Chewy graham, Hershey bar and marshmallow bars are easy to make and really yummy.
1 c butter
1 1/2 c granulated sugar
2 eggs
2 t vanilla
2 2/3 c flour
1 1/2 c graham cracker crumbs
2 t baking powder
1/2 t salt
10 Hershey milk chocolate bars (1.55 oz each)
6 c miniature marshmallows
Preheat oven to 350 degrees. Cream butter and sugar in large bowl with electric mixer until well blended. Beat in eggs and vanilla until smooth. In a small bowl, combine flour, graham cracker crumbs, baking powder and salt; add to butter mixture and beat until blended. Press half of dough into a 9"x13" pan. Bake for 15 minutes.
Arrange chocolate bars over baked layer; sprinkle with marshmallows and then scatter remaining dough over marshmallows. to form top layer.
Bake 10 to 15 minutes or until lightly browned. Cool completely in pan on a wire rack. Cut into bars. Makes 16 bars.
Note: I used a nonstick baking pan. If you aren't, you may want to lightly grease pan just in case. Cookies shouldn't stick due the large amount of butter in the batter, but, you never know.
Showing posts with label Cookies. Show all posts
Showing posts with label Cookies. Show all posts
Monday, November 7, 2011
Sunday, December 6, 2009
Christmas Sugar Cookies
This sugar cookie recipe is from Martha Stewart's Entertaining. The dough rolls out very well and the cookies turn out crisp and light.
4 1/2 c sifted flour
4 t baking powder
1 t salt
2 sticks unsalted butter
2 c sugar
2 eggs
1/2 c milk
1/2 t vanilla
In large mixer bowl, cream butter and sugar until fluffy. Add eggs and beat well. In small mixing bowl, combine flour, baking powder and salt with wire wisk. Add to sugar mixture, 1 cup at a time, alternating with milk and vanilla. Beat well after each addition. Cover dough and chill in refrigerator for 1 hour or longer. Preheat oven to 375 degrees. Divide dough into 4 pieces. Roll 1 piece at a time on floured board and cut with large cookie cutters. Bake 8 to 10 minutes. Cool on racks. Decorate cookies with colored icing and sprinkles.
Tip: Combine 1 cup flour and 1 cup confectioner's sugar. Use this mixture to flour board before rolling out cookie dough.
4 1/2 c sifted flour
4 t baking powder
1 t salt
2 sticks unsalted butter
2 c sugar
2 eggs
1/2 c milk
1/2 t vanilla
In large mixer bowl, cream butter and sugar until fluffy. Add eggs and beat well. In small mixing bowl, combine flour, baking powder and salt with wire wisk. Add to sugar mixture, 1 cup at a time, alternating with milk and vanilla. Beat well after each addition. Cover dough and chill in refrigerator for 1 hour or longer. Preheat oven to 375 degrees. Divide dough into 4 pieces. Roll 1 piece at a time on floured board and cut with large cookie cutters. Bake 8 to 10 minutes. Cool on racks. Decorate cookies with colored icing and sprinkles.
Tip: Combine 1 cup flour and 1 cup confectioner's sugar. Use this mixture to flour board before rolling out cookie dough.
Peppermint Cookies
This Peppermint Cookie Recipe uses crushed peppermint instead of Andes peppermint baking chips.
2 sticks unsalted butter, softened
1 c dark brown sugar, packed
1/3 c granulated sugar
1 large egg
2 t vanilla
1/2 t baking soda
1/2 t salt
1 3/4 c flour
1 c old fashioned rolled oats
1 c Angel Flake coconut
1 1/4 c coarsely chopped pecans, toasted
1 1/2 c crushed soft, old fashioned peppermint stick candy
Preheat oven to 300 degrees. In large mixer bowl, cream butter, brown sugar and granulated sugar until fluffy using an electric mixer (about 3 minutes). Beat in egg and vanilla. In small mixing bowl, combine flour, baking soda and salt. Add to sugar mixture and beat on low speed until well mixed Stir in oats, coconut, pecans and crushed peppermint. Measure into 2 tablespoon balls for large cookies or 1 tablespoon balls for small cookies. Place round balls on lightly greased cookie sheets, two inches apart. Press lightly. Sprinkle remaining chips on top of each cookie. Bake at 300 degrees for 20 minutes for large cookies, 12-15 minutes for small cookis. Do not overbake. Remove cookies from cookie sheet and cool completely on wire rack. Makes 3 to 5 dozen cookies, depending on size.
