Cookies & Cream Cookie Dough Balls

HAPPY SATURDAY!! 

I can't wait for you all to try this recipe. I've been craving cookie dough like no other lately so I came up with this recipe that has the perfect cookie dough consistency, has no eggs so it's safe to eat, is sweet AND salty.. And... Has OREOS.  

How can you beat that! They are so easy to make and perfect for a party, birthday, or just a Friday night. Holla. They don't require baking- just a few minutes in the fridge and you're good to go!  

Try it out! I have a feeling it won't be the only time you make them.  

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Recipe makes 20-22 Tablespoon sized Cookie Dough Balls 

INGREDIENTS

1 stick (1/2 Cup) Salted Butter, room temperature  

1 Cup Granulated Sugar  

1 Cup All Purpose Flour

2 Teaspoons Cornstarch

1/2 Teaspoon Baking Soda

1/2 Teaspoon Salt  

2 Tablespoons milk (I used almond milk)

2/3 Cup Smashed Oreos

White Chocolate for coating (optional) about 2/3 Cups white chocolate chips 

 

DIRECIONS

1. In a stand mixer with a paddle attachment or a large mixing bowl, cream together the butter and sugar until smooth and fluffy. 

2. In a separate bowl, mix the flour, corn starch, baking soda and salt until fully combined. Add the dry mixture to the creamed butter and mix for 2-3 minutes. The dough will most likely be crumbly- add the milk 1 Tablespoon at a time. If it is smooth and not crumbly without the milk, do not add it. THEN add the smashed Oreos and mix until incorporated (about 1 minute.)

3. Cover the dough with plastic wrap and refrigerate for about 5 minutes! if you choose to use white chocolate, microwave it now in 30 second increments and mix in between each until smooth. The reason for this is that you don't want the chocolate to burn- mixing in between is important!

4. Remove the dough from the refrigerator and roll into Tablespoon size balls. Either serve like this or cover with chocolate evenly and refrigerate for another 5 minutes or until chocolate is firm. 

Chocolate Chip Cookie Dough Fudge

Hey friends! So sorry for the long delay of posts- I have had a hectic past few days baking. I will post photos of my baking day very soon!! But for now, here is my addicting recipe to Gluten-Free Chocolate Chip Cookir Dough Fudge. You can sub milk/semi-sweet chocolate for the white chocolate chips if you like. This recipe is extremely easy to make and everyone LOVES it!! 

Better pictures to come. Promise! 

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INGREDIENTS:

12oz (2 Cups) Good Quality White Chocolate Chips

1 15oz Can Sweetened Condensed Milk

2 Tablespoons Butter

Edible GF Chocolate Chip Cookie Dough

 

DIRECTIONS:

1. Make your eggless edible cookie dough and refrigerate.

2.Line an 8X8 baking dish with wax paper and set aside. 

3. In a medium saucepan, stir together the butter and white chocolate chips on low heat until smooth. Do not stop stirring; you do not want the chocolate to burn. Once smooth, quickly add the sweetened condensed milk, stir for a minute until completely combined and remove from heat.  Quickly grab your chocolate chip cookie dough from the fridge and break off small pieces- about 2/3 of the dough- toss in the saucepan and mix. Careful not to mix for too long- you do not want the dough to melt.  Then pour the fudge into your prepared 8X8 baking dish and top with the rest of your cookie dough, slightly pressing down to even it all out. Cover and refrigerate for at least 1 hours. I refrigerated mine overnight to ensure they set properly. Once fully cooled, cut and enjoy!

White Chocolate Chip Pumpkin Scones With A Maple Glaze

Thanksgiving is just around the corner! Are you ready?

Oh, haven't thought of what to bring to your thanksgiving dinner? I have the perfect treat for you that is sure to impress your friends and family. If you are like me, you can eat scones at any time of the day- not just for breakfast with a coffee. These scones are especially great for, well, any time. The white chocolate chips and the maple glaze give it the perfect amount of sweetness that'll please anyone at breakfast, lunch AND dinner. You know... it covers the four food groups... I swear.

HA. But really, these scones are perfect for the holidays- they have the perfect amount of pumpkin that everyone is craving on turkey day. Go ahead! Give it a try! 

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Step 1: In a large bowl, combine flour, sugar, baking powder, salt, and spices.

