Perfect Chocolate Chip Cookies

Chocolate Chip Cookies

Looking for that perfect Chocolate Chip Cookie? Look no further, because I have it for you! Chocolate Chip cookies undoubtedly a staple, and finding the perfect one can be a challenge. Clearly, you have come to the right place, to find the perfect cookie!

Chocolate Chip Cookies can vary greatly. Too much flour, not enough butter. Without a doubt, it takes time to find the perfect combination. I am glad you found my blog for the perfect cookie!

Why is this Chocolate Chip Cookie So Good?

This cookie has the perfect texture. In addition to the little crunch it has, you’ll find it still has a gooey center! If your like me and don’t like a flat and too crunchy cookie, this is the perfect cookie for you!

I have seen a lot of recipes that call for melted butter…I have never loved the way those turn out. I prefer the butter to be at room temp, but not overly soft. This way the cookie will not spread as much! The less spread you have the thicker the cookie.

Should I refrigerate my Cookie Dough?

This is totally up to you. I usually do not plan my cookies far enough in advance so I don’t have the time. However, refrigeration further prevents spreading, while making your cookie more ideal if you like them thicker and chewier.

The best allergen free chocolate chips!

Since I have a lot of food allergies, I read labels and try new things all the time. I am always on the hunt for chocolate chips without soy. There are several brands that have these, Nestle, Enjoy life, and I have seen some generic brands as well. They are a little more expensive, but definitely worth it. Without a doubt, I found the best deal at Costco! Organic Artisan Kettle Organic Chocolate chips. 32 Ounces for $9!! Usually the 8 ounce bags cost $4-$5, so this is a huge deal and they taste the best!

Can these be gluten free?

Absolutely!! I have made them gluten free and liked them just as much. My kids didn’t even notice a difference. All you have to do is substitute the all purpose flour for gluten free flour. Make sure the GF flour says cup for cup or 1:1! You will not be disappointed, and will still get the perfect chocolate chip cookie!

Now let’s get to the Ingredients!

Ingredients

  • 2 sticks unsalted butter, at room temperature
  • 1/2 cup granulated sugar
  • 1 1/4 cups packed light brown sugar
  • 2 teaspoons vanilla
  • 2 large eggs, at room temperature – (this is also optional)
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups semi sweet chocolate chips

Instructions

  • Preheat the oven to 350 degrees
  • Mix together the butter and sugars
  • Add in the vanilla and eggs
  • In a separate bowl mix together the dry ingredients
  • Slowly add in the dry ingredients with the wet
  • Once fully incorporated add in the chocolate chips
  • Roll into balls and place on the cookie sheet
  • Bake for 15 minutes – Do not overbake!
  • Let cool and eat!

I hope you enjoy these cookies as much as I do! Let me know what you think!

If you want to try something a little different than a traditional Chocolate Chip cookie, try these!

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Baking Essentials from The Prepared Pantry

Pumpkin Pie Bars

It’s that time of year! Pumpkin Pie Time 🙂 Thanksgiving is right around the corner and I have the perfect recipe for you! Pumpkin Pie bars taste like pumpkin pie, but better. They are very moist, just like pie, but the crust on these is sooo good! Could you imagine the holidays without a pumpkin dessert?!

If you like pumpkin, these are a must! I have made these for years and they are always a crowd pleaser.

I got this recipe off the tasty kitchen back in 2011. I have made it every year since! Hats off to the person who came up with this delicious dessert.

This recipe can be soy free, dairy free and gluten free! It’s all in the cake mix! Choose a soy free mix or get the gluten free yellow cake mix! You can also substitute the milk and butter for non dairy options!

