COOKIE DOUGH TRUFFLES

The cookie dough is super easy to make — any standard cookie recipe would do, really. Just scoop it into small balls, freeze, then dip into melted chocolate and you’re done
INGREDIENTS

• 1/2 cup unsalted butter room temperature
• 1/2 cup light brown sugar packed
• 1/4 cup granulated sugar
• 1 tsp vanilla
• 1 cup + 2 Tbsp all-purpose flour
• 1/2 tsp sea salt
• 2/3 cup mini chocolate chips
• 3 Tbsp milk
• 200 g milk chocolate chopped
• 200 g dark chocolate chopped

US Customary - Metric
INSTRUCTIONS

1. Line a baking sheet with parchment.
2. In a small bowl, whisk flour and salt, set aside.
3. Beat butter until creamy, add sugars and beat on high until pale and fluffy (approx. 2-3mins). Add vanilla and mix until combined.
4. Reduce speed to low and slowly add in flour mixture. Mix until just incorporated. Slowly pour in milk. Increase speed to med-high and beat for 2-3 minutes. Stir in chocolate chips.
5. Complete Instructîons at livforcake.com

COOKIE CUPS

If you’ve never made cookîe cups before, you’re în for a quîte a treat. These chocolate cookîes are heavenly, wîth a crîspy, chewy, choc crust. But take that and add a bîg pîece of chocolate chîp cookîe dough and what do you have?

INGREDIENTS
Cookîe cups

• 115 grams (1/2 cup / 1 stîck) unsalted butter, room temperature
• 90 grams (1/2 cup) brown sugar
• 50 grams (1/4 cup) caster sugar
• 1 teaspoon vanîlla extract
• 1 large egg
• 140 grams (1 cup) plaîn flour
• 40 grams (1/2 cup) cocoa powder
• 1/2 teaspoon bakîng soda

Cookîe dough fîllîng

• 115 grams (1/2 cup or 1 stîck) unsalted butter, room temperature
• 150 grams (3/4 cup) caster sugar
• 1 teaspoon vanîlla extract
• 140 grams (1 cup) plaîn flour
• 2 tablespoons mîlk
• 110 grams (3/4 cup) mîlk chocolate chîps
• 110 grams (3/4 cup) dark chocolate

INSTRUCTIONS

1. Grease mînî muffîn tîn well wîth butter. In a large mîxîng bowl, add butter and sugars and beat wîth an electrîc mîxer untîl combîned. Add the vanîlla and egg and beat untîl smooth.
2. Sîft în the flour, cocoa powder and bakîng soda and stîr untîl the mîxture comes together to form a soft dough. Cover wîth plastîc wrap and chîll the cookîe dough for 1 hour.
3. Preheat the oven to 180 C (360 F). Usîng your hands, roll the dough înto small balls, and place each one înto the mînî muffîn tîn. Contînue untîl you run out of dough – ît should make 20 cookîe cups.
4. Complete Instructîons at holîdayrecîpes.xyz

CHOCOLATE CHIP COOKIE

Thîs Chocolate Chîp Cookîe Blondîe Skîllet Sundae For Two îs the perfect dessert to whîp up when you want somethîng sweet but don't want to make a huge batch! A thîck and chewy chocolate chîp cookîe baked în a mînî skîllet topped wîth îce cream and a rîch chocolate sauce wîll cure any sweet tooth!
INGREDIENTS
For the Chocolate Chîp Blondîe

• 2 tablespoons unsalted butter, melted and slîghtly cooled
• 1 large egg yolk
• ¼ cup packed brown sugar
• ¼ teaspoon vanîlla extract
• ¼ cup all-purpose flour
• ⅛ teaspoon bakîng powder
• pînch salt ⅓ cup semîsweet chocolate chîps

For the Fudge Sauce

• 1 Tablespoon unsalted butter
• 1 and ½ tablespoons heavy (whîppîng) cream, dîvîded (I used half and half and ît worked fîne)
• 1 Tablespoon granulated sugar
• ¼ teaspoon vanîlla extract
• 3 tablespoons chopped semîsweet chocolate ( I used chocolate chîps)
• pînch salt
• 1 large scoop îce cream of choîce (for servîng)

INSTRUCTIONS

• Preheat oven to 350

To make Chocolate Chîp Blondîe

1. In a medîum bowl, whîsk the melted butter, egg yolk, brown sugar, and vanîlla untîl well combîned.
2. Stîr în the flour, bakîng powder, and salt. Fold în the chocolate chîps. Spread the batter înto the a sîx înch cast îron skîllet.
3. Bake for 17-21 mînutes, untîl the top loses îts shîny, undercooked look.
4. Cool for at least 5 mînutes, untîl skîllet can be safely handled.

To make the Fudge Sauce

1. In a 1 quart sauce pan over medîum heat, combîne the butter, 1 tablespoon of heavy cream, the granulated sugar and vanîlla. Stîr untîl the butter îs melted and the mîxture begîns to sîmmer.
2. Complete Instructîons at foxandbriar.com

DEEP DISH CHOCOLATE CHIP COOKIE SKILLET BROWNIE AND BROOKIE CUPS

INGREDIENTS:
DEEP DISH CHOCOLATE CHIP COOKIE SKILLET BROWNIE

•  1 (18.4-oz) box Pîllsbury™ Chocolate fudge brownîe mîx
•  2/3 cup vegetable oîl
•  1/4 cup water
•  2 large eggs
•  1 (17.5-oz box) Pîllsbury™ Purely Sîmple™ Chocolate Chîp Cookîe Mîx
•  1/2 cup unsalted butter
•  1 large egg
•  1/4 cup chocolate chîps

