Peppermint Fudge Cookie Sandwiches

.  Okay, this is getting serious.

Christmas is less than 5 days away and I still have some serious Christmas recipes to share.  So in part to the fact that I have little to no time to pump out these posts...let's get right to it.  Short and sweet.

First.  These cookies are ah-maze.  And I'm not joking.  They very much remind me of the dark chocolate lava cookies that seem to melt away in your mouth.  I mean, I named these 'fudge' cookies for a reason, right?  And for an extra special touch, you're getting a double dose of chocolate with the mini chocolate chips studded throughout.  Because who doesn't need more chocolate?  Plus they add a subtle crunchy texture to these luscious, seemingly creamy, cookies.

But the true holiday spirit comes when you get to that buttercream.  The candy cane buttercream, mind you.  Yes, real candy canes are crushed and added to a classic vanilla buttercream, upping the holiday ante.  And who would have guessed the chocolate/peppermint combo was so downright addicting?  Because neither Robbie or I could stop eating these little things.

Not to mention they're just too darn cute.

Well, I hope that everyone has a wondrous holiday and ends 2013 with a bang.  I'll be spending the last couple of weeks of the year in Minnesota and Arizona with family and friends, so odds are this will be my last post.  For the year, I mean.

I already have loads to catch you all up on, particularly with wedding planning, so I can't wait for the New Year to roll around.

Love you all, see you in 2014!  .

From Sally's Baking Addiction

Ingredients:

Fudge Cookies:

1 c. plus 1 tbsp. all purpose flour

1/4 c. unsweetened cocoa powder

1 tsp. baking powder

1/4 tsp. salt

8 oz. semisweet chocolate, chopped

2 eggs

1 tsp. vanilla extract

5 tbsp. unsalted butter, at room temperature

3/4 c. packed light brown sugar

1/4 c. sugar

1 c. mini chocolate chips

Peppermint Buttercream:

3/4 c. unsalted butter, at room temperature

2-1/2 to 3 c. powdered sugar

2 tsp. vanilla extract

1 to 2 tbsp. heavy whipping cream

1/2 c. candy cane dust (about 9 candy canes)

Directions:

1. For cookies, stir together flour, cocoa powder, baking powder, and salt in a medium bowl; set aside.
2. Melt chocolate in the microwave for about 1 minute, stir, and continue to melt in 30 second increments until fully melted and smooth; set aside.  In a small bowl, whisk eggs and vanilla extract; set aside.  With electric or stand mixer with paddle attachment, beat butter until smooth and creamy (about 1 minute).  Beat in brown sugar and sugar, scraping down the sides, until mixture is granular.  Mix in egg mixture until incorporated.  Add chocolate and beat until combined.  Add dry ingredients on slow speed.  Fold in the mini chocolate chips (do not overmix!).  Chill dough for 30 minutes.
3. Heat oven to 350°F.  Scoop 1 Tablespoon of dough and roll into a slightly flattened ball.  Place onto ungreased cookie sheets.  Bake 10 minutes or until cookies have just begun to set with the centers still appearing very soft (they will set as they cool).  Move to wire rack to cool completely.
4. Meanwhile, for buttercream, place candy canes in food processor and crush to a fine dust.  
5. In a medium bowl, beat butter for 1 minute.  Add 2-1/2 cups powdered sugar and mix on low speed.  Increase mixer speed to medium and add vanilla extract, salt, and 1 tablespoon heavy whipping cream.  Beat for 1 minute.  Stir in candy cane dust with a spatula and add heavy whipping cream as needed if buttercream requires loosening.  
6. Frost half of cooled cookies and top with remaining half of cookies to create sandwiches.

Yield: 2 dozen cookie sandwiches

Pumpkin Chocolate Chip Cake Cookies

.  It has been quite some time since I've published posts within days of each other.  The Fall/holiday baking season must be getting to me.  It's too hard to resist.

But first things first.  I did have a Musselman's Giveaway a week or so back and it's about time I announced the winner of the Apple Butter, decorative bread carriers, and a Fall Musselman's recipe card!

And the lucky winner is... Drum roll pleaseeeee....

WHITNEY!!

Congralations girlie, and now all you must do is wait for your Musselman package to arrive!  Thanks again to the readers who participated, I absolutely love these giveaways and it's such a joy to share them with you all.  Until next round!

But hold on, don't leave.  Because we're about to get into these cookies.  Ones that I couldn't wait to post.  Because a combination of soft, fluffy pumpkin cake cookies studded with mini chocolate chips, and topped with a classic buttery glaze, is just too dang good not to share.  I can't keep all of these addicting goodies to myself.

