Dark Chocolate Chewies

Almost a month since I last posted - I should probably work on this. In my defense, the past month has been one of the hardest to date. I would get into detail, but there is just too much to explain. All you need to know is that I had to leave my previous job and I am currently trying to find a new teaching position. Sometimes in life you have to accept when something is all wrong for you and fight for what you deserve. I have not had an easy time since joining the teaching profession, to say the least. It has continually been one bad thing after another. At times I really have asked myself if God was trying to send me a message. I felt like perhaps teaching wasn't the field I was meant to be in, even though I have longed to be a teacher since I was a child. However, in my heart I know that is not the case. I am a good teacher. It just happens I am a good teacher that has ended up in very negative situations. At this point in my life, it is make it or break it time. I do not want to leave a field I am passionate about simply because I can't seem to get a break. So, I have decided to begin a new journey - finding a school and a teaching position that is right for me. A place where I am supported, happy, and truly becoming the best teacher I can be. 

At times it is hard not to feel a tiny bit bitter. I see many people placed into teaching positions they love directly out of school and it is hard not to be jealous. For some, a great teaching career occurs from the start, which makes it that much harder to understand why I have experienced such struggles. I find myself wishing that things had been different for me. But, fact is that they weren't - and I am a firm believer in everything happening for a reason. What doesn't kill you makes you stronger, and I am a very strong person because of these past experiences. From here on out, I am keeping a positive mindset. Friday I had a second interview for my dream teaching position. The school is well known for being one of the best in Sarasota county, and has received 10 consecutive A grades. Even if I am not offered this position, it was simply an honor to have even been considered, especially for a second interview. I am praying and hoping, but if this isn't where I am meant to be, I am positive I will find my way. 

Naturally I am a little bummed, but what always makes me feel better? Chocolate! A super cool chick (who just happens to be our wedding photographer) suggested that I bake something to feel better. I took her advice! These cookies are one of my favorites, and super easy to make. Non-chocolate lovers need not apply.

Dark Chocolate Chewies

Adapted from divniebaking

Nonstick vegetable oil spray
1 1/2 cups bittersweet chocolate chips (about 9 ounces), divided 
3 large egg whites, room temperature 
2 1/2 cups powdered sugar, divided (I used 2 cups)
1/2 cup unsweetened cocoa powder 
1 tablespoon cornstarch 
1/4 teaspoon salt

Preheat oven to 350°F. Spray baking sheets with nonstick spray. Melt 1 cup chocolate chips in glass bowl in microwave, stirring twice, about 2 minutes. Cool slightly. Using electric mixer, beat whites in large bowl to soft peaks. Gradually beat in 1 (I halved the sugar here) cup sugar. Continue beating until mixture resembles soft marshmallow creme.

Whisk 1 cup sugar, cocoa, cornstarch, and salt in medium bowl to blend. On low speed, beat dry ingredients into meringue. Add lukewarm chocolate and 1/2 cup chocolate chips (dough will become very stiff). Place 1/2 cup powdered sugar in bowl. Roll 1 rounded tablespoon dough into ball; roll in sugar, coating thickly. Place on prepared sheet. Repeat with remaining dough, spacing 2 inches apart.

Peanut Butter Blossom Cookies

It has been so long since I last posted that I think I may have forgotten how to do this! What a crazy couple of weeks. The end of summer for a teacher is never boring, to say the least. 

Teacher life has kept me out of the kitchen for over 2 weeks (gasp), but I am here now to provide you with a sweet treat that combines two of my favorite things - chocolate and peanut butter! 

Introducing Peanut Butter Blossom Cookies!

Peanut Butter Blossom Cookies

Adapted from Southern Living

• 1 (14-ounce) can sweetened condensed milk
• 3/4 cup creamy peanut butter 
• 1 teaspoon vanilla extract
• 2 cups biscuit mix
• 1/3 cup sugar
• 1 (9-ounce) package milk chocolate kisses, unwrapped 
• 
  
• Combine milk add peanut butter, stirring until smooth; stir in vanilla. Add biscuit mix, stirring well. Shape dough into 1-inch balls; roll balls in sugar, and place on ungreased cookie sheets. Make an indentation in center of each ball of dough with thumb or spoon handle.

1. Bake at 375° for 8 to 10 minutes or until lightly browned. Remove cookies from oven, and press a chocolate kiss in center of each cookie. Transfer cookies to wire racks to cool completely.

