Flourless Lemon Cookie Dough Truffles

I'm late to the Valentine's Day party.  Sure, I made some pink foods, but I missed the day completely.  So, even though this is late, I hope you all had a wonderful Valentine's Day!  Something I've realized is that whenever there is love, there is always conflict.  How many times do we see conflict?  Like, all the time, right?  I've always had conflict between cookie dough and the flavor lemon.  I've never made lemon cookies.  Or lemon cookie bars. 

But now I've made lemon cookie dough truffles.

Absolutely no conflict there.

 

I've never had cookie dough that didn't have peanut butter or chocolate  so this was a totally different sense for my taste buds.  Cookie dough that was tart!  The truffles have the texture of cookie dough, but more textured.  The oats and the beans create a dryer texture that is balanced by the lemon juice and honey.  So it is still moist and thick, but has the sweet and sour that we all know we love, even if we won't admit it. 

These will have you singing your praises, no matter what your former preconceptions of lemon cookie dough might be.  Or cookie dough made from beans.

Ok, yes, these are not your normal truffles.  But you really can't tell, unless you are really looking for a different texture.  The flavor is unaffected, but it is a little more textured.  These truffles aren't completely smooth, but I like having a little chew in my cookie dough.  Between the oats and the beans, these are packed with fiber and protein.  If I worked out, these would make a fantastic post workout snack ;)  And if you are like me, they make an incredible "I'm hungry and want something sweet while I'm reading a good book" snack.  I've eaten almost the entire batch, with a little help from my siblings.  It is hard work sharing amazing little cookie dough truffles like these.  *pops another in mouth*

 

 

Conflict - I feel like I've had way too much of it this past week.  There will always be things I don't agree with, but this week, I've seem to run into my fair share.  I'm grateful we live in a country where we have the freedom to agree and disagree and I'm grateful God made us differently.  If we were all the same, we would never learn anything new.  But sometimes, I wonder how other people don't see things the way I see them.  Life isn't as black and white as I believe (I'm incredibly black and white ... it has its advantages and disadvantages)  I get that.  But being open minded and gracious are not my strong points.  I read a couple years ago how any conflict is the opportunity to choose the right thing.  I always seem to remember that after I say the wrong thing, but no matter how I act, it is still true. 

God has really been showing me that He had to endure all sorts of conflict while He was on earth.  I mean, look at His interactions with the Pharisees.  Could there have been more annoying people?  They were constantly creating grey areas into black and white areas and vice versa.  Yet He treated them with grace.  Even if He was pointing out their error, He was doing it in love.  I know I have the power of Christ to treat people with love. I don't like choosing to.  But if I can make cookie dough out of beans, and make cookie dough lemon flavored, then I can choose to love people, despite the conflict I find unavoidable. Christ's love is based on unconditional love and I can't make the love He gave me conditional simply because I don't want to.  I'm sure being crucified wasn't on Jesus' "want to" list.  But He did it because He loves me.  *sigh*  I have no right to go to death over things like sports or end of the year parties.  What is important is being gracious and loving.  I want to be remembered for that, not for being right.  Valentine's Day is a wonderful reminder that love is true love is selfless and gracious, no matter what.

Flourless Lemon Cookie Dough Truffles
Recipe Source: The Sweet {Tooth} Life
Yield: 14 truffles

1 can chickpeas (garbanzo beans)
2 tablespoons lemon juice
2 teaspoons lemon zest
3/4 cup oats, ground into a flour
1/2 cup sweetener (I used 1/4 cup honey and 1/4 cup white sugar)

Drain and rinse chickpeas.
Blend chickpeas with lemon juice and zest in a food processor until smooth.
Add oats and sweetener and blend again. 
Scoop into one tablespoon balls and place on a lightly greased baking sheet.
Freeze for 10 minutes.
Remove from freezer and place in refrigerator for 30 minutes. 
Put truffles in an airtight container and store in refrigerator. 

Notes:  The truffles are stored in the freezer first to firm up the dough.  Then they will be fine in the fridge.  You can't continue to store them in the freezer or they will be too hard to eat. 