2 sticks unsalted butter, softened
1 c dark brown sugar, packed
1/3 c granulated sugar
1 large egg
2 t vanilla
1/2 t baking soda
1/2 t salt
1 3/4 c flour
1 c old fashioned rolled oats
1 c Angel Flake coconut
1 1/4 c coarsely chopped pecans, toasted
1 1/2 c crushed soft, old fashioned peppermint stick candy
Preheat oven to 300 degrees. In large mixer bowl, cream butter, brown sugar and granulated sugar until fluffy using an electric mixer (about 3 minutes). Beat in egg and vanilla. In small mixing bowl, combine flour, baking soda and salt. Add to sugar mixture and beat on low speed until well mixed Stir in oats, coconut, pecans and crushed peppermint. Measure into 2 tablespoon balls for large cookies or 1 tablespoon balls for small cookies. Place round balls on lightly greased cookie sheets, two inches apart. Press lightly. Sprinkle remaining chips on top of each cookie. Bake at 300 degrees for 20 minutes for large cookies, 12-15 minutes for small cookis. Do not overbake. Remove cookies from cookie sheet and cool completely on wire rack. Makes 3 to 5 dozen cookies, depending on size.
Chocolate Bonbons
Chocolate Bonbons are made with chocolate chips, sweetened condensed milk and candy kisses.
1 (12-oz) pkg semi-sweet chocolate chips
1/4 c butter
1 can (14-oz) Eagle Brand sweetened condensed milk
2 c Flour
1/2 c finely chopped pecans
1 t vanilla
60 Hershey's candy kisses, unwrapped
2 oz white chocolate baking bar
1 t shortening
Preheat oven to 350 degrees. Combine chocolate chips and butter in a medium saucepan. Cook and stir over low heat until melted and smooth. Add sweetened condensed milk and mix well. Combine flour, chocolate mixture, vanilla and nuts in a medium mixing bowl; mix well. Shape 1 tablespoon of dough around each chocolate kiss, covering completely. Place 1 inch apart on ungreased cookies sheets. Bake at 350 degrees for 6 to 8 minutes. Cookies will be soft and shiny, but become firm as they cool. Be careful not to overbake. Remove cookies from pan and cool completely.
Combine white chocolate and shortening in a small saucepan. Cook and stir over low heat until melted and smooth. Drizzle chocolate over cooled cookies. Makes 5 dozen cookies. Store in a tightly covered container.
1 (12-oz) pkg semi-sweet chocolate chips
1/4 c butter
1 can (14-oz) Eagle Brand sweetened condensed milk
2 c Flour
1/2 c finely chopped pecans
1 t vanilla
60 Hershey's candy kisses, unwrapped
2 oz white chocolate baking bar
1 t shortening
Preheat oven to 350 degrees. Combine chocolate chips and butter in a medium saucepan. Cook and stir over low heat until melted and smooth. Add sweetened condensed milk and mix well. Combine flour, chocolate mixture, vanilla and nuts in a medium mixing bowl; mix well. Shape 1 tablespoon of dough around each chocolate kiss, covering completely. Place 1 inch apart on ungreased cookies sheets. Bake at 350 degrees for 6 to 8 minutes. Cookies will be soft and shiny, but become firm as they cool. Be careful not to overbake. Remove cookies from pan and cool completely.
Combine white chocolate and shortening in a small saucepan. Cook and stir over low heat until melted and smooth. Drizzle chocolate over cooled cookies. Makes 5 dozen cookies. Store in a tightly covered container.
Thursday, December 3, 2009
Blonde Brownies
This blonde brownie recipe has peanut butter chips, chocolate chips and walnuts in them.
1 c butter, softened
2/3 c granulated sugar
2/3 c packed brown sugar
2 large eggs
2/3 c half-and-half
2 t vanilla
2 1/2 c flour
1 t baking powder
1/2 t salt
1 1/2 t cinnamon
1 c (6 oz) semisweet chocolate chips
1 c (6 oz) peanut butter chips
3/4 c coarsely chopped walnuts, toasted
Preheat oven to 350 degrees. Grease a 13 x 9-inch baking pan; set aside.
In large mixer bowl, beat butter at medium speed until creamy. Gradually add sugars and beat until light and fluffy. Beat in eggs, one at a time. Add half-and-half and vanilla. Beat until smooth.
In small mixing bowl, combine flour, baking powder, salt and cinnamon. Gradually add to sugar mixture. Beat on low speed until well blended.
Spread batter into prepared pan and bake at 350 degrees for 25 to 30 minutes. Cool completely in pan and then cut into bars. Makes 2 dozen brownies.
1 c butter, softened
2/3 c granulated sugar
2/3 c packed brown sugar
2 large eggs
2/3 c half-and-half
2 t vanilla
2 1/2 c flour
1 t baking powder
1/2 t salt
1 1/2 t cinnamon
1 c (6 oz) semisweet chocolate chips
1 c (6 oz) peanut butter chips
3/4 c coarsely chopped walnuts, toasted
Preheat oven to 350 degrees. Grease a 13 x 9-inch baking pan; set aside.
