Week 12 Chocolate Chip Lava Cookies aka Mini Pazookies or Pizookies Recipe

Chocolate Chip Lava Cookies

1/2 butter (1 stick-I like using unsalted butter)
1/2 cup of brown sugar packed
1/2 cup of granulated sugar

1 large egg

1/2 tablespoon vanilla extract

1 3/4 cups of all-purpose flour

1/2 tsp salt

1/2 tsp baking soda

1 bag of milk chocolate chips

1. Preheat oven to 350 degrees F. Spray a standard-size muffin tin with cooking spray. Place 1/2 cup chocolate chips in a Ziploc bag, and seal shut. Lay the Ziploc bag flat in the microwave, spreading out the chocolate chips in a single layer. Microwave for 30 seconds. Remove bag and flip, microwaving for an additional 10-15 seconds until all the chips are softened. Set aside to cool.

2. With an electric mixer, cream the butter and sugars until light and fluffy, about 3-5 minutes. Add egg and vanilla and beat until well combined. Meanwhile, in a separate bowl, whisk together the flour, salt, and baking soda. Add to the wet ingredients and beat on low speed until just combined. Add the remaining chocolate chips (1 cup) and stir to combine.

3. Using half the cookie dough, scoop 1.5-2 tbsp of dough, flatten it out a bit and place in the bottom of the muffin tin. Repeat for a total of 10 cookies. Cut a small tip in the corner of the Ziploc bag, and gently squeeze a layer of chocolate over the cookie. Scoop and flatten the remaining dough and place it on top of the chocolate layer. Bake at 350 for 15-20 minutes, until the edges are just browned. As soon as they come out of the oven, run a knife around the edges to make for easy removing later. Cool completely before removing from the muffin tin, running a knife around the edge to help loosen.

These are good as mini muffins, too! Try baking at 350 for 9 mins. Enjoy!

Week 11 Pumpkin Spice Donuts

 Pumpkin Spice Donuts

Gluten Free version:

·                1 cup + 1/4 cup Gluten-Free Oat Bran Flour 

·                1/2 cup light brown sugar, packed

·                1/2 teaspoon salt

·                1 teaspoon baking powder

·                1/4 cup *pure pumpkin puree 

·                1 teaspoon of pumpkin spice 

·                2 1/2 tablespoons coconut oil, melted 

·                1/2 cup almond milk  

·                 

·                For the Cinnamon sugar coating:

·                3 tablespoons coconut oil, melted 

·                1 cup sugar

·                1 1/2 tablespoons cinnamon

Instructions

1. Preheat oven to 350 degrees (F).

2. Generously grease a doughnut pan; set aside.

3. In a large bowl whisk together the dry ingredients. In a separate bowl whisk together the pumpkin puree, coconut oil, and almond milk.

4.  Gently fold the wet mixture into the dry mixture - don't over mix!

5. Spoon mixture into prepared doughnut pan, and bake for 10-11 minutes, or until the doughnuts spring back when lightly pressed. Allow doughnuts to cool a few minutes in the pan before transferring to a wire rack to cool for a few more minutes.

6. In the meantime, melt the coconut oil for the cinnamon sugar coating; set aside. Mix the sugar and cinnamon together in a medium-sized bowl; set aside.

7.  Once the donuts are cool enough to handle, dip them in the melted butter, then roll them in the cinnamon-sugar mixture; repeat until all donuts have been covered.

8. These are best eaten the day they are made.

Week 10 Pumpkin Spice Whoopie Pies

Pumpkin Spice Whoopie Pies

These easy pumpkin spice whoopie pies begin with spiced cake mix and end with the best homemade cream cheese frosting! Pumpkin whoopie pies are the cutest, tastiest fall dessert! 

Course: Dessert

Ingredients

Pumpkin Spice Whoopie Pies

·       1 box Purely Simple White Cake Mix

·       3 tsp pumpkin pie spice

·       1/4 cup of butter melted

·       1 large egg

·       1/2 cup pumpkin puree

·       1/2 tsp vanilla extract

Cream Cheese Frosting

·       8 oz cream cheese

·       4 Tbsp butter

·       3/4 cup powdered sugar

·       1 tsp cinnamon

·       1 tsp vanilla extract

Instructions

1.     Preheat oven to 350 degrees.

2.     Pour cake mix and pumpkin pie spice into a large bowl and stir. Add melted butter, egg, vanilla, and pumpkin puree. Mix until combined (dough will be thick).

3.     Drop cookies by rounded Tablespoons onto a cookie sheet lined with parchment paper (for a smooth cookie surface when baked, make sure the cookie dough balls are smooth on top before placing in the oven).

4.     Bake for about 12-13 minutes, or until cookies look set (barely golden brown, and do not look doughy in the centers). Whoopie pies are traditionally a soft-baked cookie with a cake-like texture, thus you don't want to over bake them.

5.     Allow cookies to cool completely.

6.     Cream butter and cream cheese together, until well combined, about 1-2 minutes. Add in vanilla and cinnamon. Mix. Add in powdered sugar, and mix until well combined.

7.     With a spoon or a piping bag with a circular tip, add about 1 Tbsp (more or less, depending upon your preference) of filling to half of the cookies. Top with the other halves.

8.     Enjoy!

9.     For best results, store leftovers in the fridge.