LEVAIN BAKERY

Fun post to read about cookies:
http://www.modernhoney.com/levain-bakery-dark-chocolate-peanut-butter-chip-cookies/

LEVAIN BAKERY DARK CHOCOLATE COOKIES
I enjoyed reading the post about these cookies.  Abagail is on a real kick about making cookies all by herself.  These were a little hard for her to do by herself so I helped a little.  They are seriously so yummy!  The dough is really good too.  It will be a long time until we make them again because they are so yummy!  I couldn't stay out of them.  We didn't have quite enough peanut butter chips so used some semi sweet chips.

A copycat recipe of everyone's favorite Levain Bakery Dark Chocolate Peanut Butter Chip Cookie. It will knock your socks off!

Author: Melissa Stadler, Modern Honey

Recipe type: Cookies

Serves: 8

INGREDIENTS

• 1 cup Cold Butter, cut into small cubes
• 1 cup Brown Sugar
• ½ cup Sugar
• 2 Eggs
• ½ cup Dark Baking Cocoa
• 1 cup Cake Flour, sifted 
• 1½ cup All-Purpose Flour
• 1 teaspoon Cornstarch
• ¾ teaspoon Baking Soda
• ½ teaspoon Salt
• 1⅓ cup Peanut Butter Chips

1. Preheat oven to 410 degrees.
2. In large bowl, cream together cold butter and sugars until light and fluffy, about 4 minutes. Add eggs one at a time, mixing well after each addition.
3. Add cocoa, cake flour, all-purpose flour, cornstarch, baking soda, and salt and stir until combined. Stir in peanut butter chips (or can substitute chocolate chips).
4. Chill dough for 10 minutes.
5. Separate dough into large balls and place on lightly colored cookie sheet. Lightly press on top of dough to smooth out. They are bigger than you think! You will fit 4 cookies on one large cookie sheet. The dough makes 8 extra large cookies.
6. Bake for 8-11 minutes or until golden brown on the top. Let them rest for at least 10 minutes to set.

LEVAIN BAKERY CHOCOLATE CHIP CRUSH COOKIES

http://www.modernhoney.com/levain-bakery-chocolate-chip-crush-cookies/

Yum!  We made 12 big cookies.  We didn't add the walnut, but I really wanted to because I think it would make them even better.

• 1 cup Cold Butter, cut into small cubes
• 1 cup Brown Sugar
• ½ cup Sugar
• 2 Eggs
• 1½ cups Cake Flour*
• 1½ cups Flour
• 1 teaspoon Cornstarch
• ¾ teaspoon Baking Soda
• ¾ teaspoon Salt
• 2 cups Chocolate Chips
• 2 cups Walnuts, roughly chopped
• *can substitute all-purpose flour for cake flour

1. Preheat oven to 410 degrees.
2. In large mixing bowl, cream together cold cubed butter, brown sugar, and sugar for 4 minutes or until creamy.
3. Add eggs, one at a time, mixing well after each one.
4. Stir in flours, cornstarch, baking soda, and salt. Mix until just combined to avoid overmixing. Stir in chocolate chips and walnuts.
5. Separate dough into large balls and place on lightly colored cookie sheet. They are bigger than you think! You will fit 4 cookies on one large cookie sheet. The dough makes 8 extra large cookies.
6. Bake for 9-12 minutes or until golden brown on the top. Let them rest for at least 10 minutes to set.

SNACK MIXES 3

BUNNY BAIT

Kambria sent this to me thinking we might like it.  Um yeah!  It is highly addictive.  So, so good.  Makes a full cookie sheet.  I made it to take to Primary but they ended up not needing it so we took to play with us Charlie and Chocolate Factory (Pleasant Hill Theater).  Everyone liked it.  Good without M&M too. I could eat a gallon size bag of this stuff.  Easy to double.

2 cups pretzels
1 bag popped white popcorn
1 package Almond Bark white melting chocolate
1 bag of festive M&M’s
2 cups of Chex cereal
1 container of sprinkles
Spread pretzels , popcorn and Chex on an foil covered bakinig sheet and drizzle white chocolate over the mixture ... Gently stir to coat evenly ... Add sprinkles but don’t stir it anymore or the sprinkles will be coated with chocolate and turn white ... Let harden on cookie sheets and then break apart and add M&M’s to the finished mixture ...

The ideas for packaging are endless , cute bags to give away as favors or just put it in a big bowl and it will be a hit !! 

BACON FLUFFERNUTTER PUPPY CHOW

I made this summer 2016 - camping and our Arizona trip.  We really liked it. 

http://breadboozebacon.com/bacon-fluffernutter-puppy-chow/

• ¼ cup unsalted butter
• ¼ cup creamy peanut butter
• ¼ cup marshmallow cream/fluff
• 1 cup peanut butter chips
• 8 cups rice cereal squares (like Chex)
• 1 cup powdered sugar
• 5 strips bacon, cooked crispy and crumbled
• 
  

1. Add the butter, peanut butter, marshmallow cream, and peanut butter chips to a microwave safe bowl.
2. Heat the bowl for 1 minute in your microwave. Carefully remove the bowl and stir until the chips begin to melt. Heat for another 45 seconds. Carefully remove the bowl from the microwave and stir the peanut butter mixture until smooth. (You'll have a few lumps from the marshmallow, that's okay.)
3. Add the rice cereal to a large mixing bowl. Pour the peanut butter mixture over the cereal. Use a spoon or spatula to stir the cereal until it is completely coated in the peanut butter.
4. Transfer the cereal to a gallon-sized Ziploc bag.
5. Add powdered sugar and bacon to the Ziploc bag. Seal the bag and shake vigorously until the cereal is completely coated in the sugar.
6. Transfer to a serving bowl, or refrigerate until ready to serve.

