Sharon’s Chocolate chip sea salt cookies

       •      2-1/4 c. Cake flour * DIY below

       •      1-1/2 c. All purpose flour 

       •      1-1/4 tsp. Baking soda 

       •      1-1/2 tsp baking powder 

       •      1 tsp. Salt (add  1/2tsp. more if not sprinkling on top.)

       •      2-1/2 sticks butter softened 

       •      1-1/2 c. Light brown sugar 

       •      3/4 c. Sugar 

       •      2 large eggs

       •      2 tsp vanilla 

       •      20 oz. Chocolate chips/ chunks (about 3 heaping cups)

       •      Sea salt 

 

Directions 

       ⁃Sift dry ingredients 

       ⁃Cream butter and sugars together Until fluffy. About 3-4 minutes. 

       ⁃Reduce speed and add dry ingredients and mix until just combined. 

   -  Add vanilla and eggs

Do not over mix. 

       ⁃Add chocolate chip and mix by hand. 

       ⁃Scoop into golf size balls and refrigerate for 1 hour. Dough can be refrigerated up to 48 hours or frozen for up to 3 months. Should thaw slightly before baking 

       ⁃Line cookie sheet with parchment and bake at 350 degrees F for 10-12 minutes for softer cookie. 12-15 for crispy cookie. 

       ⁃Let cool on cookie sheet for 10 minutes before transferring to a cooling rack. 

       ⁃Makes approximately 36 golf ball size cookies.

 

*DIY Cake flour: Measure 2 1/4 cups all-purpose flour, then scoop out and remove 4 tablespoons plus 1 teaspoon. Now add 4 tablespoons plus 1 teaspoon cornstarch.

Best Big, Fat, Chewy Chocolate Chip Cookie

Ingredients

* 2 cups all-purpose flour
* 1/2 teaspoon baking soda
* 1/2 teaspoon Baking Powder
* 1/2 teaspoon salt
* 3/4 cup unsalted butter, melted
* 1 cup packed brown sugar
* 1/2 cup white sugar
* 1 tablespoon vanilla extract
* 1/4 teaspoon Almond extract
* 1 egg
* 1 egg yolk
* 2 cups semisweet chocolate chips

Directions

1. Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.

2. Sift together the flour, baking soda, baking powder, and salt; set aside.

3. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.

4. Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely

Chocolate Cream Cheese Frosting

A sally recipe 

Description

Chocolate cream cheese frosting is silky, undeniably creamy, and absolutely delicious.

Ingredients

• 12 ounces (335g) full fat cream cheese, softened to room temperature*
• 3/4 cup (175g) unsalted butter, softened to room temperature
• 3 and 1/2 cups (420g) confectioners’ sugar
• 2/3 cup (52g) unsweetened natural or dutch-process cocoa powder
• 1 teaspoon pure vanilla extract
• 1–2 Tablespoons milk or heavy cream
• pinch salt

Instructions

1. In a large bowl using a hand-held or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese for 1 minute on high speed until completely smooth and creamy. Beat in the butter until combined. Add the confectioners’ sugar, cocoa powder, vanilla extract, 1 Tablespoon milk, and salt and beat on medium-high speed until combined and creamy. Add 1 more Tablespoon of milk to slightly thin out, if desired. Taste, then add another pinch of salt if desired.
2. Cover and store leftover frosting for up to 5 days in the refrigerator or up to 3 months in the freezer. After freezing, thaw in the refrigerator then beat the frosting for a few seconds so it’s creamy again.

Notes

1. Make Ahead Instructions: Cover and store leftover frosting for up to 5 days in the refrigerator or up to 3 months in the freezer. After freezing, thaw in the refrigerator then beat the frosting for a few seconds so it’s creamy again.
2. Cream Cheese: Make sure you’re using the blocks of cream cheese, not cream cheese spread. They’re typically sold in 8 ounce blocks, so you’ll need 1 and 1/2 blocks.
3. Tip for Piping Cream Cheese Frosting: Refrigerate the frosting inside the piping bag for at least 30 minutes prior to piping. Cream cheese frosting holds its shape much better when it’s piped cold.
4. This recipe is enough to frost 18-24 cupcakes, one 9×13-inch sheet cake, or one 3 layer cake.

