Chocolate Chip Cookie Dough Cupcakes

These are undoubtedly the most ridiculous cupcakes I have made to date.  Large quantities of butter and brown sugar and cookie dough nestled within cookie flavored cake, what's not to love?  They are now frequently requested, especially by my youngest brother who has learned the hard way that you can eat too many of them, no matter how delicious they are.  

Ingredients

Makes about 20 cupcakes

For the cupcakes:
3 sticks butter, soft but not melted
1 1/2 cups brown sugar

4 eggs
2 2/3 cups flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 cup milk
2 tsp vanilla
1 cup chocolate chip

For the filling:
4 T butter, soft but not melted
6 T brown sugar
1 cup plus 2 T flour
7 ounces sweetened condensed milk
1/2 tsp vanilla
1/4 cup mini semisweet chocolate chips

For the frosting:
3 sticks butter, soft but not melted
3/4 cup brown sugar
3 1/2 cups confectioners’ sugar
3/4 tsp salt
3 T milk
2 1/2 tsp vanilla 

For decoration:
Mini chocolate chips

Directions:

To make the cupcakes, preheat the oven to 350F.  

Line two cupcake pans with paper liners (about 20).  In the bowl of a stand mixer combine the butter and brown sugar.  Beat together on medium-high until light and fluffy, about 3 minutes.  Mix in the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed.

Add in the flour, baking powder, baking soda, and salt to the mixing bowl, alternating with the milk, mixing each addition just until incorporated.  Blend in the vanilla.  Fold in the chocolate chips with a spatula.

Divide the batter evenly between the prepared cupcake liners.   Bake for 18-20 minutes, until a toothpick inserted in the center comes out clean.  Allow to cool in the pan 5-10 minutes, then transfer to a wire rack to cool completely.

To make the cookie dough filling, combine the butter and sugar in a mixing bowl and cream on medium-high speed until light and fluffy, about 2 minutes.  Beat in the flour, sweetened condensed milk and vanilla until smooth.  Stir in the chocolate chips.  Cover with plastic wrap and refrigerate until the mixture has firmed up a bit, about an hour.

To fill the cupcakes, cut a cone-shaped portion out of the center of each cupcake.  Fill each hole with a chunk of the chilled cookie dough mixture.

For the frosting, beat together the butter and brown sugar until creamy.  Mix in the confectioners’ sugar until smooth.   Mix in the salt, milk, and vanilla extract until smooth and well blended.

Frost the filled cupcakes as desired, sprinkling with mini chocolate chips for decoration.

Whole Baked Fish

Ingredients
2 whole fish (tilapia)
3 cloves of garlic, minced
2 T dried thyme 
salt
pepper
2 T lemon juice
1/2 cup white wine
1/4 cup olive oil

Directions
Heat oven to 400F.

Cut 3 slits on each side of the fish and stuff with minced garlic.  Season one side of the fish with 1 T of dried thyme and pepper and liberally salt, place this side down in a foil lined baking dish.  Season the other side of the fish with remaining thyme, and liberally salt and pepper and add lemon juice over the fish along with wine and olive oil. Fold foil up over fish - but not into a packet.
Bake for 30-35 minutes - fish should be moist and flaky. 

Hummus

Ingredients
2 cans garbonzo beans/chick peas (only drain one can)
5 cloves of garlic
1/3 cup tahini (sesame paste)
2 tsp lemon juice 
1 tsp cumin
1 tsp paprika
1 tsp parsley
1/2 tsp hot sauce
1 tsp salt

Directions
Place all ingredients in a food processor and blend until smooth, add herbs and spices to taste.  

