Wednesday, December 31, 2014

English Toffee

English Toffee
Recipe from Cally Carlson
(This is the best toffee I have ever had, and it is super easy to make and tastes better than store bought Almond Rocca.)

Ingredients:

  • 2 cubes butter
  • 1 cup sugar
  • 3 TSP water
  • 1 cup finely chopped walnuts
  • 1 (16 ounce) package chocolate chips
Directions:
  • Combine butter, sugar and water in a heavy pan over high heat.
  • Stir continuously.
  • Cook until the candy makes a color change to deep amber (approximately 15 minutes) and is steaming.
  • Do NOT mix/scrape sugar from upper level of the pan (the stuff above the level of the candy) as this will change the consistency. Cally quote, "Be sure not to scrape down the sides of the pan while cooking. The sugar will crystallize and the Toffee will come out grainy and chewy instead of crunchy."
  • Remove candy from heat and spread on cookie sheet that has been lined with wax paper.
  • Let begin to cool 2 -3 minutes.
  • Sprinkle chocolate chips evenly on top of hot candy and spread until it begins to melt.
  • Sprinkle top with the chopped walnuts.
  • Lightly press nuts down.
  • Cool in refrigerator until hard.
  • Use hands to break into pieces.

Hints:
Call Cally for hints!!! When I made this the first time without her, I didn't let the color change enough before removing it from the heat and then the candy was tougher and didn't break so easily. Cally says, "I am always more likely to under cook than overcook. Let it get a little more brown than you think."
Also, remember to stir it constantly.
But the most important thing to remember....Keep the kids away while stirring and pouring!!! This stuff gets HOT!

Dirt With Worms

(Pictured is dirt with bears since the store was out of worms)
This the the best dirt you will ever eat! Recipe originally from cooks.com. Adjusted for our tastes.
Ingredients 1 pkg. gummy worms 2 pkg. chocolate pudding 3 1/2 c. milk
1 package Oreo cookies
1 package Grasshopper cookies 8 oz. cream cheese 1 1/2 c. confectionery sugar 3/4 c. butter 1 tsp. vanilla 12 oz. Cool Whip Directions
Mix the pudding and milk together. Whip in the cream cheese, sugar, butter and vanilla. When mixed, fold in the Cool Whip. In separate dish, crumble the cookies and mix the two kinds together. In serving dish layer cookies, then pudding mixture and worms. Repeat the layering process until all of the ingredients are used. Make sure to finish with a layer of the crumbled cookies. Chill until ready to serve. Looks beautiful in a tall glass serving dish!

Doc's Banana Bread

Doc's homemade and perfected recipe! We make this bread ALL the time in the fall. Super easy to make and super yummy. Makes your house smell good too. Ingredients:
  • 2 1/2 cups flour
  • 1 tsp salt
  • 2 tsp baking soda
  • 1 cup shortening
  • 4 eggs
  • 2 1/3 cups sugar
  • 2 cups mashed bananas (best if bananas are browning)
  • 1 cup chopped walnuts (optional)
  • chocolate chips (optional)
Directions:
  • Mix all ingredients together.
  • Put even amounts into 2 greased bread pans. (We line the bottoms of the pans with wax paper to help them come out easily.)
  • Cover with foil and bake at 350 degrees for 65-70 minutes.
  • Check with toothpick or knife to confirm it is thoroughly cooked.
  • Take bread out of pans too cool, otherwise the bottom of the bread will be soggy.

Gingerbread

Recipe from MaJo. One of Brooks' favorites! Makes enough for one 8x8 pan. Ingredients for Bread:
  • 1/2 cup shortening or margarine
  • 1/4 cup brown sugar
  • 1 egg
  • 1/2 cup molasses
  • 1 1/2 cups flour
  • 3/4 tsp ginger
  • 3/4 tsp cinnamon
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 cup boiling water
  • cool whip (optional)
Ingredients for Lemon Sauce:
  • 1/2 cup sugar
  • 1 tbs corn starch
  • 1/8 tsp nutmeg
  • 1/8 tsp salt
  • 1 cup cold water
  • 2 tbsp margarine
  • 2 tbsp lemon juice
Directions for Bread:
  • Grease and flour pan.
  • Mix bread ingredients.
  • Pour into pan and bake at 350 degrees for 30-35 minutes.
Directions for Lemon Sauce:
  • Add all ingredients EXCEPT margarine and lemon juice.
  • Boil.
  • Remove from heat and add margarine and lemon juice.
  • Top with cool whip and serve over bread.

