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)
OREO BALLS: Crush one package of Oreo sandwich cookies in a one gallon resealable freezer bag with a rolling pin. Mix the Oreo crumbs with an 8 oz. bar of softened cream cheese. Roll the Oreo mixture into 1″ balls and place on a cookie sheet; chill for an hour or until firm. Melt a package of white almond bark in the microwave oven, stirring every minute until melted. Dip the chilled Oreo balls in the melted almond bark and place on waxed paper. When the almond bark has solidified, drizzle with melted dark chocolate. Place in airtight container and store in the refrigerator- if they last that long!
World’s best brownies
Ingredients:
4 squares Baker’s Unsweetened Chocolate
1 1/2 sticks of butter
1 1/2 cups sugar
2 eggs
1 tsp vanilla
1 cup all-purpose flour
1 cup coarsely chopped nuts (optional)
Microwave chocolate & butter in a lg bowl @ high for 2 min. or until butter is melted.
Stir sugar in until well blended. Add eggs and vanilla and stir until completely mixed.
Finally mix in flour until well blended. Sir in nuts. Pour into a well greased 13 x 9 inch pan. Bake @ 350 for 35-40 min or until a wooden pick in inserted in center comes out almost clean. (Do not over bake) Cool in pan; cut into squares. Makes 16 brownies.
Wonderful to bring warm to running potlucks. 🙂 My running group looks forward to having my amazing brownies!
Apricot Espresso Chocolate Chip Cookies
1 c. all-purpose flour + 3/4 c. whole wheat flour
1 3/4 c. rolled oats
1 c. brown sugar
1/2 c. white sugar
1 T baking powder
1 T instant espresso powder
pinch of salt
3/4 c. unsalted butter, melted and cooled*
1 egg + 1 egg yolk
1 tsp. pure vanilla
2 c. chocolate chips
1 c. coarsely chopped dried apricots
In a medium bowl, combine flour, oats, sugars, salt, baking powder, and espresso powder.
Add egg, egg yolk, melted butter, and vanilla – stir once or twice, then add chocolate chips and dried apricots.
Refrigerate dough for 10-20 minutes as you clean up the kitchen.
Place balls of cookie dough [small or large – you chose!] onto cookie sheets.
Bake @ 350* for 12-14 minutes.
*Note: I reduced the amount of butter from 2 cups to less than 1 1/2 cups. Though, when combining the wet ingredients with the dry, I decided the dough needed a bit more moisture, so I added 2 T of canola oil – perfect! [You could just as easily add more butter.]
Serve warm with a foamy latte – yum!
French Silk Chocolate Cream Tarts
1/2 cup butter
3/4 cup sugar
1 tsp vanilla
1 oz. unsweetened chocolate, melted and cooled (tip: use nestle’s liquid baking chocolate)
2 eggs
Mini tart shells (and chocolate shavings if desired)
Cream butter and sugar. Blend in vanilla and chocolate. Add eggs one at a time, mixing 5 minutes after each egg. pour into mini pastry tart shells. Chase everyone out of the kitchen and lick the bowl, beaters and spoon! Garnish tarts with chocolate shavings if desired. Chill. (Tip: use chilled ingredients for best consistency)
Cookie Dough Brownies
This is a layered brownie.
First Layer: Brownie
2 cups sugar
1 1/2 Cups flour
1/2 cup cocoa
1/2 teaspoon salt
1 cup canola or veg oil
4 eggs
2 teaspoons vanilla
1/2 cup walnuts (optional)
Second Layer: Filling
1 cup butter, softened
1/2 cup sugar
1 cup brown sugar
4 tablespoons milk
2 teaspoons vanilla
2 cups flour
1 package chocolate chips
Third (final) Layer: chocolate glaze
1 cup chocolate chips
1 tablespoon shortening
3/4 cup toasted walnuts or pecans
Directions:
For brownie, combine first 4 ingredients, stir with whisk. Add oil, eggs and vanilla. Beat at medium speed for 3 minutes. Add nuts, if desired. Pour into greased 13x9x2 pan. Bake at 350 for 30 minutes or until toothpick inserted into center comes out clean. Cool completely.
For filling, cream butter & sugars together. Add milk and vanilla, mix well. Beat in flour & chocolate chips. Spread over brownies – chill until firm.
For glaze, melt chocolate chips and shortening (in microwave in oven safe glass container) stirring until smooth. Spread over chilled filling layer. Top with nuts if using, pressing them lightly into the glaze. Chill until ready to serve.
