Copycat Doubletree Chocolate Chip Cookies

I have made these cookies a couple times now. They are seriously SOOO good! The first time I started out making them as big as the recipe called for but quickly realized we would never be able to eat such a rich cookie that was so massively huge. So I made them about half that size and they were still amazing. And gooey. And super chocolatey. (My daughter actually said I might have put too many chocolate chips in! What!? No way!) Anyway, tons of people were asking for the recipe, so here it is.

Ingredients:

1/2 cup rolled oats

2 1/4 cup flour

1 tsp baking soda

1 tsp salt

1/4 tsp cinnamon

1 cup unsalted butter, melted

3/4 cup sugar

3/4 cup packed brown sugar

1 TBS vanilla

1/2 tsp lemon juice

2 large eggs

3 cups chocolate chips, any flavor (I used semi-sweet)

1 1/2 cups walnuts, chopped

Directions:

Grind oats in food processor until powdery. (They don't have to be too fine.) Place them in large bowl and whisk in flour, baking soda, salt, and cinnamon. Set aside.

Melt butter in microwave bowl or on the stove. Add in sugars and stir until smooth. Add in vanilla, lemon juice, and eggs. Stir again until smooth. Pour into flour mixture and stir until all combined. 

Add walnuts and chocolate chips.

Line a cookie sheet with parchment (or wax) paper. Scoop 1/4 cupfuls of dough and form into balls. (I did about 1/8 cupfuls.) Place them close together on cookie sheet. Cover with plastic wrap and place in refrigerator to chill for at least 4 hours or even overnight before baking.

Preheat oven to 350F. Place cookies well spaced on parchment-lined cookie sheet. (I used a silicone mat.) Bake for 12-17 minutes. Do not over bake! If you do them smaller like I did you will want to check them at 12 minutes. If you do the bigger ones, it might be closer to 14 or 15 minutes.

Recipe Source

Lemon Brownies

 LEMON BROWNIES (LEMONIES)

Ingredients:
1 cup flour
1 cup sugar
1/4 teaspoon salt
1/4 teaspoon baking powder
1 tablespoon lemon zest
3/4 cup unsalted butter, melted and cooled
2 eggs
3 tablespoons lemon juice
1 teaspoon vanilla
Lemon Glaze (recipe follows)

Directions:
1. Preheat oven to 350℉. Grease an 8-inch square pan or line pan with non-stick foil.
2. Mix flour, sugar, salt, baking powder and zest together using a wire whisk.
3. Add melted butter, lemon juice, eggs and vanilla and stir until completely combined.
4. Pour batter into pan and bake for 25-30 minutes or until a tester inserted in center comes clean.
5. Remove from oven and cool.
6. Pour glaze over the lemonies and allow to set before cutting into bars.

Lemon Glaze
Ingredients:
1 1/2 cups confectioner’s sugar
2 tablespoons lemon juice
1 teaspoon lemon zest

Directions:
1. sift sugar into a medium bowl. Add lemon juice and zest and stir until combined and smooth.


 https://isinginthekitchen.com/2014/06/08/lemonies-lemony-brownies-awesome-new-music-from-lime-cordiale/

Snickerdoodle Apple Pie Bites

These little apple pie bites are super easy to make, don't take very many ingredients, and they are soooo good! I made them back in September and kept meaning to post the recipe before Thanksgiving. I made them again during Thanksgiving break & everyone really loved them. They are still yummy a couple days later after sitting out on the counter too. :)

Ingredients:

1 pkg snickerdoodle cookie mix 

1/2 cup butter, softened

1 egg

1 can apple pie filling

caramel ice cream topping

Directions:

Preheat oven to 375F. 

Stir together cookie mix, butter, and egg in large bowl, until a soft dough forms.

Scoop out the dough into small balls and roll them in the cinnamon/sugar mixture that came in the cookie mix package.

Place each ball into a greased mini muffin pan.

Bake for 10-12 minutes or until edges start to turn golden brown. Immediately after removing from oven, make an indentation in the top of each cookie. 

I used a little wooden Pampered Chef tart shaper that looks like this but you can use the back of a spoon if you want.

