These cookies are not for chocolate sissies.  They are serious, folks.  Serious about chocolate goodness! What puts them over the top for me is the dark, deep-dark chocolate.  I found some fantastic chocolate at World Market recently, and amongst the treasures that I brought home was a 3.5 oz. bar of Lindt Supreme Dark Chocolate.  I used it in these cookies, and I'm so glad I did.  I think if I were to make these cookies for someone else's belly, I might go with semi-sweet or even bittersweet, rather than super dark chocolate.  It's powerful stuff!  Powerful in a good way.  :)

Have I used the word chocolate in every single sentence of this post so far?  Is that legal?  Please don't call the repetitive police.  I'll do better.

Check out the cookies!

And the inside!


This post is linked to:  What's Cooking Wednesday
Sweets for a Saturday
Made It On Monday
A Baker's Sunday

Yield:  9 large or 16 small squares

Ingredients:

11 tablespoons (1 stick plus 3 tablespoons) unsalted butter, room temperature, plus more for pan
1 2/3 cups plus 2 tablespoons all-purpose flour
1 teaspoon baking powder
3/4 teaspoon salt
1 cup packed light-brown sugar
3 large eggs
1 1/2 teaspoons pure vanilla extract
6 ounces cream cheese, room temperature
1/4 cup sugar

Directions:

1.  Preheat oven to 325 degrees. Line a greased 8-inch square baking pan with parchment, allowing a 2-inch overhang. Grease parchment; set pan aside.
2.  Whisk together 1 2/3 cups flour, the baking powder, and salt in a medium bowl, and set aside.
3.  Put 9 tablespoons butter and the brown sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, about 3 minutes. Add 2 eggs and 1 teaspoon vanilla; mix until combined. Reduce speed to low. Add flour mixture, mix, scraping down sides of bowl, until well combined. Transfer to a large bowl.
4.  Put cream cheese, granulated sugar, remaining 2 tablespoons butter, 2 tablespoons flour, 1 egg, and 1/2 teaspoon vanilla into the clean bowl of an electric mixer fitted with the paddle attachment; beat on medium speed until just smooth.
5.  Pour half the blondie batter into prepared pan, and spread evenly with an offset spatula. Spoon two-thirds of cream-cheese mixture on top, and spread evenly. Drop dollops of remaining batter on top (spacing about 1 inch apart), and spread. Top with dollops of remaining cream-cheese mixture, about 1 inch apart.   Gently swirl cream cheese mixture into batter with a butter knife, running the knife lengthwise and crosswise through layers.
6.  Bake until golden brown and a cake tester inserted into center comes out with a few crumbs but is not wet, about 45 minutes. Let cool completely on a wire rack before lifting the bars out of the pan and cutting into squares.


This post is linked to:  Sweets for a Saturday
and Made It On Monday

1.  It makes the most tender, buttery pancakes EVER!
2.  One bowl...I only have to bust out one bowl.
3.  No egg white whipping.  Just don't like that business.  I'm lazy that way.
4.  Each and every one puffs up so nicely.  Just love that.
5.  They freeze beautifully!

I usually double the recipe and cook them all.  Whatever we don't eat that morning, I freeze for breakfasts during the week.  I wrap the pancakes up with plastic wrap, in groups of 2 and 3, put them in a plastic freezer bag--and into the freezer they go.  Viola--just unwrap and microwave for 1 minute and your little people can have a hot, homemade breakfast before school.  Gotta love that.
The Pastry Queen’s Mother’s Day Buttermilk Pancakes
source: Rebecca Rather, The Pastry Queen

2 large eggs
3 1/2 – 4 cups buttermilk (shaken well)
1 tsp baking soda
3 cups all-purpose flour
2 tsp baking powder
1 tsp salt
2 tsp sugar
1/4 cup (1/2 stick) unsalted butter, melted
1 tsp vanilla extract (optional)
1 tbsp butter, for frying

Whisk together the eggs and buttermilk in a large bowl.  Add the baking soda and whisk until combined.  Add the flour, baking powder, salt, and sugar; whisk until just incorporated.  Stir in the melted butter and vanilla.  If you wish, pour the batter into a pitcher to make it easier to pour the pancakes onto the skillet.
(The batter will keep 2-3 days, covered and refrigerated.)
Set a griddle or frying pan on the stove over medium heat.  Add some butter for frying; when it begins to foam, pour some of the batter into the pan to make pancakes of whatever size you wish.  When bubbles form on top of the pancakes, flip them and cook until the bottoms are golden brown.  Serve immediately.

