Category: COOKIES, BARS & CANDY

NILLA WAFERS

No one knows the real origin of the Vanilla Wafer. From what I’ve read it was developed in the South long before Nabisco started producing the scrumptious wafers.  

Nabisco began mass producing them in 1945 as Vanilla Wafers before they trademarked them as Nilla Wafers in the 1960’s.

NILLA WAFERS
1/2 cup powdered sugar
1/3 cup sugar
1/3 cup shortening (I’ve used both Crisco and butter)
1 large egg
1 teaspoon PURE Vanilla
1/8 teaspoon salt
1 1/2 cups cake flour
1 1/2 teaspoons baking powder
1 tablespoon water

  • Preheat oven to 325 degrees.
  • Cream together sugars, shortening, egg, vanilla and salt in a large bowl.
  • Add the flour and baking powder.
  • Add water and continue mixing until dough forms a ball.
  • Roll dough into 3/4″ balls and flatten slightly onto a lightly greased cookie sheet. 
  • Bake for 12-15 minutes or until cookies are a light brown.

TURKEY PREP & BUTTERFINGER COOKIES GO HAND IN HAND

When I make my turkey I start with a roaster full of chopped carrots, celery and onions as a cushion under the bird. Then I throw in a bag of cranberries, the heart, liver, gizzard and a stick of butter that has been cut into several pieces. To that I add 3 cups of homemade chicken broth. I stick another stick of butter in the bird’s cavity, salt and pepper the bird really well and tent foil it. I don’t uncover it again until 20-30 minutes before it should be done. I baste it every 10 minutes until crisp. The result is the juiciest and tastiest turkey you ever did eat.

Now while hubby is carving the turkey, I start the gravy. By the time the turkey is done the vegetables have turned to mush which is fine by me. If they haven’t, I puree them in the food processor until they are. The cranberries add a bit of tart to the gravy that we like. This makes enough gravy for hubby and I for several days as well as 4-4 cup portions for the freezer.

Eventually I have nothing left but the carcass and crisp skin and start the broth process. I use a large stock pot and cover the carcass with water. I let it boil for about an hour and it creates the tastiest broth. I strain the broth in batches. This year I ended up with 9-4 cup portions of broth for the freezer. YAY! We have lots of soup base! All in all my $25 turkey has provided us with the basis for about 15 meals bringing me in way under budget!

TIP: If you ever have the opportunity to get these Tupperware labels, they are awesome. They stick in the freezer, peel off easily and are inexpensive. They are a great way to keep the “freezer mystery surprise” out of your freezer and stay organized too.

While the broth was boiling I made these awesome and SUPER EASY Butterfinger cookies and some strawberry ones too.

BUTTERFINGER COOKIES
Ritz crackers
creamy peanut butter
almond bark
sprinkles

  • Spread peanut butter on ritz crackers and top with another cracker.
  • Melt almond bark in the microwave.
  • Dip each cookie in the almond bark and set onto wax paper to harden.
  • If you’re using sprinkles do so before the almond bark hardens.

CHOCODOODLE DOOS

CHOCODOODLE DOOS
1 cup butter, softened*
1 1/2 cups sugar
2 Jumbo eggs
2 3/4 cups flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons Hershey’s cocoa
3/4 cup chocolate chips, chopped
4 tablespoons sugar
2 teaspoons cinnamon

  • Cream the butter and sugar together.
  • Add the eggs and blend well.
  • Sift the flour, cream of tartar, baking soda, salt and cocoa together. Gradually add to the sugar mixture until well blended.
  • Stir in chocolate pieces.
  • In a small bowl mix together the cinnamon and sugar.
  • Roll dough into 1 inch balls and coat in cinnamon sugar mixture.
  • Place 2 inches apart on ungreased cookie sheets.
  • Bake 10 -12 minutes.
  • Cool 2 minutes on pan and then transfer to wire rack to cool.
  • Makes 4 dozen cookies.

*A fun substitution is to make Peanut Butter Chocadoodle Doos. Just substitute half the butter with JIF Creamy peanut butter.

