Sunday, November 24, 2013

Crantastic Crumb Bars

It's crazy how quickly time flies once you become a parent. It feels like two seconds ago that I was waddling around pregnant in the summer heat, and now my baby boy is almost three months old! With Aiden taking up most of my free time these days, this year for me it's all about quick and easy Thanksgiving desserts that I can whip up in those spare moments in between feedings and diapers and tummy time and twinkle twinkle little star.

These crantastic bars are a perfect addition to any holiday dessert spread. They have a fantastic balance of sweetness from the crumb crust and topping, and tartness from the fresh cranberries. I am always a sucker for a crumb topping, and the mix of oats and almond meal in this crumb topping is dee-lish!

Crantastic Crumb Bars

1 3/4 cups white sugar
1 1/2 tsp baking powder
1/2 tsp salt
3 cups all purpose flour
3/4 cup rolled oats
1/2 cup almond meal
1/2 tsp cinnamon
2 1/2 sticks cold butter
2 egg 
1/4 cup orange juice
4 cups fresh cranberries
3/4 cup white sugar
2 tsp vanilla
1 Tbs potato starch

Preheat oven to 375°F. 
Line a 9x13 glass baking dish with aluminum foil and spray foil with non stick spray. In a bowl, mix together 1 3/4 cups sugar, oats, flour, almond meal, salt, cinnamon and baking powder. Use your fingertips or a pastry cutter to blend in the butter. Mix eggs in with a fork to create a dough that comes together. The dough will be a little crumbly. Pat half of the dough into the buttered pan.
3. In another bowl, stir together the sugar, potato starch, vanilla, and orange juice. Mix in the cranberries. Pour the cranberry mixture evenly over the dough in the pan.
4. Crumble the remaining dough over the berries and gently pat down so dough is covering all of the cranberries. Bake for 50-55 minutes, or until top is a light golden brown. Cool completely and chill in the refrigerator before cutting into squares. Store in an airtight container in the refrigerator.

Thursday, November 21, 2013

Thanksgiving Turkey Cake

Thanksgiving is right around the corner. And after taking some time off from baking to focus on my little guy, I'm back in action just in time for the holidays. That's right, it's go big or go home with this show stopping, out of control magnificent turkey cake. But the really awesome part is that this cake look far more complicated than it actually is. I'm not going to lie to you, there are definitely multiple steps involved, but all are straight forward and easy to follow, and the finished product is oh-so wonderful. Trust me when I tell you that your guests will be wow'd and think you are the coolest, most talented person ever!

It all starts with an ordinary bundt cake. Easy enough, right? Below I've provided my recipe for a delicious spice cake with cranberries and walnuts, but you can use any flavor bundt cake you'd like. You can even use a box mix if you prefer. I promise I won't tell. I happen to love this particular cake for Thanksgiving because it tastes fantastic and makes my whole apartment smell like fall while it's baking.

Thanksgiving Bundt Cake

3 cups all purpose flour
1 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
2 sticks unsalted butter, softened
1 1/4 cup packed light brown sugar
4 eggs
2 teaspoons pure vanilla extract
2 tablespoons pure maple syrup
1 cup buttermilk
1 1/2 cups dried cranberries
1 cup chopped walnuts

Preheat oven to 350 degrees.  Whisk the flour, baking soda, baking powder, cinnamon and salt together in a medium sized bowl.  Set aside.  In the bowl of a stand mixer of medium high speed, cream together the butter and sugar with the paddle attachment.  Add the eggs one a time, until each egg is fully incorporated into the butter and sugar mixture.  Mix in the vanilla extract and maple syrup.   Switch the mixer to low speed, and alternate adding 1/3 of the flour mixture, 1/2 of the buttermilk, another 1/3 of the flour mixture, the remaining 1/2 of the buttermilk, followed by the remaining 1/3 of the flour mixer.  Finally mix in the dried cranberries and walnuts.  Give the batter a few mixes with a rubber spatula, just to make sure all of the ingredients have fully incorporated, and then scrape batter into a 10 cup bundt cake pan.  Bake bundt cake for 50-55 minutes, or until a toothpick inserted in the center of the cake comes out clean.  Place bundt cake on wire rack to cool for about 20 minutes, and then turn the cake out carefully onto a plate or wooden cutting board.

