Healthy Whole Wheat Pumpkin Pancakes

I hear the word healthy and and immediately think its going to be a pain to make. There are going to be ingredients that I don't have. I really wanted some pumpkin pancakes and so when I found this recipe I was so excited. Its super easy and I had all of the ingredients. They are light, fluffy, and so soft. I may have eaten too many but they're amazing!

Healthy Whole Wheat Pumpkin Pancakes
Makes about 12 pancakes

2 cups Whole Wheat Flour
4 teaspoons Baking Powder
1/2 teaspoon Salt
2 teaspoons Cinnamon
1/2 teaspoon Nutmeg
1 cup Pumpkin Puree
2 Tablespoons Pure Maple Syrup
2 Eggs
2 teaspoons Pure Vanilla Extract
1 1/2 cups Almond Milk
2/3 cup Mini Chocolate Chips

1. Heat the griddle over medium heat. Whisk together the flour, baking powder, salt, cinnamon, and nutmeg. Set aside. 

2. In a separate bowl, combine the pumpkin, maple syrup, eggs, vanilla, and almond milk. Add the dry mixture to the wet ingredients and mix until smooth. Fold in the chocolate chips. 

3. Butter the griddle and pour your batter onto the preheated griddle. Cook until the edges are dry and there are bubbles in the middle and then flip. Continue to cook for a few more minutes until golden brown. Re-butter every time you put more batter on the griddle.

Recipe Source: Ambitious Kitchen

Chewy Oatmeal Chocolate Chip Cookies

For the last month I've been obsessed with finding some chewy cookie recipes. I've been making and eating cookies like its going out of style and its been delicious so far. Today's recipe is an amazing chewy oatmeal chocolate chip cookie. They are soft, have the perfect amount of chocolate, and they are chewy, so chewy. And they're big enough that one is enough. You can have 2, I wont judge you, but they're big. Big, chewy, and amazing!

Chewy Chocolate Chip Cookies

1 1/4 cups All-Purpose Flour
3/4 tsp Baking Soda
1/2 tsp Cinnamon
1/4 tsp Salt
3/4 cup Butter, melted & cooled
3/4 cup Brown Sugar
1/2 cup Granulated Sugar
1 Tablespoon Honey
1 Tablespoon Pure Vanilla Extract
1 Egg
2 1/2 cups Old Fashioned Oats
2 cups Chocolate Chips

1. Preheat oven to 350 degrees. Whisk together the flour, baking soda, cinnamon, and salt and set aside. 

2. In the bowl of a stand mixer combine the butter and sugars. Beat for 1 minute on medium. Add in the honey, vanilla, and the egg. Scrape the bowl and add in the flour mixture. Mix to just combine. 

3. Add in the oats and the chocolate chips and mix until just combined again. Refrigerate the dough for at least 2 hours. Using a 1/4 cup scoop place them on a cookie sheet and bake for 12- 14 minutes, until the center looks just set and not wet.

Recipe Source:  Just So Tasty

S'more Cheesecake

There once was a dessert that I couldn't get enough of. That dessert just happens to be a s'more. I have made several different s'more desserts and this is one more that I will be adding and putting at the top of my list!

Its sweet, creamy, rich, and it has all of the components of a classic s'more. A crispy graham cracker crust. Soft, pillowy marshmallows. Sweet, rich chocolate. All mixed up and baked in a creamy cheesecake. Its the perfect time to make it. So go, do it, its amazing.

S'more Cheesecake
Recipe Source: Bakerita

Crust
2 1/2 cups Graham Cracker Crumbs
1/2 cup Granulated Sugar
3/4 cup Butter, melted
2 cups Mini Marshmallows
1/2 cup Hot Fudge Sauce, warmed

Cheesecake
2- 8oz pkgs Cream Cheese
1 can Sweetened Condensed Milk
2 teaspoons Pure Vanilla Extract
3 Eggs, room temp
1 cup Mini Chocolate Chips
2 1/2 cups Mini Marshmallows, divided

Topping
1/4 cup Graham Cracker Crumbs
1/4 Hot Fudge Sauce, warmed

Crust

1. Preheat your oven to 325 degrees. Lightly grease a 10" springform pan. In a large bowl mix together the graham cracker crumbs, granulated sugar, and butter. Press into your prepared pan.

