Chocolate Chip Chocolate Frosted Flake Cookies

Hello from my new kitchen! I’ve moved to Ohio for a new job running a historic farm – if that’s something you’d like to follow along with you can check it out over here (haven’t started work yet, so for now it’s mostly moving stuff).

The maintenance guy in my new building is super helpful, so to say thanks I made these cookies. I took inspiration from potato chip cookies, but then went in a sort of different direction, and I definitely think it works. A good combo of sugars!

Ingredients:

  • 1 cup unsalted butter, room temp
  • 1 cup brown sugar
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 2 cups chocolate frosted flakes (I’m not sure if these are a Walmart exclusive, but you should definitely be able to find them there if not elsewhere)
  • 12 ounces semisweet chocolate chips

In a large bowl, cream together the butter and sugars until smooth.

First use of this hand mixer – last one died in WY, after traveling with me from DC to Greece and Turkey. A solid life.

Add the eggs and vanilla and beat to combine.

Add the flour, baking soda, and salt, and beat until just combined.

Mix in the cereal and chocolate chips. (By now this is a bit thick for a hand mixer, so stir by hand if necessary. A stand mixer should be able to do it just fine.) Cover the bowl and refrigerate 1 hour, or however long it takes you to go get fingerprinted for your new job.

Once chilled, preheat the oven to 350 degrees and grease or line baking sheets with parchment. Scoop the dough onto the pans, spacing widely.

Bake 12-15 minutes, until browned around the edges.

These pretty huge ones needed 15 minutes, I did smaller ones too and they still needed 12+.

Let cool briefly on the pans, then use a spatula to transfer to a wire rack to cool completely.

The taste of these is great immediately, but I preferred the texture once cooled.

Chocolate Chip Chocolate Frosted Flake Cookies

  • 1 cup unsalted butter, room temp
  • 1 cup brown sugar
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 2 cups chocolate frosted flakes
  • 12 ounces semisweet chocolate chips

In a large bowl, cream together the butter and sugars until smooth. Add the eggs and vanilla and beat to combine. Add the flour, baking soda, and salt, and beat until just combined. Mix in the cereal and chocolate chips. Cover the bowl and refrigerate 1 hour.

Once chilled, preheat the oven to 350 degrees and grease or line baking sheets with parchment. Scoop the dough onto the pans, spacing widely. Bake 12-15 minutes, until browned around the edges. Let cool briefly on the pans, then use a spatula to transfer to a wire rack to cool completely.

 

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Maple Apple Upside-Down Cake (gf optional)

The blog where I read this recipe made it quite clear that she had had a bad experience using a springform pan for this recipe, and not to trust them. I foolishly thought that my (actually sort of tart-pan-ish, removable bottom) pan would be fine – it held water without leaking, after all! But no, when the heat was on, my overconfidence proved unfounded, and just a physics-defying amount of syrup leaked out. A big day for proving the value of silicone oven liners, anyway! It’s possible that I am cursed when it comes to upside-down cakes?

Burnt syrup – turned the oven up as soon as the cake was out to make dinner, this came out later.

So, step one for this cake is finding a 10″ single piece cake pan. It’s all downhill from there!

Ingredients:

  • 1 cup pure maple syrup
  • 3 Granny Smith apples, peeled, cored and cut into eighths
  • 2 cups all-purpose flour, gluten-free or regular (I used the King Arthur all-purpose gf flour)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 3 large eggs
  • 3/4 cup buttermilk
  • 1 tablespoon pure vanilla extract
  • 1 1/2 sticks unsalted butter, softened
  • 1 1/3 cups sugar
  • vanilla ice cream or whipped cream, for serving (optional)

Grease and flour a 10″ cake pan well, then set aside.

Bring the syrup to boil over high heat in a saucepan. Once it reaches boiling (which comes with a dramatic level of bubbling up), reduce the heat and simmer until reduced to roughly 3/4 cup, about 20 minutes.

It may seem like nothing’s happening for a long time, and then BAM boiling!

While the syrup cooks, preheat your oven to 350 degrees, and you can start working on the batter. In a medium bowl, combine the flour, baking powder, baking soda, and salt. In another bowl, whisk together the eggs, buttermilk, and vanilla.

