Frozen Blueberry Yogurt

Nothing beats a frozen creamy treat during any type of season for me. It could be 20 below 0 here in Chicago and I will want ice cream. So instead of making my homemade ice cream, I wanted a tangy fruity treat. Making your own versions of your favorite things to me is mandatory when you are trying to change your eating habits. You know exactly what's in it and you can customize it to your liking. This recipe is SUPER EASY!!

Ingredients
2 cups plain Greek yogurt
2 cups lite cool whip
1 tablespoon vanilla extract
½ cup milk (I used unsweetened vanilla almond milk)
¼ cup honey
1 frozen banana 
3 cups frozen blueberries 

Makes 2 quarts 

Directions
Add all ingredients to a blender and blend until smooth. Pour and store in a freezer safe container. I use this one. This container only holds 1 1/2 quarts so you will have extra. Freeze in a separate 
container, in ice trays to add in smoothies, or make Popsicles in a mold or Dixie paper cup.

The blender that you use needs to be kinda powerful because of all the ingredients that you are adding at one time. I use a Ninja. If you blender is not as powerful, I would recommend blending in stages. Half the ingredients at a time.

This recipe is so easy and delicious. If you are not a fan of blueberries try swapping it out with your favorite frozen fruit or fruits. 

I added the cool whip, vanilla, and banana to take away some of the tangy-ness of the Greek yogurt, but if you enjoy that taste reduce those ingredients or omit them.

Chocolate Chip Cookie Bars!!

There is nothing like a gooey, chewy Chocolate Chip Cookie!! Unless it's a deep dish Chocolate chip Cookie!! LOL! This chocolate chip cookie bar recipe is easier than a regular cookie recipe. There is no need to chill the dough so you get to enjoy the cookie faster.

Ingredients

1 cup brown butter (cooled)

1 1/2 cup brown sugar

1/2 cup white sugar

2 eggs

2 tsp. vanilla extract

2 cup flour sifted

1 tsp. baking powder

1 tsp. salt

1/4 tsp. baking soda

1/4 tsp. ground cinnamon

1/4 tsp. ground nutmeg

1/2 cup semi-sweet chocolate chips

1/2 cup milk chocolate chips

Directions

1. In a small sauce pan, melt and brown butter over low heat. Cool.
2. Preheat oven to 350 degrees
3. In a medium bowl sift the flour. Whisk in baking powder, salt, cinnamon, nutmeg, and baking soda.
4. In a separate bowl mix the sugars and cooled brown butter. 
5. Add in eggs one at a time scrapping down the sides to make sure the ingredients are well incorporated.
6. Add the dry ingredients.
7. Stir in the semi-sweet chocolate chips and half of the milk chocolate chips.
8. Spray a 9x13 pan with non-stick cook spray. Line the pan with two sheets (one length wise & width wise) of parchment paper.
9. Add the dough to the pan
10. Sprinkle the remaining chocolate chips over the dough pressing them in lightly.
11. Bake at 350 degrees for 20-25 minutes.
12. Let bars cool in pan for 5 minutes. Remove from pan and cool on cooling rack for 10 minutes.
13. Cut, ENJOY!!!!

 Try adding in other chip flavors or nuts. I added in some peanut butter chips. Yummers!!

Cinnamon Swirl Muffins

                  This muffin recipe is great with a cup or tea in the morning. This is a great basic muffin recipe. Feel free to substitute the cinnamon swirl for your favorite ingredients, such as berries and/or nuts!!

2 cups flour

1 cup sugar

1 cup milk (any kind will do)

½ cup butter

2 eggs

2 tsp baking powder

½ tsp salt

1 tsp vanilla extract

Cinnamon Swirl 

1/2 cup brown sugar

1 tablespoon ground cinnamon

1 teaspoon ground nutmeg 

Icing (optional)

4 tablespoons unsalted melted butter 

1 cup powdered sugar 

1 teaspoon of cinnamon swirl mix

1 teaspoon vanilla extract 

4 tablespoons of milk

Preheat oven to 350 degrees

Blend together the butter, sugar, eggs until creamy smooth.

In a separate bowl whisk together flour, baking powder, and salt

Whisk in the milk, adding half the milk at a time.

Add in the vanilla extract

In a separate bowl mix together cinnamon swirl ingredients. Reserve one teaspoon (If making the icing).

Lightly-grease 12 portion muffin tin (or use paper muffin cups).

Fill the muffin tins halfway with the batter.

Sprinkle about a teaspoon of the cinnamon mixture in each muffin.

Using a knife swirl the cinnamon mixture into the batter

Fill the muffins with the rest of the batter. The muffins should be filled completely to make sure that you will get those delicious muffin tops/skirts

Add more cinnamon mixture and swirl once again

Bake at 350 for 25-30 minutes.

While the muffins are baking is the time to make the optional icing.

Mix together the melted butter and powdered sugar

Allow to cool before removing from the muffin tin.
Spoon the icing over the muffins and Enjoy!!
 

