Peanut Butter Cookie Dough Footballs

PB Cookie Dough FootballsOkay, let’s get real. I don’t watch football.

I know, I know. Shocker of the Year. But it just doesn’t interest me, ya know? It isn’t necessarily because football doesn’t interest me; it’s mostly because A) I have other things I could be doing than watching grown men tackle one another; and B) the commentators.

You know, the men who have to narrate every. single. play, every single breath a player takes, every itch they scratch, every thought they think… it’s just so distracting and annoying and completely unnecessary? I dunno, but it totally grinds my gears.

I think it’s because I have a deep-rooted psychological issue with watching TV with others. It all started when I was in elementary school and invited some classmates over to play. Inevitably Barbies got boring, so we turned on cartoons while we ate animal cookies and wasted our childhood brains away. But one classmate in particular — let’s call her Annoying Girl — had a habit of talking during the show. She had to repeat whatever the character just said. She had to narrate whatever the character just did. And she had to ask questions upon questions upon questions of inane subject matter so she could attempt to follow along with the mind-blowing plot of Scooby Doo, Where Are You?. Like, it’s Scooby effing Doo. The monster is always some senile old person. Get the net, homegirl.

But no. Annoying Girl continued her narration of every single grueling play-by-play as if we were deaf and blind and completely, woefully uninformed as to what we were watching.

In later years, I would date a boy whose mom did the same thing. Also, she had this really high-pitched laugh that I swore made the walls shake. Watching America’s Funniest Home Videos was like a death sentence since you never knew what toddler-falling-over video would send the house to crumbles.

And after that, I had a friend who would occasionally watch movies with me… or as much of a movie as you could watch from behind a cell phone screen. Every so often she’d glance up from her Facebook feed to check out the movie, then ask some obvious question that would be answered had she not been playing Farmville. Look, if Farmville is preferable company, then by all means, there’s the door, dude. I can watch my movie solo without fielding questions with someone who contracts a rash if they aren’t touching their phone 24/7.

So anyway, when it comes to narrating shows, answering and asking questions during shows, and generally watching shows with people other than my immediate family (who knows to shut their traps until commercial breaks), I’m not a fan. Unless you’re bringing enough spinach and artichoke dip that I can adequately bury my face in until half-time, I’m not interested in a TV party.

DSC_0803AHowever, I am interested in TV party-related foods, which are always delicious. Dips, fruit and veggie trays, cheese and meat, foot-long sandwiches, and lots of desserts, SuperBowl food is the bomb. And after building mini salami and cheddar cracker sammies all day long, everyone’s bound to crave something sweet to offset all the buffalo wing sauce and melty cheese. Enter these Peanut Butter Cookie Dough Footballs! Not only are they a cinch to make, they taste great — because who doesn’t like peanut butter and chocolate!? And they have that irresistible sweet-and-salty element everyone loves.

The best part? Everyone will be too busy stuffing their faces with them, which means uninterrupted TV for me :)

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Peanut Butter Cookie Dough Footballs
Author: 
Recipe type: Treats
Prep time: 
Total time: 
Serves: 64
 
Filled with smooth and delicious egg-free peanut butter cookie dough, these Cookie Dough Footballs are sure to be a winner at any football party!
Ingredients
  • ½ cup butter, softened
  • ½ cup creamy peanut butter
  • ½ cup brown sugar
  • ½ cup white sugar
  • 1 Tbsp vanilla
  • 2 Tbsp milk
  • 2 cups all-purpose flour
  • 2 sleeves (about 64 crackers) butter-flavored crackers (I used Townhouse)
  • 1 pkg. Chocolate CandiQuik
  • 2 squares Vanilla CandiQuik
Instructions
  1. First, prepare your cookie dough filling: In the bowl of a stand mixer, beat together the butter, peanut butter, brown sugar & white sugar with the paddle attachment until smooth and creamy, about 2 minutes. Add in the vanilla and milk and beat to combine. Lastly, add in the flour until a soft dough has formed.
  2. Line two baking sheets with foil and spread the crackers in an even layer among both sheets. Using a teaspoon measuring spoon, spoon the cookie dough in a log-shape onto one of the crackers; gently top with another cracker, creating a sandwich. Repeat with the remaining cookie dough and crackers until all crackers are made into sandwiches.
  3. Briefly allow the sandwiches to set in the freezer, for about 15 minutes. Meanwhile, melt the Chocolate CandiQuik according to package directions or until smooth and melted. Dip each sandwich into the Chocolate CandiQuik, allowing the excess to drip off of the fork. Return to the baking sheet and repeat with remaining sandwiches. Once the chocolate has set, melt the Vanilla CandiQuik. Place the Vanilla CQ in a baggy, seal out the air and snip off a corner. Pipe stitching onto each football, then allow the stitching to set.
  4. Store leftovers airtight in the freezer and allow to come to room temperature before serving.

DSC_0815AButtery, crunchy, sweet and salty, these football sandwiches are perfect for the Big Game! The cookie dough is so sweet and creamy and tastes almost like the filling of a Reese’s PB cup! Combined with the milky-sweet chocolate and the crunchy crackers, these treats are a real winner. Don’t like peanut butter cookie dough? No problem! Feel free to use chocolate chip cookie dough (just use miniature chips to help make the sandwiches), sugar cookie dough, oatmeal cookie dough, or even chocolate cookie dough.

Have a fantastical day!!

xo, Hayley

Chocolate Chip Cookie Dough Baklava

ChocChipBaklavaSo. I kinda sorta trashed the living ish outta this baklava, but I’m not sure anyone will be too upset about it.

