Peanut Butter Chia Seed Cookies

Let me introduce you to my newest little friends - chia seeds. And because I know you're wondering, yes, chia as in the pet. Not only can these little seeds grow a lush head of green hair, but they also are considered a superfood, high in fiber, protein and omega-3s. One of the most versatile seeds of its kind, chia seeds can be used in baked goods, drinks or puddings or used to add a crunch to salads. When added to liquids, chia seeds can expand to 10x their size and have a gelatinous texture, almost like tapioca. Since they're said to be most nutritious in their gel form, I've been adding chia seeds to my greek yogurt for some added nutrition, or to a class of orange juice.

Chocolate Raspberry Chip Sixlet Cookies

It's really hard for me to resist buying baking supplies, especially when I find specialty items. I have drawers full of specialty chocolate chips, candies, flours and extracts. When I came across these raspberry flavored chocolate chips at an Amish market, I knew I had to have them. They look just like regular chocolate chips but pack a punch of sweet raspberry flavor. I knew they would be the perfect addition to a dark chocolate cookie.

Take 5 Cookies

I hinted to this giveaway a few weeks ago on Facebook and Twitter but I am happy to finally announce that I have this cute little spatula to give away to one lucky reader!

The limited edition "Be a Good Cookie" spatula from OXO was created to raise awareness for Cookies for Kids' Cancer, a charity devoted to raising money for pediatric cancer research through local bake sales. Founded in 2007 by two OXO employees who sadly lost their son to cancer, Cookies for Kids' Cancer has raised 2.5 million dollars for pediatric cancer research.

Chocolate Chip Cookie Dough Cheesecake Bars

This week has been the week of perfect pairings. First, I paired butterscotch and marshmallow fluff to make the perfect cupcake. Now, I've paired chocolate chip cookie dough and cheesecake to make the the perfect cookie bar.

I've never made a true, baked cheesecake. You know, the kind that requires a spring-form pan and a water bath to bake. As my mom said on the phone the other day (when I pitched the idea of a pumpkin cheesecake for Thanksgiving), "aren't they hard to make?" Maybe so. And while I think I'm up for that challenge, after eating these cheesecake bars I may never make a traditional cheesecake, EVER. There's no need. 

Ooey Gooey Caramel Pumpkin Blondies

A few weeks ago, the Tasty Kitchen Blog featured these Ooey Gooey Caramel Pumpkin Blondies from Lauren's Latest. I've always loved blondies, my favorite being the Maple Butter Blondie from Applebee's. Blondies are almost like a cookie, but with the texture of a brownie, minus the chocolate. So when I was trying to decide what to bake this weekend I immediately thought of these blondies. And better yet? I had all of the ingredients on hand!

My only complaint with this recipe is that the name is a little misleading. I wouldn't classify these as true blondies, but more of a cake. In fact the pumpkin layer has the same density of a pumpkin bread, soft, light and moist. A blondie is a little more dry and cookie like. The cake almost reminds me of the Pumpkin Nutella Bread I made earlier this fall, with the caramel in place of the nutella. Nonetheless, the cake is perfect for your next fall gathering, whether served alone or with a scoop of vanilla ice cream and a drizzle of warm caramel.

For step by step photo instructions head on over to Tasty Kitchen for the recipe: Ooey Gooey Caramel Pumpkin Blondies

Chasing the Perfect Chocolate Chip Cookie (Part 1)

I've long been on a journey to find the recipe for the perfect chocolate chip cookie. You know, the kind you can only buy in bakeries and wonder whether the cookies can truly be homemade and not chemically altered or manufactured. They have have the perfect ratio of chips to cookie, are chewy yet crisp and the chocolate is always gooey no matter the temperature.

I've tried dozens of recipes for chocolate chip cookies over the years. As a child, I grew up baking the toll-house cookies on the back of the Nestle chocolate chip package. I've tried the Neiman Marcus cookie, the Jacques Torres and dozens of other recipes. My friend Tara makes an awesome chocolate chip cookie using vanilla pudding in the mix. It's fluffy and light and though she's given me the recipe, I can't replicate the cookies to taste as good as hers. I made her promise to give me a tutorial so we'll consider that Part 2 of the series soon to come.

Chocolate Chip Cookie Dough Stuffed Cupcakes

When I first told my friends that I had found that it's possible to stuff RAW cookie dough inside a cupcake, no one believed me. "It's true," I said, "I saw it on a food blog." Knowing that my friend Rachel was coming home from Virginia to celebrate her birthday, I taunted her with the delicious possibility of such a cupcake.

I've tried cookie bottomed cupcakes and oreo stuffed cupcakes but never a cupcake stuffed with RAW dough. How was this possible? Would the chocolate chip cookie stork drop a ball of baby cookie dough inside my cupcake? Does the cookie monster take responsibility for this?

No. It's simple. You freeze the cookie dough.