Serve with pita chips - (cut pita bread into triangles, brush with olive oil, and bake for 6-8 minutes at 400F)

Stuffed Eggplant Parmesan

Ingredients
2 medium eggplants
2 tsp garlic powder
salt and pepper
2 tsp Italian seasoning
1 onion, diced
1 green pepper, diced
1 cup tomato sauce
1/4 cup breadcrumbs (plus extra)
1/4 cup parmesan cheese (plus extra)

   
Directions
Heat oven to 400F

Slice both eggplants in half the long way and hollow them out within a quarter inch of the skin.  Place hollowed out eggplants in a baking pan, spritz with oil, season with garlic powder and italian seasoning and roast for 20 minutes.  
In a frying pan saute the removed eggplant, onion, and green pepper; season with salt, pepper, garlic and italian seasoning.  When these are softened  and browned, stir in tomato sauce, breadcrumbs and parmesan cheese.  
When eggplant skins are done roasting fill each with an equal amount of sauce mixture, sprinkle with bread crumbs and parmesan cheese, and place back in the oven for 25-30 minutes.  

Serve with breaded chicken tenders, a green salad and crusty Italian bread.  

Gingerbread Layer Cake with Maple Cream Icing

Cake Ingredients
1 cup Pepsi or Coke
1 1/2 tsp baking soda
1 cup molasses
1 cup brown sugar
3/4 cup oil
3 eggs
2 cups flour
1 1/2 tsp baking powder 
1/2 tsp salt
2 tsp ground ginger
1 tsp cinnamon
1 tsp allspice
1/2 tsp nutmeg
 
Cake Directions
Heat oven to 350F

Grease three 9" cake pans.  In a sauce pan, boil the Coke or Pepsi, remove from heat and stir in baking soda and molasses.  Pour this mixture into a large bowl and allow to cool.  Whisk in sugar, oil and eggs,  then add in dry ingredients.  Place equal amounts of batter in each cake pan.  Bake for 20 minutes or until cakes are set.  Cool cakes on racks.   

Frosting Ingredients
3 cups whipping cream
1/2 cup maple syrup
1 tsp vanilla

Chopped crystallized ginger
Orange peel 

Frosting Directions
Beat cream, syrup and vanilla until very stiff.   

Transfer one of the layers to a platter and spread with frosting, top with next layer and repeat with remaining two layers.  Spread the cream over the top and sides of cake.  Garnish with crystallized ginger and orange peel.  

Chill for at least one hour prior to serving.  

(adapted from bon appetit)

Mint Chocolate Crinkles

Ingredients
1 cup cocoa powder
2 cups sugar
1/2 cup vegetable oil
4 eggs
1 tsp vanilla
2 tsp peppermint extract
2 cups flour
2 tsp baking powder
1/2 tsp salt

1 cup powdered sugar

Directions
Mix cocoa, sugar and oil together, beat in eggs, then stir in extracts.  Blend in flour, baking powder and salt until dough is smooth and thick. Cover the dough and chill for at least one hour.

Heat the oven to 375F.

Form dough into one inch balls and roll in powdered sugar.  Place on a greased baking sheet two inches apart.  


Bake for 10 minutes.  


Note: If chocolate crinkles are desired, simply omit peppermint extract.

Sweet Potato Pecan Pie

Ingredients
1 pie crust
2 cups sweet potato, roasted, scooped and mashed
2 eggs
1/2 cup brown sugar
1/4 cup maple syrup
1/2 tsp cinnamon
1/4 tsp ginger
1/4 tsp nutmeg
2 T bourbon
1 1/2 cups pecan halves
1/2 cup brown sugar
1/2 cup maple syrup
2 eggs
2 tablespoons butter
1 teaspoon vanilla
1 tablespoon bourbon

Directions
Heat oven to 375F

Mix the sweet potatoes, eggs, sugar, maple syrup, vanilla, cinnamon, ginger, nutmeg and bourbon in a large bowl and pour it into the pie crust.
Arrange the pecans on top of the sweet potato filling.
Mix the sugar, maple syrup, eggs, butter, vanilla and bourbon and pour it on top of the pecans.
Bake for 45-60 minutes, or until the pastry is golden brown and the pecan layer is set.