In large mixer bowl, beat butter at medium speed until creamy. Gradually add sugars and beat until light and fluffy. Beat in eggs, one at a time. Add half-and-half and vanilla. Beat until smooth.
In small mixing bowl, combine flour, baking powder, salt and cinnamon. Gradually add to sugar mixture. Beat on low speed until well blended.
Spread batter into prepared pan and bake at 350 degrees for 25 to 30 minutes. Cool completely in pan and then cut into bars. Makes 2 dozen brownies.
Candy Bar Brownies
Use your favorite candy bar in these triple chocolate brownies.
2 c granulated sugar
3/4 c butter
2 t vanilla
4 large eggs
1 1/2 c flour
1/4 t salt
1/2 t baking powder
1/3 c cocoa
4 (2.07-oz)chocolate-coated nougat candy bars, coarsely chopped
(Milky Way or Snickers are good)
3 (1.55-oz) milk chocolate bars, chopped
Preheat oven to 350 degrees. Grease and flour a 13 x 9-inch baking pan.
Melt butter in a large saucepan over medium heat. Add sugar and vanilla and stir well; add eggs and beat well.
In small mixing bowl combine flour, baking powder, salt and cocoa. Stir into sugar mixture. Fold in chopped candy bars.
Spoon batter into prepared pan and sprinkle with chopped milk chocolate bars Bake at 350 degrees for 35 minutes. Cool completely and then cut into bars. Makes 2 1/2 dozen brownies.
2 c granulated sugar
3/4 c butter
2 t vanilla
4 large eggs
1 1/2 c flour
1/4 t salt
1/2 t baking powder
1/3 c cocoa
4 (2.07-oz)chocolate-coated nougat candy bars, coarsely chopped
(Milky Way or Snickers are good)
3 (1.55-oz) milk chocolate bars, chopped
Preheat oven to 350 degrees. Grease and flour a 13 x 9-inch baking pan.
Melt butter in a large saucepan over medium heat. Add sugar and vanilla and stir well; add eggs and beat well.
In small mixing bowl combine flour, baking powder, salt and cocoa. Stir into sugar mixture. Fold in chopped candy bars.
Spoon batter into prepared pan and sprinkle with chopped milk chocolate bars Bake at 350 degrees for 35 minutes. Cool completely and then cut into bars. Makes 2 1/2 dozen brownies.
Tuesday, December 1, 2009
Bourbon Brownies
1 c butter
4 large eggs
2 c granulated sugar
4 (1-oz) squares unsweetened chocolate squares
1 1/2 c flour
1/2 t salt
1 t peppermint extract
2 T bourbon
1 T powdered sugar
Preheat oven to 350 degrees. Grease and flour a 13 x 9-inch baking pan.
In heavy saucepan, combine butter and chocolate squares Cook over low heat, stirring until melted and smooth. Cool slightly. In large mixer bowl, beat eggs at medium speed for 2 minutes. Gradually add 2 cups sugar and beat well. Add chocolate mixture, flour, salt, peppermint extract and bourbon. Beat well. Pour batter into prepared pan. Bake at 350 degrees for 25 to 30 minutes. Cool completely in pan. Cut into bars and sprinkle with powdered sugar. Makes 2 dozen brownies.
4 large eggs
2 c granulated sugar
4 (1-oz) squares unsweetened chocolate squares
1 1/2 c flour
1/2 t salt
1 t peppermint extract
2 T bourbon
1 T powdered sugar
Preheat oven to 350 degrees. Grease and flour a 13 x 9-inch baking pan.
In heavy saucepan, combine butter and chocolate squares Cook over low heat, stirring until melted and smooth. Cool slightly. In large mixer bowl, beat eggs at medium speed for 2 minutes. Gradually add 2 cups sugar and beat well. Add chocolate mixture, flour, salt, peppermint extract and bourbon. Beat well. Pour batter into prepared pan. Bake at 350 degrees for 25 to 30 minutes. Cool completely in pan. Cut into bars and sprinkle with powdered sugar. Makes 2 dozen brownies.
Graham Cracker Brownies
These rick and chewy brownies only take 5 ingredients.
1/2 c peanut butter
1 pkg (6 oz) semisweet chocolate chips
1 (14 oz) can sweetened condensed milk
1/2 c chopped pecans, toasted
2 c chocolate graham crackers, crumbled
Preheat oven to 350 degrees. Heavily grease an 8-inch square pan and set aside.
In a medium saucepan, combine chocolate chips, peanut butter and sweetened condensed milk. Cook over medium heat, stirring constantly until chocolate chips are melted and mixture is smooth. Remove from heat and stir in graham cracker crumbs and pecans.
Press batter into prepared pan and bake at 350 degrees for 24 minutes.Cool in pan, then cut into 2-inch squares. Makes 36 brownies.