But what I was truly excited about is the source of this recipe.  I nabbed the original Old Fashioned Soft Pumpkin Cookies from Ms. Jamie over at Life as {Emma's} Mom.  But Jamie isn't just some random blogger who I happened to stumble upon.  Nope, we actually went to the same high school in good ol' Woodbury [but she's a couple of years younger than I am].  And although our paths never crossed too often, the bloggosphere [and social media] has seemingly brought us together.

As her blog name may indicate, Jamie is a loving mother to her beautiful daughter, Emma.  And even though I don't know her precious mini me personally, it has been a joy to watch Emma grow up via [Instagram] pictures and videos.  And now that Jamie has her blog, I've also been incorporated into another passion of hers: cooking.

I can't tell you how many times I've come across the mouthwatering pictures of the dinners and treats Jamie makes for her daughter and fiance.  First, it makes me wish I lived closer so I could randomly stop by.  And two, I'm hoping Robbie never wisens up and realizes what he's missing out on.  I may need some cooking lessons...

But the moment I glanced at these pumpkin cookies, they were 'pinned' and moved to first on the list for my next baking day.  And the second these babies were out of the oven [and glazed as fast as humanely possible], all of my beliefs about Jamie's cooking/baking were confirmed.  I'm hooked.

These cakey cookies are absolute heaven.  So soft and pumpkin flavorful that you'll be coming back for way too many.  If there even is such a thing.  A perfect fix for those Fall-spices cravings we all get!

Happy baking!  .

My Notes:

• Jamie's original recipe didn't include mini chocolate chips.  So if you're not feeling those, leave them out.  Trust me, you'll still get a delectable cooke you won't be able to get enough of.
• This may test your patience, but be sure to let the cookies cool completely before glazing.  Otherwise the glaze will drip right off!
• For festive purposes, Jamie also added some food coloring to her glaze to get that orange pumpkin feel.  I'm boring and left the coloring out, but have fun with it!

Adapted from Life As {Emma's} Mom

Ingredients:

Soft Pumpkin Cookies:

2-1/2 c. all purpose flour

1 tsp. baking soda

1 tsp. baking powder

1 tsp. ground cinnamon

1/2 tsp. ground nutmeg

1/2 tsp. salt

1-1/2 c. sugar

1/2 c. butter, softened

1 large egg

1 c. pumpkin puree

1 tsp. vanilla extract

1-1/4 c. mini semisweet chocolate chips

Classic Glaze:

2 c. powdered sugar

3 tbsp. milk

1 tbsp butter, melted

1 tsp. vanilla extract

Directions:

1. Heat oven to 350°F.  Grease 2 baking sheets with non-stick cooking spray; set aside.
2.  Combine flour, baking soda, baking powder, cinnamon, nutmeg, and salt, in a medium bowl.  
3. In a large bowl, beat together butter and sugar until combined (about 1 to 2 minutes).  Beat in egg, pumpkin puree, and vanilla extract. until thoroughly combined.  Gradually add in flour mixture just before thoroughly combined.  Gently fold in mini chocolate chips.
4. Drop batter by rounded tablespoonfuls onto prepared baking sheets.  Bake 15 to 18 minutes or until edges are firm.  Remove from oven to wire rack to cool completely.
5. For glaze, in a medium bowl, beat together powdered sugar, milk, butter, and vanilla extract until smooth.  Glaze cooled cookies as desired.

Yield: 30 cookies

Secret Recipe Club: Chocolate Chip Bread Pudding with Rum Cinnamon Sauce

.  Fall, in my mind, means comfort food.  Warm, comfort food.  From soups to pies to all of those highly anticipated holiday meals.

And bread pudding.

Bread pudding is easily my most favorite indulgent treat.  There's absolutely nothing healthy about it [what baked good is...] but uggGggGggGggggh, it is SO good.  I can't resist it.  I get it from my mama.

So for this months' SRC, there was zero question about what I would choose to make from Kate's Kitchen, my October assignment.

Kate's lovely blog is full of savory cooking recipes and you know they must be de-lish because her hubby is actually a sous chef.  As well as her appointed taste tester.  So while I eat pre-made salads from the grocery store, I can't even imagine the decadent, wondrous meals going down in Kate's house.  Lucky gal!

But as I perused Kate's blog, I came across her Chocolate Chip Bread Pudding with Rum Cinnamon Sauce....hmm, no brainer.

And this recipe did not disappoint.

Bread puddings are one of those goodies that require the least amount effort but produce crowd pleasing favorites that no one can ever get enough of.  And during the hectic holiday times, who doesn't love a dish that you quickly prepare the night before, let set while you sleep, and pop into the oven in the morning for a hearty, filling breakfast?