2. Spread 2 cups of mini marshmallows over your crust and then pour the hot fudge cause over the marshmallows. Set aside.

Cheesecake

1. In the bowl of a stand mixer on low speed combine the cream cheese and sweetened condensed milk and mix until smooth. Add your eggs in one at a time, mixing until just combined. Add in the vanilla and mix until just combined. Don't overmix.

2. Add in the chocolate chips and mini marshmallows. Gently fold them in. Pour over your prepared crust. Bake for 45 minutes in a water bath, until the center is almost set. Take out of oven and pour 1 1/2 cups of mini marshmallows over the top and put back in the oven for 5 minutes or until golden.

3. Cool for 30 minutes on a wire rack. Gently loosen the pan, cover and refrigerated overnight. Garnish with extra graham cracker crumbs and hot fudge.

Pumpkin Chocolate Chip Bread

I'm sharing one of my favorite fall recipes over at Sawdust and Embryos today! Seriously, this bread is soft, cinnamony, full of chocolate chips. This is your new favorite Pumpkin Chocolate Chip Bread!

No Bake S'more Granola Bars

My Secret Recipe Club assignment this month was Baking and Boys. Katrina is a wife and mother and she has some great recipes. It was hard for me to pick one to try but I've always thought about making my own granola bars and so when I saw this recipe I had to give it a try! 

They are soft, chewy and they have hint of honey. My kids love them, I love them, so I'll be making them more often! Go check out Baking and Boys and find something delicious to make!

No Bake S'more Granola Bars
Recipe Source: Baking and Boys

2 cups Quick Oats
1 cup Rice Krispies
1/3 cup Brown Sugar
1/4 cup Honey
4 Tablespoons Butter
1/2 teaspoon Pure Vanilla Extract
1/4 cup Marshmallow Bits
3 Tablespoons Mini Chocolate Chips

1. Using an 8x8 pan, line with tin foil. In a medium bowl mix together the oats, rice krispies, and marshmallow bits.

2. In a small saucepan over medium high heat combine the brown sugar, honey, and butter. Stir constantly until it starts to simmer. Reduce the heat to low and cook for another minute. Remove from the heat and stir in vanilla.

3. Pour the honey/sugar mixture over the oats. Mix until its all coated. Pour into your prepared pan and and press firmly. Sprinkle the mini chocolate chips on top and press down so their stuck. Refrigerate for at least an hour.

An InLinkz Link-up

Soft and Chewy Chocolate Chip Cookies

Once upon a time I thought I had found my favorite chocolate chip cookie. Its this one from the Pioneer Woman. They weren't great right out of the oven but were better the next day. Then I found this recipe. Soft, chewy, sweet, and the perfect amount of chocolate chips. The best part is they stay as good as straight out of the oven for days, but they probably wont last that long. So for now, this is my favorite recipe. Please make these!!

Soft and Chewy Chocolate Chip Cookies
Recipe Adapted From: ChewOutLoud.com

2 1/4 cups & 1 Tablespoon All-Purpose Flour
1 teaspoon Baking Soda
1/2 teaspoon Salt
1 cup Salted Butter, at room temp
1 cup Brown Sugar, gently packed
1 - 3.4oz pkg White Chocolate Pudding
2 Large Eggs
1/2 Tablespoon Pure Vanilla Extract
1 cup Semi-Sweet Chocolate Chips
1 cup Mini Chocolate Chips

1. In a medium bowl whisk together the flour, baking soda, and salt.

2. In the bowl of a stand mixer combine the brown sugar and butter. Beat on medium high until light and fluffy. Add the pudding and mix until just combined. Add in the eggs and vanilla. Beat until well combined.

3. Slowly add in the dry ingredients mixing on low until just combined. Add in the chocolate chips and mix until well distributed. Place saran wrap right on the dough pressing down gently to compact the cookie dough. Place in the fridge and chill for at least an hour. 

