Chocolate Chip Cheesecake Cookies

 

Chocolate Chip Cheesecake Cookies

Indulge in the creamy delight of Chocolate Chip Cheesecake Cookies, where the classic chocolate chip cookie meets the rich tanginess of cheesecake. These cookies are soft, creamy, and a little dense, offering a unique dessert experience that combines two favorite treats into one.

Ingredients:

- 2½ cups all-purpose flour

- 1 teaspoon baking powder

- ½ teaspoon baking soda

- ⅓ cup cornstarch

- ½ cup salted butter, softened

- 8 ounces cream cheese, softened to room temperature

- 1 teaspoon vanilla extract

- 2 large eggs, room temperature

- 2 cups powdered sugar

- 3 tablespoons heavy cream

- ½ cup miniature semi-sweet chocolate chips, plus more for topping

Instructions:

1. Dry Ingredients: In a medium bowl, whisk together flour, baking soda, baking powder, and cornstarch. Set aside.

2. Cream Butter and Cheese: In a large bowl, beat butter and cream cheese until light and fluffy. Add vanilla and eggs, mixing until combined.

3. Combine: Gradually add powdered sugar to the creamed mixture, then slowly incorporate the dry ingredients and heavy cream. Fold in mini chocolate chips.

4. Chill: Cover the dough and refrigerate for 30 minutes.

5. Prep for Baking: Preheat the oven to 350°F and line baking sheets with parchment paper. Use a cookie scoop to form dough balls, placing them 2 inches apart on the sheets. Freeze for 5 minutes before baking.

6. Bake: Roll dough balls for a smooth finish, press slightly to flatten, and bake for 9-10 minutes until just set.

7. Cool: Allow cookies to cool on a wire rack.

Tips:

- Ensure cream cheese is at room temperature to avoid lumps.

- Chilling the dough makes it easier to handle and helps prevent spreading.

- The smooth balls and slight flattening create picture-perfect cookies that bake evenly.

source: https://www.facebook.com/profile.php?id=100091952085026

BANANA OAT COOKIES (NO SUGAR, NO FLOUR)

INGREDIENTS:

3 mashed bananas (ripe)

1/3 cup apple sauce

2 cups oats

1/4 cup almond milk

1/4 cup raisins or nuts

1 cup good dark chocolate chunks (Lily’s brand is my fave)

1 tsp vanilla

1 tsp cinnamon

Preheat oven to 350 degrees.

DIRECTIONS:

Mix all ingredients together and

bake for 15-20 minutes.

source+pic: https://www.facebook.com/groups/859046121814050/permalink/1047694639615863/

Yellow Dal

Ingredients

• 2 Tbs. canola oil

• 3 tsp. whole cumin seeds

• 2 tsp. red pepper flakes

• 1 medium onion, diced (1 1/2 cups)

• 2 cloves garlic, minced (2 tsp.)

• 1 tsp. salt

• 1 1/2 cups yellow lentils (yellow split peas), sorted and rinsed

• 2 cups low-sodium vegetable broth

• 1 tsp. ground turmeric

Preparation

1. Heat oil in saucepan over medium-high heat. Stir in cumin and red pepper flakes, and sauté 1 minute. Add onion, garlic, and salt, and sauté 1 minute more.

2. Add lentils, vegetable broth, 2 cups water, and turmeric. Cover, reduce heat to medium-low, and simmer 25 minutes, or until liquid is absorbed.

Source: https://www.vegetariantimes.com/recipes/yellow-lentil-dal-reciipe/

Italian Cookie

 For the cookie:

• 3/4 cup salted butter 1 1/2 sticks
• 1/2 cup confectioner's sugar
• 1/2 cup sugar
• 3 eggs
• 3 cups all purpose flour
• 3/4 teaspoon baking powder
• 1/2 teaspoon vanilla

For the icing and decoration:

• 2 cups confectioner's sugar
• 2 Tablespoons or more of water
• 2 teaspoons vanilla
• rainbow sprinkles

Instructions

Preheat oven to 350 degrees F.

