dessert – Page 2 – mythankfultable.com

Grown Up Rice Krispy Treats

February 21, 2019 by chrissy@mythankfultable.com

Rice Krispy Treats with Browned Butter, Dark Chocolate, and Sea Salt

I’ve been on a rice Krispy treat bender.

Ok, that may be an over exaggeration. Maybe. I may have bought the gigantic box at the store on Sunday (you know, the one that can feed the five thousand…) as a healthier option for breakfast foods.

But that would be a lie. I bought them for the delicious squares of chewy stickiness they would provide.

Last year it was biscotti in this kitchen. This year…Rice Krispy Treats. I promise you, I only allow myself to eat one or two and the rest are either divided up and given away or eaten by visitors to the house. So in a way, it’s good will. My comfort of cooking brings joy to others so it can’t be wrong. Tell me making the treats isn’t wrong…

At a recent time and place when I was required to sit for many hours (It may have been PD for the second day) I was sitting there, taking notes like a boss, being all professional when suddenly…I got to thinking about my next Rice Krispy treat endeavor. (don’t judge, there are worse topics on which to let your mind wander off) and I got to thinking…”what if I used browned butter first…and added chocolate and sea salt at the end?” So yes, in my notes that thought is written, circled, and I got right back to paying attention.

Hey I am a multi-tasker.

First of all, the miracle of browned butter…the nutty aroma in my kitchen is enough to draw attention. This recipe calls for three tablespoons total. That is not a lot of butter for a whole pan of desserts. It also browns up swiftly and leaves tiny bits of browned goodness.

I used mini marshmallows because I like the control factor and they melt quickly and evenly. I used a whole 10 ounce bag. At some point I will make these with homemade marshmallows but this was not that day. Truth be told, today I went grocery shopping and didn’t even cook supper. My daughter and her friend wanted pizza and I said, as all truly good mother of the years do, “Of course!” I also served it on paper plates. I have no shame.

Now the part I hate about making rice Krispy treats is the whole “It is starting to cool and I am covered in sticky and the marshmallows aren’t coating everything and there are threads everywhere of stickiness it is on me get it in the pan quick” moment. Or is that just me? I don’t like the stress of the crunchy and the not covered and the time factor.

But…

If I kept the warm mixture in the pan and slowly add the cereal in cupfuls, and mix them, then add more…the whole mess is contained in the pan and evenly coated. I know. Insert my genius crown here.

I use a big pan. It’s old and non stick but holds all six cups of the cereal mixture. In the pan (on the lowest heat setting) the whole mixture stays warm and soft and pliable. Then the whole mix gets dumped into the waiting vessel and then all you have to do is pat-pat-pat the mixture down. I am sure I didn’t invent this and I know I didn’t read this somewhere so I am going to think I am smart until proven otherwise.

I use a parchment lined 9X11 pan that I sprayed with cooking spray just because…sticky.

At the last second I dumped approximately 1 1/2 cups of dark chocolate morsels into the mix and folded my heart out. Some stayed solid, some stayed slightly melty, and some melted more than I cared for. It doesn’t matter. Say it with me -Melty Dark Chockey. There need be no apology.

Then, for a final attempt at glory, I sprinkled sea salt flakes on top of just 1/2 half of the pan…in case it was going too far.

It wasn’t. I need to mention here my daughter always says, “Mom, don’t go overboard with the salt.” So- you add as much as you feel is necessary.

Now, baker’s notes: upon cooling, these bars have a slightly crispy over chewy texture. I am not sure if this is due to the browned butter or the chocolate, but I am planning to remedy the next batch with a little more marshmallow to compensate.

Disclaimer: This entire pan will be eaten. I have staff who will find a wrapped treat today. They will not think, “Hmmm….wow these are more crispy! I don’t like them, thanks anyway.” They won’t. Because Rice Krispy Treats with Dark Chocolate and Sea Salt are swoon worthy. Even if they are slightly less chewy than the regular kind. Don’t get me wrong, they are still chewy, just the crisp is pronounced a little too.

Now my brain is kind of going down a Krispy Treat road. What if we incorporated butterscotch chips? Peanut Butter Chips? Peanut butter and chocolate chips? Potato Chips? Could we add nuts and fruit? Where does this road end? I don’t know people. I will let you know when I find out. I’m still making biscotti and that madness began a year ago.

I think, some days you may just be a regular Rice Krispy treat sort of person. Some days you jazz it up. But either way, the sweet things in life get celebrated. This gal leans toward bits of dark and salty in real life and in desserts for sure!

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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Grown Up Rice Krispy Treats

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This original Rice Krispy Treat recipe is kicked up with the addition of browned butter, dark chocolate, and sea salt.