4. Preheat the oven to 350 degrees. Line the cookie sheets with parchment paper or a silpat mat. using a small cookie scoop make 1 inch balls and press a little. Bake for about 10 minutes, mine take 11. They may seem a little under done but thats ok. Make sure not to over bake. Let cool on the baking sheet for 10 minutes then place on a cooling rack.

Monster Cookie Bars

Its November and I have a few pumpkin recipes to share but I was in the mood for cookies and these are easy so I had to share. 

• 9 full graham crackers
• 4 tbsp. butter
• 1 can sweetened condensed milk
• approximately 3/4 c. oats
• approximately 3/4 c. M&Ms
• approximately 3/4 c. chocolate chips

Instructions:

1. In a zip top bag, crush the graham crackers using a rolling pin.
2. Once crushed, add the 4 tbsp. butter to the bag.
3. Place in the microwave and heat up for about 30 seconds.
4. Remove from microwave, let out the air and make sure the bag is sealed (maybe let it cool for a second or two!), and “mush” the butter and graham crackers together until fully incorporated.
5. Press the graham cracker crumbs into a well-greased and parchment lined 9×13 baking dish.
6. Evenly pour the sweetened condensed milk over the graham cracker layer.
7. Sprinkle the oats, M&Ms, and chocolate chips evenly over the sweetened condensed milk and gently press in a little.
8. Bake at 350º for 30 minutes or until browned and pulling away from the edges.
9. Let cool and serve.

- See more at: http://www.somethingswanky.com/monster-magic-cookie-bars/#sthash.0n3ZrBUz.dpuf

• 9 full graham crackers
• 4 tbsp. butter
• 1 can sweetened condensed milk
• approximately 3/4 c. oats
• approximately 3/4 c. M&Ms
• approximately 3/4 c. chocolate chips

Instructions:

1. In a zip top bag, crush the graham crackers using a rolling pin.
2. Once crushed, add the 4 tbsp. butter to the bag.
3. Place in the microwave and heat up for about 30 seconds.
4. Remove from microwave, let out the air and make sure the bag is sealed (maybe let it cool for a second or two!), and “mush” the butter and graham crackers together until fully incorporated.
5. Press the graham cracker crumbs into a well-greased and parchment lined 9×13 baking dish.
6. Evenly pour the sweetened condensed milk over the graham cracker layer.
7. Sprinkle the oats, M&Ms, and chocolate chips evenly over the sweetened condensed milk and gently press in a little.
8. Bake at 350º for 30 minutes or until browned and pulling away from the edges.
9. Let cool and serve.

- See more at: http://www.somethingswanky.com/monster-magic-cookie-bars/#sthash.0n3ZrBUz.dpuf

• 9 full graham crackers
• 4 tbsp. butter
• 1 can sweetened condensed milk
• approximately 3/4 c. oats
• approximately 3/4 c. M&Ms
• approximately 3/4 c. chocolate chips

Instructions:

1. In a zip top bag, crush the graham crackers using a rolling pin.
2. Once crushed, add the 4 tbsp. butter to the bag.
3. Place in the microwave and heat up for about 30 seconds.
4. Remove from microwave, let out the air and make sure the bag is sealed (maybe let it cool for a second or two!), and “mush” the butter and graham crackers together until fully incorporated.
5. Press the graham cracker crumbs into a well-greased and parchment lined 9×13 baking dish.
6. Evenly pour the sweetened condensed milk over the graham cracker layer.
7. Sprinkle the oats, M&Ms, and chocolate chips evenly over the sweetened condensed milk and gently press in a little.
8. Bake at 350º for 30 minutes or until browned and pulling away from the edges.
9. Let cool and serve.

- See more at: http://www.somethingswanky.com/monster-magic-cookie-bars/#sthash.0n3ZrBUz.dpuf

Monster Cookie Bars
Recipe Source: SomethingSwanky.com

10 Graham Crackers, crushed into fine crumbs
4 Tablespoons Butter
1 can Sweetened Condensed Milk
3/4 cups Quick Oats
1 cup M&Ms
1 cups Semisweet Chocolate Chips

1. Preheat oven to 350 degrees. Grease a 9x13 cake pan and line with parchment paper.

2. Place crushed graham crackers and melted butter in a bowl and mix until well combined. Press the mixture into the prepared pan.