Instant Maple Syrup

For all those times you find you have made pancakes or waffles but are out of syrup! I have no idea where this recipe came from, but it is in my recipe book. I can't think of a single time growing up that we had store bought syrup. It was always homemade! Ingredients:
  • 1 cup water
  • 2 cups sugar
  • 1/2 teaspoon Imitation Maple Flavoring
Directions:
  • Pour one cup boiling water over 2 cups of sugar.
  • Add maple flavor and stir.
For thick syrup:
  • 2 tablespoons water
  • 1/4 cup sugar
  • 1 1/2 cups corn syrup
  • 1/2 teaspoon maple flavoring
Bring to boil. Boil for 2 minutes. Will thicken as it cools.

Orange Julius

Serves 4-6 Ingredients:
  • 1 (6 ounce) can frozen orange juice
  • 1 cup milk
  • 1/3 cup sugar
  • 1 tsp. vanilla (be careful not to add too much)
  • 12 ice cubes
Directions:
  • Mix all ingredients in blender until desired texture is achieved.

Ice Cream Sandwich Cake

Okay, so technically this isn't even a recipe. It is so easy and there is absolutely no cooking involved!

Ingredients:

Approx. twelve ice cream sandwices
1 tub Cool Whip
Favorite candy bars and/or sliced fruit for toppings (strawberries, kiwi)

Directions:
Take each ice cream bar out of its wrapper and place them next to each other on a cookie sheet. Do this until the entire cookie sheet is full with no spaces in between. Kind of like putting together a puzzle.

Frost your ice cream bar "cake" with a layer of Cool Whip.
Sprinkle the top with your favorite crushed candy bar.
Another option would be to layer the top with sliced fruit.

Homemade Rootbeer

This might be super easy, but I spent a lot of years with no idea how people made their own root beer! This is the easy, quick way. I know some people do something bigger and grander, but this one always works great for us. Makes 5 gallons. Ingredients:
  • 5 gallons of water
5-7 pounds of dry ice (amount depends on how much fizz you want. The more dry ice, the more carbonated it will be.)
  • 5 pounds sugar
  • 2 regular size bottles of root beer extract (found in the spice isle)
Directions:
  • Using at least a five gallon container, combine 3 gallons of water, 5 cups of sugar and the two little bottles of root beer extract.
  • Stir until most of the sugar dissolves.
  • Add approx. half of the dry ice.
  • Once dry ice is added, stir often to keep sugar from forming on bottom of container.
  • Slowly add the rest of the dry ice.
  • (You don't want to add it all too soon or it might bubble over.)
  • Add rest of water. Stir for approximately 30 minutes or until well carbonated.

Peach Cobbler

I've never before been a fan of cobblers, but this one is really good! Especially when your husband makes it instead of you. :) Recipe from allrecipes.com
Ingredients:
  • 8 fresh peaches - peeled, pitted and sliced into thin wedges (we used 4 cans worth)
  • 1/4 cup white sugar
  • 1/4 cup brown sugar
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1 teaspoon fresh lemon juice
  • 2 teaspoons cornstarch
  • 1 cup all-purpose flour
  • 1/4 cup white sugar
  • 1/4 cup brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 6 tablespoons unsalted butter, chilled and cut into small pieces
  • 1/4 cup boiling water
  • MIX TOGETHER:
  • 3 tablespoons white sugar
  • 1 teaspoon ground cinnamon
  1. Preheat oven to 425 degrees F (220 degrees C).
  2. In a large bowl, combine peaches, 1/4 cup white sugar, 1/4 cup brown sugar, 1/4 teaspoon cinnamon, nutmeg, lemon juice, and cornstarch. Toss to coat evenly, and pour into a 2 quart baking dish. Bake in preheated oven for 10 minutes.
  3. Meanwhile, in a large bowl, combine flour, 1/4 cup white sugar, 1/4 cup brown sugar, baking powder, and salt. Blend in butter with your fingertips, or a pastry blender, until mixture resembles coarse meal. Stir in water until just combined.
  4. Remove peaches from oven, and drop spoonfuls of topping over them. Sprinkle entire cobbler with the sugar and cinnamon mixture. Bake until topping is golden, about 30 minutes.

