Category: COOKIES, BARS & CANDY

PEANUT BUTTER CHOCOLATE CHOCOLATE CHIP COOKIES

Peanut Butter Chocolate Chocolate Chip Cookies
2 1/2 cups flour
1/2 teaspoon sea salt
1/2 teaspoon baking soda
1 teaspoon PURE vanilla
1 cup butter, softened
1 cup peanut butter
1 cup sugar
1 cup brown sugar, packed
2 teaspoons cocoa
2 large eggs
1 (12 oz) bag semi sweet chocolate chips

  • Preheat oven to 375F.  
  • Whisk together dry ingredients and set aside.
  • In a large mixing bowl, mix together butter and peanut butter until well blended.
  • Add sugar and brown sugar and cream well.
  • Gradually beat in flour mixture.
  • Fold in chocolate chips.
  • Drop dough from rounded teaspoons onto cookie sheets.
  • Bake 10-13 minutes.
  • Allow cookies o cool on the sheet for 2 minutes.
  • Remove cookies to a cooling rack. 

    Homemade Mounds Bars–Save Room for Dessert

    Homemade Mounds Candy Bars
    7 ounces sweetened condensed milk
    2 cups powered sugar
    1 teaspoon vanilla extract
    1 (14 ounce) bag flaked coconut
    24 ounces dark chocolate chips
    • Mix the first four ingredients together. The mixture will be very firm.
    • Form into desired shape (I formed mine into an oval shape). Place on cookie sheet and cover with plastic wrap.
    • Refrigerate for about an hour.
    • Melt chocolate chips in the microwave on 10 second intervals in a microwave safe bowl.
    • Dip coconut bars into melted chocolate. After covering each bar with chocolate I placed them on the end of a fork and tapped them on the side of the bowl to remove the excess chocolate.
    • Place each bar on wax paper and allow chocolate to harden.
    I got 25 candy bars out of this mixture.
    Please come visit me at Paper Plates and China

    Mexican Cookies – Cooking With Chaya

    I had no idea what I wanted to share with you but after making these simple cookies, my path was obvious.  This chocolate cookie fills your mouth with the sense of chocolate melting.  The chocolate is not melting but that cookie could have fooled me.

    The secret of this cookie is the cayenne and I would put in, more than I did.  It needed a real kick.  On the other hand, if it is only a chocolate cookie, you want, don’t worry about the amount of cayenne.  I would make this, at any time, without the heat.
    Mexican Chocolate Cookies (adapted from Cooking Light)

    • 5 ounces bittersweet (60 to 70 percent) chocolate, coarsely chopped
    • 3/4 cup all-purpose flour 
    • 1/2 teaspoon ground cinnamon 
    • 1/4 teaspoon baking powder 
    • 1/4 teaspoon salt 
    • Dash of black pepper
    • Dash of ground red pepper
    • 1 1/4 cups sugar 
    • 1/4 cup butter, softened 
    • 1 large egg 
    • 1 teaspoon vanilla extract 
    • Cooking spray 

    Preparation

      • Preheat oven to 350°.
      • Place chocolate in a small glass bowl; microwave at HIGH 1 minute or until almost melted, stirring until smooth. ( I melt for 25 seconds and check it.  I would be afraid to go with a minute on High.) Cool to room temperature. (What a pleasure not to use a saucepan and to clean it.)
      • Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 5 ingredients (through red pepper); stir with a whisk.
      • Combine sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes). Add egg; beat well. Add cooled chocolate and vanilla; beat just until blended. 
      • Add flour mixture; beat just until blended. 
      • Drop dough by level tablespoons (I made teaspoon sized cookies and baked for 8 minutes.) 2 inches apart on baking sheets coated with cooking spray. 
      • Bake at 350° for 10 minutes or until almost set. Remove from oven. Cool on pans 2 minutes or until set. 
      • Remove from pans; cool completely on a wire rack.
          Cooking Light – DECEMBER 2007




