New blog look coming!!!!

Just a heads up that my blog is being redesigned tonight so you may receive an error message when visiting later....All should be up and running perfectly tomorrow!!! See you on my new site-same address!!!! Can't wait! www.hugsandcookiesxoxo.com

THE ULTIMATE CHEESECAKE BROWNIE BARS

These are perfect! If you are dieting, quick! Look away!!!! I dare you to eat just one! Trust me.

Cheesecake Swirl Brownies

Yield: 2 dozen brownies

Prep Time: 25 min

Cook Time: 40min

Best cheesecake brownies ever!!!

Ingredients:

FUDGY BROWNIE:
3/4 cup (1 1/2 sticks) unsalted butter
2 cups granulated white sugar
1 cup Dutch process cocoa powder
1 teaspoon salt
1/2 teaspoon baking powder
1 tablespoon vanilla extract
3 large eggs
1 cup all-purpose flour
1 cup chocolate chips
CHEESECAKE SWIRL:
Two 8-ounce packages cream cheese, at room temperature
3/4 cup granulated white sugar
2 teaspoons vanilla extract
1/4 cup sour cream
2 large eggs

Directions:

1. Preheat the oven to 325 degrees F. Lightly grease a 9x13-inch pan.
2. Prepare the brownie batter: In a medium sized microwave-safe bowl melt the butter, then add the sugar and stir to combine. Return the mixture to the microwave briefly, just until it's hot but not bubbling. Stir in the cocoa, salt, baking powder and vanilla. Whisk in the eggs, stirring until smooth, then add the flour and chips, and stir again until smooth.
3. Prepare the cheesecake batter: In a medium bowl, beat the cream cheese until smooth. Add the sugar and vanilla, blending until smooth. Mix in the sour cream and eggs.
4. Spread three-quarters of the brownie batter into the prepared pan. Spoon the cheesecake batter over the brownie batter, smoothing it out. Drop spoonfuls of the reserved brownie mix on top. Draw a dull knife through the top third of the two batters, gently swirling it to make a swirly design.
5. Bake for 40-45 minutes. The top should be set and the edges should be puffy. Remove from the oven and let them cool on a rack. Chill until you're ready to cut and serve them.

Source:  The King Arthur Flour Cookie Companion

BLACKBERRY CHEESECAKE BARS ON A VANILLA PECAN CRUST

Have you seen Pioneer Woman bake these yet? If not, set your DVR...love her!!!!

Ingredients

Crust:
nonstick foil
One 11-ounce box vanilla wafers
1/2 cup pecans
1 stick (1/2 cup) butter, melted
1 1/2 teaspoons vanilla
 

Filling:
Three 8-ounce packages cream cheese
1 1/2 cups sugar
4 eggs
1/2 cup sour cream
 

Topping:
4 cups fresh blackberries
1 cup sugar
1 tablespoon cornstarch

Directions

Preheat the oven to 350 degrees F.

For the crust: Line a 9-by-13-inch pan with nonstick foil.

Food process the vanilla wafers and pecans into crumbs. Add the melted butter and vanilla and pulse again until combined. Pour the mixture into the pan and press the crumbs into the bottom.
 
Filling: Beat cream cheese and sugar in mixer until fluffy. Add the eggs one at a time.  Add the sour cream and mix again.

Pour the filling on top of the crust.  Smooth top with offset spatula and bake for 50 minutes. Turn off the oven, open the oven door and allow the pan to sit in the open oven for 15 minutes. Remove and set aside to cool.

For the topping: Add the blackberries, sugar and 1/4 cup water to a saucepan. Bring to a boil over medium-high heat and cook until the juices thicken slightly, 4 to 5 minutes.

In a small bowl, make a slurry by stirring together the cornstarch and 2 tablespoons water until smooth. Add the slurry to the berries, return to the boil and cook for another 1 to 2 minutes. Turn off the heat and cool the mixture. Oops-you can see I was in a rush and didn't cool it but next time I will!!!

Pour the blackberries over the cheesecake and place the pan into the fridge to cool and set for at least 2 hours but longer is better.

When ready to serve, remove the cheesecake from the pan by lifting the edges of the foil. Slice into squares a big knife.

Recipe adapted from Pioneer Woman

GLUTINO Honey Mustard Pretzels

Have you tried these new pretzels from Glutino? Honey Mustard-yum!!!!

