Day 19

Chocolate Chip Cookie Dough Sandwiches

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So I said next time that I made a dessert it would be ice cream but I lied. After eating tons of food with Erin and Marley we finally made a dessert, but it was past midnight. Since it was technically Monday I figured that I would use it as my recipe for today.

This is a pretty brilliant recipe if you ask me. I love cookie sandwiches, and just simply adding cookie batter is a perfect idea. They’ve done a good job at making the recipe for the cookie dough more healthy to eat but also still very similar tasting to regular cookie dough.

It’s an easy recipe, a little extreme, and really tasty.

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Two Peas in a Pod Recipe

Ingredients

For Cookies:

3/4 cup unsalted butter, room temperature
2/3 cup granulated sugar
2/3 cup light brown sugar, packed
2 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon salt
1 1/2 cups mini semisweet chocolate chips

For Cookie Dough:

1/2 cup unsalted butter, room temperature
1/2 cup light brown sugar, packed
1/4 cup all-purpose flour
1/2 cup powdered sugar
1/4 teaspoon salt
1/4 cup heavy cream
1 teaspoon vanilla extract
1/2 cup mini semisweet chocolate chips

Directions:

1. In a large mixing bowl, beat together butter and sugars until no lumps remain, 1-2 minutes. Beat in eggs and vanilla extract, scraping the sides of the bowl to make sure all of the ingredients are incorporated. Add flour, baking soda, salt, and mix until smooth. Stir in mini chocolate chips. Cover and refrigerate dough for at least 1 hour or overnight.

2. Preheat oven to 350 degrees F. Roll chilled dough into smooth, tablespoon-size balls, about 1 inch in diameter. Flatten balls slightly into 3/4-inch disks. Place disks about 2 inches apart on parchment or Silpat lined baking sheets. Bake for 9-11 minutes, or until cookie edges are slightly golden brown. Let cookies cool on baking sheet for about 5 minutes. Transfer to a wire rack and cool completely.

3. To prepare the cookie dough filling, beat together butter and brown sugar in a large bowl with an electric mixer on medium speed until light and fluffy, about 2-3 minutes. Mix in flour, powdered sugar, and salt on low speed until incorporated. Slowly add heavy cream and vanilla extract and beat until fluffy, about 2 minutes. Stir in mini chocolate chips.

4. To assemble, sandwich 1 heaping tablespoon of filling between two cookies. Press cookies lightly until filling spreads to the edges. Repeat with remaining cookies.

Note: Sandwiches can be stored refrigerated in an airtight container, for up to 3 days. Let them sit at room temperature for 30 minutes before serving.

Day 13

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Banana-Walnut Oatmeal Bars with Salted Caramel and Chocolate

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Oh sweet, salty, gooey, and caramely goodness. This recipe was intense. I guess I didn’t realize how many steps go into making a bar like this of. Stove top cooking, oven cooking, melting, caramelizing, and freezing. On today’s stormy day, it was a fun recipe to make.

I guess I didn’t realize that when the recipe said bars, it meant candy bars. I’m glad they’re pretty small though because they are rich.

I left some of the bars without chocolate and the banana flavor comes out a bit more in those.

I also made two different batches of caramel. The first one was a smaller batch and caramelized much better than the other batch, which was about twice the size. Making caramel isn’t easy, but as long as you’re there with a spatula the whole time scraping and stirring it actually works (Even with soy creamer).

I need to move on to real food, my family and I are getting fat with all of these desserts. I do want to try making milk-free ice cream though…

Top with Cinnamon Blog Recipe:

Ingredients

1/2 cup golden syrup / mild honey (International)
1/2 cup (4 oz) butter
1/4 cup light brown sugar
1/3 cup + 1 tbsp mashed ripe banana
1 tsp vanilla extract
3 1/2 cups quick-cooking oats (not instant)
optional: 
1/3 cup chopped walnuts, toasted
1/4 cup desiccated coconut, toasted

For the salted caramel:
1/3 cup + 1 tbsp dark brown sugar
1/2 cup heavy cream / double cream (I used Soy Original Creamer)
1/4 tsp fleur de sel
3 tbsp butter
1 tsp vanilla extract

Decoration: chopped toasted walnuts, toasted desiccated coconut, chocolate chips*

Directions

Preheat the oven to 350 degrees F (180 degrees C) and line a 10″ x 7″ or 9″ square tin with baking paper and grease the baking paper.

Melt the butter in a medium-large sauce pan. Stir in the sugar and syrup/honey and cook for 5 minutes over a medium-low heat, while constantly stirring. Add in the mashed banana and cook for a further 2 minutes. Sir in the oats, vanilla and optional extras (if you’re adding them in). Pour the mixture into the lined tray, then spread and flatten it out with your hands. Bake for 15-20 minutes until golden brown on top. Leave it in the pan and let it cool on a wire rack.

In a heavy based saucepan, stir together the brown sugar, cream and salt over a low heat until the sugar has dissolved completely. Turn the heat up to medium-high, bringing the mixture to a boil. Let it simmer while you stir constantly with a spatula, scraping the sides and edges of the pan, for 5-7 minutes, until the mixture has thickened slightly. Take it off the heat and add the butter and vanilla. Stir until the butter has melted in, then pour the caramel over the baked base and spread it so it covers the entire surface. Sprinkle on any desired toppings then refrigerate until the caramel is firm. Cut into bars/ squares and serve.

*you can melt the chocolate then dip the base of each square in it and drizzle it on after the bars have been refrigerated like I did.