I remember the first time I tried Greek food. I was dating this guy — we’ll call him A — and he and his family lived in downtown Sacramento in this gorgeous 40’s-era mansion. ‘A’ and his folks were really liberal and artsy and totally not at all like what I was used to, growing up in a pretty conservative-dominant neighborhood. They shopped at farmer’s markets and liked thrifting; they listened to obscure jazz musicians, traveled the world, and used organic soap. Like, totally hippie-dippie-complete-opposite of everything I’ve ever known.

BUT. Because of this, I got a couple of odd (but good-odd) dates with A. Like, one time we went to a lecture for this supposedly-famous psychologist. And another time we went to a really nice restaurant two hours away from home, just because. But my favorite date had to be the time his parents gave us tickets to a Greek Food Festival.

I wasn’t sure what to expect, but dude – Greeks are awesome. And their food is ridiculously good. As a girl who grew up on Taco Bell and Twinkies, pastitsio, dolmas and moussaka were a whole new world for me. And don’t eeeeven get me started on baklava. One bite of that heavenly, sticky-sweet confection and I was sold… and I don’t even really like honey all that much. It’s just something magical that the Greeks do to make phyllo and nuts taste like heaven. I’m convinced they have voodoo powers or something.

DSC_0342AANYWHO. Despite attending this food festival over 10 years ago (wait, omg.), I still had yet to make baklava. There was just something so … annoying? with all the preparation required in making it, and again – honey gives me the shivers. But I decided to get over my weird honey-phobia and stick it to baklava by making it my own unique way — trashed up beyond recognition with chocolate chip cookie dough and a gooey brown sugar & vanilla simple syrup.

DSC_0355AOh honnnnaaayy. This is the ultimate.

Y’all ready to get baklava crunk?

DSC_0346A*inspired from Tieghan’s recipe

Chocolate Chip Cookie Dough Baklava
Author: 
Recipe type: Treats
Prep time: 
Cook time: 
Total time: 
Serves: 24
 
Rich & sinful, this outrageous Chocolate Chip Cookie Dough Baklava will be your new favorite dessert!
Ingredients
  • 1 pkg phyllo dough, thawed
  • 1 stick butter, melted
  • FOR COOKIE DOUGH:
  • 1 & ½ sticks butter, softened
  • 1 cup brown sugar
  • 1 cup white sugar
  • 2 Tbsp milk
  • 1 Tbsp vanilla extract
  • 1 tsp salt
  • About 3 cups flour
  • 1 & ½ cups miniature chocolate chips
  • 1 cup walnuts, chopped
  • 2 squares Chocolate CandiQuik
  • FOR VANILLA & BROWN SUGAR SYRUP:
  • 1 cup water
  • 1 & ½ cups brown sugar (I used dark, but light works too)
  • 2 Tbsp vanilla
Instructions
  1. Preheat oven to 350 degrees F. Liberally grease a 13x9" pan with cooking spray; set aside. Meanwhile, make your cookie dough: in a large bowl with a stand mixer, beat together the butter, brown sugar & sugar with a paddle attachment until creamy. Add in milk and vanilla, beat to combine. Lastly, add in the salt, flour, walnuts and chocolate chips until a soft dough has formed. Set aside.
  2. Begin layering your phyllo in the pan. Place one sheet of phyllo in the bottom of the pan and brush it with melted butter. Top with another piece of phyllo, brush it with butter, and repeat the process until you've stacked 10 pieces of phyllo on top of one another. *NOTE: while you work, be sure to keep the rest of the phyllo dough covered with a damp cloth to prevent it from drying out.*
  3. Carefully press HALF of the chocolate chip cookie dough on top of the bottom phyllo layer. You may want to take chunks of cookie dough, flatten them in your hand, and kind of form them into a layer by hand to prevent ripping the phyllo underneath.
  4. Repeat by adding TEN (10) more layers of buttered phyllo (buttering each sheet of phyllo after laying it), then top with the remaining cookie dough. Lastly, add the remaining phyllo dough, buttering each sheet as you layer. Cut the baklava with a very sharp knife in square or diamond pattern.
  5. Bake for approx. 45 minutes or until golden and bubbly. Remove from the oven and immediately pour the vanilla & brown sugar simple syrup over top. Allow the baklava to set for at LEAST 6 hours, preferably overnight* before cutting completely into squares or diamonds and serving.
  6. If desired, feel free to drizzle on melted CandiQuik for an added chocolate drizzle garnish, as I did. Store leftovers airtight, at room temperature, for a couple days.
  7. *TO MAKE THE SIMPLE SYRUP: Bring the water, brown sugar and vanilla to a boil in a small saucepan. Reduce heat to medium-low and simmer for about 10-15 minutes. Remove from heat.

DSC_0358AThis stuff is damn good, people. The buttery cookie dough, crispy phyllo, crunchy walnuts and chocolate chips, and the drizzle of chocolate on top makes for such an indulgent, badass dessert. If you don’t like walnuts, feel free to leave them out – I liked adding them for crunch and to keep one traditional component to this baklava. You could also use pistachios, pecans or peanuts, or swap the cookie dough for a peanut butter, butterscotch or sugar cookie dough!

…Just invite me over if you make those changes :)

Happy Baking!

xo, Hayley

 

Gingerbread Cookie Dough Cups

GingerbreadCookieDoughCupsTo me, there are three flavors synonymous with the holidays: eggnog, peppermint, and gingerbread.

While I’ve always had an affinity with peppermint, eggnog and gingerbread took awhile to get used to. As a kid, I wanted to like them so badly. Eggnog just seemed so cool – like something suave businesswomen in turtleneck pantsuits would drink (it was the 90s) but I just couldn’t stomach it; it reminded me of melted ice cream but not in a good way. And gingerbread, of course, for all the gingerbread home construction that I’d build during this magical time of year. But demolishing said house? I went for the candy and abandoned the stale frame behind.