          KEY LIME CHEESECAKE with BLUEBERRY CARAMEL SAUCE

          When I was a little girl my great aunt, Looney Louise, (okay we didn’t call her looney to her face, but it is what made her such fun) made a blueberry pudding cake with a tart lemon sauce that was out of this world!  When Ron asked me to review NuNatural’s products Aunt Louise’s recipe was the furthest thing from my mind.  After reviewing all the wonderful products that NuNaturals was gracious enough to send me and perusing the hundreds of recipes they also sent me, I settled on the blueberry cheesecake recipe.  The more I thought of blueberries, the more I thought of Louise and so I made the requisite recipe changes to make it my own and bring me close to the reverse of Looney Louise’s recipe.
          Recipe aside, I have to say that every NuNatural’s product I tried is excellent.  I am a total convert!  I was forced years ago to give up any chemically altered sugars so only had full bodied sugar to live on.  NuNatural’s products are not chemically altered, but based on Stevia, a natural plant! 
          KEY LIME PIE with CARAMEL BLUEBERRY SAUCE

          Crust: 
          1 1/2 cups graham cracker crumbs   
          6 tablespoons butter   
          15 drops NuNatural’s liquid stevia extract

          Filling:  
          16 ounces cream cheese 
          1/3 cup key lime juice  
          1 egg   
          1 teaspoon NuNatural’s white stevia powder

          • Crush about 12 graham crackers to make 1 1/2 cups of graham cracker crumbs. 
          • Combine graham cracker crumbs, stevia extract and 6 tablespoons of melted butter in a medium mixing bowl. 
          • Spread the mixture evenly over the bottom and sides, pressing it to make it firm. 
          • Bake at 350° until golden brown (about 10 minutes). 
          • Allow to cool completely before using. 
          • Using a mixer, mix the ingredients in a bowl until the mixture is smooth and fluffy. Don’t overdo it. 
          • Pour the mixture into the sugar-free graham cracker crust, spreading evenly and bake at 350° until lightly browned (about 30 minutes).

          Sauce:

          2 cups fresh blueberries
          5 tablespoons water, divided
          Pinch of coarse kosher salt
          4 teaspoons NuNatural’s white stevia powder
          7 drops NuNatural’s liquid Vanilla stevia 
          2 tablespoons Hershey’s caramel sauce
          2 teaspoons plus 1 tablespoon fresh lemon juice
          • Combine berries, 1 tablespoon water, and coarse salt in medium saucepan. 
          • Stir and mash over medium-low heat until reduced to sauce consistency, about 4 minutes. Set aside. 
          • Combine sugar, 4 tablespoons water, and 2 teaspoons lemon juice in large saucepan. Stir over medium-low heat until sugar dissolves. 
          • Increase heat and boil without stirring until syrup is golden amber, occasionally brushing down sides of pan with wet pastry brush and swirling pan, 9 minutes. Remove from heat. 
          • Stir in blueberry sauce; let stand 5 minutes. 
          • Cool sauce to room temperature. 
          • Stir in remaining 1 tablespoon lemon juice.

          • I was not paid for this review, but did receive free products to try. All opinions are my own. Their products are all natural, easy to convert and taste great!

          SNICKERDOODLES with TASTE & CREATE

          Taste and Create was started as a food event by Nicole from For the Love of Food.  The whole purpose of Taste and Create was, and has been, and continues to be to create a community of bloggers who test each others’ recipes and share links. The participants of the event are paired together and try a new recipe from one another’s blog.  My partner this month is Carol from NO REASON NEEDED for our 3rd pairing. I spent another lazy afternoon perusing her recipes again and was still intrigued by her unusual recipe titles like elephant ear cookies, zippy slow cooker chili, pizza stuffed pretzels and super easy strawberry and lime ice cream but opted for a comfort favorite of ours snickerdoodles. Carol’s recipe is here.

