Deluxe Chocolate Marshmallow Bars

by Julie // June 17, 2014 // No Comments

Ingredients:

3/4 c. butter, softened
1 1/2 c. sugar
3 eggs
1 t. vanilla
1 1 /3 c. flour
3 T. baking cocoa
1/2 t. baking powder
1/2 t. salt
1/2 c. chopped nuts, optional
4 c. miniature marshmallows

Topping:

1 1/3 c. semisweet chocolate chips
1 c. peanut butter
3 T. butter
2 c. Rice Krispies

Directions:

1. In a small bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla.

2. Combine the flour, cocoa, baking powder and salt; gradually add to creamed mixture. Stir in nuts if desired. Spread in a greased 15 in. x 10 in. x 1 in. baking pan.

3. Bake at 350 degrees for 15-18 minutes or until set. Sprinkle with marshmallows; bake 2-3 minutes longer or until melted. Place pan on a wire rack. Using a knife dipped in water, spread marshmallows evenly over the top. Cool completely.

4. For topping, combine the chocolate chips, peanut butter and butter in a small saucepan. Cook and stir over low heat until blended. Remove from the heat; stir in Rice Krispies. Spread over bars immediately. Chill until set.

Source: tasteofhome.com

Nutella Cookies

by Julie // June 10, 2014 // No Comments

The original recipe calls for a filling, which we have used before as a frosting. Didn’t use it this time but I’ve included it in case you would like to try it. I’ve also just made a simple chocolate frosting to use on these.

Ingredients:
1 1/2 cups all-purpose flour
1/2 tsp. salt
1/2 tsp. baking soda
1/2 cup butter, softened
1/4 cup packed brown sugar
1/4 cup sugar
1 egg
1 tsp. vanilla
1 cup Nutella
sugar for sprinkling

1. Whisk flour, salt, and baking soda together in a bowl and set aside.
2. In a large bowl cream together the butter and sugars. Add the egg and scrape sides of bowl. Add the Nutella until well combined. Mix in vanilla.
3. Add dry ingredient mixture to wet ingredients and mix until combined.
4. Using a scoop or your hands, form cookie dough into balls. Place on parchment on a baking sheet a couple of inches apart. Press tops of cookie balls with a fork and sprinkle with sugar.
5. Bake 8-10 minutes. Allow to cool completely on racks. Frost or fill (or eat plain!).

Filling/Frosting6 Tbsp. butter, softened
1/2 cup powdered sugar
1 tsp. vanilla
pinch salt
3/4 cup Marshmallow Creme
1/2 cup Nutella

1. Cream butter and sugar together, then add vanilla and salt and mix well.
2. Mix together the Marshmallow Creme and Nutella with a whisk until it’s light and fluffy. You can add more powdered sugar if the mixture is not thick enough to spread.
3. Use 1-2 Tbsp. of filling on half the cookies, then top each filled cookie with a plain cookie OR just frost all the cookies!

Makes about 2 dozen thin cookies

Source: Wish I could remember……somewhere on Pinterest!! Not my recipe, though. If I can find it I’ll update here to link to the original site.

Avalanche Bars

by Julie // June 3, 2014 // No Comments

These glorified rice krispy treats are so yummy because of the addition of peanut butter and mini chocolate chips and white chocolate chips. You just gotta try ’em!

Ingredients:

12 oz. bag of white chocolate chips
1/4 c. creamy peanut butter
3 c. Rice Krispies
1 1/2 c. mini marshmallows
1/4 c. mini chocolate chips + 2 T. for garnish

Directions:

1. Lightly grease a 9×9 pan.

2. In a microwave safe bowl pour in white chips and heat on 50% power for 1 minute. Stir and continue in 30 second increments until chips are melted.

3. Combine the peanut butter with the melted chips and add the krispies.

4. Let cool approx. 15-20 minutes stirring every 5 minutes or so to help cool.

5. Add the marshmallows and the mini chocoloate chips and stir to combine.

6. Pour mixture into the prepared pan and spread evenly, pressing lightly with the back of your spoon, but do not compact too much, otherwise they will get hard.

7. Press the remaining chocolate chips into the top for garnish.

8. When the bars are completely cooled cut into squares and enjoy!

Chocolate Chip Cookie Cheesecake Bars

by Julie // June 2, 2014 // 1 Comment

Yes, this is for real!! The only thing that would make this better is to have brownies in it somewhere! I’m working on that one next.