Vanilla Decorators Buttercream
1 lb (4 sticks) unsalted butter, softened
6-7 cups confectioners sugar
2 teaspoons pure vanilla extract
1/3 cup whole milk
pinch of salt

In the bowl of a stand mixer with the paddle attachment on medium high speed, cream butter and shortening until pale and fluffy.  One cup at a time, add the confectioner’s sugar, and beat on medium high until incorporated.  Once all of your confectioners sugar is in, add the vanilla extract and then the milk, a little at a time, until your buttercream is of a consistency for piping.  It should be creamy enough that you can squeeze it out of your piping bag without having to apply too much pressure, but stiff enough that it holds its shape when piped.

To assemble your turkey cake:
Divide buttercream into 4 equal parts.  Tint one part orange, one part yellow, and one part brown (with cocoa powder).  Keep the last part white.  Put each of your colors into their own piping bags.  

Cut your bundt cake at one edge where the center hole meets the cake.  Turn the larger piece of the bundt cake on its side, and place the smaller piece of bundt cake on its side in front of the larger piece.  This is the shape of your turkey.  

Use your white buttercream to completely coat a thin “crumb” coat over the entire base of the turkey cake.  This creates a smooth surface and locks in any crumbs so that they do not get into the rest of the icing piped on.  

Once the cake is coated in white buttercream, started with your orange icing and using a ribbon tip, pipe a ribbon pattern going across and around the high back of the cake.  Once the orange ribbon is complete, use your yellow buttercream to pipe a ribbon pattern in front of the orange buttercream, slightly overlapping it.  

Continue with the white buttercream, and pipe a ribbon pattern in the same fashion as the orange and yellow. Keep alternating colors and piping ribbons of icing, slightly overlapping one another, until the entire circumference is covered with ribbons of icing. If you’d like, you can pipe small star dots in white buttercream on the front of the cake, to give the body some contrast from the ribbons on the rest of the cake.  

Next, using the brown icing in a piping bag fitted with a star tip, pipe a large circle and a small circle on top on the front of your cake.  Add on two sugar eyes and a candy corn for a nose.

Maple Leaf Sugar Cookie Feathers

Take your turkey cake from cute to extraordinary by attaching maple leave shaped sugar cookies on lollipop sticks to act as feathers for your turkey.

The Best Sugar Cookie Dough Of All Time
2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup sugar
1 stick (8 tablespoons) unsalted butter
2 eggs
2 teaspoons pure vanilla extract

Additional materials needed:
yellow fondant
orange food coloring spray
6 inch lollipop sticks

Whisk flour, baking powder and salt together in a small bowl.  In the bowl of a stand mixer, cream butter and sugar together on medium speed for 2-3 minutes, until mixture is pale and blended.  Add eggs, one at a time, mixing until egg is fully incorporated into sugar mixture.  Add vanilla extract and beat.  Reduce mixer to low and add flour, a little at a time, until dough is fully combined, taking care not to over mix.

Divide into two disks and wrap in plastic.  Refrigerate dough for at least one hour, or preferable 2 to 3 hours.  Dough can be left in the refrigerator for up to 4 days.

When you are ready to bake, preheat your oven to 350 degrees.  Remove your dough from the refrigerator, let it sit for a minute or two so it is easier to roll out, then put your dough between two sheets of parchment paper and roll out with a rolling pin to approximately 1/8 of an inch in thickness.  Using your maple leaf shaped cookie cutter, cut out leaves and place on a baking sheet lined with parchment paper.  Carefully place your 6 inch lollipop stick into your cookies, making sue not to push the stick all the way through the cookie.  Bake 10-11 minutes, or until cookies are just starting to become golden in color around the edges.  Remove from oven, let cool for 5 minutes and then transfer to a wire rack to complete cooling.

