Sour Cream Chocolate Chip Cookies
- ½ cup butter, room temperature
- 1 ½ cups light brown sugar, packed
- 1 egg
- 2 teaspoons vanilla
- ½ cup sour cream
- 1 teaspoon kosher salt
- ½ teaspoon baking soda
- 2 ¼ cups all purpose flour
- 2 ½ cups semi-sweet chocolate chips
- Preheat your oven to 350°F/175°C
- Line a baking sheet with parchment paper and set aside.
- In the bowl of your stand mixer fitted with the paddle attachment beat the butter and sugar on medium speed until combined.
- Add in the egg, vanilla, sour cream, salt and baking soda and continue mixing until smooth, scraping the sides of the bowl as necessary.
- Turn the mixer to low and mix in the flour until just combined.
- Stir in the chocolate chips.
- Scoop the cookie dough out using a 2 tablespoon sixed cookie scoop or spoon and drop onto the prepared baking sheet 2 inches apart.
- Bake the cookies for 8-10 minutes.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Store airtight for up to 3 days
No Bake Lemon Ice Box Bars
- 8 (full sheets) graham crackers, crushed
- 3 Tbsp butter
- 2 Tbsp brown sugar
- ½ tsp salt
- 1 (8 oz) pkg cream cheese, room temperature
- 1 (14 oz) can sweetened condensed milk
- ¼ cup pasteurized egg product (Egg Beaters)
- zest of one large lemon
- ½ cup lemon juice
- 2 tsp powdered unflavored gelatin
- 3 Tbsp boiling water
- Line an 8×8 baking dish with foil and spray with cooking spray. Set aside.
- In large bowl, melted butter in the microwave and mix with the graham crackers, brown sugar and salt. Press mixture into prepared pan. Use the back of a flat glass to press down firmly. Chill until ready to use.
- Beat cream cheese, sweetened condensed milk and Egg Beaters in bowl of stand mixer. Add in zest and lemon juice and mix until combined.
- Combine gelatin powder and boiling water in a small bowl, stirring until dissolved. Allow to cool for 2 minutes and then mix into the cream cheese mixture until evenly incorporated.
- Pour mixture over chilled crust and chill pan for 6 hours or overnight.
- Cut into squares and serve cold
Peanut Butter Dream Ice Cream Bars
- 1 (16 oz) package of Nutter Butter Cookies, crushed
- 3 Tbsp butter, melted
- ⅓ cup heavy cream
- 8 oz semi sweet chocolate, chopped
- 1½ qts vanilla ice cream, softened
- 1 cup creamy peanut butter
- 2 cups chopped peanut butter cups
- Line a 9×13 baking dish with foil. Set aside.
- Mix crushed Nutter Butter Cookies and melted butter together and press evenly into the bottom of your prepared pan. Freeze until ready to use.
- In a small saucepan heat your heavy cream until it almost comes to a boil. Remove from heat and stir in your chopped chocolate until melted. Set aside to cool while you do your next steps.
- When ice cream is softened to spreadable consistency, spread over Nutter Butter crust.
- In a microwave safe bowl heat creamy peanut butter for 20-30 seconds until thin and smooth.
- Drizzle peanut butter over your ice cream and using a butter knife, swirl in. The Peanut Butter will set up fast, so work as quickly.
- Next pour your cooled chocolate ganache over top and spread evenly.
- Sprinkle your chopped peanut butter cups on top immediately so they stick to the ganache.
- Cover and freeze for at least 3 hours.
- When ready to serve cut into squares.
Sugar Wafer Chocolate Mousse Pie
- 1½ cups chopped semi sweet chocolate
- ¼ salt
- 1 tsp vanilla
- 2¼ cups heavy cream, divided
- 32 Chocolate Sugar Wafer Cookies (about 8 oz)
- 2 Tbsp butter, melted
- 1½ cups heavy cream
- 3 Tbsp powdered sugar
- Cocoa powder for dusting
- Chop chocolate and transfer to a medium sized glass bowl. Add in salt and vanilla. Set aside.
- In a small saucepan heat ¾ cup of heavy cream until it starts steaming. Don’t bring to a full boil. Pour hot cream over the chopped chocolate and allow to sit for one minute to soften the chocolate. Immediately start stirring the chocolate until it’s completely melted with the cream. Place bowl in refrigerator and allow to cool for just 30 minute until it’s cooled. DOn’t forget about it, because you don’t want it to get solid. Just cool, but still “stirrable”.
- Whip remaining 1½ cups heavy cream in mixer with whisk attachment on medium high speed for 1-2 minutes until stiff peaks form. Cover and refrigerate until ready to use.
- Grease a 9″ springform pan with butter, set aside.
- While the mousse is chilling place chocolate sugar wafer cookies in blender or food processor. Pulse until they are a fine crumb. The pulsed cookies will be slightly sticky, because of the filling. This is ok! Mix cookie crumbs with melted butter and press into prepared pan. Mixture can get sticky, I used my fingers to press in pan.
- Cover and chill this until ready to fill.
- When chocolate is cooled remove it from the refrigerator and fold the extra whipped cream into the chocolate carefully. Continue stirring gently until mixed completely and there are no more chocolate streaks. Spread this into crust.
- Whip remaining 1½ cups heavy cream with powdered sugar with whisk attachment until stiff peaks form and spread over the chocolate mousse. If desired dust with powdered sugar right before serving.
Blueberry Best Coffee Cake
Crunchy cinnamon-and-sugar streusel plus a sweet vanilla glaze top classic homemade coffee cake. Mmm.
- cup granulated sugar
- cup Gold Medal™ all-purpose flour
- teaspoon ground cinnamon
- cup butter or margarine, softened
- cups Gold Medal™ all-purpose flour
- cup granulated sugar
- cup shortening
- cup milk
- 2 1/2
- teaspoons baking powder
- teaspoon salt
- cups fresh or Cascadian Farm® frozen organic blueberries (thawed and drained)
- cup powdered sugar
- teaspoon vanilla
- to 1 1/2 teaspoons hot water
- 1Heat oven to 375°F. Grease bottom and side of 9×3-inch springform pan or 9-inch square pan with shortening or cooking spray. In small bowl, mix 1/2 cup sugar, 1/3 cup flour and the cinnamon. Cut in butter with fork until crumbly. Set aside.
- 2In large bowl, stir together all coffee cake ingredients except blueberries; beat with spoon 30 seconds. Fold in blueberries. Spread batter in pan. Sprinkle with topping.
- 3Bake 45 to 50 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes; remove side of pan.
- 4In small bowl, mix all glaze ingredients until smooth and thin enough to drizzle. Drizzle over warm coffee cake.