Creamy Chicken Pesto

Ingredients
Boneless chicken breasts
2 T olive oil
3 T minced garlic
salt and pepper
1/3 cup white wine
1/3 cup parmesan cheese
1/2 cup cream
1/4 cup milk
1/4 cup pine nuts
3/4 cup chopped fresh basil

Directions
Heat the oil in a large pan. Saute chicken in oil with garlic, season with salt and pepper. When cooked through, add wine to deglaze pan. Add pine nuts and cook until fragrant, stir in cream, milk, and parmesan cheese until smooth. Add more liquid until desired consistency is reached. Remove from heat and add basil. Serve over pasta

Cinnamon Chipotle Pork Chops

Ingredients
1/2 tsp salt
1/2 tsp pepper
1/4 cup brown sugar
1 tsp chipotle (or chili powder)
1/2 tsp cinnamon
1 tsp paprika
1 tsp garlic powder
2 tsp minced onion
pork chops

Directions
Heat oven to 350.

Combine salt, pepper, sugar, chipotle, cinnamon, paprika, garlic powder and minced onion. Pat onto pork chops and let sit for 5 minutes.

Place pork chops in a lightly greased baking dish, cover with foil, and bake for 30 minutes (until done).

Poached Chicken with Lemon Sauce

Ingredients
2 T olive oil
1 onion chopped
1/2 cup white wine
1/2 cup chicken stock
1/2 tsp thyme
1 1/2 lbs chicken tenderloins
2 T lemon juice
salt and pepper

Directions
Heat oil in skillet, add onion and cook until soft, add wine, chicken stock and thyme and bring to a boil. Add chicken and lower heat, cover and simmer until cooked through.

Remove chicken from sauce, turn heat back up and add lemon juice, when sauce is down to 3/4 cup, season with salt and pepper, add chicken to reheat, and serve.

Zucchini Pizza Dough

Ingredients
3 zucchini, grated
salt
1/3 cup flour
3 eggs
2/3 cups Parmesan cheese
2 T herbs (basil, oregano, parsley
1 tsp chopped garlic

Directions
Heat oven to 350.

Place grated zucchini in a collander, and lightly salt. After 15 minutes squeeze water out of zucchini. Beat eggs in a large bowl, and add remaining ingredients including zucchini. Spread onto a greased pizza pan. Bake for 20 minutes.

Remove from oven and add desired sauce, cheese and toppings. Bake for another 20 minutes until done.

Double Decker Deliciousness

Ingredients
Brownie Layer
3/4 cups butter
1 3/4 cups sugar
3 eggs
1 T vanilla
1 cup flour
3/4 cups cocoa powder
3/4 tsp salt
1/2 cup chocolate chips
1/2 cup chopped nuts
Chocolate Chip Cookie Layer
1 1/4 cups flour
1 tsp baking soda
3/4 cups butter (softened)
3/4 cups sugar
1 package instant vanilla pudding
2 eggs
1 1/2 cups chocolate chips

Directions

Heat oven to 350.

Combine ingredients of the brownie layer to a smooth batter.
Spread into a 9inx9in pan.

Combine ingredients of the cookie layer, spread on top of brownie layer.

Bake for 35 minutes(until done).

S'mores Bars

Ingredients
cake crust
1/2 cup butter
1 cup sugar
2 eggs
1 tsp vanilla
1 cup flour
1/2 tsp baking powder
1/2 tsp salt
1/2 cup chopped walnuts
topping
3 cups mini-marshmallows
1 cup chocolate chips
3 T butter
3/4 cups peanut butter
8 graham crackers (in chunks)

Directions

Heat oven to 350.

Combine ingredients of the crust to a smooth batter.
Spread into a 9inx9in pan. Bake for 16 minutes.
Top with marshmallows and cook for another 2-3 minutes.
Allow to cool.

For topping combine chocolate chips, butter and peanut butter in a saucepan, cook over low heat and stir constantly. When all is melted and smooth add in graham crackers and spread out over the base.

delicious

Chocolate Chocolate Chocolate Cookies

Ingredients
1 cup butter (softened)
1 1/2 cup sugar
2 eggs
2 tsp vanilla
2 cups flour
2/3 cups cocoa powder
3/4 tsp baking soda
1/4 tsp salt
3/4 cups chocolate chips
3/4 cups white chocolate chips
1/2 cup chopped pecans

Directions
Heat oven to 350.

Beat butter, sugar, eggs, and vanilla. Combine the flour, cocoa, soda and salt before blending into the butter mixture. Stir in chocolate and nuts.