While your cookies are cooling, you can roll out your yellow fondant, and use the same maple leaf shaped cookie cutter to cut yellow fondant maple leaves.  

Once your cookies have cooled completely, use a very thin layer of buttercream icing to attach your yellow fondant on to your maple leaf cookie pop.  After all of your yellow fondant leaves have been attached to the front of your cookies, spraying from a distance of about one foot, gently spray the bottom of the yellow leaves, so that it achieves an ombre look, starting from orange on the bottom and getting lighter as it reaches the top.  

It’s ok if the leaves don’t all look the same.  Just like real leaves, they can have discrepancies.

Last but not least, gently press your maple leaf sugar cookies fanning around the back of the cake in two rows, so that it resembles feathers.


Wednesday, November 20, 2013

Bella Baby!

Well it's been a while since you've heard from me, but I'm back from my baking and blogging "maternity leave" and thrilled to share my adventures into mommyhood with you all. Evan and I welcomed our son, Aiden Shane, into the world ten weeks ago. I have quickly discovered that there is nothing better than being a parent. It's definitely some of the hardest work I will ever do, but I can't think of anything more rewarding. Becoming a mom has changed my life forever and it's changed me in the most positive way. Sure, there have been moments when I've felt clueless and helpless and fearful and exhausted, but every time Aiden flashes his gorgeous smile I become so overwhelmed with love and joy and pride that I can barely even remember what life was like before he got here. 

Being a mom has taught me about the human heart's capacity for love. When Evan and I first started dating and we eventually got married, I felt my heart was filled to the brim with love. But the beauty of the human heart is that it never runs out of room. It just expands to fit more room than I ever could have imagined. It's as if I've grown a whole new heart, filled with love for my baby boy. And my love for my husband and the rest of my family has grown as well in these ten weeks. It's grown every time I see Evan holding Aiden, watching the love between daddy and son and taking in the pride I have for our family of three. It's grown for my parents, who inspire me every day to be the best mom I can be. It's grown with gratitude for all my parents have done to love and protect me my whole life and how badly I want to always do the same for Aiden. It's been a spectacular, crazy, wonderful, emotional ten weeks, and even though I had forty weeks to prepare, nothing could have ever prepared me for the love I feel. All the love. And I can think of nothing better.

Sorry for the mushiness, but I can't make any guarantees that you won't be hearing a lot more of it around here! I can promise, however, that you will start seeing more recipes and posts, as I am doing my best to get back into the groove of baking! I've missed blogging and connecting with everyone and I am excited to share my journey of being a mother with you all! Lots of love xoxo

Tuesday, August 13, 2013

Chocolate Chocolate Chip Cookies

It's official. I can no longer see my feet. I look down and all I can see is a big, round belly. I've got just one more month til I meet the little one hanging out in there so I'd say the countdown to baby is most definitely on! I've been experiencing a roller coaster of emotions lately. Every commercial with a baby in it makes me cry. I see other mothers walking down the street with strollers and I just can't believe that is going to be me.  I'm excited, overjoyed and to be perfectly honest, terrified all at the same time.

But baking calms me down when the nerves hit. Measuring, mixing, scooping, it gives me a few minutes to clear my mind from the thoughts of sleepless nights and diapers that are about to become my future!! And since my sweet tooth is seriously out of control right now, I can basically guarantee that there won't be any leftovers of whatever I bake up!

So let's talk about these cookies. These wonderful, rich, indulgent cookies. These cookies are the perfect texture. Crispy edges but soft inside. And somehow the chocolate chips stay a little melty even after they've cooled completely. They are insanely good.

