Chocolate Chocolate Chip Cookies - WW

These are very rich and yummy and perfect for a little chocolate fix that I usually need.  If you are able to make 40, then they are 1 PointsPlus Weight Watchers but if you make 24 (like I did) they turned out amazing and are 2 PointsPlus each. Perfect amount of points and a perfect snack.

1 cup flour
1/4 tsp baking soda
1/8 tsp table salt
1/4 cup salted butter, softened
1/2 cup dark brown sugar, packed
1/2 cup sugar, granulated
1/3 cup unsweetened cocoa
2 large egg whites
1/3 cup semi-sweet chocolate chips, mini (I used regular)

Preheat oven to 350 degrees.  Coat cookie sheets with cooking spray. Lightly spoon flour into a dry measuring cup; level with a knife.  Combine flour, backing soda and salt in a large bowl.  Beat butter and brown sugar with mixer at medium speed until light and fluffy; gradually add granulated sugar, beating well.  Add cocoa and egg whites, beating well.  Gradually add flour mixture, beating until blended.  Stir in chocolate chips. Drop by rounded teaspoonfuls 1 1/2 inches apart (if doing 24, just do them the normal cookie distance apart). Bake at 350 degrees for 10 minutes (some reviewers said 9).  Cool on pans 2 minutes or until firm.

Soft and Chewy Oatmeal Cookies

I was craving oatmeal cookies today and decided to do some research online. I wanted ones that were soft and chewy and not flat and crunchy. I wanted ones that I did not need raisins in them (not a raisin fan). You can add chocolate chips in these or raisins but they were so good without them. They turned out really good!

Ingredients
1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 1/2 teaspoons ground cinnamon
3 cups quick cooking oats
Directions
1.In a medium bowl, cream together butter, white sugar, and brown sugar. Beat in eggs one at a time, then stir in vanilla. Combine flour, baking soda, salt, and cinnamon; stir into the creamed mixture. Mix in oats. Cover, and chill dough for at least one hour.
2.Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. Roll the dough into walnut sized balls, and place 2 inches apart on cookie sheets. Flatten each cookie with a large fork dipped in sugar.
3.Bake for 8 to 10 minutes in preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Red Pepper Jam

I had this recipe at a baby shower and have been on the hunt for it ever since. I LOVE this. You spread this jam on top of a block of cream cheese and dig in with crackers. So good and worth the effort!!!

2 cups chopped up red peppers (take the seeds out first)
1 cup vinegar
1 tsp salt
1 tbsp chili powder
3/4 tsp lemon juice
5 1/2 cups sugar
1 pouch certo (pectin) - 1/2 cup

Chop peppers fine. You can use a chopper or food processor. Measure 2 cups peppers and juice in a large pot. Add vinegar and salt. Bring to a boil, reduce heat and simmer covered 10 minutes until tender. Stir in the sugar, return to a rolling boil and boil, uncovered for 1 minute. Make sure you do not let it foam up. Just get the sugar to dissolve. Otherwise, the sugar will caramelize. Remove from heat and immediately stir in Certo. Stir for 5 minutes to blend. Pour jelly into sterilized jars and seal. I used the Ziploc containers. Serve over cream cheese with crackers. Yum!

Best Ever Cheesecake from Diana

I had heard a rumor that my friend Diana Boyce made the best cheesecake ever. So...I emailed Diana and got the recipe and did it for my mom's birthday. It is truly amazing and I will do it again when I need to celebrate something! Thanks Diana!

***I added my friend Heather's Raspberry Sauce that she used on the Chocolate Molten Cakes. It went perfectly. See bottom for Raspberry Sauce.

Cheesecake

For the crust:
If you want a thicker crust, just make another half of the recipe. Or just keep adding graham cracker crumbs and butter until you have the right consistency and your desired thickness of crust!

1 1/2 cups graham cracker crumbs
3 tablespoons sugar
6 tablespoons of butter

In a medium bowl, mix graham cracker crumbs, sugar and butter. Press into a 9- or 10-inch pie pan, lining the bottom and sides. Set aside and begin to make the filling.

For the cheesecake:
3 8oz. packages of cream cheese, softened
3 eggs
3/4 cup sugar
2 teaspoons vanilla
1 tablespoon freshly squeezed lemon juice

Beat the cream cheese and sugar, just until combined. Add the eggs one at a time, making sure each egg is incorporated before adding the next one. Stir in the vanilla and lemon juice. Pour the mixture into prepared graham cracker crust.