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With a fork or a pastry cutter (hey, even use your hands!) cut the butter into the dry ingredients until the mixture is crumbly and there are no large chunks of butter.

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Like this!

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In a separate bowl, whisk together the pumpkin, buttermilk, and the egg until smooth. 

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Fold the wet ingredients into dry ingredients a few times. (I am only half way done in this picture!!) Then fold in the white chocolate chips. 

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Then form it into a 2 small disc shaped mounds. Using a large knife, slice both "discs" of dough into 6-8 pieces. You should have 12-16 triangular pieces total. 

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INGREDIENTS:

For the white chocolate chip pumpkin scones: 

2 Cups all-purpose flour- measure carefully!

9 Tbsp granulated sugar

1 Tbsp baking powder

1/2 tsp salt

1 tsp ground cinnamon

1 tsp nutmeg

1/2 tsp ginger

1/2 tsp cloves

6 Tbsp (3/4 of 1 stick) cold, salted butter- cut into cubes

1/2 cup canned pumpkin

3 Tbsp buttermilk

1 large egg, at room temperature

2/3 Cup white chocolate chips

 

For the maple glaze:

1 Cup powdered sugar

2 Tbsp milk (I used full fat)

1 Tbsp maple syrup

 

DIRECTIONS:
1. Preheat oven to 425F. Line a cookie sheet with parchment paper or a Silpat. Set aside.

2. In a large bowl, combine flour, sugar, baking powder, salt, and spices. With a fork or a pastry cutter (hey, even use your hands!) cut the butter into the dry ingredients until the mixture is crumbly and there are no large chunks of butter. Set aside.

3. In a separate bowl, whisk together the pumpkin, buttermilk, and the egg until smooth. Fold the wet ingredients into dry ingredients a few times. Add the white chocolate chips. Form the dough into a ball. Careful not to overmix- you do not want to activate the gluten in these. 

4. Pat out the dough onto a lightly floured surface and form it into a 2 small disc shaped mounds. Using a large knife, slice both "discs" of dough into 6-8 pieces. You should have 12-16 triangular pieces total. 

5. Place on prepared baking sheet about 2 inches apart from each other. Bake for 14-16 minutes until scones become light golden brown. Place the scones on a wire rack to let cool. While they are cooling, make the maple glaze. 

Maple Glaze Directions:
1. Mix the powdered sugar, 2 Tbsp milk and maple syrup together until smooth. 

2. Brush glaze over the top of each cooled scone with a spoon. Let dry. Enjoy!

Cookies And Cream Fudge

Cookies & Cream? Aw fudge! 

Sorry, had to.

Hey guys! I hope you are all having a wonderful week! I have good news- ITS ALMOST THE WEEKEND! AND- I have made a delicious and simple recipe that I know you will love. Fudge has to be one of the easiest and tastiest desserts out there; especially these. In this recipe, there are only 3 ingredients and you can whip it up in less 15 minutes (Not including the setting time.) See, I am very picky when it comes to fudge.. It has to be perfectly sweet, smooth and MUST have some sort of mix-in that has a different texture. These Oreos are perfect because the slight bitter taste of the cookie marries perfectly with the sweetness of the fudge. It taste's exactly like the name- which is another thing I look for in a dessert.

I have tried other fudge recipes before that use butter, powdered sugar, etc. and I love those. However, if you are pressed for time or do not have those certain items in your kitchen- these are a great substitute (if not a better one.) Give it a try!! 

INGREDIENTS:

12oz (2 Cups) Good Quality White Chocolate Chips

1 15oz Can Sweetened Condensed Milk

2 Tablespoons Butter

10 Oreo Cookies

 

DIRECTIONS:

1. Spray an 8X8 baking dish with nonstick spray and set aside. Then, Put 10 Oreos in a plastic bag and break apart with your hands or with a rolling pin. Set bag aside.

2. In a medium saucepan, stir together the butter and white chocolate chips on low heat until smooth. Do not stop stirring; you do not want the chocolate to burn. Once smooth, quickly add the sweetened condensed milk, stir for a minute until completely combined and remove from heat. Toss 3/4 of your crushed cookies into the saucepan and mix. Then pour into a greased 8X8 baking dish and top with the rest of your smashed Oreos. Cover and refrigerate for at least 2 hours. I regfigerate mine overnight to ensure they set properly. Once fully cooled, cut and enjoy!