Oh, and there's nothing wrong with turning these cookies into chipwiches if the mood strikes! Yes, I did. Yes, I really did. And I don't regret it for a second.

I'd say that is perfection on a plate!

Chocolate Chocolate Chip Cookies
recipe from The Pioneer Woman

  • 2-1/2 sticks Butter, Softened
  • 2 cups Sugar
  • 2 whole Eggs
  • 3 teaspoons Vanilla Extract
  • 2 cups Flour
  • 3/4 cups Cocoa Powder
  • 1-1/2 teaspoon Baking Soda
  • 1 teaspoon Salt
  • 1-1/2 cup Good Quality Semi-sweet Chocolate Chips
  • 2 cups Good Quality White Chocolate Chips
Preheat oven to 350°F.
Using a mixer, cream butter and sugar until fluffy, scraping the sides once.
Add eggs one at a time, mixing after each addition. Mix in vanilla.
Sift together dry ingredients, then add in batches to the mixer, mixing until just combined after each addition.
Gently blend in chocolate chips and white chocolate chips.
Using a cookie scoop, add 1 tablespoon portions to baking sheet. Dot the top of each cookie with 3 white chocolate chips if you'd like them to really show up on top. Bake for 9 to 11 minutes or until cookies are barely done but still soft and chewy.

Tuesday, July 23, 2013

Healthified Triple Berry Muffins

So I've been craving fruit in a major way for the last couple of weeks. I come home from the supermarket with bags full of apples, peaches, bananas, berries. You name the fruit, I cannot get enough of it. I ate an entire huge bag of cherries in one sitting the other day. True story. What can I say, the baby in my belly told me he / she wanted it. Yup.

But the only problem with buying truckloads of fruit is the pressure to eat it all before it goes bad. So enter these triple berry muffins...the perfect way to use up some of my fresh berries. Oh and they're healthy too. Well maybe healthy-ish. I made them with half whole wheat flour, used coconut oil instead of butter and a mix of almond milk and 2% greek yogurt instead of whole milk. So you don't have to feel too guilty about eating one (or four) of them. Ah pregnancy.

You should make these muffins immediately. They are so light and fluffy, bursting with fruit, and you don't even need to break out the mixer to make them. And it doesn't need to be the height of fruit season to make them. You can always sub in frozen berries. You may just need to bake the muffins a few extra minutes.

Healthified Triple Berry Muffins

3/4 cup all-purpose flour
1/2 cup whole wheat flour
1/2 cup sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
pinch of salt
1 large egg
1/2 cup almond milk
7 oz container 2% greek yogurt
1/3 cup coconut oil
1 teaspoon pure vanilla extract
2 cups fresh berries (I used blueberries, strawberries and raspberries)

Preheat oven to 375 degrees. Spray a muffin tin with non-stick spray. Set aside.

In a large measuring cup, melt coconut oil until it liquifies. Add egg, almond milk, yogurt and vanilla extract and whisk to combine.

In another large bowl, combine flours, sugar, baking powder, baking soda and salt. With a rubber spatula gently fold wet ingredients into dry ingredients and mix until combined, taking care not to over mix. Add berries and fold in until evenly combined.

Fill muffin tins almost full with batter using an ice cream scoop. Place in oven and bake 18-20 minutes, until a toothpick inserted in the center comes out clean. 


Monday, July 8, 2013

Key Lime Pie Squares

Can we just talk for a second about maternity jeans? I love them...maybe a little too much. It's like wearing jeans that have a yoga pant elastic band at the top. But you can't see that wonderful hidden band so they just look like regular jeans. It means you never feel like your jeans are too tight on you and you don't have to worry about unbuttoning after a big meal. I may never go back to regular jeans, like ever.  

And it's a good thing I've got that elastic band waist around my belly because I've definitely been indulging in some of the foods I normally would try to eat in moderation. I figure I have no control over my growing belly, so I might as well enjoy some of my favorite sweets for the next couple of months before the baby comes and I go to work on my post baby bod! Hello ice cream sundaes!! The other day I saw a bag of key limes in Whole Foods and I just couldn't resist. I love key lime season and key lime pie bars are the perfect way to enjoy the pie in individual squares. Yummy!

