Posts tagged ‘Cookies’
Today, my recipe for Slow Cooker Garlic Mashed Potatoes is the recipe of the week at Gooseberry Patch. I don’t think I’ve posted this recipe here so grab it over there. It’s really good and can sit in the slow cooker for a bit if the rest of your meal isn’t ready.
This recipe is all over Pinterest and it looked really good and easy to me. Once I made it, I thought it was just OK while the rest of the family thought it was great and ate them all up.
Now this recipe uses lots of packaged products so if you want to make them from scratch I think it would work fine.
I happened to have a square muffin pan but I don’t see any reason why you couldn’t use a regular muffin pan. Just make sure you grease the pan ~ the recipe didn’t call for it but it’s super hard to get them out of the pan if you don’t.
Brownie, Chocolate Chip, Peanut Butter Cup Treats
1 box brownie mix (milk chocolate or fudge or use your favorite)
1 pkg miniature peanut butter cups
1 pkg Nestle Chocolate Chips (they are in squares in the pkg)
Generously grease a square muffin pan.
Take one chocolate chip cookie and press in the pan to cover bottom as in the picture above. Place one unwrapped peanut butter cup upside down on top of the cookie dough. Spoon some brownie dough over the peanut butter cup, covering it.
Bake at 350º for 18-20 minutes or until brownies are done.
Makes 12 treats.
A couple of weeks ago, I was contacted by Land O’Lakes to see if I would let my readers know that their website had been redesigned and I jumped at the chance. Why? I LOVE Land O’Lakes products and use them all the time. So I decided to make one of their recipes and blog about it instead of just telling you all that they had a new website. Since I am such a procrastinator, it took me awhile.
I chose to make the brownie holi-pops because they are cute and I had never done anything like it before. They are very easy to make although in my usual style ~ I did things my way.
They are DELICIOUS!
Brownie Holi-Pops from Land O’Lakes
3/4 cup butter, divided
3 (1-ounce) squares unsweetened baking chocolate, divided
1 cup sugar
3/4 cup all-purpose flour
1 teaspoon vanilla
1/4 teaspoon salt
1/2 cup powdered sugar
16 ounces vanilla or chocolate-flavored candy coating (almond bark) ~ I used Wilton candy melts in white chocolate and light cocoa
40 lollipop sticks
Holiday nonpareils, jimmies and/or decorator candies
Heat oven to 350°.
Combine 1/2 cup butter and 2 ounces chocolate in 2-quart saucepan. Cook over medium heat, stirring constantly, until melted (3 to 5 minutes). Add sugar, flour, eggs, vanilla and salt; mix well.
Spread batter evenly into greased 8-inch square baking pan. Bake for 23 to 27 minutes or until brownies just begin to pull away from sides of pan ~ mine took 25 minutes. Cool completely.
Melt remaining 1/4 cup butter and 1 ounce chocolate as above ~ I did it in the microwave.
Finely crumble cooled brownie into large bowl.
Add butter mixture and powdered sugar; mix well.
Shape mixture into 1-inch balls; place onto waxed paper-lined jelly-roll pan.
Cover with plastic food wrap; refrigerate until firm (at least 2 hours or overnight) ~ I left them in overnight.
Melt candy coating according to package directions; keep warm ~ I only used about 1/3 of each pkg. if that. Remove 1/3 of balls from refrigerator; insert lollipop sticks ~ I took them all out at th esame time and they didn’t soften up too much since I worked quickly to keep the chocolate from firming up. Dip balls into melted coating, swirling or tapping off excess; press coated balls into desired decorations. Push lollipop stick into craft foam or place coated balls onto waxed paper. Repeat with remaining balls. Let stand until coating is set.
I am freezing them until I am ready to give as gifts.
Makes 40 pops but I made around 30 since I made them a little bit bigger.
I thought I would take this post and tomorrow’s to repost recipes for cookies and candy that I use at the holidays. This year my daughter is making the cookies so I think I will make some new candies instead.
Looking for more? If you click on “Categories” over on the right, then scroll down you can click on Cookies and find 34 recipes already here. I’m sure I’ll try a few new ones in the next week, LOL!
You have GOT to try these cookies! They are so good and have such yummy ingredients. They take the plain old chocolate chip to a new level!
