Now Selling Cookies!

   

This post is going to be a little bit different than previous posts as I’m trying something new lately. A couple of months ago I started selling my homemade cookies locally to friends and family members.  So far I have received nothing but positive feedback, so I figured it’s time to get my website updated to potentially expand my circle of clientele. 

The first month the cookie I listed for sale was my Witchcraft Cookie – so named because one of Jah’s coworkers said they were so delicious they must have been created by way of witchcraft. The jumbo sized cookies fit 6 to a box for $12 and were packed full of imported dark chocolate, toasted almonds, and marshmallow.

Witchcraft Cookies

This month were my coveted Snarkydoodles – made with browned butter and a touch of ginger. These smaller sized cookies fit 12 to a box for $10. I will be presenting a new treat for sale every month to any LOCAL people that are able to pick up their cookies from me, as I currently have no means to deliver. Unfortunately shipping is not available yet either, but hopefully I will get there eventually!

Snarkydoodles

Once I’ve completed my move into the new house (yay!) I will begin taking orders for June’s “Milford Cookies”, which contain semisweet chocolate chips, pretzel bits, and a gooey caramel interior.

All of my cookies are always baked without eggs, and unless otherwise noted will also have a vegan version available for the same price. If you find yourself in need of cookies and would like to place an order you can email me at [email protected].

 


Chocolate Peanut Butter Fudge Bars

   

 H.B. Reese, the creator of the Reese’s Peanut Butter Cup (originally named “Penny Cups” for their price of one cent), arrived at this ingenious combination of ingredients while trying to support his wife and 16 children. He was almost as good at making sweets as he was at making kids. Little did he know that his successful basement experiment would go on to become one of the most popular candies in the U.S.  And little did you know that you can make an indulgent chocolate peanut butter treat of your own in about 12 minutes prep time. You don’t even need a truck load of kids to help you.

Chocolate Peanut Butter Fudge

 

 There are plenty of Reese’s Peanut Butter Cup knock-off recipes out there, but that’s not what this is. Oh no no. I consider this to be a more grown up version of the famous novelty, made with higher quality ingredients. The best part though? No fussy molds to deal with. If you can operate a microwave (and a spoon) then you can make these delicious bars.

Chocolate Peanut Butter Fudge Bars

 

 Given the simplicity of this recipe I feel like I should issue a warning to my readers. These are good. Damn good. You will eat more than one five of them. I cannot be held responsible for any self induced tummy aches that may occur as the result of gorging on these addictive confections. But… is that really a warning though? Maybe it’s more of a tease, gently beckoning you to enjoy these decadent bars with a glass of cold milk. I won’t notify anyone if you slice the pan in half and tell your friends you only ate “one”.

Chocolate Peanut Butter Fudge Bars

 

