Peanut Butter Cookie Candy Bars

Chocolate chip cookies and peanut butter Delicious combination perfect for National Chocolate Chip Cookie Day!

Peanut Butter Cookie Candy Bars

Ingredients

For the Cookie Base:

• 1 box Betty Crocker Gluten Free chocolate chip cookie mix
• Butter, pure vanilla extract and egg called for on cookie mix box (I use Earth Balance Vegan Butter)
• 1 cup sugar
• 1/2 cup chocolate chips (I add more chocolate chips to the cookie mix for some extra chocolate but you do not have to)

For the Filling:

• 1/3 cup light corn syrup
• 3 tablespoons vegan butter, softened (Earth Balance)
• 3 tablespoons smooth peanut butter
• 1 tablespoon plus 1 1/2 teaspoons water
• 1 1/4 teaspoons pure vanilla extract
• Dash salt
• 3 1/2 cups powdered sugar

For the Caramel Layer:

• 1 bag caramels, unwrapped
• 2 tablespoons water
• 1 1/2 cups dry-roasted peanuts

For the Topping:

• 1 bag milk chocolate chips (2 cups)

1. Heat oven to 350°F. Make cookie dough as directed on box, using vegan butter, vanilla, egg, sugar and extra chocolate chips.
2. In ungreased 13 x 9-inch pan, press dough evenly. Bake 18 to 20 minutes or until light golden brown. Cool about 30 minutes.
3. In large bowl, beat all filling ingredients except powdered sugar with electric mixer on medium speed until creamy and smooth. Gradually beat in powdered sugar until well blended (filling will be thick).
4. Press filling over cookie base.
5. In medium microwavable bowl, microwave caramels and 2 tablespoons water uncovered on High 2 to 4 minutes, stirring twice, until caramels are melted. Stir in peanuts.
6. Spread evenly over filling. Refrigerate about 15 minutes or until caramel layer is firm.
7. In small microwavable bowl, microwave chocolate chips uncovered on High 1 to 2 minutes, stirring once, until melted.
8. Spread evenly over caramel layer. Refrigerate about 1 hour or until chocolate is set.
9. For bars, cut into 6 rows by 6 rows.
10. Store any leftovers covered at room temperature.

ENJOY!!

Happy National Chocolate Chip Cookie Day!

Today is National Chocolate Chip Cookie Day. It is ALSO Founder’s Day for my sorority Alpha Delta Pi! 161 years of being the first and the finest sorority! How fun that on our founders day is also a perfect day to bake delicious chocolate chip goodies! I’ve already posted a few chocolate chip goodies in the past. So today, I decided to get creative with the classic chocolate chip cookie!

First up, Chocolate Chocolate Chip Cookie Dough Cupcakes! (now there’s a mouthful!)

Chocolate Chocolate Chip Cookie Dough Cupcakes 

Adapted from Java Cupcakes

Ingredients

For the Cookie Dough Filling:

• 3/4 cup gluten free flour
• 1/8 teaspoon baking soda
• 1/8 teaspoon salt
• 4 tablespoons unsalted vegan butter, melted (Earth Balance)
• 1/4 cup packed light brown sugar
• 2 tablespoons sugar
• 2 tablespoons coconut or rice milk
• 1 teaspoon vanilla extract
• 1/2 cup mini chocolate chips

For the Chocolate Cupcakes:

• 1 cup gluten free flour
• 1/2 cup unsweetened cocoa powder
• 1 cup sugar
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup hot water
• 1/2 cup vegetable oil
• 1 large egg
• 2 teaspoons vanilla extract

For the Cookie Dough Frosting:

• 12 tablespoons unsalted vegan butter (Earth Balance)
• 1 3/4 cups powdered sugar
• 1/3 cup packed brown sugar
• 1/2 cup gluten free flour
• 1 1/2 tablespoons coconut or rice milk
• 1 tsp vanilla extract

For the Garnish 

• Mini chocolate chips
• Chocolate chip cookies (optional)

Let’s get baking!! First make your cookie dough filling.

