The Chef

Cookies, And Bars, And Carbs…Oh My!

Carbs

“Say It with carbohydrates”

Something about fall just makes me want to bake!! I love to make goodies, especially, of course, around the holidays. My hubby has a huge sweet tooth, so he really enjoys this little phase of extreme baking I go through every year. He loves to “taste test” my creations!! I mean, who doesn’t LOVE chocolate!?!? When I COOK, I have a hard time keeping him out of the kitchen…but when I bake, he lives in there!! I have evidence in pics lol I made the cookies and scolded him to back off so they could cool. I went into the other room to grab my camera and 2 cookies just magically vanished!!

Chocolate Chunk Cookies:

1/2 pound unsalted butter, at room temperature

1 cup light brown sugar, packed

1/2 cup granulated sugar

2 teaspoons pure vanilla extract

2 extra-large eggs, at room temperature

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon kosher salt

1 1/2 cups chopped walnuts (Optional)

1 1/4 pounds semisweet chocolate chunks (I used a mixture with chocolate chips)

Preheat the oven to 350 degrees.

Cream the butter and two sugars until light and fluffy in the bowl of an electric mixer fitted with the paddle attachment. Add the vanilla, then the eggs, one at a time, and mix well. Sift together the flour, baking soda, and salt and add to the butter with the mixer on low speed, mixing only until combined. Fold in the walnuts and chocolate chunks.

Drop the dough on a baking sheet, using a 1 3/4-inch-diameter ice cream scoop or a rounded tablespoon. Dampen your hands and flatten the dough slightly. Bake for exactly 15 minutes (the cookies will seem underdone). Remove from the oven and let cool slightly on the pan, then transfer to a wire rack to cool completely. Enjoy 🙂

Tip: I ALWAYS take cookies out when they seem too soft. They continue to cook on the baking sheet!! 🙂

Cinnamon Butter:

This is so easy and so delicious!!! I FAKED the rolls just to do a trial run for the butter!! This only took a few minutes to make!!!

1 whole stick of sweet cream butter, softened

1/3 cup of confectioner’s sugar

2 tsp. of ground cinnamon (You could add more of less, depending on your preference)

In a small bowl, beat the butter until soft and creamy. Slowly add confectioner’s sugar, continue to beat until all mixed in and whipped. Add cinnamon, beat until completely mixed in. Store in covered container in the fridge. Enjoy!!

Scotcheroos:

1 Cup of Peanut Butter

1 Cup of Karo Corn Syrup

1 Cup of Sugar

6 Cups of Rice Krispies

1 Cup of Butterscotch Chips

1 Cup of Semi-Sweet Chocolate Chips

In saucepan, cook Corn Syrup and Sugar on medium-high heat, stirring frequently, until sugar dissolves and mixture comes to a boil. Remove from heat, stir in peanut butter. Mix Well. Add in Rice Krispies, stir until well coated. Press mixture into 13×9 pan coated with cooking spray, set aside. (I used a cookie sheet this time to make them thinner) In a small saucepan, melt the chocolate chips and butterscotch chips on low heat, stirring constantly. Immediately spread over cereal, let firm. Cut and Enjoy!!!  🙂

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