CREAM CHEESE BROWNIES

CREAM CHEESE BROWNIES
BROWNIES
2 squares Baker’s semi sweet baking chocolate, coarsely chopped
2 squares Baker’s unsweetened baking chocolate, coarsely chopped
1 stick butter, cut into pieces
4 Jumbo eggs, at room temperature
2 cups sugar
1 1/4 cup flour
1 teaspoon vanilla
1/4 teaspoon sea salt

  • Preheat oven to 350˚.
  • Spray pan with PURE.
  • Melt chocolate and butter in 30 second spurts until melted and well blended. Set aside.
  • Beat eggs and salt in a large mixing bowl until foamy.
  • Continue beating while gradually adding sugar, beating until thick and well blended.
  • Fold in chocolate mixture with a spatula until just barely incorporated.
  • Add vanilla.
  • Add flour and continue blending until just barely mixed.
  • Pour into 13×9 pan or brownie pan.

CREAM CHEESE TOPPING
6 ounces cream cheese, softened
3 tablespoons sugar
1 Jumbo egg yolk
1/2 cup mini semi-sweet chocolate chips

  • In a medium bowl beat the cream cheese and sugar together until smooth and creamy.
  • Add egg yolk and beat until well blended.
  • Add chocolate chips and blend well with a spatula.
  • Top brownies with cream cheese mixture.
  • Bake until toothpick comes out clean, about 25 minutes.
  • When cooled, store in refrigerator.
  • Reheat for 10 seconds to eat – YUMMY!

MAGIC IN THE MIDDLE COOKIES

I have been BAKING a ton of lately. When I stopped by to see Natalie and saw these cookies over at What’s for Supper which she had seen over at Recipe Girl I knew they were next on my list to make. Who doesn’t love chocolate and peanut butter? It’s hubby’s favorite combo. I experimented a little with caramels and marshmallows too.

MAGIC IN THE MIDDLE
DOUGH:
1½ cups (6¼ ounces) unbleached all-purpose flour
½ cup (1½ ounces) unsweetened cocoa powder
½ tsp baking soda
¼ tsp salt
½ cup (3½ ounces) granulated sugar (plus extra for dipping)
½ cup (4 ounces) brown sugar, packed
½ cup (4 ounces or 1 stick) unsalted butter
¼ cup (2 3/8 ounces) smooth peanut butter
1 tsp vanilla extract
1 large egg

FILLING:
¾ cup (7 1/8 ounces) smooth peanut butter
¾ cup (3 ounces) powdered sugar

DIRECTIONS:

  • Preheat oven to 375°F. Lightly grease (or line with parchment) two baking sheets.
  • Prepare dough: In a medium bowl, whisk together flour, cocoa, baking soda and salt. In another medium bowl, beat together sugars, butter, and peanut butter until light and fluffy. Add vanilla and egg, beating to combine, then stir in dry ingredients, blending well.
  • Prepare filling: In a small bowl, stir together peanut butter and powdered sugar until smooth. With floured hands, roll the filling into 26 one-inch balls.
  • Shape cookies: Break off about 1 Tbsp. of the dough, make an indentation in the center with your finger, and press one of the peanut butter balls into the indentation. Bring the dough up and over the filling, pressing it closed; roll the cookie in the palms of your hand to smooth it out. Repeat with remaining dough and filling.
  • Dip the top of each cookie in granulated sugar and place on prepared baking sheets about 2 inches apart. Grease the bottom of a drinking glass and use it to flatten each cookie to about ½-inch-thick.
  • Bake cookies for 9-11 minutes, until they’re set.
  • Remove them from the oven and cool on a rack.

Yield: About 30 cookies

Cooking Tips

*These cookies freeze well. They would travel well too.

CHUBBY HUBBY BROWNIES

This recipe adapted from Can’t Stop Baking!  OMG these brownies are FANTASTIC!! You MUST try these!

Chubby Hubby Brownies
1/2 cup butter

  • 1 ounce Baker’s white chocolate
  • 1 ounce Baker’s bittersweet chocolate
  • 2 ounces milk chocolate candy bark
  • 1 cup white sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/3 cup unsweetened cocoa powder
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder

1 cup pretzels, chopped
10 Oreo cookies, chopped

  • In a large saucepan, melt butter. 

  • Add chocolate and stir until completely melted.  

  • Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. 

  • Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. 

  • Gently stir in cookies and pretzels ( Reserving some to sprinkle on top.) 

  • Pour into greased 8×8 pan. 

  • Sprinkle remaining cookies an pretzels on top. 