1. In a small bowl, sift together the gluten free flour, baking soda and salt.
2. In a medium bowl, whisk together the butter, sugars, milk and vanilla until smooth.
3. Whisk in the dry ingredients and the chocolate chips until smooth.
4. Refrigerate for 15 to 30 minutes or until firm.
5. Scoop out dough into 12 balls. Freeze for at least 30 minutes.
6. While your cookie dough balls are in the freezer, make your cupcakes.
7. Preheat the oven to 375ºF. Line a cupcake pan with 12 liners.
8. In a large bowl, whisk together the flour, cocoa, sugar, baking soda and salt.
9. Add the water, oil, egg and vanilla and whisk until smooth. Use a spatula to scrape the sides and bottom of the bowl to ensure all ingredients are combined.
10. Fill each cupcake liner 1/2-2/3 full.
11. Take your cookie dough balls out of the freezer and gently press a one ball into the center of each cupcake, only submerging the ball 1/2 way.
12. Bake the cupcakes for 19-21 minutes, or until a toothpick inserted into the cupcake portion of the cupcake (not tested through the center where the dough is), comes out fairly dry. Chunks/pieces of cake are okay, just not moist batter.
13. Cool the cupcakes completely before frosting.
14. To make your frosting, in the bowl of a stand mixer, cream together the butter and sugars until smooth and creamy.
15. Add the flour, milk and vanilla and beat on high until well combined.

Assembly Time!!

1. Pipe swirls of frosting onto each cupcake.
2. Sprinkle mini chocolate chips on top!

ENJOY this cupcake take with a classic cookie!

Kwegyirba Croffie is a freelance Associate Producer at News 12 Connecticut and a Special Events/Event Planning and Social Media Intern at College Lifestyles (TM). She is a Quinnipiac University alumni and a sister of Alpha Delta Pi. She enjoy cupcakes,Broadway musicals, Forever 21 ,giraffes, peacock feathers, orchids, lillies and anything Disney.

Fudge Mint Popcorn

Fudge Mint Popcorn is the perfect St. Patrick’s Day snack for any party you may be throwing!

Fudge Mint Popcorn

Ingredients

• 8 cups popped popcorn
• 1 cup miniature marshmallows
• 3/4 cup regular chocolate M&Ms, divided
• 1 1/2 cup Mint Chocolate Chip Cookies, chopped & divided – check out my recipe for Mint Chocolate Chip Cookies!
• 1 1/2 cup white chocolate chips
• 1 teaspoon vegan shortening
• 1/4 cup green candy melts
• 3 tablespoons green St. Patrick’s Day sprinkles

1. Combine popcorn, marshmallows, 1/2 cup chocolate candies, and 1 cup mint chocolate chip cookies pieces in a large bowl. Crush the extra 1/2 cup cookies into crumbs and set aside with the extra chocolate candies.
2. In a microwave safe bowl, combine the white chips and shortening. Heat slowly, stirring every 30 seconds until melted. Pour over popcorn mixture and toss until everything is coated.
3. Spread out on a wax paper lined cookie tray. Sprinkle with the crushed cookies and the extra 1/4 cup chocolate candies. Let set.
4. Heat the green candy melts in a microwave safe bowl. Spoon into a plastic bag and cut the tip off one corner. Drizzle over the popcorn and top with sprinkles. Let set before eating.

 MMMM! If you want an EXTRA pop of green – color your popped popcorn with green food coloring before combining with marshmallows!

ENJOY!

Mint Chocolate Chip Cookies

Chocolate chips cookies with a little twist and of course some GREEN GREEN GREEN!

Mint Chocolate Chip Cookies 

Ingredients

• 2 1/4 cup gluten free flour (Better Batter or Bob’s Red Mill)
• 1 teaspoon xanthan gum (only if using Bob’s Red Mill gluten free flour)
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup vegan butter, softened
• 3/4 cup sugar
• 3/4 cup firmly packed brown sugar
• 2 teaspoons pure vanilla extract
• 2 eggs
• 10 oz. pkg. Nestle mint chocolate chips
• 6 oz. pkg chocolate chips
• 1/2 teaspoon mint extract
• green gel food coloring

1. Preheat your oven to 375ºF.
2. Combine flour, baking soda and salt; set aside.
3. Combine butter, sugars, vanilla extract, mint extract and green gel food coloring; beat until creamy. Beat in eggs.
4. Slowly add flour, mixing together. Stir in chocolate chips and mint chocolate chips.
5. Drop by tablespoon onto ungreased cookie sheet.
6. Bake for 9-11 minutes.
7. Cool on a wire rack completely.

Who doesn’t love chocolate chip cookies! With a little mint extract and mint chocolate chips, these are sure to be a HIT! ENJOY!

