Category: COOKIES, BARS & CANDY

PECAN PIE BROWNIE BOMBS ~ BLOG 366.313

Here’s another FACEBOOK recipe that was actually a success. I altered very little.

GOOEY PECAN PIE BROWNIE BOMBS

BROWNIES
1 recipe for an 8×8 pan of brownies, prepared without nuts (box mix or homemade)
LET COOL COMPLETELY.

PECAN PIE FILLING
2/3 cup chopped pecans or Walnuts, plus more for garnish (optional)
1 egg
1 & 3/4 tablespoons granulated sugar
1/3 cup Corn Syrup
1 tablespoon unsalted butter, melted and cooled
Pinch of salt

  • Preheat your oven to 350°.
  • Grease a 6-inch baking dish with cooking spray and add the chopped pecans.
  • In a small bowl, whisk together the egg, sugar, Karo Corn Syrup, melted butter, and a pinch of salt.
  • Pour this mixture over the pecans in the baking dish.
  • Tap the baking dish a couple of times on the counter to allow the pecans to rise to the top.
  • Bake for 20 minutes, until the center of the pecan filling is very slightly jiggly.
  • LET COOL COMPLETELY.

ASSEMBLY

  • Cut the hard edges off the brownies and discard them.
  • Cut the brownies into 16 even pieces.
  • In the palm of your hand, flatten a brownie piece and place about 1 teaspoon of the pecan pie filling in the center.
  • Wrap the edges of the brownie around the filling, rolling it into a ball and ensuring all the filling is covered.
  • Place the brownie bombs on a parchment paper-lined sheet tray.
  • Refrigerate for 1 hour to set.

FINISHING TOUCH
1 package chocolate almond bark, melted
chopped pecans for garnish

  • Dip each brownie bomb into the melted almond bark, allowing any excess to drip off.
  • Place the dipped brownie bombs back onto the parchment-lined sheet tray.
  • Immediately sprinkle additional chopped pecans on top, if desired.
  • Repeat for each brownie bomb.
  • Place the tray in the fridge for 5 minutes to harden the chocolate coating.
  • Serve and Enjoy.

CHOCOLATE MALTED CRISPY BARS ~ BLOG 366.264

CHOCOLATE MALTED CRISPY BARS
10 ounces marshmallows
3 tablespoons butter
5 cups rice crispy cereal
3/4 + 1/4 cup malted milk powder
4 cups malted milk balls, chopped and divided 2 1/2 cups + 1 1/2 cups
2 cups mini semi-sweet chocolate chips

  • Grease a 9×13 baking dish.
  • In a large skillet combine butter and marshmallows, cooking over medium low heat until melted.
  • Remove from heat and stir in cereal, 3/4 cup malted milk powder and 2 1/2 cups chopped malted milk balls.
  • Press into prepared dish.
  • Melt chocolate chips 30 seconds at a time in the microwave until melted and stirs smooth.
  • Add remaining malted milk powder.
  • IMMEDIATELY smooth over bars.
  • IMMEDIATELY sprinkle with remaining chopped malted milk balls, pressing them into the chocolate before it hardens.
  • Let stand until set.
  • Cut into bars with a serrated knife.

NOTE: DO NOT let chocolate set up during the final steps!

PECAN PIE BARS ~ BLOG 366.179

PECAN PIE BARS

2 cups AP flour
1/3 cup powdered sugar
1 cup butter, diced and softened
1 can sweetened condensed milk
1 LARGE egg, at room temperature
1 teaspoon PURE vanilla extract
Small pinch salt
8 ounces milk chocolate toffee bits
1 cup FINELY chopped pecans

  • Grease bottom of 9×13 baking dish.
  • Preheat oven to 350°.
  • In a large bowl whisk together the flour and powdered sugar.
  • Cut in butter until the mixture resembles coarse sand.
  • Press mixture firmly into the bottom of baking dish.
  • Bake for 15 minutes.
  • In a large bowl whisk together the milk, eggs, vanilla and salt until smooth and well blended.
  • Stir in toffee bits and pecans.
  • Spread evenly over baked crust.
  • Return to oven for 20-25 minutes until set.
  • Cool completely.
  • Cover and chill at least one hour.
  • Cut into bars.
  • Keep stored in refrigerator.

