Posts Tagged cookies
Whoops… Somehow I seriously missed Tasty Tidbit Tuesday. I guess the holidays are busier than I thought! But I didn’t 100% forget y’all; I am posting one last cookie before the Christmas festivity next Tuesday!
Many lovers of cookies have their favorite chocolate chip cookie recipe, and I am no exception. I love Nestle. The original Nestle. The too & goodness Nestle. So here it is, but be warned; room temperature eggs & butter is key. KEY.
Original Nestle Tollhouse Chocolate Chip Cookies
This famous classic American cookie is a treat no matter what the age or occasion. Enjoy it with a glass of cold milk.
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs room temp
2 cups (12-oz. pkg.) NESTLÉ TOLL HOUSE Semi-Sweet Chocolate MorselsNESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
1 cup chopped nuts (totally optional)
PREHEAT oven to 375° F.
COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.
BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
I love crackles, chewy, dense, earthy, and they’re not popular with my generation! I may have to fight grandma, but I don’t worry so much about a bunch of twenty something’s. In the following recipe I switched out clove for cardamom & nutmeg combined. I just love what cardamom brings to the table, pun intended. I made 8 batches one year in one day for a senior group. Let’s just say its been a few years before I could face this delicious cookie in the kitchen once more! I’m definitely excited to get cracklin!
3/4 cup shortening
1 cup packed brown sugar
1/2 cup light molasses
2 1/2 cups all-purpose flour
1 teaspoon salt
2 teaspoons baking soda
1/2 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1. Cream together shortening and brown sugar. Stir in egg and molasses and mix well. Fold in dry ingredients and stir. Cover and chill until firm (1 – 2 hours).
2. Preheat oven to 350 degrees F (175 degrees C).
3. Roll dough into small balls (I use a small melon baller to help with this) and roll in white sugar. Place on lightly greased cookie sheets.
4. Bake 9 – 10 minutes. Leave on cookie sheet one minute until set.
Cookies. Something we all love during the holiday season. Everyone has their favorite flavor, mine is the 1979 Southern Living rolled sugar cookies.
Everything from snickerdoodles, to thumbprints, to iced sugar cookies to peppermint schnapps. The next three Tuesdays will be cookie crumbtastic recipes anyone can make.
What is your favorite holiday cookie recipe?
So, I love peanut butter. It’s great with apples, graham crackers, in peanut butter jelly bars, and of course in cookies.
I’m making some cookies tonight from one of my favorite bloggers: Sweet Pea Kitchen. She’s just a might pregnant (congrats!) and she’s very excited about chocolate and peanut butter lately. She’s posted Reese Peanut Butter Cookies and I thought that sounded great! My coworkers aren’t pregnant, but they have gaping sweet teeth.
So here it is; this will be brought to work tomorrow.
2 ½ cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, softened
1 cup sugar
1 cup light brown sugar
1 cup creamy peanut butter
2 large eggs
2 teaspoons vanilla extract
1 ½ cups milk chocolate chips
2 cups chopped Reese’s peanut butter cups
- Preheat the oven to 350°F. Line 2 cookie sheets with parchment paper.
- In a medium bowl, whisk together flour, baking soda and salt; set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, sugars and peanut butter until light and fluffy, about 2 minutes. Beat in the eggs and vanilla. Add the dry ingredients and beat at low speed, scraping the side of the bowl occasionally, until smooth. Stir in chocolate chips.
- Roll a heaping tablespoon of dough into a 1½-inch ball and place it on the prepared baking sheet. Flatten balls slightly into 3/4-inch disks. Repeat with the remaining dough, spacing the balls about 2 inches apart.
- Bake 8 minutes, then remove cookies from oven and lightly press cut up pieces of the Reese’s peanut butter cups over the top of each cookie. Return to oven until Reese’s peanut butter cups are slightly melted and cookie edges are slightly golden brown, about 2 more minutes. Cool cookies for 2 minutes on baking sheet before transferring to wire rack to cool completely.
Recipe From Sweet Pea’s Kitchen
While this recipe won’t help you mint your own coins, it will help you make delicious minty easy cookies. These Andes mint cookies have long been on my to do list, but due to the seasonal shortage of regular size Andes mints, placed on the back burner. But no more!
With a nice gesture from an Olive Garden waitress, & cookie request from a missionary in need (more on them at a later date) I got the chance I was looking for.
So many of the recipes were mixed in Andes bits, not thumbprint style, & many were complicated more than I felt they needed to be. I ended up doing a Google picture search hoping I’d see the cookie for me. At last, I found a pretty cookie with a small ingredient list! Below is the recipe, with an important ingredient change.
