I don’t even need to tell you to “Enjoy!”.  I already know you will.

I Am Baker

BEST Ever Chocolate Chocolate Chip Cookies

There is a reason I can say that.  These cookies are adapted from the New York Times BEST Chocolate Chip Cookie recipe.  With a few simple modifications, the recipe turned into a Chocolate Chocolate Chip Cookie!

New York Times rated Best Chocolate Chocolate Chip Cookie!

Well, its actually a chocolate, chocolate, white chocolate chip cookie, but that is just a bit redundant don’t you think?

To which my husband would say, “No.  It is an accurate representation of the ingredients, redundant is excessive use of, or not useful.”

To which I say, “Shut up.  No cookies for you.”

Then he takes one anyway and smacks me on the behind.

Then I punch him in the arm.

The end.

Chocolate Chocolate Chip Cookies!

Chocolate Chocolate Chip Cookies

Ingredients

  • 1 cup (6 ounces) good quality semi-sweet chocolate, chopped finely
  • 2 tablespoons butter
  • 2 cups cake flour
  • 1 2/3 cups (8 1/2 ounces) bread flour
  • 1 1/4 teaspoons baking soda
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons coarse salt
  • 2 1/2 sticks (1 1/4 cups) unsalted butter
  • 1 1/4 cups (10 ounces) light brown sugar
  • 1 heaping cup (8 ounces) granulated
  • sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 cups semi-sweet chocolate, chopped (chips are fine)
  • 1 cup white chocolate chips

Instructions

  1. Place 1 cup semi-sweet chocolate finely chopped (or chips) in microwave safe measuring cup and add in 2 tablespoons butter. Heat for 45 seconds, then remove and stir. If chocolate is not all melted, return to microwave for 10 second increments until fully melted.
  2. Sift flours, baking soda, baking powder and salt into a bowl and set aside.
  3. Using a mixer with a paddle attachment, cream room temperature butter and sugars until light and fluffy – about 5 minutes. Add eggs one at a time.
  4. Slowly add in melted (and slightly cooled) chocolate and vanilla.
  5. With mixer on low speed, add dry ingredients slowly, mixing until just combined. Fold in chocolate chips.
  6. Refrigerate dough for 24-36 hours. (Do not skip this step!)
  7. When ready to bake, preheat oven to 350. (325 convection)
  8. Drop spoonfuls of dough onto baking sheet. Bake for 10-12 minutes. Do not over bake. Slightly gooey centers is the best way to eat!
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Chocolate Chocolate Chip Cookie!

We loved all the different layers of flavor in these cookies.

One thing I recommend:  DO NOT SKIP THE REFRIGERATION TIME!  I know it adds a day to the process, but it is worth it.  Also, the dough is yummy so you can snack on that if you are insanely patient like me.

Don’t skip the salt either.  It really makes a difference.

Chocolate Chocolate Chip Cookies based on the NYTimes Best Recipe!

 

Hope you enjoy these!

I Am Baker

Cherry Cheesecake with Oreos and Chocolate Chip Cookie

You may have noticed.

I know I have.

Cherry Cheesecake with Oreos and Chocolate Chip Cookie!

 

My blog has turned into a den of gluttony.  A shameful place to gorge on insane amounts of calories.  A sinful stuff fest.  Can it be stuffed into something?  Then I will do it.

I feel as if I need to share a behind the scenes with you.

I have been baking like CRAZY.  Cake after cake after cake.  Most of these cakes are for jobs or editorial images only so I haven’t been able to share on my blog.

And after a long week of intricate designs and complicated recipes and cake…

Cherry Cheesecake with Oreos and Chocolate Chip Cookie!

 

I just want to indulge.  I want mindless.  I want stuff stuffed into intimate cheesecake crevices.  I want to ignore calories and complicated instructions.

Cheesecake.  Oreo.  Cookie dough.  Can of cherry stuff.

Yum.

Cherry Cheesecake with Oreos and Chocolate Chip Cookie!

 

Cherry Cheesecake with Oreos and Chocolate Chip Cookie

Ingredients

  • 1 6-ounce package of Oreo premade pie crust
  • 2 tablespoons melted butter
  • 13-14 Oreos (I used the vanilla and chocolate variety)
  • 1 36-ounce container Nestle cookie dough
  • 2 8-ounce packages cream cheese (room temperature)
  • 1/2 cup granulated sugar
  • 2 eggs
  • 1 21-ounce can cherry topping

Instructions

  1. Melt butter and in a medium bowl, combine with Oreo crumbs. Press into a well prepared 7-inch springform pan and create a bottom crust.
  2. Press Oreos into crust, vanilla side down.
  3. Scoop out mini balls of cookie dough and press onto each individual cookie.
  4. Prepare Cheesecake:
  5. Place cream cheese in stand mixer and mix for 30 seconds to a minute on medium-high speed. You want to cream cheese to be creamy in texture.
  6. Add in sugar and then eggs, one at a time. Scrape bowl with spatula and mix for about 30 more seconds on medium, until all ingredients are fully incorporated.
  7. Pour cheesecake mixture into pan with Oreos and bake for 35-45 minutes at 350 degrees. (I baked for 40 minutes at 325 degrees in my convection oven.)
  8. Chill for two hours before serving.
  9. When ready to serve, pour cherries over cheesecake.
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Cherry Cheesecake with Oreo and Chocolate Chip Cookie!

 

As you can see, I opted for easy.  Store bought pre-made ingredients.  I also chose to only put the cookie dough over each cookie, instead of making it a whole layer.  Since we are big cheesecake fans here, it just made more sense.

And don’t look to close at the picture above or you will see it PRE Oreo crust layer.  I went back and removed all the cookies and added that.  Seeing as the cheesecake would seep all the way to the bottom, I needed a delicious place for it to land!

Cherry Cheesecake with Oreo and Chocolate Chip Cookie!

 

This dessert was completely inspired by these Chocolate Chip Oreo Filled Cheesecakes by Lauren’s Latest.