But as an adult, I realized I actually enjoy all of these flavors (and none of the turtleneck pantsuits). Eggnog is best enjoyed, in my opinion, in moderation, such as a glaze on a cake or a sip here and there (spiked because hello, it’s the holidays and how else am I supposed to be so jolly?). And gingerbread, because I finally left those terrible, crumbly gingerbread cookie homes behind and had real-deal, chewy, perfectly spiced gingerbread cookies that totally assuaged my stale-cookie nightmares.

And now, gingerbread is a must during the holidays. Whether you prefer your cookies soft and chewy, or thinner and crispy, I think everyone can agree that one of the best parts of this Christmastime classic is the cookie dough. But then again, isn’t that the case with all cookies? :)

DSC_0203ACookie dough is one of my favorite treats and I combined my love for the sweet, uncooked batter with my newfound love for gingerbread to create these fabulous, sweet-and-spicy Gingerbread Cookie Dough Cups. Kinda like peanut butter cups, but surrounded by smooth white chocolate and filled with a decadent, perfectly spiced gingerbread cookie dough. These sweet, poppable cups are then topped with a small sprinkling of dried ginger which offers an irresistible pop of flavor atop these festive treats.

Both my cookie dough and the dried ginger garnish come from Gourmet Garden, the folks behind those oh-so convenient squeezable tubes of fresh herbs and spices. Gourmet Garden knows that not everyone has time or money to buy a fresh bunch of herbs for a single recipe. More than likely, the herbs will spoil before you have a chance to use them! But Gourmet Garden has created these convenient squeeze tubes filled with your favorite herbs and spices to make cooking and baking a breeze — and no more dreaded garlic fingers! Simply squeeze the amount of herbs or spices needed into your recipe and voila! No mess, no waste. It’s that simple — and the fresh pop of color and flavor added to the dishes is outstanding.

DSC_0206AGourmet Garden just released their new line of Lightly Dried Spices for your cooking needs. The Lightly Dried Line is the closest thing to fresh you’ll get in appearance, flavor, and aroma and they stay fresh for 4 weeks after opening. From cilantro to ginger, parsley to chili pepper and basil, Gourmet Garden has your herbs and spices covered to ensure a perfectly flavorful dish in no time.

…And speaking of flavorful… just look at these cups! They’re just bursting with that sweet gingerbread dough and smooth white chocolate. If this doesn’t scream “Christmas” I don’t know what does!

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5.0 from 1 reviews
Gingerbread Cookie Dough Cups
Author: 
Recipe type: Treats
Prep time: 
Total time: 
Serves: 30
 
Perfectly spiced gingerbread cookie dough is enrobed around sweet white chocolate and topped with dried ginger for these refined yet utterly delicious candy cups!
Ingredients
  • ½ cup butter, room temperature
  • ½ cup dark brown sugar
  • ¼ cup molasses
  • 1 Tbsp milk
  • 1 tsp vanilla extract
  • 2 tsp Gourmet Garden Ginger Stir-In Paste
  • 1 tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ¼ tsp ground cloves
  • ½ tsp ground ginger
  • Pinch salt
  • 1 & ½ cups all-purpose flour
  • 1 pkg Vanilla CandiQuik or white chocolate candy coating
  • Approx. 5 Tbsp Gourmet Garden Lightly Dried Ginger, for garnish
Instructions
  1. Line a miniature muffin pan with approx. 30 miniature paper liners. Set aside. Meanwhile, melt HALF of the white chocolate coating according to package directions or until smooth and melted.
  2. Drop heaping teaspoons or so of melted white chocolate into the bottom of each muffin liner. Using the spoon, gently brush the white chocolate along the sides of the muffin cup about halfway. Allow the chocolate to set.
  3. To make your cookie dough: in the bowl of a stand mixer, beat together butter, brown sugar and molasses until combined. Beat in vanilla, milk and ginger paste. Lastly, beat in the spices and flour until a soft dough has formed.
  4. Roll scant teaspoon-sized balls of dough with your fingers and place them, slightly flattened, into the white chocolate cups. Once the cups are filled with all of the cookie dough, melt the remaining white chocolate. Drop heaping Tablespoons of white chocolate on top of each cookie dough ball, ensuring the balls are covered completely by the white chocolate on the top and sides. Sprinkle the tops of the cups with the dried ginger, and allow to set before serving.

DSC_0215AI love the spicy, aromatic flavor ginger lends to this recipe. Both the Ginger Paste and the Lightly Dried Ginger add such a tremendous amount of freshness and warmth to these unique and festive cookie cups! If you’d like, you could also top the cookie dough cups with a sprinkling of festive holiday sprinkles or jimmies as well.

Gourmet Garden brandmarkBe sure to connect with Gourmet Garden to learn more about their company, product line, news, and more! You can follow them on FACEBOOK, TWITTER, PINTEREST & INSTAGRAM for more delicious recipes, tips and more, including great Holiday Baking inspiration like this!

And be sure to check out other amazing Holiday Baking Recipes from friends featuring Gourmet Garden!!

Hope you have a fantastical day!!

xo, Hayley

In the interest of full disclosure, I was generously provided with samples of Gourmet Garden’s Products to review and develop a recipe. All opinions are, and always will be, my own. 

Monster Cookie Dough Pretzel Mummy Bites

DSC_0179AIf I know my readers, I know you guys love your cookie dough as much as I do! This is why I love you.

