white chocolate chunk pretzel cookies

When it comes to blogging, one of the biggest issues I have is posting. Call me Captain General. Wait, what? Ugh. No, I mean, how often to post. I have to admit, peer pressure still exists in the blogging world. {grr.} 

Every day, I see bloggers have posts going up, filled to the brim with beautiful pictures and drool-worthy, time-tested recipes. Quality over quantity is a big thing, and it's something I'm definitely kicking myself in the butt about lately. *ninja butt kick* 

I feel pressured to be posting every time I whip something out of the oven, when really, if the recipe COULD be better, it'd probably be better not to post it at all. When you lovely people visit my blog, do I want you to see a whole BUNCH of awesome recipes maybe only posted once a week, or crappy posts posted every day with a good one thrown in to the mix every once in awhile? 

So I'm just forewarning you, I think I am going to be posting a little less. I feel like that with all my healthy eats, they're taking over the blog {"The health-nuts are coming, the health-nuts are coming!"} and they definitely get less hype than anything else. Sure, this IS my blog and I can post whatever the heck I want, but if it's not improving my blog in anyway, I think I'll leave it out. 

Of course, that doesn't mean I'm not going to be making healthy recipes. I just won't be posting them as much if ever unless they're going to blow your pants off. {Just kidding! For the love of bunnies, please keep your pants on!}

Long story short. I need to not post recipes that really aren't that great or when the pictures don't turn out good. Because I want to keep this blog AAAAALL about beautiful, happy, scrum-diddly umptious food. Sorry, I guess that was a lot of unnecessary boredom.

Boringness aside… 

COOKIES!!

Gosh dang it, it's been way too long since I've made a batch of cookies and just left them alone without making them all healthified-like. {Speaking of healthified!!! REMEMBER THOSE GF MUFFINS I MADE? I MADE A BETTER VERSION!!!!!!} {SHOULD I POST THEM!!!!?} {TELL ME WHAT YOU THINK!!!!}{SORRY ABOUT ALL THE EXCLAMATION POINTS!!!}

Where was I? Oh, cookies! Derr. 

These are full on, butter packed, flavor packed, fat packed cookies that will make your tummy happy. Not your hips. But your tummy. I promise you.

Sweet and salty is one of my faaaaaavorite flavaaah combaaaahnahhhtions and these cookies are stuffed with all kindsa good things that are sure to satisfy any sweet and salty cravings. 

Dark brown sugar makes them super chewy and soft. Then I added white chocolate chunks and pretzels because white chocolate and pretzels go together like… dark chocolate and pretzels! MMM.

On another totally random, unrelated, and irrelevant note… I'm super happy because I found a new place to take good pictures! Awhile ago, we got rid of our white oven which was the perfect place for me to take my food pictures. The new oven just wasn't the same, but I've found a new place on the counter where I can take decent pictures without them looking like they were taken in a dark dungeon way down under the ocean. {What.}

So there's that.

Thanks for listening to me babble. I believe your face needs a cookie or ten. 

white chocolate chunk pretzel cookies

1 c. butter, softened

2 eggs

2 tsp. vanilla extract

1 c. dark brown sugar

1/2 c. granulated sugar

1 3/4 c. AP flour

1 tsp. baking powder

1 tsp. baking soda

3/4 tsp. sea salt

1 c. white chocolate chunks {or white chocolate chips}

3/4 c. pretzels, coarsely chopped {plus more for topping; optional}

Preheat oven to 375ºF. In a large mixing bowl, beat butter, eggs, sugars, and vanilla until smooth. Add the flour, baking powder, baking soda, and sea salt. Mix until combined. Fold in white chocolate chunks and chopped pretzels. Scoop cookie dough into balls about 1-1 1/2 tablespoons each and place on a greased cookie sheet. Bake for about 10-15 minutes or until cookies or golden brown and slightly underdone in the middle. Let cool before removing to a wire rack. 

Deep Dish White Chocolate Cranberry Cookies

I have good news! Wanna know what? I got a 4 day weekend! Which pretty much just translates to sitting around in my sweats and eating chocolate all day. Gahh I loved it. BUT, like all good things, it soon came to an end. Which means I actually have to get up at a normal time, run, shower, and do school… Which also means I spent 8 hours doing school today, and didn't even finish everything. BOOOOOOOO. 

One of my highlights of the weekend- THESE COOKIES. Easily excited, I know. They're so dang good though! I have this recipe for cranberry white chocolate chip cookies that I've been making for awhile now. Given that I can't find most things in season here, and since cranberries are like OHMYGAWWWSHTHEONLYTHINGS that are kinda a winter-ish flavor, I figured I'd use them in a recipe to share with you guys.

