Chocolate Chunk Oatmeal Crunch Cookies- SRC

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So… it’s been a rough week.

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I haven’t felt like doing much of anything. I have ignored my blog. I have ignored it’s FB page. I have just done the bare minimum to get by… pbj sandwiches and eating my feelings. On Saturday, I went to my mom’s, as planned, for Autumn’s bday, and Autumn spent the whole night throwing up. I couldn’t even catch a break during my break from reality.

And in one last woes me eating my feelings day, I enjoyed quite a few of these Chocolate Chunk Oatmeal Crunk Cookies. Worth it.

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Making these couldn’t have come at better timing.

Sometimes things happen for a reason.

Case in point, I had retired from Secret Recipe Club last month as it as my 5th anniversary and I felt it was time to move on. But then I found out that this very month would be the last month for Secret Recipe Club as the whole group so I just had to pull a Jordan and step out of retirement

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Getting CJ’s blog, Morsels of Life, for my very last SRC post was so great because she has so many wonderful recipes to pick from. I enjoyed browsing through her wide selection of recipes, including her breakfastspizzas, and desserts. I ultimately picked her Chocolate Chip Oatmeal Crunch Cookies.

Autumn and I made these cookies together, which was such a fun thing to do with her. She is so eager to help out by adding the ingredients to the mixer and turning it on. So fun.

The end result are great chocolate chip cookies that have great texture from oats and rice krispies. They are not exactly oatmeal cookies, nor are they super crunchy. It’s this loely in between that

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Thanks to CJ for such a great recipe this morning. Also, to everyone who has partipated in Secret Recipe Club. It’s been real.

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Chocolate Chunk Oatmeal Crunch Cookies

Makes 30 cookies

Ingredients

  • 2 1/4 Cups quick cooking oatmeal
  • 1 Cup flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 Cup unsalted butter, softened at room temperature
  • 1 Cup brown sugar
  • 1/3 Cup sugar
  • 2 eggs
  • 1/2 teaspoon vanilla extract
  • 12 ounces chocolate chunks
  • 1 1/2 Cups rice krispie cereal

Process

  1. In a large bowl, combine the oatmeal, flour, baking, and salt. Set aside.
  2. Beat together the butter and sugars for several minutes, until light and fluffy. Scrape down the sides occasionally.
  3. Add the eggs and vanilla extract, beat well again.
  4. Incorporate the dry ingredients
  5. Gently mix in the chocolate chunks and cereal.
  6. Refrigerate for at least 1 hour.
  7. Preheat oven to 350 degrees. Line baking sheets with parchment paper.
  8. Form heaping tablespoon rounds and arrange on the cookie sheets with enough room around them for some spreading.
  9. Bake for 12 minutes, rotating half way through.

Adapted from Morsels of Life

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errr, ignore the mess in the background. ooph!

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Double Tree Hotel’s Chocolate Chip Cookies- SRC

Double Tree Chocolate Chip Cookies

We are in the middle of potty training right now.

It’s been going well, and it’s really hilarious. Can’t beat it when a little naked tush goes running by as you hear ‘I have to go pee pee!!!”. ha!

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The big thing is that delicious rewards are working for Autumn. Pee on the potty… get a marshmallow. Pee on the potty… get a gummy worm. Poop on the potty… get a chocolate covered marshmallow. You get the gist. Thankfully, she doesn’t remember the reward system or she would be jacked on on sugar all the time.

But I think that the reward system works for all kids of all ages. And I am speaking for myself at this point as well.

I will have a crazy month ahead of me and the craziness really begins tomorrow so I am giving myself a little pep talk tonight and treating myself to a cookie before it all begins.

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I think taking a moment to give yourself a pep talk before doing something big is needed, just as much as rewarding yourself.

So I took a little moment with on of these cookies and now I’m ready.

For this month’s Secret Recipe Club post I was given Sarah’s blog, Well Dined. I dove right in searching her recipe index and came across several recipes that sounded great, like Sarah’s Ricotta and Chard Pizza (love pizza!), Baked Eggs in Avocado (whole30!), and Fish Tacos with Chipotle Mayo and Coleslaw (tacos, duh!)

Ultimately, I came across these Double Tree Hotel Chocolate Chip Cookies. I knew I had struct gold!

I have only stayed at Double Tree a few times but every time I have enjoyed their cookies and they are addicting. If you haven’t been to a Double Tree I suggest you stay there. Sure, it’s a good hotel, but the cookies… stay for the cookies. ha!