After cooling for a couple minutes, gently pop out each cookie cup and place on a wire rack to cool completley.
Chop apples in the apple pie filling and scoop into each cookie.
Drizzle caramel topping over cookies and top with a sprinkle of the remaining cinnamon/sugar.

Enjoy!!

S'mores Treats

I have made these a couple times now and they are sooo yummy! I think I like them even better than actual s'mores. Less messy too!

Ingredients:
6 cups graham cereal pieces
5 cups mini marshmallows, divided
3 TBS butter
3 - 1.55 oz. Hershey's milk chocolate candy bars, broken into pieces

Directions:
Measure out cereal into large bowl.
Spray a 9" x 13" pan with non-stick spray.
Melt butter and 4 cups of mini marshmallows in a pan over medium heat until completely melted. Pour into cereal and stir until combined. Add in the last cup of mini marshmallows and stir.
Pour half the cereal mixture into prepared pan and press down. Top with half the chocolate bar pieces. Cover with remaining cereal, press down and top with the rest of the chocolate.
Allow to cool and then cut into bars.

Enjoy!

I didn't even get a picture of them all cut up because they were gone too fast!

French Toast Roll-Ups

 French Toast Roll-Ups (otherwise known as Crack Sticks)

These are the most delicious deserts I have made in a very long time!! We did an Iron Chef activity with our youth group.  (12-17 yr old boys and girls) Our ingredient that we were to use was strawberries and we only had an hour.  This was THE best!!

Ingredients:

Loaf white sandwich bread
Strawberries 
8 oz package of cream cheese softened
3/4 cup powdered sugar
3/4 cup butter melted
1 cup sugar
2 tsp cinnamon
Nutella

Directions:

Mix cinnamon and sugar in shallow dish and set aside.

Combine cream cheese and powdered sugar until smooth. Set aside.

Remove crusts from bread and roll flat using a rolling pin.  Spread small amount of cream cheese or Nutella (I did half Nutella half cream cheese.  Both DELICIOUS!) mixture on each slice of bread.  Add small amount of strawberries and roll up tightly.

Dip in melted butter then roll in cinnamon-sugar mixture.

Place on ungreased baking sheet.  Bake at *350 for 20 min until golden brown.

These are delicious warm or cold!!

Andes Mint Muddy Buddies

My family loves Muddy Buddies!  We have tried a few different kinds lately.  We liked the cinnamon churro okay, but probably won't make them again.  But now, the mint Muddy Buddies..... YUM!  We LOVE these!  They are especially good at Christmas!  I don't know why, but I can't get enough mint lately.  Peppermint Brownie Cookies, Mint Hot Cocoa, and my favorite - Mint M&Ms.  I buy bags of these during the holidays.

These are super easy to make, and the only bad thing about this recipe is that it doesn't make very much. :(  I guess I will just have to make more.....

Ingredients:
2 boxes (4.67 oz) Andes Creme de Menthe Thins
5 cups Rice Chex cereal
1 1/2 cups powdered sugar
4 teaspoons sprinkles, optional  (I used 2 each of red and green)

Directions:
Add powdered sugar and sprinkles together in a gallon-size plastic bag.  Mix together.

In a large bowl, measure out the Rice Chex.

Unwrap and place all the mints into a microwave-safe bowl.  Microwave for 1 minute, and then in 15 second intervals until you can stir it smooth.

Pour the chocolate over the cereal, mixing until cereal is evenly coated.  Add cereal to the bag with the sugar, and shake until covered.

Enjoy!

Peppermint Brownie Cookies

I made these cookies last week for a party, and they were sooooo good!!  In fact, I'm making them again today! Some of the smaller candy cane pieces melted, but I still like having lots on there!  Still yummy though.  :)  For my next batch, I actually found some red and green candy canes to add extra color.

These are basically brownies with a mint flavor, gooey chocolate chips inside, and crunchy candy cane on top.  Go make them RIGHT NOW!  You won't regret it. :)

Ingredients:
1 pkg (19.5 oz) brownie mix (I used Pillsbury)
1 1/4 cups flour
1/4 cup brown sugar
2 eggs
1/2 cup butter, melted and cooled
3 TBS cold water
1 tsp mint extract (I worried about this, because mint has a slightly different flavor than peppermint extract, but it was really good.  I'm sure peppermint would taste good, too.)
1 cup semi-sweet chocolate chips
3 cany canes, chopped

Directions:
Whisk together brownie mix, flour and brown sugar in large bowl.  With a wooden spoon, stir in eggs one at a time. 

