Posts tagged ‘cookies’

February 8, 2012

Chocolate Peanut Butter Cup Cookies

Recently my ‘kids’ at Big Boulder requested that I make them some goodies. This always works out to be a win-win-win because I get to try new recipes and Rich gets some treats left at home and I get to make others smile! You can easily make others smile by making them these for Valentines Day, since almost everyone loves the combination of Chocolate & Peanut Butter!

I also brought some of these to my parents & mom’s immediate reaction was that I needed to make these again (which was also the reaction of others who tried them). These are so easy and totally delicious – a great balance between the sweet and salty… amazing!

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January 18, 2012

Hershey Kiss Peanut Butter Blossoms

These are one of those classic cookies that everyone knows and loves – they look impressive with that hunk of chocolate in the middle and have that great chocolate-peanut butter combination going for them!

After the Holidays stock up on Clearance Kisses to make these (the wrappers get taken off, no one has to know if they were from one holiday ago!) You can even take the Peanut Butter to the next level by using the individual Reese’s Cups in these (both Rich & Mom preferred the Reese’s version) but make sure you roll your balls on the larger size to be able to fit that cup. I bet that you could make these ‘gourmet’ by using the Dark Chocolate Kisses too!

Hershey Kisses Peanut Butter Blossom Cookies

from Hershey’s – makes about 3 – 4 dozen

  • 1 bag Hershey Kisses (can also use Reese’s cups)
  • 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
  • Granulated sugar

Heat oven to 375°F. Remove wrappers from chocolates.

Beat shortening and peanut butter in large bowl until well blended. Add both sugars; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture.

Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased (can use parchment if you would like) cookie sheet. Bake 8 to 10 minutes or until lightly browned. Immediately press a chocolate into center of each cookie. They will crack around edges. Remove from cookie sheet to wire rack. Cool completely.

"wait - let me fix them before you take the picture!"

One  Year Ago – Pasta Fagioli

And I leave you with this, Today’s Question of the Day… what is your favorite “classic cookie” to make or eat?

September 20, 2011

Cookie Dough – egg free

“Rich – I made you a snack – it’s in the fridge next to the milk…” I think that if I said that phrase more often we might be engaged (just kidding honey, kinda)

But in all seriousness – Rich LOVES cookie dough, even though he tells people all the time (as he is shoveling mouthfuls of cookie dough) how consuming raw eggs is bad for you. I figured I would show appreciation for all his hard work & commuting & such and treat him to a batch of ‘raw’ cookie dough to help deal with the tough semester he is having.

I didn’t want to go fully “vegan/healthy/raw” on him just yet though. I am sure that he will enjoy those ‘healthier options’ when I do try them [soon], but I am trying to loose weight and didn’t want to be tempted by having something sitting around that I could pretend was healthy. This Egg-Free Cookie Dough I (quite obviously) know is not “healthy” even if they are egg free and won’t give us salmonella!

packed in plastic for your snacking pleasure

Raw Chocolate Chip Cookie Dough

adapted from The Cupcake Project (using a whole stick of butter – no need to mess around with measuring a stick & a half… going for easy here)

  • 1 stick butter, melted
  • 1/3 cup white sugar
  • 2/3 cup brown sugar
  • 1 2/3  flour
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla
  • 3 Tablespoons Milk

Mix up all ingredients in a bowl (fork, spoon, spatula, whatever) & add in your mix-ins (e.g. 1/2 cup chocolate chips). DONE – we like chilled chocolate chip cookie dough, so this is now stored in a Tupperware in the fridge ready for danger.

And I leave you with this, today’s Question of the Day… What is your favorite Guilty Pleasure (food related or not)!? [mine is chocolate]

July 25, 2011

S’mores Bar Cookies

OK – and I’m back!

I’m sorry for the break, part of me was just being lazy (it was well into the 90’s all last week) but I was also running lots of errands, getting kidnapped by family, volunteering, and doing things to get ready for a wonderful wedding this past weekend.

Rich’s sister tied the knot to a wonderful guy who is a perfect match for her; they are both amazing people who truly deserve each other and bring happiness wherever they go. We could not be happier for them! Remember those Snickerdoodle Muffins I made for the bachelorette/bachelor weekend? Well it turns out that Snickerdoodles just happen to be the Groom’s favorite Cookie, so I made them some Snickerdoodle Chex Mix for their Honeymoon Goodie Bag as well as repeating the Muffins for the people we were staying with.

 I also tried to make Blueberry Blue Velvet Cupcakes  as another one of my ‘food for the house’ contribution (per request of one of the bridesmaids we were staying with) – but I didn’t follow the recipe exactly and was not crazy about how they turned out (although everyone else seemed to enjoy them).

BUT – I’m now off track (again, sorry). This post is not about any of the wedding goodies, that was just me saying I was sorry for not putting much up recently.

This post is about another awesome S’mores recipe. Last week we were getting together with some friends and I wanted to bring a snack for our picnic lunch & whipped up these S’mores Bar Cookies. And I do mean that I just whipped them up – they literally take less than 2 hours start to finish including refrigeration time & bake time!

These S’mores Bar Cookies are a mix between a Blondie & a Chocolate Chip Bar Cookie. The flavors are right on, the cinnamon in the batter is perfect & they are nice and chewy (even a week later – I stored them in the fridge and then just let them come to room temperature). Even Dad (you know, that guy who I said hates S’mores & Marshmallows) really enjoyed these!! I personally loved them slightly heated up and then with a tiny scoop of vanilla ice cream on top.