Chocolate Peanut Butter Fudge Bars
Serves 30
Smooth, rich peanut butter fudge with dark chocolate ganache. Easy to make, easier to devour!
Print
Prep Time
5 min
Cook Time
10 min
Total Time
1 hr 15 min
Prep Time
5 min
Cook Time
10 min
Total Time
1 hr 15 min
Ingredients
  1. 1 cup creamy peanut butter
  2. 8 ounces unsalted butter
  3. 1 pound powdered sugar
  4. 1/4 teaspoon salt
  5. 1 teaspoon vanilla extract
  6. 8 ounces dark chocolate, finely chopped
  7. 3/4 cup heavy whipping cream
Instructions
  1. Line a 9x13 inch pan with parchment paper, leaving overhang at the edges so you can easily lift the fudge out when it sets.
  2. Microwave peanut butter with unsalted butter for 2 minutes.
  3. Stir well and microwave 2 more minutes. Mixture will be molten hot so be careful with it.
  4. Add vanilla and salt, stirring to combine.
  5. Combine peanut butter mixture with powdered sugar and stir well with a wooden spoon. Mixture will be incredibly thick.
  6. Spread mixture across the bottom of the prepared pan. I like to lay another sheet of parchment on top and use my hands to help level it out.
  7. Transfer to the refrigerator to chill while you prepare the ganache.
  8. Heat the cream to just below a simmer. If you have a thermometer and want to be more precise you're aiming for around 185F. You can do this in a saucepan on the stove, but a couple of minutes in the microwave should do the trick. Just watch it closely to make sure it doesn't boil.
  9. Pour the hot cream over the finely chopped chocolate and walk away for 10 minutes to give the chocolate time to melt. Gently fold the chocolate and cream together until smooth and glossy. If your chocolate wasn't chopped finely enough you may have a few stubborn pieces that refuse to melt. Pop the mixture in the microwave at 10 seconds intervals until the ganache is smooth.
  10. Spread over the peanut butter fudge. Sprinkle the top with sea salt if desired. Reese's Peanut Butter Cups are quite salty, so I find this adds a pleasant finish that people love. Return to the refrigerator to finish setting up completely. The bars are not too thick and tend to be ready to eat in an hour or so.
  11. Run a sharp nice around the edge of the pan to loosen the fudge if needed. Using the overhanging parchment, gently lift the bars out. Slice into squares and serve.
Calories
  1. 171
Notes
  1. Calories vary depending on the size of the bars. Cutting into 20 squares puts it at 256 calories each, cutting into 40 smaller sized pieces would put it at 128 calories each.
  2. As an optional step, sprinkle chocolate chips over the top of the peanut butter layer before you've added the ganache. Gently press them into the fudge to keep the bars flat and smooth on top. The texture of this ends up being akin to chocolate chip cookie dough and is so good!
Adapted from Alton Brown's Peanut Butter Fudge
Gouda Monster http://www.goudamonster.com/
Chocolate Peanut Butter Fudge Bars


Chocolate Cherry Oatmeal Cookies

   

 This is a recipe I actually made way back before Christmas. I felt like I wanted to make them again before I presented these little tasties to the world, so I did. These cookies are sweet and chewy, packed with vanilla soaked dried cherries and dark chocolate chips. If you and the classic CCC are ready to take your relationship to the next level, this is just the thing for you.

Chocolate Cherry Oatmeal Cookies

So one of the reasons I remade these cookies was because I forgot to write the recipe down. I knew it was adapted from Smitten Kitchen’s Oatmeal Raisin Cookies, so it wasn’t going to be difficult to recreate – but I did just a few things differently and wanted to make sure I had it all correct before making this post. You can imagine my horror when I took the cookies from the oven and they were flattened paper thin discs studded with pieces of chocolate and fruit. Where were those thick, chewy, decadent cookies I had made before Christmas? Where were the cookies that looked like this?

Chocolate Cherry Oatmeal Cookies

I forgot to put the oatmeal in them. Yup. I’m a doofus. Believe it or not, when making oatmeal cookies you really oughtta include the oats. Makes a HUGE difference. I remade the cookies again (WITH the oats) and voila – beautiful, chubby, nutty cookies with bites of tart sweetened cherries and gooey chocolate. Hooray!

Chocolate Cherry Oatmeal Cookies

 

