Kitchen Krazy: Pumpkin Chocolate Chip Snickerdoodles

I don't know how much more I can obsess over Sally's Baking Addiction. I follow her on Instagram and get her email updates, so I always know when she has a new recipe up on her blog. And almost every time she posts something, I want to drop everything and make her latest recipe. I first saw the picture for her White Chocolate Pumpkin Snickerdoodles on Instagram and about had a heart attack. I love all things Pumpkin and she made a pumpkin snickerdoodles? Yummy! 

I made a batch of the cookies on Sunday and realized that you definitely have to wait at least a day to enjoy the cinnamon, pumpkin goodness. If you eat them right away, the flavor isn't quite there yet and it feels too mushy to really enjoy. Wait a day, though, and the flavors are ten times stronger and the mush has turned into chewy goodness. While waiting 24 hours to devour these cookies is hard, the glorious taste is well worth the wait. I brought the batch to my knitting meeting and walked out with only two cookies left. While I was disappointed to only have two cookies left to enjoy after only eating one measly cookie from the ones I had made, I was delighted that everyone loved them so much. Nothing can compare to the feeling of people enjoying your homemade baked good. 

Pumpkin Chocolate Chip Snickerdoodles 

From Sally's Baking Addiction

Makes 24 cookies

Ingredients 

1/2 cup unsalted butter

1/4 cup light or dark brown sugar

1 cup granulated sugar, divided

1 teaspoon vanilla extract

6 tablespoons pumpkin puree 

1 and 1/2 cups all-purpose flour 

1/4 teaspoon salt 

1/4 teaspoon baking powder

1/4 teaspoon baking soda 

2 teaspoons ground cinnamon, divided

1 teaspoon pumpkin pie spice

1/2 cup chocolate chips or white chocolate chips

Directions 

1. In a medium bowl, whisk the melted butter, brown sugar, and 1/2 cup granulated sugar together until no brown sugar lumps remain. Whisk in the vanilla and pumpkin until smooth. Set aside.

2. In a large bowl, toss together the flour, salt, baking powder, baking soda, 1 and 1/2 teaspoons cinnamon and pumpkin pie spice. Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft. Fold in white chocolate chips. They may not stick to the dough because of the melted butter, but do your best to have them evenly dispersed among the dough. Cover the dough and chill for 30 minutes, or up to 3 days. Chilling is mandatory.

3. Take the dough out of the refrigerator. Preheat the oven to 350F degrees. Line two large baking sheets with parchment paper or silicone baking mats.

4. Roll the dough into balls, about 1.5 Tablespoons of dough each. Mix together the remaining 1/2 cup of granulated sugar and 1/2 teaspoon of cinnamon. Roll each of the dough balls generously in the cinnamon-sugar mixture and arrange on 2 baking sheets. Slightly flatten the dough balls because the cookies will only slightly spread in the oven. The photo above shows what the cookie dough balls should look like before baking.

5. Bake the cookies for 8-10 minutes. The cookies will look very soft and underbaked. Keeping them in the oven for longer may dry them out.  Remove from the oven and press a few more white chocolate chips onto the tops, if desired. If you find that your cookies didn't spread much at all, flatten them out when you take them out of the oven.

6. Allow the cookies to cool for at least 10 minutes on the cookie sheets before transferring to a wire rack. The longer the cookies cool, the chewier they will be. I let them sit out for at least 1 hour before enjoying. I find that their chewiness and pumpkin flavor is more prominent on day 2. Cookies stay soft, moist, and chewy stored at room temperature for up to 1 week.

Freezing directions: Roll the chilled dough into balls and freeze in a large ziplock bag for up to 2 months. Baked cookies may also be frozen up to 2 months.

Kitchen Krazy: Fudgey Chocolate Chunk Brownies

Last week, I was absolutely craving brownies. I don't even remember the last time I had eaten a brownie, but all I knew was that I wanted one that was fudge, chocolatey, and delicious. After searching around online, I found a recipe from Something Swanky that looked absolutely delicious. Since I came down with a cold on Wednesday (I know, who has a cold in summer?), my sister decided to make a batch for me and, after one bite, I was in heaven. 