This custard-laden bread dish consists of your classic bread pudding ingredients but Kate's subtle variations create a dish on a level of it's own.  For example, allowing the butter to seep into each piece of bread, the studding of chocolate chips throughout the dish, and the drizzle of butter and brown sugar across the top before baking.  I guess that cinnamon rum sauce [that simply screams holidays!] seeping into every crevice doesn't hurt either.

But to really get what I'm saying here, you're just going to have to bake up a batch of this yourself.  It took me oh, all of about 6.25 minutes to whip together and you just let the oven do the rest.  I'm already envisioning this dish at our breakfast table for the coming holidays.  It's that worthy.

I highly recommend you make try this recipe out before the holidays though, just to make sure you really like it.  It typically takes about half of a panful of taste testing bites to truly get a feel for it though.  I guess you'll just have to sacrifice for this one though ☺

So THANK YOU, Kate, for such a quality recipe that will remain in my repertoire for a long time coming.  I'm so excited to have been assigned your blog and can't wait to see what you whip up next.  Until next month, SRCers!  .

My Notes:

• Feel free to use whatever type of bread you have on hand, but I always recommend quality breads such as challah, brioche, etc.  And if you're feeling really adventurous, try out the best homemade challah recipe I've come across [and I'm not just saying that because it's my recipe, I promise!].  
• This particular recipe doesn't require overnight setting, but it doesn't mean it can't!  The longer a bread pudding sits, the better it will taste.  Trust!
• If you're looking for a more adult version of the rum cinnamon sauce, substitute in 1/4 cup of rum for the rum extract and water.

Adapted From Kate's Kitchen

Ingredients:

Chocolate Chip Bread Pudding:

1 lb. bread loaf, cut into 1-inch cubes

1/2 c. unsalted butter, melted

1 scant c. semisweet chocolate chips

2-1/2 c. half & half

1 c. sugar

6 large eggs

4 large egg yolks

2 tbsp. vanilla extract

1/8 tsp. salt

2 tbsp. unsalted butter, melted

2 tbsp. packed light brown sugar

Rum Cinnamon Sauce:

1 c. unsalted butter, melted

1 c. dark brown sugar

1 tsp. ground cinnamon

1 tbsp. rum extract

3 tbsp. water

1 tbsp. vanilla extract

Directions:

1. Spray a 13x9-inch baking pan with cooking spray.  In a large bowl, toss together bread and melted butter to coat bread pieces evenly.  Add chocolate chips and mix well.  Spread bread mixture evenly in prepared pan.
2. In the same bowl, whisk together half & half, eggs, egg yolks, vanilla extract, and salt.  Pour the custard over the bread mixture.  Press bread down to make sure each piece is coated with the custard.  Let stand for 30 minutes to soak, pressing bread down every 10 minutes.  
3. Heat oven to 350°F.  Drizzle the remaining melted butter and brown sugar over top of bread pudding.  Bake 1 hour or until puffed and golden.  
4. For the sauce, in a small bowl whisk together melted butter and brown sugar until sugar is dissolved.  Add cinnamon, rum extract, water, and vanilla extract, and mix until combined.  Serve over bread pudding.

Yield: 2 dozen servings

S'mores Rice Krispie Treats

.  Hi all!

Like I promised, I do have one last [what I would call] summer goodie for you all.  And after this week, things will start to once again get a little crazy around here, so we might as well get right to it.

I actually made these rice krispie treats a couple of weeks back for our dog sitter when I went back to Omaha for Hollyann's wedding shower [pictures and details to come, just one of the many things I'd like to fill everyone in on!].  Having never met the dog sitter, who literally stayed in our apartment all weekend watching the pups, I felt like something 'classic' would be my best bet.  And be it the end of the summer and they hadn't made their 2013 debut yet, s'mores it was!

Unfortunately, these krispie treats got some mixed reviews.  Half of the people absolutely chowed them, while a select few said they were a bit bland.  Bland in that the rice krispie part didn't have enough chocolatey flavor.  But I guess I thought a whole cup of chocolate chips in an 8x8-inch pan would suffice...!

My personal opinion?  When it gets down to it, if you like regular rice krispie treats, then you will most definitely like these addicting suckers.  Let's review why...

I loved the chewy yet crunchy rice krispie bar studded with chocolate chips and graham cracker pieces and roasted 'mallows nestled within each and every bite.  And did I mention that ooey-gooey pull apart-ness you can only get with the one and only rice krispie treat?  And since summer is nearly over, this summer classic with a twist is truly a perfect way to end the season.