Author: chrissy@mythankfultable.com

Ingredients

Scale

3 Tablespoons Butter
10 Ounces mini marshmallows (for chewier treats throw in an extra 1/2 cup)
6 Cups Rice Krispy Cereal
1 1/2 Cups Dark Chocolate Morsels
Sea Salt Flakes (to taste)

Instructions

Bring butter to a soft melty browned state in a large pan. Once melted, swirl in the pan until it has a nutty aroma and is darkened in color.
Add marshmallows and stir until melted and bubbly.
With mixture in the pan, on the lowest heat setting, slowly add cereal in one cup measurements. Incorporate/coat cereal evenly before adding more until all six cups have been incorporated.
Turn off heat, and quickly fold in dark chocolate morsels. Some will melt, some will be soft, some will stay firm. Speed is your friend here!
Press mixture into a prepared baking pan. (I used a regular cake pan with parchment and spray)
When bars are still tacky, sprinkle with sea salt to taste.
Allow to cool (I wasn’t able to, I ate mine warm) and cut and serve.

Oatmeal Lemon Creme Bars

February 18, 2019 by chrissy@mythankfultable.com

Lemon Creme Bar with oatmeal based crumble top and bottom layers

There are two camps in the world of desserts. Those of us who love lemon…the tangier the better, and those who don’t.

Where I live in a world where I can not imagine the zesty bite of citrus in my desserts, there are many (my children included) who are content to have lemons in their water, zested over pan-seared broccoli, but not in their sweets.

Since I am of Team Lemon Everything, this dessert was made for me. A recipe from the Hungry Fan’s Game Day Cookbook, by Dana Falk (my cookbook book club pick of the month), this was one of those desserts I took a small square of and then thought about all week. The thoughts I was thinking sounded like this…why didn’t I take a bigger piece?

Lemon Creme Bar Filling lemon, egg, cornstarch and zest

Problem solved the following weekend, when I made a batch for myself. Now, disclaimer. I always use more zest than the recipe requires so this recipe has my zest measurement. I also packaged up 3/4ths of the final product so I could share immediately and not eat it all. (Here is where being my friend is a bonus).

I actually zested and squeezed the lemons the night before (I used at least four) and got those ingredients prepped and in the fridge – so this recipe came together fairly quickly and easily.

The crumbly layer forms both the bottom and top of the bar. The creme layer is mixed in one bowl and poured over the pre cooked layer, and then covered in more crumble and popped back in the oven.

If you find yourself embracing the lemons in life, instead of making lemonade…I highly suggest making these bars. They are superb. Find a few friends on Team Lemon and share them. Then you make someone else’s day brighter too.

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

Chrissy

Click on link below for a printable recipe.

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Oatmeal Lemon Creme Bars

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Crumbly lemon creme bars with a delicious oat mixture top and bottom. Zesty lemon creme filling meets the need for sweet and tangy. Everything a lemon dessert should deliver!

Author: chrissy@mythankfultable.com (original recipe from Daina Falk’s Hungry Fan’s Game Day Cookbook)

Ingredients

Scale

1/3 Cup Freshly Squeezed Lemon Juice
2 Tablespoons Fresh Lemon Zest
1 (14 ounce) can Sweetened Condensed Milk
2 Large Egg Yolks
1 Teaspoon Corn Starch
1 1/4 Cups AP Flour
1 1/4 Cups Old Fashioned Rolled Oats
1/4 Teaspoon Salt (recipe calls for sea salt- I used iodized)
1/2 Teaspoon Baking Soda
1/2 Cup Granulated Sugar
1/2 Cup Packed Light Brown Sugar
1 Teaspoon Vanilla Extract
12 Tablespoons Butter, melted (recipe calls for unsalted I used salted)

Instructions

Preheat oven to 350* Prepare an 8×8 pan with butter.
Whisk together oats, flour, salt, baking soda, white and brown sugars. Mix until no clumps remain.
Stir vanilla extract into melted butter.
Pour butter mixture into dry ingredients, stir until the mixture is moistened crumbs.
Sprinkle half of crumble mixture into prepared pan and press into an even layer.
Bake bottom layer for fifteen minutes. Remove and set aside.
Whisk together sweetened condensed milk, egg yolks, lemon zest, lemon juice, and corn starch until combined.
Pour lemon filling over bottom layer and smooth into an even layer.
Sprinkle remaining crumble mixture on top of the lemon layer.
Bake for 25 – 30 minutes until lightly golden. Remove from oven and let cool to room temperature.
Once cool, cover and refrigerate for at least another hour, cut into squares, and serve.

Being the Beacon and Cherry Cheesecake Dip

June 30, 2018 by chrissy@mythankfultable.com

We’ve always had a sign.

Cherry Cheesecake Dip

When you are a mom with child(ren) at the beach, even with a group of friends, you are ever watching, monitoring, counting heads.

I have two children. One who loves the waves, the other who does not. Both adventurous. Both fun seeking, but one in the water and one in the sand. It is inevitable at some point you have to decide which one leaves your side to have their version of fun. Even though you have back up people to go with them, or stay with them…it is hard to let go.

When my son would boogie board or ride the waves, and we would watch as the tide would pull him this way or that, we had a sign. I would raise my arm, he would see it, and he would raise his arm in the same fashion. Without words, this was the conversation:

“I’m here! You OK? Don’t let the tide drag you much farther!”

“I’m OK mom! I see you!”

And I would watch and do it all over again.

The older he got, the less frequently I would raise my arm, but the eyes are always watching. That’s what moms do.

