Chocolate Chip Cookie Dough With Cream Cheese

 

 

 

I have a chocolate chip cookie dough brownie recipe that we all love. Click here for the recipe: Cookie Dough Brownie

 

I saw this recipe and I wasn't sure my kids will eat cream cheese. I end up trying the recipe and I didn't tell the kids about the cream cheese:) They loved it! You can't really test the cheese. I found the recipe here. Recipe

 

I am ready for the weekend. I hope you have a wonderful Memorial Weekend!

 

 

 

 

 

 

 

Reese's Peanut Butter & Chocolate Rice Krispy Treats

 

 

Rice Krispy is a great treat. It is nice to prepare and store in advance for school lunch or trips. Also, you can add peanut butter more by reducing the marshmallows to reduce the sugar. I don't buy store bought anymore, it is easy and  also cheaper if you prepare it at home.

 

Ingredients
½ cup butter
1 1/2 cups marshmallows 
8 cups rice cereal (Rice Krispies)
Reese's cups about 8 peanut butter & 8 dark Chocolate cups

 

Instructions
Line a 9×13 inch pan with wax paper (parchment paper should work too)
In a large pot over medium heat, melt the butter.
Add the marshmallows and mix until the butter has melted them completely.
Fold in 8 cups of rice cereal. Use a rubber/silicone spatula to fold so you don’t crush the rice.
Chop up 16 peanut butter & chocolate cups and mix half into the mixture. Reserve the other half for sprinkling on top after the bars cool.
Refrigerate the bars for about an hour in the fridge if you are in a hurry.

Cut into 2-inch squares.

 

 

 

I am thinking to sell for friends and co-workers, do you think it is good price if I charge them $4.50 for a dozen. Same size as the store.
Let me know what you think. I would appreciate that!

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Homemade Soft Pretzles

If you know Alton Brown, he loves to experiment his recipe. This recipe was taking from Food network, by Alton Brown.

 I copied his Overnight Cinnamon rolls and it came out great.

The first two bake was gone in five minutes, the kids loved it. It was almost close to the Annie's pretzels.

Ingredients

1 1/2 cups warm (110 to 115 degrees F) water

1 tablespoon sugar

2 teaspoons kosher salt

1 package active dry yeast

22 ounces all-purpose flour, approximately 4 1/2 cups

2 ounces unsalted butter, melted

Vegetable oil, for pan

10 cups water

2/3 cup baking soda

1 large egg yolk beaten with 1 tablespoon water

Pretzel salt

Directions

Combine the water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Allow to sit for 5 minutes or until the mixture begins to foam. Add the flour and butter and, using the dough hook attachment, mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes. Remove the dough from the bowl, clean the bowl and then oil it well with vegetable oil. Return the dough to the bowl, cover with plastic wrap and sit in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size.

Preheat the oven to 450 degrees F. Line 2 half-sheet pans with parchment paper and lightly brush with the vegetable oil. Set aside.

Bring the 10 cups of water and the baking soda to a rolling boil in an 8-quart saucepan or roasting pan.

In the meantime, turn the dough out onto a slightly oiled work surface and divide into 8 equal pieces. Roll out each piece of dough into a 24-inch rope. Make a U-shape with the rope, holding the ends of the rope, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel. Place onto the parchment-lined half sheet pan.

Place the pretzels into the boiling water, 1 by 1, for 30 seconds. Remove them from the water using a large flat spatula. Return to the half sheet pan, brush the top of each pretzel with the beaten egg yolk and water mixture and sprinkle with the pretzel salt. Bake until dark golden brown in color, approximately 12 to 14 minutes. Transfer to a cooling rack for at least 5 minutes before serving.

 

 

I always love reading your comments!

 

Chocolate Rice Krispy Bars

I found this recipe I believe from Chocolate Chocolate and Chocolate more. It has been a while ago and I didn't have it written.
My kids love rice krispy but adding chocolate makes it better. Only one of my kid loves nuttella, so I used chocolate instead.

 

 

Treats:
6 cups Rice Krispies
1 bag (10.5-oz) miniature marshmallows
¼ cup butter
1 cup Nutella (or more :)

Frosting:
1 cup Nutella
1 1/2 cups semi sweet chocolate chocolate chips
1 Tbs shortening

Start by buttering a 9 X 12 pan and then melt the butter and marshmallows over med/low heat in a large pot. When it is almost completely melted and you can just barely see a few marshmallow lumps add the nutella and stir to combine. Then pour in your rice krispys. Stir until well coated and then pour into your buttered pan. Press into the pan well with a buttered spoon.





While the treats are cooling make the frosting by melting the nutella, chocolate chips, and shortening over medium/low heat. Be careful not to scotch your chocolate and turn the heat down if needed. When it is all melted and combined pour it over your treats and spread it out evenly with a spatula.

Let it cool first and enjoy!

Happy Treats!