Showing posts with label Cookies and Bars. Show all posts
Showing posts with label Cookies and Bars. Show all posts

Sunday, August 7, 2011

M&M Cookies


I made this cookie for my husband Richard last week. M&M’s just happen to be one of his favorite candies. I like to make him something special every once in awhile to take in his lunch for work. When he came home from work and saw them cooling on the racks, fresh out of the oven he walk right over to the cookies without even saying hello and asked are these for me, with a big smile on his face. You can’t say I don’t know how the way to my husband’s heart; Right through his stomach!

M&M Cookies
2 cups flour
¾ teaspoon baking soda
¾ teaspoon salt
1 cup butter
½ cup brown sugar
2/3 cup sugar
1 egg
1 teaspoon vanilla
1 (12oz.) package M&M candies

Preheat oven to 375F. Combine flour, baking soda and salt; set aside. Cream butter and sugars; beat in egg and vanilla. Blend in flour mixture; Stir in 1 ½ cups of the candies. Drop by heaping teaspoon onto ungreased cookie sheet; decorate the tops with the remaining ½ cup of candies. Bake 8-11 minutes.
Pin It

Tuesday, July 19, 2011

Funfetti Cookies


Richard and I went to the Mercy Me concert last night at the Stanislaus County Fair with some friends from our church. The night started out with pizza at Tary’s here in Atwater. Then we met up at the fairgrounds in Turlock. Mercy Me was wonderful and a great time was had by all.
It was great to share such a night with my friends and family memories to last a life time.
And now let me share, a fun and easy cookie recipe with you.
These cookies are easy to make. And they would be fun cookie to bake with your kids. Everything is done in a bowl with a wooden spoon there is no mixer evolved that makes them kid friendly.
Just like I had fun last night with my friends and family I know you will have fun time making these cookies with yours!

This recipe can be found on the Pillsbury web-site.

Funfetti Cookies

1 box Pillsbury Funfetti Cake Mix
1/3 cup oil
2 eggs
1 (15.6-oz.) can Pillsbury Funfetti Vanilla Frosting

Preheat oven to 375°F. In large bowl, combine cake mix, oil and eggs; stir with spoon until thoroughly moistened. Shape dough into 1-inch balls; place 2 inches apart on ungreased cookie sheets. With bottom of glass dipped in flour, flatten to 1/4-inch thickness.
Bake for 6 to 8 minutes or until edges are light golden brown at 375F. Cool 1 minute; remove from cookie sheets.

Spread frosting over warm cookies. Immediately sprinkle each with candy bits from frosting can. Let frosting set before storing. Store in tightly covered container.
Pin It

Saturday, July 9, 2011

No-Bake Cookies


HELP! I am having baking withdrawals!
I am not kidding I haven’t had an air conditioner for a week. And the temperature has been over a hundred degrees this week.
When a person like me who loves to cook and bake and can’t, it can make you go a little stir crazy.
We will be getting a new A/C on Monday but in the meantime we are trying to keep the house cool by not turning on the oven.
And that’s why I decide to make this cookie. Oh and also because when I mention it to my daughter Ariel that I wanted to bake something she reminded me of these cookies that her and Brandy would make when they were younger, back when they weren’t allowed to turn on the oven when I wasn’t home. That’s the “COOL” thing about these cookie there is no baking involved they are done on the stove top. That takes care of both my problem then the house stays cool and I get to make something! Oh and there is a better reason I get to share something with you!

