Chocolate Chip Cookie Dough Recipe for The Big Game! #GameDayGrub

With The Big Game quickly approaching, it is time to start thinking about what is going to be on your table! As a huge foodie, I am always thinking about food and what to bring to my friends party of the Big Game! 

I decided to make my famous Chocolate Chip Cookie Dough Dip! I headed off to my local Smart & Final to pick up my ingredients! I love that Smart & Final always has exactly what I need! Where else can you find warehouse prices and market freshness? Plus, they are running an amazing contest to go along with the Big Game! 

Smart & Final is giving one lucky fan groceries for a year by simply guessing the correct Final Score in the Big Game on February 5th! 

To enter this awesome contest, click the link below:
Smart & Final 2nd Annual Final Score Sweepstakes

And that's not all! Smart & Final will also be hosting a Twitter Chat the day of the Big Game on February 5th from 12pm PST to 1PM PST. There will be a $150 Smartcash card given to a random winner who joins us and uses the hashtag #GameDayGrub during the Twitter Chat!

But while you are waiting for the Big Game let's go shopping for the ingredients for the chocolate chip cookie dough dip!

Now it's time to head home and make the chocolate chip cookie dough dip! 

Ingredients

• 1 8-ounce package cream cheese 
• 1/2 cup butter
• 1 cup powdered sugar
• 2 tablespoons brown sugar
• 1 1/2 teaspoons vanilla
• 1 cup chocolate chips
• 1 cup toffee bits

Instructions

1. Cream together cream cheese and butter.
2. Add all remaining ingredients and mix until well-combined.
3. Serve with graham crackers or apple wedges.

Notes

Do NOT use reduced fat cream cheese as it may cause your dip to have the wrong consistency. 

The final product! Doesn't it look delicious? Now you can use apple slices, graham crackers or even cookies to dip into this chocolate chip cookie dough! 

Thank you to Smart & Final for inspiring me and sponsoring me to make this recipe! Enjoy the Big Game out there everybody!

To learn more about Smart & Final and their First Street products, visit and LIKE their Facebook page:

Smart & Final

*Disclosure: This is a sponsored post on behalf of Smart & Final*

S'mores Cookies Recipe

With Father's Day quickly approaching, it was time to celebrate spending time with dad and cooking with him! One of my fondest memories of my dad is our yearly camping trips complete with tents and big campfires to make s'mores. So, what better way to celebrate than by making amazing s'mores cookies! 

While shopping at Smart & Final, I noticed their First Street, First Percent program. When you buy  First Street products, Smart & Final will contribute the first percent of their net profits to their Smart & Final Charitable Organization supporting local community nonprofit organizations. 

One of the things that I noticed while shopping at Smart & Final is their new First Percent program. When you buy First Street items, Smart & Final will contribute the first percent of net profits to their Smart & Final Charitable Foundation supporting local community nonprofit organizations. 

INGREDIENTS

• 3/4 cup First Street granulated sugar
• 3/4 cup First Street brown sugar, firmly packed
• 1 cup First Street butter, softened
• 2 First Street eggs
• 1 tsp vanilla extract
• 2 cups First Street flour
• 2/3 cup unsweetened cocoa
• 1 tsp First Street baking powder
• 1/2 tsp salt
• 1 cup graham cracker cereal
• 1 cup mini marshmallows
• 1 cup chocolate chips

INSTRUCTIONS

1. preheat the oven to 350 degrees F
2. in a large bowl combine the butter, granulated sugar and brown sugar and beat until creamy and light in color
3. add the eggs in one at a time, then the vanilla and then scrape down the sides of the bowl
4. in a small bowl whisk together the four, unsweetened cocoa, baking powder and salt
5. slowly add in the flour mixture until well combined
6. stir in the marshmallows, chocolate chips and graham cracker cereal
7. line a baking sheet with parchment paper
8. scoop 1/4 cup of the mixture and form a ball
9. place on the baking sheet and gently press down so the bottom is a bit flat spacing the cookies 3 inches apart
10. bake for 15-18 minutes or until set
11. remove and allow to cool on the baking sheet for 5 minutes before removing to a cooling rack to cool completely

Fresh out of the oven! Don't they look amazing? 

