Butterfinger Oatmeal Cookies

I don't hate these pictures! It's a miracle!! I've been sort of ho hum on my food photography lately-as I'm sure you can probably tell. But I had a bit of inspiration with the styling for this one and the light decided to cooperate so I can show you these cookies in all their glory.

Chewy oatmeal cookies full of crunchy bites of Butterfinger=perfection!! I made these for Michael to bring to work one day for some sort of party or something that they were having. I will admit that I think my oats may have been stale and thusly I wasn't in love with the cookie I sampled before sending them off, which made me super worried. But Michael insisted they were tasty and all his coworkers raved about them soooo....I have no idea. I'm sure the recipe is still great--but just for safety, make sure your oats aren't expired...ha.

Seriously, these are an ideal cookie for bringing to parties or mailing in care packages since they're pretty sturdy and the nature of the oats and butterfinger bits means they're super delish at room temperature (as opposed to my own personal preference of cookies being warm and gooey, usually). Plus-almost everyone loves butterfingers. Can you say "crowd pleaser"??

Sweet & Salty Kitchen Sink Cookies {Panera Copycat}

These are the best cookies I've made in awhile. Like...can't get enough of them. Which makes sense because they're modeled after another cookie I couldn't get out of my head: the kitchen sink cookies at Panera.

At one of our meetings with a bride, my boss and I had a couple kitchen sink cookies at Panera. And I knew I needed to recreate them. They were HUGE (like...bigger than these ones. For the first time in my life I struggled with making cookies big enough!) And had pretzels and little bits of caramel and chocolate chips and...of course...there was sea salt on top. So-pretty simple to recreate actually. I amped up the flavor an extra notch by using one of my favorite browned butter cookie bases, because--why wouldn't I?

I think my version might be even better. They're sturdy but chewy and full of so many fantastic textures-crunchy pretzels, gooey caramel, melty chocolate. They're so so good. Addictive to the max. They also freeze really well if you-like me-can't be trusted with an entire batch. I froze some and then just pulled out when I needed a special treat ;). 

They're also great for sharing with new friends to endear yourself to them-hence why I brought along some for my "girl-date" with my boss/friend, Val and our new friend, Evie. They both loved them. Of course!

Salted Caramel Stuffed Chocolate Chip Cookies

Sometimes you eat a delicious (browned butter) chocolate chip cookie (with sea salt on top) and think...you know what could make this better? If there was a salted caramel inside.

And sometimes you get a bag of soft salted caramels for your housewarming. And you know what you have to do.

Now....in a perfect world....there would just be an even layer of caramel in the middle of the entire cookie. In my opinion. But there is something fun about the surprise of a gooey salted caramel right in the middle of your seemingly standard(ish) chocolate chip cookie.

And you impress people when you give them as gifts. I love bringing little treats to my boss and my brides when I'm doing the wedding planning thing-these cookies had the honor of being a shared treat. And everyone who was gifted with them was VERYYY happy :D

They're a fairly sturdy, yet chewy, browned butter chocolate chip cookie with yummy bites of chocolate and sea salt on top (NECESSARY!) and then you get a bit of that chewy, gooey, sweet and salty caramel. When they're warm? TOTAL MAGIC. Messy. But magical!

Spinach & Artichoke Quesadillas

I adore spinach artichoke dip. Seriously, I'm a big fan. My best friend, Alex, can claim credit for my love since she sort of forced it upon me. We used to go to TGI Friday's and she would insist that we share the spinach artichoke dip, even if I told her I wasn't a fan. She said, "No. You like it and will share with me." And I did like it, and I did share it with her. BUT I do not like to eat it with tortilla chips-I need some sort of bread or flatbread or some such to dip in it, or I'm just not about that life.

Which is the beautiful thing about these quesadillas--you can skip the whole step of dipping. The spinach artichoke yumminess is sandwiched between 2 tortillas and it's all warm and cheesy and tortilla-y and I am a BIG FAN.

The spinach and artichoke dip is super creamy and rich, and comes together on the stove crazy quickly. Then it's just about spreading some on a tortilla, topping with another tortilla, and heating in a skillet until everything is warm and crisp and happy-wonderful. Michael and I both give our seal of approval!

Soft & Chewy Peanut Butter Cookies

I don't know about you but I've noticed most peanut butter cookies are a little crisp, maybe a little crumbly. They're not all as soft and chewy as you'd like. That's where this recipe comes in. It's got a pleasant peanut butter flavor (not crazy peanut buttery, but definitely present) and they're so soft sometimes they just spontaneously break in half. It's a beautiful sacrifice in the name of chewy cookies.