  • Bake at 375 for 25 minutes. Let cool. 

Milk Glaze
1 cup powder sugar
2 tablespoons milk
1/2 recipe Peanut Butter Caramel Sauce

  • Combine powder sugar and milk, mixing until smooth. 
  • Drizzle over cake with Peanut Butter Caramel Sauce.

Peanut Butter Caramel Sauce
1/2 cup dark brown sugar
1/8 cup milk
1/2 cup smooth peanut butter 
1/2 teaspoon vanilla

  • In a small saucepan, combine brown sugar, peanut butter, milk and vanilla. 

  • Mix over medium heat until smooth. 

ROCKY ROAD MEETS THE BLACK FOREST BROWNIES


ROCKY ROAD MEETS THE BLACK FOREST BROWNIES
1 1/2 sticks butter, softened
2 squares Baker’s semi-sweet chocolate
3/4 cup marshmallow cream
2 teaspoons PURE vanilla
1-2 teaspoons cherry extract
1 1/4 cup sugar
3 JUMBO eggs
1/2 cup walnuts, chopped
1/2 cup milk chocolate chips, chopped
1/3 cup chopped maraschino cherries
1/2 cup all purpose flour
1/4 cup cake flour
1/2 teaspoon baking powder
1/2 teaspoon salt

  • Preheat oven to 350 degrees.
  • Grease (really well) a 9×9 baking pan. I like to use my stoneware for nice even baking.
  • Melt butter and chopped unsweetened chocolate in a double boiler until smooth and consistent. Set aside to cool.
  • Sift together the flours, baking powder and salt. Set aside.
  • Toss chocolate chip pieces and walnuts with a bit of the flour mixture and set aside.
  • In a large mixing bowl beat the eggs and vanilla until smooth and consistent.
  • Add cooled chocolate mixture into the eggs and blend well.
  • By hand stir in the flour mixture just until well blended – DO NOT over mix!
  • Fold in the chocolate pieces, cherry pieces and walnuts just until well blended.
  • Warm the marshmallow cream for 15-20 seconds in the microwave (just enough to make it spreadable) and spread it over the chocolate batter in the mixing bowl.
  • With a knife gently and slightly swirl it lightly into the chocolate batter. If you swirl too much it will just become part of the batter instead of clumps of marshmallow.
  • Gently pour the batter into the prepared ban and bake 40-45 minutes or until edges pull away from the sides of the pan.
  • Cool the cake in the pan until completely cooled.

DECADENT CHOCOLATE BROWNIES with CHOCOLATE RASPBERRY SAUCE

DECADENT CHOCOLATE BROWNIES (make 4 ramekins)
2 Tablespoons butter + 1 Tablespoon butter
1 ounce Baker’s Bittersweet Chocolate
1 ounce Baker’s Semi-Sweet Chocolate
1 1/4 ounce Baker’s sweet German chocolate
1 Tablespoon + 1 teaspoon flour
1/8 scant teaspoon baking powder
1/8 scant teaspoon salt
1 egg
1/4 cup sugar

  • Melt 2 tablespoons butter in microwave safe ramekin for 30 seconds, add the bittersweet & semi-sweet chocolate and microwave in 30 second increments until you can stir it smooth. 
  • Set aside to cool slightly. 
  • Sift together the flour, salt and baking powder. 
  • Mix together the egg and sugar and beat on high with a hand mixer until slightly thick and turns a dull yellow. 
  • Lower speed and add chocolate mixture to egg mixture. 
  • By hand stir in the flour mixture until consistent in color. 
  • Spoon into ramekins and bake on cookie sheet for 25 minutes or until centers are set. 
  • Just after you put these in the oven, prepare the topping. 
  • Melt the other tablespoon of butter and then add the German sweet chocolate and melt until you can stir smooth. 
  • Just after the brownies come out of the oven, pour the topping over. 
  • Then top again with raspberry sauce and raspberries.

RASPBERRY SAUCE
2 cups fresh raspberries
1/4 cup kirsch or framboise (raspberry liqueur) or eau-de-vie
1 cup confectioners’ sugar
3 tablespoons fresh lemon juice

  • Puree all the ingredients in a food processor
  • Strain the sauce to remove the seeds. 
  • Store the sauce in the refrigerator in a covered container.
WARNING: THESE ARE RICH & DECADENT!

