COOKIES, BARS & CANDY – Page 7 – Chasing MY Life WHEREVER it Leads ME

PEANUT BUTTER CUP BROWNIES

I found this recipe on Facebook via Chasity Blankenship-Reed. I have changed it a little bit. YUMMY!

PEANUT BUTTER CUP BROWNIES – yields 1 dozen muffin size brownies

3/4 cup granulated sugar
1/4 cup butter, softened
1 tablespoon water
1 cup semi sweet chocolate chips (divided 3/4 cup + 1/4 cup)
1 large egg
1/2 teaspoon vanilla
1 cup all purpose flour
1/4 teaspoon baking soda
1 cup milk chocolate chips (divided 3/4 cup + 1/4 cup)
1/4 cup KRAFT caramel bits
3/4 cup creamy peanut butter

Preheat oven to 350°.
 In a medium sized microwave-safe bowl combine sugar, softened butter, and water.
Microwave on high for about 45 seconds or until butter is melted.
Stir in 3/4 cup semi-sweet chocolate chips until melted.
Stir in egg and vanilla extract, mix well.
Add flour and baking soda, stirring until combined. Allow the batter to cool to room temperature (it won’t take very long).

Then, stir in 3/4 cup milk chocolate chips and remaining 1/4 cup of semi-sweet chocolate chips.
Spoon batter evenly into muffin cups.
Bake for 13-15 minutes or until top is set and a toothpick inserted into center comes out slightly wet.
After brownies are out of the oven, wait for centers to fall. This will happen upon cooling. If it doesn’t happen then tap the centers with the back of a teaspoon to make a hole for the peanut butter.

Place peanut butter in a small microwave-safe bowl. Microwave on high for 45 seconds then stir.
While brownies are still warm spoon about a tablespoon full of peanut butter into the center of each brownie.
Top with remaining 1/3 cup of milk chocolate, semi-sweet chocolate chips and caramels bits.
Cool completely in pan.
Store at room temperature or in the refrigerator.
To reheat the brownies just pop ‘em in the microwave for 10-15 seconds.

COCOA MERINGUE KISSES

These will soften as time goes on so they are the best served FRESH for crisp bites.

COCOA MERINGUE KISSES
2/3 cup sugar
1/4 cup unsweetened cocoa powder
PINCH of salt
2 LARGE egg whites
1/2 teaspoon vanilla
1/8 teaspoon cream of tartar
1 tablespoon powdered sugar

Preheat oven to 300°.
Line heavy baking sheets with parchment paper and lightly spray with non-stick cooking spray.
Sift together 1/3 cup of the sugar, cocoa and salt into a small mixing bowl.
Beat egg whites, vanilla and cream of tartar in a chilled metal bowl with chilled beaters until soft peaks begin to form.
Add remaining sugar a tablespoon at a time until stiff peaks form.
Add cocoa mixture a tablespoon at a time, beating until meringue is stiff and glossy.
Drop or pipe meringue onto parchment paper 1 inch apart.
Bake 25 minutes for softer, chewy cookies. OR Bake 40 minutes for drier, crisper cookies.
Cool completely.
Sprinkle with powdered sugar.

NOTES:

For a fun little surprise you can press a single peanut butter, butterscoth or chocolate chip into the center of each meringue before baking.
To make these plain just omit the cocoa.

ALTERNATE BAKING METHOD

Preheat oven to 350°.
Place cookie sheets in oven.
Turn off oven and leave overnight.
Dust with powdered sugar.
Enjoy.

COCOA FUDGE BROWNIES

COCOA FUDGE BROWNIES
These brownies are crisp on top, have a bottom that holds together and are gooey and chewy in the center. They are also super versatile. Add walnuts, heath bar pieces, peanut butter chips or a ribbon of caramel depending on your flavor needs at the moment.

