Kitchen Sink Cookies

Posted on August 17, 2009 by kitchenbelle

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On Saturday I attended the Healthy Living Summit for Bloggers.  As part of the event, the planners organized a Team in Training bake sale silent auction where all proceeds benefitted the The Leukemia & Lymphoma Society.  As my contribution to the bake sale I made Kitchen Sink Cookies.  (I also made a second batch for my sister-in-law’s 30th birthday!) 

They are called Kitchen Sink Cookies because in them is “everything but the kitchen sink.”  I used Martha Stewart’s recipe and found it to be nice and adaptable so go ahead and swap cookie condiments you like with those you don’t.  (Or just use whatever you have on hand!) 

I decided to use oatmeal, semi-sweet mini-chocolate chips, milk chocolate chunks, butterscotch chips, white chocolate chips, mini-M&Ms, and currants.   Martha called for coconut and walnuts, which I omitted.  If you are going to make these cookies on the smaller side of the cookie spectrum you may want to use mini-sized cookie condiments like mini-chocolate chips, mini-M&Ms and currants instead of raisins.  However if you are going to make monster cookies the full-size cookie condiments work well.  The idea is that each bite contains a little bit of each ingredient.  If you make small cookies using full size M&Ms, the entire cookie could end up with two big M&Ms and nothing else!    

I really enjoy foods that have lots of texture and “chunks” so these cookies were right up my alley!  (I may or may not have eaten more than one of these cookies before wrapping them…cookies go down so easily!)  I wrapped these in the same way I wrapped the Better than Brownie Cookie Peanut Butter Sandwiches.

Kitchen Sink Cookies:

  •  1 cup (two sticks) unsalted butter
  • 1/2 cup granulated white sugar
  • 1/2 cup brown sugar, firmly packed
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon  baking powder
  • 1/2 teaspoon salt
  • 2 cups old-fashioned oats
  • 2 cups mini semi-sweet chocolate chips
  • 1 cup mini M&Ms
  • 1 cup butterscotch chips
  • 1 cup white chocolate chips
  • 1 cup currants

Preheat oven to 350 F. Line baking sheets with Silpat baking mats or parchment paper.

In a large bowl with a wooden spoon (or in a stand mixer with the paddle attachment) beat butter, sugar and brown sugar together until smooth and creamy, about 2 minutes. Beat in eggs, one at a time, until well blended. Stir in vanilla.

In a medium bowl, sift together flour, baking soda, baking powder and salt. Gradually stir into butter mixture until well blended.  Remove bowl from mixer and add oats, chips, M&Ms, and currants.  Stir until well blended.

Drop batter by heaping tablespoons onto silpat about 2 inches apart. Press tops down with the bottom of a glass to flatten cookies evenly. Bake until golden, about 16 to 18 minutes. Cool on pan for 2 minutes. Remove from pan, and finish cooling completely on wire rack.

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Adapted from recipe found here on Martha Stewart.com.

Filed under: candy, chocolate, cookies, Dessert, oatmeal | 9 Comments »

Carnival Cupcakes Galore

Posted on August 12, 2009 by kitchenbelle

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As you know, I baked clown cakes for my nephew’s carnival-themed first birthday party.  Because I have never baked for such a large crowd, I worried that the cake would not be enough so I decided to also make some cupcakes.  Compared to the cakes these cupcakes were easy breezy!  I baked a batch of butter cake cupcakes and a batch of chocolate cupcakes and then decorated them with Hershey’s frosting, mini M&Ms, glitter icing, gummy bears, and sprinkles.  I think the monkey cupcakes and the lion cupcakes were especially cute!    

 Carnival Cupcakes:

Chocolate Cupcakes

  • 2 cups sugar
  • 1 ¾ cups all-purpose flour
  • ¾ cup Hershey’s cocoa powder
  • 1 ½ teaspoon baking powder
  • 1 ½ teaspoon baking soda
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup whole milk
  • ½ cup vegetable oil
  • 2 teaspoon vanilla extract
  • 1 cup boiling water

    • Preheat the oven to 350 F.  Insert cupcake liners into pans.

    Stir together the sugar, flour, cocoa, baking powder, baking soda and salt in a large bowl.  Add eggs, milk, oil and vanilla; beat on medium speed for 2 minutes.  Stir in boiling water (batter will be thin).  Pour batter into pans.

    Bake 25-30 minutes or until a toothpick inserted in the center comes out clean.  Cool 10 minutes; remove from pans to wire racks.  Cool completely before frosting.

