Nutella Stuffed Chocolate Chip Cookies

I'm back.  Sort of.

How was your holiday?  Wonderful I hope.  How are your bellies?  Still stuffed with food I hope.  Because mine definitely is.  And I wouldn't want to be the only one.

I'm pretty sure the feast we prepared a few days ago for 10 people could have easily fed 50.  I'm not sure why I do that, but I find it completely necessary to go way over the top for all holiday meals.  If the meal doesn't require two solid days in the kitchen...I'm not satisfied and neither is my mother.  The Bell women won't have it any other way.

Maybe we should start inviting more guests.  So...um...would you like to join us next year?

Great.



I'm completely aware that cookies are probably the last thing you want to see right now...but I need you to know that these are a very solid exception.

As of now I've already whipped up three batches.  And my father, who literally never eats sweets, can't keep his paws off of them.  He's the reason I decided to make a few more batches.  If dad even goes in for round one, you know you've got something worth while.  But if he's going back for number twelve three days later...you know you've hit it out of the park.

Trust me on this one.  Make these things.  And take a few (but probably way more) to your New Years festivities.  Or stay home on New Years and eat the whole batch.



Makes: 2 dozen
Prep Time: 2 hours
Bake Time: 9 Minutes
Total Time: 2 hours 9 minutes
Adapted From: Ambitious Kitchen

Ingredients:
2 1/4 cup all-purpose flour
1 1/4 teaspoon baking soda
1/4 teaspoon salt
2 sticks (1 cup) unsalted butter
1 1/4 cup packed dark brown sugar
1/4 cup granulated sugar
1 large egg plus 1 egg yolk
1 1/2 teaspoons vanilla extract
1 tablespoon plain greek yogurt
3/4 cup semi-sweet chocolate chips
1/2 cup milk chocolate chips
1/2 cup dark chocolate chips
1 jar Nutella, chilled in refrigerator
coarse sea salt for sprinkling

Directions:

1. Whisk together flour, baking soda, and salt in a small bowl and set aside.
2. In a saucepan over medium heat, melt butter until it beings to foam.  Continuously whisk until the butter begins to brown on the bottom of the saucepan, about 5-7 minutes.  As soon as the butter is brown and begins to give off a nutty aroma remove from heat and transfer to a small bowl to prevent from burning.  Set aside to cool for a few minutes.
3. With an electric mixer, mix the butter and sugars until thoroughly blended.  Beat in the egg, yolk, vanilla, and yogurt until combined.  Add the dry ingredients slowly and beat on low-speed just until combined.  Gently fold in all of the chocolate chips with a wooden spoon.
4. Chill the dough for 2 hours in the refrigerator.
5. Preheat the oven to 350°.  Measure out a heaping tablespoon of dough and roll it into a ball.  Flatten the ball very thinly into the palm of your hand and then place 1 teaspoon of chilled nutella in the middle and fold the dough up and around it.  Gently roll into a ball (it doesn't have to be perfect!) and make sure the nutella isn't seeping out anywhere.  If it is, cover it up with more dough.
6. Place dough balls on a cookie sheet, 2 inches apart and flatten the tops ever so slightly with your fingers.
7. Bake the cookies 9 minutes or until the edges of the cookies begin to turn golden brown.  Remove from oven and let sit on the baking sheets for several minutes.  Sprinkle with coarse sea salt and transfer cookies to a wire rack to cool completely.  
8. Enjoy!

Eggnog Crumble Cake

Last Monday I did a little guest post over at the lovely blog, This Heart is Mine.

And just in case you didn't have the chance to check it out last week, I promised that I would share it here this week.  I wouldn't want you missing out you know.

So, before I head off to Missouri (bright and early in the morning!) and get even slower with my blog posts...I figured now would be the best time to share this little gem as a little "please forgive me when I abandon the blog for a few weeks" type thing.



I've always been a lover of breakfast.  No matter the hour of day or time of year...I need my breakfast.  And if I'm deprived...you should probably steer clear.

I'm usually a light and savory type of breakfast girl.  But I completely understand the glory that comes from switching it up every once in a while.  It's a special occasion thing.  Like when my mom makes her world famous waffles.  Or when the holidays roll around.  That's the time when you need a big gooey cinnamon roll or a stack of pancakes and a steaming cup of coffee to get into the holiday spirit.  Nothing kills that spirit like an egg white omelet stuffed with vegetables. (Even though I'm on the egg white omelet boat 360 days a year.)



'Tis the season - Might as well eat cake for breakfast.  Right? Right.



Just as I'm not usually on the sweets for breakfast bandwagon, I'm typically not on the eggnog bandwagon.  But I will admit, I love the flavor.



And that's why this breakfast "cake" knocks it out of the park.  It's sweet.  But not too sweet.  The flavor of eggnog is there but you don't feel like you're drinking a big glass of heavy cream.  The whole wheat flour gives it a boost in the texture department, and justifies the whole sweetness thing.  It's quite perfect.

I recommend whipping up this little treat for an early morning family gathering.  Or maybe a mid afternoon nibble.  But of course it would also do as a late night snack.  I don't want to limit you, you know.

Either way, you'll be the hit of the season.



