Salted Caramel and Chocolate Chip Cream Cheese Cookies

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This time last year: Homemade Peach Cobbler! (2013)

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One of the best parts about having a food blog, is that it constantly forces me to try new recipes!

I grew up making chocolate chip with my mom and younger brother. On summer days we would take over the kitchen, spilling flour everywhere, eating half of the chocolate chips, and eventually ending up with some cookies. It was a wonderful time.

Our classic recipe however, always called for butter, and no cream cheese.

The butter based cookies made for soft, thin, crinkly cookies, which I have always loved! I mean seriously, when has butter ever made a dish taste worse?

However, when I stumbled upon this recipe, the cream cheese had me intrigued and I knew I had to try this spin on the classic recipe!

And I will say- the cream cheese was a huge hit! Cream cheese makes these cookies fluffier and thicker, and slightly less greasy feeling. They were gobbled up far quicker than I would like to admit, and I am confident you will love them!

I hope your family enjoys them as much as we did. Who knows, you may be looking to change your traditional cookie recipe before you know it! 🙂

Happy baking, and come back soon!

Love, a rented kitchen

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Ingredients:

  • ½ cup unsalted butter, softened
  • ¼ cup cream cheese, softened (use cream cheese in a block or spreadable, don’t use fat-free, light or whipped)
  • ¾ cup light brown sugar, packed
  • ¼ cup granulated sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 2 ¼ cups all-purpose flour
  • 2 teaspoons cornstarch
  • 1 teaspoon baking soda
  • ¼ teaspoon salt, optional and to taste
  • 2 ¼ cups chocolate chips (I recommend using either half chocolate chips and half chocolate chunks, or substituting the chunks for another variety of chips- white or in my case, salted caramel!)

Directions:

  1. Combine the butter, cream cheese, sugars, egg, and vanilla in a large bowl, and beat with a mixer for five minutes, until light and fluffy.
  2. Once thoroughly mixed, add the flour, cornstarch, baking soda, salt, and mix until just combined- about one minute.
  3. Fold in the chocolate and salted caramel chips, evenly incorporating.
  4. Refrigerate the dough for at least two hours. Either cover the bowl with plastic wrap, or go ahead and shape two-inch cookies, flatten, and cover with plastic wrap. (Do not bake warm dough, the cookies will be thinner and flatter.)
  5. Preheat the oven to 350˚F, and lightly grease a baking sheet. Arrange the cookies two-inches apart and bake for eight minutes. Pull the cookies out when the edges have just begin to set- the center will still look quite soft and white, but the cookies firm up significantly while cooling.

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Notes and Tips!:

  • Source: Avery Cooks 
  • Like this recipe? Try these other scrumptious cookie recipes form A Rented Kitchen!:

Apple Pie Taquito with Homemade Whipped Cream

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This time last year!: Grandma’s (Strawberry) Lemon Bars (2013)

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Hey friends! Today is a momentous day. It’s Cinco de Mayo!

In honor of this day, and of all the delicious Mexican food in the world, I wanted to share this new delicious Apple Pie Taquito recipe!

I have made dozens of Hispanic dishes on the blog (cue: Black Bean Fajita Soup, Chipotle Tofu Tacos with Cilantro Quinoa and Mango, and Spiced Beans and Rice!). However, I have never made a Hispanic dish that dove into the realm of desserts. Thus, I am very excited to share this recipe with you.

This dish is sooo simple, so delicious, and so perfect for the day.

So get cookin’! Happy hour will get here before we know it.

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Taquito Ingredients:

  • ½ cup sugar
  • 1 teaspoon cinnamon
  • 1 can (20 oz) apple pie filling
  • 12 medium soft tortillas
  • ¼ cup butter, melted

Homemade Whipped Cream

  • ½ cup cold heavy whipping cream
  • ¼ teaspoon vanilla extract or seeds from 1/4 of a whole vanilla bean pod
  • ½ Tablespoon granulated white sugar

Directions:

  1. Preheat oven to 350˚ F.
  2. In a shallow loaf pan, stir together the cinnamon and sugar.
  3. Empty the contents of the pie filling onto a cutting board and slice the apple wedges into smaller pieces. (Add a few extra dashes of apple pie spice if desired!)
  4. Lay a tortilla on a flat plate, and scoop 2-3 Tablespoons of apple pie filing onto the edge. Tightly roll the tortilla up, brush the outside with the melted butter, and roll in the cinnamon/sugar mix.
  5. Place the taquito in a 9 x 13 inch baking dish, and repeat with the remaining ingredients.
  6. Bake for 20 minutes, or until slightly golden on top.
  7. Meanwhile, prepare the whipped cream by beating the cold cream, vanilla, and sugar with a hand mixture in a small bowl, until stiff peaks form. Keep refrigerated until ready to use. (Serve a dollop alongside each taquito and sprinkle the top with a dash of remaining cinnamon sugar!)

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Notes and Tips!:

  • Source: Jo Cooks
  • Got a hankering for other Cinco de Mayo eats? Check out the recipe links below from A Rented Kitchen!

 

 

Mint Chocolate Chip Cookies

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On this day last year: Vegan Italian Vegetable Casserole 

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It is St.Patrick’s day, so I made you green cookies! Huzzah!

I am sorry that technology has not figured out how to share cookies via the Internet, because these cookies are scrumptious, and I would love to share them with you!

However, if you are looking for a way to get festive for St. Patrick’s Day or Christmas next year, look no further! These cookies are soft, moist, and the perfect blend of mint and dark chocolate. Be warned- you are going to want to eat all of the dough before the first batch finishes baking!

I hope you are having a wonderful St. Patrick’s Day, and I hope you’ve got your green on!

Lots of love,

A Rented Kitchen

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Ingredients

  • 1 cup butter, softened
  • 1 ½ cups sugar
  • 2 large eggs plus 1 egg yolk
  • 1 ½ – 2 teaspoons peppermint extract
  • About 10 drops of green food coloring
  • 3 ¼ cups flour, spooned and leveled
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon kosher salt
  • 1 cup semi-sweet chips
  • ½ cup dark chocolate chunks

Directions

  1. Preheat your oven to 340˚F and prepare a baking sheet with either a piece of parchment paper or a thin layer of butter or Crisco.
  2. In a large sized bowl or stand mixer, combine the butter and sugar, and beat together. Scrape the sides and continue mixing for about 2 minutes, or until light and fluffy.
  3. Mix in the eggs, yolks, peppermint extract, and food coloring until fully incorporated.
  4. In a separate large bowl, combine the flour, baking powder, baking soda, and salt.
  5. Add the wet ingredients to the dry ingredients and stir until smooth and combined, and then fold in the chocolate chips.
  6. Spook the cookie dough onto the baking sheet and bake for eight minutes. When you remove the cookies from the oven after eight minutes, they should still be soft, so allow them to sit on the pan for 3-5 minutes, and then remove them to a cooling rack. (Cooking cookies longer than 8 minutes will result in firmer dryer cookies, as opposed to soft cookies.)
  7. Repeat step six and enjoy!

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Notes

  • Yield: About 28 large cookies
  • Source: The Food Charlatan
  • Like this recipe? Try these other delicious cookie recipes from A Rented Kitchen! (Recipe links found below):

 

Honey-Roasted Pears With Lavender

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So this dish is delicious. Seriously and dangerously delicious.

I know I say that about a lot of things, which I hold to be true, but THIS! This is good.

There is something really special about this dish. The pairing of the zesty lemon juice with the fragrant herb, and the sweet savory mascarpone cheese- yes please. I promise you will love it.

One additional pro, (I could go on, but I will spare you!), is that this dish is very simple to prepare, but is very elegant in presentation and appearance. Bookmark this one for the next time you have company, and come back tomorrow for one more lavender recipe!