Ingredients

  • FOR THE CRUST:
  • 1 box Yellow Cake Mix, 18 Ounce Box, Reserve 1 Cup
  • ½ cups Melted Butter
  • 1 whole Egg, Beaten
  • FOR THE MIDDLE LAYER:
  • 2 whole Eggs
  • ⅔ cups Evaporated Milk
  • ¼ cups White Sugar
  • 1 teaspoon Cinnamon
  • 15 ounces, weight Canned Pumpkin
  • ½ cups Brown Sugar
  • 1 teaspoon Pumpkin Pie Spice
  • 1 teaspoon Vanilla
  • FOR THE TOPPING:
  • 1 cup Reserved Cake Mix
  • ½ teaspoons Cinnamon
  • ½ cups White Sugar
  • ½ cups Melted Butter

Instructions

  • Mix together the first 3 ingredients (make sure to reserve 1 cup of the cake mix and set that aside) and press into a 9×13 ungreased pan.
  • Combine the eggs, evaporated milk, sugar, cinnamon, pumpkin, brown sugar, pumpkin pie spice and vanilla and pour over the crust.
  • Lastly, mix together the topping ingredients: reserved cake mix, cinnamon, white sugar, and melted butter. Spoon over pumpkin filling.
  • Bake at 350F for 40-50 minutes (it will be a bit soft still).
  • Serve with whipped topping, warm. OR even better, serve it the next day, cold!
I definitely prefer these cold! They are so delicious and make me so happy!

I hope you enjoy these Pumpkin Pie Bars as much as I do! Follow me on Pinterest or right here on my blog for more recipe ideas!

Brown Sugar + Cinnamon Buttercream

Must Try!! This Brown Sugar Buttercream is AMAZING! This is definitely next level for Buttercream. It adds so much flavor and amps up any cupcake!

This buttercream is the perfect flavor for fall and all things holiday!

Try this Brown Sugar Cinnamon Buttercream with my Simple Cinnamon Cupcakes for the perfect fall cupcake! Great for the holidays too!

Ingredients

  • 1 cup softened butter
  • ½ cup brown sugar packed
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • 3 cups powdered sugar
  • 1-2 tablespoons milk or cream optional
  • Cinnamon Sugar for topping

Instructions

  • Whip the butter until creamy. Then mix in the brown sugar
  • Add in the vanilla and cinnamon
  • Slowly add n the powdered sugar, 1/2 a cup at a time
  • Add in the cream 1 tablespoon at a time
  • Frost your cupcakes or cake and sprinkle on some Cinnamon Sugar for some added flavor!

Mickey Mouse Beignets

I Love Beignets!!! Fried dough, with powdered sugar…how can you go wrong?!?! Beignets are great for breakfast, brunch, snack, dessert, or anytime really!! This beignet recipe is easy to make, and one you will want to keep!

When we go to Disney World these beignets are a must, among a few other treats that I cannot resist. You can only get the beignets at a few places, and Disney’s Port Orleans French Quarter in Walt Disney World is where I had my first taste!!!

Disney’s Recipe

You may be wondering, where did you get that recipe?? There is a Disney Park’s Blog and they have been releasing favorite recipes! When I saw this one back in April, I knew I had to try them!!

I am in no way trying to take credit for this awesome recipe, I just want to share the wealth, as well as my own pictures of how awesome they turned out! We just happened to have a Mickey Mouse Cookie cutter (we have hundreds of cookie cutters), but you can use whatever shape!!

Ingredients:

  • 1/2 teaspoon active dry yeast
  • 1/4 cup warm water
  • 1/4 cup sugar
  • 2 tablespoons vegetable shortening
  • 1/2 teaspoon salt
  • 1/2 cup heavy cream
  • 1 egg
  • 4 cups all-purpose flour
  • 1/2 cup boiling water
  • Vegetable or Canola oil for frying
  • Powdered sugar for topping!

Directions:

  1. Sprinkle yeast over warm water in a small bowl, stirring to dissolve. Let stand for 5 minutes.
  2. Combine sugar, shortening, salt, heavy cream, egg, flour and boiling water in a large bowl; stir in yeast mixture. With the dough hook attachment of an electric mixer on medium speed, mix the dough just until combined and smooth. Let dough rest for 30 minutes.
  3. Roll to 1/4-inch thickness and cut individual beignets with a Mickey Mouse-shaped cutter or cut into 2 1/2 to 3-inch squares. Cover with a towel and let dough rise until doubled in size in a warm, draft-free area, about 1 to 1 1/2 hours. 
  1. Using caution, heat 3 inches of vegetable oil to 350°F in a deep, heavy pot over medium-high heat. Fry beignets until golden brown, about 2 to 3 minutes, turning as soon as they brown on one side. Remove with tongs and place on paper towels to drain.  Dust warm beignets with powdered sugar and serve immediately.