Big Fat Peanut Butter Oatmeal Chocolate Chip Cookies

• A Sally's recipe
• 32 cookies
  
  

---

Description

Big fat peanut butter oatmeal chocolate chip cookies are easy, thick, and exploding with peanut butter, oats, and chocolate chips to satisfy your cookie cravings.

---

Ingredients

• 1 and 1/2 cups (180g) all-purpose flour (spoon & leveled)
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup (2 sticks; 235g) unsalted butter, softened to room temperature
• 1 cup (200g) granulated sugar
• 1/2 cup (100g) packed light or dark brown sugar
• 2 large eggs, at room temperature
• 1 cup (260g) creamy peanut butter
• 2 teaspoons pure vanilla extract
• 2 cups (180g) old-fashioned whole rolled oats
• 2 and 1/2 cups (450g) semi-sweet chocolate chips, plus more for topping if desired

---

Instructions

1. Whisk the flour, baking powder, baking soda, and salt together in a medium bowl. Set aside.
2. In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter on medium-high speed until smooth, about 1 minute. Add the granulated sugar and brown sugar and beat on medium-high speed until creamed, about 2 minutes. Add the eggs, peanut butter, and vanilla and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
3. Add the dry ingredients to the wet ingredients and mix on low until combined. With the mixer running on low speed, add the oats. Once combined, beat in the chocolate chips. Dough will be thick and sticky. Cover and chill the dough for at least 20 minutes in the refrigerator (and up to 4 days). If chilling for longer than 1 hour, allow to sit at room temperature for at least 30 minutes before rolling and baking because the dough will be quite hard.
4. Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.
5. Scoop balls of dough, 2 Tablespoons of dough per cookie, and arrange 3 inches apart on the baking sheets. Bake for 12-14 minutes until lightly browned on the sides. The centers will look very soft.
6. Remove from the oven and allow to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. While the cookies are still warm, I like to press a few more chocolate chips into the tops– this is only for looks!
7. Cookies stay fresh covered at room temperature for up to 1 week.

Soft-Baked Monster Cookies

• A SALLY'S RECIPE
•  Yield: 2.5 dozen
  

---

Description

These are the best monster cookies ever! They’re deliciously packed with peanut butter, oats, M&Ms, and chocolate chips. No bite is boring! The cookies are soft-baked style and extra thick. No cookie dough chilling required, so this cookie recipe is simple and quick! 

---

Ingredients

• 1/2 cup (1 stick or 115g) salted butter, softened to room temperature*
• 1/2 cup (100g) packed light brown sugar
• 1/4 cup (50g) granulated sugar
• 3/4 cup (185g) creamy peanut butter
• 1 large egg, at room temperature*
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon baking soda
• 1 and 1/4 cups (160g) all-purpose flour (spoon & leveled)
• 1/2 cup (40g) quick oats*
• 3/4 cup (150g) M&Ms (any size or variety)
• 1/2 cup (90g) semi-sweet chocolate chips

---

Instructions

1. Preheat oven to 350°F (177°C). Line baking sheet with parchment paper or silicone baking mat.
2. In a large bowl, using a hand-held mixer or stand mixer with paddle attachment, cream the butter and sugars together on medium speed, about 3 minutes. Mix in the peanut butter, egg, and vanilla (in that order). Scrape down the sides of the bowl as needed. Slowly mix in the baking soda and flour. Do not over-mix. On low speed, beat in the quick oats, M&Ms, and chocolate chips just until incorporated. If the dough is very soft and unmanageable by hand, chill the dough for 30 minutes before rolling.
3. Rolls balls of dough, about 2 Tablespoons of dough per ball, onto prepared baking sheet. Press a few extra M&Ms on top for looks, if preferred. Bake for 11-13 minutes– the cookies will still look a little soft, which is recommended. Slightly press down the baked cookies with the back of a spoon, since the cookies only slightly spread in the oven. Allow cookies to cool on baking sheet for 10 minutes before transferring to a wire rack. Cookies will firm up as they cool.
4. Store cookies covered at room temperature for up to 1 week.