Bake at 300 for 45-50 minutes. Turn off oven and let cheesecake remain in the oven for about 1 hour. Remove cheesecake from oven and let cool completely, or at least one more hour.

Mix together:
1 pint of sour cream
1/2 cup sugar
1 teaspoon vanilla

After stirring together ingredients, pour on top of the cooked cake. Bake at 450 for 12-15 minutes. Cool at room temperature for 4-6 hours, or overnight. Then, place in refrigerator until ready to serve. Serve plain or top with fresh berries (my favorite)…or chocolate sauce.

Finally, a few technique tips:

It’s best if you can have all ingredients at room temperature. (In fact, did you know that’s recommended for pretty much all baking, unless otherwise specified? I don’t always rarely plan so well though…) Your cream cheese is going to be lumpy if it’s not at room temperature. If you don’t have time for it to soften cut the block into smaller squares and microwave it for about 10 seconds at a time until it’s soft to the touch.
Incorporating the eggs one at a time is a must!
It’s not a must-do, but if you want to get really technical, bake the cheesecake in a water bath. It will help the cheesecake bake more evenly and help to prevent cracking. To do that wrap the bottom of your springform pan in aluminum foil and place it in a larger pan with hot water in it, just halfway up the outside of the springform pan. This will allow the cheesecake to cook more slowly and evenly.
Don’t overmix! That’s another way to get cracks in your cheesecake. The more air you incorporate the more likely you are to have cracks.
If you do get cracks, don’t worry…you’re going to put that sour cream layer on top. It’s an instant smooth surface.
If you want really clean cuts, run a sharp knife under hot water to warm the place and wipe it off in between slices.

Raspberry Sauce:
1 small bag frozen raspberries
1 tsp fresh lemon juice
1/4 cup powder sugar

Blend all ingredients together in a blender and drizzle on the dessert of choice. Yum!

Peanut Butter Brownies

I made our favorite brownies for a Labor Day BBQ/Swim tonight and realized that I have never posted the recipe on here. They are super easy but it is what Ben requests whenever I ask what he wants for dessert (if he cannot have yellow cake with chocolate frosting:) Here is the recipe:

1 box Betty Crocker Original Supreme Brownie Mix (with chocolate syrup pouch)- I get regular fudge brownies and it still turns out great.

1/4 cup water
1/3 cup vegetable oil
2 or 3 eggs

1/3 cup packed brown sugar
1/3 cup crunchy peanut butter (or creamy)
1 egg

Heat oven to 350 degrees. Grease bottom of a 13x9 pan. Mix together Brownie Mix, chocolate syrup, water,oil and 2 eggs for fudge like brownies or 3 eggs for cake like brownies. Mix them until they are blended well and spread in the pan.

In a small bowl, mix 1/3 cup brown sugar, 1/3 cup peanut butter and 1 egg. Drop by tablespoonfuls onto batter. Cut through batter several times with knife for a marbled design.

Bake 30 minutes of until toothpick inserted 2 inches from side of pan comes out clean or almost clean.

Diane's Lemon Bundt Cake

I was at the park last week and a few of my friends were talking about this recipe they had the night before at a church event. I had to try it and I really liked it. Very, Very Yummy!

Cake Ingredients:

1 (18.25 oz) package lemon cake mix
1 (3.4 oz) package instant lemon pudding mix
1/2 cup vegetable oil
1 TBS lemon zest
1/4 cup lemon juice
4 eggs
1 cup Sierra Mist or 7-up

Glaze Ingredients: (I doubled the glaze! YUM)

2 TBS fresh lemon juice
1 tsp. grated lemon peel (zest)
2/3 cup sifted powdered sugar

1. Preheat oven to 350 degrees. Grease and flour a 10 inch bundt pan.
2. In a large bowl, combine cake mix & pudding mix, then stir in the oil, lemon zest and lemon juice. Beat in the eggs, one at a time, then stir in the lemon-lime soda. (But do not beat it too much. Just mix it in.)
3. Pour batter into prepared pan. Bake in preheated oven for 35 minutes then invert onto plate.
4. Pour glaze over top of cooled cake. If you like glaze, double the glaze recipe. Yummy!!!

I served this with vanilla ice cream but I think it would be good with whipped cream or cool whip. It is also good by itself though. Enjoy!