Delicious!!

I seriously can’t believe I had never made beignets before. They were easy to make and so delicious! These are going to be a must for special occasions! I will admit, it’s not the same as actually eating them at Disney World, but it will do until I can get back there again!!

Disney Park’s Blog

Be sure to check out the Disney Park’s Blog too! This is where I got this awesome recipe.

Follow me on Pinterest for more ideas!!

Chocolate Sweet Rolls

So I am going out on a limb here and trying something new! Since my Cinnamon Rolls are such a hot commodity, I am going to branch out with other flavors!! How can you go wrong with Chocolate?! Chocolate Sweet Rolls for the win!!!

These Chocolate rolls are amazing, especially if you love chocolate like myself! Cinnamon Rolls will always have a place in my heart, but sometimes you just need to change things up!!

Not So Cinnamon-y Cinnamon Roll?

Basically, I took my Cinnamon Roll Recipe and altered the filling! easy peasy! I used the same dough, and the same frosting recipe!! Let me know what you think!!! Let’s get right to it!

Ingredients

  • 1 1/2 Cups Milk
  • 1/2 Cup Butter
  • 6 1/2 Cups All Purpose Flour Divided
  • 2 Packets Rapid Rise Yeast .25 oz Packets
  • 1/2 Cup Sugar
  • 1 Teaspoon Salt
  • 1/2 Cup water
  • 2 Large Eggs
  • 1/4 Cup Melted Butter

Filling

  • 2 Cups Brown Sugar
  • 4 Tbsp Unsweetened Cocoa Powder
  • 1 Cup Chocolate Chips
  • 1 Cup Butter Softened

Cream Cheese Frosting

  • 1 8 oz Pack Cream Cheese
  • 1/4 Cup Butter
  • 4 Cups powdered sugar
  • 1 Teaspoon Vanilla
  • 3 Tablespoons heavy whipping cream

Instructions

  • In a saucepan, put the milk and butter together and turn burner on low until melted.
  • Remove from heat once the butter has melted, and allow to cool slightly.
  • In your stand mixer, with the mixing blade, add 2 1/2 cups of flour, yeast, sugar, and salt. Mix together
  • Add your water and eggs, as well as the warm butter/milk. Mix well.
  • Add the remaining flour (4 cups) 1/2 cup at a time. When the dough starts to form a ball, it’s ready!
  • remove mixing blade and attach a dough hook
  • Mix for 5 minutes
  • Once the dough is ready, transfer to another bowl that is lightly floured, and start working on the filling
  • In your stand mixer, using the paddle attachment, mix the brown sugar, cocao, and softened butter.
  • Roll out the dough as wide as you can.
  • Spread on the filling and sprinkle the chocolate chips on top!
  • Starting at a short end, roll the dough.
  • If you want smaller Cinnamon rolls, cut the dough in half before you roll it up!
  • Cut the dough to the size you want. The thicker you want, the farther apart you cut!
  • Place the rolls, swirl down, in a greased 9×13 pan.
  • Preheat your oven to 375 Degrees F. Bake for 15-20 minutes. Then cover loosely with foil and bake another 10 minutes.
  • Melt 1/4 cup butter and drizzle over the rolls
  • Make your frosting while the rolls are baking.
  • When your rolls are ready, spread on the frosting!

I hope you enjoy these Chocolate Sweet Rolls! Subscribe to my blog and follow me on Pinterest!

“Ice Cream Cone” Birthday Cake

Happy Birthday Cecilia!

Can this cake be any cuter? This “Ice Cream Cone” cake was probably one of the easiest to make, and it was a lot of fun! Ceci, of course, loved her ice cream cone themed cake, what a great way to celebrate a 1st birthday!

The Cake

For the Cake I used Betty Crocker Funfetti! It is a total crowd pleaser!! I chose a 9×13 sized sheet pan. You can see the recipe below.