Lori Bullock's Chocolate Chip Cookies

Lori's (Best Ever) Chocolate Chip Cookies Ingredients:
  • 2/3 cups shortening
  • 1 cup white sugar
  • 1/2 cup brown sugar
  • 2 eggs
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 tsp vanilla
  • 2 1/4 cup flour
  • 6 ounces chocolate chip cookies
Directions:
  • Mix all ingredients.
  • Bake at 350 degrees for 10-12 minutes (In Idaho and Utah I baked for 10, but here in West Virginia I do 8 1/2 minutes or they are too dark.
  • You just want them BARELY golden brown. If left in too long they are crunchy.)
Hints: Mix ingredients in order. Don't over mix. Stir between each ingredient. I usually double the recipe. You know, so there are enough for you AND to share with someone else!

Peppermint Bark

Another Holiday Favorite growing up! Grandma Buis used to make this, then my mother, and now onto the next generation! We mix plates of peppermint bark and Calli's English Toffee for our neighbors every year. Quick, easy and delicious! Ingredients:
  • 1 bag regular red and white Peppermints
  • 1 bag white or milk chocolate chips
Directions:
  • Lay wax paper onto large cookie sheet
  • Crush peppermints in a blender.
(Or if you are like our mother, crush them in a double layered ziplock bag by banging them with a hammer!) You want small/tiny pieces, but don't crush so much that all you have left is "peppermint dust".
  • Add chocolate to a large microwavable bowl.
  • Melt chocolate in microwave for 30 seconds at a time.
  • After each 30 seconds, stir the chocolate to prevent it from burning.
  • After all chocolate is melted (about 2 minutes), slowly mix in and stir the peppermints. You want a good mix, not too much peppermint or it will be too dry.
  • Stir fast before the chocolate hardens!
  • Pour chocolate over cookie sheet and spread into thin layer.
  • Allow to cool and harden, either at room temperature or in the refrigerator.
  • Break into pieces and place in gift bags or onto plates to serve!

Key Lime Pie

(Photo courtesy of southernliving.com.) This pie is soooo good! Quick and easy to make too. Recipe from our friend, Mark Long.
Ingredients:
4 egg yolks 1 can sweetened condensed milk 3 ounces key lime juice Graham cracker pie crust Cool Whip Optional: Lime slices for garnish
Directions: Beat the egg yolks and milk together Slowly stir in the key lime juice Pour into graham cracker crust Bake at 350 degrees for 10 minutes Garnish with lime slices and top with whipped cream

Oreo Truffles

Great recipe from the Caite + Create blog.
  Ingredients: 1 package crushed Oreo cookies 8 ounces of cream cheese Melted chocolate for dipping Directions: Mix crushed Oreos and cream cheese until they are the consistency of cookie dough. Shape into balls. Allow to set in the fridge for approx. 20 minutes Dip into the melted chocolate and allow truffles to harden

Oatmeal Chocolate Chip Cookies


This is our favorite cookie recipe!


Recipe from MaJo
Makes 4 Dozen

Ingredients:
1 cup (2 sticks) butter or margarine
1 cup brown sugar
1/2 cup granulated sugar
2 eggs, slightly beaten
1 tsp vanilla
1 1/2 cups flour
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
3 cups oatmeal
chocolate chips

Directions:
Preheat oven to 350 degrees
Blend ingredients in this order:
1st butter and sugar
2nd eggs and vanilla
3rd dry ingredients

Stir until mixed well.
Bake at 350 degrees for 8-10 minutes
(Ovens vary, but we never bake these longer than 8 minutes.)
Make sure not to overcook or they lose their soft, chewy texture.

Cookie Icing





Although this icing recipe is sooo simple and quite possibly can't even be considered a recipe, if I don't post this we might forget how to make this and our home would never see iced cookies again!

Ingredients:
1 cup powdered sugar
1 TBSP water (or milk)
1/2 TSP vanilla extract
 Food Coloring

Directions: 

Mix powdered sugar, water and  vanilla. 
Add in 2-3 drops of food coloring.
Drizzle over sugar cookies.
Let set for 30-60 minutes.



