Cream Cheese Chocolate Chip Cookies.

 

This here is a recipe I found deep in the pages of one of Mother Lovett’s recipe books. You know, those crazy-beautiful books from the 1950’s that have yellow pages? I wrote about them a few weeks ago. They certainly are a treasure to me.

 

 

Since I know no restraint when it comes to cream cheese, I figured I would LOVE this recipe. Anything to make my inner thighs jiggle more and begin stretching the seam of my pants.

 

 

Oh wait. That already happens.

 

 

This time I don’t just have butter. I have cream cheese.

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients in the morning sunshine.

 

 

 

 

 

 

 

 

 

 

 

 

Creamed butter and cream cheese.

 

 

 

 

 

 

 

 

 

 

 

 

 

This went into my mouth. Suprised?

 

 

 

 

 

 

 

This is obviously your first time visiting. 

 

 

 

 

 

 

 

 

 

 

And I also licked this clean.

 

 

 

 

 

 

 

 

 

It was delicious.

 

 

 

 

 

 

 

I used milk chocolate chips. Not dark.

 

 

 

 

 

 

 

 

Because I hate anything that is deemed ‘good’ for me just really love milk chocolate.

 

 

 

 

 

 

 

Ready to go in the oven.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

The finished product.

 

 

 

 

 

 

 

 

 

 Can I tell you a secret?

 

Thanks. Don’t tell anyone.

 

 

 

 

I didn’t like these cookies. They were not sweet enough for me. Which, luckily for you, means that you would most likely love them. I have the sweetest teeth known to man.

 

 

 

 

My husband and brother LOVED them. 

 

They are also the kind of people that sometimes find certain desserts ‘too rich.’

 

 

 

Yeah. Those people.

 

 

 

Ugh. They are luckily they are family.

 

 

I just don’t get the concept. There has never been anything too sweet or too rich for me.

 

 

I wanted to throw these cookies out. That led to a giant fight, because my husband suggested I was wasting food.

 

 

He obviously has not looked at my thights, butt, hips, stomach, and arms.

 

 

 

 

So, in my honest opinion, these did turn out perfectly. I think most of you would absolutely love them, so I urge you to give them a try. They do have a slight sweetness to them just not enough for my whacked out tastebuds.

 

 

 

 

 

 

 

 

 

 

 

Cream Cheese Chocolate Cookies

1 cup butter

3 oz of cream cheese

1 cup sugar

2 eggs

2 teaspoons vanilla

2 cups flour

1 tsp salt

1 cup chocolate chips

 

Preheat oven to 350.

Cream butter, sugar, eggs, and cream cheese together. Add vanilla and mix. Stir in flour and salt, just until blended. Fold in chocolate chips.

 

Bake for 8-10 minutes or until edges are golden brown. The cookies will remain light in color.

 

 

 

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Oreos and Ice Cream.

This dessert goes way, WAY back. I can remember my mom making this when I was probably only 7-8 years old. She used to make it for her card club that met on Friday nights. Honestly, they never played cards. They ate, drank, BS-ed, then had dessert. And I always wanted to be included.

 

 

We haven’t had it in years, so last weekend I decided I would try to re-create it.

 

 

It does take some time, as each layer needs to be frozen prior to the next layer being added. So start the day before or a couple hours ahead of time.

 

 

It all begins with some oreos and butter.

 

 

 

 

 

 

 

 

I actually used Original, and not Double Stuffed. I just bought a package of the Double Stuffed to stuff my face with and see if I could double my jean size. It’s working.

 

 

 

 

I used my food processor – not my beloved mini – but the normal size.

 

 

 

 

 

 

 

 

 

 

 

 

 

Let’s add some milk and eat this oreo cereal. Or just eat it our hands. Same thing.

 

 

 

 

 

Melted butter…

 

 

 

 

 

 

 

I just threw it in the microwave.

 

 

 

 

 

And make a nice, firm Oreo crust. This then goes in the freezer.

 

 

 

 

 

 

 

Check out that big chunk in the corner. It was only there for about 4 seconds after this picture was taken. I have no idea where it went.

 

 

 

 

 

 

At this point the ice cream should be sitting out.

 

 

 

 

 

 

 

 

 

 

 

 

 

It needs to be soft in the middle so it is spreadable.

 

 

 

 

 

 

Spread it on the frozen oreo crust.

 

 

 

 

 

 

 

 

 

 

 

 

 

Then refreeze again. I used vanilla ice cream, but I am not that fond of vanilla. In fact, I’m not that fond of ice cream, either. Now if it is vanilla flavored with tons of candy, cake and toppings, I’m game. But plain vanilla? No thanks.

 

 

I would like to use coffee ice cream, or even peanut butter, but I have a husband whose taste buds are no more developed than a 6 year old. And I mean that in the nicest way.

 

 

 

 

 

 

As the second layer is freezing, the fudge sauce can be made. 

 

 

 

 

 

 

 

 This is the single reason that I enjoy this dessert. I love this sauce.

 

 

 

 

 

Make it on the stovetop and continuously stir until it thickens.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

The add it on top of the ice cream layer.

 

 

 

 

 

 

 

It is hot, so do it quickly!

 

 

 

 

 

Once the fudge layer in frozen, add some whipped cream on top. 

 

 

 

 

 

 

 

 

 

 

I actually used Cool Whip because I think it freezes better than homemade whipped cream.