Double Decker Fudge

I got this from a recipe exchange a long time ago and love it. It is so easy and turns out great every time! Enjoy.

1 Cup Reeses Peanut Butter Chips (I used peanut butter and it turned out great)
1 Cup Semi-sweet Chocolate Chips
2 1/4 cups white sugar
1 (7oz) Jar Marshmallow Creme (I used marshmellows melted down)
3/4 cup evaporated milk
1/4 cup butter
1 tsp vanilla

1. Line 8" pan with foil, extending foil over edges of pan. Measure peanut butter chips into one medium bowl and chocolate chips into second medium bowl.

2. Combine sugar, marshmallow creme, evaporated milk and butter in heavy 3 qt. saucepan. Cook over medium heat, stirring constantly until mixture boils. Boil and stir for 5 minutes. Remove from heat; stir in vanilla.

3. Immediately stir 1/2 hot mixture into peanut butter chips until chips are completely melted. Pour into prepared pan. Stir remaining 1/2 hot mixture into chocolate chips until chips are competely melted. Quickly spread over top of peanut butter layer.

4. Cool completely. Remove from pan; place on cutting board. Peel off and discard foil; cut into 1 inch squares. Store tightly covered.

Chocolate Molten Cake

Thank you Heather! This was so yummy. I LOVE the raspberry syrup. I will use that again and again and again with everything!

Here is what my friend Heather posted:
I lost my old recipe for chocolate molten cake and had to look up a new one. This is from Food Network-Emeril's. It is TO DIE FOR! You have got to make it SOON! It's even good the day after reheated in the micro for 20-30 seconds! Rich, bittersweet chocolaty goodness! AND EASY!!!!

1 1/2 t unsalted butter, plus 1 stick
4 t flour, plus 2 T
6 ounces bittersweet chocolate chips or semi sweet (good brand)
2 T heavy cream
2 T confectioners sugar
2 eggs
2 egg yolks
1/4 C sugar
1 t vanilla
pinch salt

Preheat oven 450. Grease and flour 4 (6ou.) ramekins with butter and flour, tapping out excess flour. Set on baking sheet.

Melt chocolate, 1 stick of butter, cream, powdered sugar, until smooth. Remove from heat.
In bowl, whisk together eggs, yolks, sugar, vanilla, and salt-3 minutes. Sift flour into egg mixture and mix. Fold in chocolate mixture. Pour into ramekins. Bake until sides are set but middle is puffed but still soft-about 12 min. Remove from oven and cool a few minutes before unmolding onto plate and serving with raspberry sauce and vanilla ice cream! I like to dust with powdered sugar before serving!

Raspberry Sauce:
1 small bag of frozen raspberries, thawed
1 t fresh lemon juice
1/4 C powdered sugar

Mix in blender. Push through fine mesh sieve. (I did it right from the blender and it was still yummy!)

Crock-Pot Cake

I have been craving this so much lately and I realized I never posted it. This makes your house smell incredible and you get to have a perfect warm piece of cake. Make sure you have whipped cream, cool whip, or ice cream with it- it is rich and delicious.

1 pkg. Devils food cake
1 pkg. Chocolate pudding (3.9 oz)
2 cups sour cream
4 eggs
3/4 cup vegetable oil
2 tsp. vanilla
1 cup water
1 cup chocolate chips

Mix all ingredients together except the chocolate chips, beat on low 30 seconds then on medium for 2 minutes. Add chocolate chips and mix. Pour into a greased crock pot. High: 3-3 1/2 hours; Low 6-7 hours.

WW Mini-Chocolate Chip Cookies

Okay, so these are definately not my favorite chocolate chip cookies but it made Ainsley so happy to make cookies again and lick the bowl. They were actually really tasty and you can have 2 cookies for 1 point (which is awesome!!!) It definately filled that little craving I had today.

POINTS® Value: 1
Servings: 24
Preparation Time: 10 min
Cooking Time: 20 min
Level of Difficulty: Easy

Go ahead and grab a handful of these bite-size cookies. They might be little, but they pack a big chocolate punch.