N0-Bake Cookies

2 cups sugar
½ cup butter
½ cup milk
4 tablespoons cocoa powder
½ cup peanut butter
3 cups quick cook oatsmeal
1 teaspoon vanilla

In a medium saucepan bring sugar, butter, milk and cocoa powder to a boil, stirring constantly. Boil for 1 minute. Remove from heat add peanut butter oatmeal and vanilla. Drop teaspoonfuls onto waxed paper. Let cool!
Pin It

Sunday, July 3, 2011

Ooey Gooey S’more Bars


Happy 4TH of July everyone! Yes I know that today is the 3rd of July but I wanted to give you something special to enjoy for your 4th! S’mores! Yes you heard me right S’mores and what a cool and different way to serve them then in an ooey gooey bar!
This recipe was sent to me in an email from Betty Crocker called S’mores ,s’mores, s’mores and I just had to make and share one of the recipes with you. They called the bars Warm Toasted Marshmallow S’mores Bars, but I think they should be called Ooey Gooey S’mores Bars. So that’s what I calling them.
I say bring on the milk! Because you will need it when you serve these at your celebration and have a Happy and safe 4th of July!

Ooey Gooey S’more Bars

1 pouch (1 lb 1.5oz) Betty Crocker sugar cookie mix
1 cup graham cracker crumbs
1 cup butter, melted
3 cups milk chocolate chips (18oz package)
4 ½ cups miniature marshmallows

Preheat oven to 375F. In large bowl, stir together cookie mix and crumbs. Stir in melted butter until soft dough forms. Press into ungreased 13x9 inch pan.
Bake 18 to 20 minutes or until set. Immediately sprinkle chocolate chips over crust. Let stand 3 to 5 minutes or until chocolate begins to melt. Spread chocolate evenly over crust.
Set control to broil. Sprinkle marshmallow over melted chocolate. Broil with top 5 to 6 inches from heat 20 to 30 seconds or until marshmallow are toasted. Cool 10 minutes.


Pin It

Monday, May 30, 2011

Whoopie Pies

While I was waiting at the doctors the other day I was looking through a few magazines when I came across this recipe in Family Circle. Will instead of writing down the recipe, because I didn’t think I had enough time and because the receptionist was busy I took a picture of the recipe with my new cell phone. I told Richard who was sitting nearby that I felt like a spy sneaking around taking photos of private documents. Will the document is not so private any more.

I did rewrite the instructions for the recipe just a little because I thought they were a little long and I almost forgot the water in the recipe because it was written in the instructions and not listed in the ingredients. So I listed it there. I also double the filling ingredients, because I didn’t think there would be enough, because I love butter cream frosting. And make sure you leave enough space between the dough on the cookie sheets because it will spread out while baking.
The whoopie pies turn out like Ariel said “YUMMY I like eating the crunchy outsides first!”

Whoopie Pies

1 box devil’s food cake mix
3 eggs
½ cup vegetable oil
½ teaspoon baking powder
3 tablespoons water

Filling
1 cup butter, softened
4 cups confectioners’ sugar
1 teaspoon vanilla
2 tablespoon water

Preheat oven to 350⁰F. Coat cookie sheets with cooking spray.

Cakes: In a large bowl combine cake mix, eggs, oil, 3 tablespoons water and baking powder. Beat on low for 30 seconds then on medium speed for 2 minutes batter will be thick. Drop by heaping tablespoonfuls onto prepared sheets spacing about 2 inches apart for a total of 36 mounds.

Bake at 350⁰for 12 minutes let cookies stand on sheets for 2 minutes than use a thin metal spatula to quickly transfer cakes to wire rack to cool. Repeat with remaining batter.

While cakes are cooling prepare filling.

In medium bowl size bowl beat butter until smooth. Add confectioner sugar, vanilla and 2 tablespoons water. Beat on low speed until blended then increase speed to med high and beat until smooth. Spread a heaping tablespoon filling onto cake. Sandwich with a second cake. Repeat.Pin It

Wednesday, April 13, 2011

Peanut Butter Oatmeal Chocolate Chip Cookies

I was telling Richard this morning that I was thinking about baking some cookies today. He said goodie goodie I would love some cookies. Ok I asked what kind would you like, peanut butter, chocolate chip or oatmeal. He said Oh! That sounds good. I said which one; I was only going to bake just one kind. He said why couldn’t you bake a peanut butter oatmeal chocolate chip cookie. Ok why not, I don’t think I have baked that kind of cookie before so why not give it a try.

