Puffins

Ever heard of a puffin? Neither had I. That is, until this recipe. It's basically a pancake muffin that kids (and kids at heart) will love. It's pretty simple and you can use any number of ingredients to create your own concoction. The following one is filled with chocolate chips - my personal fave. Yum! Enjoy!

Mini Maple Chocolate Chip Pancake Muffins 
(that's the "official" name of this recipe)
Makes 24 mini muffins

Ingredients
1 cup flour
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
2 tbsp. sugar
2/3 cup buttermilk
1 egg
2 tbsp. pure maple syrup
2 tbsp. melted butter
1/2 cup milk chocolate chips

Directions
Preheat oven to 350 degrees.

Combine flour, baking powder, baking soda, salt and sugar in a medium bowl. Sift together with a wire whisk.

In another bowl, stir buttermilk, egg, maple syrup and melted butter until just combines.

Add wet ingredients to dry ingredients and stir with a spoon until well combined.

Stir in chocolate chips. Reserve a few chocolate chips to sprinkle on the tops.

Bake for 8-9 minutes.

Nutella Pop Tarts

Every kid I know loves Pop Tarts? Me? I'm little leery of something that has an expiration date of 2013 yet claims to be made with "real fruit." Huh?

Therefore, I decided to make my own Pop Tarts. Healthy they might not be. But I know exactly what ingredients are in there. And besides, they taste great. Easy peasy and filled with hazelnut chocolaty goodness, these make the perfect breakfast.

Nutella Pop Tarts
Makes 6 3-inch Pop Tarts

Ingredients
2 9-inch pie crusts
1/4 cup Nutella (or more as necessary)
Flaky sea salt for sprinkling
1 egg lightly beaten for egg wash
Sugar for sprinkling

Directions
Preheat the oven to 400 degrees and line a baking sheet with parchment paper.

Unroll the dough and cut into 12 3-inch by2 -inch rectangles. Place 1 teaspoon of Nutella in the center of 6 of the rectangles. Sprinkle each Nutella-filled rectangle wit a bit of sea salt.

Dab a bit of the egg wash around the edges of each Nutella-filled rectangles and cover with an unfilled rectangle. Use a fork to seal the edges and also to poke holes in the top of the pastry for steam to escape.

Brush the tops of each pastry with egg wash and sprinkle with a bit of sugar. Bake 15-20 minutes until the pastry is golden brown and the sugar has caramelized a bit.

While the pop tarts are cooling, heat the remaining Nutella in the microwave for 10 seconds at a time until it has a liquid consistency. Use a fork or spoon to drizzle the warmed Nutella over the pastries. Serve slightly warm.

Peanut Butter and Nutella Cookies

I've said it time and time again -  I love the combination of peanut butter and chocolate. But add the hint of hazelnut to any concoction, and the recipe gets infinitely better. Such is the case with this peanut butter and Nutella cookie recipe.

Rich and chocolaty with just a hint of hazelnut, you will have a hard time resisting these cookies. Wash them down with a cold glass of milk and you've got yourself the perfect dessert.

Peanut Butter and Nutella Cookies

Ingredients
1 cup butter (2 sticks), room temperature
2/3 cup peanut butter
1 cup sugar
1 cup brown sugar
2 eggs
2 tsp vanilla
2 2/3 cup flour
2 tsp baking soda
1 tsp salt
Heaping 1/3 cup Nutella

Directions
Cream butter, peanut butter, sugar, brown sugar, eggs and vanilla together until smooth.

Combine flour, baking soda and salt and add to butter mixture. Add Nutella in dollops over the top of the dough. Use a butter knife to swirl the Nutella throughout the dough. Do not overmix.

Chill the dough in the fridge for 15 minutes before spooning onto cookie sheet to firm the Nutella.

Bake at 350 degrees for 8-10 minutes. Bake until slightly brown at edges.

Let cool a few minutes on cookie sheet before transferring.

Sticky Bun Breakfast Ring

This breakfast treat is sticky, sweet and oh-so-delicious! It's almost like making your own Pecanbon at home. Now, you don't have to go all the way to the mall for this special treat.