          SNICKERDOODLES
          1 1/2 cups sugar + 1/4 cup sugar
          1 cup butter, softened
          2  eggs
          2 3/4 cups flour
          2 teaspoons cream of tartar
          1 teaspoon baking soda
          1/4 teaspoon sea salt
          2  teaspoons ground cinnamon

          • Heat oven to 400ºF.
          • Mix 1 1/2 cups sugar, butter and eggs in large bowl. 
          • Stir in flour, cream of tartar, baking soda and salt.
          • Shape dough into 1 1/4-inch balls. 
          • Mix 1/4 cup sugar and the cinnamon. Roll balls in cinnamon-sugar mixture. 
          • Place 2 inches apart on ungreased cookie sheet.
          • Bake 8 to 10 minutes or until set. 
          • Remove from cookie sheet to wire rack.

          While our recipes varied quite a bit, the result was the virtually the same in taste and completely the same in that the plate was empty in no time flat!

          APPLE RUM RAISIN NOODLE BAKE

          Apple-Raisin Noodle Bake
          1 pound wide egg noodles

          2 teaspoons sea salt
          6 tablespoons butter, softened + 1/3 cup butter, softened for topping
          16 ounces cream cheese, softened
          1 cup sugar     
          2 cups small curd cottage cheese
          2 cups sour cream
          6 eggs, separated
          1 cup golden raisins
          3 teaspoons cinnamon
          3 tablespoons rum
          11/2 cup apples, peeled and chopped
          1/2 cup golden brown sugar
          PURE
          • Set oven to 350 degrees.
          • Set shelf to lowest position.
          • In a small bowl pour the rum over the raisins.  Set aside.
          • Spray a 13 x 9-inch baking dish with PURE.
          • Cook noodles with 2 teaspoons salt in boiling water; drain well, and toss with the 6 tablespoons of softened butter in a large bowl while still warm.
          • In a mixer bowl, beat the cream cheese and 1 cup sugar until light.
          • Add in the cottage cheese and sour cream; blending well.
          • In a separate bowl, beat the egg yolks until consistent in texture and color then add to the cream mixture with the cinnamon; blending well.
          • Pour this mixture over the egg noodles in the bowl; mix to combine.
          • Mix in the chopped apples and raisins (rum and all); blend well.
          • In a bowl beat the 6 egg whites until stiff; with a spatula, fold the egg whites into the noodle mixture.
          • Pour into prepared baking dish.
          • Add a loose foil tent to prevent pasta from crisping.
          • Bake for 45 minutes.

          While casserole is baking:

          • In a small bowl, mix together the 1/3 cup butter and 1/4-1/3 cup brown sugar.
          • After 45 minutes of baking, remove the casserole, and sprinkle the butter/brown sugar mix over top of casserole.
          • Return to oven and bake another 30-45 minutes.

          CHOCOLATE TRUFFLE COOKIES

          Chocolate Truffle Cookies

          A very rich chocolate cookie for any true chocoholic. This recipe uses relatively little flour, resulting in dense, fudge-like cookies. These cookies keep well in the freezer.

          Yield: 3 dozen 
          4 (1 ounce) squares semi-sweetened chocolate, coarsely chopped 
          1 + 1 cup milk chocolate chips 
          6 tablespoons butter 
          3 eggs 
          1 cup white sugar 
          1 1/2 teaspoons vanilla extract 
          1/2 cup all-purpose flour 
          2 tablespoons unsweetened cocoa powder 
          1/4 teaspoon baking powder 
          1/4 teaspoon salt
          • In the microwave or in a metal bowl over a pan of simmering water, melt semi-sweetened chocolate, 1 cup of the chocolate chips, and the butter stirring occasionally until smooth. 
          • Remove from heat and set aside to cool. 
          • In a large bowl, whip eggs and sugar until thick and pale, about 2 minutes. 
          • Stir in the vanilla and the chocolate mixture until well mixed. 
          • Combine the flour, cocoa, baking powder and salt; gradually stir into the chocolate mixture. 
          • Fold in remaining 1 cup chocolate chips. Cover dough and chill for at least an hour or overnight. 
          • Preheat oven to 350 degrees.
          • Roll chilled dough into 1 inch balls. Place on ungreased cookie sheets 2 inches apart.
          • Bake for 9 to 11 minutes. 
          • Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

          DECADENT CHOCOLATE BROWNIES & 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!

