»PEPPERMINT BARK CHEESECAKE DIP
8 ounces cream cheese, softened
½ cup marshmallow fluff
½ cup cool whip
½ cup powdered sugar
1 cup Andes peppermint chocolate
½ Trades Joes peppermint waffle cookies
½ cup miniature chocolate chips
Trader Joes chocolate covered pretzels
In a stand mixer beat cream cheese until light and fluffy.
Add in marshmallow fluff and cool whip.
Slowly add powdered sugar until well combined.
Fold in everything else
Chill for at least 2 hours before serving.
1 cup (2 sticks) butter
2 1/4 cups sugar
½ cup Nutella
4 large eggs
1 1/4 cups cocoa powder
1 teaspoon salt
1 teaspoon baking powder
1 tablespoon vanilla extract
1 ½ cups all-purpose flour
10 ounce package Milk Chocolate Baking Chips
Butter a 9×13 baking dish.
Melt butter completely
Stir in sugar
Stir in the Nutella until well combined.
Pour butter mixture into a large bowl or stand mixer, beat in cocoa powder, eggs, salt, baking powder, and vanilla extract. Mix until well combined.
Stir in the flour and baking chips until just combined.
Spread into prepared pan (batter will be very thick and sticky) and bake for about 30-35 minutes, until a tester comes out mostly clean. The edges should be set and the center should still look slightly moist, but not uncooked. Cool on a wire rack.
½ cup unsalted butter, softened
½ cup granulated sugar
1/3 cup light brown sugar, packed
1 large egg
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
½ teaspoon baking soda
1/4 teaspoon cream of tartar
1/4 teaspoon salt, optional and to taste
1/4 cup granulated sugar
Dough – Combine the butter, sugars, and beat on medium-high speed until creamed and well combined, about 3 minutes.
Add the egg, vanilla, and beat on medium-high speed until well combined, light and fluffy, about 3 minutes.
Add the add the flour, baking soda, cream of tartar, optional salt, and beat on low speed until just combined, about 1 minute.
Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray.
For the Topping – In a small bowl, combine sugar, cinnamon, and stir to combine.
Dredge each mound of dough through cinnamon-sugar.
Place dough mounds on baking sheet, spaced at least 2 inches apart Bake for about 9 minutes, or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center; don’t overbake for soft, pillowy cookies. For firmer cookies, bake a minute or two longer. Cookies firm up as they cool
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FILMED & EDITED BY BRIANA JONES CHASE
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