Ingredients:
Batch of homemade chocolate chip cookie dough (or ready made cookie dough)
2 8-oz packages of cream cheese, softened
2 eggs
1/2 cup sugar

Directions:
1. Spray a 9 x 13 baking dish (or whatever size you have!) with non-stick baking spray.

2. Take 3/4 of the cookie dough and press it into the pan like a crust. You will want to go about halfway up the sides of the dish with the dough.

3. In a bowl, mix softened cream cheese, eggs and sugar until smooth and well mixed.

4. Pour cream cheese mixture into cookie dough crust.

5. Drop remaining cookie dough in balls or clumps on top of the cream cheese mixture.

6. Bake at 350 degrees for 35-45 minutes, or until the cookie is done and the cream cheese mixture has set. I prefer mine just barely done. I do not like it overcooked.

7. Let it cool, then place it in refrigerator to chill for a few hours before serving. DELICIOUS!!

Notes:
1. If using prepared cookie dough, you might need 2 large rolls of dough or a tub of it from Sam’s Club.

2. Brownies must find their way into this dessert, and then I will have my 3 favorite sweet treats in one heavenly dessert. I was thinking of putting brownie batter blobs on top of the cream cheese mixture instead of the remaining cookie dough. Mmmmm…Let me know if you try it!

Source: This recipe comes from one of the most wonderful, talented teenagers I know: Madilyn Johansen. Thanks for this delicious recipe, and for making it for us!

Cookie Bars

by Audrey Miller // March 29, 2014 // 3 Comments

I have trouble finding the energy to make cookies. I have never enjoyed taking batches out and putting them back in over and over and over again. Lucky for my kids I found making cookie bars to be much easier and is now pretty much the only way I make cookies.

It is simple! Take your favorite cookie recipe that makes approximately 5 dozen cookies, follow the directions but add 1/4 cup cornstarch to the dry ingredients (this helps keep the cookies soft). Press dough into a greased 15×10 inch jelly-roll pan. Bake at 375 degrees for 20 mins.

Enjoy!

Black Bottom Coconut Bars

by Jennifer Barber // January 29, 2014 // No Comments

Do you like Brownies? Do you like Coconut Macaroons? Then you will LOVE this dessert! These are wonderful, they don’t take a lot of ingredients, and they have a definite WOW factor at any gathering. I inevitably get asked for this recipe. Thank you Martha Stewart.

Ingredients

For Brownie Base

1/2 cup (1 stick) unsalted butter, plus more for pan
1/2 cup sugar
1/4 tsp salt
1 large egg
1/4 cup cocoa powder
1/4 cup all-purpose flour (spooned and leveled)

For Coconut Topping

2 large eggs
3/4 cup sugar
1/2 tsp vanilla extract (real really is best)
1 cup all-purpose flour, (spooned and leveled)
1 package sweetened shredded coconut (7 ounces), 1/2 cup reserved for sprinkling

Directions

For chocolate base: Preheat oven to 375 degrees. Line a 9-inch square baking pan with aluminum foil, leaving a slight overhang; butter bottom and sides of foil (not overhang). Melt butter in large microwave safe bowl in microwave. Add sugar and salt; whisk to combine. Whisk in egg, then cocoa and flour until smooth. Spread batter in prepared pan. Bake just until sides begin to pull away from edges of pan, 10 to 15 minutes (do not overbake). Let cool slightly while preparing topping. (Keep oven on).

For coconut topping: In a medium bowl, whisk eggs, sugar and vanilla. Gently mix in flour and coconut (except 1/2 cup reserved for sprinkling). Drop mounds of mixture over chocolate base; spread and pat in gently and evenly with moistened fingers. Sprinkle with reserved 1/2 cup coconut. Bake until golden and a toothpick inserted in center comes out with moist crumbs attached, 25 to 30 minutes. Cool completely in pan. Lift cake from pan, peel off foil, and cut into 24 bars.

Source: Martha Stewart Everyday food

Nutella Cups

by Becca Robinson // January 23, 2014 // 1 Comment

Imagine a chocolate chip cookie, without the chips, in a mini cup shape filled with Nutella. That is what you get with these little devils. They are so rich and so delicious!