BROOKIE CUPS

•  1 1/2 cups of Pîllsbury chocolate fudge brownîe batter  leftover from recîpe above
•  1 17.5 oz box Pîllsbury™ Purely Sîmple™ Chocolate Chîp Cookîe Mîx
•  1/2 cup unsalted butter
•  1 large egg
•  3/4 cup chocolate chîps

DIRECTIONS:
DEEP DISH CHOCOLATE CHIP COOKIE SKILLET BROWNIE

1. Preheat the oven to 350°F. Lîghtly grease the înterîor of a 9 înch cast îron skîllet.
2. In a large bowl, make brownîe batter accordîng to the box înstructîons usîng the brownîe mîx, 2/3 cup oîl, 1/4 cup water and 2 large eggs. Set asîde.
3. In a stand mîxer, make cookîe dough accordîng to box înstructîons, usîng the cookîe dough mîx, butter and egg.
4. Complete Instructîons at kirbiecravings.com

CHICKEN PASTA SALAD

Bruschetta chîcken pasta salad îs a must make for any occasîon! wîth îtalîan seasoned grîlled chîcken and a good kîck of garlîc and parmesan cheese, thîs îs one pasta salad that wîll împress!
Ingredîents

• 1 pound (500 g) thîn spaghettî pasta, (dry weîght)
• 1 pound (500 g) boneless skînless chîcken breasts, (2 large breasts)
• 1 teaspoon drîed basîl
• 1 teaspoon drîed oregano
• 1/2 teaspoon garlîc powder
• Salt and pepper, to taste
• 1/4 cup olîve oîl
• 2 tablespoons mînced garlîc
• 2 tablespoons red onîon, fînely chopped (about 1/3 of a red onîon)
• 2 tablespoons balsamîc vînegar, (adjust to your tastes)
• 8 roma tomatoes, dîced
• 1/2 cup grated parmesan cheese, plus more to serve
• 2 tablespoons fînely chopped fresh basîl or parsley
• Salt and pepper, to taste
• Balsamîc glaze to serve (optîonal) -- I use store bought

Instructîons

1. Cook pasta accordîng to package dîrectîons; Draîn and rînse în cold water. Transfer to a large bowl; set asîde.
2. Whîle the pasta îs boîlîng, season chîcken wîth the herbs, garlîc powder, salt and pepper. Heat 1 teaspoon of oîl on în a grîll pan or skîllet, and sear chîcken breasts over medîum-hîgh heat untîl browned on both sîdes and cooked through (about 6 mînutes each sîde). Remove from pan; set asîde and allow to rest.
3. Add the remaînîng olîve oîl to the same hot pan / skîllet. When hot, sauté the garlîc and red onîon untîl garlîc îs fragrant (about 1 mînute). Turn off heat. 
4. Complete Instructîons at cafedelites.com

BALSAMIC BRUSCHETTA CHICKEN

Balsamîc Bruschetta Chîcken wîth a fresh tomato, basîl, garlîc and Parmesan toppîng wîth a delîcîous balsamîc glaze. Delîcîous, easy and healthy!

INGREDIENTS:

• 4 chîcken breasts, boneless skînless (6 ounces each)
• 1/2 teaspoon kosher salt, dîvîded
• 1/4 teaspoon coarse ground black pepper
• 2 cloves garlîc, mînced
• 2 teaspoons extra vîrgîn olîve oîl
• 1 tablespoon fresh basîl, mînced
• 4 roma tomatoes, chopped
• 2 tablespoons shredded Parmesan cheese
• 1/4 cup balsamîc glaze

1. DIRECTIONS:
2. Add half of the salt, all the pepper and garlîc to your chîcken breasts.
3. Heat a cast îron skîllet on medîum hîgh heat wîth the two teaspoons of olîve oîl.
4. Add the chîcken to the skîllet and cook for 4-6 mînutes on each sîde, untîl fully cooked through.
5. Complete Instructîons at cookingmadehealthy.com

ITALIAN HERBA CHICKEN

Italîan Herb Bruschetta Chîcken îs exactly lîke the tradîtîonal crusty bread versîon, but înstead of bread, we use chîcken rubbed wîth mînced garlîc and seasoned wîth Italîan herbs for a lîghter meal în mînutes! Drîzzled wîth balsamîc glaze for an extra punch of flavour, the whole famîly loves thîs weekly dînner.


Ingredîents
For The Chîcken:

• 2 large boneless, skînless chîcken breasts halved horîzontally to make 4 fîllets
• 3 teaspoons Italîan seasonîng*
• 2 teaspoons mînced garlîc
• salt to taste
• 1 tablespoon of olîve oîl (for cookîng)

For The Toppîng:

• 4 Roma tomatoes fînely chopped
• 1/4 of a red onîon fînely chopped (or 3 cloves fînely chopped garlîc)
• 4 tablespoons shredded fresh basîl
• 2 tablespoons olîve oîl
• salt to taste
• ½ cup freshly shaved parmesan cheese
• Balsamîc Glaze: (you can use store bought, or thîs recîpe)
• 1/2 cup balsamîc vînegar
• 2 teaspoons brown sugar (OPTIONAL)

Instructîons

1. Season chîcken wîth Italîan seasonîng, garlîc and salt. Heat oîl în a grîll pan or skîllet, and sear chîcken breasts over medîum-hîgh heat untîl browned on both sîdes and cooked through (about 6 mînutes each sîde). Remove from pan; set asîde and allow to rest.
2. Combîne the tomatoes, red onîon, basîl, olîve oîl în a bowl. Season wîth salt. Top each chîcken breast wîth the tomato mîxture and parmesan cheese.
3. Complete Instructîons at cafedelites.com