Add butter, 3 TBS cold water and mint extract.  Stir until well combined.  Batter should be thick, but not dry.  Add one or two more TBS of water if needed. (I didn't need to.)

Fold in chocolate chips.  Cover and refrigerate for 2 hours.

Preheat oven to 350 F.

Scoop tablespoon-sized dough and roll to form a ball.  Place on parchment-lined baking sheet a few inches apart.  Press down slightly, but don't flatten.

Bake for 5 minutes - remove from oven & sprinkle chopped candy canes on top.  Bake an additional 5 minutes more, or until cookies are set.

Allow to cool on the pan for a couple of minutes, then transfer to cooling rack.

Enjoy!

Coconut Cream Pie

 

This is seriously THE BEST coconut cream pie recipe around, and let me tell you why:

1.  No cooking and stirring (in my case burning).

2.  It's thick and rich.

3.  It's easy!

4.  It tastes like you spent all day making it.

I made this for Thanksgiving, and I was a little nervous because I had never even tried the recipe before.  The only thing that went wrong was that I tried to use the roll-out crusts, and they kind of shrunk in the pans, (because I don't know what I'm doing) so I had to run out and buy frozen ones. Lesson learned. haha :)

However, I got lots of compliments on it and my SIL even said, "This is definitely not a pudding pie".
It does have pudding in it, but it's really rich - it tastes more like a cheesecake.  YUMMY!

For the crust:  You can use a graham cracker crust, or make your own flaky, flour crust if you are talented like that.  The frozen ones aren't that great, but the filling made up for it.  :)

I doubled the filling ingredients to make 2 pies, and I used the 9" deep dish - perfect!

Filling Ingredients: 
1 (8 oz) pkg. cream cheese, softened
1 cup cream of coconut (non-alcoholic, found in the drink mixer section)
1 (3.4 oz) pkg. coconut cream instant pudding mix
1 (6 oz) pkg. sweetened, flaked coconut.  (toast some to mix in, and also to sprinkle on top)
2 (8 oz) tubs frozen whipped topping, thawed (one is for the top of the pie, or you can make your own)

Directions:
In a large bowl, beat cream cheese and cream of coconut until smooth.  Add pudding mix, blend well.

Stir in coconut until combined and then fold in whipped topping.

Pour into cooled pie crusts.

Spread the second container of whipped topping over the filling, or put into pastry bag and squeeze like you do cupcakes. 

Toast a little coconut in a 400* oven for 3-5 minutes - watch carefully so it doesn't burn! Sprinkle over the top of the pie - BEAUTIFUL!

Caramel Apple cupcakes

I meant to put this out before Halloween, however it is still yummy, and so cute!

Ingredients:

1 pkg spice cake mix
2 chopped pealed tart apples

20 caramels
1 cup chopped pecans or toffee bits
3 Tbsp evaporated milk

Directions:

Prepare cake batter according to directions.  Fold in apples.

Fill paper lined muffin pan 2/3 full.

Bake 350* for 18-20 min or until toothpick inserted near the center comes out clean.  Let cool completely.

In a small saucepan cook the caramels and milk over low heat until smooth.  Spread over cupcakes and sprinkle with pecans or toffee bits while caramel is still warm (I did a little of both).  Insert wooden Popsicle stick in each cupcake. 

Apple Crisp

It's FALL!!  I love fall!  My mom had TONS of apples and last week we made applesauce.  (First time ever - wasn't too bad.)  I also dried a bunch of apples, and even made some caramel apples - YUM!  I still had more apples left, and I realized I hadn't made APPLE CRISP in a long time.  I can't believe this recipe wasn't already on here!

I have been making this apple crisp for over 20 years and I still loooove it!  It's super easy, and sometimes I make it all up in the pie dish, wrap it in plastic, and put it in the fridge until I'm ready to bake it.  What is better than WARM apple crisp?  Not much. haha :)

Ingredients:

5 - 6 medium apples, peeled & sliced (enough to fill your dish)

1 c. rolled oats

3/4 c. flour

2/3 c. margarine

1 c. brown sugar

1 1/4 tsp cinnamon

Place apples in baking dish.  Mix other ingredients until well mixed and crumble over top of apples.

