DOUBLE COOKIES AND CREAM BARS

I found this recipe and fell over with excitement! I mean COME ON! Chocolate Chip Cookie Dough with Oreo's and Hershey's Kisses! What will they come up with next?

DOUBLE COOKIES AND CREAM BARS

recipe from: Picky Palate

• 1 stick unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1 large egg
• 1 teaspoon pure vanilla extract
• 1 1/2 cups all purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 cup mini chocolate chips
• 12 Oreo Cookies, broken up 
• 25 Cookies and Cream Hershey’s Kisses                                                                                  

NOTE: You have choices here! You can use any of these items to make this work! 

Cookies N Cream Kisses

Old Fashioned Cream Drops (I USED THESE)

Cookies N Cream Miniatures

Preheat oven to 350 degrees F. and line an 8×8 inch baking pan with foil sprayed with cooking spray.

Place butter and sugars into a large bowl, stir to combine, at least 2 minutes.

Add egg and vanilla, mixing to combine.

Add flour, baking soda, salt.

Add chocolate chips and Oreo cookie pieces, stirring to combine.

Press 1/3 of the dough into the bottom of prepared baking pan. Top with 5 rows of Hershey’s Kisses 5 per row (or as many as you can fit in like I did). Note: I used the Old Fashioned Cream Drops instead of the Kisses. Top with remaining dough and gently press. 

Bake for 25-30 minutes, until golden brown. Let cool for 30 minutes, cut into squares and serve.  Makes 12-16 bars

Optional: I crushed up more Oreo Cookies and put them on top. I mean...why not!?  These bars are already a bazillion calories each!  May as well make it count!

Look at all of the layers of chocolate goodness!

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You may also like my recipe for OREO STUFFED BROWNIES

Nutella, Brownie and Marshmallow Stuffed Spring Rolls

Nutella, Brownie and Marshmallow Stuffed Spring Rolls

My 10 year old inner child created this recipe while shopping for my cooking class yesterday!

 

The plan was; Vietnamese Spring Rolls, but after searching for rice wraps for over 20 minutes (without any luck) and realizing I didn't have time to drive all over Glendale to find them...I was suddenly hit the most amazing spring roll recipe! Hello, Chocolate Fried Goodness! 

Note: This is SUPER easy to make with kids! And they will LOVE it (so will you)!

Ingredients:

1 Package of Spring Roll Wraps (usually found in the cold section near butter)

Nutella
Mini Marshmallows 
Brownies (store bought or homemade)
Oil
Chocolate Syrup

Spread about 1 tbsp of Nutella in the center of the spring roll wrap on the diagonal. Place two small brownies pieces side by side on top of Nutella. Add 6-8 mini marshmallows. DO NOT OVER STUFF the spring roll or it will fall apart while frying. Fold Bottom Corner over filling: roll snugly half-way to cover filling. Fold in both sides snugly against filling; moisten edges of last flap. Roll wrap up and seal the top corner with a tiny amount of water; lay flap side down until ready to cook. If this sounds confusing just follow the directions/photos on the spring roll package. 

Heat oil to 350 degrees (I used a skillet) and cook on each side until golden brown about 2-3 minutes. 

Let cool; Drizzle with Chocolate Syrup.

Chocolate Peanut Butter Fudge Temptation Bars

 Wanna know what Heaven looks like?

Kinda like this!!!

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 These bars ARE SO GOOD! And are always a hit at any social event!

1 (18.25) package chocolate cake mix (use a premium brand like Duncan Hines Devil's Food)
1/2 cup butter, melted
1 cup creamy peanut butter
2 eggs
1 (12 oz) package milk chocolate -chocolate chips
1 (14 ounce) can sweetened condensed milk
2 Tablespoons butter
2 teaspoons vanilla
1/2 bag of semi-sweet chocolate chips

Directions:
1) Preheat oven to 325 degrees.
2) Combine cake mix, melted butter, peanut butter, and eggs in a large bowl using a mixer or spoon. Add in semi sweet chocolate chips and mix. Press this into a 9X13 pan (sprayed with non-stick spray) reserving 1 and 1/2 cup of the mixture to crumble on top.
3) In a small pot, melt milk chocolate chips, sweetened condensed milk, and butter. Remove from heat and stir in the vanilla.
4) Spread chocolate mixture over the mixture pressed in the pan and then crumble the 1 1/2 cups of reserved cake mixture on top evenly.
5) Bake for 20-25 minutes. Cool COMPLETELY before cutting into bars.