1/2 c peanut butter
1 pkg (6 oz) semisweet chocolate chips
1 (14 oz) can sweetened condensed milk
1/2 c chopped pecans, toasted
2 c chocolate graham crackers, crumbled
Preheat oven to 350 degrees. Heavily grease an 8-inch square pan and set aside.
In a medium saucepan, combine chocolate chips, peanut butter and sweetened condensed milk. Cook over medium heat, stirring constantly until chocolate chips are melted and mixture is smooth. Remove from heat and stir in graham cracker crumbs and pecans.
Press batter into prepared pan and bake at 350 degrees for 24 minutes.Cool in pan, then cut into 2-inch squares. Makes 36 brownies.
Pecan Pie Cookies
Pecan Pie Cookies are a great holiday treat.
1 c butter, softened
1/2 c sugar
1/2 c dark corn syrup
2 large eggs, separated
t vanilla
1/4 c butter
2 1/2 c flour
1/2 c powdered sugar
3 T dark corn syrup
3/4 c finely chopped pecans
Preheat oven to 375 degrees. In medium mixer bowl, beat 1 cup butter and sugar at medium speed until light and fluffy Add 1/2 cup corn syrup and egg yolks. Beat well. Gradually add flour and vanilla. Cover and chill for 1 hour.
Melt 1/4 cup butter in a heavy saucepan over medium heat. Stir in powdered sugar and 3 tablespoons corn syrup. Cook, stirring often, until mixture boils. Remove from heat and stir in pecans. Chill 30 minutes. Shape pecan mixture by level 1/2 teaspoonfuls into 1/2-inch balls and set aside.
Shape cookie dough by level tablespoonfuls into 1 1/4-inch balls. Place 2 inches apart on ungreased cookie sheets. Beat egg whites until foamy; brush on dough balls. Chill 5 minutes.
Bake at 375 degrees for 6 minutes. Remove from oven and press pecan balls into center of each cookie. Bake 8 more minutes.Cool cookies on cookie sheets for 5 minutes. Remove to wire rack and cool. Makes
4 1/2 dozen cookies.
1 c butter, softened
1/2 c sugar
1/2 c dark corn syrup
2 large eggs, separated
t vanilla
1/4 c butter
2 1/2 c flour
1/2 c powdered sugar
3 T dark corn syrup
3/4 c finely chopped pecans
Preheat oven to 375 degrees. In medium mixer bowl, beat 1 cup butter and sugar at medium speed until light and fluffy Add 1/2 cup corn syrup and egg yolks. Beat well. Gradually add flour and vanilla. Cover and chill for 1 hour.
Melt 1/4 cup butter in a heavy saucepan over medium heat. Stir in powdered sugar and 3 tablespoons corn syrup. Cook, stirring often, until mixture boils. Remove from heat and stir in pecans. Chill 30 minutes. Shape pecan mixture by level 1/2 teaspoonfuls into 1/2-inch balls and set aside.
Shape cookie dough by level tablespoonfuls into 1 1/4-inch balls. Place 2 inches apart on ungreased cookie sheets. Beat egg whites until foamy; brush on dough balls. Chill 5 minutes.
Bake at 375 degrees for 6 minutes. Remove from oven and press pecan balls into center of each cookie. Bake 8 more minutes.Cool cookies on cookie sheets for 5 minutes. Remove to wire rack and cool. Makes
4 1/2 dozen cookies.
Peanut Butter Cookies
Using this old-fashioned recipe for peanut butter cookies you can cook up a batch in no time. It makes 6 dozen cookies.
1 c creamy peanut butter
1 c butter, softened
1 c packed brown sugar
1 c granulated sugar
2 large eggs
2 1/2 c flour
2 t baking soda
1/4 t salt
1 vanilla
sugar
Preheat oven to 375 degrees. In a large mixer bowl, beat butter and peanut butter on medium speed until creamy; gradually add sugars and beat well. Add eggs and beat well. In medium mixing bowl, combine flour, baking soda and salt using a wire wisk. Add to sugar mixture and beat until smooth. Add vanilla. Cover and chill in refrigerator for 3 hours.
Shape dough into 1 1/4-inch balls. Place 3 inches apart on an ungreased cookie sheet. Dip a fork in additional sugar and flatten cookies in a crisscross design. Bake at 375 degrees for 7 to 8 minutes. Remove cookies to wire rack and cool.
1 c creamy peanut butter
1 c butter, softened
1 c packed brown sugar
1 c granulated sugar
2 large eggs
2 1/2 c flour
2 t baking soda
1/4 t salt
1 vanilla
sugar
Preheat oven to 375 degrees. In a large mixer bowl, beat butter and peanut butter on medium speed until creamy; gradually add sugars and beat well. Add eggs and beat well. In medium mixing bowl, combine flour, baking soda and salt using a wire wisk. Add to sugar mixture and beat until smooth. Add vanilla. Cover and chill in refrigerator for 3 hours.