3. Pour the sweetened condensed milk over the graham cracker crust. Sprinkle the oats, m&ms, and chocolate chips evenly over the condensed milk and gently press.

4. Bake for 30 minutes or until edges pull away from the sides of the pan. Let cool and serve.

I shared this recipe at
Too Cute Tuesday
Totally Tasty Tuesday

9 full graham crackers

4 tbsp. butter

1 can sweetened condensed milk

approximately 3/4 c. oats

approximately 3/4 c. M&Ms

approximately 3/4 c. chocolate chips

- See more at: http://www.somethingswanky.com/monster-magic-cookie-bars/#sthash.0n3ZrBUz.dpuf

Golden Graham S'mores

Golden Graham's are one of my favorite cereals and combined with marshmallows and chocolate, it cant really be beat in my mind. So when I saw this recipe it called to me. Really. I could hear it.

Golden Graham S'mores

Recipe Source: CookiesandCups.com

1/4 cup Butter
1 - 10.5oz bag Mini Marshmallows, plus 2 cups
7 cups Golden Graham Cereal
2 cups Milk Chocolate Chips

1. Spray a 9x9 pan with cooking spray. Melt butter in a large stock pot over low heat.

2. Mix in the bag of marshmallows continue stirring until melted. Remove from heat and stir in Golden Graham cereal. Let sit for 2 minutes.

3. Pour in 2 cups of marshmallows and stir until combined then pour in milk chips and stir until combined. When completely mixed, pour into prepared pan and press evenly. Let cool before cutting into squares.

I shared this at
Tutorial Tuesday!

Chocolate Chip Cheesecake Cake

As soon as I saw the picture of this recipe I needed to taste it. It was a bit of work so I made it over 2 days, cause the cheesecake had to cool, but it was so worth it. This cake is amazing! There is no other way to describe it. The cake is moist and so chocolaty and the cheesecake is smooth and creamy. The chocolate frosting and ganache pull it all together. You need this cake in your life... Seriously!

Chocolate Chip Cheesecake Cake

Recipe Source: BirdOnACake.blogspot.com

Chocolate Chip Cheesecake
3 - 8oz pkgs Cream Cheese, room temp
3/4 cup Granulated Sugar
3 Eggs
1 teaspoon Pure Vanilla Extract
1 cup Mini Semi-Sweet Chocolate Chips

1. Pre-heat oven to 450 degrees. Line the bottom of a 9 inch springform pan with wax paper. Grease the sides.

2. Use an electric mixer to beat cream cheese and sugar together. Mixing by hand, add eggs one at time. Blend in vanilla. Fold in chocolate chips and pour in to pan.

3. Bake for 10 minutes. Reduce temperature to 250 degrees and continue baking for 35 more minutes. Remove from oven and run a sharp knife around the edge of the pan to release the cheesecake. Cool completely in the pan, then chill in the refrigerator.

Chocolate Cake
1 cup Boiling Water
2 cup Granulated Sugar
1 3/4 cup All-Purpose Flour
3/4 cup Cocoa Powder
2 teaspoon Baking Soda
1 teaspoon Baking Powder
1 teaspoon Salt
2 Eggs
1 cup Buttermilk
1/2 cup Vegetable oil
1 teaspoon Pure Vanilla Extract

1. Pre-heat oven to 350 degrees. Line the bottom of two 9 inch round pans with wax paper and grease the bottom and sides. Bring some water to a boil and keep it simmering while you mix the other ingredients.

2. In a largebowl combine the sugar, flour, cocoa, baking soda, baking powder and salt. Add the eggs, buttermilk, oil and vanilla. Beat with mixer until combined.

3. Add 1 cup of the boiling water and carefully stir until it is mixed in. Beat for 1 1/2 minutes with mixer. Pour the batter into pans. Bake for 25-30 minutes.

Chocolate Buttercream Frosting
1 cup Butter, room temperature
6 cups Powdered Sugar
1 1/2 oz Unsweetened Baking Chocolate, melted
1 teaspoon Pure Vanilla Extract
1/2 cup Milk

In a large mixing bowl, cream butter and sugar on low. Add chocolate and vanilla and mix well. Gradually add milk until you reach desired consistency. Keep covered.