I stuck to Sarah’s recipe except that I realized that I only had 2 cups of chocolate chips and not 3 Cups, as the recipe calls for. I didn’t feeling going to the store again so I just tossed in a cup of Mini chocolate chips. Still chocolate, so it’s still okay in my book. I also used vanilla bean paste instead ox extract since I recently got a jar and I am determined to use it on everything. I just love it so hardcore.

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The cookies are so good. They have great flavor and texture from the oats. The tiny bit of cinnamon in them also adds a great scent and flavor. Don’t skip the lemon. I swear it’s like skipping salt in a sweets recipe. You think you can, but you are so wrong.

So glad that I picked these cookies from Sarah’s blog for this month’s SRC post. My family enjoyed them and we shared with our neighbors too. Now, it’s time for you to give them a try!

It would be wrong to not make these cookies. Reward yourself.

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Double Tree Hotel’s Chocolate Chip Cookies

Makes 20 (big!) cookies

Ingredients

  • 1/2 Cup instant oats
  • 2 1/4 Cups all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 1 Cup  unsalted butter, softened
  • 3/4 Cup brown sugar, packed
  • 3/4 Cup granulated sugar
  • 1 1/2 teaspoons vanilla extract
  • 1/2 teaspoon lemon juice
  • 2 eggs
  • 3 cups semi-sweet, chocolate chips
  • 1 1/2 cup toasted walnuts, chopped

Processed

  1. Grind the oats in a food processor or blender until they are very fine. Add the flour, baking soda, salt, and cinnamon, pulse until mixed. Se aside.
  2. In the bowl of a stand mixer, cream together the butter, sugars, vanilla, and lemon juice in a stand mixer.  Mix for at least 3 minutes until you have a fluffy texture. Scrape down the sides as needed.
  3. Add the eggs and mix until the mixture is smooth.
  4. Add the dry mixture and mix until combined.  Add the chocolate chips and nuts and mix to just incorporate.
  5. Let the dough for at least 1 hour, but for the best results, chill the dough overnight in the refrigerator before baking the cookies.
  6. Preheat oven to 350 degrees.
  7. Spoon rounded 1/4 cup portions (will yield 20 cookies) onto an parchment lined cookie sheet.  Place the scoops about 2 inches apart.  Bake for 16-18 minutes or until cookies are light brown and soft in the middle.  Remove and let cool on a wire rack.
  8. Store in an air tight container.

Sourced from Well Dined

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Check out all the other great Secret Recipe Club posts HERE this month!

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Cookies and Cream Ice Cream Cake

Cookies and Cream Ice Cream Cake

Happy Monday!!!!

It’s our 1 year anniversary! We have been enjoying a long weekend away in Disney celebrating our anniversary. It’s been a blast. So so so much fun.

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So to share our celebration of our anniversary with you all, I share with you this epic Cookies and Cream Ice Cream Cake. We didn’t have this cake at our wedding, but it’s damn good none the less. And perfect for us to enjoy here in hot, humid Florida.

Cookies and Cream ice cream is my favorite ice cream. Hands down. I don’t get it every time as I like to change things up, but it’s my favorite. Like if you could only have 1 ice cream flavor for the rest of your life, mine would definitely be cookies and cream.

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So that is exactly why I picked this Cookies and Cream Ice Cream Cake from Michaela’s blog, An Affair from The Heart. I immediately  headed over to her collection of dessert recipes. I then spotted her ice cream and frozen treats category. Ummm, yes!

I loved the idea of making an ice cream cake so I checked them out and selected the Cookies and Cream Ice Cream Cake because I love cookies and cream so much!

I did everything slightly wrong when it came to making this cake. And, guess what?!?

It was still awesome.

Let’s begin…

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You should make it with a spring form pan to make getting the cake out of the pan easier. But I couldn’t find my many spring form pans in our boxes. And I didn’t feel like rushing out to buy yet another.

Also, you should assemble the cake quickly-ish. Like cake brownie, let cool a bit, then get the hot fudge, cookies and then ice cream on top. Well, I didn’t have time for that since I made my brownie at 11pm one night and just didn’t feel like staying up to do the rest, so I assembled the rest of it the next night. No big. Still turned out great!

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So I deviated from plan a bit but it still turned out fine. The point is, make it work, and make this ice cream cake!

Don’t like cookies and cream? Then try one Michaela’s of other ice cream cakes, like her Brownie Chocolate Chip Cookie Dough Ice Cream Cake or her Reese’s Peanut Butter Cup Ice Cream Cake. I bet you will love them all!