Hershey’s Chocolate Cake with Cream Cheese Filling & Chocolate Cream Cheese Buttercream

This recipe is from the 77kitchen blog 

 This cake is a lot of work, but it sure looks amazing!

Ingredients:

Chocolate Cake:

2 cups sugar

1 & 3/4 cups flour

3/4 cup cocoa powder

1 & 1/2 teaspoons baking powder

1 & 1/2 teaspoons baking soda

1 teaspoon salt

2 eggs

1 cup milk or heavy Cream

1/2 cup vegetable oil

2 teaspoons vanilla

1 cup boiling water

For the Whipped Cream Cheese Buttercream:

1 cup cream cheese

3/4 cup butter

1/2 tablespoon vanilla extract

4 cups powdered sugar

For the Chocolate Cream Cheese Buttercream:

3/4 cup of butter

3/4 cup of cream cheese

1 & 3/4 cups cocoa powder

5 cups powdered sugar

1/2 cup + 3 tablespoons whole Milk

2 teaspoons vanilla extract

Instructions:

First, preheat your oven to 350F.

Spray 3 round cake pans with cooking spray

Dust the pans lightly with flour, set aside.

In mixer combine the Flour, cocoa, sugar, baking powder, baking soda, and the salt.

Add in the milk, oil, eggs and the vanilla extract & mix until everything is thoroughly incorporated. Once all combined, stir in the boiling water last; mix again, the batter will be very thin.

Pour the batter evenly in each of the sprayed/floured cake pans

Bake for 30-35 minutes, or until a toothpick inserted in the center of each layer comes out clean. Once fully baked, remove from oven & allow the 3 cakes to cool for at least 10-15 minutes before removing them.

Once removed, transfer to a wire rack to finish cooling completely. You may then level them…I do not.

Whipped Cream Cheese Buttercream Frosting Instructions:

Whip the cream cheese & the butter with an electric mixer on high speed for about 30 seconds. Once combined begin adding in 1/2 cup of powdered sugar at time, making sure each half cup is fully incorporated before mixing in another 1/2 cup., add in the vanilla extract & whip one last time for about 30 more seconds on high and beat one minute more until nice & fluffy

Chocolate Cream Cheese Buttercream Frosting Instructions:

In a large bowl beat the butter & cream cheese with an electric mixer and begin adding in the powdered sugar 1/2 cup at a time again

add in the cocoa and the milk & vanilla

Whip all of the ingredients until they are thoroughly incorporated

Beat at High speed for about one minute or until fluffy.

Once you are ready to assemble the cake:

Place the bottom layer on a cake plate.

Spread 3/4 cup of the cream cheese buttercream filling over the bottom cake layer

Top with the second leveled layer and repeat the process.

Lastly, top with the third layer.

Frost just the very top with the remaining Whipped cream cheese buttercream & refrigerate for about 15 minutes

Finally, remove from the refrigerator & frost the top layer gently with the chocolate cream cheese buttercream & all over the sides of the cake.

Refrigerate until ready to serve.

ENJOY!

Salted Caramel Dark Chocolate Cookies

From: Sally's Baking Addiction

Ingredients:

• 1/2 cup (115g) unsalted butter, softened to room temperature
• 1/2 cup (100g) granulated sugar
• 1/2 cup (100g) packed light or dark brown sugar
• 1 large egg, room temperature preferred
• 1 teaspoon vanilla extract
• 1 cup (125g) all-purpose flour (spoon & leveled)
• 2/3 cup (58g) unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/8 teaspoon salt
• 2 Tablespoons (30ml) milk
• 1 and 1/2 cups (270g) Nestlé® Toll House® Dark Chocolate Morsels
• 16-17 chocolate coated caramels, such as Rolos
• coarse sea salt

Directions:

1. Using a handheld or stand mixer with a paddle attachment, cream the butter on medium speed for about 20 seconds. Add the sugars with the mixer running on medium speed. Cream it all together until light and fluffy. Beat in the egg and vanilla. Scrape down the sides of the bowl as needed.
2. In a separate medium size bowl, sift the flour, cocoa powder, baking soda, and salt together. Slowly add to the wet ingredients. Stir in the milk, then fold in the dark chocolate morsels. The dough will be thick and very sticky. Chill for at least 1-2 hours.
3. Preheat oven to 350°F (177°C). Line a large baking sheet with parchment paper or silicone baking mat. Set aside.
4. Take 2 Tablespoons of chilled dough and split in half and roll each into a ball with your hands. Stick a caramel into 1 ball of dough. Top the caramel with the other ball of dough and seal down the sides so that the caramel is securely stuffed inside. Repeat with the rest of the dough and 18 caramel candies. Sprinkle each with sea salt before putting into the oven.
5. Bake for 12-13 minutes. Cookies will appear undone and very soft. Allow to cool on the cookie sheet for at least 5 minutes before transferring to a wire rack to cool completely.

Cowboy Cookies

• 2 cups all-purpose flour

• 2 teaspoons baking powder

• 2 teaspoons baking soda

• 1 teaspoon cinnamon

• 3/4 teaspoon salt

• 1 cup (2 sticks) unsalted butter, at room temperature

• 1 cup (packed) brown sugar

• 3/4 cup sugar

• 2 eggs

• 2 teaspoons pure vanilla extract

• 2 cups rolled oats

• 2 cups chocolate chips (semisweet and/or milk chocolate)

• 1 1/2 cups sweetened shredded coconut

• 1 1/2 cups crushed cornflakes

• 1 cup chopped pecans

Instructions

• Position oven rack in center of oven and preheat to 350°F. Line cookie sheets with parchment paper. 

• In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt. In a very large bowl, use an electric mixer to cream together butter and sugars. Beat at medium-high speed until light and fluffy. Scrape down sides, reduce speed to medium-low, and blend in eggs, one at a time. Add vanilla and beat until well incorporated.

• With mixer on low speed, blend in flour mixture until just combined. Use a large wooden spoon to stir in oats, chocolate chips, coconut, cornflakes, and pecans.

• Use a cookie scoop or large spoon to scoop mounds of dough (approximately 3 tablespoons per cookie) onto prepared cookie sheets, spacing about 2 inches apart. Bake for 12 to 15 minutes or until cookies are set and edges are beginning to turn golden brown. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely

Notes

For extra flavor and crunch from the pecans, I recommend toasting them by spreading them on a baking sheet and baking at 350°F for 7 to 10 minutes or until lightly browned, watching carefully.

Dark Chocolate Frosting

Sally's link to this frosting

·       5.5 cup (330 grams) confectioners' sugar

·       1 1/3 cup (57 grams) unsweetened cocoa powder

·       ¾ cups unsalted butter, softened to room temperature

·       ¾ cups heavy cream (About!)

·       2 teaspoon vanilla extract

• For the frosting: Sift together the confectioners' sugar and cocoa powder to assure there are no lumps. Set aside.
• With a handheld of stand mixer, beat the butter at medium speed until fluffy - about 2 minutes. Gradually add the sifted sugar/cocoa powder alternately with the heavy cream and vanilla. Beat on low speed after each addition. Add more powdered sugar if frosting is too dark. Add a pinch of salt if frosting is too sweet.

Super Moist Chocolate Cupcakes

From Sally's Baking Addition

Ingredients:

3/4 cup (95g) all-purpose flour (spoon & leveled)

1/2 cup (42g) unsweetened natural cocoa powder

3/4 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

2 large eggs, at room temperature*

1/2 cup (100g) granulated sugar

1/2 cup (100g) packed light brown sugar

1/3 cup (80ml) vegetable or canola oil (or melted coconut oil)

2 teaspoons pure vanilla extract

1/2 cup (120ml) buttermilk, at room temperature*

frosting: chocolate buttercream or any of these frostings

Directions:

Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. Line a second pan with 2 liners - this recipe makes about 14 cupcakes. Set aside.