(Why does it seem that I am always posting about desserts?)

Homemade Cinnamon Rolls


These cinnamon rolls are super easy to make and sooo good! I made two batches and it only took 30 to 45 minutes before they were ready to rise and go in the oven.
I've added my own input/variations, but this recipe is originally from allrecipes.com 

Prep time: Approx. 1 1/2 to 2 hrs (includes rising time)
Cook time: 15-20 minutes at 350 degrees
Makes approx. 16 mid-size cinnamon rolls

Ingredients:

STEP 1 (dough): 
1/4 cup water (room temp so as to activate yeast)
1/4 cup melted/room temp butter
1/2 package of instant vanilla pudding mix- 3.4 oz (I used a whole package as others suggested)
1 cup warm milk (again, warm but not hot to activate the yeast)
1 egg (best if at room temp)
1 TBSP white sugar
1/2 TSP salt
4 cups of bread flour
1 package of active dry yeast (I used approx. 3/4 of a TBSP from a jar of yeast)

STEP 2 (cinnamon mix) :
1/2 cup softened butter
1 cup brown sugar
4 TSP ground cinnamon
Optional: 3/4 cups chopped nuts

STEP 3 (frosting): 
4 ounces (1/2 a normal package) of softened cream cheese
1/4 cup of softened butter
1 cup powdered sugar
1/2 TSP vanilla extract
1 1/2 TSP milk

Directions: 

In your mixer, combine all of the ingredients from step one and mix at mid speed for approx. 5 minutes or until a good dough ball forms and yeast is activated.

Using a rolling pin, roll dough out on a lightly floured surface (My dough wasn't sticky so no flour was needed). Roll until your dough is approx. a 17x10 inch rectangle.

Spread 1/2 cup of softened butter from step 2 over the dough. Combine the cinnamon and brown sugar (and nuts, if desired) from step two in a bowl and sprinkle/spread over the dough. (If you press the cinnamon mixture into the dough and butter a little after spreading it will help it not all fall out when you do the cutting.)

Butter a 9x13 inch baking pan.

Roll the dough into a big "tube". Cut into 16 one inch slices and place in the buttered pan. Cover and let rise in a warm spot for approx. 45 minutes, or until the rolls have doubled in size. (I sat mine in the sun on the deck and that really helped it to rise faster.) 

Preheat oven to 350 degrees.
Bake rolls for 15 to 20 minutes, until lightly browned. (Our oven runs hotter than most but it still took about 17 minutes.)


FROSTING: Mix together ingredients from step three. Spread frosting over top of warm rolls. 

Eat and Enjoy! 

Chocolate Chip Pound Cake

Recipe from 71toes.com, one of my favorite blogs.
Sounds easy to make and she says it is amazing!


1 box yellow cake mix
1 pkg. instant chocolate pudding (3.9 oz)
1/2 c. sugar
3/4 c. vegetable oil
3/4 c. water
4 large eggs
1 (8 oz.) carton sour cream
1 c. semi sweet chocolate chips

Combine and whisk together all dry ingredients, add other ingredients and mix until smooth (but don't beat).

Stir in chocolate chips.

Pour into greased and floured bundt pan and bake at 350 degrees for one hour (plus or minus 10 minutes depending on the oven).

Pumpkin Banana Bread

I've made this bread twice in the last month and it is delicious! Super moist. Tastes like fall. It is definitely a new favorite at our house! It should be noted that this recipe makes a LOT of bread. Four loaves. Perfect for you and a few friends. 
Recipe from Ashlee at sullengers.com 

Ingredients:

  • 3 mashed bananas (I use 4)
  • 6 eggs
  • 1 1/2 cups oil
  • 1/3 cup milk
  • 1/3 cup water
  • 1 large can pumpkin
  • 1 tsp. vanilla
  • 4 cups sugar
  • 3 tsp. baking soda
  • 1 tsp. nutmeg
  • 4 tsp. cinnamon
  • 1 tsp. cloves (I didn't use cloves and it was still delicious)
  • 3 tsp. salt
  • 1 1/2 cups chocolate chips and/or chopped nuts (optional)
  • 6 cups flour
 Directions:
Mix bananas and wet ingredients together. Beat well. Add dry ingredients and mix well. Pour into 4 large greased loaf pans or 10 small loaf pans. (I line the bottom of my pans with foil to keep it from sticking.)  Bake @ 350 degrees for 1 hour. (I usually have to bake mine for approx. 1 hr and 10 minutes to get the middle cooked. Also, if using a KitchenAid, you'll need to switch over to a big, huge bowl before adding in the flour as it won't fit. The dough will be VERY moist though so there shouldn't be a problem mixing it by hand for the last step.)
Note: You can substitute 1/2 of the oil for applesauce and some of the flour to whole wheat flour but they won't be as light and moist. If you want to add chocolate chips, then it tastes just like Great Harvest bread! These can be made into muffins and will make about 6 dozen muffins.

