BUTTERMILK FUDGE BROWNIE CAKES

 

BUTTERMILK FUDGE BROWNIE CAKES
2 cups flour
2 cups sugar
1 teaspoon baking soda
1/4 teaspoon salt
1 cup water
1 cup butter, cut into pieces
1/2 cup unsweetened cocoa powder
2 eggs
1/2 cup buttermilk
1 1/2 teaspoons PURE vanilla extract

• Preheat oven to 350°.
• Grease 13×9 inch baking pan.
• In a large bowl sift together the flour, sugar, baking soda and salt.
• In a 2 quart saucepan combine water, butter and cocoa powder bring it JUST to a boil, stirring constantly. Remove from heat.
• Add cocoa mixture to flour mixture, beating on medium until thoroughly combined.
• Add eggs, buttermilk and vanilla, beating 1 minute more. Your batter will be thin and that’s okay.
• Pour into prepared pan.
• Bake 25-35 minutes until toothpick comes out clean.
• Pour warm frosting over brownies, spreading evenly.
• Cool at least one hour before cutting into bars.

CHOCOLATE BUTTERMILK FROSTING
1/4 cup butter
3 tablespoons unsweetened cocoa powder
3 tablespoons buttermilk
2 1/4 cups powdered sugar
1/2 teaspoon PURE vanilla extract
1/4 cup chopped roasted walnuts or pecans, optional

• Combine the ingredients in a medium saucepan.
• Bring JUST to boiling.
• Remove from heat.
• Add powdered sugar and vanilla, beating until smooth.
• Topped with roasted nut of choice if desired.

CHOCOLATE CARAMEL CHOCOLATE CHIP PUDDING COOKIES

CHOCOLATE CARAMEL CHOCOLATE CHIP PUDDING COOKIES

Yields 2-3 dozen cookies – Do your own experimenting with pudding flavors and/or chip flavors!  Adapted from Life in the Loft House

1 cup salted butter softened
3/4 cup brown sugar
1/4 cup granulated white sugar
1 – 3.7 ounce box GODIVA instant caramel chocolate pudding mix
2 LARGE eggs
1 teaspoon PURE vanilla extract
2 ⅓ cups all purpose flour
1 teaspoon baking soda
1 – 11 ounce package QUALITY milk chocolate chips

• Preheat oven to 375°.
• Line baking sheets with parchment.
• Sift together the flour and baking soda. Set aside.
• In a large bowl, or stand-mixer, combine the butter, sugars, pudding mix, eggs and vanilla.
• Beat on medium speed until creamy and combined.
• Gradually add in the flour and baking soda to the mixture, beating on low speed until just combined.
• Stir in the chocolate chips.
• Drop batter by tablespoons on un-greased cookie sheets.
• Bake for only 9 to 10 minutes. They may not seemed fully baked, BUT THEY ARE! DO NOT OVER BAKE!
• Remove from oven and let cookies rest and cool on the cookie sheets. There is no need to transfer them to wire racks, but be sure to cool them completely before putting them in the cookie jar.
• Enjoy these delicious devils by dunking them in milk! ♥

CHOCOLATE CHIP COOKIES

These cookies are meant to be dense because they are served warm with ice cream or drizzled caramel. For best results do NOT just eat them directly from the jar. If you want to just eat the cookie only, for the best flavor and texture heat it in the microwave for 15 seconds first 😀

CHOCOLATE CHIP COOKIES ala MOLLY YEH

Level: Easy Total: 45 min Active: 25 min Yield: 12 servings

4 cups all-purpose flour
2 teaspoons kosher salt 
1 1/2 teaspoons baking powder 
1 cup unsalted butter, at room temperature 
2 cups light brown sugar 
2 LARGE eggs, at room temperature 
2 teaspoons PURE vanilla extract 
2 cups semisweet chocolate chips 
1 cup milk chocolate chips 
Flaky salt, for sprinkling 

• Place an oven rack in the middle position.
• Preheat the oven to 350°.
• Line two rimmed baking sheets with parchment paper an set aside.
• In a medium bowl, sift together the flour, salt and baking powder until combined. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and brown sugar until JUST combined, scraping down the bottom and sides as needed.
• Add the eggs and vanilla extract and beat to incorporate.
• Add the flour mixture and mix slowly until JUST BARELY combined.
• Mix in the chocolate chips.
• Scoop out a slightly-heaping, 1/2-cup scoop of dough and place on a prepared baking sheet.
• Lightly press the dough to flatten into the shape of a hockey puck. Repeat with the remaining dough, placing 6 cookies on each baking sheet and making sure to evenly space apart.
• Sprinkle the tops with flaky salt.
  Bake the cookies until golden brown around the edges and lightly browned on top, 15 to 20 minutes.

NOTES:

• The additional flour in this recipe makes for a more substantial cookie that stays firm. The recipe I’ve been using for decades uses 3 1/2 cups flour and only 1 teaspoon of salt.
  
• Molly’s recipe called for semi-sweet and dark chocolate chips. The flavor of chips is up to you and your flavor palette. I used semi-sweet mini chips and milk chocolate.
  
• After placing on baking sheet they can be frozen for use at a later date. If baking from frozen start checking the cookies for doneness at the 20 minute mark.

CHRISTMAS OATMEAL COOKIES

 

This recipe is really versatile!  You can make it like plain old oatmeal cookies or you can roll it our and use cookie cutters at Christmas time, glaze them and decorate with sanding sugar!  Today’s picture is a “June” version.  I’ll try and get a picture next Christmas to add to this post.