Chocolate Ganache
1 cup Semi-Sweet Chocolate Chips
1/2 cup heavy cream
1 teaspoon Pure Vanilla Extract

Place the chocolate chips in a heat proof bowl. Heat cream over medium heat. Remove from heat when it starts to boil. Pour over chocolate chips. Let sit for 1 or 2 minutes. Then slowly stir the mixture. Continue to stir until all the chips have completely melted. Stir in the vanilla.

Assembling Your Cake:
Level the tops of the chocolate cake layers. Place one of the cake layers on top of the cheesecake in the springform pan. Invert the pan onto a cake stand, release the spring and remove the pan and wax paper. Top with the second layer of cake and spread your frosting over the entire cake.

Press mini semi-sweet chocolate chips onto the sides of the cake. Put the cake in the fridge for about an hour, then pour ganache on top and smooth with a spatula.

Chocolate Bundt Cake

Since I have gotten my bundt pan I have been trying to find recipes that I can bake in it. When I found this one I knew it was meant to be. Its rich and delicious. Moist and chocolatey. Pretty much everything I look for in a chocolate cake that I want to make again, this has.

Chocolate Bundt Cake

Recipe Source: LickTheBowlGood.blogspot.com

Cake:
1 cup Cocoa Powder, sifted, plus more for dusting pan
7 1/2oz Semisweet Chocolate, finely chopped
1 cup Boiling Water
2 1/4 cups All-Purpose Flour
1 1/2 teaspoon Baking Soda
1 1/4 teaspoon Kosher Salt
1 1/4 cups Unsalted Butter, room temperature
2 1/2 cups Brown Sugar, packed
5 Eggs, room temperature, lightly beaten
4 teaspoons Pure Vanilla Extract
1 1/2 cups Sour Cream
1 1/2 cups Semisweet Chocolate Chips

Ganache:
6oz Ssemisweet Chocolate, finely chopped
2 Tablespoons Unsalted Butter, room temperature
1/2 cup Heavy Crea

Cake
1. Preheat an oven to 325 degrees. Grease your bundt pan and dust with cocoa powder. In small bowl, combine the 1 cup cocoa powder and the chocolate. Add the boiling water and whisk until the chocolate melts and the mixture is smooth and blended. Set aside. In a medium bowl sift together the flour, baking soda and salt. Set aside.

2. In the bowl of an electric mixer fitted with the flat beater, beat the butter on medium until smooth and creamy. Reduce the speed to low, add the brown sugar and beat until blended. Increase the speed to medium and continue beating until the mixture is light and fluffy. Stop the mixer occasionally and scrape down the sides of the bowl. Add the eggs a little at a time, beating until incorporated. Scrape down the sides of the bowl. Beat in the vanilla until incorporated.

3. Reduce the speed to low and add the flour mixture in three additions, alternating with the sour cream. Begin and end with the flour, beating until just blended and no lumps of flour remain. Slowly pour in the chocolate-cocoa mixture and beat until there are no white streaks, stopping the mixer occasionally to scrape down the sides of the bowl. Using a rubber spatula, gently fold in the chocolate chips.

4. Pour the batter into the prepared pan, spreading the batter so the sides are about 1 inch higher than the center. Bake until a toothpick inserted into the center of the cake comes out with only a few moist crumbs, 60 to 65 minutes. Transfer the pan to a wire rack and let the cake cool upright in the pan for 15 minutes. Invert the pan onto the rack and lift off the pan. Let the cake cool completely, at least 1 hour.

Ganache

In a glass bowl, combine the chocolate and butter. In a small saucepan over medium-high heat, bring the cream just to a boil. Immediately pour the cream over the chocolate and butter. Whisk until the chocolate melts and the mixture is smooth.

Pour the ganache over the top of the cake. Let the cake stand until the ganache is set, about 15 minutes.

I shared this at
A Themed Bakers Sunday

Pumpkin Chocolate Chip Cookies

It has been a while since I have posted anything... like since the end of June while. I am expecting our 3rd baby and have been too sick to cook or bake, my poor family has suffered. But its getting better and I have a really delicious cookie recipe for you. This isn't a cakey cookie like most pumpkin chocolate chip cookies. The texture is almost like a regular chocolate chip cookie only much softer. You wont regret trying these!