Enter THESE COOKIES. They're soft, chewy, and buttery, with some creaminess from the white chocolate, and some tang thanks to the dried cranberries. This time, I switched them up from the original recipe, and decided to plop 'em in a muffin tin. Because let's face it, anything in a muffin tin is usually pretty cute. AND DELICIOUS.

Deep Dish White Chocolate Cranberry Cookies

yields 15 cookies 

3/4 c. butter, softened

1/2 c. dark brown sugar

1/2 c. white sugar

1 egg

1 tbsp. vanilla

1 3/4 c. flour

1/2 tsp. baking soda

3/4 c. white chocolate chips

1 c. dried cranberries

Preheat oven to 350ºF and grease a muffin tin. In a large bowl cream the sugars, egg, butter, and vanilla until smooth. Combine with the flour and baking soda. Fold in the dried cranberries and white chocolate chips. Bake for 10-15 minutes or until golden brown. Let cool slightly before moving to a wire rack. 

Also… Totally noticed I just posted two cranberry recipes in a row. Sorry but not sorry. 

White Chocolate Covered Pretzels

Here I am telling you how to cover pretzels in chocolate… I'm obviously running out of things to talk about. OH! A quick thank you to all of my loverly followers! Overnight, we reached 300 followers! So here's a little thank you… To last until the BIG thank you, {hopefully} coming later this week. :) So keep your eyeballs peeled!

First… you'll need some {3 cups of} pretzels. and {1 package of} white chocolate. and sprinkles… LOTS of sprinkles. A truck-loud of sprinkles would be a more appropriate measurement. 

Now pop your white chocolate in the microwave, stirring every 10 seconds so it doesn't burn. Take it out when there's still SOME chunks left and then stir it up until the chunks are no more… 

Dump your pretzels in the white chocolate… This is the point where you'll wanna stick your head in the bowl. Please don't do that… Self control, ladies. 

And give that a stir. UGH!

Pour the pretzels onto a cookie sheet lined with parchment paper and spread them evenly. 

Sprinkle them with some colorful love…

{or drizzle with milk or dark chocolate}

And that's it! The perfect quick, easy, {STINKING ADDICTIVE}, sweet and salty snack. 

Bon appetite!

White Chocolate Macadamia Nut Blondies

OH OH OHHHHHH! I'm sure you all are sick of me complaining  know about my passionate hate for my oven, that may I add, is like 50 years old. 

No exaggeration. I was getting quite sick of under done or burnt pans of baked goods. 

I FIGURED OUT THE SECRET! 

If any of you are having the same issue, switch it so that the heat is coming from above instead of 

from below half way through the baking time. 

Then you get the perfect doneness on the top AND the bottom. 

You're so welcome. 

ANYHOO. 

I'd take a blondie over a brownie ANY day. 

Don't get me wrong I am an obsessive CHOCOHALIC!

But there's something about that buttery, rich inside and crunchy exterior of a blondie. 

Heavenly amazingness, that's what it is. 

These beauts are no exception. 

Crunchy exterior, and a chewy, buttery interior. 

The macadamia nuts add an earthy, nutty tone, balanced out by the rich 

gooeyness of the white chocolate chips. 

Umm yumm. 

White Chocolate Macadamia Nut Blondies

1 c. butter

1 c. sugar

1/2 c. dark brown sugar

2 eggs

1 tsp. vanilla extract

2 c. flour

1 tsp. baking soda

1/2 tsp. salt

3/4 c. macadamia nuts, chopped

3/4 c. white chocolate chips

Preheat your oven to 350ºF. Grease a 9x13 pan and set aside. 

In a large mixing bowl, cream the butter, sugars, eggs, and vanilla. 

Stir in the flour, baking soda, and salt until smooth. 

Add in the chopped nuts and white chocolate chips. 

Pour the batter into the prepared baking pan. 

Bake for 20-25 minutes or until golden brown. 

Let cool before cutting into squares. Enjoy!

Cake Batter Bark

Oh my goodness. I haven't posted in awhile. EEEEEEEK! At least Dorothy stopped on over and shared some deliciousness yesterday. Yay for guests! :)

Anyways. As we all know, white chocolate + cake mix + lots and lots of sprinkles = happiness.


Oh and umm did I mention you can whip up this sweet treat in like… 2 minutes? Plus setting time of course but even that takes not long at all.

So since I had some cake mix left over from those cake batter blondies {aka cake batter crack} I decided to throw it into a version of my favorite Christmas treat… Why not?! I've made cookies, blondies, and truffles… and now cake batter bark! BOOM SHA KA LA KA!