A to Z Everything but the Kitchen Sink Chocolate Chip Cookies

Happy Leap Day!! While this may be just another day of the year of some people, others may be celebrating a birthday! (Happy birthday to all the Leap Day babies out there!) SO, in honor of Leap Day, a lot of stores have been advertising special sales and Subway has declared it Free Cookie Day. So, I thought I would post a crazy cookie recipe in honor of this once in four years day.

A to Z Everything but the Kitchen Sink Chocolate Chip Cookies

Nuts, chocolate, coconut, crunchy cereal and oats all rolled into one cookie! They’re chewy, crispy, crunchy and fabulous!

**NOTE: This recipe is for 5 dozen cookies so scale down (or up if you’re baking for a party, bake sale or a large crowd)

Ingredients

• 1 1/2 cups all-purpose gluten free flour (Better Batter is a wonderful flour)
• 1 1/4 teaspoons baking soda
• 1 teaspoon salt
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground mace
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• 1 cup vegan butter, softened (Earth Balance)
• 1 1/2 cups packed brown sugar
• 1 cup white sugar
• 2 eggs
• 1 tablespoon coconut milk
• 1 1/2 teaspoons pure vanilla extract
• 1 cup gluten free Cinnamon Chex cereal, crumbled
• 3 cups gluten free rolled oats
• 1/2 cup sweetened flaked coconut
• 2 cups gluten free semisweet chocolate chips
• 1 cup chopped walnuts (or nuts of your choice) – or omit the nuts if you are allergic

1. Preheat oven to 350ºF. Grease cookie sheets. Sift together gluten free flour, baking soda, salt, cinnamon, mace, nutmeg, and cloves; set aside.
2. In a large bowl, cream together vegan butter, brown sugar, and white sugar until smooth. Beat in the eggs one at a time, then stir in coconut milk and vanilla. Gradually mix in the sifted ingredients until well blended. Using a wooden spoon, stir in the cornflakes, oats, coconut, chocolate chips, and walnuts (or other nut). Roll the dough into walnut sized balls, and place 2 inches apart on prepared cookie sheets; flatten slightly.
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. Slightly under baking these yields wonderfully chewy cookies!

Make these Loaded Candy cookies by adding your favorite candy like Miniature Reese’s Peanut Butter Cups and crumbled Homemade Oreos instead of the cereal and oats.

ENJOY!

Kwegyirba Croffie is a freelance Associate Producer at News 12 Connecticut and a Special Events/Event Planning and Social Media Intern at College Lifestyles (TM). She is a Quinnipiac University alumni and a sister of Alpha Delta Pi. She enjoy cupcakes,Broadway musicals, Forever 21 ,giraffes, peacock feathers, orchids, lillies and anything Disney.

Salted Caramel Chocolate Chunk Cookies

I can never get enough cookies! Gooey, chocolately mmmm mmm good!

Salted Caramel Chocolate Chunk Cookies

Ingredients

• 2 sticks softened vegan butter (Earth Balance)
• 3/4 cup granulated sugar
• 1 cup packed light brown sugar
• 2 large eggs
• 1 1/2 tablespoons pure vanilla extract
• 1/4 cup caramel sauce
• 3 3/4 cup all purpose gluten free flour
• 1/2 teaspoon salt
• 1 1/2 teaspoons baking soda
• 12 oz bag mini chocolate chips
• 1 1/2 cups chocolate chunks or chunk-size chopped good quality chocolate
• Sea salt

1. Preheat oven to 350ºF. In a stand or electric mixer, beat the butter and sugars until well combined. Beat in the eggs and vanilla following the caramel sauce until well combined.
2. Place the flour, salt and baking soda into a large bowl; mix. Slowly add to wet ingredients then add the mini chocolate chips.
3. Place 1/4 cup of cookie dough on a cookie sheet. Press down then sprinkle with a pinch or two of sea salt then press chocolate chunks over top. Bake for 12-15 minutes or until just golden around edges. Remove and let cool for 5 minutes before transferring to a cooling rack.

OOOOOH HOW GOOD DO THOSE LOOK!!

Brownies S’mores

I’m in a very s’more mood! You want s’more?! (get it? S-MORE!) Brownie time!!