Pumpkin Chocolate Chip Cookies

Recipe Source: TheGirlWhoAteEverything.blogspot.com

1/2 cup Granulated Sugar
1 cup Brown Sugar
1 cup Butter, softened 

1 cup Pumpkin
1 teaspoon Vanilla
1 Egg
2 cups Flour
1 teaspoon Baking Powder
1 teaspoon Baking Soda
1 1/2 teaspoons Cinnamon
1/4 teaspoon Nutmeg
1/4 teaspoon Salt

1 cup Chocolate Chips

Cream the granulated sugar, brown sugar and butter until fluffy. Then add the pumpkin, vanilla and egg and mix until incorporated. In a separate bowl sift together the dry ingredients, but not the chocolate chips. Add the dry ingredients into the bowl with the wet ingredients and mix until just combined. Mix in the chocolate chips. The dough will still be quite wet. Bake cookies at 350 degrees for 11-13 minutes. Cook on parchment paper or a silicone mat.

Cookie Dough Truffles

I love to eat cookie dough... don't you? Right before I eat it I always have the thought, I hope I don't get sick from the eggs, then I eat it anyway. So when I came across this recipe I was so excited. These are so good and there is no worry about eating it because there are no eggs in the recipe.

Chocolate Chip Cookie Dough Truffles

Recipe Source: TheGirlWhoAteEverything.com

8 Tablespoons Butter, room temperature 

3/4 cup Brown Sugar, packed
2 1/4 cup All-Purpose Flour
1-14oz can Sweetened Condensed Milk
1 teaspoon Vanilla Extract
1/2 cup Mini Chocolate Chips
1 1/2 lbs Semisweet Chocolate, coarsely chopped
Mini Chocolate Chips, for garnish

1. Combine the butter and sugar in a bowl and mix on medium-high speed until light and fluffy, approx. 2 minutes. Add the flour, sweetened condensed milk and vanilla and beat until incorporated and smooth. Mix in the chocolate chips. Cover with plastic wrap and refrigerate until the mixture is firm enough to form balls.

2. Shape the chilled cookie dough into 1½ inch balls. Place on a baking sheet lined with wax paper. Cover loosely, put the pan in the freezer and chill for 2 hours.

3. Dipping the truffles... Melt the chopped chocolate in a heatproof bowl over a pan of simmering water. Dip each truffle, one at a time using a fork, coat in chocolate and tap against the bowl to remove the excess. Place on a wax paper lined surface. Sprinkle mini chocolate chips on top quickly after dipping each truffle before the chocolate sets. Once all the truffles have been dipped, store in the refrigerator until ready to serve.

Oatmeal Chocolate Chip Cookies

On a busy day, stopping to make a batch of cookies with my girls is one of my favorite things to do. I came across this recipe and not only did we have a blast making them but they turned out really good. They are so thick and chewy. You should make these, you know you want to!

Oatmeal Chocolate Chip Cookies

Recipe Source: melskitchencafe.com

1 cup butter

1 cup Brown Sugar
1 cup Granulated Sugar
2 Eggs
1 teaspoon Vanilla
1 teaspoon Baking Soda
1 teaspoon Baking Powder
1 teaspoon Salt
2 cups Flour
2 3/4 cups Oatmeal
2 cups Chocolate Chips 

1. Preheat oven to 350 degrees.

2. Cream butter and sugars. Add eggs and vanilla to sugar mixture. Beat until light and fluffy.  Add baking soda, baking powder, and salt. Mix. Add the flour, oatmeal and the chocolate chips. Mix until just combined.

3. Place by rounded tablespoons on a baking sheet. Bake for 12-14 minutes.

 

Chocolate Chip Marble Bundt

While I was making all of the recipes for cake week, I came across this recipe but I didn't have time to make it. It was my first cake in a bundt pan. It turned out really well. This is a really good cake and with a scoop of vanilla ice cream its even better.