Anywho, as I mentioned above, our schedules are about to get hectic once again.  There seemed to be a lull of about...a week...but starting this weekend we're back at it.  I'll be heading to MN to see the fam-bam while Robbie will be heading down south to Winfield, KS, for his cousin's wedding.  A couple of weeks following the long Labor Day weekend, we'll be heading to Omaha for Robbie's friend's wedding and Danny's baptism.  Then the next weekend we'll be heading right back to Omaha for Hollyann's wedding reception.  After that final weekend in early October, things should slow down a bit before the whirlwind of holidays hits.  And along the way, things will probably start to focus a little more on us and our own wedding we have yet to plan.

Whew.  2013, you've been a ride!  .

Adapted from The Baker Chick

Ingredients:

3 c. rice krispie cereal

4 graham cracker sheets, broken into bite-sized pieces

1 c. semisweet chocolate chips

1 (10 oz.) bag mini marshmallows

3 tbsp. butter

Directions:

1. Spray an 8x8-inch pan with nonstick cooking spray; set aside.
2. In a large bowl, combine the rice krispie cereal, graham cracker pieces, and chocolate chips.  Reserve 1 cup of mini marshmallows and set aside.
3. In a medium saucepan over medium heat, melt butter.  Add remaining marshmallows and stir until mixture is thick and marshmallows are completely melted.
4. Pour the marshmallow mixture into the large bowl with the rice krispie mixture and use a spatula to stir it all together.  Press into an even layer in the prepared pan.
5. Turn on the oven broiler.  Evenly spread the reserved marshmallows over the top of the rice krispie bars.  Place under the broiler for a couple of minutes or until the marshmallows are golden brown [watch carefully!] and remove from oven.
6. Allow bars to cool in the fridge for half an hour before serving.

Yield: 16 bars

Father's Day PCCC

.  So here I am, writing to my lovely readers from good ol' Minne.  During the first weekend of the CWS.

Wait, what?!

Yeah that's right.  There must be something wrong with me.  Or I must really love my dad.  Probably the latter...

Doesn't he have the greatest daughter on Earth!?

Just kidding.

Wait, wait, wait...REWIND.

As you can see, I started writing this post pre-Father's Day weekend but as life would have it, I never got around to actually finishing it.  Oops.  So let's get back on track...

Please note Robbie flexing in the upper right picture; for Father's Day, we bought my parents new patio furniture!

Robbie and I spent Father's Day weekend in Minnesota.  We originally had plans to hit up the opening weekend CWS games but with a little thought, we felt we would have the most fun enjoying the games in the air conditioning with our pups and my pops, Dale.  We're all sports fanatics and since it's been some time since we've seen my family, a trip up North sounded just right.  And fortunately we have the rest of this week and upcoming weekend to catch our fair share of games.

But to further prove my point that I'm the best daughter ever, guess what I did?!

Well, I catered to my dad's good ol' classic tastes and whipped up a tasty batch of his favorite all time treat: PCCC.

Okay, I know I've mentioned what PCCC's are before but for the sake of you all, we can refresh: Plain [ol'] Chocolate Chip Cookies.

As you might notice looking through my recipes, 'classics' aren't usually first on my list.  Yes, I've definitely participated in them, but I tend to bake recipes with a little twist.  But like I mentioned, my dad goes for everything classic [I think it's a guy thing...] so he always gives me a hard time for using 'chocolate imported from France' or 'specially ground almond flour.'  Okay, I don't honestly use either of those but Dale has always been a jokester.  He keeps it lighthearted, gotta love it!

So for dad's special day, I opted to go with his wishes and surprise him with a batch of simple, straightforward PCCCs.  With a little twist...

I'm sorry, I couldn't resist!!

But it's actually a very subtle change, and we all agreed that if I wouldn't have mentioned anything no one would have really noticed.  Both Robbie and my dad actually asked if I had used different chocolate chips [remember, imported chocolate?]!  But the consensus was that the cookie was just dang good, plain and simple just like Dale likes them.

But to clue you in, the only change to a standard PCCC recipe is that this cookie uses bread flour [introduced by the food science man himself, Alton Brown].  See, not too crazy!  The result is that the cookie ends up a bit chewier and soft, which I absolutely love.  So if you're into the crunchy cookie, then this ain't for you.

But you'll probably regret not testing it out.  Just sayin.'

Anywho, hope everyone had a lovely Father's Day and were able to celebrate those special men in our lives.  I know we had a wonderful weekend, love you, dad!  .