Chocolate Cherry Oatmeal Cookies
Serves 36
Chewy, sweet oatmeal cookies packed with vanilla soaked cherries and gooey dark chocolate.
Print
Prep Time
30 min
Cook Time
12 min
Total Time
42 min
Prep Time
30 min
Cook Time
12 min
Total Time
42 min
Ingredients
  1. 1 teaspoon vanilla extract
  2. 1 tablespoon hot water
  3. 1/2 cup dried cherries
  4. 1/2 cup (1 stick) unsalted butter, softened
  5. 1/3 cup light brown sugar, packed
  6. 1/3 white sugar
  7. 1 1/2 teaspoons Ener-G egg replacer dissolved in 2 tablespoons of warm water (or 1 egg)
  8. 3/4 cup all-purpose flour
  9. 1/2 teaspoon baking soda
  10. 1/4 teaspoon table salt
  11. 1 1/2 cups rolled oats
  12. 3/4 cup dark chocolate chips
Instructions
  1. In a small bowl combine the vanilla extract, hot water, and dried cherries. Leave to soak for at least 20 minutes. Strain the cherries and save the liquid.
  2. In a stand mixer combine softened butter, sugars, egg replacer mixture (or egg), and the strained vanilla liquid from the cherries. Cream until smooth.
  3. In a separate bowl whisk together flour, baking soda, and salt. Add to the mixture and mix until combined. Stir in the cherries, chocolate chips, and oats.
  4. Using a cookie scoop, melon baller, or heaping tablespoon scoop the cookies onto a parchment lined sheet, leaving two inches between each cookie. Bake at 350F for 10-12 minutes. They should be lightly browned at the edges and slightly underdone looking on top. Remove from oven and let sit for 5 minutes before transferring to a cooling rack to cool completely. I got about 3 dozen cookies from the batch.
Calories
  1. 91
Adapted from Smitten Kitchen
Adapted from Smitten Kitchen
Gouda Monster http://www.goudamonster.com/
Chocolate Cherry Oatmeal Cookies


Chocolate Hazelnut Truffles

   

What kind of food blogger would I be if I didn’t give you a delicious, simple chocolate recipe just in time for Valentine’s Day? These chocolate hazelnut truffles can be finished in a few different ways depending on your tastes and the amount of time you have, but the ganache base in the center of each one is silky and divine.

Chocolate Hazelnut Truffles

One of the most important things to know when it comes to making delicious truffles is that you need to start with high quality ingredients. Chocolate is center stage in this recipe so you want to get the best quality possible. If you want to save a little money you could always blend a more affordable chocolate with something on the luxurious side, but quality will definitely shine here.

Chocolate Hazelnut Truffles

The easiest way to finish these truffles is definitely with a quick toss in some good cocoa powder. Quality matters here as well! The cocoa powder will be the first thing that touches your tongue after all. I used Penzeys high fat dutch process cocoa powder.

Chocolate Hazelnut Truffles

If straight up cocoa powder is too bitter for you, there are plenty of other options at your disposal. You can blend the cocoa with a little powdered sugar to sweeten it, use straight powdered sugar, sprinkles, chopped nuts, crushed peppermint, cookie or graham cracker crumbs, candy melts, or tempered chocolate. Let your creativity flow and use whatever is available to you.

Chocolate Hazelnut Truffles

Chocolate Hazelnut Truffles
Serves 20
Chocolate hazelnut truffles are simple, elegant, and delicious.
Print
Prep Time
1 hr 30 min
Cook Time
10 min
Total Time
1 hr 40 min
Prep Time
1 hr 30 min
Cook Time
10 min
Total Time
1 hr 40 min
Ingredients
  1. 8oz high quality chocolate (I used a combination of milk and dark Valrhona chocolate)
  2. 1/2 cup heavy whipping cream
  3. 2 tablespoons unsalted butter, very soft
  4. 1/2 teaspoon vanilla extract
  5. 2 tablespoons hazelnut liqueur (I used Frangelico)
  6. Toppings of your choice for coating truffles (cocoa, nuts, sprinkles, melted tempered chocolate, etc)
Instructions
  1. Blend your chocolate in the food processor to break it down into fine pieces. I do this to help it melt more quickly. Place chocolate in a large glass bowl with the unsalted butter and set aside.
  2. In a small sauce pan heat your heavy cream until it just barely comes to a simmer, then pour over your chocolate. Let sit for about a minute.
  3. Whisk chocolate and cream together until smooth and shiny. Add your vanilla and hazelnut flavorings and then stir to combine.
  4. Leave your bowl somewhere to cool until it can be formed into balls. This took about 45 minutes for me.
  5. For the easiest method of forming the truffles, simply scoop out a small ball of the ganache and then roll in cocoa powder (or whatever you choose).
  6. For a slightly more advanced method dust the inside of a silicone mold with a small amount of cocoa powder, fill with ganache, and let cool completely before releasing. Once you've removed the chocolate from the mold just coat as usual.
  7. If you would like to coat your truffles with a nice shell, you can either use candy melts (pretty foolproof and they comes in lots of fun colors) or properly tempered chocolate. I brushed the inside of my mold with chocolate, let it set until firm, added a small dollop of the ganache filling, and then topped with more chocolate. Once set and totally firm I released it from the mold and brushed it with a little pearl dust.
Calories
  1. 99
Notes
  1. You will have the best results if you don't refrigerate your chocolate, as it can affect the chocolate's texture and flavor. If you're in a pinch it can do the trick though!
  2. Calories are calculated based on using 1/4 cup of high fat dutch processed cocoa for rolling. Count will vary if using tempered chocolate, nuts, or sugar.
Gouda Monster http://www.goudamonster.com/
Chocolate Hazelnut Truffles