I still have like half of a box of cake mix left and I don't know what to do with it! Maybe I should just use cake mix for what it's for… a cake. Who am I kidding? I'll find something. Pinterest to the rescue!!!

Cake Batter Bark

2 c. white baking chocolate

dash of vanilla {optional}

2-2 1/2 tbsp. white/yellow cake mix {depending on how cake-battery you want it}

1 1/2 tbsp. sprinkles

Melt the white chocolate for 30 second intervals mixing in between. Take it out when it's smooth but still some chunks left. Just keep mixing it and the clumps will work themselves out. 

Add in the vanilla and cake mix. Mix until smooth. 

Spread out the mix onto a cookie sheet with parchment paper/wax paper on top. Top it off with your sprinkles of choice. Let it sit out until set. Then break it up and store in airtight container and refrigerate. 

What are some of your favorite cake batter recipes? 

Oatmeal Strawberries and Cream Cookies

Urg. So today when I was uploading my pictures for this post, it said I ran out of picture storage space. 

Boo. When I went to see how much it was to buy more, it said there's a monthly payment of $2.50. Which isn't bad, BUT I really don't want to worry about paying up monthly… 'cause then I'm basically paying to write my blog! Does anybody know of a way I could do a one-time payment for more storage?

So… This weekend we're going to Windhoek. It shall be fun(: Shopping, a movie, and a Fifa game. AHHH YAYAHHHH! But no worries, we're still having an awesome guest blogger tomorrow AND the Sweet Saturdays is scheduled to post in the morning. 

ANYHOO… Cookies should cheer me up about the little piccy issueeeeeeeee…
 Awhile ago, I came up with the idea of switching up your basic oatmeal raisin cookie and throwing in some other stuff. I love how cookies are so versatile… Chocolate chip, dark chocolate, white chocolate, peanut butter, butterscotch. Dried fruit, nuts, and candy. The possibilities are literally endless!

Oatmeal Strawberries and Cream Cookies

1 1/2 c. flour

1 tsp. baking powder

1/2 tsp. salt

1 c. butter, melted

1 1/2 c. brown sugar

1 tsp. vanilla

1 egg

2 1/2 c. oats

1 c. dried strawberries 

{I'm sure you could use fresh berries too. But the only ones I can find here are TINY and moldy.}

1 white chocolate bar

Preheat your oven to 350ºF. Chop up the white chocolate and strawberries into chunks; set aside. 

In a large mixing bowl, blend the butter, sugar, vanilla, and egg until smooth. Add in the flour, baking powder, and salt. Stir until combined. Mix in the oats, strawberries, and white chocolate. Drop by tablespoonfuls onto a cookie sheet. Bake for 10-15 minutes or until the edges are golden brown. 

Orange Dreamsicle Cookies

First of all, I'd like to thank everyone who emailed me about guest blogging!

It was a busy-bloggy couple of days scheduling and 

emailing back and forth, but I'm so thankful for all of you who are

willing to post! And I can't wait to see what everyone comes up with. 

We filled lots and lots of spots, but if you're still interested in posting, 

email me and I'll give you some dates.

I had one of those days today where I did school all day, not caring one bit about my appearance.

I was sitting in the kitchen still in my jammies at 2 o'clock in the afternoon thinking to myself
"Wow. I'm so home schooled."
But it is indeed true, so I guess it's time to face the music.  :)

I love the taste of fresh orange in cookies! Wait, I take that back. IN ANYTHING!

Seriously. When I was juicing the orange for these cookies,

my kitchen smelled like… fresh squeezed Florida oranges. Yum. 

I have a recipe for lemon crinkle cookies {that I still have yet to try} but I thought I'd 

remake them using orange instead of lemon and adding white chocolate chunks. The cookie was super soft and chewy, and had little buttery chunks coming from the white chocolate. It. was. so. good.

Orange Dreamsicle Cookies
1/2 c. butter, softened
1/2 tsp. vanilla
1 tsp. orange zest
2 tbsp. freshly squeezed orange juice
1 egg
1 c. sugar
1 3/4 c. flour
1/4 tsp. salt
1/4 tsp. baking powder
1/8 tsp. baking soda
1 white chocolate bar, chopped

Preheat oven to 350ºF. Grease a baking sheet and set aside.
In a large bowl, cream together the butter and sugar until light and fluffy.
Whip in egg and vanilla, orange zest and juice.
Stir in all dry ingredients slowly until just combined.
Add in white chocolate chunks.
Drop by tablespoonful onto prepared baking sheet.
Bake for 9-11 minutes or until the edges are lightly browned.

