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click here for Week 24: Blueberry Brown Sugar Cookies
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From the kitchens of  blimpwolf come these lovely tasty treats to melt in the mouth.

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Week 24: Blueberry Brown Sugar Cookies

Breakfast. It's the most important meal of the day! You should always start your day off with a good and healthy one... but who says you can't have a treat at breakfast? The kitchens of Full Moon Cuisine decided to take the main flavors of a coffee cake and translate them into a soft, chewy, tasty cookie that's good at any time of the day, and especially with a cup of coffee! Inspired by my good friend  alkora, these cookies let the blueberries do the talking. Your tastebuds will love how they, much like the drabbit, burst! Here's what you'll need:

- 1 stick of butter (at room temp)
- 1 large egg (at room temp)
- 3/4 cup light brown sugar (packed)
- 1 3/4 cup all purpose flour
- 1 1/2 tsp cinnamon
- 1/2 tsp baking powder
- 1 tbsp milk
- 1 tsp vanilla
- 3/4 cup fresh blueberries (you can use frozen, just make sure they are thawed and dried using a paper towel)
- Pinch of salt

Note: This recipe will make approximately 18 cookies.

To begin, preheat your oven to 375 degrees F.

In a bowl, combine the flour, baking powder, cinnamon, and salt, stirring to combine. Next, in a separate bowl, use a mixer to combine the butter and brown sugar, then incorporate the egg, and finally the vanilla. Following this, slowly add in the dry ingredients, in thirds, and mix just until combined (do not overmix). Once fully combined, use a spatula to gently fold in the blueberries (try not to break the berries if you can avoid it). Using a small ice cream scoop, form 1 1/2" balls of dough on a parchment paper lined baking sheet. Park in your oven for approximately 10 minutes, then allow to cool on a cooling rack before serving.

These cookies are guaranteed to help get your day off to a sweet start. Make a few batches and invite some friends over for brunch. To help spread the good word of cookies for breakfast, the kitchen will be opening early tomorrow. Care to place an order?

Want to know what this challenge is all about? Check out my journal and feel free to send in recipes for cookies! http://www.furaffinity.net/journal/3096204/

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Week 25: Spicy S'mores Bars

Decadence. Sometimes you just have to indulge. So, for this week's installment of the 2012 Cookie Challenge, the kitchens of Full Moon Cuisine decided to pull out all the stops and make something so rich, so decadent, and so unexpected your diners will be begging you for the recipe. And on top of that, this recipe is so simple and quick, you won't be stuck in the kitchen all night. Here's what you'll need:

- 2 cups of graham crackers (about 18 crackers)
- 1/4 cup granulated sugar
- 1 tsp cinnamon
- 1 1/2 sticks of butter (melted)
- Pinch of salt
- 3 cups semisweet chocolate chips
- 1 10.5 oz bag of mini marshmallows
- 1/2 tsp chipotle powder

Note: This recipe will make approximately 3 dozen bars

To begin, preheat your oven to 350 degrees F. Next, in a food processor, grind the graham crackers (you can do this by hand if you do not have a processor). Next, scoop out about 1/2 cup of the crumbs and set aside. Next, add the butter, sugar, and cinnamon, and process until it has the consistency of wet sand. Next, in a greased 9" x 13" pan, put in two sheets of aluminum foil (overlapping), and grease these too. This will help you to pull the bars out when you're done. Next, pack the graham cracker mix along the bottom of the pan, pressing firmly so you form a uniform layer. Bake in your oven for approximately 15 minutes (your kitchen and house will smell of warm graham crackers, great for when your guests arrive). Remove from the oven and allow to cool completely.

Once cooled, move a rack in your oven to about 6" from the top, and turn on your broiler. Next, in a microwave safe dish (or a double boiler), melt the chocolate chips in 1-minute increments, stirring each time. Once melted, add in the chipotle powder and stir. Note: this will NOT make these super spicy. This will add a nice, gentle warmth at the back of your diners' throats as they eat the treats. Pour the chocolate over the cooled graham cracker crust and use a knife/spatula to spread it around. Next, pour over the mini marshmallows and gently press them down into the chocolate. Finally, take the 1/2 cup of graham cracker crumbs you reserved and sprinkle them over the top. The idea is to try to cover all of the chocolate that you can. Park under the broiler for 1-2 minutes. Basically, you want the marshmallows to start to melt and to brown. Keep an eye on them as they can burn easily! Remove from the oven, allow to come to room temperature, then park in your fridge for 2 hours to allow the chocolate to set up. Slice into small bars and serve.

Sometimes you just have to give in and indulge. These treats contain flavors that we all are familiar with and bring back great memories... with an added kick of some spice to liven things up. To help make sure we have enough to satisfy our diners, the kitchen will be staying open late tonight. Care to place an order?

Want to know what this challenge is all about? Check out my journal and feel free to send in recipes for cookies! http://www.furaffinity.net/journal/3096204/

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Allergy warning – recipe contains dairy & egg products