Fudgey Chocolate Chunk Brownies

From Something Swanky

Ingredients 

1/2 cup butter, room temperature

1 cup granulated sugar

1 tsp vanilla extract

2 eggs

1/2 cup all purpose flour

1/2 cup cocoa powder

1/4 tsp baking soda

1/4 tsp salt

2 cups chocolate chunks or chips

Instructions

1. Preheat oven to 350 degrees F. Line a 9x9 baking dish with parchment paper.
2. Beat together the butter, sugar, and vanilla in a stand mixer bowl. Add the eggs one at a time, mixing well between each addition.
3. Stir together the flour, cocoa powder, and salt. Gradually add the dry ingredients to the butter mixture. Mix in the baking soda.
4. Mix in the chocolate chunks with a wooden spoon or spatula.
5. Once the batter forms (it will be thick), scrape it into the prepared dish and spread evenly.
6. Bake for 25 minutes, until brownies begin to pull away from the side of the pan.
7. Serves 9-12.

Did I mention how perfect these brownies are? We couldn't even eat them the first day we baked them because they were that fudgey. Once we let them sit overnight, though, the chocolate chips had hardened and gave them the form they needed to come out of the pan in one piece so that we could devour them. And devour them we did. We made our brownies in an 8x8 dish because we like them nice and thick. I can't wait to make these again! While I don't make brownies very often, I've definitely found my go-to recipe. 

Kitchen Krazy: Cool Veggie Pizza

I love pizza, but sometimes I'm just not in the mood for something greasy and loaded with hundreds of calories. Back in high school, my mom had made my sister and I this delicious veggie pizza, but we hadn't had it in years. Last week, my sister and I decided we wanted to try and make it again. With a little bit of googling, I finally found the recipe for Cool Veggie Pizza and my sister and I couldn't wait to make it!

Cool Veggie Pizza

From The Pampered Chef

Ingredients 

1 package (8 ounces) refrigerated low fat crescent rolls

1 package (8 ounces) fat free cream cheese, softened

1 tablespoon fat free mayonnaise

1 garlic clove, pressed

1 teaspoon dried dill weed

2 cups assorted fresh vegetables such as broccoli, cauliflower, cucumber, bell pepper, tomato, carrot, or green onion

Directions

1. Preheat oven to 350°F. Unroll crescent dough; separate into eight triangles. On Large Round Stone with Handles, arrange triangles in a circle with points in the center and wide ends toward the outside. Using lightly floured Baker's Roller™, roll dough to a 12-inch circle, pressing seams together to seal. Bake 12-15 minutes or until light golden brown. Remove from oven; cool completely.

2. In Classic Batter Bowl, combine cream cheese, mayonnaise, garlic pressed with Garlic Press and dill weed. Season with salt and black pepper; mix well with Small Mix 'N Scraper®. Spread cream cheese mixture evenly over crust.

3. To prepare vegetables, coarsely chop broccoli or cauliflower with Food Chopper. Dice or slice cucumber, bell pepper, green onions or tomato using Utility Knife. Slice mushrooms using Egg Slicer Plus®. Grate carrot using Deluxe Cheese Grater. Crinkle cut yellow squash or zucchini using Crinkle Cutter.

4. Sprinkle vegetables over pizza. Cut into squares with Pizza Cutter; serve using Mini-Serving Spatula.

This pizza is so good. And using all fat free ingedrients means that it's healthy and not too bad with the calories. My sister and I split the roll of crescent rolls into two flat pizzas and that made enough for us each to have a very filling lunch. We used broccoli and tomatoes because my sister is pretty picky when it comes to her vegetables. It was still delicious! Next time I'm in the mood for something cool, healthy, and refreshing, I'm definitely going to whip up some of this pizza!