P.S. 
GUYSSSSSSS! I'M HAVING MY 
FIRST SPONSORED GIVEAWAY!
Oh my gracious, I'm so excited, aren't you?!
Come on ova and check it out!

White Chocolate Cranberry Muffins

I made these on Wednesday... {as in LAST Wednesday...}

But didn't get around to uploading the photos and posting until now...
Mostly because of my super busyness and also because I had that
ISSUE where I couldn't find my pictures again!!!
I have TONS of blogging to catch up on that I will HOPEFULLY be able to get
around to posting soon...
:P
Anyways...

I just LOVE the combination of white chocolate and cranberries! 

Sweet and tart! Enjoy(:

White Chocolate Cranberry Muffins
1/4 c. chopped walnuts
1/3 c. brown sugar
1/4 c. flour
3 tbsp. butter, melted
2 c. flour
3/4 c. sugar
1/4 c. brown sugar
1 tsp. baking powder
1/2 tsp. baking soda
2 eggs
1/2 c. vegetable oil
1 c. sour cream
1 c. frozen or fresh cranberries {or 1/2 c. dried}
1/2 c. white chocolate chips

Preheat oven to 375ºF. Spray 16 muffin cups with baking spray containing flour; set aside.
In small bowl, combine walnuts, 1/3 c. brown sugar, 1/4 c. flour, and 3 tbsp. of butter and mix until crumbly. Set aside.

In a large bowl combine flour, 1/4 c. brown sugar, baking powder, baking soda, and mix with wire whisk. In medium bowl, combine eggs, oil, and sour cream and beat with a whisk until smooth and blended. Add flour mixture to egg mixture and mix until combined.
Add cranberries and white chocolate chips. Stir until blended.

Spoon batter into prepared muffin cups; sprinkle each with some of the brown sugar mixture.
Bake for 20-25 until muffins are brown and firm when touched with finger.
Let cool in muffin tins for 3-4 minutes, then carefully remove to wire racks to cool.
Serve warm. Makes 16 muffins.

Yummly, crumbly muffins-

White Chocolate S'mores Gooey Cake Bars

Words cannot describe how perfectly DELICIOUS these 

bars were! Not only were they, moist, gooey, crunchy, and every 

other texture you can think of, but they were easy and fast- very convenient!(; 

Enjoy this recipe from Lovin' From the Oven!

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

   White Chocolate Gooey Cake Bars

1 box yellow cake mix

1 egg

1/2 c. butter {1 stick}, softened

4 1/2 full graham crackers

10 oz. bag white chocolate chips

2 c. mini marshmallows

1/2 c. sweetened condensed milk

1. Preheat oven to 350 degrees. 
2. Line an 8×8 inch baking pan with aluminum foil, making sure that it goes up all the way on the sides of the pan.
3. Mix together the cake mix, egg, and butter with hands until a nice, thick dough forms. 
4. Press half of the dough into the bottom of the prepared pan. Layer with graham crackers, white chocolate chips, then marshmallows. Top the mixture with remaining dough and press evenly. Drizzle condensed milk on top.
5. Bake for 28-33 minutes, until completely cooked and golden brown on top. Remove from oven. 
6. Let the bars cool for 5 minutes, and then remove the bars from the pan, using the aluminum foil.
7. Cool completely and use a knife that has been run under hot water (do after every couple of cuts) to cut into pieces. 

White Chocolate Chip and Cranberry Cookies

Hey readers!

Today was such a perfect day to bake these delicious cookies! They're some of my favorites and so I am told, my specialty! Enjoy this recipe from allrecipes.com. 


White Chocolate Chip and Cranberry Cookies
Ingredients:
1/2 c. butter, softened                                                            
1/2 c. packed brown sugar
1/2 c. white sugar
1 egg
1 tablespoon brandy {I used vanilla}
1 1/2 c. all-purpose flour
1/2 tsp. baking soda
3/4 c. white chocolate chips
1 c. dried cranberries

Directions:
1. Preheat oven to 375ºF. Grease cookie sheets

2. In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in the egg and brandy {vanilla}. Combine the flour and baking soda; stir into the sugar mixture. Mix in the white chocolate chips and cranberries. Drop by heaping spoonfuls onto prepared cookie sheets.

3. Bake for 8-10 minutes in the preheated oven. For best results. take them out while they are still doughy. Allow cookies to cool for 1 minute on the cookie sheets before transferring them to wire racks to cool completely.

Click HERE for a printable version of the recipe

Also, a reminder- entries for the FoodFoto contest are due by August 4th {Thursday} and so far, I have not received any.

Click HERE for details on the contest.

Thanks and enjoy!(: 
-Sophie