My Notes:

• To scoop my dough, I used a 1-inch cookie scoop.  But the original recipe suggested about 1.5 tablespoon (or just go with a scant tablespoon) if you don't have a cookie scoop on hand.

From Whisk Together

Ingredients:

1 c. unsalted butter

2-1/4 c. bread flour

1 tsp. salt

1 tsp. baking soda

1/4 c. sugar

1-1/4 c. packed light brown sugar

1 egg

1 egg yolk

2 tbsp. milk

1-1/2 tsp. vanilla extract

2 c. semisweet chocolate chips

Directions:

1. Line baking sheets with parchment paper; set aside.In a heavy saucepan, melt butter over low heat.  Pour into a large mixing bowl and set aside.
2. In a medium bowl, combine flour, salt and baking soda; set aside.
3. In the large bowl with butter, add sugar and brown sugar.  Cream on medium speed until thoroughly combined.  Add egg, egg yolk, milk, and vanilla extract, and mix until well combined.  Slowly pour in flour mixture with mixer on low just until combined.  Stir in chocolate chips.
4. Chill dough until firm but pliable.  Heat oven to 350°F.  Scoop dough onto prepared baking sheets, spacing about 2 inches apart.  Bake 9 to 11 minutes or until golden brown, turning baking sheet at about 5 minutes to ensure even baking.  Remove from oven onto wire rack to let cool.

Yield: 3 dozen cookies

Secret Recipe Club: Cookie Brittle

.  Hello, my SRCers [and other lovely readers]!

I can't believe another month has already gone by.  I feel like I just wrote up my last SRC post...

But I can't complain, this club is oh-so-fun and I absolutely love being introduced to new blogs.  It's always a treat to browse through their array of recipes and see all of the different styles of bloggers out there.  It's a 'small' community but yet we are each so vastly different.  Gotta love it.

Which brings me to my May assignment, Creative Kitchen Adventures.  Remember how said we are so incredibly different?  Well point in case right here!

LSM is all about the sweet treats, right?  Let's see how much butter and sugar we can pack into one pan and hopefully no one will notice.  But Creative Kitchen Adventures lies on the opposite end of the spectrum.  In an extremely good and healthful way though.  I could take a couple notes from this blog...

Denise, the author of Creative Kitchen Adventures, is much like me in that she is a self taught cook [except I bake!] and she started her blog as a way to keep track of all of the recipes she was trying.  But while Denise is also a mother, she does put a certain focus on bringing healthy meals to her family using wholesome ingredients (e.g., she tries to stay away from processed foods).  But what I think is unique and genuine about Denise's goals is that she's not an 'all or nothing' type of person.  So though she gravitates towards healthful recipes, there's definitely a fair share of sweet treats on her blog [which of course I love!].  And I think it's great that she doesn't deprive her family, one would only think that would lead to some disasters later in life.  Or at least that's what I tell myself when I'm eating pans of brownies...

My brother's commissioning was this last weekend [details and pics to come!] so I made the Cookie Brittle for everyone to snack on.  Uh, it was gone in 15 minutes.

Anywho.  So what recipes of Denise's caught my eye?!  More like what didn't...but here are some of my favs: Mexican Omelette, Bruschetta Pizza, Bacon-wrapped Dates, and Flourless Chocolate Brownie Cookies.  And I'd just like to throw it out there that I've had Bacon-wrapped Dates before and they are quite possibly heaven on Earth.  No joking whatsoever.  And I can only imagine that Denise's version is absolutely scrumptious and addicting!

But this month, curiosity completely got me.  Cookie Brittle?  What?!  First, I didn't have a clue as to what the recipe would turn out like but I couldn't resist trying it out because Denise labeled it as a 'Christmas Favorite.'  Uh, who can turn down a Christmas favorite?  For reals...

And now I know why Denise and her loved ones adore this treat so very much.  It's addicting.  You know those snacks you can't stop nibbling on despite the fact that you're not even hungry?  Yeah, definitely did that with this one.  And I'm not ashamed.

The 'cookie' part of this recipe is just that, it very much resembles a buttery shortbread with a generous helping of rich chocolate chips mixed throughout.  And a lovely topping of chopped walnuts tops off this cookie just perfectly.

I'm not quite sure how it happens, but the brittle pieces comes during the baking process.  If you watch closely, the butter creeps its way to the top of the cookie, enveloping the walnuts and creating a crisp exterior resembling well...brittle.  You know that crunchy, caramely treat?  Yep, it's now in cookie form.

And to make it a true replica, the sheet of cookie brittle is broken into random sized pieces perfect for plopping into a bowl and setting out for all to munch.  Forget Christmas time, this is an all-year-round delight!