This year I watched that boy walk across the stage and get his diploma, which is a pretty big deal. Not every kid loves school, just like not every kid likes to stay on the beach. Some kids take the honors courses and write the papers last-minute. Some kids plan out their papers for weeks in advance. As an educator, and a mom, I see all different kinds of learners. I have changed as a learner myself.

This year my son wrapped up High School and I could not be more proud. (and relieved…it wasn’t without several “Come to Jesus” meetings in the last decade).

If life has taught me anything, it is that, like the ocean, things are always changing. You can count on the tide, but the grains of sand it kicks up get shifted and move over and settle in new places. Constantly.

I have a pick-up-the-smoothest-stone-and-stick-it-in-your-pocket issue. As in, the stones that you can hold in your hand and are so soft they feel like velvet, come home with me. (Not all, just a couple). They remind me that life can smooth out any edges in time. They also remind me that no matter what you start out as…you end up differently if you choose to stay in the water and let the waves do their work.

My son has so many life stories to encounter, and so many plans to make and evolve. He already has transformed so much from that new baby who wouldn’t sleep. That sweet boy who loved to dig up worms, the teenager who liked video games as much as possible. Even with what he’s handled so far I know there is more to come. Things I can’t protect him from, prevent, or fix.

He’s a young man. Hopefully the momma wisdom I have tried to pour into his life has roots and will guide him along the way.

Graduation was a blur and filled with family and friends and life, loud and ready.

So imagine my pure bittersweet joy, when in a sea of people on the steps of the graduation ceremony, trying to let my boy know where we were waiting…I automatically raised my arm.

He saw me, smiled, and did the same.

Oh precious child of my heart. I am here. I am here.

We are imperfect and tired and sometimes lost in the sea of this life we call motherhood. Days where it is spot on and days when we wonder if we are enough.

If nothing else, I hope my children know beyond all things…that they are loved just as they are and I am the beacon to call them home. I will raise my arm, and they can find me from wherever they go.

Every. Day. A. Gift.

Now to the recipe: If you want an easy so yummy summer dessert, this is your recipe. It’s cheesecake like, no bake, covered in canned pie filling and served up with Nilla Wafers. The recipe I used is from www.cincyshopper.com

Blend together cream cheese, marshmallow creme (in New England it is FLUFF), Cool Whip, and spread in a pie plate. Top with cherry pie filling. Put back in the refrigerator until you need it. EASY? YES. DELICIOUS? YES. Can I hear summer potluck? YES.

Much love to you my readers. We are on the sand or in the waves of this life together.

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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Being the Beacon and Cherry Cheesecake Dip

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Simple and delicious cherry cheesecake dip served with the cracker or cookie of your choosing! Original recipe from www.cincyshopper.com.

Author: chrissy@mythankfultable.com

Ingredients

Scale

8 ounces (one package) cream cheese, softened
8 ounces (1/2 Jar of Fluff-I used the big plastic 16 ounce container)
8 ounces Cool Whip -thawed
One Can (2 Cup) Cherry Pie Filling
One Box Nilla Wafers or Chocolate Grahams or Cookie of Choice

Instructions

Whip together softened cream cheese and Fluff until blended together and smooth.
Incorporate thawed cool whip and combine with the mixer until light and fluffy.
Spread mixture into a pie plate or glass dish of choice.
Top with canned pie filling.

Strawberry Rhubarb Crisp

May 1, 2018 by chrissy@mythankfultable.com

If ever there was a personal ad for food, it would read; “Fresh Rhubarb looking for a sweet time with a sexy strawberry. Warm crunchy topping essential, vanilla ice cream optional.”

Ok, I can’t honestly say I have ever read a personal ad, or written one for that matter, but what a match you have when you pair the tart of rhubarb with the sweet of strawberry. This recipe has a touch of cinnamon in the crunch topping, and orange juice and zest in the filling. It’s addictive. It’s the quintessential spring dessert, and the minute I spy rhubarb my wheels spin with dreams of crisps and pies and preserves. This crisp was the first. It won’t be the last.

Crisps are amazing because they bake up and reduce to a point where the juices thicken and bubble under a blanket of crunch and crumble that not only meets the texture but also the flavor of the dessert. It hits all of the senses, and it really does deliver. So many times I am able to talk myself out of a processed dessert because, it never really tastes the way you think it should. This is a dessert that appeals to the eye as well as the taste buds.

The funny thing is, as a kid I never understood the love for rhubarb. It has the look of red celery and it’s tart, tart, tart. I love citrus, but rhubarb has a level of tart all its own.

This dessert is based on Ina Garten’s recipe. I have a colossal baking dish especially for this type of recipe, so I changed the proportions, added cinnamon to the crisp, and a little more zest than the original…because I love orange zest. End of story.

Slice the strawberries, chop the rhubarb, and set aside. Mix your orange juice, sugar, and cornstarch and coat the berry mixture.

I use a box grater to grate my cold butter and find it cuts into the flour/oat/sugar mixture easily. Top your berries and bake. So simple, and absolutely delicious.

