Ingredients:
2 sticks (1 cup) butter, room temperature
1/2 cup sugar
1/2 cup light brown sugar
2 eggs
1 T vanilla
2 1/4 cups flour
1 t baking soda
1/2 t salt
1 (4 oz) box instant chocolate pudding
1 (10 oz) bag peanut butter chips
1 cup miniature Reese's peanut butter cups (I have also used big Reese's chopped up into small pieces)
Directions:
Preheat oven to 350 degrees. Line cookie sheet with parchment paper. Beat butter and sugar together until fluffy. Add in eggs and vanilla, mix until combined.
Put flour, baking soda, and salt into a separate bowl and mix together. Add wet ingredients to dry ingredients. Add in pudding (do not prepare pudding, add it to mix in powder form). Fold in peanut butter chips and Reese's and mix until just combined (don't over-mix it).
Place heaping tablespoonfuls onto cookie sheet and bake for 9-10 minutes (don't overbake). Let cookies cool for about 10 minutes before removing them from the cookie sheet.
These taste amazing straight out of the oven and after they have cooled down
From six siters stuff
Showing posts with label Cookies and Bars. Show all posts
Showing posts with label Cookies and Bars. Show all posts
Thursday, March 8, 2012
Saturday, February 25, 2012
Polka Dot Cookies
Chocolate cookies with green mint chips as polka dots
2 cups (12 oz) semisweet chocolate chips
½ cup butter
1 ½ cups unsifted all-purpose flour
½ tsp baking soda
1/8 tsp salt
3 large eggs
½ cup sugar
2 tsp vanilla
2 cups (12 oz) guittard green mint chips
Preheat oven to 350 degrees
In top of double boiler over low heat, melt the semisweet chips and butter, stirring constantly until smooth. Set aside to cool. In a small bowl combine flour, baking soda and salt, set aside.
In a large bowl beat eggs, sugar and vanilla until light. Blend in melted chocolate then dry ingredients. Stir in green mint chips and chill for 10-15 minutes or until stiff. Drop by well rounded teaspoonfuls onto ungreased cookie sheet. Bake for 8-10 minutes; cookies will be soft in centers but will harden as they cool.
2 cups (12 oz) semisweet chocolate chips
½ cup butter
1 ½ cups unsifted all-purpose flour
½ tsp baking soda
1/8 tsp salt
3 large eggs
½ cup sugar
2 tsp vanilla
2 cups (12 oz) guittard green mint chips
Preheat oven to 350 degrees
In top of double boiler over low heat, melt the semisweet chips and butter, stirring constantly until smooth. Set aside to cool. In a small bowl combine flour, baking soda and salt, set aside.
In a large bowl beat eggs, sugar and vanilla until light. Blend in melted chocolate then dry ingredients. Stir in green mint chips and chill for 10-15 minutes or until stiff. Drop by well rounded teaspoonfuls onto ungreased cookie sheet. Bake for 8-10 minutes; cookies will be soft in centers but will harden as they cool.
Sunday, February 19, 2012
Salty Carmel Oat Bars
Ingredients
1 cup butter
1 cup granulated sugar
1 cup light brown sugar
2 eggs
1 1/2 cups flour
1 cups finely crushed pretzels
1 tsp salt
1 tsp baking soda
3 cups rolled oats
1 (14 oz) can of sweetened condensed milk
1 (11 oz) bag of caramel bits (if you can’t find the bits, use a 14 oz bag of wrapped caramels, minus 1/2 cup)
2 tsp vanilla
1 cup milk chocolate chips
1 cup chopped cashews
1 tsp coarse sea salt
Instructions
1. Preheat the oven to 350°
2. Line a 15x10x1 inch pan with foil
3. With your electric mixer beat butter and sugars together. Add eggs and vanilla until incorporated.
4. On low speed add in your pretzels and flour, baking soda and salt. Slowly mix in your oats.
5. Set aside 1 cup of your batter.
6. Press remaining batter into prepared pan.
7. In medium saucepan combine your caramels and sweetened condensed milk over medium heat until caramels are melted and mixture is smooth.
8. Pour caramel on oat batter. Sprinkle the cashews, chocolate chips and remaining oat batter on top.
9. Sprinkle your coarse sea salt evenly over top.
10. Bake for 20-2 minutes until top starts to golden.
11. Remove from oven and cool on wire rack.
12. When cool lift bars from pan with foil and cut.
Quick notes
makes 60 bars recipe from cookies and cups
1 cup butter
1 cup granulated sugar
1 cup light brown sugar
2 eggs
1 1/2 cups flour
1 cups finely crushed pretzels
1 tsp salt
1 tsp baking soda
3 cups rolled oats
1 (14 oz) can of sweetened condensed milk
1 (11 oz) bag of caramel bits (if you can’t find the bits, use a 14 oz bag of wrapped caramels, minus 1/2 cup)
2 tsp vanilla
1 cup milk chocolate chips
1 cup chopped cashews
1 tsp coarse sea salt
Instructions
1. Preheat the oven to 350°
2. Line a 15x10x1 inch pan with foil
3. With your electric mixer beat butter and sugars together. Add eggs and vanilla until incorporated.
4. On low speed add in your pretzels and flour, baking soda and salt. Slowly mix in your oats.
5. Set aside 1 cup of your batter.
6. Press remaining batter into prepared pan.
7. In medium saucepan combine your caramels and sweetened condensed milk over medium heat until caramels are melted and mixture is smooth.
8. Pour caramel on oat batter. Sprinkle the cashews, chocolate chips and remaining oat batter on top.
9. Sprinkle your coarse sea salt evenly over top.
10. Bake for 20-2 minutes until top starts to golden.
11. Remove from oven and cool on wire rack.
12. When cool lift bars from pan with foil and cut.
Quick notes
makes 60 bars recipe from cookies and cups
Sunday, January 2, 2011
Levain Copycat Chocolate Chip Cookies
Levain Copycat Chocolate Chip Cookies
Ingredients
o 2 sticks ‘cold and cubed’ unsalted butter
o 1/2 cup granulated sugar
o 1 cup light brown sugar
o 1/2 cup dark brown sugar
o 2 eggs
o 2 3/4 to 3 1/4 cups AP flour
o 1 teaspoon table or fine sea salt
o 1 teaspoon baking powder
o 1/4 tsp baking soda
o 2 cups good quality semisweet chocolate chips or chunks (I usually use half semisweet and half milk chocolate)
o 1 cup walnuts (Toast the nuts for more flavor, if desired. Use any kind of nut you like)
o 1 tsp vanilla
Directions
Preheat oven to 375 degrees.
1. In bowl of electric mixer fitted with paddle, cream together butter and sugars until well blended and fluffy. Add eggs, one at a time.. and beat until well incorporated. Add vanilla
2. Add flour, salt, baking soda, baking powder and mix until just combined. Gently fold in chocolate chips/chunks and nuts.
3. Divide into 12 equal portions, **about 4 oz each (we just used our big cookie scoop for large cookies and cooked them for 15-16 min. and our small cookie scoop for smaller cookies and we cooked them for 10-12 min.
4. Place each on sheet pan lined with parchment paper and bake in the preheated oven 15-20 minutes depending on how gooey and raw’ish’ you like the interior, until very lightly browned, taking care not to overbake. Let cool on rack and store what you don’t immediately eat in an airtight container.
These are best eaten on the day they are made (ESPECIALLY warm out of the oven – like most chocolate chip cookies). To freshen them after a few days (if they last that long), give them a quick nuke in the microwave for 5-10 seconds.
Also, once again, the Levain Bakery does not use vanilla extract in their chocolate chip walnut cookies. If you’d prefer to use it, add 1 tsp along with the eggs.
Makes about 12-14 cookies
o * 6 oz portions will give you about 8-10 cookies – bake another 3-5 minutes at 375F.
Ingredients
o 2 sticks ‘cold and cubed’ unsalted butter
o 1/2 cup granulated sugar
o 1 cup light brown sugar
o 1/2 cup dark brown sugar
o 2 eggs
o 2 3/4 to 3 1/4 cups AP flour
o 1 teaspoon table or fine sea salt
o 1 teaspoon baking powder
o 1/4 tsp baking soda
o 2 cups good quality semisweet chocolate chips or chunks (I usually use half semisweet and half milk chocolate)
o 1 cup walnuts (Toast the nuts for more flavor, if desired. Use any kind of nut you like)
o 1 tsp vanilla
Directions
Preheat oven to 375 degrees.
1. In bowl of electric mixer fitted with paddle, cream together butter and sugars until well blended and fluffy. Add eggs, one at a time.. and beat until well incorporated. Add vanilla
2. Add flour, salt, baking soda, baking powder and mix until just combined. Gently fold in chocolate chips/chunks and nuts.
3. Divide into 12 equal portions, **about 4 oz each (we just used our big cookie scoop for large cookies and cooked them for 15-16 min. and our small cookie scoop for smaller cookies and we cooked them for 10-12 min.
4. Place each on sheet pan lined with parchment paper and bake in the preheated oven 15-20 minutes depending on how gooey and raw’ish’ you like the interior, until very lightly browned, taking care not to overbake. Let cool on rack and store what you don’t immediately eat in an airtight container.
These are best eaten on the day they are made (ESPECIALLY warm out of the oven – like most chocolate chip cookies). To freshen them after a few days (if they last that long), give them a quick nuke in the microwave for 5-10 seconds.
Also, once again, the Levain Bakery does not use vanilla extract in their chocolate chip walnut cookies. If you’d prefer to use it, add 1 tsp along with the eggs.
Makes about 12-14 cookies
o * 6 oz portions will give you about 8-10 cookies – bake another 3-5 minutes at 375F.
Monday, September 20, 2010
Granola Cookies
These are very soft, moist, chewy, AND … are flourless!
Mix together:
4 cups oats
2 cups brown sugar
1 cup raisins
½ - 1 cup coconut
1 cup chopped nuts (pecans or walnuts)
¼ cup sesame seeds (optional)
1 cup vegetable oil
Let sit for at least several hours but it’s best if you have time, to let sit overnight.
ADD:
3 beaten eggs,
1 tsp salt
1 tsp almond extract
Use a cookie scoop and place onto a parchment lined baking sheet that has been sprayed with non-stick cooking spray.
Bake at 325 for 11 – 15 minutes.
A little helpful hint: Stir the cookie mixture occasionally while scooping the cookies onto the baking sheet as sometimes the liquid will settle to the bottom.
A little about the history of these cookies:
This recipe came from Springville - that means they are good because any recipe that I ever received from Springville UT was a winner – Springville always had amazing bakers and amazing cooks! A friend, Kathryn Stokes, whom I met when Kimlan became friends with her little girl when they started kindergarten together shared this wonderful cookie recipe with me and it soon became one of our family favorites. It took a little getting used to when making because at first, the cookies went all over the place in the oven while baking. When I started using a cookie scoop and switched to sprayed parchment paper, I met with great success! They are so YUMMY and another one of those treats I can’t stop eating once I start!
Mix together:
4 cups oats
2 cups brown sugar
1 cup raisins
½ - 1 cup coconut
1 cup chopped nuts (pecans or walnuts)
¼ cup sesame seeds (optional)
1 cup vegetable oil
Let sit for at least several hours but it’s best if you have time, to let sit overnight.
ADD:
3 beaten eggs,
1 tsp salt
1 tsp almond extract
Use a cookie scoop and place onto a parchment lined baking sheet that has been sprayed with non-stick cooking spray.
Bake at 325 for 11 – 15 minutes.
A little helpful hint: Stir the cookie mixture occasionally while scooping the cookies onto the baking sheet as sometimes the liquid will settle to the bottom.
A little about the history of these cookies:
This recipe came from Springville - that means they are good because any recipe that I ever received from Springville UT was a winner – Springville always had amazing bakers and amazing cooks! A friend, Kathryn Stokes, whom I met when Kimlan became friends with her little girl when they started kindergarten together shared this wonderful cookie recipe with me and it soon became one of our family favorites. It took a little getting used to when making because at first, the cookies went all over the place in the oven while baking. When I started using a cookie scoop and switched to sprayed parchment paper, I met with great success! They are so YUMMY and another one of those treats I can’t stop eating once I start!