CHRISTMAS OATMEAL COOKIES
1 cup butter, softened
1 LARGE egg
1 teaspoon QUALITY vanilla extract
2 1/4 quick cooking oats
1 1/2 cups all purpose flour
3/4 teaspoon baking soda
1 1/4 teaspoon QUALITY cinnamon
1/4 teaspoon nutmeg
1 cup small chopped walnuts’
3/4 cup PACKED brown sugar
1/2 cup FINE sugar
1/2 cup chocolate chips

• Preheat oven to 350°.
• Sift together the flour, baking soda, cinnamon, nutmeg and oats.
• Beat together the butter, sugar and egg until fluffy.
• Add vanilla.
• Gradually add the sifted dry mixture into the egg mixture, blending well.
• Add nuts and chocolate chips.
• Drop by teaspoonfuls onto ungreased baking sheets.
• Bake 10-11 minutes.
• Cool.

GRASSHOPPER BROWNIES

 GRASSHOPPER BROWNIES
11 ounce package dark chocolate pieces
1/2 cup butter
3 ounces unsweetened chocolate, chopped
1 cup sugar
2 eggs
1 teaspoon vanilla
2/3 cup all-purpose flour
1/4 teaspoon baking soda
1/8 teaspoon salt
Creme-de-Menthe Filling (BELOW)
Dark Chocolate Ganache (BELOW)

• In a medium saucepan, melt and stir 4 ounces (3/4 cup) of the dark chocolate pieces, butter, and the unsweetened chocolate over low heat.
• Remove from heat; cool.
• Preheat oven to 350°.
• Line a 13x9x2-inch baking pan with foil, extending the foil over the edges of the pan. Grease foil; set aside.
• Stir sugar into the cooled chocolate mixture in saucepan.
• Add the eggs, one at a time, beating with a wooden spoon JUST until combined.
• Stir in vanilla.
• In a small bowl, stir together the flour, baking soda, and salt.
• Add flour mixture to chocolate mixture, stirring just until combined.
• Stir in the remaining 7 ounces (1-1/2 cups) dark chocolate pieces. Spread batter evenly in the prepared pan.
• Bake in the preheated oven for 30 minutes. Cool in pan on a wire rack.
• Spread Creme-de-Menthe Filling over cooled brownies.
• Place uncut brownies in the refrigerator while preparing the Dark Chocolate Ganache.
• Spread slightly cooled Dark Chocolate Ganache over Creme de Menthe Filling, spreading to the edges with a spatula.
• Cover and chill about 1 hour or until set. Using the edges of the foil, lift the uncut brownies out of the pan. Cut into bars.
• Place brownies in a single layer in an airtight container; cover. Store in the refrigerator for up to 3 days or freeze for up to 3 months.

CREME-DE-MENTHE FILLING
3 ounce package cream cheese, softened
1/2 cup butter, softened
3 cups powdered sugar
3 tablespoons GREEN creme de menthe
Milk (optional)

• In a large bowl, combine cream cheese and butter.
• Beat on medium speed with an electric mixer for 30 seconds.
• Gradually beat in 1 cup of the powdered sugar.
• Beat in creme-de-menthe.
• Gradually beat in remaining powdered sugar. If necessary beat in 1 tablespoon of additional milk to make the filling slightly thicker than a frosting

CHOCOLATE GANACHE
1/2 cup whipping cream
1 11 ounce package dark chocolate pieces

• In a medium saucepan, bring whipping cream JUST to boiling over medium-high heat.
• Remove from heat.
• Add dark chocolate pieces (do not stir).
• Let stand for 5 minutes. Stir until smooth.
• Cool for 15 minutes.
• Pour over brownies and QUICKLY spread evenly.

NOTE: You can substitute 2 tablespoons milk, 1/2 teaspoon mint extract, and several drops of green food coloring for the GREEN Creme-de-menthe.

WHIPPED SHORTBREAD COOKIES

 

WHIPPED SHORTBREAD COOKIES adapted from Kitchen Fun with My Three Sons  Servings 8 cookies

Light, buttery and sweet little cookies are the perfect treat with some hot cocoa. They also make the perfect cookie to fill a tin for a homemade gift or to add to a cookie exchange or neighbor plate of goodies. Using a cookie cutter can add a great holiday touch.

6 tablespoons butter softened
3 tablespoons powdered sugar
1/2 cup all-purpose flour
3 tablespoons cornstarch
Icing, optiona

• Cream the butter and powdered sugar together for at least 4 minutes.

• Sift together the flour and cornstarch.

• Add the flour and cornstarch just until combined.
• Form the dough into a ball, wrap in plastic, and chill the dough for AT LEAST 2 hours in the refrigerator. 
• Preheat the oven to 300°.
• Cut the ball of dough into 8 pieces and roll each into a ball.
• With a fork dipped in cornstarch (to prevent the dough from sticking to the dough), press on the top of each cookie dough ball then top with sprinkles.
• Place the cookies on a cookie sheet lined with parchment paper.
• Bake the cookies for 18-19 minutes, just until the cookies are set and light golden brown on the bottom.
• Cool the cookies on the cookie sheet, then transfer to a wire cooling rack.
• Once cooled, you can do a light coating of icing if desired.