Eggnog Cookie Dough Rice Krispie Treats

These were a huge hit at our house!  Eggnog Rice Krispie Treats covered in eggnog cookie dough and then sprinkles ... festive and addictive. 

Stephen especially liked these. He normally isn't a fan of my recipes because they either 1) include chocolate, pumpkin, nuts, or mint or 2) are healthy or rich. I can't help him, I know. But these, these he liked and according to my family, "when Mary Frances and Stephen can agree on a desset, you know it's good."

Although Stephen and I rub each other the wrong way sometimes, I do love him. He's a cookie dough fanatic and will make his own batch of eggless cookie dough for dessert (because he doesn't like my Candied Pecan Cheesecake Tart)  He is like me in being an extroverted control freak (which is why we don't always get along) and can be an excellent teacher to his younger sisters. He's kind of stuck in the middle, which challenges him a lot. He has to be the youngest of three boys in a row and also the oldest of two little sisters. It's tough sometimes and I often forget to appreciate his struggles and gifts. 

One thing I have really enjoyed doing with Stephen is taking photos. He loves taking pictures and if he can handle the camera, he will.  He is more than willing to take pictures of me and honestly, he is really good at it.

We took Christmas photos yesterday and afterwards, did some individuals for the fun of it. I really like photo sessions (what can I say ...) and its different when he is taking my picture vs. mom. Like, I can tell him how to hold the camera, etc. because I'm his big sister. I won't need to help him for long though!  He is also really photogenic. Want to practice photography?  He and I will sign up ... Luke, not so much:)  Our family's personalities, as they should, run the gamut!

These Rice Krispie Treats are some of my all time favorites. I really like eggnog, for one, and cookie dough. If I had to choose, I would prefer a brownie base, but I am not one to turn down a Rice Krispie Treat. It's amazing how good marshmallows and cereal taste together!  You bite into smooth cookie dough and then crunchy, sticky cereal bars, eggnog in ever bite.  And I love how cute the sprinkles are. I just can't get enough sprinkles. We have a Christmas themed sprinkles can (?) that has different Christmas jimmies, sprinkles, and sugar and I'm definitely going to be taking advantage of it in the next couple weeks!

  

Eggnog Cookie Dough Rice Krispie Treats 

Recipe Source: The Sweet {Tooth} Life 

Yield: 16 servings

Eggnog Cookie Dough: 

2/3 cup sugar 

1/2 cup (1 stick) butter

2/3 cup flour

1 tablespoon eggnog

1/2 teaspoon rum extract 

A pinch each, of salt and baking powder 

Eggnog Rice Krispie Treats: 

1 bag (10 oz) marshmallows 

2 tablespoon butter 

1 teaspoon rum extract 

6 cups Rice Krispie Cereal 

Christmas sprinkles 

For cookie dough: Beat butter and sugar together. Add eggnog, rum extract, baking powder, and salt and stir until combined. Add flour. Set aside

For Rice Krispie Treats :

Melt butter and marshmallows in a pot.  Once melted, remove from heat and stir in rum extract. Immediately stir in Rice Krispie cereal and press into a lightly greased 9x9 pan. Let cool. Spread cookie dough over cold Rice Krispie Treats and sprinkle with sprinkles. 

Notes: you can omit the eggnog and run extract for plain cookie dough Rice Krispie Treats. Confession, Stephen did like the plain version more than the eggnog, but he did like both! 

Related recipes: 

Mini Wheat Rice Krispie Treats

 

No Bake Peanut Butter Cereal Crack Bars {Gluten Free}



Fudgy Sugar Cookie Dough Brownies

 

Peanut Butter Cookie Dough MnM Ice Cream Cake

I made a batch of cookie dough that I envisioned spreading on brownies. That didn't happen.

I also had a bag of peanut MnMs I planned on using in the cookie dough. That didn't happen either.

I did have several quarts of ice cream left over and when I decided to put it all together - it happened.

This is the best ice cream cake I have ever made. I mean, how could you go wrong with MnMs, ice cream, and peanut butter cookie dough?