Sticky Bun Breakfast Ring


Ingredients
2 small tubes refrigerator buttermilk biscuits or 2 tubes Pillsbury Grands buttermilk biscuits 
6 Tbsp. butter, melted
1 C. pancake syrup 
2/3 C. packed light brown sugar
1 tsp. cinnamon
1/2 C. chopped pecans, optional
1/2 C. chopped almonds, optional


Directions
Spray a fluted pan with non-stick spray. Combine the melted butter and syrup in a small bowl and set aside. In another bowl, combine the brown sugar, cinnamon, and nuts (if desired). Place about half of the syrup mixture in the bottom of the pan. Then sprinkle half of the brown sugar mixture on top. Lay the biscuits on the bottom of the pan, overlapping edges (closely together) to form a ring. Top with remaining syrup and sugar mixtures. Bake at 375 degrees for approximately 30 minutes or until golden brown. Cool for 1 minute in the pan, then invert onto a serving platter and enjoy!

Fresh Berry Phyllo Tarts

Fourth of July is coming up and for a festive and celebratory dessert try these fresh berry phyllo tarts. They are mini phyllo shells that are filled with a blend of cream cheese and honey, and topped with fresh berries. 

Simple and delicious, these tarts can be made with any berry you like, and if you buy the phyllo shells in advance, you can easily assemble them for a last-minute event. Bonus – this recipe only involves 5 minutes of baking time, which is ideal on a hot day!

Fresh Berry Phyllo Tarts
Makes 45 tarts

Ingredients
3 packages mini phyllo shells (such as Athens)
4 sheets honey graham crackers
2 Tbsp butter, melted
2 tsp sugar
4 Tbsp honey
8 ounces fat-free cream cheese, softened
1 pint fresh berries

Directions
Preheat oven to 350°F and place shells on a baking sheet; bake for 5 minutes or until crisp. Cool completely on a wire rack.

Pulse graham crackers in a food processor until crumbly, then combine with melted butter and sugar in a small bowl. Spoon 1/2 teaspoon crumb mixture into each prepared shell.

Combine honey and cream cheese in a food processor; process until smooth. Spoon 1 teaspoon cheese mixture into each shell and top with fresh berries. Sprinkle remaining crumb mixture over tops of tarts. Store in an airtight container in the refrigerator up to 2 days.

Sopapilla Cheesecake

Here's a dessert recipe that everyone - and I mean, everyone - will ask for more. How 'bout making this sopapilla cheesecake? These sweeties puff like sopapillas and are great for breakfast or as a change from coffee cake or simply for dessert.

Sopapilla Cheesecake
Serve 12

Ingredients
2 (8-ounce) packages cream cheese, softened
1 cup white sugar
1 tsp. vanilla extract
2 (8-ounce) cans refrigerated crescent rolls
3/4 cup white sugar
1 tsp. ground cinnamon
1/2 cup butter, softened
1/4 cup honey

Directions
Preheat oven to 350 degrees. Spray a 9x13 baking dish with cooking spray.

Beat the cream cheese, 1 cup white sugar and vanilla extract until smooth.

Unroll the crescent rolls and use a rolling pin to shape each piece into a 9x13 rectangle. Press one piece into the 9x13 baking dish. Evenly spread the cream cheese mixture into the baking dish, then cover with the remaining piece of the crescent dough. Stir together 3/4 cup white sugar, cinnamon and butter in a separate bowl. Dot the mixture over the top of the cheesecake.

Bake in the preheated oven until the crescent dough has puffed and turned golden brown, about 30 minutes. Remove from oven and drizzle with honey. Cool completely in the pan before cutting into 12 squares.

Cheesecake Brownie Bites

I am not a big cream cheese fan. In fact, I don't even really like it on my bagel. But combine it with brownie batter, and I am a huge fan. This is like combining two of my favorite desserts! Brownies + cheesecake = pure heaven! Don't believe me? Try this recipe for yourself.