In a large bowl, beat together butter and sugar on medium speed until fluff, about 3 minutes.

Add the liquid ingredients and the dry ingredients in alternating additions to the sugar mixture in thirds, beating after each addition.

When the syrup has reduced, pour it into the prepared pan.

Arrange the apples in a circular pattern to cover the bottom of the pan, overlapping as necessary, and being careful not to burn your fingers.

Gently transfer the prepared batter over the apples and spread evenly.

Bake until golden and passing the toothpick test, about 90 minutes.

Remove from the oven and cool on a wire rack at least 45 minutes. Flip the cake out onto a plate/platter, and serve with vanilla ice cream/whipped cream as desired.

Maple Apple Upside-Down Cake

From Valerie’s Keepers.

  • 1 cup pure maple syrup
  • 3 Granny Smith apples, peeled, cored and cut into eighths
  • 2 cups all-purpose flour, gluten-free or regular
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 3 large eggs
  • 3/4 cup buttermilk
  • 1 tablespoon pure vanilla extract
  • 1 1/2 sticks unsalted butter, softened
  • 1 1/3 cups sugar
  • vanilla ice cream or whipped cream, for serving (optional)

Grease and flour a 10″ cake pan well, then set aside.

Bring the syrup to boil over high heat in a saucepan. Once it reaches boiling, reduce the heat and simmer until reduced to roughly 3/4 cup, about 20 minutes.

While the syrup cooks, preheat your oven to 350 degrees, and you can start working on the batter. In a medium bowl, combine the flour, baking powder, baking soda, and salt. In another bowl, whisk together the eggs, buttermilk, and vanilla. In a large bowl, beat together butter and sugar on medium speed until fluff, about 3 minutes. Add the liquid ingredients and the dry ingredients in alternating additions to the sugar mixture in thirds, beating after each addition.

When the syrup has reduced, pour it into the prepared pan. Arrange the apples in a circular pattern to cover the bottom of the pan, overlapping as necessary, and being careful not to burn your fingers. Gently transfer the prepared batter over the apples and spread evenly. Bake until golden and passing the toothpick test, about 90 minutes. Remove from the oven and cool on a wire rack at least 45 minutes. Flip the cake out onto a plate/platter, and serve with vanilla ice cream/whipped cream as desired.

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Tuna Burgers

Some really easy patties that taste great and seem like they’re probably decently healthy. I quite liked the texture of these – sort of creamy inside (although if that sounds gross to you, just ignore it, there’s probably a better word to use there…). I’ll definitely be making these again, and why not, they come together so quickly!

Totally a balanced meal. Totally.

Ingredients:

  • garlic – 2 cloves, chopped + sauteed
  • shallot – 1 clove, chopped + sauteed
  • 1/2 cup baby spinach
  • 2 5 ounce cans cans tuna, packed in water, drained
  • 1/2 cup bread crumbs
  • 1 egg
  • 2 tablespoons mustard
  • 1 tablespoon plus 1 teaspoon olive oil
  • dash each salt and pepper

Heat a bit of olive oil in a pan over medium-high heat and cook the garlic and shallot for a minute or two until softened. Add the spinach and continue to cook until wilted.

Transfer the cooked vegetables to a medium bowl and add the remaining ingredients, stirring to combine.

Use your hands to shape the mixture into 4 patties.

Heat some more oil in the pan, then cook the patties until browned on each side, 3-4 minutes per side.

Serve on a bun, on a salad, or with whatever sides you desire. Yum!

Tuna Burgers

From Guaca-Molly.

  • garlic – 2 cloves, chopped + sauteed
  • shallot – 1 clove, chopped + sauteed
  • 1/2 cup baby spinach
  • 2 5 ounce cans cans tuna, packed in water, drained
  • 1/2 cup bread crumbs
  • 1 egg
  • 2 tablespoons mustard
  • 1 tablespoon plus 1 teaspoon olive oil
  • dash each salt and pepper

Heat a bit of olive oil in a pan over medium-high heat and cook the garlic and shallot for a minute or two until softened. Add the spinach and continue to cook until wilted. Transfer the cooked vegetables to a medium bowl and add the remaining ingredients. Stir to combine, then use your hands to shape the mixture into 4 patties. Heat some more oil in the pan, then cook the patties until browned on each side, 3-4 minutes per side.