There are so many options for mix-ins here – bananas, chocolate chips, pumpkin, strawberries, blueberries, oats, raisins, etc.  The amount of buttermilk you use is up to you.  I usually only use 3 1/2 cups.  If you want thicker, fluffier pancakes add less buttermilk (closer to 3 1/2 cups for a full recipe); if you like your pancakes thinner, add more buttermilk.  This recipe yields about 15 large pancakes.




This post is linked to:  Sweets for a Saturday

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For the Crust:
1 pkg graham crackers
2 tablespoons sugar
3 tablespoons butter, melted

For the Filling:
12 ounces (about 1 cup) dulce de leche*
2 (8 oz.) pkgs cream cheese, at room temperature
½ cup granulated sugar
2 eggs
2 teaspoons vanilla extract

For the Glaze:
4 ounces bittersweet chocolate, coarsely chopped
1/4 cup (4 tablespoons) unsalted butter, cut into pieces
2 teaspoons light corn syrup
1 Tbsp chocolate liqueur or heavy cream


1. Make the Crust. Position an oven rack in the middle position and preheat oven to 325F. Line the bottom and sides of an 8-inch square pan with parchment paper, leaving a 2-inch overhang on all sides. Spray parchment paper with non-stick spray.
2. Finally grind the graham crackers with the sugar in a food processor. With the motor running, add the butter, blending until combined. Press mixture evenly onto bottom of baking pan. Bake 10 minutes, then place on a cooling rack to cool for 5 minutes.
3. Make the Filling. Spread the dulce de leche evenly over the graham crust, then place pan in refrigerator while you prepare the cream cheese layer.
4. Beat the cream cheese on medium-high speed until light and fluffy, about 3 minutes. Add the sugar and continue to beat on medium-high for another 2 minutes. Add the eggs, one at a time, beating well after each addition and scraping down the sides of the bowl if necessary. Beat in the vanilla extract.
5. Pour the cream cheese mixture over the dulce de leche layer and spread evenly, and bake for 45-55 minutes, or until the center only slightly jiggles. Remove from the oven and cool completely-about 2 hours.
6. Glaze the cake. Heat the chocolate, butter, liqueur and light corn syrup in a double boiler or in a microwave at 30-second intervals, stirring until smooth.  Cool for about 10 minutes.  Pour the glaze over the cheesecake, tilting the pan to ensure the top is coated evenly. Chill for several hours-or at least 30 minutes before serving.
7. Lift the cheesecake from the pan using the parchment handles and slice into squares using a sharp knife, wiping it clean after each cut. **

*You can generally find Dulce de Leche near the sweetened condensed milk or in the international isle at most grocery stores. 
**Let the pan sit at room temperature for about 10 minutes before you lift the bars out and cut them.  The chocolate glaze will crack if you cut them while they are still very cold.  Learn from me, my friends.  :)

This post is linked to:
Sweets for Saturday
Sweet Tooth Friday
Made It On Monday

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Marshmallow Pops
Source:  slightly adapted from Savory Sweet Life

Ingredients:
8-10 oz chocolate-dark, semi-sweet, white, whatever makes you happy
1  bag large marshmallows
1/2 cup chopped toasted almonds
various colored sprinkles
1/2 cup crushed Oreos
18-20 lollipop sticks

Directions:
Melt chocolate in the microwave in thirty second intervals, stirring after each time until the chocolate is smooth.  Dip a lollipop stick 1/4″ in the chocolate and then into a marshmallow 3/4 of the way through.  Dip marshmallows into the chocolate until coated.  Tap the stick until excess chocolate has dripped off.  Sprinkle dipped marshmallows with whatever tasty option you choose (nuts, sprinkles, etc.) and allow them to dry by sticking the end of the stick into a foam block.  Or, if you're like me, you can stick the lollipop sticks in a big bowl filled with dried beans.  No foam block to be found in mi casa.  I have beans though, and they worked.  :)  You just need something to keep the pops upright so they can dry.