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Cookies and Cream Ice Cream Cake

Makes an 8″ round cake

Ingredients

  • 1 package of brownie mix, 8×8 size
  • 1/2 of a 10 ounce jar of hot fudge sauce
  • 15 Oreo cookies, crumbled (approximately half a package)
  • 1 quart of Cookies and Cream Ice Cream, softened
  • garnish with crumbled Oreo Cookies and the remaining hot fudge

Process

  1. In a spring form pan, Bake the brownies as instructed on the package.
  2. Cool slightly. Warm the hot fudge in microwave according to the jar. Spread a little more than 1/2 of the hot fudge over the brownies. Sprinkle aboutcrumbled cookies evenly over the top.
  3. Spread softened ice cream over the cookies, and “frost” with remaining hot fudge.
  4. Quickly put it in the freezer to harden.
  5. Remove ring from spring form pan before serving.

Adapted from An Affair from the Heart

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Check out all the other great Secret Recipe Club posts HERE this month!

And be sure to check out my 4+ years of Secret Recipe Club posts!!!!

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Chocolate Walnut Babka – SRC

Chocolate Walnut Bread

This past weekend has been awesome!!!

On Saturday we went out to lunch with a friend who was on vacation in Florida. It was good to see him, his wife, and adorable 1 year old daughter.

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And then the offer we put on the house we have been loving for a year was accepted. Oh my goodness. We are still in shock! It’s so exciting. We stopped by the sales office today but some changes to the plan needed to be coded so we are going back to sign the contract tomorrow night. Holy Smokes!

But more on the house stuff later!

Today is Secret Recipe Club Reveal Day!!!!

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When I had previously had Karen’s blog, Karen’s Kitchen Stories, for a Secret Recipe Club blog post swap I was so enticed by her many recipes, especially bread recipes. I was so really excited that her blog came up in rotation again for me so that I could make one of her many awesome recipes.

I realized that I wouldn’t be able to put making my SRC off until the last minute (like usual!) since I would be doing Whole30 again when the SRC post would go live, so I planned on making my recipe in advance so I decided that my recipe had to be pretty epic before diving into Whole30. So what would be epic?

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Chocolate Walnut Babka!!!!!!

This was the best way to kick off Whole30! Ha! I made this for us and we enjoyed most of a loaf for dinner. I mean, what’s a better way to welcome a month of no grain, no butter, no chocolate, than a loaf of bread filled with it. But let me tell you, that treat was incredible!

The babka bread is so flavorful with all the spice in the dough and chocolatey, nutty filling. The dough is soft and tender so it’s a nice light bread, but it still has substance from the filling. It’s a bread that you will keep cutting off slices of again and again. It’s so delicious.

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I changed some of the proportions of the filling to just make it a bit more chocolately and, generally, pack more of a punch. I just treated it like how I treat making cinnamon rolls. The more butter, cinnamon, and sugar… the better! So I just tweaked the filling a bit.

Karen did mention how different the loaf would look if you scored the top vs pricking it with a tooth pick. I tried different ways with each loaf and I have to agree with Karen that the loaf that is pricked is much prettier. But you can’t go wrong either way.

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I broke down the steps into many simple steps. It might seem cray  and intimidating to see a lot of steps but I like to think of them as simple steps, not 5 steps that have several parts to it. So, don’t freak out, take a breath, and just start with #1 and the rest will be easy.

Get our your yeast, grab some walnuts, and chop up some chocolate. Get started on this awesome Chocolate Walnut Bread!

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Chocolate Walnut Babka

Makes 2 loaves

Ingredients

For the Bread

  • 2 large room temperature eggs
  • 1 pound, 10 1/5 ounces all purpose flour (unbleached)
  • 1 1/8 ounces nonfat dry milk
  • 3 1/2 ounces sugar
  • 5 ounces unsalted butter, at room temperature butter
  • 2 T instant yeast
  • 2 1/2 teaspoon salt
  • 3/4 teaspoon ground cinnamon
  • 8 to 10 ounces of 95 to 100 degree F water depending on the humidity
  • 1 Tablespoon vanilla extract

For the Filling

  • 4 ounces sugar
  • 1 ounce cocoa powder, preferably Dutch process
  • 1 Teaspoon ground cinnamon
  • 1/2 Teaspoon expresso powder
  • 2 ounces butter, melted
  • 8 ounces semisweet chocolate, chopped into fine pieces and small chunks
  • 4 ounces chopped walnuts