Me and my family would've eaten the entire thing except someone (ahem - Mom)  made us stop. Really, about 10 minutes afterwards, we were feeling the fullness kick in and were grateful she didn't let us each have a couple slices. There is smooth (eggless) peanut butter cookie dough spread between layers of creamy, rich vanilla ice cream and MnMs are sprinkled all over.  Creamy, cold, crunchy summertime heaven. Ice cream will have never tasted better, trust me.

If you are short on time, this is perfect!  You simply whip up the peanut butter cookie dough, spread some ice cream in a springform pan, spread the cookie dough on top of that, add MnMs and more ice cream and stick it in the freezer.  It's an easy show stopper that will please everyone. You can customize it by piping the peanut butter on in letters or designs.  Elizabeth requested it for her birthday with a big 7 on it in peanut butter.  Her birthday is coming up soon.  Wait ... what?!  That means summer is almost over!  Where did it go! 

Stephen adopted this as his new favorite. He is my ice cream guy. He loves Baskin Robbins and could probably eat there every day.  Seeing as we only go a couple times a year, we joke he was born into the wrong family:)  It's his place to go on his birthdays and special days, but he seems to be constantly asking to go anyways (often in jest, since I can assure you, he knows the answer!)  However, I think this sated him for a while because it's all I've heard about the last couple days. 

Stephen has also become my faithful garden harvester.  He wants to inspect and pick all the time. He really likes picking the cucumbers, which is fine,because  most of us are sick of picking them!  Our tomatoes will hopefully turn red soon (it kind of works better that way!) and I can't wait to pick those!  I think I'll have a bunch of helpers though.  I had a bunch of eating helpers with this cake, too.  Note to self:  Food elicits willingness to work.  :)

What I personally like about ice cream cakes is how they are easy to make up. Measuring is optional and flavor combos endless. This version, however, is especially delicious and I highly recommend making it!

Peanut Butter Cookie Dough MnM Ice Cream Cake

Recipe Source: The Sweet {Tooth} Life

Yield: 12-16 servings

8 cups vanilla ice cream, divided, softened (check out this post for tips on softening ice cream.  Also, I used this homemade ice cream recipe)

1 batch peanut butter cookie dough (recipe below)

1 cup peanut or regular MnMs, divided (I used peanut in the middle layer and regular on top)

1/4 cup peanut butter 

Spread four cups of ice cream in a springform pan.  Freeze for five minutes. Remove ice cream and spread cookie dough over it. Sprinkle 1/2 cup MnMs over cookie dough. Gently press MnMs into cookie dough. Spread the remaining four cups of ice cream over MnMs. Freeze for 10 minutes. 

While it is freezing, soften peanut butter by microwaving it for 15-30 seconds. I used a piping bag to pipe the peanut butter on top, but a ziploc bag would also work well. After piping peanut butter on, sprinkle remaining 1/2 cup MnMs on top.  Cut and serve or freeze until ready to serve. 

Peanut butter cookie dough:

1 stick butter

3/4 cup brown sugar

3/4 cup flour (I used half whole wheat)

1 teaspoon vanilla

1/4 teaspoon salt

2-3 tablespoons milk

2 tablespoons peanut butter

Need more frozen dessert?

Strawberry Sugar Cookie Dough Reeses Cups

Caramel Toffee Pecan Ice Cream Cake

Peanut Butter Snickers S'mores Cheesecake Bars {Gluten Free!}

Did you read that whole title?  Maybe we should go over it again:

Peanut butter

Snickers. 

S'mores. 

Cheesecake. 

Bars.

Okay, I really can't look at these pictures much longer. I'm craving another batch. 

I made these at Chloe's house during a baking day.  If you haven't checked out her pretzels DO IT RIGHT NOW. They are so good and the recipe is foolproof. While she made pretzels, I was making this. At one pint, she looked at me and giggled. "Do you know what you are doing?"

Uh no!  I was making this up on the fly!  And you know what?  This is one of my favorite on the fly creations to date.  Since I can't think of a creative way to tell you all the reasons this is incredible, I'll just make a list. 

1. The peanut butter cookie dough gives a firm base to this dessert and packs a powerful punch if peanut butter. (Say that five times fast!). Only five ingredients and a breeze to whip up. 

2.  The chocolate cheesecake is so creamy, but not very thick so it doesn't overpower the other flavors. The smooth texture contrasts the next layers wonderfully. 