I made these for Michael's cousin, who needed them for a reception after a memorial service for her father-in-law. Food can be such a comfort item, and it was my pleasure to attempt to share this small bit of comfort to them. These are definitely the sort of cookie that is sure to please the masses and also make you feel happy and warm inside. Really, when has a peanut butter cookie* never not made you feel better?

Exactly.

*(Unless you have a nut allergy. In that case...condolences. Chocolate chip cookies give lots of comfort too. Don't worry!)

Personally, I prefer a cookie with a stronger peanut butter flavor. But I know other people who don't like things to have that strong of flavors (particularly my cousin Chelsea, when she explained why she doesn't love Jeni's salty caramel ice cream...personally I think she's insane but ya know, whatevs.)

But I did love how soft and chewy these were, they stayed that way leftover and it was so nice. If I drsank milk, I think having a plate of these with a glass of milk would be just the ticket!

Whipped Goat Cheese Dip with Caramelized Onions

Michael and I threw a housewarming party in December, and in addition to some sweets I decided to make a dip for veggies and chips. And I wanted it to be easy to make (I had a lot going on) and super tasty. This recipe ABSOLUTELY fit the bill!

Everyone at the party looooved it and were like "What's in it?? How'd you make it?!" Answer: goat cheese, caramelized onions, and heavy cream. Whipped together with a hand mixer. THE END. Like....it doesn't get much easier. The caramelized onions are the source of all the deeeelicious flavor because caramelized onions are friggin miraculous. The cream is just to thin out the goat cheese so it's not TOO thick, although I'm sort of curious what would happen if you just used milk?

Anyway, the other beautiful thing about making this dip when entertaining is that it tastes even better the day after you make it. So I recommend making it the day before your event. Then the flavors all get to chill out and mingle together longer. Maximum deliciousness. I really really liked this one, def. one of my favorite dips I've ever made. I think you'll all agree!

Butter Cracker Toffee {Easy, Nut-free}

Cracker toffee is amazing. It's so DARNED easy-it's sorta kinda dangerous. And I know you all still are probably thinking about your resolutions but....everything in moderation, ya know? Honestly, I made this toffee over the holidays aaaand you probably could've used it then. But...life happens. So I suggest you make it now, anyway. Or bookmark it for next year! Follow your heart.

My brother-in-law's girlfriend has a nut allergy, so I made this toffee nut-free and really...you don't miss the nuts. The toffee is so buttery and sugary and addictive and then the chocolate gives it that little extra bit of decadence and THEN I made half with salt on top and half without for that sweet and salty combo. Truth=I prefer with the salt. Next time I'd probably do all salt...if it's just for me. I know not everyone feels this way (even though I have totally made myself a salt-on-desserts missionary, going around and bringing people the good word of balancing the sweet with the salty.) Katie (the girlfriend) totally loved them-everyone did! 

And again...I cannot emphasize enough HOW EASY these are. Like...put some crackers on a baking sheet (lined with foil). Boil some butter and sugar. Pour on top of crackers. Bake. Sprinkle with chocolate chips. Spread. Let sit. Chill. EAT THE EVER-LOVING CRAP OUT OF THEM. Or ya know...just be good and have 1 or 2. Personally I think that's no way to live, but I'm not here to tell you what to do.

...but seriously...at least eat 5 of them.

Espresso Chocolate Chunk Cookies

Way back, for Christmas 2016, (long...long ago... :P) I drew Michael's Uncle Jim for his family's "Kris Kinder" gift exchange. It's essentially secret santa but with homemade gifts. Kayle is not crafty. So whoever Kayle draws always receives foodstuffs. And Uncle Jim is a big coffee guys SO I decided to make the most amazing, complex, and coffee-flavored cookies I could. And I think I succeeded in my goal.

So pretty much I just took a great chocolate chip cookie base recipe and added instant espresso to the dough and THEN, instead of adding chocolate chunks, I chopped up chocolate covered espresso beans. It really brings the coffee factor up to optimal levels, methinks.

