Hello friends! Do you ever get fixated on one thing? Like an intense craving for something and that’s all you can think about for days? This happened to me recently with S’mores and the results of that craving were these s’mores cookie bars.

I’ve been craving s’mores for well over two weeks. We visited my in-laws at their camping site for a day and the kids put together a fire pit and there was roasting of marshmallows and making of good ole s’mores. But unfortunately for me on that day, I was fasting (as it was Ramadan) and was unable to indulge in the festivities. Bummer right? That’s how my fixation with s’mores started and last weekend I settled the score with these bars and boy just looking at them satisfied my s’mores craving.

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I may have caught the s’mores bug! After these s’mores cupcakes earlier in the week, I had to share with you this skillet smores cookie I whipped up with Krusteaz last week. I’ve been baking away everything summer and want to eat all things smores and berries. The berries are coming next week 🙂

This is my first skillet cookie experience, and I am not sure why it took me so long to get onboard. It’s so easy and perfect for a small gathering. Plus, it’s one more way to use my cast iron.

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Hi friends! How are you guys? If you were in the path of the storm this past few days, I hope you are safe and warm now. The big blizzard missed us here in Upstate NY, but it was freezing, so we’ve had a quiet weekend relaxing indoors and making soup to stay warm.

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It’s only appropriate to end the week with another eggnog recipe, right? These eggnog cookie bars are goey, soft and flavorful and will be a great weekend holiday baking project!

Wait, can you tell I got all up eggnog last weekend? Don’t worry, I was playing with gingerbread as well and those recipes will come your way next week. I had to work a little ahead on blog recipes because this weekend, I am baking dozens of holiday cookies to send to friends and family. My annual holiday cookie baking bash is always fun!! When do you do your cookie exchange baking? Since most of my friends are across the country, I try to send them at least a week or two before the holidays.

So far, I’ve settled on these cranberry orange vanilla cookies, soft ginger molasses cookies and eggnog cookies (recipe coming!) for my cookie boxes. Oh, I am doing homemade peppermint marshmallows as well! What is in your cookie jars this year?? I need one more cookie recipe to add to mine so please share your favorites with me!

As for these gooey good browned butter eggnog cookie bars, they are nothing short of amazing with a sweet rum buttercream. Yup… I added a tablespoon of rum to the topping. I saw the eggnog cookie bar recipe in the current issue of the Food Network Magazine and I immediately wanted to try it. But with all things I make, it’s hard for me to follow a recipe to script. I alway get ideas as I go along and experiment. I made a few minor changes for these bars; their recipe called for melted butter but in my world, if I am going to go through the trouble of melting butter, I might as well just brown it. It does nothing but amp up the butter flavor. And instead of topping the cookie bars with a dusting of powdered sugar and nutmeg as they suggest (which I’m sure is delicious!), I whipped up a quick buttercream and added some rum to it. Both great changes that took these eggnog cookie bars to a whole other level of delicious holiday treat. Trust me, you won’t regret the extra 5 minutes it took to make the frosting.

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Yield: 12 bars

Browned Butter Eggnog Cookie Bars

Prep Time 20 minutes

Cook Time 25 minutes

Total Time 45 minutes

Ingredients

• 1 ¼ cups all-purpose flour
• ½ teaspoon freshly grated nutmeg
• ¼ teaspoon salt
• ¾ cup unsalted butter, melted and browned
• 1 cup granulated sugar
• 1 large egg plus 2 egg yolks
• 2 teaspoons vanilla extract
• 1 tablespoon bourbon or brandy (optional)

Frosting:

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• ½ cup unsalted butter, softened at room temperature
• 2 cups powdered sugar
• 1-2 tablespoons heavy cream
• 1-2 tablespoons dark rum
• a dash of nutmeg

Instructions

Heat oven to 350 degrees F. Line a 8-by-8-inch baking pan with foil, leaving an overhang on the sides. Grease with baking spray.

In a medium bowl, whisk together the flour, nutmeg and salt.

In a large bowl, whisk together the browned butter, sugar, egg and egg yolks, vanilla extract and bourbon (if using).

Add the dry ingredients into the wet and mix until well-combined and there are no streaks of flour.

Pour the batter into the prepared pan. Spread evenly

Bake until the top is shiny and slightly cracked, about 25 minutes.

Let it cool in plan completely.

Meanwhile prepare the frosting by combining all the ingredients in a large bowl. Beat until light and fluffy.

Once cooled, remove the bar from the pan using the overhangs. Top with the frosting and slice into squares.

Notes

Adapted from FNM

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I am still on the Halloween candy trail here, folks! These Kit Kat cupcakes from earlier in the week were for me because I love Kit Kats. On the other hand, the hubs would care less about Kit Kats, Snickers, Twix, or any other candy bar. As long as it is not peanut butter cups, it’s not for him, so I had to make his own Halloween candy treat. But why make something just for him?? Selfish, I know! I love a perfectly spiced snickerdoodle cookie…a warm, soft buttery cinnamon cookie is always a great fall treat. I made this snickerdoodle peanut butter cookie cake to have the best of both worlds! I get my snickerdoodle cookie, and he gets a cookie loaded with peanut butter pieces. Win Win if you ask me!!

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Hi Blahnik Baker readers!! I’m Kayle and I’m the blogger behind “The Cooking Actress”-a little piece of the internet where I rant randomness and share recipes for tasty tasty food. I am SO excited to be guest posting for Zainab while she takes some time off to cuddle her brand new little babykins. She deserves this time, amiright? And I of course did not hesitate to step in and help out—Zainab stepped in and guest posted for me when I moved from NYC to Ohio AND when I was gearing up for my wedding (during which time she was preggers and trying to prepare for her own leave, mind you).

Not only has Zainab been incredibly helpful and generous over the course of our friendship-but she has been that way literally since the inception of our friendship! Almost as soon as we discovered each others blogs she noticed that I was whining about how much I wanted a copy of “The Cookie Dough Lover’s Cookbook”. And do you know what she did? SHE SENT ME ONE. Zainab bought me, essentially a stranger, a cookbook and shipped it to me. That is how amazing of a person she is. So, I thought it was only fitting that for my guest post today, I make one of the recipes from that very cookbook! And omigosh it is a good one!

So crème brûlée is essentially just vanilla pudding with caramelized sugar on top, yeah? Pretty good, would just be ok if it weren’t for the aforementioned caramelized sugar. But these are special. These are great. Because there’s a layer of cookie dough under the custard. And somehow that cookie dough, even after baking, retains it’s dough-like quality. And it is insanely delicious. Rich yet light and creamy with crunchy bites of the caramelized sugar. Heaven. I intended to break in my new kitchen torch with these but, due to lack of reading the box…I realized I did not have any butane gas for the torch. So I used the broiler. Which worked out just fine-if a teeny less fun than using a torch. Either way, you end up with a fantastic dessert that is sure to impress-whether you’re entertaining or just sitting and watching Netflix in your pj’s. Or maybe taking a moment to indulge while your baby naps….hmmm Z? 🙂

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Yield: 5

Cookie Dough Crème Brûlée

Cook Time 30 minutes

Total Time 30 minutes

Ingredients

Cookie Dough:

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• ¼ cup (or 4 tbsp.) unsalted butter, room temperature
• 2 tbsp. granulated sugar
• ¼ cup light brown sugar, packed
• 2 tbsp. milk or cream
• ½ tsp. vanilla extract
• ½ cup all purpose flour
• 1/8 tsp. salt
• 2 tbsp. semisweet chocolate chips (full sized or mini)

Custard:

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• ¾ cup heavy cream
• 2 egg yolks
• 2 tbsp. granulated sugar
• ½ tsp. vanilla extract
• ¼ cup turbinado/raw or granulated sugar

Instructions

Preheat oven to 300F degrees. Bring a small pot of water to a boil (you'll use this to bake the custards in a water bath).

To make the cookie dough:

1. Beat together butter and sugars on medium speed until light and fluffy. Beat in milk/cream and vanilla extract. Mix in flour and salt.
2. Spread 1 heaping tablespoon of cookie dough in an even layer on the bottom of five 4 oz. ramekins (or 3 oz. ramekins or deeper 6 oz. ramekins are fine if they're all you have). Sprinkle each ramekin of cookie dough with about ½ tbsp. of chocolate chips and gently press them into the dough.

To make the custard:

1. Heat heavy cream in a small saucepan until it begins to steam (with a thin layer starting to form) but before it begins to boil! In a bowl, whisk together the egg yolks and granulated sugar for 1-2 minutes, until lightened in color. Pour the warm cream, approx. ¼ cup at a time, into the egg and sugar mixture, whisking constantly until evenly incorporated. Stir in vanilla extract. Skim off foam (I used a spoon to do this) and pour over the cookie dough lined ramekins.
2. Arrange ramekins in a deep baking dish and place it in the oven. Carefully pour the boiling water into the baking dish until it reaches up about half way up the sides of the ramekins. Bake 25-30 minutes (or 35-40 minutes if using the 6 oz. ramekins) until just set, with slightly jiggly centers. Remove from the water bath and let them cool to room temperature. Cover with plastic wrap and refrigerate for at least 3 hours or overnight.
3. Before serving, sprinkle raw/turbinado sugar evenly over the top of each crème brulee. Use a kitchen torch to caramelize the sugar, moving evenly to avoid burning it. Or, if you don't have a kitchen torch, you can place them under a broiler until the sugar has melted and caramelized. Let cool a bit and then serve! (You can also refrigerate crème brulee that has already had the top caramelized and eat it later, if need be.)

Notes

Recipe from “The Cookie Dough Lover's Cookbook”, by Lindsay Landis

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