Kitchen Krazy: Soft-Bake Funfetti Sugar Cookies

There's something about sprinkles that just brighten up my day. When you think about it, sprinkles don't really taste like anything. But just having them on a dessert makes it that much more enticing. So when I saw these Soft-Baked Funfetti Cookies from Sally's website, I couldn't wait to make them. How could I resist such a fun, bright cookie? 

Soft-Baked Funfetti Sugar Cookies

From Sally's Baking Blog

Makes 12 Cookies

Ingredients:

1/2 cup (115g) unsalted butter, softened to room temperature*

3/4 cup (150g) granulated sugar

1 large egg, at room temperature*

1 teaspoon vanilla extract

1 and 1/2 cups (190g) all-purpose flour

1/4 teaspoon salt

1 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon cream of tartar (cannot be omitted)

1/2 cup (80g) sprinkles, plus more for sprinkle on top before baking

Directions:

1. In a large bowl using a hand-held mixer or stand mixer with paddle attachment, cream the softened butter for about 1 minute on medium speed. Get it nice and smooth, then add the sugar on medium speed until fluffy and light in color. Mix in egg and vanilla. Scrape down the sides as needed. Set aside.

2. In a medium size bowl, whisk together the flour, salt, baking powder, baking soda, and cream of tartar. With the mixer running on low speed, slowly add the dry ingredients to the wet ingredients in 3 different parts. The dough is quite thick and you may have to stir the rest by hand. Once combined, fold in 1/2 cup sprinkles.
Scoop a large sections of dough (about 2 Tablespoons of dough each) and roll into balls. Make sure the balls are taller, rather than wide. Add a few more sprinkles on top of each ball dough.

3. Chill the balls of dough on the cookie sheet for at least 2 hours and up to 48 hours in the refrigerator.* This step will prevent spreading in the oven.
Preheat oven to 350F. Line two large baking sheets with parchment paper or a silicone baking mat.

4. Bake chilled cookie dough for 8 minutes, no more. The cookies will appear undone and very soft. Allow the cookies to cool on the cookie sheets for 3 minutes and move to wire rack to cool completely.

5. Cookies stay soft & fresh for up to 1 week at room temperature. Cookies freeze well. Cookies may be rolled into balls and frozen up to 3 months to bake at a later date. Recipe can easily be doubled or tripled.

*If you're in a pinch and need to soften your butter quickly, cut 1 stick of butter into 5 different sections. Microwave for 10 seconds.

*Room temperature egg is required. To bring the egg to room temperature quickly, place in a warm glass of water for about 10 minutes as you get the other ingredients ready.

*Chilling dough is mandatory.

I know that chilling dough can be a pain. When I make cookies, I want them now, not in 3-4 hours. But let me tell you, these cookies are so worth the wait. They are incredibly fluffy and soft. I love them! With every cookie I've made so far that requires chilling, the cookies have come out looking perfect, with just the right amount of thickness to the dough. I'm happy to say that these cookies turned out that way too. Just look at how delicious they look! 

The directions say that you must take the cookies out after 8 minutes, even if they don't look done. Mine definitely didn't look done, but you never question Sally, so I took them right out. And you know what? Once they were cooled, they were perfect. So soft! These are absolutely delicious sugar cookies to enjoy with some fun sprinkles on top to brighten your day. 

Kitchen Krazy: Baked Nutella Donuts with Nutella Glaze

Nutella is officially my best friend. Seriously. Not only is it absolutely delicious to eat by the spoonful directly from the jar, but it's also the best baking secret ever. After making the Nutella White Chocolate Chip Cookies, I have been dying to bake something with Nutella again and knew I had found the perfect recipe when my sister found these donuts from Cooking Classy. So. Good. 