Homemade Butterbeer


The perfect recipe for an evening of Harry Potter movie-watching in your sweats and fuzzy blankets! 

This recipe comes from Bakingdom. The only thing I changed was adding MORE foam to my drink than it calls for. YUM!


Homemade Butterbeer 

Makes 6 servings

Ingredients
FOR THE BUTTERBEER

6 12-ounce bottles chilled cream soda

3 teaspoons (1 tablespoon) imitation butter flavor

FOR THE FOAM 

2 cups heavy cream
6 tablespoons sugar, or splenda for sugar free version
2 teaspoons vanilla extract
1 1/2 teaspoons imitation butter 

To make the butterbeer: Set out 6 16-ounce glasses. Place 1/2 teaspoon of imitation butter (or 1 teaspoon clarified butter) in each glass. Pour 12 ounces of cream soda into each glass, over the butter. Lightly stir, if necessary.


To make the foam: In a large bowl, or the bowl of a standing mixer, whip the heavy cream on medium high speed for 3-4 minutes until it starts to thicken. Add the sugar and continue whipping until very soft peaks begin to form, another 3-4 minutes (if you need to whip more or less, then be sure to do so, the times can vary quite a bit based on environment). Stir in the vanilla and imitation butter (or clarified butter), then whip for another 30 seconds or so, until soft peaks form.

Spoon a generous portion of foam on top of each glass of butterbeer, mixing gently, if desired (or spoon the foam into the bottom of the glass and pour the butterbeer over the top). Serve immediately.
Recipe by Darla

Jello Cake

Jello Cake Ingredients:
  • One box cake mix- lemon, white or strawberry work best for this
  • One large box of Jello
  • One box pudding (we used Vanilla)
  • Cool Whip
Directions: Make cake as directed. Using the back end of a wooden spoon, make hole all over in the cake. You DON'T need to wait for the cake to cool to do this. Make as many holes as you'd like. These holes are how the Jello gets inside. Make Jello according to package directions, but use one less cup of water. Pour Jello over the cake and into the holes. Cool in refrigerator for at least one hour. Make pudding using one less cup milk than called for on box. Mix pudding and Cool Whip and use as frosting on the cake. Keep Cake in fridge before eating.

Rolo Cookies

These are the easiest cookies to make, and they are delicious, especially when just out of the oven!
Ingredients:
-Rolos (at least 20, unwrapped)
-2 eggs
-1 box Betty Crocker devil's food cake mix
-1/3 cup vegetable oil
Preheat oven to 350 degrees. Mix eggs, cake mix, and oil together in large bowl. When rolling the dough into balls, put a rolo in the center of each dough ball (make sure it's all covered with dough so when it melts it doesn't get goo all over!). Cook 8-9 minutes (don't need to grease the pan). Makes about 20 cookies.

Homemade Granola Bars

I do not claim this recipe as my own! I got this from this great vegan mothers' blog: www.greenshakesandgiggles.blogspot.com. I just loved this recipe and many of the other recipes on her blog!

Ingredients:

1 1/2 cups rolled oats
1/2 cup wheat flour
2/3 cups GrapeNuts cereal
1/2 tsp. cinnamon (I use about 1 T.)
1 beaten egg
1/3 cup applesauce 
1/4 cup honey
3 T. brown sugar
2 T. grapeseed or coconut oil (or regular olive oil)
1/4 cup unsalted sunflower seeds 
1/4 cup chopped walnuts (optional)


I also added in:
1/2 cup dried cranberries
1/2- 1 cup peanut butter


Directions:

Line a 9x13 inch baking dish with tin foil (I like to double the recipe and use a cookie sheet for baking). Spray with cooking spray. 
In large bowl, stir oats, flour, cereal and cinnamon. Add egg, applesauce, honey, brown sugar, and oil. Mix well. Stir in sunflower seeds, walnuts, fruit, coconut, and anything else you can think of (we're trying to keep these semi-healthy!). Spread in pan, press down with fingers. Bake at 375* for 30 minutes (I baked them for 20 minutes). 

