These are my absolute favorite cookies to make! My whole family loves them and I can barely remove them from the pan before they're getting snatched away by sticky fingers!
2 1/4 cups flour 1 teaspoon baking soda 1/2 teaspoon salt 1/2 cup butter softened 1 1/4 cups brown sugar 1/4 cup white sugar 2 teaspoons vanilla 2 eggs 1 cup semi-sweet chocolate chips 1 cup chopped pecans Preheat oven to 350 degrees. Stir flour, baking soda and salt in medium bowl; set aside. In separate bowl, cream butter, brown sugar and sugar. Add vanilla and eggs, one at a time mixing just until incorporated. Add dry mixture slowly to butter mixture. Stir in chocolate chips and nuts. Drop by rounded tablespoons onto ungreased cookie sheets. Bake 9-11 minutes or until the tops start to brown. If you want them flatter and crispier, flatten slightly with a fork or spoon back.
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A chocolate lover's dream divine!
For the Crust: 2 cups finely ground chocolate cookie crumbs 1 tablespoon unsweetened cocoa powder 6 tablespoons unsalted butter, melted For the Filling: 1 cup heavy cream 8 ounces semisweet chocolate, chopped (about 1 + 1/3 cups) 2 tablespoons unsweetened cocoa powder 1 tablespoon unsalted butter 1 large egg 1/4 cup whole milk 1 teaspoon vanilla extract For the Topping: 1 pint heavy or whipping cream 3 tablespoons unsweetened cocoa powder 1/3 cup sugar 4 ounces chopped dark chocolate bar Preheat oven to 350 degrees F. Make the crust by combining the cookie crumbs, cocoa powder and butter with a fork until well combined. Add to a 9-inch pie pan and press into the bottom and up the sides. Chill 15 minutes. Bake 12 minutes then allow to cool completely. Reduce oven heat to 300 degrees F. For the filling heat the cream in a saucepan over medium heat until small bubbles start to break the surface. Add the chocolate and cocoa powder to a medium heat proof bowl. Pour the hot cream over top and allow to sit 3 minutes then whisk until smooth. Whisk in butter then egg, milk and vanilla. Pour into pie crust and bake until the edges are set but the center is still a little jiggly about 26-30 minutes. Cool on wire rack. Meanwhile make the topping by whipping the cream, cocoa powder and sugar together on high speed until stiff peaks form. Store in refrigerator until pie has cooled. Top the cooled pie with the whipped cream and sprinkle the top with chopped chocolate. Serve at room temperature or chill. I prefer it chilled. Store leftovers covered in the refrigerator 3 - 4 days. These cookies are so moist and delicious! The jello and pudding mixes add a ton of flavor! You can always change the flavors and try different combinations for all new cookies!
1 cup butter softened 2 Tbsp strawberry jello 2 eggs 1 cup sugar 1 tsp. vanilla 1 3.5 oz. box white chocolate pudding package instant 2½ cups flour 1 tsp. baking soda ½ tsp. salt 1 bag white chocolate chips Preheat oven to 350. Cream butter, sugar and jello together. Add eggs and vanilla and mix well. In a separate bowl, mix together flour, pudding mix, baking soda and salt. Slowly add to butter mixture. Mix well. Stir in white chocolate chips. Spoon onto a greased baking sheet. Bake for 9-11 minutes, depending on how soft or crunchy you'd like them. I absolutely love snickerdoodles! But add some chocolate and coffee to them? Pure heaven!!!
1/4 cup unsweetened cocoa powder 1/2 teaspoon baking soda 1 teaspoon cream of tartar 1/4 teaspoon salt 1 1/3 cups + 2 tablespoons all-purpose flour 1/2 cup unsalted butter, softened 3/4 + 1/3 cup granulated sugar, divided 1 egg 1 teaspoon vanilla extract 1 1/2 teaspoons instant coffee granules 2 teaspoons cinnamon Whisk cocoa, baking soda, cream of tartar, salt, and flour in a medium bowl. Set aside. In separate bowl, cream butter and 3/4 cup granulated sugar. Mix in egg, vanilla, and instant coffee granules. Slowly add in the dry ingredients and blend well. Line 2 cookie sheets with baking mats or parchment paper. Scoop 2 tablespoon balls of dough and place them on prepared cookie sheets. Chill for 30 minutes. Preheat oven to 350°F. Place remaining 1/3 cup granulated sugar and cinnamon in a small bowl and stir. Roll each cookie dough ball completely in the cinnamon sugar. Place back on baking sheets, 2” apart. Bake for 9-11 minutes, depending on how done you want them. Cool completely and enjoy!! This yummy recipe is incredibly delicious and easy! Using store-bought crescent rolls, you can have this recipe ready in just 30 minutes!
