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)
Cowboy Cookies with a Kick!
Love, love, love these cookies… and the dough… and the chocolate chips… I like to cook a few, then store the dough in the fridge or freezer for when the next “bad moment” arises!
* 1 cup White Sugar
* 1 cup Brown Sugar
* 2 whole Eggs
* 1 cup Butter
* 1 teaspoon Vanilla
* 2 cups All-purpose Flour
* 1 teaspoon Baking Powder
* 1 teaspoon Baking Soda
* ½ teaspoons Salt
* 2-½ cups Rolled Oats
* 2 cups Semi-Sweet Chocolate Chips
1. Heat oven to 350 degrees F. Grease baking sheets or use Sil Pat sheets (love mine!).
(2) In a large bowl add, white sugar, brown sugar and eggs. Melt butter and pour in bowl with above ingredients. Add vanilla and mix on medium speed. Sift Flour, baking powder, baking soda, espresso powder (the kick!) and salt. Sift into the bowl. Mix. Scrape the sides with a bowl scraper. Mix again. Take beaters out and add oats, stir in with a big spoon. Then add chocolate chips, stir in with spoon.
(3) Roll balls into golf ball size and bake for 15-17 minutes. (note. They may look under cooked but let them cool and they harden.)
OH bugger! Forget to add the amount of espresso powder to the recipe! 1-2 tablespoons (depending on your love of coffee) should do the trick!
Jennifer
This great appetizer dip is obviously great anytime of the year but we always seem to be passing it around at the holiday parties. It is an added bonus that it is so simple for anyone to make and takes very few ingredients. You don’t want to be distracted when it comes out of the oven or you won’t get any.
Sweet Onion Cheese Dip
1 large sweet onion
1/4 cup butter
1 cup mayo
8 oz. grated Jarlsburg cheese -can substitute a baby swiss cheese, but Jarlsburg works the best!
snack crackers
Thinly slice the onion and saute in 1/4 cup butter until tender and translucent. Drain any excess butter off and mix in the cheese and mayo. Bake in a 400 degree oven until golden brown and bubbly. (Usually 12-15 minutes) Serve with Triscuits, Wheat Thins, or your choice of cracker.
ESPRESSO COOKIE BARS
1 pound dark brown sugar
3/4 pound unsalted butter
2 Tbsp espresso powder
1 Tbsp hot water
2 eggs
2 Tbsp vanilla extract
2 cups white flour
2 tsp baking powder
1/2 tsp salt
1 cup chopped toasted pecans
1 cup semi-sweet chocolate chips (Dagoba or Schafenberger chocolate if you can find it)
Preheat oven to 350 degrees. Spray an 8.5 x 11″ baking pan. Heat brown sugar and butter in a saucepan over medium heat until melted. Dissolve the powdered espresso in the hot water and stir into sugar/butter mixture. Let cool to room temperature. When cool, beat in the eggs and vanilla with a hand mixer. Combine the dry ingredients well in a bowl with a whisk and stir into the cooled butter/sugar mixture. Stir in the chocolate pieces and chopped pecans. Spread batter into the pan and bake until lightly browned (about 20-30 minutes). Cut into two inch squares when cool. Store in an airtight container. If there are any left, that is 🙂
Mocha cheesecake
Crust
1 cup chocolate cookies (teddy grahams work great)
3 tblsp butter
1 tbsp sugar
3 tblsp fine chopped almonds
preheat oven to 375˚
Combine all the ingredients except the butter in a food processor and pulse several times until crumbs. melt butter and combine with crumb mixture, press into the bottom of a 7″ springform pan, set aside
Filling
2, 8 oz. packages of cream cheese softened
1/2 c sugar
2 eggs
1/4 c strong brewed coffee
1 tsp vanilla extract
1/2 c cocoa powder
2/3 c semisweet chocolate chips
beat together cream cheese and sugar until smooth. beat in eggs, one at a time until well-mixed. stir in vanilla and coffee. beat in cocoa powder until blended (dont overmix!) stir in chocolate chips. pour filling into springform pan. place pan on a baking sheet and into the oven, bake at 375 for 30-35 minutes or until the center is set
cool on wire rack for 10 minutes then carefully run a knife along edges of the pan to loosen it. allow the pan to cool for one hour and then place it in the oven & chill overnight. remove the sides of the pan before serving, keep leftovers in the refrigerator (if there are any!)
Wear your favorite “Title Nine” dress and serve your date this delicious recipe:
Date Delight
12 pkg. cream-filled choc. cookies, crushed. 1 cup pitted dates, 3/4 cup of water
1/4 tsp. salt, 2 cups tiny white marshmallows, 1/2 cup chopped walnuts
1 cup heavy cream, 1/2 tsp. of vanilla, Walnut halves.
Reserve 1/4 cup cookie crumbs; spread remainder in 10x6x1.5 baking dish. In saucepan combine dates, water & salt; bring to boiling, reduce heat & simmer 3 min. Remove from heat, add marshmallows & stir until melted. Cool to room-temp. Stir in chopped nuts. Spread date mixture over crumbs in dish. Combine cream & vanilla; whip, swirl over dates. Sprinkle with reserved crumbs & top with walnuts. Chill over night. Serves 6 to 8.