Andes Minted Thumbprints
1 box devil’s food cake mix
½ c oil
1 TBSP water (as needed)
12-15 Andes mints (or ¾ c Andes bits)
1. Preheat oven to 350°. Unwrap & cut mints in half. **Keep handling of mints to a minimum as they’re prone to melting before necessary.
2. Mix cake mix, egg, & oil in a bowl. Here is where my problem with the original recipe started. They only used ⅓ c oil which left the mix very dry & crumbly, to the point you couldn’t roll dough together. I had to add oil & eventually a little water so the dough was thoroughly moistened & clumpy. If dough is still a little dry, add water. Dough should lightly clump & hold shape when pressed together.
3. On parchment lined cookie sheet, place 1 TBSP dough 1″ apart. A measuring spoon helps keep dough form. A flattened bottomed cookie is a good thing. Fill sheet. Applying light pressure, use your thumb to make an indentation on the top of each cookie.
4. Bake for 8 minutes, a maximum of 9. Do not over cook. Set your kitchen timer.
5. Finish scooping dough on second cookie sheet & indent cookies.
6. While still warm & on cookie sheet, place half an Andes on top of each indentation. If the indent isn’t deep enough, use the back of a spoon to press a slightly deeper hole. Let Andes melt. Test for swirling consistency, then swirl mint with handle of spoon.
7. After swirling cool cookies on cooling rack for up to 2 hours. Store in an air tight container. If needing hardened Andes quicker, refrigerate for a few minutes until firm but not moist (watch condensation).
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Hello yall! As you might have noticed this isn’t my recipe or blog, but I had to talk up this site & recipe!
Dense, chewy warm child memories in a bar. Best thing is most likely you have all this on hand. 🙂
Please read her blog & eat these tasty blondies!
Every child’s favorite sandwich in blondie form-these Peanut Butter and Jelly Swirl Blondies are the perfect dessert for the kid in all of us! Are you a fan of peanut butter and jelly? I definitely am! Nothing is better than a big slice of bread smeared with creamy peanut butter and raspberry jam. I have eaten countless pb&j sandwiches over the years and they always bring back memories from school lunches, swimming pools, and picnics. If you have a peanut butter and jelly lover in your house, you really need to whip up a batch of these chewy blondies with swirls of creamy peanut butter and jam. Any jam will do: strawberry, raspberry, blackberry, grape. Whatever you happen to have in the fridge! Serve these up with a big glass of milk for a delicious afternoon snack that people of all ages will enjoy. 🙂
One Year Ago:New Orleans Pralines
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Here’s photos (& recipes) from this weekend’s Star Wars themed fun.
I found a font online to download for free! Star Jedi
Chilled Tauntaun Salad (chicken salad)
1 1/2 lb chicken boneless skinless
4 fresh Basil leaves
3 Tbsp dill relish
1 tsp granulated garlic
1/4 c mayo
Bring a large stock pot of water to boil. Salt & add basil. Add chicken, poultry seasoning & boil til white through. Drain, (save for broth if you like) and shred chicken with two forks. Add dill & mayo, stir till thoroughly mixed. If too dry add more mayo. Add garlic & blend. Chill over night. Serve with Alderaan suns (round crackers). Sub miracle whip if you like. Add more mayo for a dip like quality.
Wookie Fingers (chocolate no bake cookies)
3 Tbsp cocoa powder
2 c sugar
1 stick butter
3 c oats
1/2 peanut butter
1 tap vanilla
Peanut halves for decoration
Bring cocoa, sugar, butter, milk to a rolling boil for 2 minutes exactly. Take off heat, add oats, peanut butter & vanilla. Stir to blend completely. On wax paper drop ‘dough’ by teaspoonfuls in thin strips. Use all ‘dough’. Before cooling place peanut halves on tips of cookies. Cool & serve.
Lightsabers (dipped pretzel rods)
40-50 long pretzel rods
4-5 cubes white almond bark
1 tsp oil
Sprinkles or food dye
Melt bark & oil over low in a double boiler. Stir until smooth. (You can microwave in 30 sec intervals but it’s grittier.) Remove from heat & coat pretzels 3/4. Tap tip in pan to shake off extra bark. Coat in sprinkles of light saber colors & cool on wax paper. Space evenly. If bark hardens rewarm on low until smooth. If dyeing blend color after removed from heat, dip & sprinkle.
Thanks to all who made it out & celebrated Lucas’ only good Star Wars films!
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