3.  The peanut butter caramel sauce!  Oh my goodness, THIS was my favorite part of these bars. Very thick and smooth and did I mention peanut butter!?!?  Make this. It is so good. 

4. The peanuts and marshmallows. These are simple to sprinkle on top and they add so much. The peanuts add crunch and some color and the marshmallows add a sticky sweetness unique to them and s'mores flavor.

It truly is a texture and flavor party. One where everyone knows the steps to the dance! :)  And although it may sound complicated, it really isn't. You may be washing more than one bowl, but it comes together relatively fast and is completely worth it. I mean, just look at it!

Geez, I told you all I can't look at these without wanting one. You probably want the recipe now, don't you.  

Before I give it to you, I want to tell you one more thing about this recipe: it is gluten free!

It wasn't planned that way and I am not gluten free, but for all who are, you can eat these bars!  I have gluten free friends and I'm never sure what to bring (I'm sure they get tired about the 5 ingredient on cookies that make up the base!) but now I do!  Talk about a really pleasant surprise!

Peanut Butter Snickers S'Mores Cheescake Bars {Gluten Free!}

Recipe Source: The Sweet {Tooth} Life

Yield: 12-16 servings

Peanut Butter Cookie Layer

1/2 cup peanut butter 

1/3 cup brown sugar

1 egg white

1 teaspoon baking soda 

1/2 teaspoon pure vanilla extract

1/4 teaspoon salt 

Chocolate Cheesecake

8 oz.low far cream cheese

1/3 cup sugar

2 tablespoons cocoa powder

1/3 teaspoon pure vanilla extract

Peanut Butter Caramel Sauce 

1/3 cup sugar

1 tablespoon cornstarch 

2/3 cup 2% milk

1 teaspoon pure vanilla extract 

1/4 teaspoon salt

1 tablespoon peanut butter 

Toppings:

1-1/2 cups mini marshmallows

3/4 cup plain peanuts    

1. Preheat oven to 350. Lightly grease 9x9 pan. 

2. For cookie dough: stir peanut butter and sugar together. Beat in egg and vanilla for a minute, until smooth and combined. Stir in baking soda and salt. Press into pan and place in refrigerator. 

3. For cheesecake: Bear cream cheese, sugar, cocoa powder, and vanilla for 1-2 minutes, or until smooth and creamy. Spread over cookie dough. 

4. Bake pan with cookie dough and cheesecake for 25-30 minutes. 

5. While the cheesecake is baking, make the caramel sauce. Combine sugar and cornstarch in a small pan and whisk milk into the sugar and cornstarch until smooth. Cook on medium heat for 5 minutes, stirring constantly, or until caramel reaches desired consistency. Remove from heat and stir vanilla, salt, and peanut butter. Set aside. 

6. Sprinkle mini marshmallows and peanuts over cheesecake and drizzle caramel sauce (you may need to heat it in the microwave for a couple seconds) over marshmallows and peanuts. Broil for 2-3 minutes or until marshmallows are puffed and melty. 

7. Let cool and then refrigerate for at least an hour before serving. Store leftovers in refrigerator. 

If your family doesn't want marshmallows, feel free to bake through step 5 and just drizzle the caramel on the bars as pictured above!  Enjoy!

Want more s'mores?  Marshmallow Cheesecake Swirled S'mores Brownies!

Or try these Snicker's Birthday Cookies!  Stuffed with peanuts, chocolate chips, and caramel, they have the flavors of a Snickers without an actual Snickers.  The caramel keeps this INCREDIBLY soft!

More peanut butter?  Just check out this post!

Fudgy Sugar Cookie Dough Brownies

Oh. My. Word.

You must try these brownies.  They are incredibly moist and fudgy.  Like, not falling apart or needing a spoon moist and fudgy, but firm and soft chocolate brownie heaven.  Not at all cakey, oh no, that is not acceptable. 

It starts off with a box mix and with add ins, becomes a decadent brownie no one will guess started with a mix.  Eggs, oil, coffee . . . you may question the 1/3 cup of coffee in this recipe.  Trust me, you don't taste it.  This makes a 9x13 pan and there isn't any coffee flavor in the brownies.  Coffee, when in the right amounts, only enhances and intensifies chocolate flavor and boy does it ever in these brownies.  You can thank this simple addition for the richness of these brownies.