Bake at 350 F - 45 minutes, or until bubbly around edges.

Triple Fudge Oreo Crunch Cookies

 

These cookies are super chocolatey - they taste like brownies with Oreos in them!!  I brought them to a reunion dinner & they went FAST!  They are a little hard to make perfect though because the dough is so lumpy.  :)  I also used the birthday cake Oreos because I thought they would be fun - so if you see random colored specks, that's what it is.  haha

Ingredients:
1 cup butter-flavored shortening
1 1/2 cups sugar
2 large eggs
1 tsp vanilla
2 1/4 cup flour
1/2 cup cocoa
1 tsp baking soda
1 tsp salt
3/4 cup white chocolate chips
1 1/4 cup chocolate chips or chunks (I used semi-sweet)
12 Oreos, roughly chopped

Directions:
Preheat oven to 375 F. 

In a medium bowl, cream together shortening, sugar, eggs, and vanilla until smooth.

In a separate bowl, combine flour, cocoa, baking soda, and salt.  Slowly add to the sugar mixture and mix until well combined.

Using a wooden spoon, stir in the white chips, chocolate chips, and chopped Oreos.  Scoop out dough and roll into 2 tablespoon-sized balls.  Place on parchment-lined baking sheet, and flatten slightly with your hand.

Bake for 9 minutes, or until done.  Let cool on baking sheet for 5 minutes, then remove to rack to cool completely.

Enjoy!

Banana-Berry Soft Serve

Oh my goodness - this stuff is soooo good!!  My husband's cousins made this for a reunion last weekend and it was so yummy I had to run home and make some for myself!  The good thing is, it makes quite a bit (especially for just my family) so we get to keep it in the freezer and have it all week! Yay!

Ingredients:
1/2 gallon of raspberry sherbet
1/2 gallon of vanilla ice cream
frozen mixed berries
chopped bananas

Let the sherbet and ice cream get pretty soft, then stir them together in a large bowl.  When it's all mixed up, add in as many berries and bananas that you want.

At the reunion, we just plopped some into plastic cups and ate it with spoons.  If you want it in waffle cones though, you might want to put it back in the freezer for a few minutes.....it's very soft!! :)

 

I bet there are a lot of yummy combinations you could make with this recipe!!  If you try any, let me know! :)

Reese's Cake

My son had a birthday recently and when I asked him what kind of cake he wanted, he told me "some kind of chocolate and peanut butter cake."  Well okaaay.

 

I knew I already had a great peanut butter frosting recipe that we've used for a few things now, so all I needed to do was come up with the cake.  This is pretty much a normal chocolate cake recipe with chopped up Reese's Minis inside - LOVE!

 

The decorating was a little random and left a lot to be desired, I know.  I should have just chopped the peanut butter cups up and piled them on top with the Reese's Pieces.  Oh - well, it sort of looks like a birthday crown. haha ;)

 

Ingredients:

1 box devil's food cake mix

1 small box instant chocolate pudding mix

1 cup sour cream

1 cup oil

4 beaten eggs

1/2 cup milk

1 tsp vanilla

2 cups chopped Reese's Minis (I used one whole bag.)

extra Reese's Peanut Butter Cups and Reese's Pieces for decoration, optional

 

Directions:

Combine all ingredients, except peanut butter cups in large mixing bowl.  Stir well - batter will be thick.

 

Fold in chopped Reese's Minis.  Pour into 2 greased 9-inch round cake pans.

 

Bake at 350F for the amount of time called for on the box, or until toothpick inserted in center comes out clean.

 

Cool completely on wire racks.

 

Peanut Butter Frosting Recipe

 

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This was the only picture I could get of the inside - you can't even see the Reese's Minis, but they were delicious!!

Decorate with Reese's Pieces and peanut butter cups.  Enjoy!

Strawberry Cupcakes

These cupcakes are sooo good with their strawberry cream cheese frosting!  I made little fudge hearts to go on them, and they taste amazing with the frosting also.