Baked Nutella Donuts with Nutella Glaze

From Cooking Classy

Makes 9-10 donuts

Ingredients

• 1 1/4 cups all-purpose flour
• 1 Tbsp unsweetened cocoa powder
• 1 1/4 tsp baking powder
• 1/4 tsp salt
• 1/4 cup granulated sugar
• 3 Tbsp packed light-brown sugar
• 1/3 cup Nutella
• 3 Tbsp butter, softened
• 1 large egg
• 1/2 tsp vanilla extract
• 1/2 cup milk

Glaze

• 1 cup powdered sugar
• 2 1/2 Tbsp Nutella
• 4 - 6 tsp milk
• 1/2 tsp vanilla extract
• Chopped, toasted hazelnuts or sprinkles, for topping (optional)

Directions

• 1. Preheat oven to 400 degrees. In a mixing bowl whisk together flour, cocoa powder, baking powder and salt for 30 seconds, set aside. 
• 2. In a separate mixing bowl, using an electric hand mixer set on medium-low speed, whip together granulated sugar, light-brown sugar, Nutella and butter until well blended, about 20 seconds. Stir in egg and vanilla. 
• 3. Using a wooden spoon or rubber spatula and working in three separate batches, add 1/3 of the flour mixture alternating with half of the milk, mixing and folding just until combined after each addition and beginning and ending with flour mixture. 
• 4. Divide batter among greased doughnut pans filling each about 3/4 full (I got 9). Bake in preheated oven until toothpick inserted into doughnut comes out clean, about 7 - 9 minutes. Remove from oven and allow to cool 5 minutes, then run a butter knife around edges to loosen and invert onto wire rack and allow to cool completely.
• 5. In a small mixing bowl, whisk together powdered sugar, 2 1/2 Tbsp Nutella, milk, and vanilla extract until smooth, then spread Nutella glaze over tops of doughnuts. Top with sprinkles or chopped hazelnuts and allow glaze to set at room temperature. Store in an airtight container at room temperature.

Seriously. These donuts? Absolutely delicious. I may or may not have eaten half the batter and half the glaze before we actually made the donuts. Mmmm, so good. We forgot about adding sprinkles until we had finished glazing all of the donuts, so only about three of them had soft enough glaze for the sprinkles to actually stick. Oh well! Sprinkles or no sprinkles, I am obsessed with how delicious these are. The cake is moist and the glaze is perfectly chocolatey. It's so hard not to stuff every single donut in my mouth in one sitting, so I've made my sister hide them from me unless I ask for one, and only one, donut. Haha, what can I say? When it comes to Nutella in anything, I lose any and all self control!

Kitchen Krazy: Lemon Poppy Seed Donuts with Vanilla Glaze

Ever since I got a donut pan, I've been dying to make donuts. Unfortunately, I just haven't had the time to try it out between making all of the other recipes on my to-bake list. A couple of days ago, though, my sister sent me the recipe to these delicious looking Lemon Poppy Seed Donuts and I just knew that we had to make them.

Lemon Poppy Seed Donuts with Vanilla Glaze

From The Comfort of Cooking

Makes 8 Donuts

Ingredients

For the Donuts:
1 cup all-purpose flour 1/2 cup granulated sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 Tablespoon poppy seeds
1/2 cup buttermilk
2 Tablespoons butter, melted
1/2 teaspoon vanilla extract
1/2 teaspoon lemon extract
1 large egg
Zest from 1 lemon

For the Glaze: 
1 cup powdered sugar
2-3 Tablespoons milk or heavy cream
1/4 teaspoon vanilla extract

Directions

For the Donuts: Preheat oven to 350 degrees F. Coat the wells of a donut pan with nonstick cooking spray.

In a medium bowl, combine flour, sugar, baking powder, salt and poppy seeds. In another bowl, whisk together buttermilk, butter, vanilla, egg and lemon zest. Pour wet ingredients into dry ingredients and mix until well combined. Do not over-mix. Fill each mold almost to the top with batter.

Bake for 15-17 minutes, or until a toothpick inserted into one donut comes out clean.

Remove pan from oven and let donuts cool completely before glazing.

For the Glaze: Whisk all ingredients in a medium bowl, starting with 2 Tablespoons milk or cream. If desired, add more milk to thin glaze, or more powdered sugar to thicken. To glaze donuts, dip tops into glaze and place on a wire rack to set.