These can be frozen in ziploc bags. 

(Rainy Day) Lemon Squares

 Lemon Squares
from San Francisco pastry chef Emily Luchetti

for the crust:
1 1/2 c. flour
1/2 c. powdered sugar
12 T cold butter, cut into 1/2 inch pieces

To make the crust: Preheat oven to 325 degrees. Combine flour and powdered sugar in the bowl of a stand mixer fitted with the paddle attachment and beat on low speed until mixed. Add butter and continue to mix until butter is the size of small peas, about 30 seconds. The mixture will be very dry. Gently press mixture evenly onto the bottom of a 9-by-13-inch baking pan.  Bake until golden brown, 20 to 25 minutes. Let cool to room temperature. 


Reduce oven temperature to 300 degrees.

for the filling:
6 large eggs
3 cups sugar
1 cup plus 2 T. fresh squeezed lemon juice
1/2 c. flour

To make filling: In a large bowl, whisk together eggs and granulated sugar until smooth. Stir in lemon juice and then the flour. Pour filling on top of crust.
Bake until lemon filling is set, about 40 minutes. Let cool to room temperature and then put in the refrigerator for 1 hour or keep at room temperature for 3 hours before cutting. Cut into squares, with a wet, sharp knife, measuring about 2 1/4 inches and dust the tops with confectioners’ sugar.


Enjoy! Just try not to think of how much butter and sugar went into this recipe, or else there's no point in even making them. :) 

Heaven on a Spoon Chocolate Mousse

Oh yes, this is a decadent dessert. Don't you wish these were all fat free too? I do... because then I would eat this for every meal.
(I adapted this recipe from a recipe on www.allrecipes.com).

Ingredients:

-1 bag semi-sweet (or milk chocolate) chocolate chips

-3 Tablespoons butter

-4 Tablespoons sugar

-2/3 cups water

-Yolks from 5 medium eggs

-1 pint heavy whipping cream

Directions:

In a microwave, heat chocolate, 1/4 cup water and butter until melted. Set aside bowl and allow to cool for 10 minutes. 

In a small heavy saucepan, whisk egg yolks, sugar, and remaining water. Cook and stir over low heat until mixture reaches 160* F, about 1-2 minutes (I didn't use a thermometer, but just don't let it get too hot). Remove from heat; whisk in chocolate mixture. 

Set saucepan in freezer (or in a bowl of ice) and stir until cooled, about 5-10 minutes. 

While that's cooling, beat the heavy whipping cream in a cold bowl until it's the consistency of room-temperature butter. 

Fold in whipped cream into the chocolate mixture. 

Refrigerate 4 hours or overnight. You can also freeze it and it makes something even better than ice cream!

Peanut Butter Chocolate Chip Oatmeal Cookies


This is yet another recipe from the talented Jonna, who's website is www.justgetoffyourbuttandbake.com. Truly, these are probably my favorite cookies of ALL time now! And Dallin says they're his favorite too. I like to call them "loaded cookies," because they are chock-full of everything that makes a cookie good: oatmeal, peanut butter, gooey warm chocolate chips... just go make them right now! 

Ingredients
1/2 cup butter, softened
 3/4 cup brown sugar
 3/4 cup white sugar
 3/4 cup peanut butter
 1 egg
1 teaspoon vanilla extract
1 cup all-purpose flour
 1 teaspoon baking soda
 1/2 teaspoon salt
 1 cup rolled oats
1 cup semisweet chocolate chips

 Directions

1. Preheat the oven to 375 degrees F (190 degrees C).
2. In a large bowl, cream together the butter, brown sugar, white sugar and peanut butter until smooth. Beat in the egg and vanilla. Combine the flour, baking soda and salt; stir into the peanut butter mixture. Finally, mix in the oats and chocolate chips. Drop by rounded spoonfuls onto ungreased cookie sheets.