JACK DANIEL'S CANDIED PECANS

 

1.  HEAT 4 TABLESPOONS BUTTER IN A LARGE PAN UNTIL MELTED.
2.  WHISK IN A COMBINED MIXTURE OF 2T. BROWN SUGAR, 2T. JACK DANIEL'S AND A TINY SPLASH OF PURE MAPLE SYRUP. BRING TO A BOIL.
3.  POUR IN 2 CUPS OF PECANS.  COOK 2 MINUTES STIRRING UNTIL WELL COATED.
4.  USING A SLOTTED SPOON, TRANSFER THE NUTS TO A LARGE BOWL FILLED WITH 1C. SUGAR AND 1 TSP. CINNAMON. MIX WELL.  USE A STRAINER TO SHAKE OFF EXCESS SUGAR.
5.  LAY NUTS ON A NONSTICK FOIL LINED SHEET IN ONE LAYER.   
6.  BAKE AT 300 FOR 30 MINUTES STIRRING AFTER 15 MINUTES.  LET COOL COMPLETELY!

FABULOUS THICK & DELIICOUS CHOCOLATE CHUNK COOKIES

Ingredients

• 2 and 1/4 cups flour
• 1 tsp. baking soda
• 1 1/2 teaspoons cornstarch
• 1/2 teaspoon salt
• 3/4 cup salted butter, melted (yes, I like to use salted!)
• 3/4 cup light brown sugar, loosely packed
• 1/2 cup granulated sugar
• 1 egg + 1 egg yolk
• 2 tsp. vanilla
• 1 cup good quality chocolate chunks

Instructions

1. Melt the butter and stir in sugars.  Add egg, yolk and vanilla. 
2. Add all the dry ingredients and stir just until blended. 
3. Stir in the chocolate chunks and chill in a sealed ziploc bag overnight.
4. Preheat  oven to 325 F.  Line baking sheets with parchment paper.  
5. Scoop 2-3T. of dough for each cookie.  Bake 10-12 minutes.  They will look under baked but let them sit on the cookie sheet 10 minutes before removing.  Once out of the oven, immediately press in a few more chunks to look nice!  

Adapted from Sally's Baking Addiction-Click to visit!

MOST AMAZING HOMEMADE TWIX BARS!!!!

Shortbread layer
2 sticks salted butter, at room temperature
1 cup confectioners' sugar
2 teaspoons vanilla
2 cups flour

Caramel layer
20 ounces Kraft Caramels, unwrapped of course! (about 1 1/2 bags)

3 tablespoons heavy cream

Chocolate layer
18 ounces milk chocolate, melted (I used

Hershey Bars rather than chips)
1 tablespoon vegetable shortening (optional) - I did not need this-Hershey's melted perfectly

in a double boiler

Directions1) FOR THE CRUST: Preheat your oven to 300°F. Line 9" x 13" pan with nonstick foil

2) In a bowl, beat together the butter, sugar and vanilla. Add the flour. Mix till it comes together.

3) Press it evenly into the pan. Lightly flouring your fingertips will help with any sticking.
4) Prick the crust all over with a fork.

5) Bake 35-45 mins until the crust is lightly golden brown on top and the edges are deeper golden brown. Remove from the oven and immediately run a knife around the edges to loosen the crust. Set it aside to cool completely.
6) FOR THE CARAMEL LAYER: Melt the caramel and cream over low heat in a small saucepan. Pour the caramel over the cooled crust and set in the refrigerator for 30 minutes to chill and firm up.

Melt the chocolate slowly in the microwave and pour evenly over the chilled caramel layer and spread to coverall of the caramel. Return to the fridge until the chocolate is well set. Before cutting, let sit at room temp for 30-60 mins. Cut into bars or squares. It's best to store these bars in the refrigerator but take out a few mins before serving to soften.

STUFFED POTATO SKINS!!!!!

Ingredients

• 8 whole Russet Potatoes
• 4 Tablespoons Canola Oil
• 2 Tablespoons Butter
• Salt/pepper To Taste
• 1-1/2 cup Grated Cheddar Cheese
• 8 slices Thick Cut Bacon, Fried Until Almost Crisp And Chopped (I cooked it in the microwave)
• 2 whole scallions, Sliced
• 1/2 cup Sour Cream

Preparation Instructions

Preheat oven to 400 degrees.
Scrub potatoes clean and allow them to dry. With a paper towel (or just with your hands) rub the skin of the potatoes with 2 tablespoons canola oil generously.
Place potatoes on a baking sheet and bake about 50-60 minutes.  until skin is crisp and potatoes are tender.  Cool until you can touch the potatoes.
Cut potatoes in half lengthwise. Scoop out the insides, leaving a little bit of potato in the skins. Melt the butter with 2 tablespoons canola oil, then brush both the outside and the inside of the potatoes. Sprinkle the inside lightly with salt/pepper. Place potato halves face-down and return to the oven for 5-7 minutes. Using tongs, turn the potatoes over and continue to bake until the edges of the potatoes start to turn golden brown, another 5-7 mins.
Remove from oven. Sprinkle the insides of the potato skins with cheddar, then sprinkle on the chopped bacon. Return to the oven long enough for the cheese to melt, about 3 to 4 minutes.
Serve immediately with sour cream and scallions. Yum!

HONEY GARLIC CHICKEN PIZZA!

