3-Ingredient Sweet

Roses are red, violets are blue, who forgot about Valentine’s Day? I hope not you! But, if you did, here’s a quick treat you can whip up for a lovely breakfast in bed or dessert for your sweetie tomorrow.

3-Ingredient  Strawberry & Cream Cheese Turnovers by somethingwewhippedup.com

3-Ingredient Strawberry & Cream Cheese Turnovers by somethingwewhippedup.com

It only has three ingredients and is embarrassingly easy to make, but we can keep that between us!

3-Ingredient Strawberry & Cream Cheese Turnovers by somethingwewhippedup.com

3-Ingredient Strawberry & Cream Cheese Turnovers by somethingwewhippedup.com

Strawberry & Cream Cheese Turnovers 

Makes 8

  • 1 tube refrigerated crescent rolls (like Pillsbury Crescents)
  • 4 tablespoons cream cheese, at room temperature
  • 4 tablespoons strawberry preserves

1. Preheat oven to 350ºF. Line a baking sheet with parchment paper and set aside. Pop open the crescent roll tube and roll dough out flat as shown below. Place 1/2 tablespoon cream cheese, then 1/2 tablespoon preserves in the center of the larger end of the dough. Gently fold in the two corners closest to the filling then roll up the dough until a small pocket is formed. Transfer to the prepared baking sheet and repeat with remaining dough. Transfer to oven and bake for to 10 to 13 minutes or until golden.

SWWU Tip 1: We used homemade preserves for our filling, but you can use anything you have on hand. Apricot, raspberry, blueberry, the list of delicious possibilities goes on and on.

SWWU Tip 2: We preferred to eat these when they were piping hot right out of the oven, but they were still quite tasty a few hours later. Try to eat them within a day or so for the best texture.

SWWU 3: Use as much or as little filling as you like. There’s no wrong way to do this one!

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A Cookie for a Crowd

A Cookie for a Crowd - An oversized chocolate chip cookie by somethingwewhippedup.com

A Cookie for a Crowd – An oversized chocolate chip cookie by somethingwewhippedup.com

This past Saturday our home smelled like chocolate chip cookies ALL DAY LONG! Doesn’t sound so bad, right? It all started when I promised a friend that I would make a batch of our Chocolate-Covered Cookie Dough Bites for a bridal shower she was throwing. Not a problem! Sure, the treats are a bit time consuming to make, but they’re delicious and well worth the work. The trick was making them AND whipping up another dessert for a Super Bowl party that we’d be attending on Sunday. I already had all of the ingredients for the cookie dough out—butter, flour, etc.—so I thought, why not just make another chocolate chip dessert? I started out with a basic chocolate chip cookie recipe but then got a crazy idea when it came time to plop the dough onto the cookie sheet: Why not cover the entire sheet with dough! I did, and the end result was magical.
A Cookie for a Crowd - An oversized chocolate chip cookie cut up for serving (somethingwewhippedup.com)

A Cookie for a Crowd – An oversized chocolate chip cookie cut up for serving (somethingwewhippedup.com)

The dough filled an entire quarter sheet pan (roughly 13 x 18 inches) and tasted way better than those cookie cakes you can usually find at your local mall. After all, this one was homemade! We ended up cutting the oversized treat into individual servings before transporting it to the party, but it would have been equally as great to present it as one GIANT cookie. Heck, throw some candles in and it would make an excellent birthday “cake” for someone looking for something a bit different.
A Cookie for a Crowd - An closer look of the gooey chocolate chip cookie  (somethingwewhippedup.com)

A Cookie for a Crowd – An closer look of the gooey chocolate chip cookie (somethingwewhippedup.com)

Oversized Chocolate Chip Cookie

Makes about 30 pieces

  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 1 1/2 cups tightly packed light brown sugar
  • 1/2 cup sugar
  • 3 eggs
  • 1 tablespoon vanilla extract (check out our homemade vanilla extract recipe)
  • 2 1/2 cups flour
  • 1/2 tablespoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 3.5-ounce sea salt dark chocolate bar (such as Lindt), roughly chopped
  • 1 cup semi-sweet chocolate chips
  • 1/3 cup mini chocolate chips

1. Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.

2. In a large bowl or in a stand mixer, cream together the butter, brown sugar and sugar. Mix for 2 to 3 minutes or until fluffy. Add in the eggs, one at a time, and mix to combine after each one. Mix in the vanilla extract.

3. In a medium bowl, combine the flour, salt, baking soda and baking powder. Add dry ingredients to the wet in two batches, mixing until completely combined each time. Fold in the chocolate pieces and both types of chocolate chips. Spread dough in an even layer on prepared baking sheet and bake for 25 to 30 minutes until cookie is golden brown and set. Remove from oven, let cool in pan on a rack.

Make sure you spread the  dough in an even layer, covering the entire pan (somethingwewhippedup.com)

Make sure you spread the dough in an even layer, covering the entire pan (somethingwewhippedup.com)

SWWU Tip 1: You’re going to have to stretch the batter out pretty thin to cover the entire pan. Don’t worry, it will puff up when you bake it. Just make sure the entire pan is covered and  don’t leave any holes behind.

SWWU Tip 2: Don’t have multiple types of chocolate and chocolate chips on hand? No worries, you can use any combo to dress up this dessert. 

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Craving Cure: Crème Fraîche Chocolate Chunk Cookies

Crème Fraîch Chocolate Chunk Cookies by somethingwewhippedup.com

Crème Fraîche Chocolate Chunk Cookies by somethingwewhippedup.com

These cookies may just be the perfect solution to a chocolate craving. They’re rich but still light, i.e., you won’t feel guilty when you go back for seconds—or thirds. No judgement here! When I developed the recipe I decided to I incorporated a bit of crème fraîche that I had taking up space in my fridge. After all, tangy crème fraîche usually takes other foods I add it to up a level (remember my favorite onion dip?). The result was  a moist cookie that was full of chocolaty goodness but wasn’t dense or overloaded like so many are. I’ve made several batches and fall for them more and more each time. See for yourself.

Crème Fraîche Chocolate Chunk Cookies

Makes about 3 dozen

  • 1/2 cup unsalted butter (1 stick), at room temperature
  • 1/2 cup crème fraîche
  • 1 cup sugar
  • 2/3 cup tightly packed light brown sugar
  • 2 eggs
  • 2 cups flour, sifted
  • 2/3 cup cocoa powder, sifted
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1 tablespoon vanilla extract (check out our homemade vanilla extract recipe)
  • 2/4 cup chocolate chunks
  • 1/4 cup chocolate chips 

1. In a large bowl or in a stand mixer, cream together the butter, crème fraîche, sugar and brown sugar. Mix for 2 to 3 minutes or until fluffy. Add in the eggs and mix to combine.

2. In a medium bowl, combine the flour, cocoa powder, salt and baking soda. Add dry ingredients to the wet in two batches, mixing until completely combined each time. Add the vanilla extract and mix until just combined. Fold in the chocolate chunks and chocolate chips. Cover the bowl with plastic wrap and chill for 30 minutes.

3. Preheat oven to 350°F. Spoon dough onto a parchment paper-lined baking sheet in heaping tablespoonfuls.  Space cookies at least 2.5-inches apart. Bake for 7 to 9 minutes or until almost set in the middle. Remove from oven and let cool on baking sheet for 1 to 2 minutes, then carefully transfer to a wire rack to cool completely. Repeat with remaining dough.

SWWU TIp 1: Of course these cookies are delicious when you eat them right out of the oven, but I found the flavor to be at its peak a day later. Store in an airtight container for up to a week. They won’t last that long though.

SWWU Tip 2: These cookies are very moist and fragile when they come out of the oven. Make sure you let them set a bit on the warm pan as directed, then use your thinnest spatula to transfer them to a wire rack to continue cooling. They will firm up as they sit.
Crème Fraîch Chocolate Chunk Cookies by somethingwewhippedup.com

Crème Fraîche Chocolate Chunk Cookies by somethingwewhippedup.com

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Tipsy Blondies

As you may have guessed from the lack of posts, Brian and I have been super busy for the past two weeks. Don’t worry, we’re still here. We enjoyed a beautiful weekend up at the farm for the 4th of July and have been working on a few side projects back at home. Luckily, this means we’ve got lots of new things to share with you over the next few weeks.

Yesterday we hosted a casual potluck picnic in Prospect Park. We grilled and shared lots of yummy bites with some friends we haven’t seen in quite some time. When planning the menu, I knew I wanted foods that were easy to transport and wouldn’t be too heavy eat on a hot, hot day. For dessert, I almost turned to my go-to s’mores brownies (stay tuned for that recipe soon) but decided instead to go with blondies. I have to admit, I’ve always had an unwarranted aversion to blondies. Boy, have I been missing out!

Rum and Toasted Coconut Blondies by somethingwewhippedup.com

Rum and Toasted Coconut Blondies by somethingwewhippedup.com

I jazzed up the classic by adding toasted coconut flakes and a bit of rum. And not to toot my own horn, but these blondies were pretty darn good. They may even be my new favorite.

Rum and Toasted Coconut Blondies

Makes about 24 pieces

  • 3/4 cup coconut flakes (such as Let’s Do Organic Unsweetened Coconut Flakes)
  • 2 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 1/2 cup sugar
  • 1 cup tightly packed light brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract (check out our homemade vanilla extract recipe)
  • 1/3 cup dark rum
  • 2/3 cup chocolate chunks
  • 1/3 cup mini chocolate chips

1. Preheat oven to 350°F. Spread the coconut flakes in a thin layer on a baking sheet and bake for 5 to 7 minutes or until toasted. Set aside.

2. Meanwhile, grease a 9-by-13 baking dish. Set aside.

3. In a medium bowl, sift together the flour, baking soda and salt. Set aside.

3. In a large bowl or in a stand mixer, cream together the butter, sugar and brown sugar. Add the eggs, one at a time, mixing completely between each, then add the vanilla extract and rum and mix to combine. Add the dry ingredients, in two batches, mixing completely after each. Gently fold in the toasted coconut, chocolate chunks and mini chocolate chips. Transfer to the prepared baking dish and smooth the top. Bake for 25 minutes or until just cooked through. Remove from oven, let cool completely, then cut into squares.

SWWU Tip: You can definitely play around with this recipe a bit: Don’t like coconut? Use nuts instead. Don’t want to add any booze? Reduce the flour by 1/3 a cup and increase the vanilla extract to 1 tablespoon.

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Indoor S’mores

We spent this past weekend just outside of Boston hanging out with some good friends. Our time was filled with playing at the beach, a few weekend projects and cooking out in their backyard. We had planned to finish off our Saturday night BBQ with some s’mores but the bugs got to us before our cravings for dessert even had a chance to kick in. The next day, the yummy ingredients—classic graham crackers, bars of dark chocolate and fluffy marshmallows—seemed to be taunting us. No one wanted to fire up the grill or build a fire so I decided to get a little creative with the toaster oven.

Preparing the Indoor S'mores (somethingwewhippedup.com)

The ingredients for Indoor S’mores (somethingwewhippedup.com)

First I covered the tray with some foil, then I stacked up the ingredients: a base layer of graham cracker, topped with a square of dark chocolate and one marshmallow. I then put everything in a toaster oven set to the highest temperature and waited. And waited. And waited.

After about 5 minutes the marshmallows were perfectly browned and the chocolate had started to melt. Each one got topped off with another piece of graham cracker and they were quickly eaten up. Sure, it’s a bit different from the campfire experience and you do miss out on some of the toasty flavor, but this is a great substitute in a pinch. We’ll definitely be doing this again on a rainy day!

SWWU Tip: Take this classic treat to the next level by sprinkling a bit of sea salt on top of the chocolate before topping with the marshmallow.

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