2 sticks butter, melted and cooled
2 tablespoons vegetable oil
1 1/4 cups granulated sugar
1 cup packed brown sugar
4 LARGE eggs, at room temperature
3 teaspoons PURE vanilla extract
3/4 teaspoon sea salt
1 cup all purpose flour
1 cup QUALITY unsweetened cocoa powder
7-8 ounces roughly chopped chocolate (I use Bakers)
1/2 cup chopped walnuts

Preheat oven to 350°.
Spray an 9×9 or 8×10 baking pan with cooking oil spray. Line the pan with parchment paper. Set aside.
In a medium mixing bowl whisk together the melted butter, oil and sugar.
Add the eggs and vanilla; beating another minute until light in color.
In another bowl sift together the flour, cocoa powder and salt.
Gently fold the dry ingredients into the wet ingredients until JUST combined DO NOT OVER BEAT – this will make them tough if you do and DO NOT OVER BEAT your batter especially after the flour and cocoa powder are added. Doing so creates air pockets in the batter which will give you cake-like textured brownies.
Fold in 75% of the chocolate pieces and walnuts.
Pour batter into your prepared pan, smoothing the top out evenly, and top with remaining chocolate pieces.
Bake for 25-30 minutes or until the center of the brownies in the pan no longer jiggles and is just set to the touch (the brownies will keep baking in the hot pan out of the oven). When testing with a toothpick, the toothpick should come out dirty for fudge brownies.
Cool for 10 minutes and then carefully remove them from pan.
Allow to cool to room temperature before slicing.

NOTES:

Store at room temperature for 3 days, or in the refrigerator for up to 5 days. These brownies can also be frozen for up to 3 months. Thaw overnight the refrigerator and bring to room temperature before serving.
Changing your chocolate flavor can alter your flavors.

SALTED CARAMEL CHOCOLATE NUT BARS

SALTED CARAMEL CHOCOLATE NUT BARS – the ultimate cookie bar for those that LOVE both sweet and salty mixed together! adapted (but not by much!) from Brown Eyed Baker

Yield: 16 cookie bars Prep:15 minutes
Cook:30 minutes Total:45 minutes

2 1/8 cups flour
½ teaspoon baking soda
½ teaspoon salt
12 tablespoons unsalted butter, melted and cooled to room temperature
1 cup light brown sugar
½ cup granulated sugar
1 egg
1 egg yolk
2 teaspoons vanilla extract
2 cups semisweet chocolate chips**
1/2 cup Heath Bar Toffee Bits
10 ounces caramel candy squares, unwrapped
1/2 cup chopped walnuts
3 tablespoons heavy cream or buttermilk
Fleur de sel (Sea salt), for sprinkling over caramel and bars

Preheat oven to 325°.
Grease a 12×5 inch baking pan and line with parchment paper; set aside.
In a medium bowl, sift together the flour, baking soda, and salt; set aside.
Using an electric mixer, mix together the melted butter and sugars on medium speed until combined.
Add the egg, egg yolk, and vanilla extract and mix until smooth.
Slowly add the dry ingredients and mix on low, just until combined.
Stir in the chocolate chips, toffee bits and walnuts.
In a medium microwave-safe bowl, combine the caramels and heavy cream.
Microwave on high until the caramels are melted, stirring every 20 seconds. This will take about 2 minutes.
Press half of the cookie dough into the prepared pan, smoothing the top with a spatula.
Pour the hot caramel over the dough cookie dough and spread into an even layer, leaving about ½ inch around the border.
Sprinkle the caramel with sea salt.
Drop the remaining cookie dough in spoonfuls over the caramel and gently spread the dough with a spatula until the caramel is covered.
Sprinkle the bars with additional sea salt.
Bake for 30 minutes, or until the top of the bars are light golden brown and the edges start to pull away from the pan.
Place the pan on a wire rack and cool to room temperature, then refrigerate for about 30 minutes to allow the caramel layer to set.
Cut into squares and serve.
Store leftovers in an airtight container at room temperature for up to 4 days.

NOTE: ** I like to use mixture of peanut butter and milk chocolate chips.

MOLASSES CRINKLES

Normally I leave these plain, but just for the holiday we added a little cheery icing and sprinkles.
MOLASSES CRINKLES
3/4 cup butter, softened to room temperature
1 egg, beaten
4 tablespoons molasses
1/2 teaspoon salt
1/2 teaspoon ginger
1 cup packed brown sugar
2 1/4 cups flour
2 teaspoons baking soda
1/4 teaspoon ground cloves
1 teaspoon cinnamon
turbinado sugar for dipping

Sift together the flour, baking soda, cinnamon and cloves. Set aside.
Cream butter, add sugar gradually until consistently smooth.
Blend in beaten egg and molasses.
Gradually stir flour mixture into creamed mixture.
Chill dough 1 hour or overnight.
Preheat oven to 350°.
Shape dough into small balls and dip tops in turbinado sugar.
Place cookies on WELL greased cookie sheet or silicone mat. DO NOT FLATTEN.
Bake 7-9 minutes.
Let cool 2 minutes before moving to cooling rack.