Nutella Cups
Ingredients

1 cup butter (softened)

1 cup white sugar

1 cup packed brown sugar

2 eggs

2 teaspoons vanilla extract

3 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

Jar of Nutella

Preheat oven to 350 degrees F. Grease your mini muffin tin.
Cream butter and both sugars in bowl until light, smooth and fluffy! Beat in eggs and vanilla until fully incorporated. Gradually add dry ingredients (flour, salt, baking soda) until all the flour is mixed in!
Put a hunk of dough in each mini muffin tin and bake for 10-12 minutes, until golden brown but not too dark around the edges.
When done, remove from oven and let sit for about 2 minutes. Then make wells for the nutella with a tart shaper or a similar object or a spoon. Add 1 dollop of Nutella to each cup – it will start to melt quickly so you can swirl it around and make it nice and smooth.
Let cool 15-20 minutes in tin.

Source

Turtle Cookies

by Jennifer Barber // December 18, 2013 // No Comments

Turtle Cookies

These might be my new favorite cookie! They are soft, the caramel is gooey, and aren’t they pretty? The perfect holiday cookie. They were also not difficult at all and pretty foolproof, which is always a bonus!

Ingredients:

Cookie:

1 C. flour

1/3 cup cocoa

1/4 tsp salt

1 stick (8 Tbsp.) butter, softened

2/3 C. sugar

1 large egg, separated, plus one additional egg white

1 tsp vanilla extract

2 Tbsp milk

1 1/4 c. finely chopped pecans

Caramel filling:

14 traditional caramels (I used Werther’s soft caramels)

3 Tbsp. cream

Chocolate Drizzle:

2 oz. semi-sweet chocolate chips or chocolate bar

1 tsp shortening

Directions:

Combine flour, cocoa, and salt in a bowl and set aside. Beat butter and sugar with electric mixer on med-high speed until light and fluffy, about 2 minutes. Add egg yolk, vanilla, and milk until incorporated. Reduce speed to low and add flour mixture just until incorporated. Do not overbeat.

Wrap dough in plastic wrap and refrigerate at least one hour.

Whisk egg whites until fluffy (by hand). Place pecans in a separate bowl. Roll dough into 1 inch balls. Dip in egg whites and then roll in pecans. Place on cookie sheet at least 2 inches apart. Use the back of a 1/2 teaspoon measuring spoon to make an indentation in the center of each cookie. Bake at 350 until set, about 12 minutes.

For caramel filling: Microwave caramels and cream, stirring occasionally, until smooth and melted, about 1-2 minutes.

When cookies come out of the oven, gently re-press indentations. Fill with 1/2 tsp. caramel filling. Let cool on the pan for 10 minutes, then remove to wire wrack.

Melt chocolate and shortening together in a plastic bag dipped in hot water. Cut tip off bag and drizzle over cooled cookies.

Yield: About 30 cookies.

Source: America’s Test Kitchen

Cookie:

1 c. all-purpose flour

1/3 c. cocoa powder

1/4 tsp. salt

8 T. (1 stick) butter, softened

2/3 c. sugar

1 large egg, separated, plus 1 additional egg white

2 T. milk

1 tsp. vanilla extract

1 1/4 c. pecans, finely chopped

Caramel Filling:

14 soft caramel candies (I used Kraft Traditional Caramels)

3 T. heavy cream

Chocolate Drizzle (optional):

2 oz. semi-sweet chocolate (I used 2 squares of Baker’s semi-sweet chocolate)

1 tsp. shortening

Directions
Prepare the Cookies:
1. Combine flour, cocoa, and salt; set aside.

2. With electric mixer on medium-high speed, beat butter and sugar until light and fluffy, about 2 minutes. Add egg yolk, milk, and vanilla; mix until incorporated. Reduce speed to low and add flour mixture until just combined.

3. Wrap dough in plastic wrap and refrigerate until firm, 1 hour.

4. Whisk egg whites in a bowl until frothy. Place chopped pecans in another bowl. Roll chilled dough into 1-inch balls, dip in egg whites, and then roll in pecans. Place balls about 2 inches apart on a baking sheet. Using a 1/2 teaspoon measuring spoon, make an indentation in the center of each dough ball.

5. Bake at 350 degrees until set, about 12 minutes.

Prepare the Caramel Filling:
6. Microwave caramels and cream together in a small bowl, stirring occasionally, until smooth, about 1 to 2 minutes.