Thursday, June 24, 2010
Easy one pot Brownies
1 12-ounce bag chocolate chips (use the kind you prefer I used Hershey's special dark)
1 cup butter (2 sticks)
1 1/2 cups sugar
1 teaspoon vanilla
4 large eggs at room temperature
1 1/2 cups flour
1/2 teaspoon salt
Preheat oven to 350 degrees. In a medium saucepan over low heat, melt butter and chocolate chips. Stir constantly and remove from heat when chips are fully melted. In the same pot, blend in the sugar and vanilla. Then add eggs, blending fully one at a time. Add flour and salt and beat until air bubbles form in the batter. Pour into a greased 9 X 13-inch pan (this recipe works great doubled and poured into a large 11 X 17-inch rimmed baking sheet). Bake for 20 minutes. Turn heat down to 325 degrees and bake for 10 more minutes.
1 cup butter (2 sticks)
1 1/2 cups sugar
1 teaspoon vanilla
4 large eggs at room temperature
1 1/2 cups flour
1/2 teaspoon salt
Preheat oven to 350 degrees. In a medium saucepan over low heat, melt butter and chocolate chips. Stir constantly and remove from heat when chips are fully melted. In the same pot, blend in the sugar and vanilla. Then add eggs, blending fully one at a time. Add flour and salt and beat until air bubbles form in the batter. Pour into a greased 9 X 13-inch pan (this recipe works great doubled and poured into a large 11 X 17-inch rimmed baking sheet). Bake for 20 minutes. Turn heat down to 325 degrees and bake for 10 more minutes.
Wednesday, April 7, 2010
Sugar gems
Sugar Gems
from The Sister’s Cafe
Note* I like to underbake these because when you cook them for 12-14 min. I think it is to long. So I bake them for 10-11 min. and them let them sit on the cookie sheet for a minute. I also just roll the cookie in sugar and then flatten them with a cup and then I don't frost them because I think they are sweet enough.
Cream together:
1 cup powdered sugar
1 cup sugar
1 cup oil
1 cup butter, softened
2 eggs
1 tsp vanilla
Add:
5 cups flour
1 tsp cream of tarter
1 tsp salt
1 tsp baking soda
Mix all ingredients well. Roll into golf size balls and place on cookie sheets. Flatten with bottom of glass dipped in sugar. Bake at 350 for 12-14 minutes. Cool and frost with sugar gem frosting.
Sugar Gem Frosting
2-2 ½ cups powdered sugar
½ cup oil
2 tsp flavoring (almond, vanilla, coconut, etc.) – I used coconut flavoring and it was delicious!
3-4 Tbsp milk
Coloring if wanted
Mix well and add a little more milk or powdered sugar to get the right consistency
from The Sister’s Cafe
Note* I like to underbake these because when you cook them for 12-14 min. I think it is to long. So I bake them for 10-11 min. and them let them sit on the cookie sheet for a minute. I also just roll the cookie in sugar and then flatten them with a cup and then I don't frost them because I think they are sweet enough.
Cream together:
1 cup powdered sugar
1 cup sugar
1 cup oil
1 cup butter, softened
2 eggs
1 tsp vanilla
Add:
5 cups flour
1 tsp cream of tarter
1 tsp salt
1 tsp baking soda
Mix all ingredients well. Roll into golf size balls and place on cookie sheets. Flatten with bottom of glass dipped in sugar. Bake at 350 for 12-14 minutes. Cool and frost with sugar gem frosting.
Sugar Gem Frosting
2-2 ½ cups powdered sugar
½ cup oil
2 tsp flavoring (almond, vanilla, coconut, etc.) – I used coconut flavoring and it was delicious!
3-4 Tbsp milk
Coloring if wanted
Mix well and add a little more milk or powdered sugar to get the right consistency
Chocolate truffle cookies
*Makes about 3 dozen cookies
1 1/4 cups (2 1/2 sticks) butter, room temperature
2 cups powdered sugar
1/3 cup unsweetened cocoa powder
1/4 teaspoon salt
1/4 cup sour cream or plain yogurt
1 teaspoon vanilla extract
2 1/4 cups all purpose flour
2 cups semisweet or bittersweet chocolate chips
approximately 1/3 cup cocoa powder (for rolling)
approximately 2/3 cup powdered sugar (for rolling)
Preheat the oven to 325 degrees. Line two baking sheets with parchment paper or silpat liners.
In a large bowl, cream together the butter and powdered sugar, adding the sugar in slowly so that it doesn’t puff everywhere and transform your kitchen into a white mess. In a fine mesh strainer/sieve, place the cocoa powder and salt and sift this mixture into the butter/sugar and mix until well combined. Beat in the sour cream and vanilla extract. With the mixer on low, blend in the flour until no streaks of flour remain. Stir in the chocolate chips.
If your kitchen is very warm and the dough is hard to handle, refrigerate the dough for 30 to 60 minutes before rolling.
Shape the dough into 1-inch balls and roll each ball lightly in the cocoa powder and place on the baking sheet. Do not flatten the cookies. The cookies will not spread very much if the dough is chilled, so they can be placed fairly close together.
Bake the cookies for 10 minutes. They will just barely be set but you don't want to overbake or they will be dry. Let them cool on the baking sheet for 3-5 minutes and then transfer them to a wire rack to cool completely.
When the cookies have reached room temperature, after about 30-45 minutes, roll each cookie in powdered sugar until completely coated. Store in an airtight container.
1 1/4 cups (2 1/2 sticks) butter, room temperature
2 cups powdered sugar
1/3 cup unsweetened cocoa powder
1/4 teaspoon salt
1/4 cup sour cream or plain yogurt
1 teaspoon vanilla extract
2 1/4 cups all purpose flour
2 cups semisweet or bittersweet chocolate chips
approximately 1/3 cup cocoa powder (for rolling)
approximately 2/3 cup powdered sugar (for rolling)
Preheat the oven to 325 degrees. Line two baking sheets with parchment paper or silpat liners.
In a large bowl, cream together the butter and powdered sugar, adding the sugar in slowly so that it doesn’t puff everywhere and transform your kitchen into a white mess. In a fine mesh strainer/sieve, place the cocoa powder and salt and sift this mixture into the butter/sugar and mix until well combined. Beat in the sour cream and vanilla extract. With the mixer on low, blend in the flour until no streaks of flour remain. Stir in the chocolate chips.
If your kitchen is very warm and the dough is hard to handle, refrigerate the dough for 30 to 60 minutes before rolling.
Shape the dough into 1-inch balls and roll each ball lightly in the cocoa powder and place on the baking sheet. Do not flatten the cookies. The cookies will not spread very much if the dough is chilled, so they can be placed fairly close together.
Bake the cookies for 10 minutes. They will just barely be set but you don't want to overbake or they will be dry. Let them cool on the baking sheet for 3-5 minutes and then transfer them to a wire rack to cool completely.
When the cookies have reached room temperature, after about 30-45 minutes, roll each cookie in powdered sugar until completely coated. Store in an airtight container.
mexican wedding cookie
1 cup butter
1/2 cup powdered sugar
1 cup powdered sugar for rolling
1/2 tsp vanilla
1 3/4 cup flour
1/2 cup chopped nuts ( I like to use Pecans)
1/2 tsp pure almond extract
Mix butter pwd. sugar, vanilla and almond. add in flour and nuts.
Chill dough in fridge for about 30 min.-1 hour
roll chilled dough into balls
bake at 350 degrees for 20 minutes. Let cool and roll into powdered sugar.
1/2 cup powdered sugar
1 cup powdered sugar for rolling
1/2 tsp vanilla
1 3/4 cup flour
1/2 cup chopped nuts ( I like to use Pecans)
1/2 tsp pure almond extract
Mix butter pwd. sugar, vanilla and almond. add in flour and nuts.
Chill dough in fridge for about 30 min.-1 hour
roll chilled dough into balls
bake at 350 degrees for 20 minutes. Let cool and roll into powdered sugar.
Thursday, March 18, 2010
Carmelitos
sisterscafe.blogspot.com
1 cup flour
1 cup quick oats
3/4 cup brown sugar
1 cup chocolate chips (I like milk for this)
3/4 cup carmel topping
1/2 tsp soda
1/4 tsp salt
3/4 cup butter, melted
1/2 cup pecans, chopped
3 Tablespoons flour
Mix flour, oats, sugar, soda, salt and butter. Press half of the mixture into a 11x7 pan and set the other half aside. Bake at 350 for 10 minutes. Remove from oven. Sprinkle with chocolate chips and chopped pecans (if using). Blend 3/4 cup carmel with 3 T. flour. Pour (drizzle) over chocolate chips. Sprinkle the balance of the flour oat mixture over the dessert. Bake at 350 for 15-20 minutes or until light brown. Allow to cool and set before slicing.
*I have made these with and without the pecans and I like them better without the pecans.
From sisterscafe.blogspot.com
1 cup flour
1 cup quick oats
3/4 cup brown sugar
1 cup chocolate chips (I like milk for this)
3/4 cup carmel topping
1/2 tsp soda
1/4 tsp salt
3/4 cup butter, melted
1/2 cup pecans, chopped
3 Tablespoons flour
Mix flour, oats, sugar, soda, salt and butter. Press half of the mixture into a 11x7 pan and set the other half aside. Bake at 350 for 10 minutes. Remove from oven. Sprinkle with chocolate chips and chopped pecans (if using). Blend 3/4 cup carmel with 3 T. flour. Pour (drizzle) over chocolate chips. Sprinkle the balance of the flour oat mixture over the dessert. Bake at 350 for 15-20 minutes or until light brown. Allow to cool and set before slicing.
*I have made these with and without the pecans and I like them better without the pecans.
From sisterscafe.blogspot.com
Sunday, January 17, 2010
Chocolate Peanut Butter Chip Cookies
makes approximately 36 cookies
Ingredients
1 cup butter
½ cup peanut butter
1 1/2 cups white sugar
2 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
2/3 cup unsweetened cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon salt
2 cups peanut butter chips
Method
1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
2. In a medium bowl, cream together the butter and sugar. Once the butter and sugar are well combined, stir in the eggs and vanilla. Combine the flour, cocoa, baking soda and salt, stir into the creamed mixture. Finally, fold in the peanut butter chips.
3. Drop cookies by heaping teaspoonfuls onto the prepared cookie sheets.
4. Bake for 8 to 10 minutes in the preheated oven, until set. Cool on wire racks.
Ingredients
1 cup butter
½ cup peanut butter
1 1/2 cups white sugar
2 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
2/3 cup unsweetened cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon salt
2 cups peanut butter chips
Method
1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
2. In a medium bowl, cream together the butter and sugar. Once the butter and sugar are well combined, stir in the eggs and vanilla. Combine the flour, cocoa, baking soda and salt, stir into the creamed mixture. Finally, fold in the peanut butter chips.
3. Drop cookies by heaping teaspoonfuls onto the prepared cookie sheets.
4. Bake for 8 to 10 minutes in the preheated oven, until set. Cool on wire racks.
Tuesday, October 27, 2009
Cheesecake Bars
These are an amazing little treat from my favorite new website, America's Test Kitchens!!
Makes an 8-inch Square Dish of Bars- they are so yummy and very easy to make!
*Plan Ahead: The bars need to cool completely (about 2 hours) and chill in the fridge (about 3 hours) before serving.
Crust:
2 cups crushed graham crackers,8 tablespoons butter, melted and cooled, 3 tablespoons light brown sugar, 3 tablespoons all-purpose flour, 1/8 teaspoon salt
Filling:
2 (8-ounce) packages cream cheese, softened, 2/3 cup granulated sugar, 2 large eggs, ¼ cup sour cream, 2 teaspoons fresh lemon juice, 1 teaspoon vanilla extract.
Instructions:
Preheat oven to 325 degrees. Line an 8-inch square baking dish with foil, letting edges hang over the side, and grease foil or spray with cooking spray.
Combine the graham cracker crumbs with the butter, brown sugar, flour and salt and mix well. Sprinkle the mixture into the prepared pan and press into an even layer. Bake the crust until beginning to brown, 12 to 15 minutes. (I cooked for only 10 minutes and it was perfect -my oven cooks a little hot).
Beat the softened cream cheese until smooth in a large bowl, scraping down bowl and beaters as needed. Gradually beat the sugar until incorporated, about 1 minute. Beat in the eggs, one at a time, until completely combined. Beat in the sour cream, lemon juice and vanilla until combined. Pour the filling over the crust.
Bake the bars until the edges are set but the center still jiggles slightly, 35 to 40 minutes. (I cooked 35 minutes and it was just right). Let the bars cool completely in the pan, set on a wire rack, about 2 hours, then cover with foil and refrigerate until chilled, at least 3 hours or up to 24 hours. Remove bars from pan using foil and cut into squares and serve.
America's Test Kitchen
Makes an 8-inch Square Dish of Bars- they are so yummy and very easy to make!
*Plan Ahead: The bars need to cool completely (about 2 hours) and chill in the fridge (about 3 hours) before serving.
Crust:
2 cups crushed graham crackers,8 tablespoons butter, melted and cooled, 3 tablespoons light brown sugar, 3 tablespoons all-purpose flour, 1/8 teaspoon salt
Filling:
2 (8-ounce) packages cream cheese, softened, 2/3 cup granulated sugar, 2 large eggs, ¼ cup sour cream, 2 teaspoons fresh lemon juice, 1 teaspoon vanilla extract.
Instructions:
Preheat oven to 325 degrees. Line an 8-inch square baking dish with foil, letting edges hang over the side, and grease foil or spray with cooking spray.
Combine the graham cracker crumbs with the butter, brown sugar, flour and salt and mix well. Sprinkle the mixture into the prepared pan and press into an even layer. Bake the crust until beginning to brown, 12 to 15 minutes. (I cooked for only 10 minutes and it was perfect -my oven cooks a little hot).
Beat the softened cream cheese until smooth in a large bowl, scraping down bowl and beaters as needed. Gradually beat the sugar until incorporated, about 1 minute. Beat in the eggs, one at a time, until completely combined. Beat in the sour cream, lemon juice and vanilla until combined. Pour the filling over the crust.
Bake the bars until the edges are set but the center still jiggles slightly, 35 to 40 minutes. (I cooked 35 minutes and it was just right). Let the bars cool completely in the pan, set on a wire rack, about 2 hours, then cover with foil and refrigerate until chilled, at least 3 hours or up to 24 hours. Remove bars from pan using foil and cut into squares and serve.
America's Test Kitchen
Brownie Bites
So delicious!!!
THESE ARE VERY FAST AND EASY TO MAKE!! I found the recipe in my Woman’s Day magazine from the October issue that I received and I think I have already made them four times! I have already played with this recipe and altered it several times and finally come up with the right mix of chocolate chips for my taste so you will have to do the same for yourself and your family. I will just give the original and my version in parenthesis. Also, I like to dip a raspberry in sugar and place on top of ganache for a little extra taste and to dress them up a bit! The other good thing about this recipe is that I like that they are little-because if you are trying to control how much sugar you are eating, you can eat just a little and not be tempted to eat a HUGE big brownie! They keep very well and this recipe can easily be cut in half if you don’t want four dozen (for people like Steve and I where there are only two of us!!)
A SIDE NOTE: This recipe requires that you use the mini- muffin tins for these brownie bites. I bought mine at Wallmart a while back since I make so many mini cupcakes. They come in one large tray that makes 24 muffins or cupcakes at a time. They are not too expensive. I think mine was around 10 dollars considering what some bakeware costs these days!
MAKES 4 DOZEN (1 brownie bite is 118 cal, 1 g protein, 11 g car, 1 g fiber, 8 g fat)
2 sticks butter (1 cup)
1 ½ cup bittersweet chocolate chips (I used half semi-sweet and dark chocolate)
1 cup sugar
4 large eggs
1 tsp vanilla
1 cup flour (I sift all my flour)
GANACHE
½ cup heavy cream
1 cup bittersweet chocolate chips (1/2 cup dark and ½ bittersweet)
You can garnish with pink pearl dragees (opt
1.Heat oven to 350. Line mini-muffin pans with paper liners. You can find these in the baking section at any grocery store.
2.Melt butter in a medium saucepan over medium low heat. Add chocolate chips; stir until melted and smooth. Remove pan from heat. Briskly stir in sugar, eggs and vanilla. Stir in flour until blended. Fill each baking cup with a slightly rounded Tbsp of batter. (If you have a small ice cream scoop that you use for making cookies, it is perfect for this!!)
3. Bake 12-13 minutes or until wooden pick inserted in center comes out clean. Watch as all ovens are different. Cool on wire rack.
4. GANACHE: Place heavy cream in medium glass bowl . Microwave on high for 1 minute. Add chocolate chips and let stand 1 or 2 minutes. Stir until melted and smooth. (I melt the chips and heavy cream in a HEAVY pan on LOW heat on the stove and it works great but I watch it carefully and it only takes a second-so if you are not sure-try the safer method of the microwave). Spread a tsp on top of each brownie bite and decorate with dragee or a sugared raspberry.
My preferred method is to put the ganache into a small Ziploc bag and then cut a TINY corner of the bag with scissors and squeeze a small amount of the ganache onto the top of each brownie bite. That way, you don’t have a messy brownie, it looks prettier, and more the raspberry sits atop a very nice and not messy looking brownie bite!!
THESE ARE VERY FAST AND EASY TO MAKE!! I found the recipe in my Woman’s Day magazine from the October issue that I received and I think I have already made them four times! I have already played with this recipe and altered it several times and finally come up with the right mix of chocolate chips for my taste so you will have to do the same for yourself and your family. I will just give the original and my version in parenthesis. Also, I like to dip a raspberry in sugar and place on top of ganache for a little extra taste and to dress them up a bit! The other good thing about this recipe is that I like that they are little-because if you are trying to control how much sugar you are eating, you can eat just a little and not be tempted to eat a HUGE big brownie! They keep very well and this recipe can easily be cut in half if you don’t want four dozen (for people like Steve and I where there are only two of us!!)
A SIDE NOTE: This recipe requires that you use the mini- muffin tins for these brownie bites. I bought mine at Wallmart a while back since I make so many mini cupcakes. They come in one large tray that makes 24 muffins or cupcakes at a time. They are not too expensive. I think mine was around 10 dollars considering what some bakeware costs these days!
MAKES 4 DOZEN (1 brownie bite is 118 cal, 1 g protein, 11 g car, 1 g fiber, 8 g fat)
2 sticks butter (1 cup)
1 ½ cup bittersweet chocolate chips (I used half semi-sweet and dark chocolate)
1 cup sugar
4 large eggs
1 tsp vanilla
1 cup flour (I sift all my flour)
GANACHE
½ cup heavy cream
1 cup bittersweet chocolate chips (1/2 cup dark and ½ bittersweet)
You can garnish with pink pearl dragees (opt
1.Heat oven to 350. Line mini-muffin pans with paper liners. You can find these in the baking section at any grocery store.
2.Melt butter in a medium saucepan over medium low heat. Add chocolate chips; stir until melted and smooth. Remove pan from heat. Briskly stir in sugar, eggs and vanilla. Stir in flour until blended. Fill each baking cup with a slightly rounded Tbsp of batter. (If you have a small ice cream scoop that you use for making cookies, it is perfect for this!!)
3. Bake 12-13 minutes or until wooden pick inserted in center comes out clean. Watch as all ovens are different. Cool on wire rack.
4. GANACHE: Place heavy cream in medium glass bowl . Microwave on high for 1 minute. Add chocolate chips and let stand 1 or 2 minutes. Stir until melted and smooth. (I melt the chips and heavy cream in a HEAVY pan on LOW heat on the stove and it works great but I watch it carefully and it only takes a second-so if you are not sure-try the safer method of the microwave). Spread a tsp on top of each brownie bite and decorate with dragee or a sugared raspberry.
My preferred method is to put the ganache into a small Ziploc bag and then cut a TINY corner of the bag with scissors and squeeze a small amount of the ganache onto the top of each brownie bite. That way, you don’t have a messy brownie, it looks prettier, and more the raspberry sits atop a very nice and not messy looking brownie bite!!
Monday, August 17, 2009
Deep, Dark Chocolate Brownies
2 sticks (8 oz) butter
8 oz good-quality semisweet chocolate
2 cups sugar
1 teaspoon pure vanilla extract
5 large eggs
1/3 cup unsweetened Dutch-process cocoa powder
1/2 tsp salt
2/3 cup all-purpose flour
Preheat oven to 350 degrees F. Line a 13×9 inch metal pan with foil and spray foil with cooking spray. Alternatively, you may use parchment. These are pretty sticky at first!
Melt butter and chocolate in a 3-qt heavy saucepan over low heat, stirring, until smooth. Add 1 cup of the sugar to the hot chocolate mixture. Remove from heat and let cool to lukewarm.
Whisk in remaining 1 cup sugar and vanilla. Whisk in eggs 1 at a time until mixture is glossy and smooth. Whisk in salt and cocoa powder, then add flour and stir until it disappears (do not overbeat).
Spread in pan and bake until a pick inserted in center comes out with crumbs, 25 to 35 minutes. Cool to room temperature then chill for an hour or more. Lift from pan, place on a cutting board, cut into squares.
Makes 1 13×9 inch pan (yield depends on how big you cut your brownies, but they are rich, so small is fine.
8 oz good-quality semisweet chocolate
2 cups sugar
1 teaspoon pure vanilla extract
5 large eggs
1/3 cup unsweetened Dutch-process cocoa powder
1/2 tsp salt
2/3 cup all-purpose flour
Preheat oven to 350 degrees F. Line a 13×9 inch metal pan with foil and spray foil with cooking spray. Alternatively, you may use parchment. These are pretty sticky at first!
Melt butter and chocolate in a 3-qt heavy saucepan over low heat, stirring, until smooth. Add 1 cup of the sugar to the hot chocolate mixture. Remove from heat and let cool to lukewarm.
Whisk in remaining 1 cup sugar and vanilla. Whisk in eggs 1 at a time until mixture is glossy and smooth. Whisk in salt and cocoa powder, then add flour and stir until it disappears (do not overbeat).
Spread in pan and bake until a pick inserted in center comes out with crumbs, 25 to 35 minutes. Cool to room temperature then chill for an hour or more. Lift from pan, place on a cutting board, cut into squares.
Makes 1 13×9 inch pan (yield depends on how big you cut your brownies, but they are rich, so small is fine.
Monday, August 10, 2009
HEAVENLY PEANUT BUTTER CHOCOLATE CHIP COOKIES
Heavenly Peanut Butter Chocolate Chip CookiesFrom Kitchen Cafe
- 1¼ cups all-purpose flour, ¾ teaspoon baking soda, ½ teaspoon baking powder, ¼ teaspoon salt, ½ cup unsalted butter, softened (I used salted butter and cut the 1/4 teaspoon salt down to 1/8 teaspoon), 1 cup peanut butter at room temperature, ¾ cup plus 1 tablespoon (for sprinkling) sugar, ½ cup firmly packed light brown sugar, 1 large egg, at room temperature, 1 tablespoon milk, 1 teaspoon vanilla extract, ½ cup peanut butter chips, ½ cup chocolate chips
Preheat oven to 350 degrees.In a large bowl, combine the flour, the baking soda, the baking powder, and the salt. Set aside.In a large bowl, beat the butter and the peanut butter together until fluffy. Add the sugars and beat until smooth. Add the egg and mix well. Add the milk and the vanilla extract. Add the flour mixture and beat thoroughly. Stir in the peanut butter chips. Place sprinkling sugar on a plate. Drop by rounded teaspoonfuls into the sugar, then onto ungreased cookie sheets, leaving several inches between for expansion. Using a fork, lightly indent with a crissscross pattern but do not overly flatten cookies (like Deb from Smitten Kitchen, because I want to be just like her, I used the back of a flat spatula to flatten - don't ask me why I avoided the crisscross pattern, like I said, I just wanted to mimic Deb's exact actions with these cookies). Bake for 10 to 12 minutes (I only baked mine for about 9 minutes). Do not overbake. Cookies may appear to be underdone, but they are not.Cool the cookies on the sheets for 1 minute, then remove to a rack to cool completely.