LEBKUCHEN aka GINGER COOKIES

Do you have a recipe that calls for candied citron? Don’t know what it is? Well, it’s not candied lemon or grapefruit peel. Citron is an actual semitropical fruit that’s similar to a lemon but with a thicker skin. To make candied citron, the citron is blanched in water, boiled in sugar syrup, and dried. It lends a mild floral note to fruitcakes and other such confections. While I love candied citron know that you have other options. Each shines in a different way, but they can pretty much be used interchangeably in most recipes, so if you happen to have one kind on hand, try that in your recipe.

ORANGE SLICES (Top Left) – They’re great as a decorative flourish on top of cupcakes.
CITRON PEEL (Top Right) – Though the pulp is sour, the candied peel is perfect for baking into stollen or stirring into granola.
LEMON RIND (Middle Left) – Finely chop it and mix into muffins and pancakes for a bright flavor.
ORANGE PEEL (Middle Right) – Dip pieces in dark chocolate and serve as an after-dinner treat.
CITRON SLICES (Bottom Left) – Serve thin slices as part of a holiday cheese plate.
CLEMENTINE SLICES (Bottom Right) – You can also garnish cocktails with these.

Candied citrus is available at specialty stores (especially around the holidays) and online at stores like junetaylorjams.com, but you can also easily make your own at home. Either way, store it in an airtight container in a cool, dry place for up to a month.

LEBKUCHEN
Traditional Lebkuchen German Christmas cookies are a form of gingerbread descended from medieval times and taste spicy and nutty in flavor. They were typically a combination of spices, honey, and dried bread crumbs. They are often cut into “sugar” cookie shapes and ornately decorated. I made a super “simple” version this year for hubby since I am unable to make neighbor plates and do my normal holiday baking.

Prep time: 15 minutes.
Cook time: 10-12 minutes.
Makes 12 servings.

COOKIES
½ cup honey
½ cup molasses
¾ cup brown sugar
1 LARGE egg
1 tablespoon lemon juice
1 teaspoon lemon zest
2¾ cup flour, plus flour for dusting
½ teaspoon baking soda
1 teaspoon each ground cinnamon, cloves, allspice & nutmeg
⅓ cup candied citron, diced (I prefer candied ginger)
⅓ cup hazelnuts, finely chopped

ICING
1 cup sugar
¼ cup milk
½ teaspoon PURE vanilla extract
½ cup confectioners’ sugar

GARNISH
Sliced almonds
Candied citron or ginger
Melted chocolate

In a medium saucepan, bring honey and molasses to a boil.
Remove from heat; stir in brown sugar, egg, lemon juice and zest.
In a large bowl, combine flour, baking soda and all spices, and stir in molasses mix, citron and hazelnuts. Cover; chill overnight.

Preheat oven to 350°.
Line baking sheets with parchment paper.
On a floured, hard surface roll out a small amount of chilled dough to ¼-inch thick. If dough is sticky, use more flour.
Cut dough in 2-inch rounds or shapes; transfer to prepared baking sheets.
Bake 10-12 minutes.

Meanwhile, make icing by heating sugar and liquids in a small saucepan (do not boil).
Remove from heat; stir in confectioners’ sugar. If icing crystallizes, reheat and add a touch of water or milk.
Transfer cookies to rack and while still hot, brush with icing and decorate with almonds, citron, ginger or sprinkles; or, let cool completely and drizzle with melted chocolate.
Store in sealed container.

DAY 16 – BLOGMAS 2017 – LAST MINUTE GIFTS

I’m a Virgo and as such tend to make lists and be over-prepared. So, the only last minute gifts I tend to need are a couple extras for those unexpected visits that come up like a surprise gift from a neighbor.

A few of the “things” I keep on hand (with a festive ribbon already tied to them) for those occasions are:

Coffee gift cards
Homemade applesauce
Homemade jam
And closer to the actual day a plate full of homemade goodies

Here are a couple of recipes I make most years that are great to have around and NEVER EVER go to waste whether they are givien as gifts or eaten in house LOL.