And there is cookie dough!  I reallly, really, really, really, like sugar cookie dough.  It is in my blood now, I'm sure of it.  Sweet and subtle, but perfectly contrasting the rich fudginess of the brownie.  Still soft, not at all crunchy, but the sugar cookie dough flavor is a must in this recipe.

Seriously, this is the best.  There are LOTS of sugar cookie dough brownies, but we have turned to this one again and again and again.  It was one of the first recipes I posted so you know it has to be good. 

I have been gone all weekend in Texas with my cousins and got back last night.  To welcome me home, Nathan made these for me.  Isn't that sweet?  He must've known I had eaten all the three week old brownies. 

And these smell so good.  Even after cooling sitting all night, I could smell the rich brownie all over the kitchen.  I bet you can smell theses through the screen.  Fudgy, chocolate, rich, smooth brownies. 

*breathe deep*

Oh. My. Word.

Fudgy Cookie Dough Brownies
Recipe Source: The Sweet {Tooth} Life
Yield: 24 servings


1 16.5 oz. packaged refrigerated sugar cookie dough
2 eggs, lightly beaten
1 19.5 package brownie mix
1/2 cup oil
1/3 cup coffer liqueur or cooled strong coffee
1 cup semisweet chocolate chips

Preheat oven to 350.  Press cookie dough into the bottom of a 9x13 pan; set aside.

In a large bowl, combine eggs, brownie mix, oil and coffee until just combined.  Spread over cookie dough.  Sprinkle with chocolate chips.

Bake for 40 minutes or until a toothpick inserted comes out clean.  Cool on a wire rack.  

Strawberry Sugar Cookie Reeses Cups

Okay, I probably can't call this a Reeses and let you believe there is peanut butter in it.  That probably isn't right. 

But as a consolation, I put something else in them.  Something smooth and sweet and irresistible.

Sugar cookie dough.

Not only is this stunning, refreshing, and delicious, it is fairly simple. Seriously, you can do this in the next half hour without turning on your oven. And while the chocolate is hardening, you can lick the bowl do your homework or something productive like that. You all know that is exactly what I did, right?

Right.

If you haven't noticed, I go on ingredient kicks.  A couple weeks ago it was peanut butter in my brownies.  This week it is strawberries.  In scones, in parfaits . . .

And now paired with sugar cookie dough and chocolate.  Could it get any better? 

So there is exciting thing number 1.

Exciting thing number 2 - I got my learners permit. *happy sigh* We have a trip coming up where I could get a lot of hours, but I have zero experience driving and tackling not only our super high, super big Sprinter but also big cities kinda seems like a recipe for an expensive disaster. *not happy sigh*

I'll stick with logging hours in the kitchen, creating successful recipes like this one.

Exciting thing number 3? Graduation! Yeah, I got to make two cakes (which was REALLY fun!) and have the knowledge that my friends successfully completed school, but at the same time - why is everyone growing up?! Why am I old enough to start driving and why are my friends old enough to go to college? Could we puh-lease hit rewind?

Okay, back to exciting thing number 1. If you haven't had anything exciting happen, these are gonna be it. Think about it -chocolate. Strawberries. Sugar cookie dough that doesn't have eggs and melts in your mouth. Oh, and it has strawberries and chocolate. Did I mention that already?

These are sinful.  I could not stop eating them.  The cold chocolate that crunches when you bite into it and the sweet fruit and the cool smooth cookie dough.  Arguably the best frozen concoction I've tasted.  Exciting, exciting stuff.  *happy, happy sigh*

Strawberry Sugar Cookie Reese's
Recipe Source: The Sweet Tooth Life
Yield: 12 regular sized cups, about 36 mini cups

24 oz. melted dark chocolate chips

1 stick butter
3/4 cup sugar
1 tsp. vanilla
1/4 tsp. salt
3/4 cup flour
1-2 tbsp. milk

10-12 strawberries, finely chopped

In a food chopper, chop strawberries until finely chopped (or chop by hand, just a lot more time consuming.)  Set aside.