The cookies were chewy and fairly firm, yet gooey (when warm), and seriously...if you like cookies...espresso...and chocolate, you're gonna be a fan. Michael tried one to assure me that they were good. And Uncle Jim seemed very pleased with his gift! I'm pretty pleased with this recipe. I think you will be too <3

The BEST Puppy Chow (AKA Muddy Buddies)

It's a new year! And that's all about us trying to have a clean slate and do better this year than we did in years past, yes? Well-in the spirit of that-I am sharing a very old post from this blog BECAUSE I reinvigorated it with new photos! The old ones were terrible and it's a shame because my puppy chow recipe (also known as muddy buddies) is THE BEST. So the pictures should reflect that. And now they do! Gaze at the pretty pretty pictures, then click on the link to find the perfect chocolate-peanut buttery treat <3

My Perfect Puppy Chow Recipe

Glazed Lemon Blueberry Scones

When we made our move, Michael's mom brought some lemon blueberry scones to snack on. Nobody ate them sooo we had leftovers and Michael had them for breakfast on weekday mornings. After they were gone, he requested I make him a homemade version. And it had been SO LONG since I'd last made scones-so of course I agreed!

One thing that was a must was that these scones MUST not be super dry. Michael likes a moist (ew I knew everyone hates that word) scone. And this recipe definitely fit that bill! They have a beautiful crumble but aren't all dry and...well...crumbly. The glaze also helps add extra insurance against over-dryness.

So yeah...pretty petty scones with a zesty sweet lemon glaze. The perfect thing to serve for brunch or breakfast or to gift to people you like! Or love...like your hubby. As was my situation...and it was less of a gift and more of a fulfilled request...but...you get the idea.

And guys...IT'S ALMOST CHRISTMAS. And I hear that Santa thinks these scones hit the spot after a night of delivering presents. So...yeah. Maybe be cool like Santa and eat scones Christmas morning.

Dark Chocolate Peanut Butter Chip Cookies {Levain Copycat}

I've spent a lot of time singing the praises of Levain Bakery back in NYC. They pretty much the most fantabulous, GIANT, cookies ever. They're sturdy on the outside and somewhat underbaked and gooey in the centers. They're pretty much a phenomenon and I miss them like crazy. They have 4 different kinds of cookies- chocolate chip walnut, dark chocolate chocolate chip, oatmeal raisin, and dark chocolate peanut butter chip. I've tried all of them except the oatmeal raisin (because...I mean...it seems like the real wrong choice of the 4 if you ask me). My favorite is the chocolate chip walnut--which I've already posted a copycat for. And today I'm posting a copycat recipe for my 2nd fave: dark chocolate peanut butter chip....MMMMmmmmmm!

The cookies are big. Like...beyond big. Like full-on GIANT. Because that's part of what makes Levain style cookies so amazing-they're huge and almost biscuit like on the outside, but gooey and slightly underbaked inside. And these ones are SO SO SO RICH. Super chocolatey, with lots and lots of gooey peanut butter chips. If you're the kind of person who drinks milk...you're gonna want a big glass. I, personally, just bask in the decadence. These are a show stopper my friends, not for the faint of heart!

Salted Caramel Dark Chocolate Crack Pie

I CAN'T EVEN WITH THIS PIE.

IT IS LIT. IT IS ON FLEEK. IT IS FIRE. IT IS COOL BEANS AND GROOVY AND FAR OUT, DUDE! All the things kids have said in recent and not so recent times to describe something that is just next level fantastic.

Ok, now that I've fully expressed the extent of my excitement, let me just give you a little info about crack pies. Crack Pie is a dessert that originated at Momofuku Milk Bar and it's essentially a gooey sugar custard filling in an oatmeal cookie crust. And it's addicting sooo I'm guessing that's where the name came from. And it's tasty, forreals, no doubt about it. BUT...well...it pales in comparison to this version.

I'm so happy that I decided a salted caramel crack pie should exist. And that it would probably be too sweet and one note so I should add some dark chocolate to balance it, and add whole new levels of decadence. Sometimes...sometimes I have pretty good ideas. Gotta say.

So there's a crunchy ridiculously amazing brown sugar oatmeal cookie crust (which I baked with a little caramel sauce on it because why not), and then a layer of dark chocolate, and then gooey salted caramel crack pie filling. And salt on top. It's rich and sweet and salty and I love it so much and am so stoked that there's a whole other pie of this sitting in the freezer, waiting to be adored.

And look....I'm not saying you have to make it for Thanksgiving. But...I'm not not saying it, either.