Serve on a bun, on a salad, or with whatever sides you desire. Yum!

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Gochujang Roasted Butternut Squash

A friend sent me this recipe, and then also told me what she used the resulting squash in, and I gotta say…her recommendations work very well! What didn’t work were the proportions in the original recipe, but we can always fix that, and will!

Ingredients:

  • 2 tablespoons sesame seeds
  • 2 tablespoons vegetable oil
  • 1 tablespoon gochujang (gluten-free if necessary)
  • 2 teaspoons soy sauce (ditto)
  • 1/2 large butternut squash, peeled, seeded, sliced 1/4” thick*
  • scallions, thinly sliced
  • flaky sea salt

*The original recipe said a whole medium sized squash, but with a half a large one I found it was baaaarely enough sauce to cover the large half that we had, so I don’t think a whole one, even a somewhat smaller one, makes sense.

Optional serving suggestion:

  • bag of random Asian style salad mix from the store
  • 2 mandarins or 1 large orange, peeled and separated into segments

Max squash amount!

Preheat oven to 425 degrees. Line a large rimmed baking sheet with foil (optional, but gonna simplify your cleaning).

Combine the sesame seeds, oil, gochujang, and soy sauce in a large bowl or ziplock.

Add the sliced squash and stir/shake to coat. Lay the squash out, in a single layer, on the lined sheet.

Bake, rotating half-way through, 25-30 minutes until browned. Sprinkle with scallions and salt, and serve.

If desired, cut the squash into bite sized pieces and stir, along with the orange pieces, into the salad mix, using the dressing that comes with the salad.

Gochujang Roasted Butternut Squash

Adapted from Bon Appetit.

  • 2 tablespoons sesame seeds
  • 2 tablespoons vegetable oil
  • 1 tablespoon gochujang
  • 2 teaspoons soy sauce
  • 1/2 large butternut squash, peeled, seeded, sliced 1/4” thick
  • scallions, thinly sliced
  • flaky sea salt

Optional serving suggestion:

  • bag of random Asian style salad mix from the store
  • 2 mandarins or 1 large orange, peeled and separated into segments

Preheat oven to 425 degrees. Line a large rimmed baking sheet with foil.

Combine the sesame seeds, oil, gochujang, and soy sauce in a large bowl or ziplock. Add the sliced squash and stir/shake to coat. Lay the squash out, in a single layer, on the lined sheet. Bake, rotating half-way through, 25-30 minutes until browned. Sprinkle with scallions and salt, and serve.

If desired, cut the squash into bite sized pieces and stir, along with the orange pieces, into the salad mix, using the dressing that comes with the salad.

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Chipotle-Stuffed Chicken

I’ve mentioned several times before that chipotles in adobo are one of my favorite things, flavor-wise, and here they meld wonderfully with cream cheese, which mellows the spiciness, and bacon, which is just…good. I made this twice and learned things I’d recommend both times, so the pictures may not always line up perfectly, but you’re getting the steps to make the very most delicious chicken!

Ingredients:

  • 1 can chipotles in adobo
  • 1 8 ounce package cream cheese, room temperature
  • 4 chicken breasts
  • 12 pieces bacon

Fish 1-2 chipotles out of the can of adobo. If you want mild heat, scrape as many of the seeds out of it as possible, if you want hotter leave them in. Finely mince the chipotles, then stir the minced pepper and 2 tablespoons of the adobo sauce into the room temperature cream cheese until well mixed.

Next, pound the chicken breasts flat. Either put them in a large ziplock or wrap in saran wrap and hit with a meat tenderizer(/can of beans/anything else solid you can hit with) until the chicken has been thinned to under 1/2″ thick. The second time I made this the pieces of chicken were so unreasonably large that I wasn’t able to get the chicken thin enough, which made it a nightmare to roll, so oversized chicken isn’t a plus in this case.

Lay out 3 slices of bacon, then place one of the flattened pieces of chicken on the bacon, laying the chicken and bacon both lengthwise in the same direction.

Spread 1/4 of the cream cheese mixture on the chicken.

Roll up the meats, starting and ending with the loose bacon. Tie the roll shut with 2-3 pieces of kitchen twine, then repeat with the remaining bacon and chicken.

