Pieces of caramel, a dollop of nutella, all stuffed in one giant, soft-baked chocolate chip cookie.
Stuffing things in cookies is much harder than I expected it to be. The first batch of these cookies, the caramel sank to the bottom and the cookie spread out. I made the mistake of (1) using the entire piece of caramel, rather than cutting them in half, and (2) removing them from the cookie sheet while the cookie was just done and the caramel was still melted, creating a sticky mess once the cookie actually cooled.
The trick, I found, was to dip the caramel in the nutella before placing it in the cookie. We cut the caramels in half, dip them in nutella, then place them on a mound of cookie dough before adding some more to top. These cookies will seem huge, (and they are!) but they are not too big. The cookies will be bakery size cookies, and the caramel and nutella will spread out within the cookie, making an ooey, gooey, delicious treat.
Adding a sprinkle of sea salt is just the icing on the cake.
Speaking of icing, I love spreading more Nutella on top and dipping the cookies in milk.
Salted Caramel Nutella Stuffed Chocolate Chip Cookies
Caramel and Nutella stuffed in giant chocolate chip cookies
2 Sticks (1 cup) butter, softened to room temperature
½ c sugar
1 c brown suger
1 tsp vanilla extract
2¼ c flour
1 tsp baking soda
1 tsp salt
1 tsp cornstarch
1½ c chocolate chips
12 Caramel Creams
6 tsp Nutella
Cream butter, sugars, and vanilla until creamy and combined. Add eggs, one at a time.
In a separate bowl, mix flour, soda, salt, and cornstarch. Slowly add to wet ingredients. Mix in the chocolate chips. Cover and let chill for 1 hour-3 days.
Unwrap caramels and cut in half. Line cookie sheet with silicone mat, wax paper, or parchment paper. Using a tablespoon size spoon, scoop rounds onto cookie sheet and make an indent with thumb. Dip caramel in nutella (about ¼ tsp per cookie) and place another round of cookie dough on top. (A "scant" tablespoon, so to speak.)
Bake at 325˚F for 10-12 minutes until edges are starting to brown. The cookies will look underdone when you pull them out of the oven, but they will continue to cook while they cool. Let cool completely before moving to cookie sheet.
My family (Well, mostly my father) is growing a little vegetable garden on our porch this summer! It’s wonderful and beautiful and amazing. It’s also great to have fresh materials to cook with. If I want some basil for my spagetti or caprese, I can just walk outside and get some fresh basil. So today I thought I would do something different and show you our garden.
Let’s start with peppers!
We have three- two mild, one spicy. Unfortunately, we don’t know which one is the spicy one thanks to a little puppy who pulled out the markers.
Next is our lettuce. It’s so tall! We love having fresh lettuce for our salads. I normally don’t like purple lettuce and prefer crunchier types like Romane, but I love this lettuce!
Now it’s time for my favorites, the tomatos. They just started blooming and I can’t wait to pick them and have fresh tomatos. I love tomatos so much and if I had my way, I would eat them plain. They’re just so good!
We also have cherry tomatos, which have been in bloom since the end of may and have just exploded. We pick a few almost every day. We have two plants- a red and a yellow.
And then our herbs, which have also exploded.
Mint, Sage, and Basil.
We don’t know what we can do with the sage though. Do any of you have ideas? We’re almost completely lost. We use the basil for lots of things and put the mint in tea and other drinks, but have yet to use the sage.
We also have a few small trees and potted flowers.
And that’s our garden! We’re very proud of it and hope to grow more next year. I even want to have some in my dorm in college, but… that’s not exactly possible.
Happy independence day everyone! I hope you all have a relaxing day off and enjoy your parties, beach days, cookouts, and time with your family. Brian and his family are having a bonfire and a party so we’ll be going to that in a few hours.
One of my favorite recipes yet… brownie peanut butter cup bars.
The idea of these came out of having a 3lb jar of peanut butter to get rid of paired with a craving for brownies. I also had some white chocolate chips and sprinkles, so I decided to make a peanut butter cup style brownie bar with three wonderful layers:
1. Fudgy Brownie Crust: I adapted Ashton from Something Swanky’sgo-to brownie recipe and pressed into a 9×9 pan. They’re extra most from the use of olive oil and full of chocolate flavor by using equal parts cocoa powder and flour.
2. Peanut Butter Cup Filling:By mixing together creamy Peanut Butter and powdered sugar with a splash of vanilla extract, we’re creating a peanut butter filling very similar to what you would find in a Reese’s Peanut Butter cup.