Thanks again, Denise, I love the simplicity and deliciousness of this recipe and I wouldn't have found it without you!  Until next month!  .

From Creative Kitchen Adventures

Ingredients:

1 c. butter, softened

1-1/2 tsp. vanilla extract

1 tsp. salt

1 c. sugar

2 c. all purpose flour

8 oz. semisweet chocolate chips

1-1/2 c. chopped walnuts

Directions:

1. Heat oven to 375F.  In a large bowl, cream together on medium speed butter, vanilla extract, and salt, until combined.  Add sugar and flour and beat until just combined.  Stir in chocolate chips.
2. Press batter into a cookie sheet (about 1/2- to 1-inch thickness; batter won't take up the entire sheet).  Sprinkle top with walnuts.
3. Bake 20 to 25 minutes or until lightly browned.  Let cool on wire rack for 15 minutes before breaking into pieces. 

Yield: 40 pieces



Raspberry Chocolate Coffee Cake

.  Spring has sprung!

Or I guess you can call it Summer at this point.

But regardless, the heat has arrived and I won't ever complain about the humidity [very much...].  I mean, it took April snow storms for this weather to get here.  So I'll just shut up and be happy about it!

So to kick off my summer baking [yay!], I picked out a real doozy.  Whatever a doozy is.  But I picked it.  And you'll want to get your chompers on this one.  I.  Promise.

I made this luscious Raspberry Chocolate Coffee Cake last weekend for Robbie's mom for Mother's Day.  His family lives in Omaha, so we're able to see them much more often than my own family.  And they also get the honor of testing out any of my baked goodies I force pass on their way.  Don't know if that's a good or bad thing though...

Anywho, Robbie and I picked out a lovely floral display for his mom and I made this breakfast treat for he and his family to enjoy on Mother's Day.  We don't want her making her own breakfast Mother's Day morning, right?!  I didn't get a chance to taste my creation but word on the street is that it was spot on.  And let's be real...my pictures don't do this sucker justice {cough, I need a real camera, cough], so you can only imagine the [subtle] decadence this recipe produces.  Layers and layers of summery, chocolatey goodness, to be exact.

So here's the gist of it.  Three layers of soft, uber moist, classic vanilla coffee cake.  Three layers of chocolate streusel.  And three layers of plump, tart, fresh raspberries.  Hmm...that's a no brainer.

Gather those ingredients and get bakin'!  

P.S. I do want to fill you in on the Mother's Day present my family got for our beloved mamacita because I'm oh-so-excited about it!  So you may have read that Robbie and I finally made the big jump and got engaged, which obviously leads to a wedding.  And lots of wedding planning.  

So first things first, Robbie and I decided that we'll be getting married in Arizona where his parents have a house in Desert Mountain.  There's a beautiful clubhouse there that I'm beyond excited about, so for Memorial Day weekend Robbie, Robbie's parents, and I are trekking down South to meet with the venue coordinator and a couple of different wedding planners.  Well of course I want my parents involved in this whole process more than anything, but we all have a lot going on in our lives at the moment so we initially thought they wouldn't be able to make the trip.  But after some discussions with my loving dad, we decided to surprise my mom with a plane ticket to AZ to take part in all of this crazy planning!  So for Mother's Day, that's what my mom got.  Which was followed by lots of happy tears and laughter.  So needless to say, I can't even wait for the next two weeks to go by and to spend some quality time with my best friend during such a special time.

So wish us luck!  And if any one knows of any wedding planners they'd recommend, suggestions are SO welcomed!  .

P.S.S. check out our wedding website at The Knot, I updated the About Us section so you can read a little about how Robbie and I first met!  .

My Notes:

• Don't be intimidated by the layering, it's very simple and you can't really mess it up!  
• I chose to use milk chocolate for my topping but for pure eye appeal I'd probably use semisweet chocolate next time.  The darker chocolate would look so pretty against the light cake!