A Thanksgiving staple at my house is Chocolate Chip Bourbon Pecan Pie. I use a homemade pie crust – a little extra work, but always worth it.
Pie filling:
3 eggs
3/4 cup sugar
1 1/4 cups corn syrup
1 tablespoon pure vanilla extract
2 tablespoons bourbon
3 tablespoons unsalted butter
1 1/2 cup chopped pecans
3/4 cups semi-sweet chocolate chips
10″ pie crust, homemade or Pillsbury, pressed into a pie pan
Heat the oven to 350 degrees.
Place the eggs, sugar, corn syrup, vanilla and bourbon in a bowl and mix, scraping the sides. Add the warm butter. Mix well. Combine the pecans and chocolate chips and sprinkle them on the bottom of the pie shell. Pour the filling over the nuts and chips.
Place the pie on the baking sheet on the bottom shelf of the 350 degree oven and bake it for 30 minutes. The edges of the filling will rise, but the middle will still be a little bouncy. However, the pie will continue to bake after it is removed from the oven. To set up and have it firm enough to slice, give the pie 2 to 3 hours of cooling at room temperature, or a half hour of cooling at room temperature and an hour in the refrigerator.
The recipe I use is from ABC’s website here, http://abcnews.go.com/GMA/recipe?id=7270255
Cinnamon-Pear Scones
Makes 24-36 scones
Ingredients:
Scones
— 4 cups flour
— 2 tsp. baking soda
— ½ tsp. baking powder
— 1 tsp. salt
— 2 tbsp. cinnamon
— 2 sticks of margarine, softened (room temperature)
— 3 large pears, cored, peeled, and diced
— 2 eggs
— ½ cup non-fat yogurt (plain)
Whipped Cream
— 1 cup heavy cream
— 1 tbsp. sugar
— 1 tbsp. cinnamon
Preheat oven to 400.
In a large bowl, combine all dry ingredients. Mix or sift. Set aside. In a separate bowl, combine eggs and yogurt. Set aside.
Here’s where you get your hands gooey: be prepared! Unwrap margarine sticks, add to dry mixture, mix with hands until mixture looks like tiny crumbled bits, almost sand. Add Egg/yogurt mix, again, combine with hands. Once combined, if still very sticky, add another ½ cup of flour. Finished product should be dough-like, not liquid. Add pear, mix thoroughly.
Drop by large spoons onto ungreased cookie sheets (I find that the silicon baking mats are miraculous!).
Bake for 15-17 minutes at the center of the oven. Two cookie sheets can go in at once, but the lower one may need to have another 2-3 minutes.
Cool on a spare cookie sheet or racks.
Whipped cream: Combine all ingredients; whip with whisk or in stand mixer until stiff peaks form. Serve scones with a spoon of whipped cream on top or on the plate as a dip.
Not Your Mother’s Caramel Corn (or) Almost Holy Butter Toffee Popcorn
Pop one bag of good quality microwave popcorn (about 6 cups finished) Place popped corn into large stainless bowl, or heavy pottery will work.
Meanwhile: In heavy ceramic coated 10 – 12 inch skillet, melt
1 cup butter
1/2 teaspoon salt
1 cup sugar
1/4 cup water
Cook on medium high stirring with wooden spoon or flat bottom whisk until mixture is golden and carmelized…….not burnt, but definitely caramel colored. Pour over popped corn, then stir with buttered wooden spoon until coated. Dump mixture onto cookie sheet and spread a bit before cool. If you can wait that long, when the toffee popcorn mixture has cooled, break off chunks and devour……..OMG.
Yone’s Chocolate Pie
1 1/2 sticks of butter
3 squares melted unsweetened chocolate
1 cup sugar
3 eggs
1 tsp vanilla
Cream sugar and butter and vanilla. Add melted chocolate and beat well. Add one egg and beat for five full minutes (set a timer). Add each remaining egg beating each for five full minutes until all are added. Refrigerate 2 hours before serving.
Graham cracker crust highly recommended.
What to do, what to do with those leftover mashed potatoes? With each passing day in the fridge, they get drier and less appetizing. Are you really going to eat them? Probably not. Now you will. You might even make mashed potatoes just to make this recipe. Oh, is it good.
Cheese Crusted Mashed Potato Cake
2 teaspoons butter
1 clove garlic, smashed
1/2 cup finely grated hard cheese, parmesan, asiago or even jack will do
2 cups leftover mashed potatoes, I used my white cheddar chive mashers
salt and pepper
Heat oven to 425.
Melt 1 teaspoon of the butter in a medium, oven proof skillet. Add the garlic and cook until translucent. Remove the garlic. Add half the cheese and carefully spread around the pan to make an even thin layer. Carefully pat in the potatoes, taking care not to dislodge the cheese. Top with salt and pepper to taste, the remaining cheese and dot with remaining butter. Cook over high heat for 3 minutes. The cake should sizzle. Put in the oven for 20 minutes, until the top is brown. Carefully insert a butter knife between the pan and cake to see if the bottom is brown. If not, heat over high heat for another couple minutes. Invert onto a plate. Serve in wedges.