3. White Chocolate and Sprinkles top: To top these brownies, you are going to melt 1 and 1/2 C white chocolate chips and and spread over the bottom two layers, and top with sprinkles. Once you let it set in the freezer for 20 minutes, you can go ahead and dig in!
These bars are stuffed with some of my favorite things- fudgy brownies, peanut butter, and sprinkles.
Here’s a tip for cutting the bars with the hardened chocolate top: Use a large, sharp knife. Press down and try to cut all at once. This not only makes it easier to cut through the chocolate, but also keeps it from breaking as much as it would making a bunch of smaller cuts with a smaller knife “dragging” through the brownies.
This is one of the most moist, fudgy, brownie recipes I’ve ever had, and stuffing it with peanut butter, sprinkles, and toping with white chocolate is one of the best combos ever! Run to the kitchen and make these today!
Crazy about peanut butter? Try some of these other recipes:
Preheat oven to 350˚F. Line a 9x9 or 8x8 square pan with aluminum foil and spray with baking spray. Set aside.
mix oil, sugar, and vanilla extract in medium bowl. Whisk in egg. set aside.
In a small bowl sift together dry ingredients. Slowly mix into to wet ingredients. Press into the bottom of prepared pan and bake 15-20 minutes or until brownies are pulling away from the pan and a toothpick inserted into the middle comes out clean. Let chill in the fridge for 30-60 minutes or until completely cooled.
TO MAKE THE PB FILLING:
Whisk Peanut butter, sugar, and vanilla in a medium bowl until combined and slightly crumbly.
spread over prepared brownies. Freeze for 10-20 minutes or until firm. (Does not need to be completely chilled, just firm enough to easily spread chocolate on top.)
WHITE CHOCOLATE TOPPING:
Melt chocolate in the microwave for 30 second increments until competely melted, stirring between.
Spread over peanut butter and top with sprinkles. Chill for 20-30 minutes until completely firm before cutting into 16 squares and serving.
Squares should be stored in an airtight container in the fridge for 10 days or freezer for up to 1 month.
It’s been rainy for the past few days here in Baltimore, and I don’t think anyone really knows what to do about it. It’s rained every day for the past few weeks- This is Baltimore we don’t know how to deal with rain- We’re like how Seattle is with snow.
Hot and humid and rainy is no fun.
Anyway. To deal with the rain, I made a cheese dip. In fact, two cheese dips- one spicy, and one trashed up with avocados, bacon, and tomatos. I gave them a side of of soft pretzel bites, using Sally’s recipe. Her recipe is foolproof, needs no rise time, and takes only 30 minutes. I recommend you do the same.
I used a sour cream base and mixed in two types of cheeses- one cup grated four cheese blend, and one cup grated cheddar. A dash of salt, a two tablespoons of flour, a sprinkle of cornstarch, some add-ins, and that’s it. Simple, easy and delicious.
The first dip was mixed with a jalapeño and chili powder, the second with bacon, avocado, and tomatos. Brian likes things spicy, I don’t. I like bacon, Brian doesn’t. We each got our own dip- perfect for date night.
Spicy Jalapeño Cheese Dip
1 C sour cream
1 C shredded four cheese blend
1 C shredded cheddar
2 Tbs Flour
1/2 tsp cornstarch (if needed)
1 small jalapeño, sliced.
chili powder, to taste.
Grated cheddar, to top.
Melt sour cream and cheeses in a medium saucepan over medium heat.
whisk in flour and cornstarch if needed. (If the sauce is too thin)
Mix in jalapeño and pour into a small oven-proof dish (I used a 9-inch pie tin)
Sprinkle with grated cheddar and chili powder. Bake at 350˚F for 3 minutes, until cheese is melted and crispy.
Bacon Tomato Avocado Cheesy DipIngredients:
1 C sour cream
1 C shredded four cheese blend
1 C shredded cheddar.
2 Tbs flour
4 Slices Bacon
1/2 diced avocado
1/2 diced tomato
grated cheese, to top.
Cook the bacon until it is crispy. Melt sour cream and cheese together in a medium saucepan over medium heat. Whisk in flour.
Chop up bacon into small pieces. Mix avocado, bacon, and tomato.
Pour into an oven-proof dish (I used a 9-inch pie pan) and sprinkle with grated cheese. Bake at 350˚F until cheese is melted and crispy.