Whisk the flour, cocoa powder, baking powder, baking soda, and salt together in a large bowl until thoroughly combined. Set aside. In a medium bowl, whisk the eggs, granulated sugar, brown sugar, oil, and vanilla together until completely smooth. Pour half of the wet ingredients into the dry ingredients. Then half of the buttermilk. Gently whisk for a few seconds. Repeat with the remaining wet ingredients and buttermilk. Stir until *just* combined; do not overmix. The batter will be thin.

Pour or spoon the batter into the liners. Fill only halfway (this is imperative! only halfway!) to avoid spilling over the sides or sinking. Bake for 18-21 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.

Frosting ideas:
Dark Chocolate Frosting
Cream Cheese Frosting
Sour Cream Frosting

Whole Wheat Double Chocolate Banana Muffins

 From Sallys Baking Addiction  

3 large, very ripe bananas

1/3 cup (80ml) organic blue agave

1 large egg, at room temperature

1/4 cup (56g) melted butter

1 teaspoon pure vanilla extract

1 cup (113g) whole wheat flour

1/2 cup (42g) natural unsweetened cocoa powder

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 cup (180g) semi-sweet or dark chocolate chips (save a few for topping)

Directions:

Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or use cupcake liners. This recipe makes 10-12 muffins (usually varies because of the banana size), so you might have 1 empty.

In a medium bowl, mash the bananas up using a fork.1 Try to rid any and all large lumps-- this requires some arm muscle! Once mashed, whisk in the agave, egg, coconut oil, and vanilla extract until combined. Set aside.

In a large bowl, mix the flour, cocoa powder, baking powder, baking soda, and salt together until combined. Pour the wet ingredients into the dry ingredients and whisk until everything is combined. Fold in the chocolate chips, reserving some for the tops of the muffins.

Spoon the batter into liners, filling them all the way to the top. Top each with a couple chocolate chips-- this is just for looks! Bake the muffins for 5 minutes at 425 then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 13-15 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 18-20 minutes, give or take. Allow the muffins to cool for 10 minutes in the muffin pan, then transfer to a wire rack to cool until ready to eat.

Make ahead tip: Muffins stay soft, fresh, and moist in the refrigerator for up to 5 days. Muffins freeze well for up to 2 months. Thaw overnight in the refrigerator and heat up (if desired) before enjoying.

Double Chocolate Zucchini Bread

A King Arthur Recipe          

2 large eggs

1/3 cup honey

1/2 cup vegetable oil

1/2 cup brown sugar

1 teaspoon vanilla extract

1 teaspoon salt

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon espresso powder, optional

1/3 cup Dark cocoa (Or light)

1 cup Whole Wheat 

2/3 cup All-purpose flour

2 cups shredded, unpeeled zucchini, gently pressed

1 cup chocolate chips

Directions

Preheat the oven to 350°F; lightly grease an 8 1/2" x 4 1/2" loaf pan.

In a large mixing bowl, beat the eggs, honey, oil, sugar, and vanilla until smooth.

Add the salt, baking soda, baking powder, espresso powder, cocoa, and flour, mixing until well combined.

Stir in the zucchini and chocolate chips.

Pour the batter into the prepared pan.

Bake the bread for 65 to 75 minutes, until the loaf tests done (a toothpick or cake tester inserted into the center will come out clean, save for perhaps a light smear of chocolate from the melted chips).

Remove the bread from the oven, and let it cool for 10 to 15 minutes before turning it out of the pan onto a rack.

Cool completely before slicing; store well-wrapped, at room temperature.

Yield: one 8 1/2" x 4 1/2" loaf.