Shape dough into 1 1/4-inch balls. Place 3 inches apart on an ungreased cookie sheet. Dip a fork in additional sugar and flatten cookies in a crisscross design. Bake at 375 degrees for 7 to 8 minutes. Remove cookies to wire rack and cool.
Saturday, November 14, 2009
The Best Chocolate Chip Cookies
This chocolate chip cookie recipe is my favorite. It's quick and easy to make, the cookies turn out plump, not flat like the Toll House cookie recipe.
2 1/2 c flour
1/4 t salt
1 t baking soda
1 c dark brown sugar, packed
1/2 cup granulated sugar
1 c butter, softened
2 eggs
2 t vanilla
12 oz pkg semisweet chocolate chips
1 c chopped nuts (optional)
Preheat oven to 300 degrees.
Combine flour, salt and soda in small mixing bowl. Combine with a wire wisk and set aside.
Blend sugars in a large mixing bowl at medium speed of electric mixer. Add butter and mix well. Add eggs and vanilla. Mix at medium until just blended. Add flour mixture, chocolate chips and nuts. Blend on low speed until combined. Drop by rounded spoonfuls onto ungreased cookie sheets. Bake 20 minutes or until golden brown. Remove from pans to a wire rack and cool. Makes 2 1/2 to 3 dozen cookies.
2 1/2 c flour
1/4 t salt
1 t baking soda
1 c dark brown sugar, packed
1/2 cup granulated sugar
1 c butter, softened
2 eggs
2 t vanilla
12 oz pkg semisweet chocolate chips
1 c chopped nuts (optional)
Preheat oven to 300 degrees.
Combine flour, salt and soda in small mixing bowl. Combine with a wire wisk and set aside.
Blend sugars in a large mixing bowl at medium speed of electric mixer. Add butter and mix well. Add eggs and vanilla. Mix at medium until just blended. Add flour mixture, chocolate chips and nuts. Blend on low speed until combined. Drop by rounded spoonfuls onto ungreased cookie sheets. Bake 20 minutes or until golden brown. Remove from pans to a wire rack and cool. Makes 2 1/2 to 3 dozen cookies.
Oatmeal Raisin Cookies
These cookies are soft and chewy.
2 1/4 c flour
1 c quick oats
1 t baking soda
1/4 t salt
1 c dark brown sugar, packed
1/2 cup granulated sugar
1 c butter, softened
2 T honey
2 eggs
2 t vanilla
1 cup raisins
1/2 cup walnuts
Preheat oven to 300 degrees.
Combine flour, oats, soda and salt in medium mixing bowl. Mix with a wire wisk and set aside.
Blend sugars in large mixer bowl on medium speed of electric mixer. Add butter and mix until well combined. Add honey, vanilla and eggs. Mix at medium speed until combined, but don't overmix.
Add flour mixture, walnuts and raisins. Blend on low speed. Do not overmix.
Drop by rounded spoonfuls onto ungreased cookie sheets. Bake 18-22 minutes or until golden brown. Remove to wire rack and cool. Makes 3 dozen cookies.
2 1/4 c flour
1 c quick oats
1 t baking soda
1/4 t salt
1 c dark brown sugar, packed
1/2 cup granulated sugar
1 c butter, softened
2 T honey
2 eggs
2 t vanilla
1 cup raisins
1/2 cup walnuts
Preheat oven to 300 degrees.
Combine flour, oats, soda and salt in medium mixing bowl. Mix with a wire wisk and set aside.
Blend sugars in large mixer bowl on medium speed of electric mixer. Add butter and mix until well combined. Add honey, vanilla and eggs. Mix at medium speed until combined, but don't overmix.
Add flour mixture, walnuts and raisins. Blend on low speed. Do not overmix.
Drop by rounded spoonfuls onto ungreased cookie sheets. Bake 18-22 minutes or until golden brown. Remove to wire rack and cool. Makes 3 dozen cookies.
Tuesday, November 10, 2009
Magic Cookie Bars
These cookies only take a few minutes to make and they taste heavenly.
1 stick butter
1 1/2 c graham cracker crumbs
1 (14 oz) can Eagle Brand Condensed Milk
1 (6 oz) pkg semi-sweet chocolate chips
1 (3 1/2-oz) can flaked coconut
1 c chopped pecans
Preheat oven to 350 degrees. In a 13 x 9-inch baking pan, melt butter in oven. Sprinkle graham cracker crumbs over melted butter; pour sweetened condensed milk evenly over crumbs. Top with chocolate chips, coconut and chopped pecans. Press down firmly. Bake 25 to 30 minutes at 350 degrees. Cool completely in pan. Cut into bars. Makes 24 to 36 bars.