TRIED & TRUE CHOCOLATE SHIP COOKIES & RED VELVET COOKIES

 

TRIED & TRUE CHOCOLATE CHIP COOKIES Yields 36 cookies

This is TRULY the best chocolate chip cookie recipe ever that turns out perfectly EVERY single time! I have been making this recipe for many, many years and it is always a winner!

1 cup SALTED butter, softened
1 cup sugar
1 cup PACKED light brown sugar
2 teaspoons PURE vanilla extract
1 teaspoon QUALITY cinnamon
2 LARGE eggs
2 3/4 cups all purpose flour
½ teaspoon baking soda
½ teaspoon baking powder
1 teaspoon sea salt
2 cups QUALITY chocolate chips (or chunks, or chopped chocolate)

• Preheat oven to 375°.
• Line a baking pan with parchment paper and set aside.
In a medium size bowl mix flour, baking soda, salt, baking powder. Set aside.

• Cream together the butter and sugars until combined.
• Beat in eggs and vanilla until fluffy.
• Mix in the dry ingredients until combined.
• Add chocolate chips and mix well.
 Roll the dough 2 tablespoons at a time into balls and place them evenly spaced on your prepared cookie sheets.
• Bake in preheated oven for approximately 8-10 minutes. Take them out when they are just BARELY starting to turn brown. DO NOT OVER BAKE!! When you remove the cookies from the oven they will still look doughy. This is the secret that makes these cookies so absolutely amazing!
• Let them sit on the baking pan for 2 minutes before removing to cooling rack.
• Store cookies in an airtight container at room temperature for up to 5 days, or in the freezer for up to 2 months. 

NOTE:

• I only use pure, fine sea salt. Sea salt is different than table salt (that is iodized), so if you use salt other than sea salt I recommend testing the recipe first with ½ teaspoon and then adjust to your taste.
• The size of your eggs can affect the texture and consistency. The dough should NOT be wet or sticky BUT DEFINITELY NOT dry or crumbly either. Add/delete a bit of flour as necessary.
• For Christmas I change the recipe a bit by substituting 1/4 cup of cocoa for flour and add ½ tablespoon of red food coloring to make them a red velvet version.
• You can also change up the flavor of the chips… butterscotch, caramel, peanut butter… or add nuts if you like.

FREEZE FOR FUTURE USE
Portion dough, roll into balls and freeze in a single layer in an airtight container for up to 2 months.

MILLIONAIRE SHORTBREAD

MILLIONAIRE SHORTBREAD
Buttery almond shortbread with a layer of gooey caramel and a thick layer of chocolate – who could say no to a piece?

1/2 cup powdered sugar
1 1/4 cups (2 1/2 sticks) unsalted butter, at room temperature, divided
1/2 cup finely chopped, toasted slivered almonds
2 cups all-purpose flour
1 teaspoon sea salt, divided
14 ounces sweetened condensed milk** (see note)
1 cup packed dark brown sugar
1/2 cup QUALITY, PURE honey
3/4 cup heavy cream, divided ½ + ¼
2 teaspoon PURE vanilla extract
4 ounces bittersweet chocolate, chopped
4 ounces semi sweet chocolate, chopped
Flaky sea salt (such as Maldon), for garnish 


• Preheat oven to 350°.
• Line a 9-by-13-inch baking pan with foil, leaving a 2-inch overhang all long sides.
• Lightly grease foil.
Beat powdered sugar and 3/4 cup butter with an electric mixer on medium speed until light and fluffy, 1 to 2 minutes.
• Reduce mixer speed to low and add almonds, flour, and 1/2 teaspoon kosher salt just until combined.
• Press on bottom of prepared pan.
• Bake until golden brown, 25 to 28 minutes.
• Cool on a wire rack.

• Combine condensed milk, brown sugar, honey, 1/2 cup cream, and remaining 1/2 teaspoon salt and 1/2 cup butter in a medium saucepan.
• Cook over medium heat, stirring constantly 24-26 minutes, until a candy thermometer reaches 236°F.
• Remove from heat; stir in vanilla.
• Immediately pour caramel over shortbread.
• Let stand at room temperature until set, 1 to 1 1/2 hours.
• Microwave chocolate and remaining 1/4 cup cream in a bowl 30 seconds; stir.
• Continue to microwave and stir in 10-second intervals until melted.
• Pour melted chocolate over caramel and spread with an offset spatula.
• Sprinkle with sea salt.
• Freeze 15-20 minutes until set.
• Use foil overhangs to lift bars from pan.
• Cut into squares.
• Store, refrigerated, in an airtight container up to 1 week.

**NOTE: Eagle Brand sweetened condensed milk now comes in an easy to use squeeze bottle, but it’s difficult to get it all out no matter what you do. Squeeze out as much as you can and then funnel your heavy cream into the bottle and shake extremely well. This will help remove the remaining sweetened condensed milk easily.

NONA'S TOFFEE BARS

 

This recipe came from my niece’s, mother’s mother who I never met. This recipe was also written so simplistically that it left a lot to the imagination! I made it as written (with interpretation) the first time. The next time I wrote out new directions and adapted the ingredients to our liking.

NONA’S TOFFEE BARS (as written)
1 c. butter
1 c. brown sugar
1/2 t. vanilla
1 egg yolk
2 c. flour
1 Giant Hershey Bar
– Nuts as topping

• Spread on cookie sheet – cook – cool – melt bar and spread on bars – cover w/ nuts – slice

NONA’S TOFFEE BARS (adjusted)
1 cup butter
1 cup brown sugar
1/2 teaspoon PURE vanilla
1 LARGE egg yolk
2 cups flour, leveled
1 Giant + 1 regular size Hershey Bar
1/2 cup chopped honey roasted peanuts
1/2 cup chopped almonds or pecans
1/3 cup broken stick pretzels

• Preheat oven to 350°.
• Melt butter in large skillet.
• Add brown sugar and whisk until dissolved.
• Add egg yolk and vanilla, blending well.
• Gradually add flour until well blended.
• Using an offset spatula spread mixture onto a small cookie sheet.
• Bake 15 minutes.
• Cool.
• Melt chocolate in microwave for 1 minute, stir and melt 10 more seconds at a time until smooth.
• Immediately spread chocolate on top of the toffee layer and spread even with an offset spatula.
• Immediately sprinkle with nuts and pretzels, pressing down slightly.
• Cool in fridge another 15 minutes.
• Slice and serve.

NOTE: I ALSO like to use the shortbread bottom from the Millionaire Shortbread combined with the toppings from this recipe and I call it Shortbread Toffee. I’ll be posting that combination soon.

SHORTBREAD TOFFEE

SHORTBREAD TOFFEE

Buttery almond shortbread with a layer of gooey caramel and a thick layer of chocolate – who could say no to a piece?

1/2 cup powdered sugar
3/4 cup unsalted butter, at room temperature
1/2 cup finely chopped, toasted slivered almonds
2 cups all-purpose flour
1 teaspoon sea salt, divided
2 Giant Hershey Bars
3/4 cup chopped honey roasted peanuts
1/3 cup chopped almonds, pecans or pistachios
2/3 cup broken stick pretzels

• Preheat oven to 350°.
• Line a 9-by-13-inch baking pan with foil, leaving a 2-inch overhang all long sides.
• Lightly grease foil.

• Beat powdered sugar and 3/4 cup butter with an electric mixer on medium speed until light and fluffy, 1 to 2 minutes.
• Reduce mixer speed to low and add almonds, flour, and 1/2 teaspoon kosher salt just until combined.
• Press on bottom of prepared pan.
• Bake until golden brown, 25 to 28 minutes.
• Cool on a wire rack 30 minutes or so.
• Melt chocolate in microwave for 1 minute, stir and melt 10 more seconds at a time until smooth.
• Immediately spread chocolate on top of the shortbread layer and spread even with an offset spatula.
• Immediately sprinkle with nuts and pretzels, pressing down slightly.
• Cool in fridge 15 minutes.
• Slice and serve.

TRIED & TRUE CHOCOLATE CHIP COOKIES

 

TRIED & TRUE CHOCOLATE CHIP COOKIES Yields 36 cookies

This is TRULY the best chocolate chip cookie recipe ever that turns out perfectly EVERY single time! I have been making this recipe for many, many years and it is always a winner!

1 cup SALTED butter, softened
1 cup sugar
1 cup PACKED light brown sugar
2 teaspoons PURE vanilla extract
1 teaspoon QUALITY cinnamon
2 LARGE eggs
2 3/4 cups all purpose flour
½ teaspoon baking soda
½ teaspoon baking powder
1 teaspoon sea salt
2 cups QUALITY chocolate chips (or chunks, or chopped chocolate)

• Preheat oven to 375°.
• Line a baking pan with parchment paper and set aside.
In a medium size bowl mix flour, baking soda, salt, baking powder. Set aside.

• Cream together the butter and sugars until combined.
• Beat in eggs and vanilla until fluffy.
• Mix in the dry ingredients until combined.
• Add chocolate chips and mix well.
 Roll the dough 2 tablespoons at a time into balls and place them evenly spaced on your prepared cookie sheets.
• Bake in preheated oven for approximately 8-10 minutes. Take them out when they are just BARELY starting to turn brown. DO NOT OVER BAKE!! When you remove the cookies from the oven they will still look doughy. This is the secret that makes these cookies so absolutely amazing!
• Let them sit on the baking pan for 2 minutes before removing to cooling rack.
• Store cookies in an airtight container at room temperature for up to 5 days, or in the freezer for up to 2 months. 

NOTE:

• I only use pure, fine sea salt. Sea salt is different than table salt (that is iodized), so if you use salt other than sea salt I recommend testing the recipe first with ½ teaspoon and then adjust to your taste.
• The size of your eggs can affect the texture and consistency. The dough should NOT be wet or sticky BUT DEFINITELY NOT dry or crumbly either. Add/delete a bit of flour as necessary.
• For Christmas I change the recipe a bit by substituting 1/4 cup of cocoa for flour and add ½ tablespoon of red food coloring to make them a red velvet version.
• You can also change up the flavor of the chips… butterscotch, caramel, peanut butter… or add nuts if you like.

FREEZE FOR FUTURE USE
Portion dough, roll into balls and freeze in a single layer in an airtight container for up to 2 months.

MILLIONAIRE SHORTBREAD

MILLIONAIRE SHORTBREAD
Buttery almond shortbread with a layer of gooey caramel and a thick layer of chocolate – who could say no to a piece?

1/2 cup powdered sugar
1 1/4 cups (2 1/2 sticks) unsalted butter, at room temperature, divided
1/2 cup finely chopped, toasted slivered almonds
2 cups all-purpose flour
1 teaspoon sea salt, divided
14 ounces sweetened condensed milk** (see note)
1 cup packed dark brown sugar
1/2 cup QUALITY, PURE honey
3/4 cup heavy cream, divided ½ + ¼
2 teaspoon PURE vanilla extract
4 ounces bittersweet chocolate, chopped
4 ounces semi sweet chocolate, chopped
Flaky sea salt (such as Maldon), for garnish 


• Preheat oven to 350°.
• Line a 9-by-13-inch baking pan with foil, leaving a 2-inch overhang all long sides.
• Lightly grease foil.
Beat powdered sugar and 3/4 cup butter with an electric mixer on medium speed until light and fluffy, 1 to 2 minutes.
• Reduce mixer speed to low and add almonds, flour, and 1/2 teaspoon kosher salt just until combined.
• Press on bottom of prepared pan.
• Bake until golden brown, 25 to 28 minutes.
• Cool on a wire rack.

• Combine condensed milk, brown sugar, honey, 1/2 cup cream, and remaining 1/2 teaspoon salt and 1/2 cup butter in a medium saucepan.
• Cook over medium heat, stirring constantly 24-26 minutes, until a candy thermometer reaches 236°F.
• Remove from heat; stir in vanilla.
• Immediately pour caramel over shortbread.
• Let stand at room temperature until set, 1 to 1 1/2 hours.
• Microwave chocolate and remaining 1/4 cup cream in a bowl 30 seconds; stir.
• Continue to microwave and stir in 10-second intervals until melted.
• Pour melted chocolate over caramel and spread with an offset spatula.
• Sprinkle with sea salt.
• Freeze 15-20 minutes until set.
• Use foil overhangs to lift bars from pan.
• Cut into squares.
• Store, refrigerated, in an airtight container up to 1 week.

**NOTE: Eagle Brand sweetened condensed milk now comes in an easy to use squeeze bottle, but it’s difficult to get it all out no matter what you do. Squeeze out as much as you can and then funnel your heavy cream into the bottle and shake extremely well. This will help remove the remaining sweetened condensed milk easily.

COCOA FUDGE BROWNIES

 These brownies are crisp on top, have a bottom that holds together and are gooey and chewy in the center. They are also super versatile. Add walnuts, heath bar pieces, peanut butter chips or a ribbon of caramel depending on your flavor needs at the moment.

2 sticks butter, melted and cooled
2 tablespoons vegetable oil
1 1/4 cups granulated sugar
1 cup packed brown sugar
4 LARGE eggs, at room temperature
3 teaspoons PURE vanilla extract
3/4 teaspoon sea salt
1 cup all purpose flour
1 cup QUALITY unsweetened cocoa powder
7-8 ounces roughly chopped chocolate (I use Bakers)
1/2 cup chopped walnuts

• Preheat oven to 350°.
• Spray an 9×9 or 8×10 baking pan with cooking oil spray. Line the pan with parchment paper. Set aside.
• In a medium mixing bowl whisk together the melted butter, oil and sugar.
• Add the eggs and vanilla; beating another minute until light in color.
• In another bowl sift together the flour, cocoa powder and salt.
• Gently fold the dry ingredients into the wet ingredients until JUST combined DO NOT OVER BEAT – this will make them tough if you do and DO NOT OVER BEAT your batter especially after the flour and cocoa powder are added. Doing so creates air pockets in the batter which will give you cake-like textured brownies.
• Fold in 75% of the chocolate pieces and walnuts.
• Pour batter into your prepared pan, smoothing the top out evenly, and top with remaining chocolate pieces.
• Bake for 25-30 minutes or until the center of the brownies in the pan no longer jiggles and is just set to the touch (the brownies will keep baking in the hot pan out of the oven). When testing with a toothpick, the toothpick should come out dirty for fudge brownies.
• Cool for 10 minutes and then carefully remove them from pan.
• Allow to cool to room temperature before slicing.

NOTES:

• Store at room temperature for 3 days, or in the refrigerator for up to 5 days. These brownies can also be frozen for up to 3 months. Thaw overnight the refrigerator and bring to room temperature before serving.
• Changing your chocolate flavor can alter your flavors.

MOLLY YEH SUGAR COOKIES & SEA SALT and VINEGAR POTATO CHIP and CARAMEL CHOCOLATE CHIP COOKIES

I was recently watching food network and there was an episode of Molly Yeh’s Farm Girl on she made the most amazing sugar cookies – thick AND chewy! I’m usually not a fan of sugar cookies, but she made them look so delicious! As long as I was making cookies, I thought I’d also make this intriguing sounding recipe which is a short cut recipe, but honestly Molly’s recipe with no rest or refrigerator time is just as easy. I’ll make Molly’s recipe again closer to Christmas with snowmen and other cutters.

SEA SALT and VINEGAR POTATO CHIP and CARAMEL CHOCOLATE CHIP COOKIES make 3-4 dozen cookies

1 pouch (17.5 ounce) Betty Crocker Sugar Cookie Mix
1 LARGE egg
1 tablespoon water
1/3 cup butter, melted and cooled
1 bag (8 ounces) Lay’s Kettle cooked Sea Salt and Vinegar potato Chips, crushed

• Preheat oven to 350°.
• Line baking sheet with silicone mat or parchment.
• In a large mixing bowl combine cookie mix with melt butter, water and egg until well mixed.
• Add crushed potato chips, mixing well.
• Drop by spoonfuls to baking sheets.
• Arrange 2 or 3 chips on top of each cookie, gently pressing into the dough.
• Bake 11-12 minutes until golden around the edges and centers are just set.
• Let cool on baking sheet 2 minutes.
• Transfer to wire rack and cool completely.