I took my favorite oatmeal cookie recipe, changed half the shorting for butter, added a cup of peanut butter, and a bag of chocolate chips. As I was scooping the dough on to the baking sheets I tasted a little of the dough. I told Richard that this was going to be a good cookie, because if the dough tasted this good before baking then it would taste even better when baked.
I am giving the credit were the credit is due, to Richard for asking me to bake him a peanut butter oatmeal chocolate chip cookie. Let me add one more thing, I hope you have some milk on hand because you are going to need it. Richard says or a good cup of Joe. He says some people wouldn’t know what that is accept some old people. So for all us young ones out there that would be a cup of coffee.

Peanut Butter Oatmeal Chocolate Chip Cookies

½ cup vegetable shorting
½ cup butter
1 cup peanut butter
1 cup sugar
1 cup packed brown sugar
2 eggs
1 teaspoon vanilla
1½ cups flour
1 teaspoon baking soda
3 cups quick cooking oatmeal
2 cups chocolate chips

Preheat oven to 350⁰F.Beat shorting, butter, peanut butter and sugars together until creamy. Add eggs and vanilla; mixing well. Combine flour, baking soda; add to mixture, mixing well; stir in oat, and chocolate chips; mix well. Shape into 1-inch balls. Place 2 inches apart on prepared cookie sheet. Bake 12 to 14 minutes or until golden brown. Let stand 1 minute before removing to racks to cool.Pin It

Tuesday, November 30, 2010

Big Soft Ginger Cookies

Sorry I haven’t posted anything in a while; it’s not that I haven’t been cooking or too busy to post anything it’s just that I have been a little lazy this month. Will to make up for not posting let me give you the recipe for the cookie I can’t have in my house. Now the reason I can’t have this cookie in my house is because I will eat the whole batch in one sitting. I found this recipe many years ago on my favorite recipe site All Recipes. Bring on the milk is all I can say.

Big Soft Ginger Cookies
2 ¼ cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon baking soda
¾ teaspoon ground cinnamon
½ teaspoon ground cloves
¼ teaspoon salt
¾ cup butter, softened
1 cup sugar
1 egg
1 tablespoon water
¼ cup molasses
2 tablespoon sugar

Preheat oven to 350⁰F. Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
In a large bowl, cream together the butter and 1 cup sugar until light and fluffy. Beat in the egg, and then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut size ball, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.
Bake for 8 to 10 minutes. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.


Pin It

Sunday, October 31, 2010

Spiced Chocolate Roll -Out Cookies

Happy Halloween! I hope everyone is having a spooky good time today! This is an easy fun cookie to make! I love the roll out cookie recipe that in featured in the Wilton yearbooks I have been using it for years, but today I wanted to make a chocolate version; I found this one on their web-site a spice chocolate cookie. After baking the cookies I use Wilton’s Royal Icing recipe to decorate each cookie by piping a spider web design on each cookie. You can buy the meringue powder for the royal icing recipe at Michaels or a cake decorating supply store. I like using the royal icing to decorate my cookie with because the icing gets hard and then cookies can be stacked together after the icing is dry.

Spiced Chocolate Roll -Out Cookies
¾ cup (1 -1/2 sticks) butter or margarine, softened
1 cup sugar
2 eggs
1 teaspoon vanilla
3 squares (3 oz.) unsweetened chocolate, melted and cooled
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon cinnamon
¼ teaspoon ground ginger
¼ teaspoon ground allspice
¼ teaspoon ground nutmeg

Preheat oven to 375⁰F.

In medium bowl, stir together flour, baking powder, cinnamon, ginger, allspice, and nutmeg. In a large bowl, beat together butter and sugar with electric mixer until light and fluffy. Add eggs and vanilla; mix well. Blend in chocolate. Gradually add dry ingredients to butter mixture, beating until smooth. Form dough into disc, cover and chill until firm, about one hour.
Roll dough approximately 1/8-in. thick. Dip cutters in flour, cut and transfer cookies to cookie sheet.
Bake 8-10 minutes. Cool cookies completely on pan.