Store refrigerated in an airtight container up to 3 days.

These donuts turned out so good. While I think they would have been even better with a lemon glaze instead of a vanilla glaze, I still loved them. They made just enough for my family to each enjoy two donuts, and the lemon flavor was spectacular. I've grown up loving lemon poppy seed, but don't usually get to indulge that often. These donuts were the perfect treat for summer and I can't wait until we make them again! 

Kitchen Krazy: Nutella White Chocolate Chip Cookies

As a baking fanatic, I am a huge fan of baking blogs. I even considered making my own until I realized I did not have the time nor the calories to intake to make a new baked good almost everyday to maintain that blog. But I still continue to adore baking blogs and love finding new recipes to try out. 

Out of the baking blogs I follow, Averie Cooks is one of my absolute favorites. My sister even bought me her cookbook Peanut Butter Comfort for our birthday last year, which I was super excited about. The other day, Averie posted a recipe for Soft and Chewy Nutella White Chocolate Chip Cookies and I about died when I saw them. I've never used Nutella in anything I have baked before, but I was definitely intrigued by how delicious her cookies looked. So, I decided to give it a try and boy, am I happy I did!

Nutella White Chocolate Chip Cookies

From Averie Cooks

Makes 11 Large Cookies

Ingredients

1/2 cup unsalted butter, softened (1 stick)heaping 1/3 cup Nutella (stir well before adding)
1/2 cup light brown sugar, packed
1/4 cup granulated sugar
1 large egg
2 teaspoons vanilla extract
1 3/4 cups all-purpose flour
2 teaspoons cornstarch
1 teaspoon baking soda
pinch salt, optional and to taste
1 cup white chocolate chips
1 cup semi-sweet chocolate chips 

Directions

1. To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) combine the butter, Nutella, sugars, egg, vanilla, and beat on medium-high speed until creamed and well combined, about 4 minutes. 

2. Stop, scrape down the sides of the bowl, and add the flour, cornstarch, baking soda, optional salt, and beat on low speed until just combined, about 1 minute. 

3. Stop, scrape down the sides of the bowl, and add the white and chocolate chips, and beat on low speed until just combined, about 30 seconds.

4. Using a large cookie scoop, 1/4-cup measure, or your hands, form approximately 11 equal-sized mounds of dough, roll into balls, and flatten slightly. Tip - Strategically place a few chocolate chips right on top of each mound of dough by taking chips from the underside and adding them on top.

5. Place mounds on a large plate or tray, cover with plasticwrap, and refrigerate for at least 2 hours, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.

6. Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet) and bake for about 9 minutes, or until edges have set and tops are just set, even if slightly undercooked and glossy in the center; don't overbake. Cookies firm up as they cool. Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don't use a rack.

7. Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months. Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.

Wow, I am officially obsessed with these cookies. I loved making them into 11 big cookies. There's just something about eating a jumbo cookie that makes me feeling satisfied. Or maybe it's just the Nutella talking! These cookies turned out exactly how Averie said they would and I can't wait to make them again! Nutella, where have you been all my life?

Kitchen Krazy: Pumpkin Sugar Cookies

Pumpkin is one of my favorite flavors, whether it's Fall or just the beginning of Spring. So, when I found the recipe for these Pumpkin Sugar Cookies, I knew I had to bookmark them ASAP. Since my sister and I have been home for spring break, we've been spending a lot of time in the kitchen. We've been making dinner every night and have made cookies three times now. We decided to mix things up and try making the pumpkin sugar cookies, and we loved them!

My sister has some issues with ripping off sheets of parchment paper. Every time she tries, they come out crooked and crinkled. Haha, so please excuse the super crinkly paper in the pictures. Gotta love her for trying!

When rolling this dough into balls to roll in sugar, it was so sticky. I was worried we had completely messed up the dough, but the recipe says that it's going to get messy. And messy it was! We had to pull off globs and drop them in the sugar before rolling them in order to form the dough into a ball shape. But we finally did it! And the cookies turned out quite yummy.