For sugar cookie dough: Beat butter and sugar together until creamy.  Add vanilla and salt and beat.  Add flour and beat well.  Add milk tablespoon at a time until desired consistency.  (Don't do more than two tablespoons.)

Assembly:  Line cupcake pans with cupcake liners.  Melt chocolate and pour enough to coat bottom and sides of liners.  Place in freezer if necessary to firm up the chocolate. 

Remove pans from freezer and spread a tablespoon or two of cookie dough on chocolate and layer strawberries on top.  Pour enough chocolate to cover dough and strawberries.  Return to freezer for at least 30 minutes before serving.

Notes: You may or may not need more chocolate depending on if you use mini or big cupcake pans.

 

Shared with A Peek into My Paradise, Chef in Training and nap-time creations.

The Ultimate Dessert ...and Addiction

I caved.

And joined Pinterest.

As one of my fellow blogging buddies told me:  "Welcome to the dark side.  We have been waiting for you."

:)

Yes, I joined and yes, I love it.  Its like having a recipe book you can add to, edit, and not tear or get messy.  Best of all, its organized and free!  Yes, there is the need to limit the time spent, and yes, I have to finish school before getting on.  And yes, I am a Pinatic.  (Pinterest + Fanatic) 

But I am also a brownie fanatic.  And I found a gem of a recipe thanks to Pinterest.

Before I tell you about the one I made, I must go off on a bunny trail.  I have a talent for mixing stories together in order to complete the story, but more often then not, I just confuse the matter.  I apologize in advance if I do so here.
When I was making these brownies, my mom glances at the website and grins.  "These brownies have a nice name, Mary Frances."

Uh oh.  "Is it . . . bad?" I ask.

She nods and shrugs.  "Pretty much."
Oops.  Such a "homeschooler" moment.  She explained what it meant and thankfully it wasn't really horrible, but it was funny that I pinned it, not knowing that the title was, well, not the best.

Although the name was a bit tacky, these brownies are anything but.  In fact, these are some of the best brownies I've ever had.  It combines cookie dough, oreos and brownies into a dessert so good, you won't want to share. 

The Ultimate Triple Layer Brownies
Adapted from several recipes.

For the Cookie Dough layer:

2 Tbsp. butter

2 Tbsp. unsweetened applesauce

1/4 cup brown sugar

3/4 cup white sugar

1 egg

1 1/4 tsp vanilla extract

1 1/4 cups AP flour

1/2 tsp salt

1/2 tsp baking soda

1/2 tsp baking powder

3/4 cup dark chocolate chips

Cookie Dough: Mix the wet ingredients well and then add the dry. 

For the Oreo Layer:
16 Oreos

For the Brownie Layer:
1/2 package brownie mix

1 egg

2 Tbsp. water, oil, and unsweetened applesauce, each

Beat eggs and wet ingredients together and then add the mix.

Line the bottom of a 9x9 baking pan with tin foil and then spray the tin foil with a layer of baking spray.

Layer the cookie dough on the bottom of a 9x9 baking pan, pressing down to form the bottom of the  brownies.

Layer the oreos on top of the cookie dough.

Pour the brownie batter on top of the oreo layer and make sure it's evenly layers on top.

Bake for 30-35 minutes. Test with a knife to see if the center is done. If the knife comes out clean, let the brownies rest before serving. If the knife comes out with batter still on it, allow the brownies to bake about 5 minutes more.

I under baked them (I accidentally cooked it for 25, not 30 minutes) so we just spooned it out and ate it like volcano cake.  It was like chocolate heaven.  The oreos aren't crunchy or soggy and the layer compliment each other so well.  You can use homemade brownies, but I thought the mix would be easier.  You could even use refrigerated chocolate chip cookie dough if you wanted, to make it even simpler.  Regardless, these brownies are a slice of heaven.  Well, maybe like a square a heaven, since brownies don't really slice.

To mix things up, you could mint chips in the cookie dough,  mint oreos, and peppermint extract in the brownie batter for Ultimate Triple Mint Chocolate Brownies.  Now there is a mouthful - of words and yumminess!