Key Lime Pie Squares

1 cup graham cracker crumbs
6 tablespoons sugar
5 tablespoons unsalted butter, melted

4 ounces cream cheese, softened
1 tablespoon lime zest
pinch of salt
1 (14 ounce) can sweetened condensed milk
2 egg yolks
1/2 cup key lime juice

Preheat oven to 325 degrees. Line an 8-inch square pan with foil. Lightly coat with non-stick spray. Combine graham cracker crumbs, sugar and melted butter until evenly moistened, and then press the crumbs evenly into the bottom of the pan. Bake until golden brown around the edges, about 10-12 minutes.

Stir together the cream cheese, lime zest and salt. Add the sweetened condensed milk and whisk until no lumps remain. Whisk in the egg yolks and then the lime juice. Pour the filling into the crust and smooth the top with a rubber spatula. Bake until the filling is set and the edges slightly pull away from the sides of the pan, about 18 - 20 minutes. Remove from oven and cool to room temperature, then refrigerate at least 2 - 3 hours, or preferably overnight.

When ready to serve, lift the bars from the pan using the foil overhang. Cut into 16 squares. Garnish with coconut or whipped cream, if desired.

Monday, May 20, 2013

Sweet Birthday Cakes!

So I've been researching themes, cakes and party ideas for my baby's first baby who won't be born until September. And I should mention that I have no idea whether I'm having a boy or a girl. Is there something seriously wrong with me? Wait, don't answer that.

What can I say, I just can't help myself when it comes to cake. Maybe it's all the first birthday cakes I've been making recently. I guess I still have some time to go before the little guy or girl in my belly turns one, but for now I'll live vicariously through all these adorable cakes I've made!

Here's a farm animal first birthday cake that's sweet and cute for any gender.

This Pretty in Pink cake makes me want a girl! I am in love with this cake!

There's no monkeying around about how adorable this cake is!

And this bright, yellow, flowery cake is just perfect for summer!

I even recently made a baby shower cake for someone having a boy! I just love making cakes for the lil' ones!!!

Monday, May 13, 2013

Soft and Chewy Homemade Granola Bars

I'm past 22 weeks now and I've been spending my spare time obsessing about baby furniture and baby names and doing anything and everything I can to get ready for baby. Every night I scour pinterest and mommy blogs and baby naming apps and stress about room colors and gliders, nicknames and initials and name spellings. Then I tell myself I can't get so worked up over these things, so I hit the yoga mat for a prenatal yoga class. I zen out for an hour and a half in class and go back to being my happy, calm self...which lasts about another hour before the zen wear off and I stress some more about changing tables and strollers and diaper bags. It's a vicious cycle.

When I can't make it to yoga class, another way to get to my happy place is by baking. I love making my own granola bars, and they are a great, healthier alternative to cupcakes and brownies when I'm craving something sweet (which is, like, every second of every day). I can customize them with any ingredient under the sun, and I can healthify them to my liking as well. These guys have organic unsweetened coconut, dried cranberries and raisins, and they get their sweetness from agave and just a few tablespoons of brown sugar.You wanna add chocolate chips? Go for it! Dried apricots? Yum! If you're a peanut butter lover, you could stir in a tablespoon or two of PB. The possibilities are endless with this recipe, plus you can make them in minutes. Which is great when this pregnant girl is craving something sweet and chewy to help me chill out!  So if you see me walking down the street chanting Ohms and carrying a fistfull of granola bars in my hand, you might want to stay away. Consider yourself warned.

