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Chocolate Brownie Turtle Cookies

February 6, 2018 by chrissy@mythankfultable.com

Chocolate Turtle Cookies

Of all the pretty cookies in the world, the ones worthy of those you love and hold dear, the ones you are willing to work your kitchen goddess skills for, these are that cookie.

However, unlike to course of true love, these go pretty smoothly, and quickly, considering they have to be rolled, filled, drizzled…you get the picture.

While I bake (the actual process of baking) for myself, the end result (what I bake) is rarely for me. I would rather give it away or share it. I don’t need to eat the treats, I refuse to buy bigger pants. What I need is to create the treats, then write about them. That’s my thing. The eating of the thing is a bonus. Which is why, my staff room has become my taste tester location. These cookies, however, sing out, “I LOVE YOU CHRISSY!! COME TO ME!!” These cookies, I made for me. (I didn’t eat them all, I promise).

Did I mention they taste like a tiny chocolate caramel turtle brownie instead of a cookie? Soft, with a slight caramel chew, and a chocolate drizzle to top it all off?

They are so pretty, and decadent, and my only regret is I didn’t make a double or triple batch.

The dough is rolled and chilled. When ready to bake, the dough balls are rolled in egg white and chopped pecans, placed on a cookie sheet and they are given an indentation to hold future caramel. One can use a spoon to do this, or, use that opposable thumb you were fortunately given. I actually re-indented post bake to make sure those babies held all of the caramel.

Now, a note on pecans. I used chopped pecan pieces. I then gave a few pecans a whirl in the processor so they were smaller. Those cookies came out looking more “pecan dusted” over “pecan accented.” The choice is yours. I liked the look of the bigger pieces, but that’s me.

Bake, then set to cool, make your caramel and fill. Then a simple chocolate drizzle is added to say, “Hey baby, you know you want me.”

I made these for the holidays and saved this recipe for now because quite frankly, if you only made these for Valentine’s Day, you would communicate effectively, “Yes, I do indeed love you.”

If you need to break up the task of making these (and I love this when baking anything that requires multiple steps…thus my profound respect for biscotti, so easy). I say, mix and roll day one, roll in pecans and bake and indent, then caramel and drizzle. This can be spread over a few hours or a few days. The cookies keep in an air tight container and the caramel can be added right away or the next day, your choice.

Once the chocolate is drizzled and cooled, the cookies can even be stacked. The drizzle acts as a protective layer between caramel and therefore “stickage” is minimal. I stored mine between layers of parchment, and don’t think I wasn’t tempted to lick the caramel off the parchment before I threw it away. No shame, no judgement.

Sometimes we bake for those we love. Sometimes the person we love and who we bake for is ourself. Because, it all starts with what we love, which should be ourselves. Because we are worth making beautiful things for just us. That, is a wonderful thing.

I hope you enjoy this recipe (you will), and as always, thank you for coming to the table!

Chrissy

Click below for a printable recipe.

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Chocolate Brownie Turtle Cookies

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Fudgey chocolate cookies rolled in pecans and topped with a soft caramel center. Additional chocolate drizzle adds the final touch!

Author: chrissy@mythankfultable.com

Ingredients

Scale

1/2 Cup Butter
2/3 Cup Sugar
1 Large Egg, separated
2 Tablespoons Milk
1 Teaspoon Vanilla Extract
1/3 Cup Dark Cocoa Powder
1 Cup Flour
1/4 Teaspoon Salt
1 1/4 Cup Chopped Pecans

Caramel Filling:

14 Caramel Candies
3 Tablespoons Heavy Cream

Chocolate Drizzle:

1/2 Cup Semi Sweet Chocolate
1 Teaspoon Shortening

Instructions

In a mixer, combine butter and sugar until light and fluffy.
Add egg yolk, milk, and vanilla extract. Mix until incorporated.
Add salt, cocoa powder, and flour.
Refrigerate dough for a few hours or overnight.
Roll dough into balls, dip in egg white, and roll in chopped pecans.
Place dough onto parchment lined or Silpat lined baking sheet.
Make a small indentation in each ball of dough.
Bake at 325* for 12-14 minutes or until set.
Prepare caramel filling by combining caramels and heavy cream in a microwave safe bowl or on the stove top.
Fill the indentations with caramel filling.
Drizzle chocolate drizzle over the cookies.