The Frosting

I am going to be completely honest here. I used store bought frosting… It tastes great, and it saves me a lot of time. Here I used Betty Crocker whipped Vanilla frosting because it spreads really easy. For the base I used Wilton Sky Blue food coloring. I left some un-colored for the “vanilla” part of the ice cream cone, and I used Betty Crocker Rich and Creamy Cherry for the pink part of the ice cream cone. Food coloring is also an option, but I love the cherry frosting!! For the actual cone part, I used a tiny bit of Wilton brown food coloring to get the tan color.

Making The Ice Cream Cone

To make the ice cream cone, I started at the top with the top layer of ice cream, and used a star shaped tip #14. I piped the outline of the ice cream cone and then filled it in. Secondly, I did the same with the next layer of ice cream. For the cone, I used a flat tip #47 for the base and then did the criss-cross with the #3 tip.

Chocolate Drizzle

I used a new technique on this cake to get the drizzle down the sides. It turned out really well and was so easy! I mean, how hard is it to make a mess on purpose?

I took store bought chocolate frosting and put some in a glass dish and microwaved it for about 30 seconds. Let that sit for a few minutes so it is not boiling hot and melt the frosting on the cake. However, you do not want to wait to long because it will not drizzle. After a few minutes I took a spoonful of the melted chocolate and ran it along the top of the cake so it would drizzle down. Go over it as much as you like to get the effect you want. I also did the drizzle on the top of the ice cream cone. I tilted the cake up a little so it would run down. Lastly I topped the chocolate drizzle with sprinkles!

Check out my video tutorial to see how I did it!

I hope you have enjoyed this post! Follow me on Pinterest for more ideas! https://www.pinterest.com/FunandFrosted/

Easy Carrot Cake

Easter is almost here, and Carrot Cake is a “Go to” dessert for this holiday! However, this year is a little different…we can’t celebrate with extended family and friends, because of the Coronovirus that’s got us on lock down, but we can still eat!!

We aren’t making a huge Easter dinner this year, but one thing is for sure, we definitely still need dessert! Not to mention, this dessert has veggies in it! How bad can it be?!

Carrot cake is usually a lot of work, and let’s be honest, you only make this once a year. I like to make things easy, so I came up with this recipe! This recipe uses boxed cake mix! It doesn’t get much easier than that! With a few added ingredients you will have carrot cake in no time at all!

This carrot cake is very moist, fluffy and delicious of course! Topped with cream cheese frosting and cinnamon sugar, it’s a winner. Typically carrot cake has nuts incorporated in the recipe. I am allergic so this recipe does not call for any, but it would be a very easy add!

Cream Cheese Frosting

What is carrot cake without cream cheese frosting? It isn’t…You can opt to make homemade cream cheese frosting or you can use store bought. Either way it will be delicious. I have provided my cream cheese frosting recipe below, in case you want to make it! (You will only need to make half of the recipe) Let me tell you it is delicious, and actually simple to make.

Cake Ingredients

  • 1 Box yellow cake mix
  • 1 egg
  • 1/3 cup of Milk
  • 1/4 cup of canola oil (or vegetable)
  • 1 tsp vanilla
  • 1 Tbsp ground cinnamon
  • 3/4 – 1 cup of shredded carrots (about 2 large carrots)
  • Cinnamon sugar (to sprinkle on the top)

Instructions

  • Preheat the oven to 350 degrees F
  • Grease an 9×11 baking dish / 11×7 if you want the cake thicker
  • Mix together the yellow cake mix, egg, milk and oil
  • Add in the vanilla and cinnamon until well incorporated
  • Mix in the carrots
  • Evenly spread into baking dish
  • Bake for 22 minutes
  • Let cool before frosting
  • Top the frosting with Cinnamon sugar

Enjoy!!!!

I hope you enjoy this recipe!!! Follow me for more ideas on Pinterest! https://www.pinterest.com/FunandFrosted/

Lemon Sugar Cookie Bars

Sugar Cookies + Lemon = Absolute deliciousness! I am so excited about these! They have the right amount of lemon flavor and the perfect cookie texture!!

Typically, when I think of sugar cookies, it’s usually in a “cut out” shape and is for some sort of occasion; Christmas, Easter, Valentines Day or in many cases Birthdays. Cutouts are great, but can be a lot of work. Making them into a cookie bar takes out all of that extra work, but they are still delicious!!