MOLLY YEH SUGAR COOKIES  makes 10-12 large cookies
COOKIES
1 3/4 cups (227 grams) all-purpose flour, plus more for dusting
2/3 cup (75 grams) almond flour
1/4 cup rainbow sprinkles (cylinders)-(optional)
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
1/2 cup (1 stick) unsalted butter, softened
1/3 cup (67 grams) granulated sugar
1/3 cup (40 grams) powdered sugar
Zest from 1 lemon
1 LARGE egg
1 teaspoon PURE vanilla extract
1/4 teaspoon PURE almond extract

• Whisk together the all-purpose flour, almond flour, sprinkles (if using), baking powder and salt in a medium bowl and set aside.
• Cream together the butter, granulated and powdered sugars and lemon zest in a stand mixer fitted with the paddle attachment until pale and fluffy, 3 to 4 minutes.
• Add the egg and mix to combine, and then add the extracts and mix to combine.
• Add the flour mixture to the butter mixture, mixing until blended.

 

• At this point you can wrap the dough in plastic wrap and refrigerate for an hour or up to 2 days, or you can get going on rolling out your dough and cutting out your cookies immediately.

 

• If not refrigerating preheat oven to 350°.
• Line two baking sheets with parchment paper or silicone mats and set aside.
• Roll the dough out on a lightly floured surface to a little less than 1/2-inch-thick, dusting with more flour as needed to prevent it from sticking to the work surface or rolling pin.
• Cut out the cookies using your favorite cutters, then use an offset spatula to transfer to a lined baking sheet, 1 inch apart.
• Re-roll scraps and cut out more cookies.
• Bake until the cookies are just thinking about starting to turn brown, beginning to check larger cookies for doneness at 12 minutes and smaller cookies at 10 minutes.
• Let cool on the baking sheets for 5 minutes, then carefully transfer to a wire rack to cool completely.

GLAZE
2 cups powdered sugar, plus more as needed
2 tablespoons light corn syrup, optional (see NOTES)
1/2 teaspoon PURE vanilla extract
Splash almond extract
Pinch kosher salt
4 to 6 tablespoons heavy cream
Sanding sugar, for sprinkling
food coloring, for the glaze

• Mix together the powdered sugar, corn syrup (if using), vanilla, almond extract, salt and 4 tablespoons heavy cream in a medium bowl until smooth. It should be very thick but just thin enough that when you lift your spoon it falls off in smooth ribbons. If it’s too thick, stir in more cream little by little, and if it’s too thin, stir in a few more spoonfuls of powdered sugar until you get the right consistency.
• Divide into however many separate colors you need and fill a piping bags fitted with an 1/8-inch round tip with three-quarters of the glaze and decorate.
• Sprinkle with sanding sugar if desired.
• Let set and enjoy!
• These will keep at room temperature in an airtight container for a good few days, but you can also freeze them once the glaze is dry and they’ll stay fresher longer!

NOTES: The corn syrup will make the glaze glossy. If you want to omit it, just increase the heavy cream by 2 tablespoons.

CHOCOCHIP RAISIN OATMEAL COOKIES

 

CHOCOCHIP RAISIN OATMEAL COOKIES

1/2 cups (1 stick) plus 6 tablespoons butter, softened
3/4 cup firmly packed brown sugar
1/2 Cup granulated sugar
2 LARGE Eggs
1 teaspoon QUALITY vanilla
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
scant 1/2 teaspoon QUALITY ground cinnamon
1/2 teaspoon salt
3 cups Quaker® Oats (quick OR old fashioned)
1 1/4 cups semi sweet chocolate chips
1 cup raisins or raisins
1/2 cup crushed walnuts

• Preheat oven to 350°.
• In large bowl, beat butter and sugars on medium speed of electric mixer until creamy.
• Add eggs and vanilla; beat well.
• Add combined flour, baking soda, baking powder, cinnamon and salt; mix well.
• Add oats and mix well.
• Add chocolate chips and mix well.
• Fold in raisins and mix well.
• Drop dough by rounded tablespoonfuls onto foil lined ungreased cookie sheets.
• Bake 10-12 minutes or until light golden brown.
• Cool 5 minutes on cookie sheets.
• Remove to wire rack.
• Cool completely.
• Store tightly covered.

VARIATION 

Bar Cookies - 24 bars

• Press dough onto bottom of ungreased 13 x 9-inch baking pan.
• Bake 30 to 35 minutes or until light golden brown.
• Cool completely in pan on wire rack.
• Cut into bars.
• Store tightly covered.

COCOA MERINGUE KISSES

 

These will soften as time goes on so they are the best served FRESH for crisp bites.
COCOA MERINGUE KISSES
2/3 cup sugar
1/4 cup unsweetened cocoa powder
PINCH of salt
2 LARGE egg whites
1/2 teaspoon vanilla
1/8 teaspoon cream of tartar
1 tablespoon powdered sugar

• Preheat oven to 300°.
• Line heavy baking sheets with parchment paper and lightly spray with non-stick cooking spray.
• Sift together 1/3 cup of the sugar, cocoa and salt into a small mixing bowl.
• Beat egg whites, vanilla and cream of tartar in a chilled metal bowl with chilled beaters until soft peaks begin to form.
• Add remaining sugar a tablespoon at a time until stiff peaks form.
• Add cocoa mixture a tablespoon at a time, beating until meringue is stiff and glossy.
• Drop or pipe meringue onto parchment paper 1 inch apart.
• Bake 25 minutes for softer, chewy cookies. OR Bake 40 minutes for drier, crisper cookies.
• Cool completely.
• Sprinkle with powdered sugar.