This is what it looked like after we just scooped it out . . . Because of my underbaking it and our abusing of it, there was no way to cut it so you could see the layers:)

Happy Pinning!  And Happy Brownie - ing!

Fashionable Chocolate

This is generally a woman's question - When it comes to clothes are you
A) Frugal
B) Fashionable

Well, this could also be applied to food.  If you like cooking this is easier, but are you
A) cook from scratch and make it look like its from a magazine person
B) boxed mix, prepackaged all the way kind a gal

Yes, it is definitely possible to be both, but this is an 'A' or 'B' answer. 'AB' is not an option.  I know none of us are 100% one way, but consistently what is your default?

Okay, now you have made me cop out of my own question!  Couldn't you have left well enough alone?  Well, my mom shops a lot on the Internet and is a member of a lot of stores, so we get all sorts of discounts.  But if you pushed my back against the wall and had a knife to my throat, I would have to answer (sigh) I would be . . . fashionable.  Yes, I would.  But since I'm not backed up against a wall and having a knife pressed to my throat, I can say that I don't have to pay big bucks for good clothes!

Now, to cooking . . . I have to combine the two most of the time because of the size of my family and my schedule.  But I would love to cook more from scratch and I really enjoy making food look appealing.  So today we are going to have two Cookie Dough Brownie Recipes.  One is from scratch and one is not.  Both are delicious.  We make the scratch one for special occasions and the other when we are pressed for time.  I hope you enjoy both!

Two Tone Fudge Brownies

These are incredible, but the first time you make them, it can be somewhat time consuming.  But I think it is that way with all new recipes.  Also, the cookie dough layer can be frozen in little "blobs" (for lack of a better term) and mixed with vanilla ice cream to make chocolate chip cookie dough ice cream!

BROWNIE LAYER
1 cup semisweet chocolate chips
1/2 cup butter, softened
1 cup sugar
3 eggs
1 teaspoon vanilla extract
1-1/4 cup flour
1/4 teaspoon baking soda
3/4 cup chopped walnuts (optional)
COOKIE DOUGH LAYER
1/2 cup butter, softened
1/2 cup packed brown sugar
1/4 cup sugar
3 tablespoons milk
1 cup flour
1 cup chocolate chips

Melt chocolate chips.  Cool slightly while creaming butter and sugar in large bowl.  Add eggs and vanilla, then stir in melted chocolate.  Combine flour and soda; add to batter.  Stir in walnuts if desired.  (In my case, definitely not desired.  I like nuts, but NOT in my brownies.)




All the ingredients waiting to be mixed together!

Spread into a greased 9x13 pan and bake at 350 for 16-22 minutes or until a toothpick inserted comes out clean.  Cool on a wire rack.  (Wait, you're supposed to cool it on a wire rack?  Oops . . .)

Ready to go!

Cream butter and sugars.  Beat in milk and vanilla.  Gradually beat in flour.  (Or just dump it in:)  Stir in chocolate chips.  Spread over cooled brownie layer.  Cut into squares and enjoy!  Store leftovers in fridge.

The butter, sugars, milk and vanilla.

The cookie dough batter with the flour and chocolate chips added.

Notice the cookie layer has no eggs!  So you have a great excuse to eat raw cookie dough.  For the record, fear of getting sick has never stopped me from eating cookie dough.  Honestly, I think cookie dough is sweeter and more pleasing texture than the finished cookie. 



Next . . . your new go to convenience brownie recipe!

Coffee and Cookie Brownies

1 16.5 oz. packaged refrigerated sugar cookie dough
2 eggs, lightly beaten
1 19.5 package brownie mix
1/2 cup oil
1/3 cup coffer liqueur or cooled strong coffee
1 cup semisweet chocolate chips

Preheat oven to 350.  Press cookie dough into the bottom of a 9x13 pan; set aside.

In a large bowl, combine eggs, brownie mix, oil and coffee until just combined.  Spread over cookie dough.  Sprinkle with chocolate chips.

Bake for 40 minutes or until a toothpick inserted comes out clean.  (Yes, yes we know.)  Cool on a wire rack.  (Again?)  Enjoy!

We have brought the second one to Writing Class on several occasion and we girls have snuck some when it was actually the boys' snack.  :):):)