Oatmeal Chocolate Chip Cookies

These are some of Erik's favorite cookies and he said the take a long time to make.  We whipped them up one night after dinner in no time and they were really good cookies.  I think this plate of cookies disappeared faster than I should admit :)

Source: vintage victuals blog

Ingredients:

1 cup butter, softened

1 cup light brown sugar

1/2 cup sugar

2 large eggs

2 teaspoons vanilla

2 cups flour

1 teaspoon baking soda

1/2 teaspoon salt

3 cups uncooked regular oats

1 cup semisweet chocolate chips 

1 cup toasted pecans, chopped (optional)

Instructions:

Preheat oven to 350°. Grease a baking sheet and set aside. In an electric mixer bowl, beat butter and both sugars until creamy. Add eggs and vanilla, beating well.

In a separate bowl, combine flour, baking soda, and salt. Add the oats and stir well. Gradually add to the butter mixture, mixing until well blended. With a wooden spoon, stir in the chocolate chips and pecans.

Drop by rounded tablespoons 2 inches apart onto prepared baking sheets. Bake for 8-10 minutes or until golden brown around the edges. Cool on pan 2 to 3 minutes before cooling on wire racks. 

Red Velvet Cookies & Ice Cream Sandwiches

My co-worker LOVES red velvet, so I decided to make some red velvet cookies for her birthday.  After I made the cookies I decided they would make perfect ice cream sandwiches too.  I used cookies and cream ice cream and they were delicious!  I think these would be perfect for Valentines day, or just a normal weekday!

Source: Duncan Hines
Ingredients:

1 box Duncan Hines Red Velvet cake mix
2 eggs
1/3 cup vegetable oil
Powdered sugar (optional)

Instructions:

1. Preheat oven to 375 degrees.
2. Combine one (1) box of Duncan Hines Red Velvet cake mix, two (2) eggs and one-third (1/3) cup vegetable oil using a hand blender or wire whisk.
3. Form teaspoon size balls and place on a lightly greased cookie sheet or baking pan about one inch (1") apart. Slightly pat down the top of each ball.
4. Cook for 8-10 minutes (the top of the cookie will crack).
5. While hot, lightly sprinkle the top of the cookie with powdered sugar (optional). 

Here is the ice cream sandwich version:

Oatmeal Butterscotch Cookies

Oatmeal Scotchies are one of my favorite cookies!  I make a full batch of this cookie dough and freeze some dough for fresh cookies in the future.  Yum!


Source: Paula Deen

Ingredients:
1 cup soft butter
1 cup packed brown sugar
1/2 cup granulated sugar
2   medium eggs
1 teaspoon vanilla extract
1 1/2 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 1/2 cup rolled oats
1 cup butterscotch chips
3/4 cup chopped pecans

Instructions:

Preheat oven to 350 degrees F. Lightly grease baking sheet. 

Using an electric mixer, cream butter, brown sugar, granulated sugar, eggs and vanilla together. Stir in flour, baking soda and salt. Add remaining ingredients and mix well. Scoop into pan. Bake for approximately 20 to 25 minutes. Cool on baking sheet or cooling rack. 
 

S'mores Cookies

These are seriously good.  Shortly after college I had a roommate who loved s'mores so much that she would roast marshmallows over candles in our apartment....True Story!   The best part of these cookies is you can make just 1 or 2 or a whole batch.  I started with just a couple cookies and now I want to make more :)

Source: The Girl Who Ate Everything

Ingredients:
Graham Crackers
Chocolate Chip Cookie Dough (or you can make your own)
Mini Marshmallows
Hershey chocolate bars

Instructions:

1. Preheat oven to 375 degrees
2. Lay graham cracker squares side by side on baking sheet.
3. Place 2 tablespoons of cookie dough on each graham cracker square (so half a sheet).  Press dough down so that it adheres to the cracker.
4. Bake for 5 minutes.
5. Remove from oven and top each cookie with several marshmallows (4 or 5), pushing them into the dough as well.
6. Bake for 5 more minutes or until cookie looks brown around the edges and the marshmallows are nice and gooey.  Remove and press one Hershey rectangle into each "cookie". 
7. Cool on wire rack and enjoy.

Goat Cheese Brownies with Honey Swirl

I told a co-worker I was going to make goat cheese brownies and she just scrunched up her face...she wasn't sure those ingredients belonged together.  It sounded good to me so I went forward and boy am I glad I did.  Even if this recipe sounds a little crazy to you, give it a chance!