Dark Chocolatey Hazelnut Spread Stuffed Blondies #Chocmeister

Ok sooo....I've documented that fall is not my favorite time of year. I know I know, everyone else in the world loves it. Sorry, all-it's not for me. HOWEVER-one small perk about the cooler weather and fall is that it's time to LET THE RICH FOOD COMMENCE! Bikini season is over? Eat all the yum yums! Plus we have Halloween and Thanksgiving--holidays largely known for eating an excess of food. And this is a thing I'm totally down with. SO, in the spirit of EAT ALL THE FOOD I made us some brown butter blondies stuffed with rich and gooey dark chocolate hazelnut spread (My new fave=PB & Co's Chocmeister). You're welcome :) 

Admittedly, I made these blondies in my old house. BUT I still have to gush about how much I'm loving baking in my new kitchen-the counter space is downright intoxicating. There's the big old island that is the perfect workstation for all of my masterpieces-making even more complicated treats fun to make. Of course...these blondies are so far from complicated. I would have been able to easily whip them up even in my super tiny New York apartment kitchen, So gather 'round bakers with kitchens large or small....you're going to want to give these blondies a try.

So these are essentially deliciously chewy, yet somewhat crisp, brown sugar cookie bars made with browned butter (aka the thing that makes all other things better), studded with chocolate chips, with a layer of gooey chocolate hazelnut spread (such as Nutella, Nocciolata Rigoni, or-my choice-Chocmeister!) And then I topped the whole thing with some sea salt. 'Cuz that's what we do here.

Paleo Chocolate Chunk Blondies

...hi again. Erm...didja know moving sort of is a big time commitment and thusly I am terribly sorry for how scarcely I've been seen 'round these parts? Cuz yeah...it's all true.

I'm kinda sorta super into paleo desserts. Like...I like 'em. I love coconut sugar and coconut oil and nutty flours and...yeah. I'm a fan. I feel like I'm eating something delicious and decadent, but I know it's not like....terrible for me. And that makes me a happy Kayle :)

I will admit that Michael wasn't huge on these blondies. But I think he's dumb and smells funny, so there!

...ok he actually smells good, but still, I think he's crazy for not liking these. But I guess that means more for me!

I mean...what's not to like? They're soft and chewy, with just a little but of crunch, and so much depth of flavor and gooey dark chocolate and...yeah. I'm a fan. ESPECIALLY when warm. Full support of eating these warm. Which...I mean...that's nothing new.

Michael and I are in the midst of attempting to be healthier, but I still need dessert sometimes. And honestly these blondies are the perfect thing. All I need is one and I'm happy. 

...I mean...I really want more than one. But, one will do :P

Chocolate Stout Ice Cream

My hubby likes porters and stouts. But he also doesn't really drink much, especially if there's no one drinking with him (and I don't drink sooo...)--so long story short, we've had a couple bottles of Michael's favorite milk stout sitting in our refrigerator since like November. And he had an ice cream craving. So I made him a treat!

Here's a hilarious fact--this ice cream is technically somewhat alcoholic. Michael kept telling people that the alcohol cooked out and then I had to inform him that no...the ice cream isn't cooked at all after the addition of the beer. So technically yeah there's some alcohol in there. Then he asked if I'd been getting him drunk on ice cream and I gave him the eye roll to end all eye rolls.

Anyway, probs don't give this ice cream to your children. This is purely for adults.

For the record--I didn't think the ice cream tasted like beer at all. I thought it was just super chocolatey, which I, of course, am always totally here for. Michael said he could tell, but who ever knows with that guy. Anyway-the ice cream is super dense and chocolatey and pretty awesome. And you can use up any stouts or porters you may have hanging out in your refrigerator. So it's pretty much good stuff all around.

Oh! And make sure you read these instructions before getting your hopes up for ice cream ASAP--the mixture needs to chill for awhile before being able to be put into the ice cream maker. Just warning ya.

Chocolate Chip Cookie Dough Pudding

Ok let me just tell you right off the bat: there is no cookie dough in this pudding. 

BUT don't be disappointed! I was skeptical that pudding could just...taste like chocolate chip cookie dough. But it really really does!! 

Brown sugar, vanilla, and a little bit of butter help flavor this silky smooth pudding in a way that is seriously like you're eating cookie dough in pudding form. And chocolate chips help (although I'm a weirdo who prefers to not have chocolate chips in my cookie dough, so I mostly just ate the pudding chip-less. Michael thinks I'm crazy.)

Speaking of Michael, he was also pretty skeptical when I told him about the pudding. He wasn't too sure about it. But then he took a bite...and another....and another. And he said, "Ah...I get it." 

So he gets delicious cookie dough pudding. So do I. So will you!