Tag Archive: teaspoon vanilla


Monster Cookies

Monster Cookies by Baked
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Cook time: 1 hour 30 mins
Total time: 1 hour 30 mins
Serves: 36 cookies
Ingredients
  • 1/2 cup all-purpose flour
  • 1 tablespoon baking soda
  • 1/8 teaspoon salt
  • 5 3/4 cups old-fashioned oats
  • 3/4 cup unsalted butter, room temperature
  • 1 1/2 cups firmly packed brown sugar
  • 1 1/2 cups granulated sugar
  • 5 large eggs, room temperature
  • 1/4 teaspoon corn syrup (the recipe calls for light, I used dark)
  • 1/4 teaspoon vanilla extract
  • 2 cups peanut butter (I prefer chunky, but creamy works, too)
  • 1 cup semisweet chocolate chips
  • 1 cup M&Ms
Instructions
  1. In a large bowl, whisk together the flour, baking soda, and salt. Add in the oats and whisk until evenly combined. In the bowl of an electric mixer, cream the butter until smooth and pale in color. Add in the brown sugar and the granulated sugar and beat until fluffy, about 2 minutes.
  2. Scrape down the sides of the bowl and beat in the eggs one at a time, being sure to incorporate the egg fully before adding in the next one. Add in the corn syrup and vanilla extract and beat until combined.
  3. Scrape down the bowl and add in the peanut butter. Mix gradually until just combined. Very carefully add in your oat mixture in three separate additions, so you don’t overload your mixer. Mix until just incorporated (don’t overmix).
  4. Fold in your chocolate chips and M&Ms. Cover the bowl tightly and refrigerate for at least 5 hours. This is important for the texture of your cookies.
  5. Preheat your oven to 375 degrees F. Line and/or grease your baking sheets. Roll the dough into balls the size of 2 tablespoons (I used a small ice cream scooper to do this) and place them on the baking sheet about 2 inches apart from one another. Do NOT press down.
  6. Bake for 12-15 minutes, turning the pans once through the baking time. The cookies are ready when they are set and golden. Let the cookies cool completely for 8-10 minutes on the baking sheets before removing them and placing them on a new surface to cool completely. These can be stored in an air-tight container at room temperature for 3 days.

Date & Nut Bars

Ingredients
  • 4 eggs, room temperature
  • 2 cups brown sugar, packed
  • 1/2 teaspoon vanilla extract
  • zest of 1/2 an orange
  • 2 1/2 cups all-purpose flour
  • 1/2 teaspoon kosher salt
  • 2 1/4 teaspoons baking powder
  • 1 1/2 cups pecans, roughly chopped
  • 1 1/2 cups Medjool dates, pits removed and roughly chopped
  • 1/2 cup jumbo golden raisins
Instructions
  1. Preheat your oven to 375 degrees F. In the bowl of your mixer, beat together the brown sugar, eggs, vanilla, and orange zest. In a separate bowl, mix together the flour, salt, and baking powder. Gradually add the dry mixture to the wet, mixing until just moistened and scraping down the sides of the bowl as necessary.
  2. Fold in the pecans, dates, and raisins. Line a 9×13-inch baking pan with parchment paper or foil, and spray lightly with non-stick spray. Use your hands to press the dough into the pan, then bake for 30-35 minutes, until golden and firm. If the bars start to brown too quickly in the oven, cover the top of the pan with foil and continue to bake.
  3. Allow the bars to cool completely before slicing and serving. These will keep well in an airtight container at room temperature for up to 5 days.

Butterbeer Cupcakes

Makes 18

For the cupcakes:
2 cups flour
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1/2 cup granulated sugar
1/2 cup dark brown sugar, packed
3 large eggs
1 1/2 teaspoon vanilla
1 teaspoon butter flavoring
1/2 cup buttermilk
1/2 cup cream soda
For the ganache:
1 11-oz. package butterscotch chips
1 cup heavy cream

For the buttercream frosting:
1/2 cup (1 stick) unsalted butter, softened
1/3 cup butterscotch ganache
1 teaspoon vanilla
1 teaspoon butter flavoring
1/8 teaspoon salt
1 16-oz. package powdered sugar
Splash of milk or cream (as needed)


For the cupcakes: Preheat the oven to 350 degrees and line cupcake pans with paper liners. Combine your flour, baking soda, baking powder, and salt in a bowl and set aside. In a large bowl, cream your butter until light and fluffy. Add your sugars and beat until well-combined. Beat in your eggs, one at a time, mixing well after each addition. Then beat in your vanilla and butter flavoring.
Alternate adding your buttermilk, cream soda, and dry ingredients in batches until all are well incorporated. Fill each cupcake liner 3/4 full, then bake for 15 to 17 minutes until a tester inserted into the center comes out clean and cake springs back to the touch. Cool completely on wire racks.
For butterscotch filling: In a double boiler (heat-proof bowl over a pot of simmering water on the stove), combine butterscotch chips and heavy cream and stir until completely combined and smooth. Cool to room temperature. Fill a squeeze bottle with ganache and insert into the center of each cupcake, squeezing until filling begins to overflow.
For buttercream frosting: Cream butter in a large bowl until fluffy. Add in ganache, vanilla, butter flavoring, and salt and mix until well combined. Beat in powdered sugar 1 cup at a time until reaching desired consistency. Add milk or cream by the Tablespoon as needed. Frost cupcakes and top with a drizzle of butterscotch ganache.

Death by Oreo Cupcakes

Estimated Cooking Time: About 25 to 30 minutes

 

 

 
Ingredients
1 package Oreo Cookies, regular size
1 package Mini Oreo Cookies, for decoration (optional)
1 package chocolate cake mix (mix according to directions on box)
8 ounces cream cheese, room temperature
1/2 cup butter (1 stick), room temperature
3 3/4 cups powdered sugar
1 teaspoon vanilla extract
cupcake liners

Preheat oven to 350 degrees. Mix packaged cake mix according to directions (do not bake). Line cupcake tins with liner, place a regular size Oreo cookie in the bottom of each liner. Take 1/2 of remaining cookies and chop coarsely and add to cake mix. Fill the cupcake tins. Bake for 15 minutes (or according to box directions). While cupcakes are baking make the frosting.

Cream together butter and cream cheese. Add vanilla, then add powdered sugar slowly until blended well. Chop remaining regular-sized Oreos very fine (I put the cookies in the food processor instead of trying to chop them up super fine and it worked out really well). Add to frosting. After cupcakes have cooled frost and decorate with Mini Oreos.

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