Time to plate them up! 

Serve with your favorite glass or milk and enjoy! 

 

Thank you to First Street and Smart & Final for inspiring me and sponsoring me to make this recipe! Happy Father's Day to all of you dad's out there! 

To learn more about Smart & Final and their First Street products, visit and LIKE their Facebook page:

Smart & Final

*Disclosure: This is a sponsored post on behalf of Smart & Final*

Beauty and The Beast Enchanted Apple Tart Roses Recipe

Beauty and The Beast Enchanted Apple Tart Roses

What You’ll Need

•

1 extra-large red-skinned apple (gala apples work especially well)

•

3 tablespoons water

•

2 tablespoons sugar

•

1 tablespoon lemon juice

•

2 tablespoons coconut oil

•

¾ cup gluten-free, nut-free all-purpose flour, plus more for rolling out the dough

•

¼ teaspoon xanthan gum

•

¼ teaspoon salt

•

Dash of cinnamon

How To Make It

• 1
  Heat the oven to 375 degrees F. Meanwhile, cut the apple in half and remove the core, but don’t peel it. Cut the halves into thin slices (¼ inch thick or so).
• 2
  Combine the apple slices, water, sugar, and lemon juice in a saucepan. Simmer the slices for 4 to 5 minutes. Then remove them from the pan to cool, reserving the cooking liquid.
• 3
  Stir the coconut oil into 2 tablespoons of the cooking liquid (adding water if you don’t have enough). If need be, heat the mixture just until the oil melts. Transfer the liquid to a mixing bowl.
• 4
  Combine the flour, xanthan gum, salt, and cinnamon in a sifter. Sift the dry ingredients into the liquid. Stir until the mixture forms a sticky dough.
• 5
  Dust a sheet of waxed paper with gluten-free, nut-free all-purpose flour. Shape the dough into a disk, and set it atop the dusted paper. Sprinkle more flour atop the dough, and then cover it with another sheet of waxed paper. Roll out the dough between the sheets until it is about 3/8 inch thick, dusting it with more flour as needed to keep it from sticking to the paper.
• 6
  Fill a 6-cup muffin pan with paper liners. Use a round cookie cutter (3 inches wide or so) to cut out six pastry circles. Gently fit the pastry circles into the paper liners, using a spatula to lift them from the waxed paper.
• 7
  Bake the pastries for 8 minutes. Then remove them from the oven to cool slightly in the muffin pan.
• 8
  Top each pastry circle with 5 or 6 apple slices (red peels facing up), overlapping them slightly as you work from the outer edge toward the middle. Bake the roses for another 6 to 8 minutes. Serve them warm or cooled.

Chocolate Cherry Creams Recipe

Ingredients:

• 
  1 cup semi-sweet chocolate chips
• 1/3 cup evaporated milk
• 1 1/2 cups sifted powdered sugar
• 1/3 cup chopped nuts
• 1/3 cup chopped maraschino cherry, well drained
• 1 1/4 cups coconut or 1 1/4 cups chopped nuts

• Directions:

  1. 1
     Melt chocolate and milk over low heat.
  2. 2
     Remove from heat.
  3. 3
     Stir in powdered sugar, nuts and cherries, mix well.
  4. 4
     Chill until cool enough to handle.
  5. 5
     Shape into 1-inch balls and roll in nuts or coconut.
  6. 6
     Chill at least 4 hours.
  7. 7
     Keep chilled.