Chocolate Chip Marble Bundt

Recipe Source: pieceofcakeblog.blogspot.com

2 1/2 cups Sugar, divided
1/2 cup Unsweetened Cocoa Powder
1/4 cup Light Corn Syrup
2 1/2 teaspoons Vanilla Extract, divided
2 2/3 cups Flour
2 teaspoons Baking Powder
1/2 teaspoon Salt
1 cup Butter, at room temperature
4 Large Eggs, at room temperature
1 cup Milk, at room temperature
1 cup Semisweet Chocolate Chips

1. In a small saucepan, whisk together 1/2 cup of the sugar, cocoa powder and corn syrup with a 1/2 cup hot water. Bring to a simmer, stir occasionally. Remove the pan from the heat and whisk in 1/2 teaspoon of vanilla. Set aside.

2. Place rack in the lower third of the oven then preheat to 350 degrees. Butter and flour a 12-cup bundt pan.

3. In a medium bowl, whisk together flour, baking powder and salt. In the bowl of a stand mixer cream the butter with the rest of the sugar until light and fluffy, approx. two minutes. Beat in eggs one at a time until completely incorporated. Scrape the bottom and the sides of the bowl. Beat in the remaining vanilla.

4. Reduce the mixer speed to low, and beat one third of the flour mixture just until just incorporated. Beat in half the milk. Beat in another third of the flour, then the rest of the milk, and finally with the remaining flour until the batter is smooth. Stop the mixer and gently mix in the chocolate chips.

5. Scoop a third of the batter into a medium bowl, whisk in the chocolate syrup and set aside. Pour another third of the batter into the prepared pan and smooth with a spatula. Pour the chocolate batter into the pan spread evenly over the first layer. Finish by pouring the last third of the batter over the top. Lightly swirl the batters with a knife to give a marbling effect...a figure-8 motion works well.

6. Bake until a toothpick inserted comes out clean, about 60-70 minutes. Cool the cake on a wire rack. Invert the cooled cake onto a serving platter.

I shared this recipe at Sweets for Saturday

Chocolate Chocolate Chip Cookies

First of all, and most important, the winner of the recipe box, chosen by random.org, was Jessica.

Jessica said... Oh my gosh, so cute! I think a giveaway is the only thing that could possibly make me love your blog even more! (P.S. Thanks to you, I've made muddy buddies like three times this month! My husband thanks you.) ;)

Email me at daysmadesweet@gmail.com and I will get you your recipe box!

Nextly, these cookies make for a very happy family apparently. My husband, who doesn't care at all about food, and my brother, who just likes to critique my food, have been requesting them for some time now. The problem is I have so many other recipes I want to try that I don't really want to have to make a recipe I have already made before. Suffice it to say I caved and since you haven't seen this recipe before I figured I would share the joy that those 2 have gotten from these cookies with you.

They are so chocolaty you might die from overload, but they are totally worth it. 

Chocolate Chocolate Chip Cookies

Recipe Source: melskitchencafe.com

**Resist the urge to bake the cookies longer than indicated; they may appear underbaked at first but will firm up as they cool.**

2 cups Flour
½ cup Baking Cocoa
2 teaspoons Baking Powder
½ teaspoon Salt

16 ounces Semisweet Chocolate, chopped (it is best not to substitute chocolate chips since they melt differently)

4 large Eggs
2 teaspoon Vanilla
10 Tablespoon Butter, softened to room temperature
1 ½ cups packed Brown Sugar
½ cup White Sugar
1 ½ cups Semisweet Chocolate Chips

1. Whisk together the flour, cocoa, baking powder, and salt in a medium bowl; set aside.

2. Melt the chocolate in the microwave (50% power for 2 minutes, then stir and microwave in 20 second intervals until chocolate is melted – be careful not to overheat or chocolate will sieze). In a small bowl, beat the eggs and vanilla lightly with a fork; set aside.

3. Beat the butter at medium speed until smooth and creamy, about 5 seconds. Beat in the sugars until combined, about 45 seconds; the mixture will look granular. Reduce the speed to low and gradually beat in the egg mixture until incorporated, about 45 seconds. Add the chocolate in a steady stream and beat until combined, about 40 seconds. Scrape the bottom and sides of the bowl with a rubber spatula. With the mixer at low speed, add the dry ingredients and mix until just combined. Finally add the chocolate chips. Do not overbeat. Cover with plastic wrap and let stand at room temperature until the consistency is fudge-like, about 30 minutes.