Biscuits with Honey Butter

A couple of days ago I ate some Popeye's biscuits. This was not my first time having these biscuits but for some reason these particular biscuits were the best I ever had. They were perfectly buttered and soft. So like how I start every idea for a recipe I headed over to Pinterest. To my delight I found a copycat Popeye's biscuit recipe. The recipe is also known as "7-up" biscuits. The recipe has only 4 ingredients!! I have never made biscuits before and was very interested to try it out because of the short ingredient list.

Biscuits 
makes 9 large biscuits or 15 small biscuits
2 1/2 cups Bisquick (Biscuit Mix)
3/4 cup sour cream
1/2 cup 7-up
1/4 cup melted butter

Honey Butter
1/4 cup melted butter
2 tbs honey


 I have made these biscuits about 5 times and this is a very soft dough. The first couple of times I made it I used a fork to cut in the sour cream, rolled out the dough on a floured surface, and cut the dough. I got a little frustrated using this method because the dough was very soft and sticking to everything. I found myself adding more bisquick mix to help with the sticking and over kneading the dough. So my advice to you, use a stand mixer with a dough hook and use a cookie/ice cream scoop to portion the biscuits. This made the process super easy. I also changed the ratio of the ingredients. Adding the honey butter is a delicious option.

Preheat oven to 425 degrees.  Melt 1/4 cup butter in a 9x13inch square pan.

Cut sour cream into biscuit mix

add 7-Up. 

Using a cookie/ice cream scoop, portion out the biscuits and place them in the pan with the melted butter. After biscuits are place in pan, flip them so both sides are covered in butter.

bake for 12-15 minutes or until golden brown.

Mix melted butter and honey together

 

Pour or brush the honey butter over the hot biscuits!!

This biscuits are so soft and fluffy. The honey butter takes it to ANOTHER LEVEL!!

Store in fridge in an air tight container or ziploc bag.

 

Turtle Cookies!!!

It’s National Cookie Day!!!! In addition to my chocolate chip cookie recipe this is another cookie you will love. Turtle Cookies!! After the chewy cookie is baked you top it with toasted pecans, buttery caramel, and milk chocolate.

Start out with My Chocolate Chip Cookie Recipe minus adding the chocolate chips.

Ingredients

Cookies (makes 30 cookies using 2 tablespoon measurement)

2 cups plus 2 tablespoons all-purpose flour

1 teaspoon baking soda

2 teaspoons cornstarch

½ teaspoon salt

½ teaspoon ground cinnamon

1 ½ sticks (6 oz) butter, brown and cooled (I used salted unsalted is fine)

1 cup light brown sugar, packed

½ cup white sugar

2 large eggs, room temperature

2 teaspoons vanilla extract

1 teaspoon almond extract

Turtle

1 tablespoon butter (salted or unsalted)

1 ½ cups of pecans (halves or chopped)

20 individually wrapped caramels (such as Kraft)

1/4 cup milk or heavy cream

2 cups milk chocolate chips

2 tablespoon vegetable shortening

After dough is prepared, cover and refrigerate dough for at least 30 minutes.

Melt the butter in a small sauce pan over medium heat. Add pecans Stirring frequently. Make sure not to burn your pecans. This will take about 2-4 minutes

Unwrap caramels place in a microwave safe bowl.

Remove the dough from the fridge and preheat the oven to 325 degrees, make sure the racks are in the middle of the oven.

Line a cookie sheet with parchment paper or a silicone baking mat.

 

I used an ice cream scoop to measure the dough. After the dough is scooped I halved the dough

Bake for 12 minutes, rotating the cookies half way through. The edges should be golden, but the center of the cookie should look soft. Every oven is different so keep an eye on the cookies at the 10 minute mark.

While the cookies are baking you can make your turtle.
Place unwrap caramels in a microwave safe bowl with 1/4 cup of milk or heavy cream. Microwave for 90 seconds and stir. Return to microwave for another 30 seconds. Stir. Place back in microwave in 15 second increments if caramels are not melted completely.

Place chocolate chips in a microwave safe bowl with 2 tablespoons of vegetable shortening. Microwave in 30 second increments stirring until chocolate chips melt.

 After the dough is baked, while it is still hot use the bottom of a spoon and press lightly in the middle of the dough. This makes a well for your turtle.

 Start placing the pecans in the well you have made. I made sure all the cookies had to pecan halves. It's totally up to you. You can add more or less depending on your taste buds.

Once the pecans are placed in the well add the caramel, I placed a teaspoon of caramel onto of each cookie.

The last is the melted chocolate. I added about 2 teaspoons.

After the turtle is complete, place the cookies on a cooling rack. It will take about 20-30 minutes (room temperature) for the turtles to set.

These cookies are YUMMY!!

Brownies!!!!!