Adapted from Cooking Melangery

Ingredients:

Vanilla Coffee Cake:

3 c. all purpose flour

2 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

3/4 c. unsalted butter, at room temperature

1-1/4 c. sugar

3 large eggs, at room temperature

1 tsp. vanilla extract

2 c. sour cream

1 c. semisweet or milk chocolate, melted

Raspberry Chocolate Filling:

1/4 c. sugar

1/4 c. packed light brown sugar

1 tbsp. unsweetened cocoa powder

2 c. fresh or frozen raspberries

Directions:

1. Heat oven to 350°F.  Butter or spray with nonstick cooking spray a 9- or 10-inch bundt pan.  
2. For cake, combine flour, baking powder, baking soda, and salt in a medium bowl; set aside.
3. In a large bowl, cream together butter and sugar on medium speed until light and fluffy (about 3 minutes).  Add eggs, one at a time, until completely combined.  Add vanilla extract and beat until combined.
4. On low speed, in alternating additions of 3 each, add in dry ingredients and sour cream just until blended (do not over mix the batter).
5. For the filling, combine the sugar, light brown sugar, and cocoa powder.  Scoop 1-1/2 cups of batter into prepared pan and spread evenly to cover bottom.  Sprinkle 1/3 of the cocoa mixture over the batter and 1/2 cup of raspberries.  Scoop 2 cups of batter over filling to cover and repeat steps with the 1/3 of the filling and 1/2 cup of raspberries.  Repeat one last time with the remaining ingredients to make 3 layers.  Bake 50 to 60 minutes or until toothpick inserted in center comes out clean.  Let cake cool for 30 minutes before unmolding.
6. In a microwave safe bowl, melt the chocolate and pour over the bundt cake.  Use the remaining 1/2 cup of raspberries to decorate the top of the cake.  

Yield: 10 servings

Bajillionaire Bars

.  Yeah, I did it. 

I most definitely just made up the name of these bars.  But lemme 'splain.

Any of you ever heard of Millionaire Bars?  Well they're quite simple...kind of.  Millionaire Bars are a treat consisting of a shortbread crust, caramel filling, and chocolate topping.  And if you've never had this combination [ahem, Twix Bars], then you are 1) missing out and 2) don't even realize how addicting those three things together can be.  Trust.

But when I stumbled upon the recipe for Billionaire Bars, there was no turning back.  Actually, this recipe was called Chocolate Chip Cookie Dough Billionaire Bars but because that title is a touch long, I made up my own name.  And because I felt that 'billionaire' didn't even begin to describe how rich and decadent these bars turned out to be.  Trust again.

So what is it that knocks these bars up a few notches?  Well, cookie dough, of course!  And one thick layer of it.  So let's recap...

Buttery, crunchy shortbread crust.  Creamy caramel filling.  A thick layer of soft chocolate chip cookie dough.  And last but not least, a shiny, smooth topping of chocolate.

It's hard for me to even describe these lil' suckers without my mouth watering.  Every monstrous bite you take fills your mouth with bajillionaire goodness.  Seriously, these bars may actually make you feel richer, they're that delicious.  Or possibly a little fatter....just kiddinggggg.

So what do these bars have to do with what's going on in my life currently?  Well, I figured I better follow up my engagement post with a monumental dessert, seeing as that is quite the life changing event.  And these Bajillionaire Bars, along with the Brownie Fantasy Bars, are nothing less than mind-blowing memorable.  Must I say 'trust' one more time?

So to celebrate my engagement [okay, totally kidding], get your buns in the kitchen and get bakin'!  .

My Notes:

• I doubled this recipe so I'd have enough to make a 13x9-inch pan, but if you don't have a crowd to serve, simply cut the ingredients in half, use an 8x8-inch pan, and bake for 18 to 22 minutes.  

Adapted from Brown Eyed Baker

Ingredients:

Shortbread:

2/3 c. unsalted butter, at room temperature

2/3 c. sugar

1 tsp. vanilla extract

1/2 tsp. salt

2 c. all purpose flour

Caramel Filling:

14 oz. soft caramels, unwrapped

4 tbsp. heavy whipping cream

Chocolate Chip Cookie Dough:

1 c. unsalted butter, at room temperature

1 c. packed light brown sugar

1/2 c. sugar

4 tbsp. heavy whipping cream

1 tsp. vanilla extract

1-1/2 c. all purpose flour

Pinch of salt

1 c. mini semisweet chocolate chips

Chocolate Glaze:

8 oz. semisweet chocolate, chopped

2 tbsp. unsalted butter

Directions:

1. Heat oven to 350°F.  Spray 13x9-inch baking pan with nonstick cooking spray; set aside.
2. For shortbread, in a medium bowl, beat together butter and sugar with electric mixer on medium speed until light and fluffy (about 3 minutes).  Add vanilla extract and salt and beat until combined.  Add flour and mix until incorporated (mixture may be crumbly).  Firmly press mixture into bottom of prepared pan.  Using a fork, poke holes in the crust.  Bake 22 minutes or until edges are lightly golden.  Set pan on wire rack while making the filling.
3. For caramel filling, place caramels and heavy whipping cream into medium saucepan over medium heat.  Stir until completely melted.  Pour hot caramel mixture over shortbread and spread into an even layer.  Refrigerate 30 minutes to 1 hour or until set.
4. For chocolate chip cookie dough, combine butter, light brown sugar, and sugar in a large bowl and beat on medium speed until light and fluffy (about 3 minutes).  Add heavy whipping cream and vanilla extract and mix well.  Add flour and salt and mix on low speed until incorporated.  Stir in mini chocolate chips.  Spread cookie dough over the caramel layer.  Refrigerate pan while making topping.
5. For chocolate glaze, in a small microwavable bowl, combine chocolate and butter and melt until smooth.  Spread glaze over cookie dough and chill 30 minutes or until set, before cutting and serving.