My new "Baking with Melissa" photos!

Photos by Mary LeGault

She always makes me look AMAZING!

PINK BUTTERCREAM FROSTED BROWNIES FOR EASTER

I love the color PINK! If everything could just be bright and pretty I would be one happy girl! In the meantime, I can just make beautiful baked goods to make me smile! And boy do these do the job!

I baked the brownies in this "bar" pan that I got for Christmas! 

It was the same as baking in an 8 or 9 inch pan

The Brownies: (don't have chocolate squares or want to make a 9x13 pan recipe?!? Check out my FAVORITE BROWNIE RECIPE HERE!)

• 2 eggs
• 1 cup of sugar
• 3/4 cup of flour
• pinch of salt
• 1 tsp of vanilla
• 1/2 stick of butter OR margarine (I used margarine for these to make them more fudgy)
• 2 squares of unsweetened baking chocolate
• 1 cup of semi sweet chocolate chips 

Beat eggs and sugar together. Add flour, salt and vanilla. Melt chocolate and butter together in the microwave and stir until smooth. Mix all together well, add chocolate chips and put in a greased 8 inch square pan or brownie bar pan. Bake at 350 degrees (or 325 degrees if using a darker pan) for about 20-25 minutes. Do not over bake! Cool completely before frosting or cutting into squares.

The PINK Buttercream Frosting:

• 1 stick of butter
• 1/2 box of powdered sugar
• 1 tsp vanilla
• 1-2 tbsp of milk
• PINK food coloring (YAY!)
• Sprinkles or fun Easter Candies (YAY)!
• Mix ingredients together and frost away!!!

I used the SPECKLED PLAIN EASTER M&M'S since they are shaped like little eggs!

Nicely packaged up in Wilton cupcake boxes that I found at Bed Bath and Beyond!

HAPPY EASTER

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Check out my new website for more recipes, sweet treats, and Kids' Baking Parties in Los Angeles HERE! 

YOU CAN WATCH MY FROSTING TUTORIAL HERE!!

Cookie Cupcakes with Buttercream Frosting!

Oh MY! These are heavenly! I love cookies and I love cupcakes! So today I thought, why not make cookie cupcakes!?!

Oatmeal Butterscotch Chocolate Chip Cookie Cupcakes
WATCH MY YOUTUBE VIDEO ON HOW TO FROST THESE HERE!  

Ingredients:

1 cup of butter

1 cup of brown sugar (packed)

1 cup of sugar

2 eggs

1 tsp of vanilla

2 cups of all purpose flour

1 1/2 tsp of cinnamon

1 tsp of baking soda

1 tsp of salt

3 cups of (uncooked) oats

1/2 bag of mini chocolate chips

1/2 bag of butterscotch chips

Directions:

Preheat oven to 350

Spray mini muffin tins with non-stick cooking spray

Cream together butter and sugars until smooth; beat in eggs and vanilla

In a separate bowl; combine flour, baking soda, salt and cinnamon together then beat into the creamed mixture. Stir in oats and chocolate/butterscotch chips

Roll dough into balls and press to flatten into muffin tin

Bake for 11-13 minutes....(makes about 54 mini cupcakes) Note: the center will fall in a bit

 

Let them cool in the muffin tin for about 5 minutes before taking out them out to cool on a cooling rack

Now it's time to make the buttercream frosting!!! Yay! I mean seriously, is there anything better than buttercream frosting?

Ingredients: 

2 sticks of butter

4 cups of powdered sugar

1 tsp of vanilla

1/4 tsp of salt

2-3 tbsp of milk 

Cream together butter and slowly add in the powdered sugar and the rest of the ingredients

I used a piping bag with the 1M Star tip to get the swirls on my cupcakes and added a mini chocolate chip in the center. I will be posting a video soon on how to get the swirls to look like this!