And since that’s true, you guys oughta hop on over to Food Fanatic to check out my latest cookie dough recipe — Monster Cookie Dough Pretzel Mummy Bites! 

Not only are these little guys super adorbz, but they’re so easy to make and taste like monster cookie dough! What’s not to love?!

So head on over to Food Fanatic to check it out!! Click HERE!!

Have a monstrously awesome day :)

xo, Hayley

Chocolate Chip Cookie Dough Pizza {A Food Fanatic Post!}

CDPIZZA1

Haaaaaaiii guys.

So some of you may not know, but I’m now a regular contributor at the awesomesauce website, Food Fanatic!

Food Fanatic is FANTASTIC for food-lovers (like you!) and curates original, delicious and easy recipes from around the web and from some of your favorite bloggers into one convenient site. Bookmark it – I promise it’ll be a new fave!

Anywho, over at Food Fanatic, I am now the Queen of Cookie Dough! They even gave me a cookie dough-covered throne to sit in. Just kidding, I ate it. But seriously, I’m now the Cookie Dough Fanatic and I cannot wait for you to see this recipe for my Chocolate Chip Cookie Dough Pizza! 

Layers of cookie dough are smooshed together in this dreamy pizza pie and it couldn’t be simpler to make (or tastier to eat)! Just click on over to the Food Fanatic site for the recipe and to see some of my other Cookie Dough Fanatic posts!

xo, Hayley

Browned Butter Peanut Butter Cookie Dough Cups {A Guest Post from The Cooking Actress!}

Hey party people!  I’m crying a little (okay, a LOT) on the inside because today is my last full day in NYC!  And also because the mayor said I couldn’t take NYC home with me.  If I recall, his exact words were, “miss, it is physically impossible to take home an entire city, now please leave.” Clearly the mayor doesn’t understand science.

Anyway, last year I visited NYC for the first time and fell in love with it and the girl who let me crash on her couch, Kayle from the blog, The Cooking Actress!  Kayle is as sweet as she sounds on her blog, with an infectious smile, great acting chops, and scrumptious recipes that she crafted in her tiny apartment kitchen.  I had a BLAST while she showed me around NYC & I am so sad I won’t be seeing her this trip since she moved back to the Buckeye State, Ohio. *shakes fist at Buckeyes* Buckeye people definitely don’t deserve to eat her nutty Pecan Lacey Cookies or her S’mores Lava Cakes — I do!  I do!

However, maaaaaybe I can arrange us to surprise land in Ohio so I can sneak a taste of these cookie dough cups… :) Okay, take it away, Kayle!!

Hello there domestic rebel-ers!! Kayle here from The Cooking Actress (in case ya didn’t guess-I’m an actress…who cooks…)-and I am SO excited to be here! Hayley has already guest posted for me twice (with her insanely delicious Creme Brulee Cookies and Gooey Texas Sheetcake!) so I am so happy to return the favor.

But…I’m also a little bummed. You see, Hayley and I became super tight when she came to visit me in New York City last year. A few months ago I relocated from NYC to my hometown in NE Ohio and nooow Hayley is in New York WITHOUT ME! I’m so sad. She’s probably eating cannoli, the best pizza in the US, Wafels and Dinges, and who knows what other kinds of tastiness! Even though I am totally jealous and wishing I could be there with her, I’m also hoping she has a ton of fun.

Enough about Hayley, NY, and moi, let’s talk sweets!
When trying to decide what recipe to share, I had to make sure it was something worthy of The Domestic Rebel. I couldn’t just make cookies! No, it had to be something somewhat mad-scientist-y, and insane in the amount of yum (I mean-I can’t even handle the ccc dough brownie bombs…or like anything Hayley makes! HER BRAIN THINKS OF THE MOST EPICLY DELICIOUS THINGS), because that’s how things roll over here. And ya know what? I think you guys are going to love these luscious little candies. You know peanut butter cups, right? Of course you do-we all know and love ‘em. But you know what else we love?
Cookie Dough.
Sooo….maybe we browned some butter (because I want to put brown butter in all the things-the flavor is always so rich and complex) and made some peanut butter (eggless!) cookie dough. And perhaps we encase that in dark chocolate. Maybe we also sprinkle some salt on top, because sweet & salty is EVERYTHING. And then maybe we’re gonna eat like 10 of these cookie dough cups because they’re so good you just can’t stop.
Maybe.

Browned Butter Cookie Dough PB Cups
Author: Kayle, “The Cooking Actress”, adapted from How Sweet It Is

5.0 from 1 reviews
Browned Butter Peanut Butter Cookie Dough Cups {A Guest Post from The Cooking Actress!}
Author: 
Recipe type: Candy
Serves: 24
 