          CLASSIC GOOD EATS ~ BAKED PINEAPPLE BLACKBERRY CUSTARD

          BAKED PINEAPPLE BLACKBERRY CUSTARD
          I originally got this recipe from my cousin Jenn, and it quickly became our family favorite. This recipe is really good warm, but also just as good cold. It also works as a wonderful custard to fill cakes too.
          2 large cans crushed pineapple (drain & save juice)
          2 cups pineapple juice
          2 eggs beaten
          4 tablespoons cornstarch
          1 package blackberries, rinsed and chopped
          1 cup sugar
          mini marshmallows (OPTIONAL)
          • Preheat oven to 350°.
          • Place pineapple in the bottom of a greased 13 x 9 pan.
          • Sprinkle blackberries over pineapple.
          • In a sauce pan whisk together the pineapple juice, eggs, sugar and cornstarch.
          • Cook until thick.
          • Pour over the pineapple and bake 20 minutes.
          • Top with marshmallows and return to oven until golden.

          MAGIC MIDDLES & HOLIDAY WREATHS

          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.



          My great aunt who I only got to see a couple times a year used to make these every year special for me and I would wait out on the steps for her arrive just to see them. She always made them soooooooooo pretty and perfect!

          HOLIDAY WREATHS
          (these are better when they are made a few days ahead)
          30 large marshmallows (or 1 jar marshmallow cream)
          1/2 cup butter
          1 teaspoon vanilla
          2 teaspoon green food color
          3 1/2 cups cornflakes
          Red Hots

          • Combine marshmallows, butter, vanilla and food color in top of double boiler. Heat and stir frequently until well blended.
          • Gradually stir in cornflakes until well blended.
          • Drop onto wax paper and arrange into wreath shapes. I plop them onto the wax paper and then push out from the center to form the wreaths.
          • Decorate with red hots.
          • Let cool.
          • If your house is warm – chill in refrigerator until set.

          CHOCOLATE OATMEAL PEANUT BUTTER BLUEBERRY BARS







          CHOCOLATE OATMEAL PEANUT BUTTER BLUEBERRY BARS
          2 sticks unsalted butter, softened
          1 1/4 cup flour
          1 teaspoon baking flour
          1 teaspoon salt + pinch salt
          1 teaspoon cinnamon
          2 cups packed dark brown sugar
          2 JUMBO eggs
          3 cups old fashion oats
          1 1/2 + 3/4 teaspoon vanilla
          2/3 + 1/2 cup honey roasted peanuts
          1 /2 cup golden raisins
          1/2 cup raisins
          1 cup dried blueberries
          1 can sweetened condensed milk
          2 tablespoons peanut butter
          12 ounces semi-sweet chocolate chips

          • Preheat oven to 350 degrees.
          • Sift together the flour, soda, teaspoon of salt and cinnamon.
          • In a large mixing bowl, cream the butter.
          • Add the brown sugar and blend well.
          • Add eggs, one at a time, blending well after each one.
          • Add vanilla and blend until light & fluffy.
          • Add flour mixture and blend until smooth.
          • Gently mix in oatmeal and 2/3 cup peanuts.
          • Set aside 2 cups of mixture.
          • Press the remaining mixture into the bottom of a 9×13 well greased baking dish.
          • Scatter the blueberries randomly over the top of the oatmeal mixture.
          • In a double boiler mix together the sweetened condensed milk, peanut butter and chocolate chips until melted and well blended.
          • Stir in vanilla, raisins and remaining peanuts.
          • Spread over the oatmeal layer.
          • Working in small amounts flatten oat oatmeal dough and top chocolate mixture.
          • With well greased fingers press gently on the top oatmeal dough to spread it out evenly over the chocolate layer.
          • Bake 30 minutes.
          • Cool completely before cutting.