Microwave Peanut Brittle Recipe

Ingredients:

• 
  1 cup sugar
• 1/2 cup white Karo
• 1 dash salt
• 1 cup shelled raw peanuts (pecans, walnuts, sunflower seed, etc.)
• 1 tablespoon margarine
• 1 1/2 teaspoons baking soda
• 1 teaspoon vanilla

Directions:

1. 1
   Line baking sheet with wax paper.
2. 2
   Spray wax paper with Pam.
3. 3
   Combine sugar, salt and Karo in a 3 quart microwave safe glass bowl.
4. 4
   Stir in peanuts.
5. 5
   Microwave on high until light brown (8 to 10 minutes) stirring at least 2 times during cooking.
6. 6
   Remove from microwave and stir in remaining ingredients adding baking soda last (mix will be foamy).
7. 7
   Stir quickly and pour onto wax paper.
8. 8
   Spread thin for brittle candy.
9. 9
   Note: You can use any type nuts you prefer or even sunflower seeds (which is my favorite).

Apple Pie Nachos Recipe

Ingredients:

Crispas

• 2 tortillas
• 1 tablespoon cinnamon
• 1/2 cup sugar
• 2 cups vegetable oil

Apple Pie Mix

• 2 baking apples, diced into 1/2 inch pieces 
• 4 teaspoons fresh lemon juice
• 2 tablespoons brown sugar (light or dark)
• 1 ounce Amaretto

Toppings

• 1 cup heavy whipping cream
• 1/4 cup sugar
• 1 teaspoon vanilla
• 1/4 cup pecans, chopped

Directions:

1. 1
   Heat oil until it "speaks" when you sprinkle water into it. Cut each tortilla in half, then cut each half into 4 wedges.
2. 2
   Mix cinnamon and sugar in a shallow dish with another paper towel lined dish right next to it.
3. 3
   Put 2-4 tortilla wedges into the hot oil and cook until light brown on each side, flipping only once (this should take about 1 minute). Remove immediately from oil one by one and completely cover in cinnamon sugar mixture on both sides before placing on towel lined dish to cool and drain.
4. 4
   When finished with crispas, toss together diced apples and lemon juice.
5. 5
   Put apples, lemon juice and amaretto into a medium-sized skillet and cook over medium heat until apples just start to get tender and barely break down.
6. 6
   Add brown sugar and stir well until evenly distributed. Remove pan from heat.
7. 7
   Beat heavy whipping cream (works best in a chilled bowl) just until stiff.
8. 8
   Gradually add sugar and vanilla and beat until stiff peaks form.
9. 9
   On a plate or platter, set out each crispa individually. Top with a teaspoon or more of apple mixture, then a dollop of whipped cream. Sprinkle with chopped pecans.

Jerez Cherry Liqueur Recipe!

 

Makes 2 quarts

 

Ingredients:

1 quart bing cherry, no stems
750 ml fifth v.o. brandy
1/2 lemon, cut into two slices
2 tablespoons sugar
4 tablespoons Amaretto (optional)

Directions:

1 Pierce each cherry three to four times in a row (up and down)on one side of the cherry. I used a sharp skewer. Remove Stems.
 

2 Fill each jar half-full with the cherries. Place a lemon wedge in each jar and top each with a tablespoon of sugar and two tablespoons of Amaretto.
 

3 Fill jars with brandy. Screw lid on tight and shake to combine.
 

4 Put in a cool dark place for 6 months.
 

Source: http://www.food.com/recipe/jerez-cherry-liqueur-173245

Copycat Recipes: Starbucks Cranberry Bliss Bars

Ingredients:

Servings:
18

1/2 cup butter, melted, then cooled a bit
1 1/4 cups brown sugar, packed
2 large eggs
1 teaspoon vanilla
1 3/4 cups flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup white chocolate chips
1/2 cup orange-flavored craisins

FROSTING

1 (12 ounce) can ready-made cream cheese frosting
1/4 cup orange-flavored craisins
1/4 cup white chocolate chips

Directions:

1  Preheat oven to 350 degrees. Prepare a 9x13 pan by lining it with parchment paper for easy removal (or spray with non-stick spray).
 