 

My name is Missy and I am a Choco-holic!! I am not ashamed. And when I'm craving chocolate nothing satisfies me as much as a Brownie does. This recipe makes a delicious brownie. It's chewy and chocolatey. You can keep it simple or get fancy. Try swirling in some peanut butter or Nutella. I swirled in a few tablespoons of cookie butter.

I also browned the butter. If I can give you any advice, BROWN THE BUTTER!!!! This gives the brownie such a toasted carmely flavor.

Brownie Ingredients:

1/2 cup brown butter

1 cup white sugar

2 eggs

1 teaspoon vanilla extract

1/3 cup unsweetened cocoa powder

1/2 cup all-purpose flour

1/4 teaspoon salt

1/4 teaspoon baking powder

Frosting
3 tablespoons butter

1 cup powdered sugar

1 tablespoon honey 

5 tablespoons coco powder 

3 tablespoons chocolate syrup 

1 tablespoon vanilla extract 

1 teaspoon salt 

Instructions:

Preheat oven to 350 degrees F (175 degrees C). Line a 8 inch square pan with parchment paper or grease and flour the pan.

In a large saucepan, brown 1/2 cup butter. Remove from heat, allow to cool for at least 10 minutes or 5 minutes in the freezer.

In a bowl mix 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. 

In a separate bowl mix the cooled brown butter, stir in sugar, eggs, and 1 teaspoon vanilla.

Add the flour/coco mix stir to combine. Make sure to scarp down the sides to make sure all ingredients are well combined.

Spread batter into prepared pan.

Bake in preheated oven for 25 to 30 minutes. Do not overcook.

Frosting Directions 

In a small saucepan over medium heat melt the butter

After butter is melted and the honey, chocolate syrup, coco powder, and powdered sugar. 

Stir until all ingredients are combined. Turn off heat. 

Add vanilla and salt. Stir until combined. 

While brownies are still warm, pour icing over them. 

Let brownies cool completely before cutting. 

Double the recipe if you want a thick layer of icing.

I have added Oreos to this brownie recipe. Add half the batter to the prepared pan then add full size Oreos on top of the batter. Cover with the rest of the batter. After you add the icing add crush Oreos pressing them lightly on the icing.

The Chocolate Chip Cookie

I have been on the hunt for the perfect Chocolate Chip Cookie. I have come across a couple of recipes that advise you to do a couple of things. Everything from using brown butter to cold butter to cornstarch to chilling the dough. So I decided to try to incorporate some of the ideas in hopes of making the perfect chocolate chip cookie. And I believe I have cracked the code to the perfect cookie. These are the perfect cookie for me. Crispy edges and chewy center!! This will be my go to chocolate chip cookie recipe.

Ingredients

2 cups plus 2 tablespoons all-purpose flour

1 teaspoon baking soda

2 teaspoons cornstarch

½ teaspoon salt

½ teaspoon ground cinnamon

1 ½ sticks (6 oz) butter, brown and cooled (I used salted)

1 cup light brown sugar, packed

½ cup white sugar

2 large eggs, room temperature

2 teaspoons vanilla extract

1 teaspoon almond extract

½ cup each of white, semi-sweet, & milk chocolate chips/chunks  

Directions

In a small sauce pan over medium high heat add the butter. You want to brown the butter. This will take 5-8 minutes. Once the butter has melted completed it will start to foam then bubble.

 It will look like butter is going to boil over. Don’t Panic!! When the butter starts to boil remove from heat and stir for a few seconds. Return to heat.  After the crazy boiling you want to keep a close eye on the butter. It will brown immediately. The smell of this brown butter is intoxicating. It smells like toasted nuts. It smells AMAZING!!! Once the butter is brown remove it from the heat.

Let it cool for 10-15 minutes. Or place it in the freezer for 5 minutes.

In a medium sized bowl, whisk together the flour, baking soda, cornstarch, salt, and cinnamon. Set aside

In the bowl of a stand mixer or large bowl using a hand mixer beat together the cooled brown butter and both sugars for about 1 minute.

Add the eggs one at a time. Then the vanilla and almond extract. Beat until combined.

Slowly add in the dry ingredients and mix until there are no flour clumps. Remember to scrape down the inside of the bowl to make sure all the ingredients are combined.

Fold in the chocolate chips.

Cover and refrigerate dough for at least 30 minutes.

Remove the dough from the fridge and preheat the oven to 325 degrees, make sure the racks are in the middle of the oven.

Line a cookie sheet with parchment paper or a silicone baking mat.

Using an ice cream/cookie scoop or spoon, scoop ¼ cup of dough and roll into balls. Place on the lined cookie sheet making sure the cookies have room enough to spread.

Bake for 12 minutes, rotating the cookies half way through. The edges should be golden, but the center of the cookie should look soft. Every oven is different so keep an eye on the cookies at the 10 minute mark.

Let the cookies cool on the baking sheet for about 3 minutes or until they are firm enough, then move the cookies to a cooling rack.

Repeat until all the remaining dough is used. Enjoy with cold milk!

Makes about 2 dozen cookies