Spinach Artichoke Dip
Minced garlic (to taste, I love about 3 cloves)
8oz. cream cheese softened
1 cup sour cream
1/4 cup of grated parmesan cheese
can of artichoke hearts drained and chopped.
1 box frozen spinach thawed and drained (or equivalent of fresh spinach chopped. fresh spinach is yummier!)
1 cup grated pepper jack cheddar
mix above ingredients saving just a handful of the pepper jack out. once above ingredients have been mixed well, spread in pie plate. Sprinkle saved pepper jack over top. Place in 350 degree oven for about 25 minutes (or until bubbly and lightly browned) remove, serve with sliced baguette or corn chips.
very addictive and oh so yummy! GREAT after a day of playing in the cold.
Chocolate Bourbon Pecan Pie
You can make a traditional pie crust or cheat and use a premade one – this pie is so mind-numbingly delicious, no one will notice the crust!
Once the crust is in place, lay down alternating layers of ghiradelli (or your personal favorite) chocolate chunks and pecans until the pie is full. You will need roughly 1 cup of nuts and 1 cup of chocolate chunks. I prefer the whole pecans, but chopped pecans work just as well and you can add a bit more!
Bourbon Filling:
3 eggs
1 cup of maple syrup
1/2 cup of dark brown sugar
4 tablespoons of melted butter
1 teaspoon of vanilla
1/4 cup of bourbon
Preheat the oven to 425 degrees F. Beat the eggs until well blended – add the maple syrup, brown sugar, melted butter, vanilla and bourbon. Pour the mixture over the pecans in the pie shell and bake for 15 minutes, then reduce the heat to 350 and continue baking for another 15-20 minutes. The edges should be set but the center should quiver slightly. Don’t overbake! After the pie has cooled, whip up a bit of creme freche with just the tiniest dash of sugar and vanilla. You will need to make at least two of these because they go quickly!
Melt in Your Mouth No-Roll Sugar Cookies
1 c. sugar
1 c. powdered sugar
1 c. butter, softened
1 c. oil
1 tsp vanilla
1 tsp Almond extract
2 eggs
4 1/4 c all purpose flour
1 tsp baking soda
1 tsp cream of tartar
1 tsp salt
In large bowl, ceam sugars and butter until light and fluffy. Add oil, vanilla, almond extract and eggs; mix well. Stir in flour, baking soda, cream of tartar and salt until well blended. Refrigerate for 2 hours.
preheat oven to 375* shape doug into 1 inch balls on parchment lined cookie sheet and flatten with botom of glass dipped in plain or colored sugar. Bake for 5-8 minutes or until set but not brown.
Sinful Rum Cake
1 1/2 cup chopped walnuts
1 (18.25 ounce) package yellow cake mix
1 (3.4 ounce) package instant vanilla pudding mix
4 eggs
1/2 cup water
1/2 cup vegetable oil
1/2 cup dark rum
1/2 cup butter
1/4 cup water
1 cup white sugar
1/2 cup dark rum
1.Preheat oven to 325 degrees. Grease and flour a 10 inch Bundt pan. Sprinkle chopped nuts evenly over the bottom of the pan.
2.In a large bowl, combine cake mix and pudding mix. Mix in the eggs, 1/2 cup water, oil and 1/2 cup rum. Blend well. Pour batter over chopped nuts in the bundt pan.
3.Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean. Let sit for 10 minutes in the pan, then turn out onto serving plate.
4. in a saucepan, combine butter, 1/4 cup of water and 1 cup of sugar. Bring to a boil and continue boiling for 5 minutes, while stirring constantly. Remove from heat and add 1/2 cup of rum. Brush glaze over top and sides. Allow cake to absorb glaze and repeat until all glaze is used.
Melt in Your Mouth No-Roll Sugar Cookies
1 c. sugar
1 c. powdered sugar
1 c. butter, softened
1 c. oil
1 tsp vanilla
1 tsp Almond extract
2 eggs
4 1/4 c all purpose flour
1 tsp baking soda
1 tsp cream of tartar
1 tsp salt
In large bowl, ceam sugars and butter until light and fluffy. Add oil, vanilla, almond extract and eggs; mix well. Stir in flour, baking soda, cream of tartar and salt until well blended. Refrigerate for 2 hours.
preheat oven to 375* shape doug into 1 inch balls on parchment lined cookie sheet and flatten with botom of glass dipped in plain or colored sugar. Bake for 5-8 minutes or until set but not brown.