Master Muffin Recipe

 From Sally's baking Addiction 

Yield: 12-14 muffins Prep Time: 15 minutes Total Time: 45 minutes, plus cooling

Print Recipe

Ingredients:

1 and 3/4 cups (220g) all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1/2 cup (115g or 1 stick) unsalted butter, softened to room temperature

3/4 cup (150g) packed light brown sugar (or granulated)

2 large eggs, at room temperature

1/2 cup (120g) sour cream or plain yogurt, at room temperature

1 and 1/2 teaspoons pure vanilla extract

1/4 cup (60ml) milk (any kind), at room temperature

Directions:

Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. Set aside.

In a large bowl, whisk the flour, baking powder, baking soda, cinnamon, and salt together. Set aside.

In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy, about 1 minute. Add the brown sugar and beat on high until creamed, about 2 full minutes. Scrape down the sides and bottom of the bowl as needed. Add the eggs, sour cream, and vanilla extract. Beat on medium speed for 1 minute, then turn up to high speed until the mixture is combined and creamy. Scrape down the sides and bottom of the bowl as needed.

Pour the dry ingredients into the wet ingredients and beat on low speed until just about combined. Add the milk and continue to beat on low until combined.

Spoon the batter evenly into each cup or liner, filling each all the way to the top. Bake the muffins for 5 minutes at 425 then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 15-18 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 22-23 minutes, give or take. Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.

Glazed muffins stay fresh stored in the refrigerator for 1 week, unglazed muffins stay fresh stored at room temperature for a few days-- then transfer to the fridge for up to 1 week.

Make ahead tip: For longer storage, freeze muffins for up to 3 months. Allow to thaw overnight in the refrigerator, then bring to room temperature or warm up in the microwave if desired.

Recipe Notes/add-ins:

White Chocolate Raspberry Muffins - fold 1 cup raspberries + 3/4 cup white chocolate chips into the batter in step 4. Sprinkle muffin tops with coarse sugar before baking.

Apple Cinnamon Muffins - mix an additional 1/2 teaspoon ground cinnamon + 1/4 teaspoon ground nutmeg with the dry ingredients in step 2. Fold 1 cup peeled chopped apple + 1/2 cup chopped pecans or walnuts into the batter in step 4. Sprinkle muffin tops with some oats before making.

Lemon Poppy Seed Muffins - leave out cinnamon and use granulated sugar instead of brown. Mix 2 Tablespoons poppy seeds into the dry ingredients in step 2. Fold zest and juice from 2 medium lemons into the batter in step 4. Sprinkle muffin tops with coarse sugar before baking. Drizzle with lemon glaze after baking.

Mixed Berry Muffins - mix 1 and 1/2 cups mixed berries into the batter in step 4. Drizzle with lemon glaze after baking.

Chocolate Chip Streusel Muffins - fold 1 and 1/2 cups semi-sweet chocolate chips into the batter in step 4. Press crumbs down into muffin tops before baking.

For a jumbo muffin pan: 425°F for 5 minutes, then reduce to 350°F for 22-23 minutes for a total of 27-28, give or take. Makes about 6.

For mini muffins: 350°F for 11-13 minutes. Makes 28-34, depending on which add-ins.

Peppermint Meringue Cookies

Melt in your mouth Peppermint Meringue Cookies dipped in dark chocolate!

Ingredients

 4 egg whites, room temperature

 1 Tbsp white vinegar

 1 Tbsp cornstarch

 1 cup granulated sugar

 1/2 tsp peppermint extract

 10 oz Ghirardelli dark chocolate wafers, melted

 3 peppermint candy canes, crushed (optional)

Instructions

In a clean, dry mixing bowl, whisk the egg whites for 30 seconds until frothy.

Add in vinegar and cornstarch, whisk with electric mixer for 1 minute. 

While beating, slowly add the sugar in a steady stream. 

Add peppermint extract.

Beat for 4 minutes on high until stiff peaks form.

Spoon into a large pastry bag with tip, pipe on parchment paper lined baking sheets.

Bake in a 200 degree oven for 80 minutes. Turn oven off and allow meringues to set 4 hours or overnight.

Once set, dip into melted chocolate, add crushed candy canes, and return to parchment paper to set. ENJOY.