Ingredients
2 tbsp butter, softened
2 tsp canola oil
1/2 cup(s) packed brown sugar, dark-variety
1 tsp vanilla extract
1/8 tsp table salt
1 large egg white(s)
3/4 cup(s) all-purpose flour
1/4 tsp baking soda
3 oz semi-sweet chocolate chips, about 1/2 cup

Instructions
Preheat oven to 375ºF.
In a medium bowl, cream together butter, oil and sugar. Add vanilla, salt and egg white; mix thoroughly to combine.
In a small bowl, mix together flour and baking soda; stir into batter. Add chocolate chips to batter; stir to distribute evenly throughout.
Drop rounded half-teaspoons of dough onto one or two large nonstick baking sheets, leaving a small amount of space between each cookie. Bake cookies until golden around edges, about 4 to 6 minutes; cool on a wire rack. I would check them before you pull them out. Mine were far too undone-I will do it for longer next time. Yields 2 cookies per serving.

Notes
Indulge your craving for an intense chocolate experience. Buy a 3-ounce bar of fine chocolate with a percentage of 75 or higher on the label. The percentage indicates the combined amount of cocoa bean and added cocoa butter in the chocolate. The higher the percentage, the greater the chocolate taste and the less sweet the product. Chop up the bar and use it instead of the chocolate chips (could affect POINTS values).

Pumpkin Cake Dessert

This Tuesday, I am hosting my 3rd annual Book and Recipe Exchange. Last year we got close to 30 people and this year it is looking to be more like 40. I am really excited. We get to try tons of great food and since each person brings 5 of their favorite recipes, I get TONS of recipes to try. I will be posting them throughout the upcoming year. Anyway, this recipe post is my shout out to my friend Jaynee. I miss you so much! I will bake this cake in your honor:) This was a cake she brought to one of the exchanges. Thanks Jaynee!

Pumpkin Cake Dessert
I don't like pumpkin very much but I love this cake! It is best served warm!

1 pkg. White or Yellow Cake Mix
Blend with 1/2 cup margarine or butter, til crumbly
Put 1/2 mixture in bottom of 9x13 pan.

Filling:
1 1/2 cup sugar
2 eggs
3 Cups Pumpkin
1 tsp. cinnamon
1 tsp. ginger
1/2 tsp cloves
1 can evaporated milk

Mix ingredients for filling and pour over crumbs layer. Then sprinkle the rest of the cake mix crumbs over the top of the filling. Bake at 350 for 1 hour. Serve with whipped cream or cook whip. Enjoy!

BUTTERSCOTCH BUBBLE LOAF

Can be done with other frozen rolls besides Rhodes.

24 Rhodes white dinner rolls, thawed & halved
½ box Butterscotch Pudding Mix NON-instant
½ cup pecans, chopped (optional)
½ cup brown sugar
½ cup Butter or Margarine

Thaw rolls until soft (about 2 hours @ room temperature). Spray bunt pan or two loaf pans with non-stick cooking spray. Cut dinner rolls in half and dip in dry pudding mix. Arrange rolls in pan, alternately arranging and sprinkling pecans. Sprinkle remaining pudding mix over the top. Combine brown sugar and butter, heat together until butter is melted and syrup is formed. (microwave about 1 ½ minutes) Pour syrup over rolls. Cover with plastic wrap that has been sprayed with non-stick cooking spray. Let rise until double in size or even with top of the pan. Carefully remove wrap. Bake at 350 degrees for 30-35 minutes. It may be slightly shorter baking time if using two loaf pans. Cover with foil the last 15 minutes of baking. Immediately after baking is done, loosen from sides of the pan with a knife and invert onto a serving plate.

Peanut Butter Treats

The recipe makes a full cookie sheet.

1 ½ cup granulated sugar
1 ½ cup white karo syrup
2 ¼ cup smooth peanut butter
A full small box of Special K cereal (usually around 9 cups)
1 12 oz package of chocolate chips
1 12 oz package of butterscotch chips

• Put sugar and karo in sauce pan. Heat in pan until sugar is dissolved and liquid is clear. Stir Well.
• Add peanut butter to the sugar and karo mixture and stir well.
• Put this in a LARGE bowl and pour in the special K cereal. Mix really well.
• Pour onto creased cookie sheet. Pat until it gets about 1” thick.
• Melt together in a sauce pan the chocolate chips and butterscotch chips.
• Spread chocolate and butterscotch mixture over the peanut butter mixture.
• Put in refrigerator ONLY until cool and set. Does not take that long

Ice Cream Log Cake

We make this for everyone’s birthday day.
***MAKE SURE YOU START EARLY IN THE DAY. IT NEEDS A LONG TIME TO FREEZE. WE LIKE MINT CHOCOLATE CHIP ice cream. SERVES ABOUT 10 PEOPLE.