Nutty, caramel-y brown butter meets creamy, salty peanut butter in these sweet-and-salty Cookie Dough Cup candies from the genius Kayle, who blogs over at The Cooking Actress!
Ingredients
  • 2 cups dark chocolate (or semisweet) chips
  • 6 tbsp. unsalted butter
  • ¼ cup packed brown sugar
  • ¾ tsp. vanilla extract
  • ⅛ cup + 1 tbsp. peanut butter
  • ½ cup powdered sugar
  • 1 and ½ tbsp. all purpose flour
  • ¼ tsp. salt + extra salt to sprinkle on top
  • ¼ cup mini chocolate chips
Instructions
  1. In a saucepan melt butter over medium-high heat, whisking constantly, as it foams, bubbles, and eventually turns amber with little brown flecks.
  2. Immediately add in the brown sugar and remove from heat. Whisk until the sugar is dissolved-approx. 2 minutes.
  3. Mix in peanut butter and then the vanilla-the mixture will be liquid-y. Allow to cool completely (don't make my mistake and end up with melted chocolate chips later on! Let it be cool!)
  4. Line a mini muffin tin with 24 liners.
  5. In a heatproof bowl, heat 1 cup dark chocolate chips in a microwave on high power in 30 minute increments (stirring after each time) until melted and smooth. Drop approx. 1 tsp. chocolate into each lined cup and use a pastry brush to brush the chocolate up the sides of the liners. Freeze for 20 minutes.
  6. Once the peanut butter mixture is cooled whisk in the powdered sugar, flour, and salt until smooth.
  7. Stir in the mini chocolate chips. Let the dough refrigerate until hardened-about 20-30 minutes.
  8. Once the chocolate and cookie dough are fully chilled, scoop about 1 tsp. sized pieces of dough and form into little balls. Place inside each of the chocolate cups. Freeze 10-15 more minutes.
  9. Melt the rest of the dark chocolate (same way you did last time) and cover each cookie dough filled cup, using a spoon to smooth it all over.
  10. Freeze 15-20 more minutes. Sprinkle finished cookie dough cups with salt. Store in the refrigerator (can be kept at room temperature for a couple hours, although they will soften.)

Thank you all so much for having me here! I hope you enjoy these cookie dough cups as much as I (and my fiance’) did and that you didn’t miss Hayley too much! And, if you thought I was kind of cool, feel free to check out my blog and follow me on facebook, twitter, pinterest, and instagram! Xoxx

If you guys aren’t following Kayle yet, you MUST!  Be sure to give her likes, follows and LOTS of love to stay connected to her adventures (she’s getting married soon!) and for more scrumptious recipes like this!

Have a delicious day!!

xo, Hayley

Oatmeal Scotchie Butterfinger Cookie Dough Bars

oatscotchieCalling all butterscotch lovers — these are your bars.

Let me preface by saying that these aren’t the cutest looking bars in the world.  They’re a butterface bar.  They taste good, they smell good, they’re easy to prepare, but are they pretty?  Hardly.  Just put a paper bag over your head while you eat them; they won’t mind.

I happen to love butterscotch and love these ugly duckling bars.  I knew before I even made them that I’d love them because A) how can you go wrong with cookie dough?, B) how can you go wrong with oatmeal scotchie cookie dough?, and C) butterscotch.  Butterscotch is enough.  Cover a freakin’ flip flop in butterscotch and I’ll probably lick it off in shame and happiness.

Probably.

DSC_0910AIf butterscotch ain’t yo jam, come back tomorrow.  But otherwise, let’s huddle together and run through this amazing recipe once more.  Egg-free oatmeal scotchie cookie dough topped with a sinfully smooth butterscotch ganache that’s smothered in crushed Butterfinger candy bars.  I went there, y’all, and I’m not going back.

Now bring me my flip flop plate!

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5.0 from 2 reviews
Oatmeal Scotchie Butterfinger Cookie Dough Bars
Author: 
Recipe type: Cookie Dough, Bars
Prep time: 
Total time: 
Serves: 9-12
 
Calling all butterscotch lovers! These sinful bars are made from oatmeal scotchie cookie dough and are topped with Butterfingers and butterscotch ganache. Heavenly!
Ingredients
  • ¾ cup butter, room temperature
  • ¾ cup brown sugar
  • ¼ cup white sugar
  • 2 tsp milk
  • 2 tsp vanilla extract
  • 1 cup all-purpose flour
  • 1 tsp cinnamon
  • 1 & ½ cups old fashioned rolled oats
  • 1 cup butterscotch chips
  • FOR GANACHE & TOPPING:
  • ¼ cup heavy cream
  • 1 pkg (12 oz) butterscotch chips
  • 2 full-size Butterfinger bars, roughly chopped
Instructions
  1. Line an 8x8" square baking pan with foil, extending edges of foil over the sides of the pan. Mist the foil lightly with cooking spray.
  2. In the bowl of a stand mixer, beat together the butter, brown sugar and white sugar with the paddle attachment until creamy, about 2 minutes. Add the vanilla and milk to combine. Beat in the flour and cinnamon until a soft dough has formed, then gently stir in the oats and butterscotch chips.
  3. Spread the mixture evenly into the prepared pan; set aside. Meanwhile, in a microwave-safe bowl, combine the heavy cream and the entire package of butterscotch chips. Microwave for 45 seconds or until smooth, stirring until smooth if needed. Pour the mixture on top of the cookie dough bars in an even layer; sprinkle liberally with the chopped Butterfingers.
  4. Refrigerate the bars for about 20 minutes to set, then cut into squares.

DSC_0902AMy sister and I, both self-proclaimed butterscotch freaks, devoured these bars in seconds.  They are SO delicious!  The oatmeal scotchie cookie dough offers great texture — the buttery undertones from the butter, brown sugar and butterscotch, the chewy heartiness from the oats and the sweetness from the chips of course.  Then that smooth, sweet ganache topped with crunchy, flaky peanut butter and chocolate Butterfinger candy bars — this is heaven on earth, people!! … even if it is an uglier heaven ;)

Have a delicious day!!

xo, Hayley

Pop Tart Cookie Dough S’mores

poptartsmoresI really envy all of you who are no longer in this cruel, harsh world of dating.

If I had to compare the dating to world to something, it would probably be District 12 in the Hunger Games.  Vastly insipid & just downright terrible.

So a few days ago, I posted on my personal Facebook, recruiting friends to tell me the romantic stories of how they met their husbands/wives/SO’s.  My inbox was flooded with adorable stories while I tried my best to convince myself love was real after another lame date with a dud.