2  Melt butter; cool slightly. In a mixer bowl, blend butter and brown sugar until smooth. Add all other ingredients except chips and Craisins. Once the mixture is just about blended, add 1/2 cup chips and 1/2 cup Craisins.
 

3  Spread the thick batter into a 9x13 pan. Bake 350 degrees for 23-25 minutes or until a toothpick tests clean. Do not overbake.
 

4  Allow to cool thoroughly.
 

5  When cool, frost with ready-made Cream Cheese frosting. Chop remaining 1/4 cup Craisins into small bits and scatter the bits over the top of the frosting.
 

6  Melt remaining 1/4 cup white chocolate chips in the microwave (hint: add 1/2 t. canola oil to create a thin drizzle); use a fork to drizzle the melted chocolate on top. Cut into 18 squares.

Source: http://www.food.com/recipe/cranberry-bliss-bars-easy-version-350660

Copycat Recipes: Starbucks Lemon Loaf

 

Ingredients:
 

1 1/2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
3 eggs, room temp
1 cup sugar
2 tablespoons butter, softened
1 teaspoon vanilla extract
1 teaspoon lemon extract
1/3 cup lemon juice
1/2 cup oil
1 cup powdered sugar
1 tablespoon powdered sugar
2 tablespoons milk
1/2 teaspoon lemon extract

Directions:

1  Preheat oven to 350. Grease and flour a 9 x 5 loaf pan.
 

2  In a large bowl, combine flour, baking soda, baking powder and salt.
 

3  In a medium bowl, combine eggs, sugar, butter, vanilla extract, lemon extract and lemon juice with a mixer until blended.
 

4  Pour wet ingredients into the dry ingredients and blend until smooth. Add oil and mix well.
 

5  Pour into loaf pan and bake for 45 minutes until toothpick comes out clean. Remove from oven and cool in pan on a rack.
 

6  Making the icing: In a small bowl, combine powdered sugar, milk and lemon extract with a mixer until smooth.
 

7  When loaf is cooled, remove from pan and frost top with icing. When icing has set, slice loaf into slices (should get about 8 good slices).

Source: http://www.food.com/recipe/starbucks-lemon-loaf-234704

Recipe: Citizen's Bank Park 'Tastykake Bread Pudding'

INGREDIENTS

• 2 cups heavy cream
• 1 teaspoon vanilla extract
• 1/3 cup granulated sugar
• 3 whole eggs
• 1/4 cup caramel sauce, plus extra for garnish
• 1/2 vanilla pound cake, from a 8 1/2-inch by 4 1/2-inch loaf
• Three 3-ounce packages Tastykake Butterscotch Krimpets*
• 3 large croissants
• Nonstick cooking spray
• Powdered sugar, for garnish

Preheat oven to 325 degrees.
Cut the pound cake, Krimpets, and croissants into 1-inch cubes. Place them in a bowl and set aside.
In a separate bowl, combine the cream, eggs, sugar, vanilla, and caramel sauce. Whisk until well incorporated. Combine the wet ingredients to the bowl of cubed breads, and mix well. Allow the mixture to set for 30 minutes.
Prepare a 15-by-9-inch baking pan with nonstick spray. Place the mixture in the prepared pan. Even out the surface of the pudding, then cover with aluminum foil and bake in the oven for 20 minutes. Remove the foil and bake for another 20 minutes.
Remove from the oven and allow the pudding to cool. Garnish with cararmel sauce or powdered sugar.







Source: http://www.thedailymeal.com/citzens-bank-park-tastykake-bread-pudding/

Recipes: Churro Cupcakes!