Chocolate Chip Whoopie Pies

Whoopie pies, round two! This time I decided to use chocolate chip cookies. I took one of my favorite chocolate chip cookie recipes and combined it with the frosting recipe from my "Mix-Matched Sprinkle Whoopie Pies". I'm not going to lie, I did good. Whoopie pies make me happy. Try to eat one and not feel like a kid again. I keep finding myself eating these, followed by an overwhelming feeling of guilt for doing so. I really need to stop, or get them out of this house. Real world problems going on here, don't you agree? Looks like meals consisting of water and air for this girl tomorrow.

Chocolate Chip Whoopie Pies

3/4 c. unsalted butter, softened 

3/4 c. brown sugar 

1/4 c. granulated sugar 

1 egg 

2 tsp. vanilla extract 

2 c. all purpose flour 

2 tsp. cornstarch 

1 tsp. baking soda 

1/2 tsp. salt 

1 c. bittersweet chocolate chips

Preheat oven to 350 degrees F.

In the bowl of a stand mixer fitted with a paddle attachment, cream together butter and sugars until fluffy and light in color. Add egg and vanilla and blend in. Mix in flour, cornstarch, baking soda and salt. Stir in chocolate chunks.

Using a standard-sized cookie scoop or tablespoon, drop dough onto a prepared baking sheet. Bake for 8-10 minutes, until barely golden brown around the edges.  (The tops will not brown, but do NOT cook longer than ten minutes.)

Let cool, on the sheet, on a wire rack for five minutes.  Remove from baking sheet and let cool completely. Frost cookies (recipe as follows).

1/2 cup heavy cream
1 teaspoon vanilla
2 cups powdered sugar
2 sticks cold butter, chopped into small cubes
2 tablespoons sprinkles (I used the long, brown ones)

Beat the cream and vanilla until slightly thickened. Beat in the powdered sugar until thick and smooth. Beat in about one fourth of the cold butter cubes at a time on high speed. Beat for about 10 minutes on high speed in your stand mixer until smooth. Don't be afraid if it looks weird at first. Just keep beating! Fold in the sprinkles. Use to fill cooled cookies.

Recipes courtesy of Apple a Day and Yammie's Noshery.

Four Layer Cookie Bars

Let me start by saying that Ryan refers to these as "The Diabetes Bars". That named was reaffirmed by both my best friend and her significant other. These things are SWEET - the type of sweet that leaves you reaching for your toothbrush in fear of instant cavities. They are rich, and I mean really, really, really rich. The four layers consist of a sugar cookie, a double chocolate chip cookie, a peanut butter cookie, and a chocolate chip cookie. I know most sweets lovers will think that this is the most glorious creation possibly ever, but even I could only eat a few bites before feeling the need to stop myself. This cookie bar is delicious, but if you don't enjoy rich sweets, you will not like these. I would highly suggest a tall glass of milk to accompany this monster, followed by a long trip to the gym.

Four Layer Cookie Bar

Layer 1: Sugar Cookie

1 Roll of Pillsbury Sugar Cookie Dough

Preheat oven to 350 degrees F.  Press sugar cookie dough into bottom of a 9×13 inch baking dish that’s been lined foil and sprayed with cooking spray.

Layer 2: Double Chocolate Chip Cookie 

(the recipe below makes double what you’ll need for the bars, use extra for cookies)

1 cup butter
1 cup white sugar
3/4 cup brown sugar
2 eggs
1 tsp. vanilla
1 3/4 cups flour
1 1/4 cups cocoa powder (I used Hershey’s Dark Chocolate Cocoa Powder)
2 tsps. baking soda
1/4 tsp. salt
1 1/2 cups chocolate chips

In a large bowl, cream together the butter and sugars until light and fluffy. Slowly add eggs and vanilla until well combined.

In another bowl, combine the flour, cocoa, baking soda and salt. Slowly add to wet ingredients then stir in chips. Layer 1/2 the recipe over sugar cookie layer, pressing gently.

Layer 3: Peanut Butter Cookie

1 cup creamy peanut butter

1/2 cup granulated sugar

1 egg

Place all ingredients into a bowl and mix until combined.  Press over chocolate cookie dough.

Layer 4:  Chocolate Chip Cookie

(the recipe below makes double what you’ll need for the bars, use extra for cookies)

2 sticks softened butter

3/4 Cup granulated sugar

3/4 Cup brown sugar

2 eggs

1 Tablespoon pure vanilla

2 1/2 Cups all purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 bag chocolate chips

Place all ingredients into a bowl and mix until combined.  Press over chocolate cookie dough.

Make sure oven is preheated to 350 degrees F.  In a stand or electric mixer cream the butter and sugars until well combined.  Beat in eggs and vanilla until combined.  

Place flour, baking soda and salt into a large bolw; mix to combine.  Slowly add to wet ingredients along with chocolate chips.  Spoon 1/2 of the dough evenly over peanut butter cookie dough but don’t press, just leave uneven.  Bake for 35-45 minutes or until center of dough is cooked mostly through.  Edges will be brown.

