Dove Delight Cookies

I have yet to make these, and really shouldn't since I have recently been diagnosed with Gestational Diabetes...but may have to make these for a pot luck of something where they will go fast and I will not have to eat the rest of them with lots of milk...sigh, oh how I want to though!  (Can you tell I LOVE Dove chocolate...)

1 ½ cups DOVE® Brand Milk Chocolate, coarsely chopped
1/4 cup firmly packed brown sugar
1/4 cup butter
2 eggs
1 teaspoon almond extract
1 cup flour
1/4 teaspoon baking powder
1 cup chopped SNICKERS® Bars

 1. Melt chocolate in a bowl on top of a double boiler or in the microwave for 1 to 1 1/2 minutes. Add the sugar, butter, eggs and almond extract. Stir in the flour, baking powder and SNICKERS® Bars, blend. 

2. Drop heaping tablespoons of batter on an ungreased cookie sheet. Bake in a preheated oven at 350°F for 10 to 12 minutes. 

3. Cool on the cookie sheet.

Enjoy!

Chocolate Chip Cookies

These gourmet cookies are very rich and buttery tasting with a crisp exterior and a chewy center.

1 cup packed brown sugar
1/2 cup white sugar
1/2 cup butter, softened
1/2 cup shortening
1 teaspoon vanilla extract
1 large egg
2 1/4 cups flour
1 teaspoon baking soda
1/4 teaspoon salt
1 (11-12 oz) package chocolate chips

1. Heat oven to 350 F.

2. Beat sugars, butter, shortening, vanilla and egg in a large bowl with an electric mixer on medium sped until light and fluffy, or mix with a spoon.  Stir in flour, baking soda and salt (dough will be stiff).  Stir in chocolate chips.

3. Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet.

4. Bake 10-12 minutes or until light brown.  Cool for 2 minutes, remove from cookie sheet to wire wrack to cool.  Enjoy with a tall glass of cold milk for dunkin!

Recipe adapted from Betty Crocker's Cookbook Bridal Edition.

Samoas Bars

Ok, so I have never had a samoas before until this year...my daughter joined Girl Scouts and when it came time to sell cookies I bought a box, mistake, I should have bought like 6 or 7 of them!  They are like a cookie sent down from heaven above.  I just hope this recipe is as close as it can get! 

Amanda over at Fake Ginger is not big on chocolate so these aren't dipped in chocolate, but that is what I am going to do!  Bring it on!  Just melt a bag of chocolate chips instead of the 1/2 cup that this recipe calls for. Once it’s melted, dip the bars one at a time and then place on parchment (or wax paper) to harden.

For the crust:
1/2 cup sugar
3/4 cup butter, softened
1 large egg
1/2 teaspoon vanilla extract
2 cups all purpose flour
1/4 teaspoon salt

1. Preheat oven to 350°F. Lightly grease a 9×13-inch baking pan, or line with parchment paper.

2. In a large bowl, cream together sugar and butter, until fluffy. Beat in egg and vanilla extract. Working at a low speed, gradually beat in flour and salt until mixture is crumbly, like wet sand. The dough does not need to come together. Pour crumbly dough into prepared pan and press into an even layer.

3. Bake for 20-25 minutes, until base is set and edges are lightly browned. Cool completely on a wire rack before topping.

For the topping:
3 cups shredded coconut
12-oz good-quality chewy caramels
1/4 teaspoon salt
3 tablespoon milk
1/2 cup semisweet chocolate chips

1. Preheat oven to 300°F. Spread coconut evenly on a parchment-lined baking sheet (preferably one with sides) and toast 20 minutes, stirring every 5 minutes, until coconut is golden. Cool on baking sheet, stirring occasionally. Set aside.

2. Place caramels, salt, and milk in a small saucepan. Heat over medium-low heat, stirring frequently, until the caramels have melted and everything has come together as one mixture. Fold in the toasted coconut.

3. Spread the caramel mixture evenly over the cooled crust. Allow to cool completely before cutting. Cut into 30 bars with a large knife or a pizza cutter (it’s easy to get it through the topping).

4. Once bars are cut, melt chocolate in a double boiler, a heatproof bowl set over simmering water, or a microwave. Once melted, allow to cool slightly and then transfer to a pastry bag with a small round tip (or ziploc bag – cut a corner off after the chocolate is in) and drizzle over tops of bars. Store in an airtight container once chocolate is set.

Photo and recipe found at Fake Ginger.

PB, Honey, & Banana Cookies

Time to use up some of the peanut butter I had in the cupboard, so I made these delightful treats for our game night tonight.