1 CUP FLOUR
1/3 CUP COCOA POWDER
1 1/3 TSP. BAKING POWDER
¼ TSP. SALT
4 EGGS
1 1/3 CUP SUGAR
1/3 CUP WATER (I ADD A LITTLE MORE FOR ADDED MOISTURE)
1 1/3 TSP VANILLA


FRENCH SILK FROSTING:

1/3 CUP MARGARINE, SOFTENED
1 1/3 CUP POWDERED SUGAR
1 OZ MELTED UNSWEETENED CHOCOLATE, COOLED
½ TSP VANILLA
1 TBSP. MILK


1. PREHEAT OVEN TO 375°

2. LINE A LARGE COOKIE SHEET WITH WAX PAPER.
GREASE BOTTOM OF PAN, THEN PUT PAPER ON, THEN GREASE THE WAX PAPER.

3. MIX DRY INGREDIENTS. BEAT EGGS IN SMALL BOWL UNTIL THICK AND LEMON COLORED. PUT EGGS INTO LARGE MIXER BOWL. BEAT IN SUGAR GRADUALLY. BEAT IN WATER AND VANILLA ON LOW SPEED. MIX IN DRY INGREDIENTS GRADUALLY. BEAT JUST UNTIL SMOOTH. POUR ONTO WAX PAPER.

4. BAKE 12-15 MINUTES UNTIL TOOTHPICK COMES OUT CLEAN.

5.LOOSEN EDGES WITH KNIFE. INVERT ONTO A DISHTOWEL SPRINKLED WITH A LOT of POWDER SUGAR. (I LIKE TO USE A LOT OF POWDER SUGAR SO IT WILL REMAIN LOOSE ON THE TOWEL.)

6.WHILE STILL HOT, ROLL INTO THE TOWEL. IT WILL SEEM WEIRD BUT JUST ROLL IT UP TIGHT. SET ON COOLING RACK OR COUNTER FOR AT LEAST 2 HOURS.

7. UNROLL AND REMOVE TOWEL. SPREAD SOFTENED ICE CREAM ON CAKE. (MAKE SURE THE ICE CREAM IS NOT TOO SOFT AND LIQUIDY. Barley SOFTEN THE ICE CREAM.) You can put the ice cream in a kitchen aid or mixer for a little to soften it up. ROLL BACK UP. WRAP TIGHT IN PLASTIC WRAP. FREEZE. FROST WITH FRENCH SILK FROSTING (above) AND FREEZE AGAIN.

Brown Family Chocolate Chip Cookies

This recipe makes so much dough that I suggest you put them in ball shape on wax paper and freeze them. Once the dough has hardened, take the frozen dough balls and put them in a gallon zip lock bag and cook them whenever you want warm cookies! Adjust the baking time to 11 minutes if cooking frozen dough. I actually always freeze them first, even if I need them right away. For some reason, they turn out perfect that way.

Cream Together:
1 cup shortening
1 cup butter
1 ½ cups sugar
1 ½ cups brown sugar
3 eggs
2 tsp vanilla

Mix together in a separate bowl:
4 ½ cups flour
1 ½ tsp baking soda
1 ½ tsp salt

Slowly mix dry ingredients in with wet ingredients. There is a lot of flour so take your time! Mix in 1 12 oz bag chocolate chips or 2 cups chocolate chips.

Cook the cookies at 375 degrees for 8-10 minutes. (11 minutes if using frozen dough) They should come out looking un-cooked but will cool to perfection!

Payday Bars

We had these at Ainsley's preschool party last year and we all had to have the recipe. They are so good!

1 yellow cake mix
1 egg
1/3 cup melted butter

3 cups mini marshmallows

12 oz peanut butter chips
1/2 cup butter
1/2 cup light corn syrup

2 cups rice krispies
2 cups salted peanuts

Crumble together yellow cake mix, egg and 1/3 cup melted butter. Press into a greased 9x13 pan. Bake at 350 for 10 minutes. Remove from oven and sprinkle marshmallows. Bake an additional 3-4 minutes or until puffy.

Melt together the peanut butter chips, 1/2 cup butter and corn syrup. Add to this mixture the Rice Krispies and salted peanuts. Spread over the puffy marshmallows. Cool and Cut.

Note from person who gave me the recipe: "I prefer to use a metal pan. They are MUCH better after they are cold. It's hard not to eat them right away but it is worth the wait."