Caramel Filled Snickerdoodles

January 11, 2018 by chrissy@mythankfultable.com

Caramel Filled Snickerdoodles

The month of December was jam packed with all things holidays and programs of one thing or another. As I am writing this, this recipe was made almost three weeks ago but I haven’t had the time or the stamina to write.

I will say this, if you aren’t a snickerdoodle fan (which I wasn’t before this cookie), you may change your mind. I found this recipe on www.sallysbakingaddiction.com and was interested. Anything caramel gets my attention, what can I say? Surround it in a buttery soft cookie and roll it in sugar and cinnamon…you have my attention.

Caramel Filled Snickerdoodles

This recipe was intended for a girls night filled with baking and movies and pajamas. Due to a wrestling tournament, it became one type of cookie on my end, and one movie (and I fell asleep with the dog on the couch fifteen minutes in) but the pajamas and the friendship are the kind where I can do that. My friend and her daughter love me and my daughter even if we are late and can only watch one movie. Life is good.

Caramel Filled Snickerdoodles

For this recipe, you measure out balls of dough into tablespoon sized servings, roll them and refrigerate. Then, taking a half a caramel, you smoosh it between two balls of dough and roll to cover. The ball of dough is

then rolled in a sugar and cinnamon mixture, and baked.

Caramel Filled Snickerdoodles

I think it is important to comment here that if you are using older caramels, the cookie will look sort of, well, breast like. As in, the carmels stay more firm and look rather like nipples. I know. I said breast and nipple in one blog post. So, that said, make sure your caramels are fresh.

Fortunately, the nipples dispersed as the cookies continued to bake and all was well. The soft melty caramel and the sugary sweetness of the cookie made for a nice treat.

Another point to make is be sure to store these in an airtight container- as the buttery chewy texture will turn to a firmer cookie if left out without being covered.

As far as friendships and girls nights and baking go, this was a success. For the snickerdoodle lover it definitely hits the spot. For the newbie covered, I am sold.

I hope you enjoy this recipe, and as always, thank you for coming to the table!

Chrissy

Caramel Filled Snickerdoodles

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Caramel Filled Snickerdoodles

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Original recipe from www.sallysbakingedition.com. These soft chewy snickerdoodle cookies are filled with a sweet, melty caramel center.

Author: chrissy@mythankfultable.com

Ingredients

Scale

1 Cup Butter, softened
1 Cup White Granulated Sugar
2/3 Cup packed Brown Sugar
2 Eggs
2 Teaspoons Vanilla Extract
1 Teaspoon Cream of Tartar
1 Teaspoon Baking Soda
1 Teaspoon Baking Powder
1/2 Teaspoon Salt
3 Cups Flour
12 Soft Caramels, cut in half

Topping:

1/4 Cup Granulated Sugar
1 1/2 Teaspoon Cinnamon

Instructions

Combine flour, baking powder, baking soda, cream of tartar, and salt together.
In a mixer, combine butter and sugar until light and fluffy.
Beat in eggs and vanilla extract. Scrape down the sides of bowl as needed.
Slowly incorporate dry ingredients until combined.
Scoop and roll 1 teaspoon sized balls of dough.
Refrigerate for a few hours up to three days.
Preheat oven to 325*
Take one ball of dough, place a 1/2 Caramel and cover with another ball of dough, rolling together until caramel is covered.
Roll completed ball in topping mixture.
Bake for 11 – 12 minutes on a silpat or parchment lined baking sheet.
Allow cookies to cool additional time on the cookie sheet, then transfer to cooling rack and cool completely.

Homemade Sea Salt Caramel

November 28, 2017 by chrissy@mythankfultable.com

Homemade Sea Salt Caramel

The idea that you can take plain old white sugar and transform it into something as magical as caramel is somewhat daunting and yet it called out to me.

Come to find, it wasn’t really that difficult. I did require that I was organized, had my ingredients ready to go, and stayed present in the process.

Granulated Sugar About to Become Caramel

It’s actually pretty simple. Sugar in a pan, stir as it transforms into an amber liquid (which is really kind of mad science chemistry and a lot of fun without the idea of noxious gasses or flames). Add butter, Add Cream. Add Sea Salt.

Yup, there you have it. The result is this amazing slightly salty caramel goodness that has found it’s way into my coffee, apple pie, my daughter’s breakfast, and there is enough left over to store in the fridge for something yummy in the near future.

Melted Sugar

This recipe is originally from www.sallysbakingaddiction.com and accompanies the Salted Caramel Pie recipe. I doubled the ingredients so I would have extra and I am glad I did. It filled a one pint jar with enough left over to use in the pie, etc.