Chocolate Chip Cookies

   

I have had my blog running long enough now that it’s finally time to do this. Yessiree – it is time for the good ol’ classic chocolate chip cookie recipe. The characteristics of the ideal CCC vary from person to person, so there is no real way to determine the best recipe in the cookiverse. What I can tell you is that this is MY favorite chocolate chip cookie recipe. I’ve done the New York Times’ version and although they were fantastic, the 24 hour wait time is too much for my impatient taste buds. Once I smell butter and sugar creaming together in the bowl I gotta have the cookies in my belly yesterday. This enhanced version of the original CCC recipe from Ruth Wakefield’s Toll House cookbook was dreamed up by Laura aka The Cooking Photographer. Almost 4 years ago I left a comment on her blog revering her as the ultimate CCC goddess, and I stand by that statement. I. LOVE. THESE. COOKIES.

Chocolate Chip Cookies

A couple of things set this recipe apart. A few extra steps that take just a little more effort but have a huge payoff in the end. First off there is the browned butter, which as any sane person will tell you makes just about anything 10x better. Laura also uses ground up oatmeal in place of some of the flour, which makes these cookies extra chewy and flavorful. The tiniest amount of vinegar helps keep them tender, and you’ll never know it was in there if someone didn’t tell you. She uses walnuts in her recipe but I’m partial to pecans, so that’s what I’ve used in mine. All of these things work together to create an absolutely heavenly chocolate chip cookie, and I’m excited to finally share it here.

Chocolate Chip Cookies

Chocolate Chip Cookies
Serves 36
My favorite chocolate chip cookie recipe, made with brown butter and toasted pecans.
Print
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Ingredients
  1. 1/2 cup old fashioned oatmeal
  2. 1 cup (2 sticks) unsalted butter, softened
  3. 3/4 cup fresh light brown sugar, packed
  4. 3/4 cup granulated sugar
  5. 1 teaspoon salt
  6. 1 tablespoon real vanilla extract
  7. 1/2 teaspoon white vinegar
  8. 1 tablespoon Ener-g egg replacer mixed in 1/4 cup of water or 2 large eggs
  9. 1 1/2 teaspoons baking soda
  10. 2 cups all purpose flour
  11. 1 cup pecans
  12. 3/4 of a 12 ounce package semi-sweet chocolate chips
Instructions
  1. Preheat oven to 350 degrees. Line baking sheets with parchment paper.
  2. In a nonstick skillet, melt 1 stick of the butter over medium heat until foamy and lightly golden brown. Pour into a bowl and wipe out the skillet. Place butter in the refrigerator and cool to about room temperature.
  3. In the skillet over medium heat, toast the oatmeal stirring often until fragrant and some of the oatmeal is light golden in color. About 3 minutes. Transfer the oatmeal to a food processer and grind until fine and powdery. Set aside.
  4. Toast the pecans in the same skillet that you toasted the oatmeal in. Let cool slightly and chop to desired size.
  5. Mix in a stand mixer the softened butter, browned butter, brown sugar, granulated sugar, salt, vanilla extract, and vinegar and beat on slow to combine, and then on high speed until fluffy and lighter in color.
  6. Add the egg replacer (or eggs) and mix until combined. Add the oatmeal and baking soda and beat for another minute. Next, add the flour half at a time and mix on low speed just until incorporated.
  7. Gently fold in the chocolate chips and toasted pecans.
  8. With a size 50 cookie scoop or a generous tablespoon, drop the dough onto parchment paper 3 inches apart.
  9. Bake for 11 minutes or until golden around the edges. Remove from oven and let set on the cookie sheet for 3 minutes before moving to a cooling rack.
Notes
  1. If omitting nuts, add 1/3 cup more flour to the batter and the whole bag of chocolate chips. These cookies freeze extremely well after they’re baked. You can take a few out at a time and microwave them. Or just let them thaw on the counter.
Adapted from The Cooking Photographer
Gouda Monster http://www.goudamonster.com/