 

I made one batch of cupcakes from scratch yesterday, and they turned out awful! I had to throw them all out!  So I went and bought a strawberry cake mix, and added a few things - much better!

 

For the fudge, I used our 2 Minute Fudge recipe, and spread it on a cookie sheet so it would be thin. 

I found some of these cookie cutters at Wal-Mart, and used the smallest one to cut out the fudge after it was set.

The smallest one was the perfect size - so cute!

 

Cupcake Ingredients:

1 box strawberry cake mix, (including ingredients needed on box)

1 extra egg

3/4 cup sour cream

1 (3 oz) package strawberry gelatin

 

Directions:

Add one extra egg to the amount called for on the box.  Beat the eggs for 2 minutes in a separate bowl, set aside.

 

In large mixing bowl, add cake mix and remaining ingredients on the box. Add in the beaten eggs and mix together.  Add sour cream and strawberry gelatin, stir well.  Blend on medium speed for 2 minutes.

 

Pour into cupcake pan, and bake according to package directions.

Cream Cheese Frosting Ingredients:

8 oz strawberry flavored cream cheese

1/2 cup butter, softened

1 TBS vanilla

4 cups powdered sugar (add more or less until desired consistency)   

milk, if needed to make thinner

red food coloring

sprinkles, optional

 

Directions:

In large bowl, blend cream cheese until smooth.  Add softened butter, and blend together with cream cheese.  Add vanilla and powdered sugar.  You may need to add some milk if it's too thick.

 

Add food coloring, mix well.  Spoon into bag and pipe onto cooled cupcakes.  Add sprinkles and fudge hearts! :)

 

Enjoy!

Reese's Popcorn Munch

I started making some of my Super Bowl treats already, so I don't have as much to do tomorrow. :)  This Reese's popcorn is something I have been wanting to try for awhile, and I decided this would be the perfect opportunity!

I made my boys stay out of it because "it's for tomorrow", but I had to try a little - just to make sure it was good. ;)

Yep.  It's good.  Very, very good! I think chocolate and peanut butter are my new favorite things on popcorn.  Yummy! Who knew?  Oh, you did?  Well thanks for telling me.  haha :)   

 

Recipe adapted from Inside BruCrew Life

Ingredients:

10 cups popped popcorn

1 1/2 cups Reese's Unwrapped Minis, chopped in half



2 cups Reese's Puffs cereal
1/2 cup chocolate chips (semi-sweet or milk)
1/2 cup Reese's peanut butter chips
2 tsp shortening, divided
1 cup Reese's Pieces candies

Directions:
Mix popcorn, mini cups and cereal  together and spread on a cookie sheet lined with wax paper.

In a microwave-safe bowl, combine 1 tsp shortening and chocolate chips.  Heat for 30 seconds and stir, continuing until melted and smooth.  Drizzle over popcorn mixture.

Sprinkle with Reese's Pieces candies.

Heat peanut butter chips the same way you did the chocolate chips, using the remaining 1 tsp of shortening.  Drizzle over popcorn.

Let sit in refrigerator for a few minutes until cooled and set.

Break into chunks, and enjoy!!

Butterfinger Pie

 

I had a birthday on Saturday! Yep - and I'm really old! haha  The tradition in our house is that you get to choose what kind of cake you want for your birthday.  (One year my son wanted Krispy Kreme doughnuts, so we stacked them all up and put candles on top.)  Well, this is what I chose for my "cake". YUMMY!

 

This was probably the easiest pie I've ever made. Just a couple ingredients mixed together and dumped carefully poured into a pre-made crust.  Plus, Butterfingers are one of my favorites!

 

Butterfinger Pie  

source

 

Ingredients:

 

Oreo pie crust
8oz cream cheese, softened
1/2 of a 14 oz can of sweetened condensed milk
1/2 cup peanut butter
1/4 cup powdered sugar
8 oz tub Cool Whip, thawed
8 fun-size or 3 full-sized Butterfinger candy bars, chopped (plus extra for garnish)

Directions:

Combine cream cheese, sweetened condensed milk, peanut butter, and powdered sugar in a large mixing bowl and mix until smooth.

Fold in Cool Whip. Add in chopped Butterfingers.

Pour into pie crust, cover and freeze until firm.

Add more chopped Butterfingers to the top before serving.