Thursday, July 30, 2009
Chocolate Chip Cookie Pretzel Bars
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 sticks unsalted butter, softened
1 cup light brown sugar
1/2 cup sugar
2 large eggs
2 teaspoons pure vanilla extract
One 12-ounce bag bittersweet chocolate chips (I also use part semi-sweet chocolate chips)
1 1/2 cups mini pretzels, coarsely chopped
2 tablespoons chocolate sprinkles (I didn’t use these)
Preheat the oven to 350°. Spray a 9-by-13-inch pan with cooking spray.
In a bowl, whisk the flour, baking soda and salt. Using a mixer, beat the butter with both sugars at medium speed until light and fluffy, about 1 minute. Beat in the eggs and vanilla extract. On low, beat in the dry ingredients, just until incorporated. Stir in the chocolate chips and pretzel pieces.
Spread the batter evenly in the pan. Press the batter down with a spatula. If you want to use the sprinkles, sprinkle them on top of the batter. Bake for 30 minutes, until golden brown. The middle might be a little gooey but that is ok, the bars will set up. Transfer the pan to a rack and let cool completely.
Use a knife to go around the side of the pan to loosen the bars. Cut the bars in squares and serve.
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 sticks unsalted butter, softened
1 cup light brown sugar
1/2 cup sugar
2 large eggs
2 teaspoons pure vanilla extract
One 12-ounce bag bittersweet chocolate chips (I also use part semi-sweet chocolate chips)
1 1/2 cups mini pretzels, coarsely chopped
2 tablespoons chocolate sprinkles (I didn’t use these)
Preheat the oven to 350°. Spray a 9-by-13-inch pan with cooking spray.
In a bowl, whisk the flour, baking soda and salt. Using a mixer, beat the butter with both sugars at medium speed until light and fluffy, about 1 minute. Beat in the eggs and vanilla extract. On low, beat in the dry ingredients, just until incorporated. Stir in the chocolate chips and pretzel pieces.
Spread the batter evenly in the pan. Press the batter down with a spatula. If you want to use the sprinkles, sprinkle them on top of the batter. Bake for 30 minutes, until golden brown. The middle might be a little gooey but that is ok, the bars will set up. Transfer the pan to a rack and let cool completely.
Use a knife to go around the side of the pan to loosen the bars. Cut the bars in squares and serve.
Friday, July 24, 2009
Barbara’s Brownies
Blend together
1 cup butter melted
2 cups sugar
2 tsp. vanilla
½ tsp. salt
½ tsp. baking powder
Then add when cool:
4 eggs wisk then blend in
2/3 cup cocoa powder
1 cup flour
1 ½ cup chopped walnuts
1 bag semi sweet chocolate chips.
Bake in 9 by 13 metal pan at 350 for 25-30 minutes
Can under bake so you have to watch.
1 cup butter melted
2 cups sugar
2 tsp. vanilla
½ tsp. salt
½ tsp. baking powder
Then add when cool:
4 eggs wisk then blend in
2/3 cup cocoa powder
1 cup flour
1 ½ cup chopped walnuts
1 bag semi sweet chocolate chips.
Bake in 9 by 13 metal pan at 350 for 25-30 minutes
Can under bake so you have to watch.
Thursday, July 23, 2009
Two Yummy Brownie Recipes!
Mom’s Brownies
(Grandma Lois’ -the brownie that is similar to BYU's)
2/3 cup butter
½ cup cocoa
2 cups sugar
1 tsp salt
1 tsp vanilla
4 eggs beaten well
1 ½ cups flour
***Can add 1 cup chopped nuts.
Melt the butter. Add cocoa, sugar and mix well. Beat the eggs and add to the sugar and cocoa mixture. Add the salt, vanilla and flour. Mix together. This does not need a lot of beating with a mixer. I don’t even use a mixer, just the pan I use to melt the butter in!
Pour into greased 9x13 pan and bake at 350 for 20-25 minutes. Watch! When cool, frost.
Helen Beck’s Mint Brownie
Given to me by Joy Alldredge who I taught school with in Utah
2 ¼ cup sugar
2 oz. honey
1 tsp salt
1 tsp vanilla
2 oz. cocoa
2 oz. unsweetened cocoa (melted)
1 ½ cups shortening
2 ½ cups cake flour (1 cup cake flour = ¾ cup flour + 2 TBSP cornstarch if don’t have cake flour)
1 cup eggs plus 2 more eggs
Chopped nuts (opt)
Mix dry ingredients, add shortening, honey, melted cocoa. Mix until blended, adding eggs last. Bake at 350 for 20-25 minutes. This makes a large cookie sheet pan.
Helen Beck’s Mint frosting:
1 lb powdered sugar
1/4 cup water
½ heaping cup pure vegetable shortening
1/2 scant tsp salt
Peppermint or mint flavoring,
**These brownies are so GOOD!!-very moist and just like the BYU brownie. Joy was a wedding caterer for years before she taught school .
Lauralyn’s frosting:
1 ½-2 cubes butter, depending on your taste
5-6 cups powdered sugar, & dash salt
2 tsp REAL vanilla
¼ cup cocoa
3-4 TBSP milk or canned milk
Mix the butter, sugar and milk to the right consistency. Divide the frosting BEFORE adding the cocoa. To half the frosting, add mint flavoring and green food coloring. To the other half, add the cocoa and vanilla. Mix each half well. Frost brownies first with the green frosting and then the chocolate frosting.