Chocolate Chip Cookies

 


Vanilla Bean Semifreddo with Caramel & Pecans

   

Once again it’s been a while since I updated my blog. Though previously I had wanted to avoid posting two sweet dishes back to back, this recipe is so easy that I really wanted to share it. The first time I made it I decided to make the caramel sauce from scratch following David Lebovitz’s recipe. Making caramel seems to be hit or miss with me. Sometimes I will get the batch right on the first try, but other times I’m likely to turn an entire bag of sugar into charcoal. Ree Drummond (the Pioneer Woman) has a great fool-proof recipe for caramel sauce as well, if you’re not prepared to tackle the daunting task of creating molten sugar syrup the old fashioned way. And of course if you want to take the easiest way out, get thee to a local grocery store and buy a jar of their tastiest caramel. Ideally you’ll want something with pouring consistency that can easily be swirled throughout your vanilla mixture, but let me just say that I tried this with a jar of super firm dulce de leche and it was awesome. While you don’t get the beautiful marbled appearance that comes with using a more liquid sauce, the finished product is chock full of hidden caramel treasure globs. Yeah, that’s right – treasure globs. Whichever way you decide to do it it’s gonna taste incredimazing.

 

Vanilla Semifreddo with Pecan Caramel on a Chocolate Pecan Crust

 

Some of you may be sitting there asking yourself, “What the heck is semifreddo anyway?” Well, it’s basically a frozen dessert similar to ice cream, except it is served slightly soft… which makes sense when you consider that semifreddo literally translates to “half cold”. The texture is silky and creamy and wonderful… but that’s not even the best part. The really great thing about it is that there is no churning required. It is a fine day indeed when an apartment dweller with limited storage space for single use appliances learns how to make a delicious no churn ice cream. Honestly I am torn between feelings of righteousness and guilt over sharing this recipe. On one hand you’re going to learn that you can make a super awesome dessert that people will think you slaved over (when it’s actually in the freezer in about 20 minutes), but on the other hand I’m giving you the key to a vault that holds eleventy billion scrumptious calories. You know what? I’m over it. Go make this and thank me later.

 