Source: Good & Fresh Magazine Winter 2013

Ingredients:
8 ounces semisweet or bittersweet chocolate, chopped
3 T butter
6 ounces goat cheese (chevre), softened
2 T butter, softened
1/4 cup sugar
1/4 cup all-purpose flour
2 T honey
3 eggs
1 1/4 cups sugar
1/3 cup water
1 tsp vanilla
1 cup all-purpose flour
3/4 tsp baking powder
1/2 tsp salt
1 cup chopped almonds, toasted

1. Preheat oven to 325. Line a 9 x 13-inch baking pan with foil, extending foil over edges of pan. Grease foil; set pan aside. In a medium heavy saucepan heat and stir chocolate and the 3 T butter over low heat until chocolate melts. Remove from heat. Cool; set aside.

2. For filling, in a medium bowl combine goat cheese and the 2 T butter. Beat with an electric mixer on medium speed for 30 seconds. Add the 1/4 cup sugar; beat until fluffy. Add the 1/4 cup flour, honey, and one of the eggs; beat well. Set aside. Wash and dry beaters thoroughly.

3. For batter, in a large bowl beat the two remaining eggs with an electric mixer on medium speed until foamy. Add the 1 1/4 cups sugar, the water, and vanilla; beat well. Beat in the cooled chocolate mixture. Stir in the 1 cup flour, baking powder, and salt until well combined. Stir in nuts. Spread half of the batter in the prepared pan.

4. Spread goat cheese filling evenly over chocolate batter in pan. Spoon the remaining chocolate batter in small mounds over the goat cheese filling. Drag a thin metal spatula or table knife through chocolate batter mounds to marble the mixture.

5. Bake in the preheated oven for about 45 minutes or until center is set. Cool in pan on a wire rack.

White-Chocolate Cherry Shortbread

 

I made these cookies for a cookie exchange party in December.  Given the color, these would also be great cookies for Valentines Day!  I found this recipe online in the Better Homes and Gardens "All-Time Favorite Christmas Cookies" and decided that I must give them a try.  Now that I have tasted them I know why they have reached all-time favorite status!

Source: Better Homes and Gardens
Ingredients:
1/2 cup maraschino cherries, drained and finely chopped

2 1/2 cups all-purpose flour

1/2 cup sugar

1 cup cold butter

12 ounces white chocolate baking squares with cocoa butter, finely chopped

1/2 teaspoon almond extract

2 drops red food coloring (optional)

2 teaspoons shortening

White nonpareils and/or red edible glitter (optional)

 

Directions:

1. Preheat oven to 325 degrees F. Spread cherries on paper towels to drain well.

2. In a large bowl, combine flour and sugar. Using a pastry blender, cut in the butter until mixture resembles fine crumbs. Stir in drained cherries and 4 ounces (2/3 cup) of the chopped chocolate. Stir in almond extract and, if desired, food coloring. Knead mixture until it forms a smooth ball.

3. Shape dough into 3/4-inch balls. Place balls 2 inches apart on an ungreased cookie sheet. Using the bottom of a drinking glass dipped in sugar, flatten balls to 1-1/2-inch rounds.

4. Bake in preheated oven for 10 to 12 minutes or until centers are set. Cool for 1 minute on cookie sheet. Transfer cookies to a wire rack and let cool.

5. In a small saucepan, combine remaining 8 ounces white chocolate and the shortening. Cook and stir over low heat until melted. Dip half of each cookie into chocolate, allowing excess to drip off. If desired, roll dipped edge in nonpareils and/or edible glitter. Place cookies on waxed paper until chocolate is set. Makes about 60.

Microwave Toffee

 

 

This is my Mom's microwave toffee - it is super simple.  I have tried the complicated toffee recipes and keep coming back to this easy microwave recipe for toffee! 

 

 

Source: My Mom

Ingredients:

1/2 cup butter

1 cup sugar

1/4 cup water

1/2 teaspoon salt

1 cup chopped nuts - I use pecans

approx. 1/2 bag of milk chocolate chips

 

Rub top and inside of 2 quart glass bowl with butter, then place rest of butter in the bottom of the bowl.  Pour sugar on top of butter.  Add water, then salt.  DO NOT STIR. 

 

Microwave for 8-10 minutes until the mixture reaches the slightly golden color shown in the picture below.  While it is in the microwave, spread your chopped pecans on a small cookie sheet.





Once the mixture is slightly golden, pour evenly over the pecans.  Please note  it is VERY hot and you will need to be quick as the mixture hardens quickly.  Next toss some milk chocolate chips over the toffee and wait a couple minutes for the chips to melt from the toffee heat (see picture below).  Then spread the chocolate chips evenly with spatula.  Let the toffee cool a bit and then refrigerate.  After it is completely cooled just lift the corner of the toffee with your hand and break into small pieces and store in an air tight container.