CARAMEL BUTTERSCOTCH FUDGE
1 1/4 cup milk chocolate chips
1 1/4 cup butterscotch chips
1/2 cup Kraft caramel bits
1 can Eagle-Brand sweetened condensed milk
1/3 cup Fisher’s Cinnamon Pecans

Line a 9×9 pan with heavy duty foil leaving enough foil overhanging the edges to use as handle to lift the foil out of the pan after the fudge has set.
Using a double boiler over medium heat melt the chips, caramel bits and condensed milk together until smooth.
Immediately pour into the foil lined pan.
Top with pecans using a piece of wax paper to press the pecans slightly into the fudge.

CHOCOLATE PEANUT BUTTER FUDGE
1 cup semi-sweet chocolate chips
1 cup peanut butter chips
1 cup milk chocolate chips
1 can Eagle-Brand sweetened condensed milk
1/3 cup Crushed Honey Roasted Peanuts

Line a 9×9 pan with heavy duty foil leaving enough foil overhanging the edges to use as handle to lift the foil out of the pan after the fudge has set.
Using a double boiler over medium heat melt the chips and condensed milk together until smooth.
Immediately pour into the foil lined pan.
Top with peanut pieces using a piece of wax paper to press the pecans slightly into the fudge.

PEANUT BUTTER FUDGE DROPS

PEANUT BUTTER FUDGE DROPS
2/3 cup Hot water
10 ounces Land of Lakes cocoa mix
2 cups JIF creamy peanut butter
1/2 cup light corn syrup
3 cups C&H powdered sugar, divided 2cups + 1 cup
2 cups crushed vanilla wafers
2 cups crushed ginger snaps
72 Hershey Kisses (I like the cherry cordials)

Whisk together the hot water and cocoa mix until smooth.
Add peanut butter and corn syrup. Blend until smooth.
Add 2 cups powdered sugar and stir until well blended.
Stir in cookie crumbs until well blended.
Spray wax paper with PURE (these will be sticky so don’t forget this step).
Drop heaping teaspoonfuls of dough onto the wax paper.
Place the remaining 1 cup of powdered sugar in a shallow bowl.
Roll each piece of dough into a ball and dredge in powdered sugar.
Press your thumb into the center and fill with a Hershey’s kiss.

SEA SALT & CARAMEL RICE KRISPY TREATS

SEA SALT & CARAMEL RICE KRISPY TREATS
8 cups Rice Krispies
50 Kraft caramels
1 can sweetened condensed milk
1/4 cup + 1/4 cup unsalted butter
1 bag mini marshmallows
1 1/2 teaspoon vanilla extract
3 teaspoons sea salt flakes

In a medium sauce pan over a low-medium heat stir together the sweetened condensed milk, the caramels and 1/4 cup of the unsalted butter until smooth.
Remove from heat.

Line a 9×13 baking dish with foil, extending over the edge.
Spray with non-stick PURE or PAM.
Melt remaining butter in large sauce pan.
Add marshmallows and stir until just melted.
Add vanilla, 1 teaspoon of salt and 1 cup of caramel sauce and stir until smooth.
Remove from heat.
Stir in rice krispies until evenly coated.
Press into pan**.
Cool completely.

Pour remaining caramel over the COOLED rice krispy treats and spread even with a spatula.
Sprinkle sea salt flakes over top.
Enjoy!
Store in an airtight container.

**I use a stainless steel spatula that has been sprayed with PURE to keep it from sticking. It helps to press down firmly to get an even level.

REINDEER NIBBLES

REINDEER NIBBLES
2/3 cup honey
2/3 cup creamy peanut butter
1/2 teaspoon cinnamon
1 teaspoon PURE vanilla extract
4 cups regular oats (uncooked)
1 cup unsalted peanuts, slightly chopped
1 1/2 cups golden raisins
1/2 cup semi-sweet chocolate chips
2 cups melted CandyQuick

Preheat oven to 300°.
Whisk together the honey, peanut butter and cinnamon in a small sauce pan over medium heat, stirring constantly until thoroughly heated through. DO NOT BOIL.
Remove from heat and stir in vanilla.
In a large bowl pour peanut butter mixture over the oatmeal, stir to combine.
Spread oats in a jelly roll pan sprayed with non-stick cooking spray.
Bake for 25 minutes, stirring occasionally
Return oats to large mixing bowl and stir in peanuts, chocolate chips and raisins.
Spread oat mixture back into jelly roll pan and return to oven.
Turn oven off and let cool in oven for 90 minutes, stirring occasionally and keeping the door closed.
Remove from oven.
Melt CandyQuick in 30 second increments until pourable. Stir after each 30 seconds.
Pour CandQuick over oat mixture and freeze for 1 hour.
Break apart into pieces.
Store in an airtight container.