1. In a mixing bowl, beat butter for 30 seconds or until softened.
2. Add sugars and beat until combined.
3. Add eggs and vanilla and beat until incorporated.
4. Add flour and baking powder and mix on low until combined.
5. On a lightly floured surface, take a scoop of dough and roll out into a long log about 1/2" thick (about the size of your pinky finger.) You want just enough flour so that the dough doesn't stick to your surface, but you want it to hug it a little so you can roll it out. Too much flour will make the surface too slick and your dough will just slide instead of roll.
6. Cut long roll into 5" lengths. If you have an extra bit of dough at the end that isn't long enough, just put it aside and roll with the next scoop.
7. Take one 5" section, bring ends together and twist twice (see video.) Place on your cookie sheet about an inch and a half to two inches apart.
8. Bake for 6-10 minutes until cookie is set and firm but not browning around the edges. Mine took about 8 minutes.
9. Cool for a couple of minutes on the cookie sheet, then remove to a wire rack to finish cooling.
10. Make your icing. Mix confectioner's sugar, vanilla and enough water to get a good drizzling consistency.
11. Line a cookie sheet with waxed paper (for easier clean up later.)
12. Dip the top of each cooled cookie into the icing, scraping the excess off on the side of the bowl before placing onto the prepared cookie sheet.
13. After you've dipped a few cookies, stop to add your sprinkles before the icing hardens, then continue dipping and sprinkling until all cookies are decorated.
14. Allow icing to set.

Recipe+image: https://www.themerchantbaker.com/italian-biscotti/

Appledoodle Cookies

 INGREDIENTS

• ¾ cup butter (one and a half sticks, softened)
• ¾ cup brown sugar
• ¼ cup sugar
• 1 teaspoon vanilla
• 1 egg
• 2 cups flour
• 1 (3.5 ounce box) instant cheesecake or vanilla pudding mix, not prepared (see Note))
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• pinch nutmeg
• 1 cup apples, peeled and diced small
• 1 cup white chocolate chips (see Note) (optional)

Cinnamon Sugar:

• 1/3 cup sugar
• 1 teaspoon ground cinnamon

INSTRUCTIONS

1. In a large bowl, cream together butter and sugars. Mix in vanilla and egg until smooth.
2. In a medium bowl whisk together flour, pudding mix, baking soda, cinnamon, salt, and nutmeg. Add dry mixture to wet ingredients and mix until combined well. Stir in apples and white chocolate chips (if using). Chill in the fridge for one hour. *I tried it with chilling and not chilling and didn't notice a big difference.
3. For the Cinnamon Sugar: In a small bowl, combine the sugar and cinnamon.
4. Preheat oven to 350 degrees and line baking sheets with parchment paper. Take around 2 Tablespoons of dough and roll into a ball and then roll generously in the cinnamon sugar. Place on prepared baking sheet.
5. Bake for 10-12 minutes. Allow cookies to cool completely on the baking sheet - they will continue to bake as they cool. Store in airtight container at room temperature.

RECIPE NOTES

• *I used cheesecake pudding but you can use vanilla pudding too. I've noticed there isn't a big difference in flavor
• *I personally liked it without the white chocolate chips better but others preferred it with.

Source: https://www.the-girl-who-ate-everything.com/appledoodle-cookes/?fbclid=IwAR1paHTXHtakiTcOqD9q-qAEln62y-bLb9CftBDEHpaM53ZoPrAkLSa8sPE 

Sesame Chicken (better than takeout!)

Ingredients

Sesame Chicken Sauce Ingredients:

• 1/4 cup soy sauce
• 1/4 cup rice vinegar
• 1/2 cup brown sugar
• 1 tablespoon corn starch
• 1/3 cup water
• 2 teaspoons sesame oil
• 1/2 tablespoon sesame seeds

Tempura Batter:

• 1/2 cup cornstarch
• 1/2 cup flour
• 2 egg whites
• 1/2 cup cold seltzer water

Chicken:

• 1 lb chicken thighs boneless and skinless cut into 1? chunks
• 2 teaspoons sesame oil
• 1/4 teaspoon crushed red pepper
• 1 tablespoon minced garlic
• vegetable oil for deep frying

Instructions

Note: click on times in the instructions to start a kitchen timer while cooking.

1. To make the sauce mix all the ingredients together and to prepare the batter, add the ingredients together until just combined.

2. Add the chicken pieces to the batter and coat while heating 3 inches of oil to 350 degrees and add the chicken to the oil in batches frying until golden brown.

3. In a large wok or skillet add the sesame oil to the frying pan and add the garlic and red pepper flakes and cook for 30 seconds.

4. Add in the sauce and the chicken and coat quickly and serve immediately, garnished with sesame seeds.

Source: https://dinnerthendessert.com/crispy-sesame-chicken/

Italian S Cookies

Ingredients

3 egg yolks
1 whole egg
1/2 teaspoon lemon zest
1/2 teaspoon vanilla
2 1/4 cups all-purpose flour
1/2 cup + 2 1/2 tablespoons butter (softened)
3/4 cups + 3 tablespoons sugar
pinch salt

Instructions
1. In a small bowl beat slightly the egg yolks, whole egg, zest and vanilla.
2. In a large bowl add the flour, make a well in the middle and add the butter, sugar, salt and egg mixture. With a
fork mix until almost combined, then move to a lightly floured flat surface. Knead gently to combine (don't over
knead). Dough will be soft. Wrap in plastic and refrigerate one hour.
3. Pre-heat oven to 400 F (200 C). Line 2 cookie sheets with parchment paper.
4. Remove dough from the fridge and break off small pieces of dough, soften the dough slightly between your
finger and roll into approximately 4-6 inches, form into an S shape. Place on prepared cookie sheets and bake
for 10 minutes, reduce heat to 320F (150C) and bake for another 10-15 minutes or until lightly golden. Let cool
completely before serving. Enjoy.