3. Bake for 8 minutes in the preheated oven, or until edges are golden. Remove from cookie sheets to cool on wire racks. Notes: I baked these cookies and followed the recipe exactly. (about 9 minutes baking time) They don’t spread very much so you can fit quite a few on one baking sheet. These cookies also come out of the oven very soft, so be sure to let them cool on the sheet for several minutes before attempting to remove or they’ll just crumble and fall apart. So good!

Cranberry Orange Buckle

I never make up my own recipes; I just find really good ones already created and then I tell you if I like them enough! This one is amazing. You know how I am always the one who goes for the chocolate dessert? Well this may have changed my mind... with fresh cranberries, a crunchy sweet topping, and orange zest and vanilla cake, this is now one of my favorite desserts. And that's saying a lot, coming from a chocoholic. :)

This recipe is from Family Style Food (www.familystylefood.com). It has some great recipes!

(this is my picture, the picture on the actual website is much better)



Cranberry Orange Buckle

  • 2 tablespoons packed light brown sugar
  • 6 tablespoons unsalted butter
  • 2 1/4 cups unbleached all-purpose flour
  • 1 cup plus 2 tablespoons granulated sugar
  • 3/4 teaspoon fine sea salt
  • 5 teaspoons pure vanila extract
  • 2 teaspoons baking powder
  • Grated zest of one orange
  • 2 eggs
  • 1/2 cup plain yogurt or sour cream
  • 2 cups (8 ounces) fresh or frozen cranberries
Preheat oven to 350 degrees and butter a 9-inch square baking pan. Pulse the brown sugar, 2 tablespoons of the butter, 1/2 cup of the flour, 3 tablespoons of the granulated sugar, 1/4 teaspoon of the salt and 2 teaspoons vanilla in a food processor (or in a bowl using a fork or pastry blender) until coarse crumbs form; set aside for topping. Sift the remaining flour, salt and baking powder into a bowl. Cream the remaining butter, remaining sugar and orange zest in a bowl with a handheld mixer or in a stand mixer until light and fluffy. Add the eggs one at a time followed by the vanilla. Scrape down the sides of the bowl and reduce mixer speed to low; stir in 1/3 of the flour mixture and half the yogurt. Repeat, ending with the last third of flour. Stir in 1 cup of the cranberries. Scrape the batter into the pan, spreading it evenly and distribute the remaining cranberries over the top. Sprinkle the reserved topping over the cranberries. Bake 45 - 50 minutes on the middle rack, or until light golden brown and top is firm. Yield: 8 -10 servings

Pumpkin Chocolate Chip Cookies

So apparently I am not original- I just steal good recipes and post them on here after I know that they're fantastic. This recipe comes from the website All Recipes. Dallin said the only thing that could have made them better was if we had cable and could watch football while eating them. 

Ingredients

  • 1 cup canned pumpkin
  • 1 cup white sugar
  • 1/2 cup vegetable oil
  • egg
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon milk
  • 1 tablespoon vanilla extract
  • 2 cups semisweet chocolate chips
  • 1/2 cup chopped walnuts (optional- I didn't use these)
  • ** I also added a dash of nutmeg, and a dash of pumpkin pie spice**

Directions

  1. Combine pumpkin, sugar, vegetable oil, and egg. In a separate bowl, stir together flour, baking powder, ground cinnamon, and salt. Dissolve the baking soda with the milk and stir in. Add flour mixture to pumpkin mixture and mix well.

  1. Add vanilla, chocolate chips and nuts.
  2. Drop by spoonful on greased cookie sheet and bake at 350 degrees F (175 degrees C) for approximately 10 minutes or until lightly brown and firm.

The Cookie I love and hate, but mostly love

These are hands-down, the best chocolate chip cookies ever!! You will want to make them and just eat the dough, but let me warn you that if you eat all of the dough you won't taste the amazingness of freshly baked, warm soft cookies with lots of melty chocolate chips. We love them and have made them several times, we even freeze the dough in little balls so we just throw the balls on a cookie sheet and they're ready to eat in 10 minutes. That is why I hate them. They will be the destruction of any figure I ever had. But totally worth it. For now. :) 

Originally called the "New York Times Chocolate Chip Cookie," I found this recipe pinned and floating around several websites until I just knew I had to try it. 