4. Meanwhile, adjust the oven racks to the upper- and lower-middle positions and preheat oven to 350 degrees. Line 2 sheets with parchment paper or silpat liners (this is pretty important – if the cookies are baked on a greased baking sheet only, they will probably stick). Roll the dough into 1 ½ inch balls and place them on the cookie sheets, spacing them about 1 ½ inches apart.

5. Bake until the edges of the cookies have just begun to set but the centers are still very soft, about 10-11 minutes, rotating the baking sheets from top to bottom halfway through the baking time. Cool the cookies on the sheets about 5 minutes or until set and transfer to a cooling rack to cool completely. Repeat with remaining dough.

Chocolate Chip Cookie Bars

These are my favorite. I really could eat them all day long, which could eventually become a big problem, but they are so good! They are soft and thick like brownies but taste like a delicious, soft and gooey chocolate chip cookie. I make mine with semisweet and white chocolate chips, but you could use any combination and it would be delicious.

Chocolate Chip Cookie Bars

Recipe Source: melskitchencafe.com

2 1/8 cups All-Purpose Flour
1/2 teaspoon Salt
1/2 teaspoon Baking Soda
12 Tablespoons Butter (1 1/2 sticks), melted and cooled slightly
1 cup Brown Sugar
1/2 cup Granulated Sugar
1 large Egg
1 large Egg Yolk
2 teaspoons Vanilla Extract
2 cups Chocolate Chips (use your preference, semisweet, butterscotch, milk, white, peanut butter…)

1. Preheat the oven to 325 degrees. Adjust the oven rack to lower-middle position. Line a 9X13-inch baking pan with foil, letting the excess hang over the edges of the pan by about 1 inch so you can grab the edges and pull the brownies from the pan after they have baked. Spray the foil-lined pan with nonstick cooking spray.

2. Mix the flour, salt, and baking soda together in medium bowl; set aside. Whisk the melted butter and sugars in a large bowl until combined. Add the egg, egg yolk, and vanilla and mix well.

3. Using a rubber spatula, fold the dry ingredients into the egg mixture until just combined; DO NOT overmix. Fold in the chocolate chips and turn the batter into the prepared pan, smoothing the top with the spatula.

4. Bake until the top of the bars is light golden brown, slightly firm to the touch, and edges start pulling away from sides of pan, 24-28 minutes. Cool on a wire rack to room temperature. Remove the bars from the pan by lifting the foil overhang and transfer them to a cutting board. Cut and serve.

Pumpkin Chocolate Chip Squares

Thanksgiving is coming and pumpkin things are a big part of that for me. I have a couple of pumpkin recipes that I want to share before thanksgiving. These are so good.  It is a delicious fall dessert.

 

Pumpkin Chocolate Chip Squares

Recipe Source: Martha Stewart, Everyday Food

2 cups all-purpose Flour
1 Tbsp Pumpkin-Pie Spice
1 tsp Baking Soda
3/4 tsp Salt
1 cup unsalted Butter, room temperature
1 1/4 cups Sugar
1 large Egg
2 tsp Vanilla
1 cup canned Pumpkin Puree
1 pkg (12 oz) Semisweet Chocolate Chips

1. Preheat oven to 350 degrees. Line bottom and sides of a 9-by-13-inch baking pan with foil, leaving an overhang on all sides. 

2. In a medium bowl, whisk together flour, pie spice, baking soda, and salt; set aside.

3. With an electric mixer, cream butter and sugar on medium-high speed until smooth; beat in egg and vanilla until combined. Beat in pumpkin puree (mixture may appear curdled). Reduce speed to low, and mix in dry ingredients until just combined. Fold in chocolate chips.

4. Spread batter evenly in prepared pan. Bake until edges begin to pull away from sides of pan and a toothpick inserted in center comes out with just a few moist crumbs attached, 35 to 40 minutes. Cool completely in pan.

5. Lift cake from pan (using foil as an aid). Peel off foil, and use a serrated knife to cut into 24 squares.