    Hershey’s Frosting

  • ½ cup unsalted butter
  • 2/3 cup Hershey’s cocoa powder
  • 3 cups confectioners’ sugar
  • 1/3 cup milk
  • 1 teaspoon vanilla extract 

    • Melt the butter in a medium bowl.  Stir in the cocoa.  Alternately add confectioners’ sugar and milk, beating to spreading consistency.  Add small amount additional milk, if needed.  Stir in vanilla.

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    Filed under: cake, candy, chocolate, cupcakes, Dessert, frosting | 7 Comments »

    Peanut Butter Candy Bar Brownies

    Posted on May 31, 2009 by kitchenbelle

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    As far as desserts go, I enjoy making cakes and cupcakes most.  However, not all situations are cake and cupcake friendly.  When I need a sweet treat that must travel well I turn to bars.  Bars are usually pretty easy to make and they are very easy to  transport.  So when you have an occasion that calls for a no fuss (yet delicious!) dessert–say a picnic, a potluck, or an event to which you are going straight from work, I suggest you consider bars!

    Let this be your warning: these Peanut Butter Candy Bar Brownie bars are addictive!  If you have a sweet tooth, these bars are definitely for you!  They are peanut buttery, chocolaty, chewy, and crunchy all at once! 

    Peanut Butter Candy Bar Brownies:

    • 1  16 oz. package peanut-shaped peanut butter sandwich cookies (Nutter Butters), coarsely chopped
    • 1/2 cup butter, melted
    • 1  14 oz. can sweetened condensed milk
    • 1 /2 cup creamy peanut butter
    • 1 tablespoon vanilla extract
    • 5  1.5 oz. packages Reese’s peanut butter cups, coarsely chopped
    • 2  2.1 oz. Butterfinger candy bars
    • 1 cup semisweet chocolate morsels
    • 1/2 cup honey roasted peanuts

    Combine crushed cookies and butter in a medium bowl.  Press crumb mixture into bottom of a greased aluminum foil lined 9 x 13 glass dish.  Allow foil to extend beyond ends of pan.  Bake at 350 F for 6-8 minutes.

    Combine condensed milk, peanut butter, and vanilla in a medium bowl.  Stir until smooth.

    Sprinkle chopped candy bars, chocolate morsels, and peanuts over crust.  Drizzle condensed milk mixture on top.

    Bake at 350 F for 27 minutes or until lightly brown.  Remove dish and place on a wire rack to cool.  Lift foil from pan and pull foil away from uncut brownies.  Let cool completely then cut into bars.

    Recipe adapted from myrecipes.com.

    Filed under: brownies, candy, chocolate, Dessert, Peanut Butter | Leave a comment »

    Mini Pina Colada Easter Cupcakes with Cream Cheese Frosting

    Posted on April 6, 2009 by kitchenbelle

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    Spring is in the air here in Boston (and Easter is less than a weak away!) so I wanted to make some festive cupcakes.  I  still love my mini cupcake pan so I decided to make a mini version of these Pina Colada cupcakes.  I was a little disappointed because I over-baked them just a tad (that is something that can happen easily with these little guys so keep your eye on them!) so they were a bit dry for my liking.  That aside, the flavor was really great.  One thing to note, though, is I did not taste the rum at all.  The pineapple and coconut flavors were most prominent.  I may double the rum next time because what is a pina colada without rum?! 

    I topped these little fellas with  piped  yellow-colored cream cheese frosting and jelly beans.  The lack of rum flavor was most certainly compensated for by the cream cheese frosting, because, well, cream cheese frosting = heaven.  I would consider skipping the rum in all of my cocktails if that meant piles of cream cheese frosting instead!

    One note—Keep the frosting in the fridge while you aren’t using it.  That way it won’t melt. 

    Mini Pina Colada Cupcakes with Cream Cheese Frosting:

    Cake

    • 1.5 cups flour
    • 1 cup sugar
    • 1 teaspoon baking powder
    • 1/2 teaspoon baking soda
    • 1/4 teaspoon salt
    • 1 stick of butter, melted and cooled
    • 1/3 cup pineapple juice
    • 1 tablespoon rum
    • 2 teaspoons vanilla extract
    • 3 large eggs
    • 1/3 cup crushed pineapple
    • 1/3 cup shredded coconut

    Preheat oven to 350 F.  Line mini cupcake tin with mini papers.

    In a medium bowl, sift together the flour, sugar, baking powder, baking soda and salt.

    In another medium bowl, beat together melted butter, pineapple juice, rum, and vanilla with an electric mixer.  Add the eggs one at a time, beating well after each addition.