When it comes to baking, I am not a fan of runny pies or crisps. I love that the cornstarch thickens the filling. I also bake it until it bubbles and the smell of cinnamon and strawberry rhubarb is so overwhelming you have to take it out of the oven.

In this window of time where rhubarb and strawberry growing season is just emerging and overlapping, take advantage and bake something delicious!

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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Strawberry Rhubarb Crisp

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Delicious strawberry rhubarb filling with a cinnamon crumble topping. Original recipe from Ina Garden.

Author: chrissy@mythankfultable.com

Ingredients

Scale

6 Cups fresh rhubarb, cut into 1 inch dice
6 Cups fresh strawberries, sliced
1 3/4 Cups white granulated sugar
1 1/2 Tablespoons grated orange zest
2 Tablespoons cornstarch
3/4–7/8 Cup orange juice
1 3/4 Cup all purpose flour
3/4 Cup light brown sugar, lightly packed
1 Teaspoon Salt
1 3/4 Cup quick-cooking (not instant) oats
16 Tablespoons cold butter, grated
2 Generous teaspoons of cinnamon

Instructions

Preheat oven to 350*
Slice strawberries and cut up rhubarb. Mix 1 Cup of white sugar and orange zest.
In a measuring cup, dissolve cornstarch into orange juice, combine with sugar and zest.
Pour mixture over berries and rhubarb and toss.
Pour the mixture into the baking dish.
Grate butter and set aside.
Combine flour, remaining white sugar, brown sugar, salt, and oatmeal.
Add grated butter and mix until the dry ingredients are crumbly and butter is evenly distributed.
Sprinkle the topping over the fruit, covering it completely.
Bake for 60-80 minutes, until the fruit is bubbling and the topping is golden brown.

Carrot Cake Blondies and the Easy Way Out

March 19, 2018 by chrissy@mythankfultable.com

Carrot Cake Blondies

I am ever surrounded by strong, determined, multi-tasking women. We work at home, we work at our jobs, we work at the gym, we work at our families, and finally, at the end of the day, we work to make ourselves finally relax and unwind. Yes, for some of us, down time is actually hard.

I have a friend in Pennsylvania who’s younger brother has this amazing ability to nap. Anywhere, anytime. My son can sleep in for hours beyond my internal alarm clock. I vaguely remember my mom waking me up with the vacuum cleaner at some point in my high school years, because even though it was summer and I didn’t have to work, no one should be in bed after 9 am.

I am envious of those people. The sleepers. The ones who can sit on a couch with the intention of resting. In a weird creepy but un-creepy way, I want to snuggle next to them and learn their magic. The magic of the sleep. There is nothing like a warm sunbeam and soft breathing and rest. It is truly one of my ultimate goals.

That being said, with all of the working and the being strong and the multi-tasking, sometimes we need to just take the easy way out. For example. We reheat the leftovers or eat cereal for supper. We sweep but don’t wash the floor. We pull the sheets up but don’t necessarily smooth everything out underneath when we make the bed. We buy the pre-shredded carrots or potatoes for recipes. And it is all OK.

While this recipe isn’t necessarily easy (as in box mix easy) it is easy when compared to making a carrot cake. So I say yay. And no one will find it lacking, I promise. I PROMISE.

Now the world is divided into Carrot Cake lovers and haters. You choose your side. While I don’t want it more than say my banana cake, I do love a slice of carrot cake every now and then. As spring promises to be around the corner (sort of…who are we kidding there is still snow on the ground) Carrot Cake seems like the perfect Easter-y brunch-y dessert.

And then, this baby is covered in a thick, cream cheese frosting, so you can’t say no. Cream cheese frosting is like the mortar that holds all of life together. You can literally spread it on a piece of raw celery and you will be happy. Cream cheese frosting is the pinnacle of all desserts. OK, I’m over reacting a bit. No, I am not.

This is a one bowl mix it all in, bake in under an hour dessert.

I did grate the carrots myself, because I like a fine grate and the pre-shredded carrots are too big for me. But that is me. I packed the cup measurement, because carrots mean moisture and that is never a bad thing in a blondie.

The recipe calls for chopped pecans, and all of the spices you expect in carrot cake. It delivers. Oh so moist. Oh so flavorful. Oh so almost healthy if you forget the sugar, butter, and cream cheese frosting. Make it anyway.

I will say the original recipe (bakerbynature.com) which is from an amazing website I love called for a 9X9″ pan. My pan was smaller 8X8, and my dessert ended up being higher in the pan and therefore I sliced them smaller. I will be questing for a larger pan so I can make these again.

After the dessert cools, you slather up that frosting and go to town. I topped my squares with a half pecan for the pretty factor, but it doesn’t need to be pretty, it is delicious. I will always choose delicious over pretty, and this blog is about shortcuts, so save the decorations for when you have more time.

I may never be a great napper, I will always be a multi-tasker, but I will also choose the easy way out on occasion. I am only one woman after all. We deserve the good desserts too, even if they don’t have layers and piped baby carrots out of fondant on it.

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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Carrot Cake Blondies and the Easy Way Out

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Adapted original recipe from www.bakerbynature.com These rich, decadent carrot cake blondies have all of the magic of carrot cake without all of the hard work. Rich, cream cheese frosting tops the magic and makes this one amazing dessert.