For the cupcakes:
1 1/4 cups flour
1/2 cup unsweetened cocoa powder
1/4 tsp instant espresso powder
3/4 tsp baking soda
1/4 tsp salt
1 cup sugar
1/3 cup canola oil
1 egg
1 tsp vanilla
3/4 cup buttermilk

For the ganache:
1 cup bittersweet chocolate chips
2 Tbsp Bailey's Irish Cream
1/8 tsp instant espresso powder
1/2 cup heavy cream

For the buttercream frosting:
3/4 cup unsalted butter, softened
4 oz. cream cheese, softened
4 Tbsp Bailey's Irish Cream
3-4 cups powdered sugar

1.  Preheat oven to 350.  Line a cupcake/muffin pan with paper liners (12).  In a small bowl, mix together flour, cocoa powder, baking soda, espresso powder and salt.  Stir with a whisk or fork to combine.  (This takes the place of sifting in my kitchen.  Judge me not!)

2.  In a large bowl, whisk together sugar, oil, egg and vanilla until smooth.  Alternately whisk in flour mixture and buttermilk, beginning and ending with flour mixture; whisk until smooth. 

3.  Scoop batter into prepared pan.  Bake for 20-23 minutes or until tops of cupcakes spring back when lightly touched.  Let cool in pan on rack for 10 minutes.  Remove from pan and let cool completely on rack.

4.  For the ganache:  Place chocolate chips, Bailey's and espresso powder in a small, heat proof bowl.  Microwave or heat heavy cream in a small sauce pan until it is almost boiling--you just want small bubbles popping up on the edge of the pan.  (In plainer terms--don't boil the cream, just get it really hot!)  Pour the cream over the chocolate chip mixture; let it sit for a minute and then whisk until smooth.

5.  For the buttercream:   With a mixer, mix the butter and cream cheese until well blended.  Add in the Bailey's and blend.  Add in the powdered sugar, 1 cup at a time, until the frosting reaches a spreadable consistency. 

So...you already know how to put together the standard cupcakes.  :)
For the jars, just fill them only about 1/4 to 1/3 full before baking.  I lined up my jars on a baking sheet lined with a silicone mat.  Bake at 350 for about 20 minutes.  Let them cool.  Then top them with the ganache and buttercream.  Viola! 

Ingredients
1 ¼ cups {2 1/2 sticks) unsalted butter
2 ¼ cups all-purpose flour
1 ½ teaspoons baking powder
1 ½ teaspoons salt
2 cups packed light-brown sugar
1/2 cup granulated sugar
3 large eggs
2 ½ teaspoons pure vanilla extract

Directions
1. Preheat oven to 350 degrees. Grease a 9-by-13-inch baking pan. Line bottom of pan with parchment paper; grease parchment paper.
2. In a saucepan over medium heat, cook the butter until it turns golden brown; remove from heat, and let cool. Whisk together flour, baking powder, and salt in a small bowl.
3. In the bowl of an electric mixer, combine browned butter and both sugars; stir with a wooden spoon until combined.
4. Attach bowl to mixer; add eggs. Using the paddle attachment, beat on medium-high speed until light and fluffy, about 3 minutes. Add vanilla, and beat to combine. Add flour mixture until thoroughly combined.
5. Bake in preheated oven until a cake tester inserted in the center comes out clean, 35 to 40 minutes (do not overbake).
6. Transfer to a wire rack to cool completely before turning out of pan onto a cutting board. Peel off parchment paper; cut blondies into 3-inch squares.

Source:  Yes, it's another recipe from My Baking Addiction- because I'm a freakin' stalker!

Cajun Chicken Pasta

Ingredients:

3 whole Boneless, Skinless Chicken Breasts, Cut Into Cubes
3 teaspoons Cajun Spice Mix, More To Taste
1 pound Fettuccine
2 Tablespoons Olive Oil
2 Tablespoons Butter
1 whole Green Bell Pepper, Seeded And Sliced
1 whole Red Bell Pepper, Seeded And Sliced
½ whole Large Red Onion, Sliced
3 cloves Garlic, Minced
1 can (14.5 oz) fire-roasted diced tomatoes, drained
1 1/2 cups Low Sodium Chicken Broth
½ cups White Wine
1 cup Heavy Cream
Cayenne Pepper To Taste
Freshly Ground Black Pepper, To Taste
Salt To Taste
Chopped Fresh Parsley, To Taste