CRANBERRY WHITE CHOCOLATE MACAROONS ~ BLOG 366.151

We found the most amazing bakery, The Baker’s Table, on our last trip and they made the BEST Cranberry White Chocolate Macaroons! I just had to recreate these delectable bites! I added the chocolate dip bottom as an option 😀 Just saying you can never have too much chocolate!And you can change the color to coordinate with holidays.

Funny story though is that they had very few left. I bought all they had and was telling my nephew about them at lunch. I told him I’d quarter them and bring them to dinner so everyone could try a piece. After lunch he took his daughter and niece into the village and was so proud that he found a bakery selling them. LOL he sent me this picture of my nieces eating MACARONS which led to a discussion at dinner about the difference between a macaron and a macaroon 😀

So, for those who don’t know the difference, a macaron is a sandwich-like cookie filled with jam, ganache, or buttercream.A macaroon is a drop cookie made using shredded coconut. Preparation for each of these cookies is incredibly different, even though they start out with many of the same ingredients. Not to mention the mouth feel and texture of the cookie itself.

CRANBERRY WHITE CHOCOLATE MACAROONS – yields 2 dozen

3 LARGE egg whites at room temperature
½ cup granulated sugar
½ teaspoon PURE vanilla or almond
½ teaspoon orange extract
pinch of salt
½ cup dried cranberries, FINELY chopped
1 tablespoon finely grated orange OR lemon zest
3 cups unsweetened shredded coconut
4 ounces PURE white chocolate, grated (see notes)
Dipping chocolate (almond bark), melted (optional)

  • Preheat oven to 325°.
  • Line two baking sheets with parchment paper or silicone liners.

  • Beat egg whites until frothy, then add sugar, extracts and salt, beating 2-3 minutes.

  • Gently fold in cranberries, zest, coconut and white chocolate.

  • Using a cookie scoop, press firmly into the scoop and carefully drop mounds onto baking sheets about 2 inches apart, making sure you have them nicely mounded.

  • Bake at 325°F for 12- 15 minutes until golden, watching carefully as they brown quickly.
Cool for 10 minutes on the baking sheet.
  • Transfer to a wire rack to cool completely.
  • Melt almond bark in microwave at 30 second intervals until melted.
  • Dip cookie bottoms in chocolate.
  • Cool until firm on wax paper.


Note

  • Not all brands of white chocolate will melt. Be sure and check the label. In order to melt, the ingredients must include cocoa butter.
  • These cookies freeze really well, so you can make them ahead of time which makes them a holiday favorite. Store them in an airtight container and freeze for up to 3 months.

Now, if you’re in a hurry here is a short cut recipe!

This recipe for coconut Macaroons made with condensed milk are moist, sweet, chewy and delicious. And when you add the white chocolate and cranberry bits your taste buds will thank you!

Prep Time 10 minutes mins
Cook Time 15 minutes mins
Total Time 25 minutes mins

Servings 30-60 depending on size

28 ounces sweetened coconut flakes
1 can sweetened condensed milk
1 teaspoon PURE orange extract
1 tablespoon orange zest
1 cup FINELY chopped white chocolate chips
1 cup FINELY chopped raisins
Melting chocolate

  • Preheat oven to 350°F.
  • Line a baking sheet with parchment paper or a Silpat Mat. If using parchment paper lightly spray with non-stick cooking spray.
  • In a large bowl combine coconut, white chocolate pieces, cranberry pieces, zest and extract, stirring to combine.
  • Pour condensed milk over top.
  • Mix with silicone spatula until the coconut and milk are completely mixed and all of the milk combines with the coconut.
  • Scoop and press the mixture into the scoop to make sure it is tightly packed.
  • Place on the baking pan about a finger apart. They should not spread, so you can place them pretty close together.
  • Bake 15 minutes until the tops are golden brown.
  • Remove from oven and allow to cool for 5 minutes, if you can wait that long.
  • Serve and enjoy!