PEACHY NUT BARS

1 cups all-purpose flour
1 cups quick-cooking oats
1/2 cups chopped cashews
1/2 + 1/3 cup granulated sugar, divided
1/4 teaspoon baking soda
1/2 cup butter, melted
8 ounces cream cheese, softened
1 large eggs
2 teaspoons fresh lemon juice
1 teaspoons vanilla extract
3/4 cup peach jam

  • Preheat oven to 350°. Spray a 9″x 13″x 2″ baking pan with nonstick cooking spray. 
  • Combine flour, oats, cashews, 1 cup sugar, and baking soda in a large bowl. Stir in melted butter. Reserve 1 & 1/2 cups of mixture for topping. Press remaining mixture into bottom of prepared pan. Bake for 12-15 minutes or until lightly browned. Set pan on wire rack to cool. 
  • Beat cream cheese and 3/4 cup sugar at medium speed with an electric mixer. When mixture is creamy, add eggs, one at a time, beating well after each addition. Add lemon juice and vanilla extract. Beat until combined. 
  • Spread apple butter over cooled crust. Spread cream cheese mixture over apple butter. Top with reserved oat mixture. Bake 35-40 minutes or until cream cheese layer is set. Cool completely before cutting into bars.
  • Let cool.  Store in air tight refrigerated container.

CHOCOLATE DIPPED PEANUT BUTTER CRUNCH COOKIES

We love the aroma of fresh baked cookies around here. Baking is one of the things I try to do regularly. This week it was peanut butter crunch cookies dipped in chocolate.

This recipe makes 4-5 dozen cookies.

TUESDAY’S TIP: I split the dough into thirds and with wax paper makes cookie rolls. I freeze 2 of the rolls for future use and make 1 tray at a time so they are always fresh baked and I only make the mess once for 3 batches.

1 cup butter, softened
1 cup creamy peanut butter*
1 cup sugar
1 cup packed light brown sugar
2 JUMBO eggs
2 1/2 cups flour
1 1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt

  • Preheat oven to 375 degrees.
  • Cream butter and peanut butter together. Be sure and scrape sides of bowl.
  • Add sugars and cream again.
  • Add 1 egg at a time until well blended.
  • Sift together dry ingredients and add in thirds until well blended.
  • Divide dough into thirds.
  • Roll 12 walnut sized balls.
  • Flatten with a fork.
  • Bake 10-12 minutes.
  • On wax paper roll the other 2 portions of dough and freeze for future use.
  • I sometimes dip them in melted almond bark.

*I prefer JIF or Skippy peanut butter

ULTIMATE CHOCOLATE CHIP COOKIES

Chocolate chip cookies were one of the earliest recipes I began making on my own. There was always the great nut debate between my grandfather and uncle who both believed they didn’t like nuts. I LOVE walnuts in my cookies and brownies and even as a child learned that there are two ways to skin a cat as my dad would say. It turns out that what I liked was the flavor, didn’t really care about the actual nut one way or the other. So, I learned to “fake” out my grandfather and uncle who despite their belief in no nuts had no problem devouring a batch of my cookies! I’ve tweaked this recipe for years to make a larger batch and keep everyone happy.

ULTIMATE CHOCOLATE CHIP COOKIES
1 1/2 cups butter, softened
2 1/2 cups white sugar
2 tablespoons molasses
3 eggs
1 teaspoon vanilla extract
1 teaspoon maple extract
3 3/4 cups flour
1 cup walnut pieces
1 teaspoon cinnamon
1 1/2 teaspoon baking soda
1 teaspoon baking powder
1 1/2 teaspoons salt
3 1/2 cups milk chocolate chips
1 cup golden raisins

  • Preheat oven to 350 degrees.
  • Using a stand mixer cream the butter and sugar together.
  • Add molasses and blend until smooth.
  • Add eggs one at a time until well blended.
  • Add vanilla and maple extracts and blend until smooth.
  • Sift together the flour, salt, cinnamon, baking soda and baking powder.
  • In a small food processor, chop nut pieces until a fine flour.
  • Gradually add the nuts and flour mixture until well blended.
  • Gently fold in milk chocolate chips and raisins.
  • Drop by teaspoonfuls onto an un-greased cookie sheet.
  • Bake 10-12 minutes
  • Enjoy