You can either serve it from the freezer (like ice cream pie) or thaw completely and eat all gooey and soft.  I like the ice cream way - yum! :)

Enjoy!

Sweet & Salty Chocolate Chip Cookies

Well I think these are my new favorite chocolate chip cookies! They have sweet chewy caramel and salty pretzel pieces to add some crunch = the perfect combination!

Except for the caramel bits, I had everything on hand, and what's not to love about that?

Ingredients:
3/4 cup butter, softened
1/4 cup sugar
3/4 cup brown sugar
1 egg
2 tsp vanilla
2 cups flour
2 tsp cornstarch
1 tsp baking soda
1/2 tsp salt
1 cup chocolate chips (I used semi-sweet)
1 cup caramel bits
1/2 cup coarsely chopped pretzels
sea salt (to sprinkle on top) optional

Directions:
In large mixing bowl, cream together butter and sugars.  Add egg and vanilla, stir together.

Mix in flour, cornstarch, baking soda and salt.

Stir in chocolate chips, caramel and pretzels. 

Preheat oven to 350 F.  Scoop dough onto parchment-lined baking sheet and sprinkle with sea salt. (This is optional - it does make them extra salty, so keep that in mind.)

Bake 8-10 minutes or until just starting to brown.  Let cookies sit on pan for about 5 minutes, then move to cooling rack.

 

Enjoy!

Mummy Brownies

I have been wanting to make these little mummy cookies for awhile, but I couldn't find a recipe I liked.  The one I found is soooo good - they are just like brownies - yum!
I think I will use this recipe again soon, so be warned! haha :)

Brownie Roll-Out Cookies
source

Ingredients:
3 cups flour
1/2 tsp salt
1/2 tsp baking powder
1 cup butter, softened
1 1/2 cups sugar
2 large eggs
1 tsp vanilla
2/3 cup unsweetened cocoa

Whisk together flour, salt and baking powder in small bowl and set aside.
Mix together butter, sugar, eggs, vanilla and cocoa. Gradually add flour mixture, and mix until smooth.
Wrap in plastic and chill in refrigerator for at least 1 hour.

Preheat oven to 350 F.
Roll out cookie dough on lightly floured surface.  Cut with cookie-cutters.

Place cookies on a parchment-lined baking sheet and bake for 8-11 minutes.  (Mine were kind of thick, so I went about 10 minutes.)

Transfer to wire rack and cool.

Glaze:
1 cup powdered sugar
1 TBS corn syrup
1 TBS milk

Whisk together, add more powdered sugar or milk until you get the consistancy you want. 

Drizzle over cookies - add candies for eyes - that's it!

Note: I added a couple drops of peppermint extract into half of my glaze - it was really good!

 

Enjoy!

Pumpkin Spice Cookies

My good friend and neighbor made these great cookies the other day and when I asked her for the recipe I was amazed that they only take 3 ingredients!  Fast, easy and YUMMY!

Ingredients:

1 box (18.25oz) spice cake mix
1 can (15oz) pumpkin
1 bag mini chocolate chips

Directions:

Preheat oven to *350.  Mix ingredients until well blended.  Drop rounded spoonfuls on greased cookie sheet. Bake for 18-20 min.  Let cool on cookie sheet for 5 min before placing on cooling rack.

Best Ever Fruit Dip

Okay, this is seriously the best fruit dip I have ever tried. Ever.  This recipe was given to me by my amazing sister-in-law Jen. (Thank you!)

I think I just really like the thickness of it - most fruit dips are too fluffy and end up a little runny.  This has a nice consistency even after a couple days in the fridge. (I didn't have to stir it or anything.)  It made a ton - so I froze about 2/3 of it - we'll see how it holds up then.

Ingredients:
8 oz. cream cheese, softened
1/2 cup sugar
1/2 cup brown sugar
1 1/2 tsp vanilla
8 oz. Cool Whip
Healthy Options:  Use fat-free cream cheese, and Splenda sugars

Directions:
Blend together first 4 ingredients until creamy and well mixed.  Fold in Cool Whip.


Can serve immediately or store tightly wrapped in refrigerator for up to a week.  (Maybe longer?)  Hopefully, it freezes well also - I don't see why it wouldn't. haha :)