Absurd giant chickens!

Heat a large pan to medium-high on the stove. Cook the chicken for 6-7 minutes per side, (meaning 4 sides, not just 2, to get this cooked through,) until the bacon is crispy and the chicken is cooked through. You could theoretically bake these, but I think the bacon’s crispier on the stove.

Once cooked, remove from the heat and brush the remaining adobo sauce from the can over the crispy bacon.

My serving suggestion is to pair with cornbread and something green!

Chipotle-Stuffed Chicken

  • 1 can chipotles in adobo
  • 1 8 ounce package cream cheese, room temperature
  • 4 chicken breasts
  • 12 pieces bacon

Fish 1-2 chipotles out of the can of adobo. Finely mince the chipotles, then stir the minced pepper and 2 tablespoons of the adobo sauce into the room temperature cream cheese until well mixed.

Next, pound the chicken breasts flat. Either place chicken in a large ziplock or wrap in saran wrap and hit with a meat tenderizer(/can of beans/anything else solid you can hit with) until the chicken has been thinned to under 1/2″ thick.

Lay out 3 slices of bacon, then place one of the flattened pieces of chicken on the bacon, laying the chicken and bacon both lengthwise in the same direction. Spread 1/4 of the cream cheese mixture on the chicken, then roll up, starting and ending with the loose bacon. Tie the roll shut with 2-3 pieces of kitchen twine, then repeat with the remaining bacon and chicken.

Heat a large pan to medium-high on the stove. Cook the chicken for 6-7 minutes per side, until the bacon is crispy and the chicken is cooked through. Once cooked, remove from the heat and brush the remaining adobo sauce from the can over the crispy bacon.

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Caramel Icebox Pie

If you check out the ingredient list for this pie, you’d probably think it’s going to be really tasty. Well, congrats, you’re basically a future-teller, this thing is great, and you can find out yourself for real quite easily! Although it’s simple, this one does require a long chill time, so be sure you start it early enough.

Ingredients:

Crust:

  • 2 cups crushed chocolate wafer cookies
  • 1/4 cup sugar
  • 1/2 cup butter, melted

Filling:

  • 1 8 ounce package cream cheese, at room temperature
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • a pinch of salt
  • 10 ounces salted caramel sauce
  • 1 1/2 cups heavy cream

To make the crust, first preheat the oven to 350 degrees. Combine the crushed cookies, sugar, and butter in a medium bowl, stirring until well mixed.

Pour the cookie mixture into a pie dish and press evenly into the bottom and up the sides. Bake 10 minutes, then set aside to cool.

Once the crust has cooled, combine the cream cheese, powdered sugar, vanilla, and salt in a large bowl, and beat until well combined.

Add in the caramel sauce and beat again.

In a separate large bowl, beat the heavy cream until soft peaks form.

Gently fold the whipped cream into the caramel mixture by hand.

Gently pour the filling into the pie crust, then refrigerate at least 8 hours before serving.

Consider serving with chocolate sprinkles, more caramel sauce, and/or whipped cream.

Different lighting = different color.

Caramel Icebox Pie

From Bake or Break.

Crust:

  • 2 cups crushed chocolate wafer cookies
  • 1/4 cup sugar
  • 1/2 cup butter, melted

Filling:

  • 1 8 ounce package cream cheese, at room temperature
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • a pinch of salt
  • 10 ounces salted caramel sauce
  • 1 1/2 cups heavy cream

To make the crust, first preheat the oven to 350 degrees. Combine the crushed cookies, sugar, and butter in a medium bowl, stirring until well mixed. Pour the cookie mixture into a pie dish and press evenly into the bottom and up the sides. Bake 10 minutes, then set aside to cool.

Once the crust has cooled, combine the cream cheese, powdered sugar, vanilla, and salt in a large bowl. Beat until well combined, then add in the caramel sauce and beat again. In a separate large bowl, beat the heavy cream until soft peaks form, then gently fold the whipped cream into the caramel mixture by hand. Gently pour the filling into the pie crust, then refrigerate at least 8 hours before serving. Serve with any of chocolate sprinkles, more caramel sauce, and/or whipped cream.