1 stick butter
1 1/2 c graham cracker crumbs
1 (14 oz) can Eagle Brand Condensed Milk
1 (6 oz) pkg semi-sweet chocolate chips
1 (3 1/2-oz) can flaked coconut
1 c chopped pecans
Preheat oven to 350 degrees. In a 13 x 9-inch baking pan, melt butter in oven. Sprinkle graham cracker crumbs over melted butter; pour sweetened condensed milk evenly over crumbs. Top with chocolate chips, coconut and chopped pecans. Press down firmly. Bake 25 to 30 minutes at 350 degrees. Cool completely in pan. Cut into bars. Makes 24 to 36 bars.
Thursday, October 29, 2009
Cream Cheese Brownies
1 (4oz) Pkg German's Sweet Chocolate
5 T butter
1 (3oz) pkg cream cheese, softened
1/4 c sugar
1 egg
1 T flour
1/2 t vanilla
2 eggs
3/4 c sugar
1/2 t baking powder
1/4 t salt
1/2 c flour
1/2 c coarsely chopped nuts
1 t vanilla
1/4 t almond extract
Preheat oven to 350 degrees. Grease an 8 or 9-inch square baking pan.
Place chocolate and 3 tablespoons butter in microwave proof bowl. Microwave on high for 1 minute. Stop and stir. Microwave another minute if necessary, until chocolate and butter are melted. Cool. Blend remaining butter with cream cheese until softened. Gradually add 1/4 cup sugar and beat well with electric mixer. Blend in 1 egg, 1 tablespoon flour and 1/2 teaspoon vanilla. Set aside.
Beat 2 eggs until thick and light in color. Gradually add 3/4 cup sugar, beating until thickened. Add baking powder, salt and 1/2 cup flour. Blend in cooled chocolate mixture, nuts, 1 teaspoon vanilla and almond extract. Spread about half of the chocolate batter in greased 8 or 9-inch square pan. Add cheese mixture, spreading evenly. Top with tablespoonfuls of remaining chocolate batter. Zigzag a spatula through batter to marble. Bake at 350 degrees for 40 minutes or until top springs back when lightly pressed in center. Cool. Cut into bars or squares. Makes 16 to 20 brownies.
5 T butter
1 (3oz) pkg cream cheese, softened
1/4 c sugar
1 egg
1 T flour
1/2 t vanilla
2 eggs
3/4 c sugar
1/2 t baking powder
1/4 t salt
1/2 c flour
1/2 c coarsely chopped nuts
1 t vanilla
1/4 t almond extract
Preheat oven to 350 degrees. Grease an 8 or 9-inch square baking pan.
Place chocolate and 3 tablespoons butter in microwave proof bowl. Microwave on high for 1 minute. Stop and stir. Microwave another minute if necessary, until chocolate and butter are melted. Cool. Blend remaining butter with cream cheese until softened. Gradually add 1/4 cup sugar and beat well with electric mixer. Blend in 1 egg, 1 tablespoon flour and 1/2 teaspoon vanilla. Set aside.
Beat 2 eggs until thick and light in color. Gradually add 3/4 cup sugar, beating until thickened. Add baking powder, salt and 1/2 cup flour. Blend in cooled chocolate mixture, nuts, 1 teaspoon vanilla and almond extract. Spread about half of the chocolate batter in greased 8 or 9-inch square pan. Add cheese mixture, spreading evenly. Top with tablespoonfuls of remaining chocolate batter. Zigzag a spatula through batter to marble. Bake at 350 degrees for 40 minutes or until top springs back when lightly pressed in center. Cool. Cut into bars or squares. Makes 16 to 20 brownies.
Friday, October 23, 2009
Easy Peanut Butter and Jelly Cookies
These cookies are gluten free, require no special flour, and taste great. Two of my grandsons are allergic to gluten, so last Christmas I found this recipe, modified it and the boys loved it.
1 c peanut butter
1 egg
1/2 c sugar
1 t baking powder
1 t vanilla
grape jam
Preheat oven to 350 degrees. In medium mixer bowl, combine egg, sugar and vanilla. Add peanut butter and baking powder. Mix until blended.
Cover cookie sheet with parchment paper. Roll dough into balls, flatten slightly and make a thumb print in center of each cookie. Fill it with grape jam. Bake at 350 degrees for about 12 minutes. Makes 2 1/2 to 3 dozen cookies.
1 c peanut butter
1 egg
1/2 c sugar
1 t baking powder
1 t vanilla
grape jam
Preheat oven to 350 degrees. In medium mixer bowl, combine egg, sugar and vanilla. Add peanut butter and baking powder. Mix until blended.
Cover cookie sheet with parchment paper. Roll dough into balls, flatten slightly and make a thumb print in center of each cookie. Fill it with grape jam. Bake at 350 degrees for about 12 minutes. Makes 2 1/2 to 3 dozen cookies.