Pumpkin Sugar Cookies
From The Novice Chef
Makes 18 cookies

Ingredients 
1 2/3 cups all purpose flour
1 teaspoon cream of tartar
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
5 tablespoons unsalted butter, room temperature
3/4 cup granulated sugar
1 large egg
1/3 cup pumpkin puree
1 teaspoon vanilla extract
sugar for rolling

Directions

1. Preheat oven to 350°F. Line two baking sheets with parchment paper or silpats. Set aside.

2. In a medium bowl, whisk together flour, cream of tartar, baking powder, cinnamon, baking soda and salt. Set aside.

3. In a stand mixer, beat butter and sugar until light and fluffy. Add egg, pumpkin and vanilla extract, mixing until combined. Add flour mixture, mixing until completely combined.

4. Roll one heaping tablespoon of dough into balls (dough will be sticky) and then roll in sugar. Place on prepared baking sheet - leaving about an inch for spreading.

5. Bake for 8-10 minutes, until the centers are set. Remove from oven and let cookies rest on baking sheet for 5 minutes. Then transfer to a wire rack to cool completely. Store in an airtight container for up to 5 days.

Don't they look so pretty? Make sure you bake them ALL THE WAY because half of mine weren't completely done, so they were quite soft, but they still tasted delicious! I'd just recommend baking them for at least 10 minutes so that they're cooked all the way through. I can't wait to make these when Fall comes and I'm craving pumpkin in everything I eat!

Kitchen Krazy: Fluffy Snickerdoodles

Towards the end of the summer last year, my sister and I were obsessed with baking. We would bring in a new cookie to work almost every day. We love baking, but never wanted to eat an entire 24 batch of cookies ourselves, so bringing them to work was the perfect solution!

One cookie we decided to try out were snickerdoodles. I love cinnamon, but I have never actually made snickerdoodles before. I went through some of my favorite baking websites and found the perfect recipe on How Sweet It Is. It looked super easy and super yummy, so we decided to try it out!

Fluffy Snickerdoodles 
From How Sweet It Is
Makes 16-20 cookies

Ingredients 
1/2 cup butter, at room temperature
1 cup sugar
1 egg
1 teaspoon vanilla extract
1 3/4 cup all-purpose flour
1/4 teaspoon salt
1/2 teaspoon baking powder
1 1/2 teaspoons cinnamon
2 tablespoons milk
1/4 cup sugar + 1 tablespoon cinnamon for dipping

Directions
1. Preheat oven to 375 F

2. Cream butter and sugar with an electric mixer until smooth. Add egg and vanilla, mixing well until combine, about 2 minutes. Stir in flour, baking powder, salt, and 1 1/2 teaspoons cinnamon. Mix until dough comes together. Add in milk. If dough is still crumbly, add milk 1 tablespoon at a time until it comes together. Refrigerate for 30 minutes.

3. In a bowl combine remaining sugar and cinnamon. Remove dough from fridge and roll into big 1 1/2 inch balls. Dip in cinnamon sugar mixture and place on baking sheet. Lightly press down on dough to flatten it. Bake at 375 for 10-12 minutes.

These cookies really are so fluffy and so delicious. And since I gave up chocolate for lent (I know, I'm crazy…) they're the perfect treat to satisfy my sweet tooth. Who knew making something so good could be so easy? I'm definitely making these again. Is tomorrow too soon? I'm already craving more…

Kitchen Krazy: Chocolate Chip Pudding Cookies

After discovering these cookies from the baking blog Picky Palate, this is the only recipe I use when making chocolate chip cookies. The secret ingredient to making the perfect cookie? Instant pudding mix.

Every time I make these cookies, they're an instant hit. I've lost count of how many times I've made this cookie since I discovered it almost a year ago. I've even started experimenting with other pudding flavors. Pumpkin Pudding. Vanilla Pudding. Butterscotch Pudding. Next on my list? Banana Pudding. Mmmmm, can you imagine how yummy that would be?