MOCHA RUM TRUFFLES ~ BLOG 366.142

MOCHA RUM TRUFFLES (makes 5 dozen 1 inch candies)
2 cups semi-sweet chocolate chips (see notes)
1/2 cup butter, softened
4 egg yolks
2 tablespoons rum (see notes)
2 teaspoons QUALITY instant coffee
Powdered sugar for rolling
optional FINELY chopped nuts, dehydrated fruits or coconut

  • In a double boiler melt chocolate until smooth.
  • Remove from heat, but keep chocolate bowl over the hot water.
  • Add butter and egg yolks, beating with whisk until smooth.
  • Add coconut and/or nuts if using.
  • In a separate bowl whisk together the rum and instant coffee.
  • Add chocolate mixture to rum mixture, stirring until smooth.
  • Add to an ice bath and chill 20-25 minutes until fudge like in consistency (it will be quite thick), but yet smooth and creamy.
  • At this point you can either roll it into balls and then roll the balls in the powdered sugar OR you can fill a decorative tipped piping bag with the fudge and pipe into decorative rosettes and then sprinkle with powdered sugar.
  • Let candies stand an hour before serving.

NOTES:

  • Using all semi-sweet chips makes a deep and rich truffle. If you’d like something a bit lighter try using milk chocolate chips or a half and half combination of chips.
  • You can change up the flavor with flavored rums. I like using Malibu which gives you a nice hint of coconut. You can also add some FINELY chopped coconut in the chocolate mixture for some added texture.

MARGARITA BALLS ~ BLOG 366.121

What goes good with Tacos? Margaritas of course 😀

MARGARITA BALLS

12 ounces vanilla wafers, crushed
1/2 pound ground almonds
4 ounces white chocolate
1/4 cup QUALITY tequila
1/4 cup QUALITY orange marmalade
2 tablespoons light corn syrup
1 + cup powdered sugar

  • Mix together the vanilla wafers and the ground almonds.
  • Melt white chocolate in the microwave in 30 second increments until smooth.
  • In a small blender process tequila, orange marmalade and light corn syrup until smooth.
  • Stir in crumb mixture and chocolate until well blended.
  • Using gloved hands, shape into 1 inch balls.
  • Coat with sugar and store in an airtight container in the refrigerator.

MAGIC KINGDOM COOKIES ~ BLOG 366.86

I collect old recipe boxes full of old recipes. One of my more recent boxes had a recipe in it for “Disneyland 40th Anniversary Cookies”. Disneyland’s 40th anniversary would have been July 17, 1995. The recipe card had so many notations on it that it was really difficult to decipher. I did a bit of research, but didn’t find a specific recipe for a 40th anniversary cookie. I did the best I could, but ultimately made my own recipe out of the notes, hence the new name. These cookies have become our new family favorites!

MAGIC KINGDOM COOKIES makes 5 dozen
2 1/2 cups AP flour
1 1/2 teaspoons baking powder
1 cup sugar
1 cup packed brown sugar
2 LARGE eggs
1 teaspoon PURE vanilla extract
1 cup butter, melted and cooled
1 cup peanut butter
1 cup quick oats
1 cup ground walnuts
1 cup shredded coconut
1 1/2 cups semi-sweet chocolate chips
1 cup raisins *see note*

  • Sift together the flour and baking soda. Set aside.
  • Cream together the butter, peanut butter, sugar, brown sugar, eggs and vanilla until creamy.
  • Add walnuts, coconut and flour mixture alternately until all incorporated.
  • Fold in chocolate chips and Craisins until well blended.
  • Chill mixture 30 minutes.
  • Preheat oven to 350.
  • Scoop cookies with 1 inch scoop onto parchment lined cookie sheets.
  • Bake 15 minutes.
  • Cool on cookie sheets 10 minutes before moving to wax paper to cool completely.

NOTE: I was out out regular raisin so I used Craisins the first time and then golden raisin the next time. The golden raisins are my favorite.