For the Egg Wash

  • 1 large beaten egg
  • a pinch of salt

Process

  1. In the bowl of a stand mixer, combine all of the ingredients together and mix with the hook attachment until everything is just combined. If the dough is too dry, add more water a Tablespoon at a time.
  2. Cover the bowl and let the dough rest for 20 minutes.
  3. Mix the dough again for about 7 minutes.
  4. Let the dough rise until doubled, about 1 to 1 1/2 hours.
  5. Combine all of the filling in a large bowl.
  6. Grease two 9 by 5 inch loaf pans.
  7. Remove the dough and place onto a well floured surface. Deflate the dough and divide it in half. Roll out the dough halves into 9″ by 18″ rectangles.
  8. Evenly spread 1/2 of the filling on each piece of dough.
  9. Roll each rectangle along the long edge. Seal the seam and the ends of the loaves by pressing the dough ends under the loaf. Place the loaves into the pans with the seam side down.
  10. Spray the top of the loaves with spray oil and cover with plastic wrap. Let the loaves rise for 1 to 2 1/2 hours, or until the top is 1 inch above the pan.
  11. Preheat the oven to 350 degrees F.
  12. Brush the loaves with the egg wash, poke the top of the loaves with a skewer or a toothpick several times, and place them in the oven.
  13. Immediately lower the temperature to 300 degrees F.
  14. Bake the loaves for 50 to 60 minutes, until they reach about 180 degrees. If the loaves begin to get too brown, tent with foil.
  15. Remove the loaves from the oven and run a knife along the sides. Let the loaves cool in the pan for ten minutes, the remove them from the pans, place them on a cooling rack, and let them cool completely.

Adapted from Karen’s Kitchen Stories

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Jumbleberry Crumble

Jumbleberry Crumble

Do you know what you do when you work 40+ hours of over time in a month?

You neglect your blog and you buy new shoes.

What’s the point in making loads of OT if you aren’t going to enjoy it? Am I right!?!

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So I am tired, but I have 2 new pairs of Sperry’s on there way. Okay, 3 pairs.

I’m super excited about that.

And I will be super excited when I get a chance to catch up on sleep. One of these days…

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In the mean time, I have a new, delicious Secret Recipe Club post to share.

I was given Nicola’s blog Lemon and Cheese for this month’s secret trade off. She is based in London so I enjoyed checking out all her recipes that are baked in Celsius and measured in grams and ml. Plus, I loved seeing all her recipes that called for Courgettes, which we know as Zucchini. ha!

Her recipe archive is long and extensive. I just kept scrolling and scrolling and scrolling. There were so many recipes to choose from, and a wide selection too. It makes me want to get out and cook more.

I wrote down several recipes as I was trying to select a recipe, like her Crispy Garlic Chicken, Thai Yellow Fish Curry, Roasted Cucumber Tzatziki, and Blackberry Cinnamon Rolls. In the end I decided on her Jumbleberry Crumble since I wanted something sweet to enjoy and I figured this would be a great treat with fruit.

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I’m glad that I made this Jumbleberry Crumble since it was so super simple and the results were incredible. Incredible. I’m telling you I loved it. We all loved it.

It’s not overly sweet. I often find that crumbles and crisps are overly sweet, but this allows the natural sweetness of the berries to shine through.

Since strawberries are in season now here in Florida, I used more strawberries in the jumbleberry crumble than the rest of the berries. But, just in case you’re curious, I used 6 ounces each of raspberries, blueberries, blackberries. And then the rest was juicy, fresh Florida strawberries. Berry bliss right there.

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Serve this up with some ice cream or freshly made whipped cream and I am telling you that you will be in love. You’ll be sneaking off before bed to crack open the fridge just to get another bite in love. Seriously.

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Jumbleberry Crumble

Makes 6-8 servings

Ingredients

For the crumble

  • 1 Cup flour
  • 2/3 Cup rolled oats
  • 4 ounces cold unsalted butter, cut into cubes
  • 1/4 Cup sugar 

For the fruit filling

  • 2 pounds mixed berries, such as strawberries, raspberries, blackberries, blueberries
  • 1/4 Cup sugar
  • 1 1/2 Tablespoons cornstarch

Process

  1. Preheat oven to 400 degrees F. Place an shallow oven-safe baking dish on a sheet pan.
  2. Combine the flour, oats, butter and sugar in a bowl. Mix together with your fingers into  create a crumbly texture.
  3. Combine the berries, sugar and cornstarch in a large sauce pot. Stir together and set over a medium heat. Cook until the berries just start to release their juices.
  4. Transfer to the baking dish. Top with the crumble mixture.
  5. Bake for 30-35 minutes, until the crumble is golden brown and the juices are bubbly.
  6. Serve warm with ice cream or whipped cream. Enjoy!

Adapted from Lemon and Cheese

 

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Check out all the other great Secret Recipe Club posts HERE this month!

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