And then, I got a message from a guy whom I’d been Facebook friends with for awhile.  I don’t know why I initially added him; he was friends of friends and I’d never met him, so I was shocked he had personally messaged me.  He confessed he’d been having dating trouble, too, and thought we should get together since we’d probably have a lot in common.  I agreed, so we began texting.  Turns out, we had a ton in common which totally blew my socks off.

We spent all day asking each other personal questions to get to know each other better.  He confessed he hated liars and cheaters since he’d been cheated on before (as do I) and liked food (as do I) so I pretty much knew we’d like each other.  We made plans to meet up for ice cream the next day.

SO you can imagine my shock when perusing his Facebook page (hey, we’re friends, first of all, and second of all, I wanted to refresh my memory as to what he even looked like), I noticed at the top of his wall a picture of him and this cute blonde girlie posted a day earlier.  In her comments she proclaimed they’d been official for a month and he was her new man.  Interesting.

I figured I would let this boy know that there was a rather cute blonde on his Facebook who seemed to think they were officially a couple, so I did — to which he replied, “I know this, but we aren’t official yet.”

Um, exsqueeze me?  A baking powder?  Aren’t official yet?  Aren’t official?  Really?  Because it seems to me this young lassie thinks you two have been official for about a month now.  Still not knowing all the details, but also feeling very uncomfortable dating someone who has a random chick longing for him on the other arm, I told him hanging out probably wouldn’t be the best idea right now.  He said he understood, and that was that.

Fast forward to when I get home, and this pathetic piece of trash has blocked me on Facebook.  Straight-up blocked me.  For what?  Calling him out for being a loser?  Because I didn’t want to get ice cream with him while he was currently a BOYFRIEND to someone else?  What a freaking loser, right?

Not to mention, he kept overusing my name (a HUGE pet peeve of mine) in casual conversation and said weird things like how he wanted to “hold me.”  I’m not a baby.  Please do not touch me, strange man.  And do not use my name or tell me you’ll hold me.  You are scary.

So anyways, you can see how I’m extremely envious of those of you who have retired from this treacherous world of online dating since it is just a big clusterf*ck of awful.  I’m sure “the one” is out there and I’ll “meet him when I’m not looking/when I least expect it!” but come on, do I really have to go out with shithead after shithead before I’ll find the one?  And they all seem so normal at first… but then again, Jeffrey Dahmer was normal before he went and ate people.  So maybe I just survived a serial killer, who knows.

Anyway, bad dates + survival require a treat, and I can’t think of anything more indulgent than these delectable Pop Tart Cookie Dough S’mores!  I was walking around the store one day when I spotted S’mores PopTarts and KNEW I had to make something with this iconic, delicious pastry.  Then it hit me: um, duh.  S’mores!

DSC_0537ABetween each S’mores flavored PopTart is a fluffy marshmallow and a thick layer of egg-free chocolate chip cookie dough, thrown in for extra indulgence.  The entire thing is dunked in milk chocolate and topped with festive sprinkles — perfect for Fourth of July since they’re an American classic and they’re no-bake!  Your family will be requesting these on the daily, so get ready to taste your new favorite treat!

DSC_0524A

5.0 from 2 reviews
Pop Tart Cookie Dough S'mores
Author: 
Recipe type: Treats
Prep time: 
Total time: 
Serves: 8
 
S'mores are an iconic American dessert, and I spiced things up by making my s'mores with PopTarts and a thick layer of cookie dough. Irresistible!
Ingredients
  • 1 box (4 pkgs) S'mores PopTarts (if you can't find S'mores, substitute Cookies N Cream or Chocolate Chip)
  • 8 Jet-Puffed Square S'mores Marshmallows (or Stackermallows, which are long, thin marshmallows ideal for stacking for s'mores)
  • 1 & ½ pkgs chocolate Candiquik
  • Sprinkles
  • FOR EGG FREE COOKIE DOUGH:
  • 1 stick butter, softened
  • ¾ cup brown sugar
  • ¼ cup white sugar
  • 1 tsp vanilla
  • 2 tsp milk
  • Dash salt
  • 1 & ½ cups all-purpose flour
  • ½ cup miniature chocolate chips
Instructions
  1. Line a rimmed baking sheet with foil or a silicone liner and set aside. Cut each PopTart in half crosswise; you'll have 16 fat little squares total. Set aside.
  2. In the bowl of a stand mixer, cream together the butter, brown sugar and sugar with the paddle attachment until creamy. Beat in vanilla and milk to combine. Stir in salt and flour to combine, then stir in the chocolate chips.
  3. Take a marshmallow and gently tug on it to help stretch it out into a longer rectangular shape. You don't need to completely stretch it, just until it fits on the PopTart better. Gently press onto the flat, unfrosted side of a PopTart half. Take a Tablespoon-sized ball of dough and press it into a rectangular shape with your fingers. Gently press the cookie dough onto the other flat, unfrosted side of the PopTart half. Then smoosh the two halves together; place on the baking sheet and repeat with remaining s'mores.
  4. Freeze the s'mores for about 30 minutes-1 hour or until solid. Melt the Candiquik according to package directions and pour the mixture into a deep bowl with high sides; it makes it easier to submerge the s'mores.
  5. Dunk each s'mores into the chocolate, coating completely. Allow excess chocolate to drip off (I use a fork for easier dunking) and return to the baking sheet; immediately top with sprinkles. If the two halves come apart, spread some melted chocolate on top of the marshmallow and resandwich the halves, waiting about a minute or two before dunking the entire thing (the chocolate will seal the sandwich together faster when the s'more is super cold).
  6. Store leftovers in the fridge or freezer. They're good room temperature or cold!