S’mores Bar Cookies

Adapted from The Girl Who Ate Everything – my version makes 1 thick pan

  • 11 Tablespoons unsalted butter, softened
  • 1 cup brown sugar, packed
  • ½ cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla
  • 1 teaspoon baking soda
  • ½ teaspoon sea salt
  • 1 teaspoon cinnamon
  • 2 ½ cups flour
  • 1/2 cup semi-sweet chocolate chips
  • 1 1/2 cup mini marshmallows
  • 2 regular sized Hershey’s bars, broken into pieces
  • 1-2 packages graham crackers, broken into squares

Preheat the oven to 375 degrees. Line large baking pan(s) with parchment paper.

Lay out graham crackers side by side on the pans as close as possible (they should be touching). I used about 18 graham cracker squares. You may have to add or remove graham crackers according to how much dough you have. I wanted thicker bar cookies, but feel free to stretch it to 2 pans if you want thinner cookies!

In a medium bowl, whisk together the flour, baking soda, sea salt and cinnamon to combine. Set aside.

In the bowl of an electric mixer, cream butter with white and brown sugar until light and fluffy. Add the eggs and vanilla and mix until combined. Add the flour mixture to the butter mixer and combine on low speed.

Fold in the chocolate chips and marshmallows. Chill dough in refrigerator for about 1 hour (I chilled just for the amount of time it took for my oven to preheat)

Place tablespoons of dough on graham crackers about 1 – 1 ½ inches apart. I averaged about 1 1/2 tablespoons of dough per graham cracker square as seen in the picture above. [I also sprinkled some extra mini-marshmallows before I pressed in the dough for some extra good-ness]. Press down slightly with fingertips.

Bake for about 8 minutes then remove from oven to press Hershey’s bar pieces on to the top. You can place as many pieces or as little as you want depending how much chocolate flavor you want.

Bake for about another  5 – 7 more minutes or until dough is beginning to turn golden brown at the edges. Remove to a wire rack to cool. For clean cutting make sure cookies are completely cool and cut with a sharp knife.

And I leave you with this question…. what treat(s) would you like to see repurposed into bar-cookie form? I love bar cookies: they are easy to transport & eat – I think the only reason cupcakes are more ‘popular’ is because they look fancier. We should all work together to get Bar Cookies more notoriety!

June 11, 2011

Coconut Chocolate Chip Bars

Think “Blondie Brownie” with all sorts of goodies added in!

Coconut + Chips = Chocolate Coconut BarI guess these are called “Congo Bars” – but I had never heard them called that (I do not think I have ever had them before either). These bar cookies are a perfect way to use up some of those 1/2 bags of sweets you have left over from other sweets. I did not have plain chocolate chips, so used a mix of plain/peanut butter. My mom hates coconut, so for her I would replace that with something else. You could make this with dried fruits to pretend to be healthier.

photographed by NJ Wedding Photographer: Rich Alborn

We recently brought these to a pot-luck (that we showed up late to) and even though most people had already eaten & had dessert – these still ended up disappearing!

Coconut Chocolate Chip Bars

Congo Bars

(as adapted from The Curvy Carrot, check out the “Congo Bars“)

  • 1 and 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 12 tablespoons (1 and 1/2 sticks) unsalted butter, melted/cooled
  • 1 and 1/2 cups packed light brown sugar
  • 2 large eggs
  • 1 and 1/2 teaspoons vanilla extract
  • CHIPS: 1 cup total, mix it up with chocolate, white chocolate, caramel, & peanut butter
  • 1/2 cup semisweet chocolate chips, plus an additional 1/2 cup for topping the bars
  • 1/2 cup white chocolate chips, plus an additional 1/2 cup for topping the bars
  • 1 and 1/2 cups shredded unsweetened coconut, toasted, plus more for garnish
  • [1 cup almonds, toasted and chopped coarsely] – skip for the “no-nut” crowd

Preheat the oven to 350 degrees. Spray a 9 x 13-inch baking pan with cooking spray.  Fold and fit two large pieces of foil perpendicular to one another in the baking pan, making sure to leave about 3 inches of overhang on each side.  ***This will help you remove the bars from the baking pan. Spray the foil with cooking spray.

In a medium bowl, whisk together the flour, baking powder, and salt. In the bowl of your standing mixer fitted with the paddle attachment, mix the melted butter and brown sugar until combined. On medium-low speed, add the eggs and vanilla, mixing well. Stop the mixer and manually fold in the flour mixture with a rubber spatula, mixing until just combined. Add the chocolate chips, nuts, and coconut to the batter. Spread the batter evenly in the prepared baking pan.

Bake for at least 22-25 minutes (until the top is slightly cracked and the bars feel firm to the touch).  *I ended up baking mine for at least 30 minutes – but be sure to check frequently to avoid over-baking. Remove the bars from the oven, garnish with the additional chocolate chips and coconut (if desired) and cool on a wire rack. Remove the bars from the pan by holding on to the overhanging foil edges and cut into bars.

And I leave you with this… these bar cookies are made with your “sweets leftovers” – so the next time you meet someone who tells you they don’t like leftovers (even though I’m not sure how that is possible) you should direct them to these bar cookies & then ask them how they feel about leftovers!

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