Author: chrissy@mythankfultable.com

Ingredients

Scale

1 Cup Melted Butter (8 ounces)
1 1/2 Cup Dark Brown Sugar
2 Teaspoons Vanilla Extract
1 Large Egg and 1 Large Egg Yolk
1 Packed Cup of finely grated carrot
1 1/2 Cups of Flour plus 2 Tablespoons
1 Teaspoon Ground Ginger
1 Teaspoon Ground Cinnamon
1/2 Teaspoon Salt
3/4 Cup Chopped Pecans

Cream Cheese Frosting:

8 Ounces (One block) of Cream Cheese, softened
2 Teaspoons Vanilla Extract
2 Cups Confectioner’s Sugar

Instructions

Preheat oven to 350*
Line a 9×9″ baking pan with parchment paper (my pan was 8×8″).
In a mixer with a paddle attachment, combine melted butter, brown sugar, and vanilla until combined and smooth.
Add in eggs and grated carrot. Combine.
Add spices and dry ingredients.
Fold in chopped pecans.
Pour batter into parchment lined pan, and smooth.
Bake for 32-35 minutes, or until the center is set (and tester comes out clean).
Cool completely in pan before removing in frosting.
To make frosting, combine cream cheese, vanilla, and powdered sugar until combined.
Cut into squares and serve.

Cream Cheese Filled Banana Nutella Muffins

February 12, 2018 by chrissy@mythankfultable.com

Cream Cheese Filled Banana Nutella Muffins

When you find yourself with yet another snowy icy day, and a handful of really ripe bananas on the counter, you investigate banana muffins. I love a good banana bread. I love banana bread with chocolate chips, with coconut, with walnuts or pecans…it’s a beautiful thing.

But somedays, you just want the simplicity of a paper wrapped treasure that travels well and freezes well and doesn’t require a knife to cut a slice. So yeah, muffins are lazy bread. Or are they?

I love this recipe because it creates a light but dense muffin. (It is possible). It packs a punch of banana flavor without being heavy.

The original recipe for this is from www.u-createcrafts.com. Then, I saw another recipe from www.thenovicechef.com that incorporated a drizzle of Nutella on top of a banana muffin. Hence my Frankenstein muffin creation wherein I combine two recipes.

Cream Cheese Filled Banana Nutella Muffins

What is there to say about a muffin with a cream cheese filling except, “yes please?” A sweetened cream cheese filling that holds up to the muffin mixture and creates the perfect little pocket of yummy.

Topped with a remainder of batter, a slightly warmed Nutella is swirled on the top. Just enough chocolate hazelnut-ness to bring this muffin to dessert status. Hello tastebuds.

Here’s where I have to ask myself…have we now crossed over from breakfast foods to post-supper food? I mean, a pop tart, a danish, a donut, a toaster strudel all are considered breakfast foods…right? I mean, an Eggo waffle is still considered breakfast even though they come in birthday cake and chocolatey chip flavors…right? The end result of this inner monologue is stop over thinking it. Eat the darn muffin/breakfast cupcake.

Again, I brought these to my teacher’s room…and again, they disappeared quickly. Even the healthy eaters shared one between them. I can’t fault them. There is a reason I get this stuff out of my house right away.

Now, if I were to add yet another layer, (and I will, and I will post when I do) what I would have added was bacon. Or, peanut butter. Because a banana bacon Nutella muffin is just insane. Insane enough for me to try to make it. Or, a banana peanut butter fluff muffin. OOOOh my wheels are spinning. Hey, banana, peanut butter and bacon worked for Elvis. They didn’t call him the King for nothing.

The teacher’s room discussion when I brought these in centered around ripe bananas and what to do with them. Some people throw them out. DON’T. Peel and throw in a plastic bag. Break into chunks if you want to take the extra step or don’t. Why? Because frozen bananas are spectacular in so many things. Smoothies. As is, or dipped in chocolate, thrown into the blender and made into “nice-cream,” the possibilities are endless. The best part is, if you want to use them for banana bread, you can. Almost every recipe calls for mashed bananas. No banana is easier to mash than the thawed banana from the freezer.

These muffins keep for several days in an air tight container, if they last that long. The Nutella drizzle is just enough, not too much, but you could always add more if you wanted.

This recipe filled 24 muffin tins to a pretty full capacity with their glorious layers.

In a winter filled with less than wonderful weather, it is nice to have a recipe like this in your repertoire. It makes a cold day warmer, and sweeter. Isn’t that all we want in life? A little warmth and sweetness? You betcha.