Brownie S’mores

Ingredients

For the Brownies

• 2/3 cup brewed coffee
• 1 tablespoon non-hydrogenated vegan margarine ( Earth Balance)
• 2 ounces dark chocolate (58% or darker), finely chopped
• 2 3/4 cups plus 1 tablespoon sugar
• 1 cup cocoa powder
• 1 1/2 teaspoons salt
• 2/3 cup vegetable or canola oil
• 2/3 cup water
• 1 tablespoon vanilla extract
• 2 cups plus 3 tablespoons all-purpose gluten free flour
• 1 teaspoon baking powder
• 3/4 cup chocolate chips

For the S’more Assembly 

• 1 cup chocolate chips
• 4 cups mini vegan marshmallows (Dandies or Sweet & Sara)
• 24 gluten free graham cracker squares
• 3/4 cup chocolate chips

1. To start the brownies, Preheat the oven to 350°F.
2. Grease a 9 by 13-inch baking pan.
3. Using a double boiler, heat the coffee, margarine, and dark chocolate, stirring, until the chocolate is melted and the ingredients are thoroughly combined.
4. In the bowl of a stand mixer, combine the sugar, cocoa powder and salt and mix together with the paddle attachment.
5. Add the oil, water, and vanilla and mix to combine. Add the coffee mixture and mix to combine.
6. In a separate bowl, mix together the gluten free flour and baking powder. Stir in the chocolate chips. Add the dry ingredients to the wet ingredients and mix until all the ingredients are incorporated.
7. Pour the batter into the prepared baking pan and bake for 45 to 55 minutes, until a toothpick inserted in the center comes out clean. Cool completely, then cut into squares.
8.  To assemble the s’mores, Once brownies are cooled and cut, melt 1/2 cup of chocolate chips in a microwave. Drizzle the melted chips over the brownies.
9. Pile the marshmallows onto the brownies, on top of the melted chips. Using a pastry torch, flame the marshmallows until you get some browning, being careful not to burn them. Sprinkle the remaining chips on top.
10. Break the graham cracker squares in half and press them into the marshmallows so that they stand upright. Or, simply crush them in a plastic bag and sprinkle them over the top.

ENJOY!!

Peanut Butter Oatmeal

I had this oatmeal this morning and it was delicious! It’s very easy to make. Oatmeal is a great vehicle to add flavor and texture.

Peanut Butter Oatmeal

It is almost like a peanut butter pudding. If you would like, you don’t have to put it in the blender. But to make it smooth, definitely blend away.

Ingredients

• 1/2 cup rolled oats (gluten free of course)
• 1 cup milk of choice (rice is my favorite but coconut is also really good. Almond, soy whatever you would like)
• 1/4 teaspoon salt
• a dash cinnamon
• a dash of nutmeg
• 1/2 a banana (a nice ripe banana is better of course)
• 2 tablespoona peanut butter
• 1/4 teaspoon pure vanilla extract
• Sugar to sweeten (if you prefer – I like sugar in my oatmeal)
• optional: chocolate chips or raisins or both if you would like

1. Cook the oats, salt, cinnamon, nutmeg and milk on your stove. What I do is put the milk in, then the oats
2. Meanwhile, blend the peanut butter and banana.
3. Add vanilla, sugar, and the cooked oats to the blender and re-blend.
4. Serve a big bowl and top with the rest of the banana.

I hope you enjoy!

Chocolate Chip Peanut Butter Pound Cake with Peanut Butter Glaze

Chocolate Chip Peanut Butter Pound Cake with Peanut Butter Glaze. Definitely a mouthful, a mouthful of goodness! Yes I know I’ve done a pound cake before but those didn’t have peanut butter and chocolate!

Chocolate Chip Peanut Butter Pound Cake with Peanut Butter Glaze

This pound cake is dense and wonderful and lovely to slice and have with a cup of your favorite tea, coffee, latte or a delicious glass of almond milk

Ingredients

For the Cake:

• 3 cups all-purpose gluten free flour 
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup creamy peanut butter
• 1/2 cup vegan butter, at room temperature
• 3 cups granulated white sugar
• 6 large eggs
• 2 teaspoons vanilla extract
• 1 1/2 cups chocolate chips

For the Glaze:

• 1 1/2 cups sifted powdered sugar
• 1/4 cup coconut or almond milk
• 1/4 cup creamy peanut butter
• 1/2 teaspoon pure vanilla extract
• 1/4 cup mini chocolate chips

