Save & Bake Chocolate Chip Cookie Dough

INGREDIENTS

Serves 30
2 cups butter, melted
2 cups packed brown sugar
2 cups granulated sugar
4 large eggs
1 tablespoon vanilla extract
5 cups all-purpose flour
2 teaspoons baking soda
4 cups chocolate chips


PREPARATION

1. Preheat oven to 375°F/190°C.
2. In a large bowl, whisk together the butter, brown sugar, and granulated sugar until evenly combined and light in color.
3. Add in the eggs and vanilla, mixing until smooth.
4. Add the flour and baking soda, folding the mixture until it forms a smooth dough.
5. Fold in the chocolate chips until evenly combined.
6. Using an ice cream scoop, scoop 6 balls of dough onto a baking tray lined with parchment paper. Bake for 12 minutes, then serve!
7. To save cookie dough for later use, scoop the dough into balls and place them side-by-side on a baking tray lined with parchment paper.
8. Wrap the tray with cling wrap, then freeze for up to one month.
9. To bake the frozen dough balls, remove desired number from the tray and bake in a preheated oven for 15 minutes at 375°F/190°C.
10. Enjoy now and later!

Mint Chocolate Chip Cheesecake Brownies

INGREDIENTS

Servings: 12
Cheesecake:
8 ounces cream cheese, softened
¼ cup sugar
1 egg
½ teaspoon mint extract
4 drops green food coloring
1 cup mini chocolate chips
Brownie:
½ cup flour
1 cup sugar
⅓ cup dark cocoa powder
½ teaspoon baking soda
½ cup butter, melted
2 eggs


PREPARATION

1.Preheat oven to 350°F/180°C

2.For the cheesecake, in a bowl, beat the cream cheese until smooth.

3.Add sugar, egg, mint extract, and food coloring, and beat until smooth. 

4.Fold in the chocolate chips. Set aside.

5.For the brownie, in a separate bowl, whisk the dry ingredients until combined.

6.Add the butter and eggs, and beat until smooth.

7.To assemble, fill each cup of a standard, lined muffin tin half full of brownie, then half full of cheesecake mixture. 

8.Bake 25 - 30 min.

9.Enjoy!

Chocolate Raspberry Cups

INGREDIENTS

Yields: 30
Raspberry Cream:
1 cup of raspberries
1/3 cup of powdered sugar
1 tablespoon of lemon juice
1 cup of heavy cream
4 ounce of cream cheese
Chocolate Cups:
1 cup of white chocolate chips
1/2 teaspoon of magenta food gel
Mini cupcake liners
2 cups of dark chocolate chips
Raspberries
Mint leaves


PREPARATION

1. Blend together raspberries, powdered sugar and lemon juice until you have a smooth puree.
2. Strain the puree into a large mixing bowl. Discard the seeds.
3. Add the heavy cream and cream cheese. Mix until everything is evenly incorporated. Refrigerate until ready to use.
4. In a small mixing bowl, melt the white chocolate chips. Stir in the magenta food gel and pour into a small sealable plastic bag.
5. Lay out your mini cupcake liners on a wire rack. Take your plastic bag of magenta colored chocolate and snip one edge. Drizzle the chocolate over the mini cupcake liners, design to your preference. Set aside while you prepare the dark chocolate.
6. In a small mixing bowl, melt the dark chocolate. Pour a spoonful of dark chocolate into the mini cupcake liner. Rotate the cupcake liner so the dark chocolate coats everything, flip over so excess chocolate drips out. Repeat with remaining cupcake liners.
7. Set chocolate. Once hardened, peel off the cupcake liner. Fill each chocolate cup with the raspberry cream. Top with a fresh raspberry and garnish with some mint leaves.
8. Enjoy!

Gooey Brownie Mud Hen Bars

RECIPE:

Ingredients:

- 1 Box Brownie Mix + Corresponding Ingredients (eggs/oil/water)
- 2 Egg Whites
- 1 cup Brown Sugar
- 1/2 cup Pecans
- 1/2 cup Mini Marshmallows
- 1/2 cup Chocolate Chips



Prepare Brownie Mix according to directions on the box.
To a medium mixing bowl add two egg whites and beat until stiff peaks form (about 2-3 minutes). Carefully fold in Brown Sugar until incorporated.

Pour Brownie Mix into greased 9x9 inch baking pan. Top Brownie Mix with Pecans, Marshmallows, and Chocolate Chips. Spread Brown Sugar Meringue evenly over brownie layer. Bake in preheated oven at 350˚F (175˚C) for 35 minutes - (f the top starts to brown too quickly - cover loosely with aluminum foil halfway through). Remove from oven and allow to cool completely at room temperature. Enjoy!