Adapted from How Sweet It Is

Makes: one 9x13 cake
Prep Time: 10 minutes
Bake Time: 20-25 minutes
Total Time: 35 minutes

Ingredients:
for the coffee cake-
2 cups whole wheat pastry flour
1 tablespoon baking powder
1/2 teaspoon nutmeg
1/4 teaspoon salt
1/4 teaspoon cinnamon + an extra 1/4 teaspoon
1/4 teaspoon cloves
6 tablespoons unsalted butter, melted and cooled
1/2 cup loosely packed brown sugar + an extra 1/3 cup
1/3 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup eggnog

for the crumble-
1/2 cup whole wheat pastry flour
1/3 cup oats
1/3 cup brown sugar
1/4 teaspoon cinnamon
4 tablespoons unsalted butter, melted

for the eggnog glaze-
1/2 cup brown sugar
1/3 cup eggnog
1/4 cup granulated sugar
1 teaspoon vanilla extract
pinch of nutmeg

Directions:

1. Preheat oven to 350° and spray a 9x13 baking dish with nonstick spray or rub with butter.  
2. In a small bowl combine 1/3 cup brown sugar and 1/4 teaspoon cinnamon, set aside.  In another small bowl combine flour, baking powder, salt, nutmeg, cinnamon, and cloves, whisking to combine.
3. In a large bowl, add butter and sugars whisking until smooth.  Whisk in eggs one at a time, mixing well after each addition.  Stir in vanilla.  Slowly add dry ingredients and eggnog until a batter forms and then whisk until smooth.  Pour half of the batter in the baking dish and then sprinkle the brown sugar/cinnamon mixture over the top.  Cover with the remaining batter, gently spreading with a spatula until even.
4. To make the crumble combine all ingredients in a bowl and mix until crumbly.  Sprinkle evenly over cake and bake for 20-25 minutes, or until cake is set in the middle.
5. While the cake is baking, make glaze by heating all glaze ingredients in a small saucepan over medium heat.  Allow to come to a boil and then reduce heat and let simmer for 2-3 minutes.  Remove from heat and set aside until cake is finished baking.
6. When the cake comes out of the oven, immediately poke holes all over with a toothpick.  Drizzle glaze over the top.
7. Cut, serve, enjoy!

Double Chocolate Cherry Cookies

After seeing all kinds of posts about The Great Food Blogger Cookie Swap of 2011 I knew I needed to join in on the fun this year.

Baking cookies, meeting new bloggers, donating to a great foundation, and receiving three DOZEN amazing cookies of my own?  No need to twist my arm.

Seriously though.  You want to know where to sign up for next year don't you?  Luckily if you click right {here} you'll be there in no time.

Before I get to the cookies I sent out...I should tell you about the deliciousness that I received.  The first box that arrived was a little box of heaven.  They were salted nutella chocolate chip yummy goodness.  The second box had a cookie bar with chocolate chips, m&ms, oats and some sort of gooeyness.  The third box had the most adorable chocolate crinkle cookies.  All of them were equally delicious and resulted in several upset (but oh so happy) tummies.  As soon as I find the recipes for them...I'll update this so you can enjoy too!  And thank you to the three wonderful people that sent the cookies!  You're amazing!



After much deliberation I decided to go with a Double Chocolate Cherry Cookie because 1) I love chocolate and 2) I love dried cherries.  It's as easy as that.  The recipe makes 4 dozen since I was making 3 dozen to send...and well...that last dozen...might have been for me...but either way it can be scaled down quite easily if you aren't planning on baking cookies for a village.

So get to baking.  You won't regret it once you sink your teeth into a big chocolatey cherry.  Mmm.



Adapted from the Milk & Cookies Cookbook

Makes: About 4 dozen cookies
Prep Time: 10 minutes
Bake Time: 10 minutes
Total Time: 20 minutes

{Printable Recipe}

Ingredients:
4 1/2 cups all-purpose flour
1/2 cup dutch process cocoa powder
2 teaspoons baking soda
2 teaspoons espresso granules
1 teaspoon salt
2 cups butter, at room temperature
1 1/2 cups granulated sugar
1 1/2 cups brown sugar
4 eggs
2 tablespoons vanilla extract
3 cups chocolate chips
2 cups dried cherries

Directions:

1. Preheat oven to 350° and line 2 baking sheets with silicone mats or parchment paper.  Set aside.
2. Combine flour, cocoa, baking soda, espresso granules, and salt in a bowl and set aside.  
3. In the bowl of a stand mixer fit with the paddle attachment, beat granulated sugar, brown sugar, and butter for several minutes until light and fluffy.  Combine the eggs and vanilla in a small bowl and add to the butter/sugar mixture gradually.  Scrape the sides of the bowl with a rubber spatula.  Slowly add the flour/cocoa mixture until just combined.  Make sure not to over mix.
4. Remove bowl from the stand and stir in chocolate chips and cherries using a wooden spoon.  Using a tablespoon (or something equivalent) drop the dough onto the baking sheets placing the cookies about 2 inches apart.  Bake for 10 minutes, remove from oven, and allow to cool on a wire rack.
5. Grab a glass of milk and enjoy!
   

Also...how cute is that box label!  Photoshop goddess Ashley from The Uniqueness of Being made it.  Go visit her and tell her how awesome she is!