This recipe is so simple and I can make it without even looking at the recipe anymore. The only bad thing about making these all of the time, is that I primarily make them while I'm at school. Lucky me, I don't have a mixer at school so I have to mix everything by hand. You never truly appreciate a mixer until you have to mix the butter by hand. But it's totally worth it for these cookies.

Chocolate Chip Pudding Cookies 
From Picky Palate
Makes 2 dozen cookies

Ingredients
1 stick (1/2 cup) unsalted butter, softened
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 large egg
1/2 teaspoon pure vanilla extract
1-1/2 cups all purpose flour
3 tablespoons instant vanilla pudding mix
1/2 teaspoon baking soda
1/2 teaspoon salt
1 or 1-1/2 cups chocolate chips (or any kind of chip/candy)

Directions 
1. Preheat the oven to 350 degrees F and line a large baking sheet with parchment paper.

2. In a large mixing bowl, cream your butter and sugars until well combined. Add your egg and vanilla, mixing to combine. Add your flower, pudding mix, baking soda, and salt, stirring to combine. Add chips, stirring to combine.

3. With a medium cookie scoop, place dough 1 inch apart from each other. Bake for 10-12 minutes until cooked through. Let cool on cookie sheet for 10 minutes before transferring to cooling rack. Enjoy!

Note:
With the pudding mix, the dough comes out a little dry if you're mixing by hand. That being said, I've found it necessary to roll the dough by hand and not scoop with a cookie scoop in order to get the dough to stay in rounded balls. Don't worry if the dough is very dry, they still come out looking great and tasting delicious.

Kitchen Krazy: Cauliflower Crust Pizza

I went home this past weekend, and going home always means being able to cook with my parents and sister. I had found this recipe for cauliflower pizza a couple of weeks ago and immediately sent my sister the link, telling her we just had to make it the next time we were home. So, after four weeks of being away at school, I was finally able to head home for the weekend. That Friday night, my sister and I whipped up some cauliflower pizzas and treated our parents to dinner!

Cauliflower Crust Pizzas

From Fat Girl Trapped In a Skinny Body

Cauliflower Crust
Makes 4 individual pizzas
2 eggs
2 cups mozzarella cheese
2 cups riced cauliflower (grate the raw cauliflower on a cheese grater or in a food processor)
2 garlic cloves, minced
1/4 cup fresh julienned basil

Toppings

Your choice (I used pizza sauce, colby jack shredded cheese, and sausage)

Directions: 

Preheat oven to 450 degrees. 

Line a cookie sheet with parchment paper, spray with non-stick spray. 

In a medium bowl, combine riced cauliflower, basil, eggs, and mozzarella. Divide into 4 amounts and press evenly on the parchment paper. 

Bake the crusts at 450 degrees for 12-15 minutes (I went 15 minutes). 

Remove the cookie sheet from the oven. 

Add marinara sauce to each pizza. 

Then add the toppings. 

Place back in oven until cheese is melted, about another 5-10 minutes. 

Making these was so fun and so easy! We own a ricer and the directions on the recipe said to rice the cauliflower, but that wasn't going to happen. Trying to rice raw cauliflower? We were going to break the ricer before that was ever going to happen! So we ended up using our chopper to chop up the two cups of cauliflower into tiny pieces. We mixed all of the ingredients together and threw it in the oven for 15 minutes. Then, we added the toppings and put it in the oven for another 5 minutes. And voila! You have four absolutely delicious, healthy(er) pizzas!

My mom and sister went with some mushrooms to top of their pizzas (ewwwww) while my dad and I went with some cheese and sausage. The crust was so good. Both my dad and sister were skeptical about the whole raw cauliflower thing, instead of cooking the cauliflower beforehand, but it turned out perfectly. The dough tasted like a pizza dough with the same texture of a thin pizza crust. It was fantastic! We already can't wait to try it out again.