Churro Cupcakes

Cake:
1 1/2 cups flour
1 1/2 teaspoons cinnamon
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 (1 stick) cup butter, room temperature
1 cup sugar
2 eggs
2 teaspoons vanilla
1/4 cup vegetable oil
1/2 cup milk

Frosting:
4 ounces cream cheese, room temperature
4 tablespoons butter, room temperature
2 cups powdered sugar
1 teaspoon vanilla
1 teaspoon cinnamon

Preheat the oven to 350 degrees.
Line a muffin pan with cupcake liners; set aside.
In a medium bowl, combine the flour, cinnamon, baking powder, and salt; set aside.
In a large bowl, cream the butter and sugar together until light and fluffy.
Add the eggs, one at a time, until just combined then stir in the vanilla and oil.
Sprinkle 1/3 of the flour mixture over the butter mixture and gently stir in until barely combined.
Add half of the milk, mixing until just combined. Repeat these steps with the remaining flour mixture and milk, ending with the flour. Do not over mix. Fill each cupcake tin with 2 tablespoons of batter, or until the cupcake tin is filled half way. Bake the cupcakes for 14 to 16 minutes, or until a toothpick inserted in the center comes out with one or two crumbs clinging to it.
Allow the cupcakes to cool completely before frosting.

For the frosting, cream the butter and cream cheese together in a large bowl.
Add the sugar, one cup at a time, beating well between each addition.
Stir in the cinnamon until thoroughly combined.
Then stir in the vanilla.
Beat the mixture well, until light and fluffy.
Pipe onto cupcakes and sprinkle with a little cinnamon sugar.
Enjoy!

Recipes: Coca Cola Brownies

Ingredients

• 1 1/4 cups (6 1/4 ounces) all purpose flour
• 1 2/3 cups (12 1/4 ounces) sugar
• 2/3 cup cocoa powder
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1 can (12 ounces) Coca Cola

Procedures

1. Adjust oven rack to middle position and preheat oven to 350°F. Either grease baking pan with oil or cover with tin foil.
   
   
2. In a large bowl, stir together flour, sugar, cocoa, salt, and baking powder until combined. Add cola, a little at a time because it will foam, until incorporated and batter forms. Pour batter into pan and bake until a tester inserted into the middle of the pan comes out clean, about 30 minutes. Top will be slightly sticky.
   
   
3. Let cool completely in pan then cut into squares.
   
    Source: http://www.seriouseats.com/recipes/2013/03/coca-cola-brownies-baking-with-coke-recipe.html

Recipes: S'mores Krispie Treats!

Ingredients

• 1 (10-ounce) bag large marshmallows
• 3 tablespoons unsalted butter
• 2 tablespoons honey
• 6 cups crispy rice cereal
• 1 ounce (1/4 cup) graham or whole wheat flour
• 1 teaspoon ground cinnamon
• 1 standard size (1.55 ounce) Hershey bar

Procedures

1. Preheat broiler to high and adjust a rack about 4 inches from element. Spread marshmallows in an even layer on a small sheet pan lined with foil or a silicone mat. Broil until well-toasted on top, about 5 minutes. Remove and allow to cool.
   
   
2. Peel marshmallows (which will now be a single sticky mass) off the lined pan and place in a large pot. Add butter and honey and cook over low heat, stirring often, until fully melted. Meanwhile, butter an 8- by 8-inch glass or metal pan. Break up chocolate bar into a microwave-safe bowl and microwave in 15 second intervals, stirring between sessions until fully melted, about 30 seconds total. Set aside. Combine cereal, flour, and cinnamon in a mixing bowl and toss until fully combined, then add to the melted mixture and stir to incorporate thoroughly. Scrape half into prepared pan and pack tightly with a buttered or greased spatula. Spread evenly with melted chocolate, then add rest of mixture and pack down tightly. Allow to cool and set for at least 30 minutes, then flip onto a cutting board and cut into 1 by 2-inch rectangles. Treats can be stored in an airtight container at room temperature for up to 5 days.
   
   Source: http://www.seriouseats.com/recipes/2013/02/smores-krispies-treats-recipe.html?ref=thumb