1. Preheat oven to 325ºF. Spray 10-cup tube pan generously with nonstick spray. Very generously. You don’t want to have any cake stick when you flip it over.
2. Prepare cake: In a medium bowl, whisk together gluten free flour, baking powder, and salt; set aside. In a large bowl, use an electric mixer to cream together peanut butter and vegan butter. Add sugar and beat an additional 5 minutes. Add eggs and vanilla; beat until well combined. Add dry ingredients a little at a time, beating just until incorporated. Stir in chocolate chips. Scrape batter into prepared tube pan. Tap it a couple of times on the counter to shake out any hidden air pockets.
3. Bake 1 hour and 20 minutes, checking on the cake at 1 hour to make sure it’s not browning too quickly on top. If browning too quickly, just place a piece of foil loosely over the top of the pan. When a toothpick is inserted into the center of the cake and comes out clean, your cake is done. Let cool for 20 minutes, then flip it onto a rack or platter and let it cool completely.
4. Prepare glaze: In a medium bowl, whisk together powdered sugar, milk, peanut butter and vanilla until smooth. Drizzle glaze over the top of the cooled cake, letting it drizzle down the sides. Sprinkle chocolate chips on top. The glaze will set eventually- if you’d like to quicken the setting process, just place it into the refrigerator for a bit.

Try this for variation! It might be nice to chop a bunch of Reeses Peanut Butter Cups and swirl those into the cake instead of the chocolate chips. Then you can add chunks on top as well! Before you know it, you’ll have a Reeses Peanut Butter Cup Peanut Butter Pound Cake with Peanut Butter Glaze. MMMM!

Good Lovin’ Chex Mix

The countdown to Valentine’s Day continues!

Chocolate and Valentine’s Day go hand in hand. Betty Crocker has gluten-free CHOCOLATE Chex that are great as a breakfast cereal and PHENOMENAL in this chex mix recipe. It’s Better than Sex Chex Mix but for everyone we will call it Good Lovin’ Chex Mix.

Good Lovin’ Chex Mix (Better than Sex Chex Mix)

The name really says it all.

Ingredients

• 8  cups Gluten Free Chocolate Chex cereal
• 3/4  cup packed brown sugar
• 6  tablespoons vegan butter
• 3  tablespoons light corn syrup
• 1/4  teaspoon baking soda
• 1  cup Reese’s Peanut Butter Cups, mini size
• 1 cup miniature marshmallows
• 1/2 cup caramel bits (found by the chocolate chips in the baking aisle — or chop up regular caramels)
• 1 tablespoon coconut milk
• 1/2 cup gluten free milk chocolate baking chips
• 1/2 cup vanilla (white) chocolate baking chips
• 1 teaspoon coarse sea salt

1. Into large microwavable bowl, measure cereal; set aside. Line cookie sheet with waxed paper or foil.
2. In 2-cup microwavable measuring cup, microwave brown sugar, vegan butter and corn syrup uncovered on high 1 to 2 minutes, stirring after 1 minute, until melted and smooth. Stir in baking soda until dissolved. Pour caramel mixture over cereal, stirring until evenly coated. Microwave on high 3 minutes, stirring every minute. Spread on cookie sheet. Cool 10 minutes. Break into bite-sized pieces.
3. Make sure Chex mixture is cool to the touch (You need it to be cool so that the candy doesn’t melt.) Evenly sprinkle mini peanut butter cups candy and miniature marshmallows over Chex mixture.
4. In small microwavable bowl, microwave caramel baking bits and coconut milk uncovered on high about 1 minute or until chips can be stirred smooth. Use a spoon or fork to drizzle over snack. Repeat with milk chocolate baking chips. Repeat again with vanilla (white) baking chips. Quickly sprinkle coarse salt over all while candy drizzles are still wet.
5. Refrigerate until set. Break apart and store in tightly covered container. 

If  you wanna make an extra special dessert with this wonderful sinfully sweet treat, try creating a parfait desserts by layering the cooled Good Lovin’ Chex Mix and lightly sweetened rice whipped cream!

ENJOY!

Kwegyirba Croffie is a freelance Associate Producer at News 12 Connecticut and a Special Events/Event Planning and Social Media Intern at College Lifestyles (TM). She is a Quinnipiac University alumni and a sister of Alpha Delta Pi. She enjoy cupcakes,Broadway musicals, Forever 21 ,giraffes, peacock feathers, orchids, lillies and anything Disney.