I used a non-stick pan that is similar to wok shaped with a flat bottom. I also used a spatula and a whisk for the process. I had all of my butter cut into pieces next to me on the stove.

I didn’t remeasure my heavy cream and it was almost impossible to photograph the process- but I had helpers (Thanks Em and George) so we got it done.

Adding Butter to Melted Sugar

The sugar dissolves, and you add your butter.

Expect bubbly madness and to whisk away. So much fun. Once the sugar and butter are incorporated (this takes a few minutes of whisking but you get there.

Incorporating Butter into Melted Sugar

Ready to add Heavy Cream

At this point, you are going to slowly incorporate the heavy cream, whisking, and smiling, because you are almost done.

The last thing you add is your salt. I used Himalayan Pink Sea Salt. You can use any sea salt you prefer.

Now, I put my caramel in a mason jar because it looked pretty and was convenient. It will keep in the refrigerator for up to two weeks. It does get pretty solid and needs to be warmed up before using once it has been refrigerated but that isn’t super difficult to do.

Friends, not only was this recipe delicious and relatively easy to do (ok- moderately easy to do), I can honestly say I will be doing this again. What an awesome holiday gift to give, use on sundaes, the options are endless. If you are gift giving this tasty treat, you can keep it at room temperature for a day and it will be ok, but keep it in the refrigerator otherwise.

I hope you enjoy this recipe, and as always, thank you for coming to the table!
Chrissy

Click below for a printable recipe!

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Homemade Sea Salt Caramel

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Original recipe from www.sallysbakingaddiction.com. I doubled the ingredients to have extra on hand!

Author: chrissy@mythankfultable.com

Ingredients

Scale

2 Cups Granulated White Sugar
12 Tablespoons Salted Butter, cut into Tablespoon-sized pieces.
1 Cup Heavy Cream
2 Teaspoons Sea Salt

Instructions

Slowly dissolve sugar in a sauce pan over medium heat. Stir constantly with either heat resistant spatula, wooden spoon, or whisk.
Sugar will transform into clumps, then melt down. An amber colored, thick liquid is the stage where you want to proceed.
Add pats of butter to melted sugar, careful to watch-the butter will cause the sugar to bubble rapidly. Continue to stir/whisk until butter and sugar are incorporated.
Very slowly incorporate the heavy cream, stirring the whole time. Again, watch for bubbling when this stage happens.
Allow the mixture to boil for one minute.
Remove from the heat and stir in the salt.
Allow to cool before putting in a jar or using.

Salted Caramel Apple Pie

November 28, 2017 by chrissy@mythankfultable.com

Salted Caramel Apple Pie

I wish I could tell you that I do everything right the first time. That, without flaw, I tackle projects, and recipes, and parenting, and life in general with the best possible attitude and right mindset. I don’t.

I know the right thing to do, and I even do the right thing a lot of the time, but sometimes…there is that nagging, grumpy feeling that just plain honestly feels good to indulge in.

I recently asked my good friend how it is even physically possible for me to live in this “totally blessed” mindset (Which I do). And simultaneously live in a “grumpy” mindset. (Which sometimes, I do).

Please don’t miss the excessive lemon zest. My bad.

I have a very thin filter, and at this point in my life I am kind of transparent about how I feel on things. I just don’t have the time to fake it. Life is too short. I am not talking about slaying someone over something minuscule. Big picture stuff.

If I disagree, you know.

The best advice I ever got about the holidays and divorce was from my bestie (the ricotta maker), who said, “We all navigate the holidays Chrissy, even the married people.” That is true. We all decide to go to where and what are we bringing and when. Or, we choose to order in and stay on the couch in quiet. We navigate. Sometimes it is easy, sometimes, not so easy. Gratitude and Grumpy.

Salted Caramel Apple Pie with Lattice Crust

Which brings me to this pie. Salted Caramel Apple. Granny Smith and Macoun Apples. Lemon Zest. Salted Caramel. Flaky Crust. This pie is beautiful and I am not even an apple pie lover.

I did make the Salted Caramel and yes, it is spectacular. The apples did not mush and get runny.

The lattice was sprinkled with cookie sugar and my son, who says very little says, “I don’t know how you do this. That is really pretty.” Cue the mom tears.

So imagine my surprise when my daughter bites into it and says, “It’s kinda tangy.” “Good tangy? Sour? Bad? I mean, does the caramel balance it out?” (this is Thanksgiving and my pie is bad)?