I made mine a little bigger than called for in the recipe. I used a large ice cream scoop so it was probably about 1/2 cup instead of the 1/4 cup called for. I ended up having to bake about 5 minutes longer and I also let them cool on the cookie sheet before removing them to a rack so they wouldn’t break up.
If you can find those little airplane sized liquor bottles, it will save you from having to buy regular size bottles of something you might not use much of.
“Everything but the Kitchen Sink” Chocolate Chip Cookies
1 cup butter, softened
3/4 cup white sugar
3/4 cup brown sugar
1 tbsp vanilla
1 tbsp Frangelico (hazelnut liqueur)
1 tbsp Kahlua (coffee liqueur)
2 1/2 cups flour
1 tsp baking soda
1/2 tsp salt
12 ounces milk chocolate chips
1 cup chopped walnuts
1/2 cup chopped pecans
1/2 cup macadamia nuts
In a large mixing bowl, combine the butter, sugar, brown sugar, vanilla, Frangelico, and Kahlua until light and fluffy. Add the eggs and mix well.
Add the flour, baking soda, and salt and mix well. Stir in the chips and nuts by hand.
Drop by 1/4 cupfuls onto an ungreased baking sheet. Bake at 325º for 16 minutes or until golden brown.
Remove to a wire rack to cool.
Makes 3 dozen ~ the bigger size made 18 cookies.
These cookies are just so adorable and I knew I had to try them when I saw them on the Betty Crocker site. They take some time to make so be prepared for that but they are not in the least bit hard to make.
If the directions aren’t clear ~ there is a Youtube video that shows how to make them and I’ll link it at the end.
Candy Corn Cookies
1 pouch sugar cookie mix
1/3 cup butter, melted
orange gel food coloring
1/4 cup chocolate chips, melted and cooled
Line an 8×4 loaf pan with parchment or waxed paper, making sure it extends over the sides of the pan.
In a medium bowl, stir the cookie mix, butter and egg together until a soft mix forms.
Place dough on work surface and divide into thirds. Take 1/3 and sort of shape it into the shape of the pan and place it in the pan; patting so that it covers the entire bottom of the pan as evenly as possible.
Take 1/3 of the dough and work the cooled chocolate into it with your hands, making sure the color is as even as possible. Shape into the shape of the pan and place on top of the white layer already in the pan, smoothing as much as you can.
Take the last 1/3 of the dough and work the orange gel coloring into it, shape into the shape of the pan and put on top of the chocolate layer, making as smooth as possible.
Cover the pan and place in the refrigerator for about 2 hours or until the dough is firm to the touch.
Heat oven to 375º.
Remove dough from pan and cut crosswise into 1/2 inch slice. Cut each slice into 5 wedges. Place on ungreased cookies sheet about 1 inch apart.
Bake 7-9 minutes or until set and lightly golden brown. Cool on pan for 1 minute then move to a cooling rack to cool completely.
Makes about 9 dozen small cookies.
If you are looking for some recipes for Halloween, here are a few that I have posted previously:
I’ve gone on and on about how much I love King Arthur Flour before so I won’t bore you with that again BUT I will post this really delicious cookie recipe I found on their site.
It’s a little more involved because of having to drag out the food processor but well worth any extra effort. All the flavors come together to make one great cookie! Thanks, King Arthur!
Chunk Wild Cookies
King Arthur Flour
1 cup butter
1 cup granulated sugar
1 cup light brown sugar
1 tsp baking powder
1 tsp baking soda
1 1/4 tsps salt
1 tsp vanilla
2 1/2 cups oats (I used Old Fashioned)
2/3 cup white chocolate, chunks or chips (I used chips)
2 cups flour
1 cup peanut butter chips
1 cup chocolate chips
1 1/2 cups chopped walnuts
Preheat oven to 375°. Line your cookie sheets with parchment or you can lightly grease.
Beat together the butter, sugars, baking powder, baking soda, and salt. Beat in the eggs and vanilla.
Using a food processor, process the oats with the white chocolate until the oats are finely ground, and the chocolate is mostly ground; a few small chunks are fine. Add the oats and flour to the butter mixture, then stir in the peanut butter chips, chocolate chips, and chopped walnuts.