Peanut butter cup cookies

From Sally's Baking addition Blog

Peanut butter cup cookies

Ingredients:

1 and 1/4 cups (160g) all-purpose flour (spoon & leveled)

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup (115g) unsalted butter, softened to room temperature

1/2 cup (103g) packed light or dark brown sugar

1/4 cup (50g) granulated sugar

3/4 cup (185g) creamy peanut butter

1 large egg, at room temperature

1 teaspoon pure vanilla extract

Topping

1/4 cup granulated sugar (for rolling, optional)

24 Reese's Miniature Peanut Butter Cups, unwrapped

Directions:

Whisk the flour, baking soda, and salt together in a medium bowl. Set aside.

In a large bowl using a hand-held mixer or stand mixer with paddle attachment, cream the butter, brown sugar, and granulated sugar together on medium speed until combined. On low speed, beat in the peanut butter, egg, and vanilla extract. Turn the mixer up to high and beat until light in color and smooth, about 1-2 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. On low speed, slowly pour in the dry ingredients. Mix until combined.

Cover tightly and chill the cookie dough for at least 1 hour and up to 4 days. Chilling is recommended; this soft cookie dough will overspread unless chilled.

Preheat the oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.

Remove cookie dough from the refrigerator. Measure cookies to be 1.5 Tablespoons each. I recommend this cookie scoop. Pour extra 1/4 cup granulated sugar for the topping in a bowl. Roll each cookie dough ball in the granulated sugar and arrange 3 inches apart on the baking sheets.

Bake for 10 minutes. Cookies will look very soft. Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes. Working quickly, press 1 peanut butter cup into the center of each cookie. Quickly transfer the cookies to a freezer-safe dish (I use a plate) and freeze for 10-15 minutes or until the peanut butter cup has set. Some of the peanut butter cups will melt slightly - that's ok.

Make ahead tip: Cookies stay fresh covered at room temperature for up to 1 week. You can make the cookie dough and chill it in the refrigerator for up to 4 days. Allow to sit at room temperature for 30 minutes, then continue with step 4. Baked cookies with peanut butter cup on top freeze well for up to 3 months. Unbaked cookie dough balls freeze well for up to 3 months. Bake frozen cookie dough balls for an extra minute, no need to thaw. Click here for my tips and tricks on freezing cookie dough.

Recipe Notes:

Room temperature egg is best for cookies. General rule of thumb: when using warm or room temperature butter, I recommend room temperature egg as well. To bring egg to room temperature quickly, simply place in a cup of warm water for 5 minutes.

Thick, non-natural creamy peanut butter is preferred. If using natural style, make sure the peanut butter is thick and not oily in the slightest. Natural style peanut butters create a thin, slippery, and crumbly dough. I recommend Jif or Skippy.

This recipe can easily be doubled or tripled by doubling or tripling each ingredient. Chill for at least 90 minutes if doubling or tripling.

French Silk Pie

Ingredients

Crust

Use Sally’s EASY pie crust recipe from my blog (Click here)  OR 1 refrigerated pie crusts, softened as directed  Filling

3 oz unsweetened chocolate, cut into pieces

1 cup Butter, softened (do not use margarine)

1 cup sugar

½ teaspoon vanilla

4 eggs

Topping

½ cup sweetened whipped cream

Chocolate curls, if desired

Steps

1

Heat oven to 450°F. Make pie crust as directed using 9-inch glass pie plate OR BETTER yet follow this Very easy recipe (Click here). Bake 9 to 11 minutes or until light golden brown. Cool completely, about 30 minutes.

2

In 1-quart saucepan, melt chocolate over low heat; cool. In small bowl with electric mixer, beat butter on medium speed until fluffy. Gradually beat in sugar until light and fluffy. Beat in cooled chocolate and vanilla until well blended.

3

Add eggs 1 at a time, beating on high speed 2 minutes after each addition; beat until mixture is smooth and fluffy. Pour into cooled baked shell. Refrigerate at least 2 hours before serving. Garnish with whipped cream and chocolate curls. Cover and refrigerate any remaining pie.