Monthly Archives: July 2015

Salted Caramel Chocolate Chip Cookies

It’s been a while since I’ve shared a cookie recipe!  

Have you tried Starbucks’ Salted Caramel Frappuccino?  I loooove them. If you haven’t tried one, now is the perfect time since it’s finally starting to get hot out.  It’s been such a mild summer and I’m not complaining (I pay the air bill at our house).  Anyway, I thought it would be a good idea to transform their drink into a cookie.

If you love sweet and salty combinations, you’ll definitely love these cookies.  I suggest freezing the caramels first and really oiling your parchment paper/silpat/pan before baking.  The caramel gets stuck to the pan easily.

Salted Caramel Chocolate Chip Cookies

1 cup (2 sticks, 8 ounces) unsalted butter, very soft
1 cup (7 ½ ounces) packed brown sugar
¾ cup (5 ¼ ounces) granulated sugar
1 teaspoon salt
2 teaspoons vanilla
1/8 teaspoon almond extract
1 large egg
½ teaspoon baking soda
2 ¾ cups (11 5/8 ounces) All-Purpose Flour
1 ½ cups (9 ounces) chocolate chips
1 ½ cups chopped caramels
sea salt

1. Place the very soft butter in a medium-large mixing bowl. Add the sugars, salt, vanilla, and stir well.
2. Add the egg and stir until well blended.
3. Add the baking soda and flour, mixing until blended.
4. Stir in the chocolate chips and caramels.
5. Scoop rounded teaspoons of dough onto light-colored baking sheets (the light color will prevent the caramel from burning).
6. Flatten into disks, using gentle pressure from your fingers.  You can also flatten with the bottom of a cup or something.  
7. Sprinkle a little pinch of sea salt on each of the cookies.
8. Bake the cookies in a preheated 375°F oven for 10-12 minutes, until the bottoms and edges are lightly browned; the tops shouldn’t brown, they should still be slightly gooey.
9. Remove the cookies from the oven, let them rest on the pan for 5 minutes, then slide them onto a rack to cool completely.  

Red, White and Blue(ish) Kettle Corn

It was just like an episode of Chopped in my kitchen today.  I wanted to make something for the 4th of July, but coming up with creative red, white and blue desserts isn’t as easy as it sounds.  

I thought, “Okay, what can I make without going to the store?” because I’m lazy.  The only red and blue edible things in my house right now are food coloring (which is questionably edible) and blueberries.  I went with food coloring. I ended up making 3 pots of kettle corn, each a different color… pink, green and tan.  Good enough.

Red, White and Blue Kettle Corn
Recipe from: AllRecipes

6 tablespoons butter (divided into 3, 2-tablespoon segments)
6 tablespoons (¼ + 1/8 cup) sugar
¾ cup popcorn kernels
food coloring

1.  Place 3 pots on 3 burners on the stove (or you can do this one color at a time).   Place 2 tablespoons of butter in each pot and heat the butter in the pots over medium heat. Once hot, stir in the sugar and popcorn.
2. In one pot, place a couple of drops red food coloring, in another, a couple drops blue food coloring, and leave the other pot alone.
3. Cover, and shake the pot constantly to keep the sugar from burning. Once the popping has slowed to once every 2 to 3 seconds, remove the pot from the heat immediately and continue to shake for a few minutes until the popping has stopped. Pour popcorn from all 3 pots into a large bowl, and allow to cool, stirring occasionally to break up large clumps. Garnish with M&Ms.