Royal Icing
3 tablespoons Meringue Powder
4 cups sifted powder sugar
6 tablespoons water

Beat all ingredients at low speed for 7-10 minutes (10-12 minutes at high speed for portable mixer) until icing forms peaks. Makes 3 cups



Pin It

Saturday, October 30, 2010

Candy Corn Cookies

Hey! Guess what? It’s another food holiday, and this one is a good one! It’s national candy corn day! I love candy corn! Because I love it so much I want to buy it the moment the store starts selling it for Halloween!

Now the stores start putting their Halloween stuff out in August, but my waist line can’t take that much candy corn. So I made a pack with my friend Shelly, who also happens to love candy corn that we would have to wait until the month of October before we could buy candy corn.
Some years we can hold out, but sometimes…I mean most of the time we can’t, we just need to have our candy corn fix for the year!
One of my favorite web-sites that I love to find recipe on happens to be Pillsbury, they also send me emails every week, and because this week happens to be Halloween they sent out their email featuring Halloween recipes and this adorable candy corn cookie recipe happen to be one of them. And of course with my love for candy corn and cookies I just had to make them. They took a little time but they were so worth it. You need to whip up a batch for you and your family for this Halloween!

Candy Corn Cookies
1 pouch (1 lb 1.5 oz) Betty Crocker sugar cookie mix
1/3 cup butter or margarine, melted
1 egg
Orange paste food color
2 oz. semisweet chocolate, melted, cooled

Line 8x4-inch loaf pan with waxed paper, extending paper over sides of pan. In medium bowl, stir cookie mix, butter and egg until soft dough forms.

On work surface, place ¾ cup dough. Knead desired amount of food color into dough until color is uniform. Press dough evenly in bottom of pan.

Divide remaining dough in half. Gently press on half of remaining dough into pan on top of orange dough. On work surface, knead chocolate into remaining dough until color is uniform. Press over plain dough in pan, pressing gently to edge of pan. Refrigerate 1 ½ to 2 hours or until firm.

Heat oven to 375⁰F. Remove dough from pan. Cut crosswise into ¼ -inch-thick slices. Cut each slice into 5 wedges. On ungreased cookie sheet, place 1 inch apart.


Bake 7 to 9 minutes or until cookies are set and edges are very light golden brown. Cool 1 minute; remove from cookie sheet. Cool completely.Pin It

Wednesday, October 27, 2010

Old Fashioned Pumpkin Cookies

Happy belated Pumpkin Day! October 26TH happened to have been national pumpkin day and national pretzel day; if you look up food holidays on the web, you will find that every day is a food holiday. For a person like me, who happens to love to eat and bake that gives me a reason to celebrate every day.

When I made that amazing butterscotch pumpkin cake the other day I was left with extra pumpkin. Now what can I do with a half a can of pumpkin? My brain starts turning over all these ideas, should I make muffins, biscuits, cookies or maybe another cake. I decided on this pumpkin cookie recipe that I found on the Very Best Baking web-site.
If you like a soft, cake like cookie then this is the one you want to bake. I had a little trouble with the amount of milk that the glaze recipe calls for; I just added more milk and spread it on like frosting.

Old Fashioned Pumpkin Cookies
2 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon salt
1 ½ cups sugar
½ cup butter (1stick), softened
1 cup Libby’s 100% Pure Pumpkin
1 egg
1 teaspoon vanilla extract

Glaze (recipe follows)

Preheat oven to 350⁰F. Grease baking sheets.
Combine flour, baking soda, baking powder, cinnamon, nutmeg and salt in medium bowl. Beat sugar and butter in large mixing bowl until well blended. Beat in pumpkin, egg and vanilla extract until smooth. Gradually beat in flour mixture. Drop by rounded tablespoon onto prepared baking sheets.
Bake for 15 to 18 minutes or until edges are firm. Cool on baking sheets 2 minutes; remove to wire racks to cool completely. Drizzle glaze over cookies.

