Sea Salt Chocolate Fudge

Sea Salt Chocolate Fudge

Yields 48 pieces

Ingredients

2 cups (12 oz bag) semi-sweet chocolate chips

1 can (14 oz) sweetened condensed milk

1 1/2 teaspoons vanilla extract

1/4 teaspoon sea salt

Directions 

1. Line a 9-inch square baking dish with aluminum foil.
2. In a medium saucepan, combine chocolate chips and condensed milk over low heat. Stir until chocolate is melted and smooth.
3. Once smooth, take off heat and stir in vanilla and salt.
4. Pour into baking dish and refrigerate for at least 2 hours. (Optional: sprinkle sea salt over the top.)
5. Pull foil out, cut fudge into pieces and enjoy!

This is unbelievable fudge!!  and SO EASY!!

Chocolate Chip Oatmeal Cookies

Chocolate Chip Oatmeal Cookies

Ingredients 

Original recipe makes 3 1/2 dozen 

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  1 cup butter, softened

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  1 cup packed light brown sugar

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  1/2 cup white sugar

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  2 eggs

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  2 teaspoons vanilla extract

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  1 1/4 cups all-purpose flour

1/2 teaspoon baking soda

1 teaspoon salt

3 cups quick-cooking oats

1 cup chopped walnuts

1 cup semisweet chocolate chips

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• • PREP
    15 mins

  • COOK
    12 mins

  • READY IN
    55 mins
  Directions
  Preheat the oven to 325 degrees F (165 degrees C). In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in eggs one at a time, then stir in vanilla. Combine the flour, baking soda, and salt; stir into the creamed mixture until just blended. Mix in the quick oats, walnuts, and chocolate chips. Drop by heaping spoonfuls onto ungreased baking sheets. Bake for 12 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
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Peanut Butter Cookies

Peanut Butter Cookies
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1 1/2 cups All Purpose flour
1/2 teaspoon baking powder
pinch of salt
1/2 cup butter
3/4 cup peanut butter
1 1/2 teaspoons vanilla extract
1/2 cup brown sugar
1/2 cup white sugar
2 medium sized eggs
extra sugar for rolling

1. Preheat oven to 350 degrees.
2. Beat together the butter, peanut butter, and vanilla extract. Mix in both sugars, salt, and baking powder.
3. Gradually mix in the flour, half at a time.
4. Beat in the eggs, one at a time.
5. Roll into 1 1/2 inch balls and then roll the balls into sugar. Using a fork, flatten the cookie and make a criss-cross pattern. Bake for 12-13 minutes. Let cookies cool on the cookie sheet after taking them out for about 8 minutes before removing them with a spatula. Cool completely before storing. Enjoy!

Soft Batch Chocolate Chip Cookies!

Absolutely amazing cookies!!

 

Ingredients

• 14 tablespoons unsalted butter, softened
• 1 cup granulated sugar
• ½ cup light brown sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 2½ cups flour (+ a few extra tablespoons, see in directions below)
• 1 teaspoon baking soda
• 1/2 teaspoon salt or sea salt
• 3 cups, any variation of chocolate chips or chocolate chunks

Instructions

• Leave Butter out of refrigerator to soften
  Preheat the oven to 350 and line a few trays with baking paper or spray with non-stick spray.
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• Once the butter has softened, add both sugars and beat with a mixer until light and fluffy.
• Add the vanilla and eggs, beating between each addition just until mixed.
• Add the flour, baking soda and salt or sea salt and beat on a low speed, just until combined.
• **If needed, add more flour, a tablespoon at a time, until the dough comes together in a ball and not sticking to the sides of the bowl.
• Fold in the chocolate chips until just incorporated.
• Use an ice cream or cookie scoop (1/4 cup for large, 1.5 tablespoons for medium) and drop the dough onto the prepared baking sheets, allowing room for spreading. Pat down cookies just a little and press additional chocolate chips on top of cookie dough if desired.
• Bake one tray of cookies at a time, for 10-12 minutes for large, 8-9 for small. Don't over-bake and allow to cool on wire rack.
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  Makes 1 dozen large or 2 dozen small cookies.
• Store cookies in air-tight container.

  Salted Caramel Apple Hand Pies

These Hand-Pies are SO yummy!!  I personally would add a tad more sugar and have less salt.

Yield: Makes 10 (3-inch) hand pies
Prep Time: 1 hour (includes chilling)
Cook Time: 15 min

Ingredients:

For the dough:
2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup (2 sticks) cold unsalted butter, cut into cubes
1/2 cup cold sour cream

For the filling:
2 cups small diced (peeled) Granny Smith apples
2 teaspoons fresh lemon juice
1/2 teaspoon cinnamon
1/4 cup sugar
2 teaspoons all-purpose flour
8 store-bought soft caramels, roughly chopped
Large flake sea salt
 Egg wash (1 egg lightly whisked with 1 Tablespoon water)
Crystal sanding sugar (optional)

Directions:

Make the dough:
Whisk together the flour, salt and baking powder in a large bowl.
Add the cubed butter to the bowl and use your fingers to work the butter into the flour until the mixture is the consistency of wet sand.
Stir in the sour cream (the dough will be very wet), and then turn the dough out onto a well-floured work surface.
Knead the dough a few times until it comes together, adding more flour, 1 teaspoon at a time, if the dough is too sticky to handle. Roll the dough into an 8x10-inch rectangle and dust both sides with flour before folding it into thirds as if you were folding a letter.
Rotate the dough 90º and roll it out again into an 8x10-inch rectangle. Fold the dough again into thirds then wrap it securely in plastic wrap and refrigerate it for at least 30 minutes while you make the filling.

Make the filling:
In a small bowl, combine the apples, lemon juice, cinnamon, sugar and flour, stirring until thoroughly mixed. Set aside.

Assemble the pies:
Preheat the oven to 425ºF.
Remove the dough from the refrigerator and unfold it onto a well-floured surface, rolling it out to a 14x14-inch square.
Using a 3-inch circular cookie cutter or cup, cut out as many circles as possible. Re-roll the scraps and continue cutting out circles until you run out of dough, ensuring you end up with an even number of circles. (You should have approximately 20 3-inch circles.)
Place six of the dough circles on a Silpat or parchment paper-lined cookie sheet. Spoon a small portion of the apple filling into the center of each circle, leaving enough of a border around the filling. Top the apple filling with a portion of the chopped caramels and a pinch of sea salt. Place a second dough circle atop each filled circle then use a fork to crimp the edges together, sealing each pie.
Brush each pie with the egg wash, and using a sharp knife, cut two or three vents on the top of each pie. Sprinkle the pies with crystal sanding sugar (optional).
Bake the pies for about 15 minutes, or until they're golden brown.
Remove the pies from the oven and allow them to rest for 10 minutes before serving. Repeat the filling and baking process with the remaining dough circles.