CUTENESS! RIGHT?

WATCH MY YOUTUBE VIDEO ON HOW TO FROST THESE CUPCAKES HERE! 

Baking with Melissa Hosts Baking Parties and Cupcake Decorating Parties in Los Angeles and the surrounding areas!  Find Melissa on INSTAGRAM, FACEBOOK, AND PINTEREST!

HOW TO MAKE CANDY SUSHI

How to make Candy Sushi
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What you will need:

•   Rice Krispies
• Marshmallows
• Butter
• Twinkies (sliced)
• Gummy Worms
• Swedish Fish
• Green Fruit Roll ups
• Red Licorice 

Directions:

SUSHI ROLL: 

Make Rice Krispies Treats (follow the directions on the cereal package add extra marshmallows to make extra gooey). Make as much as you need according to how many “rolls” you will want to make. Press the mixture down flat on to a cookie sheet and let it cool completely before using.  Cut into long flat strips that are wide enough to put candies in. Place one gummy worm and one twizzler at the top of the strip and roll the candies tightly into the strip to form a nice sushi roll. The rice may crack while you are rolling it (it's okay) just continue to form the roll. Cut off any excess candies hanging out. Take a fruit roll up and wrap around the sushi roll. Cut off any extra bits of fruit roll up. Slice the roll into bite size pieces. 

FUN TIPS: 

• Serve with chop sticks and place on bamboo mats or square plates. 

• Top the sushi with thin swirls of green icing for the appearance of wasabi. 

• Serve with small dishes of chocolate syrup for the appearance soy sauce.

MORE SUSHI IDEAS:

Slice Twinkies into bite size pieces top with a Swedish Fish and cut a slice of a fruit roll up to place around the edge of the Twinkie.

Cut Rice Krispies treats into small flat rectangles top with a Swedish Fish and wrap the center with a slice of fruit roll up.

This is easy enough to do with kids and but fun for adults as well! 

Think color and presentation! 

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(Easy) Saint Patrick's Day Cupcakes!!!

I love the color GREEN! And I LOVE buttercream frosting!! Yum! I have been looking at drooling over various bloggers all week creating the most beautiful sweet treats for Saint Patrick's Day and decided I wanted to join in on the fun! Here is an easy "almost homemade" cupcake recipe!  These cupcakes turned out so moist and wonderful, your guests will never know that they are only "almost homemade"!

Ingredients:

• 1 White Cake Mix (in order to make it taste more "homemade" follow this)
• 1 cup of butter milk (or box directions 1 cup of water)
• 1/3 cup of oil
• 4 eggs (or box directions)

Directions:

1. Mix ingredients together and then add green food coloring a little at a time until you achieve the desired shade
2. Line mini cupcake pan with cute little liners
3. Fill each liner with 1 tbsp of batter (this made 72 mini cupcakes)
4. Preheat oven to 350 and bake for 10 minutes

While the cupcakes are cooling...
make this amazing Buttercream frosting

Ingredients:

• 2 sticks of unsalted butter (softened)
• 4 cups of powdered sugar
• 1 tsp of vanilla
• 1/4 tsp of salt (only if using unsalted butter)
• 2-3 tbsp of milk

Directions:

1. Cream butter until smooth
2. Slowly add in powdered sugar one cup at a time and add in salt, vanilla and add milk as needed. 

Note: I split my frosting in half and added some green food coloring to it and left the rest white. I used a piping bag and a Wilton STAR TIP 1M to apply my icing, but you can frost them any way you like! I made this YOUTUBE FROSTING TUTORIAL for you in case you want some lessons on how to do this yourself! Don't forget to add the sprinkles!

HAPPY ST. PATRICK'S DAY!

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Recipe was inspired by Hoosier Homemade

Cookies and Cream Rice Krispy Treats

 These were a HUGE hit in my Kids Cooking Class last week!