DSC_0533AAren’t they adorable?  SO simple to make and scrumptious, too!  I love the unexpected cookie dough surprise smothered inside of each sweet and chewy bite!  These are huge and quite a mouthful, but lazy summer days deserve decadent, frosty treats and these s’mores are no exception — they’re great frozen!

For this recipe, I used Jet-Puffed’s new S’moreMallows, which are puffy square-shaped marshmallows which perfectly fit onto a graham cracker for a s’more!  I loved how they were almost the perfect shape for my PopTart s’mores — that gentle tug I mention in the directions helps stretch them out to fit the area of the PopTart better, ensuring gooey marshmallow in every bite.  If you can’t find these S’moreMallows, consider using Stackermallows (long, narrow marshmallows, great for snacking) or regular marshmallows that have been halved or pressed so they lie flat within the s’more and don’t roll around.  You can also try different flavors of PopTarts or cookie dough to suit your tastes!

Have a fantastical day!!

xo, Hayley

 

Cookie Dough Doughnuts {Cookie Dough Week!}

cddonuts

Cookie_Dough_Week_updatedYou. Guiiiiiiiiiiiisssseee.

This takes my cookie dough and donut loves to a whole new level of insanity.

When Lindsay and Julianne asked me to participate in Cookie Dough Week, I spent awhile taking mental inventory of all my cookie dough recipes, what I’ve done, what I could do, etc.  As usual, I knew I wanted to make something under my typical criteria: A) a unique recipe; B) easy enough that novice bakers can make it; and C) outrageously rebellious, like its creator :)

And then it hit me: I hadn’t made a cookie dough donut before.  Instead of being all “yes!” and rejoicing the creative gods for birthing me this idea, I actually got all upset and pondered my existence, like whyyyyy have I never thought of this before?  It just seems so duh but it never occurred to me how awesome it would be to stuff a donut full of cookie dough.  Serious duh moment.

But instead of going the whole grueling route of making my own yeast dough and spending approximately one billion years waiting for it to rest and rise and raise and graduate and get married and all the complicated stuff yeast dough does, I thought I would use the shortcut route by using canned biscuits as my donut base.

Have you ever made canned biscuit donuts before?  They’re awesome!  No, they don’t taste identical to a freshly fried, from-scratch donut, but they are easily adaptable to any flavor glaze or icing you want to top them with and have roughly the same texture and mouthfeel (seriously, mouthfeel is a terrible word but you know what I mean) as a “real” donut.  In a pinch and when stuffed with cookie dough, I’ll challenge you to notice the difference.

DSC_1005AFor this, I used my favorite egg-free cookie dough recipe, which you can find HERE.  It’s a standard chocolate chip cookie recipe, just made egg-free so it is safe to eat and free of salmonella and bubonic plague and whatever else you can contract from raw eggs.

So, wanna get stuffin’? (ew, I promise I’ll never use that term, either — gaaaaaah).

DSC_0998A

5.0 from 4 reviews
Cookie Dough Doughnuts {Cookie Dough Week!}
Author: 
Recipe type: Donuts
Prep time: 
Cook time: 
Total time: 
Serves: 24
 
These delectable fried donuts are filled with cookie dough for an even more decadent treat!
Ingredients
  • 3 cans refrigerated biscuits (not the flaky kind)
  • 1 batch homemade egg-free chocolate chip cookie dough
  • About 2 cups canola or vegetable oil
  • 1 can chocolate frosting, melted
  • Miniature chocolate chips
Instructions
  1. Pour oil into a large, heavy bottomed skillet. Heat over medium-heat.
  2. Meanwhile, on a clean, flat work surface, flatten each canned biscuit into a larger circle using the heel of your hand. Take a Tablespoon-sized scoop of cookie dough and place it in the middle of the biscuit circle. Pull up the edges of the circle to the center and pinch to seal. Roll the biscuit donut in your hands to round it out again, ensuring the cookie dough is safely secured inside of the biscuit.
  3. Drop the biscuits into the hot oil and fry for about 1-2 minutes on each side, taking care to watch them carefully as they cook very quickly. Once one side is golden brown, flip and cook on the other side. You want them as browned as possible without being burnt.
  4. Drain the biscuits onto a paper-towel lined plate or a wire rack. Once cool enough to handle, dip them halfway into the melted chocolate frosting and sprinkle generously with remaining chocolate chips. These are best served immediately.

DSC_1007aThese are the epitome of sinful!  Even though they’re extremely rich, it’ll be an exercise in willpower to stop at just one.  Try using peanut butter cookie dough with a chocolate and peanut butter glaze!  Either way, any fried pastry stuffed with cookie dough is bound to be instantly satisfying :)

Check out some more amazing Cookie Dough recipes from some of my favorite bloggers!!

Oatmeal Chocolate Chip Cookie Dough Parfait from White Lights on Wednesday
Peanut Butter Cookie Dough Brownie Layer Cake from Life, Love and Sugar
Cheesecake Cookie Dough Parfaits from Lemon Tree Dwelling
Peanut Butter Cookie Dough Cheesecake Pie from Crazy for Crust
Cookie Dough Oreos from Something Swanky
Chocolate Chip Cookie Dough Scotcharoos from The Gunny Sack
Snickerdoodle Cookie Dough Truffles from Back For Seconds
Double Chocolate Mint Cookie Dough Dip from Kitchen Meets Girl
Monster Cookie Dough Ice Cream from Mom On Timeout
Cookie Dough Tiramisu Grandbaby Cakes
Cookie Dough Doughnuts from The Domestic Rebel
Fried Dulce de Leche Cookie Dough from Simply Gloria
Espresso Chip Cookie Dough Ice Cream from Beyond Frosting
No bake peanut butter and chocolate bars from Roxana’s Home Baking
Chocolate Chip Cookie Dough Mocha Cupcakes from Lemons for Lulu
 

Have a fantastical day!

xo, Hayley

 

Cookie Dough Chess Pie {Cookie Dough Week!!}

cookiedoughpie

 

Cookie_Dough_Week_updatedCookie Dough Week.  AKA, the best week of your freakin’ lyffffeeeee.