Drop the dough by tablespoonfuls, 2″ apart, onto the prepared baking sheets. Bake the cookies for about 12 minutes, until they’re set. They may be barely starting to brown around the edges, but the tops won’t be brown at all.
Cool cookies on a rack.
Makes about 5 dozen.
I love made-up food holidays! I think there is one for everyone type of food imaginable.
I posted this recipe for King Arthur’s chocolate chip cookie recipe early in 2009 and I think it’s worth repeating.
Chocolate Chip Cookies
2/3 cup light brown sugar, firmly packed
2/3 cup sugar
1/2 cup butter, room temperature
1/2 cup vegetable shortening (Crisco)
1/2 teaspoon salt
2 teaspoons vanilla extract
1 teaspoon vinegar, cider or white
1 teaspoon baking soda
1 large egg
2 cups flour
2 cups semisweet chocolate chips
Preheat the oven to 375°. Lightly grease (or line with parchment) two baking sheets.
In a large bowl, combine the sugars, butter, shortening, salt, vanilla extracts, vinegar, and baking soda, beating until smooth and creamy.
Beat in the egg, beating till smooth. Scrape the bottom and sides of the bowl with a spatula to make sure everything is thoroughly combined.
Mix in the flour, then the chocolate chips.
Scoop 1 1/4″ balls of dough onto the prepared baking sheets, leaving 2″ between them on all sides so they can spread.
Bake the cookies for 11 to 12 minutes. I baked mine for 10 minutes in my convection oven and they were perfect.
Remove them from the oven, and cool on the pan until they’ve set enough to move without breaking or smooshing. Repeat with the remaining dough.
Makes about 2 1/2 dozen cookies.
I made these for dessert for our Super Bowl munch fest yesterday. I really am not a fan of peanut butter but I took a taste and they are quite good ~ even if they are peanut butter. I cut up a whole bag of Reese’s peanut butter cups miniatures (9oz, 12 oz?) and only used 1 cup of chocolate chips.
Peanut Butter Cup Cookies
1 cup butter, soft
2/3 cup smooth peanut butter
1 cup sugar
1 cup packed brown sugar
2 tsps vanilla
2 1/4 cups flour
1 tsp baking soda
1/2 tsp salt
1 cup semisweet choclate chips
2 cups chopped peanut butter cups
In a large mixing bowl, cream the butter, peanut, and sugars until light and fluffy. Beat in the eggs and the vanilla. Add in the flour, baking soda and salt and mix well. Stir in the chips and peanut butter cups.
Drop by tbspfuls on an ungreased cookie sheet. Bake at 350º for 10-12 minnutes or until the edges of the cookies are lightly browned.
Cool for 2 minutes on the cookie sheet before removing to a cooling rack to cool completely.
Makes about 6 dozen.
I really have not done much baking for the holiday at all. My daughter has done most of it and will be bringing it home with her on Thursday. It seems funny but nice at the same time.
I think I finally have my Christmas menu nailed down ~ breakfast and dinner. Since beef and I have this love/hate relationship since I had my gall bladder out, I am making a prime rib AND a ham. Recipes will be posted after Christmas!
I made thumbprint cookies last year but decided to change the recipe this year and I LOVE this recipe. It mixed up easily and just worked out great.
1 3/4 cups flour
1/2 tsp baking powder
1/2 tsp salt
3/4 cup butter, softened
2/3 cup sugar
1 tsp vanilla
1/3 cup red jam (I used a raspberry, blueberry, strawberry combo jam)
Preheat oven to 350º. Line 2 cookie sheets with parchment paper.
Whisk the flour, baking powder and salt together in a bowl.
In another bowl, beat the butter and sugar together until it is fluffy. Beat in the egg and vanilla until combined. Slowly beat in the dry ingredients in two additions, mixing until just incorporated.
Scoop dough into 1-inch balls and roll in sugar. Place about 2 inches apart on the baking sheets. Press a thumbprint into the center of each ball. Fill indent with 3/4 tsp jam.
Bake cookies 10-15 minutes ~ you really need to check to make sure they don’t overbake. Mine baked for 10 minutes and were perfect. Cool on cookie sheets.
Makes about 24 to 30 cookies depending on size.