NOTE: The pieces that are at the bottom make a great granola!

SHARING with FOODIE FRIDAY and TASTY THURSDAY.

GOOEY CARAMEL TOPPED GINGERSNAPS

Whether you use homemade or store bought these cookies turn out swoon worthy of any holiday goodie platter. They are sooooo simple, but look and taste sooooo decadent.

GOOEY CARAMEL TOPPED GINGERSNAPS
42 gingersnap cookies, (homemade or store bought)
14 ounces KRAFT caramels
1/4 cup heavy whipping cream
1 cup + 1/4 cup finely chopped honey roasted peanuts
12 ounces combination of white and dark chocolate
Sprinkles of choice (I like chocolate for the holidays)

Arrange cookies on cooling rack line baking sheet.**
In a microwave melt the caramels with the heavy cream, stirring until smooth.
Stir in peanuts.
Spoon about a teaspoon over each cookie.
Refrigerate until set.

Alternately melt white and dark chocolates.
Coat each cookie halfway with one of the chocolates, return to the rack allowing the excess to drip off.
Sprinkle with sprinkles and/or crushed peanuts.
Refrigerate until set.

NOTE** Was paper or parchment paper works well also.

GINGERSNAPS
3/4 cup butter
3/4 cup CRISCO
2 cups sugar
1/2 cup molasses
4 cups flour
1/2 teaspoon salt
2 teaspoons baking soda
2 teaspoons cinnamon
2 teaspoons ginger
1 teaspoons ground cloves
1/4 teaspoon fresh grated nutmeg
sugar for rolling

Sift together flour, baking soda, cinnamon, salt, ginger, nutmeg and ground cloves. Set aside.
Cream butter and crisco together until smooth.
Add sugar and molasses, blending until smooth.
Add flour mixture gradually until well blended.
Chill dough for at least 1 hour.

Preheat oven to 375°.
Roll dough into small balls
Roll balls in sugar and place on cookie sheet.
Bake 8 minutes for soft chewy cookies and 12 minutes for crisp cookies.

CARAMEL STUFFED AUTUMN SNICKERDOODLES

Another fun find on facebook that I altered to out taste. I mean who doesn’t like a snickerdoodle? and caramel? and cinnamon sugar? Put them all together and you have something really special for the fall season.

CARAMEL STUFFED AUTUMN SNICKERDOODLES yields 12 cookies adapted from DELISH
3/4 cup spiced apple cider
1 1/2 cup flour
1 teaspoon cinnamon
1/2 teaspoon pumpkin pie spice
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon sea salt
1/2 cup butter (1 stick), softened
2/3 cup packed brown sugar
1 teaspoon molasses
1 egg
1 teaspoon PURE vanilla
Cinnamon sugar, for rolling
12 unwrapped caramel candies, cut into 4 pieces each

Preheat oven to 350° and line two baking sheets with silicone mats or parchment paper.
In a small saucepan over medium-high heat, bring the apple cider to a simmer, cooking until reduced to about 2 tablespoons. Let cool.
In a medium bowl, sift together the flour, cinnamon, baking soda, baking powder and salt. Set aside.
In a large bowl using a hand mixer, beat together butter and brown sugar.
Add egg, vanilla, molasses and apple cider mixing until well blended.
Add flour and mix JUST until combined.
Scoop about 2 tablespoons of cookie dough into a ball then flatten it slightly with your hand.
Press 4 caramel pieces into the center of the dough, covering and sealing the caramel entirely with dough.
Reshape it into a ball and roll in cinnamon-sugar.
Place on cookie sheet and repeat with remaining dough and caramels.
Freeze for 20 minutes.
Bake until the cookies are golden around the edges and set in the middle, 10-14 minutes.
Let cool for on pan for 5 to 10 minutes before transferring to a wire rack to cool completely.

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Category: COOKIES, BARS & CANDY