2 cans of crescent rolls 1 8oz package of cream cheese at room temp. 2 Tbsp granulated sugar, divided 1 tsp lemon juice ¾ tsp vanilla 1 tsp sour cream jam or preserves in any flavor you desire Icing: 1 cup confectioner's sugar 1 tbsp milk 1 tbsp softened butter Preheat the oven to 350. Unroll the crescent rolls and separate into rectangles of dough using two triangle. Pinch closed the diagonal cut to form one solid sheet of dough. Sprinkle lightly with sugar. Slice crescent roll dough into 1 inch x 8 inch slices. Gently lift dough slice and twist opposite ends in opposing directions into a loose rope. Spiral the rope around itself to form a loose circle/spiral. Place onto a cookie sheet lined with a baking paper, spacing danishes about 2 inch apart. Press the centers with a finger to make a well for the filling and stretch the sides a bit if it is necessary. In a large bowl, mix together cream cheese, sugar, lemon juice, vanilla extract and sour cream. Add a tablespoon of filling to each roll. Spread a little bit of the preserves of your choice on top, as thick as you'd like. Lightly brush dough with melted butter. Bake in preheated oven for 12 to 15 minutes. or until lightly golden brown. In a small bowl, stir together confectioners' sugar, milk and butter for icing. Take the danish out of the oven and allow them to cool for 10-15 minutes before icing. This recipe combines two of my favorite desserts into one! It's so amazingly delicious and you'll have to restrain yourself from eating too much! You can also use a any other different pie filling to find your perfect flavor!
Coffee Cake: 2¼ cups flour ⅔ cup sugar 2 teaspoons lemon zest ¾ cup cold butter ½ teaspoon baking soda ½ teaspoon baking powder ½ teaspoon salt 1 egg ¾ cup sour cream (or plain yogurt) 1 teaspoon vanilla Filling 8 oz cream cheese (not spreadable) ¼ cup sugar 1 egg 1 tablespoon lemon juice 1 can cherry pie filling (21 oz) -or any other flavor you may desire! Preheat oven to 350 degrees. Grease the bottom & sides of a 9" springform pan or Line a 9x9 pan (must be at least 2" deep) with parchment paper. Combine flour, sugar & lemon zest in a large bowl. Cut in butter until crumbly. Remove ⅔ cup of this mixture and set aside. Add baking soda, baking powder and salt to the remaining crumb mixture. Mix in egg, sour cream or yogurt and vanilla. Press into prepared pan. Combine softened cream cheese, egg, lemon juice and sugar until well mixed. Pour over crust. Top with cherry pie filling. Sprinkle reserved crumb mixture over top. Bake 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool completely. These bars are absolutely irresistible!! The recipe sounds complex, but it's a lot easier to make than it looks! Trust me, it's completely worth it!
Crust 1 cup butter, softened 2 cups flour ⅓ cup sugar ¼ teaspoon salt Filling 1½ cups corn syrup (Karo) 8 oz semi sweet chocolate 1 cup sugar 4 eggs ½ teaspoon almond extract 1 teaspoon vanilla extract 2 cups chopped pecans Topping 2 tablespoons brown sugar ½ teaspoon cinnamon 1 tablespoon butter ½ cup chopped pecans Preheat oven to 350 degrees. Line a 9x13 pan with foil and spray well with cooking spray. Combine crust ingredients with a mixer on medium until crumbly. Press into prepared pan. Bake 20 minutes. Meanwhile, heat corn syrup and chocolate over low heat just until the chocolate is almost melted. Remove from heat. Combine sugar, eggs, almond extract and vanilla extract. Whisk into the chocolate mixture. Fold in pecans. Pour pecan mixture over crust. Combine topping ingredients and sprinkle over top. Bake 35 minutes or until edges are firm and center is still slightly soft. Cool completely. These crumble bars are made of vanilla cake covered in strawberries with a double crumb topping and vanilla glaze.Absolutely scrumptious!
