Skip to main content

Bye-Week Cookie Cake

Happy Bye-Week, Rams! Not that a week off will really help them play better, but at least it's one less week of embarrassment! In honor of a week off, my husband and I planned to have a few friends over to watch real football games and some of the baseball playoffs (especially since the Cubs were swept - yeah baby!) but at the last minute everyone bailed. Well, I had already made most of the food that I planned on making so we ate it anyway and just have a bunch left over.

My husband wanted a cookie cake, shaped like a football. Not knowing if bakeries sell cookie cakes shaped like a football I decided to make my own. Not only because I didn't want to rely on something that may not exist, but mainly because I never get to bake so I'll take any excuse.

This was so easy and super delish! I mean, it's a giant cookie - what's not to like. I tweaked this recipe but next time I make one I'll tweak again by adding more chocolate chips. This recipe is also a great base for regular chocolate chip cookies!

Chocolate Chip Caramel Cookie Cake
Adapted from Recipe Zaar


Ingredients
1 cup butter
1/2 cup sugar
2/3 cup packed brown sugar
2 eggs
1 teaspoon vanilla
2 cups flour + 4 tablespoons flour (now reading the recipe again - I may have forgotten the 4 tablespoons...oops)
1 teaspoon salt
1 teaspoon cream of tartar
1 teaspoon baking soda
2 cups semi-sweet chocolate chips (I used 1 cup mini chocolate chips and 1 cup caramel chips - next time I'll use about 1 1/2 cups chocolate and 1 cup caramel or 2 cups chocolate and omit the caramel)

Directions
- Beat the sugars and butter together
- Add eggs and vanilla and beat
- Mix flour, salt, cream of tartar and baking soda
- Add dry ingredients to the batter and mix until well incorporated
- Stir in chocolate chips (and caramel in my case)
- Spread dough in to 15 1/2 round pan (I shaped in to a football on a large cookie sheet)
- Bake for 20 minutes at 350

Comments

Post a Comment

Popular posts from this blog

Key Lime Gooey Butter Cake

I'm from St. Louis.  The home of Gooey Butter Cake.  Many people think it's a Paula Deen creation, and how could you not when you see how much butter is in it, but you can't go in to a restaurant, bakery or grocery store without seeing gooey butter somewhere in St. Louis.  We love it.  What's not to love with butter, cream cheese, powdered sugar, oh my!

But, considering I've made it numerous times, I'm always up for a new variation.  Nutella?  Check!  Cookies?  Don't mind if I do!  Pumpkin?  Well of course!  While talking to my mom about what to bring to a family function, she mentioned she saw a recipe for key lime gooey butter cake.  Sold!  I've never heard of the website she sent over to me, but it looked similar to the basics of every other recipe I've used for Gooey Butter Cake so I knew I wanted to give it a try!

One thing people may not realize is that Gooey Butter Cake is very easy to make.  Just a few ingredients really!  Just mix them, ba…

White Chocolate Cheesecake Mousse Filling

OK, so, while this recipe was the result of me literally quick thinking at the grocery store rushing around to pick up a few ingredients over Easter weekend, I came up with a fantastic cake filling, in my humble opinion.  I love the cake fillings at Costco and wanted to make a variation on that.  This is really semi-homemade but oh so good!  It's rich, creamy and decadent.  Even my husband loved it, and he's not really a cake fan.  It was so easy to make too!


White Chocolate Cheesecake Mousse Filling
Ingredients:
1 package Jello Pudding - Cheesecake flavor
1 8-oz. container Whipped Cream Cheese, softened
1 8-oz, container Cool Whip, thawed
3 oz. White Chocolate, melted
1 teaspoon vanilla

Directions:
Beat softened cream cheese and vanilla with mixer until well blended and light (a few minutes).

Beat in pudding mix until fully incorporated.

Stir in melted white chocolate.

Fold in thawed Cool Whip

Allow to set in fridge for a few hours, but don't let it get too cold that it…

Nutella Cannoli

Nutella is something that I love, but honestly don't really eat or bake with that often, always regretting that fact each time I eat something with Nutella. Well, I am vowing to change my ways - starting with these Cannolis!  They're definitely not a traditional cannoli as the combination of cream cheese and whipped cream make them more like a cheesecake filling, or even mousse, but the cannoli shell makes them easy to grab and eat.  No fork required - my kind of dessert!


Usually I prefer to make mini cannolis because sometimes full ones are just too rich for me, however any recipe could easily be adapted to a regular cannoli shell size (or mini size if the case may be).  The combination of the cream cheese, whipped cream and Nutella definitely made these a rich bite-size dessert, that I think may become one of my go-to recipes when I need to make something quick and impressive.

Nutella Cannoli
Ingredients:
24 Mini Cannoli Shells
8 oz. cream cheese, softened
1/2 cup powdered sug…