Category: COOKIES, BARS & CANDY

Apple-Raisin Noodle Bake
1 pound wide egg noodles

• 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.

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.

• 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 (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.

• 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.

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.

*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
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.

CHOCOLATE CARAMEL COOKIE BARS
2 cups flour
1/2 cup self-rising flour
dash salt
1 teaspoon cinnamon
2 sticks butter, softened
3/4 + cup packed brown sugar
3/4 cup sugar, divided 1/4 + 1/2
2 eggs
1 teaspoon PURE vanilla extract
1 cup Kraft caramels
4 tablespoons milk
7 ounces unsweetened chocolate
1 cup Heath Bar Crunch pieces
PURE

• Preheat oven to 350 degrees.
• Spray 15×10 jelly roll pan with PURE.
• Cream the butter in electric mixer.
• Add brown sugar until well blended.
• Add 1/2 cup sugar, vanilla and eggs, blending again until uniform in consistency.
• Gradually add the flours, cinnamon and salt until well blended.
• Press cookie dough into jelly roll pan.
• In a double boiler melt together the milk, caramels and chocolate until smooth.
• Spread the caramel chocolate over the cookie layer.
• Bake 20-25 minutes or until cookie portion is set.

SALTED CHOCOLATE COOKIE DROPS

• 2 1/2 cups all-purpose flour
• 1/2 cup Hershey’s cocoa
• 1 teaspoon baking soda
• 1 1/4 cups unsalted butter, softened
• 1 1/2 cups (packed) brown sugar
• 1/2 cup sugar
• 1/2 teaspoon sea salt
• 1 Heath bar, chopped into bits
• 1 1/2 teaspoon vanilla extract
• 10 ounces milk chocolate, chopped into small chips

1. Sift the flour, cocoa and baking soda together.
2. Preheat oven to 350 degrees.
3. Beat the butter on medium speed until soft and creamy. Add the sugars, salt and vanilla extract and beat for 2 minutes more.
4. Add the flour mixture and mix just until well blended.
5. Add chocolate pieces and mix only to incorporate.
6. Line baking sheets with silicone mats.
7. Roll into 1 inch balls.
8. Press down slightly as you place them on the baking mat about an inch apart.
9. Bake for 10-12 minutes.
10. If needed press down slightly with the back of the spatula as you remove them from the oven.
11. Cool for 5 minutes before removing from mats.

SALTED CHOCOLATE
16 ounces milk chocolate, chopped
Sea Salt
1/2 cup crushed walnuts
PURE

• Spray a jelly roll pan with an even coat of PURE.
• Microwave chocolate in 20 second intervals until melted.
• Spread chocolate out evenly.
• Sprinkle sea salt across the entire layer of chocolate.
• Sprinkle top with crushed walnuts.
• Gently press nuts into the chocolate.
• Cool in refrigerator uncovered for 30 minutes until hardened.
• Break up into pieces and store in cool dark dry place.

1 cup butter, melted
1 can sweetened condensed milk
3 pounds confectioners sugar (about 8 cups)
3-10 ounce jars maraschino cherries(about 120 cherries), really well drained
1-2 pounds milk chocolate candy coating, chopped (I used almond bark)

• Combine butter and milk until smooth.
• Gradually add in confectioner’s sugar until a soft dough forms.
• Roll into 1 inch balls and flatten into 2 inch circles.
• Place a cherry in the center of each one.
• Wrap sides around cherry until cherry is completely covered and roll into a smooth ball.
• Melt chocolate until smooth and dip each ball into the chocolate.
• Place on wax paper until cool and sprinkle with sprinkles.
• Cool well.