Cheesecake Brownie Bites
Makes 30 brownie "bites"

Ingredients
For the Brownie Batter:
4 large eggs
1 1/4 cups baking cocoa
1 teaspoon salt
1 teaspoon baking powder
1 Tablespoon instant espresso powder, mixed with 2 teaspoons water
2 teaspoons vanilla extract
2 1/4 cups sugar
1 cup unsalted butter, melted
1 1/2cups all-purpose flour


For the cheesecake filling:
1 (8-oz.) package cream cheese, softened
3 T. sugar
1 large egg yolk

Directions
Preheat the oven to 350ºF.

In a large bowl, whisk together the eggs, baking cocoa, salt, baking powder, espresso mixed with water, and vanilla until well combined.

Stir in the sugar and melted butter until well combined, then stir in the flour. Set brownie batter aside.

In a separate bowl, prepare the cheesecake filling by stirring together the cream cheese, sugar and egg yolk until well combined. Transfer the mixture to a pastry bag or plastic bag.

Grease a non-stick mini-muffin pan with cooking spray or butter and then spoon a tablespoon of brownie batter into the greased cups. Pipe a generous amount of cheesecake filling atop the brownie batter, and then top off each cup with an additional teaspoon of brownie batter.
Bake for about 12 minutes, or until a toothpick inserted comes out clean.

Let the brownie bites cool for 10 minutes in the pan and then transfer them to a cooling rack to continue cooling, or enjoy warm.

Chocolate Popovers

You know the saying, "I left my heart in San Francisco"? Well, one day I dined at the Rotunda in Neiman Marcus in San Francisco and I think I did [leave my heart there]. They served me the most incredible thing I had ever eaten - a popover! What's a popover? Well, it is an incredibly light roll which rises to form a hollow shell when baked. And these popovers were light-as-air, oh-so-fluffy and melt-in-your-mouth delicious. This recipe will have to tie me over until I make it back up there again.

Chocolate Popovers

Ingredients
3/4 cup plus 2 tablespoons all-purpose flour
1/4 cup granulated sugar
2 tablespoons unsweetened cocoa powder
1/4 teaspoon salt
4 eggs
1 cup milk
2 tablespoons butter, melted
1/2 teaspoon vanilla
1 cup heavy cream, whipped to stiff peaks
1 cup fresh strawberries, cleaned and diced

Directions 
Preheat oven to 375F. Grease 6-cup popover pan or muffin pan.

Sift flour, granulated sugar, cocoa and salt into medium bowl; set aside. Beat eggs in large bowl with electric mixer at low speed 1 minute. Beat in milk, butter and vanilla. Beat in flour mixture until smooth.

Pour batter into prepared pan, equally dividing between the cups; about 2/3 full.

Bake for 35 minutes, without opening the oven, at which point, prick each popover a few times with a toothpick, to allow the steam to escape. This helps prevent exploding popovers. Lower the temperature to 325 degrees and continuing baking for another 10-15 minutes, or just until the popovers are brown (a little hard to tell as they are chocolate, of course).

Immediately remove popovers to wire rack. Serve immediately, while still warm, with whipped cream and strawberries.

Spicy Sriracha Garlic Knots

These are not your run-of-the-mill, ordinary garlic knots. No sirree! These are spicy sriracha garlic knots and they will knock your socks off! You can make them as spicy as you like depending on the chilies (variety and amount) and how much sriracha sauce you use. But, one things is certain: these knots are insanely delicious! Hot and tasty, you will find yourself making these all the time.

Spicy Sriracha Garlic Knots
Make about 40

Ingredients 
For the dough:
1 3/4 warm water
1/4 c olive oil
1 t sea salt
1 T sugar
1 1/2 T active dry yeast
Approx. 5 1/2 c all-purpose, unbleached flour
Plus extra olive oil and flour for making the knots

Spicy Garlic Coating:
1/8 c olive oil
1/4 c  unsalted butter
4 cloves garlic, crushed
2 t finely minced Thai chilies
2 t sriracha sauce
Sea salt to taste


Directions
Combine water, 1/4 c olive oil, sea salt, sugar, and active dry yeast in a large resealable container or bowl. Mix to dissolve yeast.