6 cups Rice Krispies cereal

20 regular Oreo's, crushed/chopped

5 cups mini marshmallows

3 Tablespoons butter

Directions-

1.  Put Rice Krispies into a large bowl.  Spray a 9x13" pan with non-stick spray, set aside. 

2.  Have the kids crush the Oreo Cookies in a plastic Ziplock bag. Add oreos to Rice Krispies and stir to combine. 

3.  Melt Marshmallows and Butter together on Stove top and continuously stir until melted.

4.  Pour melted marshmallows over cereal and Oreo's and use a spatula sprayed with non-stick cooking spray to quickly combine all the ingredients.  As soon as all the cereal is combined, spread mixture into the prepared 9x13" dish.  Use the spatula or wax paper to press and flatten the mixture in the dish.

5.  Allow to cool (about 20 minutes) before cutting into squares.  Eat and enjoy! 

Yield- About 24

I found the recipe On Glorious Treats!

Glazed Doughnut Muffins

I woke up Sunday morning and thought, I NEED muffins today! Have you ever had one of those mornings? So I looked around my Pinterest Board  and low and behold I found THESE! Glazed Doughnut Muffins! Yahoooo! Luckily for me, the recipe is only for 12! They were THAT good!  

NOTE: you can easily double this recipe with equal ingredients to get 24!

My camera phone did NOT do these justice!

Glazed Doughnut Muffins

For the Muffins:

• 1/4 cup butter
• 1/4 cup vegetable oil
• 1/2 cup granulated sugar
• 1/3 cup brown sugar
• 2 large eggs
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1 teaspoon cinnamon
• 3/4 teaspoon salt
• 1 teaspoon vanilla extract
• 2 2/3 cups all-purpose flour
• 1 cup milk

For the Glaze:

• 3 tablespoons butter; melted
• 1 cup confectioners’ sugar; sifted
• 3/4 teaspoon vanilla
• 2 tablespoons hot water

Directions:

1. Preheat oven to 425 degrees F. Line 12 muffin cups with muffin liners or spray with nonstick cooking spray.
2. Beat together butter, vegetable oil, and sugars until smooth. Beat in eggs, one at a time. Add in baking powder, baking soda, cinnamon, salt and vanilla until just combined. Stir the flour into the butter mixture alternately with the milk, beginning and ending with the flour until thoroughly combined.
3. Spoon batter into cups, filling the cups, and smooth tops. Divide batter equally among prepared muffin cups. Bake until muffin tops are a pale golden and springy to the touch, 15 to 17 minutes, rotating halfway through baking time. Cool muffins in muffin tin for 5 minutes, then transfer to wire rack and cool 10 minutes before glazing.
4. To make the glaze, mix together the melted butter, confectioners’ sugar, vanilla and water. Whisk until smooth.
5. When muffins have cooled slightly, dip the muffin crown into the glaze and allow the glaze to harden. Once hardened, dip a second time and allow to harden then serve.  

Yields: 12 muffins 

Baking with Melissa hosts Baking Parties and Cooking Parties in Los Angeles and the surrounding areas! Find Baking with Melissa on Instagram, Pinterest, Twitter, and Facebook!

 

I found the recipe here!

Chocolate Peanut Butter Fudge Bars

Chocolate Peanut Butter Fudge Bars

Whew! I am on a Chocolate and Peanut Butter kick these days! If you want to make a REALLY great treat for your next social event, BRING THESE BARS! Not only are they AMAZING to eat (people go NUTS over them), but they are super easy and inexpensive to make!

Ingredients:

1 (18.25) white cake mix
1/2 cup butter, melted
1 cup creamy peanut butter
2 eggs
1 (12 oz) package semi sweet chocolate chips
1 (14 ounce) can sweetened condensed milk
2 Tablespoons butter
2 teaspoons vanilla

Directions:
1) Preheat oven to 325 degrees.
2) Combine cake mix, melted butter, peanut butter, and eggs in a large bowl using a mixer or spoon a. Press this into a 9X13 pan (sprayed with non-stick spray) reserving 1 and 1/2 cup of the mixture to crumble on top.
3) In a small pot, melt chocolate chips, sweetened condensed milk, and butter. Remove from heat and stir in the vanilla.
4) Spread chocolate mixture over the mixture pressed in the pan and then crumble the 1 1/2 cups of reserved cake mixture on top evenly.
5) Bake for 20-25 minutes. Cool COMPLETELY before cutting into bars.