Pure Chocolate Fudge

 

 

This fudge is a Christmas tradition in my family.  At least one of us makes it each year, sometimes we make a couple batches!  Including both milk chocolate and semi sweet chocolate chips gives it an extra boost of rich creamy chocolate flavor.  Delicious.

 

Source: old Nestle recipe

Ingredients:

1 jar (7 1/2 to 13 oz.) marshmallow cream
1 1/2 c. sugar
2/3 c. evaporated milk
1/4 c. butter
1/4 tsp. salt
2 cups milk chocolate chips

1 cup semi sweet chocolate chips
1 tsp. vanilla

Optional - 1/2 c. chopped nuts  ( I usually leave out the nuts)

In medium saucepan, combine marshmallow creme, sugar, evaporated milk, butter and salt. Bring to full boil stirring constantly over moderate heat. Boil 5 minutes, stirring constantly over medium heat. Remove from heat. Add chocolate chips; stir until mixture is smooth. Stir in vanilla and add the nuts now if you like them in your fudge. Pour into foil lined 8 inch square pan. Chill until firm.

Cornflake Christmas Cookies

One of my favorite Christmas cookies!  You can shape these into wreaths, or take the easy method and just do mounds like I did.  Either way, they are delicious!

Ingredients:

1/4 c. butter
30 large marshmallows
1/4 tsp. green food coloring
1/2 tsp. vanilla
3 1/2 c. corn flakes
Red Hots

Melt the butter and marshmallows. Add food coloring and vanilla. Pour over corn flakes. Mix until coated. Drop small amounts as for cookies on buttered sheet. With fingers slightly buttered, place one finger in center and shape into wreaths. Wash butter from your fingers and decorate wreaths with tiny Red Hots.

Peanut Butter Kiss Cookies

These cookies always seem to disappear from our family cookie trays!  I just love peanut butter and chocolate together.  This year my 3 1/2 year old niece, Saydie, asked her mom if she could have a bit of this cookie.  Saydie proceeded to turn the cookie sideways and eat the entire Hershey kiss in one bit...a girl who loves chocolate!  So whether you eat these cookies sideways, or eat a little bit of the chocolate with each peanut butter cookie bit - ENJOY!

Source: Hershey's
Recipe:
48 Hershey's Kisses

1/2 cup shortening

3/4 cup Creamy Peanut Butter

1/3 cup granulated sugar

1/3 cup packed light brown sugar

1 egg

2 tablespoons milk

1 teaspoon vanilla extract

1 1/2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

Additional granulated sugar

 

Directions:

1. Heat oven to 375°F. Remove wrappers from chocolates.     
2. Beat shortening and peanut butter in large bowl until well blended. Add 1/3 cup granulated sugar and brown sugar; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture.
3. Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet.
4. Bake 8 to 10 minutes or until lightly browned. Immediately press a chocolate into center of each cookie; cookie will crack around edges. Remove from cookie sheet to wire rack. Cool completely. 

Oreo Truffles

I have made more of these truffles over the years that I can even count.  They are so good and yet, so simple to make.  They don't even require baking!

Ingredients:
1 bag of original Oreo cookies (not double stuffed)
1 8oz block of cream cheese - at room temperature
1 package Chocolate Almond Bark
Optional - 1 oz of white chocolate

Put the entire bag of Oreos in the food processor and pulse until all cookies are crumbled to a sand texture.  Next use an electric mixer to blend the Oreos and cream cheese together.  Now roll the dough into 40 small balls.  Melt the almond bark in a small pot on low heat and dunk the Oreo balls.  Place the truffles on wax paper and refrigerate.  If you like the white decoration on top of the truffles, melt a little white chocolate and drizzle on the truffles.

Remember to keep these refrigerated as you enjoy them!

Chocolate Peanut Butter Bars

These taste like peanut butter brownies....YUM.  I took these into work and was asked for the recipe before I even had time to post this blog.  Enjoy.

Source: mixandmatchmama

 

1 box chocolate cake mix

4 eggs

1 stick melted butter

1 box powdered sugar

1 (8 oz) cream cheese (at room temperature)

2 tablespoons cocoa powder

2 tablespoons peanut butter

1/4 cup semi-sweet chocolate chips

1/4 cup peanut butter chips (I use the Reese's version)

Preheat oven to 350 degrees

Grease a 9x13 inch casserole dish (I use Pam)

In one bowl, combine one box of any chocolate cake mix, two eggs and 1 stick of melted butter.

Spread mixture into prepared dish (this will be your "crust" on the bottom).

In a separate bowl, mix with a hand mixer, one box of powdered sugar, cream cheese, remaining 2 eggs, cocoa powder and peanut butter until smooth. Stir in both chips. Spread on top of crust mixture.