1 1/4 cups all purpose flour
3 tsp baking powder
1/2 tsp salt
1 tsp cinnamon

5 Tbs softened unsalted butter

1/2 cup packed light brown sugar
1/4 cup granulated sugar
1/3 cup smooth peanut butter
2 Tbs honey
2 tsp vanilla extract
1 large egg
1 large ripe banana, mashed
1 1/2 cups old fashioned oats

glaze:
3 Tbs smooth peanut butter
1/2 cup powdered sugar
3 Tbs half & half (or milk)
1 Tbs honey

1.  Preheat oven to 350.

2.  Mix butter and sugar until creamy, add peanut butter, honey, egg and vanilla.

3.  Fold in flour, salt, and baking powder and cinnamon until smooth.

4.  Mash your bananas and fold in along with your oats.

5.  Spoon heaping tablespoons onto foil or silicone lined baking sheets.

6.  Bake for 13-14 minutes until lightly browned.  Cool completely on wire racks.

7.  Whisk glaze ingredients together, adding half & half (may be subbed with milk) until smooth and pourable.  Drizzle glaze over cookies, allow to dry and enjoy with a tall cold glass of milk!

Chewy Cashew Bars

If you like pecan pie, you will love these.  They are very fast and easy to make.  A great treat for the holidays if you want more than just pie.  But beware, they will go fast!  The recipe I followed called for pecans, but having none and an abundance of cashews I thought I would give it a shot.  I am glad I did.  So is my husband as he just took 5 or 6 bars upstairs, (after already sneaking one earlier!) 

Crust:

1 1/4 cups all purpose flour
1/2 cup powdered sugar
1/2 tsp salt
1/2 cup unsalted butter, cold

1. Preheat oven to 350 degrees. Line a 9x13 jellyroll pan with aluminum foil.

2. Combine flour, sugar and salt in a mixing bowl. Cut the cold butter into cubes and add to flour mixture. Toss and use a pastry blender to cut butter into flour mixture until mixture resembles crumbs the size of peas. Pour mixture into prepared pan and press into a smooth crust. Poke several holes in the crust with tines of a fork. Bake about 18-20 minutes until light golden brown.

Filling:
2 eggs
1 1/2 cups chopped pecans
1/2 cup brown sugar, firmly packed
1/2 cup light corn syrup
2 T unsalted butter, melted
1 tsp vanilla

3. In a large bowl, beat eggs and add sugar, corn syrup, butter, and vanilla. Whisk together until smooth. Stir in cashews (I reserve a handful to sprinkle on top after it has started to set.)
 
4. Pour filling into pre-baked crust. Return to oven to bake for about 20 minutes until filling is set. Cool on a wire rack until completely cool. Use foil to lift bars out of pan and cut into squares.

Pumpkin Chocolate Chip Cookies

So, being close to Thanksgiving I wanted to make some holiday goodies.  Actually I put my daughter Skye to work in the kitchen to make the first batch of these delightful cookies!  I first came across these when my cousin cooked them and gave me some.  I was in heaven!  They are so fluffy and delicious. I love the texture and above all the taste.  Since my kids love chocolate I decided to add some chocolate chips to the batter.  The kids loved them and so do I, that could be dangerous!  I hope you will try these soon.

2 cups flour

1 tsp baking powder

1 tsp cinnamon

1/2 tsp baking soda

1/2 tsp ground nutmeg

1/2 applesauce

1 cup packed brown sugar

1 egg

1 cup pumpkin

1 tsp vanilla

(Possible additional 1/3 cup flour depending on thickness)

1. Preheat oven to 365°F.

2. Mix dry ingredients together in a large bowl then mix in the wet ingredients. Add additional flour (up to 1/3 cup) as needed for thickness. *

3.Drop onto greased cookie sheet. Bake for 12-14 minutes.

*You may add chocolate chips or nuts if desired.

Recipe courtesy of Heather McCorkle

Blissfull Oatmeal Cookies

Ok so these were so yummy I had to make these twice!  Well...I did tell someone I would bring them some and we ate all of our first batch so I kinda had to make another.  These are very simple and your taste buds will thank you for their wonderful sweetness.  Have alone or with a tall glass of cold milk. 

2/3 cup white sugar
2/3 cup packed brown sugar
1/2 cup butter
1/2 cup shortening
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon vanilla
1/2 teaspoon baking powder
1/2 teaspoon salt
2 large eggs
3 cups quick-cooking or old-fashioned oats
1 cup all-purpose flour

1. Heat oven to 375° F. 

2. Beat all ingredients except oats and flour in a large bowl with an electric mixer on medium speed.  Stir in oats and flour.

3. Drop dough by rounded tablespoonfuls about 2 inches apart onto an ungreased cookie sheet.

4. Bake 9 to 11 minutes or until light brown.  Remove from oven and let cool 2 minutes then place on a wire rack to cool.  Pour a nice tall glass of cold milk and enjoy!

Sugar Cookies

Got a sweet tooth?  These delicious cookies will definately solve that problem! 
1/2 cup butter
1/2 cup shortening
1 cup sugar
1 egg
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
Additional sugar

1. In a mixing bowl, cream butter, shortening and sugar. Add egg and vanilla; mix well. Combine flour, baking powder and baking soda; gradually add to the creamed mixture. Shape into 1-in. balls. Roll in sugar. Place on greased baking sheet; flatten with a glass. Bake at 350 degrees F for 10-12 minutes.