Preparation Instructions:

Cook pasta according to package directions. Drain when pasta is still al dente; do not overcook!
Sprinkle 1 1/2 teaspoons Cajun spice over chicken pieces. Toss around to coat. Heat 1 tablespoon oil and 1 tablespoon butter in a heavy skillet over high heat. Add half the chicken in a single layer; do not stir. Allow chicken to brown on one side, about 1 minute. Flip to the other side and cook an additional minute. Remove with a slotted spoon and place on a clean plate.
Repeat with remaining chicken. Remove chicken, leaving pan on high heat.
Add remaining olive oil and butter. When heated, add peppers, onions, and garlic. Sprinkle on remaining Cajun spice, and add salt if needed. Cook over very high heat for 1 minute, stirring gently and trying to get the vegetables as dark/black as possible. Add tomatoes and cook for an additional 30 seconds. Remove all vegetables from the pan.
With the pan over high heat, pour in the wine and chicken broth. Cook on high for 3 to 5 minutes, scraping the bottom of the pan to deglaze. Reduce heat to medium-low and pour in cream, stirring/whisking constantly. Cook sauce over medium-low heat for a few minutes, until cream starts to thicken the mixture. Taste and add freshly ground black pepper, cayenne pepper, and/or salt to taste. Sauce should be spicy!
Finally, add chicken and vegetables to sauce, making sure to include all the juices that have drained onto the plate. Stir and cook for 1 to 2 minutes, until mixture is bubbly and hot. Add drained fettuccine and toss to combine.

Source: ever so slightly adapted from The Pioneer Woman

Chocolate-Chocolate Chip Muffins
Source:  slightly adapted from Brown-Eyed Baker

Yield: 12 muffins
Ingredients:
¾ stick (6 tablespoons) unsalted butter
2 ounces bittersweet chocolate, coarsely chopped
2 cups all-purpose flour
2/3 cup granulated sugar
1/3 cup unsweetened cocoa powder, sifted
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1¼ cups buttermilk
1 large egg
1 teaspoon pure vanilla extract
1 cup semi-sweet chocolate chips


Directions:
1. Center a rack in the oven and preheat the oven to 375 degrees F. Butter or spray the 12 molds in a regular-size muffin pan or fit with paper muffin cups. Place the muffin pan on a baking sheet.
2. Melt the butter and the chopped chocolate together in a bowl over a saucepan of simmering water. Remove from the heat.
3. In a large bowl, whisk together the flour, sugar, cocoa, baking powder, baking soda and salt. In a large glass measuring cup or another bowl, whisk the buttermilk, egg and vanilla extract together until well combined. Pour the liquid ingredients and the melted butter and chocolate over the dry ingredients and, with the whisk or a rubber spatula, gently but quickly stir to blend. Do not overmix the batter. Stir in the chocolate chips. Divide the batter evenly among the muffin cups.
4. Bake for about 20 minutes, or until a toothpick inserted into the center of the muffins comes out clean. Transfer the pan to a rack and cool for 5 minutes before carefully removing each muffin from its mold.

Banana Bars with Cream Cheese Frosting
ever so slightly adapted from My Baking Addiction

Ingredients
for the cake…
1/2 cup butter, softened
1 1/2 cups white sugar
2 eggs
1 cup sour cream
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1 cup mashed ripe bananas

for the frosting…
2 (8) ounce packages cream cheese, softened
1 stick unsalted butter; softened
31/2 to 4 cups confectioners’ sugar
2 teaspoons pure vanilla extract

Directions
1. Preheat oven to 350 degrees F.  Grease a 9×13 inch pan.
2. In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs, one at a time, then stir in the sour cream and vanilla.
3. Combine the flour, baking soda, salt and cinnamon; stir into the batter. Finally, mix in the mashed banana. Spread evenly into the prepared pan.
4. Bake for 25-30 minutes in the preheated oven, until a toothpick inserted into the center comes out clean. Allow bars to cool completely before frosting with the cream cheese frosting.

To make frosting:
In the bowl of your mixer fitted with the paddle attachment, mix cream cheese and butter until smooth. Gradually add in the confectioners’ sugar and mix until smooth and creamy. Stir in vanilla. Spread on cooled cake.