For Glaze:
Combine to cups sifted powder sugar, 3 tablespoons milk, 1 tablespoon melted butter and 1 teaspoon vanilla extract in small bowl.Pin It

Monday, October 4, 2010

Pumpkin Pie Squares

Last Sunday I promised the ladies at church that I would bring something the following week for the fellowship, I thought about it during the week and then it slipped my mind until Saturday morning. At work I started looking through magazines to see if anything caught my eye. I told my boss I need to make something for church fellowship tomorrow, she said go to the store and by a box of Halloween cookies. I told her I couldn’t do that people know that I always make my goodies homemade. She told me not to live up to other peoples standards of me. I told her that making my stuff from scratch is the standards I set for myself not because of others and that I still needed to post something for the followers of my cooking blog, (which I love doing). Yes I guess I could have just gone to the store and bought something, but when you love baking and trying new recipes why would I do that.

I think this recipe came from a label off the back of a box of oatmeal; it was in my binder of recipes that I want to try, the brand name is missing. It was a hit at church on Sunday!

Pumpkin Pie Squares
1½ cups all-purpose flour
1 cup quick oat meal
½ cup packed brown sugar
½ cup chopped pecans
¾ cup butter, softened
1 (15 oz.) can pumpkin
1(12 oz.) can evaporated milk
2 eggs
½ cup sugar
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground cloves

Preheat oven to 350⁰F. Combine flour, oats, brown sugar and pecans. Cut in butter until mixture forms coarse crumbs. Reserve 1 cup for topping. Press remaining oat mixture (about 2 1/3 cups) onto bottom of ungreased 13x9 inch baking pan. Bake 15 minutes. Combine pumpkin, evaporated milk, eggs, sugar, cinnamon, ginger and cloves; beat well. Pour pumpkin mixture over crust; bake 20 minutes. Sprinkle reserved oat mixture over top; bake 15 to 20 minutes longer or until filling is set. Cool. Cut into squares.Pin It

Sunday, August 29, 2010

My Favorite Oatmeal Cookies

I believe that this has got to be the best oatmeal cookie recipe that I have ever tried. I found this recipe on the back of a store brand box of oatmeal many years ago, I don’t remember what store I bought it from, and so I can’t give credit where credit is due. I have made many different variation of the cookie recipe over the years such as I have used ½ shorting and ½ butter instead of 1 cup of the shorting and I have use dried cranberries or chocolate chips instead of the raisins, I have also add nuts to the dough when I felt in the mood that usually was when Ariel wasn’t around because she doesn’t like nuts in her food. Or any combination that you would like, the cookie base remains the same. Today I used golden raisins because I had some left over from when I made the Curry Chicken. I can’t decide which way I like this cookie best, all I know is that I just love this oatmeal cookie recipe.


My Favorite Oatmeal Cookies
1 cup vegetable shorting
1 cup sugar
1 cup packed brown sugar
2 eggs
1 teaspoon vanilla
1½ cups flour
1 teaspoon baking soda
3 cups quick cooking oatmeal
1 cup raisins

Preheat oven to 350⁰F. Lightly grease cookie sheet.
Beat shorting and sugars until creamy. Add eggs and vanilla; beat well. Combine flour, baking soda. Add to shorting mixture; mix well; stir in oat, and raisins; mix well. Shape into 1-inch balls. Place 2 inches apart on prepared cookie sheet. Flatten slightly with fork. Bake 10 to 12 minutes or until golden brown. Let stand 1 minute before removing to racks to cool.

Variations: Instead of raisins stir in 1 cup of the following with the oats; semi-sweet chocolate chips, chopped walnuts or dried cranberries.Pin It

Sunday, August 1, 2010

Snickersdoodles

I just finished reading, Snow Melts in Spring by Deborah Vodts. I really enjoyed this book. I downloaded it a few months ago on my Kindle from Amazon. In the book Mattie, a veterinarian made these Snickerdoole cookies that everybody couldn’t get enough of. As I was reading I stared craving Snickerdoodle cookies, they happen to be one of my favorite kinds of cookies. And guess what; after I finished to book and was flipping through the last few page, there it was, to my surprise a recipe for Mattie’s Snickerdoodles, I just had to make them! And they are very good!