Add flour.  Mix to incorporate flour, cover, and set in a warm spot to proof until doubled in volume (usually 1-3 hrs depending on initial water temp and warmth of proofing area).

Chill the dough for a couple hours to make it easier to handle. Set up your rolling and knotting station.  Put out a large wooden cutting board and oil liberally then dust with flour (the oil and flour balance the stick and glide of the dough, you’ll use them both liberally while making the knots.)  Leave the container of olive oil and medium bowl of flour within easy reach. Line several sheet pans with parchment paper or silpats and place within easy reach.

Oil your hands to help keep dough from sticking to them. Pinch off and weigh ping pong sized balls of dough (approx. 1 oz). Set on the floured board, leaving an empty area to roll out the individual knots.

Taking the ball nearest to you, toss in the bowl of flour, and smack the ball of dough the board to knock off the excessive flour. Roll the ball back and forth between your hands and using the board to create an even rope.


Tie into a knot (over, under, and through) and place on lined sheet pan with a 1 1/2″ spacing between each knot.  At first it may seem awkward making the knots but with a little practice it will become easy.  Flour is your friend to help keep the dough from sticking to itself while forming the knots.


Continue making the rest of the knots with the rest of the dough. After each sheet pan fills up, cover with a dry sack towel, and place in a warm, draft-free spot to rise.

Preheat oven to 400° F

After knots have doubled in size, take off dry sack towel and place sheet pans in the oven.  Bake for approx. 12-15 min. or until golden.

While knots are baking, make the spicy garlic coating.  Gently warm olive oil, butter, garlic, and minced chilies in a small saucepan (if you like your garlic with less of a bite, cook it for a few minutes in oil/butter mix until soft & slightly golden).  Add sriracha sauce and chopped parsley into the coating. Taste for spice then set aside.

After removing knots from oven, while still warm, either brush with garlic coating, or place knots in a large bowl and toss with garlic coating. Season with sea salt to taste. Best served warm, but still good when at room temp.

Homemade Twix Bars

Aside from Reese's Peanut cutter Cups, one of my all-time favorite candies is Twix. And thanks to this recipe, I can have them any time I want. Which may be a bad thing. Or not.

Homemade Twix bars

Ingredients

Shortbread Layer:

1 cup (2 sticks) salted butter, at room temperature

1 cup confectioners' sugar

2 teaspoons vanilla extract 

2 cups flour  

Caramel Layer:

2 cups caramel, cut into small chunks

3 tablespoons heavy cream

Chocolate Layer:

3 cups chopped milk chocolate or dark chocolate, melted

1 tablespoon vegetable shortening (optional)

Directions

For the crust: Preheat your oven to 300°F. Spray a 9" x 13" pan lightly with cooking spray, or line with parchment, and set aside. 

In a medium-sized bowl, beat together the butter, sugar and vanilla. Add the flour. At first the mixture may seem dry, but will come together as you continue to beat at medium speed. 

Take the dough (it will be somewhat stiff) and press it evenly into the pan. Lightly flouring your fingertips will help with any sticking. 

Prick the crust all over with a fork. The holes will allow steam to escape and the crust will bake evenly with fewer bubbles. 

Bake the crust until it's lightly golden brown on top and the edges are deeper golden brown, about 35 to 45 minutes. Remove from the oven and immediately run a knife around the edges to loosen the crust. Set it aside to cool completely.

For the caramel layer: Melt the caramel and cream over low heat in a small saucepan. Pour the caramel over the cooled crust and set in the refrigerator for 30 minutes to chill and firm up. 

For the chocolate layer: Melt the milk or dark chocolate slowly in a double boiler or over very low heat. If it seems very thick, add a tablespoon of shortening to thin it. Pour evenly over the chilled caramel layer and spread to cover all of the caramel. Return to the fridge until the chocolate is well set. Cut into 2" x 2" squares to serve. It's best to store these bars in the refrigerator.

These bars can also be cut and dipped in milk chocolate to resemble Twix ® bars. After the caramel layer has chilled firm, cut down the length of the pan, splitting the bars into two long, narrow bars. Then cut each long strip into "fingers". Dip the chilled bars into melted chocolate and place on parchment paper to set for several hours. 