OATMEAL CREAM PIES ~ BLOG 366.51

OATMEAL CREAM PIES
Soft and chewy oatmeal cookies sandwiched together with a delicious orange vanilla buttercream to create the perfect dessert.

COOKIES
1 cup unsalted butter, softened
3/4 cup PACKED light brown sugar
1/2 cup granulated sugar
2 LARGE eggs
1 teaspoon PURE vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon QUALITY ground cinnamon
1/2 teaspoon salt
3 cups quick or old fashioned oatmeal

  • Preheat oven to 350°.
  • Line cookie sheets with parchment paper.
  • Cream together butter and sugars 3 minutes until light and fluffy.
  • Add in eggs and vanilla, mixing until well combined.
  • Whisk together the flour, baking soda, cinnamon and salt.
  • Slowly add the flour mixture to the wet ingredients, mixing until JUST combined.
  • Add in oats and mix until incorporated.
  • Use a large cookie scoop (about 3 tablespoons) to drop dough onto prepared cookie sheets.
  • Bake in preheated oven for 13-15 minutes or until golden brown, turning baking trays half way through.
  • Allow cookies to sit on cookie sheets for about 5 minutes before removing them to a wire rack to cool completely before filling.

CREAM FILLING
3/4 cup unsalted butter, softened
2 1/2 cups confectioners’ sugar, sifted
1 teaspoon orange extract
1/2 teaspoon PURE vanilla extract
1 tablespoon WHOLE milk

  • Beat butter on medium-high speed for about 5 minutes until light and fluffy.
  • Turn the speed down to low and gradually add in the powdered sugar. Continue mixing on low speed until the powdered sugar is completely incorporated.
  • Add in vanilla extract and milk and mix until well combined.
  • Turn mixer back up to medium-high speed and beat the mixture for an additional 3-5 minutes. If needed, add in a little more cream 1 teaspoon at a time until you reach the desired consistency.

ASSEMBLY

To assemble the cookies, pipe or spread the cream filling on the flat side of half of the cookies and put the remaining cookies on top.

NOTE: To makes small cookies, use a medium cookie scoop (about 1.5 tablespoons) of dough per cookie and bake for 10-12 minutes.

WALNUT SNICKERDOODLES ~ BLOG 366.30

WALNUT SNICKERDOODLES
1 1/2 cups roasted walnuts, divided in half
1 cup butter, softened
1/2 cup powdered sugar
1 tablespoon WHOLE milk
1 teaspoon PURE vanilla
1 teaspoon QUALITY cinnamon
1 1/2 cups AP flour

  • Process 3/4 cup of walnuts in food processor until JUST FINELY ground. Set aside.
  • Beat butter until creamy in a large bowl.
  • Add powdered sugar, beating until incorporated.
  • Add milk, vanilla and 1 teaspoon of the cinnamon, mixing to combine.
  • Add flour and combine well.
  • Fold in ALL the nuts until well combined.
  • Roll and wrap dough in waxed paper.
  • Chill 1 hour.

1/3 cup sugar
3/4 teaspoon QUALITY cinnamon

  • Preheat oven to 325°.
  • Combine sugar and cinnamon in a shallow bowl.
  • Shape dough into 2 inch balls and roll in the cinnamon sugar mix.
  • Place 2 inches apart on an ungreased cookie sheet.
  • Flatten balls slightly with the bottom of a drinking glass.
  • Sprinkle any remaining sugar mixture over the cookies.
  • Bake 12-15 minutes until bottoms are slightly brown.
  • Cool 2 minutes before transferring to cooling rack.

NOTE:

  • BE SURE AND ROAST THE WALNUTS! Toasting the nuts deepens their flavor. The same is true of all nuts and coconut too.
  • For the espresso version I added espresso chocolate chips.

COOKING THURSDAY ~ SNICKERDOODLE CHEESECAKE BARS ~ BLOG 366.18

For years many trusted name brands featured recipes on the labels – Bisquick, Campbell’s Soup, Quaker Oats, Nestles, Philadelphia Cream Cheese… These days the recipes are fewer and farther between. I did decide to try a recent Philadelphia Cream Cheese recipe and found it exceptionally flavorless. A few tweaks later and we love the recipe.