Vanilla Semifreddo with Pecan Caramel on a Chocolate Pecan Crust

Vanilla Bean Semifreddo with Caramel & Pecans
Serves 12
A delicious no churn ice cream pie swirled with caramel and nuts.
Print
Prep Time
25 min
Total Time
6 hr 25 min
Prep Time
25 min
Total Time
6 hr 25 min
Ingredients
  1. 1 half sleeve chocolate wafer cookies (about 15-20); I used Nabisco’s Famous Chocolate Wafers
  2. 3 tablespoons brown sugar
  3. 1/2 cup of roasted, salted pecans
  4. 1/2 stick of unsalted butter, melted
  5. 1 14 ounce can sweetened condensed milk
  6. 1 vanilla bean, scraped
  7. 2 tablespoons spiced rum
  8. Pinch of salt
  9. 2 cups heavy whipping cream
  10. 1 cup caramel sauce
  11. 1/2 cup roasted salted pecans, chopped
  12. Chocolate sauce for drizzling (optional)
Instructions
  1. Preheat oven to 350F.
  2. In food processor add wafer cookies, 1/2 cup of pecans, and brown sugar. Pulse until coarse and crumbly then add in the melted butter and pulse until mixture is just moistened. Press into bottom of a round springform pan and bake for 10 minutes.
  3. Remove from oven and allow to cool.
  4. In a large bowl whisk together sweetened condensed milk, rum, vanilla bean scrapings, salt, and 1 tablespoon of your caramel sauce. Set aside.
  5. Whip the whipping cream until soft peaks form. I prefer to do this in my food processor, but you can always use a hand held beater or even good ol’ elbow grease if you like.
  6. Very gently whisk half of the whipped cream into your sweetened condensed milk mixture. When combined gently whisk in the rest until smooth.
  7. Stir chopped pecans into prepared caramel sauce. Depending on how much “swirl” you would like in your ice cream you can always adjust the amount of caramel and pecans to suit your taste.
  8. Pour half of the cream mixture onto the baked and cooled crust. Follow by spooning half of the pecan caramel on top of it. Repeat this step so you have cream, caramel, cream, caramel in the pan. Gently swirl a knife through it to create a marbled effect.
  9. Transfer to the freezer, cover, and allow to set for a good 6 hours, preferably overnight. To release it from the pan run a sharp knife along the edges and pop the springform clasp so the pan opens up. Top with additional caramel, chocolate sauce, or chopped pecans if desired (trust me, it’s desired). It should keep in the freezer for about a week, but holding onto it any longer could risk the formation of ice crystals and the loss of that silky texture.
Calories
  1. 438
Gouda Monster http://www.goudamonster.com/


Three Ingredient Crispy Chocolate Treat

   

Some days you just wanna make something really easy with whatever you have on hand. I had a day like that last week. I had a craving for a sweet snack and wanted to make something somewhat reasonable with very little effort. That’s where these guys come in.

 

I made these bars two different ways, each way calling for three ingredients. The first one was made with chocolate and peanut butter while the second one was made with chocolate and toasted coconut. They are both really tasty and REALLY easy. This recipe is barely even a recipe. It’s a throw a bunch of stuff together and end up with something tastipe. Tastipe? I tried to make up a cool new word and I don’t think it really worked out.

Anyway! Because of the simplicity of ingredients involved you could definitely up the portions to say… fill an entire cookie sheet or baking dish, then slice it into squares. I can’t afford to keep that much of a good thing around or I’ll eat it all, which is why I only make enough for one bar. I cut the bar in half and eat a square at a time, but I suspect most people will want to eat the whole thing at once which is why I’m going to calculate the calories out as one serving. Also, you can use whatever kind of cereal you have on hand. I used Kashi Go Lean Crisp Cinnamon Crumble (that’s a mouthful – HA FOOD PUN) but pretty much any cereal with fairly small pieces should work fine. Lightly crushing a larger cereal would probably work well too.

While I was in the middle of writing this post I stood up and went into the kitchen to make one of these. I wanted to whip out my phone and quickly snap a photo of how I wrap these up before they go into the freezer. It’s not exactly rocket science but a little visual aid never hurt anyone! I also just wanted to eat one. Ain’t gonna lie.

