Chocolate Chip Peanut Butter Oatmeal...

Chocolate Chip Peanut Butter and Oatmeal Cookies via Mel's Kitchen Cafe
*Makes 2-3 dozen cookies

INGREDIENTS:
1 cup (2 sticks) butter
1 cup peanut butter
1 cup packed light brown sugar
1 cup granulated sugar
1 teaspoon vanilla
2 large eggs
2 cups all-purpose flour
1 cup quick rolled oats
2 teaspoons baking soda
1 teaspoon salt
12-ounce bag semisweet or milk chocolate chips

*Megan also added walnuts and butterscotch chips*

DIRECTIONS:
Preheat oven to 350 degrees F.
In a large bowl with an electric handheld mixer or in the bowl of a stand mixer, cream together the butter, peanut butter, brown sugar and granulated sugar. Add the vanilla and eggs and mix until the batter is light in color, 2-3 minutes. Stir in the flour, oatmeal, baking soda and salt. When it is mostly combined but there are still dry spots, add the chocolate chips and mix until well combined. Scoop out tablespoon-sized balls of dough onto a lined baking sheet (with parchment, silpat or coated with cooking spray), spacing the cookies 1-2 inches apart. Bake for 10-12 minutes until very lightly browned and still soft in the center. Remove the cookies to a cooling rack to cool completely.

Spiced Christmas Puffs

Spiced Christmas Puffs via Pottery Barn Kids

ingredients

· 1 cup (2 sticks) unsalted butter, room temperature

· 1 cup sugar

· 1 egg

· 1/2 cup milk

· 1 Tb. vanilla extract

· 5 cups flour

· 2 Tb. baking powder

· 1 tsp. salt

· 1 Tb. orange zest

· 1/4 tsp. ground cloves

· 3/4 cup powdered sugar

variation

· Replace orange zest and ground cloves with the following spice combination:

· 1 tsp. ground ginger

· 1 tsp. ground cinnamon

· 1/2 tsp. ground cloves

· 1/2 tsp. ground nutmeg

preparation

· Combine the butter and sugar in the bowl of a stand mixer. Using the paddle attachment, cream the butter and sugar until light in texture, about 2 minutes. Add the egg and mix until incorporated.

· Combine the milk and vanilla extract in a liquid measuring cup. In a small bowl, sift together the flour, baking powder and salt. Add half of the liquid ingredients and half of the dry ingredients to the butter-sugar mixture and stir to combine. Add the remaining liquid ingredients, dry ingredients, orange zest and cloves (or four-spice combination, if you're using the variation), and mix until uniformly combined, about 1-2 minutes. Form the dough into a ball, wrap in plastic wrap and refrigerate for 1 hour.

· Preheat the oven to 450 degrees F. Roll the dough into walnut-sized balls and place on a parchment-lined baking sheet 1/2 inch apart. Bake for 10-12 minutes.

· Place the powdered sugar in a wide, shallow bowl. As soon as the cookies are cool enough to handle (but still hot), roll them in the powdered sugar and place them on a cooling rack. Once the cookies have cooled completely, transfer the remaining powdered sugar to a sieve and gently dust the Christmas puffs with it.

yield: 5 dozen cookies

Salted Caramel Brownies

The Best Salted Caramel Brownies via A Cup of Jo

You'll need:
1 cup (2 sticks) butter
4 1-oz. squares of dark chocolate
2 cups sugar
4 eggs
1 tsp. vanilla extract
1 cup all-purpose flour
1/2 tsp. salt
1/4 cup caramel topping
1 tsp. good quality sea salt

What to do:

Preheat oven to 350 degrees F and grease a 9x13 inch baking pan.

In a 3-quart saucepan over very low heat, melt butter and chocolate, stirring the mixture constantly. Remove from heat, and stir the sugar into the chocolate. Allow the mixture to cool slightly.

Beat in the eggs one at a time, mixing well after each, then stir in the vanilla. Combine the flour and 1/2 tsp. salt in a separate bowl, then stir into the chocolate mixture.

Spread the batter evenly into the prepared pan. Drizzle the caramel atop the batter, and use a knife to swirl over the surface. Sprinkle sea salt over the caramel.

Bake for 30 to 35 minutes. Brownies are done when a toothpick inserted into the center come out clean. Cool in pan on wire rack.

Soft Andes Mint Chocolate Chip Cookies

Soft Andes Mint Chocolate Chunk Cookies via Sally's Baking Addiction

makes 3 dozen cookies

• 1/2 cup (1 stick) unsalted butter, softened to room temperature
• 3/4 cup light brown sugar
• 1/2 cup sugar
• 1 egg
• 1 egg yolk
• 1 tsp vanilla extract
• 3/4 tsp baking soda
• 1 tsp baking powder
• 1 tsp salt
• 2 cups and 1/4 cups all-purpose flour
• 2 tsp unsweetened cocoa powder
• 2 cups chopped Andes Mints OR Andes Mints Creme de Menth Baking Chips
• 1/4 cup milk (if needed, see note)

Preheat oven to 350 degrees. With an electric or stand mixer fitted with a paddle attachment, cream together the butter and sugars on medium speed. Add the egg, then the egg yolk, mixing for about 1 minute after each addition. Mix in the vanilla extract.
In a separate bowl, whisk together the baking soda, baking powder, salt, flour, and unsweetened cocoa powder. Add 1/2 of the dry ingredients to the wet. Mix for about 1 minute on low speed. Add the rest of the dry ingredients and mix on low speed until combined. By hand, fold in the Andes Mints.
Drop by rounded tablespoon-fuls* onto ungreased baking sheet or silicone mat. Bake for 10-12 minutes until sides *slightly* begin to brown. I took mine out of the oven at exactly 10 minutes. Allow to cool on the baking sheet for 2-3 minutes and transfer to a wire rack.
*The dough is very, very thick and should come together easily. However, if it is TOO thick to handle, add up to 1/4 cup milk before adding the Andes Mint Chips
*If making larger cookies, I suggest dropping dough by 1/4 cup measurements and shaping into a ball. Bake for 11-12 minutes.

