Chocolate Caramel Crinkle Cookies

Alliteration. Big time. But totally worth it.

 

Chocolate Caramel Crinkle Cookies

  • 1 package fudge brownie mix (9X13 inch pan size)
  • 1 cup all-purpose flour
  • 1 egg
  • 1/2 cup water
  • 1/4 cup canola oil
  • About 24 caramels, cut in half
  • Powdered Sugar, for rolling
  1. Preheat oven to 350.
  2. In a large bowl beat the brownie mix, flour, egg, water and oil until well blended.
  3. Place powdered sugar into a separate bowl. Scoop up a tablespoonful of dough (you can use a cookie scoop if you want, but it will still work if you don’t have one) and push a piece of caramel in the middle.
  4. Roll the dough around the caramel so it is completely covered.
  5. Drop by tablespoonfuls into the powdered sugar and gently roll, shaping into a ball.
  6. Place 2 inches apart on lightly greased baking sheets. Bake 8-10 minutes or until set.
  7. Remove from pans to wire racks to cool.

 

Sometimes, if you eat these when they’re still hot, you will burn your mouth. And die.

No but really, it’s super painful. Wait for these to cool. You will regret it for weeks if you don’t.

And this happens sometimes.

All the caramel-y goodness comes out in one bite and you’re left with a brownie cave covered in powdered sugar (while never a bad thing, it’s still kind of sad in this case).

 

Taste Rating: 8/10

I don’t know if there’s a bad way to eat powdered sugar, brownie and caramel, so these were bound to be delicious. But, like I said before, I ate these too soon and wanted to cry (again, my impatient self). Boiling hot caramel sticks to your mouth and buuuuurns like no other. Don’t eat these right for at least, uhh, 10 minutes? Wait at least that long.

Ease of Cooking: 7/10

It was kind of hard to get the brownie over the caramel and some of the caramel leaked out during baking and made the cookies stick to the pan (also made washing the melted caramel off really difficult). Then to also cover the already fragile balls of brownie/caramel with powdered sugar – it was just messier than I expected, so be prepared for that.

 

Thanks to Six Sisters’ Stuff for the recipe!

White Chicken Enchiladas

So I apologize that this is way more than 5 ingredients. But it’s worth it – I kid you not, I’ve been craving these since Tuesday. I want to make these every day for dinner now.

And I’m sorry I’m very clearly not the queen of food photography. Just bear with me please. Also this was taken late because we were so anxious to eat them (aka – why half the tray is gone).

 

 

 

 

 

 

 

 

 

 

White Chicken Enchiladas

  • 10 soft taco shells ( or tortillas)
  • 2 cups cooked, shredded chicken
  • 2 cups shredded Monterey Jack cheese
  • 3 Tbsp. butter
  • 3 Tbsp. flour
  • 2 cups chicken broth
  • 1 cup sour cream (or greek yogurt)
  • 1 (4 oz) can diced green chilies
  1. Preheat oven to 350 degrees.  Grease a 9×13 pan
  2. Mix chicken and 1 cup cheese.  Roll up in tortillas and place in pan.
  3. In a sauce pan, melt butter, stir in flour and cook 1 minute.  Add broth and whisk until smooth.  Heat over medium heat until thick and bubbly.
  4. Stir in sour cream and chilies.  Do not bring to boil, you don’t want curdled sour cream.
  5. Pour over enchiladas and top with remaining cheese.
  6. Bake 22 min and then under high broil for 3 min to brown the cheese.

Taste Rating: 9.75/10

Gooooood heaven these are wonderful. I made them for the boys that helped me move across a parking lot into a new apartment and they were very very happy. I’m not a big fan of red sauce enchiladas, but I could eat these all day every day. And paired with my roommates spanish rice… mmmmmm. They were so so so so heavenly.

Ease of Cooking: 8.5/10

If you know how to make a rue (which is the flour/butter mixture from step 2), these are really simple. Having a rotisserie or pre-cooked chicken would make it even easier, but it still took me like an hour tops to assemble everything once I had cooked chicken.

Thanks to Joyful Momma’s Kitchen for the recipe!