Category: COOKIES, BARS & CANDY

RASPBERRY TRUFFLE BROWNIES ~ BLOG 365.84

Rich dark and delectable chocolate scratch-made brownies with a layer of creamy raspberry truffle topping. These are SUPER rich! A small square goes a long way.

RASPBERRY TRUFFLE BROWNIES
BROWNIES
1/2 cup butter
1 1/4 cup semi-sweet chocolate chips
2 LARGE eggs
3/4 cup packed light brown sugar
1 teaspoon espresso powder or instant coffee crystals
2 tablespoons water
3/4 cup AP flour
1/2 teaspoon baking powder

  • In a heavy saucepan, melt the butter and chocolate chips over low heat until melted and blended well. Cool 15 minutes.
  • Dissolve the coffee crystals in the water. Set aside.
  • In a large bowl, beat the eggs and brown sugar together until blended.
  • Add coffee mixture and melted chocolate mixture to the egg mixture, mixing well.
  • Sift together the baking powder and flour into the chocolate mixture, mixing until incorporated.
  • Spread batter into a well greased 9×9-inch or 8×8-inch baking pan.
  • Bake at 350℉ 30 to 35 minutes until the brownies are set.
  • Cool completely.

RASPBERRY TRUFFLE FILLING
1 cup semi-sweet chocolate chips
8 ounces package cream cheese, softened
1/4 cup powdered sugar
1/3 cup seedless red raspberry jam

  • In a heavy saucepan over low heat, melt chocolate chips. Cool 30 minutes.
  • In a mixing bowl, beat softened cream cheese 1 to 2 minutes until fluffy.
  • Add powdered sugar and raspberry jam, beating until JUST combined.
  • Stir in melted chocolate until well combined.
  • Spread filling evenly over the cooled brownies.

CHOCOLATE DRIZZLE
1/8 cup semi-sweet chocolate chips
1/2 teaspoon shortening

  • Place chocolate chips and shortening in a small zip-top plastic bag.
  • Seal the bag and set the bag in a bowl of warm water to soften the chocolate.
  • Gently knead the chocolate with your fingers until melted and smooth, placing back in the warm water for a minute or two as needed.
  • Snip a very small hole in the corner of the plastic bag.
  • Drizzle chocolate over the truffle filling.

NOTE: These are extremely rich so I usually skip the drizzle unless I’m taking them to an event.

 

  • Chill brownies before cutting.
  • Cut into small 1 inch squares to serve.
  • Store brownies in the refrigerator.

LEMON MELT AWAYS ~ BLOG 365.37

These cookie’s roots date back to a classic and super simple shortbread from Scotland. Over time, this centuries old recipe has been adapted with variations that have emerged worldwide, adding cornstarch for an ultra-light texture.

Inspired by classic shortbread these cookies are the epitome of comfort food, especially at Christmas time. They are light, crumbly and leave a satisfying buttery aftertaste. The butter binds everything together, adding a velvety rich, creamy flavor.

I LOVE them for their simplicity and versatility. These cookies promise to make everyone happy with their buttery soft texture. You can change up the flavor easily by changing the flavor of your extract. To be a bit decadent dip them melted chocolate and do a light sprinkling of sanding sugar.

And the best part is the minimal amount of ingredients that deliver maximum flavor and you can whip them up in just 5 minutes creating a timeless dessert that appeals to EVERYONE.

ULTIMATE MELT-IN-YOUR-MOUTH COOKIES
1 cup unsalted butter, softened
½ cup powdered sugar
1½ cups AP flour
½ cup cornstarch
1 teaspoon PURE vanilla extract (or flavor of choice for variation – almond, lemon, orange…)
A pinch of salt
Chocolate drizzle (optional)
Powdered sugar for dusting (optional)
Crushed nuts for garnish (optional)

  • Preheat your oven to 350°.
  • Line a baking sheet with parchment paper.
  • Sift together the AP flour, cornstarch, and salt in a bowl. Set aside.
  • In a LARGE mixing bowl cream together softened butter and powdered sugar until light and fluffy.
  • Add extract and mix well.
  • Gradually add the dry ingredients to the wet mixture.
  • Mix until a soft dough forms. DO NOT OVER MIX or your cookies will be tough.
  • Roll the dough into small 1 inch balls and place them 2 inches apart on a baking sheet.
  • Gently flatten with the back of a spoon or a fork for texture.
  • Bake for 10-12 minutes, or until the edges are lightly golden.
  • Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack.
  • Once cooled, dip or drizzle with melted chocolate, sprinkle powdered sugar, or garnish with crushed nuts if desired.

NOTES:

  • Add zest, spices, or flavor extracts to suit your taste.
  • Can EASILY be adapted for gluten-free or vegan diets.

RASPBERRY TRUFFLES ~ BLOG 365.28

RASPBERRY TRUFFLES Yield 25 truffles

Creamy delectable insides with a crunchy outer shell make these the perfect bite! They always impress when I include them in my neighbor plates at holiday time. PLUS there’s no baking involved.