7. Once cookies are removed from the oven, gently re-press the indentations. Fill each indentation with about 1/2 teaspoon of the caramel mixture. Cool on the pan for 10 minutes, then transfer to a wire rack to cool completely.

Prepare the Chocolate Drizzle (optional):
8. Place chocolate and shortening in a small zip-top plastic bag. Set bag in a bowl of warm water to soften. Gently knead the chocolate with your fingers until melted and smooth, placing back in the warm water for a minute or two as needed.

9. Snip a very small hole in the corner of the plastic bag. Drizzle chocolate over the cooled Turtle Cookies.

Makes about 30 cookies.

Enjoy!

Cookie:

1 c. all-purpose flour

1/3 c. cocoa powder

1/4 tsp. salt

8 T. (1 stick) butter, softened

2/3 c. sugar

1 large egg, separated, plus 1 additional egg white

2 T. milk

1 tsp. vanilla extract

1 1/4 c. pecans, finely chopped

Caramel Filling:

14 soft caramel candies (I used Kraft Traditional Caramels)

3 T. heavy cream

Chocolate Drizzle (optional):

2 oz. semi-sweet chocolate (I used 2 squares of Baker’s semi-sweet chocolate)

1 tsp. shortening

Directions
Prepare the Cookies:
1. Combine flour, cocoa, and salt; set aside.

3. Wrap dough in plastic wrap and refrigerate until firm, 1 hour.

5. Bake at 350 degrees until set, about 12 minutes.

Prepare the Caramel Filling:
6. Microwave caramels and cream together in a small bowl, stirring occasionally, until smooth, about 1 to 2 minutes.

9. Snip a very small hole in the corner of the plastic bag. Drizzle chocolate over the cooled Turtle Cookies.

Makes about 30 cookies.

Enjoy!

Snickerdoodle Brownies

by Niki Lewis // October 15, 2013 // No Comments

So, you should know, that unless you are prepared to pretty much eat the whole pan of these you might not want to make this recipe! You think I’m kidding!? These have the perfect texture, a little chewy and just the right amount of sweet. This is definitely going down as a family favorite! I did find this recipe on “pin-interest”. (That’s how my mom pronounces it. LOL!) This is a great fall dessert. The cinnamon and sugar are warm and cozy.

Recipe:

2 2/3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
2 cups packed brown sugar
1 cup butter, at room temperature
2 eggs, at room temperature
1 Tablespoon vanilla
2 Tablespoons white sugar
2 teaspoons ground cinnamon

Preheat oven to 350 degrees. Lightly grease a 9 x 13 inch baking pan.

Get out three separate bowls.

1-In a medium bowl, whisk together the flour, baking powder, salt and set that aside.

2-In small bowl combine the white sugar and cinnamon, and set that aside.

3- n a large bowl, mix together the butter, brown sugar, eggs and vanilla until smooth. Add the flour mixture to the egg mixture and beat until well blended.

Spread the mixture into the 9×13 baking dish.

Sprinkle the sugar cinnamon mixture evenly over the batter.

Bake for 25-30 minute or until it springs back at touch.

Let the brownies cool on a wire rack for a bit and serve.

original recipe from Dozen Flours

Ice Cream Cookie Treats

by Niki Lewis // October 1, 2013 // No Comments

A treat now and then is good for everyone! This is really ridiculously yummy! So, easy to put together and the kids love them, ofcourse.

Ingredients:
1 c. Butter Flavored Crisco
3/4 c. Granulated Sugar
3/4 c. Brown Sugar
1 tsp. Vanilla Extract
2 Eggs
*Blend these ingredients until smooth.
2 1/2 c. All-Purpose Flour
1 tsp. Baking Soda
1 tsp. Salt
*Add these ingredients to the first mixture.
1/2 c. Semi-Sweet Chocolate Chips
1/2 c. White chocolate chips
*Add chips to mixture.
—————–
Vanilla icecream

Directions:
Drop by rounded tablespoons on a greased cookie sheet. Bake in preheated oven at 375 degrees for 9-12 minutes or until barely golden brown! Remove cookies from baking tray and place on cooling rack. Let them cool completely then add a tablespoon of vanilla icecream to the cookie and gently press another cookie on top. Serve immediately.

*You can add any kind of chocolate chips, or nuts, candies, anything to these!