Updated 12/1 – 9:29 AM
We’ve selected 30 recipes to make and taste here at Title Nine. We’ll be eating, eating and eating some more (then voting) next Monday, December 6th. Stay tuned for our lucky 9 winners!
Updated 11/29 – 3:43 PM
Thank you for submitting your awesome recipes! Stay tuned for winner selection details.
Submit your good to be bad (bad for you, but oh so delicious) recipe below for a chance to win one of nine Guilty Pleasures Gift Baskets. Plus, all of the winners will be featured in our very own T9 cookbook. Recipes must be submitted by Sunday, November 28th, 11:59pm Pacific to be eligible for a gift basket.
We’ve partnered with these fine folks:
(to bring you mouthwatering prize baskets)
Hard To Eat Just One Chocolate Peanut Butter Cookie
My mother wanted to know how I made the flaky pastry in these cookies!
Makes 3 dozen cookies
72 Ritz Crackers
2 cups peanut butter (Jif works better than all natural kind)
4 cups melted chocolate of your choice (dark, milk or white or all three)
Make ritz cracker sandwiches with peanut butter in the middle. Completely coat sandwiches in chocolate and place on tray. Chill finished cookies in refrigerator for about 10 minutes to set.
Watch them disappear.
These yummy Chocolate Peanut Butter Treats never last long at our house.
Peanut Butter Filling
* 4 tablespoons butter, melted
* 1/3 cup dark brown sugar
* 1 1/2 cups smooth peanut butter
* 2 cups powdered sugar
* 1 cup semi-sweet chocolate chips (Special Dark works well too)
* 1 tablespoon butter
In a medium bowl, mix the melted butter with the brown sugar, peanut butter and powdered sugar until it forms a “dough ball”.
Spoon the mixture into a 8-inch by 8-inch baking pan. Spread it out evenly as you can. Press it down firmly on top with a spatula. It doesn’t have to be pretty, you’re going to cover it with chocolate.
In another small bowl, add the chocolate chips and 1 tablespoon butter. Melt the chocolate in the microwave at 70% power for 1 minute. Remove bowl from microwave and stir gently until all the chips have melted and chocolate is smooth.
Spread the chocolate over the peanut butter mixture. Let it chill until it has set but is still soft enough to cut.
Cut the mixture into squares and remove them fro the baking pan, then put them back in the refrigerator to finish setting.
Cowboy Cookies-These are fit for the trail be it bike trail,hike trail or a long car ride! Packable,hearty and a nice treat after a big calorie burn!
3 Eggs beaten 1 t Vanilla Extract
1 C Butter 2 C Flour
1 C Brown Sugar 2 C Oats(NOT quick cooking!)
1 C White Sugar 12 oz. Chocolate Chips
1 t Salt 1 C Raisins
1 t Baking Soda 1 C Walnuts chopped
1 t Baking Powder
Cream together eggs,butter,both sugars, and vanilla extract. In a seperate bowl sift together flour,salt,baking powder and baking soda. Slowly mix this into the bowl of wet ingredients stirring well. Once mixed together stir in the remaining ingredients of oats,chocolate chips,raisins and walnuts. This is a very stiff batter and it’s better to use your hands,not a mixer during this last step. Bake @ 350 for 12-15 minutes. Makes about 3 1/2 dozen.
*I like to make a double batch and make them big which is about 2 T batter per cookie.
Sorry guys, the list of ingredients didn’t come out in 2 columnsas I submitted and are all jammed together. Maybe the website wizards can repair it?
Adapted from Smitten Kitchen… I actually make them less bad, but they are still sooooo good.
Chocolate Caramel Crack(ers)
4 to 6 sheets matzo
1 stick unsalted butter
1/2 cup packed light brown sugar
A pinch of sea salt
1/2 teaspoon pure vanilla extract
1 cups bittersweet chocolate chips
1 cup toasted chopped almonds, pecans, walnuts or a nut of your choice (optional)
Extra sea salt for sprinkling
Preheat the oven to 350°F. Line an 11-by-17-inch baking sheet with parchment paper, cut to fit.
Line the bottom of the baking sheet with matzo, covering all parts.
In a medium saucepan, melt the butter and brown sugar together, and stir it over medium heat until it begins to boil. Once it has begun boiling, let it bubble for three more minutes, stirring it well. It will thicken a bit as it cooks. Remove from the heat and add the salt and vanilla, and then quickly pour it over the matzo. You’ll want to spread it quickly, as it will begin to set as soon as it is poured.
Bake the caramel-covered crackers for 15 minutes.
Remove from oven and immediately cover with chocolate chips. Let stand a couple of minutes, and then spread them evenly across the caramel. If you’re using them, sprinkle the chocolate with toasted chopped nuts and/or sea salt.
Once completely cool break it into pieces and store in a container. I keep them in the fridge.
1 box Nilla Wafers
1 can Eagle Brand Sweetened Condensed Milk
1 lg box instant Vanilla Pudding
2-3 Bananas, thinly sliced (depends on your dish, but you don’t want too many banana slices)
1 tub cool whip or homemade whipped cream
1/2 c Milk (I used 2% but I think any will do)
Line dish with 1 layer of wafers then 1 layer of bananas.
