Triple Chocolate Brownie Picnic Cookies



I love these cookies! They are like the ultimate brownie, but in a cookie! Perfect for a picnic or any summertime treat! ~Amy

Triple Chocolate Brownie Picnic Cookies

2/3 cup butter, softened
1 1/2 cups brown sugar
1 tbsp water
1 tsp vanilla
2 eggs
1/3 cup cocoa
1/4 tsp soda
1/2 tsp coarse salt
2 cups plus 1 tbsp flour
3/4 cup dark chocolate chips
3/4 cup milk chocolate chips
3/4 cup white chocolate chips

Preheat oven to 375

With an electric mixer, beat butter and brown sugar for about 3 minutes. Add eggs, water, vanilla and salt. Mix until light, add, cocoa, flour and soda. Stir in chocolate chips.

With a large scoop, scoop dough onto parchment lined sheets. 6-8 per sheet drove pending on preferred size.
Bake for 9-11 minutes, or until bottoms are lightly brown. Remove from oven and let cool.

Recipe by Amy Richardson

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Monster Milk Chocolate Chip Cookies


When it comes to chocolate chip cookies, bigger is always better! So here is my recipe that will feed your monster size cravings. ~Amy

Monster Milk Chocolate Chip Cookies

Cookies:

2 cups butter
2 cups white sugar
2 cups brown sugar
4 eggs
4 tsp vanilla
2 tsp soda
2 tsp coarse salt
4 tsp hot water
6 cups flour
4 cups Guittard milk chocolate chips

Heat oven to 350 degrees

Line baking sheets with parchment. Set aside.
Beat butter on high for 2-3 minutes. On low speed slowly add white sugar. When well blended add brown sugar. Scrape sides and beat for 2-3 minutes. Add eggs and vanilla, beat in slowly, beat on high for 1-2 minutes. Add soda, salt and hot water. Scrape down sides. Add flour and mix until just blended. Stir in chocolate chips.

Using a large ice cream scoop or 1/2 cup measuring cup place six cookies on each sheet.
Bake 17-19 minutes or until golden brown. Cool on cookie sheets until they have set.

Makes 18-20 monster cookies

Amy Richardson

S’mores Glamour!



Glamping at it’s finest! Buttery graham crumbs, rich chocolate molten lava cake, topped with a fire toasted marsmallow? Definitely my kind of camping! ~Amy

S’mores Glamour

Recipe:

Purchased Chocolate Lava Cake
Large Jet Puff marshmallow squares
Torani Chocolate dessert syrup
Sweetened whipped cream
Graham cracker crumbs
1/4 cup butter, melted
2 tbsp sugar
Mint leaves

Mix together graham cracker crumbs and sugar. Drizzle melted butter over the top, and toss. Set aside.

Sprinkle 2-3 tablespoons of graham cracker mixture in a circle on a microwave safe dessert plate. Place lava cake upside down on top of graham cracker crumbs, and microwave according to instructions. Place marshmallow on a small plate and microwave about 15 seconds.
Drizzle lava cake with chocolate dessert syrup. Gently place marshmallow on top of cake. Torch until lightly browned, or place under broiler for 2-3 minutes. Serve with whipped cream and garnish with fresh mint if desired.

Recipe by Amy Richardson

Sweetheart Strawberries and Chocolate for Two!


A sweet valentine’s treat! “Chocolate darling… you are my true love!~Amy”


~Sweetheart Strawberries and Chocolate for Two~

Fresh strawberries, rinsed and dried

Warm Chocolate Sauce:

1/4 cup butter
3 1/2 oz milk chocolate pieces, semi sweet or bittersweet chocolate pieces
1/2 cup evaporated milk
1/2 cup sugar
1/2 tsp vanilla

In a medium sized saucepan, melt butter.
Add chocolates, evaporated milk, and sugar.
Cook over medium heat, stirring until smooth.
Bring to a simmer, remove from heat, and add vanilla.
Mixture will thicken as it cools, serve at room temperature or slightly warm with fresh strawberries.

Makes about 1 cup

Recipe by Amy Richardson

Milk Chocolate and Sea Salt Parfait Cookie Bars


Parfait cookies have a slightly sophisticated and refined flavor. Buttery with a hint of vanilla, these white sugar only cookie bars, topped with creamy milk chocolate and sea salt with have you sailing in a dreamboat~Amy


Milk Chocolate and Sea Salt Parfait Cookie Bars
1 cup butter
1 1/2 cup sugar
2 eggs
1 tsp vanilla
2 cups flour
1 tsp baking powder
1/2 tsp coarse salt

1 cup milk chocolate pieces
Flake sea salt

Heat oven to 350 degrees

With an electric mixer, beat butter and sugar until light and fluffy. Add eggs and vanilla and mix thoroughly. Add dry ingredients and mix until just blended. Spread go into a 13 x 9 pan sprinkle evenly with chocolate pieces. Bake for 3-4 minutes, with a sharp knife, run knife through chocolate chips and dough in a horizontal pattern. Bake an additional 17-20 minutes or until lightly browned. Remove from oven and sprinkle lightly with flaked sea salt.
Cool completely and cut into squares.

Makes 1 dozen large cookies

Recipe by Amy Richardson

Bittersweet Black Cocoa Brownies


Chocolate anyone!? Bittersweet chocolate with a touch of black cocoa, make these one bowl brownies simply to die for!~Amy

Bittersweet Black Cocoa Brownies

1 cup bittersweet chocolate pieces divided in half

3/4 cup butter
2 cups sugar
3 eggs
2 tsp vanilla
1 cup flour
3 tsp black Cocoa
1/8 tsp coarse salt

Heat oven to 350 degrees

Line a 8×8 square pan or 9×13 with parchment

In a medium bowl, melt butter and 1/2 cup chocolate in the microwave. Stir together until smooth. Add sugar, stirring well. Add eggs and vanilla and stir until smooth. Stir in flour, cocoa, and salt, add in remaining bittersweet chocolate and spread evenly in prepared pan.

Bake for 40-45 minutes for 8×8, or until cake tester comes out clean. Remove from oven and cool.

Recipe by Amy Richardson

Thick Dark Chocolate Chestnut Praline Hot Cocoa


Thick Dark Chocolate Chestnut Praline Hot Cocoa

4 cups milk, whole or 2%
3 tbsp Ghiradelli unsweetened cocoa
1/3 cup sugar
2 tbsp cornstarch
1 tsp vanilla

1-2 tbsp Torani Chestnut Praline Syrup

*Vanilla Whipped Cream

In a large measuring cup or bowl, whisk together 1 cup if the milk and the cornstarch until it dissolves. Set aside.

In a medium sized saucepan, whisk together remaining milk, sugar, and cocoa. Over medium high heat bring to a simmer, stirring constantly to prevent scorching. Using a thin stream, slowly whisk in milk cornstarch mixture. Bring to a low simmer and cook while stirring constantly until thickened. Remove from heat and stir in Praline syrup and vanilla. Stir to cool slightly. Pour into cups and serve with a spoonful of cream.

Makes 4 servings

Recipe by Amy Richardson

*Recipe can be found on http://www.greattastebuds.wordpress.com