I love that these Lemon Sugar Cookie Bars are so easy to make! Also, you can easily substitute different flavors, and top them with frosting! Lemon is surely a hit, but I’m thinking lime or orange would be great as well! I included a recipe for the glaze, but it’s definitely not needed, it just adds a little more lemon flavor!

Also, whenever we have lemons, my kids cannot resist eating them to to see who can handle the sourness!! My mouth is watering just thinking about it!

Don’t Be Afraid to “Zest”

This recipe calls for the zest of a lemon. If you haven’t used zest from a citrus fruit before, don’t let that scare you. It’s super easy and it really gives it a lot of flavor. I take a cheese grater and scrape the side of the lemon until you see the white part, keep rotating the lemon until there is nothing left to zest! Easy as that!

Here Is What You Need

For the Sugar Cookie
  • 1 cup (2 Sticks) of Unsalted Butter – room temp
  • 1 1/2 cups granulated sugar + 3 Tbsp for the top
  • 2 Eggs
  • 1 Tbsp juice from a lemon + (1-2 Tbsp for the glaze)
  • 1 1/2 tsp vanilla extract
  • 2 1/2 cups all purpose flour
  • 1 Tbsp lemon Zest (1 Lemon)
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
For The Glaze
  • 1/2 cup powdered sugar
  • 1-2 Tbsp juice from a lemon
  • 3-4 Tbsp Milk

Instructions

  • Preheat oven to 350 Degrees F
  • Grease a 9×13 dish with baking spray, or you can use my cake release recipe
  • Using your stand mixer or an electric mixer, mix butter and sugar until well combined
  • Mix in the eggs, vanilla and lemon juice
  • In a separate bowl, mix together the dry ingredients; Flour, baking powder, salt and the lemon zest

Slowly pour incorporate the flour mixture into the bowl with the wet ingredients

  • Press the dough into the 9×13 baking dish
  • Top with 3 tbsp of sugar
  • Bake for 22-25 minutes
  • For the glaze, mix together the powdered sugar, and lemon juice.
  • Slowly mix in the milk until you get the consistency you desire. More milk for a thinner glaze, less for thicker

  • Wait for the cookies to cool before drizzling the glaze over top. You can glaze the whole dish or individual pieces, whatever you like!
  • Enjoy!

There you have it! Lemon Sugar Cookie Bars (Say that fast 3 times!) They are delicious and one of my absolute favorites!

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S’mores Cookie Bars

Now that I have had a S’more’s Cookie Bar, I don’t know how I have survived without them. Life surely just got better! Any type of “cookie bar” is really my favorite kind of dessert. They are easy to make, easy to eat, and the possibilities are endless!

Marshmallow Fluff

We are still in isolation here in Michigan, due to the Coronavirus. Therefore, I stare for hours on end into my pantry. Then I see it- Marshmallow fluff. This has been sitting in my pantry for months and months. I can’t remember why I bought it, I can only imagine I told myself I would need it someday. Well guess what? That day came, I definitely needed it!

I’ll be honest, S’mores are not a “go to” dessert for me. Although delicious, and I won’t turn down a s’more, they aren’t something I have to have. However, I’ve been watching my husband build our fire pit and patio in the backyard this past few weeks and I keep thinking about the fun bonfire’s we will have! Now, I’ve got s’mores on my mind.

Like I said earlier, I really wanted to use the Marshmallow fluffy stuff, so S’mores cookie bars, here we come! They are very easy to whip up and they don’t take that much time. The are delicious, rich with chocolate and marshmallow, but have a great cookie texture. Part S’more and part cookie! You will not be able to stop eating these! These are best eaten warm in my opinion. Stick them in the microwave for a few seconds to heat them up and…yummy!

Here’s What You Need

  • 1 Cup all purpose flour
  • 1 Cup graham cracker crumbs (I used Nabisco, because they are Soy Free!!)
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 stick of unsalted butter (8 Tbsp)
  • 3/4 Cup light brown sugar
  • 1 tsp vanilla
  • 1 egg
  • 7oz. container of marshmallow fluff (or you could substitute for marshamallows – just enought to cover the surface)
  • 1 cup semi-sweet chocolate chips (you can also use chocolate bars) (I used Nestle Toll House Simply Delicious – they are soy free!)