“No mom, it’s really good, just tangy.” Lemon zest. you sneaky devil. You are the grumpy to my blessed life. So true confession? I added more lemon zest than the recipe called for. I like lemon zest. Oh well. But, it did get me thinking. It was the zing of the zest that made the pie tangy.

Salted Caramel Apple Pie

Life lesson, once in a while it’s ok to have a little grumpy with your gratitude. To say, “I am tired and may not want to do this thing.” or,

“You know what, I baked pies all day and I am not cooking supper because I am getting up tomorrow at the crack to drive.” or,

“Is this holiday going to be ok, now that some major parts of our lives are different?”

Which is the heart of this holiday for my kids.

It’s ok to feel a little sad or a little tangy. It’s not good to wallow in it. But to feel it? Yeah, that’s ok.

This Thanksgiving was wonderful, and cherished; and, it was sad. Which is fitting. A lot of people who grieve during the holidays have the additional emotions that they too have to navigate.

Salted Caramel Apple Pie

It doesn’t mean that it’s easy. It’s got a little zing. You can love the people you are with and miss the people you aren’t. You can cry when you wash the holiday dishes and think, “he/she should be here.” It’s all a part of it.

I personally loved the tang of the extra lemon zest, and when you top the pie with salted caramel, it balances out really well. Like life. You get a little zing to balance the sweet. I used a combination of Granny Smith and Macoun apples- and the amount of flour in the mix with the apples prevented the apples from getting runny and soft. (Not a fan of apple soup in my pie crust).

I will do my best to get the salted caramel recipe up asap, as it is used in the pie as well as for topping. (The finished picture was actually my daughter’s Thanksgiving dessert). This pie, originally from www.sallysbakingaddiction.com is simply beautiful and delicious. I use my own pie crust recipe (yes, I actually make pie crust on the holidays…) but the lattice I brushed with egg wash and sprinkled with decorating sugar, like the original recipe calls for.

Although our Thanksgiving was a “first” in many ways, the mix of bitter-sweet made the holiday. We loved on family, sat with friends, and said goodbye to some parts of who we used to be. Life is a gift. Thankful hearts, both blessed and grumpy, are still thankful. And hey, nobody wants a super sweet apple pie, anyway. That’s all about balance. Big hug friends!

I hope you enjoyed this recipe, and as always, thank you for coming to the table!

Chrissy

Click below for a printable recipe.

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Salted Caramel Apple Pie

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Delicious chunks of apple with lemon zest and salted caramel. Original recipe from www.sallysbakingaddiction.com

Author: chrissy@mythankfultable.com

Ingredients

Scale

Two pie crusts (lattice is optional but you will want two)
homemade salted caramel sauce (I made mine but you can use purchased caramel- I won’t tell)
10–12 Cups Peeled and Sliced Apples -I used four Granny Smith and three Macoun. I kept my apple slices relatively 1/2 in slice- not super thin and not super chunky. Every apple pie lover likes their apples a certain way- you do you!
1/2 Cup Granulated Sugar
2 Teaspoons Fresh Lemon Zest. (I used at least 2 tablespoons. I zested the whole lemon)
1/4 Cup fresh Lemon Juice (I used the juice from the lemon I zested)
1/4 Cup flour
1/4 Teaspoon Ground Cloves
1/4 Teaspoon Nutmeg (I used my microplane and ran the nutmeg over it a few times)
1 and 1/2 Teaspoon Ground Cinnamon

Egg Wash:

1 Egg beaten with 1 Tablespoon Water or Milk
Decorating Sugar for sprinkling on top pie crust after egg wash

Instructions

Place apple slices in a bowl with lemon zest, lemon juice, sugar, and spices. Toss to combine.
Roll out pie crust and place dough in pie dish.
Fill pie dish with apple mixture. This will be a fairly large mountain of apples, but that’s what we are going for. Drizzle 1/2 Cup of Salted Caramel mixture over apples. (So pretty).
Cover apples with remaining pie crust.
For Lattice- measure and cut out strips of pie crust dough with a pastry cutter or knife (I use an old tortellini cutter – it has a rippled edge that I like and it is about a million years old).
I start my lattice by securing one side of strips to the pie, then weaving the second side over and under the established strips. Then trip excess crust dough and pinch edges for a pretty finish.
Brush with egg wash, then sprinkle decorative sugar.
Bake in a 400* oven for 20 minutes, then reduce the heat to 350 and bake for an additional 40-50 minutes. When baking pie, don’t wander to far, you want to watch your crusts to make sure they don’t get too brown. You can tent your edges with foil if crust is getting browner than you would prefer.
Allow Pie to cool. Drizzle additional Salted Caramel over each slice when serving.