NOTES:

• For a fun little surprise you can press a single peanut butter, butterscoth or chocolate chip into the center of each meringue before baking.
• To make these plain just omit the cocoa.

ALTERNATE BAKING METHOD

• Preheat oven to 350°.
• Place cookie sheets in oven.
• Turn off oven and leave overnight.
• Dust with powdered sugar.
• Enjoy.

CANDY BAR RICE KRISPIE TREATS

CANDY BAR RICE KRISPIE TREATS adapted from RecipeGirl.com
1 tablespoon salted butter
1/4 cup creamy peanut butter
3 1/2 cups mini marshmallows
4 cups Rice Krispies
5-6 ounces chopped Butterfinger candy bars (or candy bar of your choice)*
1/2 cup milk chocolate chips
1 teaspoon shortening

• Spray an 8×8-inch pan with nonstick spray.
• In a large saucepan, melt the butter and peanut butter together over medium heat.
• Add the marshmallows, stirring until melted.
• Remove from heat and stir in the rice krispies.
• Stir in the Butterfingers, reserving 1/4 cup as topping.
• Scrape the mixture into the prepare pan and press it evenly into the pan with clean hands.
• Let it cool.
• Cut the Krispie Treats into nine equal pieces and move them to a platter.**
• Melt the chocolate chips and the shortening together in a small saucepan or in a small glass bowl in the microwave or until they are melted and smooth.
• Spoon the chocolate into a zip baggie, snip the corner and squeeze the chocolate into the corner.
• Drizzle chocolate onto each Krispie Treat and then sprinkle with some Butterfinger crumbs and then drizzle more chocolate on top.
• Place the Krispie Treats in the refrigerator for 10 minutes to set the chocolate. Do NOT leave them in the refrigerator – they will get too hard!
• Store them in a covered container.

NOTES:

• *Use a candy bar with a cookie or nut base along with the chocolate. We prefer Heath bars, KIT KATs or Butterfingers.
• **You can eat them as they are or store them in a covered container. Otherwise continue with the topping directions.

SNICKERDOODLE THUMBPRINTS

I don’t know about you, but I have been watching A LOT of television during this pandemic lock down.  Or at least I have had it on to keep me company.  I had a Hallmark movie on the other day while I was cutting quilt pieces and they mentioned a cookie that I had all but forgotten about and can’t even remember the last time I made.  So, I dug out the recipe and made a batch for Easter.  I hope you are enjoying your Easter as best as you can and enjoy these cookies too.

SNICKERDOODLE THUMBPRINTS yield: 4 dozen
2¼ cups all-purpose flour
1 teaspoon cream of tartar
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup unsalted butter, softened
1⅔ cups sugar, divided
2 egg yolks
1 teaspoon PURE vanilla extract
1+ 1 teaspoon QUALITY ground cinnamon
1 cup prepared apple butter

• Preheat oven to 350°.
• Line baking sheets with silpats or parchment paper.
• In a medium bowl, sift together flour, cream of tartar, baking powder, baking soda, 1 teaspoon cinnamon and salt.
  In a large mixing bowl, combine butter and ⅔ cup sugar. Beat at high speed with a mixer until light and creamy.
• Add egg yolks and vanilla extract, beating until combined.
• Add flour mixture, beating until incorporated.
• In a small bowl, combine remaining 1 cup sugar and 1 teaspoon cinnamon, stirring to blend.
  Using a levered 2-teaspoon scoop, drop dough into cinnamon-sugar mixture, tossing to coat.
• Place dough balls 2 inches apart on prepared baking sheets.
• Using your thumb or the back of a rounded measuring spoon, press an indentation into the center of each dough ball.
• Fill each indentation with ½ teaspoon apple butter.
• Bake for 7 minutes.
• Remove pans from oven, and fill each indentation with an additional ½ teaspoon apple butter.
• Bake another 6-8 minutes until edges of cookies are golden brown.
• Transfer cookies to wire cooling racks, and let cool completely.
• Store in a single layer in airtight containers, and refrigerate for up to a day.

MRS. GIBSON’S CHOCOLATE CHEWS

One of the things I look for when we’re antiquing is old recipe boxes. Not just any old recipe boxes, but old recipe boxes FULL of handwritten recipes. This recipe came from one of those boxes. I have no idea who owned the box, just that MANY of their recipe’s were in the same handwriting and referenced Mrs. Gibson who must have been an excellent cook based on the recipes I’ve tried so far!  This recipe has the added bonus of being a no bake recipe.