How To Make

  • Preheat oven to 350 degrees F
  • Grease a 8″ square pan (If you don’t have baking spray you can use my cake release recipe and it works great!)
  • Crush your graham crackers into crumbs. You can use a food processor or put the crackers in a bag and hit with a mallet, rolling pin or crush with fist)
  • In a small to medium bowl, mix together graham crackers, flour, salt, and baking powder. Set aside
  • In a large bowl, use an electric mixer or your stand mixer to mix the butter and sugar
  • Add in the eggs and vanilla, beat until well mixed and scrape the sides of the bowl
  • Slowly add in the flour mixture
  • Divide the dough in two.
  • Press half of the dough into the bottom of your greased pan. You may want to coat a spatula or your hand in flour, so the dough sticks to the pan and not your fingers!
  • Spread the marshmallow fluff onto the dough
  • Sprinkle the chocolate chips on top of the marshmallow
  • Take the remaining dough and crumble over the top. It doesn’t not need to be even.
  • Bake for 28-20 minutes. Or until the top and the marshmallow turns a golden brown.
  • Enjoy!!!

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Bagels! New York Style

Bagels are one of my weaknesses, true fact. I don’t eat them often, but when I get a craving, I cannot get them out of my mind. So the other day, during “Coronavirus isolation”, was one of those days. I’ve always wanted to make homemade bagels, so I did!

I really wish I had Trader Joe’s, Everything but the Bagel Seasoning, but I didn’t so I made Salt and Plain bagels. We are on “lock down” here in Michigan, so it’s not like I am running out to the store to get a few ingredients here and there. I’m working with what I’ve got!!

If you have never made a bagel in your life, don’t worry you are in good company, I hadn’t either. I am admitting that to be transparent. They turned out great, and I am going to make these again, maybe Cinnamon Sugar bagels this time! I used my stand mixer with the hook attachment, but you can use your hands to knead the dough too!

Ingredients

Bagel

  • 2 teaspoons active dry yeast
  • 1 ½ tablespoons granulated sugar
  • 1 ¼ cups warm water (1/2 cup + 3/4 cup)
  • 3 ½ Flour – You can use All-purpose or Bread Flour
  • 1 ½ teaspoons salt

Toppers

  • Kosher Salt
  • Cinnamon Sugar
  • Trader Joe’s Everything but the Bagel Seasoning

Okay Here We Go!

  • Pour the sugar and yeast into 1/2 cup of warm water. Don’t stir, just let it sit for a few minutes.
  • Stir the yeast and sugar together, until it all dissolves in the water.
  • Mix the flour and salt in a large bowl.
  • Pour in the Yeast/Sugar
  • Pour in the remaining warm water. You may need more water – up to 1/4 more if needed.
  • If using your stand mixer, use the hook attachment and let the dough need for 10 minutes. If you are kneading by hand, make sure to flour the counter top and knead for 10 minutes.
  • You want the dough to be firm and smooth with some elasticity.
  • Lightly coat a large bowl with oil and turn the dough to coat. Cover the bowl with a damp dish towel.
  • Let rise in a warm place for 1 hour, until the dough has doubled in size. Punch the dough down, and let it rest for another 10 minutes.
  • Lightly coat a baking sheet with oil
  • Boil a large pot of water
  • Divide the dough into 8 pieces
  • Roll each piece into a ball.
  • Press your finger in the middle of each dough ball to form a hole. Stretch to create a big enough hole.
  • Place the 8 bagels on the cookie sheet and cover with the damp towel, let rise for 10 minutes
  • Preheat the oven to 425 degrees F.
  • In the large pot of boiling water, gently set each bagel in for 1 minute and then flip the bagel in the water for another minute.
  • Remove from water and place the bagels back on the baking sheet.
  • Now is the time to add your topping. Prepare an egg wash (whisk egg + water) and coat the top of the bagel and then put on the topping.
  • Bake for 20 minutes or until golden brown
  • Cool on a wire rack
  • Enjoy!

Whew! We made it! I hope you enjoy your bagels! Subscribe to Fun and Frosted for more ideas!

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