Soft and Chewy Granola Bars

  • 2 1/2 cups  old fashioned rolled oats
  • 1/2 cup whole walnuts, coarsely chopped
  • 1/3 cup agave
  • 1/4 cup coconut oil
  • 3 tablespoons packed light brown sugar
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon kosher salt
  • 1/2 cup organic unsweetened shredded coconut
  • 1/2 cup dried cranberries, coarsely chopped
  • 1/2 cup raisins
Heat oven to 350 degrees F. Line bottom and sides of a 8-inch or 9-inch square pan with aluminum foil. Add oats and walnuts to a small baking sheet and bake 5 minutes, stir and bake another 3 to 5 minutes until lightly toasted. Check frequently to make sure they don't burn! Transfer to a large bowl.
Combine coconut oil, agave, brown sugar and salt in a small saucepan over medium heat. Cook, stirring occasionally until coconut oil melts and the sugar completely dissolves.
Pour sugar mixture in to bowl with toasted oats and walnuts. Mix well. Let cool about 5 minutes then add the coconut, cranberries and raisins. Stir to combine. Transfer oat mixture to lined pan then use a rubber spatula or your fingers to firmly press the mixture into the pan. (Press hard here, this way the bars will stay together once cooled and cut). Cover then refrigerate at least 2 hours. Remove block of granola mixture from pan then peel away aluminum foil. Cut into 12 bars.

Friday, April 26, 2013

Blueberry Crumb Cake

When you're pregnant, every day is a new adventure. Some days I feel full of energy and ready to take on the world, but other days I just feel, well kinda crumby. Luckily I've had many more of the good days, but you never know when a crumby day is going to strike. Yesterday I hit the 20 week mark, so I am at exactly the half way point of my pregnancy! In a way it feels like the time has flown by, but I can't believe I've still got 20 more weeks to go before I meet this baby! I haven't found out if it's a boy or a girl yet and I can't stop thinking about who is in there!!

In the meantime, for those crumby days, I've got just what the doctor ordered...this fantastical blueberry crumb cake.

With spring in full swing now, the blueberries are getting mighty sweet and juicy around here. And hey, it's important to eat a lot of fruit when you're pregnant. Fruit inside cake counts too, right? I love the thick, luscious batter of this cake and the sweet, addictive crumb topping I could seriously eat on its own. This is the perfect sweet treat to serve for Mother's Day brunch, or any old day of the week if you ask me!

Blueberry Crumb Cake
4 tablespoons butter, room temperature
3/4 cup granulated sugar
1 large egg, at room temperature
1/2 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup buttermilk
2 cups fresh blueberries

For Topping:
4 tablespoons butter, room temperature
1/2 cup packed brown sugar
1/3 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon salt

Grease a 9-inch square baking pan.  Heat oven to 375°. Cream 4 tablespoons of butter with 3/4 cup granulated sugar; add egg and vanilla and beat until well blended. Whisk together the flour, baking powder, and salt in a small bowl. Add the dry mixture to the butter mixture alternately with 2/3 cup buttermilk, beating until smooth. Stir in blueberries. Spread the batter in the prepared baking pan. For topping, combine topping ingredients and blend well to form crumbs. Sprinkle topping crumbs over batter and bake the cake for 30-35 minutes.

Wednesday, April 17, 2013

Triple Chocolate Espresso Biscotti

Being pregnant means there are a whole new set of rules for what you can and cannot eat. Say goodbye to alcohol, sushi, deli meats, lots of cheeses and some types of fish. Then there's the list of things that should be eaten in moderation. That list is the most confusing to me. I mean, what's moderation? Once a month, once a week, once a day? One thing on that moderation list is my beloved coffee.  You guys know how much I love my coffee, but I obviously want to be safe and do what's best for baby. Sooooo, I've cut down significantly on my coffee intake, and when I do drink it, I only have one small cup (and I little tear when it's done, wishing I could have a second cup -- boohoo). 