 

Three Ingredient Crispy Chocolate Treat
Serves 1
Easy to make, three-ingredient chocolate snack.
Print
Prep Time
15 min
Prep Time
15 min
Ingredients
  1. 1/4 cup dry cereal (I used Kashi Cinnamon Crumble)
  2. 1 tablespoon chocolate chips (I used Ghirardelli bittersweet chips)
  3. 1 teaspoon peanut butter (I used Smucker’s Natural)
Instructions
  1. In a small bowl microwave the peanut butter and chocolate together until melted.
  2. Stir the cereal into the melted chocolate until thoroughly coated.
  3. Spread onto a sheet of parchment paper and fold it up, similar to how you’d roll up a burrito – making sure to fold in the edges to keep everything snug inside. This process is forming the shape of the bar so you want to keep it kind of tight to hold the edges in place.
  4. Transfer to the freezer to chill to 10-20 minutes until the chocolate has hardened. The amount of time it takes will vary depending on how flat you make your bar.
Calories
  1. 174
Variation
  1. To make the coconut version, sub 1/4 teaspoon of coconut oil and 1 tablespoon of toasted coconut in for the peanut butter.
Gouda Monster http://www.goudamonster.com/


Tim Tam Caramel Crumble Bars

   

If you’re like a lot of Americans, it’s likely that you’ve yet to be introduced to the glory of the Tim Tam. If you’re Australian then you’re probably sleeping on a Tim Tam mattress at night in your knitted Tim Tam footsie pajamas. I happen to know that most of the people that visit my blog are from the states though (thanks Google Analytics!), so I’ll tell you a bit about this delightful little cookie… or biscuit as it’s more appropriately called. Actually, I’ll just let Wikipedia do the work for me:

“A Tim Tam is composed of two layers of chocolate malted biscuit, separated by a light chocolate cream filling, and coated in a thin layer of textured chocolate.”

Do I have to tell you how awesome it is that the word chocolate is listed in the description three times? Nope? Alright then, because we’ll be much better friends if you appreciate chocolate in the way that I do – Inception style. Chocolate within chocolate within chocolate. So why not take this awesome store-bought treat and I don’t know… cover it with more chocolate, some dulce de leche, a chewy oatmeal crumble, and salty chopped pretzels? The amount of win in these bars is out of control, man.

 

Tim Tam Crumble Bar

Tim Tams haven’t always been easy to get in the U.S. and I’d go on to say that they still aren’t easy to find, but since Pepperidge Farm started making them it’s become a lot easier. The true brand is called Arnotts, and I’m able to find them at the local World Markets in the Dallas area. The Pepperidge Farm version is a pretty good knock off – slightly different than the original – but still a suitable replacement. I haven’t actually tried them in this recipe but I see no reason why they wouldn’t work just as well. I’ve been able to find them at Target. I suggest you try to get your hands on two packages. One for the unforgettable (and absolutely required) Tim Tam Slam experience, and the second for making these addictive dessert bars.

Tim Tam Crumble Bar

 