Let cookies cool completely. Lift out of pan with edges of foil. Drizzle top with 1/2 Cup melted chocolate chips if desired.

Recipe courtesy of Picky Palate.

Double Cookie n' Cream Bars

I was in the mood to bake up something sweet. I was also trying to make up for being a grumpy witch. I have learned the way to a man's heart is through his stomach. Same applies to Ryan. So, Sabrina the grumpy witch makes Ryan super sweet, tasty Double Cookie n' Cream Bars and all is forgotten! 

Warning: These bars are dangerous, especially served warmed. Pair it with ice cream and hot fudge and you may literally lick the plate clean. I messed up my first attempt at these. I put the pretty, finished pan in the oven, and ten minutes later I realized I had forgotten the baking soda. For those of you that don't know, leaving out baking soda will prevent cookies from rising. In order to avoid a completely flattened, ruined pan of Double Cookie n' Cream bars, I ditched them and completely started over. Major FAIL! However, once I took a bite, the 3 hours of work was well worth it! 

Double Cookie n' Cream Bars

1/2 cup butter, softened

1/2 cup sugar

1/2 cup brown sugar

1 egg

1 tsp vanilla

1 1/2 cups flour

1/2 tsp baking soda

1/2 tsp salt

1 cup mini chocolate chips

12 Oreo, crushed

Bag of fun-sized Hershey Cookies n' Cream bars

Preheat oven to 350. Line an 8 inch baking dish with foil, and spray with non stick spray.

In an electric mixer bowl, combine butter, sugar and brown sugar.  Beat for at least 2 minutes, until it is light and fluffy.  Mix in the egg and vanilla.  Add flour, baking soda, and salt.  Stir to combine.  Fold in chocolate chips, and Oreo pieces.

Press 1/3 of the dough into the prepared baking dish.  Place 5 rows of Hershey’s Kisses onto of the dough.  Gently press the remaining cookie dough over the top of the Kisses.  Bake for 25 to 30 minutes. (If you like your cookies soft, I highly suggest under-baking them). Allow to cool completely before serving. 

Recipe courtesy of Picky Palate.

Snicker Chippers

I was in the mood for something sweet, gooey and delicious. These are exactly that. These cookies make you work, but the results are well worth it! You have to definitely be a Snickers fan to enjoy them, but if you are you won't be able to put them down. Calories can't be considered here, trust me. You might as well put the bikini away if you are baking these. Honestly, I think I gained weight just looking at them. Who am I kidding, I'll stuff one of these in my mouth and ten minutes later whine about the size my of thighs. Maybe I should have named these cookies "Thigh Killers". Hell, I gave up on small thighs a long time ago - they just weren't meant for me. On that note, I think I'll have another cookie. Who likes skinny jeans anyway?

Chewy Chocolate Chip Snicker Cookie

2 cups all purpose flour

½ teaspoon baking soda

16 tablespoons unsalted butter

¾ cup brown sugar

½ cup granulated sugar

¾ teaspoon salt

2 teaspoons vanilla extract

2 large eggs

1 ½  cup sliced Snickers, (approximately 4 king size candy bars or one bag of mini size Snickers)

1 cup chocolate chips

Heat oven to 375 degrees F. Line bake sheet with parchment paper.

Place flour and baking soda together in a bowl and whisk to combine; set aside.

Place 10 tablespoons butter in 10-inch skillet over medium-high heat until melted, about 2 minutes. Continue cooking and using the handle of pan to swirl the butter around in the skillet. Swirl butter constantly until it becomes a dark golden brown in color and gives off a nutty aroma, 1 to 3 minutes. Remove skillet from heat and transfer browned butter to large heatproof bowl. Stir remaining 6 tablespoons of butter into hot butter until completely melted.

Add both sugars, salt, and vanilla to brown butter mixture and whisk until fully incorporated. Add eggs and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Rest mixture for 3 minutes, then whisk for another 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth, and shiny. Using sturdy rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips giving dough final stir to ensure no flour pockets remain.

Using a #24 cookie scoop (basically a small ice cream scoop) or using a spoon scoop out approximately two heaping tablespoons of dough and flatten it into a round disc and place a Snickers slice on top. Fold edges over Snickers to seal it in. (Optional: For added richness press in chopped Snickers on top). Place cookies 2 inches apart on parchment lined baking sheets.

Bake cookies 1 sheet at a time until cookies are golden brown and still puffy, and edges have begun to set but centers are still soft, about 10 to 14 minutes. Transfer baking sheet to wire rack to cool cookies.

Recipe courtesy of Bakers Royal.