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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Cream Cheese Filled Banana Nutella Muffins

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Light Banana Muffins with a cream cheese filling and a Nutella swirl on top! Original recipe from www.u-createcrafts.com

Author: chrissy@mythankfultable.com

Ingredients

Scale

2 Cups Mashed Bananas (4–5 Bananas approximately)
1 Cup Brown Sugar
1/2 Cup White Granulated Sugar
1/2 Cup Vegetable Oil
2 Large Eggs
1/2 Cup Sour Cream
4 Teaspoons Vanilla Extract
2 Cups AP Flour
1 Teaspoon Baking Soda
1 Teaspoon Baking Powder

Filling:

2 Large Eggs
8 Ounces Cream Cheese (softened)
1/2 Cup Granulated Sugar
6 Tablespoons AP Flour

Nutella: Approximately 4 Tablespoons warmed slightly

Instructions

Preheat oven to 350*
In a mixer, combine sugars, oil, sour cream, and vanilla extract.
Add mashed bananas to mixture and combine.
Add Dry ingredients and mix well, set aside and make cream cheese filling.
Combine cream cheese filling ingredients.
Line muffin tins (This recipe made 24 muffins) and fill 1/2 way with banana mixture.
Scoop 1-2 Teaspoons of cream cheese filling into each muffin tin.
Cover with remaining banana mixture.
Take warmed Nutella and swirl on top of each muffin.
Bake for 30-35 Minutes or until tester comes out clean.

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

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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.

Peanut Butter Buckeyes

January 30, 2018 by chrissy@mythankfultable.com

Peanut Butter Buckeyes

If you have ever had the opportunity to see a real Buckeye, (Google image search that term right now), the idea that someone, somewhere along the line thought, “Hey, let’s take peanut butter and dip it into chocolate and call it a buckeye.” is pretty genius.

While I don’t fall into the peanut butter & chocolate love I know people hold dear, I do like creating a dessert that disappears and makes people happy. These fit the bill. They are also super easy to make and even though you have to do it in stages, and it requires dipping in chocolate, you’ve got this.

Now, when it comes to cooking, my people are content to let me do my thing. Except, on this day, I had willing helpers. They wanted to sample, ahem, I mean, help me with this recipe.

Oh the magic of peanut butter balls. You bring out the chefs in us all.

This is the recipe from Jif peanut butter…but pretty much every recipe is the same ingredients- peanut butter, butter, confectioner’s sugar, etc.

I grew up with Jif. Every family has their own brand and respect to that. I have a friend who only uses Peter Pan. I have another who swears by Skippy.

If you are an I-only-buy-natural-peanut-butter kind of person, I have to ask, Why are you making peanut butter balls? Go make energy bites or protein balls. The real deal stuff is perfect for Ezekiel bread, but not this recipe. (I am a huge natural peanut butter fan, BTW, just not for this recipe).

You mix the dough, refrigerate, then melt some chocolate and dip. Refrigerate a second time and hide from the people who will eat them before it is time to serve.

Peanut Butter Buckeyes

The hardest part of this recipe is the actual dipping part. As in, if you use a toothpick, you have to hold onto that ball. If you use a spoon, you have to make sure it isn’t too covered or not enough covered. That’s pressure.

OK, so it isn’t world peace pressure, but I need to be honest, if I didn’t stress about them being pretty, it would have been easier. Come to find out, people don’t care if it’s pretty when it’s a buckeye. They want it to taste good.

The balls are basically the inside of a peanut butter cup consistency, with powdered sugar and butter mixing with the peanut butter to be light and fluffy. They are sweet and light and lovely.

They also potentially last a long time, should you need them to be and or hide them well. If kept refrigerated, they can last for a few weeks. I hid some in the fridge way in the back where it is super cold, and managed to make them last three weeks. Now, with chocolate being temperamental, I wouldn’t make them that far in advance to share, but for my own snacking purposes (and remember I am not drawn to these), I was pleased they still looked and tasted good.

I know the big Valentine’s Day is coming up, so if you have someone special who is a peanut butter lover, what could be more charming than a batch of confections that look like a nut? Come on, you crazies, get your Jif out and make some balls for the one you love.

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

Chrissy

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Peanut Butter Buckeyes

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This recipe is the original Jif Creamy Peanut Butter Buckeye recipe.

Author: chrissy@mythankfultable.com

Ingredients

Scale

1 1/2 cups Jif creamy peanut butter
1/2 cup bitter, softened
1/2 teaspoon salt
3–4 cups confectioner’s powdered sugar
2 cups semisweet chocolate chips
2 tablespoons crisco or shortening

Instructions

Combine peanut butter, butter, vanilla, and salt in a mixing bowl.
Beat with a mixer on low until blended. Add two cups of confectioner’s sugar until blended.
Add additional sugar as needed until dough can be formed into balls that will maintain shape when dipped in chocolate.
In a microwave safe bowl, melt chocolate chips and shortening together and mix.
Insert toothpick in peanut butter ball. Dip 3/4 of the ball in chocolate mix, leaving top uncovered to resemble a buckeye.
Place on wax-paper lined tray. Remove toothpick. Smooth over holes.
Keep refrigerated until firm.

Mimi’s Gingersnaps

January 8, 2018 by chrissy@mythankfultable.com

Soft Chewy Ginger Cookies

Anything Mimi makes is delicious. This recipe was originally a cookie swap cookie from my best friend, and the recipe I have is written in my notes is from Mimi. I think we all make them slightly different, but this is the recipe as I got it.