Peanut Butter Cup Brownies

If there's one combination of flavors that I absolutely love it's peanut  butter and chocolate. Yum-o! Combine those two flavors in a brownie and I am in heaven. Rich, chocolatey, peanut buttery yumminess. What more could you ask for? You can thank me later.

Peanut Butter Cup Brownies

Makes 1 dozen brownies

Ingredients

3/4 cup granulated sugar

1/4 cup butter, softened

1 tablespoon water

1 cup semi sweet chocolate chips, plus about 1/3 cup more for garnishing

1 large egg*

1/2 teaspoon vanilla

1 cup all purpose flour

1/4 teaspoon baking soda

3/4 cup milk chocolate chips, plus about 1/3 cup more for garnishing

3/4 cup creamy peanut butter

Directions

Preheat oven to 350 degrees. Spray or grease 12 muffin cups.

In a medium sized microwave-safe bowl combine sugar, softened butter, and water. Microwave on high for about 45 seconds or until butter is melted. Stir in 3/4 cup semi-sweet chocolate chips until melted. Stir in egg and vanilla extract, mix well. Add flour and baking soda, stir until combined. Allow the batter to cool to room temperature. 

Then, stir in 3/4 cup milk chocolate chips and remaining 1/4 cup of semi-sweet chocolate chips. Spoon batter evenly into muffin cups.

Bake for 13-15 minutes or until top is set and a toothpick inserted into center comes out slightly wet. After brownies are out of the oven, wait for centers to fall. This will happen upon cooling. If not, then tap the centers with the back of a teaspoon to make a hole for the peanut butter.

Place peanut butter in a small microwave-safe bowl. Microwave on high for 45 seconds then stir. While brownies are still warm spoon about a tablespoon full of peanut butter into the center of each brownie. Top with remaining 1/3 cup of milk chocolate and semi-sweet chocolate chips. Cool completely in pan. 

Store at room temperature or in the refrigerator. 

*NOTE: To reheat the brownies just pop ‘em in the microwave for 10-15 seconds. 

Orange Sweet Rolls with Cranberries and Walnuts

So you want to serve something warm and sweet and gooey to your family on Christmas morning, but you want the recipe to be quick and easy and you don't want to make the dough from scratch. What to do? What to do? Have I got the recipe for you! It starts with dinner rolls (yes dinner rolls!) and ends up being warm sweet rolls. Merry Christmas!

Orange Sweet Rolls with Cranberries and Walnuts

Makes one dozen

Ingredients

1 cup walnuts, coarsely choppes

1/3 cup dried creanberries

1 1/2 cups granulated sugar

1/2 tbsp ground cinnamon

12 biscuites from 2 cans Pillsbury Homestyle biscuites

3/4 cup melted butter

1 tsp finely grated orange zest

Directions

Adjust oven rack to lower-middle position and heat oven to 325 degrees. Genrously coat a 13x9-inch pan with cooking spray.

Sprinkle walnuts and dried cranberries evenly over pan bottom. Mix sugar and cinnamon in bowl. Working one at a time, dip each biscuit into melted butter and then into cinnamon-sugar mixture. With long edge of pan facing you, arrange bisuits in three rows of four. Mix leftover butter and cinnamon-sugar mix, along with the orange zest; spread evenly over biscuits.

Bake until golden brown, 40 to 45minutes. Remove from oven; let cool in pan for 5 minutes. Invert onto serving platter, removing any of the remaining nut mixtures that may have stuck to the pan with a spatula to spread onto biscuits. Serve warm.

Baked Brie

These bite-sized treats come together with puff pastry. It's buttery. It's flaky and light. It's buttery. It's totally buttery. They are sweet little cheese pockets. And they will haunt your dreams this holiday season. Psst! A lot of brie was eaten in the making of these pockets. Shh! These are best served warm. It's warm cheese baked in a buttery crust with sweet jam. If you need more convincing to make this...I just...dunno.