Spoon onto greased baking sheet, bake for 10 minutes.

EAT!

Guacamole

Ingredients
2 avocados
2 T lime juice (lemon works as well)
3 T minced onion
2 T salsa
1 tsp chili powder
1 tsp cilantro
1/2 tsp salt
dash of hot sauce

Directions
Mash avocados with lemon juice in a medium bowl to a point where they are still some what chunky. Stir in remaining ingredients until thoroughly combined.

Use tortilla chips as a utensil and enjoy!

Stuffed Chicken Roulades

Ingredients
Boneless Skinless Chicken Breasts
Parmesan Cheese
Bacon
Scallions
Garlic
Salt and Pepper

Instructions
Preheat oven to 400.
Pound out chicken breasts until under 1/2 inch thick. Season with salt and pepper and sear both sides but not too much such that it is still fold-able. Saute scallions and garlic, and brown the bacon. Lay out chicken and coat one side with Parmesan cheese, top with bacon, scallions and garlic. Roll chicken and hold into place with toothpicks.
Place the chicken roulades into a baking pan, top with Parmesan cheese, and bake for 20 minutes until no longer pink inside.

Peanut Butter Filled Brownies

Batter:
Ghiradelli Brownie mix
1 egg
1/3 cup water
1/3 cup oil
1/2 cup peanut butter chips
1/2 cup chocolate chips

Filling:
4 T melted butter
1/2 cup powdered sugar
3/4 cup smooth peanut butter
1/4 tsp salt
1/2 tsp vanilla

Heat oven to 325 and grease a 9x9 pan

Mix batter ingredients until powder is incorporated.
For filling whisk together all ingredients until smooth.

Spread one third of the batter into the bottom of the pan. Place dollops of filling an inch apart on the batter. Add the remaining batter to the pan and spread over dollops. Evenly line out the remaining filling and run a spatula perpendicular to the filling.

Bake for 45 minutes.

Honey Mustard Pecan Crusted Salmon

3 T Dijon mustard
3 T butter, melted
5 tsp honey
½ cup fresh bread crumbs
½ cup finely chopped pecans
3 tsp chopped fresh parsley
salmon fillets
salt and pepper

Preheat the oven to 400.

In a small bowl, mix together the mustard, butter, and honey.

In another bowl, mix together the bread crumbs, pecans, and parsley.

Season each salmon fillet with salt and pepper. Place on a lightly greased baking sheet. Brush with mustard-honey mixture. Cover the top of each fillet with bread crumb mixture.

Bake for 10 minutes per inch of thickness, measured at thickest part.

Zucchini Bread

Ingredients
3 eggs
1 cup oil
2 cups sugar
3 cups flour
2 cups zucchini grated
3 tsp vanilla
3 tsp cinnamon
1 tsp salt
1 tsp baking soda
1/4 tsp baking powder
1 cup chopped nuts (optional)

Directions
Heat oven to 350.
Beat eggs until foamy, add oil, sugar, and then add dry ingredients.
Blend in zucchini and nuts.
Pour into two greased and floured loaf pans.
Bake for 1 hour.

Loaded Quiche

Ingredients

Filling
1 chopped onion
1 green pepper, chopped
1 cup chopped tomatoes
1/2 cup sliced zucchini
1/2 cup sliced mushrooms
dash salt and pepper
Pinch of cinnamon
5 eggs
1/4 cup milk
1/4 cup Parmesan cheese
1/2 cup chopped ham

Pastry Shell
1 1/2 cup flour
1 stick cold butter
1 tsp salt
4-6 T cold water

Directions
Cut the butter into the flour, add in the salt. Blend in cold water until smooth and a ball of dough forms. Roll out dough and place into pie shell.

Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450 degrees F for 5 minutes. Remove foil; bake 5 minutes longer. Reduce heat to 350 degrees F.

In a skillet, saute the onion, green pepper, tomatoes, zucchini and mushrooms. Add the salt, pepper and cinnamon; lastly add in the ham, mix well. Spoon into crust.

In a bowl, beat eggs. Add the milk and cheese; mix well. Carefully pour over vegetables. Bake for 40-45 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting.