Head Over Heels Cookie Bars

I came home from work the other day and there wasn't a gluten free baked good to be had in the house! Can you believe it? With all of the baking I do, there wasn't a single thing to sink my teeth into after a long, hard, depressing day at work. And to top it off, it was Wednesday, which meant I had to take my son to youth group at church and my daughter to gymnastics. 

I knew I didn't have a lot of time, but I was determined to make something. I figured some kind of cookie bar would be the best. That way I wouldn't have to scoop a bunch of dough balls, wait for them to chill, blah blah blah. (Don't take that the wrong way, I LOVE to make cookies, just not when I am pressed for time.) Cupcakes were also out. You have to wait for them to cool, before you can frost them!

Cookie bar it would be, but what kind of cookie bar? I wanted to make something new so I could share it with you here on the blog. I had some leftover peanuts from the peanut butter cookies, so I wanted to use those. I thought it would be cool to have something with layers. Chocolate and caramel always come to mind. Then I started to think about snickers candy bars, and I thought, why not layer caramel, peanuts and chocolate on top of a chocolate chip cookie? Wabamo! Head Over Heels Cookie Bars were born. Are you dying to try them? Here's the recipe . . .

What You Will Need:
Stand Mixer with Paddle Attachment
9 x 13 Pan
Non-Stick Cooking Spray
Small Saucepan

Ingredients:
Chocolate Chip Cookie Dough (Posted on July 9, 2013) - I made these with 
1 cup of Mini Chocolate Chips
3/4 cup Kraft Caramel Bits
3 Tablespoons Milk
1 cup Dry Roasted Peanuts
1 cup Milk Chocolate Chips
2 Tablespoons Canola Oil

Directions:
Preheat oven to 375°F.

Spray 9 x 13 pan with non-stick cooking spray.

Dump cookie dough into sprayed pan, and spread evenly.

Bake for 30 minutes.

In a small saucepan over low heat, mix caramel bits and milk. Cook until melted stirring constantly. Let cool.

Pour and spread melted, cooled caramel over baked and cooled cookie dough.

Sprinkle peanuts evenly over caramel.

In a small microwave safe bowl, melt chocolate chips and canola oil in the microwave. Microwave on high for 1 minute, stir, then continue in 30 second intervals, stirring in between until completely melted.

Pour melted chocolate over peanuts.

Let sit until chocolate is set completely. Cut into 2 inch squares and serve.

These turned out even better than I imagined they would. As a result, I thought they deserved an extra special name. Head over heels seemed appropriate.

"Attract what you expect, reflect what you desire, become what you respect, mirror what you admire."
Think about that one for a while. It says A LOT!

~Sheryl

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Salted Caramel Chocolate Nutella Sandwich Cookies

I've been wanting to make a gourmet sandwich cookie for some time now, and some of you may know that chocolate and caramel is one of my all time favorite flavor combinations. (Just take a look at my past posts, and you will find lots of recipes with these two flavors. I just can't help myself!) So, of course I thought a chocolate and caramel sandwich cookie would be pretty awesome, but I really wanted to kick it up a notch. Since salted caramel seems to be all the rage and Nutella is a fancy chocolate spread, I thought why not incorporate the two into my gourmet chocolate caramel sandwich cookie. 

I think the result is really great, but it wasn't until my nephew, Jeremy, tried them on Thanksgiving, that I knew they were the bomb-diggity. I have to be honest, there was some controversy about the salt content in these cookies. Some thought they may be a little too salty (my daughter was one such individual). When she was refusing to eat one, because they were too salty, Jeremy let everyone know that they were AMAZING (I can't tell you what he actually said, because it might offend some, but suffice it to say, he really loved them.).

If you love salted caramel, you will love these cookies. In my opinion, the salt enhances the caramel flavor. You be the judge. Try them for yourself.

Here's how you do it. . .

What You Will Need:
Coffee Grinder, Food Processor or Blender
KitchenAid Mixer with Paddle Attachment and Whisk Attachment
Whisk
Small Scoop
Baking Sheet(s)
Silicone Mat(s) or Parchment Paper
Cooling Racks

Ingredients:
Nutella Cookies
1/2 cup Soy Flour
1/4 cup Tapioca Starch/Flour
1/4 cup Potato Starch
1/4 cup Corn Starch
1 teaspoon Xanthum Gum
1/2 cup Cocoa Powder
1/4 cup Oats, lightly ground
1 teaspoon Baking Soda
1/4 teaspoon Baking Powder
3/4 cup Unsalted Butter, room temperature
2 Tablespoons Nutella
1 1/2 cup Sugar
1 Large Egg
Salted Caramel Buttercream Frosting
1/2 cup Unsalted Butter, room temperature
1 cup Powdered Sugar
1/2 cup Caramel Sauce (I had some left over from a recent recipe. Click here for the recipe.)
1 1/4 teaspoon Kosher Salt
1 teaspoon Pure Vanilla Extract

Directions:
Preheat oven to 375° F.

Line baking sheet(s) with silicone mat(s) or parchment paper.

In a coffee grinder, food processor or blender, lightly grind oats. I used a coffee grinder. (I've never used it for coffee, just oats and things for baking.)

In a small bowl, whisk together soy flour, tapioca starch, potato starch, corn starch, xanthum gum, cocoa powder, ground oats, baking soda, and baking powder. Set aside.

In KitchenAid Mixer bowl with paddle attachment, cream together butter, Nutella and sugar until light and fluffy.

Mix in egg.

Slowly add in flour mixture until evenly incorporated.

Don't be alarmed this is a very thick and sort of dry
looking batter. It comes together nicely when you
roll it.

Scoop small balls of dough into the palm of your hand.

Roll into a ball and place on lined baking sheet approximately 2 inches apart.

Gently smoosh the balls with the bottom of a glass until approximately 1/8" thick.

Bake for 8 minutes. Cool for 2 minutes on cookie sheet.

Transfer to cooling racks to cool completely.

In a KitchenAid mixer bowl with whisk attachment, cream together butter and sugar. Start slowly to avoid getting sugar all over you and your countertop.

Add caramel sauce.

Add salt.

Add vanilla.

Whip until light and fluffy.

Fill a gallon size freezer bag with frosting and snip the corner.

Pipe frosting onto the flat side of one chocolate cookie.

Place another chocolate cookie on top flat side down.

Voila! You now have a Salted Caramel Chocolate Nutella Sandwich Cookie. Repeat until all cookies have been joined.

Amazing, right?!?!?!?

"Our job is to love others without stopping to inquire whether or not they are worthy."

Wow! I love that. If only it were that easy, right? But, that is what Jesus did. Let's strive to more like Him! The world would certainly be a better place if we do.

~Sheryl

Caramel Topped Pumpkin Oatmeal Cookies

I love the way pumpkin, caramel and pecans go together. The great thing about these cookies, besides the fact that they have pumpkin, caramel and pecans, is that the high content of brown sugar actually gives the cookies themselves a caramelly texture. 

Try them, you will surely like them.

Makes 3 dozen cookies

What You Will Need:
KitchenAid Stand Mixer with Paddle Attachment
Small Scoop
Silicone Lined Cookie Sheets
Cooling Rack Lined Baking Pan
Microwave Safe Bowl

Ingredients:
Cookies
1/4 cup Soy Flour
1/4 cup Potato Starch
1/4 cup Tapioca Starch/Flour
1 teaspoon Xanthum Gum
1 teaspoon Cinnamon (optional)
1/4 teaspoon Nutmeg (optional)
1 cup Brown Sugar
1/8 teaspoon Salt
1/2 teaspoon Baking Soda
2 tablespoons Unsalted Butter, room temperature
1/2 cup Pumpkin Puree
1 teaspoon Pure Vanilla Extract
1 Large Egg
2 cups Steel Cut or Old Fashion Oats
1/2 cup Pecans, chopped
Caramel Topping
3/4 cup Kraft Caramel Bits
1 Tablespoon Unsalted Butter
2 Tablespoons 2% or Whole Milk
Topping
1/2 cup Pecans, chopped

I didn't use the spices in my cookies. However, after making them, I think the spices would add a nice depth of flavor. Try them either way, I know you will like them.

Description:
Preheat oven to 350°F

In a small bowl, whisk together soy flour, potato starch, tapioca starch, xanthum gum, sugar, salt & baking soda.

In KitchenAid Stand Mixer bowl with paddle attachment, beat together butter, pumpkin, vanilla and egg.

Add dry ingredients and mix.

Add oats and mix.

Add pecans and mix.

Scoop dough onto lined cookies sheet approximately 2 inches apart.

Bake for 10 minutes, then gently press cookies.

Bake for another 5 minutes. Let cool on cookie sheet for 2 minutes, then transfer to cooling rack lined baking sheet. Let cool completely.

In a small, microwave safe bowl, mix together caramel bits, butter and milk. Microwave on high for 30 second intervals until completely melted. Let cool.

Drizzle caramel on cooled cookies.

Sprinkle chopped pecans on cookies.

Mmmmm. Look how pretty they look all lined up like that! The good news is they taste really good too. They would be perfect as a little treat after your Thanksgiving feast.

"Give thanks to the Lord, for He is good, his love endures forever."
 ~ Psalm 107:1

As you count your blessings and give thanks this Thanksgiving, don't forget to be thankful for God and all He has given you.

~Sheryl