Neiman-Marcus Cookie Recipe
The Neiman-Marcus Cookie is a chocolate chip cookie with blended oatmeal added to the batter. The oatmeal gives the cookie body, making it nice and plump, soft and chewy.
1 c butter
1 c sugar
1 c brown sugar
2 eggs
1 1/2 t vanilla
2 c flour
2 1/2 c blended oatmeal (blend in blender to a fine powder)
1/2 t salt
1 t baking powder
1 t baking soda
12 oz chocolate chips
4 oz hershey bar (grated)
1 1/2 c chopped nuts
Preheat oven to 375 degrees. In a large mixer bowl, cream butter, sugar, and brown sugar on medium speed. Add eggs and vanilla. In a small mixing bowl, combine flour, blended oatmeal, salt, baking powder and baking soda with a wire wisk. Add to butter and sugar, mixing until blended. Stir in chocolate chips, grated hershey bar and nuts. Roll into balls and place 2 inches apart on an ungreased cookie sheet. Bake at 375 degrees for 10 or 11 minutes. Cool slightly in pan, then remove to a wire rack. Makes about 5 dozen cookies.
1 c butter
1 c sugar
1 c brown sugar
2 eggs
1 1/2 t vanilla
2 c flour
2 1/2 c blended oatmeal (blend in blender to a fine powder)
1/2 t salt
1 t baking powder
1 t baking soda
12 oz chocolate chips
4 oz hershey bar (grated)
1 1/2 c chopped nuts
Preheat oven to 375 degrees. In a large mixer bowl, cream butter, sugar, and brown sugar on medium speed. Add eggs and vanilla. In a small mixing bowl, combine flour, blended oatmeal, salt, baking powder and baking soda with a wire wisk. Add to butter and sugar, mixing until blended. Stir in chocolate chips, grated hershey bar and nuts. Roll into balls and place 2 inches apart on an ungreased cookie sheet. Bake at 375 degrees for 10 or 11 minutes. Cool slightly in pan, then remove to a wire rack. Makes about 5 dozen cookies.
Wednesday, October 21, 2009
Marbled Brownies
1/2 c butter
1/3 c cocoa
2 eggs
1 c granulated sugar
1 t vanilla extract
1/2 c flour
1/2 t baking powder
1/4 t salt
Filling:
1 (3oz) pkg cream cheese, sotened
2 T butter
1/4 c granulated sugar
1 egg
1/2 t vanilla extract
1/4 to 1/2 t almond extract
1 T flour
Combine filling ingredients in small mixing bowl. Mix well with electric mixer; set aside. Preheat oven to 350 degrees. Grease square baking pan (9x9x2).
In small saucepan melt butter; remove from heat and stir in cocoa. Blend well. Set aside to cool slightly.
In small mixer bowl beat eggs until foamy. Gradually add sugar and vanilla; blend well. Combine flour, baking powder and salt; blend into egg mixture. Stir in chocolate mixture. Remove 3/4 cup batter and set aside. Spread remaining batter into prepared pan. Spread filling over chocolate. Drop reserved chocolate by teaspoonfuls over the top. Use a metal spatula to swirl top chocolate batter into cream layer.
Bake at 350 degrees for 35 to 40 minutes or until brownies begin to pull away from sides of pan. Cool completely and cut into squares. Makes about 20 brownies.
1/3 c cocoa
2 eggs
1 c granulated sugar
1 t vanilla extract
1/2 c flour
1/2 t baking powder
1/4 t salt
Filling:
1 (3oz) pkg cream cheese, sotened
2 T butter
1/4 c granulated sugar
1 egg
1/2 t vanilla extract
1/4 to 1/2 t almond extract
1 T flour
Combine filling ingredients in small mixing bowl. Mix well with electric mixer; set aside. Preheat oven to 350 degrees. Grease square baking pan (9x9x2).
In small saucepan melt butter; remove from heat and stir in cocoa. Blend well. Set aside to cool slightly.
In small mixer bowl beat eggs until foamy. Gradually add sugar and vanilla; blend well. Combine flour, baking powder and salt; blend into egg mixture. Stir in chocolate mixture. Remove 3/4 cup batter and set aside. Spread remaining batter into prepared pan. Spread filling over chocolate. Drop reserved chocolate by teaspoonfuls over the top. Use a metal spatula to swirl top chocolate batter into cream layer.
Bake at 350 degrees for 35 to 40 minutes or until brownies begin to pull away from sides of pan. Cool completely and cut into squares. Makes about 20 brownies.