Ingredients

2 1/2 sticks butter, softened
1 1/4 cups brown sugar
1 cup sugar
2 eggs
2 tsp vanilla
1 3/4 tsp salt 
1 1/2 tsp baking powder
1 1/4 tsp baking soda
2 cups minus 2 Tbsp cake flour
1 2/3 cups bread flour **
2 3/4 cups semi-sweet chocolate chips (this still seems like a ton, so I used about 1 1/2 cups, do whatever you want!)

**I use regular flour in place of bread flour, but I DO use cake flour, not sure if it makes a difference or not. AND I also only use about 1 cup to 1 1/2 cups, because 1 2/3 cups always seems like too much when I make the dough

Directions:

In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs, one at a time until well incorporated. Stir in vanilla. 

Sift in salt, baking powder, baking soda, cake flour, and bread (or regular) flour. Stir until dry ingredients are well incorporated. Fold in chocolate chips. 

Press plastic wrap against the surface of the dough and refrigerate at least 24 hours. (I personally can't wait that long and they taste wonderful if you bake them right away, but I also save some dough and refrigerate or freeze it for later)

When ready to bake cookies, place balls of dough onto cookie sheets lined with parchment paper. Bake @ 350 degrees for 10-11 minutes, or until edges are golden brown. DON'T wait until they all  look golden brown or it'll be too late! Just take them out when the centers still look slightly gooey, and let them sit outside the oven on the still-hot cookie sheet if they need to be a little more baked. The key is to not over-bake them! 

You're welcome for introducing you to the best cookie of your life. :) 

Cheesecake Brownies

Delicious creamy cheesecake swirled with brownie- a winning combination. And this is actually really easy to make since you use your favorite boxed brownie mix (my favorite is Pillsbury!). 


Ingredients:


1 package brownie mix

1 - 8 ounce package cream cheese, softened
2 T. butter
1 egg
1 T. flour
1/4 cup sugar
1 tsp. vanilla


1. Make brownie mix as directed on package. 

2. In a large bowl, beat cream cheese, butter, egg, flour, sugar, and vanilla until smooth. 

3. Preheat oven to 350 degrees.

4.  Grease a 9x13 glass baking dish. Spread a little less than half of the brownie batter in pan. Spread cream cheese filling over brownie batter. Pour the rest of the brownie batter over cheesecake mixture. Use a knife to swirl through brownie and cheesecake mixture to make a "marble" effect. (I don't mix them too much, because otherwise you won't find pieces of cheesecake if it's too mixed into the brownies)

5. Bake at 350 for about 50 minutes, or until it looks done and slightly crackled on top. It's a little hard to tell when they're done because using a toothpick in the center doesn't work very well with this. Just remember it's better to underbake these than to overbake so they're still soft and not dry!


JOY TO THE WORLD Cookies


These cookies are amazing! They're from ourbestbites.com. They remind me of Almond Joys, but in even better cookie form, which is why I keep singing "Almond JOY TO THE WORLD" every time I eat one and then another... which has happened five times sofar... 

Enjoy! 


Coconut Chocolate Oatmeal Cookies
Recipe by Our Best Bites
Ingredients
1 cup flour
1/2 teaspoon baking soda
1/2 teaspoon kosher salt (if using table salt, use closer to 1/4 teaspoon)
1/2 cup dark brown sugar
1/4 cup white sugar
1 egg
1 teaspoon vanilla
1 teaspoon coconut extract (optional)
1/2 cup coconut oil, melted
1/2 cup Quaker 3-Minute Steel Cut Oats
1/2 cup old fashioned oats
1/2 cup shredded sweetened coconut flakes
3/4 cup dark or semi-sweet chocolate chips
Instructions
Preheat oven to 350 degrees.  Combine flour, baking soda and salt in a bowl and set aside.  In a mixing bowl, combine brown and white sugars, egg, vanilla, extracts, and coconut oil.  Mix until well blended and add in flour mixture.  When well combined, add in oats, coconut, and chocolate chips and mix until combined.  Use a cookie scoop to portion dough into balls and place baking sheets.  Bake for 9-11 minutes or until edges are set and centers still appear soft.  Remove from oven and let sit for 2-3 minutes before transferring cookies to a cooling rack.  Yields: 2 dozen.