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Lavender Week

Day One- Lavender Hot Chocolate with Homemade Whipped Cream

Day Two- Roasted Yukon Potatoes with Lavender

Day Three- Lemon Lavender Loaf

Day Four- Roasted Brussels Sprouts with Toasted Hazelnuts and Lavender

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Ingredients

  • ½ Tablespoon unsalted butter
  • 4 large, ripe pears, halved
  • ¼ cup local honey
  • 2 sprigs fresh lavender
  • ½ teaspoon lemon zest
  • 2 Tablespoons plus 2 teaspoons mascarpone cheese

Directions:

  1. Preheat the oven to 350˚F, and smooth a thin layer of butter on a 7 x 11 inch baking dish.
  2. Arrange the pears, cut side up, in the baking dish. Drizzle with honey, and then sprinkle the lemon zest and lavender over top.
  3. Bake for 15 minutes, remove from the oven, and spoon the honey from the dish back over the pears. Bake an additional 15-20 minutes, or until the pears are soft and golden.
  4. Remove from the oven and top with 1 teaspoon of mascarpone cheese, drizzle the remaining honey in the baking pan, serve warm and enjoy!

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Notes and Tips!:

  • Adapted from: Health
  • Like this recipe? Try these other delicious dishes from A Rented Kitchen! (Recipe links below):

 

Soft Lemon Ginger Cookies

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This summer, I had the opportunity to serve as a camp counselor for several weeks at one of my favorite places in the world- Massanetta Springs Camp and Conference Center. As is tradition, on the counselors off night, we all ravenously roll into town looking for some non-camp food, always ending the night in a trip to Klines, the local ice cream dive.

Klines is known for having a flavor of the week. That last delicious week of summer, and my last week as a counselor, the ice cream flavor of the week was Lemon Gingersnap. Sounds divine, right?

Now, I know the beauty of lemon and ginger combined- I shared it with you all in my favorite Lemon Ginger hummus recipe (goooooood stuff y’all). However, for some reason, I had never thought of throwing lemon and ginger together in dessert form. Literally, what was I thinking?!

As I slowly enjoyed my Lemon Gingersnap waffle cone, my mind immediately jumped to these cookies, imagining a delicious spiced gingersnap cookie, dipped in a sweet citrusy lemon glaze. MMmmmmm!

Thus, in memory and celebration of summer, I’d like to introduce you to an ‘A Rented Kitchen’ original recipe, and my new favorite cookies- Soft Lemon Ginger Cookies.

You all should seriously try this.

With love,

A Rented Kitchen

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Cookie Ingredients:

  • 2 ¼ cup all purpose flour
  • ½ cup brown sugar
  • ½ cup white sugar + 2 Tablespoons
  • 1 teaspon baking soda
  • ¼ teaspoon salt
  • 2 teaspoons ground ginger
  • ¾ teaspoon ground cinnamon
  • ½ teaspoon ground cloves
  • 1 teaspoon vanilla
  • 1 egg
  • 1 Tablespoon water
  • ¼ cup molasses
  • ¾ cup margarine, softened

Glaze Ingredients:

  • 3 cups powdered sugar
  • Zest from 1 lemon
  • Juice from 1 ½ lemons
  • 3 teaspoons skim milk

Directions:

  • Preheat the oven to 350˚F.
  • In a large mixing bowl, cream the margarine and sugars until light and fluffy. Add the egg, and continue mixing. Once thoroughly combined, stir in the molasses and water. Set aside.
  • In a separate bowl, combine the dry ingredients. Once combined, add the dry ingredients in increments to the wet ingredients, stirring thoroughly as you go.
  • Using a spoon, form walnut sized balls of dough, and roll each ball in the remaining 2 Tablespoons of sugar. Place the dough balls on an ungreased cookie sheet, two inches apart, and use the back of the spoon to flatten the cookies.
  • Bake for 8 minutes (they should be soft when removed from the oven!), and allow to cool before dipping in icing.
  • While the cookies bake, combine the icing ingredients in a small bowl. Once each cookie is room temperature, dip half of the cookie in the icing, being very careful while doing so, to prevent the soft cookies from breaking.
  • Lay the dipped cookies on an aluminum foil covered baking sheet and chill for 20 minutes, or until the icing firms up.
  • Eat and enjoy!

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Notes and Tips!:

  • Source: A Rented Kitchen
  • Like this recipe? Check out these other delicious cookie and dessert recipes form ‘A Rented Kitchen!’ (Recipe links found below):