1.6 ounce freeze dried raspberries (about 1/2 cup)
1 package white chocolate chips or bars 14 ounce
2 Tablespoons unsalted butter
¾ cup heavy whipping cream
1 package dark chocolate (bittersweet chocolate) 14 ounce

  • Add raspberries to a food processor and pulse until fine powder. Set aside.
  • In a large glass bowl, add white chocolate with butter. Set aside.
  • In a small saucepan, heat heavy cream over low. Simmer, but DO NOT boil. When warmed through, pour over the white chocolate and butter. Allow to sit for 5-10 minutes.

 

  • After 5 minutes, use a spatula to stir the white chocolate until smooth and combined.
  • Stir in freeze dried raspberry powder. Taste for flavor. If not strong enough, add another 1-2 tablespoons of powder. I find that 1/2 cup is plenty for both color AND flavor. Reserve a pinch of powder to sprinkle on top of the truffles later.
  • Place plastic wrap over the bowl and chill in the refrigerator for 2 hours.

 

  • Line a baking sheet with wax paper.
  • Using a small 1 tablespoon cookie scoop, scoop mixture and roll in ball, place on wax paper. Repeat with remaining mixture.
  • Put the tray of truffles back in the refrigerator (or freezer) for 30 minutes.

 

  • Melt dark chocolate in a double boiler for the best results.
  • Using a fork (or toothpick), dip each truffle in melted chocolate, tap on side of bowl to remove the excess, then place back on wax paper.
  • Sprinkle with a pinch of the remaining raspberry powder or sprinkles.

SALTED CARAMEL APPLE BUTTER ~ BLOG 365.23

Christmas was coming and my girlfriends and I had decided at this age to only get each other gifts we can eat or drink. This is one of my new favorites for gift giving.

SALTED CARAMEL APPLE BUTTER

APPLE BUTTER
3 pounds HONEY CRISP apples, washed and cut into 1 inch pieces
1 cup unsweetened apple juice
2 teaspoon QUALITY cinnamon
1/2 teaspoon FRESH ground nutmeg
1/2 teaspoon cloves
1/2 teaspoon all spice


  • Prep the slow cooker with a coat of cooking spray.
  • Add the apples, apple juice, and all of the spices in the slow cooker.
  • Cook on high for an hour.
  • Add a third of the stewed apple mixture to the food processor. Blend in batches until ALL the apples are blended smooth.
  • Add the mixture back into the slow cooker.
  • Continue to cook for 6-8 hours until the apple mixture is about half of what it was. Set aside. 


CARAMEL
1 tablespoon butter
1 tablespoon dark brown sugar
1 tablespoon PURE maple syrup
1/2 teaspoon sea salt
1 tablespoon heavy whipping cream


  • Add the maple syrup, butter and brown sugar in a skillet over medium high heat.
  • Whisk in the butter, syrup and brown sugar continually until the mixture has thickened and is bubbly.
  • Add salt and milk, whisking constantly 1 to 2 minutes.
  • Remove from the heat.
  • Slowly stir caramel into apple mixture.
  • Set aside to allow to cool.
  • Ladle into jars and seal tightly.

CLASSIC OLD FASHIONED OATMEAL RAISIN COOKIES ~ BLOG 366.348

CLASSIC OLD FASHIONED OATMEAL RAISIN COOKIES adapted from Melissa Clark

Chewy, slightly spicy, yet crisp around the edges with a hint of butterscotch from the DARK brown sugar makes these a fall favorite for our family.

1 cup (2 sticks) UNSALTED butter, softened
1 cup packed DARK brown sugar
⅓ cup granulated sugar
2 LARGE eggs
1 tablespoon PURE vanilla extract
1 ½ cups AP flour
¾ teaspoon sea salt
1 teaspoon baking soda
1 teaspoon QUALITY ground cinnamon
¼ teaspoon FRESH grated nutmeg
½ teaspoon ground cardamom or ground ginger
3 cups old fashioned rolled oats (not instant)
¼ cup MALIBU coconut rum
1 ½ cups golden (or regular) raisins

  • Preheat oven to 350°.
  • Pour rum over raisins and let sit 10-15 minutes.
  • Butter two large cookie sheets, or line them with parchment paper or silicone liners.
  • Using an electric mixer, beat butter in a large bowl until creamy.
  • Add brown and granulated sugars, then beat until fluffy, about 2 minutes.
  • Beat in eggs, one at a time, until fully incorporated.
  • Add vanilla extract.
  • In a separate bowl, sift together the flour, salt, baking soda, cinnamon, nutmeg and cardamom.
  • Set mixer on low speed, and beat flour mixture into the butter mixture. 
  • Drain excess rum from raisins.
  • Stir in oats and raisins.
  • Spoon out dough by large tablespoonfuls onto prepared cookie sheets, leaving at least 2 inches between each cookie.
  • Bake until cookie edges turn golden brown, about 9 to 13 minutes. Centers will still be quite soft, but they will firm up as the cookies cool.
  • Cool completely on a wire rack.
  • Store in an airtight container at room temperature.

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.