This chicken was fabulous and made a ton! What to do with the leftovers? Make a pizza!!! I used a Schar gluten free crust, topped it with mozzarella, loaded on my chicken and baked it at 425 for 15 minutes!  Top with scallions and dig in!

Garlic Chicken Crockpot Recipe Here

FRESH CORN IN JANUARY? TOUGH TO BEAT!!!

THE MOST AMAZING OVEN ROASTED CORN 

 Preheat oven to 400!  

Very generously season your corn on the cobs with kosher salt and pepper.  Add a pat of butter to the tops and roast on a small jellyroll pan (lined with nonstick foil) for 35-45 minutes, or until starting to brown!  While it's cooking,  turn the corn occasionally.  Simple and completely amazing!!!

ANGEL SUGAR COOKIES

 LIGHT, CRISPY, DELICATE, DELICIOUS!!!!

• 2 whole Large Eggs
• 1 cup Canola Oil
• 2 sticks Butter, Softened
• 1 cup Sugar, Plus Extra For Sprinkling
• 1 cup Powdered Sugar
• 1 teaspoon Vanilla Extract
• 4 cups Plus 2 Tablespoons, All-purpose Flour
• 1 teaspoon Salt
• 1 teaspoon Baking Soda
• 1 teaspoon Cream Of Tartar

Preparation Instructions

Preheat oven to 350 degrees F. Line cookie sheet with parchment paper.
Beat together eggs, oil, butter, sugars, and vanilla.
Add remaining ingredients and mix well. Cover and refrigerate dough one hour.
Using a cookie scoop, drop balls of dough onto parchment.  They spread, so leave space between.  

Smear a dab of butter all over the bottom of a glass, then dip the glass in granulated sugar. Use the glass to flatten each ball of dough, dipping again into the sugar each time. Repeat until all are flattened. Bake for 9 to 11 minutes, until cookies are just barely turning brown. Don't overbrown!
Allow to cool before eating. Cookies are ultra crumbly!

ADAPTED FROM PIONEER WOMAN

PERFECT HARD NO-BOILED OVEN EGGS!!!!

CROCKPOT HONEY GARLIC PULLED CHICKEN

My husband surprised me at work today with a beautiful box of chocolates from the chocolatier.  I am pretty sure he was smitten by this chicken dinner!!!  Try it at home and see if it wins you some chocolates!!!! It is THAT good!!!  CROCKPOT HONEY GARLIC PULLED CHICKEN!!!

 

Crockpot Honey Garlic Chicken

Ingredients:

2-3 large bone-in, skinless chicken breasts (1 1/2 pounds total)
1 package chicken thighs (2 1/2 pounds)
1/2 cup honey
1/2 cup Tamari (or soy sauce)
1/4 cup blackberry jam
1/4 cup barbecue sauce
2 Tablespoons olive oil
3 cloves garlic, minced
1/2 cup diced onion
1 Tablespoon cornstarch mixed with 3T. water
Sliced scallions, for garnish

Instructions:

Place all the chicken in the crockpot.  In a bowl, whisk honey, tamari, blackberry jam, bbq sauce, olive oil, garlic & onion.  Pour the sauce over the chicken. Cover the crock pot and cook the chicken on LOW for 4 hours and on HIGH for the last hour for a total of  5 hours. Carefully remove all of the chicken to a plate.  Remove skin/bones and using 2 forks, shred the chicken.  Put the chicken in a bowl. Remove liquid from crockpot and put into a pot over medium heat.  Whisk in the cornstarch/water and boil a few minutes to reduce.  Strain this through a sieve.  Pour the sauce over the chicken, stirring to evenly mix.  Pour as much or as little as you'd like!!!  Top with scallions!! Serve over rice! Add some chopsticks for fun!
Recipe adapted from Just a Taste

COCONUT MACAROONS DIPPED IN CHOCOLATE!!!

ADAPTED FROM INA'S RECIPE....
14 ounces sweetened shredded coconut
14 ounces sweetened condensed milk
1 tsp. vanilla extract
2 egg whites
1/4 teaspoon kosher salt
chocolate of your choice for melting (melt chips in microwave in a wide bowl for easy dipping) This part is of course optional... but delish!!!

Directions
Preheat the oven to 325 degrees F
Line a cookie sheet with parchment paper to prevent sticking! In a bowl, mix the coconut, condensed milk, and vanilla.

Whip the egg whites and salt on high speed in an electric mixer with the whisk attachment until medium-firm peaks. Fold the egg whites into the coconut mixture.

Drop the batter onto sheet pans lined with parchment paper using a large spoon or an ice cream scoop. Should look like mounds. Bake for 25 to 30 minutes, until golden brown. Cool and dip the bottoms into any type of chocolate you like. Milk or dark! Mmmmmm!!! Add a chocolate drizzle across the tops!