Bake 38-40 minutes.

Cool on counter 30 minutes, then cover and refrigerate at least 2 hours or up to 2 days. Cut and serve.

Pumpkin White Chocolate Bars

I love pumpkin lattes, pumpkin muffins, pumpkin cream cheese, even roasted pumpkin seeds.  It is October, the leaves are changing and that means pumpkin candles burning in my house and LOTS of cooking with pumpkin!  These pumpkin bars are simply scrumptious! 

I found this recipe on one of my favorite blogs - mixandmatchmama - click here for her post

Recipe:

1 box white cake mix

4 eggs, divided

16 tablespoons butter, melted and divided

1 (8 oz) package cream cheese, softened

2 cups white chocolate chips, divided

1 (15 oz) can pumpkin

1 teaspoon vanilla

1 (16 oz) box powdered sugar

1 tablespoon pumpkin pie spice

 

Preheat oven to 350 degrees.

 

Combine the cake mix, 1 egg, and 8 tablespoons butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan. This will be your "crust". Sprinkle one cup of white chocolate chips over the crust.

 

To make the topping: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the remaining 3 eggs, vanilla, and the other 8 tablespoons butter, and beat together. Next, add the powdered sugar, and pumpkin pie spice and mix well. Stir in the remaining 1 cup of white chocolate chips. Spread pumpkin mixture over cake "crust" and bake for 40 to 50 minutes. Make sure not to over bake as the center should be a little gooey.

Lemonade Bars

I totally forgot to take a picture before I snagged a taste!  A co-worked said she had found a recipe for Lemonade brownies and I was intrigued.  Here is the recipe link - click here

Ingredients

Brownies
• 1/2 cup butter, room temperature
• 1/2 cup dry lemonade powder
• 1/4 cup granulated sugar
• 1 egg, plus 2 yolks
• 1 tsp vanilla
• 3/4 cup flour, plus 2 Tbsp
• 1/4 tsp baking powder
Glaze
• 1 cup powdered sugar
• 2-3 Tbsp prepared lemonade OR juice from one lemon, approx 2-3 Tbsp
• 1 tsp lemon zest

How to Make

1. Preheat oven to 350°
2. Spray an 8x8 pan with cooking spray, set aside.
3. Cream butter, sugar and lemonade powder in mixer for about 2 minutes,until light and fluffy.
4. Add in egg and both yolks and vanilla. Continue mixing until incorporated.
5. Turn mixer to low and add in flour and baking powder. Stir until combined.
6. Spread batter into prepared pan.
7. Bake 15-20 minutes until edges begin to golden and center is JUST set. Do not over bake.
8. Remove from oven and cool on wire rack.
Glaze
9. Stir powdered sugar, lemonade or lemon juice and zest in a small bowl and pour over cooled brownies.
10. Let glaze set for at least an hour before cutting into squares. (As you can see from the picture I was not patient enough to wait an hour to taste!)

Notes

I used Country time Lemonade mix, but I imagine any brand will work fine!

These were quite tart.  If you are a major fan of lemon bars like my boss, you'll love these!

Rice Krispies with Peanut Butter and Chocolate

I just can't resist the combination of peanut butter and chocolate - Here is the link to the Original Kellogg's Recipe for what they call "Chocolate Scotcheroos".

My only difference from the recipe is that I melt the chocolate chips and butterscotch chips in a bowl in the microwave stirring every 30 seconds until smooth.

No Bake Cookies

In honor of my brother's birthday today, I made his favorite cookies.  There is a family story of when my brother, Ryan, was young that he snatched an entire pan of these cookies from the fridge, hid under my mom's kitchen desk and proceeded to eat every last one.  Somehow he still loves these cookies today!

Here's the recipe for a 1/2 batch of no bake cookies (makes 18-20 cookies):
1 cup sugar
1/2 stick butter
1 1/2 T cocoa
1/4 cup milk
In a heavy saucepan bring ingredients above to a rolling boil for 1 min.

Remove from stove and add:
1 1/2 cups oatmeal (steel cut - not instant)
1/4 cup peanut butter
1/2 t. vanilla

 On a sheet of waxed paper, drop mixture by the teaspoonfuls, until cooled and hardened.

Limoncello Asparagus Spears

I am cleaning out the fridge and I had wonton wrappers and asparagus so I googled "asparagus and wonton recipes" and this is what I found...click here

Only 6 ingredients - 1. asparagus 2. wonton wrappers 3. limoncello 4. cream cheese 5. lemon 6. egg

Surprisingly simple and delicious.  Asparagus is one of my favorite veggies, so you are sure to see more asparagus recipes on this blog soon!