Tim Tam Caramel Crumble Bars
Serves 16
An addictive dessert bar that is chewy, sweet, rich, and a little salty.
Print
Prep Time
10 min
Cook Time
35 min
Total Time
45 min
Prep Time
10 min
Cook Time
35 min
Total Time
45 min
Ingredients
  1. 1 package of Tim Tams
  2. 5 tablespoons butter, chopped into cubes
  3. 1 tablespoon sugar
  4. 1 cup all-purpose flour
  5. 1 cup old fashioned oats
  6. 1/2 cup packed brown sugar
  7. 1/2 teaspoon baking soda
  8. 1/8 teaspoon salt
  9. 1/2 cup butter, chopped into cubes
  10. 1 cup bittersweet chocolate chips
  11. 1 cup salted pretzels, chopped
  12. 3/4 cup of dulce de leche (up it to 1 cup for a thicker caramel layer)
  13. 3 tablespoons milk
Instructions
  1. Preheat oven to 350F and butter an 8×8 inch baking dish.
  2. In your food processor pulse together the Tim Tams, 5 tablespoons of butter, and 1 tablespoon of sugar until crumbly. Press into bottom of your baking dish. Spread 1/4 cup of the dulce de leche over the top – it will be a very thin layer.
  3. Go back to your food processor and combine the flour, oats, brown sugar, baking soda, salt, 1/2 cup of butter, and 1 tablespoon of the milk. Pulse until the mixture is crumbly and scatter half of it over the top of the dulce de leche. Press lightly into place and bake for 10 minutes.
  4. While that is baking pulse the remaining 2 tablespoons of milk and the chopped pretzels into the rest of the oatmeal mixture.
  5. Remove pan from the oven and while still warm, sprinkle the chocolate chips over the top. Drizzle remaining 1/2 cup of dulce de leche over the chocolate chips (I found microwaving the dulce de leche for a few seconds helped make this part easier). Using the back of a spoon very gently level out this layer. You don’t want it mixed, you just want the melting chips to meld with the caramel sauce a little and to have the layer be even.
  6. Scatter the remaining oatmeal and pretzel mixture over the top. Press gently to pack the layer down slightly and return to the oven for another 20-25 minutes.
  7. This next step is the most important: Let the bars cool completely before cutting. I actually think they do better if you let them cool, transfer them to the fridge to chill, and then cut them. You want that chocolate to be completely firm or you’ll have a gooey mess on your hands. I know that sounds delicious and tempting, but trust me when I say it’s worth the wait to do it right! Slice into 16 squares and serve.
Calories
  1. 370
Gouda Monster http://www.goudamonster.com/

Tim Tam Crumble Bar

Tim Tam Caramel Crumble Bars


Baked NYC Brownies

   

Finally got around to making the brownies from the Baked cookbook. We ate them with scoops of delicious bourbon vanilla ice cream (from Sweet Firefly) and homemade hot fudge. I didn’t include the calorie content for this recipe because I haven’t calculated it yet (and possibly because I’m scared to learn what it is).

 

 

Baked NYC Brownies
The famous brownie recipe to end all brownie recipes.
Print
Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
Ingredients
  1. 1¼ cups all-purpose flour
  2. 1 teaspoon salt
  3. 2 tablespoons dark unsweetened cocoa powder
  4. 11 ounces dark chocolate, coarsely chopped
  5. 1 cup (8 ounces) unsalted butter, cut into 1-inch pieces
  6. 1 teaspoon instant espresso powder
  7. 1½ cups granulated sugar
  8. ½ cup packed light brown sugar
  9. 5 eggs, at room temperature
  10. 2 teaspoons vanilla extract
Instructions
  1. Preheat the oven to 350 degrees F. Butter the sides and bottom of a 9×13-inch glass or light-colored baking pan. Line the pan with parchment paper.
  2. In a medium bowl, whisk the flour, salt, and cocoa powder together.
  3. Put the chocolate, butter and instant espresso powder in a large bowl and set it over a saucepan of simmering water, stirring occasionally, until the chocolate and butter are completely melted and smooth. Turn off the heat, but keep the bowl over the water and add the sugars. Whisk until completely combined, then remove the bowl from the pan. The mixture should be room temperature.
  4. Add 3 eggs to the chocolate mixture and whisk until combined. Add the remaining eggs and whisk until combined. Add the vanilla and stir until combined. Do not overbeat the batter at this stage or your brownies will be cakey.
  5. Sprinkle the flour mixture over the chocolate mixture. Using a rubber spatula (not a whisk), fold the flour mixture into the chocolate until just a bit of the flour mixture is visible.
  6. Pour the batter into the prepared pan and smooth the top. Bake in the center of the oven for 30 minutes, rotating the pan halfway through the baking time, until a toothpick inserted into the center of the brownies comes out with a few moist crumbs sticking to it. Let the brownies cool completely, then lift them out of the pan using the parchment paper. Cut into squares and serve.
  7. Store at room temperature in an airtight container or wrap with plastic wrap for up to 3 days.
Adapted from Brown Eyed Baker
Adapted from Brown Eyed Baker
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