Snickersdoodles
1 cup shortening
1 ½ cups sugar
2 eggs
2 ¾ cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
½ teaspoon salt

2 tablespoons sugar & 2 teaspoons cinnamon mixed together in small bowl

In a large bowl cream together shortening, sugar, and eggs. In a separate bowl sift together flour, cream of tartar, baking soda, and salt. Add to creamed mixture. Chill dough for 30 minutes. Preheat oven to 400⁰F. Roll into walnut-size balls. Roll balls into the sugar and cinnamon mixture. Place two inches apart on greased baking sheet and bake for 8-10 minutes until lightly browned but still soft. These cookies puff up first then flatten out with crinkled tops. Enjoy!Pin It

Sunday, July 4, 2010

S’mores Bars

What a great and easy dessert to serve on the 4th of July! I have very fond memories of making S’mores on family camping trips. My two girls Brandy and Ariel loved s’mores so much that they would make them in the microwave at home, I have even caught them browning their marshmallows over the burners on the stove, and they would also start the grill when I wasn’t home. I guess you could say that my girls had a SMALL obsession with s’mores growing up!

I love finding new recipes on the back of boxes and packages. That is where I found this one, on the back of a box of Target brand graham crackers and I knew that I just had to make them, so I bought two boxes of graham crackers that day, one for the chocolate ├ęclair dessert and the other for these bars.
The only thing different that I did was to add some chocolate chips, because I didn’t think that there was enough chocolate, because as far as I’m concerned you can never have enough chocolate.
They must have been a very big hit at my church’s barbeque because when I went to the dessert table the tray was empty!

S’mores Bars
12 (5x2 1/2 –inch) graham crackers
¾ cup butter
¾ cup brown sugar
3 cups miniature marshmallows
4 milk chocolate candy bars, broken into pieces
(1 cup chocolate chips)
Heat oven to 350⁰F. Line 15x10x1 inch jelly-roll pan with aluminum foil leaving a 1-inch overhang on ends; spray foil with cooking spray. Place graham crackers onto foil so that sides touch.

Melt butter and brown sugar in medium sauce pan over medium heat, stirring constantly, until smooth and mixture just comes to a boil, about 5 minutes. Pour evenly over crackers.

Bake 5 to 6 minutes or until bubbly.

Remove pan from oven; sprinkle with marshmallow and candy bar pieces. Continue baking until marshmallows begin to soften, about 2 to 3 minutes. Cool completely. Lift from pan using foil. Cut into bars.Pin It

Monday, June 7, 2010

Banana Bars

I got this recipe from my co-worker Lupe and I just love it. Now let me tell you about Lupe. Lupe is not a baker, when she talks about baking her family starts to laugh and beg her please don’t. Whenever I bake something and then take it to work she always asks me if there is flour in it and if I baked it in the oven. She is the only person I know who doesn’t know the deference from bake and broil on her oven. She once cleaned her oven knobs and then she put them back on wrong, then decided to bake some cookies then proceeded to broil her cookies instead of baking them. She once caught her oven on fire when she was making can cinnamon rolls. Her latest disaster was when she got her nails done (acrylic) then she caught them on fire when she used her nails instead of tongs to flip her tortilla. Now you are probably wondering if this recipe is any good if I got it from Lupe, you are just going to have to trust me they are just so moist and yummy. She told me she got this recipe from a family member.