(Grandma Lois’ -the brownie that is similar to BYU's)
2/3 cup butter
½ cup cocoa
2 cups sugar
1 tsp salt
1 tsp vanilla
4 eggs beaten well
1 ½ cups flour
***Can add 1 cup chopped nuts.
Melt the butter. Add cocoa, sugar and mix well. Beat the eggs and add to the sugar and cocoa mixture. Add the salt, vanilla and flour. Mix together. This does not need a lot of beating with a mixer. I don’t even use a mixer, just the pan I use to melt the butter in!
Pour into greased 9x13 pan and bake at 350 for 20-25 minutes. Watch! When cool, frost.
Helen Beck’s Mint Brownie
Given to me by Joy Alldredge who I taught school with in Utah
2 ¼ cup sugar
2 oz. honey
1 tsp salt
1 tsp vanilla
2 oz. cocoa
2 oz. unsweetened cocoa (melted)
1 ½ cups shortening
2 ½ cups cake flour (1 cup cake flour = ¾ cup flour + 2 TBSP cornstarch if don’t have cake flour)
1 cup eggs plus 2 more eggs
Chopped nuts (opt)
Mix dry ingredients, add shortening, honey, melted cocoa. Mix until blended, adding eggs last. Bake at 350 for 20-25 minutes. This makes a large cookie sheet pan.
Helen Beck’s Mint frosting:
1 lb powdered sugar
1/4 cup water
½ heaping cup pure vegetable shortening
1/2 scant tsp salt
Peppermint or mint flavoring,
**These brownies are so GOOD!!-very moist and just like the BYU brownie. Joy was a wedding caterer for years before she taught school .
Lauralyn’s frosting:
1 ½-2 cubes butter, depending on your taste
5-6 cups powdered sugar, & dash salt
2 tsp REAL vanilla
¼ cup cocoa
3-4 TBSP milk or canned milk
Mix the butter, sugar and milk to the right consistency. Divide the frosting BEFORE adding the cocoa. To half the frosting, add mint flavoring and green food coloring. To the other half, add the cocoa and vanilla. Mix each half well. Frost brownies first with the green frosting and then the chocolate frosting.
Tuesday, July 21, 2009
Ginger Crinkles and Soft Ginger Cookies
Ginger Crinkles
The favorite and best Molasses Cookie!
(It stays soft and moist)
2 ½ cups oil
4 cups sugar
4 eggs
1 cup molasses
8 tsp baking soda
2 tsp salt
4 tsp cinnamon
4 tsp ginger
8 cups flour
Roll out golf ball size. Bake at 350 for 10 minutes.
Soft Ginger Cookies
This one stays soft too but is best for ice cream sandwiches
3/4 cup shortening
1 cup sugar
¼ cup molasses
¼ tsp salt
2 eggs
2 cups flour
2 tsp baking soda
1 tsp cinnamon
1 tsp ginger
Cream shortening & sugar. Add molasses, eggs and beat well. Add soda, salt, spices, and flour. Refrigerate 2 hours. Roll into balls and bake at 375 for 10 minutes.
**These are great for ice cream sandwiches. When cool, put a scoop of ice cream between two cookies and wrap in saran wrap and freeze.
The favorite and best Molasses Cookie!
(It stays soft and moist)
2 ½ cups oil
4 cups sugar
4 eggs
1 cup molasses
8 tsp baking soda
2 tsp salt
4 tsp cinnamon
4 tsp ginger
8 cups flour
Roll out golf ball size. Bake at 350 for 10 minutes.
Soft Ginger Cookies
This one stays soft too but is best for ice cream sandwiches
3/4 cup shortening
1 cup sugar
¼ cup molasses
¼ tsp salt
2 eggs
2 cups flour
2 tsp baking soda
1 tsp cinnamon
1 tsp ginger
Cream shortening & sugar. Add molasses, eggs and beat well. Add soda, salt, spices, and flour. Refrigerate 2 hours. Roll into balls and bake at 375 for 10 minutes.
**These are great for ice cream sandwiches. When cool, put a scoop of ice cream between two cookies and wrap in saran wrap and freeze.
Pumpkin Pie Squares
Pumpkin Pie Squares
Mix together and pat evenly in 9x13 sprayed with cooking spray baking pan:
· 1 cup flour
· 1/2 cup oats
· 1/2 cup brown sugar
· 1/2 cup butter
Bake at 325 for 10 minutes.
Mix:
· 1 large can (3 ½ cups) pumpkin
· 1 can evaporated milk
· 4 eggs
· 1 1/2 cups sugar
· 1 tsp salt
· 1 tsp cinnamon
· 1 tsp ginger
· 1/2 tsp cloves
Pour above mix onto crust. Bake at 350 for 20 minutes.
Add:
· 3/4cup chopped nuts (opt)
· 1/2cup brown sugar
· 2 TBSP butter
Mix above three ingredients with a fork and hand sprinkle onto the baked pumpkin . Continue baking at 325 for 30-35 minutes til filling is set. KEEP A WATCHFUL EYE on Pumpkin Squares!
Mix together and pat evenly in 9x13 sprayed with cooking spray baking pan:
· 1 cup flour
· 1/2 cup oats
· 1/2 cup brown sugar
· 1/2 cup butter
Bake at 325 for 10 minutes.
Mix:
· 1 large can (3 ½ cups) pumpkin
· 1 can evaporated milk
· 4 eggs
· 1 1/2 cups sugar
· 1 tsp salt
· 1 tsp cinnamon
· 1 tsp ginger
· 1/2 tsp cloves
Pour above mix onto crust. Bake at 350 for 20 minutes.
Add:
· 3/4cup chopped nuts (opt)
· 1/2cup brown sugar
· 2 TBSP butter
Mix above three ingredients with a fork and hand sprinkle onto the baked pumpkin . Continue baking at 325 for 30-35 minutes til filling is set. KEEP A WATCHFUL EYE on Pumpkin Squares!
Subscribe to:
Posts (Atom)