    With the mixer on low speed, slowly add the dry ingredients to the wet ingredients 1/2 cup at a time until combined.  Fold in the pineapple and coconut. 

    Fill the cupcake liners about 3/4 full–unless you love the big muffin top then fill them to the top of the liner.

    Bake for about 8-12 minutes.  Cool on a wire rack before frosting. (Makes ~48 mini-cupcakes.)

    Cream Cheese Frosting

    • One 8-ounce package of cream cheese, at room temperature
    • 6 tablespoons unsalted butter, at room temperature
    • 3 cups confectioners’ sugar
    • 1 teaspoon vanilla extract

    In a medium bowl, cream together the cream cheese and butter using an electric mixer, until smooth.  Slowly sift the confectioners’ sugar into the butter/cream cheese, about one cup at a time.  Continue to beat until all lumps are gone.  Add the vanilla and mix until fully combined.  Add a few drops of the food coloring of your choice and continue to mix until color is evenly distributed.

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    Adapted from Crazy About Cupcakes by Krystina Castella available for purchase here.

    Filed under: candy, cream cheese, cupcakes, Dessert | 9 Comments »

    Ice Cream Burgers aka “The Chipwich”

    Posted on January 1, 2009 by kitchenbelle

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    Happy New Year!!!!!!!!!!! 

    What better way to ring in the New Year than with cookies, ice cream, and candy—all in one bite!!!! 

    If you are looking for something fun to do with your kids during the last few days of school vacation, you may want to give this a whirl.  Ice cream burgers are simple, fun, delicious, and allow for creativity.   There are so many options–the combination possibilities* are endless!

    Step One: Make cookies.  Any kind you like.  I stuck with classic chocolate chip, however, oatmeal raisin, peanut butter chip; even sugar cookies would all work well.  (Also, this a great way to revitalize left over holiday cookies!)

    Step Two: Choose your ice cream.  (Or even better–MAKE your ice cream!)  I went with cookies and cream, but simple vanilla, mint chocolate chip, strawberry–any flavor would be just fine.

    Step Three: Choose your toppings.  This is the kids’ favorite part!  Set out several bowls containing an array of “dipping” options.  Mini chocolate chips, jimmies, sprinkles, mini M&Ms, coarse sugar, chopped up candy bars, nuts…let your imagination run wild.

    Step Four: Have fun!!!  Getting your cookies to be perfectly round can be a challenge but that shouldn’t inhibit the fun.  Encourage the kids to use their imaginations and make interesting combinations.

    Nestle Toll House Cookie Chipwich:

    (Yields about 5 dozen cookies = about 30 chipwiches)

    • 2  1/4 cups all-purpose flour
    • 1 teaspoon baking powder
    • 1 teaspoon salt
    • 2 sticks butter (1 cup), softened
    • 1.5 cups sugar
    • 1 teaspoon vanilla extract
    • 2 eggs
    • 1  3/4 cups (11.5 oz bag) milk chocolate chips

    Preheat oven to 375 F.

    Combine flour, baking soda, and salt in a small bowl.  Set aside.  Beat butter, sugar, and vanilla extract in a large bowl until fluffy.  Add eggs, one at a time, beating well after each addition.  Gradually add flour mixture to wet mixture until combined.  Carefully stir in chocolate chips. 

    Scoop one tablespoon of cookie dough and quickly make a ball with it by rolling in the palms of your hands.  (It is important to do this quickly so you don’t melt the butter.) Place on an ungreased cookie sheet.  Rolling the dough into equal size balls allows all of the cookies to be the same shape in size.  This is important for making chipwiches because you want both sides of the sandwich to be the same shape and size. 

    Bake 9-11 minutes.  Cool completely on wire racks.

    Once completely cool, take one cookie and use a small spoon to scoop ice cream onto it.  Press another cookie on top.  Then the fun begins!  Roll the chipwich in the candy topping(s) of your choice.  The more toppings you have available, the more fun!

    ja

    To store, either wrap tightly with plastic wrap or place in sandwich bags and freeze.

    *Some combination ideas:

    • sugar cookies, vanilla bean ice cream, rolled in sugar crystals
    • oatmeal raisin cookies, cinnamon ice cream, rolled in chopped walnuts
    • chocolate chunk cookies, mint chocolate chip ice cream, rolled in mini-chocolate chips
    • peanut butter cookies, chocolate ice cream, rolled in chopped peanuts
    • orange white chip cookies, orange sherbet, rolled in coconut

    Have a fun, happy, and healthy 2009!!!

    Filed under: candy, cookies, Dessert, ice cream | 1 Comment »

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