It’s no surprise I loooove me some cookie dough.  Classic chocolate chip, salty peanut butter, overloaded monster, sweet sugar… I love it all and am a complete cookie dough eating equal opportunist.  And if you hover over the ‘Browse by Recipe’ tab at the top of my page, you’ll even see I have a small section dedicated exclusively to cookie dough recipes…and that collection is expanding quite rapidly as my love for cookie dough continues to grow.

DSC_1017AToday on the menu, I’m kicking off Monday the right way: with a pie entirely made up of cookies.  And cookie dough.  And so much goodness your brain will nearly explode of overwhelming happiness.  Yeah, it’s that intense.

Chess pies ain’t nothin’ new, but the idea of covering the bottom of your flaky pie crust with ooey, gooey cookie dough, then topping the dough with freshly baked cookies and that decadent chess mixture and well, you have a whole new ball field with a brand new star player.  This is the chess pie to end all chess pies, ya hear?!  It’s a slam-dunk.  A touchdown.  A goal.  A… crap, I don’t know anymore winning sports terms, but thankfully you catch my drift, yeah?

So less talk, more eat, am I riiiite?

DSC_1018A

4.7 from 3 reviews
Cookie Dough Chess Pie {Cookie Dough Week!!}
Author: 
Recipe type: Pie
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Cookie Dough Lovers will rejoice over this extremely gooey, decadent Cookie Dough Pie!
Ingredients
  • 1 refrigerated pie crust
  • 1 recipe your favorite egg-free chocolate chip cookie dough -- see link below recipe -- or you may use your favorite refrigerated chocolate chip cookie dough but bear in mind that most refrigerated doughs have eggs and I do not condone eating raw eggs -- that's up to you!
  • 1 pkg Chips Ahoy Chewy Chocolate Chip Cookies (or your favorite soft & chewy cookies)
  • 1 stick butter, melted
  • 3 eggs
  • ¼ cup brown sugar
  • ¼ cup white sugar
  • 1 Tbsp vanilla extract
  • 1 tsp vinegar
  • Cookie Dough ice cream, whipped cream, more chocolate chips, chocolate syrup optional
Instructions
  1. Preheat oven to 350 degrees F. Liberally grease a 9" pie plate with cooking spray. Unroll the pie crust onto the pie plate and press to conform; crimp edges if you'd like.
  2. Gently press the cookie dough into the bottom of the pie crust in an even layer; set aside. Meanwhile, chop up all of the chewy chocolate chip cookies into bite-sized pieces. Place all of the chopped cookies into the pie plate on top of the cookie dough layer.
  3. In a bowl, whisk together the melted butter, eggs, brown and white sugar, vanilla and vinegar until combined. Pour the mixture evenly on top of the chocolate chip cookies.
  4. Bake the pie for approx. 30-35 minutes or until the center is only slightly jiggly and the pie is golden brown. The crust usually cooks faster, so halfway though I strongly suggest putting a foil tent around the edges or use silicone pie shields to prevent burning. Once baked, allow the pie to cool completely.
  5. Cut into slices and serve topped with cookie dough ice cream, chocolate syrup, and any additional fixins you desire!

DSC_1029A

 

DSC_1032ATHIS is my favorite egg-free cookie dough recipe that I encourage you to use for the base of this cookie-doughy, gooey pie.  You will likely have leftover cookie dough for which I strongly encourage eating straight outta the bowl or for making truffles — check out the Cookie Dough section on my blog for more ideas :)  This pie is a cookie dough lover’s DREAM come true!  It’s so irresistibly gooey and rich, loaded with tons of that brown sugary, vanilla and chocolate-y cookie dough goodness.  The bottom of the pie doesn’t quite cook all the way, leaving that sweet and half-baked cookie dough layer on the bottom.  And the chess mixture (that luscious sugar-butter mixture!) makes the baked cookies moist and chewy, mimicking cookie dough more so.  Topped with cookie dough ice cream and a generous smothering of chocolate syrup and this is the end all-be all to cookie dough ever!

Because we’re in the midst of Cookie Dough Week, be sure to check out these AWESOME cookie dough recipes from some of my bestest bloggy buddies!

Peanut Butter Cookie Dough Stuffed Sandies from White Lights on Wednesday

Cookie Dough Cake Roll from Grandbaby Cakes

Peanut butter cookie dough topped brownies from Roxana’s Home Baking

Chocolate Peanut Butter Cookie Dough Bars from Back For Seconds

Cookie Dough Buckeyes from Something Swanky

Chocolate Chip Cookie Dough Pizza from Life, Love and Sugar

Peanut Butter Chocolate Cookie Dough Bars from Crazy for Crust

Peanut Butter Cookie Dough Stuffed Nutter Butters from The Gunny Sack

Reese’s Peanut Butter Cookie Dough Cookie Cups from Mom On Timeout

Cookie Dough Chess Pie from The Domestic Rebel

Peanut Butter Cookie Dough Oatmeal Sandwich Cookies from Lemons for Lulu

White Chocolate Peanut Butter Cookie Dough Cups from Simply Gloria

Peanut Butter Cookie Dough Brownies from Kitchen Meets Girl

Cookie Dough S’mores Dip from Beyond Frosting

Have a fantastical Monday!!

xo, Hayley

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