Pic and Recipe: https://anitalianinmykitchen.com/s-cookies/

Sloppy Joes

INGREDIENTS

1 Tbsp butter
1 tsp olive oil
1 lb. ground beef
1/3 green bell pepper, minced
1/2 large yellow onion, minced
3 cloves garlic, minced
1 Tbsp tomato paste
2/3 cup ketchup
1/3 cup water
1 Tbsp brown sugar
1 tsp yellow mustard
3/4 tsp chili powder
1/2 tsp Worcestershire sauce
1/2 tsp kosher salt
1/4 tsp red pepper flakes (optional)
1/4 tsp black pepper
dash of hot sauce (optional)

INSTRUCTIONS

Heat butter and oil in large skillet over MED/MED-HIGH heat.  Add beef and brown, breaking apart into crumbles as it cooks, about 5 minutes.  Transfer to colander to drain.
Add onion and bell pepper to same skillet and cook 2-3 minutes, until soft.  Add garlic and cook 30 seconds or so, until fragrant.  Add beef back to the skillet and add tomato paste.  Stir well.

Add ketchup, water, brown sugar, mustard, chili powder, Worcestershire sauce, salt, red pepper flakes (if using), and black pepper.  Stir well to combine.
Cook over MED heat for 10-15 minutes, until mixture has thickened to your liking.  Remove from heat and serve over toasted buns.

recipe + picture: https://www.thechunkychef.com/best-homemade-sloppy-joes/

Burgers

Ingredients

• 1 pound ground lean (7% fat) beef 
• 1 large egg 
• 1/2 cup minced onion 
• 1/4 cup fine dried bread crumbs 
• 1 tablespoon Worcestershire 
• 1 tsp mustard
• 1 or 2 cloves garlic, peeled and minced 
• About 1/2 teaspoon salt
• About 1/4 teaspoon pepper

Step 1

• In a bowl, mix ground beef, egg, onion, bread crumbs, Worcestershire, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper until well blended. Divide mixture into four equal portions and shape each into a patty about 4 inches wide.

Step 2

• Lay burgers on an oiled barbecue grill over a solid bed of hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds); close lid on gas grill. Cook burgers, turning once, until browned on both sides and no longer pink inside (cut to test), 7 to 8 minutes total. Remove from grill.
• OR 
• Bake in oven at 350 for 20 mins flipping at 10 mins

Step 3

• Lay buns, cut side down, on grill and cook until lightly toasted, 30 seconds to 1 minute.

Soft and Chewy Gingersnaps

• INGREDIENTS:

3½ cups all-purpose flour
2¼ teaspoons baking soda
1 teaspoon salt
1¼ teaspoons cinnamon
1¼ teaspoons ground cloves
1 teaspoon ground ginger
1 cup unsalted butter, at room temperature
1 cup granulated sugar
½ cup molasses
2 tablespoons vegetable oil
2 eggs
1 teaspoon vanilla extract

DIRECTIONS:

1. Preheat oven to 350 degrees F. Line two baking sheets with parchment paper; set aside.
2. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, cloves and ginger; set aside.
3. Using an electric mixer, cream together the butter and sugar on medium speed until light and fluffy, about 3 minutes. Add the molasses and continue to mix until completely combined, scraping the sides of the bowl as needed. Add the vegetable oil, eggs and vanilla extract, and mix to thoroughly combine. Scrape the sides of the bowl, reduce the mixer speed to low, and add the flour mixture. Mix until just combined, giving it a final stir with a rubber spatula.
4. Scoop about 1½ tablespoons of dough, roll into a ball, and place on prepared baking sheets about 2 inches apart. Bake for 10 to 12 minutes, or until edges are set, but centers are still soft. Allow the cookies to sit on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely. The cookies can be kept in an airtight container at room temperature for up to 1 week. These cookies can also be frozen for up to 1 month

SOurce: https://www.browneyedbaker.com/soft-and-chewy-gingersnap-cookies/

250 Neiman Marcus

INGREDIENTS:

• 2½ cups rolled oats
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup unsalted butter, at room temperature
• 1 cup granulated sugar
• 1 cup light brown sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 12 ounces semisweet chocolate chips
• 4 ounces milk chocolate, grated or finely chopped
• 1½ cups chopped walnuts

DIRECTIONS:

1. Preheat oven to 375 degrees F. Line three baking sheets with parchment paper.
2. Blend the oats in a food processor or blender to a fine powder. In a medium bowl, whisk together the blended oats with the flour, baking powder, baking soda and salt; set aside.
3. In the bowl of an electric mixer, cream together the butter and both sugars until light and fluffy, 3-4 minutes. Scrape down the sides of the bowl and beat in the eggs one at a time, beating well after each addition. Beat in the vanilla extract. Reduce the mixer speed to low and gradually add the flour mixture, beating just until incorporated. With a rubber spatula, fold in the chocolate chips, grated chocolate and walnuts.
4. Roll the dough into 2-ounce balls (or about 2 heaping tablespoonfuls worth) and place about 2 inches apart on the baking sheets. Bake one sheet at a time until the edges are set but the center still looks undone, about 10 minutes. Cool the cookies completely on the baking sheets. The cookies can be stored in an airtight container at room temperature for up to 4 days (they can also be frozen for up to 2 months).

Source: https://www.browneyedbaker.com/the-famed-neiman-marcus-cookie/

Levain CCC

INGREDIENTS:

• 3 cups (383 grams) bread flour
• 1 teaspoon baking powder
• ¼ teaspoon baking soda
• ¾ teaspoon kosher salt
• 1 cup (227 grams) unsalted butter, cold and cut into cubes
• ¾ cup + 4 teaspoons (170 grams) light or dark brown sugar
• ½ cup (99 grams) granulated sugar
• 2 eggs, cold, lightly beaten in a separate bowl
• 1 teaspoon vanilla extract
• 1½ cups (255 grams) dark chocolate chips
• 1 cup (113 grams) toasted and coarsely chopped walnuts

DIRECTIONS:

1. Line a baking sheet with parchment paper; set aside.
2. In a medium bowl, whisk together the flour, baking powder, baking soda and salt; set aside.
3. Using an electric mixer, beat the butter on medium speed until it comes together in one cohesive mass, about 1 minute. Add both sugars and continue to beat for another 1 to 2 minutes, until all of the sugar has been incorporated into the butter. Gradually add the eggs and vanilla and continue beating on medium speed until combined, scraping the sides of bowl once (the batter will appear lumpy). Reduce the speed to medium-low and gradually add the flour mixture until just a little bit of flour still remains. Stir in the chocolate chips and walnuts with a rubber spatula.
4. Divide the dough into 12 even pieces, roughly shaping them into balls (it should not be smooth). Place them,evenly spaced, on the prepared baking sheet. Refrigerate for 30 minutes.
5. Preheat oven to 375 degrees F.
6. Bake for 18 to 24 minutes, or until light golden brown on top. Let cool for 5 minutes on the cookie sheet, then remove to a wire rack to finish cooling. Leftovers can be stored in an airtight container at room temperature for up to 4 days.

RECIPE NOTES:

• While dark chocolate chips mimic the original recipe, you could also use semisweet chocolate chips.
• You can omit the walnuts for allergy purposes or personal preference.
• To get cookies all the same size, I recommend using a scale for weighing out the dough.

Source: https://www.browneyedbaker.com/levain-bakery-chocolate-chip-cookies/

Sadelle's Oatmeal Raisin Cookies

INGREDIENTS:

• 1 cup raisins
• Hot water
• 1¼ cups all-purpose flour
• 4 teaspoons ground cinnamon
• 2 teaspoons baking soda
• 1½ teaspoons fine sea salt
• ¾ cup unsalted butter, slightly softened
• 1 cup light brown sugar
• 6 tablespoons granulated sugar
• 2 cups old-fashioned oats
• 1 egg
• 1½ teaspoons vanilla extract

DIRECTIONS:

1. Place the raisins in a small bowl and cover with hot water. Soak for 30 minutes, then drain.
2. In a small bowl, sift together the flour, cinnamon, baking soda and salt.
3. Using an electric mixer, cream together the butter and sugars on medium speed until light and fluffy, about 3 minutes, scraping down the sides of the bowl as needed.
4. Reduce the mixer speed to low and add the flour mixture all at once. Mix on low speed until combined. With the mixer still on low speed, mix in the oats, followed by the drained raisins, egg and vanilla extract.
5. Use a ¼-cup measuring cup to scoop the dough onto a parchment paper-lined baking sheet. Flatten each blob slightly with the bottom of the measuring cup. Cover the baking sheet with plastic wrap and refrigerate for 4 days.
6. When ready to bake the cookies, preheat the oven to 350 degrees F. Bake until the cookies are golden brown around the edges but still soft in the middle, about 17 minutes. Remove from the oven and let rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Source: https://www.browneyedbaker.com/sadelles-oatmeal-raisin-cookies/