© Sally’s Baking Addiction 2012 recipe & photos

Chocolate Chip Cookie Dough Fudge

Chocolate Chip Cookie Dough Fudge via Mel's Kitchen Cafe
*Makes 8X8-inch pan of fudge

INGREDIENTS:
For Cookie Dough:
1/3 cup (5 1/3 tablespoons) butter, softened to room temperature
1/4 cup granulated sugar
1/4 cup packed light brown sugar
1/2 teaspoon vanilla extract
1/8 teaspoon salt
2 tablespoons milk, half and half or cream (I used whole milk)
1/2 cup all-purpose flour
1/2 cup mini semi-sweet chocolate chips

For Fudge:
1/3 cup light brown sugar
1/3 cup (5 1/3 tablespoons) butter
pinch of salt
1/3 cup milk, half and half or cream (I used cream)
4-5 cups powdered sugar
1 teaspoon vanilla extract
1/4 cup mini semi-sweet chocolate chips (for topping the fudge)

DIRECTIONS:
Line an 8×8-inch or 9X9-inch square baking pan with aluminum foil and set aside.
For the cookie dough, in a medium bowl (or in the bowl of a stand mixer) combine the butter and sugars and beat with a handheld mixer (or again, use a stand mixer) on medium speed until light and fluffy. Mix in the vanilla, salt, and milk Add the flour and mix until just combined. Do not overmix. Fold in 1/2 cup of the chocolate chips. Set aside.

For the fudge base, combine the brown sugar, butter, salt, and cream in a medium saucepan. Stir over medium-low heat until the butter is melted and the brown sugar is dissolved. The mixture should be smooth and combined. Remove from the heat and stir in the vanilla. Gradually stir in the powdered sugar, 1 cup at a time, until the mixture is smooth and thick. The mixture should be very thick--stir it until you don't think you can get anymore in.. Let this mixture cool completely before proceeding!

Add the cookie dough to the fudge base and stir to combine. Spread the fudge into the prepared baking pan and press into an even layer. Sprinkle the remaining 1/4 chocolate chips on top of the fudge and lightly press them into the batter. Chill until set, about 3-4 hours, before cutting into pieces. The fudge can be made-ahead and stored, covered, in the refrigerator for up to a week.

 

 

 

Mini Pumpkin Pies

1 cup canned pumpkin (not pumpkin pie mix)

1/2 cup Original Bisquick® mix

1/2 cup sugar

3/4 cup evaporated milk

1 1/2 teaspoons pumpkin pie spice

1 teaspoon vanilla

2 eggs

1 cup frozen (thawed) whipped topping, if desired

• 1 Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray.
• 2 In medium bowl, stir all ingredients except whipped topping until blended. Pour 1/4 cup of mixture into each muffin cup.
• 3 Bake about 30 minutes or until muffin tops are golden brown and edges are starting to pull away from sides of pan. Cool 10 minutes. With thin knife, loosen sides of pies from pan; remove from pan and place top sides up on cooling rack. Cool 10 minutes longer, and serve with 1 generous tablespoonful whipped topping.

Summer Berry Pie

Prep time: 20 min

Refrigerating time: 3 hours

Makes 8 servings

3/4 c sugar

3 T cornstarch

1 1/2 c water

1 pkg (4 oz serving size) Jello, any red flavor (I used strawberry)

1 c EACH blueberries, raspberries and sliced strawberries

1 prepared graham cracker crumb crust (I just made my own)

Thawed Cool Whip topping

Mix sugar and cornstarch in medium saucepan. Gradually stir in water until smooth. Stirring constantly, cook on medium heat until mixture comes to a boil; boil 1 min. Remove from heat. Stir in gelatin until completely dissolved. Cool to room temperature. Stir in berries. Pour into crust.

Refrigerate 3 hours or until firm. Garnish with whipped topping. Store left over pie in refrigerator.

Vanilla and Pear Crumble Pie

We had our second annual pie night and it was a delicious success.

Vanilla & Pear Crumble Pie

1 deep dish pie shell
5 pears, peeled, cored and thinly sliced
1/4 cup all purpose flour
1/2 tsp. salt
1/2 cup sugar
1 tsp. ground cinnamon
1/2 a vanilla bean (or 1 tsp. vanilla extract)

1/2 cup all-purpose flour
1/2 cup rolled oats
1 cup brown sugar
1/2 cup (1 stick) unsalted butter, room temperature
Preheat the oven to 325°.

Split your vanilla bean in half lengthwise and scrape out the seeds. Add them to a large bowl. Add the pears, flour, salt, sugar and cinnamon. Use your hands or a spoon to carefully combine the ingredients together, making sure the pears don’t break apart. Set aside.

In a smaller bowl, combine flour, oats, brown sugar and butter. Using a pastry cutter or fork, combine the mixture until it resembles large crumbs.

Place the pie tin on a rimmed cookie sheet, then spoon the filling into the pie shell. Top with the crumble mixture. Your pie should be very tall and overflowing. The rimmed cookie sheet will catch any spillage.

Cover the exposed pie shell with thin strips of foil. Bake for 35 minutes. Remove the foil and bake for an additional 25 minutes.

I found the recipe here.