Baked Brie

Makes 24 squares

Ingredients

2 sheets puff pastry, thawed but still cold

1/2 wedge of brie, cold

1.3 cup guava jam (or any flavor you fancy)

1 large egg, beaten

Splash of milk

Directions

Cut the puff pastry into thirds along the creases. Cut each panel into four pieces. They'll be 2 1/4-inch tall and 3-inches wide. One sheet of puff pastry should yield 12 rectangles. cut each rectangle in half. You'll have 24 little rectangles that will create 12 little rectangle pockets.

Combine beaten egg and plash of milk. Brush 12 of the small rectangles with egg wash. Place a popsicle stick halfway up the puff pasty and press gently. Place a small sliver of brie (rind and all) on top of the egg wash (and stick). Top with 1/2 tsp of guava jam. Take another square of puff pastry and press between your fingers to make the rectangle slightly bigger. Place puff pastry on top of the cheese and jam. Use a fork to press the edges together. The egg wash will act as a glue. Make sure to seal the edges well by crimping with the fork.

Place a rack in the center of the oven and preheat oven to 385 degrees. Place prepared bites on a parchment lined baking sheet. Brush with egg wash. Sprinkle with a touch of coarsely ground sea salt. Bake f0r 12 to 14 minutes or until golden brown.

Remove from the oven and allow to cool slightly before serving.

Baklava

I usually leave the baking of this recipe to my sister-in-law since: (1) she is really good at it and (2) this is way too labor-intensive for me. But I had a free Sunday afternoon and what's a girl to do?

This sticky and divine dessert pairs perfectly with coffee (or tea!) and makes a great gift.

Baklava

Serves 16

Ingredients

1 package phyllo dough

4 cups chopped walnuts

1 tsp. cinnamon

1 1/2 stick butter, melted

2 cups honey

1/2 cup water

1/2 cup sugar

3 tsp. vanilla extract

Directions

Remove phyllo dough from package and place in the freidge for 24 hours to thaw. Remove from fridge 1 hour before using.

When working with phyllo dough, only remove the sheets you immediately need, keeping the other sheets covered in plastic wrap, then a damp cloth.

Toss together the chopped walnuts and cinnamon. Set aside.

Preheat oven to 350 degrees. Thororughly butter a rectangular baking pan. Make sure the sheets of phyllo will generally fit the pan.

Butter the top sheet of phyllo with melted butter, then grab it and the unbuttered sheet below it. Set the two sheets in the pan, buttered sheet face down. Press lightly into the pan. Repeat this twice more, so that you have six sheets of phyllo in the pan, three of the sheets buttered.

Sprinkle on enough walnuts to make a single layer. Butter two sheets of phyllo and place them on top of the walnuts. Add more walnuts, then two more buttered phyllo sheets. Repeat this a couple more times, or until you are out of walnuts. Top with 4 more buttered phyllo sheets, ending with a buttered top. Cut a diagonal diamond pattern in the baklava using a very sharp knife.

Bake for 45 minutes, or until the baklava is golden brown.

While the baklava is baking, combine 1 stick of the butter, honey, water, sugar and vanilla in a saucepan. Bring to a boil, then reduce the heat to low.

When you remove the baklava from the oven, drizzle half the saucepan evenly over the top. Allow it to sit and absorb for a minute, the drizzle on a little more until you think it's thoroughly moistened.

Allow the baklava to cool, uncovered for several hour.

Red Velvet Cheesecake Cookies

Red velvet cake is so pretty and perfect for the holiday season. If you think your holiday baking list is set, think again. You have to make these cookies! They will wow everyone who takes a bite! They have a creamy cheesecake filling and a drizzle of white chocolate. Mmmm.... mmm.... mmmm... They're perfect for Christmas or even Valentine's Day!