Tip: Make the day before you want to serve them so the fudge center really sets! Or you can refrigerate them for a couple of hours! They taste good either way, but when the fudge was thick and completely set it made a WORLD of difference!

YOU MAY ALSO LIKE:

A chocolate version of these bars!
 or
Fudgy Oatmeal Bars  

Baking with Melissa hosts Baking Parties and Cooking Parties in Los Angeles and the surrounding areas! Find Baking with Melissa on Instagram, Pinterest, Twitter, and Facebook!

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Best Basic Chocolate Chip Cookies

Behold!
Today I bring you a wonderful Chocolate Chip Cookie!
Who doesn't like a warm cookie straight from the oven?
These chocolate chip cookies are nice change from the recipes you find
on the back of chocolate chips packages!
Thanks to my Better Homes and Gardens Cookbook (thanks mom)
I have found my new favorite recipe!

Ingredients:

1/2 cup butter

1/2  cup shortening

1/2 cup sugar

1 cup brown sugar

1/2 tsp baking soda 

2 eggs

1 tsp vanilla

2 1/2 cups all purpose flour

1 12 ounce bag or 2 cups semi sweet chocolate chips
Chopped up Dark/Milk Chocolate Bars (optional)

1 1/2 chopped nuts (optional)

Directions:

In a large mixing bowl beat the shortening and butter with an electric mixer on medium to high speed for 30 seconds. Add the brown sugar, granulated sugar, and baking soda. Beat mixture until combined, scraping sides of bowl occasionally. Beat in the eggs and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in remaining flour. Stir in chocolate pieces and, if desired, nuts.

Drop dough by rounded teaspoons 2 inches apart on an ungreased cookie sheet. Bake in a 375 degree F oven 8 to 10 minutes or until edges are lightly browned. Transfer cookies to a wire rack and let cool. Makes about 60 cookies.  ***I made them into giant cookies using 1/4 cup of dough for each one and baked for 10-12 minutes (making about 18 cookies).

NOTE: When I baked these with Spelt Flour the cookies were nice and flat, but chewy and crunchy all at the same time. When I baked these with all purpose flour they were much fluffier.  In the taste test...the Spelt Flour cookies won!

All Purpose Flour Cookies 

Spelt Flour Cookies w/ added dark chocolate chunks and a hand measure to show the size

 mmmmmm....cookies

*** Recipe Adapted from the Better Homes and Gardens Cookbook***

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Amazing that these turn into

THESE :)

RECIPE TO FOLLOW SOON

QUICK AND EASY VEGAN CHILI

 This is a super easy and healthy meatless meal that you can make in less than 30 minutes

 Use and make however much you need and just throw everything in the skillet

What you need:

1/2 Soy Chorizo (take out of casing) *Trader Joe's

1 Can Black Beans

1 Can Kidney Beans

1 package already made lentils *Trader Joe's

Veggies: 

(amounts are approximate)

1/4 Red Onion

1 Jalapeno (without seeds)

1/2 Red Bell Pepper

1/2 Tomato or sliced cherry tomatos about 1/2 cup

1 1/2 Cups of frozen Corn

2 cloves of garlic

Spices:

Use according to taste I usually start with 1/2 teaspoon and go from there

Ground Cumin

Chili Powder

Course Black Pepper

Tony's (the best Cajun spice EVER)

Serve on 

Quinoa (prepare while chili is heating up)

 First put all of your veggies and spices in the skillet and cook for a few minutes then add the chorizo

Continue to cook for a few minutes and then add beans and lentils 

cook until beans and lentils are warm and veggies are tender

Then serve over Quinoa

and add a dollop of sour cream (vegan or dairy)

The end result? AMAZING chili that does not take all day to make!

The best part about this recipe is you can make as much or as little as you want

I  made plenty for left overs so I had something easy to prepare all week!

Other meal ideas:

Serve with tortilla chips

or make a burrito wrap and add cheese (vegan or dairy)

It appears that I did not take photos of the final product, but it was a HUGE hit!

Enjoy