Banana Bars
2 cups flour
2 teaspoons baking powder
½ teaspoon salt
¾ cup butter, softened
2/3 cup sugar
2/3 cup brown sugar
1 teaspoon vanilla
3 medium bananas, mashed
1 egg
1 (12 oz.) bag semisweet chocolate chips (2 cups)
Confectioners’ sugar
Preheat oven 350⁰F. In a small bowl combine flour, baking powder and salt; set aside. In a large mixing bowl, mix together butter, sugar, brown sugar and vanilla until creamy. Beat in bananas and egg. Gradually beat in flour mixture. Stir in chocolate chips. Spread mixture into a greased 9x13 inch baking pan. Bake 350⁰ for 25 to 30 minutes. Cool completely. Sprinkle with confectioners’ sugar. Cut in 2x1 inch bars.Pin It

Saturday, April 24, 2010

Cranberry White Chip Blondies

I love to get a new baking pan; especially when it comes with a free recipe on the packaging. I bought this pan a few months ago and have been saving the cardboard covering; so that I could make the recipe on the back. I kept seeing it in my pantry and kept telling myself that I needed to make that recipe. Will today was the day. I promised the ladies at my church that I would bring something for the fellowship after the morning service and this would fit the bill; and I needed to have a post for my blog; which I have been neglecting; I know that this recipe will more than make up for it. Oh and by the way the pan and recipe are from Wilton.


Cranberry White Chip Blondies

1½ cups all-purpose flour
1 ½ teaspoons baking powder
1/4 teaspoon salt
¾ cups (1½ sticks) butter
1½ cups firmly packed brown sugar
3 eggs
1 tablespoon vanilla extract
1 cup sweetened dried cranberries
1 cup white chocolate chips

Preheat oven to 350⁰F. Spray 9x13” pan with vegetable spray.

In small bowl, combine flour, baking powder and salt. In small saucepan, melt butter and brown sugar; stir until smooth. Remove from heat and let cool about 5 minutes. Stir in eggs and vanilla; mix well. Add flour mixture; mix until blended. Fold in ¾ cups of the cranberries. Quickly stir in ¾ cup of the white chocolate chips. Spread batter into prepared pan. Sprinkle with remaining cranberries and chips.

Bake 22-25 minutes or until toothpick inserted in center comes out clean. Cool completely before cutting.Pin It

Wednesday, March 17, 2010

Frosted Irish Cream Brownies

Happy Saint Patrick’s Day! What better to top off your corned beef and cabbage then brownies with liqueur in the mix, Irish cream liqueur that is?

When I was helping out at the other Dentist that I work for at his office, the lady who works in the front office had a Pillsbury calendar on the wall with this recipe featured for the month of March. I decided right then and there that I just had to make them for Saint Patrick’s Day.

Frosted Irish Cream Brownies
Brownie Base:
1 box (1 lb 3.8 oz) fudge brownie mix
½ cup vegetable oil
¼ cup Irish cream liqueur
2 eggs
Frosting:
½ cup butter
2 cups powder sugar
2 tablespoons Irish cream liqueur
½ teaspoon vanilla
2-3 teaspoons milk
Glaze:
1 oz. semisweet baking chocolate, chopped
1 teaspoon butter

Heat oven to 350⁰F. Grease a bottom only of 13x9-inch pan with shorting. In a medium bowl, stir brownie mix, oil, ¼ cup liqueur and the eggs with spoon until well blended. Spread batter in pan.

Bake 28 to 30 minutes or until brownies are set and began to pull away from the sides of the pan. DO NOT OVER BAKE. Cool completely, about 45 minutes.

In small bowl, beat ½ cup until light and fluffy. Beat in all remaining frosting ingredients, adding enough milk for desired consistency. Spread over cooled brownies.

In small microwavable bowl, microwave glaze ingredients on High 30 seconds; stir until melted and smooth. Drizzle over frosted brownies. Refrigerate until firm, about 30 minutes.Pin It

Sunday, February 14, 2010

Peanut Butter Blossoms

I have no idea how long that I have been making these cookies. In honor of Valentine’s Day and my mom, who happened to love these cookies I decided to change the Hersey Kiss for a dove chocolate heart. The other day I brought home chocolate candy hearts from the store, and I was wondering how they would work in place of the chocolate kiss, so I gave it a try and they turned out great.  Happy Valentine's Day!