Dark Chocolate Chip Sea Salt Caramel Cookies

November 13, 2017 by chrissy@mythankfultable.com

Dark Chocolate Chip Sea Salt Caramel Cookies

There are your quick and easy, one bowl mix up cookies that work for every and any occasion…and then, there are these.

Oh my. If ever there were a love potion cookie, a will- you-be-my-valentine cookie, a you-are-so-much-more-than-wonderful cookie…this would be that cookie.

Dark chocolate dough with semi sweet morsels. Enveloping a rolo, topped with sea salt. Yeah, you get me. It’s a lot more work than your average cookie recipe, but then again, good things come to those who work hard, right?

The original recipe is from www.sallysbakingaddiction.com. Amazing blog with amazing recipes. I used more semisweet morsels and more sea salt in my version, but that’s my “more of a good thing” mentality.

Make the dough and refrigerate, then scoop into portions, roll the dough around the rolo (I think you could also do this with 1/2 a caramel), then dip the dough ball in sea salt.

Dark Chocolate Sea Salt Caramel Cookies

My initial batch, I sprinkled sea salt on top. My second batch, I held the salt in my palm and dipped each dough ball- making it excessive, which I personally loved.

I like to bake all of my cookies at a lower temperature, and the result is a softer, chewier cookie. Add the caramel center and this cookie delivers. The dark cocoa powder does make for a richer cookie base.

I think in life, we need to have cookies like this. We need to have moments where we stop and say, Holy Crap, that’s a great cookie. Where we take the extra step to unwrap the Rolo, or hand sprinkle the sea salt. Life demands we bake the great cookies. Life demands we eat the good cookie. Leave those packaged crumbly things in the grocery store and make your own.

Dark Chocolate Chip Sea Salt Caramel Cookies

In my house, the rule is, we eat the ugly cookies first. I’m serious. So, you can guess where the cookies that had caramel spillage went before the photos were taken.

Here is the only issue with this cookie. You have to make sure the Rolo is perfectly encased in dough. You also have to make sure there isn’t too much dough or the cookies will be massive. Not that massive cookies are a bad thing.

Dark Chocolate Sea Salt Caramel Cookies

Now, I may not have super powers, and I may need to make lists to remember everything I need to do in a day (and still not get it all done), and I may not always place a filter on my face when I should (cue resting annoyed face). But I can bake these amazing cookies for the people I love.

Hopefully when they eat these cookies, they know all the things I lack, I make up for with my mad baking skills.

Now. Go make these cookies. It is a moral imperative.

I hope you enjoy this recipe, and as always, thank you for coming to the table!

Chrissy

Click below for a printable recipe!

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Dark Chocolate Chip Sea Salt Caramel Cookies

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Original recipe from Sally’s Baking Addiction. Dark chocolate cooke dough with semi sweet morsels surrounding a chocolate caramel candy and topped with sea salt.

Author: chrissy@mythankfultable.com

Ingredients

Scale

1/2 Cup (8 Tablespoons) Butter
1/2 Cup Granulated White Sugar
1/2 Cup Dark Brown Sugar
1 Large Egg at room temperature
1 Teaspoon Vanilla Extract
2/3 Cup Dark Cocoa Powder
1 Cup Flour
1 Teaspoon Baking Soda
1/8 Teaspoon Salt
2 Tablespoons Milk
1 10 ounce package of Semi Sweet Morsels
1 Package of Chocolate Covered Caramels, such as Rolos
Sea Salt

Instructions

Using a mixer, cream butter with sugars until light and fluffy.
Beat in egg and vanilla extract.
In a separate bowl, sift together dry ingredients.
Slowly add dry ingredients to butter mixture.
Add milk.
Fold in semi sweet morsels.
Refrigerate dough for at least 2 hours to overnight.
Preheat oven to 325*
Line baking sheet with parchment paper or silicone baking sheets.
To assemble cookies, take approximately one tablespoon of dough and insert rolo into the middle.
Roll dough in between hands to cover the candy.
Sprinkle with sea salt.
Bake for 12 minutes. Allow to cook on the baking sheet before removing to cooling rack.