These cookies are a great way to enjoy a hint of coffee flavor in cookie form. With only 2 teaspoons of espresso powder in the whole batter, they are safe to eat and eat and eat some more. I love that these biscotti are still slightly soft, especially right out of the oven. The intense chocolate flavor from a triple threat of cocoa, bittersweet and white chocolate, plus the added kick from the espresso, is the perfect way to satisfy my sweet and coffee cravings at the safe time!!!! Now excuse me while I go eat some cookies!! :)

Triple Chocolate Espresso Cookies

Makes 24-30 cookies
cups all-purpose flour
1/2 cup unsweetened cocoa powder 
teaspoon baking soda
3/4 teaspoons salt
tablespoons (3/4 stick) unsalted butter, at room temperature
cup granulated sugar
large eggs 
2 teaspoons instant espresso powder, dissolved in 1 tablespoon hot water
3/4 cups bittersweet chocolate, chopped
1/2 cup white chocolate, chopped
Preheat the oven to 350°F (175°C) with the rack in the middle. Line 2 large baking sheets with parchment paper.

  1. Whisk the flour, cocoa, baking soda and salt in a medium bowl.
  2. In another large bowl, beat the butter with a stand mixer or a hand mixer at medium speed until it is light and fluffy.
  3. Add the sugar and beat until the mixture is light and pale.
  4. Beat in the eggs, one by one, incorporating one completely before adding another. Beat in the espresso.
  5. Switch the mixer speed to low and mix in the dry ingredients, beating only until incorporated. Don't overwork the dough.
  6. Stir in the chopped chocolates with a rubber spatula.
  7. Using moistened hands, halve the dough and form 2 loaves on the baking sheet, spacing the logs 3 inches apart. 
  8. Bake in the preheated oven until it is mostly firm to the touch, about 25 mins.
  9. Take the sheet out of the oven and cut the logs crosswise with a sharp serrated knife into 1/2-inch slices. Place the slices on the second baking sheet, cut side down. Bake until firm and crisp, about 5 mins on each side.
  10. Transfer the cookies to a rack and cool. Store airtight between sheets of waxed paper. 

Tuesday, April 9, 2013

Oreo Stuffed Chocolate Chip Cookies aka "The Pregnant Cookie"

Chocolate chip cookies stuffed with oreos. I mean, seriously. These cookies and I were meant to be together. Chocolate chip cookies are by far my favorite cookie to bake from scratch (probably my favorite dessert to eat of all time) and Oreo cookies are my favorite store bought cookie. So put them together and I am in heaven. I've been craving both of these cookies in a big way lately, so I figured I'd try these cookies out and see what all the buzz is about!

But there's another reason I thought it would be perfectly appropriate to make these cookies....when I see that Oreo nestled inside the chocolate chip cookie, I can't help but think of the little sweet treat I've got nestled inside my belly. So I thought it would be the perfect way to announce my own big news...


Yep, I am pregnant!!! Evan and I are so thrilled, and aside from the crazy cravings and the constant feeling that I could fall asleep at any time of day (standing up if I had to!), I'm feeling pretty good!

So that's my exciting news! Get ready for lots of sweet recipes as I share my journey to motherhood with each of you! I still can't believe I'm going to be a mom!!

Oreo Stuffed Chocolate Chip Cookies
originally found on Picky Palate
2 sticks softened butter
¾ Cup packed light brown sugar
1 Cup granulated sugar
2 large eggs
1 Tablespoon pure vanilla
3½ Cups all purpose flour
1 teaspoon kosher salt
1 teaspoon baking soda
10 oz bag chocolate chips
1 bag Oreo Cookies
Preheat the oven to 350. Cream the butter and sugars until fluffy. Beat in the eggs and vanilla. Fold in the flour, baking soda, and salt. Stir in the chocolate chips. Using a small cookie scoop take two scoops of the dough. Place one scoop on the top of an oreo and one on the bottom. Mold the dough around the oreo until it is totally encased in cookie dough. Place on a parchment lined baking sheet and bake for 11 – 15 minutes. Cool and serve. Enjoy!