The only thing I do differently (which, I believe so does said person who gave me the recipe) is I am heavy handed when it comes to the spices. As in, use the recipe as a suggestion, and go overboard with all things ginger, cinnamon, and clove. (ok, maybe not so much the clove). I have been known to either heaping spoonful the measurement or even double the spice as written in this recipe, so buyer beware. You can do this recipe as is and it will be wonderful. You can amp up the spices and it will be a cross between a ginger cookie and death by ginger (my preferred cookie).

For me, ginger is a spectacular flavor. I am currently (and have been) in love with David’s Organic Super Ginger Tea. My daughter says it’s like drinking fire. I say, bring it. There is nothing better than ginger with chicken, ginger in my tea, or ginger in my cookie.

Soft Chewy Ginger Cookies

I’ve said it before and I will say it again, if you are going to consume something that is considered indulgent, it should be worth it. So for me, a gingersnap that is meh, I don’t want to bother with. If it is coming out of my kitchen, I want it to be a ginger snap.

Soft Chewy Ginger Cookies

So, soft or snappy? That’s up to you. I like them both. These tend to be chewy, which I love. They can get harder the longer you bake them, and do get a little harder as they cool, but overall, this is a chewy ginger cookie. This batch that I photographed tended to be more spread out than usual- but the taste was exactly the same. The chewy factor was also the same even though I have made these where they do look puffier.

The combination of shortening, molasses, spices, oh my. So good. I roll mine out and refrigerate before baking but you don’t have to. They bake at 300* which is low heat, even by my standards, but this is magic in the works. If Mimi says bake at 300*, I bake at 300*.

When you bake these, your kitchen will make you remember everything about Hansel and Gretel and the Gingerbread Baby (which you must read if you haven’t yet) and for me, home. I loves me a good cookie, but these specifically make me think of my friend and her family and so they are like the soft blankie equivalent in the realm of cookies. You just need them on your tray.

I treat these cookies like I do mint cookies. I keep them separate until the last minute. I don’t want anything messing with the burst of spice.

They are also an easy cookie to bake. One mix, roll in sugar, and bake. Which is partially why they are my go to cookie for cookie swaps. Unlike the multi-step cookies I have shared lately, these are a must make, true as can be cookie. Or as my son’s friend says, “Momma, we gotchu.” cookie.

Some things are snappy and spicy, some people are snappy and spicy. We need them all on the cookie tray. It adds to the mix. I find myself more of a gingersnap person in life, which works for me.

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

Chrissy

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Meme’s Gingersnaps

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★★★★

4 from 1 reviews

Author: chrissy@mythankfultable.com

Ingredients

Scale

¾ Cup Crisco
½ Teaspoon Salt
1 Cup Sugar
1 Egg
½ Cup Molasses
2 Cups Flour
3 Teaspoon Baking Soda
1 Teaspoon Cinnamon
1 Teaspoon Ginger
½ Teaspoon Cloves

Instructions

Mix shortening and sugar until light and fluffy.
Add eggs and molasses and beat again.
Add dry ingredients and mix well.
Roll into balls and then roll in additional sugar.
Bake at 300* for 12-15 minutes. Remove to wire rack to cool.
Cookies will be a little soft and turn hard after cooling.

White Chocolate Raspberry Cookies and Is it Fixable?

December 27, 2017 by chrissy@mythankfultable.com

White Chocolate Raspberry Cookies with White Chocolate Drizzle

Do you have a recipe you have made for years and everyone likes it and even expects it to appear annually? For me, that would be this cookie. This White Chocolate Raspberry Cookie that has been baked by myself since 1995.

It is not only beautiful, it is also delicious.

A combination of white chocolate that finds itself not only in the form of chunks in the cookie as well as drizzled on top, it is actually melted into the batter, providing the smooth, sweet texture of a regular cookie the extra flavor boost to take it next level.

Then there is the addition of a perfect ruby of seedless raspberry preserves in the middle. It is a decadent cookie. It is a break it in to steps cookie, but it is worth it.

White Chocolate Raspberry Cookies

I think the part of this cookie that is interesting is that it can be broken down into steps. Make the dough and either form into logs to slice (later) or roll into balls to refrigerate. They can stay in the refrigerator for a few days, well wrapped.

White Chocolate Raspberry Cookies

Then bake. Again, put them in an air tight container and you can walk away. Then, right before you are ready to assemble cookie tray or deliver, top with the raspberry and white chocolate drizzle. They are the queen of the cookie tray.

And now the heart of the matter: They are not my favorite cookie. I almost didn’t make them this year.

What? What kind of sales pitch is this? It isn’t.

White Chocolate Raspberry Cookies

I love these cookies. They are just the perfect combination of flavor and tenderness, I make them smaller on purpose because of the sweetness, and they are so so pretty.

I think, like a great dog or a long time friend, they hold the comfort of the familiar. I make them every year. It is a constant. It is respected and I treat it with the same level of love my other cookies get. The pride is still there when they turn out the way they should.

They are not the sea salt caramel I have been bubbly over, they are not the new and shiny. They are the old and shiny. The cookie I am expected to make because they are my cookie.