 

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Root Beer Fudge Cake

This cake combines two good flavors, without being super strongly either, for a nice blend. The frosting is quite sweet, but the cake isn’t, for another good balance. What makes it sort of magical is adding vanilla ice cream. When eaten with ice cream, the root beer flavor comes out much more strongly and it it tastes just like a root beer float!

Ingredients:

Cake:

  • 2 cups root beer (do not use diet root beer)
  • 1 cup dark unsweetened cocoa powder
  • 8 tablespoons unsalted butter, cut into 1-inch pieces
  • 1 1/4 cups granulated sugar
  • 1/2 cup dark brown sugar
  • 2 cups all-purpose flour
  • 1 1/4 teaspoons baking soda
  • 1 teaspoon salt
  • 2 eggs

Frosting:

  • 2 ounces dark chocolate, melted and cooled slightly
  • 1 stick unsalted butter, softened
  • 1 teaspoon salt
  • 1/4 cup root beer
  • 2/3 cup dark unsweetened cocoa powder
  • 2 1/2 cups powdered sugar

 

  • vanilla ice cream, for serving

Preheat the oven to 325 degrees. Grease a bundt pan well and set aside. (We had an angel food cake pan, close enough in this case.)

Combine the root beer, cocoa powder, and butter in a medium saucepan. Heat over medium heat, stirring occasionally, until the butter is completely melted.

Add the sugars and whisk until dissolved.

Remove from heat and set aside to cool slightly.

In a large bowl, whisk together the flour, baking soda, and salt, then set aside. In a small bowl, whisk the eggs until just beaten, then whisk them into the cooled root beer mixture until well mixed.

Gently combine the root beer mixture and the flour mixture, stirring until just combined.

Ok more a square than your normal bowl, but work with what you’ve got!

Pour the batter into the prepared bundt and bake 35-45 minutes, rotating the pan halfway through, until it passes the toothpick test.

Cool in the pan, then turn out onto a wire rack or platter.

To make the frosting, combine all the ingredients in a food processor, pulsing in short bursts until the frosting is shiny and smooth. If you don’t have a food processor, this isn’t a time you can substitute in a blender, just use a mixer and beat until smooth.

One way or another, make it happen!

Spread the frosting in a thick layer over the cake, and let set before briefly before serving.

Serve with vanilla ice cream, and store leftovers well wrapped at room temperature.

Root Beer Fudge Cake

Marginally adapted from Brown Eyed Baker.

Cake:

  • 2 cups root beer (do not use diet root beer)
  • 1 cup dark unsweetened cocoa powder
  • 8 tablespoons unsalted butter, cut into 1-inch pieces
  • 1 1/4 cups granulated sugar
  • 1/2 cup dark brown sugar
  • 2 cups all-purpose flour
  • 1 1/4 teaspoons baking soda
  • 1 teaspoon salt
  • 2 eggs

Frosting:

  • 2 ounces dark chocolate, melted and cooled slightly
  • 1 stick unsalted butter, softened
  • 1 teaspoon salt
  • 1/4 cup root beer
  • 2/3 cup dark unsweetened cocoa powder
  • 2 1/2 cups powdered sugar

 

  • vanilla ice cream, for serving

Preheat the oven to 325 degrees. Grease a bundt pan well and set aside.

Combine the root beer, cocoa powder, and butter in a medium saucepan. Heat over medium heat, stirring occasionally, until the butter is completely melted, then add the sugars and whisk until dissolved. Remove from heat and set aside to cool slightly.

In a large bowl, whisk together the flour, baking soda, and salt, then set aside. In a small bowl, whisk the eggs until just beaten, then whisk them into the cooled root beer mixture until well mixed. Gently combine the root beer mixture and the flour mixture, stirring until just combined, then pour into the prepared bundt. Bake 35-45 minutes, rotating the pan halfway through, until it passes the toothpick test. Cool in the pan, then turn out onto a wire rack or platter.

To make the frosting, combine all the ingredients in a food processor, pulsing in short bursts until the frosting is shiny and smooth. If you don’t have a food processor, this isn’t a time you can substitute in a blender, just use a mixer and beat until smooth. Spread the frosting in a thick layer over the cake, and let set before briefly before serving. Serve with vanilla ice cream, and store leftovers well wrapped at room temperature.

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