Malted Double Chocolate Chip Cookies

Chocolaty, malty, cookie goodness. That's what this chocolate chip cookie dough is!

I'm telling you, this dough is some of the best chocolate chip cookie dough I have ever eaten. So good that I want to freeze it so that I can eat it whenever I want.

Of course, the cookies were good too, especially when they were warm and melty. I like soft, chewy cookies the best. That said, be careful not to over-bake these cookies, otherwise they will harden up!

These cookies were eaten up too fast for me to try it, but I was dying to dip them in milk – or, even better, dip them in chocolate milk! I'm pretty sure that would have been amazing, and it gives me an excuse to make them again soon...I have a feeling no one will oppose!

Upon hearing only the name of this recipe, Damon gave these cookies an immediate thumbs up – and when we made them they didn't let us down!

However, we did discover that the original recipe has WAY too many chocolate chips. I love chocolate chips, but there's a limit. Below is what I would put in next time.

Enjoy!

Malted Double Chocolate Chip Cookies

Makes: 36

Ingredients:

1 cup butter flavored Crisco

1 1/4 cup brown sugar

1/2 cup malted milk powder

2 Tbs. chocolate syrup

1 Tbs. vanilla

1 egg

2 cups flour

1 tsp. baking soda

1/2 tsp. salt

1 cup semi-sweet chocolate chunks

3/4 cup milk chocolate chips

Directions:

1. Mix Crisco, brown sugar, malted milk powder, chocolate syrup, and vanilla very well in a large bowl. Add egg.

2. Combine flour, baking soda and salt in another bowl.

3. Slowly add flour mixture to Crisco mixture. Mix well after each addition.

4. Mix in chocolate chips with a spatula.

5. Shape dough into 2-inch balls.

6. Cover and refrigerate for 30 minutes

7. Preheat oven to 375 F degrees.

8. Bake for 8-12 minutes. Do not over-cook or they will be crunchy. The middle,should still be soft and slightly underdone when removed from the oven.

9. Cool for a few minutes on the tray, then move cookies to a wire rack to finish cooling.

Recipe from: http://pinchofyum.com/malted-double-chocolate-chip-cookies

Chocolate Muffins

Tuesday morning I woke up and made 36 chocolate cupcakes for a cupcake order. I stacked them in a giant pile, planning to decorate them in the afternoon when they were cool.

Off I went with my friend to tour a few Russian monasteries. After stumbling into the Russian Water Museum with a babushka insisting we see the whole thing, visiting a monastery with two babushkas that were head scarf critics, relaxing in the pretty gardens of the second monastery, and eating a delicious Russian lunch while it rained outside, I retuned home to decorate my cupcakes.

Mom set out the cupcakes in a line on the counter.

"There's one missing," Mom informed me.

"What? Count them again." This was not a new problem. It's easy to miscount cupcakes.

But alas, it was true – one chocolate cupcake was missing.

No one admitted to eating it. The only person we hadn't questioned was Damon, who was at work.

When Damon returned, I interrogated him.

"So, was that a good cupcake at lunch?"

Damon's eyes bulged. "You counted them?!"

"Yep, and we're missing one."

"Well, I saw them there, and I hoped that it was a chocolate muffin. You know, like one of the ones  at bakeries with little chocolate chips in them."

"No. These are for an order, and there are no extra cupcakes in the freezer. Now you must come with me to tell the people and give them a discount."

After embarrassing Damon and offering the customers a discount, the next day I decided I could make actual chocolate muffins for Damon.

I was pleased with the high domes of the muffins rather than the flat tops of the chocolate cupcakes. Everyone ended up happy!

Chocolate Muffins

Makes: 14 standard sized muffins

Recipe from: http://allrecipes.com/recipe/moist-chocolate-muffins/

Puppy Chow, a.k.a. Muddy Buddies

I don't know where exactly someone got the idea to call this treat "puppy chow", but it sure doesn't taste like dog food (not that I've tasted dog food...the smell alone is enough to turn me off!).

Maybe it's named for the small brown-ish chunks.

Or maybe because it's so good you will chow it down like an energetic little puppy.

But that's about as far as the similarities go. In fact, it would be quite bad to give this to your dog as it contains chocolate...one of the reasons why it's so delicious.

These finger-licking little morsels of goodness are perfect for bringing along as a snack, which is exactly what I did this week with my crazy exam schedule. It really was too bad that the puppy chow only lasted a few days because it was so delicious! Although I think Damon ate most of the puppy chow, I have him to thank for suggesting to make it in the first place.

Luckily puppy chow only takes a few minutes to put together, which was a good thing as exam studying was calling my name. With Damon helping, the process went even faster (plus he was a good model for the blog!).

This is one case where natural peanut butter is not as good because the oil separates.

A little vanilla for extra flavor...

Stir gently. Don't make it into puppy dust!

Pretty powdered sugar :)

Shake it up – and dance while you're at it.

Blog post in action!

Although the recipe says to store the puppy chow in the refrigerator...nobody has that much room in their fridge. Besides, I think it tastes better at room temperature anyways!

Puppy Chow

Serves: 18 (1/2 cup servings)

Time: 15 minutes

Ingredients:

9 cups rice chex, corn chex, or chocolate chex cereal

1 cup semisweet chocolate chips

1/2 cup peanut butter

1/4 cup butter or margarine

1 tsp. vanilla

1 1/2 cups powdered sugar

Directions:

1. Measure cereal into a large bowl (preferably a plastic bowl with a top) and set aside.

2. Microwave chocolate chips, peanut butter, and butter for one minute on high in an uncovered microwaveable bowl. Stir. Microwave about 30 more seconds or until smooth when mixed.

3. While still hot and melty, pour chocolate mixture over cereal, gently stirring until evenly coated.

4. If not using a bowl with a lid, pour chex into a resealable plastic bag.

5. Add powdered sugar and seal bowl or plastic bag. Gently shake until evenly coated.

6. Spread on waxed paper to cool. Store in airtight container in refrigerator.

Recipe from: General Mills Rice Chex Cereal