Whisk together 1/2 c milk and pudding mix and condensed milk. Set aside in refrigerator for 5 minutes.
After 5 minutes, add whipped cream and gently mix. Pour pudding mixture over wafers and bananas. Repeat layer of wafers,
bananas and pudding mixture. I think you can do 2-3 layers depending on how many wafers and bananas you like.
After pouring the last bit of pudding mixture, sprinkle a few crushed up wafers on top. Refrigerate overnight – I think it’s
best the next day!
Aunt Patty’s Pumpkin Chocolate Chip Bread
It’s ridiculously unhealthy, but I make mini-loaves as holiday gifts every year and all my friends clap and salivate when they get their loaf!
3 1/2 cups flour
2 tsp. baking soda
1 1/2 tsp. salt
1 1/2 tsp. cinnamon
2 1/2 cups sugar
1 cup oil
1/3 cup water
2 cups pumpkin (one can)
12 oz. pkg. choc.chips
Preheat oven to 350. Sift together dry ingredients and set aside. Beat eggs in large bowl. Add sugar. Beat in oil, water and pumpkin. Add dry ingredients, then add chips. Pour into greased loaf pans. Bake at 350 for 1 1/4 hours in large loaf pans. Makes 2 large loaves, or 6 small loaves (bake for 50 minutes).
Triple Chocolate Cookies
2 ounces unsweetened chocolate
6 ounces bittersweet chocolate
1/4 plus cup plus 2 tablespoons all purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
3/4 stick unsalted butter
3/4 cup sugar
2 large eggs
2 teaspoons vanilla extract
2 teaspoons instant espresso powder
1/2 cup semisweet chocolate chips
1/2 cup best quality white chocolate chips
1 1/2 cups toasted pecans or hazelnuts. coarsely chopped
White Chocolate Ice Cream, optional but yummy
Coffee Ice Cream, optional, but worth it
Pistachio Ice Cream, optional but gorgeous
Finely chopped, pecans, pistachios or hazelnuts
1.Preheat the oven to 350 degrees F.
Place the chocolate in a medium bowl and place over a pot of simmering water and
2.Sift together the flour, baking powder and salt and set aside. In a bowl of an electric mixer, beat butter and sugar. Add eggs, then vanilla and espresso, and beat on high speed for two minutes.
3.On low speed beat in the melted chocolate mixture until just combined.
4.Fold in the flour mixture with a rubber spatula until just combined. Stir in the chips and pecans.
5.Using a small ice cream scoop, scoop the mixture onto a parchment-fined baking sheet, putting eight cookies on each
sheet. Bake for 10 to11 minutes. The surface will be dry but the inside will still be soft. It will take no longer than 10 to 11 minutes so set the timer.
6.Cool on a baking sheet. Best eaten the day they are made. Wrap (any?) leftovers well in plastic wrap and store in an airtight container.
To serve as ice cream sandwiches, place a scoop of ice cream on the bottom side of a cookie and top with another cookie and press down Sightly. You can roll the sides of the cookies in chopped nuts. OMG, they’re good.
Texas Crunch Cookies
1 C. Sugar
1 C. Powdered Sugar
1 C. Butter
1 C. Oil
1 tsp. Almond Extract
4 1/2 C. Flour
1 tsp. Baking Soda
1 tsp. Salt
1 tsp. Cream of Tartar
2 C. Chopped Almonds
6 oz. Heath Bar Chips
Beat sugars, butter and oil until fluffy. Add Almond and eggs. Mix in rest of ingredients. Shape into 1 in. balls, roll in sugar and flatten with fork. Bake at 350 for 10-12 min.
These mini-hotdogs are a favorite. I say I make them for the kids but they are really for me. The key ingredient (grape jelly) is a bit of a surprise.
16 oz package little smoky hotdogs
16 oz. grape jelly
1/2 cup ketchup
2 Tablespoons Worcestershire sauce
1 Tablespoon brown sugar
1 Tablespoon yellow mustard
1/4 cup soy sauce
1/8 cup maple syrup
Combine and heat on stove over medium heat until all is melted together and smooth. Add the mini-hotdogs and heat thoroughly. Serve hot with toothpicks.
12 Honey Graham Crackers broken in half
1 cup butter
1 cup brown sugar
2 cups chocolate chips
Butter a cake pan and line with graham crackers – the 12 crakcers won’t go all the way to the edge, so use some smaller pieces of broken crackers to line the edges.
Stirring constantly, bring butter and brown sugar to a rolling boil and cook for about 1 minute. Pour mixture over graham crackers. Sprinkle with chopped walnuts and bake 8 minutes at 350 degrees. Remove from oven and cover with chocolate chips. Return to oven for 2 minutes to melt chips – remove from oven and spread melted chips across the bars. They are like molten lava when you take them out of the oven, so you’ll need at least a couple hours of colling time before you can break apart and sample!