There’s nothing quite like the joy of a sweet treat, no matter what mood you’re in. While we all have our favorite cookies, cakes, and bars, there’s always room for something new to satisfy that sweet tooth. That’s why we’re excited to introduce you to Elise’s Home Kitchen: Eat Dessert First, a cookbook packed with easy-to-make recipes that are sure to tantalize your taste buds. “As the Cookie Lady, I couldn’t do my job without having some of the best cookie recipes around,” says author and baker Elise Thomas, the founder of a rapidly expanding cookie franchise. Trust us—you’re going to love these creations!
Homemade Oreos: A Classic with a Twist
(Makes 24)
Let’s start with a dessert that’s as iconic as it gets—Oreos—but with a homemade twist. These cookies take the classic to a whole new level, combining rich chocolate with a creamy filling that will leave you wanting more. Here’s what you’ll need:
Read also:Toby Keith Celebrating The Life And Legacy Of A Country Music Icon
Ingredients:
2 1⁄2 cups flour
1⁄2 cup cocoa powder
1 tsp. salt
1 tsp. baking soda
1 cup salted butter, softened
1 cup brown sugar
3⁄4 cup sugar
2 eggs
1 tsp. vanilla
12 Oreo cookies, twisted apart
Directions:
1. Preheat your oven to 350°F. In a mixing bowl, whisk together the flour, cocoa powder, salt, and baking soda.
2. In a stand mixer fitted with the paddle attachment, cream the butter and both sugars together on medium speed for about 2 minutes. Gradually add in the eggs and vanilla, mixing until fully combined. Slowly incorporate the dry ingredients into the wet mixture until you have a smooth dough.
3. Scoop out the dough into roughly 2-inch mounds. Gently press the flat side of an Oreo half into the top of each mound.
4. Place the cookies on a baking sheet and bake for 8 to 10 minutes. Allow them to cool completely before assembling.
5. To finish, spread the filling onto the flat side of a cooled cookie and sandwich it with another cookie.
For the filling:
In a stand mixer with the whisk attachment, combine 4 oz. softened cream cheese and 2 tbsp. softened salted butter. Mix on medium speed until smooth. Gradually add 1 1⁄3 cups powdered sugar, 1 tbsp. milk, 1⁄2 tsp. vanilla, and 1⁄2 tsp. salt. Start mixing on low until the ingredients are combined, then switch to high speed until the mixture is smooth and creamy.
PER PIECE: 199 calories, 3 grams protein, 26 grams carbs, 1gram fiber, 15 grams sugar, 9 grams fat.
Your Mom’s Scotcharoos: A Nostalgic Delight
(Serves 12)
Next up, we’ve got a recipe that might remind you of childhood—Scotcharoos. These chewy, chocolatey treats are perfect for a sweet snack or dessert. Here’s how to make them:
Read also:Donny Osmond Hints At His Retirement Its Inevitable But I Still Have Fuel In The Tank
Ingredients:
1 cup sugar
1 cup honey
1 cup peanut butter
6 1⁄2 cups puffed rice cereal
1 1⁄2 cups semisweet chocolate chips
1 (11 oz.) bag butterscotch chips
Directions:
1. Begin by spraying a 9×13-inch baking dish with nonstick cooking spray and set it aside. In a large pot over medium-high heat, combine the sugar, honey, and peanut butter. Stir frequently until the mixture becomes smooth and starts to bubble. Once it reaches that point, remove it from the heat and mix in the rice cereal. Transfer the mixture to the prepared pan and press it down firmly using wet hands.
2. In a microwave-safe bowl, combine the chocolate chips and butterscotch chips. Microwave in 30-second intervals, stirring between each, until the mixture is smooth. Pour it over the rice cereal layer and spread it evenly with a spatula.
3. Let the Scotcharoos set either in the refrigerator or at room temperature before slicing and serving.
If you’re a chocolate lover, you can switch things up by using chocolate puffed rice cereal instead of regular and replacing the butterscotch chips with dark chocolate for an even richer flavor.
PER SERVING: 343 calories, 5 grams protein, 48 grams carbs, 1 gram fiber, 39 grams sugar, 15 grams fat.