Peanut Butter Blossoms
48 HERSHEY'S KISSES Brand Milk Chocolates
1/2 cup shortening
3/4 cup Creamy Peanut Butter
1/3 cup granulated sugar
1/3 cup packed light brown sugar
1 egg
2 tablespoons milk
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
Granulated sugar
Preheat oven to 375°F. Remove wrappers from chocolates.
Beat shortening and peanut butter in large bowl until well blended. Add 1/3 cup granulated sugar and brown sugar; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture.
Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet.
Bake 8 to 10 minutes or until lightly browned. Immediately press a chocolate into center of each cookie; cookie will crack around edges.
 Remove from cookie sheet to wire rack. Cool completely. About 4 dozen cookies.
Pin It

Sunday, January 31, 2010

Pumpkin Crumb Bars

This is another one of those recipes that I don’t remember where it came from. I made it today to take for fellowship time at church, I do know that when I make them people always ask me for the recipe. I love to eat the bars when they are warm from the oven with a glass of milk. Yum!

Pumpkin Crumb Bars
1 box yellow or spice cake mix
1 egg, beaten
½ cup butter, melted
1 (15 oz.) can pumpkin puree
3 eggs
½ cup white sugar
¼ cup packed brown sugar
1 ½ teaspoons cinnamon
½ cup white sugar
3 tablespoons butter, softened
½ cup chopped nuts (optional)

Preheat oven to 350⁰F. Spray or grease a 9x13 inch pan.
Set aside 1 cup cake mix. In a large bowl, combine the remaining dry cake mix with 1 egg and ½ cup melted butter. Mix well, and then press into prepared pan.
In a another large bowl, mix together the pumpkin, 3 eggs, ½ cup white sugar, brown sugar and cinnamon. Pour over crust.
In a small bowl, combine reserved 1 cup cake mix, ½ cup sugar, and 3 tablespoons softened butter.
Crumble over pumpkin filling. Sprinkle nuts evenly over the top, if desired.
Bake in preheated oven for 40 to 45 minutes.Pin It

Saturday, January 23, 2010

Snickerdoodle Blondies

When I came home from work yesterday I decided to watch the Food Network, Throw Down with Bobby Flay was on. He was doing a Blondie throw down. I went on line to check out the recipes, which started me searching other web sites for Blondie recipes, I found this one on Dozen Flours and decided to give it a try because Snicker Doodles happen to be one of my favorite cookies. This also gave me a chance to try out my new baking pans that my daughter Brandy gave me for Christmas. These pans are really cool, they are for baking bars in, and they have lids.
 Most people do not know this about me but I love baking pans I have a huge collections of Wilton and Nordic Ware. Brandy works at Home Goodies in Fresno and she is always calling me about different Nordic Ware pans that they have in stock, I always tell her that I don’t need any more pans, and then I tell her to go ahead and buy it for me. I just can’t resist a good price on a good quality baking pan. Enough about my obsession, back to the Blondies they do taste just like a Snicker Doddle cookie. I know you will enjoy them, especially Richard’s co-workers because I sent them to work with him today.



Snickerdoodle Blondies
2 2/3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon kosher salt
2 cups packed brown sugar
1 cup butter, at room temperature
2 eggs, at room temperature
1 tablespoon vanilla extract
2 tablespoons white sugar
2 teaspoons cinnamon

Preheat oven to 350F. Lightly grease a 9 x 13 inch pan.
Sift together flour, baking powder and salt and set aside. In large bowl, beat together butter, sugar, egg and vanilla until smooth.
Stir in the flour mixture until well blended.
 Spread evenly in prepared pan (mixture will be somewhat like cookie batter)
Combine white sugar and cinnamon in a little bowl. Evenly sprinkle cinnamon sugar mixture over the top of the batter.
Bake 25-30 minutes or until surface springs back when gently pressed. Cool slightly. While still warm, cut into bars with a sharp knife.
Yields: approximately 30 servings (depending on how you cut the bars)Pin It