For the crumb topping: 8 tablespoons (4 ounces) unsalted butter, melted 1/4 cup light brown sugar 1/4 cup granulated sugar 3/4 cup all-purpose flour For the Strawberry Topping: 2 cups sliced strawberries 1 tablespoon fresh lemon juice 1 tablespoons sugar For the Cake: 2 cups (8 ounces) all-purpose flour, sifted (measure first then sift) 1 tablespoon + 1 teaspoon baking powder 3/4 teaspoon salt 1/4 teaspoon cinnamon 1/4 cup + 2 tablespoons granulated sugar 5 + 1/3 tablespoons unsalted butter 1 large egg 2/3 cup buttermilk (or milk + 1/2 Tbsp vinegar, stir and let sit 5 min) 2 teaspoons vanilla extract whipped cream or vanilla ice cream, for serving For the Glaze: 1 cup confectioners' sugar, sifted 1 - 2 tablespoons milk 1/4 teaspoon vanilla extract Preheat oven to 400°F. Line a 9 x 13-inch baking pan with parchment. Make the topping: In a medium bowl mix together all the topping ingredients with a fork until well-combined. Cover with plastic wrap and set in freezer. Make the strawberry topping: Add the strawberries to a medium bowl and toss with lemon juice and sugar. Set aside. Make the Cake: In a medium bowl whisk together the flour, baking powder, salt and cinnamon. In a large mixing bowl or the bowl of a stand mixer beat sugar and butter together on medium speed 2 minutes. Beat in egg. On low speed beat in 1/3 of the flour mixture then 1/2 the buttermilk. Repeat again ending with the flour. Stop to scrape down the sides of the bowl as needed. Beat in the vanilla. Spread the dough out in the bottom of the pan. Pour the strawberries and juice on top and spread out evenly. Using your hands crumble the topping over the strawberries. Bake until the top is golden brown and a cake tester comes out clean 30 - 35 minutes. Make the Glaze: Whisk the glaze ingredients together in a small bowl until smooth and creamy, adding more milk or confectioners' to get the right consistency. Drizzle over top of the cake. Serve warm or cold with whipped cream or ice cream. These yummy bars are so easy to make! Sprinkle them with coarse sugar on top for a little extra sparkle and sweetness!
1/2 cup unsalted butter, softened 1/3 cup firmly packed light or dark brown sugar 1/2 teaspoon vanilla extract 1 & 1/4 cups all-purpose flour 1/4 cup + 1 tablespoon chopped pecans, divided 2-3 teaspoons coarse sugar (may substitute granulated sugar) Preheat oven to 350°. Line an 8-inch square baking pan with foil, leaving an overhang on 2 sides. Using an electric mixer at medium speed, beat butter and brown sugar until creamy. Add vanilla and combine. Reduce mixer speed to low and gradually add flour, beating until well-mixed. Stir in 1/4 cup pecans. Mixture will be crumbly. Press dough into bottom of prepared pan. Sprinkle top with 1 tablespoon pecans and coarse sugar. Bake until edges are lightly browned, about 25 minutes. Cool in pan for 10 minutes. Using foil, lift shortbread out of pan. Cut into bars. These are so yummy and so easy to make!!
1 (11.5-ounce) package milk chocolate chips (divided use) 1/2 cup packed brown sugar 1/4 cup butter, softened 2 large eggs 1 teaspoon vanilla extract 3/4 cup all-purpose flour 1/4 teaspoon baking powder 3/4 cup dried cherries 1 cup pecans or walnuts, coarsely chopped Preheat oven to 350ºF . Pour 3/4 cup of the chocolate chips into a large microwave-safe bowl; set remaining chips aside. Microwave morsels for 2 minutes on high. Stir until chocolate is smooth. Add in brown sugar, butter, eggs and vanilla and stir until incorporated. Add flour and baking powder, mixing until thoroughly combined. Stir in remaining chocolate chips, dried cherries and pecans (or walnuts). Drop mixture by tablespoonfuls onto a greased cookie sheet. Bake for 12 minutes or until cookies are puffed and set to the touch. For a firmer cookie bake for 14 minutes. Cool on cookie sheet for 2 minutes. Transfer to a wire rack and cool completely. Makes about 30 cookies. Store in air-tight containers. |
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