With a blog I want everything to be new and exciting. However, these are my been doing it forever and not exciting. But that’s me. We’ve been in this baking game together for two decades now, this me and this cookie.

Now you, if you have never had one, or even if you have, you will have butterflies. Trust me, you’ll love them.

Funny thing is, I am not a recipe hoarder. I had no idea people wanted to know how to make these. I don’t remember anyone asking for the recipe…But I am HAPPY to share it. Actually, the recipe comes from my Better Homes and Garden Cookbook. One of the oldest cookbooks in my pantry. It opens to this recipe because it’s one of those recipes. The kind where the book has the splatter and water wear…you know what I mean.

The secret to these cookies is cooking at a low temperature. It is white chocolate and butter friends, both brown easily. Nobody wants a hard brown bottom cookie. Nobody. So you have to watch. One batch will be ready in eleven minutes, the next time you make these they can be ready in ten or twelve. Bake on parchment or silpat lined cookie sheet. Bake at 325*.

A double batch of this recipe can yield four dozen smaller cookies. You want to keep them on the smaller side because they have a cookie/confection like quality. It’s the white chocolate that makes it so.

Also, the dough can seem like it isn’t what it should be, but it will be, trust and have faith. The combination of butter and white melted chocolate give the dough an almost drier consistency when you are rolling the balls or into logs to slice (when I slice them, I make them 1/4″ thick…I don’t use a ruler for this). They will get into the oven and suddenly transform to white, soft, buttery velvet cookies.

Maybe the stress on my relationship with this cookie is because I want them to be the perfect cookie every time. People expect it. I expect it. Which is why they almost didn’t get made this year. What if the batter decides to look dry again? What if the bottoms are brown? What if the drizzle looks like ploopy white globs of goo? (It’s happened). What if I melt the chocolate wrong and it burns and that smell…oh that smell… See? A million things could go wrong.

A million things don’t go wrong. And if they did, it’s cookies. It isn’t life altering.

I have a phrase I use A LOT. “Is it fixable?” Is it? If it is, then fix it. If it isn’t, then solve it or start over.

I use this phrase with my own children: Spills? Scratched the car’s paint (but didn’t get hurt)? Said the wrong thing (and need to apologize)?

I use this at school: Wrote something incorrectly? Read something that didn’t make sense? Need to pick things up that tipped over accidentally?

I use this for myself: Long day? Stressed? Too many things to do on the list? Can’t be the perfect (fill in the blank here my titles range all over the place)?

If we can’t fix it, it’s a problem. If we can fix it, then there is a path to take. Some things can’t be fixed. Like when cookies don’t turn out like the picture, or you can’t go back and redo a situation the right way. So you do your best to make it better, or toss the crappy cookies out and start over. It’s butter and sugar people. Let’s not be worried about the small stuff.

Which is why, in the end, these beautiful cookies are on my cookie tray for Christmas. Or, in this case were, and you can make them before the new year or for Valentines Day, because they have hearts and love all over them.

This blog, and it’s author will and are going to be streamlining and lightening up. Literally. But for the next nine recipes or so, we are packing in the sugar and the sweetness because there is a time in life for sweetness.

There is a time for softness, and kindness, and beautiful. So we make the cookie that people want. Because when you hand over these cookies to someone who loves them, it makes you feel like a better human being. We need more of that in our world. People who feel like they can fix and be better human beings. Including myself.

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

Chrissy

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White Chocolate Raspberry Cookies

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Author: chrissy@mythankfultable.com

Ingredients

Scale

8 Ounces White Baking Bar or White Chocolate Chips (chopped)
½ Cup Butter
1 Cup Granulated Sugar
1 Teaspoon Baking Soda
¼ Teaspoon Salt
2 Eggs
2 ¾ Cup Flour

½ Cup Seedless Raspberry Jam
3 Ounces White Chocolate Baking Bar
½ Teaspoon Shortening

Instructions

Divide 8 ounces of white chocolate baking bar or white chocolate chips into 2- four ounce segments- melting four ounces and reserving the other four ounces to add to the dough as chips or chunks. Set the melted white chocolate aside to cool.
In a mixer with a paddle attachment, beat butter until light and fluffy. Add sugar and cream together.
Add baking soda and salt. Beat until combined.
Add eggs and melted white chocolate.
Beat in as much flour as you can with mixer. Then add remaining flour by hand stirring with a wooden spoon.
Stir in remaining 4 ounces of chopped white chocolate or white chocolate chips.
Roll dough into logs and wrap in parchment or wax paper and chill.
Slice logs into slices and bake at 325* for 8-10 minutes.
When fresh from the oven, make small indentation with a spoon in the middle of the cookie.
Allow to cool. Cookies will store in an airtight container for up to three days or freeze up to a month. If freezing, freeze cookies as is, and decorate with jam and white chocolate before serving.
Right before serving, melt raspberry jam in a sauce pan. Spoon ½ teaspoon of jam onto each cookie.
In a saucepan, combine remaining white chocolate and shortening until melted.
Drizzle white chocolate mixture over jam on each cookie, forming a drizzle. When I do this, I try to cover the jam so that the cookies are able to stack slightly without getting “jammy.”