Hershey Kiss Cookies
1 c butter, softened
2/3 c sugar
1 t vanilla extract
1 2/3 c flour
1/4 c cocoa
1 c finely chopped pecans
9-oz package Hershey's Kisses, unwrapped
Confectioners' sugar
In large mixing bowl, cream butter, sugar and vanilla until light and fluffy. In small mixing bowl, combine flour and cocoa; blend into creamed mixture. Add nuts; beat on low speed of electric mixer until well blended. Chill dough for 1 hour or until firm enough to handle.
Preheat oven to 375 degrees.
Mold a tablespoon of dough around each unwrapped kiss, covering candy completely. Shape into balls. Place on ungreased cookie sheet. Bake 10 to 12 minutes or until almost set. Cool slightly, remove from cookie sheet onto wire rack. Cool completely. Roll in confectioners' sugar. Makes about 4 1/2 dozen cookies.
2/3 c sugar
1 t vanilla extract
1 2/3 c flour
1/4 c cocoa
1 c finely chopped pecans
9-oz package Hershey's Kisses, unwrapped
Confectioners' sugar
In large mixing bowl, cream butter, sugar and vanilla until light and fluffy. In small mixing bowl, combine flour and cocoa; blend into creamed mixture. Add nuts; beat on low speed of electric mixer until well blended. Chill dough for 1 hour or until firm enough to handle.
Preheat oven to 375 degrees.
Mold a tablespoon of dough around each unwrapped kiss, covering candy completely. Shape into balls. Place on ungreased cookie sheet. Bake 10 to 12 minutes or until almost set. Cool slightly, remove from cookie sheet onto wire rack. Cool completely. Roll in confectioners' sugar. Makes about 4 1/2 dozen cookies.
Monday, October 19, 2009
Chewy Chocolate Cookies
1 1/4 c butter, softened
2 c sugar
2 eggs
2 t vanilla extract
2 c flour
3/4 c cocoa
1 t baking soda
1/2 t salt
1 cup finely chopped pecans
Heat oven to 350 dregrees. In a large mixer bowl, cream butter and sugar until light and fluffy. Add eggs and vanilla; beat well. In a small mixing bowl, combine using a wisk - flour, cocoa, baking soda and salt. Gradually blend into creamed mixture. Stir in finely chopped pecans. Drop by teaspoonfuls onto ungreased cookie sheet. Bake 8 to 9 minutes. (Do not overbake; cookies will be soft. They puff while baking and flatten while cooling.) Cool slightly; remove from cookie sheet onto wire rack. Cool completely. Makes about 4 1/2 dozen cookies.
Tip: Use parchment paper on cookie sheets. This keeps your cookie sheets like new and cookies will not stick to it.
Tip: If your using a convection bake oven decrease cooking time by 2 minutes.
Variations: Use 1 c chocolate or peanut butter chips in place of pecans.
2 c sugar
2 eggs
2 t vanilla extract
2 c flour
3/4 c cocoa
1 t baking soda
1/2 t salt
1 cup finely chopped pecans
Heat oven to 350 dregrees. In a large mixer bowl, cream butter and sugar until light and fluffy. Add eggs and vanilla; beat well. In a small mixing bowl, combine using a wisk - flour, cocoa, baking soda and salt. Gradually blend into creamed mixture. Stir in finely chopped pecans. Drop by teaspoonfuls onto ungreased cookie sheet. Bake 8 to 9 minutes. (Do not overbake; cookies will be soft. They puff while baking and flatten while cooling.) Cool slightly; remove from cookie sheet onto wire rack. Cool completely. Makes about 4 1/2 dozen cookies.
Tip: Use parchment paper on cookie sheets. This keeps your cookie sheets like new and cookies will not stick to it.
Tip: If your using a convection bake oven decrease cooking time by 2 minutes.
Variations: Use 1 c chocolate or peanut butter chips in place of pecans.
Tuesday, October 6, 2009
Ice Box Cookies
These cookies are good to mix up, roll dough in wax paper, and put in the refrigerator for whenever you get a craving. Then, just slice and bake.
1 c crisco
1 c sugar
2 eggs
1/2 t vanilla
1/2 t soda
1 c brown sugar
1 t salt
3 c flour
3/4 c nuts
Blend crisco, sugar and salt in large mixing bowl. Beat in eggs. Add vanilla. Stir in flour and nuts. Shape into rolls and wrap in wax paper. Chill several hours. Slice and bake on greased cookie sheets. Bake at 375 degrees for 8-10 minutes.
1 c crisco
1 c sugar
2 eggs
1/2 t vanilla
1/2 t soda
1 c brown sugar
1 t salt
3 c flour
3/4 c nuts
Blend crisco, sugar and salt in large mixing bowl. Beat in eggs. Add vanilla. Stir in flour and nuts. Shape into rolls and wrap in wax paper. Chill several hours. Slice and bake on greased cookie sheets. Bake at 375 degrees for 8-10 minutes.
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