 

 

 

 

 

 

 

 

 

 

Once it is frozen, cut into squares and serve.  The crust is sooooo good.

 

 

 

 

 

 

 

 I may have eaten this for dinner a few nights this week. Really.

 

 

 

 

Oreo Cookie Ice Cream Dessert

25 Oreos

1 stick butter

1/2 gallon of ice cream (vanilla, coffee, cookies ‘n cream, etc)

2 sqaures baking chocolate

1 can evaporated milk

1 cup sugar

1 tub Cool Whip

 

 

Crush Oreos. Melt butter in 9 x 13 baking dish. Press Oreos into butter, creating a crust. Freeze.

 

Take 1/2 gallon of ice cream out of the freezer. Let sit until very soft. Once soft enough, take Oreo crust out of the freezer and spread ice cream in an even layer over crust. Refreeze.

 

In a saucepan, heat condensed milk, baking squares, and sugar. Let come to a boil then reduce to simmer. Stir constantly until mixture has thickened, about 20 minutes. Take baking dish out of freeze and pour fudge sauce on top quickly and evenly. Refreeze.

 

Once frozen, take out of freezer and spread Cool Whip on top in a thick, even layer. Refreeze.

 

To serve, let thaw for a few minutes then cut into squares.

 

 

 

 

 

 

 

 

 

 

Or cut into index-card size pieces. Like me. And eat.

 

Then proceed to dig the crust out from underneath about 1/3 of the dessert. Delish.

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Oooey Gooey Fudgey Brownies.

These are seriously some of the BEST brownies I have ever eaten…and they are made from scratch.

 

 

This recipe came from a family friend and was in one of those rinky-dinky cookbooks that private schools and churches make. Those rinky-dink cookbooks have some of the best recipes, let me tell you. There are alot of family secrets hidden in those cookbooks.

 

 

And before your mind wanders off too much, I mean FOOD family secrets, not family secrets like the ones David Letterman is spilling all over the media. Or like my little secret of how I peed my pants while wearing tights in Kindergarten. Can you even imagine how uncomfortable THAT is? I almost feel for Dave.

 

Or not. But I bet if he made his wife these brownies she might consider not making him sleep on the sidewalk. 

 

 

 

My first 6 months of marriage may have been more tolerable if my hubby made these for me every single day.

 

 

 

Melt some baking squares and butter in the microwave.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

I use semi-sweet baking squares. Because NOTHING is sweet enough for me. Seriously – nothing. You will often find me with a baffled, confused expression when someone says they can’t finish their dessert because it is ‘too rich.’ What is that?? Really – WHAT does that mean??

 

 

 

There is nothing ‘too rich’ for me. And there is also probably no one ‘too rich’ for me, either. Sorry. I like shoes.

 

 

 

This batter begins quite differently than most because instead of creaming softened butter and sugar, we cream melted butter and sugar. I would never have thought of that. In fact, I thought it was wrong and called my mom 67 times before making this saying  ‘are you SURE this is right??’

 

 

I can be a bit dramatic.

 

 

 

 

As usual, my mom was right and the batter was perfect.

 

 

 

 

 

 

 

 

 

 

Throw in some chocolate chips…

 

 

 

 

 

 

 

 

 

 

 

And this here, folks, is the special ingredient.

 

 

 

 

 

 

 

 

Mini marshmallows! They must be mini. I have seen recipes for ‘smores brownies,’ so before you decide that this doesn’t look like anything special, I have to say this tastes absolutely nothing like a smore.

 

 

 

 

 

The marshmallow completely melts because it is mixed in with the batter.

 

 

 

 

 

 

 

 

 

 

There is no trace of marshmallows in the brownies – instead, we are left with a gooey, fudgey addition like nothing I have ever had before. 

 

 

 

 

 

 

 

 

 

The marshmallows also create a thin, crispy, chocolatey, crusty layer on top.

 

 

 

 

 

 

 

 

 

 

A sneak peek into the fudgey goodness.

 

 

 

 

 

 

 

 

Can you see it?? I can feel it in my waistline already.

 

 

And no, not because I ate the entire pan.

 

 

Yet.

 

 

 

Please, please try these.  In the name of all things chocolate and sugary, please try!

 

 

 

 

 

 

 

 

 

These make perfect gifts, too. They are THAT GOOD. They are THAT brownie that can be given as a present. You can be THAT GIRL (OR GUY) that gives brownies as gifts. Really, they are just THAT good.

 

 

 

 

 

Oooey Gooey Fudgey Brownies

1 stick unsalted butter

2-3 squares baking chocolate

2 cups sugar

2 eggs

1 cup flour

1 teaspoon vanilla

1 cup chocolate chips

2 cups mini marshmallows

 

Preheat oven to 350.

Melt butter and baking sqaures in a microwave safe bowl. In the mixing bowl, cream melted butter and chocolate mixture. Add in sugar and vanilla and beat until fluffy, about 2-3 minutes. Add in eggs, beating one at a time. Add flour and stir just until combined. Fold in chocolate chips. Fold in marshmallows.

 

Pour into greased 9 x 13 baking dish (I used a 10 x 10 square cake pan).  Bake for 35-45 minutes, or until just barely done.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Now, go out and buy your pants one size bigger. Or try these workouts.

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