SNICKERDOODLE CHEESECAKE BARS
CRUST
1 1/2 cups AP flour
1/4 cup sugar
2 teaspoons QUALITY cinnamon
3/4 cup COLD butter

  • Preheat oven to 325°.
  • Line 8 inch baking pan with foil so that it overlaps to create handles.
  • Sift together the flour, sugar and cinnamon into a large mixing bowl.
  • Use a cheese grate and grate cold butter into bowl. Use a pastry blender or your gloved hands to cut in butter until mixture resembles coarse sand. Reserve 1/3 of the mixture to use as topping.
  • Press remaining dough into baking pan.
  • Bake 20 minutes until lightly browned.

FILLING
1/2 cup sugar
16 ounces QUALITY cream cheese
1 tablespoon PURE vanilla
Seeds from one vanilla bean
1/2 teaspoon PURE almond paste
1/4 cup sour cream
2 LARGE eggs

  • While crust is baking prepare the filling.
  • Beat cream cheese, sugar, vanilla, vanilla seeds and almond paste together until well blended.
  • Add sour cream and eggs one at a time, mixing on low JUST until blended.
  • Set aside until crust is done baking.

TOPPING
2 teaspoons sugar
1/8 teaspoon QUALITY cinnamon.

  • Mix sugar and cinnamon together.

ASSEMBLY

  • When crust is out of the oven pour the filling into crust.
  • Top with reserved crumb topping.
  • Top with cinnamon sugar mixture.
  • Bake 45-50 minutes until center of cheesecake is almost set.
  • Cool COMPLETELY.
  • Refrigerate for 4-5 hours before cutting and serving.

COCONUT MILK CHOCOLATE MACADAMIA NUT COOKIES ~ BLOG 366.12

While on a holiday shopping trip last October, a bestie took me to a favorite coffeehouse of hers. Funny thing, I ordered iced tea, but she made me try her favorite cookie, a soft and chewy cookie that was LOADED with milk chocolate chips, macadamia nuts and a sweet shredded coconut.

I instantly fell in love – I mean heart thudding, swooning kind of love and had to immediately experiment to recreate these incredible cookies.

Well, I did actually wait until the next day, but boy did I nail it, if I do say so myself 😀

You will want to make these cookies a little on the larger side so that you get lots of chewy goodness in each and every bite.

COCONUT MILK CHOCOLATE MACADAMIA NUT COOKIES 16-18 cookies
1 cup cold butter, chopped
1 cup brown sugar
1/2 cup sugar
2 LARGE eggs
1 teaspoon almond paste
1 teaspoon PURE vanilla
1 1/2 cups of cake flour
1 1/2 cups of all-purpose flour
1 teaspoon cornstarch
3/4 teaspoon baking soda
3/4 teaspoon sea salt
2 1/2 cups QUALITY milk chocolate chips
1 1/2 cups Sweetened Flaked Coconut
1 1/2 cups Macadamia Nuts

  • Preheat oven to 375-400°.
  • In a large mixing bowl, cream together cold cubed butter, almond paste, brown sugar, and sugar for 4 minutes or until creamy.

  • Add eggs, one at a time, mixing well after each one.
  • Add vanilla.
  • 
Sift in flours, cornstarch, baking soda, and salt mixing until JUST combined.
  • Gradually add flour mixture into creamed mixture until well blended.
  • Fold in chocolate chips, coconut, and macadamia nuts. 

  • Roll dough into medium-sized balls and place on a silpat or parchment covered cookie sheet.
  • Bake for 9-12 minutes or until golden brown on the top.
  • Let them rest for AT LEAST 10 minutes to set.


COOKING THURSDAY ~ CREME-DE-MENTHE BROWNIES ~ BLOG 365.348

GRASSHOPPER BROWNIES
11 ounce package dark chocolate pieces
1/2 cup butter
3 ounces unsweetened chocolate, chopped
1 cup sugar
2 LARGE 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.