Red Velvet Cheesecake Cookies
Makes 10 giant cookies

Ingredients
For the cookies:

1 box red velvet cake mix

2 tbsp. all-purpose flour

2 large eggs

1/2 cup canola oil

1 tsp. vanilla extract

For the cheesecake filling:

4 oz. cream cheese, at room temperature

2 cups powdered sugar

1 tsp. vanilla extract

For the white chocolate drizzle:

1 1/2 cups white chocolate chips, melted

Directions

To make cookies:

In a large bowl combine cake mix and flour. Whisk until clumps disappear. In the bowl of a stand mixer, mix together cake, mix, flour, eggs, oil and vanilla extract. Mix until smooth. Warp the dough in plastic wrap. The dough will be oily. Refrigerate for at least two hours.

To make the cheesecake filling:

Using a mixer, combine cream cheese, powdered sugar and vanilla extract. Mix until smooth. Using a teaspoon, scoop out cheesecake filling and place on a plate. Continue scooping out cheesecake filling into teaspoon balls until you have 10. Place plate in the freezer and freeze for at least two hours.

Preheat oven to 350 degrees. Line a large baking sheet with parchment paper or a silicone baking mat. To assemble the cookies, take about 1/4 cup of red velvet cookie dough and flatten in your hands. Place a teaspoon of cheesecake filling in the center and wrap the cookie dough around the filling. Gently roll into a ball and place on prepared baking sheet. Scoop onto lightly greased or parchment-lined baking sheets. Only bake 3 cookies at a time. The cookies are large and will spread. Bake for 11-13 minutes or until the cookies begin to crackle. Let the cookies cool on the baking sheets for 5 minutes. Remove from baking sheet to a wire cooling rack and cool completely.

Melt the whiten chocolate chips in a microwave safe bowl or over a double-boiler. Drizzle the white chocolate over the cooled cookies. Let the cookies set until the chocolate hardens. Serve and enjoy!

Caramel Swirl Cream Puffs

The holidays are here and that means cakes, cookies, pies and sweet treats will be tempting you everywhere. You won't believe how incredibly good this dessert recipe is or that it is a mere 120 calories per serving! Yes, you read that right! 120 calories! For a dessert! And it tastes good! So, what are you waiting for?

Caramel Swirl Cream Puffs
Makes 12

Ingredients

1 package refrigerated Pillsbury Crescent

2 1/2 cups Cool Whip Free, thawed

3 tbsp. Jell-O Sugar Free Fat Free Vanilla Instant Pudding mix

1 sugar free chocolate pudding snack (60 calories or less)

1/4 cup plus 2 tbsp. fat free or light caramel dip

Directions

Preheat oven to 375 degrees. Spray a 12-cup muffin pan with nonstick spray and set aside.

Roll dough out into a 12"x9" rectangle. Using a knife or pizza cutter, cut dough into 12 squares. Place each square of dough into a muffin cup, and press it into the bottom and up along the sides to form a little dough cup.

Bake in the oven until golden brown, about 12 minutes. Remove and let cool.

Put whipped topping in a large bowl and add instant pudding mix. Stir until blended, thickened and uniform.

Add chocolate pudding in dollops, and then gently swirl into the whipped topping mixture - do not mix until uniform.

Remove dough cups from the muffin pan and evenly distribute pudding mixture among them.

Drizzle each with 1/2 tbsp. caramel dip and the use the end of a spoon or fork to swirl it into the pudding mixture. Serve with berries, if you'd like.

Brown Sugar Cookies

So fast and delicious, these will become your new favorite cookies. I especially like them fresh out of the oven. After a few hours, they will become crispy, much like a traditional sugar cookie. That is, if you can wait that long.

• Brown Sugar Cookies
• 
  
• Ingredients
• ¾ cups white sugar, divided
• ½ cups butter or shortening
• ¼ cups brown sugar
• 1 whole egg
• ¼ teaspoons vanilla
• 1 cup flour
• ½ teaspoons salt
• ½ teaspoons baking soda
• ½ teaspoons cream of tartar
• 
  
• Directions
• Cream sugars and shortening, using only 1/2 cup white sugar. Mix in the egg and vanilla, then add the dry ingredients.
• 
  
• Use a cookie scoop to form nice round balls and roll each dough ball in the remaining 1/4 cup white sugar. Don’t flatten
• 
  
• Bake at 350ºF for 12 minutes.
•