Yield: 2 dozen bars

Brownie Fantasy Bars

.  And the chaos continues.

I'm not really sure how it's happened but the next month or two of my life is jam packed with events, including babies, weddings, and a special baking opportunity I'll fill you in on later.

It's all very exciting but a touch overwhelming when you throw in the fact that I work 8-5 err'day.  And 99% of the time, work is on my mind anyway.  Boo.  But I can't complain, none of these upcoming things are obligations, so it should all be fun-filled...I hope.

But one thing I am uber excited about is the trip to Colorado Robbie and I will be making this weekend.  In our typical fashion, this trip was decided upon maybe last week and we're setting out for the beautiful mountains Friday after work.  Word has it [and the Weather Channel confirms] that Colorado is filled with massive amounts of snow, and though I'd like to get away from this winter-weather-in-spring climate, I can never get enough of the Colorado scenery.  So give it to me.

But before we head off, I figured one last treat was in order.  And this is one monstrous dessert, comparable to the mountain slopes I'll be hittin' in a few days.  And I'm fo reals...no joking here.  This is easily the thickest and most decadent bar I've made to date.  Brace yourselves.

Brownie Fantasy Bars are pretty much that.  One big fat fantasy of a baked goodie.  Not just one, but two batters are somewhat swirled together and absolutely stuffed with crunchy rice cereal, gooey marshmallows, rich semisweet and milk chocolate chips, chewy dates, decadent Oreo cookies, nutty walnuts, and a trio of baking chips topping.  

Whoa.

Now I know what you're thinking, how could all of those things really come together to make an unforgettable bar?  Well...how can they not?!

Trust my taste buds, which have sacrificed themselves for the better of the baking community and tested more cookies and bars than I care to even admit.  These are legit.  And you.  will.  love them.

Have a wonderful rest of the week my dearest readers, until Monday!  .

Adapted from A Passion for Baking

Ingredients:

Blondie Batter:

3/4 c. unsalted butter, melted

1-1/2 c. firmly packed light brown sugar

2 large eggs

1-1/2 tsp. vanilla extract

1-1/2 c. all purpose flour

1/4 tsp. baking powder

1/4 tsp. salt

Brownie Batter:

1 c. unsalted butter, melted

1 c. sugar

3/4 c. firmly packed light brown sugar

3 large eggs

1 tsp. vanilla extract

3/4 c. cocoa powder

1/4 tsp. baking soda

1/4 tsp. salt

1 c. all purpose flour

2 c. rice cereal

1 c. mini marshmallows

1 c. semisweet chocolate chips

1 c. milk chocolate chips

1 scant c. chopped dates

2 c. chopped Oreo cookies

1 c. chopped walnuts

Topping:

1/4 c. semisweet chocolate chips

1/4 c. butterscotch chips

1/4 c. white chocolate chips

Directions:

1. Heat oven to 325°F.  Generously spray 13x9-inch pan with nonstick cooking spray; set aside.
2. For the blondie batter, blend butter and brown sugar.  Mix in eggs and vanilla extract.  Fold in flour, baking powder, and salt to make a soft batter.  Set aside.
3. For the brownie batter, combine butter, sugar, brown sugar, eggs, vanilla extract, cocoa powder, baking soda, salt, and flour and mix well.  Fold in cereal, marshmallows, semisweet chocolate chips, milk chocolate chips, dates, Oreos, and walnuts, using a large spatula or wooden spoon.
4. Place the brownie batter into the prepared pan and use wet hand to spread the batter evenly.  Spoon the blondie batter over the brownie mix and spread evenly.  Using the handle of the spatula or a knife, marbleize the two batters by using up and down motions with the handle.
5. Bake 45 minutes or until set and spots of the blondie batter seem set and slightly browned. Immediately sprinkle on the semisweet, butterscotch, and white chocolate chips and smear with a knife as chips melt.  Refrigerate two hours before cutting.

Yield: 2 dozen bars