For a little extra marshmallow flavor, add 1 cup of mini marshmallows to the Ziploc bag before shaking!

Sugared Corn Pops Recipe

Prep Time: 10 minutes

Cook Time: 10 minutes

Yield: 3 quarts

http://fabulesslyfrugal.com/sugared-corn-pops-recipe/

This is really good, but sweet.  You find the corn pops in chip isle.  The bag I got was 2 quarts (measured at home) so I halved the recipe.  Would be fun to make and hand out for holiday gifts for friends etc.

Ingredients

• 3 quarts corn pops (found in chip isle)
• 1 cup granulated sugar
• 1/2 cup butter, cut into chunks
• 2 tablespoons light corn syrup
• 1 tablespoon water
• 1 teaspoon vanilla

Instructions

1. Preheat oven to 200 degress. Spray a rimmed baking sheet with nonstick cooking spray or use a silicone baking mat. Measure out the corn pops and place them in a large bowl. Set aside.
2. In a medium saucepan, heat sugar, butter, corn syrup and water over medium heat until it begins to bubble, stirring regularly. Then boil for 4 minutes, stirring constantly. Remove from heat and stir in the vanilla.
3. Pour the syrup mixture over the corn pops and stir gently for a few minutes to coat. Transfer corn pops to the prepared baking sheet and spread them out evenly. Bake for 10 minutes.
4. Let cool, then break apart the pieces and serve.

Notes

This recipe doubles nicely!

CHOCOLATE PEANUT BUTTER DREAM BARS

CHOCOLATE PEANUT BUTTER DREAM BARS

Scott saw this on facebook and wanted to make it.  It is very yummy!  Such a good peanut butter taste. Taste even better the next day.

Yield: makes one 8 X 8-inch dish

Ingredients

• 1 16 ounce package peanut butter sandwich cookies, divided
• 4 tablespoons butter (1/2 stick) butter, melted
• 4 ounces cream cheese, room temperature
• 1/2 cup confectioners’ sugar
• 1/3 cup creamy peanut butter
• 1 8-ounce container Cool Whip, divided
• 1 3.9 ounce package instant chocolate Jello-O Pudding Mix
• 1 1/2 cups milk
• 1/2 cup milk chocolate & peanut butter chips OR 1/4 cup milk chocolate chips + 1/4 peanut butter chips

Instructions

1. Preheat the oven to 350 degrees F.
2. In a blender or food processor, finely crush 24 of the cookies.
3. In a medium bowl, mix together the melted butter and finely crushed cookies until well moistened.
4. Press into an ungreased 8 X 8-inch baking dish.
5. Bake for 10 minutes.
6. Allow crust to cool completely before proceeding.
7. In the meantime, mix the package of pudding with the 1 1/2 cups of milk in a small bowl.
8. In a mixing bowl, beat cream cheese, confectioners’ sugar, and peanut butter together.
9. Fold in 1 cup of the Cool Whip and mix until well blended.
10. Spread the chocolate pudding over the cooled crust.
11. Place dollops of cream cheese mixture over the pudding layer and with an offset spatula, gently spread to completely cover.
12. Spread remaining Cool Whip over the cream cheese.
13. Refrigerate two hours.
14. In a plastic bag, break up the 8 remaining cookies.
15. Sprinkle the cookies and chocolate / peanut butter chips over the top just before serving.

MELT IN YOUR MOUTH BUTTERMILK COOKIES

MELT IN YOUR MOUTH BUTTERMILK CHOCOLATE COOKIES
http://bigflavors.blogspot.com/2010/08/melt-in-your-mouth-buttermilk-chocolate.html
These are very good!  I think they would be good with 1/2 peanut butter or vanilla chips too.  Or chocolate chunks.  Yum! Yum!

The 2nd batch I put the dough in the fridge while the other were cooking.  They turned out softer (saw where someone put on facebook if you put dough in fridge first they would turn out softer).

2 cups all purpose flour
1/2 tsp baking soda
1/2 tsp salt
1/2 cup butter
3/4 cup cocoa powder
2 cups sugar
1 tsp vanilla extract
2/3 cup buttermilk
2 cups chocolate chips

Preheat the oven to 350F. Line a baking sheet with parchment paper.
In a medium bowl, whisk together flour, baking soda and salt.
Melt the butter in a small, microwave safe bowl.
In a large bowl, combine the melted butter (still warm) with cocoa powder and whisk until very smooth. Whisk in sugar, vanilla extract and buttermilk. Gradually stir in the flour mixture until no streaks of flour remain. Stir in the chocolate chips.
Drop dough in 1-inch balls into prepared baking sheet, leaving about two inches between cookies to allow for spread.
Bake for 10-12 minutes, until cookies are set around the edges.
Cool for 2-3 minutes on a baking sheet, then transfer to a wire rack with a spatula to cool completely.

Makes about 4 dozen cookies