MRS. GIBSON’S CHOCOLATE CHEWS yields 24 cookies
1/2 cup (whole)* milk
2 1 cup sugar
1 stick (1/2 cup – 8 tablespoons) butter
6 tablespoons unsweetened cocoa
1 teaspoon PURE* vanilla extract
3 1/4 cups quick oatmeal
1/2 cup FINELY chopped walnuts

• In a large saucepan melt the butter.
• Whisk in the milk and vanilla.
• Stir in the sugar and cocoa until dissolved and bring to a SLOW boil.
• Remove from heat and let cool 2 minutes.
• In a large bowl sift together the oatmeal and nuts.
• Pour the cocoa mixture over the oatmeal and nuts.
• Use 2 spatulas (see note) to mix it all together until well coated. (see notes)
• With your hands (see note) form into balls and cool on wax paper. (see notes)

NOTE:

• Based on the age of the recipe card and style of writing I decided whole milk and PURE vanilla extract were a MUST for the texture and flavor of this recipe to be best.
• I spray the spatulas with non-stick cooking spray to keep the mixture from sticking.  I use food grade rubber gloves also sprayed with non-stick cooking spray to form the balls with. BUT, the best thing I finally started doing was using a cookie scoop sprayed with non stick spray to make the cookies more even.

MAGIC COOKIE BUTTER BARS

 
MAGIC COOKIE BUTTER BARS
Years ago one of my VERY favorite treats were Eagle Brand 7 Layer bars A.K.A. as Magic Cookie Bars with sweetened condensed milk, BUT, they were so heavy and calorie packed. This recipe is a WONDERFUL substitute for that recipe and the bars are still moist and tender AND they taste amazingly similar – kind of like a loaded Blondie that strives to be overindulgent! This recipe also makes smaller portion which is great for just 2 people
BARS
1/2 cup unsalted butter, melted
1 large egg
1 cup packed brown sugar
2 teaspoons PURE vanilla extract
2 teaspoons QUALITY cinnamon (I use Red Ape)
Heaping 1/3 cup smooth Cookie Butter
3/4 cup all-purpose flour
pinch salt
1/4 cup golden raisins
1/4 cup milk chocolate chips
1/4 cup roasted coconut pieces

• Preheat oven to 350°.
• Line an 8-by-8-inch pan with aluminum foil, spray with non-stick cooking spray and set aside.
• Melt 1/2 cup butter and allow to cool slightly.
• Add the egg, brown sugar, vanilla and cinnamon, whisking until smooth.
• Add the heaping Cookie Butter, and stir to blend.
• Add the flour and salt, stirring until just combined DO NOT OVER MIX!!!! – these are like brownies and overtaxing will make them tough.
• Pour batter into prepared pan, smoothing the top lightly with a spatula.
• Sprinkle evenly with the chocolate chips, raisins and coconut.
• Set pan aside while you prepare the streusel.

STREUSEL
1/4 cup unsalted butter, softened
1/2 cup whole rolled old-fashioned oats DO NOT USE quick or instant oats
1/4 cup packed brown sugar
2 tablespoons granulated sugar
2 tablespoons all-purpose flour
1-2 teaspoonS cinnamon, to taste
2 tablespoons Cookie Butter, melted for final drizzle after baking
2 tablespoons milk chocolate chips

• Using the same bowl you made the batter in add all the streusel ingredients except the 2 tablespoons cookie butter and work the mixture with a spoon, a pastry cutter, or your hands until small pebbles form.
• Sprinkle streusel evenly over top.
• Bake for about 30-40 minutes, or until center is set and not jiggly; and the edges are set and have pulled away slightly from sides of pan. Test with a toothpick. If it comes out mostly clean, you’re good to go. EVERY oven is different so start checking these at the 30 minute mark.
• After pulling pan from the oven, heat 2 tablespoons of Cookie Butter and 2 tablespoons milk chocolate chips in the microwave to melt, about 15 seconds.
• Immediately and evenly drizzle Chocolate Cookie Butter over the top of bars.
• Allow pan to cool for at least 30 minutes cutting.
• Lift out foil and place on cutting board.
• Slice and serve.
• Store bars in an airtight container for up to 1 week at room temperature, or up to 3 months in the freezer.

ORIGINAL MAGIC COOKIE BARS
“This bar cookie is an old fashioned favorite. Chocolate chips, nuts and coconut are set in a caramelized layer on top of a graham cracker crust.” – Eagle brand
1/2 cup butter or margarine, melted
1 1/2 cups graham cracker crumbs OR ginger snap cookie crumbs
1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
2 cups semisweet chocolate chips
1/2 cup golden raisins
1 1/3 cups flaked coconut
1 cup chopped nuts

• Heat oven to 350° (325° for glass dish).
• Coat 13×9-inch baking pan with no-stick cooking spray.
• Combine graham cracker crumbs and butter. Press into bottom of prepared pan.
• Pour sweetened condensed milk evenly over crumb mixture.
• Layer evenly with chocolate chips, raisins, nuts and coconut. Press down firmly.
• Bake 25 minutes or until lightly browned.
• Cool.
• Cut into bars.
• Store covered at room temperature.

NOTES/VARIATIONS:

• 7-Layer Magic Cookie Bars: Substitute 1 cup (6-ounces) butterscotch flavored chips* for 1 cup semi-sweet chocolate chips and proceed as directed above.
• Peanut butter flavored chips or white chocolate chips may be substituted for butterscotch flavored chips.
• Magic Peanut Cookie Bars: Substitute 2 cups (about 3/4 pound) chocolate-covered peanuts for semi-sweet chocolate chips and chopped nuts.
• Magic Rainbow Cookie Bars: Substitute 2 cups plain candy-coated chocolate candies for semi-sweet chocolate chips.